The taste of Europe

Austrian: Schweinsbraten with Sauerkraut, Kroketten and Salzburger Stiegl Bier

Baking day: Krustiges Bauernbrot (crusty farmer bread)

Baking day: Roggen Sauerteig (rye sourdough)

Baking day: Roggen/Vollkorn Mischbrot (rye/wholemeal)

Baking day: Türkisches Weißbrot (Turkish white with black cumin/nigella seeds)

Baking day: French baguette

Italian: Prosciutto (Parma ham), super thinly sliced

Pizza dinner: Before…

…and after 10 min in the oven at 270°C.



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