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 »
This typical Austrian dish reminds me so much of my granny. It was one of her quick and easy go-to dishes when my sisters and I were young. Compared with homemade apple strudel which was also one of her regulars but sure takes some time, this one is an apple recipe for the colder season that is ready in a couple of minutes. We got to eat apple rings at least… continue reading »
This cake is a breeze to throw together. It’s a very simple recipe for a berry cake and you can use whatever fruit you have on hand. Also, it comes with a very moist and at the same time fluffy texture … No wonder that this recipe fast became my go-to recipe when I get crazy at the market and buy way too many fruits. I would consider this a typical, no-fuss… continue reading »
If you are blessed with access to fresh herbs, you should use them. As often as you can. A tea brewed from freshly gathered herbs tastes so much better than from ready-made tea bags – and this is not only because you put some effort into it. Be prepared for a fresh, healthy and unfamiliar mix of bright garden flavors, packed with antioxidants. In Austria, I was spoiled with… continue reading »
Why do I call this an Austrian Style Sandwich, you may ask? Well, simple: Because I can. In Austria people usually eat open-faced sandwiches more often than the regular (closed) ones. I also do prefer the open-face kind, be it because you can actually see what you are about to eat or because you will need more time to enjoy the bread slices separately and therefore you will eat less. But if… continue reading »
I am a huge fan of this quick and easy sunflower bread – or to be more precise – of this rye and whole wheat sunflower seed bread. In Austria, we eat this kind of bread a lot. It usually comes loaf-shaped and consists of a mixture of white and whole wheat flour. I also added rye flour to my recipe. Some varieties are dense and packed with seeds,… continue reading »
This braided sweet yeast bread with raisins is by far on of my favorite breakfasts (except for this super-easy sunflower bread). It’s super moist, it’s fluffy and it has a subtle sweet taste (note that it only contains 3 ½ tablespoons sugar). Told you: The perfect breakfast! I also love it as a snack in the afternoon, together with a cup of coffee. I usually eat it plain when it… continue reading »
Goulash is one of the well known dishes from Austria. This is a recipe for Austrian-style potato goulash. I am well aware that goulash originally was a Hungarian dish, but – and there is always a but – in every country around Hungary, people have made it their own by altering the original recipe. So the Czech goulash differs from the Austrian and again from the Hungarian style in taste and… continue reading »
Buchteln or Wuchteln – you will hear both expressions in Austria – are a relatively unknown treasure. They are pull-apart style yeasted sweet rolls, filled with apricot jam. The buns are not overly sweet, since the recipe only calls for 3 tablespoons of sugar. The dough itself is very fluffy and airy, surrounded by a crispy, nicely browned crust, which will get soft when cooled. You will often see them served, sitting… continue reading »
In monarchy days, while grand nations invested in armies and glory, Austrian aristocrats focused mostly on shiny buildings and imperial coffee houses. Known as a stiff aristocrat, and bureaucrat for that matter, Kaiser Franz Josef was also known for his love towards Austrian sweets and baked goods. And not without reason. While pastries like apple strudel and vanilla crescents are well known and marketed, not to mention raved about in… continue reading »
Sourdough bread simply tastes great. In Austria there are numerous (mostly small) bakeries, which are selling real sourdough bread. My parents would always buy such bread, believing that there is not only a difference in taste compared to conventional bread, but also in moisture and increased shelf-life. So when David and I moved to Boston last summer, something was missing. Li’l Vienna, you got it! No, but seriously, we missed… continue reading »