Millet Bowl w/ Soy-Tahini glazed Tofu and Semi-Dried Tomatoes

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Millet Bowl with Soy-Tahini glazed Tofu and Semi-Dried Tomatoes

Nothing lives up more to hot summer days than this summer grain salad. It’s a perfect lunch on hot days as well as it’s a mouthwatering addition to picnics and potlucks. Once the millet is cooked and cooled it’s a matter of minutes to get the bowl ready. Since you will need to use cooled millet, it’s easiest if you cook it the day before, or at least a couple of hours before.

Millet Bowl with Semi-Dried Tomatoes and Tofu

What I am especially proud of is the tofu-marinade. I’ve always been looking to a way to make tofu …well … not boring. This soy-tahini-honey glaze is so easy and delicious (hello, 3 ingredients!) that lately I seem to prepare tofu exclusively this way. It’s my favorite quick and easy tofu marinade. So when you are finished mixing the tofu glaze, try not to eat it as is before marinating the tofu ;-)

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Semi-Dried Tomatoes (Oven-Dried)

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Oven-dried Tomatoes Recipe

Tomatoes simply taste best when they are at the peak of ripeness in summer. Juicy and, you know, full of tomato flavor – unlike their siblings from the winter season, which taste watery and bland.

Sun-dried tomatoes are a great way to preserve tasty summer tomatoes. After drying, they can be used any time of the year and will still taste great.

Oven-dried tomatoes recipe

To  make sun-dried tomatoes, ripe tomatoes are left in the sun to dry for a few days, where they will lose most of their moisture. Since most people simply don’t have the option to do so (Hello, tiny Boston apartment without garden), or don’t want to wait for so long, you can achieve the same results by drying out the tomatoes in the oven.

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Lazy People’s Ice Cream (no-churn, no eggs)

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3 ingredient fruit ice cream without eggs

No-churn, no eggs, and only three ingredients: This ice cream is a real game changer. It’s ridiculously easy and quick to throw together, and yet so delicious. With this recipe, making ice cream is a 5-minute job rather than a weekend project. Seriously.

No churn no egg ice cream

You don’t need an ice cream maker to churn the ice cream, nor do you have to return obsessively to the freezer to stir. You don’t need to prepare a custard, usually an egg-sugar-milk base, as you have to do with traditional ice cream. Sweetened condensed milk takes the place of the custard base and the whipped cream adds air for a creamy texture. Mix the two together and you get a simple and very tasty, creamy, scoopable, no-egg, no-churn ice cream.

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Green Smoothie Bowl

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Green Smoothie Bowl Recipe

Ever since I’ve tried my first green smoothie, I got hooked. Well, let’s say my first green smoothie that actually did look like a green smoothie. About one year ago, I developed a green smoothie recipe for the Austrian daily I am writing for. At my first attempt, I added way too much leafy greens to the smoothie and didn’t use a high-speed blender. Can you imagine how that turned out? Well, it was still drinkable … not super delicious but ok. However, to make the smoothie newspaper worthy, it took me quite a while to figure out a balanced leafy green – fruit – liquid ratio and combination. So I tested and tested until the green smoothies tasted delicious, the color was a bright green … and I got hooked.

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Elderflower Fritters – Gebackene Holunderblüten

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Elderflower Fritters Recipe

Elderflowers are by far the most delicious edible flowers, in my opinion. Their smell and taste is simply divine. I love to make homemade elderflower cordial, elderflower Kaiserschmarrn (shredded pancakes) or drinks and cocktails that contain elderflower syrup. One of my favorite recipes had been missing on this blog, until now: Elderflower fritters or “baked elderflowers” – if you would literally translate the German name.

Elderflowers for Elderflower Fritters

Elderflowers

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Black Bean, Mango, and Arugula Tacos

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Black Bean Mango Arugula Tacos

These Tacos are perfect for when friends come over. Everybody can assemble his own tacos according to the personal preferences, and the preparations are finished in a couple of minutes. Yes, really! And if you don’t feel like making your own white bean dip (it’s really quick and easy though), you can use a store-bought spread like hummus instead.

Black Bean Mango Arugula Tacos

I love the combination of warm and cold, of savory and fruity. Having that said, these black bean tacos with a heavenly creamy white bean dip, sweet and juicy mangos, fresh and slightly bitter arugula, and the most awesome quick pickled carrots & radishes are definitely a winner. I could eat those all week long. Another reason why I love tacos so much is because they are perfect for cleaning out the fridge.

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Quick Pickled Carrots and Radishes

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Quick Pickled Carrots and Radishes

I didn’t really plan on making these quick carrot and radish pickles. The actual plan was to make banh mi pickles – you know, these awesome daikon and carrot pickles that pimp up every banh mi sandwich. So I did (the recipe will follow soon). And, I made a lot of them. I even had quite a lot of julienned leftover carrots. Therefore, I pickled them together with some radishes that begged me with a sad face to finally use them.

Quick Pickled Carrots and Radishes

These crisp radish and carrot pickles are easy to throw together and liven up everything. I particularly like them on tacos, burgers, and as a condiment on the side of almost every dish. Hello, creamy, saucy Indian dishes!! Hello, cheese plate!

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Orange Muffins

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Orange Muffin Recipe

I simply love the combination of oranges and almonds – particularly in cakes. And what’s not to love about this combo? Ever since I have developed this gorgeous tasting Blood Orange Almond Cake about a year ago, I am including these two ingredients in all sorts of cakes.

These orange muffins are a new favorite of mine, so it’s high time to post the recipe before orange season is over again. They make a perfect second breakfast when your stomach is already growling before lunch. Also, they come in handy as a hostess gift for brunch and breakfast dates.

Orange Almond Muffins - Recipe

The recipe is straight forward, and you don’t need much else than two bowls and a whisk.

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Brioche-Striezel – Soft Mini-Brioche Braids

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Brioche Austrian Style (Germ-Striezel) - recipe

Around Easter time, braided yeast-loafs are very popular among Austrians. Well, not only around this time of the year, but especially. It’s an Easter tradition. People either bake the Oster-Striezel (= Easter-Braid) at home or buy it in one of the many bakeries. Usually, the loaves contain raisins (I prefer golden, by the way) and are deliciously soft and fluffy.

Recipe Austrian Brioche Braid

The recipe makes either 3 small loaves or one regular 9×5-inch loaf (see pic).

I made a couple of these brioche-braids recently and found them good for any occasion throughout the day. They sure make a lovely breakfast or brunch, either plain or with a slab of butter and some delicious jam. You can easily pre-slice the loaf and freeze it for longer term storing to use them later for a lovely breakfast – any day of the week. If I forgot to take some slices out of the freezer the day before, I usually simply toast them in the morning. This brioche also makes a perfect lunch since it is not overly sweet – especially topped with a slice of ham and some aged cheese.

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Cacao Banana Smoothie Bowl

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Cacao Nice CreamAs I have noticed on Instagram, “nice cream” is everywhere. This vegan ice cream made out of frozen bananas, which is probably not a new concept to you, but was a revelation to me. A healthy dessert that tastes like chocolate but is vegan and sugar free?? Jackpot! This raw cacao banana bowl has become one of my regulars already.

Whenever I am craving something chocolaty, I’ll try a bowl of half-frozen cacao smoothie bowl first. I only alternate the toppings: Sometimes I sprinkle chocolate granola on top; next time I choose toasted sesame seeds, pumpkins seeds, or sliced almonds. Frozen or fresh fruits are always a good idea. Since this cocoa nice cream is my favorite dessert right now, I always keep some frozen, ripe, bananas in the freezer – you know, just in case.

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Blood Orange Almond Cake

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Blood Orange Almond Cake - Recipe

This cake is super-moist and ohhhhh soooo delicious, and ready in no time. I am particularly proud of this recipe since I developed it from scratch without having any other recipe as basis to work from. And do you know what? It worked so perfectly that I did’t need to change the recipe at all after the first try.

Moist Blood Orange Almond Cake

I posted it on my German blog Taste of Travel a year ago and I have been making this cake pretty often ever since. It soon became one of my go-to recipes and the batter is brilliant for cakes and muffins!

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Krapfen – Austrian Jam Filled Donuts

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Krapfen Fluffy Doughnuts

These soft and fluffy Austrian-style donuts are eaten year round but are particularly popular during carnival season (“Fasching”) and on Fat Tuesday. Fat Tuesday (or Mardi Gras) is called “Faschingsdienstag” in Austria and is the peak of carnival, reflecting the practice of the last day of eating richer, fatty foods before the ritual fasting starts on Ash Wednesday. And even though, most people don’t fast any more, they do enjoy the rituals of carnival.

On Fat Tuesday, people dress up to celebrate carnival … and they eat a lot of Krapfen on this day. Kids dress up for school or kindergarten and usually they get to eat this fluffy treat. Sometimes even employer are buying Krapfen for their employees to celebrate Fat Tuesday. I am not that kind of person who likes to dress up but I enjoy the perks of this day ;-)

Krapfen dusted with confectioners' sugar

I’ve made Krapfen before, using a different method for filling them. I used to cut out the dough, then put a spoon of jam in the center, put another dough round on top and cut the two layers of dough again with a slightly smaller cutter. This takes a lot of time, that’s why I switched to a way easier method: filling the Krapfen with a pastry bag. Making donuts or Krapfen takes a little time and practice, so don’t worry if the first ones you make don’t look like from a pastry shop. They will still taste amazing!

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