Red Cabbage With Apples And Chestnuts

An autumn soulfood staple.

For me autumn is red cabbage season. Well, usually also winter is red cabbage season but I am more than happy to start this as soon as possible. Somehow red cabbage makes me happy: it’s beautyful colour brightens up an otherwise mostly dull season. I want to share my favorite recipe with you, that has been time tested and is loved by friends and family. Continue reading “Red Cabbage With Apples And Chestnuts”

Pumpkin Pie Two Ways

I love pumkin pie because my mum used to bake it in the early 90s for Halloweenย  even if no one was celebrating it in Milan on those time. It was an original American recipe which she brought back from Philadelphia where she lived in the 70s together with my my dad and older brother. Of course she shared the recipe with me as I moved to Vienna but I had gut issues and was not tolerating grains, eggs and dairy products well. Therefore Stefan and I developed our own version: it is not cut-friendly if you are very low on calories (check the macros) but it is gluten-free and suitable for the vegan folk too. But if you would like to try the real stuff, I’ve included my mum’s recipe too. Oh, and just in case you matter, that’s even lower in kcals ๐Ÿ˜‰ Continue reading “Pumpkin Pie Two Ways”

Homemade Pate And Flatbread

Real superfood made easy.

Sometimes you just try something out in the kitchen and it turns out to be much, much better than you expected. That’s what I love about cooking and that’s what happend when I tried this recipe the first time! In this article you will get a delicious way to get in one of the most underrated foods on the planet and make good use of your sourdough starter that is (hopefully) bubbling away at your kitchen counter. Continue reading “Homemade Pate And Flatbread”

The Sunday Roast: Pork Belly

A crunchy, fatty, comforting treat

Ahh, it’s thursday and it’s time to plan your sunday roast! This time I suggest a nice pork belly roast (if your macros allow for it ๐Ÿ˜‰ ). Veggies roasting underneath a beautiful piece of meat, sucking up all those flavours … that’s a meal for kings. And a nice crackling, so crunchy that you hear someone eating it even when you are in another room. What you need for this? Just a little time and some humble ingredients!

Continue reading “The Sunday Roast: Pork Belly”

Breakfast Pulled Beef

Easy peasy meal prep for even the most stressed cooks.

As temperatures get a little lower (which I am extremely happy about), and autumn peeking around the corner, I am in the mood for something different for breakfast. Something warming, comforting and hearty, keeping me satieted many hours. I like my easy cheesecake, but now I’m not cutting anymore and can afford to eat something different. However, even if you are cutting at the moment, this recipe could be for you: you just have to be smart about the cut of meat to use. Continue reading “Breakfast Pulled Beef”

Bear-pleasing Quick Choc Pot

…and it’s vegan and gluten-free too, if you use the right chocolate!

Originally the choc-potย was the filling of a Jamie Oliver no-bake chocolate tart: a very rich but quite calorie-friendly dessert which we’ll share with you soon.ย What if you do notย want to/need to/can make a whole tart but you want to indulge in a chocolatey dessert? Continue reading “Bear-pleasing Quick Choc Pot”

Ground Beef Mapo Tofu Style

Szechuan Inspired Umami Bomb

I love Szechuan cuisine! There is a nice Szechuan restaurant in Vienna (Meister Xiao – go for it if you are in Vienna!) a couple of minutes away from us and they are serving gorgeous dishes. One of my favourites is mapo tofu: ground beef or pork, silky tofu, black beans and abundant spicy oil made from chili, szechuan pepper and broad bean paste. It’s served with fluffy, delicious, steamed rice. Guess what? It did not fit in my macros ๐Ÿ˜‰ but we had similar ingredients at home and developed the following cut-friendly recipe adding alsoย some more veggies. Give it a try, if you love spicy flavours as we do!

Continue reading “Ground Beef Mapo Tofu Style”