Coffee Hazelnut Swiss Roll
I really wanted to do something using coffee again, since I still had hazelnuts left, and to keep it simple, this Coffee Hazelnut Swiss Roll was the result. 🙂
Read moreEgg White Cake
Egg white cake, is in my opinion, the best cake for using up egg whites. I’ve tried a few recipes before, but they were often just too dry. That is absolutely not the case with this cake.
Read moreBraided Yeast Curd Plait
We are really happy about our braided yeast curd plait. It is great for breakfast or afternoon tea.
Read moreGarlic Cream Soup
This garlic cream soup is really creamy and it will keep you warm on the cold days.
Read moreKrapfen – Carnival Doughnuts
Once a year we have these homemade carnival doughnuts (Krapfen). When we were kids, our aunt always came to our parent’s house to make Krapfen. In Austria we call them, Carnival Krapfen, in Bayern, simply Krapfen, in some German states, they are known as Berliner, or Berliner “Pancakes”?!…. 🙂
Read moreLinzer Streifen – Austrian (Christmas) Cookies
The Linzer Streifen is a typical Austrian cookie derived from the Linzer Torte.
A delicious nut shortcrust, spread with red currant jam, laid with strips of pastry.
Filled Gingerbread
Lets start the Christmas season with this filled gingerbread. We love filled gingerbread, very soft and moist.
Apple Walnut Gugelhupf
This Apple Walnut Gugelhupf is so moist and really delicious.
Read moreMarble Cake
There are many Marble Cake recipes. Everyone has his or her own recipe or is looking for a very special one.
Read moreMoist Chocolate Sheet Cake
This chocolate sheet cake is one of the first cakes I made on my own as a child. It always turned out great and tasted really delicious!
Read moreLambada Delights
This Lambada delights has a taste of childhood for me. We had this at almost every family reunion, everyone loves it, and it’s also pretty quick to prepare. My kids also associate this cake with the big family reunions in Austria. 🙂
Read moreSemolina Dumpling with Plum Roaster
These semolina dumplings are fluffy, soft and sooo delicious! We love these dumplings. Can be served after a soup for lunch, or as dessert in the evening.
With the “side dish” compote, roaster or fruit sauce, you can create a great variety. Also very tatsty with a plum-roaster – as here – an apple-compote, apple-sauce, elder roaster or strawberry sauce.
These semolina dumplings are really easy to prepare and can also be prepared in advance, ideal if you eat them as a dessert. All you have to do before serving is, put the dumplings in boiling water and roll them into the breadcrumbs.
You absolutely have to try them. They are soo yummy!!!!
Sweet Semolina Dumplings
Zutaten
Semolina Dumplings
- 500 ml milk
- 120 g butter
- a pinch of salt
- 130 g semolina
- 50 g sugar
- 2 eggs
Breadcrumbs
- 50 g butter
- 100 g breadcrumbs
- 2 tbsp sugar
- optional cinnamon powder
Anleitungen
-
Bring in a pot, milk, butter and salt to boil.
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Mix semolina and sugar with a whisk.
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Stir until the semolina mixture doesn't stick to the pot anymore.
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Remove from heat and stir in the eggs one by one.
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Leave to cool for minimum half an hour. (or longer)
Breadcrumbs
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Melt butter in a pan.
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Add breadcrumbs, sugar and roast to golden brown, while stiring.
When the semolina mixture is cold
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Form small dumplings.
Before serving
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Put dumplings in boiling salted water and leave to simmer for about 10 minutes. Dumplings are ready when they come to the top and float.
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Lift dumplings out of the water with a sieve ladle and roll in the breadcrumbs.
Rezept-Anmerkungen
Serve the Semolina Dumplings with Plum Roaster, Elder Roaster, Strawberry Sauce, Apple Compote or Apple Sauce.
Austrian Stewed Plums (Plum Roaster)
Zutaten
- 1 kg plums
- 125 ml water
- 1 shot of redwine
- juice of a lemon
- 4 pieces of cloves
- 1 cinnamon bark
Anleitungen
-
Cut the plums in half and remove the pit.
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Put cinnamon and cloves in a spicebag
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put water, sugar, redwine, lemon juice and the spicebag in a pot and bring to boil.
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Add the plums and boil for some minutes until soft.
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Remove the spice bag.
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Fill the hot stewed plums in the prepared jars and close them immediately.
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Let the jars cool completely.
Rezept-Anmerkungen
Please note: Jars have to be very clean. I place the jars and lids in the sink and pour boiling water over. Fill plums in hot jars and close.
When a lid has “retracted”, the plums will keep well until, at least a year. Store in a cool and dark place. (e.g. in the Basement)
Enjoy cooking!
Maggi & Family
Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
Instagram: use #sweetandspicyde or @sweetandspicy.de, so I can see your creations.
Brioche Croissant with Poppyseed Apple Filling
These are the best brioche croissants.
They are really soft and fluffy, filled with a poppyseed-apple filling. But there is no limit. You can also fill them with a nut filling or Nutella.
Gingerbread Kipferl
We like our homemade Gingerbread soo much. So I thought, why not Kipferl with gingerbread spice.
Read moreSchneekrapferl EN
I baked these Schneekrapferl (I don’t know any English name for these cookies) for the first time this year and I am thrilled. They are really delicious. I had to bake them a second time because the first ones were eaten right away.
Read moreLemon Crescent Cookies
These Lemon Crescents Cookies are just refreshing. They taste deliciously lemony and not too sweet.
Read moreAustrian Stewed Plums
Autumn is coming, in the evening the temperature is milder, daylight hours shorter and its time to harvest the fruits.
Read moreGrießschmarrn – An Austrian Sweet Semolina Treat
The Grießschmarrn is a typical Austrian sweet dish made of semolina. We have it mostly for lunch, one of my childhood memories. Tastes really delicious.
Read morePoppy Seed Strudel
This poppy seed strudel is not the classical baked yeast dough, it’s a short pastry with sour cream.
So it’s perfect if you don’t have yeast.
Strawberry Swiss Roll
It’s great, the strawberry season has begun! We love strawberries!!! Picked fresh from the field, of course, they taste best. Even hidden in that swiss roll, strawberries are the best!
Read moreMohnzelten – An Austrian Speciality With Poppy Seed
Does Mohnzelten say anything to you? 🙂
Mohnzelten is a speciality of the Waldviertler region in the state of Lower Austria.
Just potato dough with a poppy seed filling.
As I always say, simple but really delicious! 🙂
Walnut Treats
Since we still had some walnuts left from my parents garden, why not make some Walnut Treats?
Believe me, they are really good! Simple, moist, and they’ll keep for a few days and in the freezer even longer.
Tyrolean Nut Cake
I haven’t had this cake for a long time now, don’t ask why. 🙂 It’s quick to prepare and really delicious!
Read moreAustrian Poppy Seed Fingers
An Austrian speciality.
We loved poppy seed fingers when we were little, we had them for lunch after a soup when we came home from school.
I still love them and so do our kids!
Plum Crumble Cake
I had so many juicy plums here, so I decided to make a Crumble Cake with Plums.
Because I had some egg liqueur left, I put it in the dough.
This cake was very moist, fruity and because of the crumble also crunchy.
Also ran an die Zwetschken und fertig los…
Let’s plum!! Ready, steady….. ! 🙂
Plum Crumble Cake
Zutaten
Crumble
- 75 g butter
- 75 g sugar
- 150 g flour
- ½ tsp cinnamon
Dough
- 250 g softened butter
- 150 g sugar
- a pinch of salt
- 4 eggs
- 350 g flour
- 1 tsp baking powder
- 250 g egg liqueur (advocaat)
And
- 750 g fresh plums
Anleitungen
-
For the crumble mix butter in small pieces with flour, sugar and cinnamon.
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For the dough whisk soft butter, sugar and salt until creamy.
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Add eggs one by one whilst mixing.
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Mix in flour, baking powder and egg liqueur.
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Spread dough evenly on baking tray with baking paper.
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Half and pit plums and place on dough.
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Top with crumble.
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Bake in preheated oven at 180° C for about 50 minutes.
Enjoy baking!
Maggi & Family
Summer Apricot Cake
We have had this apricot cake a few times now. I also made it for my sisters birthday.
Delicious, fruity, fresh and crunchy with caramelized almonds.
Easy jam bundt cake
Sometimes the simple things are best! That applies for this Easy Jam Bundt Cake.
Read moreStrawberry Dumplings
How nice the strawberry season is! We love the little red fruits! The strawberry fields are full and just waiting to be picked and nibbled.
In Austria, we like to have sweet food for lunch, such as apricot dumplings, potato fingers or apfelschlangerl. The list could go on forever. 🙂
Today we have strawberry dumplings.
Main course or dessert, they are wonderful.
They just taste so delicious! Can’t stop eating!
The dough is simple and fast to do. (No need for it to rest.) Then the strawberries are placed in the middle of the dumplings. Placed in boiling hot water, before being rolled in delicious cinnamon crumbs. Ready to eat!! Give it a try!
Strawberry Dumplings
Zutaten
- 12 – 14 big strawberries
Curd dough
- 250 g flour
- 250 g curd (quark)
- 30 g softened butter
- 1 egg
- 1 egg yolk
- a pinch of salt
- 30 g sugar
Cinamon bread crumbs
- 1 tbsp butter
- 2 tbsp sugar
- ½ tsp cinnamon
- 100 g bread crumbs
Anleitungen
-
Knead flour, curd, egg, egg yolk, salt and sugar to a dough. Form to a roll.
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Cut dough in equal pieces, put in a strawberry, close dough and form to a dumpling.
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Place dumplings in boiling salted water and simmer for about 10 minutes.
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In the meantime roast breadcrumbs in butter, sugar and cinnamon. Stirring constantly.
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Remove dumplings from the water, drain and roll dumplings in bread crumbs.
Rezept-Anmerkungen
You can also freeze the strawberry dumplings.
Place the raw dumplings (without boilling) on a plate in the freezer. When frozen, put in a freezer bag to store.
For cooking place frozen dumplings directly in boiling salted water.
Enjoy cooking!
Maggi & Family
Rhubarb crumble cake
The beauty of spring!
It brings a lot of great things after the winter like wild garlic, rhubarb, asparagus, strawberries and many flowers, trees and bushes are blooming.
So enjoy the time outside! 🙂
Here we go with a rhubarb crumble cake for spring. The base is a simple fluffy cake. The rhubarb makes it moist, fruity and delicious. Topped with the crumble a great combination.
Read moreWild garlic potato fingers
The wild garlic season is coming to an end. Since the season is short we try to make the best out of it. Wild garlic paste is the best way to conserve and use through out the year.
Here is a German and Austrian speciality with wild garlic. The famous “Schupfnudeln” – wild garlic potato (dumpling) fingers.
What a great colour and taste!
Beigl – a traditional Snack in the fasting period
Beigl is an Austrian speciality in the fasting season. Very much enjoyed by children as an afternoon “teatime” snack instead of something sweet.
Read moreCarnival Titbits
Another Austrian speciality the “Schürfi” aka “Polsterzipf” (Polster Zipf = cushion or pillow corner)
Read moreAustrian Potato Fingers
Today we have a typical Austrian “Erdäpfelnudeln”. There is no englisch name known to me for this snack. That’s why I call them Austrian Potato Fingers. It used to be our midday fast food and since we were allowed to eat with our fingers it tasted 10 times so good. 🙂
Read moreApfelschlangerl – An Austrian Apple Cake
Apfelschlangerl – All-Austrian apple cake!
Surprisingly this apple cake is not really known in Germany. In Bavaria they would call it apple strudel, but its not an apple strudel. Read more
Buchteln
We are going through a so called golden October. Cold in the morning, sunshine and blue sky during the day. A weather for Buchteln.
A typical austrian type of bun. Ovenbaked yeast dumplings filled with jam.
Poppy seed, plum strudel
It’s autumn, when you get up in the morning and it’s no more 22 degrees but 2. Brrrr…. Altho during the day the sun shines beautiful.
The local fruits: apples, pears, plums and nuts are ready for harvest.
So today we will do something with plums – a poppy seed plum strudel! Read more
Pumpkinseed Biscuits
3 days left! What’s behind door Number 21? Read more
Chocolate Hazelnut Treats
These cookies melt on the tongue. A mix of chocolate and hazelnuts. Simply irresistible!
Read moreKokoskuppeln
The second Advent weekend starts. Let’s look at what’s behind the door number 9.
Coconut Sticks
These Christmas cookies are one of our favorite cookies. My aunt has baked them every year since I was a child.
Read moreCream horns
You will get cream horns on every fair, fancy fair in Austria, in all sizes and taste, with icing sugar, dipped in chocolate or chocolate and coconut flakes.
My cousin sister started making cream horns, since then I can’t remember any party without them. Just the right size. Delicious!!
Once you start eating them, you can’t stop…
Apricot dumplings
On her last visit my sister brought me a huge amount of apricots from Austria, to my joy! We had to use them soon, since they normally turn bad fast. Of course we started with eating some of them 🙂 . And the Kids had lots of fun throwing the seeds all over our garden.
Read more