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 πŸ˜‰ but we had similar ingredients at home and developed the following cut-friendly recipe adding also some more veggies. Give it a try, if you love spicy flavours as we do!

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Your Masterpiece: The Perfect Steak

Who doesn’t like a good steak? Letting your inner viking take over and sink you teeth into tender, juicy meat … I’m getting hungry only thinking about it! Most people are afraid to cook steak at home, as it is easy to completely ruin your beloved meat if you are not careful. But don’t give up, once you have mastered a few basics, you can have the perfect steak at home, anytime and in no time.

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Pork Loin Letscho

Easy protein for every day.

Letscho is a popular dish in Austria, originally from Hungary and mainly consists of peppers, tomato and onions. Traditionally it is combined with bacon and served as a main dish, but in Austria it is prepared with even more vegetables and therefore considered a side. Continue reading “Pork Loin Letscho”

Sunday Roast: Summer Edition

Solving the dilemma of hot summer days and the need for a perfect roast.

I love my sonday roast! I go to the butcher and let him select a nice cut of meat for me and on my way home I plan how I’m going to cook it. A few simple sides to go with it. Most of the time this will be roasted vegetables, since I am addicted to their simplicity and deliciousness. But in the summer times my enthusiasm for sunday roast comes to a halt: it is hot outside and the last thing I want to do is adding heat by roasting something for ours in the oven. But I have found a solution and you will love it!

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How To Make Your Bread Healthy

I love a nice loaf of bread, and I bet you do too. And my client Viola, who asked me for this recipe surely does so. But bread got a bad rep over the last decade, and sadly it is true that bread isn’t very good for your health. First of all it is easy to overconsume: good bread is really tasty, not very satieting and very calorie dense. But that’s not a problem if you are diligent with your tracking. Even worse are the effects of several anti-nutrients found in high dosage in bread. But there is a way to make your bread healthier: souring!

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Kitchen Tricks

I have compiled a few of my favourite kitchen tricks for you. Hopefully they make your life in the kitchen easier and more fun, while at the same time increasing your meal prep efficiency.

Minimize preparation time

I rarely wash or peel any vegetables, as I almost exclusively buy organic quality. If your veggies seem to be a little dirty, give them a quick wash. Peeling them is almost always a huge waste of time and resources. I only trim away the ugly parts. Most of the time, my veggies get roasted anyways, so I save a lot of time here.

Do the roasting combo

As you probably know me now, I love my roasted veggies. But I love a good old sunday roast even more! Why not combine them? Whenever I cook a roast, I put a lot of root vegetables underneath to roast with it. The veggies will suck up all the awesome roast drippings and give flavour to the meat in return.

Use that fat

When I go to my butcher to buy chicken breasts, I always buy them with their skin. At home I rip the skin off and put it into a pan and put it on moderate heat. This will render the chicken fat and turn the skin into amazing crackers. Two for one! Use the resulting fat to roast your chicken breast or strain it into a jar to keep it for later. Never throw this away! Rendered fat is full of flavour and it would be a shame to throw it away. You can use similar techniques for duck breast, or even your steak!

Sharpen Up

Please invest some money in good quality knives. And also invest a little of your time to keep them sharp. Using a blunt knive to cook makes cooking miserable and dangerous: a blunt blade will slip when you try to cut! A sharp blade will “stick” immediately onto the object you are cutting, which makes working in the kitchen much saver. Trust me, I’ve cut myself several times and it happend only with blunt knives! You also will be working faster in your kitchen πŸ™‚

Flavour bomb

Want to make something tasty? Be sure to incorporate all five flavours:

  • Sweet: vegetables high in carbs, fuits, sugar
  • Sour: citrus fruits, vinegar, joghurt, wine
  • Bitter: herbs, some vegetables or dark roasting
  • Salty: salt, algae, soya sauce
  • Umami: meat stock, soya sauce, miso, parmesan, algae

Waste nothing

Use as much of your vegetables as you can, you paid for it! For example: you can use the roots of spring onions, they are delicious when fried. The green leaves of radishes and many other root vegetables can be turned into a salad. Fennel stalks can be used just as normal fennel, just cut it thinner. The same is true for broccoli, cauliflower and cale. The thin ends of parsnips and carrots often get cut away … I don’t understand why, they are as delicious as the rest! You don’t need to peel ginger, if it is organic. Always buy organic citrus fruits and use the cest for additional flavour.

To sum this up: strive for efficiency and waste as little as possible! And don’t forget to have fun ;)!

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Roasted Veggies – Easy and Healthy

Many peoply struggle with preparing enough food in order to have always something healthy in their fridge. If you just have to put some food on a plate and microwave it, you will be much less inclined to buy junk food after a long and strenous working day.

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