Gooseberry Baiser Pie: recipe update

Yesterday I was unable to post the recipe for the gooseberry pie because I got sidetracked by a little man.
It is from and here it is:
Mix 250g (gasp!) butter with 200g sugar and 1 packet of vanilla sugar until light and fluffy. Add 4 egg yolks one by one. Next stir in 400g flour and 1 packet of baking powder. Then add 150ml of your choice of liquid (the recipe uses egg nogg, I used milk).
Spread the dough into a cake tin (26cm). It should be spreadable but not really runny. Cover the top with gooseberries (approx. 700 – 800g) and bake at 180C for 25 minutes.

In the meantime whisk the egg whites with a little salt and when they have stiffened add 150g sugar until the egg whites are shiny.

Spread on top
of the half-baked pie and return it to the oven for a further 25 minutes until the top is nicely browned.
Enjoy either still warm or after it has cooled down. Either way it is a calorific delight!



Green Bean Salad with German Sausage

I had a piece of the delicious gooseberry pie this afternoon and felt like having a light healthy dinner.
Green beans were on sale on I made myself a green bean salad with slices of German dry cured sausage.
For the salad I boiled the green beans with some slices of celery root in beef broth. Then I fried onions and button mushrooms in a little olive oil and mixed them with the cooked beans. For the dressing I “used” a recipe by Jamie Oliver that I only remember half-heartedly and could not find online. It contains 3 teaspoons of mustard, 4 tablespoons white wine vinegar, 6 tablespoons olive oil, salt and pepper and chopped parsley. I also added a little milk and a little of the beef broth (about 1 tablespoon).
I drizzled the dressing over the warm salad and left it to cool before serving it with the sausage slices on top.



Gooseberry Baiser Pie

I bought a couple of baskets of gooseberries at the weekend and made a gooseberry baiser pie today.
It looks DIVINE!

Even more so with the baiser layer on top:

I will have to give you the recipe tomorrow as I have been spending the whole evening running after my toddler who refuses to go to sleep before 11 p.m. Very exhausting!


Back with a Bang! Chocolate Mousse Torte

Break’s over! I had some friends over for dinner yesterday and for dessert made a chocolate mousse torte.

For the mousse I used the recipe by Betty Bossi. I added some whipped cream stabilizer to the cream to make sure it holds up in the torte form.
I started off with baking the chocolate cake base. For this you need to mix 4 egg yolks with 90g sugar and 1 packet of vanilla sugar until it is nice and fluffy. Then whip up the 4 egg whites with 3 tablespoons of cold water. When they have stiffened, slowly add 90g sugar until the whipped egg whites are shiny and glossy.
Fold the egg whites in the egg yolk mix.

Next add 150g flour, 100g cornflour, 40g cocoa powder and 3 teaspoons of baking powder. Then pour the mix in a buttered and floured cake tin (26cm).



Bake it at 180C for about 25 minutes and your cake base is done.
Once it had cooled down, I cut it in half with a string and put the bottom half in a cake ring.

Next I made the mousse, poured it over the base and put the torte in the fridge. When the mousse was set I added a layer of whipped cream and berries (blackberries, raspberries and strawberries) and garnished the rim with chocolate sprinkles.


A deliciously silky chocolate dream!


Change of plans

Dear friends
Over 6 months ago I set up this blog and have been enjoying feeding it (and myself) all this time. But now I need a break. I know it’s against the rules, but then again this is my blog and as Mr. Stallone put it: “I am the law”.
So I’m off!

But to quote another action movie oneliner: “I’ll be back!”

Chocolate Battenberg

The result of today’s baking is a leaving present for someone at the office. She’ll be missed terribly!
She likes chocolate cake and marzipan so I decided to try a recipe from my newest acquisition, Peggy Porschen’s Boutique Baking, and make a Chocolate Battenberg.
I had to reduce the amounts by half because my Battenberg tin is 20cm long and Peggy’s recipe is for twice the size.
First I whisked 125g soft butter with 125g sugar and vanilla seeds of 1 vanilla pod.


Next I added 3 eggs and then split the mix in two equal parts.

To one half I added 70g flour, 1/2 a teaspoon of baking powder and 25g ground almonds. To the other 50g flour, 25g ground almonds, 1/2 a teaspoon of baking powder and 20g cocoa powder.

Then I poured the dough in the baking tin and baked it at 180C for about 20 minutes.



The slices turned out perfectly!

Once they cooled down I assembled them using apricot jam as ‘mortar’.


I wrapped the Battenberg in 200g rolled out marzipan that I covered in melted



Lastly I dripped some chocolate over the cake and sprinkled it with nonpareilles.

The Battenberg is now sitting in the fridge waiting to be finished off tomorrow.


I relapsed and bought a cookbook today. Peggy Porschen’s Boutique Baking.

I got out my precious vintage tea cup (Royal Albert, no less!) and made myself a jug of Minteani.


You need fresh peppermint leaves, peppermint (green) tea (1.5dl), freshly squeezed lemon juice (1.5dl), 150g caster sugar (I reduced it to 80g), 50ml vodka, ice cubes & a splash of crème de menthe (I did not have any and left it out).
I used the new “cold water” Twinings peppermint green tea:

Next I heated the lemon juice with the sugar to dissolve it and left it to cool.


Because I like my drinks frozen, I blended the tea, lemon juice and vodka in the blender with some ice cubes.
I poured it in the tea cup with a splash of lemon juice.

I very highly recommend that you try this recipe yourselves. It is delicious with a capital D!


Mozzarella in Carrozza

Today’s recipe is a calorie shocker: mozzarella in carozza. I’ve been planning to make it ever since I watched Nigella Lawson do it on her show. Naturally I used her recipe which you can find here.
Here is my assembly line:

Put the mozzarella on the toast:

Top it with the second piece of toast, dunk the ‘sandwich’ in milk, dredge it in flour and then dip it the egg wash seasoned with salt and pepper.

Instead of olive oil I fried it in butter.

I served it with tomato and cucumber salad.

The cheese was warm and gooey and the mozzarella in carrozza tasted great.
Luckily I ran 18.5 km this afternoon, albeit in 45 minutes and 57 seconds and having burnt 10’495 calories. Or at least so my new miCoach pacer told me. I chose to believe it!



Walapy Cornbread

I bought a bag of cornmeal out of curiosity because I had no clue what to do with it. I chose a cornbread recipe from the website but adapted it almost beyond recognition.
For the sweet cornbread whisk together 125g soft butter with 130g sugar and 2 eggs.

In a separate bowl mix 140g cornmeal, 120g flour, 1 tablespoon baking powder, 1 packet vanilla sugar and a pinch of salt.

Add 1.3 dl liquid to the butter/egg mix. The original recipe uses buttermilk. I did not have any and added 1.3 dl of a mix of curd, cream and milk and whisked all the ingredients together.

Next I added two more ingredients that are not included in the recipe: 150g chopped dried apricots (soaked in a little apple juice) and 100g chopped walnuts.


I poured the dough in a bread tin and baked it at 180C for about 35 minutes.


With a little chocolate, walnut and apricot frosting, the cornbread looks really posh!


I hope it tastes as nice as it looks but I won’t know that until tomorrow.

It tastes fantastic but if it weren’t for the apricots it would be a bit dry. Next time I’ll add a little more liquid.

Onion Pie

I made a M&M’s Peanut Guglhopf with fresh yeast yesterday.


I had 20g fresh yeast and a pile of onions left so the obvious choice for my next recipe was onion pie, a specialty from my home town Basel. For the pie dough I put 200g flour in a bowl and made a well in the middle in which I put the fresh yeast mixed with 1 teaspoon sugar and 5 tablespoons lukewarm milk. Stir in a little of the flour and leave it until it throws bubbles.

In the meantime thinly slice 500g onions.


Fry 80g diced bacon in a pan and add the onions and fry them
until milky and soft. Season with salt, ground cloves, ground paprika and pepper and put aside.


Now bring together the dough by adding 1/2 teaspoon of salt and 3 tablespoons olive oil.

After 30 minutes the dough should have doubled in size and you can roll it out to fit your pie tin.


Fill the pie with the cooked onion and bacon. Then whisk 1 egg with 2 tablespoons of curd and 2 tablespoons of sour cream and pour it over the pie.

Bake in the oven at 200C for 30-35 minutes. It tastes best still hot but is also very nice eaten cold.



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