Carrot cake Waffeln (also for babies)


80g butter, melted
3 eggs
1 Tbsp sugar (optional)
300 g flour (whole wheat or spelt)
320 ml milk
150 g carrots, finely grated
1 Tsp cinnamon
1/4 Tsp nutmeg, ground
1/8 Tsp cloves, ground
1/8 Tsp ginger powder

Mix everything in a medium bowl and prepare waffles in a Waffel maker according to manufacturers instructions and preference. I like my waffles soft. For older kids (and myself) I sprinkle each Waffel with confectioners sugar.

Incredible lemon drizzle cake


Lemons, lemons, lemons…I LOOOOOVE LEMONS!!!!

150g butter, softened
150g sugar
3 eggs
1 pack vanilla sugar
Lemon zest of 1 lemon, grated
150g all-purpous flour
1 Tsp baking powder
For the drizzle:
80g sugar
3 Tbsp lemon juice

Preheat oven to 180 °C. Beat together butter sugar and vanilla sugar until fluffy. Beat in one egg at a time and lemon zest. Mix with flour and baking powder and spoon into a middle sized cake pan. I like gugelhupf pans. Bake for 30-35 minutes. Heat lemon juice and sugar in a small pot until sugar has disolved. Leave the cake in the pan (or invert it top side up inside the pan…depends on the style of pan you are using) and make small holes with a toothpick over the entire cake top. Slowly pour the lemon syrup over the cake until soaked. Let cool if possible…meaning in case you can fight off your family from the cake before it cools. 😉

Home made sweetened condensed milk


There are a few recipes that ask for sweetened condensed milk. Since Nestle is the only brand in austria that offers this sweet treat I was very eager to find an alternative. Here is the amazingly easy result! We are finally self sufficient! 🙂

Makes about 550g sweetened condensed milk:

4 cups (1L) whole milk
1 1/2 cups sugar

Bring to a simmer in a large pot and cook for about 45 minutes or until reduced by half and the color turns a bit golden. Whisk occasionally. In the end the consistancy should be a bit thicker but still runny. The foam bilding on top should be scimmed of (I put it directly in my coffee…yummie!! :-)) Let cool and store in a mason jar in the fridge for up to 2 weeks.
If you cook for a longer time the cream will become ‘dulce de lece’.

Perfect Indian Butter Chicken


I love Indian food! The complex mixtures of spices, the heart warming flavors, the texture…but a real curry is more than just mixing in curry powder…I always had a hard time figuring out what exactly is the secret in these complex dishes. Then an Indian friend gave me a wonderfull recipe for butter chicken. After a few adaptions this is the best restaurant quality butter chicken I have ever eaten. You need a lot of different spices but it is absolutely worth it and it is really easy and quickly made! Friends keep asking me to make it again…

For 2 good eaters:

Chicken and Marinade:
• 500g boneless chicken, cut into bite-size pieces
• 1 tsp salt
• 0.5 tsp indian red chilli powder
• 1 tsp Tandoori Masala
• 0.5 tsp cumin powder
• 4 tbsp yoghurt

• 0.5 cup butter
• 1 tsp cumin seeds
• 1 large onion, chopped
• 4 cloves garlic
• 1 tsp ginger powder
• 1 can tomatoes (400g)
• 1 tbsp tomato paste
• 3 tbsp vegetable oil (approximated)

• 2 bay leaves
• 2 green cardamom pods
• 3 cloves
• 1 — 1.5 tsp salt
• 0.5 tsp turmeric powder
• 0.5 tsp indian red chilli powder
• 2 tsps brown sugar
• 0.5 tsp ground cinnamon
• 0.5 cup whipping cream
• 0.5 tsp black pepper
• 0.5 tsp Garam Masala
• Coriander leaves, to garnish


• Add chicken and marinade ingredients to a bowl and mix well until all ingredients are well-combined. Set aside

• Melt butter in a large saucepan and add cumin seeds and fry for one minute
• Add onion and ginger then fry until the onion turns golden brown (5-6 minutes)
• Add tomatoes, padte and ginger powder to the saucepan and sauté for 2-3 minutes
• Remove onion-tomatoe mixture from saucepan and puree.

• Add vegetable oil to saucepan and turn to high heat
• When hot, add bay leaves, cardamom and cloves and fry for one minute
• Add chicken and marinade and fry for 5-6 minutes until it turns white
• Add onion-tomato puree to the saucepan
• Add salt, brown sugar and spices
• Simmer on low heat until chicken is tender and fully cooked about 15 minutes
• Add whipping cream and simmer for another 5 minutes
• Garnish with coriander leaves and serve with Naan or freshly cooked Basmati Rice (with cardamom pods and raisins if youl like)

Karottenkuchen (Zuckerfrei, Vollkorn, Babyfreundlich)

IMG_20170317_112711_919 (Small)
Hey….dieser Kuchen ist eigentlich fast Gemüse.
Mein Einjähriger verschlingt ihn obwohl er für Süßes nicht so viel übrig hat und wenn ich meinem Mann nicht sage dass er keinen Zucker enthält er auch…;-)

1 1/4 Tassen Dinkelvollkornmehl
1TL Backpulver
1/4 TL Natron
1/2 TL Zimt
1/2 TL Muskatnuss, gerieben
1/4 TL Ingwerpulver
1/2 TL salz (für die Kleinen ohne Salz)
1/2 Tasse neutrales Öl
1/2 Tasse Agavendicksaft
2 Eier
1 Tasse geriebene Karotten (ca. 2 Karotten)

Öl, Dicksaft, Eier und Karotten in einer Schüssel mischen. Restliche Zutaten drunter mischen und in eine gefettete, bemehlte Gugelhupfform füllen. Im vorgeheizten Backofen bei 180 °C ca. 30 Minuten backen.

Bananen-Kokos Kuchen (Zuckerfrei, Vollkorn)

Mein Einjähriger LIEBT diesen Kuchen und ich hab dabei sogar ein gutes Gewissen wenn er was süßes isst.

1 1/2 Tassen Dinkelvollkornmehl
2 TL Backpulver
1/4 TL Natron
1/2 Tasse Kokosflocken
2 reife Bananen
1/2 Tasse getrocknete Datteln ohne Kern
1/2 Tasse Agavendicksaft (optional)
1 Ei
1 Tasse neutrales Öl

Trockene Zutaten in einer Schüssel mischen. Restliche Zutaten in einer großen Schüssel mit dem Stabmixer verquirlen und die trockenen Zutaten drunter mischen. Teig in eine gefettete und mit Kokosflocken ausgestreuten Gugelhupfform füllen, glatt streichen und im vorgeheizten Backofen bei 180 °C ca. 30 minuten backen.

Baby gourmet: Veganer Milchreis mit Mangopüree


Ein all time Klassiker für ein sattes Baby und ruhige Nächte…

1/4 Tasse Rundkornreis
1 1/4 Tasse Reismilch (oder was auch immer ihr für eine Milch bevorzugt)
1/4 Tl Zimt
1/2 Mango

Reis in der Milch offen bei mittlerer Hitze kochen bis der Milchreis eine sämige Konsistenz hat (ca. 25 – 30 min). Zimt unterrühren. Obst pürrien und entweder gleich unterrühren oder für mehr Löffel-(und Patz)-Spaß danneben reichen.

Baby gourmet: Bananenreis (Essen bei Magen-Darm-Grippe/Durchfall)


Es ist also wieder einer dieser Tage an denen mein Baby eine Magen-Darm-Grippe (Durchfall) hat, trotzdem hunger hat, aber nicht alles essen darf/sollte/mag. Was nun?
Mein Kleiner hat diesen Bananenreis geliiiiiebt!
Er ist winderbar stopfend wegen der Banane und dem Wasserziehenden Reis.
Uuuuuund….sogar mein Freund hat den ganzen Rest verputzt weil es so gut schmeckt…

1 Banane, mit der Gabel zermatscht
1/4 Tasse Reis
3/4 Tasse Wasser

Reis mit Wasser ansetzen und so lange unter Rühren kochen bis der Reis schön matschig und das Wasser verdampft ist. Mit der zermatschten Banane verrühren und auf Esstemperatur bringen….fertig.

One pot spinach pasta


1,2,3… go!

200 g spaghetti
200 g cherry tomatoes, sliced in half
100 g baby spinach frozen
1 small onion, finely sliced
3 garlic cloves, finely sliced
1 red chili, finely chopped
1 cube instant chicken broth
small handful of basil leaves, roughly chopped
2 tablespoons extra virgin olive oil
50 grams pecorino cheese, grated
sea salt and ground pepper, to taste

First slice the cherry tomatoes in half and then finely slice both the onion and garlic cloves. The red chili should be finely chopped up but the basil only needs to be roughly chopped. Take a large frying pan and place the pasta on the bottom center, then arrange the onions on both sides. Add in the tomatoes, spinach, garlic, and chili to both sides of the pan and sprinkle the chopped basil atop it. Drizzle on the olive oil, shake some salt and pepper on, then add 600 ml of water.
Place the pan over medium-high heat and bring it to a boil. For al dente pasta, cook for approximately 9 minutes, stirring regularly with tongs. For a more well done, softer pasta cook for a minute or two longer. Remove the pan from the stove when most of the liquid has evaporated and created a yummy sauce. Add in the pecorino cheese, a little more basil if you’d like, and salt and pepper to taste. Serve and enjoy!


5 minute Nougat-chocolate cake in a mug


No time but you are craving chocolate cake? No problem…got 5 minutes?

4 Tbsp flour
1/2 Tsp baking powder
4 Tbsp white granulated sugar
3 Tbsp cocoa powder
1 pinch salt
1 egg
3 Tbsp Nutella
3 Tbsp milk
3 Tbsp olive or vegetable oil

In a very large (500 ml) mug mix all ingredients with a fork. Microwave for about 2 minutes depending on your microwave. Serve with whipped cream. Feel happiness.