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This version of tteokbokki is based on a version I ate in a korean restaurante in vienna (thx Ayrton for showing us that place). The sauce there was creamy but had a texture like ground nuts. I tried to replicate the texture in this very much non traditional version.
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This is a simple but super delicious carrot based curry. You do need quite a few exotic ingredients, but they are well worth it. Thanks Srah for the suggestion.
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Another Georgian dish. Very delicious and a real experience. Ensure you know how to eat them up front, or you are in for a soupy surprise.
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Another go at chiken wings using a oven and a single tray. Not much to clean, which is always welcome.
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My first try on this Georgian cheese bread. Easy but delicious! Thanks for introducing me to this cuisine Ayrton.
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Fruit Dumplings is that king of dish you have to prepare fresh as it will loose its soft and fluffy consistency once it cooled down. With some prep work however it can be a very fast to cook dish during the week. And with one extra step every fruit can be used as filling.
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Kibinai is a traditional lithuanian pastry. Thanks Agi for the delicious introduction.
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Another try at a rice cake recipe. This time a bit more involved, but still quite simple and fast.
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My first meal using rice cake. It is very simple, but delicious.
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Everybody knows how to make oven vegetables. Though some combination of spices and vegetables just work better than others. Here are some of my favorites.
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Burscht is an Ukrain beetroot stew. It differs quite a bit from the traditional Austrian stews and certainly worth a try.
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This is a styrian inspired variation of the well known Wienerschnitzel.
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Honestly this soup is not the most elaborate dish. Though I have fond memories of it from my childhood and to that day I really enjoy it. Its quite easy to make, no reason to not give it a try.
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Finnish oven pancakes are an easy to prepare sweet dish. The consistency is similar to milk rice, though with a crusty outside.
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A Pumpkin risotto fake using kritharaki noodles instead of rice. Ther result was delicious, though I want to adapt the recipe for an easier and faster preparation.
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Another go at potstickers. Not traditional, rather a accumulation of leftovers in the fridge. This time I tried two fillings. Onec with meat and one with tofu.
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Originally we wanted to make “Onion Cake”, though we ended up with lis mashup of various different dishes. Thanks Franzi for the ideas.
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