Are you interested in learning how to make cheese spaetzle and apple strudel from scratch? Do you live in the Boston area? Then come and join my upcoming class about Austrian Cuisine at the Cambridge Center for Adult Education in Cambridge, MA. Austrian cuisine: Apple strudel & cheese spaetzle Date to be announced. Update: This class is cancelled due to moving to Austria. I’ll miss teaching at the CCAE… continue reading »
It’s funny that a Dutch Baby is also known as German pancake. I am somewhat embarrassed to admit that I’ve never heard of a Dutch Baby before I moved to the US. And usually, Austrians know what’s going on in Germany ;-) So this dish was a great discovery. It’s kind of foodie-heaven for me. If you get to know me a little, you know my preference for sweet egg-flour-milk… continue reading »
This one bowl brownie recipe yields chewy, fudgy brownies with a moist center and a crispy crust. I simply love their moist chew and the fact that they are not too dense. The baking time influences the consistency of these brownies tremendously, so please insert the cake tester (skewer, toothpick) rather too often than pulling dry brownies out of the oven. You will get the best results if the brownies… continue reading »
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 »
Hey, Hallo, Willkommen! Who we are I’m Ursula and the person right next to me is my husband David. I develop recipes, have fun to excessively test-cook them (I love you, my kitchen scale), take pictures and write about it on the blog. David is test eater and food critic – and in charge of the tech support. As if this wouldn’t be enough, he is doing some rocket science… continue reading »
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 »
Ok, 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… continue reading »
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… continue reading »
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 here). 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 »
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 »
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 »
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 »