ENGLISH-MUFFIN

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How does that sound: “Good morning honey, I just made us fresh and warm breakfast buns…” 🙂

Try my delicious and easy ENGLISH-MUFFIN recipe!
400g all purpose flour
1 package dried yeast
1 Tsp salt
2 Tsp honey
200 ml milk
80 g butter, cut into small pieces

In a large bowl mix dry ingredients and honey. Warm milk to a little cooler than hand warm temperature (best at 30 °C, don’t let it get too hot, or it will kill off the yeast and the dough will not rise). Melt Butter in the warmed milk and add to the dry ingredients. Knead to make a smooth dough, that springs back if press your finger in and let go. Cover the bowl with aluminum foil and a dishtowel and put on a warm spot (like near to a radiator or on the windowsill). Let rise for 30 minutes. Preheat oven to 180°C. Knead again so all the air that has formed can escape. Then part the dough into 12 pieces and place into muffin molds. Cover again with a dishcloth and let ride for 15 minutes. Bake in the oven for 15 minutes.

Eat them fresh and warm with cream cheese and jam. They are sooooo good, I can’t stop eating them!!!

In case of the unlikely event that some are left over, store them in an airtight container up to a week.

It is very little work and only a bit of waiting and it is absolutely worth it!!! :o)

Let me know how they came out for you!

NICI’S SHRIMP SPAGHETTI

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Shrimp spagetti

 

You will love this light, Mediterranean, 15 minutes spaghetti dish!

NICI’S SHRIMP SPAGHETTI

For 2

250 g linguine or spaghetti

200 g shrimps, thawed

2 garlic cloves, chopped

250 g cherry tomatoes, halved

2 Tbsp capers

1 hand full basil, chopped

Lots of olive oil (about 50 ml)

Salt and freshly ground pepper

(Chili, if desired)

 

Cook pasta in salted water until al dente. Meanwhile heat 2 tbsp olive oil in a small pan and fry garlic and shrimps until tender, about 5 minutes. Season with salt and pepper while frying. Mix all ingredients (except spaghetti) in a large serving bowl and squash out the juices of the cherry tomatoes with the back of a spoon. This will make the good sauce of the spaghetti dish. Yes, the ingredients are cold, but they will become hot while mixing with the hot spaghetti. Rinse spaghetti and add to the rest. Season one more time and add all the good olive oil. Mix well and quick for it to stay hot. Use more olive oil if it is too dry. Be sure to fetch all the good stuff from underneath while dividing onto plates.

This is one of my favorite dishes!! YUMMY….

CHEESY MAC N’ CHEESE (FROM SCRATCH)

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photo

 

Home sweet home!! Cover in a warm blanket, make yourself comfy on the couch and have a heart warming bowl of

CHEESY MAC N’ CHEESE (FROM SCRATCH)

for 2

200 g elbow noodles
3 Tbsp olive oil
2 Tbsp flour
1/2 L milk
120 g old cheddar cheese (or half and half with Gryerzer), ground
Freshly ground pepper
salt
pinch nutmeg
( 1 can tuna drained)

In salted water cook noodles and drain. In the meanwhile heat olive oil in a large pot and sprinkle flour over it. Let brown slightly and carefully add milk while constantly whisking with a whisk. boil on medium heat while whisking until thickened and bubbly. Add half of the cheese and whisk until melted. Then add Noodles (and Tuna) and the rest of the cheese. Add salt, nutmeg and pepper to taste. The consistency should be creamy. Add milk if too dry and boil for a bit if too saucy.
Yummy, yummy ….

AUSTRIAN SERVIETTENKNOEDEL

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Knödel

 

 

Perfectly fluffy typical Austrian:

SERVIETTEN-KNOEDEL

for 6 servings

250 g dried bread cubes (Semmelwürfel)

1 medium onion, finely diced

60 g butter

200 ml milk

3 Eggs

40 g all purpose-flour

1 Tsp salt

1 Tbsp parsley

 

Bring water to a boil in a large pot. Meanwhile, in a small pot warm milk and butter until butter has melted. In a medium bowl mix all ingredients until the bread cubes are soft and everything forms a loose homogenous dough. Either form 6 Knoedels with wet hands or place the dough on 30 cm double layered aluminum foil for a Serviettenknoedel (traditionally in a clean dishtowel (Serviette)), roll it up to form a dense sausage and twist the ends to close off. Place the Knoedels into the boiling water and cook for 12 minutes, the Serviettenknoedel should be done in 30 minutes. Unpack the Serviettenknoedel and cut into slices.

GRAVED SALMON

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lachs

Want to bring something special for a brunch you are invited to at a very good friends house?

Easy to make and a really royal treat!:

 

GRAVED SALMON

 

300 g fresh salmon filet (thick is best)

3 Tbsp sea salt (fleur de sal)

3 Tbsp sugar

1 Tbsp mustard seeds

¼ Tsp pepper

2 Tbsp dill

 

Place salmon on multiple layers of cling wrap with skin facing down. Mix all dry ingredients (except 1 Tbsp dill) and cover meat side of salmon with a thick layer. Close wrap and marinate on a plate in the refrigerator for 24 hours. Turn once after 12 hours. After 24 hours wash salmon with cold water and cover in fresh dill. Cut into thin slices.

CRANBERRY SAUCE

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Lingonberries, lat. Vaccinium vitis idaea

It is time to start preparing for Thanksgiving and Christmas…Cranberries are in season!!

This year skip these store bought, way too sweet cranberry sauces…do it yourself!! It is so easy, quickly prepared and an equally great present as it is a wow effect for your guests at your dinner party.

CRANBERRY-SAUCE

For 3 large jam glasses (a 400 ml)

1000 g cranberries

250 ml red wine

1 kg 1:1 gelling sugar

1/2 Tsp acidic acid

¼ Tsp cinnamon

3 cloves

In a pot mix cranberries and wine and let simmer on medium heat for 1 minute. Add rest of the ingredients and boil for 5 minutes. Fill into jam glasses, close and place up side down for 5 minutes. Turn back and let cool.

Perfect for your perfect Turkey dinner party or with your typical Austrian Cordon Bleu!!

AUTUMN SPINACH-CARROT STRUNDL

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spinatstrudl

 

Leaves are turning different colors and the weather is getting chilly. Ready for comfort food?

This is a wonderful vegetarian, healthy and low fat Strudl variant that lets the sun shine in you!

AUTUMN SPINACH-CARROT STRUNDL

2 Tbsp olive oil

1 large onion, cut into rings

2 garlic cloves, diced

3 carrots, peeled and diced

200 g spinach, frozen or fresh

½ cube soup broth

1 cup cottage cheese (1% fat)

½ cup sunflower seeds

1 (spelt) filo pastry (Dinkel Blätterteig)

1 egg, whisked

 

Preheat oven to 180 °C. In a pot heat oil and fry onion and ½ of the garlic until starting to brown. Add carrots, cover and cook until tender. Add spinach, a bit of water, broth cube and cook until tender about 10 minutes. Add cheese and continue cooking without covering for 10 minutes. Stir occasionally. The liquid should be as little as possible. Set aside and let cool. Mix in sunflour seeds and spread on one long side of the filo pastry. Roll up into a Strudl on a lined baking sheet and brush with whisked egg. Bake for 30 minutes or until brown.

BLUEBERRY PANCAKES

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pancakes

 

Good morning lovely day!! <3

Surprise your loved ones on a rainy Sunday morning or make yourself a quick treat on one of these grumpy Monday mornings with these crazily delicious:

BLUEBERRY PANCAKES

1 ¾ cup all purpose flour

1 Tbsp baking powder

3 Tbsp sugar

½ Tsp salt

1 cup milk or almond milk

½ cup yoghurt

2 eggs

1 Tsp vanilla extract

2 Tbsp neutral oil (e.g. sunflower)

1 cup blueberries mixed with 1 Tsp flour

Sunflower oil for frying

Additional blueberries for decoration

Lots of maple syrup for the yummieness

 

Preheat oven to 100 °C and place a serving plate inside. Mix together all the ingredients in this order until just combined. Batter should be lumpy. In a pan heat 2 Tbsp oil on medium heat and pour in ½ cup (for medium sized pancakes) batter working in batches. Cook until bubbles appear on the surface (about 3 min), then flip over and cool for another 3 minutes. Place pancakes onto the plate in the oven to keep them warm and finish making pancakes out of the remaining batter.

Top with additional blueberries, butter and maple syrup….

Hmmmmm…this tastes like home!!

BARRAQUITO (Spanish coffee with liqueur 43)

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Barraquito

 

Imagine sitting in a cozy little café directly at the sea side on a little Spanish island  called La Gomera. It is just the perfect spring temperature and you relax, listening to the braking waves and looking at the endless sunny horizon framed by palm trees. At this kind of scenery I was served the best summer coffee! Sweet, orangey and sunny…

BARRAQUITO (Spanish coffee with liqueur 43)

2 cl Sweetened, Condensed Milk

2 cl Liqueur 43 (or Grand Marnier, Tía María, etc.)

2 cl Espresso, Hot

1 slice Lemon Peel

100 ml Milk

1 dash Cinnamon

 

Foam the milk. In a heat proof glass pour in the condense milk, then the liqueur, then the lemon peel, then slowly the warm milk, then the foam and slowly pour the coffee through the foam so it will build a ring under the foam. Top with cinnamon. It sounds complicated, but it isn’t. It’s all about tranquility!

MILLET CAKES

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Millet

 

 

Trust me, this vegan savory cakes are so delicious even non-vegans love them!! The recipe was inspired by the wonderful people at Sonnenfrosch Reformhaus in Graz, Austria.

VEGAN MILLET CAKES

(makes 4 cakes)

¼ cup millet

½ cup water

1 cube chicken stock

1 small onion, diced

1 large carrot, grated

1 garlic clove, crushed

1 Tbsp parsley, chopped

1 Tsp curry powder

Salt and pepper

½ cup flour

4 Tbsp olive oil

 

Shortly wash millet with hot water. Bring water and chicken stock to a boil, add millet, cover and let simmer for about 15 minutes or until all water is gone and the millet is tender. Add rest of the ingredients except flour and mix well. Give flour into a deep dish, form 4 balls from the millet mixture and one by one press them flat. Form nice pads from them. In a frying pan heat olive oil and fry millet cakes until they are golden brown. About 5 minutes per side.

ENJOY!!