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 »
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… continue reading »
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 »
As 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… continue reading »
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 »
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 »
David and I couldn’t agree on if the Quick Cheese Dip or this one would be the most delicious. And with that I am not saying, one of us favors one dip and one the other dip. No, neither of us could pick a favorite. Both were simply too delicious. So we settled on the Quick Cheese Dip to be our new weekday favorite – you know, ‘cause it is quick… continue reading »
So this is it, the dip I’ve dreamed of: Easy, quick and soooo delicious … a new weekday favorite. Poor lactose-intolerant people! This cheese dip is basically a béchamel sauce with the addition of sharp cheddar. I used orange-colored sharp cheddar in this recipe, but feel free to experiment with any other cheese. Sharp ones are best but I’ve even tried this dip with mozzarella, when I ran out… continue reading »
As you may know, I am writing a cooking column about US food for an Austrian newspaper. Yes, Austrians are also allowed to do so ;-) I have been writing this column for almost two years now and the readers don’t seem to get tired so far – no, surprisingly they are getting more and more enthusiastic about American food. Yay! As next Sunday is time to watch Super Bowl… continue reading »
Don’t you love Paneer Tikka Masala, Palak Paneer or Paneer Butter Masala? Well, I do! Ever since I traveled to India a couple of years ago, cravings for the mentioned dishes seem to occur more often. The key ingredient in all these dishes is the cheese: Paneer. Paneer is a type of a no-salt-added Indian fresh cheese that requires no ageing or culturing, thus it is very easy to make… continue reading »
When I traveled to India a couple of years ago, I got in touch with masala chai. In India, “masala” is a mix of spices and “chai” means tea. Of course, I’ve known this kind of spiced milk tea before my trip to India, but I’ve never really been a fan of these intense smelling tea bags that are widely available in supermarkets and neither of their result. In India, I… continue reading »
Another year has passed, so let’s focus on 2016! But before we do that I think it’s interesting to see what posts people are reading on our blog and in which recipes they were especially interested in 2015. I hope you do too and maybe you’ll stumble upon a new recipe you want to cook this year. With that in mind, here are our 5 most popular blog posts of 2015. Thanks… continue reading »