Another lovely approach to a Zwack cocktail. This time a Rye forward but well-balanced cocktail with orgeat and lime juice.
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Kossuth Kifli are a simple butter cake with a little hint of lemon, topped with chopped walnuts. Sliced using a basic biscuit cutter into crescent moon shapes and dusted with powdered sugar to make for a lovely presentation.
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The flavors in the fritters and the side salad are infinitely flexible to what you have on hand or is in season. Just roll with what you have and enjoy it!
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This soup is simple to make and packs a nice amount of umami flavor. It definitely needs generous seasoning with salt and pepper, but with the freshness of the tarragon and creaminess of the sour cream it turns into something lovely served with a thick slice of rye or other crusty hearty bread to dip in it.
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Serve this Austrian Plum Cake with a cup of coffee for dessert or breakfast. We had it for both and it was lovely.
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This tomato salad is dressed up with a quick bright dressing and topped with capers and basil. It makes a lovely refreshing side dish.
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Finished with gruyere and caramelized onions this spaetzle recipe is a savory, sweet, and wonderfully warm, surprisingly simple noodle dish. Baked until creamy and melted to perfection, I highly recommend the combination.
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This salad has many of my favorite attributes: bright, hearty, easily made ahead and rested in the fridge until ready to serve, and surprising! The lime and honey tang and sweet with the earthy beets is such a great combination, but one that is unexpected.
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Every year Austria surprises me with another delicious recipe. This year I am on a baking kick, so this rye bread recipe caught my eye. The spread and egg salad toppings were just to find something to eat on the bread, but the liptaur spread turned out to be the star of the show!
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Served along with some herby olives, these were a perfect afternoon treat.
Read MoreF1 2020 is coming!
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The idea is simple enough - potato-filled dumplings, pan-fried in butter. I was sold at ‘potato’, and then further reeled in by ‘dumpling’, and ‘fried in butter’ will get me every time.
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This vegetarian rice pilaf smells heavenly with a sprinkling of dill seeds atop the warm flavors or butternut squash and perfectly tender rice.
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When I posted this pie on social media, my friend’s comment was simply, “This pie should be in a museum”.
It is big, it is beautiful, it was delicious. I highly recommend, if you have a Sunday with some time on your hands, you tackle this behemoth.
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This vegetarian version of the classic French sandwich has chickpeas and fennel accompanying the standard ingredients of olives, capers, parsley and vinaigrette.
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Needing a little comfort food fix, Hutspot was the perfect recipe for the Dutch GP weekend. Simple, warming, traditional.
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I realized I was missing this ritual. The research, the recipe exploring, the ingredient hunting, making a disastrous mess of the kitchen, and trying new foods. Hearing F1 in the background while whisking or chopping, I hope, will always be a part of my personal happiness regimen.
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Spain gets the double if not triple treatment each year thanks to two weeks of Pre-Season testing and the race at Circuit de Catalunya Barcelona. It’s a good thing there is such a variety of menu options and recipes to make! I have at least three cookbooks focusing on Spain, and still find delicious sounding things I have never tried before every time I open them.
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Spanish cuisine is full of all kinds of homey, hearty, and filling recipes. This one hit the spot in what was a chilly February evening. Hope you enjoy the smells of the braising tomato sauce and the simmering meatballs. Together with a nice loaf of freshly baked whole wheat farmers bread and some sautéed swiss chard, this is a hearty meal.
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