North African Long Pepper Steak and Preserved Lemon Sauce

 Lest you all worry about me surviving solely off caffeine and cake (I know for a fact my mum certainly gets worried at times) today I have a savoury recipe for you (and if you follow me on instagram you might have already seen some of these shots).  Although I mainly post sweet recipes here, I do actually really enjoy cooking and experimenting with savoury ingredients too.  Like with baking I don’t tend to limit myself to a single regional cuisine although I do go through phases of cooking a lot of Indian, Thai, Italian or Mexican Food (in addition to spots of nostalgia-induced cooking of some of the German dishes I grew up with).  The Peppermongers had asked me to come up with a few savoury recipes using their peppers and here is the first one – a North African twist on the classic steak au poivre (or pepper steak). Pepper steak is a tried and tested classic that

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German Peppernuts with Indonesian Long Pepper

If you have been reading my blog for a while now, you will have noticed that I am a big fan of bold and unusual flavours and that I don’t shy away from baking with ingredients we typically associate more with savoury preparations. So it was only ever going to be a matter of time before I started playing around with all the wonderful and different types of pepper. In fact I have been playing with pepper quite a lot over the recent months as I have been developing some recipes for the Peppermongers using their incredible range of different types of pepper, including lesser known varieties like Indonesian long pepper and cubeb pepper. I first came across the Peppermongers when I read their interview in CEREAL magazine last Christmas and it was that interview which really sparked my interest in creating sweets with pepper and kick-started what is still an incredible learning experience. Armed with Christine McFadden‘s Pepper bible and a whole plethora of different types

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