Ever since I’ve tried my first green smoothie, I got hooked. Well, let’s say my first green smoothie that actually did look like a green smoothie. About one year ago, I developed a green smoothie recipe for the Austrian daily I am writing for. At my first attempt, I added way too much leafy greens to the smoothie and didn’t use a high-speed blender. Can you imagine how that turned out? Well,… continue reading »
Elderflowers are by far the most delicious edible flowers, in my opinion. Their smell and taste is simply divine. I love to make homemade elderflower cordial, elderflower Kaiserschmarrn (shredded pancakes) or drinks and cocktails that contain elderflower syrup. One of my favorite recipes had been missing on this blog, until now: Elderflower fritters or “baked elderflowers” – if you would literally translate the German name. Elderflower Fritters – Gebackene Holunderblüten… continue reading »
These black bean tacos with creamy white bean dip, sweet and juicy mangos, fresh arugula, and the most awesome quick pickled carrots & radishes are always a hit!
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 »