Author Archives: Ursula

The most popular recipes of 2019 & News

January 1, 2020

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.

Austrian Apricot Dumplings

August 8, 2019

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… continue reading »

Rosemary Gin Fizz

June 6, 2019

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.

The Best Egg Salad Sandwich, no Mayo

May 8, 2019

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… continue reading »

Carrot Cake with Cream Cheese Frosting

April 24, 2019

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…. continue reading »

Easter Crescent aka Giant Brioche Crescent

April 22, 2019

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.

Quick Chickpeas on Toast

March 29, 2019

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…. continue reading »

New Orleans Beignets

March 4, 2019

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.

Perfect Crispy Baked Potato Wedges

February 18, 2019

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.

Pulled Buffalo Chicken Sliders

January 31, 2019

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… continue reading »

New England Mushroom Chowder

December 11, 2018

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… continue reading »

Homemade Oyster Crackers

November 27, 2018

These tiny homemade oyster crackers are simply adorable and super tasty. I got to know this kind of crackers when living in Boston because, you know: No clam chowder is served without oyster crackers! So why on earth would somebody come up with the idea of making them from scratch? Nope, I don’t have too much time.   As you might know, I am writing a cooking column for a… continue reading »