Frage Foto Freitag

Question photo friday hosted by Ohhh Mhhh.

1.) Immer wieder gern?
(Things you like doing over and over again?)

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/ Mit Freunden im Park sitzen und die Zeit vertratschen :)
/ Sitting in a park with friends and talking the time away :)

2.) Immer Samstags?
(Every Saturday?)
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/ Mittlerweile ist es nicht mehr jeden Samstag, aber früher war Samstag mein “Stalltag”.
/ It has changed by now but Saturday used to be my “stables day”.

3.) Immer wieder schön?
(Always beautiful.)
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/ Wien.
/ Vienna.

4.) Immer ‘ne gute Idee?
(Always a good idea?)

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/ Gartenarbeit.
/ Gardening.

5.) Einfach immer?
(Always?)
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/ Spontan sein (und einfach mal nen Nachmittag am See verbringen).
/ Be spontaneous (and spend an afternoon at a lake).

Gebackene Apfelspalten

Baked Applerings:
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I’m on a roll here with recipes of typical Viennese/Austrian desserts. I hope I don’t bore you all too much, but these recipes are all just so easy and so tasty.
This recipe for example is something I grew up with. It’s something my great grandmother used to make for me often (she also baked elderflowers, which smell great but taste… like not much to be honest). Anyways, it’s also something I regularly ate at school for lunch, but never really made myself – until last night. I was pleasantly suprised by how easy, quick and well these turned out!

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Ingredients:

3-4 eggs
120g flour
1/4l milk
ca. 6 apples
some rum and lemon juice
a pinch of salt
some butter for the pan

Additional you might want to get some ice cream (vanilla usually, but I’ve also had it with cinnamon, walnut or pistacchio ice cream), or cinnamon sugar. I also reccomend you drink a glass of milk with it.

What to do:
Mix the eggs, flour, salt and milk until you have a smooth batter. I haven’t posted a recipe for Palatschinken (typical Austrian pancakes) yet, but this batter should be a bit thicker than that one as it has to stick to the apples.

Peel the apples and remove the core. Cut into rings and let them soak in the rum-lemon juice mixture. Dip them in the batter and bake until golden brown.

Serve with powder sugar or cinnamon sugar, top off with ice cream of your choice. That’s it.

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Happy Father’s Day, Happy Birthday!

Are you getting bored with posts about food and family gatherings yet? I hope not because here’s another one!

June is a month full of celebrations. First Father’s Day and my Gran’s birthday, then my dad & granddad’s birthday. Yes, it’s full of presents and good food.

We had a BBQ yesterday, quite simple to be honest. Some veggies, some meat, some pizza bread – and then I went all out and actually baked a chocolate fudge cake with cherries and orange and chili whipped cream. Can we say YUMM? (Recipe will follow in a seperate post, don’t worry ;))

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Good Company, Good Food

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In case you haven’t noticed by now, I love food. I thankfully grew up in a family that values good food. My family likes to eat well, loves cooking and enjoys having guests over. We like trying new recipes and combinations and we aren’t overly fussy. We enjoy high quality food (within reason, of course) and have… kind of a no-nonsense attitude when it comes to cooking. We mostly cook simply, easy and quick. We’re also very multicultural when it comes to food. We cook Thai, Italian, Austrian, Nepali and Indian. We eat spicy and we eat sweet. We like cheese and good wine. It’s as simple as that.

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[Above: fresh ciabatta | Below: Mango-Mozzarella with Orange-Chili vinegrette and chopped nuts.]

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[Above and Below: Safran risotto and chicken (which we marinated in red wine sauce and herbs from our garden over night).]

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