2014-07-27 17.40.22

Sudden hungry guests and nothing extraordinary at home to make something yummy? Think again….there is always something around you can put together. Here is what I just made for an afternoon snack. This is also great for a pick-nick.


4 medium potatoes gut into thin slices

2 medium onions chopped finely

8 eggs

4 Tbsp olive oil

Optionally: 50 g ham cubed or shrimps

Salt and pepper


Cook potatoes in salted water for about 7 – 10 minutes until still firm to the bite and stain. Meanwhile heat 2 Tbsp olive oil and fry onions and ham until browned. Mix together all ingredients in a bowl. Heat oil in a medium pan and fill in batter, do not stir. Switch to medium heat and cover pan. Fry about 10 minutes until bottom of frittata is browned and top is not too liquid to flip. Lift with a spatula to loosen from pan. Flip onto a plate and slide back into plan, undone side facing down. Fry for 5 more minutes until done. Flip onto serving plate. Cut into triangles and serve lukewarm.



Its pick-nick time! I was looking for something yummy when cold, easy to prepare and bite size for an outdoor event …tadaaaaa…. for all those bacon lovers out there: this is for you!!



Dried plums

Fresh rosemary chopped



Cut plums in half, sprinkle with rosemary and put back together. Cover with one layer of bacon and fix with a toothpick. Heat pan (without oil) and fry bacon plums from all sides until crisp.




This is a typical Austrian soup and so easy to make! (And the absolutely best meal if somebody had a hangover)


For 2:

For the quick soup:

½ L water

1 ½ cubes chicken broth (only good quality ones…my favorite are from Alnatura, DM)

(Of course the original is with a chicken soup made from scratch but with good quality broth cubes it is pretty good as well)

For the Frittaten:

1 egg

1 heaped Tbsp flour

50 ml milk

1 Tsp parsley

2 Tbsp oil


Bring the water with broth to a boil. Mix Frittaten ingredients with a fork until a smooth batter has formed. Heat oil in a large pan. When hot fill batter into pan and sway around to cover the whole bottom of the pan. The Frittate should be thin like a crepe. Fry on medium heat until browned flipping once to brown other side. Roll up and cut into thin slices. Serve soup with Fritatten and freshly cut chives