Hey friends! As previously announced on the blog, I have written a cookbook. It still feels unreal to say it out loud or to type it. The book is set to be released on March 04, 2020 – so in less than a month! I’m already super excited. Right now, it is being printed and you can already preorder order it on Amazon.de or if you live in the US,… continue reading »
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.
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 »
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 »
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 »
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…. continue reading »
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.