Banana Bread
When I was a little kid we used to have an American neighbor that used to bring us goodies she baked. One of my favorite was banana bread, something I haven't had for over 20 years now since it is not well known or common in Austria. This weekend, seeing a bunch of overripe bananas in our fruit bowl, I had the sudden urge to bake some banana bread and it tasted just as good as I remember it!
01 Aug 2013 in Breakfast, Dessert, Sweets, Vegetarian, by
Minestrone
The first cold weekend crept up faster than I would have expected and while I’m generally no fan of winter there are some positive sides to the season. Cozy cuddly days on the couch and a warm plate of soup is one of them.  So I used the opportunity to cook up a large steaming pot of Minestrone. Minestrone is Italian in origin and literally translated means “big soup”. As with many Italian dishes there is a multitude of ways to cook it and all of them are correct. From green to red minestrone, with pasta or rice, the variations are endless. Here is mine: Ingredients 3 large carrots a celery stick 2 garlic cloves 2 large potatoes 2 large onions a large zuchini a can of chopped tomatoes 2 tbs tomato puree vegetable stock Method Chop the vegetables in small chunky pieces and glaze in a large pot with a little olive oil or butter. Stir in the tomato puree and then add the vegetable stock. Bring to boil and stirring occasionally. Cook until the vegetables are soft (roughly 15 minutes depending on chunk size) Season to taste with salt an pepper. Eat hot and steaming!   Tips & Tricks You can basically […]
05 Sep 2012 in Italian, Soup, Vegetarian, by
Strawberry Spinach Salad
Awesome taste combinations and totaly addictive. A perfect easy summer dish. Great on its own or to a grilled chicken breast: Ingredients 1/2 cup fresh strawberries 1 cup fresh spinach leaves 2 small spring onions 5 tbs balsamic vinegar 5 tbs olive oil 2 tbs lemon juice 3 tbs honey Method In a large salad bowl, add the spinach, finely chopped onion and the strawberries. Toss together. To make the dressing, mix the lemon juice, vinegar, honey and oil. Shake or whisk to combine. Dress the salad right before serving. Enjoy! Tips & Tricks Add Poppy Seeds to the dressing for an extra kick.
Red Cabbage With Apples (Rotkraut Mit Äpfeln)
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.
16 Dec 2011 in Austrian, Side dish, Vegetarian, by
Chopped Arabic Salad
This is a wonderful and quick salad which goes with just about anything from meat to fish and more. I first discovered it in Jordan and it seems to be referred to as “Arabic salad” everywhere in the world. Although no one has been able to tell me whats really Arabic about it or if it has any other real name. If you know more please let me know, but in in any case enjoy this refreshing summer salad: Ingredients 4 small seedless cucumbers (or 1 normal cucumber if you can’t find any other) 4 medium tomatoes 1/2 cup chopped parsley 1 medium onion 1 lemon 1 tablespoon olive oil Salt to taste Serves: 4 as a side dish Method Dice and mix the cucumbers, tomatoes and onion. Add the parsley Just before serving, squeeze the lemon and add the juice, as well as the olive oil, to the mix Salt to taste, stir, serve. Tips & Tricks Using mint instead of parsely, gives the salad a whole new taste. If you know what Purslane is and where to get it add it to the salad. It gives it a nice crunch.
16 Apr 2011 in Appetizer, Oriental, Salads, Vegetarian, by
Caramel Apple Bars
Returning from the USA we not only brought back many unforgettable memories and pictures but also some delicious recipes. We’ll start with a quick and easy to make caramel apple bar, which is the American take on an English apple crumble or a Austrian Apfel-Streuselkuchen. Let’s go: Ingredients 1 cup brown sugar 1/2 cup butter or margarine 1 3/4 cups all-purpose flour 1 1/2 cups oats 1 teaspoon salt 1/2 teaspoon baking soda 4 cups thinly sliced and peeled apples (that’s roughly 3 medium apples) 3 tablespoons all-purpose flour 350 ml caramel 1 teaspoon cinnamon Serves: roughly 36 bars Method Pre-heat the oven to 200 degrees Celsius. Mix the brown sugar and the butter in a large bowl. Stir in the flour, the oats, salt, cinnamon and baking soda. Save 2 cups of the mixture and put the remaining mixture in an greased rectangular pan. Toss the sliced apples in the 3 tablespoons of flour and spread over mixture in pan. If necessary melt the caramel over low heat and pour the sauce evenly over the apples. Top with the remaining 2 cups of oat mixture and press lightly. Bake 25 to 30 minutes until the topping is golden brown […]
28 Mar 2011 in Dessert, Sweets, Vegetarian, by
Green Cabbage Curry
Although my favourite curry is a traditional red Thai curry, this green Indian curry is a nice alternative every now and then. The cabbage curry or kobi nu shak is cooked with green chillies and flavoured with turmeric and mustard seeds. It’s quick, easy and vegetarian. Ingredients 100 ml olive oil 1 tsp mustard seeds 2-3 green chillis, pitted and finely chopped 1 tsp green chilli paste 2 pieces ginger, peeled and grated 5 onions, diced 2 tsp chilli powder 2 tsp tumeric 10 tomatoes, diced 1l coconut milk 1 kg cabbage and other mixed green veggies, cleaned and sliced (such as brussel sprouts, broccoli, pak choi, etc.) cilantro and salt to taste Serves: 8 Method Heat oil in a large pot and add the mustard seeds, at least some of them should pop open. Then add the chillies, the green chilli paste and the ginger. Brown everything for a few minutes, stirring well. Next add the onions and all the green vegetables and stew for a couple of minutes. Add the coconut milk and simmer vegetables until they are tender. Add remaining spices and salt to taste and garnish with cilantro. Serve with rice. Tips & Tricks Although this […]
21 Feb 2011 in Asian, Hot & Spicy, Indian, Vegetarian, by
Spinach Lasagne
I could eat Italian food every day! Thank God the Italian cuisine is very diverse. Next to pizza my favourites are pasta in every variation, followed by lasagne. Of course there’s the typical lasagne made with meat and tomatoes, but lasagne is also great made with vegetables. Here is one very delicious kind with spinach. Enjoy! Ingredients 1 package of lasagne noodles 1 package of spinach leaves 1 package of cream spinach 400 ml milk 1 package of mozzarella 1 package of cream cheese Salt, pepper, nutmeg 1 garlic clove 200g Grated mozzarella Roux, sauce thickener (if necessary) Method Preheat the oven at 175° Celsius. In a pot, warm the milk, the mozzarella and cream cheese until all of the cheese is melted. If necessary add some sauce thickener. Add some nutmeg, salt and pepper. Put the pot aside. Warm the spinach leaves and the cream spinach in a pan and spice it with garlic, salt and pepper. Take a casserole and grease it with some butter. Now put the ingredients in the casserole: First on layer of spinach, than sauce, followed by some grinded mozzarella and a layer of lasagne noodles. Repeat this layering. The last layer should be […]
07 Dec 2010 in Italian, Pasta, Vegetarian, by
Au Gratin Potatoes Dauphinois
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 […]
15 Nov 2010 in Light Meals, Side dish, Vegetarian, by
Roasted Potatoes With Rosemary
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.
Celeriac and Potato Mash
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 […]
11 Nov 2010 in Side dish, Vegetarian, by
Eggplant Spinach Bake
Some people think it’s difficult to prepare food which is delicious and low fat at the same time. But there are many recipes that combine the two. Here’s one you will love. Low fat, low carb but lots of taste. Ingredients 2 medium eggplants (600g) 200 g spinach leaves 150 g ricotta 1 egg white 50 g mozzarella cheese 25 g parmesan cheese 2 teaspoons olive oil 1 large brown onion 1 small red capsicum 1 small green capsicum 2 gloves garlic 250 g beef mince 1 large tomato 1 tablespoon tomato paste 125 ml red wine 400 g can crushed tomatoes fresh basil fresh oregano Method For the bolognese sauce cut the onion, capsicum and garlic into pieces and roast it in a pan. Add the beef mince. Deglaze it with the wine and mix the tomato paste. Add the can crushed tomatoes and the chopped tomato. Spice it with basil and oregano and let it cook for some minutes. Meanwhile, cut eggplants into slices and cook them on a heated lightly oiled grill plate until they are tender. Preheat the oven at 180° Celsius. Boil or steam the spinach until wilted and let it cool down for some […]
31 Oct 2010 in Light Meals, Vegetarian, by