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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Bread Baking
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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Dessert
‘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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Bread Baking
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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Topping
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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Baking
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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Pizza
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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Bread Baking
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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Cooking
Rösti is an traditional swiss potato based dish. Super fat, but super delicious.
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Dessert
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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