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.
This authentic Italian treat is one of the most amazing chocolate cakes I’ve ever tried – and I call myself an expert when it comes to chocolate cake. The cake has a thin hard shell covering a moist interior. The finely ground almonds (almond flour) give it a nice flavor and bite. The name Torta Caprese origins from the Italian island Capri where it’s said that a chef forgot… continue reading »
Kaya (coconut jam) is very popular in Southeast Asia, especially in Malaysia and Singapore. I came across this dreamy coconut spread in a Ya Kun Kaya Toast restaurant in Singapore, when, totally touristy, ordering a butter-kaya toast for breakfast. Sometimes travel guide suggestions really work out. Btw, there is almost equal amounts of butter in this toast as bread and Kaya, it’s really a 1/8 inch thick slice – minimum…. continue reading »
It’s still plum season, and since they are easier to carry than pumpkins, I recently bought a couple of them. Back home I thought about what to do with them and suddenly the Clafoutis idea popped into my mind. Since I haven’t had this typical French dessert for quite some time, I went for it – with a few tweaks to the original recipe of course. French Plum Clafoutis (Clafoutis… continue reading »
This is not only a quick and easy recipe for the most delicious Indian flatbread, but also makes the softest, fluffiest Naan you can imagine. There is no yeast involved, so that’s why you don’t have a long, annoying resting-time, waiting for the dough to rise. I have to admit, I am a little obsessed with flatbread. Nearly as much as I am with burger buns or pancakes. I… continue reading »
When we first visited India, Dhal already became our absolute favorite dish. Or Naan. No Dhal! Both!! David an I are still arguing about that. Until we eat Thai Food, then Thai is our favorite again… In India, Dhal is very versatile: It can be on the soupy side or rather creamy. It can be very spicy or mild. It can be made with all sorts of lentils, yellow, brown or… continue reading »
When we lived in Vienna (the actual big version of this blog), we ate hummus all the time. Not only are there a lot of Turkish grocery stores, but also some really good Turkish restaurants (people from Turkey are the 3rd largest ethnic group in Austria) – and guess what they all serve: yes, hummus. A few years back, I started experimenting with hummus myself, and was just surprised, how easy it was. From… continue reading »
This salad is just about to become my preferred summer salad. Of course it contains chickpeas but it also features cherry tomatoes, red bell pepper, cucumber, radishes, and a few crumbs of feta cheese. That sounds like a perfect mixture for me. All this is tossed with a dressing made of olive oil (not the cheap stuff) and lime juice. For the extra kick, you wanna add fresh herbs like parsley and mint…. continue reading »
While New Zealand and Australia are still fighting over the true origin of pavlova, I just eat it. Whichever countrys national dish it is, this super-sweet dessert is delicious. The meringue layer is covered with an additional layer of whipped cream, topped with fresh, delicious summer berries. I assume it’s almost healthy ;-) I usually put raspberries, strawberries, blueberries, green and blue grapes and physalis on the cream layer. If… continue reading »
The other day, I was flipping through the USA Cookbook from author Sheila Lukins, when the Bing Cherry Chutney caught my eye. As most of the times, I ended up adapting the recipe so much, that it had nothing to do with the original at all. Sorry Sheila. For this recipe, I used dark-red sweetheart cherries. They were easy to pit and worked great in this Chutney. When freshly made… continue reading »