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Basic chia pudding with coconut milk

March 14, 2017

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… continue reading »

Red Cabbage Slaw

February 11, 2017

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… continue reading »

Brioche Slider Buns

February 8, 2017

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… continue reading »

Quick Homemade BBQ Sauce (without ketchup)

February 2, 2017

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… continue reading »

Genius Two Ingredient Chocolate Mousse (egg-free)

January 28, 2017

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… continue reading »

A Healthier Pumpkin Spice Latte

January 5, 2017

Pumpkin Spice Lattes (“PSL”) that are available at coffee shop chains usually contain a lot of sugar (or syrup) and are often over-spiced. The following recipe is a healthier version of the Pumpkin Spice Latte – with real pumpkin and less sugar. It only takes about 15 minutes to make it. A Healthier Pumpkin Spice Latte was last modified: January 28th, 2017 by Ursula

Italian Amaretti Cookies

December 26, 2016

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… continue reading »

Fluffy Thanksgiving Dinner Rolls

November 17, 2016

I made these soft dinner rolls with the addition of browned butter and sage. The sage flavor is very subtle and the browned butter adds a wonderful earthy flavor. The two ingredients make them set them apart from the usual, classic dinner rolls. Why not add a little extra bling-bling for a great Thanksgiving (or other) feast. Besides, who doesn’t like browned butter and sautéed sage? Well, at least I… 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 »

Quick Pickled Onions, 3 Ways

October 25, 2016

It  feels like I wrote my last blog post ages ago. Well, I had some very busy and not so busy weeks recently. First, the reason why I was pretty busy was because I prepared my first ever cooking class. I taught a class about Austrian cuisine at the Cambridge Center for Adult education here in Cambridge, MA … which was awesome. Honestly. Usually, I hide behind my laptop writing… continue reading »

Stovetop Veggie Frittata

September 21, 2016

If I need a quick lunch or dinner, I make frittata. If I have to empty out the fridge, I make frittata. If I don’t know what to cook, I make frittata. As you can notice, there is a pattern here. I make frittatas a lot. Not only is it a very easy and quick dish to make, but you can use whatever veggies you have on hand. Since I… 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 »