5 recipes I’ll be making over the holiday period

stollen || cityhippyfarmgirl

Selecting just five recipes for this post was actually harder than I thought. What to make, what to bake….and most importantly, what to eat??

Stollen, there will be definitely some of this. Stollen involves, dried fruit, marzipan and really….that is just a match made in heaven.

vegan-mango-icecream || cityhippyfarmgirl

This ice cream, as it was a sure hit last summer, and I’m always up for easy crowd pleasing dishes.

Coconut Mango Icecream

In a blender, add two big bananas, one can of coconut milk, 1/3 cup of sugar and whizz it up. Pour it out into a dish and blend some fresh mango. Swirl that in too. Freeze it and either run a fork through every half an hour or so until you are ready to eat it or bring it out about 20 minutes before you want to eat it, running a fork through it, (the banana content should stop it freezing completely solid.)

I think I will have a play with some St Lucia saffron buns. I’ve been making quite a few Cinnamon Buns as they are easy, freezable and everyone enjoys them, but I would like to branch out a little and see how the saffron buns turn out.

custard-tart  recipe || cityhippyfarmgirl

This family favourite will probably get a look in….as really, I’d be crazy not to.

And lastly, sourdough doughnuts. I’ve been planning, and planning this one, working out my best point of attack. I’m going in people, and will not rest until they are sitting plump on the table, surrounding by happy expectant faces….or at least my one satisfied one.


What are you making over the next few weeks?

when stollen steps in

stollen- cityhippyfarmgirlstollen recipe- cityhippyfarmgirl

There are two kinds of people in this world. Those that like marzipan and those that would well, rather not. Not me though, I love the stuff. I mourn the shift in wedding cultures that don’t seem to have the traditional densely fruited cake covered in marzipan any longer. For me, it was the highlight of a wedding. How can they serve a carrot cake or chocolate mud instead I ask you? Oh how?

I still can’t quite put my finger on why I like marzipan. It’s a textural thing, kind of gritty and ever so slightly medicinal tasting. There’s just something about it that just quietly whispers to me.

I was first drawn to the lovely Joanna’s blog over our mutual love of marzipan across the seas of the world. I am also lucky enough to have a dear friend that would quietly slip in a little marzipan log into my bag, whenever I was having a tough day. (You see, marzipan has special healing properties, that very few people are aware of- it really is the good stuff.)

christmas stollen recipe- cityhippyfarmgirl

 As I don’t seem to be going to many marzipan laden fruit cake filled weddings at the moment, I have to find my fix somewhere else. That’s where stollen steps in.

It had been awhile since I had made it last, three years to be exact, and quite frankly it was time to give it another crack.

german christmas cake- cityhippyfarmgirl


(makes two big ones)

500g mixed dried fruit

80mls amaretto

300g sourdough starter (or 2 tsps of dried yeast)

600g flour (4 cups)

200g softened butter

50g brown sugar/raw sugar

1 tsp cinnamon

1/2 tsp cardamon

1/2 tsp ginger

2 beaten eggs

zest of a lemon

200-250mls water


500g marzipan

100g melted butter (extra)

To begin with, soak the dried fruit in the amaretto overnight. The following day, mix the dough- add starter, soaked fruit, flour, sugar, spices, butter, eggs, lemon zest and water. (Go slowly on the water, the amount you’ll need will vary depending on your dried fruit, flour and starter.

Mix the dough for about 8 minutes on a low speed. Allow to prove for about an hour and then give the dough a quick fold. Prove again for several hours. Meanwhile divide marzipan in two and roll into a log of about 20cm long.

For the dough, divide it in half, slightly flattening with finger tips to make a rough rectangle. Place marzipan in the middle and roll it up within the dough. Place on a tray, cover with a plastic bag to create a humid environment and allow to prove for another couple of hours. Preheat oven and bake at 180C for approximately 45 minutes, or until golden. When out of the oven and still hot, brush with 100g of extra melted butter between the two stollen.

Allow to cool and wrap in baking paper oven night, the following day drench the stollen in large amount of sift icing sugar.

Serve small slices with excellent coffee and bundles of enthusiasm.


this post submitted to the always delicious yeastspotting


Stollen is a traditional German cake usually eaten at Christmas time. Filled with spices, fruit and nuts, then dusted with icing sugar. The shape is to represent an all wrapped up baby Jesus.

So, I had procrastinated for too long about whether to make this or not. Yes, no, yes, no…. To make or not to make?

Why would I make it?…

Because it’s delicious, I hadn’t made one before. Panettone was too daunting. I love all things German. I could sneak some marzipan in there. It would be a good Christmas cake to have. Doesn’t take a whole day (or several) to make…

Why wouldn’t I make it?…

Time factor. I’m squishing in quite a few things as it is, did I really need one more to add to the list? Not too many other dried fruit fans going to be around at Christmas…(no wait, that was a reason TO make it.)

Right let’s get cracking.

I had come across this delightful recipe. Who in turn had tweaked it from another German baker. Both sounded delicious, and as my german language skills are limited to asking how someone has slept, I opted for the English recipe.

Now obviously I can’t just follow a recipe to the letter, so a few tiny tweaks of my own were in order.

* 500gms of a mixture of sultanas, mixed fruit, macadamias, glace ginger, glace cherries, and almond flakes.

* I may have been a little heavy handed with the rum. My hand slipped and that’s the story I’m sticking with.

* Some Stollen has marzipan rolled within the dough log. This recipe didn’t have it. However, as my middle name is marzipan, I thought I should pop it in.

The shape wasn’t as easy as I had originally thought, however that just means I have to make it again and practise a little, (oh well. ) I hadn’t tucked in the top part enough, so there was a little unfurling.

Now I’m dying to cut into it. Smell it, see how it’s looking, but apparently it will taste better once ripened in a couple of days.  Also, as these are to be taken else where and given to others, I couldn’t cut in to for photo purposes. (Although it was rather close, I nearly did.)

Fingers crossed it’s as delicious as I hope it is.

And for something completely different…a little Christmas in the city.