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  • About Me
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Hirschragout – Venison Ragu

Cooking Time: 4 h 20 min
  • Meat, Poultry & Eggs
  • Austrian Austrian
  • Signature Cuisine Signature Cuisine
For the first time, I tried venison in Austria, in the office canteen. Hirschragout, or venison ragu, is a traditional Austrian dish in a hunting...
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Chilled Melon Soup

Cooking Time: 10 min
  • Desserts
  • Austrian Austrian
  • Signature Cuisine Signature Cuisine
Melon soup is a great idea for the last hot summer days – it’s cool, sweet, and fresh. It perfectly pairs with ham.  The recipe is pure improvisation. You can...
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Caribbean Chicken Curry

Cooking Time: 45 min
  • Meat, Poultry & Eggs
  • Austrian Austrian
  • Indian Indian
We continue talking about chicken curries – my family really loves them. Last time we made the light and fresh Mango chicken curry. Today I present you this Caribbean chicken...
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Cucumber and Cashew Salad

Cooking Time: 15 min
  • Vegetables
  • Austrian Austrian
This is an interesting one. Even though cucumbers are the only ingredient in this salad, a peculiar dressing makes it so fresh, sour-sweet, nutty, multi-faceted...
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Apricot Galette (Gluten and Dairy-free)

Cooking Time: 1 h 15 min
  • Desserts
  • Austrian Austrian
  • Signature Cuisine Signature Cuisine
While fruits are still around, you should try out a gluten-free galette. Crispy pastry made from wheat, rice, and oat flour is perfect for this kind of pie.  You should...
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Caribbean Mango Chicken Curry

Cooking Time: 60 min
  • Meat, Poultry & Eggs
This is a very light and fresh mango chicken curry. The perfect summer idea. This doesn’t use coconut milk – the sauce is made with ripe mangoes. This season’s absolute...
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Warm Chicken Liver & Glazed Beetroot Salad

Cooking Time: 30 min
  • Meat, Poultry & Eggs
  • Danish Danish
This chicken liver & glazed beetroot salad is a very representative of Nordic cuisine. It combines sweet and salty, hot and fresh, sour and spicy,...
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Kale Сhips

Cooking Time: 25 min
  • Vegetables
  • American American
  • Signature Cuisine Signature Cuisine
Kale chips… It probably sounds super healthy, more like too much healthy…But I’m a fan of this a delicious snack! I mean I make them not because they are nutritious...
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Steak Tartare

Cooking Time: 20 min
  • Meat, Poultry & Eggs
  • Austrian Austrian
  • French French
Steak tartare is a dish made from raw beef. In restaurants, they also make if from salmon or avocado though. Except for presentation, these dishes have nothing to do with...
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Marillenmarmelade – Austrian Apricot Jam

Cooking Time: 15 min
  • Desserts
  • Austrian Austrian
Apricots are much beloved by the Viennese. Apricot jam is the irreplaceable ingredient of the legendary Sachertorte, apricots are honored by the traditional festival in...
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About me:

About me:

My name’s Kateryna Maznikova and I’m:
• Functional and Clinical Nutritionist;
• Functional Medicine Certified Health Coach, (FMCA, USA);
• Certified Professional Cook (ROUXBE, USA)

Categories

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Popular Recipes

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Baked Savoy Cabbage.⁠ I just spotted the first Sav Baked Savoy Cabbage.⁠
I just spotted the first Savoy cabbage of the season in the supermarket! It's in season from September through winter, and it only gets tastier as the cold sets in.⁠
Savoy cabbage is rich in fiber and vitamins, supports liver detox, and is honestly just a delicious vegetable on its own.⁠
I bake mine with a tomato-mushroom sauce, and it tastes incredible!⁠
One cabbage fills a big tray of this dish — enough to feed the whole family. It also looks beautiful, which makes it perfect for guests too.⁠
And like most vegetable dishes, it's even tastier the next day.⁠
Give it a try now, or save this — I'll remind you again in winter. 😉⁠
⁠
Ingredients:⁠
1 head of Savoy cabbage⁠
3 tbsp. of Extra Virgin olive oil⁠
Sauce:⁠
2 Onion⁠
2 Carrot⁠
100 g of Celery root⁠
100 g of Parsley root ⁠
50 g of Parsnip ⁠
800 g of Italian canned tomatos⁠
Extra Virgin olive oil⁠
200 g of Champignons ⁠
1 tbsp. of Parsley leaves ⁠
1 Bay leaf⁠
to taste Grounded black pepper⁠
1 tsp. of Paprika powder sweet⁠
1 Dried chilli whole ⁠
2 Pimento⁠
1 tsp. of Cumin powder ⁠
.⁠
See link in bio for detailed recipe 👆⁠
Подробный рецепт приготовления можно найти на сайте, ссылка в описании профиля, язык переключается на сайте👆⁠
⁠
#безглютен #glutenfrei #glutenfree #hashimoto #хашимото #autoimmune #viennafoodblogger #austrianfoodblogger #viennablogger #blogger_at #foodblogger_at #ukraine_blog #familyfood #фудблогер #dairyfree #healthyfood #thekitchn #diet #gffood #modernfamilycookGF #glutenfreelife #glutenfreeliving #glutenfreerecipes #glutenfreefood
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Almond fruit cakes.⁠ Quick to make and lovely almo Almond fruit cakes.⁠
Quick to make and lovely almond fruit cakes. A light crumbly texture, with the contrast of rosemary and lemon aroma against the sweetness of honey and fruit.⁠
In the photo I used figs, which look especially striking on these cakes. But in this recipe you can also use apples or pears.⁠
⁠
These cakes can also be baked in muffin tins, medium cake pans, or one large cake pan. The larger the pan, the lower the baking temperature should be and the longer the baking time. For small muffin tins 175°C (350°F) for 20 minutes; for medium and large cake pans 170°C (340°F) for 25–30 minutes or longer. Go by how the bake looks. It should turn golden with slightly toasted edges, and a toothpick should come out dry.⁠
⁠
Enjoy your meal!⁠
⁠
Ingredients:⁠
3 Fresh figs⁠
Dry ingredients:⁠
125 g Almond flour⁠
75 g Brown rice flour⁠
15 g Tapioca starch⁠
1/3 tsp Salt⁠
1,5 tsp Baking powder⁠
1 tsp Lemon zest⁠
1 tbsp Rosemary⁠
Wet ingredients:⁠
2 Egg(s)⁠
50 ml Lemon juice⁠
100 g Honey⁠
115 g Coconut oil⁠
.⁠
See link in bio for detailed recipe 👆⁠
Подробный рецепт приготовления можно найти на сайте, ссылка в описании профиля, язык переключается на сайте👆⁠
⁠
#безглютен #glutenfrei #glutenfree #hashimoto #хашимото #autoimmune #viennafoodblogger #austrianfoodblogger #viennablogger #blogger_at #foodblogger_at #ukraine_blog #familyfood #фудблогер #dairyfree #healthyfood #thekitchn #diet #gffood #modernfamilycookGF #glutenfreelife #glutenfreeliving #glutenfreerecipes #glutenfreefood
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This is one of my favorite gluten-free sweet panca This is one of my favorite gluten-free sweet pancake recipes. Using apple juice and pulp instead of water in the batter gives the pancakes a lovely aroma, a nice golden color, and an elastic texture. Out of all gluten-free options, this one comes closest to classic wheat-flour pancakes in both texture and appearance. True pancake lovers will really appreciate it!⁠
To make these, I grate an apple on a fine grater, add a pinch of salt, let it sit for a bit, and then squeeze out all the juice. I also add some of the squeezed-out pulp to the batter (about 1 tbsp). This makes the batter slightly sweet, so the pancakes turn golden as they fry, and the pectin from the freshly squeezed apple juice and pulp makes the texture super elastic.⁠
Highly recommend!⁠
⁠
Ingredients:⁠
200 g GF sourdough starter⁠
4 Egg(s)⁠
100 g Tapioca starch⁠
250 g Coconut milk⁠
2 Apple⁠
1 tbsp Coconut oil⁠
pinch of Salt⁠
for frying Ghee⁠
.⁠
See link in bio for detailed recipe 👆⁠
Подробный рецепт приготовления можно найти на сайте, ссылка в описании профиля, язык переключается на сайте👆⁠
⁠
#безглютен #glutenfrei #glutenfree #hashimoto #хашимото #autoimmune #viennafoodblogger #austrianfoodblogger #viennablogger #blogger_at #foodblogger_at #ukraine_blog #familyfood #фудблогер #dairyfree #healthyfood #thekitchn #diet #gffood #modernfamilycookGF #glutenfreelife #glutenfreeliving #glutenfreerecipes #glutenfreefood
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