Spaghetti con Scampi e Zucchini

The perfect Istrian Pasta recipe with a sauce unlike many others. Light and fresh with only 3 main ingredients. This recipe, discovered at Harrys Bar, one of Venises' most famous restaurants, takes full advantage of seasonal lightly sweet courgettes, fresh pliable and soft scampi and the fruity, nutty taste of Parmesan Cheese. Like most of … Continue reading Spaghetti con Scampi e Zucchini

Zwetschgendatschi – Plum Sheet Cake / gâteau aux quetsches

Zwetschgendatschi is a south-german speciality, most specifically from Augsburg in Bavaria. It's a sheet cake made from yeast dough that is thinly spread on a baking sheet generously covered with pitted plums. As my family used to live in Bavaria when I was little we made Zwetschgendatschi on a regular basis. Big sheets of this … Continue reading Zwetschgendatschi – Plum Sheet Cake / gâteau aux quetsches

Pasta alla Amatriciana – cherry tomatoes, pancetta and white wine / tomates cerises, pancetta et vin blanc / Kirschtomaten, Pancetta und Weisswein

I enjoy making Pasta every now and then. They are so incredibly versatile and almost everybody enjoys them tremendously. I have seen peoples eyes light up when confronted with a bowl of well made Pasta. Pasta Bolognaise and Carbonara are delicious but they have become less exciting as they are eaten on an everyday staple. … Continue reading Pasta alla Amatriciana – cherry tomatoes, pancetta and white wine / tomates cerises, pancetta et vin blanc / Kirschtomaten, Pancetta und Weisswein

Caro’s Bruschetta

One of my extended familys favourite starters are my Bruschetta! There are many ways to make these delicious Italian antipasti, but after having tried many ways of preparing Bruschette, I find that this one is my personal favourite. It's very easily done, can be prepared in advance, but has to be assembled at the last minute! … Continue reading Caro’s Bruschetta

Moist Chocolate Cake – Moelleux au Chocolat – Butterweicher Schokoladekuchen

A recipe that in Belgium every chocolate lover knows by heart is the one for the famous "Moelleux au Chocolat" from the cookbook "La cuisine à quatre mains". Even my husband who usually leaves patisserie to me, knows this one by heart and makes it on his own if the mood strikes! Ironically the same … Continue reading Moist Chocolate Cake – Moelleux au Chocolat – Butterweicher Schokoladekuchen

Madeleines with citrus hints – Madeleines aux agrumes – Madeleines mit Zitrus Aroma

Being a huge admirer of the great chef Philippe Conticini, I have let myself be inspired by his exquisite Madeleine recipe following at the same time his advice to try different versions and be creative. I think by now everybody who follows me has guessed my love for citrus hints in my baking. Be it … Continue reading Madeleines with citrus hints – Madeleines aux agrumes – Madeleines mit Zitrus Aroma

Tomato Tarte – Tarte à la tomate minute – Tomatentarte

As soon as the summer starts the tomatoes are at their best! This is the time to make this gorgeous Tomato Tarte! Very well known in France and much less in the rest of the world it's bliss to make and to eat, ideally with a green salad on the side. Light, delicious and tasting … Continue reading Tomato Tarte – Tarte à la tomate minute – Tomatentarte

Savoury Gentleman’s Torte – Sandwich Cake – Pikante Herrentorte

Quick Links:FrançaisDeutsch Today I will not give you a recipe but a "How to do" guide. I have been asked how to make the Austrian 'Savoury Gentleman's Torte' , that exists in other countries under other names. In the photo you can see the steps taken. You take any bread you like, doesn't matter if … Continue reading Savoury Gentleman’s Torte – Sandwich Cake – Pikante Herrentorte

Spanish Red Pepper Dip – dip espagnol de poivrons rouges – Spanischer Roter Paprika Dip

This is the Dip that one of my aunts, who has grown up in Spain, made for a family gathering when I was a Teenager. I found it so incredibly delicious that I wrote down the recipe and countless years later I still make it regularly. 1 red pepper225 g Philadelphia2 tbsp cream2 tbsp parmesan1/2 … Continue reading Spanish Red Pepper Dip – dip espagnol de poivrons rouges – Spanischer Roter Paprika Dip

Fruity Traybake – Gateaux Fruité – Obst Blechkuchen

In Austria we have a variety of apricots that has gained EU protection in 1996 and and the region it grows in, the Wachau, is a World Heritage site. These apricots or "Marillen" as they are called are exceptionally sweet and juicy with a strong apricot flavour. They are obviously used in cooking and in … Continue reading Fruity Traybake – Gateaux Fruité – Obst Blechkuchen