Maybe not. This delicious soup is very popular in Austria, especially during the cold months and around Easter. Weeks before Easter, everybody eats horseradish on everything, especially Sandwiches and bread slices with ham.

Horseradish is also delicious as a creamy sauce for fish. All in all, we Austrian people love horseradish.

I really love this soup. The pungency of the horseradish is not as strong as normally when freshly grated because of the cream. But the unique flavour stays. If you need something different for once, I would warmly recommend this soup. Give it a try. Its easily made and it only needs 9 ingredients. 8 are stables, everybody normally has at home.

Let’s get you sold on this fantastic horseradish recipe, shall we?!?

This soup can be a delightful addition to any meal, offering a unique blend of creaminess and horseradish flavor. The use of sour cream in the recipe adds a tangy element that complements the horseradish well. With only 9 ingredients, including common staples found in most homes, this soup is easy to make and worth trying for a different culinary experience. Its simplicity and unique flavor combination make this creamy horseradish soup a standout choice for any occasion. The tangy touch of sour cream perfectly complements the horseradish, creating a delicious harmony of tastes. This dish is a popular favorite in Austria, particularly around the Easter holiday.

The creamy texture of the soup enhances the overall eating experience. Its warming qualities make it an ideal choice for cold weather. The addition of chives as a garnish adds a pop of color and freshness. This versatile soup can be enjoyed as an appetizer or a light main course. Its rich flavors make it a comforting dish for any meal. The soup’s velvety consistency elevates every spoonful. It’s a comforting option during chilly days. Fresh parsley provide a burst of vibrant green and zesty flavor. This dish works well as a starter or as a standalone meal. Its robust taste guarantees a satisfying dining experience.

I hope you will enjoy this classic Austrian comfort food as much as we do. Please leave us some kindly words if you like this post. Did you try this recipe? Awesome! Tag us @twosisterslivinglife on social media. We love to hear from you.

Love Nina

Grated horseradish goes very well with red beets, too. Maybe you should combine some grated horseradish with our vegan red beet burger?

Creamy horseradish soup with homemade croutons

This is a classic austrian soup recipe for creamy horseradish soup with homemade croutons. Its delicious, unique and creamy. A cozy comfort soup for cold days.

Creamy Horseradish Soup

• 1 onion (medium size, peeled and diced)
• 3 garlic cloves (peeled and diced)
• 50 g butter
• 40 g flour
• 850 ml broth (vegetables or beef broth)
• 1/4 tsp black pepper (freshly ground)
• 60 g sour cream
• 100 ml cream
• 60 g horseradish (freshly grated)
• 1/4 cup parsley (diced)

Homemade Croutons

• 2 slices dark or white bread (choose what you prefer)
• 30 g butter
• 1/4 tsp salt
• 1 garlic clove (diced, for serving)
• 20 g horseradish (freshly grated, for serving)

1. First melt the butter in a medium pot over medium heat. When the butter is melted add the diced onion and garlic cloves and cook without colour for about 6-7 minutes or until translucent.

   Add the flour and mix it fast and thoroughly for 2-3 minutes with the butter and the vegatables. 

   Deglaze everything with the broth and whisk everything thoroughly with a whisker. 

   Add the sour cream, cream and milk and let it cook for about 10 minutes.

   Add the freshly grated horseradish and black pepper. Cook for another 5 minutes .

   Blend everything until smooth and homogeneous.

   Taste it, and if necessary season it with some more salt, pepper and more horseradish and blend it again.

   Serve immediately with the homemade croutons, a pinch of fresh horseradish and the diced parsley .

   
   
   

2. Homemade Croutons

   Cut the bread slices into small pieces 

   Melt the butter in a medium size pan. over medium high heat

   Add the bread pieces, salt and the diced garlic and fry everything until crispy and golden.

   Enjoy!

The post The Best Creamy Horseradish Soup Recipe Ever.Unique and Delicious. appeared first on Two Sisters Living Life.

Every year at the same time I have an obsession, which starts with me seeing the first pumpkin posts on IG and finally being the very first customer buying pumpkins at the supermarket. As you may already have guessed I have a huge love for pumpkins. ALL The PUMPKINS. During these months my main food ingredient is, if I am doing the cooking, pumpkins! Roasted with salad, spaghetti, steak or baked as a roasted pumpkin leek quiche! Every day all day I could eat all the savory and sweet pumpkin recipes! Thats why we have soo many pumpkin recipes!

This is an easy and fancy looking way to use pumpkin!

What is a quiche?

A quiche is a savory French tart consisting of a flaky pie crust or pastry crust and filled with a savory creamy custard (heavy cream, milk and seasoning) and filling ingredients.

It’s a delicious classic recipe with a flaky crust that is so versatile in hindsight to the quiche fillings as you can add pretty much anything you can think of to the basic ingredients. From simple muchrooms and peppers to more creative ingredients like chopped spinach and caramelized onions, there’s so much you can do with quiche.

Quiches are typically served at brunch or breakfast. There are so many different variations of quiche and new flavor combinations are being created every day!

The origin of quiche.

When people think of the French word quiche they assume that the traditional quiche origins from the Lorraine region of France.

But food historians know that historical records indicate that quiche actually originated in Germany in the middle ages in the medieval kingdom of Lothringen, which the French later occupied and renamed Lorraine. The word ‘quiche’ is from the German word ‘Kuchen’, meaning cake.

How to make this delicious roasted pumpkin quiche? Easy! Just follow the steps!

We start with making the quiche crust!

•  Pulse flour, salt and butter in a food processor until everything resembles coarse meal with only a few bigger pieces of butter.
• Add milk and pulse until dough holds slightly together.
• On a floured surface, roll the dough with the help of a rolling pin into a thin circle.
• Transfer the dough to a tart pan or pie pan.
• Allow dough to hang slightly over the pan, about 3 cm.
• Fold the excess dough under. Pinch and crimp. Chill for 30 minutes.

Now in the meantime we make the filling!

• Roast the sliced Hokkaido pumpkin (tossed beforehand with some olive oil and sprinkled with some salt, nutmeg and cinnamon) in a preheated oven 180°C.
• Heat 2 tbsp olive oil and cook leek until soft and set aside.
• In a medium bowl whisk together eggs, cream and milk.
• Stir in the slightly cooled leek and add the cheddar cheese and mozzarella cheese.
• Pour the savory custard filling into the prepared pie shell.
• Top with roasted hokkaido pumpkin slices and the finely shredded parmesan cheese. Bake for 35-45 minutes or until the egg filling is set.
• Cool for a 10 minutes to let it set before cutting.
• Can be eaten cold, warm or right out of the oven.

Can I make a crustless quiche too?

Sure you can, a crustless quiches resembles more a fritatta or an egg omelet since the pie crust is missing. Though the taste of a quiche is more richer and less eggy but its a great gluten-free alternative.

Just omit the crust and spray a pie from with cooking spray and add the egg mixture and the filling and bake at 175°C (350°F) for 35 minutes or until the center is set.

Can I use a store-bought crust for the quiche?

Generally If time is short using a store-bought crust is great thing. It decreases the time you need for a good quiche immensely . You can use a store-bought pie crust, short crust or even a a store bought puff pastry sheet.

But be aware it doesn’t compare to a pie dough made from scratch. Making your own crust will always taste b better than one bought from the supermarket.

Can you make a quiche ahead of time or freeze it?

• Of course you can. A quiche is the ideal dish to make it ahead of time and keep it for up to 3 days in your fridge or freeze it up to 3 months .
• Just let it cool on your kitchen counter for up to 2 hours.
• If refrigerating simply wrap top with foil.
• If freezing first wrap in foil and than put it in an airtight container.
• Thaw frozen quiche for one day when ready to serve.
• To reheat: first cover the top in foil and than bake at 160°C (325°F) until it heated through.

Variations:

There are so many ways to make a quiche. Maybe you want tol try our Italian Asparagus quiche with crispy prosciutto chips. Or try one of these variations.

• Spinach Quiche : fresh spinach, nutmeg, gruyere cheese (If you dint get your hands on fresh spinach use frozen spinach.
• Quiche Lorraine : cook 100g Bacon until crisp, drain the crisp bacon then chop. Add a pinch of nutmeg and optionally tender cooked leek.
• Mushroom quiche: Saute 100g sliced Mushrooms and 50g green onions in butter until tender and the mushrooms are shrunken and golden brown. Optionally add a twig of fresh rosemary while cooking.

Enjoy!

Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see. Make sure to pin our recipe for later and follow us on Pinterest

Love, Antonia

Roasted Pumpkin Leek Quiche

4 from 23 votes

Recipe by Antonia Course: Appetizer, brunch, easy to makeCuisine: French

Servings

8

Prep time

30

minutes

Cooking time

40

minutes

Calorieskcal

This is a great and delicious recipe for a pumpkin leek quiche! Filled with delicious roasted pumpkin, shredded mozzarella and cheddar.

Cook Mode

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Ingredients

• Crust

• 250 g 250 flour

• 1 tsp 1 salt

• 100 g 100 butter cold, diced

• 75 ml 75 milk

• Filling

• 500 g 500 thinly sliced leeks

• 3 3 eggs

• 300 ml 300 cream

• 125 ml 125 milk

• 100 g 100 grated cheddar

• 50 g 50 shredded mozzarella

• 300 g 300 hokkaido pumpkin

Directions

• Crust
• Pulse flour, salt and butter in a food processor until everything resembles coarse meal with only a few bigger pieces of butter. Add milk and pulse until dough holds slightly together.
• On a floured surface, roll the dough into a thin circle. Transfer to a quiche or tarte dish. Allow dough to hang slightly over dish, about 3 cm. Fold overhang under; pinch and crimp. Chill for 30 minutes.
• Filling
• Preheat the oven to 180°C.
• Roast the sliced Hokkaido pumpkin for 20 minutes (tossed beforehand with some olive oil and sprinkled with some salt and cinnamon).
• Heat 2 tbsp olive oil and cook leek until soft and set aside. In a bowl whisk together eggs, cream and milk, stir in the slightly cooled leek and both cheeses. Pour the filling into the pastry. Top with roasted hokkaido pumpkin slices. Bake for 35-45 minutes or until the filling is set. Cool for a few minutes to let it set before cutting. Can be eaten cold, warm or right out of the oven.

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The post Best Easy Roasted Pumpkin Leek Quiche Recipe Ever appeared first on Two Sisters Living Life.

You will learn how to make Easy Soft Pretzels with beer stuffed with spicy cream cheese and sharp cheddar filling. It’s a step-by-step guide; you only need a few ingredients to make soft pretzels.

Vinery Stift Klosterneuburg’s new Stifts Beer.

In cooperation with Stift Klosterneuburg Abbey, I would like to introduce you to their new abbey beer. With their Märzen and Zwickl, Stift Klosterneuburg want to share the diversity of Austrian beer enjoyment with their customers.
Inspired by carefully selected ingredients and the collaboration with experienced brewing experts, they present a unique taste experience that reflects the craftsmanship and character of the abbey in every sip. Cheers!

Why You’ll Love This Easy Soft Pretzel Recipe

There’s something magical about the combination of soft, chewy pretzels with a hint of beer flavor and a gooey, cheesy center. These beer pretzels are easy to make and packed with flavor. The beer in the dough adds a delightful depth, while the cream cheese and cheddar filling oozes out with every bite, making them irresistible. I added some spritz of spicy Sriracha sauce to the filling to add a little fire to the flavor, but you can leave it out if you don’t like a spicy flavor kick.

How to choose the right beer for this tasty homemade pretzels recipe

For these flavorful soft baked pretzels I’m using Stift Klosterneuburgs new botled Märzen Beer in the recipe. For serving I recommend their amazing Zwickl Beer.

When it comes to choosing the beer for this recipe, opt for a mild lager or ale. These types of beers contribute to the flavor profile of the pretzels without overpowering them.

Why use a beer instead of water for the dough?

The beer adds a subtle depth and complexity to the dough, enhancing its overall taste. However, feel free to experiment with different beer varieties to suit your preferences. Just keep in mind that stronger or more bitter beers may alter the flavor of the pretzels significantly. Ultimately, the choice of beer is a personal preference, so go with what you enjoy drinking, and let it elevate your homemade pretzel experience.

What is a Märzen Beer?

Märzen beer, originating from Bavaria, Germany, is a traditional German lager known for its rich amber color and malty flavor profile. Originally brewed in March (hence the name “Märzen,” meaning “March” in German) and aged over the summer months, Märzen beer was historically brewed with a higher alcohol content to withstand the warmer temperatures and maintain quality during storage.

Flavor of a Märzen Beer.

This style typically showcases a balanced combination of toasty, caramelized malt sweetness with a clean, crisp finish. Märzen beers often feature notes of bread crust, caramel, and sometimes hints of toffee or nuts. The malt-forward character is complemented by a subtle hop bitterness, providing a well-rounded flavor profile.

Traditionally, Märzen beers were brewed for Oktoberfest celebrations, making them a quintessential part of the festival’s beer lineup. Today, Märzen beers are enjoyed year-round, appreciated for their smooth drinkability, medium body, and flavorful malt complexity.

What is a Zwickl Beer?

Zwickl beer, originating from Germany, is a type of unfiltered, unpasteurized lager. It is often described as having a cloudy appearance due to the presence of yeast and proteins, which are not removed during filtration.

Flavor of a Zwickl Beer.

This beer style typically retains a fresher taste and a slightly hazy appearance compared to filtered lagers. Zwickl beer is known for its smooth mouthfeel, subtle hop character, and delicate malt sweetness. It may exhibit a range of flavors, including hints of bread, biscuit, and sometimes fruity or floral notes, depending on the specific brewing techniques and ingredients used. Overall, Zwickl beer offers a unique and refreshing drinking experience cherished by beer enthusiasts worldwide.

Why These Stuffed Pretzels Are a Must-Try

These cheddar and cream cheese stuffed pretzels are a delightful twist on a classic snack. The combination of soft beer pretzels with a creamy cheese filling is perfect for any occasion. Whether you’re hosting a party or looking for a delicious homemade treat, this easy soft pretzel recipe is a winner. Plus, the simple beer pretzels with creamy cheese filling are sure to impress your guests and become a new favorite.

So, next time you’re in the mood for something special, give this step-by-step beer soft pretzels recipe a try. Trust me, once you taste these delicious stuffed pretzels, you’ll be hooked!

Did you make my delicious, easy homemade pretzel recipe? Let me know, and tag me on Instagram. Or leave me some kind words and a star rating. I will always be thankful for that .

Warm Hugs Nina

AD. This article contains advertising content and was created in cooperation with Weingut Stift Klosterneuburg.

Need some more savory recipes? How about these :

• Best Easy Roasted Pumpkin and Leek Quiche Ever
• How to cook the best Sauerkraut from a bag
• Roasted turkey roulade with mushrooms, prosciutto and parmesan
• Autumn Apple cider and Cheese Soup with pretzel chips
• Easy, Delicious Italian Asparagus Quiche
• Fancy Pork Tenderloin in puff pastry with caramelized onions and apples

Easy Beer Soft Pretzels Recipe with Cream Cheese and Cheddar

5 from 9 votes

Recipe by Nina Course: Snacks, AppetizersCuisine: German cuisineDifficulty: Easy

Servings

8

pieces

Prep time

1

hour 

Baking time

20

minutes

Calories

300

kcal

Resting Time

90

minutes

These easy beer soft pretzels, stuffed with creamy cheese and sharp cheddar, make for a delightful snack or appetizer that’s sure to impress. It’s the best homemade soft pretzel recipe you’ll ever make. Buttery soft pretzels for you to enjoy!

Cook Mode

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Ingredients

• To make Soft Pretzles

• 450 g 450 all-purpose flour

• 1 packet 1 (2 1/4 tsp) active dry yeast

• 350 ml 350 beer (preferably a mild lager or ale)

• 1 tbsp 1 honey

• 10 g 10 salt

• 110 g 110 melted butter

• For the filling

• 500 g 500 cream cheese, softened

• 70 g 70 shredded cheddar cheese

• 30 g 30 finely grated parmesan cheese

• 1/2 tsp 1/2 paprika powder

• 1/2 1/2 sriracha sauce

• 1/4 tsp 1/4 salt

• For the Brushing

• 250 ml 250 hot water

• 2 tbsp 2 baking soda

• For the Topping

• 3 Tbsp 3 Everything Bagel Seasoning

• 30 g 30 finely grated Parmesan Cheese

Directions

• Prepare the Dough
• Warm the beer to around 110°F (43°C) in a small bowl. Add the honey and yeast, stir to combine, and let it sit for about 5 minutes until it becomes frothy.
• In a large mixing bowl, combine the flour and salt. Pour in the yeast mixture and melted butter. Mix until a dough forms.
• If the dough is too firm, add 2 tbsp of warm water and knead until soft, pliable, and a little sticky.
• Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Or in your Kitchen machine with a dough hook attachment. Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.
• For the Filling
• Mix the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, and salt in a medium bowl until well combined.
• Shape the Pretzels
• Preheat your oven to 440°F (220°C)—line two baking sheets with parchment paper.
• Once the dough has risen, punch it down and divide it into eight equal pieces.
• Roll each piece into a long rope (about 40cm/18inches long).
  
• Flatten each rope into a rechtangle (about 5cm/3inches wide)
• Spread a generous tablespoon of the cream cheese and cheddar mixture down the center of each rectangle.
• Carefully fold the edges over the filling and pinch to seal, forming a filled rope.
• Shape each filled rope into a pretzel shape by forming a U, crossing the ends, and pressing them onto the bottom of the U.
• Place the Pretzels with enough space between each on a prepared baking sheet, cover with plastic foil, and let it rise in a warm place until doubled in size—about 45 minutes.
• Take the plastic foil carefully away and let the pretzels rest for another 10 minutes. It should form a cover on top.
• Brush each with the hot water-baking soda mixture and sprinkle with everything seasoning and finely grated parmesan cheese.
• 
• Bake in the preheated oven for about 20 minutes.
• Allow the pretzels to cool slightly before serving.
• Enjoy warm with your favorite dipping sauces or just as they are!

Notes

• Choosing the Right Beer: Use a mild lager or ale to ensure the beer flavor complements rather than overpowers the pretzels.
• Can I use different cheese for the filling? Yes, you can substitute cheddar with other cheeses such as mozzarella, gouda, or a mild blue cheese for a different flavor. Ensure the cheese melts well to create a creamy filling.
• Can I make the dough ahead of time? Yes, you can prepare the dough ahead of time. After kneading, cover and refrigerate it overnight. Allow it to come to room temperature and rise until doubled in size before proceeding with the recipe.
• How do I prevent the filling from leeking out during baking? Ensure you seal the edges of the dough well after adding the filling. Pinch the seams tightly and consider slightly dampening the edges with water to help them stick together better.
• Can I freeze the pretzels? Yes, you can freeze the pretzels. After boiling and cooling them, place the pretzels on a baking sheet and freeze until solid. Then transfer them to a freezer bag. When ready to eat, bake them from frozen at 350°F (175°C) until heated through, about 15-20 minutes.

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The post Easy Soft Pretzel Recipe with Beer, Cream Cheese and Cheddar appeared first on Two Sisters Living Life.

I’m presenting you a perfect comfort food recipe for the colder seasons. My apple cider cheese soup with pretzel chips and finished Bad Ischler Salzzart Gourmet Salt flakes is an easy recipe and made under 30 minutes. The soup has a slight sweetness because of the hard apple cider which gets beautifully outbalanced by the 2 savory ripe cheeses. It’s a delicious fall recipe for sure.

Bad Ischler Salzzart – the gourmet salt from our home country Austria

This special salt is not for everyday cooking and seasoning. It’s the perfect touch to finishing any sweet or savory dish and we loved using it to create this fabulous soup. The locally produced gourmet salt has a melt-in your mouth texture and even has an extraordinary look, it’s pyramid-shaped!

Ever wondered how they produce pyramid-shaped salt flakes?

Bad Ischler combined thousand year old technique of salt boiling with todays knowledge and experience to harvest the finest Austrian gourmet salt directly in our Austrian alps. To produce it, only the purest natural brine, from the century old Dürrnberg salt mine in the Austrian alps, is getting heated to boiling temperature. This leads to the production of tiny salt crystals which join together to form pyramid-shaped flakes. Bad Ischler Salzzart gourmet salt is definitely one of a kind.

There are so may ways to use Bad Ischler Salzzart gourmet salt for example to add the finishing touch to a perfectly medium cooked steak or grilled vegetables. We love using it in the morning for avocado toast or chocolate cookies and for so much more!

What is important for that Autumnly Apple cider cheese soup?

Apple Cider

• If you don’t have hard Apple Cider (called Apfelmost in Austria) at hand mix together apple juice and wine – ratio 1:1

The choices of cheese

In Austria we have a large variety of different cheeses. The majority of these cheeses have a very strong flavor with a bite and of course they are smelly ?.

These strong flavored cheeses are the ones you need to get for that comforting soup recipe.

I used a younger cheese with a more smoother but still strong flavor with a softer consistency and an aged cheese with a very distinctive strong flavor and a harder consistency. For Austrian people it was an Erzherzog Johann and a Bergkäse.

For American folks: If you are not very versatile in the world of cheese I would go for a Muenster and a sharp cheddar. If you know your way around in the world of cheese then you already know what to use or what you prefer ?.

Pretzel Chips

I used as an add-in Pretzel slices which I baked in the oven until cross. I just love the slightly malted and sweet flavour. Of course you can use any bread you have at home. ?

It’s a fantastic comforting soup to surprise your family and friends with. Don’t forget to sprinkle the melt in your mouth Bad Ischler gourmet salt flakes over the pretzel chips as a finish. They perfectly enhance the taste of the dish.

Warm hugs Nina & Antonia

Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see. Make sure to pin our recipe for later and follow us on Pinterest 

Are you craving more delicious comforting dishes? How about these:

• Vegetarian Cauliflower Bolognese
• Easy yellow thai curry with sweet potatoes, asparagus and shrimps
• Smoky Vegan Mac and Cheese with sun dried tomatoes and spinach

Savory Autumn Apple Cider and cheese soup served with bread chips seasoned with Bad Ischler Gourmet Salt

4 from 9 votes

Recipe by Nina Course: Appetizer, austrian recipe, lunch, SoupCuisine: austrian

Servings

8

Prep time

10

minutes

Cooking time

30

minutes

Calories

401

kcal

This is the perfect comforting soup for the cold weather season and to use up all that delicious fresh apple cider only available in autumn. The soup has a slightly sweet flavour from the apple cider which gets beautifully outbalanced by the savory ripe cheeses.

Cook Mode

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Ingredients

• Baked pretzel chips

• 200 g 200 pretzels fresh or stale bread will do the trick too

• 1 tbsp 1 butter melted or olive oil

• 1 tbsp 1 Bad Ischler Salzzart Gourmet salt or sea salt flakes

• 2 tbsp 2 parsley fried

• Apple cider and cheese soup

• 1 1 shallot finely minced

• 25 g 25 butter for the shallot

• 1/2 tbsp 1/2 salt

• 1/4 tbsp 1/4 garlic powder

• 50 g 50 butter

• 50 g 50 flour

• 200 ml 200 apple cider you can also use 100ml white wine and 100ml apple juice

• 1,2 l 1,2 chicken broth

• 230 g 230 grated cheese use 2 different aged and smelly cheeses with a sharper taste for this soup like sharp cheddar cheese and swiss cheese for example. The ratio is 150g aged cheese and 80g a more softer cheese. For Austrian People: Bergkäse, St. Johann or Weinkäse

• 150 ml 150 cream

• 1 pinch 1 Bad Ischler Salzzart Gourmet salt The Salt is the finishing touch when served along with some freschly grinted black pepper

Directions

• Baked Pretzel Chips
• Slice the Pretzel in thin Slices (1/2cm or 1/4 inch) and arange on a baking tray .
• Drizzle with the meldted butter amd sprinkle lightly with some salt flakes

  • 

• Bake at 180 degree Celsius fan for about 10min or until golden brown.
• Fry the Parsely leaves in hot oil until cross. This will take about 30 seconds. Put the leaves on a kitchen roll paper after the frying for cooling.
• Savory Apple Cider and cheese soup
• Start with melting the 25g of butter in a medium sized pot and add the minced shallot.

  • 

• Cook over medium heat the shallots without out browning until tender.
• Add the 50g butter.
• When melted add the flour and whisk until a roux is forming. Looks like a cake batter.

  • 

• Deglace with the apple cider and keep on whisking for about 5 minutes.

  • 

• Add the chicken Broth and keep whisking until a kind of soup/Cream is forming.
• Now while whisking add the cheeses and the cream. When everything is homogenous let everything bubble on low heat for about 10 minutes.

  • 

• Season with some with freshly ground black pepper and eventually some more salt.
• Serve the soup with the pretzel chips some fried parsely and a pinch of Bad Ischler Gourmet Salt as a finishing.

Nutrition Facts

• Calories: 401kcal
• Carbohydrates: 30g
• Protein: 12g
• Fat: 27g
• Saturated Fat: 16g
• Cholesterol: 80mg
• Sodium: 2446mg
• Potassium: 244mg
• Fiber: 1g
• Sugar: 4g
• Vitamin A: 927IU
• Vitamin C: 12mg
• Calcium: 238mg
• Iron: 2mg

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The post Autumnly Apple cider and cheese soup with pretzel chips and salt flakes appeared first on Two Sisters Living Life.

This is a beautiful recipe for a creamy wild nettle soup cooked with garlic and potatoes and topped with a delicious spicy granola. Learn about the healthy benefits of stinging nettles, where to forage for them and how to harvest them without getting stung . Its a delicious and healthy dish perfect as a starter or for lunch.

When I think about nettles I will always come up with the memory of my baby boy having a little bicycle accident and falling into the stinging nettles. Of course he was very upset and had a rash along his legs which weren’t covered with clothes but fortunately he survived . But stinging nettles not only sting they have a lot of healthy benefits too .

Creamy wild nettle soup with garlic and spicy Granola – healthy and delcious

Where to forage for these healthy plants

These little healthy stinging plants are my favourite food to forage for in Spring and summer . Wild nettle soup is always on our meal plan during these months.

Stinging nettles are one of the first plants growing in spring even when the ground is still partly covered with snow you’ll find them popping up .

These plants love rich moist soil and you mostly will find them along waterways like rivers, lakes, ditches and streams, or along fence lines and on the edges properties. They always grow in thick tense patches and that’s already a sign that you have found nettles and not another unwanted weed which may not sting when touched ;-).

Stinging nettles have a very distinct design and shape and can grow very high during the summer month. The leaves are pointed at the tips and serrated along the outer edges (like a serrated kitchen knife). The base of the leaves are sort of heart-shaped and they grow in pairs opposite one another, alternating in direction along the length of the stem. The leaves and stems are covered with fine tiny hairs, which give the sting when touched.

When you want to be 100 percent sure if it’s a stinging nettle just touch the leaves. When you can feel the sting you found your nettles

The best way to harvest stinging nettles

The best thing you can do when foraging for them is to cover as much of your body in clothes as possible. That means long shirt, jeans, closed shoes and cloves. Thick cloves with an extra layer of rubber are the best. Thin cotton cloves won’t prevent you from getting stung. I always put the harvested nettles in a cotton back where they can still breath.

Once you’re all geared up with gloves, harvest nettles by either cutting or pinching them off just above a set of leaves. Much like basil, nettles will produce new shoots if they are harvested just above a set of leaves. I usually harvest the top two to three sets of leaves and leave the rest of the plant as the lower leaves and stems are tougher and woodier anyway. Before you put the nettles in your basket or bag give them a good shake to get rid of the bugs and beetles. Only go for the young and tender tops and pass any older or insect-eaten nettles. Only fresh and tender nettles for our creamy wild nettles soup with garlic and spicy granola .

What to do with the stinging nettles when you are back home

When I’m at home the first thing I do is giving the nettles a good wash. I tunk them in batches into cold water to get rid of the dirt bugs or other residue. I do this with gloves of course. After that I pick of the leaves and try them off a little bit with a kitchen towel and prepare them for my creamy wild nettle soup with garlic, butter and some potatoes.

When I want to try them for tea I put them loosely on a baking tray and let dry out completely with a regular turning to ensure that no leaves mold .

Stinging nettles lose their sting when they are either cooked or dried. NEVER EAT THEM RAW! You don’t want to be adding fresh stinging nettles to your salads, but a light sauté is all they need to wilt the stinging hairs and make them edible.

Potential health benefits of the wild nettles

• Stinging nettles contain a wide variety of vitamins, minerals, fatty acids, amino acids, polyphenols and pigments – many of which act as antioxidants inside your body.
• They may help suppress inflammation, which in turn could aid inflammatory conditions, including arthritis
• soothes allergies.
• These stinging plants may help reduce prostate size and treat symptoms of an enlarged prostate gland in men with BPH .
• They may treat hay fever.
• The stinging nettles may help lower blood pressure by allowing your blood vessels to relax and reducing the force of your heart contractions
• They may help lowering blood sugar levels.

6 Reasons why I love to cook my creamy wild nettle soup

• First of all nettles have a much finer and flavourful taste than spinach
• Foraging with my kids for our own food is such a fun occupation and the kids learn something about self-sufficiency
• Sauteed nettles, garlic and cream makes such a perfect combination
• The soup recipe is easy and quick and on the table in under 1 hour
• The spicy granola is such a great crunchy and delicious add in
• The healthy dish is perfect as a starter or for lunch

Take an afternoon off and thrive with your kids through the woods and along the streams and river banks. Enjoy nature and some good family quality time while foraging stinging nettles for this quick, delicious and healthy soup.

If you love wandering through the woulds and cooking with plants you collected with your kids, you may like our recipe for homemade elderflower syrup.

Sweet warm hugs, Nina <3

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Creamy wild Nettle soup with garlic and parsley

5 from 20 votes

Recipe by Nina Course: Appetizer, lunch, Snack, starterCuisine: austrian, healthy

Servings

6

Prep time

10

minutes

Cooking time

40

minutes

Calories

342

kcal

Stinning wild nettles are far more than just weed which needs to be removed. Every spring my kid and I are foraging the forest for the young nettles to make a delcious soup out of them. This is a delish recipe for a creamy wild nettle soup made with garlic and parsley and topped with spicy garlic.

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Ingredients

• 100 g 100 nettles only the young dips

• 1 1 onion about 100g, minced

• 2 2 garlic clove finely minced

• 3 3 potatoes medium sized cut into small cubes, about 200g

• 1 tbsp 1 olive oil

• 1 tsp 1 honey

• 50 ml 50 white wine

• 1 tbsp 1 salt

• 2 litre 2 vegetable stock

• 100 ml 100 cream

• 1 tbsp 1 butter

• Spicy Granola

• 100 g 100 oats

• 25 g 25 seeds pumpkin seeds, sunflower seeds mixed or alternatively nuts

• 2 tbsp 2 olive oil

• 1 tbsp 1 maple syrup

• 1 tsp 1 salt

• 1/4 tsp 1/4 chili flakes

Directions

• In a medium sized pot roast on medium to low heat the garlic, onion and potatoes and the olive oil for about 5 minutes . Dont let the garlic burn.
• Add the wine and honey to deglace everything. cook for 2 more minutes.
• Pour the vegetable stock into the pot and let everything cook until the potatoes are tender.
• When the potatoes are done add the nettles and parseley and let everything simmer for 10 minutes.
• When the nettles and parsely are sauted pour the cream into the soup and and add the butter and blend eberything very finely .
• Season the soup to the taste with salt, pepper and chili flakes.
• Spicy Granola
• In an pan add all the ingredients and fry under constent stirring until golden brown.
• Pour on a baking sheet and let cool.

Nutrition Facts

• Calories: 342kcal
• Carbohydrates: 37g
• Protein: 6g
• Fat: 18g
• Saturated Fat: 7g
• Cholesterol: 28mg
• Sodium: 1586mg
• Potassium: 617mg
• Fiber: 6g
• Sugar: 5g
• Vitamin A: 664IU
• Vitamin C: 23mg
• Calcium: 122mg
• Iron: 2mg

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The post Creamy wild nettle soup with garlic and spicy granola – healthy and delicious appeared first on Two Sisters Living Life.

You will be in love with this easy and healthy celery soup! It’s delicious, comforting and fast to make! And vegan too! If you want your celery soup to be more creamy, you can add heavy cream or cashews!

Did you know that celery has a lot of health benefits? Yep, Celery fights inflammation, lowers cholesterol, lowers blood pressure and is super high in antioxidants. And there are a lot more!

Homemade sourdough bread croutons

I loooooove to serve my celery soup with homemade sourdough bread croutons! Following is how I always made them. It’s really simple, you just need 3 ingredients:

•sourdough bread, at least a day old, cut into, cut into cubes
•basil pesto to your tasting
•olive oil

Combine bread cubes, pesto and olive oil until evenly combined. Spread out onto a parchment covered baking sheet. Bake at 190°C for 15-20 minutes until crispy. Turn halfway through!

Please make sure to rate our recipe and leave us some kind words <3 . We would love for you to tag us on Instagram or Facebook when you tried one of our recipes so that we can see. nothing makes us more happy.

Save the recipe for later or pin it to your Pinterest board. We are pinners.

Love, Antonia

Easy Celery Soup

5 from 11 votes

Recipe by Antonia Course: Breakfast, brunch, easy to make, Soup, starterCuisine: healthy

Servings

4

Prep time

20

minutes

Cooking time

25

minutes

Calories

305

kcal

You will be in love with this easy and healthy celery soup! It's delicious, comforting and fast to make! And vegan!

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Ingredients

• 250 g 250 celery

• 2 2 small potatoes

• 1 1 onion

• 1 1 spring onion

• 110 g 110 butter or vegan butter

• 800 ml 800 vegetable broth

• 1/4 cup 1/4 dill fresh or frozen

• 1/2 cup 1/2 heavy cream (optional) or replace with 1/2 cup cashews to make it vegan

Directions

• Combine finley chopped celery, roughly chopped potato, chopped spring onion and butter in a pot over medium heat, season with salt and cook, stirring until onion is tender, 8-10 minutes.
• Add vegetable broth and bring to a roiling boil, turn heat down and simmer until potatoes are tender, for 8-10 minutes.
• Turn the heat off, and blend the soup with 1/4 cup dill. If you want it creamier just add 1/2 cup heavy cream or add 1/2 cashews at the beginnig with the potatoes, but you don't need to! It's really delicious without it too!

Notes

• If you add cashews to the potatoes, add some lemons juice, for the taste

Nutrition Facts

• Calories: 305kcal
• Carbohydrates: 24g
• Protein: 3g
• Fat: 23g
• Saturated Fat: 14g
• Cholesterol: 59mg
• Sodium: 1069mg
• Potassium: 709mg
• Fiber: 3g
• Sugar: 5g
• Vitamin A: 1650IU
• Vitamin C: 16mg
• Calcium: 55mg
• Iron: 1mg

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This is an easy broccoli soup recipe topped with some garlic-quinoa crunch. It’s healthy! It’s vegan and you don’t need that much ingredients! If you have broccoli, onion, celery, zucchini and potato at hand than you’re good to go!

Since we are only at the beginning of the coronavirus crisis, I am cooking a lot of things which I can easily portion and freeze, since I always make more than needed! This broccoli soup is perfect for freezing and the quinoa crunch too! And yes my freezer is more than full, I am currently in discussion with my boyfriend to get another little freezer, which “I” so desperately need but he thinks otherwise

The garlic quinoa crunch is just perfect and so versatile! You can omit the seeds and use the ingredients you have at home like nuts or almonds! And you can use the garlic quinoa crunch not only to top of soups but also salads, meat, everything! It’s soooo good!

Hope you enjoyed this recipe for my delicious vegan broccoli soup!

Say HELLO to us on social media <3 ! You can connect with us on Pinterest, Facebook and Instagram ! We would love to see you there! #twosisterslivinglife

Love, Antonia

Broccoli Soup with Garlic Quinoa Crunch

5 from 8 votes

Recipe by Antonia Course: Appetizer, easy to make, few ingredients, Soup, vegan, vegetable for lifeCuisine: healthy, vegan cuisine

Servings

4

Prep time

20

minutes

Cooking time

35

minutes

Calories

418

kcal

This is a fast and easy broccoli soup made with only a few ingredients like zucchini, celery and potato. It's vegan too! Served with the best garlic quinoa crunch!

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Ingredients

• Broccoli soup

• 2 tbsp 2 olive oil

• 1 1 onion diced

• 2 2 cellery chopped finely

• 2 2 cloves of garlic crushed

• 1 1/2 1 1/2 large head of broccoli cut into florets

• 1 1 zucchini chopped coarsely

• 1 1 potato large, chopped coarsely

• 3-5 cup 3-5 vegetable stock

• Garlic Quinoa Crunch

• 100 g 100 white quinoa rinsed well

• 2 tbsp 2 olive oil

• 2 tbsp 2 sunflower seeds

• 2 tbsp 2 pumpkin seeds or almonds

• 1 tbsp 1 tomato flakes

• 2 2 cloves garlic crushed

• 2 tbsp 2 parsley

Directions

• Broccoli Soup
• Heat oli and cook onion and celery, stirring until softened. Add garlic and cook for 1 minute.
• Add broccoli, zucchini, potato, stock and some water, it should cover slightly all the vegetable, bring to boil. Reduce heat to low-medium and simmer for 10 minutes, until vegetables are tender. Remove soup from heat and process until smooth. Season with salt and pepper.
• Garlic Quinoa Crunch
• Cook quinoa following packet direction; drain. Heat oil, add quinoa, seeds and tomato flakes. Cook stirring frequently for 10 minutes until quinoa becomes golden. Add garlic and parsley, cook for 1 minute. Let it cool, it will crisp while it cools.

Nutrition Facts

• Calories: 418kcal
• Carbohydrates: 47g
• Protein: 15g
• Fat: 22g
• Saturated Fat: 3g
• Sodium: 811mg
• Potassium: 1385mg
• Fiber: 11g
• Sugar: 8g
• Vitamin A: 2152IU
• Vitamin C: 224mg
• Calcium: 169mg
• Iron: 6mg

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The post Vegan Broccoli Soup with Garlic-Quinoa Crunch appeared first on Two Sisters Living Life.

Maybe you know the word “Fernweh”.

“Fernweh” – a word which describes an ache for distant places, missing places you’ve never been to, daydreaming a little too much about your next adventure.

All these meanings describe how this galette tastes. It tastes like summer, Italy, warm summer nights and perfectly pairs with my favorite red wine. 😉

Nina always tells me the story of how she was in Italy with her best friend their ex boyfriends and driving through the wine regions of Italy, driving through small towns with a convertible and stopping at every winery. Somehow I connect this story with this recipe, because I am always daydreaming of doing the same road trip some day! Which gets me back to the word “Fernweh”. I am always daydreaming about faraway places, their cultures and food!

We love to use our own vegetables and herbs from our garden and this galette is the perfect use for our tomatoes!

There is this quote which I’ve read today which perfectly fits

“It’s difficult to think anything but pleasant thoughts while eating a homegrown tomato”

-Lewis Gizzard

This quote is so true! Nina and I, we are always so proud of our own produce.

How to make this delicious galette:

First of all before you preheat your oven or cutting the tomatoes we need to prepare the crust since it needs to rest in the fridge for half an hour.

In a medium mixing bowl combine flour (corn flour and whole grain flour), salt and pepper. Then add the butter cubes and rub them in with your fingers until the mixture looks like fine crumbs.You would also use a food processor but I just really like to put my energy into making this. I am just doing it the old school way and using my hands or a spatula.;) Add 1/4 cup ice water and combine everything to a dough. Let it rest in the fridge for about 30 minutes.

Meanwhile combine the cream cheese with the basil pesto (recipe coming soon) and salt. Prepare the tomatoes. Preheat the oven to 180°C.

Most baked goods with tomatoes get really soggy but the cream cheese base prevents it!

When the dough is ready roll it out on a lightly floured surface (or directly on the parchment paper) to about 1/4 inch thickness. Transfer to a baking sheet lined with parchment paper. Spread the cream cheese, leaving a 3 inch border around the edges. Add the tomato slices, the cherry tomatoes and pine nuts, drizzle with olive oil. Fold edges over, overlapping slightly. Brush dough with egg wash and sprinkle with salt and pepper, parmesan cheese, and fresh basil.

Bake the galette for 40-55 minutes or until crust is golden. Serve warm.

With this recipe I am participating in the AUSTRIAN FOOD BLOG AWARDS 2019 in the category “Kreativer Ofengenuss” 🙂

If you like the recipe or just the like to wish me good luck, leave me a comment. I’d love to read from you ;-).

We would love to hear from you. Write us a comment if you enjoyed this recipe or tag us @twosisterslivinglife on Instagram or Facebook.

Love, Antonia

Tomato Galette with Basil Pesto Cream Cheese Filling, Pine Nuts and Corn Flour Crust

If you love summer and italy as much as we do, than this recipe is perfect for you. It's a perfect blend between italian and french cuisine. You have the option either do one big galette or divide the dough into several smaller ones. Enjoy:)

Cornmeal Crust

• 1 cup whole grain flour
• 1/2 cup corn flour
• 1 pinch salt
• 1 tsp black pepper
• 10 tbsp butter (diced)
• 1/4 cup ice water
• 1 egg (beaten)

Basil Pesto Cream Cheese Filling

• 7 1/3 oz cream cheese (about 200g)
• 4 tbsp homemade basil pesto
• 1 pinch salt
• 2 tbsp toasted pinenuts
• 1/2 tsp fresh pepper
• 1 tbsp olive oil
• 2-3 tomatoes, sliced
• 6 cherry tomatoes, halved
• 1 tsp fresh basil
• 2 tbsp freshly grated parmesan cheese

Cornflour Crust

1. In a medium mixing bowl combine flour (corn flour and whole grain flour), salt and pepper. Then add the butter cubes and rub them in with your fingers until the mixture looks like fine crumbs. Add the ice water and combine everything to a dough. Let it rest in the fridge for about 30 minutes.

Filling

1. Meanwhile combine the cream cheese with the basil pesto and salt. Prepare the tomatoes.

2. Preheat the oven to 180°C

3. When the dough is ready roll out dough on a lightly floured surface to about 1/4 inch thickness. Transfer to a baking sheet lined with parchment paper.

4. Spread the cream cheese, leaving a 3 inch border around the edges. Add the tomato slices, the cherry tomatoes and pine nuts, drizzle with olive oil. Fold edges over, overlapping slightly. Brush dough with egg wash and sprinkle with salt and pepper, parmesan cheese, and fresh basil.

5. Bake the galette for 40-55 minutes or until crust is golden. Serve warm.

The post Tomato Galette with Basil Pesto Cream Cheese Filling, Pine Nuts and Corn Flour Crust appeared first on Two Sisters Living Life.

About 4 weeks ago I brought my car to my garage for wheels changing and since my garage is more or less on the country side where you normally can do nothing while waiting . I thought I go for a coffee to the restaurant opposite of the street. For a restaurant on the country it really looked more or less hip. Bright and light, a good advertising strategy which you mostly don’t find outside of Graz.

Tom Kha Gai soup I Iove you

So here I was sitting alone with my laptop and waiting and waiting. What you should know about me is if I visit a restaurant where I haven’t been before I will always have a look at the menu. I’m from the restaurant branch and therefore always on the search for exciting thinks other restaurants may serve.

They had a solid menu with a mix of Italian and American Food and some other not so typical dishes like a Tom-Kha-Gai Soup. TOM KHA GAI! What a name and you don’t get that soup very often in or outside of Graz. Do I had to order it? Of course! Nothing better than a cappuccino served with a spicy soup, right ?

The soup was served in a small black clay pot with 3 king size prawns and sesame flat bread. How pretty! The taste was oh so perfect. Tangy, a little bit sweet and the right spicy-ness that it gave me the heat but not to much that you couldn’t taste the single ingredients. Therefore I knew at ones that I wanted to recreate this awesome dish at home.

A lot of stress and 4 weeks later I was finally able to get started with my project.

Tom Kha Gai and how to recreate a recipe !

First of all you have to know the main ingredients of the dish you want to recreate. There are a lot of recipes for Tom Kha Gai soup which simple means coconut chicken soup. All recipes normally say that you need lemon grass, kefir lime leaves, coconut milk, fish sauce and ghalant root. Out of these 5 ingredients coconut milk was the only ingredient I had at home and I knew that I only get the other ingredients at an asian supermarket. So what did I do. I googled as anybody would do. I googled a lot of recipes and I googled the main ingredients and their taste.

Tom Kha Gai – If you don’t have the 4 main ingredients what do you take instead and why this was the beginning to the no-fuss part!

Lemon grass tastes as the name already said like lemons or more accurate like limes. the same goes for kefir lime leaves. Instead of these 2 components we will use lime zest and lime juice.

Ghalant root looks like ginger and comes from the same family. Ginger root it will be.

I didn’t have fish sauce either so I simply took soya sauce.

The Beginning

Generally there are 3 ways to cook this soup. With chicken added, vegetables only with an add in and the vegan version.

The beginning is always the same. In a medium size pot the peanut oil or coconut oil will be heated on medium high. I add the minced white part of the spring onions, crushed coriander seeds, coconut sugar (or brown sugar), minced ginger and red curry paste. I cook everything for about 5 minutes until the spring onions are tender. Now I add the coconut milk, chicken broth or vegetables broth, salt, soya sauce and lime juice and zest. Until here everything is the same.

The Chicken Tom Kha Gai

When I add the soya sauce, coconut milk, broth and lime juice and zest I add the chicken breast too to the pot. Cook everything on medium heat for another 10 minutes. After cooking everything for 10 minutes I add the mushrooms and the red bell pepper and cook another 7-10 minutes. It is very important to add the vegetables later and not with the chicken. Otherwise the vegetables will be too soft and I like my vegetables with a crispy edge. Finally when the vegetables are tender but crispy take the chicken breast and pull it apart with two forks and return it to the pot. High five guys! The Classic Chicken Tom Kha Gai is ready to serve. Sprinkle it with some green spring onion rings.

Vegan Tom Kha Gai with only vegetables

For the vegan vegetables only version I use vegan vegetable broth instead of the chicken broth and please make sure to use a vegan soya sauce brand. We also add the vegetables to the pot when adding the broth, coconut milk and so on. Cook everything for 8-10 minutes until the vegetables have the desired crispness .

I love Add-ins

There are a lot of different add-ins which fit perfectly to the spiciness of the Tom Kha Gai Soup.

Tofu: Tofu is perfect for the vegan Tom Kha Gai. It tastes best if you fry it in some peanut oil with half a spoon red curry paste. So delicious.

Chicken! You already know how to cook the classic chicken version .

Tiger Prawns: These are my preferred add-ins. Nothing better than delicious cooked prawns. I always peel my raw prawns before I cook them in some peanut oil, fresh minced garlic and half a teaspoon red curry paste for about 8 minutes.

Other add-ins: There are so many other things you could add to this soup. Basmati rice, more vegetables, fried falafel balls, glass noodles or you could serve the soup with some flad bread or homemade pita bread.

I hope you like my no-fuss Tom Kha Gai soup as much as I do. It is my new go to recipe if I need a fast and spicy soup.

Happy cooking!

Love Nina

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No-fuss Tom Kha Gai Soup

This is a simple and delicious recipe for Thailands most famous coconut soup: Tom Kha Gai. Its a simple no-fuss recipe and you might already have all ingredients at home. No lemon grass, kefir lime leaves, ghalant root needed.

• 1 spring onion (medium size, finely cut rings. Only the white part for the cooking , the green part is for garnishing)
• 2 cm ginger (peeled and minced)
• 1 1/2 tbsp red curry paste
• 1 tbsp peanut oil (or coconut oil)
• 1/2 tsp coriander seeds (crushed)
• 400 ml coconut milk (about 1 can)
• 400 ml chicken broth
• 1 1/2 tsp coconut sugar
• 1 tsp soya sauce
• 150 g chicken breast (cut it once in half)
• 1 lemon (zest and juice)
• 1/2 tsp salt
• 1/2 red bell pepper (small minced)
• 100 g mushrooms

1. In a Medium sized pot add the peanut butter oil or coconut oil

   heat oil on medium high heat and add the minced ginger, red curry paste, the white spring onion rings, coconut sugar, soya sauce, and crushed coriander seeds

   fry everything for about 5 minutes and stir everything constantly 

   Now add the coconut milk, chicken broth, lime juice and zest and the raw chicken filet and cook everything for 10 minutes

   After the soup has cooked for 10 minutes add the mushrooms and the bell pepperoni cook another 10 minutes

   when the vegetables are soft, take out the chicken breast and pull it into small pieces with the help of two forks 

   Return the pulled chicken back to the pot

   Taste the soup and add salt if needed.

   Serve the soup with some minced green spring onions

*You can cook this recipe without the chicken and it will taste as good as with the added chicken.
*Another add in: Fry some kingsize prawns on medium high heat in some peanut butter oil, minced garlic and 1/2 teaspoon red curry paste
*For a Vegan Version please leave out the chicken and use a vegan soya sauce. Tofu fried in peanut butter oil and red curry paste gives the soup a unique add.

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