There are certain kinds of food that I cannot get enough from. Well…Fajitas are definitely one of them. I just love this mixing and matching and the way this is a wonderful socializing family food. And the best thing is it is really easy to make!

For 4 persons

12 soft Tortillas

1 kg chicken breast, cut into fine stripes

6 cloves garlic, crushed

70 ml olive oil

2 large onions, cut into fine half rings

4 tomatoes, pitted and cut into stripes

2 green bell peppers, pitted and cut into stripes

1 Tbsp paprika powder

Salt and pepper

Serve with: Guacamole and hot salsa


Mix 4 crushed garlic cloves, 50 ml olive oil and cut chicken breast and set aside. Cut the veggies. Heat a large pan (or wok) until very hot and quickly fry chicken from all sides. Remove chicken from the pan and set aside. Heat rest of the oil in the pan and fry onion until browned, then add bell peppers, tomatoes and 2 garlic cloves, pepper and paprika powder and fry for a few minutes. Add chicken breast and mix well. Let simmer until chicken is tender about 15 minutes. Warm tortillas between two wetted plates in the oven or microwave until warmed. Serve with: Guacamole and hot salsa

How to eat: Take a tortilla place all the ingredients you like in the middle line leaving a bit space on the bottom side facing you. Fold up the side facing you and then the left and right side to form a package that is open at the upper end. Now you can pick this up and eat with your hands.


basler leckerli


Ok…I must admit these are addictive. I have to pull away my family from the cookie jar to save some for Christmas.

350 g honey

350 g sugar

150 g ground almonds

150 g chopped walnuts

250 g Orangeat and Zitronat

500 g flour

30 g cinnamon

2 Tsp ground cloves

2 Tsp baking soda (Natron)

4 cl Schnaps (hard liquor like Coantreau or Williams)


Cook 250 g sugar and honey until liquid. Mix all dry ingredients. Add warm sugar-honey mixture and Schnaps and knead to form a homogenous dough. Let sit at room for 1 hour. Preheat oven to 200 °C. Roll out dough between two baking sheets to form a finger thick square. Place on a baking sheet lined baking pan and bake for 20 minutes. Cook rest of the sugar with a little water and spread over still warm cookie square. Cut into little squares and let cool completely. Store in cookie jars.




I just love sushi. With this easy tricks you can eat fresh home-made sushi whenever and with the high quality you want without paying the extraorbitant prices real sushi places charge. Come on …they are realy crazily expensive!

2 cups uncooked glutinous white rice (sushi rice)
3 cups water
1/2 cup rice vinegar
1 tablespoon vegetable oil
1/4 cup white sugar
1 teaspoon salt

Rinse the rice in a strainer until the water runs clear. Combine with water in a pot. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender but with a bite and water should be absorbed. Meanwhile, combine the rice vinegar, oil, sugar and salt. Stir until the sugar dissolves. Pour the hot rice into a big bowl and spread out. Pour the vinegar mix over the rice and mix it in slicing motions with a wooden spatula or spoon. Don’t stir, that will make the rice stick together too much and be smushy. Mix until rice is dry and slightly sticky.
Let cool and make your favourite sushi. No limits for creativity!


2014-11-26 17.33.22


These are the fluffiest muffins I have ever made. Use those over ripe bananas (you otherwise would have trashed) for this exotic flavorful banana taste.


1 ½ cups flour

2 Tsp baking powder

½ Tsp baking soda

½ Tsp salt

2 ripe bananas

1 small apple (cut in small pieces)

¾ cup sugar

1 egg

1/3 cup oil

For the crumbs:

1/3 cup brown sugar

2 Tbsp flour

1 ½ Tsp cinnamon

1 Tsp butter


Preheat oven to 180 °C. Mix dry ingredients in a large bowl. Blend wet ingredients with banana and apple in a medium bowl with a stick-blender. Mix dry and wet ingredients. Pour into buttered muffin forms. Mix crumb ingredients with your fingers until small crumbs form. Sprinkle over muffins and bake for about 20 minutes.

GONG BAO CHICKEN (Chicken Sichuan Style)

gong bao chicken

GONG BAO CHICKEN (Chicken Sichuan Style)

I love real Sichuan Style Chinese food! In Austria we just don’t get anything that is even close to Asian food! This recipe is easy to make and you don’t need out of this world (country) ingredients.

150 g raw peeled peanuts

500 g chicken breast cut into 2 cm cubes

1 egg white

½ Tsp salt

3 Tbsp starch

4 garlic cloves cut into slices

10 dried large chilies seeded

2 Tbsp Soy sauce

2 Tbsp white wine

2 Tbsp white (rice) vinegar

1 Tsp sesame oil

1 Tsp sugar

50 ml neutral oil


Soak peanuts in water. Mix chicken, starch, egg white and salt in a medium bowl. Mix soy sauce, wine, vinegar, sesame oil and sugar in a small bowl. Drain peanuts completely. Heat 1 Tbsp’s oil in a frying pan and fry peanuts until browned about 3 minutes. Remove peanuts, add rest of the oil and fry marinated chicken until browned about 2 minutes. Remove chicken and drain oil until only a slight film of grease is left at the bottom of the pan. Add chilies and garlic and fry for 1 minute. Add chicken and fry for one more minute. Mix in sauce mixture and remove from heat. Mix in peanuts. Serve with rice.


OVEN BAKED PUMPKIN1-2-3 and your one pan, delicious, autumly side dish is ready!

1 small butternut pumpkin (peeled, seeded and cut in wedges)
4 Tbsp olive oil
1 Tsp dried rosemary
Salt and pepper

Preheat oven to 200 °C. Mix everything on a backing paper lined backing pan and spread everything out so wedges don’t touch too much. Bake for 10-15 minutes or until soft in the middle. Season to taste. Done!


french toast sticks


I have a hard time writing this add ’cause my mouth is watering by the thought of this amazing and easy breakfast….I neeeed to have it now!

Toast slices (the thicker the better!)
1 cup milk
1 egg
1 Tsp vanilla extract or vanilla sugar
Oil or butter
Maple syrup (lots and lots and lots of it!)

Beat together milk, egg and vanilla in a deap plate. Heat oil in a large pan to medium high heat. Pull toast through egg mixture until it is covered from all sides (not too long or the toast gets soggy) and fry until golden brown. Keep warm in a prewarmed oven until you have made all toasts. Cut into sticks and drown in lots and lots and loooots of maple syrup… mmmmmhhhh


maple apple cake


This is a moist and light delicious cake for a cozy Sunday afternoon and especially in the Advent of Christmas. And it is done so fast that I just made it in between.

3 ¼ cups all purpose flour

2 ½ Tsp baking powder

2 Tsp cinnamon

3 apples grated with peel (sour apples are the best)

1 cup walnut oil (you can use any other neutral oils too, but walnut oil is healthy and gives a great nutty taste)

1 cup brown sugar

½ cup maple syrup

4 eggs

More maple syrup for the top

Preheat oven to 180 °C. Mix wet ingredients in a medium bowl. Mix in dry ingredients until well combined. Bake cake for 40 – 60 minutes or until an inserted toothpick comes out clean.

Let cool and serve drizzled with more maple syrup.



smoked salmon (2) (480x640)


I was blown away by this idea of a Japanese friend of mine. This is THE BBQ hit! It is easy to make and tastes so delicious people will be crowding around to get more…this is the right stuff to forget your good manners.


Raw salmon filets (also sausages or hard boiled peeled eggs are great!)

Wood chips (cherry)



2 large deep aluminum trays

1 small aluminum tray


Light charcoal in a grill until glomming. Punch lots of holes in the small tray. Fill one large deep aluminum tray with ½-1 cm wood chips and set small tray upside down in the middle. Place on the grill and wait until smokes starts to form from the burning wood chips. Now place raw salmon filets, skin facing down, on the small tray and cover with the second large tray. Let smoke for about 30 minutes. The salmon will be of the consistency as oven baked salmon just with a smoky flavor.



APFELSTRUDEL (640x446) (2)


I am from Austria! And this is THE taste of my home. My wonderful handywoman mother even started a little business when we moved to the USA in the 80ies selling Apple strudel to local restaurants. Well with two toddlers and a household to manage a rather great challenge. Whatever my mother touches turns to gold, so the business took off and everybody was craving real Austrian Apple strudel. Therefore our house was always filled with the smell of cinnamon and baking apples. Thank you Mom for such a wonderful childhood!

This is the no fuss version (to make the dough is a whole other story!!)

For the filling:

6 apples (more on the sour side like Prinz Rudolf or Fuji

6 Tbsp sugar

1 Tsp cinnamon

½ cup raisins

4 cl dark rum

Juice from ½ lemon

For the

1 Pack frozen Strudelteig (or frozen Fillo dough), completely thawed

½ cup real unsalted butter, melted

1 egg, beaten

1 cup bread crumbs

Confectioner’s sugar

Preheat oven to 180 °C. For the filling peel apples, quarter, cut out cores and slice into 1-2 mm thick slices. Mix all ingredients for the filling and set aside (it is best if it sits for about 1 hour. A lot of juice will form. The taste of the filling should be mildly sweet, not too bitter from cinnamon and you should be able to taste the apples. Please resist the urge to put in tons of more sugar.

Meanwhile to easily roll the strudel spread out a clean table cloth or a surface of paper towels. Carefully take Strudelteig/Fillo layers apart and place 5 sheet-layers overlapping on the paper towels forming an about 60 cm x 60 cm surface. Then top with an inverted layer. God, this sounds so much more complicated than it is..well, it is all about making a non-leaky surface…you will figure it out…lol.

Brush the whole surface with a lot of butter. Heap bread crumbs on the side facing you about 40 cm long. Now mix the apple filling one more time and spread it on the whole surface leaving 10 cm on left and right side. Using the paper towels as support fold over left and right side to the middle. Now using the paper towels as support roll the strudel to get a 40 cm long and about 20 cm wide strudel. With the open side down place on a baking-paper lined baking sheet. Brush with lots of butter and a little bit of egg on top.

Bake for 40 minutes or until brown and crisp. Let cool and sprinkle with lots of confectioner’s sugar.