Homemade Cottage Cheese

cottage_cheese20

I do have this urge to produce all kinds of food (and sometimes also other stuff) myself – at least once, just to know how it is done.

As much as I love homemade food, cheese is the exception:  I buy it – regularly. Producing cheese (the real and tasty kind – mature cheese) at home, especially storing it in my apartment for several months while it needs to age, is not really an option. I accepted that and I don’t even consider producing my own cheese, but I also found a way to compensate here: Cottage cheese – this can be made at home easily.

Continue reading

Asparagus Salad | Spargelsalat

asparagus_salad2

After a long winter, we all look forward to spring again. Apart from warmer temperatures and longer hours of daylight, I long for the return of locally grown fresh fruits and vegetables. For me green asparagus is the spring vegetable I always look forward to the most.

In my opinion green asparagus should simply be seared in a bit of olive oil and seasoned with salt and lemon juice. Prepared this way it is a versatile side dish but can also be added to pasta or risotto dishes. For this light salad, the asparagus is paired up with eggs, cottage cheese and sprouts.

Continue reading

Leek Salad | Lauchsalat – challenge accepted

lauchsalat2

I was asked to come up with a recipe for a leek salad (Lauchsalat in German) by my friends at lauchsalat. To be clear right from the start, their blog is not dedicated to this one particular dish – the guys at lauchsalat are rather committed to sport and share their experience doing triathlon. Where does leek fit in there? You can find an explanation on their blog.

But let’s get back to cooking – a leek salad it should be. I was a bit skeptical in the beginning – leek salad is not necessarily a popular and highly requested recipe. But I also like to challenge myself – so: challenge accepted!

Continue reading

Austrian Flatbread | Feuerflecken

IMG_2970Flatbread seems to be a global phenomenon –  no matter where you go, some type of flatbread will be typical for this region. So of course there is also a typically Austrian flatbread – so called “Feuerflecken”. Originally this type of flatbread was a way of using up leftover raw bread dough that was simply not enough to shape a loaf. Since most people do not bake bread at home these days, this practice is not very common anymore. Today Feuerflecken are usually sold as a snack at food festivals or summertime village fairs. Before figuring out how to make this flatbread at home this was actually on of the main reasons for me to visit such events.

Continue reading