Spices Bread
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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Bread Baking
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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Dessert
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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Dessert
Schwarzbeernocken is a very traditional but not that well known austrian dessert.
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Granola bar
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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Cooking
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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Cereal
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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Cooking
Elderberry flowers have an amazing taste. Lots of people know that you can make drinks from them, however you can also use them to make an amazing dish. As you need elderberry flowers however this is very seasonal.
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Cooking
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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Cheese
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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Pasta
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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Dip
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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Pasta
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 Baking
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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Bread Baking
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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Pizza
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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Dip
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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Bread Baking
Usually I love to use some whole grain flour in my bread recipes. This olive bread however is an exception. Its wheat sourdough base let the olives stand out visually as taste wise.
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