AUSTRIAN FRITTATEN SOUP

Posted on by

frittaten

 

This is a typical Austrian soup and so easy to make! (And the absolutely best meal if somebody had a hangover)

AUSTRIAN FRITTATEN SOUP

For 2:

For the quick soup:

½ L water

1 ½ cubes chicken broth (only good quality ones…my favorite are from Alnatura, DM)

(Of course the original is with a chicken soup made from scratch but with good quality broth cubes it is pretty good as well)

For the Frittaten:

1 egg

1 heaped Tbsp flour

50 ml milk

1 Tsp parsley

2 Tbsp oil

 

Bring the water with broth to a boil. Mix Frittaten ingredients with a fork until a smooth batter has formed. Heat oil in a large pan. When hot fill batter into pan and sway around to cover the whole bottom of the pan. The Frittate should be thin like a crepe. Fry on medium heat until browned flipping once to brown other side. Roll up and cut into thin slices. Serve soup with Fritatten and freshly cut chives

VEGAN COCONUT-BISCUIT WITH RASPBERRY FILLING

Posted on by

cocos rolle

Low fat, quickly made and vegan…AND delicious!!

 

VEGAN COCONUT-BISCUIT WITH RASPBERRY FILLING

 

360 g spelt flour

4 Tbsp flour

½ Tbsp salt

100 g coconut flakes

160 g white sugar

½ Tsp vanilla sugar

Grated lemon zest from 1 organic lemon

60 g neutral (rape-seed) oil

500 ml sparkling mineral water

250 g raspberry jam (vegan)

3 Tbsp sugar and coconut flakes for outside

Preheat oven to 180°C. Mix all dry ingredients and then all wet ingredients until a smooth batter forms. Fill onto a baking paper lined baking sheet and spread to cover the entire dish. Bake for 10-15 minutes. While still warm turn biscuit onto a sugar and coconut covered baking sheet. Carefully remove baking sheet from top and spread biscuit evenly with jam. Roll up lengthwise and cut into 2 cm thick rolls.

COCONUT-RASPBERRY CAKE (VEGETARISCHE KOKOS-HIMBEER TORTE)

Posted on by

kokos-himbeer torte

This is a special cake for two of my very special colleges. Happy birthday!

COCONUT-RASPBERRY CAKE (VEGETARISCHE KOKOS-HIMBEER TORTE)

For the coconut cake biscuit:

180 g spelt flour

2 Tbsp flour

½ Tbsp salt

50 g coconut flakes

80 g white sugar

½ Tsp vanilla sugar

Grated lemon zest from ½ organic lemon

30 g neutral (rape-seed) oil

240 ml sparkling mineral water

For raspberry-coconut cream:

250 g raspberry pulp without seeds (from 300 g mashed and strained raspberrys)

200 ml whipped heavy cream (whipped)

100 g coconut milk

250 g natural raspberry yoghurt (or 200 g plain yoghurt with 50 g raspberry jam)

1 1/2 Tsp agar-agar

40 g powdered sugar

2 Tsp starch

For decoration:

Coconut flakes

 

For the biscuit:

Preheat oven to 180°C. Mix all dry ingredients and the all wet ingredients until a smooth batter forms. Fill into a spring form (22 cm) lined with a baking paper. Bake for 25 minutes. Let cool completely and remove baking paper. Set back into the newly baking paper lined spring form.

 

For the cream:

Mix half the yoghurt with coconut milk and agar-agar in a large pot and cook for 2 minutes. Mix rest of yoghurt with whipped cream and raspberry pulp. Under constant whisking let this mixture slowly run into the hot yoghurt until everything is combined. Fold in whipped cream and starch.  Let cool for at least 2 hours at a cold place. Remove the spring form and sprinkle with coconut flakes.

COCONUT-CHOCOLATE CRUMBLE CAKE

Posted on by

Arnold geb

 

Happy Birthday to my good friend Arnold Scherabon!

COCONUT-CHOCOLATE CRUMBLE CAKE

For batter:
¾ cup coconut flakes
1 1/2 cups spelt flour
1 cup brown sugar
2 Tbsp unsweetened cocoa powder
2 Tsp baking powder
½ Tsp baking soda (Natron)
½ Tsp salt
1/3 cup apple sauce
1/3 cup rape-seed oil
1 cup water

For the streusels:
½ cup spelt flour
¼ cup brown sugar
¼ Tsp salt1
1/3 cup margarine
1/3 cup coconut flakes

Preheat oven to 180 °C. Mix streusel ingredients with the fingers to form streusels. Mix all other ingredients, dry first then add wet, until a homogenous batter forms. Fill into oiled and four dusted 22 cm spring baking form, sprinkle with streusels and bake for 45 minutes.

CLASSICAL MARGARITA

Posted on by

 

 

Plans for this weekend or tonight? How about you give a Margarita-midnight-party?

CLASSICAL MARGARITA

1 part lime juice (In Austria the best is Limettensaft from DM(Alnatura))

1 part Cointreau

2 parts gold tequila

Ice

Lime juice and coarse salt for the glass rim

Pour a bit of lime juice in a deep plate and spread salt on a second plate. Dip rim of glass in lime juice and then in salt. Let dry. Mix everything together and serve with lots of ice.

NICI’S COCONUT-CHOCOLATE MUFFINS

Posted on by

coconut-muffins

 

I was really busy lately…now I deserve some soul food! Yummy!!

NICI’S COCONUT-CHOCOLATE MUFFINS

For batter:

¾ cup coconut flakes

1 1/2 cups spelt flour

1 cup brown sugar

2 Tbsp unsweetened cocoa powder

2 Tsp baking powder

½ Tsp baking soda (Natron)

½ Tsp salt

1/3 cup apple sauce

1/3 cup rape-seed oil

1 cup water

For the streusels:

1 cup spelt flour

½ cup brown sugar

½ Tsp salt

¾ cup margarine

¾ cup coconut flakes

Preheat oven to 180 °C. Mix streusel ingredients with the fingers to form streusels. Mix all other ingredients, dry first then add wet, until a homogenous batter forms. Fill into oiled muffin forms, sprinkle with streusels and bake for 20-25 minutes.

VEGAN BLACKBERRY BROWNIES

Posted on by

Brownie

 

It should be low fat, vegan, easy to make and a chocolate lover’s delight? This is it…

VEGAN BLACKBERRY BROWNIES

50 g (vegan) milk chocolate

70 g bitter-sweet chocolate

80 g blackberry jam

115 g apple sauce

30 g sunflower oil

180 g spelt flour

20 g unsweetened cocoa powder

2 Tsp vanilla extract

¼ Tsp baking powder

½ Tsp baking soda (Natron)

¼ Tsp salt

 

Preheat oven to 180 °C. Melt chocolate and oil in a pot hanging over (but not in) boiling water. Mix all wet ingredients and all dry ones in separate bowls and then add dry ingredients into wet ingredients. Mix until smooth. Fill into greased baking form (18 x 18 cm) and bake for 15 minutes. Let cool completely and decorate with white chololate.

STIFADO

Posted on by

stifado

 

Greece is a beautiful country with beautiful people, a beautiful landscape and delicious food! I can remember a Greek restaurant that I was at when I was young where there was no menu. Instead you went into the kitchen and the lady of the house would open different pots on the stove for you to choose your diner. It was sooo wonderful. Since then I have never forgotten this wonderful greek dish Stifado.

STIFADO

800 g calf meat in cubes

3/8 red wine

2 bay leaves

1 stick cinnamon

2 cloves

800 g shallots, peeled and not cut

4 garlic cloves in slices

1 can whole tomatoes

6 Tbsp olive oil

½ Tsp sugar

Salt and pepper

In a large pot heat olive oil and fry the meat until browned from all sides. Take out and set aside. In the same oil fry the onions and garlic for 2-3 minutes. Then add tomatoes and simmer for further 2-3 minutes. Put meat with the good juice back into the pot and add rest of the ingredients. Simmer for 1-1 ½ hours over low heat. Carefully stir once in a while. I served it with Nockerln, small noodles or pita.

ADDICTIVE ONION DIP

Posted on by

onion dip

This 2 ingredient recipe is the most addictive dip for chips that you can imagine. It is done in only 10 min! Make double the portion for guests and it will still be gone in a second. I ended up licking out the bowl in front of everybody. 😉

ADDICTIVE ONION DIP

1 sour cream (125 g)

½ pack dried onion soup

Mix and let stand for at least 10 minutes. In this time the dried onion pieces soak up and become soft. Serve with riffled chips for maximum scooping.