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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Dessert
Yet another typical austrian dish/dessert. Amazing flavor and great childhood memories.
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Cooking
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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Baking Timetable Bread
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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Cooking
The second variant of burek I tried. This time with meat instead of spinach and feta.
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Dessert
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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Fermentation
Making your own yogurt is super simple, does only take two ingredients and basically no time.
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Fermentation
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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Baking Timetable Bread
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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