Leftover BBQ Sausage Salad

I hate throwing away food. Yesterday´s BBQ left me with three grilled sausages, so here I used them for a traditional Austrian sausage salad, which is normally made with “Extrawurst”. I sliced the sausages, added sliced onion (I used 1/2 smallish onion for my three sausages) and poured over the dressing consisting of 1tsp sugar,…

Cooking the UEFA Euro 2016 theme

My sister and I had been toying with the idea of cooking ourselves through the European Soccer Championships for a while. Now that I have time, I decided to follow up and it took me half a day to figure out when to cook what and according to which rule? Will it have to be…

Pea and asparagus spring salad

I get so excited every time I see peas in their pod on sale, as you so rarely come across them. I love their delicate, almost flowery aroma, which is so different to that of frozen peas. All too often I am disappointed that the peas are much too grown up to be what I…

“Erdbeerknödel” Strawberry dumplings

These dumplings, made from a curd called “Topfen” in Austria and “Quark” in Germany, are filled with sweet in-season strawberries and coated in luxurious hazelnut breadcrumbs. Fruit dumplings are a a Central European speciality. Depending on the season, they are filled with strawberries, apricots or plums. Potatoes or curd (Austrian “Topfen” or German “Quark”) are…

No-fuss Spinach Pasta Bake

I love Kenji Lopez-Alt´s book, “The Food Lab”. He is a “nerd in the kitchen” who does all those double blind scientific studies on cooking techniques and questions everything that great master chefs have always told you to do. According to his book, the secret to “gooey mac & cheese” is condensed milk. I was…

The Secret to Happy Herbs and a very Special Salad Dressing

The secret to growing herbs is the same as with any plant: you must not forget to water them regularly. I am utterly useless at keeping my plants alive, so I got the help of a flower box with integrated water reservoir. I have never been able to keep coriander alive for long, but here…

Rhubarb Tart

This springtime treat is one of my children´s favourite, with no leftovers to reckon with. I admit to not sticking to the standard recommendation of letting the pastry rest for half an hour in the fridge before rolling out. If I do that, I end up with a hard ball of dough that will cost…

Savoury polenta cakes with meat filling

Starting out as another one for using leftover goulash – these polenta cakes turned out to be amazingly moreish. I had been toying with the idea to fill Columbian “Arepas” with meat instead of the traditionally used cheese for ages. The “Harina de Maíz” is hard to come by, so I tried to use polenta…

Pasta with lamb and asparagus

This is one of our fabourite white asparagus dishes. We first tasted it in a restaurant during a visit to Friuli, Italy many many years ago. Since then, we have been looking forward to this dish  every springtime! It is an essence of the spring flavours of lamb and asparagus, where lamb is gently boiled…

Strawberry Dudes

I was just arranging strawberries from the farmer´s market (true! and they DO amazingly good and much better than supermarket strawberries) on a “Barbapapa” plate when it ocurred to me to have a little fun with star sprinkles. I just pressed the sprinkles onto the strawberries, they held their place nicely. Also, I cut off…

Pulled gulash buttermilk flatbread wraps

I do admit to using the term “pulled” because it is fashionable. But I love gulash, and I have always wanted to combine it into a dish that has the fresheness and goodness of a Vietnamese summer roll. So here, I pluck apart my leftover gulash meat and pack it into a flatbread wrap with…

Buttermilk flatbreads

My most recent culinary “discovery” has been the combination of buttermilk and baking soda. It makes American style pancakes soft and fluffy, and you can whisk up homemeade soda bread on a Sunday afternoon when you have run out of bread, and you will be ready for dinner in less than an hour! Here my…