Venison Stew Ramen Style

A special treat for special occasions.

I love quick and easy recipes, but sometimes I feel the need to cook something more elaborate. An occasion to test my cooking skills or to celebrate a special ingredient. This time it is a beautiful cut of game and somehow it remembers me of Japan and I decide to combine an European style stew with Japanese ramen style toppings. A great idea, as it turns out!

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Apricot And Root Veggies Cake With Honey Curd Frosting

A delicious cake with unusual ingredients.

One of my favourite childhood desserts was “Ruebli Torte” which is Schwitzerdütsch (=Swiss German) for carrot cake. My mum was born in a small city near Zürich -Aarau- which is famous for its yellow and orange carrots. And as everyone in my family loves cake but not veggies, she smuggled them into this nutty and juicy very traditional cake. Sometimes we had a zucchini cake or pumpkin pie too, therefore the veggie and sweet pairing was never new to me. Years ago I’ve also baked a beetroot chocolate cake which even my very sceptical brother loved and since I first ate a parsnip cake at London Borough Market I wanted to reproduce this taste. As I discovered a mixed root veggies cake in an old Jamie Oliver paper magazine, I decided to make this as a dessert for a Magic The Gathering evening with our friend Alexa.

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Mailänderli

Three generations of Christmas cookie-baking.

Our regular readers know that we are alternating a recipe and a fitness-related article every week but for Christmas we decided to give you one more recipe to have one more batch fresh cookies before Christmas. It is also a perfect match to the last week’s Hazelnut Kisses as you need only the yolks for this very traditonal Swiss recipe.

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Hazelnut Kisses

Christmas cookies and childhood memories.

Like every year, it starts with a list. What christmas cookies are we going to bake? The choice is tough: family classics, personal favorites and something new to try out have all to make it to the list. After browsing books for recipes, we settle for a handful of cookies to bake. And this year I smuggled in one of my personal favorites: hazelnut kisses! An easy recipe, passed down to me by my mum, a treasure, almost a heirloom. Enjoy!

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Fish Pie

For comfort food aFISHionados.

Austria is beautiful: I love my new home country and I never regret moving here long time ago. The quality of life is gorgeous and the quality of food too: a high variety of regional veggies, game meat, poultry, fantastic dairy products… But there is one thing that Austria lacks: fish. Well, you can get it, but you have to pay quite a lot for decent quality. No wonder that every time Stefan and I are travelling somewhere, we crave for fish like mad: seafood, sushi, salmon, smoked fish, it doesn’t matter, we eat it all. Having a fishmonger near to our Airbnb during our last summer escape in Edinburgh was a blessing though. I always wanted to do a fish pie and finally got the chance to create this simple yet comforting dish.

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Pumpkin Poppy Crumble

A delicious Halloween-ish pudding.

If you did not already know it, I am half Italian (and half Suisse) and even if the Italian cuisine is fantastic, there is something we do not have. And that is warm puddings. I LOVE hot desserts and -besides Stefan – it did definitely play a role to choose Austria as my new homecountry 15 years ago 😉 . Kaiserschmarrn, Milchrahmstrudel, Scheiterhaufen…comfy, calorie-dense winter soulfood you can enjoy in some old-fashioned Viennese caffee and you should definitely indulge on it if you visit Austria. English speaking countries have also a nice variety of warm puddings and one of them turned to be easy to make and very customizable: crumble. We experimented a lot with it: rhubarb, strawberries, apples…and then it was pumpkin season and I rescued a lot of crushed poppy seeds from a local grocery store where the best before date was exceeded. We love pumpkin and we love poppy seeds. The Pumpkin Poppy Crumble was born.

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Lingua In Agrodolce

Eating nose to tail for beginners.

Eating innards is daunting for most of us. This is a way to get started with it, as tongue has a mild taste, isn’t really offal and just works great in this typical Italian recipe directly from Rome. Come on, try it out, you will be pleasantly surprised!

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Beef Curry Vindaloo

Indian spices meet a Portugese twist.

Nothing beats a nice curry if you ask me. I remember the first time when I read a recipe of the Vindaloo curry, thinking “wow, that’s strange!” It packs an interesting punch in the form of vinegar, which was introduced to India when Portugal used to have colonies in the land of spices. The Portugese seem to love their vinegar and they used it to remind them of home and as a natural way to preserve goods in a time long before anything like a refridgerator. I am glad about this fusion, as it makes for a delicious curry you definately should give a try!

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Chinese Sweet And Sour Chicken

With fermented black beans for an umami laden twist.

I think theCchinese sweet and sour chicken we know is as Chinese as chicken tikka masala is Indian: not at all! Despite it’s lack of authenticity, it’s still a delicioius dish. I added a special ingredient to make things more interesting and nudge it a little more back to China.

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