My friends reminded me that the zucchini season is on. I quite liked the idea of making some zucchini fritters. Today I suggest you make some with lemon zest, ground...
All the beauty of these tarts is in their size! If baked in small pans, they make a wonderful dessert to serve with tea. And they are a hundred times...
My favorite strawberry season is on! Here in Austria, you can go to a u-pick strawberry farm to pick nice and fresh strawberries yourself and take them home. Pay for...
This salad doesn’t seem to be very sophisticated but we greatly enjoyed it in Stockholm where we first tried it and recreated it once we came back home. I think...
Frangipane is a nut-flavored filling for cakes, tarts, and pies. It’s usually made of butter, eggs, ground almonds or pistachios. It’s commonly used for making fruit and berry tarts. The...
It’s time to get prepared for Easter! There is a very interesting and delicious dish of classic Viennese cuisine that’s just perfect for Easter. It’s called Stefaniebraten. It’s basically a...
Meatballs in tomato sauce in Italian classic. However, meatballs with spaghetti are believed to be invented by Italian emigrants in the USA. Either way, meatballs can be found in cuisines of...
You must try out this honey gingerbread cake! It’s great! It reminds a thick sponge cake with a honey flavor and a golden sour-sweet filling. It’s the right amount honey,...
Last September I visited my friend, who lives in Nurnberg. At that weekend, her hairstylist friend threw a party in his newly-opened studio, and we happened to be there. The...
Vienna has touched almost 40-degree Celsius today – the high time to make cold soups! And when the heat is so extreme, what best refreshes you is a Belorussian cold...
