Biscotti Al Caffe
First try on a new coffee biscuit. Not fully there yet, but a great base.
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First try on a new coffee biscuit. Not fully there yet, but a great base.
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A norwegian version of cinnamon buns. This pastry has cardamom in the dough and is less sweet than most other version I have tried and, due to its shape, less fluffy. The form makes it pretty unique and it is certainly worth a try.
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This mustard variation is more sweet and less spicy than your average mustard. Perfect for salad dressings or to spread on bread.
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Japanese curries have quite a distinct taste to everything I made so far. It might not work for all recipes where you might add some curry powder, though this flavour profile works great for sauces and, who would have guessed, japanese cuisine.
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This is a styrian inspired variation of the well known Wienerschnitzel.
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To be honest Im still not sure why this combination does work as well as it does. It sounds weird, but it tastes awesome!
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My variant of a spinach pizza. As most toppings, not very involved, though there are a few things to keep in mint for a perfect result.
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This sweet pizza variant is an easy and fast way to conjure a great dessert for a pizza party.
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My take on the traditional “Kokosbusserl”. Recipe is not fully there yet, but it is a good start.
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Honestly this soup is not the most elaborate dish. Though I have fond memories of it from my childhood and to that day I really enjoy it. Its quite easy to make, no reason to not give it a try.
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Finnish oven pancakes are an easy to prepare sweet dish. The consistency is similar to milk rice, though with a crusty outside.
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A Pumpkin risotto fake using kritharaki noodles instead of rice. Ther result was delicious, though I want to adapt the recipe for an easier and faster preparation.
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Another go at potstickers. Not traditional, rather a accumulation of leftovers in the fridge. This time I tried two fillings. Onec with meat and one with tofu.
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Originally we wanted to make “Onion Cake”, though we ended up with lis mashup of various different dishes. Thanks Franzi for the ideas.
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This is not really a recipe but more a guide line on how to make marinated cheese. Thanks Deniza for the example batch and the instructions.
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This is my favorite kombucha recipe ever, though I realized I do not know exact measurements and batches differ quite a bit. As always writing down will help to perfect it.
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After years of sourdough pizza it is now time to find a quicker but still great yeast based dough recipe. This recipe requires to prepare the dough the day before making pizza. It is simpler than making sourdough pizza by far. The taste does lack in comparison to be honest, but the texture is superb.
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Spätzle are a common side dish in Austria. This German interpretation however is not that well known. Thanks Toni for the instructions.
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Another try on focaccia. To get started Im going to make the yeast based version before tackeling the sourdough based one more time.
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Continue...This post was generated by AI. This is a test to see if I can use it to auto correct my old blog posts. The original post can be found here. I also tried to auto translate the post to german. Last but not least I auto generated a full post, just for the fun of it.
Initially I wanted to get rid of a lot of grapes, though the resulting cake endet up beeing one of my favorite fruite cakes ever.
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A cake recipe that works with all kinds of frozen fruits. Most recipes only work with frozen berries, but this one was tweaked so the additional liquid gets absorbed very well.
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An alternative topping to nutella. The recipe is not quite there yet in regards to its consitency, but tastes already amazing.
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A alternative version of an italian classic. This is delisious, but be warned: you will eat and enjoy it but still crave for the traditional version. No way around that.
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A vegetarian version of kritharaki. The soj granular does not work quite as well for this as it does for bolognese, but is still a very useable substitute for this meal.
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For the meme only. We were joking about a protein cake for years, and now its time to actually try it. Its hands down not as good as the normal Cheesecake, but it is still tasty for the reduced sugar and fat content.
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Trying to use some left over ingredients I created this recipe. Not my favorite and I’m not going to make it again. Though got asked about the recipe a few times now so here you go ;)
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To be honest, this is not the most exiting dish. But I have to start writing down what I do or else Ill never improve my burger skills. For now, this recipe is a solid baseline.
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Three variations of slow fermentation baguettes. To simplify the process I went with twisted ones. They look great, but especially the texture is awesome!
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This version tries make my daily breakfast routine a bit simpler by adding some dried fruit.
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Basque Cheesecake is an amazing spanish dessert. The recipe is still under development. The base is solid, but it needs some additional tweaking.
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My second attempt on long fermented sourdough. This time I tried to make baguette and pizza dough. While not perfect yet, both tests were a success and will be revisited again for sure.
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A weird korean street food. Not the fastest dish to prepare, but a very nice alternative to the traditional “Kartoffelrösti”.
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Recently I tried a sourdough bread, fermented at room temperature for 1.5 days. I loved it. With a day of first and half a day for the second fermentation this is a totally different game than my usual recipes. Thanks for the inspiration Verena!
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There are a lot of healthy, vegan or sugar free banana bread recipes out there. This is not one of them. This is a proper cake that happens to have bananas inside :)
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This project aims to prepare a variety of meal options for the comming week. Its goal is to allow several, normally time consuming, dishes within half an hour.
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A very simple cantucci recipe where the hardest part are the waiting times in between the steps. Simple, easy and delicious.
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Never touched a similar dish before. I substituted a lot of what I actually wanted to use but it ended up nice. Will come back to it with a second version for sure.
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A very, very creamy and glossy puree made out of cauliflower. It tastes amazing and looks fancy as hell. If you want to show of without time, effort or skill, this is the way to do it.
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This is a nice potatoe based side dish or snack. Perfect for a movie night.
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Usually I do not like to substitute meat but rather go for a different vegan dish instead. But vegan bolognese with soj granular does work exceptionally well. Especially if used for lasagne the taste and consistency is very close to its original counterpart.
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After all these years blogging I have not made brownies once. And I suppose the reason is that I just dont like them a lot. The recipe is good, though I just value other desserts more.
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Bibimbap is a korian dish that combines various vegetables, with rice and some sort of protein. This sauce recipe is miso based and a good allrounder to start with.
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Gyros spice is something I never really used, though for the kritharaki recipe I wanted to create my own mix. Its not fully developed yet but a very good starting point for further tweaking.
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I never ate fish soup in my life, though recently got introduced to it (thanks Otto). This is my first try, resulting of a mixture of two family recipes. For a super fancy dish I was suprised how easy and fast this could be prepared.
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I loved Turkish delight as a kid. You could by it at basically any may marked, though nowerdays you usally ony get the soft version of it. By accident I stumbled about a recipe on the internet and I just had to try it. Its actually as simple as it is unhealthy as it is dangerous for your teeth. You just have to love it.
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This recipe is my personal nemesis. I had this one down to the dot, but did not wrote the recipe down. Recreating failed after multiple attempts and I did not care to even try for over two years. Still very much work in progress…
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First take on Pad Thai but surely not the last one. While this is a solid base I would add a few more things next time to spice it up.
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Work in progress. This is my second take on cookies. I played around with ingredients and while the result was good this recipe will require a few more tweeks to be outstanding.
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Pumpkin season is comming and I started it of with a very autumnal tortilla version. Pretty simple to prepare and tastes delicious.
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This toping is not for everybody, though I really do like it from time to time. Salmon, lemon and ricotta just wok so well together.
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This version simplifies the process of making cereal while making it a bit more fancy.
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I tried to make sourdough rolls for quite some time now. I got some decent results, but never to a point where the effort would be justified. This recipe however is nearly as simple and easy as baking bread.
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This sourdough has a way milder taste than the rye counterpart I usually use for baking. It is not the best one to use for all types of breads, but for light wheat bread or pizza dough it awesome.
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I love my pizza dough recipe, though letting the doughlings rest in the fridge takes up a lot of space. To optimize the used space I tried to bulk ferment the dough and shape the doughlings a few hours before the pizza session.
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My first try on grilled chicken wings. Nothing special yet, though a starting point for further experiments.
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This is my first attempt on making fried noodles. It took a few tries but now the recipe is where I wanted it to be. Resulting in a fat, heavy unhealthy but delicious dish.
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Teriyaki is a well known asian sauce served in most chinese restaurants. This version does not match the typical european version of teriyaki, but I really enjoy the taste. Its also easy to make this sauce in bulk and store it for later use in the fridge.
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This is the italian version of butter chicken. Its pretty heavy, but its amazing. Parmesan, garlic, tomatoes and basil, an awesome combination.
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Lahmacun is a Turkish dish and translated ‘bread-meat’. Its simple and delicious and a nice (and very fast to prepare) ‘pizza alternative’. Its very crispy but at the same time very soft and tender.
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This is my second try on a sweet sour sauce. It is way more fruity and works well with tofu as well as meat.
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This is a super simple fried dessert. It is easier, faster and has the better looking result then ‘Faschingskrapfen’. Its by far my favorite deep fried dessert to make.
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This is my second try on making salami. I experimented with different drying environments but the end result ended up being very close to what I expected it to be. Especially the spicy version turned out amazing in taste.
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Exlairs (or ‘Brandteigkrapferl’ in German) are on my todo list for quite a while. Today I got around to finally give them a try. The filling is not what I would go with the next time, but it is a solid start.
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This is my first try on making sausages. I used the same meat ratio as for my recent salami recipe, though I added quite a lot of spices.
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My first try on making salami. I played around with meat types and ended up with a way too high fat content as one can easily see by the color of the final product. The taste was amazing, though the consistency was too soft.
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A well known pastry in austria. Pretty easy to make and very nice for afternoon coffee breaks.
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Work in progress. This aims to be a refreshing asian dish. Its not quite there yet but is a promising start.
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Tortillas is not the flatbread one can make, though it is so worth the work. I tried it quite a few times but this is the first time I got the recipe down.
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My second attempt on making potstickers. This time I aimed for a more fresh variation. And I used a faster (but not that beautiful) way of filling them.
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This is a very, very sweet coffee chocolate cake. Its delicious, but really sweet.
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This is a super fast dish that has restaurant quality for sure. Super easy and super fast to prepare.
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This congee version ads vegetables to the rice and some crispy meat on top. Its a good way to use left over rice and I would consider this a great starter dish.
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Baking beautiful loafs without preheating the oven is something I never really considered. Though after some testing it showed it is actually possible with some minor adjustments.
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As the second try did not go well I decided to reproduce the first one. I made two batches, one using normal and one using smoked salt. The new batches worked out great.
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Honestly, making congee itself is not worth writing down. Its overcooking rice. However, the possibilities for using this as base for or in combination with other dishes, especially from the asian region, are endless. In any way it is a great way to use left over rice.
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I finally come around to write down my basic humus recipe. Usually I do play around with additional spices on top of this base recipe depending on what I serve the humus with. But it is a good base and can be served as is especially if your other dishes have intense flavor and you want to balance that out a bit.
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This chickpeas stew is super fast to prepare. To be honest, its not the most impressive dish and it does not have the wow-factor other dishes have. But its still satisfying and delicious. As it is so easy to prepare this is something that would work great in combination with other dishes for a buffet style dinner.
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15 years ago I got a piece of creamy cheesecake from a coworkers wife. I vividly remembered the taste of the cake, though not that I actually had the recipe for it. I found it on an old hard drive a few weeks back. The recipe is not the fastest one, but man is it worth the wait. This was, and still is, the best creamy cheesecake Ive ever eaten.
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I never got into baking rolls due to the efforts involved and the not optimal results. This is another approach of getting the process down and good-looking results out.
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Faschingskrapfen are a very well known dessert in austria. You can get them all year long, but most ‘Krapfn’ are usually eaten during carnival time. The recipe is amazing, though quite a lot of work. After finishing tweaking this recipe Ill try to get a faster and easier version down for sure.
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Currently I’m playing around with yeast rise times at different temperatures. Having a lot of carrot top pesto left I tried to combine them and ended up with this flat bread snack. Pretty delicious and for sure just the first version I made. Different toppings and sourdough variants are things I want to try in the nearish future.
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This is the second try on curing meat. This time I decided for a pork loin cut. I altered several variables and it did not work out this time.
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Curing meat is something Id like to try for quite a while now. I finally decided to give it a go and I’m looking forward to the results and lessons learned. This post is more or less a journal of what I did and what it ended up being.
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I love Spaghetti Aglio Olio. This version differs quite a bit from that as it adds anchovies to the mix. There are still things Id like to improve with this recipe, but the current state is a good base recipe.
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This is a very easy mapo tofu inspired dish. Altering some ingredients and basically removing all cooking techniques this dish can be prepared within 15 minutes.
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This experimental timetable for sourdough bread squeezes bulk fermentation, proofing and baking into 4h. Weirdly enough, it works. In general I like longer fermentations more, but its great to have a faster way at hand.
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This recipe just came about due to left over tenderloins from my meat curing project. I did not really have a plan what to go for, but the end result is pretty nice. It does not take much time with hands on, though for the best result you have to let it cook for a few hours.
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Lye rolls are a very well known in Austria. As baking rolls in my oven is a pain (I don’t get the required temperatures for a good oven spring) I adapted the recipe a bit to get a decent looking result. Using a cake spring form allows for an easy process but still ends up in a beautiful shape.
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This is a very easy and fast to prepare asia noodles recipe. Its nothing special, but if you ever crave for korean style street food noodles, this is the recipe for you.
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This is still work in progress. Its not there yet. The goal is to create a more dense white loaf with a round full taste. It does not aim for the exceptional taste or consistency, but rather to be a perfect neutral base for any kind of toppings.
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This is an amazing austrian dish. It used to be a poor peoples dish as the ingredients were cheap and common. Though these days it’s quite hard to get one’s hands on proper made blattlkrapfn.
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Linzer Tart is an amazing austrian cake. There are a lot of different recipes out there. Taste wise my recipe is close to what I envisioned, though I do want to change some steps and maybe the dough to make it more presentable.
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This recipe is following the beginner sourdough bread guide and combines the ingredients of two of my favorite bread recipes with high hydration and an amazing tangy flavor that can hardly be archived when baking without baking forms.
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Meatloaf is a pretty often served meal in austria though I have not made it often. Right now this recipe is a good base, though its nothing special. Ill have to play around a bit more to make it outstanding.
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This light seeds bread was a reminder to write down when ingredients when experimenting. First version was amazing, but reproducing it was a pain. Took me about 5 iterations to get to a point where it is near to what I want it to taste.
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These are the dumplings I got as a kid when being sick, usually in chicken soup. I still directly associate them with being sick, though I do like them nevertheless.
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When people ask me about how to make sourdough bread I usually start a 30 minutes monolog. With this recipe I aim for the total opposite. This recipe explains the bare minimum that you need to do to get awesome tasting sourdough bread. It is super easy, does not require kneading or any technique. It is perfect for experimenting with new ingredients and flavors or for whipping out bread fast.
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Sauerkraut (fermented cabbage) is very easy to make, and a great side dish for a lot of austrian food. It is often served with some meat and potatoes or dumplings. Though you can get creative with it and use it for a lot of other things as well.
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‘Mohnzopf’ is a pretty well known pastry in austria. While getting the traditional form down is a bit more tricky, using a bread baking form makes the task very easy. If you love poppy seeds, this recipe is something to try out for sure.
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‘Nusszopf’ is basically the sibling of ‘Mohnzopf’. Its pretty much the same thing with different filling. People usually have pretty strong opinions which one is better. Whatever you prefer, I found this recipe is easier to make as the filling is more dense and easier to handle.
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I tried to get some decent fried desert for quite a while but without any success. Altering the approach resulted in this recipe. It is nothing that you would get in a chinese restaurant, though it does deliver in colour and crisp. Two factors that are important for this dish in my humble opinion.
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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 recipe that can be used in a lot of other fast dishes such as salads or sandwiches.
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White bean humus is a really nice and easy dip that goes with quite a lot of dishes. For this version I do use mostly canned ingredients, so it is super fast to prepare.
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This is my most advanced pizza recipe yet. Using a higher hydration, a long first fermentation as well as a different shaping technique it is more time-consuming and harder to get right than my others, but man is it worth it. However, if this is your first time making sourdough pizza, rather choose a difference recipe for the first tries.
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My second attempt at making vegetable broth. This time I used less celeriac but more onions. If you follow my process you will get a very intense raw vegetable broth as side product.
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This chutney was planned to be a plain apple chutney, though due to miscalculating the required ingredients I was in need of more ingredients. I decided to go with raisins and to my surprise the outcome was amazing. I still dislike the texture of the raisins, but the taste of the chutney is just delicious.
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Its apple season. Time to make some apple compote. The recipe is pretty standard, nothing too special about it (yet). I would consider it a good baseline for further experiments.
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This recipe is still work in progress. It already tastes great, but a bit more tweaking will make it really stand out.
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This is a pretty simple sunflower seed sourdough bread that does not require a lot of steps before baking. If you prepare the dough at night (10 minutes time) you can bake it in the morning (45 minutes baking time).
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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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Our second jam this season has a twist. We wanted to add some acidity to the extreme sweetness of the peaches. Rather than go for the default lemon acid we decided to use pineapple instead. Not enough to actually taste it, but enough to give the jam an amazing exotic acidity.
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Red currant meringue cake is one of the cakes I remember dearly from my childhood. My mother usually baked it on a flat baking tray though I adapted the recipe to a small spring form to fit our needs.
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Following our tradition to try one type of jam per summer we decided to go for apricot jam. Its one of my all-time favorites. Thanks Eva for the jars and apricots ;)
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Humus is a very nice side dish for a lot of oriental dishes. I still have not got a good recipe for classic humus, though I do experiment a lot with other versions. This one is a very refreshing fruity one. Its great on its own, but also distinct enough to be served in combination with traditional humus.
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I love basil. Usually I do make basil salt to be able to enjoy it all year long. Though as I had an incredible harvest this year I decided to make basil pesto as well.
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Another very simple ice cream recipe. You don’t need an ice cream machine for this, though you will need a good blender to make this work.
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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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This is a super simple recipe. You don’t need an ice cream machine for this, though you will need a good blender to make this work.
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Halva is an amazing Turkish desert that just melts in your mouth. Its incredible easy to make and allows for a lot of flavor experimentation. This is a basic variant with cocoa and cinnamon though I have several ideas for further variants.
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This dense and mild sourdough bread has a lot of sweetness to it. With a dash of lavender it really stands out from the usual bread I make though still fits for most toppings. Thanks for the inspiration Hauni.
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Excellent sourdough pizza dough requires quite some resting time for a long fermentation. However, you can still make good pizza dough in a few hours. This post contains two recipes, one for a sourdough and one for a yeast based pizza dough that are ready within 4 hours.
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This recipe started out as a joke, though ended up being something really special. Its delicious, but very, very filling. Its intended to be a dessert, though two of them usually totally fill me up, and I would consider them enough as a whole main dish.
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After over a year I finally ran out of fermented mustard. Time for a new batch and several new variations. This time I opted for sweet mustard.
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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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This recipe is less about the ingredients but more about shaping the dough. It allows filling pizza dough with wet and oily fillings without making a mess on your pizza stone.
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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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At its core pasta ala norma is pasta with tomato sauce with a fat dripping twist. Fried eggplant and a bit of parmesan elevate a simple tomato sauce to a whole other level. Thanks Viccy for introducing me to this amazing dish.
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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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In several recipes I tried over the past month chinese chili oil or paste were on the ingredient list. As I had most ingredients at home I tried to reproduce it. Its not totally authentic, but its close enough and it does taste amazing.
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Pide is a Turkish bread. In this variant I filled it with potato cheese and onions. Other variants will follow soon.
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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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Kimchi is a traditional fermented korean side dish. The latest batch was pretty good. I’m still experimenting with, but I would consider the latest version a good base.
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This is a simple most basic timetable for my sourdough breads.
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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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Wild garlic pesto makes a very easy and fast pasta dish. I played around with a recipe the last years, though never wrote it down. The current recipe is a good base, though not totally what I want it to bee. As wild garlic is pretty much seasonal Ill most likely will try another batch next year.
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This is my first try on a chocolate cake. I decided to make the process as easy and fast as possible. Naturally this leaves space for improvements here and there. Though I would argue that, while the process is very simplistic, the result is still pretty fancy. And of course delicious.
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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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Udon noodles are japanese noodles. The dough has very low hydration which makes it hard to knead and roll out per hand. Though they are pretty easy to make with a pasta machine. They are a nice side dish for curries and other asian dishes.
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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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Hotteok is an amazing korean street food best described as baked cinnamon buns with nuts. The filling process is kind of tedious but you get the hang of it after the first few. And it so worth the hassle!
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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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Mousse au chocolate is a very well known french dessert. I only made whip cream based versions of this years back, though got introduced to an egg based variant (thanks Miri).
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Pita bread was on my todo list for quite a while. As it forms one big air pocket in the middle during baking it is super easy to fill. The main goal for this project was to bake pita bread in big batches and freeze them so one can toast them up at any given time.
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This is one of the unhealthiest but best cakes Ive made in a long time. The combination of lemon sugar and poppy is insanely good. Also its gluten free, in case you are in need of a gluten free dessert.
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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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Ploatz is a German dessert. Its Viccys favorite and I tried to follow her grand-grandmothers recipe. For a first try its ok though I have a few things in mind that I want to try to change next time.
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While this was supposed to be the base recipe for more variations to come I decided to add a hint of ginger and a bit of chili to spice it up. The result is sweet, soft, chocolaty and simply delicious.
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Another very simple recipe that uses the caramelized condensed milk. The base recipe is solid though it would benefit from some additional flavor kicks to be outstanding.
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It has been one year since I started this blog, or rather since I bought the domain. Yay. As I’m curious if anyone but myself does use this blog and would like to get feedback in case somebody does I set up two ways to get in touch.
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Condensed milk was bad tasting milk that my grand parents would pour into their coffee. I was wrong. Self made caramelized condensed milk has nothing to do with that kind of milk. Its sweet and delicious, think melted butterscotch. Its an amazing base ingredient for a lot of sweets and desserts and I will use this in several desserts in the near future.
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This is the easiest chips recipe Ive seen. Its incredible fast and so satisfying to make. They are pure crunch and you can tailor the seasoning to fit your taste perfectly.
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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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I intended to make chocolate fudge the other day though realized that I missed ingredients. I decided to try enhance some dark chocolate with caramelized almonds instead.
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Making selefmade vanilla sugar is so simple that I never thought about writing it down. However, I noticed that I referenced this type of vanilla sugar quite often in my recipes so I thought I add it so its clear why I would add 50g vanilla sugar to something like tiramisu. Its super easy and cheap and every cook should have one jar filled with cheap vanilla sugar.
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I used to make Kebap Döner quite often, though only with bought flat bread. I tried to make some myself and realized that, hands down, that bread is now the most important ingredient for self-made Kebap.
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This is my second fast naan bread recipe. This version is quite distinct from the old one and might not be the best fit for fat, heavy dishes. But for salads or together with humus this one is just so much better.
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As the garlic ginger paste was quite a fail I decided to try something else that allows fast access to ginger taste that is durable for longer. Initially I wanted to make oil, though blending the leftovers revealed one of the best asian pastes Ive ever tasted. Its one of the most amazing flavor bombs Ive tasted.
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Time to dive deep into the ramen game. The noodles are actually not that hard to make, if you read the recipe carefully that is. The initial try ended in a big sluggish fail though the second one was a full success. Spoiler. You need baked baking soda. Not regular one.
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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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The idea behind this paste was to have ginger and garlic for asian recipes at hand at all time without having the hassle of peeling and cutting them. However, the paste was not durable enough. Maybe fermentation would help, though at this point I have given up on trying.
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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 bread variant, this time with pumpkin seeds. I used quite a bit of full spelt flour and tried to get a better crust, which turned out especially well.
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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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Thanks to my amazing Wichtl I finally got my hands on water kefir grains. To get a better understanding of the process I’m going to write down my findings, and most likely fails, along the way of trying to create great kefir. Thanks Francesco for making this journey possible.
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Linzeraugen are a really good christmas pastry. We tried several recipes this year but decided this one is the one to keep in mind for next year.
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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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One of my favorite pastries during autumn and christmas time. The dough recipe is super simple, though the process is not that easy to get right. If you want to prepare this for a special occasion, rather try it a few days in advance just to be sure.
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Wraps on their own are not really that tasty compared to other flat breads such as naan. However, they are very diverse as once can fill them with pretty much anything. The trick is to get them as thin as possible but still soft wo one can roll them easily afterward.
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This is the second part on how to make kombucha. It contains information about how to get started with the second fermentation in a safe manner. If you are new to kombucha, especially take note of the bottle and burping section!
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I love making kombucha and I often get asked about the process. While I actually wrote down quite a bit about the process over a year back (for my first blog project test) I never came around to actually post it.
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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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This version of potato wedges uses schmalz made from left over chicken skin. It is an amazing and delicious example on how to prepare a great meal out of something that often does not get used and thrown away instead.
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Recently I set myself a challenge. Buy a whole chicken, learn how to cut it up and use all parts in different recipes. In addition, I set the rule to try a new dish with each part.
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Roasted almonds are one of my favorite sweets during christmas time. They are very easy to make and a perfect bring along for parties.
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Roasted chestnuts are a traditional snack during autumn and early winter time. They taste delicious though can be a pain to peel. With the right recipe however you can reduce that issue to a minimum.
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This is the classic variant of goulash. It is very easy to prepare, though it does take some time as it has to cook for several hours. Its delicious and I do cook it far too rare.
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Best potato chips that I have ever eaten! Period. Also one of the most annoying processes of making comfort food I have ever tried and I’m still not sure if it was worth my time. If you love potato chips and have some time to spend give it a try and decide yourself if it was worth yours.
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Spaetzle is a very traditional side dish and used in a lot of other meals as well. I could not believe that I have not written down a single spaetzle based recipe within the last year. So here we go. More to come.
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Chard is an amazing (and better) option for a lot of spinach based dishes. It does require a bit more work as you have to handle its stems. But it is worth it.
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I recently ran out of bread, though graved for some wheat based side dish to a salad. Usually I go for my fast naan bread in such situations though I decided to try something new. The result was a mix between the naan bread and a tortilla recipe I’m currently experimenting with. And it was delicious!
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It is time for some new types of bread. This one has a higher sourdough portion which results in a dense consistency and more tangy and intense taste. The taste is good, but shaping it was a pain. It might be a good beginners bread though if you do use a bread baking form to bake it in.
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Gingerbread spice is pretty well known. There are countless recipes and in the end it comes down to personal taste and the love (or hate) for some of the ingredients used. With my version I aim for a round flavor that can be used for other things than gingerbread itself.
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I guess most people will read this title, frown and read the next one. And while I do get the initial hesitation, trust me this dish is worth a try! Thanks Otto to introducing me to this romanian delicacy.
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Winter is coming and I do feel the urge to step up my baking game again. To do so I want to get a better feeling of fermentation times in relation to room temperatures by writing down the timetables for the baked loafs. This one I spiced with anise, caraway and coriander.
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Sourdough is inferior to any yeast based dough. Period. And while this does hold true for focaccia, I do make yeast based variants more often than I would like to admin. It is super easy and one of my feel good meals if I want some bread based meal fast.
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This is the first dish I cooked with my Spicy Pear Chutney and it was so fast and easy to prepare that I did not even consider posting it at first. Though I decided to do it never the less, if only to remind myself of this awesome fast food in times of need.
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A few weeks back we got a lot of pears from our landlords garden. As we could not eat them all, we had to process them in other ways and I decided that I want to try making pear chutney. While this is my first try, the result was pretty good already and will be a very good base for further experimentation.
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Bread Dumplings (or “Semmelknödel”) are one of the most un-photogenic foods Ive posted so far. But they are delicious and a very popular side dish here in Austria. A variant, the spinach bread dumpling, is also considered a main dish when served with a gorgonzola sauce or browned butter and rasped hard cheese.
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This is by far the weirdest method to make tomato sauce. Te result does actually does differ by the default procedure quite a bit and, very much to my surprise, is actually less effort.
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Other than the last pasta dough recipe this one does not use semolina. This makes it harder to get the hydration right, though once you got the recipe down it is impossible to go back to store bought pasta ever again.
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This recipe was the result of a graving for couscous in combination with leftover ingredients we had to use soon. I was honestly surprised how well the combination of the chosen ingredients worked for this dish. While I would not say any of the three parts are outstanding on its own, the combination was a very delicious fresh summer meal.
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During summer we often reach temperatures up to 30 degrees in our kitchen. As sourdough develops way faster at those temperatures one has to adapt the timetable to get decent results.
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Spaghetti al limone is another very simple but delicious pasta recipe that I have not heard of before. It requires a good ripe lemon, which can be quite tricky to get. But the result is an amazing fruity meal that is worth the search for sure.
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It is zucchini season and time for one of my favorite zucchini based recipe. Filled with mozzarella, breaded and fried zucchini. Thanks for the homegrown goods Christine.
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I always wanted to play around with pine cones as a flavor for kombucha. Rather than drying the cone (and using the pieces to flavor) I decided to make syrup instead. Thanks Sabine for the cone!
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This pasta dough is very easy to get right and can be used with a pasta cutters without risk of sticking in the machine. Thanks for the recipe Hubsi.
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This is one of the simplest and fastest pasta recipes that I have done and it is amazing. Its pasta with cheese and pepper. I really could not understand the hype until I tasted it myself. It is delicious. Thanks Viccy!
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Lemon bars are a pretty easy, sweet but still refreshing dessert. It is basically a shortbread crust with a lemon pudding on top. Simple, but delicious.
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Self made filo dough brings burek to the next level. Not only does the dough itself just tastes better, its is way easier to roll burik into the traditional form.
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In my third variation of a granola bar I tried to get something chocolaty. The consistency was pretty nice, though there are a few tweaks I would change the next time.
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work in progress - In case you are hungry and want to find inspiration on what to cook check out some different recipe. This one takes time. Its super delicious and perfect to prepare for a party or any other event, but not doable for a spontaneous cooking session. For such occasions I would highly recommend to make yeast based focaccia instead.
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This recipe started out as a variation of my other granola bar recipe. However, it evolved into something totally different quickly. Date, sesame and honey are an amazing flavor combination and the consistency was way better than my previous tries.
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This bread spice is very commonly used in darker austrian bread. Personally I do not use it that much, though I enjoy it from time to time.
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Kornspitz was one of my favorite bread pastries as a child. I have not made them in years and never tried to it with sourdough. For a first try this recipe was a pretty nice success.
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Elderberries are very well known in austria for making syrup, though you can make much more delicious things with them, such as pudding. The combination with lemon and raspberries does work very well with this distinct and not often served dessert.
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Schwarzbeernocken is a very traditional but not that well known austrian dessert.
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Second attempt on creating a granola bar with peanut butter. The recipe is not quite there and requires some more tweaking, though is a good baseline for further experiments.
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Tikka masala is an amazing indian dish. It is pretty simple to make if you have basic asian spices at home. For the best result you should marinade the chicken at least a few yours before cooking. Plan ahead, it is worth the effort!
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This recipe is the result of my first attempt of making granola bars. And while I failed miserably with the granola bars I figured out a quite distinct cereal mix that I have never done before.
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Lasagne bolognese is one of my favorite italian dishes next to pizza. It takes quite some time to prepare, though it is worth the effort. At least from time to time.
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Ricotta is one of the easiest cheese to make there is. It is basically heating up milk, adding lemon juice and letting it drain afterward. Really easy but very delicious.
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For me bolognese is the first sauce that comes to mind when thinking about pasta. I usually make this sauce in bulk and freeze a few portions later on for pasta or for lasagne.
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This is a very easy but super delicious dip for barbecuing that goes very well with potato and basically all grilled vegetables. It takes basically no preparation time, gets placed on the bbq and will be ready once your other grilled goods are done.
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This is one of the fastest pasta recipes that I know (besides aglio e olio I guess). Cooking the pasta takes longer, literally. Getting the consistency of the ingredients right without burning the garlic may take some practice.
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Bread shaping is an important step between bulk fermentation and proofing when baking sourdough bread. It was one, if not the most neglected step in bread baking on mine for nearly a decade. Though shaping your bread correctly can really up your game if done right.
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This bread is heavily inspired by a German cooking blog. Usually I do not follow recipes that closely but rather figure them out by trial and error. Though this potato walnut bread did sound very interesting and was far from what I usually bake. So I had to try it.
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Quattro Formaggi is by far my favorite pizza. Its always my first choice when trying out a new pizza place. Over the years I played around with the recipe a bit, ending up with two simple additions that I regularly add to my base recipe.
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Jerk is an amazing jamaican sauce and marinade. Its super easy to make and will hold up for months in the fridge. It is supposed to be pretty spicy, though you can easily adjust the spiciness of this recipe to your liking. Ever since I got introduced to this dip (thanks Chris) I have some ready in the fridge during bbq season.
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I used to make onion bread quite a lot during the first years of my studies. However, I somehow forgot about this type of bread until recently. Back then I used to mostly bake with yeast, though the taste is even better with a sourdough base.
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‘Palatschinken’ is the austrian version of the french Crêpe. They are super easy to make and you can fill them with whatever your heart desires.
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This rustic sourdough bread is one of my most used recipes. I use it as a baseline when experimenting with fermentation times or different shaping methods. It delicious, great with sweet or salty toppings and stays fresh for at least a week.
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Hazelnut cream, commonly known as nutella, is actually quite easy to make yourself. At least if you have a good food processor or blender at home.
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My favorite vegan pastry. In general I always prefer the vegetarian ingredients as butter and milk over their vegan counterparts. This recipe however, thanks to tons of sugar and cinnamon, is one where the difference in taste is barely noticeable, even in a side by side comparison.
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A very nice pizza topping that is not that often served. It requires a bit more time to prepare than others, but it is very well worth your time.
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In general I love rustic sourdough bread. But from time to time I do enjoy white bread, especially for toasting. This recipe is yeast based and is really easy to do even if you have no clue about baking bread. A really good beginner recipe.
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Kaiserschmarrn is a very traditional austrian dessert and does get served in various different versions. In my version I go for a very fluffy dough without much sugar which gets caramelized afterward.
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Yet another typical austrian dish/dessert. Amazing flavor and great childhood memories.
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Another typical austrian dish. The recipe has two variants, one for the typical fried kaspressknödel often served in soup, as well as a cooked and less fat version.
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By using the fridge for bulk fermentation as well as proofing this timetable for sourdough bread can be worked into a normal working day.
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The second variant of burek I tried. This time with meat instead of spinach and feta.
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My favorite italian dessert: tiramisu. Not a classical italian recipe though as I do use yogurt to down down the heaviness of it.
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Making your own yogurt is super simple, does only take two ingredients and basically no time.
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Curd cheese is a very basic ingredient in a lot of austrian dishes and desserts. It is pretty easy to make. The only real hurdle is to get liquid rennet, which you can get this in a pharmacy.
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This timetable aims to fit the process of making sourdough bread within 12 hours. Its perfect for a rainy day off work or during home office, if you can spare a few minutes during the day.
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Hummus is a middle eastern dip based on chickpeas. Depending on the seasoning it can be used as dip or spread for various meals.
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Marzipan potatoes made from scratch. Making the marzipan yourself is very easy, better tasting and let you control how sweet you want it to be in the end.
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Some things just cannot be translated, but they sure taste delicious. This was my favorite dish as a child and is still in my top three up to this date.
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Basic introduction to baking bread. Here we will define our terminology, ratios, temperature as well as potential timetables for various breads.
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Fresh falafel made from dry chickpeas. This recipe does take some preparation time (especially without mill). You can however prepare more and freeze them, as they can be very delicious when prepared and unfrozen in the right way.
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While indian Naan bread is usually yeast based, this version uses baking soda and powder instead. This a super fast alternative as this dough does not need any resting time and can be used right away.
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My attempt of creating a rosemary salt crust for baguettes (or bread in general). This can be applied to any kind of bread and works perfectly in combination with a proofing basked.
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Curd cheese dumplings filled with a strawberry in a sweetened bread crumb crust. One of my favorite austrian dishes/desserts of all times.
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This Carinthian dish is quite unknown in austria. While easy to prepare, it was quite hard to translate (German: ‘Topfenauflauf’).
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Also known as sponge candy. Easy to make (done in about 10 minutes), just be sure to not burn yourself in the process!
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This is a very simple chocolate pudding recipe. Nothing special, but done in 10 minutes.
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Another try to figure out my lost recipe for green curry paste. This is an good starting point, though not quite there yet.
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An amazing Turkish variant of strudels made out of yufka dough. Most of the burek you get is quite fat, however you can also make delicious burek without lots of oil.
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First try on spring rolls. Quite a few lessons learned during the process but still resolved in a a delicious result.
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This is a base recipe for self made, fermented mustard. It is very low effort (other than getting your hands on yellow mustard seeds) and once finished it does hold up for months in the fridge.
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Easy vegetarian strudel recipe. Nothing mind blowing. Does make great finger food for parties when portioned a bit smaller.
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This is an amazing apple cake with a very high fruit content. It is very easy to make and does not take a lot of time. Heads up, the ingredient list is correct, so if (when) you come to that point where you ask yourself if you misread something as you have way too less dough for the amount of apples, just have faith and go along. Ps: thanks for the recipe Denize.
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This bread is one of the main reasons why I started to write down recipes. This type of bread is not that forgiving and it did took me dozens of iterations and a ton and tweaking to get it perfect. Of course I did not write any notes down and half a year later I realized I can start from square one again.
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Fermenting Habaneros in honey will extract a lot of exotic and fruity flavors from the chili, while keeping the spiciness on a low level. You can use the candied Habaneros to spice up other dishes such as curries.
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A very delicious vegetarian dish. The perfect vegetarian alternative to the austrian ‘Wienerschnitzel’.
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This is a basic recipe for a wheat sourdough bread that can be incorporated in a working day schedule.
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This recipe is an amazing alternative to your average yeast based pizza. For the best results you have to prepare the dough at least two days in advance!
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