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HOMEMADE ELDERFLOWER SYRUP » LITTLE VIENNA Combine sugar, water, and citric acid in a saucepan over medium heat, stirring until the sugar has dissolved (no need to boil). Remove from heat and allow the syrup to cool to room temperature. Trim the thick stems away from the elderflower heads and discard. Try to remove as much of the stems as you can. QUICK STOVETOP MAC AND CHEESE (15 MINUTES) » LITTLE VIENNA Grate cheese and set aside. Cook macaroni according to package directions, usually about 8 minutes; drain and set aside. Do not overcook the pasta. Meanwhile, melt butter over medium heat in a large saucepan, Dutch oven, or a high-rimmed pan. Add the flour and whisk to combine, then cook for 1 minute, stirring occasionally. QUICK AND EASY ITALIAN FOCACCIA » LITTLE VIENNA Instructions. Add warm water to a large mixing bowl. Sprinkle yeast on top and wait until dissolved (30 seconds for instant yeast, a few minutes for active dry yeast). Add oil and salt. Add roughly half of the flour and vigorously stir with a cooking spoon for about 1 minute. SOFT AND FLUFFY OVERNIGHT CINNAMON ROLLS » LITTLE VIENNA Step-by-step recipe for soft and fluffy cinnamon rolls (overnight or same day) Make the dough and let it rise until doubled in volume. Make the dough and allow to rise until doubled in size, about 1 to 1 1/2 hours. Roll out dough and spread it with softened butter. Roll dough out into a 22 x 15-inch (55 x 38 cm) rectangle for rolls with many AUTHENTIC AUSTRIAN BEEF GOULASH » LITTLE VIENNA Sear beef until nicly browned. Heat 1 tablespoon clarified butter or oil in large pot over medium-high heat. Add beef and sear, turning occasionally, until beef is browned, about 5-10 minutes. The pot shouldn’t be crowded or the meat won’t brown nicely. Rather add beef in two batches. THE BEST EGG SALAD SANDWICH, NO MAYO » LITTLE VIENNA Peel and finely chop the eggs. Mince chive, rinse spinach. Chop chive finely, rinse and pat dry the baby spinach. Mix all the ingredients for the egg salad. Mix sour cream, lemon juice, mustard, and chive in a bowl until combined well. The egg salad will be creamy without mayo. Add chopped eggs and salt and pepper to taste and mix well. AUSTRIAN POTATO SALAD » LITTLE VIENNA Drain the potatoes and set aside to cool slightly. When potatoes are cool enough to handle but still warm, peel and cut them into thin slices (not thicker than 1/8 inch). Set aside in a big bowl. Heat butter in a pan over medium heat, add diced onion and cook until translucent, 3-4 minutes. Deglaze onion with vinegar, add soup andsalt.
2-INGREDIENT WHITE CHOCOLATE MOUSSE WITHOUT EGGS » LITTLE Add approximately 1/3 of the whipped cream to the bowl with the cooled, melted chocolate mix and stir using a mixer, hand whisk, or spoon until well combined and smooth. This will lighten the batter. Using a spatula, fold in the rest of the whipped cream until combined and smooth. Divide mousse between glasses or cups. PERFECT CRISPY BAKED POTATO WEDGES » LITTLE VIENNA Mix oil, spices, and wedges. In a large bowl, add oil and all the spices except salt. Whisk with a fork until well combined. Add potato wedges to the bowl and toss well to coat. Spread out wedges on a baking sheet. Line a large baking sheet (or two smaller ones) with parchment paper and evenly spread out the wedges. LITTLE VIENNA » AUSTRIAN RECIPES MADE EASYRECIPE INDEXTHE IDEATHE AUTHORSPRESSNEWSLETTERVIENNESE APPLE STRUDEL Quick Gnocchi with Tomato Sauce (10 minutes) Ready in 10 minutes from start to finish: Easy and quick gnocchi in creamy tomato sauce is a delicious meatless weekday lunch or dinner. You’ll only need a handful ingredients and you don’t even need to chop onions or garlic. This recipe is super simple, yet packed with rich Italianflavors.
HOMEMADE ELDERFLOWER SYRUP » LITTLE VIENNA Combine sugar, water, and citric acid in a saucepan over medium heat, stirring until the sugar has dissolved (no need to boil). Remove from heat and allow the syrup to cool to room temperature. Trim the thick stems away from the elderflower heads and discard. Try to remove as much of the stems as you can. QUICK STOVETOP MAC AND CHEESE (15 MINUTES) » LITTLE VIENNA Grate cheese and set aside. Cook macaroni according to package directions, usually about 8 minutes; drain and set aside. Do not overcook the pasta. Meanwhile, melt butter over medium heat in a large saucepan, Dutch oven, or a high-rimmed pan. Add the flour and whisk to combine, then cook for 1 minute, stirring occasionally. QUICK AND EASY ITALIAN FOCACCIA » LITTLE VIENNA Instructions. Add warm water to a large mixing bowl. Sprinkle yeast on top and wait until dissolved (30 seconds for instant yeast, a few minutes for active dry yeast). Add oil and salt. Add roughly half of the flour and vigorously stir with a cooking spoon for about 1 minute. SOFT AND FLUFFY OVERNIGHT CINNAMON ROLLS » LITTLE VIENNA Step-by-step recipe for soft and fluffy cinnamon rolls (overnight or same day) Make the dough and let it rise until doubled in volume. Make the dough and allow to rise until doubled in size, about 1 to 1 1/2 hours. Roll out dough and spread it with softened butter. Roll dough out into a 22 x 15-inch (55 x 38 cm) rectangle for rolls with many AUTHENTIC AUSTRIAN BEEF GOULASH » LITTLE VIENNA Sear beef until nicly browned. Heat 1 tablespoon clarified butter or oil in large pot over medium-high heat. Add beef and sear, turning occasionally, until beef is browned, about 5-10 minutes. The pot shouldn’t be crowded or the meat won’t brown nicely. Rather add beef in two batches. THE BEST EGG SALAD SANDWICH, NO MAYO » LITTLE VIENNA Peel and finely chop the eggs. Mince chive, rinse spinach. Chop chive finely, rinse and pat dry the baby spinach. Mix all the ingredients for the egg salad. Mix sour cream, lemon juice, mustard, and chive in a bowl until combined well. The egg salad will be creamy without mayo. Add chopped eggs and salt and pepper to taste and mix well. AUSTRIAN POTATO SALAD » LITTLE VIENNA Drain the potatoes and set aside to cool slightly. When potatoes are cool enough to handle but still warm, peel and cut them into thin slices (not thicker than 1/8 inch). Set aside in a big bowl. Heat butter in a pan over medium heat, add diced onion and cook until translucent, 3-4 minutes. Deglaze onion with vinegar, add soup andsalt.
2-INGREDIENT WHITE CHOCOLATE MOUSSE WITHOUT EGGS » LITTLE Add approximately 1/3 of the whipped cream to the bowl with the cooled, melted chocolate mix and stir using a mixer, hand whisk, or spoon until well combined and smooth. This will lighten the batter. Using a spatula, fold in the rest of the whipped cream until combined and smooth. Divide mousse between glasses or cups. PERFECT CRISPY BAKED POTATO WEDGES » LITTLE VIENNA Mix oil, spices, and wedges. In a large bowl, add oil and all the spices except salt. Whisk with a fork until well combined. Add potato wedges to the bowl and toss well to coat. Spread out wedges on a baking sheet. Line a large baking sheet (or two smaller ones) with parchment paper and evenly spread out the wedges. SOFT AND FLUFFY OVERNIGHT CINNAMON ROLLS » LITTLE VIENNA Step-by-step recipe for soft and fluffy cinnamon rolls (overnight or same day) Make the dough and let it rise until doubled in volume. Make the dough and allow to rise until doubled in size, about 1 to 1 1/2 hours. Roll out dough and spread it with softened butter. Roll dough out into a 22 x 15-inch (55 x 38 cm) rectangle for rolls with many QUICK STOVETOP MAC AND CHEESE (15 MINUTES) » LITTLE VIENNA Grate cheese and set aside. Cook macaroni according to package directions, usually about 8 minutes; drain and set aside. Do not overcook the pasta. Meanwhile, melt butter over medium heat in a large saucepan, Dutch oven, or a high-rimmed pan. Add the flour and whisk to combine, then cook for 1 minute, stirring occasionally. CREAMY NEW YORK CHEESECAKE » LITTLE VIENNA Springform pan Boiling water, aluminum foil and large pan, for the water bath; Instructions. First, line the bottom and sides of the a 7-inch (8-inch is ok too) springform pan with parchment paper and additionally spray the sides with nonstick cooking spray or brush withoil.
QUICK BASIL GNOCCHI » LITTLE VIENNA Season with salt and pepper. If you prefer a stronger basil flavor, add more pesto. Towards the end of the cooking time, add spinach, if using, and remove the sauce from the heat. The spinach will wilt within seconds. Drain gnocchi and mix with the sauce. To finish, I love to grate some Parmesan and/or lemon zest on top. HOMEMADE VANILLA SUGAR » LITTLE VIENNA Method 3 (long term project) Alternatively, vanilla sugar can be made by putting a vanilla-pod and granulated sugar together in an airtight jar for at least two weeks. The longer, the better. Slice 1 vanilla bean and scrape the seeds into 1/2 cup granulated sugar, stir well. Cut the rest of the bean in pieces and add them to the sugar. SWEET BRAIDED YEAST BREAD (ROSINENZOPF) » LITTLE VIENNA Sprinkle the yeast over the milk and set it aside for 10 minutes for the yeast to activate and dissolve. Cream butter and sugar together with a mixer, until light in color, about 3 minutes. Add vanilla extract, egg and egg yolk, mix until combined. Add yeast GLUTEN-FREE POPPY SEED CAKE (SUPER MOIST!) » LITTLE VIENNA Instructions. Preheat the oven to 350 °F (180 °C) top and bottom heat. Butter a 7 or 8-inch (19-20 cm) cake pan/springform pan or line the bottom with parchment paper and grease the sides. Separate eggs and beat the egg whites with a pinch of salt using a mixer until theyform firm peaks.
EASY, SUPER-CREAMY MUSHROOM RISOTTO » LITTLE VIENNA Do not brown them. Add the rice and stir until it crackles (or is at least hot), about 1 minute. Pour in about 3/4 of the hot vegetable broth and simmer, covered, over medium-low heat for about 14-17 minutes, stirring occasionally. In the meantime, melt butter in a pan and sauté mushrooms until tender and lightly browned. HOW TO MAKE PAPER-THIN STRUDEL DOUGH » LITTLE VIENNA Grease a bowl, put the dough in, and let sit for 1 hour, covered. Add 1/2 teaspoon of oil to a small bowl, distribute it with your fingers and turn the dough around to cover it with oil. Cover the bowl with a lid or plastic wrap and let it sit for 1 hour at room temperature. ITALIAN AMARETTI COOKIES » LITTLE VIENNA Instructions. Whisk egg, almond extract, sugar and salt with a fork until well combined. Add almond meal and mix until the ground almonds are equally moist. Cover and put in the fridge for at least 1 hour (or overnight) so that the batter gets firmer. (I omitted this step once and the balls spread into flat cookies, so make sure to cool the LITTLE VIENNA » AUSTRIAN RECIPES MADE EASYRECIPE INDEXTHE IDEATHE AUTHORSPRESSNEWSLETTERVIENNESE APPLE STRUDEL Quick Gnocchi with Tomato Sauce (10 minutes) Ready in 10 minutes from start to finish: Easy and quick gnocchi in creamy tomato sauce is a delicious meatless weekday lunch or dinner. You’ll only need a handful ingredients and you don’t even need to chop onions or garlic. This recipe is super simple, yet packed with rich Italianflavors.
QUICK AND EASY ITALIAN FOCACCIA » LITTLE VIENNA Instructions. Add warm water to a large mixing bowl. Sprinkle yeast on top and wait until dissolved (30 seconds for instant yeast, a few minutes for active dry yeast). Add oil and salt. Add roughly half of the flour and vigorously stir with a cooking spoon for about 1 minute. HOMEMADE ELDERFLOWER SYRUP » LITTLE VIENNA Combine sugar, water, and citric acid in a saucepan over medium heat, stirring until the sugar has dissolved (no need to boil). Remove from heat and allow the syrup to cool to room temperature. Trim the thick stems away from the elderflower heads and discard. Try to remove as much of the stems as you can. QUICK BASIL GNOCCHI » LITTLE VIENNA Season with salt and pepper. If you prefer a stronger basil flavor, add more pesto. Towards the end of the cooking time, add spinach, if using, and remove the sauce from the heat. The spinach will wilt within seconds. Drain gnocchi and mix with the sauce. To finish, I love to grate some Parmesan and/or lemon zest on top. THE BEST EGG SALAD SANDWICH, NO MAYO » LITTLE VIENNA Peel and finely chop the eggs. Mince chive, rinse spinach. Chop chive finely, rinse and pat dry the baby spinach. Mix all the ingredients for the egg salad. Mix sour cream, lemon juice, mustard, and chive in a bowl until combined well. The egg salad will be creamy without mayo. Add chopped eggs and salt and pepper to taste and mix well. SWEET BRAIDED YEAST BREAD (ROSINENZOPF) » LITTLE VIENNA Sprinkle the yeast over the milk and set it aside for 10 minutes for the yeast to activate and dissolve. Cream butter and sugar together with a mixer, until light in color, about 3 minutes. Add vanilla extract, egg and egg yolk, mix until combined. Add yeast SEMOLINA DUMPLING SOUP (GRIESSNOCKERLSUPPE) » LITTLE VIENNA Instructions. Beat softened butter with an electric hand mixer until creamy, about 1 minute. Gradually add half of the beaten eggs, then half of the semolina. Add the remaining eggs, semolina, nutmeg, salt and parsley and mix until well combined. The mixture should be softand creamy.
AUSTRIAN APRICOT DUMPLINGS » LITTLE VIENNA Divide the dough into 8 portions on a well-floured surface. Tip: If your apricots are rather large, divide dough into 7 portions. Flatten each portion with well-floured hands and place the apricots in the center. Tightly wrap the dough around the apricot, sealing the edges and shaping it into a ball. PERFECT CRISPY BAKED POTATO WEDGES » LITTLE VIENNA Mix oil, spices, and wedges. In a large bowl, add oil and all the spices except salt. Whisk with a fork until well combined. Add potato wedges to the bowl and toss well to coat. Spread out wedges on a baking sheet. Line a large baking sheet (or two smaller ones) with parchment paper and evenly spread out the wedges. HOW TO MAKE PAPER-THIN STRUDEL DOUGH » LITTLE VIENNA Grease a bowl, put the dough in, and let sit for 1 hour, covered. Add 1/2 teaspoon of oil to a small bowl, distribute it with your fingers and turn the dough around to cover it with oil. Cover the bowl with a lid or plastic wrap and let it sit for 1 hour at room temperature. LITTLE VIENNA » AUSTRIAN RECIPES MADE EASYRECIPE INDEXTHE IDEATHE AUTHORSPRESSNEWSLETTERVIENNESE APPLE STRUDEL Quick Gnocchi with Tomato Sauce (10 minutes) Ready in 10 minutes from start to finish: Easy and quick gnocchi in creamy tomato sauce is a delicious meatless weekday lunch or dinner. You’ll only need a handful ingredients and you don’t even need to chop onions or garlic. This recipe is super simple, yet packed with rich Italianflavors.
QUICK AND EASY ITALIAN FOCACCIA » LITTLE VIENNA Instructions. Add warm water to a large mixing bowl. Sprinkle yeast on top and wait until dissolved (30 seconds for instant yeast, a few minutes for active dry yeast). Add oil and salt. Add roughly half of the flour and vigorously stir with a cooking spoon for about 1 minute. HOMEMADE ELDERFLOWER SYRUP » LITTLE VIENNA Combine sugar, water, and citric acid in a saucepan over medium heat, stirring until the sugar has dissolved (no need to boil). Remove from heat and allow the syrup to cool to room temperature. Trim the thick stems away from the elderflower heads and discard. Try to remove as much of the stems as you can. QUICK BASIL GNOCCHI » LITTLE VIENNA Season with salt and pepper. If you prefer a stronger basil flavor, add more pesto. Towards the end of the cooking time, add spinach, if using, and remove the sauce from the heat. The spinach will wilt within seconds. Drain gnocchi and mix with the sauce. To finish, I love to grate some Parmesan and/or lemon zest on top. THE BEST EGG SALAD SANDWICH, NO MAYO » LITTLE VIENNA Peel and finely chop the eggs. Mince chive, rinse spinach. Chop chive finely, rinse and pat dry the baby spinach. Mix all the ingredients for the egg salad. Mix sour cream, lemon juice, mustard, and chive in a bowl until combined well. The egg salad will be creamy without mayo. Add chopped eggs and salt and pepper to taste and mix well. SWEET BRAIDED YEAST BREAD (ROSINENZOPF) » LITTLE VIENNA Sprinkle the yeast over the milk and set it aside for 10 minutes for the yeast to activate and dissolve. Cream butter and sugar together with a mixer, until light in color, about 3 minutes. Add vanilla extract, egg and egg yolk, mix until combined. Add yeast SEMOLINA DUMPLING SOUP (GRIESSNOCKERLSUPPE) » LITTLE VIENNA Instructions. Beat softened butter with an electric hand mixer until creamy, about 1 minute. Gradually add half of the beaten eggs, then half of the semolina. Add the remaining eggs, semolina, nutmeg, salt and parsley and mix until well combined. The mixture should be softand creamy.
AUSTRIAN APRICOT DUMPLINGS » LITTLE VIENNA Divide the dough into 8 portions on a well-floured surface. Tip: If your apricots are rather large, divide dough into 7 portions. Flatten each portion with well-floured hands and place the apricots in the center. Tightly wrap the dough around the apricot, sealing the edges and shaping it into a ball. PERFECT CRISPY BAKED POTATO WEDGES » LITTLE VIENNA Mix oil, spices, and wedges. In a large bowl, add oil and all the spices except salt. Whisk with a fork until well combined. Add potato wedges to the bowl and toss well to coat. Spread out wedges on a baking sheet. Line a large baking sheet (or two smaller ones) with parchment paper and evenly spread out the wedges. HOW TO MAKE PAPER-THIN STRUDEL DOUGH » LITTLE VIENNA Grease a bowl, put the dough in, and let sit for 1 hour, covered. Add 1/2 teaspoon of oil to a small bowl, distribute it with your fingers and turn the dough around to cover it with oil. Cover the bowl with a lid or plastic wrap and let it sit for 1 hour at room temperature. RECIPE INDEX » LITTLE VIENNA 2-Ingredient White Chocolate Mousse without Eggs. Viennese Hot Christmas Punch – with Video. Quick Stovetop Mac and Cheese (15 minutes) Creamy Pumpkin Soup (3 ingredients) Crispy Smashed Potatoes. Quick Creamy Tomato Soup. Soft and Fluffy Overnight Cinnamon Rolls. Vegan Potato Goulash. Thick and Fluffy Blueberry Pancakes. HOMEMADE VANILLA SUGAR » LITTLE VIENNA Method 3 (long term project) Alternatively, vanilla sugar can be made by putting a vanilla-pod and granulated sugar together in an airtight jar for at least two weeks. The longer, the better. Slice 1 vanilla bean and scrape the seeds into 1/2 cup granulated sugar, stir well. Cut the rest of the bean in pieces and add them to the sugar. PERFECT CRISPY BAKED POTATO WEDGES » LITTLE VIENNA Mix oil, spices, and wedges. In a large bowl, add oil and all the spices except salt. Whisk with a fork until well combined. Add potato wedges to the bowl and toss well to coat. Spread out wedges on a baking sheet. Line a large baking sheet (or two smaller ones) with parchment paper and evenly spread out the wedges. AUTHENTIC AUSTRIAN BEEF GOULASH » LITTLE VIENNA Sear beef until nicly browned. Heat 1 tablespoon clarified butter or oil in large pot over medium-high heat. Add beef and sear, turning occasionally, until beef is browned, about 5-10 minutes. The pot shouldn’t be crowded or the meat won’t brown nicely. Rather add beef in two batches. AUTHENTIC VIENNESE PORK SCHNITZEL Use the flat side of your meat mallet, if it has one. Lightly season the meat evenly with a good pinch of salt on both sides. Prepare flour, egg, and dry breadcrumbs for the breading. Set up three bowls for flour, egg mixed with 1 Tbsp milk, and breadcrumbs. Dredge eachcutlet in
SEMI-DRIED TOMATOES (OVEN-DRIED) » LITTLE VIENNA Update: Sprinkle the herbs after 1 hour baking time to prevent the herbs from getting too dark. Preheat oven. Bake for 2 hours at 300°F (150°C) or 275 °F (135 °C) if using a fan-oven, until semi-dried. Update: If using tiny tomatoes (1/2 to 3/4 inch / 1.5 AUSTRIAN VANILLA CRESCENTS (VANILLEKIPFERL) » LITTLE VIENNA Add butter crumbs, walnuts, sugar, and salt to the egg-mixture and stir until the ingredients come together to a dough. In the bowl, knead the dough with your hands until well combined, for about 30 seconds. Cut the dough in quarters, keep one and set the rest of the dough aside in the fridge. ITALIAN AMARETTI COOKIES » LITTLE VIENNA Instructions. Whisk egg, almond extract, sugar and salt with a fork until well combined. Add almond meal and mix until the ground almonds are equally moist. Cover and put in the fridge for at least 1 hour (or overnight) so that the batter gets firmer. (I omitted this step once and the balls spread into flat cookies, so make sure to cool the RED CABBAGE SLAW » LITTLE VIENNA For the salad. Prepare the red cabbage and carrots and toss them together in a large bowl. I usually use a sharp knife or a mandolin cutter to slice the cabbage, and a box grater or julienne peeler for the carrots. Toss the cabbage mixture with 1/2 teaspoon salt and 1 1/2 teaspoons sugar and knead lightly for 30 seconds to 1 minute - justuntil
ORIGINAL VIENNESE APPLE STRUDEL (APFELSTRUDEL) » LITTLE VIENNA Leave 1 to 1 ½ inch to the edge. Spread the apples over the breadcrumbs. Fold in the side-ends of the dough. Using the towel, roll the dough, starting at the apple-topped end all the way. Then gently roll the strudel onto a sheet of parchment paper with the seam-sidedown.
LITTLE VIENNA » AUSTRIAN RECIPES MADE EASYRECIPE INDEXTHE IDEATHE AUTHORSPRESSNEWSLETTERVIENNESE APPLE STRUDEL Quick Gnocchi with Tomato Sauce (10 minutes) Ready in 10 minutes from start to finish: Easy and quick gnocchi in creamy tomato sauce is a delicious meatless weekday lunch or dinner. You’ll only need a handful ingredients and you don’t even need to chop onions or garlic. This recipe is super simple, yet packed with rich Italianflavors.
QUICK AND EASY ITALIAN FOCACCIA » LITTLE VIENNA Instructions. Add warm water to a large mixing bowl. Sprinkle yeast on top and wait until dissolved (30 seconds for instant yeast, a few minutes for active dry yeast). Add oil and salt. Add roughly half of the flour and vigorously stir with a cooking spoon for about 1 minute. HOMEMADE ELDERFLOWER SYRUP » LITTLE VIENNA Combine sugar, water, and citric acid in a saucepan over medium heat, stirring until the sugar has dissolved (no need to boil). Remove from heat and allow the syrup to cool to room temperature. Trim the thick stems away from the elderflower heads and discard. Try to remove as much of the stems as you can. QUICK BASIL GNOCCHI » LITTLE VIENNA Season with salt and pepper. If you prefer a stronger basil flavor, add more pesto. Towards the end of the cooking time, add spinach, if using, and remove the sauce from the heat. The spinach will wilt within seconds. Drain gnocchi and mix with the sauce. To finish, I love to grate some Parmesan and/or lemon zest on top. THE BEST EGG SALAD SANDWICH, NO MAYO » LITTLE VIENNA Peel and finely chop the eggs. Mince chive, rinse spinach. Chop chive finely, rinse and pat dry the baby spinach. Mix all the ingredients for the egg salad. Mix sour cream, lemon juice, mustard, and chive in a bowl until combined well. The egg salad will be creamy without mayo. Add chopped eggs and salt and pepper to taste and mix well. SWEET BRAIDED YEAST BREAD (ROSINENZOPF) » LITTLE VIENNA Sprinkle the yeast over the milk and set it aside for 10 minutes for the yeast to activate and dissolve. Cream butter and sugar together with a mixer, until light in color, about 3 minutes. Add vanilla extract, egg and egg yolk, mix until combined. Add yeast SEMOLINA DUMPLING SOUP (GRIESSNOCKERLSUPPE) » LITTLE VIENNA Instructions. Beat softened butter with an electric hand mixer until creamy, about 1 minute. Gradually add half of the beaten eggs, then half of the semolina. Add the remaining eggs, semolina, nutmeg, salt and parsley and mix until well combined. The mixture should be softand creamy.
AUSTRIAN APRICOT DUMPLINGS » LITTLE VIENNA Divide the dough into 8 portions on a well-floured surface. Tip: If your apricots are rather large, divide dough into 7 portions. Flatten each portion with well-floured hands and place the apricots in the center. Tightly wrap the dough around the apricot, sealing the edges and shaping it into a ball. PERFECT CRISPY BAKED POTATO WEDGES » LITTLE VIENNA Mix oil, spices, and wedges. In a large bowl, add oil and all the spices except salt. Whisk with a fork until well combined. Add potato wedges to the bowl and toss well to coat. Spread out wedges on a baking sheet. Line a large baking sheet (or two smaller ones) with parchment paper and evenly spread out the wedges. HOW TO MAKE PAPER-THIN STRUDEL DOUGH » LITTLE VIENNA Grease a bowl, put the dough in, and let sit for 1 hour, covered. Add 1/2 teaspoon of oil to a small bowl, distribute it with your fingers and turn the dough around to cover it with oil. Cover the bowl with a lid or plastic wrap and let it sit for 1 hour at room temperature. LITTLE VIENNA » AUSTRIAN RECIPES MADE EASYRECIPE INDEXTHE IDEATHE AUTHORSPRESSNEWSLETTERVIENNESE APPLE STRUDEL Quick Gnocchi with Tomato Sauce (10 minutes) Ready in 10 minutes from start to finish: Easy and quick gnocchi in creamy tomato sauce is a delicious meatless weekday lunch or dinner. You’ll only need a handful ingredients and you don’t even need to chop onions or garlic. This recipe is super simple, yet packed with rich Italianflavors.
QUICK AND EASY ITALIAN FOCACCIA » LITTLE VIENNA Instructions. Add warm water to a large mixing bowl. Sprinkle yeast on top and wait until dissolved (30 seconds for instant yeast, a few minutes for active dry yeast). Add oil and salt. Add roughly half of the flour and vigorously stir with a cooking spoon for about 1 minute. HOMEMADE ELDERFLOWER SYRUP » LITTLE VIENNA Combine sugar, water, and citric acid in a saucepan over medium heat, stirring until the sugar has dissolved (no need to boil). Remove from heat and allow the syrup to cool to room temperature. Trim the thick stems away from the elderflower heads and discard. Try to remove as much of the stems as you can. QUICK BASIL GNOCCHI » LITTLE VIENNA Season with salt and pepper. If you prefer a stronger basil flavor, add more pesto. Towards the end of the cooking time, add spinach, if using, and remove the sauce from the heat. The spinach will wilt within seconds. Drain gnocchi and mix with the sauce. To finish, I love to grate some Parmesan and/or lemon zest on top. THE BEST EGG SALAD SANDWICH, NO MAYO » LITTLE VIENNA Peel and finely chop the eggs. Mince chive, rinse spinach. Chop chive finely, rinse and pat dry the baby spinach. Mix all the ingredients for the egg salad. Mix sour cream, lemon juice, mustard, and chive in a bowl until combined well. The egg salad will be creamy without mayo. Add chopped eggs and salt and pepper to taste and mix well. SWEET BRAIDED YEAST BREAD (ROSINENZOPF) » LITTLE VIENNA Sprinkle the yeast over the milk and set it aside for 10 minutes for the yeast to activate and dissolve. Cream butter and sugar together with a mixer, until light in color, about 3 minutes. Add vanilla extract, egg and egg yolk, mix until combined. Add yeast SEMOLINA DUMPLING SOUP (GRIESSNOCKERLSUPPE) » LITTLE VIENNA Instructions. Beat softened butter with an electric hand mixer until creamy, about 1 minute. Gradually add half of the beaten eggs, then half of the semolina. Add the remaining eggs, semolina, nutmeg, salt and parsley and mix until well combined. The mixture should be softand creamy.
AUSTRIAN APRICOT DUMPLINGS » LITTLE VIENNA Divide the dough into 8 portions on a well-floured surface. Tip: If your apricots are rather large, divide dough into 7 portions. Flatten each portion with well-floured hands and place the apricots in the center. Tightly wrap the dough around the apricot, sealing the edges and shaping it into a ball. PERFECT CRISPY BAKED POTATO WEDGES » LITTLE VIENNA Mix oil, spices, and wedges. In a large bowl, add oil and all the spices except salt. Whisk with a fork until well combined. Add potato wedges to the bowl and toss well to coat. Spread out wedges on a baking sheet. Line a large baking sheet (or two smaller ones) with parchment paper and evenly spread out the wedges. HOW TO MAKE PAPER-THIN STRUDEL DOUGH » LITTLE VIENNA Grease a bowl, put the dough in, and let sit for 1 hour, covered. Add 1/2 teaspoon of oil to a small bowl, distribute it with your fingers and turn the dough around to cover it with oil. Cover the bowl with a lid or plastic wrap and let it sit for 1 hour at room temperature. RECIPE INDEX » LITTLE VIENNA 2-Ingredient White Chocolate Mousse without Eggs. Viennese Hot Christmas Punch – with Video. Quick Stovetop Mac and Cheese (15 minutes) Creamy Pumpkin Soup (3 ingredients) Crispy Smashed Potatoes. Quick Creamy Tomato Soup. Soft and Fluffy Overnight Cinnamon Rolls. Vegan Potato Goulash. Thick and Fluffy Blueberry Pancakes. HOMEMADE VANILLA SUGAR » LITTLE VIENNA Method 3 (long term project) Alternatively, vanilla sugar can be made by putting a vanilla-pod and granulated sugar together in an airtight jar for at least two weeks. The longer, the better. Slice 1 vanilla bean and scrape the seeds into 1/2 cup granulated sugar, stir well. Cut the rest of the bean in pieces and add them to the sugar. PERFECT CRISPY BAKED POTATO WEDGES » LITTLE VIENNA Mix oil, spices, and wedges. In a large bowl, add oil and all the spices except salt. Whisk with a fork until well combined. Add potato wedges to the bowl and toss well to coat. Spread out wedges on a baking sheet. Line a large baking sheet (or two smaller ones) with parchment paper and evenly spread out the wedges. AUTHENTIC AUSTRIAN BEEF GOULASH » LITTLE VIENNA Sear beef until nicly browned. Heat 1 tablespoon clarified butter or oil in large pot over medium-high heat. Add beef and sear, turning occasionally, until beef is browned, about 5-10 minutes. The pot shouldn’t be crowded or the meat won’t brown nicely. Rather add beef in two batches. AUTHENTIC VIENNESE PORK SCHNITZEL Use the flat side of your meat mallet, if it has one. Lightly season the meat evenly with a good pinch of salt on both sides. Prepare flour, egg, and dry breadcrumbs for the breading. Set up three bowls for flour, egg mixed with 1 Tbsp milk, and breadcrumbs. Dredge eachcutlet in
SEMI-DRIED TOMATOES (OVEN-DRIED) » LITTLE VIENNA Update: Sprinkle the herbs after 1 hour baking time to prevent the herbs from getting too dark. Preheat oven. Bake for 2 hours at 300°F (150°C) or 275 °F (135 °C) if using a fan-oven, until semi-dried. Update: If using tiny tomatoes (1/2 to 3/4 inch / 1.5 AUSTRIAN VANILLA CRESCENTS (VANILLEKIPFERL) » LITTLE VIENNA Add butter crumbs, walnuts, sugar, and salt to the egg-mixture and stir until the ingredients come together to a dough. In the bowl, knead the dough with your hands until well combined, for about 30 seconds. Cut the dough in quarters, keep one and set the rest of the dough aside in the fridge. ITALIAN AMARETTI COOKIES » LITTLE VIENNA Instructions. Whisk egg, almond extract, sugar and salt with a fork until well combined. Add almond meal and mix until the ground almonds are equally moist. Cover and put in the fridge for at least 1 hour (or overnight) so that the batter gets firmer. (I omitted this step once and the balls spread into flat cookies, so make sure to cool the RED CABBAGE SLAW » LITTLE VIENNA For the salad. Prepare the red cabbage and carrots and toss them together in a large bowl. I usually use a sharp knife or a mandolin cutter to slice the cabbage, and a box grater or julienne peeler for the carrots. Toss the cabbage mixture with 1/2 teaspoon salt and 1 1/2 teaspoons sugar and knead lightly for 30 seconds to 1 minute - justuntil
ORIGINAL VIENNESE APPLE STRUDEL (APFELSTRUDEL) » LITTLE VIENNA Leave 1 to 1 ½ inch to the edge. Spread the apples over the breadcrumbs. Fold in the side-ends of the dough. Using the towel, roll the dough, starting at the apple-topped end all the way. Then gently roll the strudel onto a sheet of parchment paper with the seam-sidedown.
LITTLE VIENNA » AUSTRIAN RECIPES MADE EASYRECIPE INDEXTHE IDEATHE AUTHORSPRESSNEWSLETTERVIENNESE APPLE STRUDELAUSTRIAN BREAKFAST RECIPESAUSTRIAN DESSERTSFAMOUS AUSTRIAN SOUPSRECIPES FROM AUSTRIA Quick Gnocchi with Tomato Sauce (10 minutes) Ready in 10 minutes from start to finish: Easy and quick gnocchi in creamy tomato sauce is a delicious meatless weekday lunch or dinner. You’ll only need a handful ingredients and you don’t even need to chop onions or garlic. This recipe is super simple, yet packed with rich Italianflavors.
QUICK AND EASY ITALIAN FOCACCIA » LITTLE VIENNA Instructions. Add warm water to a large mixing bowl. Sprinkle yeast on top and wait until dissolved (30 seconds for instant yeast, a few minutes for active dry yeast). Add oil and salt. Add roughly half of the flour and vigorously stir with a cooking spoon for about 1 minute. HOMEMADE ELDERFLOWER SYRUP » LITTLE VIENNA Combine sugar, water, and citric acid in a saucepan over medium heat, stirring until the sugar has dissolved (no need to boil). Remove from heat and allow the syrup to cool to room temperature. Trim the thick stems away from the elderflower heads and discard. Try to remove as much of the stems as you can. QUICK BASIL GNOCCHI » LITTLE VIENNABASIL GNOCCHI SAUCES RECIPES Season with salt and pepper. If you prefer a stronger basil flavor, add more pesto. Towards the end of the cooking time, add spinach, if using, and remove the sauce from the heat. The spinach will wilt within seconds. Drain gnocchi and mix with the sauce. To finish, I love to grate some Parmesan and/or lemon zest on top. THE BEST EGG SALAD SANDWICH, NO MAYO » LITTLE VIENNABEST EGG SALAD RECIPECREAMY EGG SALADDELUXE EGG SALAD CREAM CHEESEEASY EGG SALAD WITHCREAM CHEESE
Peel and finely chop the eggs. Mince chive, rinse spinach. Chop chive finely, rinse and pat dry the baby spinach. Mix all the ingredients for the egg salad. Mix sour cream, lemon juice, mustard, and chive in a bowl until combined well. The egg salad will be creamy without mayo. Add chopped eggs and salt and pepper to taste and mix well. SEMOLINA DUMPLING SOUP (GRIESSNOCKERLSUPPE) » LITTLE VIENNA Instructions. Beat softened butter with an electric hand mixer until creamy, about 1 minute. Gradually add half of the beaten eggs, then half of the semolina. Add the remaining eggs, semolina, nutmeg, salt and parsley and mix until well combined. The mixture should be softand creamy.
SWEET BRAIDED YEAST BREAD (ROSINENZOPF) » LITTLE VIENNA Sprinkle the yeast over the milk and set it aside for 10 minutes for the yeast to activate and dissolve. Cream butter and sugar together with a mixer, until light in color, about 3 minutes. Add vanilla extract, egg and egg yolk, mix until combined. Add yeast AUSTRIAN APRICOT DUMPLINGS » LITTLE VIENNAAPRICOT DUMPLINGS AUSTRIAN RECIPEAUSTRIAN DUMPLINGSAUSTRIAN DUMPLINGS RECIPESWEET APRICOT DUMPLINGSSWEET APRICOT DUMPLINGS Divide the dough into 8 portions on a well-floured surface. Tip: If your apricots are rather large, divide dough into 7 portions. Flatten each portion with well-floured hands and place the apricots in the center. Tightly wrap the dough around the apricot, sealing the edges and shaping it into a ball. PERFECT CRISPY BAKED POTATO WEDGES » LITTLE VIENNA Mix oil, spices, and wedges. In a large bowl, add oil and all the spices except salt. Whisk with a fork until well combined. Add potato wedges to the bowl and toss well to coat. Spread out wedges on a baking sheet. Line a large baking sheet (or two smaller ones) with parchment paper and evenly spread out the wedges. HOW TO MAKE PAPER-THIN STRUDEL DOUGH » LITTLE VIENNA Grease a bowl, put the dough in, and let sit for 1 hour, covered. Add 1/2 teaspoon of oil to a small bowl, distribute it with your fingers and turn the dough around to cover it with oil. Cover the bowl with a lid or plastic wrap and let it sit for 1 hour at room temperature. LITTLE VIENNA » AUSTRIAN RECIPES MADE EASYRECIPE INDEXTHE IDEATHE AUTHORSPRESSNEWSLETTERVIENNESE APPLE STRUDELAUSTRIAN BREAKFAST RECIPESAUSTRIAN DESSERTSFAMOUS AUSTRIAN SOUPSRECIPES FROM AUSTRIA This perfectly smooth, tall and creamy New York Cheesecake is one of my favorite desserts ever. It’s rich and light at the same time with a simple graham cracker crust and topped with a HOMEMADE ELDERFLOWER SYRUP » LITTLE VIENNA 1430 g/50.5 oz (about 6.5 cups) granulated sugar 946 ml/1 quart (4 cups) water 50 g/1.76 oz (about 3.5 tablespoons) food-grade citricacid (see note)
QUICK AND EASY ITALIAN FOCACCIA » LITTLE VIENNA Learn how to make a thick (2 inch), soft, and fluffy focaccia. It’s not dense or chewy at all and it takes 1-1.5 hours from start to finish. This focaccia has a fine crumb and a tender crust. QUICK BASIL GNOCCHI » LITTLE VIENNABASIL GNOCCHI SAUCES RECIPES These quick and easy basil gnocchi only need 3 ingredients and take 10 minutes from start to finish. The creamy sauce is extremely addictive and super versatile. THE BEST EGG SALAD SANDWICH, NO MAYO » LITTLE VIENNABEST EGG SALAD RECIPECREAMY EGG SALADDELUXE EGG SALAD CREAM CHEESEEASY EGG SALAD WITHCREAM CHEESE
Bring a pot of water to a rolling boil, lower the eggs gently with a spoon. Simmer eggs for 12 minutes. When the cooking time is up, immediately pour off the hot water, leaving the eggs in the pot. AUSTRIAN APRICOT DUMPLINGS » LITTLE VIENNAAPRICOT DUMPLINGS AUSTRIAN RECIPEAUSTRIAN DUMPLINGSAUSTRIAN DUMPLINGS RECIPESWEET APRICOT DUMPLINGSSWEET APRICOT DUMPLINGS After chilling the dough, divide it into 8 portions, flatten each portion with well-floured hands and place the apricots in the center. Wrap the dough around the apricot tightly, sealing the edges and shaping it into a ball. SWEET BRAIDED YEAST BREAD (ROSINENZOPF) » LITTLE VIENNA Tangzhong is an Asian technique in which a portion of the flour in the recipe is heated with water to make a roux (gel-like paste), before being cooled and added to the rest of the ingredients. Through the heating process, the flour absorbs the water in a better way, resulting in a softer, moister and fluffier dough. Long, cold rise: Instead of letting the dough rise at warm room temperature SEMOLINA DUMPLING SOUP (GRIESSNOCKERLSUPPE) » LITTLE VIENNA These famous soup dumplings (Griessnockerl-Suppe: Griess = semolina, Nockerl = dumpling and Suppe = soup) are served in most traditional Austrian Gasthäuser (restaurants) and are also very common in Bavaria, the southern end of Germany. Barely without exception, they are floating in a bowl of homemade clear beef stock. PERFECT CRISPY BAKED POTATO WEDGES » LITTLE VIENNA Restaurant-style crispy potato wedges baked in the oven, ready in 20 minutes, low fat. Crispy outside and fluffy in the middle. You will need only a few simple ingredients. HOW TO MAKE PAPER-THIN STRUDEL DOUGH » LITTLE VIENNA This is an old and easy family recipe for paper-thin strudel dough. You only need a few ingredients and it takes about 1 ¼ hours to make (incl. 1 h resting time) from scratch. RECIPE INDEX » LITTLE VIENNA So, the other day, we were walking through Boston, and Boston’s really great. It has the Old State House, Harvard Square and China Town. But something's missing: Little Vienna. HOMEMADE VANILLA SUGAR » LITTLE VIENNA Alternatively, vanilla sugar can be made by putting a vanilla-pod and granulated sugar together in an airtight jar for at least two weeks. The longer, the better. AUTHENTIC VIENNESE PORK SCHNITZEL * For an authentic Viennese Schnitzel (Wiener Schnitzel), use veal. Viennese Schnitzel is a protected term and must be made with veal. However, pork schnitzel is even more common in Austria. PERFECT CRISPY BAKED POTATO WEDGES » LITTLE VIENNA Restaurant-style crispy potato wedges baked in the oven, ready in 20 minutes, low fat. Crispy outside and fluffy in the middle. You will need only a few simple ingredients. AUTHENTIC AUSTRIAN BEEF GOULASH » LITTLE VIENNA This is a family recipe for an authentic Austrian beef goulash. The beef is tender and the gravy is dark, smooth, and thick – the reason why it is also known as ‘Viennese gravy goulash’. HOW TO MAKE PAPER-THIN STRUDEL DOUGH » LITTLE VIENNA This is an old and easy family recipe for paper-thin strudel dough. You only need a few ingredients and it takes about 1 ¼ hours to make (incl. 1 h resting time) from scratch. AUSTRIAN VANILLA CRESCENTS (VANILLEKIPFERL) » LITTLE VIENNA 100 g powdered sugar 2 packages vanilla sugar or homemade vanilla sugar (recipe here, prepare 1 day before baking); Instructions. Cutbutter into
SEMI-DRIED TOMATOES (OVEN-DRIED) » LITTLE VIENNA You can use any size – from plum to cherry/grape tomatoes. Just keep in mind, the larger they are, the longer they have to dry in the oven. I made these semi-dried tomatoes with little grape tomatoes and it took 2 hours at 300°F (150°C) until ready. ITALIAN AMARETTI COOKIES » LITTLE VIENNA These Italian amaretti cookies have a crunchy crust and a chewy center. I love to eat this Italian classic year round, especially when served with a cup of “Melange”, the most famous Viennese coffee with lots of milk foam on top. RED CABBAGE SLAW » LITTLE VIENNA Making the slaw ahead: The longer the salad sits, the more liquid is released from the shredded cabbage, which can make the salad overly soggy. When making the slaw ahead for more than 4 hours, I store the dressing and the prepared vegetables in separate containers.LITTLE VIENNA
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------------------------- ------------------------- AUSTRIAN APRICOT DUMPLINGS Traditional Austrian apricot dumplings are a well-loved summer dish during apricot season. In Austria, we eat apricot dumplings as a main dish or as a dessert. I love to eat sweet flour-egg-milk based dishes as mains every once in a while (read more about this habit hereor here
), so this is one of my dearest recipes in summer. It’s fruity, low in sugar yet still sweet and so addictively delicious!CONTINUE READING »
This entry was posted in All, Li'l Vienna
, Vegetarian
and tagged Austria
, Vegetarian
on August 8, 2019
by Ursula
.
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ROSEMARY GIN FIZZ
Rosemary Gin Fizz with edible flower ice cubes. This rosemary gin fizz is classy, fancy, perfect for a crowd, easy to make and drink, and above all: super tasty! Having said that, it fits for every occasion and season. Think outdoor summer parties or fancyholiday gatherings.
CONTINUE READING »
This entry was posted in All, Boston & USA
, Vegetarian
and tagged USA
, Vegetarian
on June 6, 2019
by Ursula
.
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THE BEST EGG SALAD SANDWICH, NO MAYO This is it! My favorite egg salad sandwich of all time. It is rich and creamy (all without mayo), yet slightly tangy due to lemon juice, mustard, and sour cream. A tablespoon of chive adds some fresh and bright flavors. These are all the ingredients you’ll need – plusthe bread and eggs.
For a fresh and crunchy bite, I always add baby spinach. Field salad or arugula make a good substitute too, so simply use what greens you have on hand and what you like. Also, if you have any microgreens like alfalfa or mustard or radish sprouts available, it will take the egg salad sandwich to a whole new level. Btw, I used mustard and radishsprouts here.
CONTINUE READING »
This entry was posted in All, Boston & USA
, Vegetarian
and tagged USA
, Vegetarian
on May 8, 2019
by Ursula
.
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CARROT CAKE WITH CREAM CHEESE FROSTING This carrot cake is moist, tender and coated with the most luscious cream cheese frosting (no butter, low-sugar). I particularly love this cake for Easter but of course, it’s a classic year round. Usually, a classic CREAM CHEESE FROSTING consists of cream cheese, butter, and a lot of icing sugar – typically 3-4 cups. I entirely OMITTED THE BUTTER for this recipe and greatly REDUCED THE AMOUNT OF SUGAR. You could call it skinny cream cheese frosting but it’s still velvety, creamy, slightly tangy, and highly addictive.CONTINUE READING »
This entry was posted in All, Boston & USA
, Vegetarian
and tagged USA
, Vegetarian
on April 24, 2019
by
Ursula .
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EASTER CRESCENT AKA GIANT BRIOCHE CRESCENT This braided super-soft, fluffy and moist brioche crescent is a traditional Austrian pastry, typical for Easter. It’s about four times the size of a regular crescent and therefore a little (or huge)treasure.
This fluffy Easter crescent is a pastry with tradition: In some parts of Upper Austria, where I grew up, godparents would give this oversized brioche crescent to their godchildren on Easter Sunday.CONTINUE READING »
This entry was posted in All, Li'l Vienna
, Vegetarian
and tagged Austria
, Vegetarian
on April 22, 2019
by Ursula
.
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QUICK CHICKPEAS ON TOAST Is there anything better than a quick, delicious chickpea dish that comes together within minutes? Chickpeas and creamy tomatoes, fresh spinach, generously sprinkled with grated parmesan on a crispy slice of toast. Oh yes. This is my kind of food. This tomato-chickpea toast is my go-to dish when I’ve barely any time to cook but still crave something healthyish. I could eat chickpeas almost every day of the year. They contain a lot of protein, fiber, vitamins and minerals, but above all, they taste great.CONTINUE READING »
This entry was posted in All, the World
, Vegetarian
and tagged Vegetarianon March 29, 2019
by Ursula
.
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NEW ORLEANS BEIGNETS Homemade New Orleans beignets. Soft and fluffy beignets, lavishly covered with powdered sugar. Isn’t that something we can all get onboard with? These New Orleans-style donuts, called beignets, have been my favorite breakfast during our trip to Louisiana. This pastry is made of yeasted dough that is deep-fried, and finally dusted with icing sugar beforeserved.
CONTINUE READING »
This entry was posted in All, Boston & USA
, Vegetarian
and tagged USA
, Vegetarian
on March 4, 2019
by Ursula
.
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PERFECT CRISPY BAKED POTATO WEDGES This is my go-to recipe for perfect crispy potato wedges baked in the oven – restaurant-style. They are crispy on the outside and fluffy in the middle. You’ll need only a few simple ingredients and they are ready in no time. Plus: They only need a small amount (1.5 – 2 tablespoons) of oil.CONTINUE READING »
This entry was posted in All, Boston & USA
, Vegetarian
and tagged USA
, Vegetarian
on February 18, 2019by Ursula
.
2 Replies
PULLED BUFFALO CHICKEN SLIDERS 15-minute shredded chicken paired with a quick homemade buffalo sauce – is there anything better? This pulled buffalo chicken sliders are a crowd pleaser for parties and events like the upcoming Super Bowl, or 4th of July, … or really, any other day. Since they are ready in no time, these sliders are an easy weeknight meal too. I’ve been living in Boston for a few years and the New England Patriots made it to the Super Bowl again this year, so of course I have to root for them :-) Noticed my shirt? Hehe. Ok, I really hope most of you stick with me after my confession…CONTINUE READING »
This entry was posted in All, Boston & USA
and tagged USA
on January 31, 2019
by Ursula
.
2 Replies
NEW ENGLAND MUSHROOM CHOWDER New England Clam Chowder with mushrooms and homemade oyster crackers !!! Anything better out there on a cold day? I adapted the classic New England clam chowder by substituting mushroom for clams. The mushrooms create a satisfying chewinesssimilar to clams.
Why, you ask? In Austria, clams are not easily available. Regular supermarkets don’t stock clams in cans, and it’s even harder to find fresh ones. So, I thought mushroom with a similar texture as clams when cooked, would be a good substitute. And they are. I absolutely love the result.CONTINUE READING »
This entry was posted in All, Boston & USA
and tagged USA
on December 11, 2018by Ursula
.
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HOMEMADE OYSTER CRACKERS These tiny homemade oyster crackers are simply adorable and super tasty. I got to know this kind of crackers when living in Boston because, you know: No clam chowder is served without oyster crackers! So why on earth would somebody come up with the idea of making them from scratch? Nope, I don’t have too muchtime.
As you might know, I am writing a cooking column for a Viennese daily where I introduce readers to dishes from the US they might not know yet. So, having been a resident of Cambridge, MA for a few years, New England Clam Chowder was an easy choice for me.CONTINUE READING »
This entry was posted in All, Boston & USA
, Vegetarian
and tagged USA
, Vegetarian
on November 27, 2018by Ursula
.
4 Replies
HOW TO MAKE HOMEMADE APPLE STRUDEL If you want to bake a real-deal apple strudel, you are right where you belong. This homemade Viennese-style apple strudel is filled with apples, toasted breadcrumbs, chopped walnuts, raisins (if you like them), and cinnamon-sugar. I use my homemade super-thin strudel pastry recipe for this strudel, which makes delicious thin layers of crust. Yum! I’ve been making apple strudel for a few decades (read more here ). No, I’m not that old but I started early. In kindergarten, I helped my granny stretching (and tearing) the paper-thin dough, and I simply kept going. Until this day. I love making apple strudel so much that I somehow ended up teaching students how to make homemade apple strudel at the Cambridge Center for Adult Education in Cambridge, MA.CONTINUE READING »
This entry was posted in All, Li'l Vienna
, Vegetarian
and tagged Austria
, Vegetarian
on October 25, 2018
by Ursula
.
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… SOMETHING’S MISSING So, the other day, we were walking through Boston, and Boston’s really great. It has the Old State House, Harvard Square and China Town. But something's missing: Little Vienna. Little Vienna would have everything … and the food would be delicious there. There should be a Little Vienna! Two Austrians, Ursula & David, are working on thatnow!
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