There are classics you make over and over again. This Brioche & Apple Casserole (aka. Ofenschlupfer) belongs in this category for me. Even though we make it over and over again, the recipe is being adapted from time to time. Instead of the usual stale bread rolls, I used brioche this time. The texture is a bit different, but I think it tastes even better than the original version ;P
Everyone has probably seen these long, thin, purple eggplants in the produce section of a supermarket. They are usually right next to the »regular« somewhat chubby-looking eggplants. These eggplants are called Japanese eggplants, but sometimes they are also called Chinese eggplants. Dunno why. Here I am using them for a Korean dish to add another Asian country into the mix: Gochujang Eggplant with Rice. An absolute delicacy!
When plums are in season in late summer and autumn, a simple plum cake with streusel topping always wins the race for the first plum bake of the season. Well, almost always. Sometimes this simple Damson Plum Clafoutis wins the race. This delicious French dessert is easy to make and always tastes great! Combined with some vanilla ice cream, this dessert is simply awesome.
Chocolate and caramel are always a good combination. The inventors of Rolo – those small round chocolate pralines with a caramel filling – probably thought so too. These and other chocolates/pralines of this type can be eaten as they are, or they can be used in bakes and desserts. Like I did here, in my Rolo (Caramel) Chocolate Cookies. Why just eat a praline when you can eat the praline with a cookie around it ;P
We like to use wine in pasta recipes to enhance the flavors of the pasta sauce, for example. Hard liquor is something we rarely use for cooking… except when it comes to Pasta alla Vodka. As the name suggests, vodka plays a significant role in this dish. What may sound a little strange at first is an incredibly delicious pasta dish we love to prepare here. Not just because it tastes good, but also because it’s quick to put on the table ;P
For a long time, I was reluctant to bake a delicious tart like this one here. I was always a bit afraid of making something like this Pear Tarte Tatin or other tarts of this category. Super tasty, extremely decorative, but also made with caramel… which can be tricky sometimes. I was really a bit nervous when making a Tarte Tatin for the first time. But once you’ve baked your first one, it’s all not that bad. The preparation is actually quite simple ;P
I love my job, but in between I love to bake and try new things in the kitchen. A lot of my friends and colleagues encourage me to bake - for a very simple reason: they get the leftovers - and it seems they like it most of the time ;) 
