Warming Gluhwein....

Just about everyone is out at their weihnachtsmarkt eating, drinking, socialising and doing the odd bit of shopping. It's a great place to be despite the particularly harsh winter in Europe this year. A great way to warm up is to stop at a gluhwein stall and enjoy a cup of this hot, sweet, fruity, spicy red wine. Before you know it, it's feeling like it's at least 0 C!

Delicious Dinnele at the Konstanz weihnachtsmarkt...

Dinnele is a traditional German food of peasant origin. Served straight from the wood fired oven. I think this is my favourite food stall at the market - always great.

Hmmm, which one to have? Potato and cheese; garlic and cheese; vegetables and cheese or perhaps one with speck? I love the garlicky, oil that is spooned over before eating.

Schwagalp cheese....

Lovely maturing cheeses

In the brine bath

Mutschli [left] and a mild alpine cheese

Another visit to the Schwagalp cheese makers, at the base of beautiful Mt Santis, Switzerland. Their butter is also excellent.

Yam Yam....

Just the perfect thing for -10 in Berlin: a steamy bowl of Bibimbap served in a hot stone bowl, with house-made kim chi. The mung bean pancake with vegetables was fantastic. We rounded all this off with complimentary raspberry lollipops. Lovely.

yamyam berlin

korean cuisine

alte schonhauser str.6

10119 berlin

t +49.30.24 63 24 85

Baked semolina gnocchi with gorgonzola...

Step 1: warm milk, salt, pepper and nutmeg

Steps 2 and 3: whisk in semolina and simmer for 15 minutes

Step 4: add parmesan

and whole eggs and egg yolks

mix well

Step 5: gently press semolina into an even layer

Steps 6 and 7: cut into squares or rounds and place in a buttered dish

Steps 8 and 9: brush with softened butter and sprinkle with crumbled gorgonzola and grated parmesan

Step 10: bake in oven at 220 C for 15 minutes

Baked semolina gnocchi with gorgonzola

Serves 6 as a starter

1 litre milk

pinch salt + pepper

1/2 tsp nutmeg

250g fine semolina

2 egg yolks

2 whole eggs

80g grated parmesan

topping

90g [approx] very soft butter

200g gorgonzola

80g grated parmesan

1. Bring milk + salt, pepper, nutmeg to the boil

2. Whisk in the semolina until the mixture thickens

3. Lower the heat and simmer for 15 mins – stirring from time to time [pay attention to the bottom + sides of the pan]

4. Take off  the heat – add whole eggs, yolks and parmesan. Mix well.

5. Spread onto a greased tray – 2.5cm deep

6. When cool, cut into squares or rounds with a pastry cutter

7. Arrange them overlapping in a buttered gratin or baking dish

8. Brush with the softened butter

9. Sprinkle the top with the crumbled gorgonzola and the parmesan

10. Bake in oven at 220C for 15mins until golden brown – serve very hot

If I remember correctly, this recipe came from Antonio Carluccio and is a favourite of ours. It's very easy and great when you have friends visiting as you can prepare it, to the point of baking, before they arrive. The gnocchi have a wonderful puffed, mousse-like texture. Delicious.