Oh how I missed traveling during that pandemic time. I live a 1 hour drive away from the Italian border and during the pandemic not driving to Italy for a day trip felt like damnation. So what’s the next best thing to do when I’m not allowed to travel? Getting all the foreign dishes and flavors into my kitchen of course.

That perfect risotto recipe with its simple ingredients combines everything I love: green asparagus (omg so good- favorite food) and creamy decadent parmesan risotto. This is a combo made in food heaven. In my opinion it’s one of the best crowd-pleasing meals.

The ingredients:

• risotto rice: short grain rice is what you need.
• olive oil extra virgin
• homemade chicken stock. But you can use store bought one as well.
• shallots
• white wine. when I measure the white wine for the risotto I always pour myself a glass of wine too. Preferably sauvignon blanc .
• vermouth: good value for money brands are Martini & Rossi Extra Dry, Noilly Prat original dry (thats the one I use ), Dolin Vermouth de Chambery Dry
• lemon zest: make sure you use organic products
• green asparagus
• grated parmesan cheese. make sure to use a good quality parmesan and grate it before adding it to the risotto.
• unsalted butter
• heavy cream
• black pepper and salt for seasoning.

Creamy spring risotto recipe with green asparagus and vermouth – What’s important!

This is a classic risotto recipe that has a very creamy risotto texture. The vermouth, lemon zest, and the asparagus give this classic Italian rice dish a beautiful twist, which makes it a perfect spring dish for your dinner table and one of these fabulous risotto recipe ideas.

• First step: I always prepare all my ingredients in advance. There is nothing more annoying than having to search for the ingredients like a frantic little hen during the cooking and eventually burning the rice. Nobody wants that.
• I roast the risotto rice with the minced shallots in olive oil over medium heat for a couple of minutes until the grains are golden brown. This releases some of its flavors and starts fuming heavenly.
• Stir the rice constantly with a wooden spoon.
• When the risotto rice starts to smell, I add the vermouth.
• I’m using vermouth and dry white wine. It adds a richer flavor to the risotto and the asparagus.
• Don’t be afraid of the added alcohol for the declacing. The alcohol vaporizes in the process and only leaves that fantastic flavor. Promised. 
• I don’t add all of the hot stock at once. I add some of the soup and let it soak in the risotto, then add some more cups of broth and let it soak again, and so on.
• Let the rice cook on a low simmer.
• Of course you can use your own homemade stock. Use chicken broth or vegetable broth whatever you prefer.
• Yes you definitely need all that butter, cream and parmesan cheese. Be my guest to add more cheese if you feel like it.
• The vegetable stock is an about thing. Maybe your risotto rice brand will need more or less soup then I wrote in my recipe. When the rice is AL DENTE, the Risotto is ready for the finishing.

The history of risotto

The story of risotto began in the 14th century B.C., when the Arabs brought rice to Sicily and Spain during their rule. Italy was the ideal place to grow short-grain rice due to the humid weather and abundant flat land. As a result, rice became a main part of Italian food culture.

Valerius, a young apprentice, is believed to be the creator of risotto Milanese . In 1574, he was put in charge of making the stained-glass window that was to adorn the Cathedral Duomo Di Milano. While he worked, many of the townspeople made fun of him, giving credit to the herb saffron for the beautiful colors showcased in his artwork. As a result, Valerius became angry and devised a plan of retaliation. During his master’s wedding, he added an excessive amount of saffron to the rice being served as the main dish. He hoped his action would ruin the festivities, but instead the rice received great reviews, launching risotto into culinary fame.

What is the perfect risotto rice.

To find the perfect risotto rice, it is useful to study the consistency and cooking behavior of the different types of rice. Basically, in Italy, you cook the creamiest risotto with Arborio rice, Carnaroli rice and Vialone nano rice. All three are a starchy variety of rice and have a high starch content.

What to do with leftover-risotto rice.

• My favorite recipe including leftover-risotto is Arancini . Arancinis are rice balls made of leftover-risotto rice stuffed with cheese , covered in bread crumbs and fried to golden perfection. This is so tasty and delicious .

How to store risotto.

While risotto is at its best when it’s fresh, if you do happen to have leftover, it will be fine in the refrigerator. The risotto will thicken because of the rice’s starch. Just store the risotto in an airtight container up to 5 days in your refrigerator. If your risotto happens to contain meat, store it up to 3 days in your refrigerator.

How to reheat risotto.

For every cup of risotto add 1/4 cup of hot broth and bring everything to a boil on the stove in a pot large enough to fit the risotto. Stir it for a few minutes until the rice warms up. If the risotto is still quite thick, you can add a splash or two more broth, as needed, to loosen it up.

Oh and before I forget it, this is a vegetarian, gluten free recipe. Not bad right? My sister and I mostly try to do without the meat. Mostly because we try to decrease our CO2 imprint in this world. I hope you’ll give this risotto recipe a go. Maybe for your next family dinner.

Make this recipe vegan

You can easily substitute the butter for a vegan plant based butter, add some vegan cream instead of the normal one and leave out the parmesan cheese and add 1-2 tsp yeast flakes. And voilá it’s vegan. One of the greatest asparagus recipes ever .

Warm Vacation hugs, yours truly

Nina

Here are some more spring recipes for you !

• Italian Asparagus Quiche – Antonia’s favorite quiche recipe
• Strawberry -Rhubarb galette with pistacchio crust
• Rhubarb lattice tart with coconut crust
• Elderflower syrup – delicious and homemade
• Creamy wild nettle soup topped with savory granola

Say hello to us on social media <3. You can find us on Facebook , Instagram and Pinterest!

No time to try this recipe out right now? No problem at all ? , PIN IT for later

Creamy spring risotto recipe with green Asparagus and vermouth

5 from 31 votes

Recipe by Nina Course: Main CourseCuisine: Italian

Servings

4

Prep time

10

minutes

Cooking time

30

minutes

Calories

696

kcal

Total time

40

minutes

Creamy spring risotto with green asparagus and vermouth is a wonderful spring recipe to enjoy all these delicious tender green asparagus stalks you'll find on every farmers market right now. Its refined with vermouth which adds an extraordinars flavor to this Italian dish.

Cook Mode

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Ingredients

• 1 bunch 1 green asparagus

• 150 g 150 challots, finely minced 3-5 depends on the size but you can use a simple kitchen onion too

• 350 g 350 risotto rice uncooked

• 50 ml 50 vermouth like Martini, Noilly Prat
  you can leave it out too if you don’t have any at hand

• 100 ml 100 white wine

• 1200 ml 1200 vegetable broth, it can be that you need a little bit more or maybe less than the 1200 ml. Depending on your rice brand

• 70 g 70 butter

• 100 ml 100 cream

• 1/2 tsp 1/2 lemon zest from an organic lemon

• 70 g 70 grated parmesan cheese plus more for serving

Directions

• Wash the asparagus. Cut off the tough ends. Don't throw them away you can make a soup out of them at a later time.
• Cut off the asparagus spears and cook them separetely in salted water until tender and afterwards shock them with ice water.
• Cut the rest of the asparagus stalks into 1cm pieces and put them into a small bowl and set aside.
• In a medium sized heavy bottom pan heat the olive oil on medium high and cook the minced challots until tender without collor.
• Add the risotto rice and fry for another 5 minutes under constant stiring.
• The rice will start to release his flavor and start to fume slightly that’s the moment to deglace everything with the white wine and the vermouth.
• When the alcohol has vaporized and the liquid is absorbed add some of the vegetable stock. The rice has to be covered with liquid. Cook on medium low heat.
• When the liquid is absorbed add more vegetable stock until the rice is covered again with liquid.
• Repeat that step until 1 quarter of the stock is left.
• When you add that last 1/4 of the vegetable stock you'll add with it the cut aspargus stalks.
• When the last liquid is absorbed but the risotto rice is still to firm ti the bite add some more stock.
• To finish the risotto mix the cream, butter and grated parmesan cheese and lemon zest under the risotto.
• Serve the risotto in deep plates and top with the asparagus spears and some more grated cheese.
• Enjoy with people you love ?

Nutrition Facts

• Calories: 696kcal
• Carbohydrates: 86g
• Protein: 17g
• Fat: 29g
• Saturated Fat: 18g
• Trans Fat: 1g
• Cholesterol: 87mg
• Sodium: 1611mg
• Potassium: 482mg
• Fiber: 6g
• Sugar: 8g
• Vitamin A: 2447IU
• Vitamin C: 10mg
• Calcium: 261mg
• Iron: 7mg

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The post Irresistible Spring Risotto Recipe with Green Asparagus And a Hint of Vermouth appeared first on Two Sisters Living Life.

What are strawberry curd cheese dumplings?

Austrian cheese dumplings with breadcrumb coating are a traditional Austrian sweet recipe popular during strawberry and stone fruit season. These dumplings are low in sugar but still sweet because of the sweetness of the ripe strawberries and the added teaspoon of Nutella. We Austrians enjoy this deliciousness for dessert or lunch. I love to enjoy those dumplings for lunch on a Friday or as a dessert on the weekends, served with a scoop of ice cream and strawberry compote. We Austrians have always had a sweet tooth and developed a category only for sweet main dishes.

The dough is soft and more like a batter and contains only 5 ingredients .The stuffing of the curd cheese dumplings varies and depends mostly on what’s in season. The dumplings get cooked in salted water and afterwards coated with bread crumbs which get browned and caramelized in sugar and butter.

The origin of curd cheese dumplings.

This dessert recipe originates from the Bohemian Empire, which was part of the Austrian Habsburg Monarchy and is today the Czech Republic. It’s a well-loved traditional dish popular in Hungary, Romania, the Czech Republic, Germany and Austria. Every nation claims this dish as its own, of course, and therefore, the recipe varies in its ingredients, fillings, and preparation.

While these dumplings get cooked in salt water in most Eastern European countries, these dumplings get baked in Germany.

What is curd cheese?

Curd cheese is a fresh cheese made from skim milk. It has a starter added to the curdle; the milk is very lightly colored and is soft and spreadable. It has a slightly sour tang to the taste and is not aged at all.

Austrian quark cheese tends to contain less fat than cottage cheese. It is sometimes called medium-fat soft cheese.

Substitutions for curd cheese.

If curd cheese isn’t available where you live, here are some options you can use instead of curd cheese:

• Quark trained with a cheesecloth; otherwise, it’s too wet.
• Farmer’s cheese
• Ricotta
• Cream cheese
• dry-curd cottage cheese
• cottage cheese pressed through a sieve

The Ingredients:

• Butter: Unsalted butter is what we use
• Salt: a pinch of salt for seasoning
• Curd cheese
• eggs
• flour
• Strawberries
• Nutella
• bread crumbs
• sugar
• More Butter

What to serve with strawberry curd cheese dumplings.

Firstly, these dumplings coated in caramelized bread crumbs are delicious as they are. Just served warm with some extra bread crumbs and a dust of powdered sugar, the following sides are also excellent choices as well .

• Vanilla ice cream is always a great addition to any warm-served dessert.
• Apple sauce is a classic, and you can’t go wrong with it.
• Strawberry compote is a great side as well. I even have a great recipe on my blog.
• Homemade fruit sauces are a great fit as well for this Austrian dessert.

Variations of fillings:

I’m filling these curd cheese dumplings with whatever fruits are in season.

• Apricots: use small apricot. Get rid of the pit and put a sugar cube into the apricot instead.
• Plums: it’s the same for plums. Remove the pit and put a sugar cube into its middle instead. If you don’t have sugar cubes, fill it with 1/2 tsp sugar.
• Berries: different berries or a mix of other berries are great filling. I like to sprinkle them with vanilla sugar.
• Nougat filling tastes so good!
• Any chocolate tastes excellent, as well.
• A combination of white chocolate and raspberries makes for a heavenly, delicious filling.

What’s essential when making these strawberry curd cheese dumplings?

“Homemade Austrian curd cheese dumplings step by step”

• The dough is very soft and sticky. The best way to make the dough pliable is to chill it for 2 hours.
• While the dough is chilling, I’m dropping teaspoon-sized amounts of Nutella on a baking sheet and freeze them. This way, it’s easier to fill the dumplings.
• Dust your kitchen surface and rolling pin enough before rolling out the dough.
• Don’t forget to dust your hands. This prevents the dough from sticking too much to your hands.
• Cut the dough into squares, transfer a square into your hand put a nutella drop into the middle, and small strawberry.
• Afterward, I close the dough around the filling, pinch the openings together with my fingers, and then roll it into a ball.

Here are some more tips for this authentic Austrian curd cheese dumpling recipe.

• The thickness of the dough will prevent it from tearing when closing it around the filling.
• I cook the dumplings for about 10 minutes in salted water. The water should gently bubble.
• Dumplings are ready when rising to the surface.
• Immediately coat the dumplings with the caramelized bread crumbs after cooking.

Can these Austrian curd cheese dumplings be prepared in advance ?

Austrian sweet cheese dumplings can easily be prepared up to 2 days in advance. Just follow the recipe until the dumplings are stuffed and rolled into balls. Sprinkle them with some flour, put them on a tray, cover them with cling fling or aluminum foil, and keep them in the fridge for up to 2 days.

How to store leftover dumplings.

In case you have some left over dumplings put them into an airtight container and keep them in the fridge for up to 2 days.

Reheat them in a pan with the leftover caramelized bread crumbs over medium heat for about 5-7 minutes.

Finally, if you tried this easy strawberry recipe for “Erdbeer Topfenknödel”, aka Strawberry curd cheese dumplings, and found the recipe and post helpful, please give it a rating and leave me a kind comment. Nothing makes me more happy than hearing from you, preparing some Traditional Austrian food . And let’s not forget it’s one of my favorite Austrian recipes as well .

– Nina <3

If you’d like to stay up in the loop follow me on Instagram.

Easy Strawberry curd cheese dumplings – best Austrian dessert

4 from 85 votes

Recipe by Nina Course: DessertCuisine: austrian

Servings

16

Prep time

20

minutes

Cooking time

10

minutes

Calories

306

kcal

This is a one of the best Austrian desserts ever! "Topfenknödel" – strawberry curd cheese dumplings fluffy, soft, fruity and have a creamy consistency . The dumplings are filled with a medium sized Strawberry and Nutella and are covered in caramelized buttery bread crumbs.

Cook Mode

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Ingredients

• Dumplings dough

• 160 g 160 butter cut into small cubes

• 2 2 eggs

• 500 g 500 curd cheese or any substitution found in the blog post

• 1 tbsp 1 white sugar

• 1 pinch 1 salt

• tsp zest of 1 lemon

• 300 g 300 all purpose flour

• Filling

• 16 16 strawberries medium sized, cut of a little bit of the and the greens.

• 1 tbsp 1 vanilla sugar

• 100 g 100 Nutella or any other nut cream you prefer

• Buttery caramelized bread crumbs

• 120 g 120 butter

• 80 g 80 white sugar

• 80 g 80 bread crumbs made of white bread

Directions

• Dumplings dough
• Start with mixing together the butter eggs and sugar in the bowl of a stand mixer with the paddle attached for 2-3 minutes.
• Add all other ingredients and mix until it forms a dough.
• Wrap the dough into plastic wrap and chill the dough for 2 hours.
• Filling
• On a baking paper drop teaspoon sized Nutella creme on a baking paper and freeze until you start with the filling.
• Use medium sized strawberries for the filling. If there are only large ones available cut into thump sized pieces . Mix the strawberries with the vanilla sugar and set aside.
• After the dough is cold and chilled sprinkle your working surface and your rolling pin with enough flour other wise the dough will be too sticky .
• Roll out the dough until it's 1cm thick (0,4 inch)
• Dust the dough surface and cut into 10cmx10cm quarters (3 1/2 inch x 3 1/2 inch)
• With the help of a spatula take one dough square into your dusted hands.
• Put a Nutella drop and a strawberry on top and close the dough around it. Everything should be covered by the dough.
• Pinch the seams together . Make sure the dough ball isn't open anywhere.
• Roll the dough into a ball . But be carefully.
• Put the dumpling on a flour dusted tray and repeat with the other dough squares.
• Cooking the dumplings
• Fill a medium sized heavy bottom pot with water and heat heat until it cooks.
• Add 1 teaspoon of salt and reduce heat until its a gentle bubbling.
• Put the dumplings into the bubbling water but make sure that there is still enough space between the dumplings.
• Let the dumplings cook for about 10 to 15 minutes or until the dumplings rise to the surface .
• When the dumplings are done, transfer them one at a time with a skimmer into the bread crumbs and coat every dumpling on all sides .
• Repeat with the rest of the curd cheese dumplings.
• Serve warm and with a dust of sugar. Enjoy!
• Buttery caramelized bread crumbs
• Heat a medium sized pan on medium high heat and let the butter melt.
• When the butter is melted reduce the heat to medium and add the sugar. Let everything caramelize for 1-2 minutes. But make sure it doesn't get burnt.
• At last add the bread crumbs. Mix everything together and let the bread crumbs get golden brown before switching off the heat.

Nutrition Facts

• Calories: 306kcal
• Carbohydrates: 30g
• Protein: 8g
• Fat: 17g
• Saturated Fat: 11g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 4g
• Trans Fat: 1g
• Cholesterol: 59mg
• Sodium: 289mg
• Potassium: 112mg
• Fiber: 1g
• Sugar: 12g
• Vitamin A: 481IU
• Vitamin C: 7mg
• Calcium: 47mg
• Iron: 2mg

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The post Austrian Curd Cheese Dumplings stuffed with strawberries and Nutella: Indulgent Homemade Desserts appeared first on Two Sisters Living Life.

This is an Easy Delicious Italian Asparagus quiche Recipe with a twist. It’s a delicious green asparagus recipe and a perfect breakfast recipe, brunch recipe or lunch recipe. Everyone will love this delicious quiche dish.

Spring is finally here, which means my favorite season is finally here cause of the fresh asparagus and the strawberries! Asparagus is one of my favorite veggies and you can use it in so many different dishes! Like my Italian asparagus quiche!

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! Make sure to give my Italian asparagus quiche recipe a try.

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.

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.

How to make this easy delicious Italian asparagus Quiche recipe.

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!

• Over medium heat with 2 tbsp of olive oil bake the prosciutto until crispy. Let it dry on some paper towels. Then crush it into smaller pieces.
• Over medium heat, soften the onions with 2 tbsp of olive oil. Add the asparagus, mushrooms and sauté . Add the vegetable broth and reduce until nearly evaporated. Remove from heat and let it cool slightly. Season with salt and pepper to your liking.
• Combine the eggs with the milk. Add all of the cheese but safe 20g. Spread the saved grated cheese directly onto the dough.
• Then add half of the prosciutto chips. 
• Then layer the asparagus, mushroom mixture on top except the tips (you will need them in the later). 
• Pour the savory custard filling into the prepared pie shell.
• And finally arrange the asparagus tips and the remaining prosciutto chips on top.
• Bake for 50 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 you make a quiche ahead of time or freeze it?

• Of course you can. This easy Italian asparagus quiche is ideal 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 to try our “Best Easy Roasted Pumpkin Leek Quiche Recipe Ever”? 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 !

Italian Asparagus Quiche

5 from 33 votes

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

Servings

6

Prep time

30

minutes

Cooking time

1

hour 

Calories

452

kcal

This is a great and delicious recipe for an asparagus quiche with an italian twist. Made with crispy prosciutto, parmigiano cheese and mozzarella.

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

• 5 5 prosciutto pieces

• 1 1 onion finely chopped

• 6 6 mushrooms sliced

• 500 g 500 asparagus trimmed and halved

• 125 ml 125 vegetable broth

• 4 4 eggs

• 200 ml 200 milk

• 80 g 80 mozzarella grated

• 20 g 20 parmigiano cheese grated

• 1/2 tsp 1/2 nutmeg

• salt

• pepper

Directions

• We start with the 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
• With the rack in the lowest position, preheat the oven to 190°C.
• Over medium heat with 2 tbsp of olive oil bake the prosciutto until crispy. Let it dry on some paper towels. Then crush it into smaller pieces.
• Over medium heat, soften the onions with 2 tbsp of olive oil. Add the asparagus, mushrooms and sauté . Add the vegetable broth and reduce until nearly evaporated. Remove from heat and let it cool slightly. Season with salt and pepper to your liking.
• Combine the eggs with the milk. Add all of the cheese but safe 20g. Spread the saved grated cheese directly onto the dough. Then add half of the prosciutto chips. Then layer the asparagus, mushroom mixture on top except the tips (you will need them in the later). Then add the egg-cheese mixture. And finaly arrange the asparagus tips and the remaining prosciutto chips on top.
• Bake for 50 minutes until it is slightly golden brown. Can be eaten hot, warm or cold but I ould wait like 10 minutes before serving.

Nutrition Facts

• Calories: 452kcal
• Carbohydrates: 41g
• Protein: 17g
• Fat: 25g
• Saturated Fat: 14g
• Cholesterol: 167mg
• Sodium: 837mg
• Potassium: 428mg
• Fiber: 3g
• Sugar: 6g
• Vitamin A: 1440IU
• Vitamin C: 6mg
• Calcium: 209mg
• Iron: 4mg

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This recipe is part of a series of recipes from the #wirliebensaisonal-foodblogger community in the month of may!

#wirliebensaisonal – community

We are part of a foodblogger community, founded by Eva from meiliabstespeis and Michaela from Littlebee_wien, who thrives to cook and bake with saisonal fruits and veggies which are locally produced. The cause is to value nature and her products.To not waste food, to cook and bake always with fresh ingredients bought locally.

#wirliebendenmai (welovemay) During the month of may we value all the vegetables and fruits which are in season right now! Following are the best recipes from our foodblogger colleagues!

Eva from meiliabstespeis with “Cremige Mangold-Pasta (vegan)”
Michaela from littlebee_wien with “Radieschenblätter Quiche”
Anja from Küchenzauber_at with “Spargel Flammkuchen”
Carina from mobyforty with “Kohlrabigemüse mit Gersten-Karotten Laibchen”
Sophie from sophie.eatalicious with “Spinatgnocchi mit Kurkuma-Parmesanchips”
Verena from lovetoeat with “Grüne Shakshuka”
Agnes from Glueckstopf with “Gesunder einfacher Erdbeeren-Cheesecake im Glas”
Sara & Ari from schnabel_auf with “Kohlrabischnitzel”
Martina from foodstories.at with “Erdbeer-Schichtdessert”

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

The post Easy Delicious Italian Asparagus Quiche Recipe 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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What is Sauerkraut?

Sauerkraut is thinly sliced raw cabbage combined with many tablespoons of salt that get pressed down in a glass container to release juice and start to ferment over a couple of days. Through this fermentation process, the sauerkraut gets a distinctive sour taste, a bold flavor it only gets through fermentation.

Health benefits of sauerkraut.

• Fresh Sauerkraut is gut-friendly, rich in vitamin C, and has good probiotics.
• Especially the sauerkraut juice is extremely nutritious and contains lots of lactic acid bacteria. It can be made with either green or red cabbage, but green cabbage is the most common here in Austria.
• It’s very low in calories, especially fresh cabbage. One portion of sauerkraut has about 35 cal.

There are two kinds of Sauerkraut recipes: the German and Bavarian Sauerkraut recipe. In Austria, we cook the Bavarian version, which is a little bit sweeter and milder and contains caraway seeds. Once upon a time, Bavaria was part of the Austrian Monarchy. So it’s hard to say if the Bavarian Sauerkraut is an Austrian recipe or if we Austrians started cooking Sauerkraut like the Bavarians over the centuries.

Sauerkraut from a bag recipe – Ingredients.

Sauerkraut: For this recipe, you can either use sauerkraut from a plastic bag, canned sauerkraut which contains more salt, or homemade sauerkraut. Make sure to use an organic brand and that the Sauerkraut got fermented in a wooden barrel. These are indications that it’s a good quality sauerkraut.

Juniper Berries: These dried berries have a very strong flavor and aren’t only used for gin making. They have a slightly piney flavor with a touch of both fruitiness and pepperiness and therefore are a great addition to spice up sauerkraut. I use juniper berries instead of black pepper here in the recipe.

Dried bay leaves: Bay leaves are often used in stews, soups, and even béchamel sauces. They add a layer of subtle tea-like flavors.

Apples: The apples remove some of the tangy sour flavor and add some sweetness. I use finely grated peeled apples instead of brown sugar.

Pototoes: The starkness of the potato binds the juices and gives the sour cabbage a fine creaminess.

Caraway seeds: 1 teaspoon of caraway seeds are used in this recipe. These seeds are good for the gut and can’t be missed in any sauerkraut recipe.

Beef broth and apple juice: I use these 2 ingredients instead of a quart of water to add more flavor to the fermented cabbage, and you don’t need to use so much salt for seasoning. You can use vegetable broth instead of beef broth to make it veggie-friendly. The ratio here is 1:1

Honey: Most people use a little bit of sugar in their recipe, but I use a teaspoon of honey, which smooths out the tangy and acidic flavors.

Bacon: Bacon is just so good. The bacon drippings from the fried bacon cubes add another layer of flavor to the dish.

Thats it. You’ll get all these ingredients in every grocery store. I’m sure most of you already have most of them at home in your kitchen.

Do you have to wash the sauerkraut from a bag before cooking it?

I would say it depends. The best way to know is to just open the bag and taste a little bit of the sauerkraut. When it already has a nice taste (not too salty) that you like, you don’t have to wash it before using it. If it’s very salty, then rinse it to get rid of the saltiness.

The Recipe.

It’s a simple recipe, which is always a plus.

• Start by frying the cut bacon in a medium-large heavy-bottom pan on medium-high heat until the bacon pieces are browned and cooked in their own bacon fat.
• Add the Sauerkraut and all the other ingredients but the potato and let it cook on medium heat for about 30-40 minutes. Don’t forget to stir occasionally.
• Make sure that there is enough liquid in the pan. Because if you rinsed the sauerkraut beforehand, you may have to add more beef broth and apple juice. There should be enough liquid that the sauerkraut doesn’t start to burn. It’s almost covered in liquid.
• When the sauerkraut is tender, add the finely grated potato and let it cook for another 10 minutes. The Sauerkraut should have gotten a creamy consistency.
• At last season, with salt to taste if necessary.

I’m a true sauerkraut fan. It’s a simple side dish but delights my taste buds immensely, and it’s a great alternative to potatoes or vegetables when serving pork roast or savory, comforting stews, It’s a perfect side dish for bratwurst, smoked sausage or as a topping for hotdogs, or a Reuben sandwich.

How to store Sauerkraut:

Sauerkraut is best served the next day when the flavors have time to develop. For that, let the sauerkraut cool to room temperature before transferring it into an airtight container. Store it in the fridge.

How long does sauerkraut last?

Normally Sauerkraut has a long shelf life, but since there is meat in the recipe, it will only keep good for about 5-7 days.

Signs that your sauerkraut has gone bad.

• the smell of sauerkraut: if it is emitting a strong odor, do not eat it; throw eat away.
• When the surface area has become a different color or texture, throw it away.
• When there is blue or green fluff, it means the sauerkraut has mold, and it’s not safe to consume.

There exist a lot of sauerkraut recipes here in Austria, like fried donuts filled with sauerkraut, szegediner goulash, sauerkraut soup or sauerkraut casserole, and many more. It seems like we are quite fond of sauerkraut here .

If you tried this Sauerkraut from a bag recipe and found the tips helpful, please give it a rating or leave me a kind comment. Nothing makes me more happy than hearing from you.

– Nina <3

If you’d like to stay up in the loop, follow me on Instagram.

You may be interested in these recipes, too! Have a look!

• Fancy pork tenderloin in puff pastry with caramelized onions and apple filling
• Roasted turkey roulade with mushrooms, prosciutto, and parmesan cheese
• Italian Asparagus quiche
• Easy oven-baked garlic rosemary potato stacks

How to cook the best sauerkraut from a bag.

4 from 14 votes

Recipe by Nina Course: Side DishCuisine: austrian, german

Servings

6

serviengs

Prep time

10

minutes

Cooking time

40

minutes

Calories

120

kcal

Total time

50

minutes

This is an easy recipe for how to cook the best Sauerkraut from a bag and make it a delicious and flavorful side everyone will enjoy. It’s a healthy gut-friendly side and goes very well with any kind of roast and bratwurst and is a perfect topping for hotdogs and Reuben sandwiches.

Cook Mode

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Ingredients

• 100 g 100 bacon cut into small cubes

• 2 bags 2 sauerkraut 500g each bag

• 250 ml 250 apple juice

• 250 ml 250 beef stock or vegetable stock

• 1 1 apple medium-sized, peeled, and then finely crated.

• 1 tbsp 1 caraway seeds

• 1 tsp 1 juniper berries

• 1 1 bay leave dried

• 1 tsp 1 vegetable oil

• 1 tsp 1 honey

• salt for seasoning

• 1 1 potato medium-sized, peeled. and the flesh finely crated .

Directions

• Start by frying the bacon pieces in a medium-sized bottom pan. on medium-high heat. Eventually, add 1 tsp of oil if the bacon contains more meat than fat.
• When the bacon is browned and the bacon fat is released, add the 2 bags of sauerkraut and all the other ingredients but the potato.
• Stir occasionally and let everything cook on medium heat for about 30 minutes. the sauerkraut should be tender now.
• After the 30 minutes, add the finely grated potato meat, stir, and cook for 10 more minutes.
• In the last season, the sauerkraut with salt and eventually a pinch of sugar to your liking.
• The sauerkraut is best served the day after cooking when all the flavors have developed.
• enjoy.

Equipment

• heavy bottom pan (1)
• grater (1)

Notes

• This recipe is for about 6-8 servings. Depending on whether it’s the only side or if there is a second side dish. Please keep that in mind. Happy Cooking. Nina

Nutrition Facts

• Calories: 120kcal
• Carbohydrates: 12g
• Protein: 3g
• Fat: 7g
• Saturated Fat: 2g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 3g
• Trans Fat: 0.02g
• Cholesterol: 11mg
• Sodium: 198mg
• Potassium: 203mg
• Fiber: 1g
• Sugar: 9g
• Vitamin A: 28IU
• Vitamin C: 2mg
• Calcium: 17mg
• Iron: 0.4mg

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The post How to cook the best Sauerkraut from a Bag 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

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

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Follow @twosissterslivinglife on Pinterest

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This is an easy way to make vegetarian cauliflower bolognese! You will not miss the meat, promise! It’s delicious and good for you!

Italian cuisine and pasta is the way to my heart! Whats better than a good bowl of hot steaming spaghetti with one of my favorite sauces. Even my boyfriend likes my cauliflower bolognese. The first time I made him these, he haven’t even noticed that there was no meat, and he loves meat dearly!

My vegetarian cauliflower Bolognese is loaded with veggies, making it a perfectly healthy dinner! To replace the meat, I used a mixture of mushrooms, cauliflower, fresh rosemary and Italian spices.

Benefits of Cauliflower

Have you tried cauliflower in bolognese sauce yet? This under-rated vegetable has so much to offer!

There are a lot of benefits of eating cauliflower. Cauliflower is loaded with nutrients. 100g of raw cauliflower provides 75% of the daily minimum of Vitamin C. It’s also needed for DNA repair and the production of both collagen and serotonin. Serotonin promotes happiness and healthy sleep. Cauliflower also has a lot of vitamin K which is required for bone formation. It also has smaller amounts of other important nutritions like vitamin B, phosphorus, magnesium and potassium.

There is eve a research that suggests that compounds in cauliflower could help keep cancer from developing in the first place. Cauliflower is part of the crucifer family, like Brussel sprouts and broccoli. Eating cruciferous vegetables has been linked to lower risk of heart deceases and cancer.

Since cauliflower is extremely versatile, it’s a great low carb alternative to grains and legumes. I love to use cauliflower instead of rice or in a pizza crust for example.

A few notes you look after when making this vegetarian cauliflower bolognese

I would recommend using a high speed blender, to get the mushrooms and cauliflower as little as possible. If the cauliflower pieces are too big they could taste like horseradish (my opinion) while eating it.

If the pasta sauce is too dry after adding the pasta, parmesan cheese and the pasta cooking liquid, I would recommend adding some more pasta water until you has a sauce like consistency.

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.

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Love, Antonia

Cauliflower Bolognese

5 from 32 votes

Recipe by Antonia Course: Main Course, PastaCuisine: healthy, Italian, vegetarian

Servings

6

Prep time

1

hour 

Cooking time

45

minutes

Calories

556

kcal

This is an easy way to make vegetarian bolognese sauce! You will not miss the meat, promise! It's delicious and good for you! Made with cauliflower and mushrooms.

Cook Mode

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Ingredients

• 400 g 400 mushrooms

• 1 kg 1 head of cauliflower

• 60 ml 60 olive oil extra virgin

• 4 tbsp 4 butter

• 1 1 onion large, chopped

• 5 5 garlic cloves minced

• 1 tbsp 1 dried tomato flakes

• 2 tbsp 2 dried italian herbs

• 2 tbsp 2 rosemary fresh, finely chopped

• 75 g 75 tomato paste

• 1 jar 1 tomato sugo sauce 350g

• 1 jar 1 crushed tomato 300g

• 400 g 400 pasta uncooked

• 60 60 parmesan grated

Directions

• One after the other pulse first the mushrooms until finely chopped, remove into a small bowl, wipe the food processor clean and then pulse the cauliflower. Depending on your blender I would recommend working in smaller batches until its finely chopped and the size of a rice grain. Put aside into a medium bowl.
• Heat 1/4 cup of oil plus 2 tbsp of butter in a large pot. Over medium high heat, ddd mushrooms and cook until golden brown, stirring occasionally for about 4-6 minutes. Add the finely chopped onion and 2 tbsp oil. Cook until onion is very soft and golden, 6-8 minutes. Add garlic, dried tomato flakes, italian herbs and rosemary, cook until garlic is softened and fragrant about 2-3 minutes. Add tomato paste and cook until slightly darkened, about 2 minutes. Add the tomato sugo and the crushed tomatoes and cook until it thickens, 2-3 minutes. Add cauliflower and cook until it's slightly cooked down and slightly sticking to the pot, about 6-8 minutes. Season with salt and set aside.
• Now cook pasta, following the package directions, until almost al dente, 1 minute short. Save 250ml of pasta cooking liquid.
• Transfer pasta to the pot with the sauce. Ad the grated parmesan, remaining 2 tbsp of melted butter and 200 ml of the pasta cooking liquid. Cook on medium high heat, stirring until everything is good combined, until pasta is al dente and sauce is clinging to the pasta. about 3 minutes. If needed season with salt and pepper.

Equipment

• high speed blender

Nutrition Facts

• Calories: 556kcal
• Carbohydrates: 74g
• Protein: 20g
• Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 27mg
• Sodium: 982mg
• Potassium: 1463mg
• Fiber: 10g
• Sugar: 14g
• Vitamin A: 1045IU
• Vitamin C: 95mg
• Calcium: 236mg
• Iron: 5mg

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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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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.

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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!

Cook Mode

Keep the screen of your device on

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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