Cooking
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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Wip Baking Bread
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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Cooking
Fleischkrapfen are a filled variant of ‘Blattlkrapfn’. I’m trying to recreate ones from a mountain hut where we went to go sledging as a kid. This is my first try, and it does taste good, but there will be more versions to come until I’m fully satisfied.
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Cooking
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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Dessert
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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Bread Baking
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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Cooking
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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Bread Baking
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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Cooking
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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Bread Baking
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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Fermentation
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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Dessert
‘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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Dessert
‘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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Dessert
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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Cooking
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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Shelfable
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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Dip
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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Pizza
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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