The Jewish culture and kosher cuisine are inextricably linked to the history of Vienna. And yet most Viennese people know very little about this aspect of Viennese everyday life. That is why, with my new project, the Vienna Cooking Classes, I also offer cookery courses for kosher cuisine! In the project hobby cooks invite you… Continue reading INSIGHT INTO THE KOSHER CUISINE IN VIENNA [KOSHER COOKING CLASSES]
VANILLA CREAM CHEESE DESSERT WITH RASPBERRY SAUCE
This recipe for Vanilla Cream Cheese Dessert (or “Topfen-Nockerl”) with Raspberry Sauce is strongly linked to my childhood memories of the summer holidays. Radiant blue sky, scent of wood in the barn and fresh grass that is mown, roses, lavender and suncream … In the aftermath, you can not remember the wasp stings and hay fever attacks, luckily.… Continue reading VANILLA CREAM CHEESE DESSERT WITH RASPBERRY SAUCE
VIENNA COOKING CLASSES STARTING APRIL 2017!
Yes, I know! I didn’t post any new recipe for a while now. Today I tell you why. I was REEEAAALLY busy with my new project, and I am totally excited to tell you more about it! It is called “Vienna Cooking Classes” and its about private cookery classes in the homes of passionate Viennese hobby chefs!… Continue reading VIENNA COOKING CLASSES STARTING APRIL 2017!
KRAUTFLECKERL – AUSTRIAN CABBAGE PASTA WITH CARAMELIZED ONION AND BACON
Today I present you another typical Austrian comfort food – Krautfleckerl! “Fleckerl” is a kind of small and square pasta, used in Austria for casseroles and so on. (See my Austrian ham pasta recipe) The word “Fleck” is used synonymously to the word “place”, but also means “stain”. The “erl” at the end of “Fleckerl” means… Continue reading KRAUTFLECKERL – AUSTRIAN CABBAGE PASTA WITH CARAMELIZED ONION AND BACON
CABBAGE ROULADES WITH OVEN-ROASTED WINTER VEGGIES
Today I present you one more recipe of my grandma, this time sponsored by Hofer Austria! I tried out a recipe for traditional cabbage roulades with winter veggies from the oven! Cabbage roulades are the ideal comfort food for cold winter days. A stuffing of ground meat, spices and eggs is filled into boiled cabbage leaves. These are… Continue reading CABBAGE ROULADES WITH OVEN-ROASTED WINTER VEGGIES
DIY FRUIT TEA – CHRISTMAS GIFT FOR TEA LOVERS
Here comes a very nice christmas gift idea for tea lovers – homemade diy fruit tea with rose hips, apples and oranges! Homemade fruit tea – which fruits? For my fruit tea I used a mixture of dried rose hips, apple peels, and lemon and orange peels. I also added some dried lemon balm, but… Continue reading DIY FRUIT TEA – CHRISTMAS GIFT FOR TEA LOVERS
FOODBLOGGER COOKIE EXCHANGE PARTY
On saturday I attended the annual Foodblogger Cookie Exchange Party. We met at the “Designverliebt” Design Market in St. Pölten. Everybody brought a box with one kind of cookies to share – and went home with lots of different ones… ;D What a nice idea! I brought my granny’s “Nürnberger Lebkuchen” (gingerbread). Click here for the… Continue reading FOODBLOGGER COOKIE EXCHANGE PARTY
GRANNIES TRADITIONAL CHRISTMAS GINGERBREAD COOKIES
How much is “a little”? Now I know! It is exactly 50 gram. At least when it comes to candied orange peels. Wasn’t that easy to find out, ya know… When you ask Grandma how much “a little” is, she would say something like “Well! It’s a bit! Not too much! Otherwise it will be too… Continue reading GRANNIES TRADITIONAL CHRISTMAS GINGERBREAD COOKIES
HOW TO MAKE APPLE STRUDEL FROM SCRATCH – WITH VIDEO
Making apple strudel from scratch? Does it pay off? My grandmother says no. She buys the dough for the Austrian national dish in the supermarket. And probably she would not have any room in her kitchen to stretch out the dough anyway! There are always too many things around, that wait to be boiled, frozen or cut.… Continue reading HOW TO MAKE APPLE STRUDEL FROM SCRATCH – WITH VIDEO
MARTINIGANSL – AUSTRIAN ROAST GOOSE FOR SAINT MARTIN’S DAY
Because it is traditionally only offered in restaurants for a few weeks in October/November, the Martinigansl is something very special. This one is a very good recipe, where the roast goose is stuffed with chestnuts and dried plums. (Directly to recipe) Last week, my dear friend Claudia showed me how to make a Martinigansl. We also… Continue reading MARTINIGANSL – AUSTRIAN ROAST GOOSE FOR SAINT MARTIN’S DAY