eating weeds

check this out!
my mum got me a cookbook on how to spot and cook gourmet weeds!
published in 1983, pretty neat!

i really like black pudding

i make myself a schnitzel

is there even such a thing as fancy traditional fast food?

we finally have a fine summer day here in austria after weeks of chilly weather, rain and even flooding. it almost felt like autumn already, so it wasn't all that strange for me to think of warming stew when i found cute little miniature cabbage in my organic delivery last week.

but how do i use those adorable tiny cabbages before summer hits us big time and all i want to eat is ice cream and stuff my bra with those fish fillets from my freezer?

i will go for classic bohemian utilization, krautfleckerl. i like them even better when they are cold, but that is just one of my gastronomical quirks. those mini cabbages will give me more than enough for lunch and dinner! krautfleckerl usually consist of classic head cabbage, onions and pasta called fleckerl. you could compare fleckerl to the italian quadrucci or farfalle.

but i need to improvise once again and use up my penne, my garlic and those three adorable bundles instead of the classic ingredients fleckerl, onion and cabbage. so technically this dish might not be krautfleckerl anymore ... let's call it an interpretation! lets call it ...

penne with braised baby cabbage

i cooked a good hand full of penne. in the same pot, i later fried 4 cloves of garlic in sunflower oil. i roughly cut those baby cabbage heads, all in all they where about 250 grams in the end. i added that to the pot.




then i added 100 ml of water, popped on a lid and let the cabbage simmer over medium heat for 20 minutes. the water had dissappeared by then and all that was left to do was adding the pasta and the seasoning. i am not supposed to eat too much salt because my bood pressure is going through the roof, so i only added fresly groud black pepper. i am sure caraway seeds would also fit perfectly (they are mandatory in regular krautfleckerl!) or you could even use vegetable stock instead of water.

maybe i should give my improvisations a little more thought, because caraway seeds would have been a great thing in there! but there you go. i spiced up something i've known and liked all my life and that is nothing special at all, just everyday food. i could cook krautfleckerl if you woke me up in the middle of the night :)

fake it till you make it

i've had a very rough time lately as you might be able to guess.



so today i am faking apfelstrudel because they now sell filo dough at my local grocery store for all my strudel needs. i suppose i'll keep a packet of this pastry in my fridge from now on ...

how sweet, more *nockerl ... !

i guess you are aware of my love for *nockerl*. i adore those tiny pillows in every shape and form, no matter if savory or sweet. luckily my heirloom recipes offer many variations, they all are easy, quick, filling, cheap and above all delicious. the little dumplings really are a staple of the regional cuisine and i think that their biggest pro is that you can so easily adjust servings to your desire.

if you feel really hungry just go ahead and load a whole plate full to the brim! if you come home from a loooong day and you still have left over *nockerl* from the day before, just nibble around a bit! grab your fork and plunge into the pot!

it also comes in very handy that you can so easily freeze a batch, if they are still undercooked or half done it's even better. you can get very inventive with your additional ingredients when you fancy *nockerl* the next time and take a batch out of your freezer.

but i am going for freshly boiled today.
and i am also going for sweet!


topfennockerl / tiny curd cheese dumplings, nockerl, or gnocchi

with a fork, thoroughly mix 250 g curd cheese, one egg, 25 g (2 tablespoons) of semolina, 20 g (2 tablespoons) of flour and a pinch of salt. you might need more flour, this really depends on the texture of your mixture. you might even need less than i used here, just try it out!


set the mixture aside and let it rest for about half an hour. the dough should not be too soft, so you might even add more flour at this point.

bring a pot of water to the boil. now form little *nockerl* with two spoons. once you throw them into the water, it should only simmer (this is VERY important!) the *nockerl* are done when they start to float to the surface.


melt a knob of butter in a pan. stir in 15 tablespoons of breadcrumbs and two packets of vanilla sugar. roast the crumbs until they turn brown. my mum usually makes them much sweeter and adds like 4 times as much (regular) sugar and also cinnamon. you see, it just depends on your taste!


when your *nockerl* are done, remove them from the water, place them in the pan and turn them a little to coat them with the crumbs.


it turns out that the specifications above make exactly 13 nockerl. too much for me to eat in one sitting, so this actually serves two. or me again, in the evening.


the other day my mum suggested to coat those *nockerl* with poppy seeds. that's also a fine idea but since my pantry is not as well stocked as hers i'd need to do some more grocery shopping for *nockerl* improvisation extravaganza.

am hungertuch nagen

if you literally translate that german expression it says something like *nibbling on the hunger cloth*. that saying always annoyed me, as long as i can remember. because no matter how little money my family had or how bad things where all around, there was always food on the table.

i think i might have jumped the gun with my last post and my recent comments probably led you to believe that i am actually more than broke and everything is going down the drain. no, i can't affort a new computer right now. but this one might work just fine for a couple of more months! hey, and i wouldn't be a *glass half full-person* if i let a silly computer problem get me down, right? if life hands you financial lemons ... take a stroll trough your neighbourhood and look for delicious rambling weeds you could cook for dinner!

... uhm ... say what?! is the [dinner for one] lady a bag lady now??

no, i am not completely coo-coo. well, at least not yet! but my current *misery* (is it, really?) made me think. how did my mother and my grandmother do that? how did they feed a busload of hungry yaps several times a day with delicious, filling and above all cheap meals? how did they creatively alter recipes and just make the most of the produce from their own backyard? well, i don't have the luxury of a backyard, but i do have a lovely neighborhood where interesting *things* grow wild. interesting things i used to eat when i was a child! that's not weed! that's not worthless green garbage! when i was strolling my block the last couple of days, the delicious smell of elderflower tickled my nose i immediately thought of those amazing fritters my grandmother used to make. they where merely fried blossoms dipped in pancake batter, and they where unbelievably delicious.


elderflower fritters / elderflower pancakes

first, gather a couple of elderflowers. you don't need to wash them, just make sure that you remove any insects from the blossoms or the stalks - we want the fritters to be vegetarian, right?

[ since i worship mister anthony bourdain and his approach towards food around the globe i might even fry me up some high-protein bug, what do you think? na, just kidding! ]


now mix 125 g flour (i used half whole wheat and half regular white flour), one egg, 250 ml milk and a dash of salt and leave it to rest for at least half an hour [or make *your* favourite pancake batter, i am sure it will work just as good!]. make sure the batter is really thick, because it needs to cover all the blossoms in the end. too runny is not good!



in the meantime heat a knob of butter in a small frying pan. dunk the flower heads in the batter then place them flowerside down in the pan.



if your batter is too runny you can spoon some more over the flowers in the pan. you only need to fry one side, just wait until the batter sets. if you want the fritters more pancake-style you can cut off the main stalks and flip them over. if you deep fry them in hot oil, they probably look a little more appealing, but i totally like them pancake style! i even had so much batter left at the end that i made a regular pancake that covered the last floret entirely ... yummie too! [see the rest of the pictures here]


dust the florets with icing sugar and eat while still warm! vanilla ice cream on the side is also a very very good idea :)


while i never was a fan of those elderflower drinks that became so popular over the last couple of years as a fizzy refreshment throughout the summer i just love love love compote of ripe elderberries. it was my grandmother's trademark dessert and my mum makes it equally well. i guess this autumn it is finally time for me to tackle this heirloom recipe! i'll still have some time until then, so i better not munch away those bushes lining the streets in my neighborhood!

the 2nd day of my time consuming christmas baking

lets start the second day of this overnight adventure, shall we?


now, while the dough must be chilled thoroughly i left mine out on the deck overnight - silly me - and sure, it was frozen. -3°c out on the deck does not equal "chilling", it equals "freezing", stupid! it's not intended to end up like that and i had to thaw the lump of dough for a couple of hours inside before i proceeded with the recipe. what an unnecessary step, right? plus, it added a couple of more hours in this loooong baking adventure to begin with ... i suggest you handle that one differently. i don't think there was any harm done to the dough, but according to the recipe you need to only chill it overnight. i will definitely use the fridge next time too.

i rolled out a few smaller portions to about 3 mm thickness. i cut with christmas cookie cutters and placed them on a cookie sheet before baking the cookies at 175° c for about 10 minutes. i finally put them on a rack to cool. you have to work quickly when you roll out and cut the dough because it is very crumbly and handling it can become somewhat nerve-recking!

the last step of assembling the cookies is easy but somewhat time consuming (aaaaw, again?): spead black current jelly on a flat and round cookie and put a zig-zag one on top. coat the cookie-stack with melted chocolate and decorate with half an almond.

as you can see, i used different shapes too. i was assembling only equal shapes though you're supposed to put a smaller cookie on top of a big one ...

mh, nevermind. they still taste perfect this way! i might do a little more "mix and match" as far as the shapes are concerned the next time. no, wait, next time? there is no way in hell i am going to make such sumptuously cookies again!

yes, i took pictures. so here is my fotolove/hate-story:






too much of a hassle, let me tell you!
don't try them at home!

time consuming christmas baking

in my venture to make traditional christmas cookies with healthier ingredients i took on österreichische brabanzerl today. neither do i have a clue what brabanzerl actually are, nor have i ever heard the word brabanzerl itself. it might be something from tirol or vorarlberg or even switzerland ... some similar christmas baking originated here in the bohemian forest, but we use ground hazelnuts instead of the almonds, we don't add chocolate either and we don't have to store the dough overnight (huh, it looks like our recipe is totally different after all!) ... we simply call those cookies biscuits that are stuck together. sounds equally silly - i don't even know if they have a real name. they probably do, but we've never called them anything else than zusammengepickte kekse. i am really curious if the original recipe will taste any good with spelt flour and brown sugar ...


150 g spelt flour (original ingredient: wheat flour)
50 g ground almonds
50 g brown sugar (original ingredient: white caster sugar)
50 g melted dark chocolate
150 g soft margarine (i suppose you could substitute margarine for butter)



mix all ingredients together and store overnight in the refrigerator. out on my deck it's minus 3°c so i'll store the dough outside overnight.


now stay tuned! while my cookie dough rests outside in the cold i am in here with a nice cup of tea waiting for another update tomorrow with baking, glazing and decorating ... oh, and eating!

this and that ... and a few more things

first of all i want to thank you for your overwhelming support.
i honestly don't know what to say.

healthwise i've had some very troubled times lately which i announced on this foodblog to a great extent. it almost seems that this is not a foodblog anymore, this might be a chronic ailment blog now! what a shame, don't you think?! no, i don't want that. i need to turn things around again and this little hiatus has to stop.

now.
like, right now.

because i feel so much stronger! i am getting in shape, i can feel that my body is changing because of my much healthier lifestyle and a very balanced nutrition. i have the feeling that a healthier body might even give me the strength to overcome bad times more easily. i don't want to be weak when i have to face bad times again! and not-so-funny-times are straight ahead: i will start with medication in a few days. i basically had to make the decision to either go ahead with orthodox medicine or rely on alternatives. and while i am not opposed to complementary treatment in general i don't believe in an esoteric approach at all. so i decided that i will be on meds for the rest of my life.

the.
rest.
of.
my.
life.

sounds so ultimate, doesn't it?
i have to admit that i am scared.
like, really really scared.

but actually, it is not so bad ...

... because, uhm ♥ love is in the air ♥ frankly, that's the other reason why i did not blog that much in recent weeks. i did not expect this at all - honestly, i was expecting quite the opposite because i tend to shut down in troubled times ... but this guy, oh, this gorgeous guy ... with his split-second timing! he managed to catch me off guard and just stole my heart - and now we're two enamoured geeks, how cool is that?! and we cook and eat together ... he seems to be a little concerned about my deserted foodblog too, because the other day as we stood by the stove he asked why i was not taking any pictures of the things we cook together ... aaawww, need i say more? i am one very happy gal!


one happy gal that can offer you another austrian dish today:

marillenknödel (apricot dumplings)

cook and peel 200 g of potatoes. though i am not particularly messy in the kitchen i always need a lot of space for making the dough. so i place my potatoes on the clean kitchen counter when they are cool enough to handle and i thoroughly squish them while they are still warm. use a fork or a potatoe masher, either would work. add a pinch of salt. hollow out a little hole in the middle of your pile of potatoes and crack one egg into it. it really depends on your potatoes how much flour you need, for my dough i added a little more than 100 g of flour. now knead the mixture well until it is compact and smooth. it should not be too moist!


slice open 4 apricots and remove the pit. my mom always slices them almost half open and replaces the pit with a sugar cube. since my apricots are really ripe and sweet i did not do that.


in the meantime bring a pot of water to a boil.

now roll out your dough a little and cut it into 4 pieces. flatten one piece with your hand. now hold this fairly round thingy in your hand and place one apricot you prepared earlier in the center. press the dough around the fruit to seal the edges together. make sure there are no leaks!



repeat with the other three pieces of dough. now place your dumplings in the water and let simmer for about 10 - 15 minutes. check back often, when your dumplings rise to the top they are done.

melt a knob of butter in a pan. stir in 8 tablespoons of breadcrumbs and one tablespoon of sugar. roast the crumbs until they turn brown. again, my mum makes them much sweeter and adds like 4 times as much sugar (which, honestly, every austrian chef would do. but i want to stay away from too much calories, so i cut out white sugar whenever i can).

when your dumplings are done, place them in the pan and turn them a little to coat them in the crumbs.


garnish your dumplings with a tablespoon or two of the roasted breadcrumbs.
by the way, you can also use plumbs or other stone fruits for that recipe.

back in the saddle again

hey there!
how have you been?

can you believe i left this blog deserted for almost a month? that certainly wasn't planned, and i honestly wonder how i would neglect something so important to me for such a long time! thanks to a lovely yet distinct kick in the butt by a fellow foodblogger (yes, i mean you) i pulled myself together and got back to blogging.

so why was i that absent?

i could tell you now that i was in hospital for a few days. oh my god, did you ever have a lumbar puncture? they totally lie if they tell you "this is going to hurt a little" - i am not a wuss, but i actually passed out because of the pain! i think giving birth one day might be out of the picture. i am not as pain resistant as i thought!
since some of you sent me very kind mails worrying about my deserted blog - let me assure you, i am okay. i have to get treatment started as far as the ms is concerned, and the sooner i start the better.

i also could tell you that i really need to finish my bachelor's degree and university is virtually killing me right now. i have no idea if i can / will push through with a master's degree. another two years? meeeeh ... i feel i can not plan that long ahead right now, you know? but a bird in the hand is worth two in the bush, right? so i recently quit my job to focus on this goal right in front of me. i have never lived on a scholarship alone, i always had several jobs when i was going to university. this will be a drastic change. actually, i now live way below the austrian poverty level. that sounds really weird ... i don't feel poor at all! i am a very low key person, i don't need much (my dictionary says i am "frugal"). i make rent, i can afford bandwith, i have enough to eat - what more do i need?

speaking of which ...


i would feel poor if i had to eat potatoes all week long, instead my potatoes are accompanied by a lovely turkey steak with a herb crust. not too shabby for a penniless student, huh? sure, a regular schnitzel is a dull (yet famous!) dish in austria, but with a little sugar&spice you can really pimp this baby ...

four tbsp of bread crumbs
mixed herbs (i used 20 g fresh basil, 20 g fresh parsley and 20 g fresh tarragon)
one egg
one tbsp flour
salt, pepper
three small turkey steaks (i suppose you can use any meat suitable for schnitzel)
one tbsp vegetable oil
one orange
a little sugar
new potatoes

1. in a food processor, mix breadcrumbs with herbs and put them on a flat plate
   
   
   
2. season the turkey schnitzel with salt and pepper and lightly dust it with flour
   
   
   
3. pull the schnitzel through the whisked egg then coat it with the breadcrumb and herb mixture on both sides. make sure to firmly press on the last layer. this breading is very moist and will not stick as easily as it would on your regular viennese veal cutlet. if you want, you can use dried herbs and avoid all the moist roundabout :) i usually stick the bred+herb-mixture in the oven for a couple of minutes to dry it a little and make it easier to handle
   
   
   
4. in a pan, fry the schnitzel for a minute on each side
5. put on a baking tray and cook in the oven for about 20 minutes on 180°C
6. slice an orange and season it with pepper
   
   
   
7. put a little sugar in your pan, let it caramelize and quickly fry the sliced orange as a nifty garnish and side-dish for your turkey schnitzel. also give your potatos a quick toss in the same pan! they will taste sooo yummie and orangy ... "orangy" ... is that even a word? i don't know ...
   
   
   
8. if you want a nice orangy gravy you can add a knob of butter and a litte stock to the pan after removing the orange slices and the potatoes. go ahead, you can even use white wine here! whisk in a little flour until the gravy thickens.
   

voila, there you have a nice exotic finish to a rather mundane dish!


i do think that my leave of absence is over ... ;)

strudel, the sequel