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 giv...

The year is 1895 at the height of the Belle Epoche, a time filled with great optimism in France. Paris boasts of its newest acquirement, ...

I’ve sung the song of my love for meatballs often and earlier this year took you on a world tour of meatballs . Here I am again with more...

I complain of it sometimes but truth be told I am guilty of it too. Trying to be faster than the fast-paced life we are living in. A tou...

    Sometimes I think German cuisine is very inadequately underestimated. Fact is, there is a lot more to German food that sausages and beer...

   The desires of our culinary cravings is ostensibly so dependent on the weather outside. It was just a mere few weeks that I was preparing...

   The cuisine of South Africa is a melting pot of flavors, aromas and ingredients brought to the country by the several cultural groups t...

  Coming down from the high of the Food Blogger Connect in London last weekend has been hard. It came and went so fast flashing past in an ...

  There are many reasons why I love going to visit my parents in Dubai - the main one, of course, is seeing my parents and brother! But als...

Dulce De Leche - that sinfully good and deliciously decadent thick syrup from Latin America probably makes a lot of Foodie hearts beat fast...

Something sweet and sour for this session of Cooking School - a delicious creamy lemon curd. At this time of year when citrus fruits are...

When I first moved to Germany I lived in the southern part of the country - in Baden Württemberg . A lovely state, very much influenced b...

Cooking School: Classic Zimtsterne - Cinnamon Stars The countdown to Christmas, here in Germany, starts with the beginning of Advent. Soe...

"Don’t stress over Holiday meals!“ „Plan ahead!“ How often have you heard these wise comments from people or websites that offe...

Zabaione, Zabaglione, Zabajone or Sabayon. However you choose to call it, the fact remains, that this has got to be one of the most delic...

Cooking School – Preserving 101!   The markets, home gardens and stores are simply bursting with fresh and ripe fruit and vegetables a...

Rhubarb is in full season right now and I have been enjoying several sweet (some not so sweet) experiments with this wonderful ingredient...

I love classic pastas dishes. There is something totally satisfying about an Italian pasta dish prepared in the traditional way. When I a...

Take a second look at the title of this post. That's right: Cooking School: Hot Cross Buns . The last time I looked, Hot Cross Buns f...