Wild Garlic Bread

Hey Gang,

today I got something delicious for you: a recipe for wild garlic bread with fresh wild garlic directly out of the woods. Yummy! I made it for the first time (my lovely classmate Katharina shared her recipe with me) and it worked out immediately. Crusty on the outside, super fluffy on the inside, combined with butter and wild garlic - simply great! :)

heute habe ich wieder was Leckeres für euch: ein Rezept für Bärlauch-Zupfbrot mit frischem Bärlauch direkt aus dem Wald. Yummy! Ich habe das Brot zum ersten Mal gebacken (meine liebe Unikollegin Katharina hat ihr Rezept mit mir geteilt) und es hat eigentlich sofort geklappt. Außen knusprig, innen total fluffy und dann auch noch kombiniert mit Butter und Bärlauch - ziemlich großartig muss ich sagen! :)

Cooking with Friends: Vegan Wild Garlic Pesto (with Romana)

Hello you lovelies, hallo ihr Lieben,

as I already mentioned in my last post, Romana and I met for a little wild garlic cooking party last week. We made pasta with mushrooms and a really delicious vegan wild garlic pesto Romana-style, which I'm going to share with you today.

wie ich schon in meinem letzten Post erwähnt habe, haben Romana und ich letzte Woche eine kleine Bärlauch-Kochparty verstanstaltet. Wie haben herrliche Pasta mit Champignons und einem richtig guten veganen Bärlauch-Pesto gemacht, für das mir Romana ihr persönliches Rezept verraten hat und welches ich jetzt auch mit euch teilen mag.

Healthy Hot Chocolate

Hey folks,

is it as cold as in Vienna at your place? Although the sun was shining in the last few days, it's really cold and windy too. Best time for hot chocolate in my opinion!
I went for a healthy recipe this time and combined coconut milk and cocoa powder with a hint of orange and lemon. In addition I left out refined sugar completely and used agave syrup instead. Yummy!

Winterly Cabbage Stew

Hi folks,

originally Katja came up with the recipe I'm going to present today. Since the first time she's cooked it in the theater's office kitchen it became one of my favourite winter dishes: cabbage stew with potatoes, lentils and a hint of tomato. Yummy! :)

Christmas Chocolate Crunchies in a Bottle

Hello everybody,

Are you already looking forward to Christmas? I totally am! I already started to decorate my apartment and I listen to my Christmas playlist all day long, which turns David a bit nuts already, as he is sort of a little Grinch. :D

Do you already have all of your Christmas presents? I don't, but I already came up with some ideas for small presents, which could also serve perfectly as host(ess) gifts for eventual Christmas parties. Among other things I decided to make "cookies in a jar" this year. Those can currently be bought everywhere in Vienna (even in interior decoration shops), but I thought it would be much nicer to make them oneself, also because then you can be sure which ingredients have been used. Here comes the instruction. :)

Beetroot Soup for Autumn Days

Hello everybody,

I am back! :) Last week I've been totally occupied with the intensive week at my new university. It was really great but unfortunately my time to blog was severely limited (not to say non-existent).
However, I spent my whole Sunday with cooking and crafting, so I will be back to my normal blogging routine shortly... ;)
Today I want to share a recipe for a really good and nourishing beetroot soup. I love the red beets and think they are the perfect vegetable for cold autumn and winter days.

Veggie Love Story: Tomato Avocado Salad

Hello you lovely people,

I apologize for making myself so scare for the last few days, but it's been season opening week at the theatre and my last work week there in general (I decided to go back to university! :) ). Therefore everything has been a little bit stressful...
In compensation I am going to share a really good, quick and easy recipe for a tomato-avocado salad. I served it last week at my birthday brunch and it was eaten up almost immediately. I figure that's a good sign. ;)

Baked Elderflowers with Maple Syrup

Hello everybody,

sorry for the long break, but we had a crazy week at work with this year's season finale (and season finale party ;)...
Today I want to share one of my favourite (sweet) summer recipes with you: baked elderflowers with maple syrup. At this time of the year you can find elderflowers almost everywhere in Austria. I got mine from Steinhofgründe as Katja was so nice pick a bag full for me at one of her evening runs.

What you'll need (for 4 persons)

• (about 10-12) elderflowers (try to mix bigger and smaller ones)
• 300ml soy milk (or normal milk)
• 150g spelt flour
• 2 tablespoons baking powder
• 1 tablespoon maple syrup for the dough
• vegetable oil (I used canola oil but any kind of vegetable oil will do)
• maple syrup

How it works

Put the elderflowers heads down into a bowl of water for a few minutes and carefully wash the stems. For the dough mix the soy milk, the spelt flour, the baking powder and the maply syrup with an eggbeater. Stir well!

Heat up the oil in a pan. Pull the elderflowers through the dough and put them into the hot pan. 
When the dough starts to get solid you can cut of the long green stems of the elderflowers. Flip the elderflowers and bake until both sides are golden brown.

Put the elderflowers on a plate and sweeten then with maply syrup. Done! :)

Have a great day!

Yours,
Tulip

All images by Stefanie Reichl

Vegan Cauliflower Curry with Potato Crisps

Hello everybody,

yesterday a dear friend of mine, Romana (she also recommended these books for you some months ago), came to dinner. As we wanted to impress her a little bit David and I chose to cook a really good vegan cauliflower curry and a really nice dessert with oranges, peaches and apricots. The recipe for the curry is again out of "Von der Schale bis zum Kern" by Bernadette Wörndl - I know we keep coming back to this one but it's simply a wonderful cookbook! However, as I didn't have all the ingredients at home I had to change the recipe a little bit but it turned out really tasty nevertheless. Here comes my version... :)

What you'll need (for 4 persons)

• 1 cauliflower plus leaves
• 6-8 medium-sized potatoes
• 2 spring onions
• 3 cloves of garlic
• 2 tablespoons curcuma
• 1 teaspoon mustard seeds
• 2 tablespoons curry
• vegetable oil 
• ca. 50 g cashew nuts
• ca. 2 cm fresh ginger
• 400ml vegetable stock
• 400ml coconut milk 
• salt 
• pepper and/or chili
• 1 tablespoon maple syrup
• 3 tablespoons olive oil
• curcuma of your choice

How it works

Cut the cauliflower in little florets and the leaves in small pieces. Peel the potatoes and quarter the potatoes. Don't throw away the peelings - you'll need them for the potato crisps! Cut the spring onions, the garlic and the ginger into small pieces and brown them together with the mustard seeds, the curcuma and the cashews  in vegetable oil for a few minutes.

Add the cauliflower, the potatoes and the curry and fill up with stock and coconut milk. Let the curry cook for about 20 to 25 minutes over a low heat. Add the cauliflower leaves and cook for another 5 to 10 minutes. Add salt and pepper/chili to taste.
In the meantime put a sheet of baking paper into a baking dish and spread the potato peels over the paper. Add salt, pepper, curcuma, maple syrup and olive oil and mix everything well with your hands. Put the potatoes into the oven at 200°C and roast them for about 20 to 30 minutes until they are crisp.

Put the curry on a deep dish and spread the crips over it. Enjoy! :)

Have a nice day!

Yours,
Tulip

All images by Stefanie Reichl

Radish Leaves Pesto

Hey out there,

this year I got lots of very thoughtful presents for my birthday. One of it was the cookbook that Steffi recommended to you a couple of weeks ago. I got it from her and my lovely colleagues at work :)
As you know, the basic idea of the (unfortunately only in German available) cookbook is, to use everything from veggies and fruits and not throw away so much of its valuable parts.

The first recipe I tried is super simple and a genius idea at the same time: radish leaves pesto!

I always used to throw away the radish leafes, because I had no idea that you can actually eat them. In the original recipe there were also parsley leaves in the ingredients, but i had none at home, so i took basil instead.

Ingredients

• 1-2 bunches of radish leaves
• 1 cup of basil leaves (or parsley leaves)
• lemo zest
• lemon juice of 1/2 lemon
• pepper, salt
• 120ml olive oil

Just mix all of the ingredients well with your blender et voilá - done!

You can enjoy the radish leaves pesto as a salad dressing, with some pasta or as a dip.

All images by Katja Borlein

Tasty and Healthy: Vegan Apple-Lemon Cake

 
Hello everybody,

I'm very sorry that it has been a little calm around here this week - Katja and I had a very busy workweek at the theatre where we're working. To make it up to you I baked a really good apple and lemon cake for you! ;) Here comes the recipe, I hope you'll enjoy it! :)

What you'll need

• 5 medium sized apples
• two lemons 
• 200g sugar
• 400g spelt flour
• 2 packages vanilla sugar
• 1 teaspoon baking powder
• 80 ml canola oil (or any other vegetable oil)
• 70 g ground walnuts
• 70 g raisins (you can leave those out of course if you are not a fan of raisins)

How it works

Preheat your oven to 175°C. Rasp the apples and the lemon zest and put them into a bowl. 

Combine the flour with the baking powder. Then mix together all the ingredients using a hand mixer.

Grease a baking tin and dust it with flour. Put the dough into it and bake the cake for about 50 to 55 minutes.

Leave to cool a little bit and turn out of the mould. Enjoy!

Have a great Sunday everybody!

Yours,
Tulip