This is it! My favorite egg salad sandwich of all time. It is rich and creamy (all without mayo), yet slightly tangy due to lemon juice, mustard, and sour cream. A tablespoon of chive adds some fresh and bright flavors. These are all the ingredients you’ll need – plus the bread and eggs. For a fresh and crunchy bite, I always add baby spinach. Field salad or arugula make… continue reading »
This carrot cake is moist, tender and coated with the most luscious cream cheese frosting (no butter, low-sugar). I particularly love this cake for Easter but of course, it’s a classic year round. Usually, a classic cream cheese frosting consists of cream cheese, butter, and a lot of icing sugar – typically 3-4 cups. I entirely omitted the butter for this recipe and greatly reduced the amount of sugar…. continue reading »
This braided super-soft, fluffy and moist brioche crescent is a traditional Austrian pastry, typical for Easter. It’s about four times the size of a regular crescent and therefore a little (or huge) treasure. This fluffy Easter crescent is a pastry with tradition: In some parts of Upper Austria, where I grew up, godparents would give this oversized brioche crescent to their godchildren on Easter Sunday. Easter Crescent aka Giant… continue reading »
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.