Autumn is the time when the world becomes a little bit more colourful and one appreciates the sunny days. But also everyone’s preparing for the winter, digging up scarves and sweaters,making jams, preserves, brushing up old recipes for soups and what not. One of those Autumn recipes is this german onion cake. Read More

You know, I actually wanted to show you few more Oktoberfest recipes, but a fried chicken is pretty straight forward and Sauerbraten, which literally translates into sour roast, takes about a week to prepare. Well, bad planning on my side, but I’d blame it on beer. So instead I prepared something that takes max 30min to prepare and still has that bavarian flair, Read More

It’s that time of the year again- the biggest and most famous beer festival in the world has already begun. Contrary to its name Oktoberfest starts the last two weeks in September and ends in the first week of October. If you’re looking for some fancy explanation as to why, the reason is simple and quite down to earth. It’s simply because of the weather. The days are longer and not as rainy in Semptember, so the fest was moved due to better weather conditions.

But this little detail doesn’t stop or decieve the milions of people who come to the festival every year. The Oktoberfest if definitely something worth seeing, people dressed in dirndl and lederhosen, big festive tents, the weitresses carrying huge beer mugs and the festive atmosphere spread through the city.

But since not everyone has the chance to visit, why not organise your own small Oktoberfest at home with friends? Sure it would be smaller, but you will get better chances of getting a table, which is not always the case at the Oktoberfest.

Except beer of course you would need some typical bavarian food. From roasted chicken to roasted pork leg, knödel, hearty soups and salads- Oktoberfest offers a wide range of bavarian food. So before I show you something else, good and proper, I thought I’ll start with a classic Obatzda, which is, simply put, a cheese spread. This is something you can easily find in any beer garden, served with a roll or with breze. And it’s of course also served at the Oktoberfest.

This recipe makes a small 200ml glas of Obatzda, which, depending on how big the bread slices are, is enough for 5-6 slices. If you want more, simple double the ingredients. You can keep it in the fridge 3-4 days.

125g camembert, mature

15g soft butter

50g cream cheese

20g onion

fresh chives or spring onions

salt and pepper

1 tsp sweet paprika powder

2 tbsp milk or beer

Cut the white crust off the cheese, and cut the cheese in to small cubes. Place it all in a bowl and mash it with a fork. Add the butter and cream cheese and combine everything together. Peel the onion and chop it finely, then add to the cheese. Mix it well, and season with salt and pepper and sweet paprika. Add a little bit of milk, or beer, to make it creamier. Serve sprinkles with chives or spring onions.

The Obazda won’t have smooth consistency, but that is just as it should be.obazda_8wsObazda_12ws

I know I just showed you one recipe with chanterelles, but I just can’t help it and try to use the season.

You know, in german this yellow mushrooms have 2 names, one which relates to its slight peppery taste “pfifferlinge” and one which relates to the yellowish colour and the texture, “eierschwammerl”, which translates to spongy eggs. Read More


They’re yellow, they’re mushrooms and now it’s the season. Yes, I’m talking about chanterelles. Actually the season started some time ago already, but let’s skip the technicalities. These funny mushrooms, with almost female-like  name, cause my heart to skip a bit everytime I see them on the shelf in the shop. I think these are the best mushrooms. Read More


After weeks of weather changing from too hot to too rainy, we used a chance and submitted our holidays. We had enough of that Summer. Adventure- here we come. Our destination- the North! Read More

Yes, it’s been weeks since I last posted anything. Since then I changed the layout of the blog, climbed few mountains, got sick and got 2nd degree burns, but most of all, the heat is driving me nuts. Everything that required longer than 5 minutes in the kitchen was off limits. Read More


Some time ago, Nisheeta from Nisheeta Photography , asked if I knew a recipe for soft buns. She already knew this breakfast buns recipe I posted , but that wasn’t really what she was looking for. After exchanging few emails, and going through my collection of cookbooks, I thought of this sweet buns. Read More


I love to try new cuisines. I find it fascinating how people use the same spices and products differently. I tried my hands on few, and I think the indian cuisine is my favourite. It’s so rich, full of flavours and contains so many spices. Sometimes I catch myself at adding some of them to a simple pasta dish to spice it up a little. Read More


You know, in my family there is this unspoken rule, that there has to be a cake, or some other pastry after dinner. It’s normally on Sunday around 3-4pm, where we all would gather with a coffee and a piece of something sweet and just chat. Whenever we visit our relatives we become very aware of this ritual. Read More