Comforting and very Viennese.
Gulasch is a comfort food deeply rooted in Austro-Hungarian culture and can be quite easily adapted for dieting needs. And when dieting, we need comforting food the most. A deep bowl of hot stew to hug on a rainy day. And it is even very ritch in protein, so what’s not to love about it?
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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!
Easy, bold flavour from Persia.
Today there is a Persian inspired dish on the menu. Exotic spices, pomegranate and comforting poppy seeds may seem weird at first glance, but work together perfectly. Give it a try, I am sure you will like it!
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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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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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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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With fermented black beans for an umami laden twist.
I think the chinese 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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