Grießschmarrn – 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 more

Salmon Quiche

, , , , , , , ,

„Is there anything I could take to the office for breakfast tomorrow?“ My husband was feeling like our kids, when they had to take something to school on special occasions.

Read more

Asparagus Salad

, , ,

We love asparagus – specialy this asparagus salad!!!

Read more

Green asparagus wrapped in bacon

, , , ,

Asparagus must not always be “naked”. Here is a “dressed” alternativ. Quick and easy – Asparagus wrapped in bacon! 😉

Goes perfectly with wine or even beer, on an evening with friends or just “dinner for 2”!

Green asparagus wrapped in bacon
  • 12 spears of green asparagus
  • 12 slices of bacon
  1. Cut the end of the asparagus and peel the lower third.

  2. Wrap the asparagus with bacon.

  3. Place on a baking tray with baking paper.

  4. Bake in preheated oven at 180° for 25 minutes.

Enjoy cooking!
Maggi & Family

Wild 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!

Read more

Wild garlic tarte with tomatoes and mozzarella

, , , ,

The wild garlic season is very short, so we have to use it out.

Read more

Our Asian pan

, , , , , ,

We don’t believe there’s a right or wrong way when it comes to cooking. It’s just a matter of taste. The ingredients should somehow fit.

Here is our typical Asian pan, the way we cook it. Really delicious!!!




The chinese vegetable Yu Choy, one of our preferred, which we get in litte chinese shop near our place.

Asian pan
Gericht: Main Course
  • 3-4 pieces chicken thighs
  • 10 g mu-err mushrooms
  • 1 bunch yu choy (chinese green)
  • 2 carrots
  • 1-2 onions
  • 250 g tofu
  • 2 tsp. garlic/ginger paste
  • mung bean sprouts
  • 1 tsp. black bean garlic sauce
  • rice wine for cooking
  • salt
  • pepper
  • coriander sprig
  • oil
  1. Debone chicken thighs, cut in equal pieces. Spice up with salt, pepper, red pepper powder and some oil.

  2. Soak mu-err mushrooms for around 15 minutes in hot water, drain and cut in thin slices.

  3. Cut yu choy stems in about 4 cm length, and leaves roughly.

  4. Cut carrots in sticks.

    Dice onions.

  5. Crush equal amount of ginger and garlic to paste. 

  6. Wash mung bean sprouts and drain.

  7. Chop coriander roughly.

Let's heat the wok now!! 🙂
  1. In turn slightly roast in a bit of oil: carrots, onions, mung bean sprouts, tofu and yu choy green(starting with stems, adding leaves after a few minutes).

    Spice up with salt and pepper each time. To onions and yu choy green add 2-3 tablespoons of cooking rice wine.

  2. Fry garlic/ginger paste, add marinaded chicken, stir mix well.

    Add black bean garlic sauce and mu-err mushrooms.

    Cover and let to cook for 10 minutes, stirring every now and then.

  3. Add a bit of cooking rice wine, stir well. 

    Add carrots, tofu, onions, yu choy, mung bean sprouts, stirring constantly. Salt to taste, spread coriander.

  4. Serve with rice. We use basmati rice.

Nice week all!!

Maggi and Family