Easy Green Spinach Smoothie (3 ingredients)
March 24, 2020
Only 3 ingredients! Recipe for a vibrant green, sweet, and creamy-thick spinach smoothie. It’s fuss-free and super easy to make!
Author Archives: Ursula
Quick Basil Gnocchi
March 18, 2020
These super simple basil gnocchi are often my life-saver. If there is no time to cook or if I simply don’t feel like cooking, this is one of my go-to dishes. Why? It’s ready in no time, 10 minutes maximum, and you’ll only need 3 ingredients for the basic version – 6 ingredients make it a fancy version.
My cookbook is out
March 4, 2020
It’s real! My cookbook „Die Welt im Einmachglas“ (the world in a jar) is to be released today! I am still pinching myself. It will be available wherever books are sold in Germany, Austria and Switzerland, and of course online.
Austrian Curd Cheese Dumplings – with Video
February 14, 2020
These curd cheese dumplings (Topfennockerl) are light, fluffy and taste soooo good, I could eat them every day. Austrians eat them as main dish or for dessert. I have a sweet tooth, so I eat them as a main dish every once in a while.
My cookbook: Cover and Preorder
February 10, 2020
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 Oven Roasted Potatoes
January 15, 2020
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.
The most popular recipes of 2019 & News
January 1, 2020Austrian 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.