The Palmiers pastry, commonly referred to as “Elephant Ears” or “Schweineohren,” are typically sweet appetizer; yet, this recipe offers a savory twist. These delightful pastries originated in France and are sure to please any palate. I recently attended a party where I prepared this savory version of Palmiers pastry, and it was incredibly well received by everyone! Traditionally, the Palmier’s are crafted by rolling or … Continue reading Savory Puff Pastry Palmiers
There’s nothing quite like the scent of fresh Brötchen wafting through a German bakery in the early morning—crisp crusts, golden tops, and that unmistakable aroma of warmth and tradition. I’ve always loved those crusty rolls, especially the ones with a crackly exterior and soft, airy crumb. But when I’m far from my favorite German bakery, I turn to my own kitchen. These no-knead rolls are … Continue reading German Brötchen: Easy No-Knead Homemade Rolls
There are numerous excellent breads you can create using yeast. However, if you’re looking for bread that remains fresh for an extended period and has a rich flavor, consider making the dough with Sourdough. It is also easier to digest. What you’ll need: Creating a quality Sourdough at home is quite simple. All you need are water and flour, along with a few days for … Continue reading Making Sourdough: Preparation-Care-Tips
The Reindling cake, reminiscent of the Guglhupf, is a classic Bundt cake from Kärnten, Austria. This delightful treat is enjoyed during special celebrations such as Easter, Christmas, and birthdays. Traditionally baked in a “Rein” (a round cast-iron pot), it can also be prepared using a Bundt pan. The exact origins of the Carinthian Reindling are unclear, but there is evidence of its existence for centuries. … Continue reading Carinthian Reindling, an Austrian Bundt Cake
Today’s breakfast featured delicious homemade croissants filled with prosciutto and aged Parmesan cheese. The simple dough, made with flour, butter, and Greek yogurt, can be easily prepared. Optional variations include store-bought puff pastry and alternative fillings such as ham or salami, Emmentaler or Gouda cheese, and additional ingredients like peppers and onions. Continue reading How to Make Flaky Prosciutto Cheese Croissants
This past Christmas was quiet, cozy, and full of little joys. One of the loveliest moments happened during an online chat with my Canadian friends. I sent them warm greetings across the miles. As we talked about our holiday dinners and desserts, they mentioned something I’d never heard of before: Apple Galette. I was intrigued. A Galette? It sounded fancy, but as they described it, … Continue reading Apple Galette. A simple and elegant Apple Pie
It was a slow, rainy day just before Thanksgiving—perfect for staying in slippers, sipping something warm, and turning the kitchen into my sanctuary. With no rush or obligations, I felt fortunate to be home, listening to the raindrops and the gentle hum of my oven. With the holidays approaching, I knew exactly what I wanted to bake: a Pumpkin Spice Cake, my grandson’s favorite. 🧺 … Continue reading The Ultimate Pumpkin Spice Cake
Vienna has a way of slowing time. You enter a traditional coffee house, and the world softens — marble tables, dark wood paneling, waiters in crisp jackets, and the gentle clatter of silver spoons against porcelain cups. One chilly afternoon, I settled into a corner seat, watching the city pass by outside when a plate of warm Buchteln arrived at my table. They looked almost … Continue reading A Taste of Vienna: The Buchteln that followed me Home
