Month: July 2016

Reflections on Iceland

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travel

Iceland has a boundlessness to it. It might be due to the lack of trees, the barren landscape, the briskness of the air. Iceland personifies what life should be like. Calm and serene, there is something intrinsically magical about it. Maybe it’s the tranquil undulating landscape, the splendour and wrath of its volcanic foundation, or the belief that elves actually exist. It is possible to completely disappear into a landscape devoid of the annoyances of modern life, but rich […]

Best donuts?

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baking / pastries

Interested in a really good donut? I mean a *fresh* donut… not like *some* donut chains provide? If you’re near Campbellford, Ontario, try Dooher’s Bakery. They have a delectable assortment of pies, pastries, and donuts. Try the maple walnut, it’s awesome!

Making pasta – dunderi

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pasta

I have never made a ricotta based pasta before, but this past weekend I made some dunderi, from the cookbook Pasta By Hand. These ricotta dumplings are from the Amalfi coast of Campania. This portion serves 3-4. As they use egg yolks, this seemed the perfect recipe for using up the 4 egg yolks I had from making a pavlova. Ingredients: 320g ricotta cheese 4 egg yolks 30g parmesan cheese freshly grated nutmeg ¾ tsp. […]

Who was Dr. Oetker?

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baking

My mother had two German baking books, both from German company Dr. Oetker: “Backen macht Freude” (Baking is Fun), and “Backen macht Freude 2“. They had some classic recipes from the 1960s. The company was formed by Dr. August Oetker in 1891, and their first product was backin, basically small packages of baking powder. One classic recipe is the haselnüsse kranz, or hazelnut ring, which I will be attempting in the near future.