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Zola’s Viennese Brioche Striezel

If there’s one thing I’ve truly missed ever since I was diagnosed with coeliac disease, it’s brioche buns, or, as they call them in the east of Austria, Striezel. Not that the shape or the terminology matter – it’s the dough. As a kid on my way to school, I stopped at the baker’s to get a fresh bun or “Milchbrötle” every morning. It tasted best slathered in butter and honey accompanied by cold cocoa. Until recently, I’ve only found one coeliac-friendly alternative to this that actually had an acceptable flavour, and that’s the gluten-free brioche croissants by Resch & Frisch. But now I’ve got one better: I asked my  lovely friend Zola, a trained pastry chef, if she wanted to take up the challenge of creating a gluten-free bun. She did. And she did! What an unbelievably delicious creation. Bow your heads, ladies and gents.

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Poppyseed and Apple Cake

Poppy, poppy, oh how I love thee! Autumn and wintertime is poppyseed dessert time. Popular not just in my house, Austrian Germknödel (a type of yeast dumpling filled with poppyseed cream), poppyseed pastries, cakes, strudels, even ice cream, are everywhere. One of my latest discoveries: poppyseed yoghurt by Ja!Natürlich. I can’t believe it and have to have it! I like to indulge in my baking obsession on weekends, so I didn’t have to think long about what my recipe pick for Freizeit-Kurier was going to be: poppyseed and apple cake – perfect for a cozy Sunday afternoon! This cake also turned out to be the ideal “model” for my recent food photography session and was eaten whole immediately after having its picture taken, beautifully arranged and decorated.


Juicy Poppy Seed Tart from the new Suppito Cookbook

Wow, the past few weeks were really exciting, yet relaxing at the same time and also very very quiet. I spent the last 14 days recharging my batteries and letting myself get inspired on a wonderful island called Iceland. I did one entire circle round the island and was open-mouthed and in awe of everything around me daily, sometimes even hourly. You will be able to read the full report (with pictures) very soon. And then came this week’s absolute highlight: I was told I had won the AMA Food Blog Award in the category “Newcomer 2014”. I could not believe it and immediately took an Icelandic horse out for a spin in order to celebrate. Here’s another piece of good news: The new Suppito cookbook, which I told you about back in the spring, will finally be published on the 20th of October – featuring my food photography!

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Polenta Cake

„A Türggo Meahl für Ribel“. If you have no idea what that’s supposed to mean, don’t worry. Unless you speak German in general and the Austrian Vorarlberg dialect in particular, you have no shot. Türggo Meahl means maize flour, in the westernmost of the Austrian dialects. The term allegedly stems from the 17th century, when farmers started to grow maize in the Rheintal valley of western Austria. It was believed that maize originally came from the Balkans and Turkey, so the grain was called the Turkish corn or Türggenkorn and the name survives to this day.


Homemade Strawberry Ice Cream – On the Queen of the Garden

How I adore strawberry season! I absolutely love adding this sweetest of fruits to cereal, cakes and salads – strawberries are always a winner. They don’t carry the moniker “queen of the garden” for nothing: strawberries aren’t just extremely delicious but also stunningly presentable. Despite the name, the strawberry isn’t technically a berry, but rather a so-called accessory fruit of a plant belonging to the Rosaceae family. 

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Andrea’s Almond Cake

I’ll tell you a little secret today. About 2 months ago, I received a lovely email from Andrea, the owner of the excellent Suppito. She found my blog and loved it, and could we maybe meet up. I immediately said yes, seeing that I was a huge Suppito fan and had spent an entire summer buying their delicious stews for lunch several times a week. Andrea told me that her third cookbook was due to be published in the autumn and that she wanted me to contribute the pictures.

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Pancakes with Coconut Milk

The other morning, I woke up craving sweet stuff. I was thinking of poppy seed cake, a fluffy pleated pastry with raspberry jam or similar. Of course I didn’t have any of those at home. Disappointed, I sunk back into my pillow for a few more minutes, when suddenly I had a great idea. Pancakes!

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Guilt-free, Gluten-free & Vegan Brownies

Guilt-free, gluten-free, sugar-free, vegan and still tasty? Yep, it apparently exists. Before I tell you all about my wonderful trip to the Italian wine region where I attended a food photography and styling seminar, here’s a most delicious brownie recipe. The brownies have an intensive cocoa flavour and sweet potatoes (- sweet potatoes, you say?? Yes, you read that right) render them extra juicy. These delicacies taste best the next day as opposed to fresh from the oven, weirdly.


Happy Easter with Apple and Coconut Swirls

It’s time to hide some chocolate bunnies and coloured eggs in the garden – and to decorate a festive easter table with some homemade swirls! In my house, those will be apple and coconut swirls, to be exact.

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Buckwheat and Berry Cake

Have you baked with buckwheat before? Despite its name, buckwheat has absolutely no relation to common wheat, quite the contrary: it’s gluten-free and therefore a frequent ingredient in my own cooking. But that’s not the only advantage. Buckwheat contains a ton of iron, potassium and B-vitamins. Its high silicea content does wonders for our skin, hair and nails.


Simply Divine Banana Bread

I first tasted the deliciously sweet Banana Bread in New Zealand. It’s ubiquitous there as well as in Australia and available in most cafes, although it probably originated in the US. It’s very quick to make and already spreads its yummy aroma during preparation. It’s also a great recipe for using up those bananas you weren’t quite quick enough to eat while they were still somewhat firm, and now they’re brown, soft and too sweet and you don’t know what to do with them.

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Healthy Blueberry and Buckwheat Cake

A dessert like a beautiful poem: blueberry and buckwheat cake, featuring agave/maple syrup and medjool dates. This cake barely contains any fat and substitutes classic granulated sugar with agave or maple syrup and dates.

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