“Choose your own” butternut squash curry to feed a picky crowd

The diverse predilections and disinclinations regarding food within my family have practically ousted one-pot meals from our table. In the case of curries, there is my elder son who loves a curry sauce and insists on a little chili-based heat but refuses to eat any vegetables. My little one will heavily complain about any level…

Warm Pearl Barley, Pumpkin and Kale Salad

My sister has given me a fabulous cookbook on German vegetarian cooking. It is called “Deutschland Vegetarisch” by Katharina Seiser and Stevan Paul. It is written in German and there is no English translation as far as I know, but to my dear Half-German/Austrian friends this book is definitely a recommendation! It brings back childhood…

Kürbisnockerl

There is no English translation for “Nockerl”. The proper German word “Nocken” actually refers to an engineering term (“cam” as in “camshaft” in case you wanted to know…). Austrian cuisine knows “Nockerl” in different shapes and flavours (sweet “Salzburger Nockerl” are fluffy egg white peaks baked in a pool of double cream), while Hungarians consider…

Tomato Tatin

This summer´s favourite dish. I have nothing more to say. Serve it with tabbouleh or a green bean salad. Ingredients: 15 medium sized tomatoes, 1 pack butter puff pastry, 30g cheese (a mature goat´s cheese is best), 1 tbsp olive oil, mixed herbs (I used Babette´s “Mélange Maison”, which contains rosemary, thyme, black pepper, sea…

Stuffed Kohlrabi

This is a classic Hungarian dish. The kohlrabi are paired with a herb-packed stuffing (I have replaced the onions in the original recipe with chives) and lots of white sauce. Allow time for the fiddly operation of hollowing out the kohlrabi. Do it sitting down on your balcony, enjoying the evening sun. You need a…

Salmon filet with sorrel sauce

Sorrel is a common ingredient in Hungarian home cooking, and creamed sorrel is sold frozen in blocks just like spinach. Sorrel sauce is eaten with boiled meats or just plain with boiled potatoes.  In the past, I missed it terribly as it was not available in Austria, and I am  sooo happy to finally have…

EURO cooking challenge update

By now, I am hopelessly behind schedule and am cursing my idea of cooking myself through the countries participating in the EURO 2016. I have actually been quite busy researching cuisines and trying out new dishes. But not all of them came out well, and I also realised I did not really like to post…

Gravlax Pizza Bianca (White Pizza with Cured Salmon)

…inspired by the cuisines of Italy and Sweden, two teams playing in the UEFA EURO 2016 today. I discovered salmon curing during my University year in Spain. It is so incredibly simple to make, and is best eaten on buttered bread. Or on white Pizza. Just replace the tomato sauce by Mascarpone. Add the cured…

Barbecued Cevapcici and Ajvar

…inspired by the cuisines of – well, never mind… Croatia, with its many kilometres of shoreline, boasts of culinary delights of plentiful fish and seafood. Unfortunately, my Croatia food memory that has imprinted itself most is that of no food. On Easter Sunday, we were stranded on a small island after a storm had shredded…

Spring rarebit with goat´s cheese and strawberries

…inspired by the cuisines of Wales and Switzerland, whose teams are playing in the UEFA EURO 2016 today. I do not recall actually having eaten anything Welsh during my teenage hiking holidays in Wales. We did self catering, so I was the cook and we ate Hungarian dishes all the time. However, Welsh rarebit has…

Creamy milky rice with cherries

Milky rice is a regular feature on our school´s lunch menu. My son has been nagging me for ages to make some at home, so I served this as an afternoon treat for the children. I let them help themselves to sugar, cinammon and cardamom. Personally, I liked the plain version best, just topped with…