The origin of the name “pound cake” goes back to the fact that it often consists of equal amounts of butter, sugar, egg and flour, one pound of each to be precise. But not only the pound cake, the sponge cake also consists of these ingredients (originally in equal amounts as well). It is not the ingredients that make the difference, it is the order in which the main ingredients are combined to …Read more →
What is summer without anything frozen that melts in your mouth? I still haven’t summoned up all my courage to venture into making REAL ice cream. Without an ice cream maker real ice creams seems to be one step too big. So each summer I surrender to making yosicles. Now you might wonder what that is. Yoghurt based popsicles. And with real fruit (or vegetables – depending onwhere you live). I could now wander off telling you something about the history of popsicles, the guy who left his soda out […]Read more →
Miso soup is quick. It’s easy. And it is tasty. Full stop. Years ago, when a former work colleague told me over lunch that Miso soup takes literally no time and it was her dinner of choice when she did not feel like cooking, I could not believe her. She had lived in Japan, so she definitely knew what she was talking about. Until then I had never considered making miso soup myself. I was simply assuming that this would be a lengthy process. So much about false assumptions … But […]Read more →
The rhubarb season has finally started in the S&C kitchen. I am opening it with this rhubarb cake, baked directly on the baking tray. Quick and easy. Did you know that – even though rhubarb is considered a vegetable in most of the world – the US categorises rhubarb as a fruit (as rhubarb was used more like a fruit then a vegetable – that’s at least the explanation on Wikipedia)? No matter if you consider rhubarb a fruit or vegetable, this rhubarb streusel (German for “crumbles”) cake tastes well […]Read more →
Spring: Blossoming trees. Longer days. Stronger sun – at least most of the days. No more winter coats. Umbrellas – sometimes. Green and pastel colours instead of the dull grey and brown. And … asparagus season.
We are in the midst of asparagus season. The seasonal menus in restaurants are full of asparagus specials. For many a delight. But I kept ignoring that part of spring for a long time. Only recently …Read more →
Today is time for meringue kisses. I have been making meringue kisses for a while, actually quite regularly (after I had figured out how to get the meringues right) since their first appearance in a Gingerbread variation on S&C.
But why are these sweet little pieces actually called kisses?Read more →
Hello again, what a good day. Not only because I am sticking to my promise of posting once a week here on S&C (ok, ok, I know keeping up to it for one week is not a real achievement yet), but also because this recipe contains prawns. Put a plate of prawns in front of me and you make my day. It’s that easy to make me happy. Really. No exception. Even that one evening on this lonely beach in southern Thailand – apart from us only two other tourists […]Read more →
Hello, Hallo, Hi, Servus, G’day, Gruezi.
I can’t tell you how happy I am to be back blogging here at Strudel & Cream. And I am very grateful that you found your way (back) to my humble site. After almost exactly one year of silence on this blog I do not take this for granted. Thank you.
Why the silence, you might be asking? There is one simple answer:Read more →
There is one disadvantage living in a land-locked country like Austria or Switzerland: Here is – obviously – no sea as far as you can see. Moving from Austria to Switzerland the mountains got higher, the lakes bigger but the wide sea did not come any closer.
The smell of the ocean, waves breaking at the harbour wall, fisherman unloading their day’s catch, sea gulls trying to …