April recipes

A full version with recipes can be found at the Slow Travel Berlin website. more...

March recipes

Full version with recipes can be found at Slow Travel Berlin. more...

Recipe in the Guardian

I've been a big fan of Felicity Cloake's Perfect column for the Guardian ever since it started. more...

Viewing entries tagged with 'experiment'

Pancake day

I should start with a brief explanation for natives of non-English-speaking countries: in the UK, America, Canada, and Australia, Shrove Tuesday (the last day before Lent) is Pancake Day. Supposedly, the reason for this is to use up all the perishable goodies that you're not allowed during Lent.

Posted by Caroline on 9 March 2011 | 1 comments | Read the full post
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Homemade pasta

About ten years ago, Toby, my then-flatmate and I had a homemade pasta disaster. At this time, we were both in our first jobs, not very well-paid and didn't have the money or the time to experiment in the kitchen prior to making a dish for friends. So whenever people came round for dinner, which happened quite often, it was a bit hit-and-miss if we were making something new. (I'm pleased to say that the pasta incident was, in fact, the only real disaster, though a few times we had to think quickly on our feet when something turned out differently to expected.)

Posted by Caroline on 5 September 2010 | 5 comments | Read the full post
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Like many people, I suspect, I had long harboured a notion that ratatouille was a naff eighties vegetarian cliché. Sampling a few poor ones in restaurants just confirmed my opinion that it was essentially a tasteless vegetable slop.

Posted by Caroline on 21 August 2010 | 2 comments | Read the full post
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Pasta and meat

My blog entry on summery pasta dishes a few days ago has been leading me to dwell a bit more on pasta, and appropriate sauces.

Posted by Caroline on 26 July 2010 | 3 comments | Read the full post
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Ethiopian, 2

One of the other dishes I decided to try making was a sort of pumpkin stew. A lot of Ethiopian dishes are Wats (meaning stews), where meat and/or vegetables are gently cooked on the stove top in liquid. The basic stew method seems to be the same as anywhere else in the world - heat the oil, add the seasoning, brown the meat, briefly saute the vegetables, add the liquid and leave to simmer.

Posted by Caroline on 29 June 2010 | 0 comments | Read the full post
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Ethiopian, 1

One dish I always order in Ethiopian restaurants is Kitfo. It is usually described as being warmed, raw minced beef, although in practice I have always found it to be cooked through. The beef is marinated with a mix of spices and then warmed (or lightly cooked) in seasoned butter.

Posted by Caroline on 28 June 2010 | 2 comments | Read the full post
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Having frequently sampled delicious Ethiopian food at a Stuttgart restaurant, I finally decided that I should try and make some myself.

Posted by Caroline on 26 June 2010 | 4 comments | Read the full post
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