Mohnnudeln

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You know how you have a favourite food for two weeks, tell everyone about you newly discovered best friend, eat it all the time, no matter what time of day and then completely forget about it? Yeah? Tell me more about it. In fact, don’t, I actually just learnt about it today.

As you might know, Schupfnudeln were one of those friends. I really fell in love with them the minute I figured out how easy they are to make at home. I loved to eat them with “Zuckerbrösel” (“sugary breadcrumbs”) but my new favourite is: poppyseeds!

Schupfnudeln Recipe

Serves 4-6

For the poppy-seed

  • 80 g vegan margarine or oil
  • 80 g poppy seeds (I used ground poppy seeds for this recipe, but whole ones work too)
  • 40 g powdered sugar plus a bit more for dusting
  • “Powidl” (Austrian plum jam)

Cook the Schupfnudeln.

Melt the margarine or heat the oil in a pan on medium heat. Add the poppy seeds and powdered sugar and the cooled Schupfnudeln to the mixture, dust with powdered sugar and serve with “Powidl”.

Enjoy. 

VeganeMohnnudeln

Banana Bread with Chopped Walnuts

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How I missed this blog. Hi everyone. Here I am again. Hopefully a bit more regularly from now on. Don’t think that I gave up cooking, because I really haven’t. But blogging and cooking are two different pair of shoes. You need to meticulously document everything you do, take pictures of all the steps, meanwhile hope that all the ingredients you are mixing together actually will produce something edible and make everything look nice for the pictures. I love it, but my time doesn’t.

There’s been so much going on in London and I really love this city. I love how multicultural it is. I love the public transport. I love being independent and being away from home for a while. I love getting to know new people all the time. And I love the accent, obviously. So so much. If you don’t, I’m sorry but we can’t be friends anymore.

bananas

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Butternut Squash and Spinach Lasagna with “we-ran-out-of-plain-flour”bechamel sauce

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It’s been a long time, I know. There have been quite a few things going on in the past few months. I have moved, for example. To England.

There’s a lot going on here, that’s why I haven’t had a lot of time for the blog. Sorry. BUT I am absolutely enjoying my time here – I am doing voluntary work in a neighbourhood in London where we are trying to set up junior youth groups and also looking for older youth who want to help us run the group. The groups we are trying to set up are not trying to entertain them and keep them away from what is actually happening around them – like most of the youth clubs you find nowadays. What we try to do is to actually face with them what is going on in society/in our neighbourhood or community. We want to help them to develop their spiritual and intellectual capacities – so to think about justice, generosity and helpfulness and see how we can apply these qualities to our lives. So what we did some weeks ago was bake chocolate cupcakes and lemon cake with them (as our first “service project”), sell them and with the money  buy sleeping bags for the homeless…I loved that idea (which by the way came from a junior youth, not from us), and I think it really shows how they understood that we are doing service for others in a selfless attitude and to change something around us.The cakes were of course all vegan and quite yummy :)

And finally, today I had time to cook and take pictures of it at the same time. A miracle.

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Thai Curry with Saffron Lemon Rice

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Travelling around so much doesn’t really let you a lot of time for posting recipes. This is why I’m sharing this recipe with you today – hoping to make up with all the recipes i missed out to post in the last weeks.

vegan thai curry with lemon rice

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Lentil Burgers made from Scratch (and my first cooking video!)

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There’s quite some good news over here!

  • A-Levels: Check!!!
  • Job in a vegan restaurant: Check!
  • First cooking video published: Check!!

I’m quite overwhelmed with all this, to be honest (Particularly with the first part), so I’d better let you and the cooking video alone. If you have a YouTube account, I’d truly appreciate if you liked the video or left a comment after you tried the recipe! I’m also happy about shares on facebook :)

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Three Important Things.

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  1. I made my first cooking video yesterday. So so so excited to present it to you soon!
  2. I joined instagram as nade in the kitchen and would fancy having some of my blog readers as followers. Follow me!
  3. and the most imporant point: I need people who are willing to try out my lentil burger recipe (with the video I shot yesterday) and tell me what I can improve and what you would change (without doing the whole thing again, of course :))

If you are interested, you can send me a message on facebook or via mail. I’m looking forward to numerous messages in my inbox! :) Here’s a picture of the burger, in case you are still hesitating…

Vegan Lentil Burger

Enjoy soon.

Almonds, Tomatoes, Mint and Capers = Delicious Pesto

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I don’t know why people always think that pesto is only possible with cheese. This is a myth. Of course, the “original” pesto is made out of pine nuts, pecorino, basil, garlic, salt and olive oil. And nothing else. Next time you are in the supermarket and have a little more time, go and check what there really is in all of these pseudo pestos. Sunflower oil,   preservatives, acidity regulators, potato flakes, cashews, parsley. What a pesto.

Lately I’m quite hooked on pesto. I don’t know what happened. I have these phases where I only crave one thing. Since some weeks, I’m in my pesto phase. But not normal pesto. Almonds, tomatoes, garlic, and mint make this pesto special. Ok, let’s call this pseudo pesto, too, cause it isn’t really pesto. It’s just pure delight.

The good thing is that it’s so quick and easy and you could also use it for bruschetta or to top on your soup. It’s an all-rounder and quicker than a simple “pasta al sugo”.

italian pasta with pesto

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Redesign The Market

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Good news: I had my last written exam today! I can’t believe it! On saturday, before going to school (on saturday!!) to study maths with some friends, I went to one of the bigger farmer’s markets in Graz – “Kaiser Josef Platz” – for an “event”.

Redesign the market and radishes

Redesign The Market was the name of this event which I saw promoted on the in internet. Designers and farmer would be put together and the designers would help the farmers to redesign either their stand or their products. What expected was far more promising and thrilling than what I eventually found when I got there – rain and the market as it usually is. After looking a second look at some of the stands I found that some stands were indeed redesigned – and it looked good! Just wanted to share some pictures with you :)

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