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Kaiserschmarrn with berries, Austrian dish
Austria
Breads and Pastry
Main Course
Northern Europe
Recipes

Kaiserschmarrn, a traditional Austrian dish

While strolling through the cobblestone streets of Vienna, Austria, we stopped for lunch at Café Central (est. 1876) for some original Austrian food. The waiter highly recommended this Austrian dish Kaiserschmarrn is an original Austrian sweet dish, made from Palatschinken (pancake) dough. It was created for Kaiser Franz Joseph and Elisabeth (Sissi) in 1854. He […]

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Zwiebelkuchen, Onion tart
Appetizer
Germany
Main Course
Northern Europe
Recipes

Angie’s Zwiebelkuchen

Zwiebelkuchen is a popular German onion pastry. It is served with Federweissen (a new fermented wine). Those two just go hand in hand. You could just use a regular yeast dough, I prefer Puff Pastry, and the dough can be found in the freezer isle (Pepperidge Farms or at Lidl US).  You need a deep […]

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Cornish hens dinner table
Allgemein
Main Course
Recipes

Balsamic glazed Cornish Hens

Cornish Hens, also called Rock Cornish Game Hen, is a cross breed between Cornish game cocks, the Malayan fighting cock and the White Plymouth Rock chicken to produce a succulent smaller bird. It is served while still young and small, weighing less than 2 pounds. One Cornish hen is suitable for a single serving. These […]

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Austrian Cheese Spaetzle, Käsespätzle,
Austria
Germany
Main Course
Recipes
Side dish

Käsespätzle, or Cheese Spaetzle

While on vacation in Sankt Gilgen, Austria I had this typical Austrian dish called “Käsespatzen”. It consists of Spaetzle noodles and grated hard cheese that is alternately stacked and garnished with fried onions. The Cheese Spaetzle are pushed into the hot oven after they have been layered, so that the Spaetzle does not cool down and the […]

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Tafelspitz, Krenfleisch
Germany
Main Course
Northern Europe
Recipes

Tafelspitz, or Franconian Wedding Dinner

Also called “Fränkisches Hochzeitsessen”, or Franconian Wedding Dinner. Beef boiled in spices and vegetables, it was a staple at our dinner table when growing up. Can be eaten with potatoes or wide noodles. Besides Horseradish sauce in recipe below, the condiment of my choice is Cranberry Chutney. I have not found Preiselbeeren, so this is […]

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Spaghetti Carbonara, Italien dish
Italy
Main Course
Recipes
Southern Europe

Spaghetti Carbonara has a long history

According to a widespread legend, this dish goes back to the Italian Carbonari, who made charcoal in the Appenine mountains. It is said this Spaghetti dish was cooked over a fire in a cast iron pan during their breaks. The Carbonari (Italian for “charcoal makers”) were an informal network of secret revolutionary societies active in the Italian mountains from […]

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Spaghetti Bolognese
Italy
Main Course
Northern Europe
Recipes

What? Spaghetti Bolognese not from Italy??!!

To make one thing clear, the Spaghetti Bolognese dish is not an Italian invention. Nevertheless, you can often find it on menus in many other countries prepared in different ways. The name “Spaghetti Bolognese” is actually used when you mean the long pasta that is served with minced meat sauce. So whenever I am in […]

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Swabian dish, Maultaschen on a Plate3
Appetizer
Germany
Main Course
Northern Europe
Recipes

Maultaschen, a typical Swabian Dish

On the way driving south to the Black Forest, we stopped for a couple of days at some friends house near Stuttgart. The next day we were served “Maultaschen” for lunch, which is a type of meat pocket. It instantly reminded me of an oversized Ravioli. Maybe there was an Italien influence? There are different […]

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Weihnachtsgans, Baked Goose, Christmas goose
Germany
Main Course
Northern Europe
Recipes

A Christmas Goose

A juicy, crispy goose as I had growing up in Germany – who can resist that? Here is a wonderful recipe with a classic fruity-spicy filling. The following recipe has been proven, and thus you can prepare it as a feast for your loved ones Goose has a reputation for being too fatty for some, […]

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Spatchcock a turkey
Allgemein
Main Course
Recipes

Spatchcock a Turkey?

How to make the juiciest Turkey with the crispiest skin, and will also cook in a fraction of time. There is an easy technique. You can just cut out the backbone by spatchcocking your bird, also called “butterflied turkey”   If your turkey is natural and has not been brined or pre–seasoned, you could brine […]

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