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Breaded bavarian meat loaf is a dish I never saw outside my moms kitchen. Maybe that’s because most austrians would prefer the well known Wienerschnitzel. Though for me this meal does bring back a lot of childhood memories. And the intense flavor of bavarian meat loaf does work very well together with the mashed potatoes. Definitive worth a try, once you tried a traditional Wienerschnitzel of course ;).
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Mapo tofu is my first meal combining meat with tofu. It took quite a while to get this recipe to a point where I was pleased with it though now I really love it.
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Cabbage spätzle is a really simple but delicious austrian meal. For my version I’m using brussels sprouts instead of cabbage, though that is optional. Use whatever you have at hand.
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I remember making indian garam masala meatballs during my studies, though could not remember the recipe. For this one I used a lot of spices from the korean kitchen. The meat balls are spot on, though the sauce might benefit from some more experimenting.
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This creamy curry is perfect in combination with udon noodles. Note that this recipe is still work in progress. It is a solid base though it does lack character.
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This is my second version of hotteok, an korean street food. While most recipes do use the same dough for sweet and salty fillings I do prefer different doughs for different fillings. As a first salty hotteok I made sauerkraut filled hotteok. Korean Austrian fusion at its finest.
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Over the last month I tried various different ramen variations. The beef based version is my favorite so far. Especially the combination with broccoli and carrots does fit perfectly.
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I stumbled about this korean fusion recipe and instantly wanted to try it. The recipe I followed was solid, though there are a few things that I will try and change in future versions.
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I finally managed to bake great kebap bread. Now its time to figure out the other parts. This current recipe is already pretty good, though the bar for kebap is pretty high, so there is still room for experiments.
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Chinese hot sour soup is something that you can get it basically any chinese restaurant as starter. Though it is pretty simple to make yourself and with a bit more vegetables and some tofu it is a very nice main dish.
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Chicken wings are something that I really struggle to cook with and is the last part on my list of the Whole Chicken Project. This week I decided to use them to try Ramen and got hooked instantly. Ramen is quite some work unless you have some ingredients at hand already, but it is so worth it. This version was based on using the chicken wings but I’m sure there will follow other ramen recipes soon.
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I recently discovered that a lot of people make potato based Kaspressknoedel, without cut white bread. In this version I tried to find a balance between both variants. Personally I like this version more, though it has a different taste and a very different mouth feel.
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Germknoedel is a very well known austrian sweet dish that is served on basically every ski hut. If you have a steamer making them yourself is actually less work than you would expect.
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If you are in search of a traditional chinese pot stickers recipe, this is not it. We pretty much winged it and figured out potential ways to fold a dumpling the DIY way. A very fun and memorable cooking experience. And an even better one eating them.
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Another entry for the whole chicken project. For a first try the recipe turned out very nice, though there is room for improvements. Its a very easy to prepare meal and I will revisit it in the near future for sure.
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Beef Broth with noodles is a very traditional christmas meal in Austria. The real highlight however is the beef salad. It is a Styrian recipe and not well known but if you have good pumpkin seed oil at home give it a try!
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Daal is a very fast to prepare indian dish. I don’t think spinach can be found in any traditional recipe, though I really enjoy the combination of flavors. This recipe contains two spicing variants, one more traditional and one more experimental heavily relying on other self made spice mixes.
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A recipe for this dish has been sitting in my bookmarks for literally 10 years. After a few iterations my recipe differs quite a bit from the original one, though now it fits my taste perfectly.
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