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 »
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 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 is my easy go-to granola. It’s packed with nuts and is low in sugar and oil. Being on “vacation” in Austria to visit my family while living in Boston means having lots of delicious Austrian food around me. So, a typical day usually starts with a coffee and some slices of a sweet, braided raisin loaf with unsalted butter and Mum’s homemade blackberry jam (of course … homemade,… 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 »
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 »
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 »
These famous soup dumplings (Griessnockerl-Suppe: Griess = semolina, Nockerl = dumpling and Suppe = soup) are served in most traditional Austrian Gasthäuser (restaurants) and are also very common in Bavaria, the southern end of Germany. Barely without exception, they are floating in a bowl of homemade clear beef stock. Austrians usually enjoy soups as first course, with only a few high-calorie exceptions. Therefore, your semolina dumpling soup would be followed… continue reading »
Everyone knows the delicious French crepes, but in Austria, we have our own kind. The Austrian type is closer to the French crepes than the thick American Pancakes and yet a little thicker than the French version. At home, this is is a dish, traditionally served for lunch – not for breakfast, not for dinner. But honestly: They make a great breakfast too. They are either eaten for dessert or main dish…. continue reading »