Pumpkin Chocolate Cookies

, , , , , , ,

These 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 more

Mohnzelten – 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! 🙂

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 cheese puffs

, , ,

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 more

Wild garlic tarte with tomatoes and mozzarella

, , , ,

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

Read more

Olive Tomato Biscuits

, , , , , , , ,

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.

Olive Tomato Biscuits
Gericht: Biscuits and Cookies
  • 50 g olives
  • 50 dried tomatoes in oil
  • 50 g cheese
  • 125 g butter softened
  • 2 eggs
  • 1 pinch salt
  • 1 pinch pepper
  • 2 tbsp milk
  • 250 g flour
  1. Chop olives and tomatoes. Grate cheese.

  2. Whisk softened butter.

  3. Beat 2 eggs, remove 3 tablespoon and put aside (to brush). Mix rest of beaten egg to butter.

  4. Mix olives, tomatoes, cheese, salt, pepper and milk to egg-butter mixture, add flour and knead with hands to a dough.

  5. Place in fridge for 1 hour.

  6. Roll out on a floured surface and cut out shapes you fancy. Put on baking tray with baking paper and brush with remaining egg.

  7. Bake in preheated oven at 210° C for about 12 minutes.

Enjoy baking!
Maggi & Family

Beet root Pull-apart bread

, , , , , ,

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!!!

Beet root Pull-apart bread
  • 500 g flour
  • 1,5 tsp salt
  • 1 tsp sugar
  • ½ cube fresh yeast or 1 packet (7g) dried yeast
  • 1 egg
  • 3 Tbsp oil
  • 1 Tbsp sour cream or creme fraiche
  • 200 g warm beet root puree
  • 50 ml warm milk
  • 30 g melted butter
  • chives
  1. Knead all ingredients to a dough. If sticky add some flour, if crumbling add milk.

  2. Place dough in an oiled bowl, cover and let rise for 1 hour.

  3. Greace loaf form with butter, sprinkle with flour.

  4. Knead shortly on a floured surface and roll out flat.

  5. Spread butter evenly and sprinkle with fine chopped chives.

  6. Cut into equal squares and put pieces on one another and place the whole in loaf form.

  7. Cover and let rise for another half an hour.

    Preheat oven to 200* C.

  8. 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