Author: Nayla Wu

Buttercake (Butterkuchen)

Buttercake (Butterkuchen)

This super simple, 45 min Buttercake is a German classic and an absolute winner. Soft and tender sponge topped with a crunchy almond topping it is ideal for those last minute bakes or to satisfy any cake craving you may have… Germans love a good 

Rhubarb and Banana Jam

Rhubarb and Banana Jam

  Don’t let spring slip through your fingers. Now is a good time to preserve some of spring’s pink bounty – rhubarb. It couldn’t be simpler than this sweet and tangy rhubarb and banana jam. It is official; I’ve turned off the central heating; spring 

Wild Garlic Pesto

Wild Garlic Pesto

Wild garlic is finally in season. Growing wild across many parts of the UK it has a distinctive yet delicate garlic flavour that works fantastically in pasta dishes, salads and meat accompaniments. So what are you waiting for? Get foraging! Wild garlic in German literally 

Bergamot Tart

Bergamot Tart

Pale green trees, grey skies and endless rain can only mean one thing; winter is finally behind us and spring is here. It also means citrus season is nearly over so grab the last of the bounty. Make this delicate bergamot for your next dinner 

Moutabbal and Lavosh Crisp bread

Moutabbal and Lavosh Crisp bread

Moutabbal is the new hummus. Or I hope it is anyway, because hummus has become just a little bit boring. Sure, it is delicious but it is literally being thrown at you in every single restaurant or supermarket in London. Moutabbal is fun. It is 

Pistachio Madeleines

Pistachio Madeleines

  My first encounter with madeleines was in the form of a Christmas gift; a handful of chocolate chip madeleines in a little plastic bag tied shut with a golden string. They were light and delicate, at first crumbling and then melting in your mouth. 

Parsnip Gnocchi

Parsnip Gnocchi

Come December, parsnips are everywhere. It seems you can barely set foot into a supermarket without tripping over bags of the creamy white root vegetable. Parsnip gnocchi are a delicious alternative to roasted parsnip and are a creative and delicious vegetarian main course. I first 

Iced Spiced Biscuits

Iced Spiced Biscuits

  German Christmas is all about biscuits. And it is the first December weekend where most people start to manically bake at least 3-4 different types of biscuits, which are then stored in various tins that fill up every available kitchen surface. Those unlucky enough 

Pesto Siciliano

Pesto Siciliano

When I first watched the array of ingredients wandering into the food processor in front of me I was, lets put this mildly, confused. Anchovies? Raisins? Almonds? Cherry tomatoes? How could this possibly make anything remotely tasty? Annie, our teacher at Leith’s School of Food 

Crispy Yoghurt Aubergines

Crispy Yoghurt Aubergines

  This crisp yoghurt coated and fried aubergine recipe is by far my favourite way to eat my favourite vegetable. I admit, it is slightly unusual – the recipe is based on a childhood favourite of mine. First coated in yoghurt, then in flour and