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.
read more
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.
read more
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.
read more
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.
read more
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.
read more
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.
read more
Shelfable
This is a very simple recipe that can be used in a lot of other fast dishes such as salads or sandwiches.
read more
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.
read more
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.
read more
Shelfable
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.
read more
Shelfable
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.
read more
Shelfable
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.
read more
Dessert Wip
This recipe is still work in progress. It already tastes great, but a bit more tweaking will make it really stand out.
read more
Baking Bread
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).
read more
Cooking
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 .
read more
Shelfable
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.
read more
Pizza
One of my new absolute favorite pizza toppings. The intense basil flavor from the pesto, and the creaminess of the ricotta just works amazing together.
read more
Dessert
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.
read more