Grain Salad with Kale, Plums and a Crunchy Topping

FacebookTwitterGoogle+Pinterest

Grain Salad with Barley Kale and Plums recipe

This grain salad basically consists of 3 ingredients: barley, kale, and plums. It’s ready in 5 minutes but still, it is the perfect salad for a little freestyle-cooking in your kitchen. In case you don’t have any leftover barley in the fridge but bulgur or rice: Go ahead and substitute. Any cooked grain works well here. Couscous, millet, barley, bulgur, rice … you name it. You are not the biggest fan of kale? Honestly, who is (except me recently…)? Use swiss chard or collard greens instead. Plums are your least favorite fruit ever? No worries, you can substitute any other fall fruit like apples, pears, or even a roasted pumpkin (<– this actually does taste great). Dried cranberries make a great addition too.

 

Ok, now that I have told you how to make a totally different salad by substituting everything, I am asking you: Please, try this super delicious grain-kale-plum salad first and, in case you don’t love it, go ahead and substitute your favorite ingredients.

continue reading »

Insanely Purple Smoothie

FacebookTwitterGoogle+Pinterest

Vibrant Purple Smoothie Recipe

Apparently, summer is back in Boston. It’s the end of September and currently it’s 85 degrees °F (29°C) outside. Yay! I am one of these people who deny that fall is on its way because you know what’s coming next. Winter boots and big heavy jackets. So no, no, no. I am definitely a summer person, with late summer being my favorite season. The nights are nice and chilly already yet the days are still lovely and warm. In addition, there is plenty of fruits and veggies in season in September. Late strawberries (the second harvest), plums, blackberries, and yes: blueberries. I am a huge fan of blueberries and I love them even more when they turn your regular smoothie into a colorful miracle.

 

This smoothie is bright purple and vibrant in color, using natural ingredients only. With that, I mean no added berry powder and whatsoever. Just fruits.

continue reading »

Quick Zucchini Pickles

FacebookTwitterGoogle+Pinterest

My favorite recipe for Quick Pickled Zucchini

What to do with all of those zucchini? Right now, a lot of people who are lucky enough to call a garden their own, are asking themselves this question. Late summer is zucchini time. And as you might know, zucchinis can turn out quite large.

The best Zucchini Pickles Recipe

A week ago, I visited my family in Austria. My mom would harvest one large zucchini almost every day from our garden, asking herself the same question. She gave away a lot of them to neighbors and friends but still … there were enough zucchini left. Therefore, her daughter (aka me) jumped in suggesting to make some quick zucchini pickles. I’ve made them before, adapting a recipe that I’ve found on Food52 , which turned out great. A cold brine prior to pickling gives these zucchini pickles a saturated flavor and crisp texture, which I particularly enjoy. I reduced the amount of sugar quite a lot though.

continue reading »

Viennese Iced Coffee – Wiener Eiskaffee

FacebookTwitterGoogle+Pinterest

Authentic Viennese Iced Coffee with Ice Cream Recipe

Hands down, this is the best iced coffee drink you’ll ever have. It combines ice cream and coffee – do I have to talk it up any further? Well, I don’t think so – but I’ll do so anyways.
If you are strolling through the streets of (Li’l) Vienna, you will notice the cute little traditional cafés all over town. I am not talking about chains here. I am talking about coffee houses that have been around for hundreds of years. During summer time, most of them will serve only one kind of cold coffee, which is called original Viennese Iced Coffee. Wiener Eiskaffee, in German. At most of these places, you will simply not find things like a cold brew or a regular iced coffee (the one with cold coffee and ice cubes). They simply don’t offer this stuff so your only chance will be to go for a Viennese iced coffee. And, since people of (Li’l) Vienna have great taste, you’ll not regret trying this treat.

continue reading »

Linzer Torte with Strawberries

FacebookTwitterGoogle+Pinterest

Linzer Torte with Strawberries Recipe

Yummmmmm! Growing up half an hour from the city of Linz, I can’t understand why I neglected this traditional Austrian torte for such a long time. Being Austrian, I should be a connoisseur of amazing pastries – especially if we are talking about one of Austria’s signature dishes that is known around the globe. Shame on me! Shame on me even more with Linz being the closest city around until I moved out of my parent’s house.

I mean, this torte is a pure pleasure to eat. David and I managed to eat the Strawberry Linzer torte in the picture within two days, just the two of us. And no, I didn’t use a tiny cake pan. It’s a regular one ;-)

Strawberry Linzer Torte Recipe
continue reading »

Tabbouleh – My Favorite Potluck Salad

FacebookTwitterGoogle+Pinterest

Classic Tabouli Recipe

If you’re invited to a potluck or picnic, what do you bring? I usually sign up for dessert, and bring my genius 2-ingredient chocolate mousse, which is particularly great during the colder months. It’s easy to make and everybody looooooved it so far.

 

However, during the hotter summer months, I do prefer a dish that is made to sit around in hot climate and doesn’t change much taste- or texture-wise. So, I am going the grain salad route and make tabbouleh (a.k.a. tabouli). It simply is a great addition to every BBQ, potluck, or picnic.

continue reading »

Mango Pineapple Smoothie Bowl

FacebookTwitterGoogle+Pinterest

Refreshing Mango Pineapple Smoothie Bowl

Today, we hit a new record. The thermometer shows 95°F (35°C) degrees in the apartment! Since we live in an apartment directly below the roof and without AC, the current heat wave here in Boston converts our place into a sauna. The good thing is: I can do hot yoga for free now ;-)

Pineapple Mango Smoothie Bowl Recipe

For cooling down somehow, I am feeding myself with these delicious pastel yellow smoothie bowls. They are super creamy and the pineapple and yogurt add a nice tang. If you don’t like bananas in smoothies, you can simply omit it. I’ve tried this bowl without banana and it’s equally delicious, yet a hint less sweet. If you prefer your smoothies on the sweeter side, you can swap freshy squeezed orange juice for water.
continue reading »

Green Spring Tacos with Curried Chickpeas

FacebookTwitterGoogle+Pinterest

Green Spring Tacos with Curried Chickpeas Recipe

These tacos are simply amazing. They are not only colorful and delicious but also come together in a few minutes. They are a fusion of Mexican, Indian and Austrian flavors: I top small wheat tortillas with green hummus, fresh baby spinach leaves, cabbage slices and radishes. The Indian element, the curried chickpeas, are ready within 2 minutes if you are using canned chickpeas, as I do and recommend. Last but not least: A very simple Austrian-style salsa, made of plain yogurt, pumpkin seed oil (yaaaay!) and a pinch of salt.

Green Spring Tacos with Curried Chickpeas

If you don’t have pumpkin seed oil on hand, which I get because it’s a very Austrian thing, simply omit the pumpkin seed salsa. You will miss out on an extremely addictive salsa, but hey, not every supermarket is selling it. And you still have a lime wedge to drizzle some lime juice on top. Yum!
continue reading »

Strawberry Banana Smoothie

FacebookTwitterGoogle+Pinterest

Simple vegan Strawberry Banana Smoothie Recipe

It’s no surprise that I am a huge fan of strawberry smoothies. Honestly, who isn’t. This is my go-to recipe if I am craving something sweet but don’t want to go down the chocolate route. This naturally sweet 3-ingredient strawberry banana smoothie is simply amazing. It’s so tasty, fruity, creamy, and sweet that you wouldn’t believe it’s sugar-free.

continue reading »

Salmon Poke Bowl

FacebookTwitterGoogle+Pinterest

Salmon Poke Bowl Recipe

I’ve never been a fan of fish for most of my life. As a child, when my siblings enjoyed their fish sticks, the smell of it deterred me. Therefore, I decided back then that I don’t like fish and that I won’t eat it any more. By the way, other than that, I wasn’t a picky person at all.

A couple of years ago, just before we moved to Cambridge, MA, David and I decided to do a trip around the world. At some point on our 9-month lasting travels, we ended up in French Polynesia. Picture turquoise and crystal clear water, white beaches, and colorful fishes. What am I saying: Picture paradise! We stayed some time at a homestay on Fakarava, an atoll of the Tuamoto group. The problem was: Fish was the main food there. I figured that I would be happy to skip the main simply enjoying the side dishes. But: There were no sides. Our hosts only spoke French and David and I had lost almost all of our 5-years of learning French knowledge (how is this possible?), so I was in a dilemma. Either I would appear extremely rude not eating the food they had put so much effort into preparing, or I would have to eat fish. So, after 25 years of fish abstinence, I decided to do the latter. And oh boy, did I like it. So much, that on my third day on the Island, I ate raw fish Polynesia-style (poisson cru). This marks the beginning of my journey eating raw fish and I’ve been preparing it at home ever since.

continue reading »

Upcoming cooking class: Austrian Cuisine

FacebookTwitterGoogle+Pinterest

Are you interested in learning how to make cheese spaetzle and apple strudel from scratch?

 

Do you live in the Boston area? Then come and join my upcoming class about Austrian Cuisine at the Cambridge Center for Adult Education in Cambridge, MA.

Austrian cuisine: Apple strudel & cheese spaetzle

Date to be announced.

Update: This class is cancelled due to moving to Austria. I’ll miss teaching at the CCAE :-(

Learn how to make Apple Strudel from scratch

This class will bring you right into the heart of European cooking tradition. Austrian and Viennese cooking is well known around the globe. In this class, we will prepare an authentic Austrian three-course menu. You will learn from me, an Austrian native, how to shape dumplings for a classic semolina dumpling soup, and how to make pasta from scratch for cheese spaetzle with bacon and caramelized onions – a dish from the Alps. For dessert, we will prepare Vienna’s signature dish: apple strudel. Learn how to make the pastry dough from scratch, to prepare the filling, and the nuts and bolts of rolling everything into a perfectly flakey strudel. To register hop over to the CCAE site.

 

If you have any questions, please let me know.

To register hop over to the CCAE site.

Update: This class is cancelled due to moving to Austria. I’ll miss teaching at the CCAE :-(