Apple Cake without flour
This flourless apple cake is really moist. It will still taste delicious for the next 2 days!Read more
This flourless apple cake is really moist. It will still taste delicious for the next 2 days!Read more
We love these poppy seed crowns! A simple yeast dough with a poppy seed filling. Very tasty!Read more
The 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 more
The 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 more
For 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 more
The 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 more
This 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 more
In 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 more
We 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 more
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 more
We are really happy about our braided yeast curd plait. It is great for breakfast or afternoon tea.Read more
Besides 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 more
This garlic cream soup is really creamy and it will keep you warm on the cold days.Read more
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 more
My 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 more
These Cherry Hand Pies are great as a little present, for Valentine’s Day, Mother’s Day, birthday, or just so.Read more
These garlic knots are soo fluffy, soft and simply delicious!Read more
I 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 more
Had I known that homemade speculoos were so delicious and easy to make, I would have baked them much earlier.Read more
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.
This Apple Walnut Gugelhupf is so moist and really delicious.Read more
Soft, 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 more
These are the gingerbread cookies I bake when it’s actually too early for Christmas baking, but I want to get in the mood 😉Read more
These brownie cookies are definitely something for all chocoholics, like me. 🙂
Everything good about brownies is packed into a cookie.
There are many Marble Cake recipes. Everyone has his or her own recipe or is looking for a very special one.Read more
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 more
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 more
These chocolate cookies are just perfect, a little soft on the inside and deliciously crispy on the outside.Read more
This 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 more
I 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 more
Crunchy, 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 more
This 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 more
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.
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 more
This Hazelnut Apple Cake tastes really nutty, fruity, moist with a slight scent of Christmas from the gingerbread spice.Read more
Pumpkin 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 more
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
This 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 more
Autumn 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.
This 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 more
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
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.
Mauritius 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 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.
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.
The 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! 🙂
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 more
In 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 more
I 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.
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 more
These 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 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 more
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!
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 more
„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
Lemon 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.
Maggi & Family
We 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 more
Sometimes the simple things are best! That applies for this Easy Jam Bundt Cake.Read more
Another Austrian speciality the “Schürfi” aka “Polsterzipf” (Polster Zipf = cushion or pillow corner) We called it Carnival Titbits.Read more
Fresh 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 more
I 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.Read more
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.
Crunchy 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.
Maggi & Familie
2 days to Christmas…. Children are so excited…
What’s behind door 22? 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.
Maggi & Family
Today is the 3rd Advent. In a weeks time its Christmas! The children are of course very excited.
What’s behind door number 17?
There’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 CaipirinhaRead more
Are you curious to know what’s behind door number 14? Rüdiger? 🙂
These cookies melt on the tongue. A mix of chocolate and hazelnuts. Simply irresistible!Read more
These Coconut Sticks are one of our favorite cookies. My aunt has baked them every year since I was a child.Read more
These cookies are ideal to use a ripe banana. They taste really delicious, also for children.
Not only at Christmas time.
Scones 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
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.
Maggi & Family
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.
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!
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.
Maggi & Family
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.
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.
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…