German food

Today I have a very serious question for you. What is your opinion on pairing chocolate with fruits? I live with a huge opponent of this combination and I have to admit that I do sometimes agree with him. I don’t like all fruit and chocolate combinations (for example chocolate and orange). I don’t care about most. But there is one I really, really love. And that is cherry and chocolate.

First of all, cherries and chocolate just look great together, don’t they? And of course there’s the taste which I love. Cherries are sweet and they blend in much better than raspberries or strawberries. But there’s also a very practical reason: cherries are sturdy. They keep their shape and their texture. And they add moisture. Which means if you add these to a chocolate cake, you’re in for a treat that is not too sweet, perfectly moist and that will just melt in your mouth. And that every fruit and chocolate combination hater will love. At least the one I know did.

chocolate cherry guglhupf #vegan

Since we’re talking about perfect. Of course this is not your traditional guglhupf. A traditional guglhupf comes by many names (guglopf, gugelhupf, kugelhopf, kouglof, and so forth and so forth), is made with an enriched yeasted dough, has raisins instead of cherries, definitely no chocolate, and looks like this.

I refused both to use a traditional recipe and the traditional pan. I chose a regular bundt pan instead and made a baking powder batter. And while I was at it I went back to basics and added regular firm tofu. Remember? Back in the days when vegan baking was still a miracle we used to do that all the time. It’s better than black beans or beets, I say! But honestly nobody will taste the tofu and it adds a lot of moisture to this cake. And for those of you who aren’t friends with coconut oil: This cake has a coconut oil-free option.

Oh, did I mention this cake is moist and just really the perfect chocolate cake? Because it is! Make it. I promise you won’t regret it.

chocolate cherry guglhupf #vegan

For the filling, you can use either fresh or canned cherries. I just went with canned because they were already pitted and I am just as lazy as the regular person. It also ment I could snack on all those fresh cherries that I didn’t need for decoration.

Before you start mixing this batter I should also tell you that it is going to be a very thick almost bread like batter. Something quite typical for the cake recipes you can find in Germany. So please trust me, it will all work out!

Oh and if you’re wondering already about how to get those cherries to sit on top of your cake: have some toothpicks ready. Dip the cherries in chocolate, place them on your cake, fixate them with the toothpick and then push the toothpick into the cherries so it’s not visible anymore. But please don’t forget to tell your guests about this little secret. They should search for the picks and remove them before biting into their slices.

Chocolate Cherry Guglhupf


For the cake
240 ml (1 cup) soy or almond milk
1 teaspoon white wine vinegar
120 ml (1/2 cup) vegetable oil
250 g (1 1/4 cups) sugar
1 tablespoon vanilla extract
100 g (3.5 oz) firm tofu
400 g (3 1/4 cups) all-purpose flour
20 g (1/4 cup) Dutch process cocoa powder
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
100 g (3.5 oz) dark chocolate
160 g (1 cup) canned or fresh pitted cherries.
For decoration
100 g (3.5 oz) dark chocolate
1 teaspoon refined coconut oil (or any vegetable oil)
about 25 fresh cherries


To make the cake preheat oven to 160° (325°F). Grease a bundt pan (25 cm diameter) and set aside.

In a blender combine soy milk and vinegar and let sit for 2-3 minutes or until curdled.

Add oil, sugar, vanilla, and tofu.

Blend until smooth.

Sift flour and cocoa in a larg bowl.

Add baking powder, soda, and salt.

Stir well.

Melt the chocolate over a water bath.

Add liquid ingredients and use a handheld mixer to blend all ingredients until smooth.

Fold in chocolate and blend again.

Scoop half of the batter into the pan and sprinkle half of the cherries on top.

Add the remaining batter and then press the remaining cherries into the batter.

Bake the cake for 60 minutes or until an inserted toothpick comes out clean.

Let cool for 30 minutes before removing from pan.

Let cool completely.

To decorate melt choclate and coconot oil in a small bowl and stir well.

Reserve half of the cherries and dip the remaining fruits in the chocolate.

Use toothpicks to fixate the cherries on top of the cake. make sure to leave enough space for the remaining cherries.

Pour the remaining chocolate over the cake.

Add the remaining cherries and place the cake in the fridge for 30 to 45 minutes before serving.

chocolate cherry guglhupf #vegan





Breading and baking is not the same as breading and frying. Seriously, it’s not. So I won’t start this post with: “It’s like the real thing! You’ll fool everybody, even yourself!” Because you won’t. But this is not what my post and my recipe are about. This post is about how no matter if you fry or bake, breading something without eggs can be frustrating. It takes a lot of time to toss all these vegetable slices in liquid and bread crumbs. And then these ungrateful things fall apart the minute you look at them.

These are my invention. Mohnkringel don’t exist, I think. Well, okay. That is not true. Here is a wonderful recipe by the very talented Maikki, for example. But at least I can claim that in Germany Maikki’s version would be called kranz and not kringel.  Isn’t it fascination how words travel though time and space via food? I think kringel or kringle came to us via Scandinavia while all those poppy seeds hail from Eastern and Central Europe. I didn’t look this up, but I suppose there’s a lot of Jewish food history involved here, too. Whoever invented this or wherever it came from, I am thankful for another idea to fuel my poppy seed addiction. But before I write something about these mohnkringel, I want to thank you all too for welcoming me back into the blogging community. I’ve read all of your comments and every single one of them made my day. I am very grateful that you’ve kept me in your readers and that many of you even took the time to come here and leave a comment. You all are awesome.

At first taking a really long break from blogging was a great idea. The pressure was gone. No more long hours trying to find the perfect angle and the perfect light for the perfect photo. No more writer’s blocks. No more obsessive recipe idea chases. No more bi-lingual entries that took forever. Yeah, that was all great. But isn’t it completely crazy? After all this is a private blog that I do to entertain myself. Trying out new recipes, taking pictures of them and then writing down everything that might be connected to this recipe, finding a little story for it, all that is fun. But then my recipe entries do not emerge in an empty space. The internet is overflowing with really great sites and there is a lot of competition. Even if I do all of this because I like it and think it is interesting, I still want people to read this blog. And I want them to try my recipes.

The weird and challenging thing about a food blog is, in my opinion, that it is written for many different people. Some people just look at the pictures, some like the texts, and only a very few come here for a recipe. Which, on the other hand, makes up most of the work. I admit, often I have asked myself if it’s worth all this work. Since Social Media things have become so fast. You work on an entry for two days, you publish it, and it’s gone after 10 hours max. But then I do ask myself why I feel this way at all. Why does it even bother me? And then I had to think of women’s magazines. Every year in April they try to convince us that we really need to start working on our bikini body. Because there’s no life without a bikini body. And that’s what Social Media is like, too, isn’t it? Well, my whole life I have lived without a bikini body. There we go!

But there we go without a blog? Nah. Over the last few months I’ve realised that there is a lot of fun to blogging. I missed it. I looked though a lot of my old recipes and pictures and I am impressed with the large interactive cookbook that I have created here. I use it a lot and and a lot more than those stacks of paper notes I used to keep. And then spring started with green asparagus and rhubarb and daylight savings time with a lot of light. And instead of spring cleaning I am restarting the blog. Then in the end coming up with new recipes, taking pictures of them and writing about them is still a lot of fun. I hope reading is, too.

Milchreis |

Rice pudding. I used to hate it. But milchreis is a much-loved main dish in Germany. Demanded by children and grown ups all over the country. So popular that it is available at canteens and cafeterias. You usually eat it hot, sprinkled with sugar and cinnamon or canned fruit like cherries. Or you eat it as a snack or dessert and you can buy ready-to-eat versions at most supermarkets.

Personally, I have never liked sweet main dishes. I need something hearty and savoury for lunch. I get really dizzy when I eat something sweet on an empty stomach. Plus, I always hated hot milk. I don’t even have to taste it. The smell alone makes me run away. I have no fond childhood memories of eating milchreis or grießpudding. In fact I have no childhood memories at all when it comes to these dishes. Thankfully, my parents never bothered serving them to us. Unfortunately, everyone around me always raved about them. Whenever a canteen would serve milchreis, I was alone queueing for the salad thinking about why everyone except me would want to eat a mushy rice dish with sugar for lunch.

Then a couple of years ago I was sitting at a Thai restaurant with a friend who ordered coconut rice. I still remember how shocked I was when she offered me some. I stammered something about hating milchreis and hot milk. When she told me that the dish was neither hot nor was there any milk in it, I still declined. But somehow she must have convinced me. And the next thing I know is that I ordered my own bowl of coconut rice.

Of course coconut rice is not the same as milchreis. But making milchreis with coconut milk made this dish into something I really enjoy eating. And it’s even better if you combine it with fresh fruit. My favourite so far has been rhubarb, because I love the combination of the rich and creamy sweet rice with something more tart. And even better if it has an edible shell, right? Also, if you care for rich and buttery flavour – this dessert has it, too. The rice you can see is a starchy short grain rice that is also called milchreis. You should be able to substitute it with any kind of short or medium grain rice you would use to make rice pudding.

Rhubarb Rice Pudding Tartelettes


For the rice pudding:
100 g (1/2 cup) sticky short or medium grain rice
1 can (400 ml) coconut milk
50 g (1/4 cup) sugar
For the tartelettes:
170 g (1 1/2 cups plus 2 tablespoons) all-purpose flour
60 g (1/4 cup plus 1 tablespoon) brown sugar
60 g (1/4 cup) refined coconut oil, softened
For the rhubarb topping:
200 g chopped rhubarb
50 g (1/4 cup) brown sugar


To make the tartelette shells, preheat the oven to 200°C (400°F) and grease 4 tartelette pans (10 cm in diametre). Set aside.

In a bowl, combine flour, sugar, and coconut oil. Mix with your fingers until the oil is incorporated and the mixture has formed crumbs.

Press the dough into the pans.

Poke several times with a fork and bake for 15 minutes or until golden brown.

Remove from oven but don't switch the heat off.

Remove shells from the pans once they have cooled completely.

To make the rhubarb topping line a baking sheet with parchment paper.

Place the rhubarb on the sheet and sprinkle with sugar.

Bake for 15 minutes and stir from time to time.

Remove from oven and let cool.

While the rhubarb is roasting, prepare the rice.

Combine rice, coconut milk, and sugar in a small saucepan and bring to a boil.

Reduce to a simmer and stir often. Cook for 20 minutes.

Remove from heat and let rest covered for another 10-15 minutes.

Once the rice is done, divide it between the shells and top with rhubarb.

Serve immediately.

Rhubarb Rice Pudding Tartelettes |