Blood Orange Curd

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Besides the well-known lemon curd, there are several other variations that you can make. I have already posted the recipe for blackberry curd and now it is time for a fruity blood orange curd.

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Strawberry Rhubarb Pie

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This strawberry rhubarb pie is next to the apple pie, one of the most delicious pie I know! 😛 The sweet and fruity strawberry harmonizes particularly well with the slightly sour rhubarb. And then with the delicious pie crust…. Heaven!!!!

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Pumpkin Chocolate Cookies

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These cookies are made with pumpkin puree and chocolate chunks. Ideal for a nibble in-between or as a bring-along to a party in autumn.

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Best Apple Pie

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It is now time to go English, the American art.
I have baked this Apple Pie really often now, it is just delicious and so juicy.

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Chocolate Hot Cross Buns

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Hot Cross Buns are originally from England and is part of the Easter tradition, Good Friday, actually.
Was originally baked with raisins, dried fruits and spices.

Is also an Easter tradition in many other English speaking countries. In some places you can even get Hot Cross Buns all year round and in many different flavours.

We have refined our Hot Cross Buns with cocoa powder and chocolate chunks. It is best to eat them warm with butter, jam is also great.

Chocolate Hot Cross Buns
For the dough
  • 250 g milk
  • 20 g fresh yeast or 1 sachet (7g) dry yeast
  • 500 g flour
  • 35 g cocoa powder
  • 1 tsp cinnamon
  • a pinch of clove powder
  • a pinch of allspice
  • a pinch of nutmeg powder
  • a pinch of salt
  • 100 g sugar
  • 60 g softened butter
  • 1 egg
  • 100 g chocolate chunks
To brush
  • 1 egg yolk with 1 tbsp milk
For the cross
  • 30 g cocoa powder
  • 20 g flour
  • 70 g water
  1. Disolve yeast in lukewarm milk.

  2. Put all ingridients for the dough -exept the chocolate chunks- in a mixing bowl.

  3. Knead to a smooth dough for minimum 5 minutes.

  4. Cover dough and leave to rise for about 1 hour until double in size.

  5. Put dough on a lightly floured surface and knead-in the chocolate chunks.

  6. Divide dough in 12 equal pieces.

  7. Form each piece to a bun.

  8. Place buns in a baking form with baking paper.

  9. Cover and leave to rise for about 1 hour.

  10. Brush buns with egg yolk-milk-mixture.

  11. Mix together, cocoa powder, flour and water for the cross.

  12. Put in piping bag and pipe crosses on the buns.

  13. Bake in preheated oven at 200° C for about 22 to 24 minutes.

  14. Tastes best, warm with butter.

Enjoy baking!
Happy Easter to you and your family!
Take care and stay healthy!
Maggi & Family

By the way, our son got this “forget-me-nots” from his schoolmate so that he doesn’t forget her! (Corona shut down 🙂 ) There was also a nice card and a chocolate bar! Soooo sweet.

Blackberry Curd

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Lemon Curd is a long time on my to-do-list, but I did’nt get do it till now. Since I had some blackberries, I decided to make Blackberry Curd.

The result is a very creamy, silky and smooth “spread”.
It tastes fruity, slightly sour and not too sweet. And the great colour…..!

This curd is really easy and fast to do. Stored in the fridge it lasts 2 weeks.

You can use this Blackberry Curd for:

  • cake fillings,
  • tarts,
  • in crepes,
  • on ice cream and desserts,
  • on scones
  • or just as bread spread.
Blackberry Curd
  • 280 g blackberries (fresh or frozen)
  • juice of half a lemon
  • 100 g sugar
  • 1 egg
  • 2 egg yolks
  • 50 g butter
  1. Bring blackberries and lemon juice to boil.

  2. Crush blackberries with fork or masher. Let it boil till juicy.

  3. Sieve blackberry juice in a pot.

  4. Add sugar to blackberry juice and bring to boil.

  5. Mix the egg and egg yolks in a separate bowl.

  6. Pour blackberry juice slowly to the eggs while whisking.

  7. Pour mixture back in the pot and heat on small fire for about 5 minutes until it thickens.

  8. Stir in pieces of butter.

  9. Fill the hot Blackberry Curd in a clean jar.


Stored in fridge lasts about 2 weeks.

Maggi & Family


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Scones are typical english! They are eaten at tea time with double cream and a marmelade, black tea with a drop of milk.

We have scones mostly on weekends for breakfast. Warm with butter melting… I love it with jam. Just delicious!!!


My husband enjoys it with butter and cheese (preferably cheddar 🙂 ).

Our kids love it with everything!


The dough is easy and fast to prepare and baked.

This is the family recipe from Mauritius. It has been handed down over the last years and everyone in the family bakes them. From Mauritius to Australia to England over to Gemany/Austria.


Our daughter shows you how to make them:

Gericht: Breakfast, Tea Time
Länder & Regionen: English
  • 280 g flour
  • 2 TL baking powder
  • 1 TL sugar
  • 1 TL salt
  • 45 g butter
  • 1 egg
  • 125 ml milk
  1.  Whisk milk and egg.

  2. Sive flour and baking powder, mix in salt and sugar.

  3. Cut the butter in little pieces and mix well with flour.

  4. Pour milk-egg-mixture in center of flour and knead lightly.

  5. Put an a floured surface and roll out to 1,5-2 cm thick, cut out.

    Brush with milk.

  6. Bake in preheated oven at 220° C, for 12 - 14 minutes.


They taste best still lukewarm.
We like to do twice the amount.

Enjoy baking! (it‘s really quick ?)

Maggi und Family