It’s rhubarb time – it is the star of the season! Rhubarb cake is made quickly and tastes juicy-delicious like spring.
Overnight Oats guarantee a healthy, delicious start to your day without hassle in the morning, you can take them with you if you’re in a hurry and eat it in the office! They are also great for your body. Oat flakes have a lot of dietary fibre and make you feel full for longer. They are loaded with beautiful things such as Vitamin B1, Calcium, Iron and many unsaturated fats and minerals.
This is THE proper Italian pizza recipe – it really tastes awesome and is one of my favourite recipes. By following the below you will be able to prep 4 large sized pizza, so if you would like to have one per week, you are all good for an entire month 🙂
Although I really bake a lot, for a long time I’ve thought that I’d only manage to make a perfect Apfelstrudel when baking it together with my gran. In my memory, the Viennese recipe of my gran, that we often had for lunch – yeah you heard me right for lunch – was always complex and the dough very delicate.
I’m glad that when studying my Austrian friend Nicola and I gave it another try! The feeling of accomplishment we had, being able to make an Apple Strudel from scratch, helped us a lot through our Master’s degree 😀
I hope that reading this convinces one or the other reader to also give it a try, even though there is nothing wrong with using a short cut – like shop bough filo or puff pastry dough – yeah gran I know you’d disagree but times have changed 🙂
The long Easter weekend will start today!!! To celebrate the day, I have prepared a delicious braided loaf. This type of Easter loaf made out of yeast, you’ll find on almost every Easter Brunch kitchen table in Germany. They are typically sliced and then spread with with butter & jam or honey. I decided to fill my braided loaf with pecans, almonds and walnuts as well as cinnamon. In German this is called “Nusszopf”, however I made a very non German maple glaze to pour over it and call it fusion haha.
I am flying to Munich tomorrow to see my family and friends and today was my last day at work before my holiday. It’s been a crazy couple of weeks and I felt I really needed some of this load warm out of the oven right away and yes it did the job it just makes you feel good & gives you protein, fibre and essential fats!
This is proper Italian comfort food. A signature dish of Italian cuisine and timeless classic varied into a more exciting version. This Spaghetti all’arrabiata recipe is a great one to have up your sleeve, it is made almost entirely from ingredients you have in your cupboard, can be made in summer or winter and finally it’s super-quick to make and yet still has a great depth of flavour. Continue reading “Linguine all’Arrabiata with Meatballs & Parmesan”
Kaiserschmarrn is a very popular food at ski lodges & restaurants in Austria & Bavaria. Creating the perfect Kaiserschmarrn is a tricky challenge, the recipe can be elaborate, the technique sophisticated but Kaiserschmarrn lives from the view at the mountains while eating it. Millions of people had their own special Kaiserschmarrn moment somewhere high up in their skiing or hiking outfit surrounded by snow-covered alpine landscape. On the rustic wooden bench of an old hut somewhere in the Alps.
You can only feel sorry for the hobby cook at its stove at home. No matter how good his recipe may be – the view when feasting facing the neighboring house instead of snow-covered peaks can simply not keep up. And then there is yet another challenge in sight “veganising” it. After a couple of trials, I think I succeeded to make a vegan no-mountains-in-sight-but-still-yummy-and-comforting version of it.
This pizza recipe will give you a deep crust, it can be made using dried yeast and doesn’t need to be stretched out as thinly as its Italian brother (link), so it requires much less kneading and resting time.
I’ve always had a weakness for cheesecake. Before I became vegan, cheesecake was one of my absolute favorite cakes. If not the favorite cake. I was really missing that but never really thought a purely plant-based version could taste great as it is in the name: it is all about the cheese. Then I have however somehow realized that it is indeed possible to bake (or even to freeze) very delicious cheesecakes without milk and eggs. Vegan cheesecake without curd cheese?! Yes, absolutely no problem – I know many won’t believe it, but I actually do prefer this recipe to the real thing! Give it a try and I am sure you’ll love it.