Carinthian cake - like on the alp
November 1st, 2018 |
An Austrian farmer’s wife gave me the recipe for this traditional Carinthian cake. Many years ago, when there was no internet and no airbnb, we had rented their mountain hut for the summer holidays. A hut without running water, without electricity and light. But with a wood stove, ringing cowbells, marmots and heavenly peace. As a welcome gift, we found this cake on the table. When I bake it today, I can almost smell the hut.
The “Kärntner Reindling” is one of the most traditional pastries in Austria. It is named after the baking dish, the “Reindl” which is a rather flat form to traditionally bake the yeast cake in. In Austria, they like to eat it already for breakfast or at coffee time, coated with fresh alpine butter or pure.
Leave me a message
Greetings from Bella Italia
The temperatures keep up with Bella Italia, the bright colours of this Italian Minestrone soup make you happy. When snipping all the fine vegetables you can almost see him in your mind’s eye: Luigi, who rattles with his red Vespa on the Tuscan country roads. Close your eyes and dream a little bit about Italy… A light meal for those hot days, a feast for all the senses.read more
Strawberries, yoghurt, basil – the perfect cake
At our home, our daughter is the backing-expert. I also bake well, but I prefer the hearty things. For our daughter baking means to relax, to come down, you could almost say: “to chill”. At the age of 14, she baked this fantastic strawberry yoghurt cream cake with basil for her brother’s birthday. Respect!read more
Frankfurt Green Sauce: The secret of 7 herbs
One can disagree about many things or even argue – but not about the seven herbs of the original Frankfurt Grüne Sauce [green sauce]. Even my great-grandmother in the Forest of Odes kept her recipe and looked after and nurtured the seven herbs in her garden. The recipe is passed on from generation to generation, re-written, varied. And which herbs are they?read more