Posts Tagged ‘recipes’


This is the original black forest cake recipe by master pastry cook and confectioner Josef Keller (1887-1981) from Radolfzell (Lake Constance, Germany). The world renowned gateau was supposedly created in Bad Godesberg, at the former celebrity cafe Agner.


For a 24-Er-Springform

4 Eggs
100 g Sugar
100 g Butter
150 g Dark Chocolate
3 Tbsp Black Forest Kirsch (Liquor)
50 g Flour
50 g Potato Flour
1 Tsp Baking Powder
1 Pinch of Salt
150 g Ground Roasted Hazelnuts


½ l Cream
1 Pkt. Vanilla Sugar (or Vanilla Essence)
1/8 l Black Forest Kirsch (Liquor)
750 g Red Cherries
50 g (-80 g) Grated Chocolate


Stir eggs and sugar well until smooth. Add the lukewarm runny butter, the melted chocolate  (using the double-boiler method, melt chocolate with 2 tbsp of water) and the Kirsch. Mix flour, baking powder, salt and potato flour and sieve. Dry roast the ground hazelnuts in a pan untll they are light brown.

Gently mix flour and hazelnuts into the egg-sugar mix and pour all into the pre-buttered springform. Bake at medium heat (190 °C) for 45 minutes. After the cake base has cooled down, cut it twice horizontally. Whip cream and vanilla sugar (or vanilla essence and sugar to taste).

Soak the cake layers with Kirsch and cover the two bottom ones with 1cm of whipped cream. Spread the drained cherries over it and press them gently into the whipped cream. Assemble the parts to form the cake (including the top part). Cover the whole cake generously with cream and decorate with grated chocolate. If so desired, one can add cream of tartar or dissolved (cooled down) gelatin to the cream to ensure the filling will remain firm over an extended period of time.

[Translated from German into Englisch; original recipe on Webkoch]

Green Smoothie

Posted: August 29, 2008 in society
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Here’s is a healthy and tasty smoothie that John (Lyster?) Palmer made at the last Raw Food gathering in Melbourne:

  • 1 apple
  • 1/2 to 1 banana depending on ripeness
  • 1/2 to 1 pear – depending on ripeness
  • Juice of 1/2 lemon
  • About same packed volume of spinach, choy sum or any other green in the fridge except iceberg lettuce
  • Mint to taste – the leaves from several stalks
  • Slice or two of chopped ginger
  • Several chopped dates or figs, soaked in hot water for a few minutes to soften
  • Filtered water – probably about 2-4 cups, depending on the amount of produce used

Stick it all in a blender (preferably a powerful bench blender). Serves 2-3 people.

There are many variations, just add whatever is in season, eg berries, stone fruit, etc.. I also substituted the greens with barley grass, which gave a nice flavour as well.

Some more on Living Food (Raw Food)

Posted: August 26, 2008 in society
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I would really like to rave in detail about Helena’s wonderful food she made for us (like smoothies, juices, salads, a cold soup, dehydrated crackers, etc.), but unfortunately I did not write down any recipes excepts for a kind of raw muesli (enclosed below). She did recommend though some books which do contain many practical ideas for meals – as well as a lot of background material on food and Living Foods in general (see below too).

Helena’s Breakfast Muesli

Blend one medium green apple, 4 Medjool dates, 1tsp maca powder, 1tbsp soaked chia seeds or soaked flax seeds and the juice of half an orange. Put mix into breakfast bowl, add some sprouted buckwheat, a handul of soaked raisins, 4 soaked figs and 5 soaked walnuts. Stir. Add chopped fresh fruit, almond milk and enjoy a delicious and nutritious meal.

Helena’s book suggestions

Making Raw Chocolate

Posted: August 26, 2008 in society
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Garth and Scott (the latter form Loving Earth) making raw chocolate

One of the things I did in Melbourne last weekend was to participate in a ‘raw chocolate’ making workshop, which was run by sustainable raw chocolate producer Loving Earth’s Scott & Christian. What did I learn? Apart from making chocolate (see recipe at the bottom of this post) a lot of facts about chocolate. Here are some:

Chocolate is made from the fruit of the cacao tree, Theobroma Cacao, which literally translates to ‘Food of the Gods’. Cacao was first domesticated by the Mayans over 2,000 years ago. In chocolate aficionado circles it is known to be one of the nutritionally most complex foods on Earth, containing an astonishing array and amount of minerals and other components with a myriad of claimes health benefits, including:

Magnesium – supposed to assist in brain functioning, heart support and bone density; known to reduce stress and to contribute to muscle relaxation

Chromium – supposed to assist pancreatic health and blood sugar regulation

Iron – promotes oxygen transport in the blood

Anti-oxidants – supposed to ameliorate the effects of aging, DNA damage, heart disease and cancer

Cacao is also said to subtly lift our mood, due to the abundant presence of neurotransmitters such as phenyl ethylamine, anandamide, dopamine and serotonin. (But see also a very critical post on raw chocolate/cacao – before throwing yourself into the chocolate making process)

The cacao used by Loving Earth for their chocolate production as well as in their workshops is made from a heirloom variety called Criollo. It is shade-grown under multi-story canopies in Latin-American rainforests, with its flavour being dependent on the bio-diversity of the surrounding forest. Loving Earth’s Criollo cacao is grown by an indigenous farming cooperative in Satipo, Peru.

Loving Earth’s Intention with chocolate parties is to help people become more conscious of the food they are eating and how it affects their bodies.

Light “Raw” Chocolate Recipe


  • 1 x large mixing bowl filled with hot water (approx 80 degrees)
  • 1 x saucepan (to sit in bowl of hot water)
  • 1x whisk/stirring spoon
  • 1/2x Chocolate mold/Ice cube trays


  • 100g Raw Cacao Butter
  • 35g Raw Cacao Powder
  • 45g dark agave Syrup
  • 1xPinch of Himalayan crystal salt
  • 1xPinch of whole ground Vanilla Bean
  • Your own choice of fillings to add to the chocolate if you desire flavors


  1. Fill a large bowl with hot water and place a saucepan with the Cacao butter into the bowl to melt.
  2. Once the cacao butter has fully melted, slowly mix the cacao powder with the butter.
  3. When the mixture is smooth, slowly add the agave syrup, salt and vanilla bean and continue to stir until smooth.
  4. Fill the chocolate molds with your favorite fruits/nuts/chocolate fillings before pouring the chocolate mix into your molds.
  5. Refrigerate until chocolate has set – 30 minutes
  6. Remove chocolate from the refrigerator, it is now ready to either eat or wrap

*Important – Water is the enemy of chocolate! Make sure that no water enters the chocolate mixture during any part of the preparation process.

**For a “Dark” Raw chocolate recipe add a heaped desert spoon of raw cacao powder (or 2 depending on how dark you like your chocolate) and balance the bitterness with agave

A little dinner party

Posted: February 10, 2008 in society
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Last night we had invited over our friends Flo, Gaby, Sharon and Sigrid, and it was a fun evening – with lots of laughter, personal as well as some deep and meaningful conversations and, I hope, also enjoying food and drinks. Unfortunately I didn’t take any photos of people and the serving of the dishes – I didn’t think I would write a post on the event. This morning though I could still hear Sigrid endlessly praising the dessert and asking me repeatedly for the recipe (I think she wouldn’t have been able to stop herself voluntarily eating more and more if there would have been and endless supply of it 😉 ). And until sitting down right now, I resisted writing anything down, but I know she’ll push me forever for the dessert recipe. So, I changed my mind and thought I actually post two recipes – one for one of the main course dishes and the other especially for Sigrid 🙂 .

Caramelised Onion Tart

(serves 8 people)



125g organic wholemeal four
90g organic/biodynamic butter
1 organic egg yolk
1 tbsp filtered water


1kg organic brown onions
200ml filtered water
30g organic brown sugar
2 tbsp well-aged balsamic vinegar
2 bay leaves
1 tbsp fresh organic rosemary
2 tsp crushed dried organic chillies


500g organic English spinach
125g grated strongly flavoured cheddar
30g organic self-raising wholemeal flour
300ml organic whipping cream (not thickened cream)


  1. Before starting, leave butter out of fridge until slightly soft; reheat oven (electric 210oC); butter a round 20cm spring form or oil it with organic olive oil
  2. Add flour to kneading bowl; cut butter into small cubes and start kneading it into flour; add egg yolk and water and continue to knead until you have a soft but firm ball of pastry
  3. Cover the base of the prepared baking tin by spreading out the pastry evenly; once done, cover it with a sheet of baking paper and spread rice over it; bake for about 20min until golden brown; remove rice (can still be used for cooking) and set pastry aside to cool
  4. While pastry is in oven, slice onions thinly; combine all the ‘filling’ ingredients in a saucepan and stir over medium heat until sugar is completely dissolved and mixture is boiling; cover mixture, reduce heat and simmer (occasionally stirring) until water has evaporated (should take about 1 1/4 hrs); remove bay leaves and cool mix
  5. While onion mix is simmering, chop English spinach finely, place in mixing bowl with all other ‘topping’ ingredients and mix well; put aside for later use
  6. Once onion mixture has cooled, spread it evenly over pastry base and spoon topping over it; bake for 45 min at 180oC until it looks golden brown; serve hot or cold (dish can be made one day ahead)

Bread & butter pudding with chocolate and red cherries in red wine sauce

(serves 8 people)



400g organic panettone or organic fruit loaf (containing a variety of dried fruits and nuts)
100g Lindt’s dark ‘Coffee Intense’ chocolate from their ‘Excellence’ range
4 organic eggs
90g organic brown sugar
3 tsp vanilla extract
500ml organic whipping cream
100ml organic milk
Cinnamon to flavour


500g dark organic cherries in jar
Fresh, light bodied red wine (like Brown Brothers 2006 Tarrango)
2 medium heaped tsp cornstarch


  1. Mix 2 tbsp of sugar with a pinch of cinnamon; put aside for later use
  2. Cut panettone or fruit loaf into 2cm cubes and break up chocolate into small pieces; mix all in a bowl
  3. Beat eggs, rest of sugar and vanilla essence; gradually add 400ml cream and milk
  4. Add this mixture to bread/chocolate mix and fold it under to combine; let stand for 30 min
  5. Butter a baking dish and transfer bread mixture, spreading it evenly; drizzle with the remaining cream and sprinkle with sugar/cinnamon mix; bake for about 1hr at 175oC until edges are golden brown and custard has set at centre
  6. While letting pudding cool slightly, add cherries from jar to a saucepan, including its liquid; add red wine until cherries are well covered and you feel you have enough sauce for 8 serves of pudding (probably 200-250ml of wine); bring to boil; dissolve cornstarch in a small amount of water or wine and use to slightly thicken cherry sauce
  7. Serve pudding with hot sauce