Oh, where would you begin: Indian Dhal, Brazilian Feijoada, or Jordanian Pita? The world’s just too big to ignore on your kitchen table. The selection is literally infinite, so we focus on the really good stuff here. Dip in, try new things, and enjoy.
Nothing lives up more to hot summer days than this summer grain salad. It’s a perfect lunch on hot days as well as it’s a mouthwatering addition to picnics and potlucks. Once the millet is cooked and cooled it’s a matter of minutes to get the bowl ready. Since you will need to use cooled millet, it’s easiest if you cook it the day before, or at least a couple… continue reading »
Tomatoes simply taste best when they are at the peak of ripeness in summer. Juicy and, you know, full of tomato flavor – unlike their siblings from the winter season, which taste watery and bland. Sun-dried tomatoes are a great way to preserve tasty summer tomatoes. After drying, they can be used any time of the year and will still taste great. To make sun-dried tomatoes, ripe tomatoes are… continue reading »
No-churn, no eggs, and only three ingredients: This ice cream is a real game changer. It’s ridiculously easy and quick to throw together, and yet so delicious. With this recipe, making ice cream is a 5-minute job rather than a weekend project. Seriously. You don’t need an ice cream maker to churn the ice cream, nor do you have to return obsessively to the freezer to stir. You don’t need to… continue reading »
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 »
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 »
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 »
December 13th is a special day for people living in northern Europe: It is St. Lucia Day. Santa Lucia Day is most commonly celebrated in Scandinavia, especially in Sweden, with their long, dark winters. The day once coincided with the winter solstice, the shortest day of the year before calendar reforms. St. Lucia day is considered a festival of light. Sweden celebrates the day with special pastries, called Lussekatter or… continue reading »
This frozen yogurt is delicious, healthy and incredibly easy to make. You will need just four ingredients (frozen strawberries, yogurt, syrup and lemon/lime juice), throw them together in a blender or food processor and mix until creamy. This doesn’t even take 5 minutes, rather 2. Fresh strawberries can be used instead of frozen ones, however they must be frozen before processed. Btw, I used a small food processor. I found similar recipes for… continue reading »
I have to admit: I just love this Quiche. Usually, I am not a huge fan of asparagus, but in this quiche, it is irresistible. Served with a mixed green salad on the side, you will simply love it. Whenever I am taking it along to potlucks and brunches, something that I regularly do, I am usually baking the quiche in a shallower pan or baking sheet. This way it is much easier… continue reading »
Some food is literally made to be eaten in front of the TV. I am usually not a fan of this habit (at least if I’m in company), but these loaded nachos are definitely one of these foods. It just feels wrong, sharing and eating, while sitting up straight on a chair. There may be only one exception, where nachos are good to eat while sitting on furniture, made of wood: in a bar,… continue reading »
Here is a classic you don’t want to miss for breakfast: Lemon Curd. And I’m talking about a lemon curd with the perfect balance of tangy and sweet. Many recipes are just using egg yolks for making lemon curd but I think adding both, whole eggs and yolks, makes a lighter, more lemon like, less rich and less eggy curd. Most of the times, I eat this treat for breakfast, just like shown… continue reading »