potato & paprika soup


During our winter, I haven't made soup as often as the previous years, so I thought I had better snap into gear and do so before the end of our cool season. There is something quite satisfying about coming inside from the cold outdoors, then heating up a serving of soup to diminish the chill.

What had also prompt me to make this potato soup with the spicy paprika, was due to the abundance of the powdery substance we already had in our cupboard. Peter's (my hubby) Hungarian colleague arrived at work one day with his gift of Kotányi Paprika Csípös from a recent trip to Hungry, and would brag (I won't tell you what he really said) that this Hungarian paprika variety beats any powered paprika on the German food market "hands down" as far as its strength. I have yet to open the second 100g packet that the fella has given us, so I wonder just how many potato and paprika soups we can endure over the course of time. The soup is rather wholesome, and has a touch of crispness with its pre pan-fried potatoes and croutons that is added to the mixture. This soup recipe is definitely a keeper in my books, or I should say blog, so there will be more use for this red powder to come!

What do you like to cook with your powdered paprika?



Last summer, we discovered a stylish and accomplished ceramic gallery whose wares are made on its premises. It was only by chance that we came across the gallery that is set in a street of half-timbered houses in Oberderdingen (try saying this a few times!), while out sightseeing with our Australian visitor. The town is full of charm, which I vow to return to make a photo session for a later post. It was here at Töpferei Wenzel, where I found the denim blue bowl that was used for this potato soup. Their prices are very reasonable for the quality and the workmanship of their tableware. The prices range from 8 Euros for the smaller objects (such as the tiny vase that I've used in the top picture), to 15+ Euros for a soup pot and for the larger food containers.

Töpferei Wenzel also produces contemporary lamps and art pieces for the home. Their charming rooftop figurines shaped as cats, foxes and witches...just to name a few shapes, are iconically fixed to the rooftops of homes in our Kraichgau region. I highly recommend a visit to their website, and Herbert Wenzel speaks English for International enquires.

 Next-up...the soup kitchen will open again, and more Töpferei Wenzel pottery to come!



almond biscuits & macaroons


Today, I am showing off this pretty, little, jam filled biscuit, accompanied by the crusty macaroon. I can’t take credit for the recipe creation this time around ladies & gents, as friend Paul Schwendemann was kind enough to share his recipes with us all on P&P.  I am still searching for my baking equipment packed in our storage shed from a recent move!

Leading up to advent, Paul bakes his batch of small biscuits with passion in the basement of his restaurant. When prepared, they are placed into small gift boxes then dressed up with a pastel ribbon. These quaint boxes are then ready for Culinarium’s customers, to purchase in the gourmet shop that adjoins Paul’s restaurant. If you have already done your holiday baking, then you may like to consider making these small delicacies throughout the winter period to add some pastel to your coffee table.

Wishing you and your family a happy holiday, and eat, drink and be doubt you will!




...for the recipes

honey pudding




As I was experimenting with a few ingredients from the pantry today, I decided to add a liitle sunflower oil and semolina. The Semolina gives it a lighter consistancy. As a result, they make for a no fuss desserts with a mild honey flavour could also top with a little icecream!    What will you be baking for the holiday period? 

 For 4 small baking pots (200ml in content)

350g Flour, sieved
2 Level tablespoons of backing powder
100g Fluid honey, plus extra for the topping
2 Eggs (medium)
1 Pinch of salt
160ml Milk
40ml Sunflower oil, plus extra for greasing.
4 Heap teaspoons of mixed berries for the topping
2 Tablespoons of semolina, plus extra for lining the containers

 How to make:

1. Combine the flour, semolina and baking powder in a bowl mix. Add the honey, salt, eggs, milk and sunflower oil and hand beat for 2 minutes to form a smooth dough.
2. Grease the pots with the extra oil and scatter with semolina until well covered. Pour the batter 2/3 of the way into the pots and set the pots on a baking tray on the second row of a hot oven at 180°C. Bake for 25 minutes until springy and slightly brown.
3. Allow the pots to cool slightly on a wire rack. When raised, add a teaspoon of mixed berries and drizzle with honey.


...leave your comment

Aloe berry nectar and honey muffins




When Zuzana asked me whether I had heard of ©Forever Aloe Vera products, I automatically thought of the Aloe Vera plants that I would sometimes be lucky enough to find on the side of the road in Australia. I would slice open a part of the plants leaf and then smear its cooling gel directly onto my slightly sunburnt shoulders. Failing to find this spiky, green plant; I would then pop down to our local chemist to pick up its gel form produced in a tube.

After a couple of email exchanges, Zuzana then sent me a recipe how to bake the berry nectar and honey muffins whose ingredients were made from a few ©Forever Aloe Vera products. And with no effort all all on Zuzana’s part, the courier soon arrived with my Aloe Vera goodies ready for the bake— due to my bad head cold at the time; I decided to take a dose of the nectar that is full of vitamins to help towards my recovery, and help to build the immune system a little before attempting to bake these wholesome breakfast muffins:



What you’ll need:
500ml all purpose flour
1 Teaspoon baking powder
170ml Aloe Berry Nectar #034
6 tablespoons, unsalted butter
150 ml Forever bee honey #207
100g hazelnuts, chopped
1 teabag, Aloe Blossom Herbal Tea #200
2 Eggs, medium
80 ml Sweetened condensed milk
1 pinch of salt
For the topping:
125ml Aloe Berry Nectar #034
60 ml Forever bee honey #207
125ml Powdered sugar (icing sugar)
How to make:
Pre-heat the oven to 180ºC (350ºF). Combine flour baking powder and add the salt. Heat the butter in a saucepan with the honey until it starts to bubble; reduce the heat. Add the Aloe Berry Nectar, eggs, sweetened condensed milk and open the contents of the teabag, add to the syrup and mix well. Add the flour mixture to the butter mixture and fold in the hazelnuts. Scoop the mixture into the paper muffin cups until ¾ full. Bake muffins for 15 – 20 minutes. Allow them to cool on a wire rack, while preparing the syrup for the topping.
For the topping:
Heat the Aloe Berry Nectar gently in a saucepan and whilst stirring; sprinkle in the powder sugar until it forms a glaze. Add the honey and stir thoroughly. Drizzle the glaze over the cooled down muffins and enjoy them for a breakfast treat!

...leave your message

roasted tomato and basil soup



During my early autumn visit to Melbourne last year, I stopped for a soup at "In a rush" that is located in the grungy looking but hip centre place. I chose the tomato and basil soup which I found quite filling, and which seemed a hint of smoky flavour to it.

With my soup recipe here, I have tried to reinvent this tomato and basil soup by roasting my roma tomatoes to achieve the same smoky flavour, and I am happy to say that I was successful with my result!




Centre Place and its surrounding alleys are brightly lit with stenciled graffiti walls,and street art which frames tiny,crowded European inspired coffee shops. I must say that it must be one of the most populated eating areas in Melbourne,if not the most photographed you can see in the attached gallery of pictures below.  I now understand why the Melbourne tourism board promotes Melbourne city as having many little hidden treaures to explore! 

...for the recipe and a view of Centre Place.