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This second variation of spinach bread dumplings came to live by accident. As I added too much salt to a regular batch without more ingredients to add I had to become creative. A delicious alternative was born.
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This is a very simple lentils dish that once can whip out in a few minutes if you have cooked lentils ready to go. Its more a reminder to myself rather than a real recipe .
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This is a bit of a weird one. The recipe is a mixture of curd cheese dumplings and Kaiserschmarrn. With a craving for sweet dumplings but the lack of motivation of making them I opted for something quick. Later tries showed that this recipe can be eaten with basically all topics one could imagine. Its a weird one, but one I really love making.
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I always assumed sweet sour sauce requires some exotic ingredients and is hard to make. I was wrong. Its one of the simplest sauces you can make. For my first try I made sweet sour sauce with crispy tofu. I’m sure Ill try this with a lot of other things in the future.
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cooking WIP
After experimenting a lot with asian food I wanted to create something that is easy to make and works with basically any vegetables left overs that one could find in the fridge. The recipe is not quite there yet, but it is already on a good way.
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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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