German Stollen Cake Recipe

Stollen (also known as Weihnachtsstollen or Christstollen at Christmas) is a traditional German fruit loaf. It’s difficult to pinpoint exactly when Stollen was first made, but over the centuries it has developed from a very basic pastry – probably eaten by the peasantry – to an enriched bread with religious significance. The traditional baking of Stollen is probably most closely linked with Dresden in the east of Germany where it has played a vital role in the city’s Christmas markets since – it is claimed – the 14th Century.

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Spiced Apple and Walnut Traybake

Though the apple season has more or less passed, it is a fruit that can be made to last extremely well. Indeed, it isn’t unheard of for apples to remain edible for 6-12 months if stored in a dry place and wrapped individually in newspaper. Since October is arguably peak season for this universally beloved fruit I’ll assume there are a few spares to hand for this wintry Spiced Apple and Walnut Traybake.

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Winter Red Cabbage Slaw

Despite initially taking to it like a cat to water, red cabbage has become one of my very favourite ingredients. It has a sweet flavour and pleasantly crisp texture that makes it the ideal ingredient for raw slaws and salads. This recipe for Winter Red Cabbage Slaw is essentially a seasonal and festive twist on my Spiced Red Cabbage Slaw (also divine) – it’ll knock your socks off and stain your fingers a vivid purple.

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Stout Chilli

St. Patrick’s Day is upon us once more and though the Irish appear to have forgotten how to play rugby – they got stuffed by the Italians – this stout chilli is certainly cause for celebration. Indeed, as you may have inferred, ‘stout’ refers not to the build of the dish, though it is rather meaty, but to its contents. Guinness is, of course, the most popular stout and is one that, as popular opinion would have it, the Irish drink almost perpetually from birth. Could there be a more perfect St. Patrick’s Day meal? Probably not.

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