Welcome to Li’l Vienna

There should be a Little Vienna, everywhere. It’s all artsy style, messy in a good way. It’s kind of European (but not too much), it’s a place to stroll through the cobblestone streets and let the day pass by in a patio cafe. It’s a vision, an idyllic idea. Help us pursue the dream. Food served in little Vienna is all Apple Strudel and Schnitzel. And real Brown Bread, and Würstl with Sauerkraut… It’s just delicious. Plus, tax is already included, all the time. Enjoy.


Little Vienna

Quick Blood Orange Jam with Aperol

March 28, 2017

During orange season, I make this blood orange jam pretty often. It is simply a perfect spread for breakfast and brunch and makes a great hostess gift. Being from Austrian, right next to Italy, means growing up with Aperol Spritz and other drinks made of the famous Italian aperitif. The flavors of Aperol and fresh blood orange blend so well that it would almost be a shame not to spread… continue reading »

Ladder To Heaven – Himmelsleiter

November 1, 2016

Today, I am going to share a very special recipe with you. This pastry is called “Himmelsleiter” in German, which translates to “ladder to heaven”. It goes way back, it’s really ancient. This pastry is traditionally baked and eaten around All Saints day on November 1st. So, why is it so special? Well, because it’s kind of a lost treasure. The yeasted pastry with the interesting shape is only known… continue reading »

Chia Pudding with Austrian-style Stewed Plums

September 13, 2016

In Austria, stewed plums are a big deal. No, as weird as it sounds, I am not kidding. I think for the most part this is probably because they are THE accompaniment for Kaiserschmarrn (shredded pancakes). Besides apple strudel, traditional Kaiserschmarrn is one of the most famous and iconic Austrian dishes. If you order it at any Austrian restaurant, you are almost guaranteed that they will come with stewed plums… continue reading »

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

August 25, 2016

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… continue reading »

Elderflower Fritters – Gebackene Holunderblüten

June 19, 2016

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. Elderflower Fritters – Gebackene Holunderblüten… continue reading »

Quick Pickled Carrots and Radishes

May 24, 2016

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… continue reading »

Brioche-Striezel – Soft Mini-Brioche Braids

March 21, 2016

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. I made a couple of these brioche-braids recently and found them… continue reading »

Blood Orange Almond Cake

February 13, 2016

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. I posted it on my German blog Taste of Travel a… continue reading »

Krapfen – Austrian Jam Filled Donuts

February 9, 2016

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… continue reading »

Apple Rings – Gebackene Apfelringe

October 19, 2015

This typical Austrian dish reminds me so much of my granny. It was one of her quick and easy go-to dishes when my sisters and I were young. Compared with homemade apple strudel which was also one of her regulars but sure takes some time, this one is an apple recipe for the colder season that is ready in a couple of minutes. We got to eat apple rings at least… continue reading »

Super Moist Berry Cake

August 20, 2015

This cake is a breeze to throw together. It’s a very simple recipe for a berry cake and you can use whatever fruit you have on hand. Also, it comes with a very moist and at the same time fluffy texture … No wonder that this recipe fast became my go-to recipe when I get crazy at the market and buy way too many fruits. I would consider this a typical, no-fuss… continue reading »

Summer Iced Tea From Fresh Herbs

August 1, 2015

  If you are blessed with access to fresh herbs, you should use them. As often as you can. A tea brewed from freshly gathered herbs tastes so much better than from ready-made tea bags – and this is not only because you put some effort into it. Be prepared for a fresh, healthy and unfamiliar mix of bright garden flavors, packed with antioxidants. In Austria, I was spoiled with… continue reading »