Crispy roasted potatoes are a beloved side dish in Austria. And let’s be honest: Who wouldn’t love them? Crispy on the outside with a fluffy soft center, they are not only a perfect side dish but also stand out all alone. I often times enjoy them as a quick snack at movie nights just like potato wedges. With a quick sour cream dipping sauce, they become highly addictive.
I can’t believe it’s 2020 already! Time flew by so fast, particularly this past year, where a lot of exciting things happened. By far the most gigantic news: I wrote a cookbook. Yay!!!! That is why it was soooo quiet here on the blog over the last couple of months. continue reading »
Traditional Austrian apricot dumplings are a well-loved summer dish during apricot season. In Austria, we eat apricot dumplings as a main dish for lunch or as a dessert. I love to eat sweet flour-egg-milk based dishes as mains every once in a while (read more about this habit here or here), so this is one of my dearest recipes in summer. It’s fruity, low in added sugar, yet still sweet and so addictively delicious!
This rosemary gin fizz is classy, fancy, perfect for a crowd, easy to make and drink, and above all: super tasty! Having said that, it fits for every occasion and season. Think outdoor summer parties or fancy holiday gatherings.
This is it! My favorite egg salad sandwich of all time. It is rich and creamy (all without mayo), yet slightly tangy due to lemon juice, mustard, and sour cream. A tablespoon of chive adds some fresh and bright flavors. These are all the ingredients you’ll need – plus the bread and eggs.
For a fresh and crunchy bite, I always add baby spinach. Field salad or arugula make a good substitute too, so simply use what greens you have on hand and what you like. Also, if you have any microgreens like alfalfa or mustard or radish sprouts available, it will take the egg salad sandwich to a whole new level. Btw, I used mustard and radish sprouts here.
This carrot cake is moist, tender and coated with the most luscious cream cheese frosting (no butter, low-sugar). I particularly love this cake for Easter but of course, it’s a classic year round.
Usually, a classic cream cheese frosting consists of cream cheese, butter, and a lot of icing sugar – typically 3-4 cups. I entirely omitted the butter for this recipe and greatly reduced the amount of sugar. You could call it skinny cream cheese frosting but it’s still velvety, creamy, slightly tangy, and highly addictive.
This braided super-soft, fluffy and moist brioche crescent is a traditional Austrian pastry, typical for Easter. It’s about four times the size of a regular crescent and therefore a little (or huge) treasure.
This fluffy Easter crescent is a pastry with tradition: In some parts of Upper Austria, where I grew up, godparents would give this oversized brioche crescent to their godchildren on Easter Sunday.
Is there anything better than a quick, delicious chickpea dish that comes together within minutes? Chickpeas and creamy tomatoes, fresh spinach, generously sprinkled with grated parmesan on a crispy slice of toast. Oh yes. This is my kind of food.
This tomato-chickpea toast is my go-to dish when I’ve barely any time to cook but still crave something healthyish. I could eat chickpeas almost every day of the year. They contain a lot of protein, fiber, vitamins and minerals, but above all, they taste great.
Soft and fluffy beignets, lavishly covered with powdered sugar. Isn’t that something we can all get onboard with?
These New Orleans-style donuts, called beignets, have been my favorite breakfast during our trip to Louisiana. This pastry is made of yeasted dough that is deep-fried, and finally dusted with icing sugar before served.
This is my go-to recipe for perfect crispy potato wedges baked in the oven – restaurant-style. They are crispy on the outside and fluffy in the middle. You’ll need only a few simple ingredients and they are ready in no time. Plus: They only need a small amount (1.5 – 2 tablespoons) of oil.
15-minute shredded chicken paired with a quick homemade buffalo sauce – is there anything better? This pulled buffalo chicken sliders are a crowd pleaser for parties and events like the upcoming Super Bowl, or 4th of July, … or really, any other day. Since they are ready in no time, these sliders are an easy weeknight meal too.
I’ve been living in Boston for a few years and the New England Patriots made it to the Super Bowl again this year, so of course I have to root for them :-) Noticed my shirt? Hehe. Ok, I really hope most of you stick with me after my confession…
New England Clam Chowder with mushrooms and homemade oyster crackers!!! Anything better out there on a cold day? I adapted the classic New England clam chowder by substituting mushroom for clams. The mushrooms create a satisfying chewiness similar to clams.
Why, you ask? In Austria, clams are not easily available. Regular supermarkets don’t stock clams in cans, and it’s even harder to find fresh ones. So, I thought mushroom with a similar texture as clams when cooked, would be a good substitute. And they are. I absolutely love the result.