There is nothing better for breakfast than fresh, crunchy bread full of delicious healthy grains. Buying organic full grain bread in bakeries or the supermarket can be expensive. Visiting my parents some weeks ago my mother showed me how to prepare your own bread. And it’s really simple, fast and cheap.
This is a recipe I have been cooking for years. It’s great because it’s easy, quick and oh so tradtional in Austria. It goes well with nearly any type of meat, but usually is served with dumplings and roast pork. It can also be made the day before and gently re-heated with no last-minute bother, which I’ll be doing for this years christmas dinner. So without further ado, let’s get started: Ingredients 1 kg red cabbage (Rotkraut) – shredded 2 medium onions 1 large apple 1 glass white wine salt, pepper, cinnamon butter or oil Method In a pot glaze the chopped onions and the apple in some butter. Add the shredded cabbage and stir until slightly wilted. Deglaze with the glass of wine. Add salt, pepper and cinnamon to taste and let it cook gently for a few minutes. If the cabbage gets to dry add a glass of water. Serve pipping hot! Tips & Tricks You can exchange the glass of wine for some cider or vegetable soup depending on your taste. 😉 Some people add a spoon or two of vinegar or sugar depending if you prefer it sweeter or more sour.
Pole beans or any other kind of fresh green beans are a quick and thankful dish to whip up. It’s one of my favourite alibi dishes when my girlfriend insists that we need to have vegetables with the steak and potatoes. A glass of white wine and some cream cheese can do a lot to spice up this classic recipe. Ingredients 1/2 a kilo green pole beans 1 large onion 6 strips bacon A glass of white wine 1/2 cup of cream cheese Salt and pepper for seasoning Serves: 4 as side dish Method Clean the beans and chop off the tips. Cook beans in a pot of water for about 15 to 20 minutes. The should just be starting to turn tender. Don’t cook them to mush. In the mean time slice the onion and cook it with a little butter in a large pan. Once the onion is glazed, add the diced bacon and cook together stiring frequently until the bacon is crispy, but before the onion burns. Add the drained pole beans to the pan and sprinkle with salt and fresh ground pepper. Mix well. Deglaze the mix with the glass of wine and shortly after add […]
Gratin is a original French dish but meanwhile also common in other European countries. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish. There are many different types of gratin but one of our favourites is made with potatoes. This recipe is easy to make but takes some time for preparation. If you have enough time it is definitely worth the effort. Ingredients 1500 g potatoes 100 g butter 1 glove of garlic 1 l milk 200 ml cream Ham or bacon Spices (rosemary, thyme,…) Grated cheese (Emmentaler, Gouda, Mozzarella) 2 eggs Salt Pepper Method Preheat the oven to 180° Celsius. Peel the potatoes and cut them into thin slices (2 -3 mm). Take a big casserole and grease it with butter. Mix milk, cream, spices and eggs in a bowl and add salt and pepper. Cover the bottom of the casserole with a layer of potatoes; sprinkle it with ham and cheese. Repeat this and finish with a layer of cheese. Cover everything with the milk mixture. Put the casserole in the oven and let it bake for 1 hour until […]
After harvesting the rosemary in our garden last week we decided to put it to a use. While many dishes can be enhanced with rosemary our favourite is roast potatoes, because it brings out the pure flavour of the spice. Also this recipe is very easy to make and tastes delicious. Ingredients 500 g potatoes Fresh rosemary Salt Pepper Olive oil Method Heat water and cook the potatoes until nearly soft. Then peel them. Preheat the oven to 180° Celsius. Cut the potatoes in halves and put them on a baking tray covered with baking paper. Sprinkle rosemary and olive oil over the potatoes. Put the tray in the oven and let it bake until the potatoes get roasted and brown. Tips & Tricks You can always use different spices or add ingredients such as bacon, cheese or ham.
Mashed potatoes is one of those dishes that just tastes infinitely better when made fresh. Mashed potatoes fits to a variety of dishes from bangers to a good old fashioned steak. Basic mashed potatoes is really easy to make, here is a slight variation adding some celeriac to the mix. Healthy, delicious and a interesting twist on normal “boring” mashed potatoes. Ingredients 1 kg potatoes 1-2 celeriac bulbs 4 tablespoons butter salt pepper nutmeg 1/2 cup heavy cream parsley (fresh if possible) Serves: 4 as side dish Method Cook the diced celeriac in a large pot of boiling salt water for about 15 minutes. Add the diced potatoes to the pot and continue to boil until both potato and celeriac are nice and soft (should take around another 15 minutes). Drain the water and return the celeriac and potatoes to the same pot. Stir over medium-high heat until any extra water has evaporated, about 2 minutes. Add the cream and butter and mash the mixture until it is as smooth as you want it to be. Don’t mash it too much, also please don’t use a blender for this. Potato mashers are the tool of choice and if you don’t […]
In my opinion garlic bread fits to absolutely every savoury dish, but it goes especially well with pasta or other Italian dishes. There are many, many ways how to prepare garlic bread, but they have one thing in common they are all dead easy and the result is a fantastic side-dish. Ingredients A loaf of Italian or French bread 1/2 cup butter 2-4 large cloves of garlic, minced (depending on how garlicky you like it) 1 tablespoon of freshly chopped parsley 1/4 cup freshly grated Parmesan or Mozzarella cheese (optional) Method 1 – Crunchy Preheat the oven to 200 degrees Celsius. Mix the butter, garlic and parsley together. Cut the bread in half horizontally and spread the garlic butter over the two halves. Place in the oven and bake for 10 minutes. Remove bread from oven. sprinkle Parmesan or Mozzarella cheese over the bread if you want. Return to oven and grill at highest heat for a couple of minutes, until the bread is nicely toasted and the cheese melted. Remove from oven and serve while warm. Method 2 – Soft Preheat oven to 200 degrees Celsius. Prepare the butter, garlic, parsley mixture. Cut the loaf in thick slices but […]
Dumplings are very famous in Austria and they come in many different types. Potato dumplings are called “Waldviertler Knödel” in German, after the region they come from. They fit perfectly to meat such as roast pork. Ingredients 500 g potatoes 70 g semolina 80 g flour 2 egg yolks 1 tablespoon butter (liquid) Salt 80 g dry bread cubes 1 tablespoon butter for roasting Method Cook the potatoes, let them cool down, peel them and put them in the potato ricer. Mix the riced potatoes with semolina, flour and salt. Add egg yolks and liquid butter. Work the mixture into dough. Roast the dry bread cubes in butter and mix them with the dough. Then form dumplings. Bring water to boil and cook the dumplings for about 12 minutes, until they swim on the surface. Tips & Tricks If you cover the dumplings with butter crumbs they taste even better. You can also use chives to sprinkle the dumplings.
Hummus is a wonderful middle-eastern appetizer and/or side-dish made from chickpeas. There are many, many variations of it but below is more or less the basic recipe everyone can agree upon. It’s quick and painless to make and can be prepared the evening before as it keeps well for a couple of days if refrigerated. Ingredients 4 garlic cloves, minced 1 can of chickpeas, drained and rinsed 2/3 cup of tahini 1/3 cup freshly squeezed lemon juice 1/2 cup water 1/4 cup olive oil 1/2 teaspoon of salt Parsley (chopped) for garnish Serves 4 as side-dish Method In a mixer, combine the mashed garlic, Chickpeas, tahini, lemon juice, 1/2 cup water, and olive oil. Process until smooth. Add salt, to taste. Spoon into serving dish, drizzle with olive oil and sprinkle with chopped parsley. Tips & Tricks Serve with pita bread or raw dip vegetables such as carrots or celery. You can cut the pita bread into thin triangles, brush with olive oil and toast for 10 minutes at 180 degrees in the oven to make pita chips with which to serve the hummus. The trick for a good hummus is to only use fresh ingredients (i.e.. no lemon concentrate, […]