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Some Small Things.

22 Nov

Hello blog!
I haven’t posted in a really long time. Stuff keeps getting in the way! Which is annoying (to myself only, I realize), but also, well… this is the life. So here’s some of the stuff.

Scones with strawberry jam.

So basically, instead of doing what I should be doing – i.e. thinking and working really hard – I tape pictures which I cut out from magazines to the soap bottles we use in the kitchen. And then I’m happy.

Interesting succulents by the kitchen window.

Goodbye, fall! I’ll miss you. Not sure if I’m ready for winter/ Christmas, but we’ll see!
xoxo, F.


To hold aloft the enchanted flag of summertime…

7 Aug

Hi there,
those words up there aren’t mine (sadly); they are Michael Chabons.
Anyway; summer is almost over, and yet still in full swing. What did we do?

We went blueberry picking:

Most of them were eaten right away, just like that. Yumsers. But I also made pancakes:

And also a beautiful, wonderful blueberry raspberry tarte:

On our dinner table we have flowers grown on the balcony:

They make me so happy.

How’s your summer going?
xoxo, F.


4 Mar

Hello, good afternoon,

another day, another bread filled with something. This time: pierogi. Yay!
I’ll give you the basic recipe for the dough, you can come up with a filling yourself (I humbly suggest the ‘stuff from the fridge that kind of has to be eaten’ filling, a classic).

makes 12

1 3/4 cups flour
1/2 tsp. salt
3/4 stick unsalted butter, very cold
1/2 cup sour cream

1 egg yolk
2 tbsps. milk


In a bowl, mix flour and salt. Add butter in cubes and knead into crumbles, add sour cream and knead into a ball of well combined dough.

Wrap the dough in plastic wrap and put into the fridge, for at least 30 mins.

In the meantime, make the filling. I filled mine with chicken and leek, which I cut fairly small and fried for maybe 5 mins. in olive oil, then seasoned with salt and chili flakes. In any case, the filling shouldn’t be too greasy, runny, or moist. I think the little dough pockets will bake best with a rather ‘dry’ filling, so they won’t get soggy.

Preheat your oven to 400°F.

Divide the dough into 12 equal parts. Roll each portion into a circle roughly 0.2 inches thin. Place about 1 tbsp. of filling on each circle, and pinch the rims together. Make sure they are squeezed together well! Place the pierogi on a papered baking sheet.

Whis together egg yolk and milk; brush the pierogi with this mixture. Bake for about 25 mins., until golden brown. Let them sit for a couple of minuted before serving. They taste great hot, warm, and cold.

See how nicely the dough puffs up? It has a really nice flaky texture, too, and the sour cream adds a tart touch, very nice. So basicall, this is nicely nice all around.

The sun came out this afternoon, and spring is in the air. Nice!
Have an awesome weekend.
xoxo, F.


26 Feb


I have added all kinds of ingredients to yeast dough before, but I haven’t added yoghurt. So of course, when I heard about khachapuri, I had to give it a try.

It’s a flat bread filled with cheese. Uh, hello? How great is that?
They did turn out fabulously, I’ll definitely make them again. Great for lunch or brunch, or in between. They are pretty filling, slightly salty, and really easy to make.

makes 6 small flat breads

2 cups flour
3 tsps. dry yeast
1 tsp. sugar
3/4 cup plain yoghurt
1/2 tsp. salt
about 7 oz. feta cheese
about 3 oz. mozzarella cheese
1 egg yolk
1 tbsp. milk


In a large bowl, combine flour, yeast, sugar, salt, and yoghurt. Start kneading; add about 1/2 cup warm water one tablespoon at a time (you might need some more water, or a little less). Knead until all the ingredients are combined and you have a smooth, warm ball of dough. Leave it in the bowl, cover with a dish cloth and let sit in a warm place until the dough has risen (to about twice its original size; for about one hour).

In the meantime, cut the cheese into very small cubes, and mix them.

When the dough has risen, knead it once very quickly, and divide it into six equal portions. Roll these portions into circles on a lightly floured surface. Divide the cheese mix onto the dough circles, leaving a rim.
Pull the rim over the filling toward the middle of the circle and press it together. This should result in six oddly shaped balls. Roll these balls back into flat breads super carefully.

Preheat your oven to 400° F.

Place the breads on a papered baking sheet.
Mix egg yolk and milk; brush the breads with that mixture.

Bake the khachapuris for about 25 mins., until very lightly brown.
Let cool, and enjoy!!

See? Melted cheeses inside a light bread. I had expected the yoghurt to weigh down the dough, but it didn’t at all. I thought it made the dough really flexible, and the bread really interesting.

xoxo, F.

Favorite things. And pink cupcakes.

16 Feb


two favorite things from around the house this morning:

birdhouse on the window sill

thistles hanging on the kitchen wall (my favorite flowers)

In unrelated news, I made cupcakes the other day. Pink ones. Hooray!

Here comes the recipe.

Raspberry Cupcakes with Frosting
makes 24


for the cupcakes
1 1/2 cups flour
1 cup sugar
1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup buttermilk
1/4 cup vegetable oil
2 eggs

72 raspberries (I used frozen and thawed)

for the frosting
6 ounces cream cheese
1/2 stick butter, at room temperature
about 3 cups powdered sugar


In a bowl, whisk together flour, sugar, baking powder, and salt.
In a second bowl, mix buttermilk, oil, and eggs.
Fold dry mixture into wet mixture.
Scoop out the batter into your (paper lined) cupcake pan. Add 3 berries to each portion.

Bake at 350° F, for about 20 mins.

For the frosting, beat cream cheese and butter until creamy, then add the powdered sugar gradually, until the consistency you’d like is reached. I colored mine with about 2 tbsps. raspberry juice (which made the frosting a little runnier).

Decorate the cooled cupcakes with frosting and sprinkles. Eat. Be happy.

xoxo, F.

Banana muffins.

16 Nov


Banana buttermilk muffins! Recipe from Bread and Honey from a while ago. I have made them before, and will make them again, and hopefully next time I’ll remember to add some oat flakes to the batter, which I imagine must make these very nice muffins even chewier, but I keep forgetting that amazing plan. Anyways, a great way to use up over-ripe bananas.

That is all.
xoxo, F.

Recipe found here.

Little Bethmanns

2 Nov


have you ever had a ‘Bethmännchen‘? The literal translation is ‘little Bethmann’, and it is a delicious little marzipan cookie, similar in taste to amaretti, but bigger and softer. They are a specialty of Frankfurt am Main, Germany,where I used to live for a while, and since over the last year or so I have developed a fondness for marzipan (I used to hate it), I made a batch of them over the weekend and they were AWESOME. Yes.

makes 25 or so

7 oz. marzipan, store-bought (about a cup)
1.7 oz. powdered sugar (about 3.5 tbsps.)
bitter almond extract to taste; I used about a teaspoon
1 egg white
3.5 oz ground almonds (about half a cup)

chopped almonds for decoration
1 egg yolk
1 tbsp. milk

Combine marzipan, powdered sugar, almond extract, egg white, and ground almonds, and knead into a sticky ball of dough. Form into walnut-sized balls and set them on a papered baking sheet.

Preheat your oven to 400°F.

Decorate the dough balls with three pieces of almond each, and brush with an egg-milk-mixture.

Bake for about 15 mins., until lightly brown. Let cool before eating (if you can wait that long).

I can’t think of much to say; if you like marzipan, almonds, amaretto and the like, you will like these cookies. Promise.

xoxo, F.

p.s. Yes, I am aware that instead of bitter almond extract, rose water is originally used. Here’s a recipe (which I haven’t tried).