Elfriede writes “An exciting fall at Barbarahof”
The mid-season is now over and we had a beautiful, eventful fall.
On September 11, Barbara’s twins Jonas and Simon were born …and we have become happy grandparents ☺ It is a wonderful feeling to see the two boys grow and thrive. Our daughter Barbara and her family don’t live far from us, so we can always go there quickly to help out.
Rudi went on his obligatory bike trip again in October, this time to Sicily. He finds his balance when cycling and can recover well. I’m always happy when he comes home safely.
Isabella has been studying psychology since October 1. She really likes it and comes home more often. Katrin and Roland also made good use of the off-season. In addition to the daily work in reception, they have already prepared well for the winter season. So we have some news again at Barbarahof. Completely new tableware, new housekeeping system and a new ventilation system in the restaurant area. I also used the time to relax and pursue my hobbies. To pamper our guests a little more, I completed a course on dessert cooking in October.
Making beautiful Christmas candles was also a must. They will be sold and the proceeds will be used to support the hospital in Ediofe, Uganda. The cookie tins aren’t all filled yet, but I’ve already baked the apple bread and a few different types of Christmas cookies. I would like to give you the recipe for these delicious cinnamon stars. (this can be found below)
The first weekend of Advent is now over and we are delighted to be opening our hotel for the winter season in two days’ time. It’s already really Christmassy here at Barbarahof. Everything is beautifully decorated, the Christmas lights are already on, the first candle is burning on the Advent wreath and it smells of cinnamon and cloves.
Our whole family is looking forward to Christmas, this year for the first time with the little twins. I sincerely wish you all a peaceful Advent season with little stress and a wonderful Christmas with your loved ones!
Your Elfriede!
Cinnamon stars recipe:
Beat the egg whites until very stiff. Continue beating until 330 g of sugar slowly trickles in and add the juice of 1 lemon. Beat for about 10 minutes. Set aside half of the beaten egg whites. Knead 1 tablespoon of cinnamon, a pinch of clove powder and 250 g of ground almonds into the beaten egg whites. If the mixture is too soft, you can add almonds. Wrap the dough in cling film and leave to rest in the fridge for about an hour. Now roll out the dough on a lightly sugared surface to a thickness of about half a cm and brush with the reserved egg white. Cut out stars about 4 cm in size and place on a greased baking tray. Bake the stars in the oven at 170 degrees. The cinnamon stars should remain as light and soft as possible. I wish you every success!
