The Bread Experiment.

I baked Bread. Real bread. Sourdough bread.

And I’m going to explain you, how. It seems to be complicated, but actually, it isn’t that much. And it’s worth all the the effort. Believe me.

(Deutsche Version.) More

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Fruity Pancakes.

This weekend, we were in the mood for a really nice breakfast. And since I found this great pancake-post on Foodiologie (I just love this blog title!), I wanted Pancakes.

We love pancakes with fruits. And as luck would have it, in the fruit and veg box I get delivered every two weeks, there was a Mango. More

Rolling Rolls.

This morning, we had a basket full of Kaiser Rolls for breakfast!

They were quite easy to make – and we could eat them fresh from the oven, because the dough is to prepare in the evening and let rest over night! Want to know how? Read on!
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Snow on the First

Today I woke up and I realized that it was snowing. It’s still snowing in Vienna. A lot. There was snow on my window sill.

What’s lying there in the snow?

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Happy Birthday to us!

This is a piece of my and Mum’s self-made awesome Sacher birthday cake.

(We put a thin layer of marzipan under the frosting! Yummy, yummy, yummy.)
We’re celebrating today because I’ll leave Vienna by train tomorrow. Where will I go?

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Blueberries beat the heat

I know I didn’t write a post here for quite a long time. It’s hot. It’s too hot to bake. It’s too hot to do anything.
But I did it. I turned on the oven. I made those. Blueberry Vanilla Muffins.


I know it’s summer. Heat is normal. But it’s hot like hell. This can’t be normal. It can’t be like that every year, can it?

But I also know: Summer means berries. Berries are tasty. Especially blueberries.

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Sugar and Spice for Dad

In Austria, today’s Father’s Day.
Since my parents came home only yesterday, I had enough time to bake my present for Dad: a Linzer Tart.

You don’t know Linzer Tart? Oh, you miss something. It’s an Austrian speciality (Linz is the capital of Upper Austria) made of pie crust with spices and nuts and red currant jam. Sounds like a treat for winter, but it’s baked the whole year round.

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