Culinary Globetrotting


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So, this is my next attempt to bake an Einkorn bread.

Seeing that I have managed to * run * from baking breads from scratch so far in my life, I thankfully do not have to unlearn too much in terms of the characteristics of Einkorn, in comparison to modern wheat.

Apparently Einkorn behaves very differently to modern wheat in the preparing and baking process. For starters, Einkorn does not like to be over processed and kneaded.

This recipe I like to share with people who are, like me, beginner bakers, and would like a relatively quick and simple every-day bread.

This bread is quite dense and slightly heavy.

I just added some onions and Parmesan cheese, which totally optional!
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Rating 3.00 out of 5
Categories : Blog, Bread, Einkorn
Comments (0)

 

 

There are times, especially during the cold winter months, when we all hanker after a chunky hearty filling soup that bursts with flavours, … and make it hot and spicy, like I did, or tone down the heat to your liking.

It’s well worth the little effort to create such a soup. It is filling and satisfying, and even delights guests!

Apart from the sausages plus chorizo you may well have the ingredients already in the kitchen, or adapt them to what you have.
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Rating 4.00 out of 5

 

I love finely chopped soft fresh herbs, such as parsley in my cooking, but larger and woodier herbs and spices are better in a cook bag. On the left is a recent picture I have taken that shows how the rosemary herbs ‘leaves’ come off the stems and are definitely in the ways of eating enjoyment.

The same applies to cardamon seeds, cloves, bay leaves, cinnamon bark, orange peel, star aniseed, woody lemongrass stalks, etc.

So, a good little trick is to get some sturdy cook bags made from re-usable cheesecloth or similar material.

 

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Rating 4.00 out of 5

 

 

A good stock or bone broth is essential for a great base for an amazing nutritious soup, gravies, casseroles, etc.

Plus, it’s so simple to make!

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Rating 4.00 out of 5
Nov
25

Basic Chef Knife Skills – 1

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Welcome to my first How-To Video Tutorial! How to use a chef knife in the best way and cut almost anything (without cutting yourself).

These are skills that we, as home cooks, consider the easiest and quickest routes to the food we want to cook.

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Rating 4.00 out of 5
Comments (0)

NEWS – Announcements

 

Sumptuous, delicious food aromas are intimately linked to the pleasures of the scents of a perfume …

 

That teaching series “The Art and Craft of Fragrance – How to Create Your Own Organic Signature Perfume” with recipes, will be on our Sister Website: IntimacyWellness.com


 

So, here’s a bit of a “Heads Up” for you. You will soon … in December … notice quite a few super delicious German Christmas cookies recipes, and yes I will do them in FB live videos … The recipe collection and the video classes will be on this website here.

 

 


 

After that, I will do some FREE classes on how to create your own signature perfume with the essential oils.

Yes, I will respectfully step into the shoes of my great-uncle who was a classical Master Perfumer for the Societé in the early 20th Century
(read: the sensual, eccentric and exotic style of the art nouveau and early art deco era ..).

 

Whilst he had great training, we will discover the basics of creating some ORGANIC perfumes with a few recipes … Now, I did say that this is a heads up … as this will happen in January 🙂

The perfume recipe collection and the video classes will be on our
Sister Site: www.IntimacyWellness.com

 
 
warmly,

 

 

 

 

 

Rating 4.00 out of 5
Comments (0)
Nov
18

Sydney – Fish Market

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Something fishy is going on … pelicans queuing up patiently at the market doors!!

 
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Rating 4.00 out of 5

 

Not just a delight to the eyes! This WA Barramundi dish is created with smoked corn, pearl onion, wakame, bitter chocolate and popcorn cream!

… and the dining experience at the Bathers’ Pavilion, Balmoral, was equally stunning.
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Rating 4.00 out of 5
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Nov
11

Sydney Eats – The Grounds of Alexandria

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Salmon without the Bagel – photo by Geli

 

Strolling around Sydney’s “The Grounds
of Alexandria” is a full-on sensory experience …

 

Strolling around The Grounds with my family and grandkids, certainly was a very very pleasurable experience.

Yummy smells waft about, lush flower stalls, people sell their wares on small stands as one walks by. The little kids love a tiny animal touch farm, and then there is the garden “bursting with things to see, opening into a courtyard festooned with grapevines, florals, vegetables, herbs and greenery.

An ever evolving and welcoming space injected with life for guests to explore”.

Then there are the alluring side stalls and carts filled with delectable sweet temptations.

Loads of various different restaurants offering their mouth watering dishes … making it tough to choose!

The above Salmon without the bagel was my choice at one of the eateries.
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Rating 4.00 out of 5
Dec
29

Old Family Recipes

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Excited about offering you some of my heritage cookery gems. As mentioned in the “About” section this website / blog started it’s life as a pure family communication help for when my two children ‘flew the nest’ but missed home cooking, and it was just simpler to create a blog for them to refer to.

So, I dug out some of my grandmother’s and mother’s recipe books and scribbled notes. Considering that my grandmother was born during the latter part of the 19th century (18??), her books and notes are pretty old and also the print is in old German.

The Davidis-Holle was printed in 1909. I added into the picture an apple recipe she wrote the year I was born 1953. There are plenty of other books and notes from my mother with handed down recipes.
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Rating 3.00 out of 5
Rinderrouladen with Sweet Potaoes, Mushrooms and Steamed  Broccoli  (Click on all photos for full size)

Rinderrouladen with Sweet Potaoes, Mushrooms, Pickled Red Cabbage and Steamed Broccoli
(Click on all photos for full size)

Finally, I made another German dish. It’s a classic one, however I added a little twist, rolling in even more yummy goodness.

Recipe:

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Rating 3.00 out of 5

Cottage Pie – England
click on all images to enlarge them


A bubbling sizzling Cottage Pie is ready to be served. let me add to the age-old British debate, what’s the difference between Cottage Pie and Shepherds Pie? From what I understand, Shepherds Pie is made with minced lamb, whereas Cottage Pie is made with minced beef.

Traditionally, a British housewife would make a Cottage Pie the day after the Sunday roast. Of course the roast was beef with vegetables. So, she would cut up finely all the ingredients, make a little roux or use gravy left overs, mix it all up, and then spread a layer of mashed potatoes over it and let it all brown up in the oven.

I decided to check up a variety of top British chefs, such as Delia Smith and others, pick out all the ingredients they offered (meaning, I actually stuck to the *overall* British recipe), and assembled my own dish. Thus, for example, one of the chefs I consulted, mentioned tomato paste, others tomato ketchup, or a tin of tomatoes others just chopped fresh tomatoes. I decided to use both fresh chopped tomatoes and a tin of chopped ones. However, previously I used freshly chopped tomatoes and tomato purée. What I am saying is, what I am offering here is what I and my dinner guests enjoyed, however it’s just a guideline. Just like, for certain, most British housewives made their own variation the day after the Sunday roast.

I took this mini micro video just before serving. Next time I shall use the camera in the horizontal / landscape way 😉 (if you increase the volume, you’ll actually hear it sizzling)

Recipe:

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Rating 4.00 out of 5

German lentil Soup

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The lentil soup is pretty much a family staple food in Germany. Although this is a classic soup / one-pot-dish, every family has their own variants re the ingredients, meaning every family develops their own traditions how they like their lentil soup best.

For some it’s just soupy with lentils and sausages, for others it’s a full blown meal with loads of veggies in it. Here is my version of it with suggestions as my Bavarian grandmother would cook it: with “Speck”.

(Although Wikipedia traces its origins to Austria and Italy, Speck is very traditional to Germany. It is not for the super lean cuisine conscious folk, but I challenge anyone who experiences the delicious and mouth watering cooking smells wafting enticingly through the home not to develop a very healthy and hearty appetite!!

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Rating 3.00 out of 5

Ghanaian - West African - Peanut Soup

This recipe originally was given to me by my Ghanaian friend, Patricia, but I needed to tweak it to suit my taste buds (read: add more chillies and give it more oompf!!). My dear friend still thinks she should tone down the spiciness for her Caucasian food lover … not so, please! I prefer a wild taste bud party with fire!

I have also discovered that this dish is ideally suited for a large slow cooker and cooked for best part of a day on a low heat. That way the chilli spiciness is not harsh but mellows in beautifully and allowing all the flavours to mature and blend nicely.

If you’re up for an unusual peanut soup with chicken or any poultry, here is the recipe:

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Rating 4.00 out of 5
Sep
08

Autumnal Vegetable Soup

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Autumnal Vegetable Soup


The other day my dear friend Simone invited me over to spend a lovely afternoon and evening with her. Ever the outstanding hostess and brilliant chef, she produced this delicious tomato soup from fresh ingredients. It was totally amazing. So tonight I decided to cook it lest I forget how she did it. I added a few other ingredients and did some small short-cuts to make it really simple, in fact you can use any autumnal veggies and play around with it.

Unfortunately the battery of my camera was dead, so I used my iPhone to take the pictures. The soup is delicious and quickly made … definitely a winner!

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Rating 3.00 out of 5

Chocolate Cupcakes with Nutella Cream Chese Icing

These cupcakes Charis baked yesterday, too. I must say they were incredibly delicious. We could not stop licking our fingers *accidentally* dipped into the Nutella cream cheese icing. The cupcake base is beautifully chocolatey moist.
Really yum!!

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Rating 4.00 out of 5

Earl Grey Cupcakes with Lemon Buttercream Icing

Today, my daughter Charis baked two lots of cupcakes, and I acted as her chef’s assistant, plus taking pictures. Here are the Earl Grey cupcakes with a really delicious lemon buttercream icing.

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Rating 3.00 out of 5
Comments (1)
Jul
14

Moroccan Mint Tea

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Moroccan Mint Tea

It was a Moroccan themed food evening that concluded with the ubiquitous mint tea.

The main meal was delicious: Moroccan lamb stuffed aubergines, and I should have added the recipe here to my food blog. The problem was that I managed to take absolutely abysmal photos. The aubergines looked more like dismembered unfortunate caterpillars. Well my dinner guests, who absolutely loved the flavours and the food, suggested that I should make that dish again *soon* and then take better pictures. 😉

Anyway, here is the recipe for the Moroccan mint tea:

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Rating 2.00 out of 5
Comments (1)

Spanish Rice with Chicken

Well, Germany did not win the World Cup, yesterday, Spain did. Congratulations and well done for a great team performance! Actually, lucky me, I have more Spanish family than German family, so there was still a reason for celebrating!

So, here is my version of Spanish Rice

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Rating 3.00 out of 5
Jul
11

Basic Streuselkuchen

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Basic German Streuselkuchen (with yeast)

(click image to enlarge)

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My daughter Charis was supposed to have baked cupcakes today, but changed her mind after a late night 😉 So, as there was plenty of butter in my kitchen, I thought I’d knock up a Streuselkuchen (crumble cake).

It has a light and moist yeast base and a really yummy crunchy buttery crumble topping. next time I’ll add some fruit into it.

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Rating 3.00 out of 5
Categories : Baking, Germany, World Food
Comments (2)

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