HI, NICE TO MEET YOU!
I’m Julia and I have a big obsession with food! I love haute cuisine but I also love burgers and especially all things sweet :-)
My blog reflects all the thing I crave: sometimes healthy, sometimes not-so-healthy but definitely delicious!
I started this blog together with my husband Peter. He is a great cook and introduced me to many of my most loved foods like avocados and coriander. In my opinion, he’s the better cook in our home (I might be the better baker :-) ) but we make a good team and share the same philosophy in the kitchen!
Weeknight dinners have to be quick and easy but always tasty for us. But on the weekend, we love to make a feast and cook extravagantly. Because you know: Calories don’t count on the weekend!
Most people at our age will go out to party on the weekend, we love to spend our time in the kitchen. The big advantage is that we can invest the money we save in food and kitchen appliances :-)
We started this blog to share our love for food!
Liz says
Just made a batch of your pfeffernusse. Great recipe! Not quite as spicy as I remember from my childhood, so next time I’ll increase the spices a bit. A possibly useful hint: when I removed the dough from the fridge, it was too hard to work. I chopped it into big chunks and ran them in the Kitchen Aid on low speed. Voila: malleable dough, easily made into little balls.
Danny says
I tried your Obatzda recipe. It came out really well, and my wife, a German, was really happy with it, thank you. My wife does not cook, so she unfortunately does not know the recipes and ingredients from home, so I have to ask you. Do you know if the Laughing Cow Swiss would be used in Germany/Austria, or if it is a substitute for something not so readily available here, such as maybe Quark which I have seen in some recipes? I tried your recipe first!!
Julia Foerster says
Yes, the German version of “Laughing Cow Cheese” (called Schmelzkaese) is often used in Obatzda recipes, it makes it creamier and easier to spread. Some recipes (especially when you buy Obatzda at “Cheese Stores”) use a mixture of many different kinds of cheese depending on what they have on hand. I’ve never seen Quark used in traditional recipes, but it is sometimes used to make a lighter version with fewer calories. Hope this helps, Danny!
barbara says
The banana blueberry muffins recipe does not show any liquid .I the recipe just missing this ingredient or is it the way to do it
Julia Foerster says
The recipe is correct. The bananas, egg, and melted butter add enough moisture.
Jill says
Can you use the lemon pound cake recipe for a wedding cake?
fay says
This is the best german salad recipie I have ever cooked and eaten. The onions cooked, the bacon, and all the flavoring, it was so awesome. I never thought about cooking the onions. I am 72 years, this is the best. Thank you for sharing. fay
Sue says
It does not tell you how much vinegar, beef bullion, mustard, or oil? Help please for German potato salad thank you.
Julia Foerster says
You can find all the measurements in the recipe card:
Jan says
Can you freeze the lemon cake
Julia Foerster says
Yes, you can freeze the lemon cake. I recommend slicing it so you can defrost individual slices.
Elite says
I found your roasted golden potatoes and just browsing i see a lot of easy and quick recipes. As I’m not a “great” cook i feel i can handle these simple step by step instructions. Thanks!
Ralph Lesjanski says
Dear Julia; Any ideas about making German Bread Dumplings, My mother used to make them every Sunday and I miss them so bad, and I’m 71
Julia Foerster says
Hi Ralph, I have a recipe for bread dumplings: Bread Dumplings My family loves bread dumplings, too!
Kanitha says
Your recipes look really good. I plan cooking with lots your recipes. Thank you for sharing.
Laura Appel says
I am so annoyed how do i get the ingredient list for the air fryer donuts?
Julia Foerster says
Laura, you can find the printable recipe card at the bottom of this post -> Air Fryer Donuts
Kandi L McKinley says
Love all the Christmas cookie receipes my grandmother was German and made these cookies and I would like to try to make phernussein