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!
Christine Dukey says
This Rotkohl recipe of yours is different than I learned to make in Vienna.
It doesn’t caramelize the sugar in the oil ? and it doesn’t use garlic. I have been unhappy with the recipe I brought home from Vienna 50 years ago..
Naturally there are going to be difference in regional cuisine. Is your Rotkohl more savory ? Does it still have a sweet and sour flavor ?
Julia Foerster says
Mine still has a sweet and sour flavor but not super strong, it tastes like the Rotkohl you get at a Bavarian Gasthof. Definitely no garlic, garlic is not really common in Bavarian cuisine.
Sheena Dockery says
I found out that my heritage is German and I have been wanting to make authentic German food. I can’t wait to try your recipes. My husband loves German potato salad so I will be making it first. Thank you for sharing your recipes with everyone. God bless!
Janet Becker says
Can your blueberry bread recipe be made with gluten free flour! I would love to see more that can use gluten free flour. I love to bake but have a sister who needs to be gluten free!
Julia Foerster says
I don’t have much experience with gluten-free baking but according to the comments, there shouldn’t be a problem if you use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour or something similar.
I love your site. I’m signing up for newsletter.
John A says
Defrosting a pork shank tonight. Looking forward to trying your method of cooking. I love the crispy skin. Give me one of these, some hot mustard, and a beer…
Wish me luck
Just found your recipes. They all look amazing. Is there a web site I can sign up to get your recipes?
Eddie Yau says
Hi, Is there a monthly newsletter or communication that I could sign-up for?
Patrick Kenney says
Julia is a pork shank the same as a pork hock ( Schweinshaxe ) I’m having trouble not only finding this butcher product, but I’m now sure what cut it is technically because I don’t know if American butchers even know what it is
Julia Foerster says
A pork shank is meatier and comes from just below the pork shoulder or the hip. The pork hock is much bonier and is taken from just above the feet. Sometimes it’s also known as a pork knuckle. A good butcher should know this cut. If you can’t find it pork shanks should work too.
Maybe you might want to feature sauerbrauten or a multi-layered torte. My partner immigrated as a child from Karlsruhle. Actually his family is from a village outside of there since 1700’s.
So his mother was trained at one of the technical colleges before WWII…she knew how to make puff pastry …from scratch. His whole growing up even in CAnada, is his mother baking these wonderful different tortes once a wk.
So I am with someone who truly has a critical eye at a gourmet patisserie desserts, anywhere in the world. https://cyclewriteblog.wordpress.com/2010/08/02/tour-de-gateau-torte-and-kugelhopf/
Dona S. Burke says
Hi Julia, I just came across your website and want to try the Lebkuchen Recipe. I live in Georgia, USA. My question is about the nuts, are they raw or roasted?? I am assuming raw but want to make sure before I mix up a batch. I am German but was adopted at birth, found by my sister and visit my birth mom and sister every year when possible. I love my visits with my family and love Germany and German food.
Julia Foerster says
Hi Dona! The nuts are all raw.
Shelley & Tim Hill says
Hello Julia…Shelley Hill here, writing from Nova Scotia, Canada!
Superior Home-made recipes indeed!
My query is pertaining to your awesome German Apple Streusel Sheet Cake recipe. Do you think it would be doable to replace the apples for blueberries? And, if so-would the other ingredients need to be tweaked at all.
Please let me know what you think! ;)
Thank you for your awesome foodie recipes and I look forward to hearing from you soon.
& God Bless!
Shelley & Tim Hill
DARTMOUTH NS Canada 🇨🇦👍
Julia Foerster says
Hi Shelley, I haven’t made that recipe with blueberries so I’m not sure. You would have to change a lot to make it work with blueberries. I recommend trying out my Blueberry Breakfast Cake recipe, you could even double it and make it in a 9×13 baking pan.
angel Prosser says
I have made your Air Fryer Killer Potato Wedges twice now…..so awesome…thank you ever so much. I was born in Germany too…long long long time ago.
Peace. Angel Prosser
Good eveningi just bought a air fryer and trying to see if I can get some helpful tips. I’ll be cooking chicken wings and pork ribs tonight, any suggestions on temperature and how long to cook them? My air fryer didn’t have a guide book.
I have a recipe for Air Fryer Chicken Wings! It’s a reader favorite! Hope you have fun with your new Air Fryer! I love mine.
Hi Julia and Peter. I noticed that you have special German food section. Are either of you of German descent? I’d like to make a traditional German apple cake but need a recipe. Thank you.
Hi Phil, my husband and I were both born in Germany and now live in Ottawa, Canada. This is my favorite German apple cake recipe: https://platedcravings.com/german-apple-cake-recipe/ – Julia
Carol Ann Nogueira says
I am so happy I came across your page. I tried many of them, and love them very much. I have made several times Blueberry Loaf and just outstanding.
Love the banana bread recipe and you’re correct, it’s the best. What time/temp changes do you recommend when cooking in a muffin pan instead of loaf pan?
Looking forward to trying more recipes:)
So happy you like it, Alexander! For muffins, I would recommend baking them at 350F for about 20-25 minutes.
Sean Edwards says
I’m wanting to try your pork hock recipe, images look amazing! Can you tell me about what temperature to shoot for after the boil? Is it a simmer?
Thanks and can’t wait to try it!
Kristie Condry says
Hello from Texas this morning on September 14, 2018. I just stumbled upon your website and your receipes and so far I I love everything about them and everything about you and your husband, too!
I’m going to use your recipe for buttercream frosting for some cupcakes I have made!
I have two questions for you. One, do you have a book out and, secondly, how long should an egg stay out to reach room temperature ?
Thank you for your lovely and easy site,
thank you so much for your lovely comment! I don’t have a book out but I’d love to write one in the future if the right opportunity comes my way!
Room Temp Eggs: It takes about 30 minutes for the eggs to get to room temperature (depending on how warm your house is!). You can also put the eggs (with their shell) in a glass of warm water for 5 minutes to get them to room temp faster!
Have a great day!
Steve and Belinda Mantooth says
Julia and Peter,
I have made this recipe twice and absolutely love the wonderful different zucchini bread. The crushed pineapple is fantastic. The toasted coconut on the glaze moved it up another level. Thank you so much for sharing your recipe. I added a 1/2 mashed banana on one of loaves. I am making a double batch now for my office. My husband and I share the kitchen, too. It is one of our favorite things to do.
Keep up the Great Mixin and Cookin.
Steve and Belinda from Ocoee, TN
Shirley Cooper says
I’m Shirley from Junction City, Kansas. I got my air fryer a month ago and love using it Julia!!! Going to sign up for your newsletter. Thanks for sharing your recipes and tips!!
So happy to hear that, Shirley! I love my Air Fryer too!! Let me know if you have any recipe requests.
My name is Jason and I’m writing a blog post for an upcoming cold brew coffee website, and I’d love to feature your recipe.
It’s a roundup of over 100 great coffee-based recipes, and I thought this one would be a great fit:
Would you be OK with me using one of your images from the article? I’ll of course provide attribution and a link back to your content.
Many thanks for your time, and I look forward to hearing from you!
Yes, using one of my images with proper attribution and a link back would be OK :-)