Basic chia pudding with coconut milk

FacebookTwitterGoogle+Pinterest

Basic recipe for Coconut Chia Pudding

This is my basic recipe for chia pudding. I typically use coconut milk for chia puddings – I like its taste and color – but feel free to substitute with any other plant-based milk like soy or almond milk. The color may vary slightly. Smoothies and fruit juices taste great as well, when used instead of milk. I use 5 tablespoons of liquid for every tablespoon of chia seeds as a basic ratio for chia pudding.

continue reading »

Boston Baked Beans – A Slow and a Quick Way

FacebookTwitterGoogle+Pinterest

Boston Baked Beans Authentic Step-by-step RecipeOk, it took me almost three years living in Boston to finally post this recipe for Boston Baked Beans. Why? Honestly, I don’t know. Ever since I’ve made this recipe for the first time, I can’t get enough of it.

In addition to the original recipe, I’ve added a quick version that uses cooked beans from a can and is therefore ready in 10 minutes. Of course, the dish tastes better using the old fashioned slow-cooked way but there are busy days with absolutely no time for soaking beans overnight and cooking them for hours. For those days, the quick version of the baked beans recipe is absolutely perfect.

Creamy Boston Baked Beans Recipe

By the way, I love to eat my baked beans on a slab of sourdough bread sprinkled with a generous amount of freshly grated parmesan on top. Not authentic at all but absolutely delicious.

continue reading »

Pulled Pork Sliders

FacebookTwitterGoogle+Pinterest

Pulled Pork Sliders with homemade brioche buns recipe

These pulled pork sliders make me speechless. Omg, they are soooooo tasty! I made the pulled pork in a heavy pot in the oven and it took the meat less than 3 hours to fall apart when pierced with a fork. But these sliders …I don’t know if I crave them because of the slightly smoky and not overwhelming pulled pork or the combination of all the homemade ingredients including brioche buns, BBQ sauce, and red cabbage slaw.

Pulled Pork Sliders with BBQ sauce and red cabbage slaw recipe

These pulled pork sandwiches are great for gatherings with friends and make the perfect accompaniment to a nice cold beer. By the way, you can make everything ahead of time so you won’t face a stressful preparation before your friends arrive and you will be able to enjoy the time while you have company. It also helps that everybody can assemble his/her own pulled pork sandwich according to personal preference – à la slider bar. Everyone can top their sandwich, with their favorite combination to their liking.

continue reading »

New cooking classes: Austrian Breads and Austrian Cuisine

FacebookTwitterGoogle+Pinterest

Are you interested in learning how to bake Austrian bread? Your do you want to know how to make cheese spaetzle and apple strudel from scratch?

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

 

Austrian breads
Sunday April 9, 2017, 11am-3pm

Learn how to make sunflowerbread step-by-step recipe

In this hands-on class you will learn how to make a delicious sunflower seed bread, a sourdough bread and how to braid a sweet Rosinenzopf (typical Austrian yeast braid with raisins). You will not need any special equipment and all recipes are easy to follow. You will enjoy a taste of all the breads we make in class. At the end, you will leave with a 2-year old sourdough starter to bake your own bread at home. Register at the CCAE.

continue reading »

Red Cabbage Slaw

FacebookTwitterGoogle+Pinterest

Recipe Red Cabbage Slaw with Carrots

I am a sucker for a great red cabbage slaw. Be it as a side salad or as a topping for pulled pork sliders (recipe coming soon). I prefer coleslaw with a nice crunchy texture and not overly soggy and wet. But not too crunchy and almost raw. I like that sweet spot in between: a little softened but still crunchy. The recipe below gives exactly this kind. My trick to get it there is to knead the cabbage for a minute – not longer. This helps to get rid of the raw taste but keeps its crunchiness.

continue reading »

Brioche Slider Buns

FacebookTwitterGoogle+Pinterest

Brioche Slider Buns Burger Recipe

If you are a fan of soft, fluffy, airy, subtle buttery, and only slightly sweet brioche burger buns, you can stop your search right here. I came up with the recipe for these super-briochy slider buns after exhaustive testing.

Usually, when making burgers with beef patties, I use a different kind of bun, which tastes more baguette-like and less briochy. But these brioche buns go so well with pulled pork (recipe here) or a grilled portobello cap burger, that it is almost unbelievable. Toast them before assembling and you will notice that the taste and structure of the buns will improve further.

Brioche Burger Buns Sliders Recipe

Also, do not half the amount of ingredients. I know, 24 sliders sounds a lot but considering their size it’s really not that bad. These brioche buns not only make great burger buns but are also one of the most delicious treats I’ve ever had for breakfast. In my opinion, they taste best when lightly toasted. If they are too thick to fit into your toaster, just cut them twice or use the oven broiler. Spread with unsalted butter and orange marmalade or apricot jam. By the way: They also freeze well.

continue reading »

Quick Homemade BBQ Sauce (without ketchup)

FacebookTwitterGoogle+Pinterest

Quick BBQ sauce with tomato sauce not sweet recipe

This is the perfect BBQ sauce for Pulled Pork Sliders. I am serious. Perfect! It’s not too sour, not too sweet, and it comes with a hint of smoky flavor. Since I’ve made a batch of this quick and not overly sweet BBQ sauce for my pulled pork sliders (recipe here), I am addicted to this sauce. It goes well with almost everything: It’s the perfect sauce for burgers, for French fries, for sandwiches, and for dipping anything, and I mean really anything – be it oven baked veggies or tater tots.

 Quick BBQ sauce no ketchup recipe

Compared to traditional recipes, I’ve reduced the amount of sugar and ingredients that contain sugar a lot. There is no ketchup in this BBQ sauce, neither will you find molasses or honey. Just a little bit of brown sugar. Another ingredient you won’t find is liquid smoke. Nope, no liquid smoke in this BBQ sauce. Why? Because I simply prefer smoked paprika, which I think is much more versatile in the kitchen.

continue reading »

Genius Two Ingredient Chocolate Mousse (egg-free)

FacebookTwitterGoogle+Pinterest

Simple Chocolate Mousse without eggs recipe

This chocolate mousse is simply genius. I’ve kept it a secret for years because it’s so darn easy and so delicious that it’s ridiculous. It only takes 2 ingredients and 5 minutes to make, it’s egg-free, gelatin-free, you don’t need a double boiler or water bath. Anybody can make it. It’s the best I’ve ever had – I even prefer it to real mousse au chocolate with eggs and whipped egg whites. You know, the fancy French stuff.

Easy Chocolate Mousse with Two Ingredients Recipe

This chocolate mousse makes a perfect hostess gift or a great and easy-to-make dessert to bring to a potluck or an evening with friends. It also makes a great dessert for fancier dinners with fancy guest. Not, that we wouldn’t be fancy. But honestly, spooning this extremely creamy, airy and soft chocolate mousse right out of the jar in front of the TV will give you satisfaction too.

continue reading »

The Most Popular Recipes of 2016

FacebookTwitterGoogle+Pinterest

bestof2016lilvienna

Another year has passed, so let’s focus on 2017! But before we do that I think it’s interesting to see what posts people are reading on our blog and in which recipes they were especially interested in 2016. I hope you do too and maybe you’ll stumble upon a new recipe you want to cook this year.

With that in mind, here are our 5 most popular blog posts of 2016 (of all blog recipes). Thanks for reading and supporting us, Ursula, David & The citizens of Li’l Vienna!

continue reading »

Austrian Breads – Cooking class (January 21) – SOLD OUT

FacebookTwitterGoogle+Pinterest

Sunflower seed bread recipe

Update 1/7/2016: Unfortunately, this class is sold out. I’ll keep you posted about future classes.

Are you interested in learning how to bake Austrian bread? Do you live in the Boston area? Then come and join my class about Austrian breads at the Cambridge Center for Adult Education in Cambridge, MA.

In this hands-on class you will learn how to make a delicious sunflower seed bread, a sourdough bread and how to braid a sweet Rosinenzopf (typical Austrian yeast braid with raisins). You will not need any special equipment and all recipes are easy to follow. You will enjoy a taste of all the breads we make in class. At the end, you will leave with a 2-year old sourdough starter to bake your own bread at home.

There are still 3 spots left. It’s sold out already.

If you have any questions, please let me know.

To register hop over to the CCAE site.

Italian Amaretti Cookies

FacebookTwitterGoogle+Pinterest

Italian Amaretti Cookies

These Italian amaretti cookies have a crunchy crust and a chewy center. I love to eat this Italian classic year round, especially when served with a cup of “Melange”, the most famous Viennese coffee with lots of milk foam on top. I prefer these cookies with a chewy center but feel free to bake them a little longer to get a crunchy cookie all the way. Store them in an airtight container to keep them the way they are for as long as possible.

Amaretti Biscotti Recipe

continue reading »