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We’ve been harvesting copious amounts of organic fruit and vegetables this summer and having fresh produce at my fingertips makes it super easy to come up with delicious, healthy and easy lunch recipes.
When our favourite French bakery in Vienna closed their doors for holiday mid-August, the BF and I developed severe pain auchocolat withdrawal symptoms.
Austrians are very fond of their “Mehlspeisen”: typical Austrian sweet dishes involving lots of gluten. A gluten-fest if you will [Mehl = Vegetarian Recipe Difficulty Level:
My love for egg dishes knows no limits and ever since having tried Bill Granger’s eggs years ago at one of his London restaurants, I am a firm believer that his version of scrambled eggs is THE BEST.
What to do when summer showers you with an abundance of fresh produce? Well, you make a galette. A blackberry thyme galette in particular, one that is not only gluten-free, but also low-carb and keto-friendly.
As temperatures are rising almost everywhere in Europe, the last thing I want to do is adding to that heat by cooking hot meals in the kitchen.
A few weeks ago I made honeycomb butter to go with these fluffy Ricotta Hotcakes. Making my own batch of honeycomb was so easy and delicious that this week I decided to make another batch.
Vienna has had its first snow and, in my opinion, it does not get more christmassy than cold weather and snow flakes, right?
Growing up with a mother that wears heels for any occasion, I’ve never really enjoyed wearing heels myself.
It’s beginning to look a lot like Christmas. Well, not really, but it has certainly got a bit more festive around here with our Diptyque Advent Calendar.
What a whirlwind of a week it has been and it’s only Tuesday. Ugh! I’m sure you all know that feeling and would agree that on one of “those days”
OH LA LATKES, 2018
