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 recipe was created after my first trip to Georgia. I took the inspiration from the “Black Lion” restaurant in Tbilisi, where I dined in a very cozy garden in...
I’d say that soups are a base of my family’s nutrition. Everyone loves them, we always eat them for lunch or dinner, and there’s always fresh soup in the fridge....
If you follow me on Instagram, you probably know that I’ve recently visited Tbilisi, where I indulged in local food and got myself a culinary book. The first dish I...
Artichokes…They are probably familiar to you but I haven’t met them until now. But for everything, there is a season, and I was to meet them first in France, Toulouse,...
We’ve recently visited Denmark and I told you about smørrebrød in one of my recent posts. Smørrebrød is a Danish open sandwich with rye bread, or sometimes white bread, and...
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...
Goulash is a signature dish of Hungarian cuisine. Today most Budapest restaurants serve goulash soup or Gulyásleves. Originally, goulash was a thick meat stew made by Hungarian shepherds. Even the...
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...
