With Halloween over and Christmas soon arriving we would like to let everyone know will be bringing in new products for the season. We are also looking forward to seeing everyone at the Christkindlmarkt, 2009 at the Fort Gary Place Mall, 81 Garry Street, Winnipeg, MB
November 27, 9:30a.m-9:00pm
November 28, 10:00am-6:00pm
November 29, 11:30am-5:00pm
Until then we hope you all have a safe season and keep checking in for news and improvements.

We also look forward to any comments or suggestions you might have so that we can improve our site and service in the future.

Thank you, Silke & Justin

Hello and welcome to our blog!

In the future we will keep you posted on things that have been going on.
Please check out our Product Idea pages and email us your suggestions.
And don't forget to take a peek at our photo gallery. We took all the pictures during our travels in Europe.
Today we want to give you the chance to check out one of the recipes from one of the cookbooks we offer, I hope you will like what we have chosen.

This recipe is out of "Original Pfaelzisch"

Palatine Leek Tart

250 g flour (½ pound)
30 g sugar (1 oz)
2 tbsp. white wine
1 pinch of salt
125 g butter (¼ pound)
2 egg yolks

Coating:
20 g butter (¾ oz)
4-5 leeks, according to size

Topping:
1-2 eggs
1/8 l Cream (¼ pint)
Salt, pepper, nutmeg

Knead a short crust pastry out of the given ingredients, cool for one hour. Roll the pastry a little larger than the baking tin in order to have enough dough for the sides. Oil the tin and place the dough in it. Pre-bake in the oven at 200C (390F) for 10 minutes.

Heat the butter without browning. Thoroughly wash the leeks and cut them into fine rings. Braise them in butter and season with salt and pepper. Now place the leeks on the dough and bake the tart for another 20 minutes.

Whisk the eggs with the cream, season the mixture and pour it over the tart. Bake for another 5-8 minutes until coating is of a firm consistency.

A hearty Riesling goes very well with this dish!

Guten Appetit!