Maybe you already know my Apfelschlangerl – An Austrian Apple Cake, a time-honoured family recipe that is baked several times a year.
I used this as inspiration for my Marillenschlangerl – Austrian Apricot Cake. And they turned out simply heavenly.
Our Strawberry Poke Cake consists of a simple sponge cake, with strawberry pudding filled holes, covered with whip cream and decorated with slices of fresh strawbwerries in it.
Read moreWe find these strawberry treats really delicious! A simple light base, a spread of strawberry cream with curd and yogurt, and a fruity strawberry mirror on top.
Read moreClafoutis is one of the fastest cakes to bake I know! And you do not even need a mixer, you just stir it together with a whisk. You can bake the Clafoutis with different fruits. This time we have a rhubarb clafoutis!
Read moreThe rhubarb walnut cake turned out really delicious! The nuts and the rhubarb tart go really well together and, this cake is really moist!
Read moreI don’t know the proper translation for Donauwelle. Danube waves? No!!
It’s a light and dark cake batter, with cherries, baked on a baking tray and normally topped with a vanilla butter cream and a chocolate glaze, with a wave pattern in it. This recipe is not made with butter cream, but with curd cream, a little bit of butter, and whipped cream. This makes the whole thing a little lighter!
Donauwelle is widely popular and well-known.
I named them breakfast croissants, because we always have them for breakfast. The scent of the croissants spreads throughout the house as they bake. And fresh on the plate, simply irresistible!
Read moreTopfenknödel (Curd Dumplings) are a typical Austrian pastry that we love to eat. These dumplings are made of a mixture with curd cheese and rolled in toasted breadcrumbs. We like it best with strawberry sauce. But the dumplings also taste very delicious with plum roaster or apricot roaster!
Read moreI baked these poppy seed curd sticks when we had a visit from a dear friend. She loves poppy seeds and also likes curd very much. So this creation came to “life”! By the way, she was the one, who gave me the recipe for our popular poppy seed cake!
Read moreA simple yeast dough, rolled out, deliciously filled, rolled up and cut in slices – these are our delicious pizza rolls.
Read moreThis flourless apple cake is really moist. It will still taste delicious for the next 2 days!
Read moreWe love these poppy seed crowns! A simple yeast dough with a poppy seed filling. Very tasty!
Read moreThe German apple pie is a classic cake for the coffee table. Consisting of a simple shortcrust pastry and a pre-steamed apple filling, the delight of many people. 🙂
Read moreThe Chocolate in a bottle Dessert, is a very special cake, perfect for any special occasions – Christmas, New Year’s Eve, a jubilee or a wedding anniversary!
Read moreA Christmas tart that goes perfectly with Advent and Christmas! Light, fruity and the aroma of spices!!! Our Speculoos Apple Tart is highly recommended!
Read moreFor all those who like to hide vegetables in a cake! 🙂
A fluffy yeast dough with a beetroot puree, with a chocolate-cocoa filling. Rolled up, cut in half, twisted into each other and in the loaf tin. It makes a great picture, the delicious, Beetroot Chocolate Babka!
We find this potato bread so great! It’s soft, fluffy and really easy to make. It does take a little time, but that’s what makes this bread so delicious!
Read moreThe muffin is made from the same batter as our Banana Chocolate Cake , which you can also bake in a loaf tin if you have ripe bananas. It is filled with a banana custard and topped with a delicious banana mascarpone cream. Here we are… Banana Cupcakes!!!
Mmmmhhh my mouth is watering just thinking about it.
I have baked these burger buns countless times and they are awesome every time!
Super soft and so delicious!!! For us, these are much, much more better, as the ones bought in a store.
Actually, this apple cinnamon bread has nothing to do with a bread for me, but because it is baked in the loaf tin and I can differentiate it from my apple cakes better, I named it like that.
Read moreThis is a pretty quick and easy cake that tastes really deliciously chocolatey.
This chocolate buttermilk sheet cake is based on a simple sponge with cocoa powder and lots of buttermilk. After baking, add a layer of chocolate and a few sprinkles. Leave to cool and it is ready to eat.
The Linzer Sheet Cake – an Austrian speciality – is really delicious, easy to make and best of all, they keep for up to 2 weeks (if they survive that :-)).
Read moreI made this crumble because I had various fruits to use up.
The apples are falling from the tree, peaches and plums from my mum in Austria and a few raspberries and blackberries were still waiting to be plucked.
So, the best idea is? An Autumn Fruit Crumble, of course!
I baked this cake for a very dear friend for her birthday, nothing extravagant, just this fruity, tasty, Plum Vanilla Cake with Crumble.
Read moreThis peach galette is really very delicious! We baked it several times in a row, just because it tastes so good. Besides, it is really quick to prepare.
Read moreEvery year I look forward to the fresh apricot season, to make delicious apricot dumplings. A simple recipe with simple ingredients and terrific result, delicious.
Read moreIn Austria and as far as I know, also in Germany , you can get Curd Cheese Turnovers (Quarktaschen) at just about any bakery.
We like to eat them a lot.
Read moreI baked this rhubarb coconut “Gugelhupf” in the last rhubarb season. And now it has finally made it onto the blog.
And the Gugelhupf tastes as good as last year, if not better.
There is not so much to say. A simple moist Gugelhupf, refined with coconut and rhubarb.
Simple, down to earth and without much frills. 🙂
Here are more cakes from the Gugelhupfform (bundt cake):
Marble Cake
Easy jam bundt cake
Egg White Cake
Apple Walnut Gugelhupf
Grease and flour the gugelhupf form (bundt cake pan).
Wash the rhubarb and cut into pieces.
Beat egg whites, salt and half of the sugar until stiff.
Beat butter with remaining sugar until creamy and light.
Stir in yolks, one by one.
Mix flour and baking powder and fold into the butter mixture with the beaten egg whites.
Fold in the single cream.
Mix rhubarb pieces with sugar and coconut flakes.
Fold into the batter.
Pour into the prepared gugelhupfform (bundt pan).
Bake in the preheated oven at 170° C for about 60 – 65 minutes. (test with toothpick)
After about 10 minutes, remove from the form and leave to cool completely on a cooling rack.
Enjoy baking!
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.
Thank you!
It is finally rhubarb season! 🙂 We really like this sour vegetables, we hid rhubarb peaces in the muffin and sprinkles it with crumble to make it a bit crispy.
Read moreWe love Salted Caramel, especially our homemade!
It’s ready in 15 minutes and tastes just delicious!
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 moreBefore this years wild garlic season comes to an end, I have a recipe for you. We have classical wild garlic, potato and bacon rolls.
Read moreEgg 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 moreWe are really happy about our braided yeast curd plait. It is great for breakfast or afternoon tea.
Read moreThe wild garlic season has started. As a must, there is always a wild garlic cream soup, then many other dishes, refined with this delicious herb. I always like to come up with new recipes and this time it was a wild garlic feta cheese babka.
Read moreDo you already have ideas for Easter? Here’s a little inspiration, simple little Easter bunnies.
Read moreBesides the well-known lemon curd, there are several other variations that you can make. I have already posted the recipe for blackberry curd and now it is time for a fruity blood orange curd.
Read moreThis garlic cream soup is really creamy and it will keep you warm on the cold days.
Read moreOnce 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 moreMy elder son wanted something chocolaty for his birthday, and since he loves to eat oranges, I decided to make this Chocolate Orange Number Cake.
Read moreThese Cherry Hand Pies are great as a little present, for Valentine’s Day, Mother’s Day, birthday, or just so.
Read moreThese garlic knots are soo fluffy, soft and simply delicious!
Read moreI love all kinds of apple cake. This apple cake with almond crust is especially delicious because of the almond crust, which harmonises perfectly with the delicately tart, sweet apples.
Read moreHad I known that homemade speculoos were so delicious and easy to make, I would have baked them much earlier.
Read moreThese chocolate coconut macaroons are probably the fastest cookies I have ever baked. 🙂
And they are really soft and tasty.
I formed them using an ice cream scoop (small to medium size), it went really quickly. It would also work with two spoons.
More cookies with coconut:
Coconut Macaroons
Coconut Balls
Kokoskuppeln
Coconut Chocolate Biscuits
Coconut Sticks
Chocolate and Coconut Chip Cookies
Mix condensmilk, coconut and cocoa in a bowl.
Using an an ice scoop (or 2 spoons) form balls and put on a baking tray with baking sheet.
Bake in preheated oven at 160° C for about 15 – 18 minutes. (depending on size)
Leave to cool.
Store in a biscuit tin.
Enjoy baking!
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!
Thanks a lot !!!
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.
Lets start the Christmas season with this filled gingerbread. We love filled gingerbread, very soft and moist.
Read moreThis Apple Walnut Gugelhupf is so moist and really delicious.
Read moreSoft, moist, chocolaty,… Simply delicious and the great thing about it: you don’t even need an electric mixer to make this Banana Chocolate Cake.
Read moreThese are the gingerbread cookies I bake when it’s actually too early for Christmas baking, but I want to get in the mood 😉
Read moreThese brownie cookies are definitely something for all chocoholics, like me. 🙂
Everything good about brownies is packed into a cookie.
I thought that coconut and rhubarb would go really well together. So I simply mixed rhubarb with coconut flakes and tadaaa… the coconut rhubarb bar was born. 🙂
Read moreI was really in the mood for chocolate and something fruity. Since the rhubarb season is in full swing, I decided to bake Rhubarb Cheesecake Brownies.
Read moreThere are many Marble Cake recipes. Everyone has his or her own recipe or is looking for a very special one.
Read moreNow that you can find the red stalks everywhere, of course you have to bake a cake with rhubarb 😉 This one has no crumbles and no meringue as you might often see, but a nice refreshing vanilla sour cream gush.
Read moreThis 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 moreBefore the wild garlic season is over, here is a Wild Garlic Pide Bread.
It is really fluffy, very soft and the wild garlic does not only give this great color, but also a fine spicy flavor.
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 moreThese chocolate cookies are just perfect, a little soft on the inside and deliciously crispy on the outside.
Read moreThis cake is made out of a simple shortcrust pastry and lots and lots of crumble. Inside is a thin layer of custard with egg liqueur.
Read moreI wanted to bake a beautiful cake, like a ‘Wow’ cake! Since it will soon be easter, I thought why not an Egg Liqueur Cake, and to make it like even more ‘interesting’, why not pack tiramisu with it. The result was a wonderful Egg Liqueur Tiramisu Cake.
Read moreCrunchy, nutty and a little bit chocolaty!!! We find these Oatmeal Cookies really delicious! Just nice to nibble or maybe even for breakfast? These cookies remind me of a crunchy cereal. 🙂
Read moreThis simple red wine cake with cherries tastes especially delicious in the colder season.
Although it was really spring-like the last few days, it still tasted really good.
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.
Read moreThese 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.
We like our homemade Gingerbread soo much. So I thought, why not Kipferl with gingerbread spice – Gingerbread Kipferl!
Read moreI 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 moreThese Lemon Crescent Cookies are just refreshing. They taste deliciously lemony and not too sweet.
Read moreThere are a lot of Vanilla Crescent Cookies recipes. Everyone has his or her own favourite recipe or family recipe. I just wanted to share mines as well. 🙂
Read moreThis Hazelnut Apple Cake tastes really nutty, fruity, moist with a slight scent of Christmas from the gingerbread spice.
Read morePumpkin bars are as far as I know, more popular in America and England. They are usually baked in autumn and winter, in the pumpkin season.
Read moreThese cookies are made with pumpkin puree and chocolate chunks. Ideal for a nibble in-between or as a bring-along to a party in autumn.
Read moreThis time I thought of an apple cake that is a little different. I wanted to use a yeast dough and I came up with cinnamon rolls as the base.
Read moreAutumn is already in full swing. The pumpkins are heaped on the roadside for sale, chestnuts are falling from the trees and the leaves are changing color.
And that’s where this Pumpkin Chocolate Babka fits in perfectly!
It is now time to go English, the American art.
I have baked this Apple Pie really often now, it is just delicious and so juicy.
For me, plums anounces the fall. When you have fresh plums, they have to be used quickly.
So I made a Plum Sorbet.
A sorbet is usually poured over with sparkling wine and eaten before the main course in a menu. The mixture of plums with sparkling wine is said to
stimulate digestion and reduce the feeling of satiety.
This Blackberry Crumble Cake is crispy on the outside and fruity and soft on the inside. It is really a great combination, in my opinion.
Read moreThis Poppyseed Custard Cake With Plums is a typical autumn cake for me, specially because of the plums.
Read moreAutumn is coming, in the evening the temperature is milder, daylight hours shorter and its time to harvest the fruits.
Read moreThis is a very creamy, really tasty ice cream that is not made using an ice cream machine. The taste and creaminess can definitely compete with the ice cream you buy. I find it even better. Especially now when the temperature rises, quick and easy.
Read moreThe 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 moreI wanted to make a simple strawberry cake without a lot of frills, but with lots of strawberries. And this is what I got.
Read moreThis 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.
We love strawberries, mixed with rhubarb it makes a great combination. The sweetness and fruitiness of the strawberries and the slight acidity of the rhubarb harmonize perfectly.
Read moreMauritius is known for its mixed exotic dishes. A mixture of Indian, Asian, Arabic and Creole cuisine.
Finally a speciality from Mauritius for you. 🙂
Vindaye Poison is usually eaten cold with baguette.
It is a kind of preserving the fish with spices: turmeric, mustard seeds, chilli, garlic, onion and vinegar.
Will preserve in the refrigerator for several days.
The mustard seeds in Mauritius are dark brown and much smaller than the ones we know here in Germany. We got these from the Asian shop. They are called brown mustard seeds. We also use these mustard seeds for the Mango Kutcha.
Salt and pepper the fish.
Fry fish in hot oil until golden brown. After frying, place on kitchen paper to drip of.
Cut onion in big slices, garlic in thin slices, chili in fine stripes. Using a mortar crush mustard seeds lightly.
Break fried fish into equal pieces and remove fishbones.
Heat in a wok 3 to 4 tbsp oil. Roast onions slightly.
Add garlic, tumeric, mustard seeds, chili and stir.
Add vinegar.
Add fish and season with salt to taste. Stir carefully until the fish is coated with spices.
In a jar, it keeps in the refrigerator for a few days.
As a reminder, here are some of our recipes from Mauritius. We had so many requests – which we are very happy about – so we will try to blog more “spicy” recipes in the future.
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.
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 moreThe Engadine Walnut Cake is made of short pastry filled caramelized walnuts.
It has become very popular, far beyond the borders of switzerland.
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! 🙂
Hot Cross Buns are originally from England and is part of the Easter tradition, Good Friday, actually.
Was originally baked with raisins, dried fruits and spices.
Is also an Easter tradition in many other English speaking countries. In some places you can even get Hot Cross Buns all year round and in many different flavours.
We have refined our Hot Cross Buns with cocoa powder and chocolate chunks. It is best to eat them warm with butter, jam is also great.
Disolve yeast in lukewarm milk.
Put all ingridients for the dough -exept the chocolate chunks- in a mixing bowl.
Knead to a smooth dough for minimum 5 minutes.
Cover dough and leave to rise for about 1 hour until double in size.
Put dough on a lightly floured surface and knead-in the chocolate chunks.
Divide dough in 12 equal pieces.
Form each piece to a bun.
Place buns in a baking form with baking paper.
Cover and leave to rise for about 1 hour.
Brush buns with egg yolk-milk-mixture.
Mix together, cocoa powder, flour and water for the cross.
Put in piping bag and pipe crosses on the buns.
Bake in preheated oven at 200° C for about 22 to 24 minutes.
Tastes best, warm with butter.
Enjoy baking!
Happy Easter to you and your family!
Take care and stay healthy!
Maggi & Family
By the way, our son got this “forget-me-nots” from his schoolmate so that he doesn’t forget her! (Corona shut down 🙂 ) There was also a nice card and a chocolate bar! Soooo sweet.
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.
I haven’t had this cake for a long time now, don’t ask why. 🙂 It’s quick to prepare and really delicious!
Read moreThis Easter lamb or Easter sheep (because it is so thick 🙂 ) is a speciality of ours around Easter time.
Read moreIn winter we love to eat oranges. For breakfast, freshly squeezed orange juice, in the afternoon just like that. And once in a while the oranges also hop into a cake, like in this one. 🙂
Read moreI love this poppy seed tarte!!
It consists of a fine yoghurt base with a great layer of poppies on top. As topping we have the tasty meringue spots.
Simply heavenly!
This Apple Cinnamon Treat is fruity, light, not too sweet and really delicious! It goes just as well with a festive coffee table as with a casual coffee klatch with friends. Big and small alike, like this great cake.
Read moreThese Rum Cut Cookies are a good change on the cookie plate. They are soft, nutty and of course with a dash of rum. Perfect to a good cup of tea.
Read moreThese coconut balls are really juicy. Of course there is a full load of coconut in it. 🙂
It is also a good idea as a gift.
They are super quick and easy to prepare, without baking or cooking…
These Chocolate Pretzel are definitely one of our favourite biscuits this year. A crispy biscuit dipped in chocolate. Simple and so delicious!
Read moreThese little chocolates bites are so incredibly delicious! They melt on your tongue, with the delicate taste of caramel and crunchy peanuts. What a dream, the Chocolate Peanut Fudge!
Read moreIn Austria we call it translated Coconut Kiss, and it is actually available at many fairs in Austria. But even in the Advent season they wont be missing. Our Coconut Macaroons are fluffy and really delicious!
Even Mr. Spicy likes them!! 😛
More Christmas recipes with coconut:
Quick Chocolate Coconut Macaroons
Coconut Balls
Kokoskuppeln
Coconut Chocolate Biscuits
Coconut Sticks
Beat egg whites, salt and sugar until stiff.
Stir in icing sugar, not long.
Fold in coconut flakes and lemon juice.
Fill in a piping bag with smooth nuzzle and pipe on baking wafers.
Bake in preheated oven at 140° C for about 22 minutes.
Enjoy baking!
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.
Thank you!
These are probably one of the best-known Christmas cookies. The Linz “Eye” Cookies are cut out of a simple shortcrust pastry and filled with jam.
Read moreThese Chocolate Orange Crinkles are definitely one of our favourite biscuits this year. They are nice chocolaty, soft and the orange aroma comes through, just perfect! Looks great on the cookie plate, really tasty! I love it!
Read moreStollen is a sweet bread with raisins, candied orange and lemon peel, and almonds. We always have it in the Advent season and for Christmas.
This quark stollen is very tasty and easy to make. It can be eaten immediately or can also be left to rest a week or two.
Hussar Biscuits are traditional Austrian Christmas cookies. They are easy to prepare and really tender and crumbly.
Read moreAn 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!
Somehow I felt like I need chocolate. We also had ripe pears which should be used as soon as possible. And it has to be something quizy – quick and easy!!! So…
Read moreI did not want to deprive you of this jam. It really tastes very good. You can taste both the plum and the apple well.
Tastes good on Scones!
Mix plums, apples and sugar in a big pot and let to rest for 1 hour.
Bring mixture to boil until soft and blend.
Let boil some more minutes.
Fill jam in hot, clean jars. (Carefully, very HOT!!)
Close the jars with lid instantly.
Enjoy!
Maggi & Family
„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 moreLemon Curd is a long time on my to-do-list, but I did’nt get do it till now. Since I had some blackberries, I decided to make Blackberry Curd.
The result is a very creamy, silky and smooth “spread”.
It tastes fruity, slightly sour and not too sweet. And the great colour…..!
This curd is really easy and fast to do. Stored in the fridge it lasts 2 weeks.
You can use this Blackberry Curd for:
Bring blackberries and lemon juice to boil.
Crush blackberries with fork or masher. Let it boil till juicy.
Sieve blackberry juice in a pot.
Add sugar to blackberry juice and bring to boil.
Mix the egg and egg yolks in a separate bowl.
Pour blackberry juice slowly to the eggs while whisking.
Pour mixture back in the pot and heat on small fire for about 5 minutes until it thickens.
Stir in pieces of butter.
Fill the hot Blackberry Curd in a clean jar.
Stored in fridge lasts about 2 weeks.
Enjoy!
Maggi & Family
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….. ! 🙂
For the crumble mix butter in small pieces with flour, sugar and cinnamon.
For the dough whisk soft butter, sugar and salt until creamy.
Add eggs one by one whilst mixing.
Mix in flour, baking powder and egg liqueur.
Spread dough evenly on baking tray with baking paper.
Half and pit plums and place on dough.
Top with crumble.
Bake in preheated oven at 180° C for about 50 minutes.
Enjoy baking!
Maggi & Family
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.
We had lots of cherries this season, we made a crumble cake with cherries and marzipan, not to forget our cherry coconut jam.
Read moreWhen I saw the ripe raspberries in our garden, I knew I had to present them perfectly. 🙂
Because we love berries and chocolate, so we combined them into a Raspberry Chocolate Tart.
Jam goes anytime! For breakfast at teatime – with bread, homemade baguette or scones, or for example in our easy jam bundt cake.
Read moreWe love semolina porridge and we also love strawberries. So I thought – let’s make a tart out of both. And that is the result! A Strawberry Semolina Tart!
Read moreSometimes the simple things are best! That applies for this Easy Jam Bundt Cake.
Read moreHow 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!
Knead flour, curd, egg, egg yolk, salt and sugar to a dough. Form to a roll.
Cut dough in equal pieces, put in a strawberry, close dough and form to a dumpling.
Place dumplings in boiling salted water and simmer for about 10 minutes.
In the meantime roast breadcrumbs in butter, sugar and cinnamon. Stirring constantly.
Remove dumplings from the water, drain and roll dumplings in bread crumbs.
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
Finally!! The strawberry season is open! There are a few strawberry fields in the region, where we go pick as much as we wish.
Then we have our first Strawberry Sour Cream Cake.
We love asparagus – specialy this asparagus salad!!!
Read moreAsparagus 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”!
Cut the end of the asparagus and peel the lower third.
Wrap the asparagus with bacon.
Place on a baking tray with baking paper.
Bake in preheated oven at 180° for 25 minutes.
Enjoy cooking!
Maggi & Family
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! 🙂
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!
A little snack for in between! Wild garlic cheese puffs!! Cream puffs are normally sweet, but you should try out one of these. Delicious!!
Read moreThe wild garlic season is very short, so we have to use it out.
Read moreWe have been looking forward… its here!! The wild garlic!!!
Read moreBeigl is an Austrian speciality in the fasting season. Very much enjoyed by children as an afternoon “teatime” snack instead of something sweet.
Read moreAnother Austrian speciality the “Schürfi” aka “Polsterzipf” (Polster Zipf = cushion or pillow corner) We called it Carnival Titbits.
Read moreFresh tasty Chocolate Coconut Delight. Easy to bake and always a hit.
I got this chocolate base recipe from a colleague and couldn’t wait to try it out.
“Soft like cotton candy that melts-in-the-mouth!” thats what our daughter says, as she let one vanish away.
Napolitaine are so heavenly!
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 moreThe baking of christmas cookies and biscuits in the Advent season is a tradition. So to say pre-christmas attunement, with christmas carols in the background mixed with the scent of typical christmas spices. New is this Chocolate Kipferl.
Read moreI wanted to bake a walnut cake, before our tratitional chrismas cookie baking challange starts 🙂 .
I added apples to make it more moist and tasty.
I just love poppy seed cake – irresistible!
This Poppy Seed Cake is moist and succulent. I got the recipe from a very good friend of mines! Thank you very much!!!
Apfelschlangerl – typical Austrian again – just like the Apricot Dumplings and Buchteln.
Surprisingly this apple cake is not really known in Germany. In Bavaria they would call it apple strudel, but its not an apple strudel. The apple strudel is more a long drawn-out dough.
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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.
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
Strawberry season is nearly over. Let’s plug some and prepare a cake! Read more
Pluck some elderflowers.
I’ve made a elderflower syrup without using any kind of citrus fruit acid for maximum taste. Read more
Wild strawberries – I love them!! Delicious!! Read more
Spring is here! Its rhubarb time! As a kid we loved to wear the huge rhubarb leaf as a hat.
Unfortunately we don’t have rhubarb in our garden, fortunately we have markets selling regional fruits and vegetables.
Actually rhubarb is a vegetable, but it is mostly used in sweet dishes, or as juice, marmalade, jam and in cakes and tartes.
Read moreCrunchy on the outside, soft inside. We love it. Read more
This is a fruity, spicy, slightly hot speciality from Mauritius. Delicious!
Mmmhhh!! Just thinking about it, brings water in the mouth. Read more
We prepare our own garlic-ginger paste and store in the fridge for our daily use very practical.
Peel and garlic and ginger in equally amount. Put in blender.
Add salt and some oil and mix.
If it doesn’t mix properly, add more oil.
Put in a jar and store in fridge.
If not used too often, cover top of paste with oil.
Enjoy!
Maggi & Familie
OUR GINGERBREAD HOUSE
Maggi & Family
2 days to Christmas…. Children are so excited…
What’s behind door 22? Read more
3 days left! What’s behind door Number 21? Read more
4 days left!!! Door Number 20!!
Now that we had so much “sweets”… It’s now time for something “salty”…
These biscuits go with wine and beer or just for nibbling. 🙂 My sis’s and bro’s would say “ti gajak”… 🙂
Our children love them too. Also good for “in between”, picnics or snack for school.
Chop olives and tomatoes. Grate cheese.
Whisk softened butter.
Beat 2 eggs, remove 3 tablespoon and put aside (to brush). Mix rest of beaten egg to butter.
Mix olives, tomatoes, cheese, salt, pepper and milk to egg-butter mixture, add flour and knead with hands to a dough.
Place in fridge for 1 hour.
Roll out on a floured surface and cut out shapes you fancy. Put on baking tray with baking paper and brush with remaining egg.
Bake in preheated oven at 210° C for about 12 minutes.
Enjoy baking!
Maggi & Family
What’s behind door number 18. Read more
Today is the 3rd Advent. In a weeks time its Christmas! The children are of course very excited.
What’s behind door number 17?
Because I love poppy seeds so much, I adapted these Poppy Seed Biscuits from the large Poppy Seed Pastry (rolls) and made them into Christmas biscuits.
Read moreThere’s a little warm-up for the weekend! Simply as an alternative to mulled wine (Glühwein) or punch. We bring the warmth of summer into our hearts: Hot Caipirinha
Read moreAre you curious to know what’s behind door number 14? Rüdiger? 🙂
No big ado, quick and easy… lots of anise. This Anise Treats are the favorite of my father!
Read moreThis is the best Gingerbread ever!!
For us it is a must to bake these gingerbread for christmas.
Often it is the problem, that the gingerbread get hard. But not with this one. The dough has to be prepared and stored for two weeks before baking.
You can also build a gingerbread house!
More Christmas Cookie recipes:
Vanilla Crescent Cookies
Coconut Sticks
Linz “Eye“ Cookies
Schneekrapferl EN
Mix flour (both), sugar, bicarbonate of soda and gingerbread spice. Make a little hole in the middle, add in eggs and honey and knead.
Place dough in a “hermetically” sealed tupperware and store cool for 14 days. (Gingerbread will stay soft)
Roll out in 5 mm thick (on floured surface) and cut out in different shapes.
Put on a baking tray (with baking paper), brush with whisked egg and place halved almond on it.
Bake in preheated oven at 220° C for 6 – 7 minutes.
Roll out this gingerbread dough not too thinly and bake hot and briefly.
This gingerbread does not become hard!
Peel the almonds: Boil the almonds briefly in water. Quench and then they can be peeled very easily.
Winterly greetings
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.
We have this Cat Tongue Biscuits since years for Christmas time. Delicious and easy to make.
Some more biscuits:
Christmas Beetles
Lemon Crescent Cookies
Poppy Seed Biscuits
Linz “Eye“ Cookies
Whisk butter, icing sugar and vanilla.
Mix in egg and egg yolk one by one.
Sieve flour and starch in and mix.
Put dough in pipping bag with a small smooth nozzle. Pipe on a baking tray. (with baking paper)
Bake in preheated oven at 180° C for 9 minutes.
When the biscuits have cooled down, melt chocolate and coconut oil (bain marie), dip both ends of biscuits in chocolate.
Enjoy baking!
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.
Thank you!
These cookies melt on the tongue. A mix of chocolate and hazelnuts. Simply irresistible!
Read moreWe love Kokoskuppeln. They are not known everywhere, but so delicious. It takes some time to prepare, but mmmmhhh … soo good.
Read moreI call it Christmas Beetles, because for me they look like this.
They stay soft because of the marzipan (almond paste). Delicious!
Crispy biscuits with coconut and chocolate! These have been on our biscuit plate for a few years now! Our children also like to bake these coconut chocolate biscuits.
Read moreWhat is behind door number 6? Let’s look!
Read moreI also loved these Almond Treats as a child. We used to get a big tin full of biscuits from my aunt every year. And these were my favourite!
Read moreCrumble is mainly used on cakes and, of course, on crumbles. Here we have also put the crumble on Christmas biscuits. Our Crumble Biscuits.
Read moreThese Coconut Sticks are one of our favorite cookies. My aunt has baked them every year since I was a child.
Read moreThese cookies are ideal to use a ripe banana. They taste really delicious, also for children.
Not only at Christmas time.
Soon it will be that time again!!! Christmas is just around the corner. And to sweeten the Advent season, we usually have lots of biscuits. Now it’s the turn of the Florentine Peanut Biscuits!
Read moreScones are typical english! They are eaten at tea time with double cream and a marmelade, black tea with a drop of milk.
We have scones mostly on weekends for breakfast. Warm with butter melting… I love it with jam. Just delicious!!!
My husband enjoys it with butter and cheese (preferably cheddar 🙂 ).
Our kids love it with everything!
The dough is easy and fast to prepare and baked.
This is the family recipe from Mauritius. It has been handed down over the last years and everyone in the family bakes them. From Mauritius to Australia to England over to Gemany/Austria.
Our daughter shows you how to make them:
Whisk milk and egg.
Sive flour and baking powder, mix in salt and sugar.
Cut the butter in little pieces and mix well with flour.
Pour milk-egg-mixture in center of flour and knead lightly.
Put an a floured surface and roll out to 1,5-2 cm thick, cut out.
Brush with milk.
Bake in preheated oven at 220° C, for 12 - 14 minutes.
They taste best still lukewarm.
We like to do twice the amount.
Enjoy baking! (it‘s really quick ?)
Maggi und Family
Hello everyone!
Today we have Chocolate and Coconut Chip Cookies.
I love chocolate. Who does not? 🙂
Like everyone else I try not to eat a lot of chocolates, but sometimes it has to be “chocolate”!! 🙂
If you open a bar of chocolate, you have to finish it… otherwise it might go bad… 🙂
Same goes with Choco Cookies, just delicious. That´s why we wish to share this recipe.
Sieve flour, cacao powder and bicarbonate of soda. Add salt and mix.
Whisk softened butter, sugar, brown sugar and vanilla essence.
Add an egg mix and then add a second egg and mix. (do not add both eggs at the same time)
Mix in chopped chocolate and coconut chips.
Form little "balls" using two teaspoons and place on backing tray, leaving enough space in between.
Bake in preheated oven at 190° C for 10 minutes.
Remove from oven and let to cool for about 2 minutes. Do not remove cookies immediately from tray. Cookies are still soft.
Enjoy baking!
Maggi & Family
Merken
You can get apple cake in every variation. Here is an easy and quick one.
A quick prepared dough with spelt flour, fresh juicy apples and of course cinnamon. Brown sugar is for the hint of the caramel effect and the almonds to make it crunchy.
Peel and cut apples
Bring milk and butter slowly to boil. In the meantime whisk eggs and sugar.
Add milk-butter-mixture, salt and vanilla essenz, constantly mixing.
Add sieved spelt flour and backing powder. Mix thoroughly.
Pour dough on a backing tray with backing sheet, spread evenly. Spread apples, sprinkle cinnamon, brown sugar and flaked almonds.
Bake in preheated oven at 200° C for 30 minutes.
Enjoy baking!
Maggi & Family
We prefer to eat semolina flummery when the temperature falls, autumn and winter. Best with orange sauce, it somehow taste different. In summer preferably with fresh strawberry or raspberry sauce. Easy to prepare!
Separate the egg. Mix the egg yolk with a little milk.
Put the milk with salt, orange and lemon cest to boil, add half of sugar and semolina. Boil, constantly stirring until mixture thickens.
Mix in the egg yolk-milk-mixture.
Beat egg white with remaining sugar until stiff and fold with the orange liqueur and semolina mixture.
Fill in moulds and cool well for at least 2 hours.
Serve semolina flummery with a fruit sauce. Enjoy!
Enjoy!!
Maggi and Family
I wanted to try something else using beet roots. I once made beet roots buns and mayonnaise. So it’s now time for beet root pull-apart bread.
A nice and strong color. First I made beet root purée and mixed it in the bread dough, let it rise and rolled it out. Spread melted butter, sprinkled fine chopped chives and cut in to equal squares.
Puting the pieces on top of one another, I then place the whole vertically in a loaf form, let it rise again and in the oven.
Goes to BBQ. No need for a knife. Looks great. Taste great!!!
Knead all ingredients to a dough. If sticky add some flour, if crumbling add milk.
Place dough in an oiled bowl, cover and let rise for 1 hour.
Greace loaf form with butter, sprinkle with flour.
Knead shortly on a floured surface and roll out flat.
Spread butter evenly and sprinkle with fine chopped chives.
Cut into equal squares and put pieces on one another and place the whole in loaf form.
Cover and let rise for another half an hour.
Preheat oven to 200* C.
Bake for 30 minutes.
Let cool for 10 minutes and remove from mould. Best serve warm.
For the beet root puree:
Boil whole beet root in pressure cooker. When cooked puree it.
Enjoy baking!
Maggi & Family
I always make this tomato ketchup in summer, when tomatoes are of abundance – from our garden or from the shop.
Tomato ketchup tastes very good with grilled chicken or turkey. If the weather is bad, we would roast the chicken in the oven and tomato ketchup shouldn’t be missing.
As bring along to BBQ parties.
It is very fruity, slightly sour and sweet in taste. Can not be compared with the normal ketchup in the supermarket. Our children are crazy about it.
I use very ripe tomatoes, gelling agent 3:1, for example…
Like jam, homemade ketchup should be stored in a cool, dark room or cellar. Used jars should be kept in the refrigerator.
Cut the tomatoes into quarters and the apples into eight. Put to simmer for about 20 min.
Strain.
Dice the onions and add to the tomato puree.
Add 200g sugar, salt, red pepper powder, pepper, cinnamon, and vinegar.
Put the crushed coriander seeds and the bay leaves into a tea bag and put in the pot.
Let simmer for 15 min stirring occasionally.
Mix sugar and gelling agent 3:1 together and mix well into the ketchup.
Simmer further 3 minutes.
Remove the spice bag.
Rinse the jars with boiling water and pour in the hot tomato ketchup.
Closing the jars immediately tight = vacuum.
Strainers I use:
Best regards
Maggi & Family
Merken
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.
Debone chicken thighs, cut in equal pieces. Spice up with salt, pepper, red pepper powder and some oil.
Soak mu-err mushrooms for around 15 minutes in hot water, drain and cut in thin slices.
Cut yu choy stems in about 4 cm length, and leaves roughly.
Cut carrots in sticks.
Dice onions.
Crush equal amount of ginger and garlic to paste.
Wash mung bean sprouts and drain.
Chop coriander roughly.
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.
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.
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.
Serve with rice. We use basmati rice.
Nice week all!!
Maggi and Family
Gateaux piment or Gato pima (creol)
In some countries it is bread and butter with jam, in Mauritius it is a hot crunchy baguette with butter and Gateaux piment. My husband is crazy about Gato pima. 🙂
You can buy them on almost every street corner, sizzling hot out of the pan.
Much enjoyed as finger-food or in a so called Rougaille (mauritian spicy tomato sauce) to go with rice.
It´s also perfect for party and picnic.
Soak yellow split peas overnight or 4 hours prior to preparation. Rinse and drain.
Blend into a rough consistency. Half fine, half rough.
Add chopped coriander, peppermint leaves, chilli, spring ognion, curry leaves, salt and pepper and mix well.
Using a teaspoon as measurement, shape mixture into small balls.
Deep-fry to a gold brown crisp.
Serve hot.
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…
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.
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