Lingonberry Lebkuchen Festive Cake


Lebkuchen-Lingonberry-Festive-Cake-by Meeta K. Wolff-0048

It’s December! Again. I have dusted of some of the speckles of lint beginning to gather here. An unwanted break from the blog that extended into a bit of a Summer / Autumn interlude. And now here I am – it’s December and time for Christmas!

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Destination Dubai 2017 | A hands-on workshop and Food Experience

Dubai Photography Experience Banner-1 Dubai feels like a second home to me. My parents have lived there since the mid nineties and I have been part of Dubai’s incredible progress since the eighties when we lived in Qatar and often visited the city. 
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Middle Eastern Style Buddha Bowl: Giant Couscous, Baked Falafel, Hummus, Spiced Lentils, Pickled Vegetables and Kalettes

Buddha Bowl-Lentils Falafel GiantCouscous Kalettes Hummus-by Meeta K. Wolff-0033  

If I was to describe some of my favorite foods and dishes I would say whatever one can pile into a bowl and mix together to savor all the flavors. Not only of each individual ingredient, but also as each item intermingles with the other there are a range of flavor explosions! That is the real kick I get from a dish. 

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Chamomile and Saffron Crème Caramel

Chamomile Saffron Cream Caramel-by Meeta K. Wolf-5 

As a child of the 80s, the crème caramel was the epitome of all desserts for me. As a daughter of an hotelier I spent a lot of the 80s giving into the gentle jiggling charm of this dessert. Somewhere into the 90s the dessert disappeared from its pedestal of fame. Apparently the crème caramel had occupied a huge amount of space on restaurant menus around the world for a large part of the 20th century and probably had to make room for the liquid nitrogen dessert trends that took the 2000s over by storm. Or how about the fusion of any two ingredients possible – cronut or cruffin anyone? 

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Cardamom And Orange Infused Quarkbällchen / Doughnuts

Cardamom Infused Quark Donuts-Green Chai-by Meeta K. Wolff-0073

The last couple of weeks I’ve had my head down (mostly) and have been trying to get a lot of paperwork and organization done. The big “T” has been looming in our house and I have been procrastinating on this for as long as I possibly can. 

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Ramen Bowl with Sesame Poppy Seed Venison and Ginger Chili Kale and Swede

GingerChilliKaleVenisonRamenBowl-by Meeta K. Wolff-0197

Bavaria meets Asia!

One of the current projects I am working on for a new Travel, Food and Lifestyle magazine, will take me to Bavaria a couple of times this year. I am really looking forward to it as not only does the State of Bavaria have a uniquely varied landscape and wonderfully multi-faceted locals, but also the Bavarian cuisine, which is hearty and rustic traditionally, has been undergoing an impressive reform. That is where my project docks on and takes it a step further.

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Punjabi Style Curried Lamb and Peas - Keema Matar


Punjabi Curried Lamb - Keema - MeetaKWolff-3

My life – most of it – has always revolved around food. My mother’s father was a hotel / restaurant inspector and my father is a hotelier. As a little girl I spent most of my time in the various kitchens of the hotels. I watched as the pastry chef made my sweet patisserie dreams come true, squealed in disgust as the butcher axed the chickens, was intrigued by the way the sous chef magically whipped up the smoothest sauce béarnaise or waited impatiently as the trucks came into the delivery loaded with tropical fruit and vegetables from all over the world.

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