So, this is a real Austrian classic. When consumed, it dyes your lips and tongue purple which can make a whole family look like zombies. Believe me, my granny does look really scary after eating stewed elderberries ;-) If you are lucky like me you have an elder bush right in your garden. If not, make it a daytrip out of the city to pick some of these wonderful berries…. continue reading »
I bet you have never tried one of these before. Yep, thought so… Theses little pieces of heaven are made of blueberries and kind of a pancake batter. The whipped egg whites make them really fluffy. Just give this recipe a try, I promise it’s really simple and I promise, it won’t be the only time ;-) In Austria people eat a lot of sweet stuff – even for main course, not only… continue reading »
This is an old family recipe, passed down through generations. In fact, there is no BBQ in my family without this treat, so let me pass this on to you to spread a little Austrian vibe to your picnic or BBQ ;-) Potato Salad without Mayo Austrian potato salad is lighter than American potato salad since it’s made without mayo. It has a vinegar base and is flavored with onions, broth, and mustard…. continue reading »
Yes, I know. You’ve heard and read it all: recipes for the world’s best pancakes ever, the super-super fluffy ones and the oh-my-gosh-I-can’t-live-without-them-any-more ones. And they all disappointed you, because they were okay but didn’t keep what they have promised. So let’s do it the other way round: I hereby promise you a recipe for normal, “fluffy buttermilk pancakes” only and you are the one to tell me (or post it here) that they… 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 »
This pie is a real summer-dessert, begging for a scoop of vanilla ice cream on top. It’s a fruity American classic with a decent buttery pie crust. The recipe worked right away the first time I’ve tried it and I have made it a couple of times since. It’s delicious but requires some time and effort – you and everyone around will be rewarded though. I always thought it’s pretty time-consuming… 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 »
There is a good chance, I have pancake-batter in my genes. I just love any type of food remotely related to egg-flour-milk batters. French Crêpes, any kind of pancakes, the Austrian Palatschinken, which are a little thicker version of Crêpes, Blueberry Nocken, Apple rings in pancake batter, French Toast …. So in the future you might find a lot of such recipes here in Li’l Vienna. Another dish that combines elderflowers and batter are… continue reading »