Is there anything better than a quick, delicious chickpea dish that comes together within minutes? Chickpeas and creamy tomatoes, fresh spinach, generously sprinkled with grated parmesan on a crispy slice of toast. Oh yes. This is my kind of food. This tomato-chickpea toast is my go-to dish when I’ve barely any time to cook but still crave something healthyish. I could eat chickpeas almost every day of the year…. continue reading »
Soft and fluffy beignets, lavishly covered with powdered sugar. Isn’t that something we can all get onboard with? These New Orleans-style donuts, called beignets, have been my favorite breakfast during our trip to Louisiana. This pastry is made of yeasted dough that is deep-fried, and finally dusted with icing sugar before served. New Orleans Beignets was last modified: March 4th, 2019 by Ursula
Restaurant-style crispy potato wedges baked 25 minutes in the oven and low fat. Crispy outside and fluffy in the middle. You will need only a few simple ingredients.
These tiny homemade oyster crackers are simply adorable and super tasty. I got to know this kind of crackers when living in Boston because, you know: No clam chowder is served without oyster crackers! So why on earth would somebody come up with the idea of making them from scratch? Nope, I don’t have too much time. As you might know, I am writing a cooking column for a… continue reading »
This is my go-to recipe for traditional Viennese Apple Strudel. I use my homemade super-thin strudel dough recipe for this strudel to get delicious thin layers of crust! If you want to bake a real-deal apple strudel, you are right where you belong. This homemade Viennese-style apple strudel is filled with apples, toasted breadcrumbs, chopped walnuts, raisins (if you like them), sugar and cinnamon. I use my homemade super-thin strudel pastry recipe… continue reading »
Easy and old Austrian family recipe for paper-thin apple strudel dough from scratch – with step-by-step pictures. The recipe yields a flakey pastry with several layers of dough, which you can fill sweet (e.g. apple strudel) or savory. You only need a few ingredients! My history with strudel dough I’ve been stretching strudel dough since early childhood. In kindergarten, my sisters and I ‘helped’ our granny to stretch strudel dough… continue reading »
Recipe for Kaiserschmarrn (emperor’s mess), a fluffy, torn-up giant pancake and a staple in Austria. This is an Austrian family recipe that we would eat for lunch (main) or dessert. On the table in 15 minutes! Kaiserschmarrn is probably my personal all-time favorite. Also known as emperor’s mess, it is a fluffy and light, giant pancake, which is torn into bite-size pieces after baking and served with powdered sugar. By… continue reading »
This Austrian plum cake is super easy to make and yet the fluffiest, most delicious cake ever! Made with fresh plums and a soft yellow cake base.
Learn how to make a thick, soft, and fluffy focaccia. This focaccia has a fine crumb and a tender crust, which makes it a perfect side for BBQs, the perfect bread to go along with hummus, or simply to use for an Italian-style sandwich.
Lilacs make one of the best syrups I’ve ever tasted. They are so fragrant and full of spring flavors that they go with a lot of different dishes and drinks. Simply add a spoonful of lilac syrup to sparkling water and it will elevate your drinking experience drastically. The syrup also pairs very well with gin and vodka, just saying. And, it makes a great syrup for pancakes or for… continue reading »
My. Favorite. Salad. Ever. You’ll be addicted to it like me in no time. I’m so excited to finally post the recipe for this lamb’s lettuce with oranges and grains. You know why? Because this salad is DREAMY. I do not exaggerate – and once you’ve tried this salad, aka only the best salad ever, you’ll see what I’m talking about. Lamb’s lettuce with oranges and grains was last… continue reading »
Nockerl are the perfect side dish for traditional Austrian beef goulash. In fact, I can’t remember having beef goulash with a dark and thick gravy without a side of these Nockerl. Nockerl are Austrian-style gnocchi, more or less, but way easier to make. You simply stir together a batter, which you’ll drop into boiling salted water by the spoonful. That’s it. Isn’t this fantastic? Before I tell you a… continue reading »