Upgrade your lunch break at work.
I really love when people find time to comment on our blog and develop our recipes even further. This was the case of our very first blog post: the cheesecake recipe. Alexandra, my dear biotec-friend, made a savoury version of it and posted it on the blog. After over two years, I’ve decided to give it a try and modified it to my needs and taste. It was a blast and I want to share it with you!
Continue reading “Savoury Greek Cheesecake”
My summer meal prep staple.
If you still are not convinced how easy it is to prepare delicious veggies in batch and how to apply Stefan’s wonderful veggie guide, I have taken the theory to practice and created my own Ottolenghi-style Mediterranean Salad. It is, again, not really a recipe as you can mix and match everything to your taste and there are no rules. The result is a colorful, tasty side dish which will make you happy at every meal. I’ve added the meatballs to make a complete meal so you do not have to struggle with the protein neither 😉 .
Continue reading “Mediterranean Salad And Oat Meatballs”
Tales of a Crossfit post-workout treat revised.
The first banana breads Stefan and I baked were as we both were eating Paleo style, which means without any grains, dairy and legumes. Why did we do that? First, I was suffering from weekly gut issues and had regular migraine attacks and a TCM doctor suggested me to avoid these products. In addition, we were both training Crossfit-style and it was very popular in those circles. The banana bread was our post-workout and probably the best part of it 😉 The old version of our banana bread was without flour and with plenty of nuts, delicious but a caloric bomb. Inspired by a lovely girl training at Das Gym with us, Kathi, we modified it and created a lighter version of it.
Continue reading “Banana Poppy Bread”
From Vienna to Pantelleria in one dish.
Every summer it is the same: no one wants to turn on the oven and cook big batches of roast (but we did a summer version though) or stew for a long time as the kitchen is already too hot. My mum used to make so called “insalata di pasta” (=pasta salad) in Milan, where the kitchen periodically hit over 38°C starting with the mid of June. It is a cold version of a pasta with mainly cold ingredients for the sauce, like cherry tomatoes, olives, roasted aubergine in the jar, mozzarella and so on. No need to say that the original version had nearly zero gram protein, besides the protein content of the pasta, and some spare cheese. That’s why we think the idea by Jamie Oliver of adding tuna to the pasta is genious and we did our own version.
Continue reading “Sicilian Penne With Tuna, Cherry Tomatoes and Capers”
There is a new trend in the supplement and fitness industry: collagen. The name has a greek rooth: kólla means “glue” and the suffix -gen denotes “producing” as it was used in the past to produce glue out of skin and tendons of slaughtered animals. Now, it is either sold as a powder, hydrolyzed or undenatured, or as one of the components of bone broth and it should help against joint pain, autoimmunity, skin aging, gut issues and more. Even if a big part of the claims are exagerated as usual, there is a bit of truth behind. Let’s have a closer look at it.
Continue reading “What You Should Know About Collagen”
A surprisingly fresh, sweet treat.
The series of desserts with veggies is not finished yet. To summ it up, we already had two pumpkin pies, a root veggie cake, pumpkin poppy crumble and eggplant brownies. These are all earthy, warm, rich flavours which make you feel good in the colder months. But what about sweet, green peas and a bit of white chocolate? Maybe served cold with a spoon of ice cream on the side? I can definitely see this extravagant blondie version as a dessert for a dinner in summer and the colour is simply stunning.
Continue reading “White Chocolate And Pea Greenie”
Sweet. Sour. Butter. Love.
Last year during Halloween we posted a quite unusual crumble version, namely the Pumpkin Poppy Crumble. We promised to come back with even more crumble recipes and, finally, here we are. There is nothing more seasonal now in late spring than delicious sweet strawberries and a pretty sour pink rhubarb. Add some elderflower scent and crunchy oats to it and I am in heaven.
Continue reading “Rhubarb and Strawberry Crumble”
Dark chocolate meets veggies.
If you are a long-time reader of the Beary Strong blog you know that I love baking and always try to find a way to make some desserts a bit less heavy on the calorie account. I would not define them as “healthy” as I do not like do divide food in good or bad. Norb do I think they will subsitute a proper meal: sweets should always be an enjoyable treat but not the major component of your diet. I am also always searching for new interesting flavour pairings and since our experiment with the root veggie cake I was intrigued to build even more unconventional vegetable-based sweets. This is how the eggplant brownies were born.
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Beary Strong 2nd anniversary
We can not believe it: our small business turned two! And the last year was amazing!
Continue reading “Beary Birthday!”
Corn bread the Italian way
Currently Milan is under quarantine: the SARS-CoV-2 has paralyzsed the city and I do not think I will see my home town for a long time. Fortunately my parents are here in Austria and my mother has baked one of the most traditional but less known sweets from Milan: pan de mej, a hybrid between corn bread and corn cookies. I can not visit her and therefore she gave me the recipe to bring a little bit of our city to Vienna. The recipe is a winner: it is incredibly easy and it turned out delicious. Soft, not too sweet and an incredible corn flavour. Give these cookies a try, I am sure you will like them!
Continue reading “Pan De Mej”