Apple Crumble – Gordon Ramsay

Apple crumble is one of my favourite comfort foods. It is sweet, fruity, crunchy and amazing with a scoop of ice-cream.
The picture is not the best since I was in a hurry to serve it to my friends, since a crumble should be served after it has been straight out of the oven but I guess that most people know how a crumble looks like.


I liked his recipe for the most part but thought that the crumble would have been better with less lemon juice.
The addition of cranberries is great since I don’t like raisins but you can of course swap those out if you want to!

Apple Crumble from Gordon Ramsay – Ultimate Cookery Course (makes 4 Portions)

  • 6tbsp caster sugar
  • Pinch of ground cinnamon
  • 1 Vanilla pod, seeds scraped out
  • 6 apples, cored and not peeled (3 grated – 3 cut into chunks)
  • 3 tbsp dried cranberries
  • Zest of 1 lemon, juice of 1/2

For the crumble topping

  • 100g plain flour
  • 2 tbsp demerara sugar
  • 50g butter, chilled and cubed
  • pinch of cinnamon
  • 4 tbsp nutty granola or müsli

Preheat the oven to 200°C.

The heat a small baking dish, to caramelize the sugar. After caramelizing, add the cinnamon, vanilla seeds and grated apples, cook for 1-2min.
Add the apple chunks, cranberries lemon zest and juice for about an extra minute. Remove from heat and set aside. Now it is topping time!
Rub the flour, sugar, butter and cinnamon together until the mixture comes together and resemble breadcrumbs. Add the granola/müsli or whatever you like and mix until fully incorporated. Scatter the crumble topping over the fruit and heat the dish again on the stove until the apple mixture is bubbling from underneath. Transfer to the heated oven and bake for 12-14min, when the topping has turned golden brown. Serve with a big scoop of ice-cream and enjoy!

You can watch him do this recipe on youtube to help you with the recipe :)


I bought my vanilla pod at Babettes, one of my favourite shops in Vienna. They sell cookbooks and even offer a lunch menu and lots of spices. Can you recommend me some other places for good vanilla pods? I am in a baking mood and would like to test different vanilla pods.



Matcha Mojito

Yay it is Friday again!
The weeks are going by so fast and in nearly a month it is Christmas already.
As always I have nearly all of my presents already  since I dislike shopping with thousands of other people on a Saturday.

The Christmas markets have popped up already and if you are not in the mood yet for Punsch and Glühwein, I can recommend you the matcha mojito I made with the recipe of Bonnie and her absolutely lovely blog, Thirsty for Tea. She is such a creative spirit that comes up with the cutest DIY, lovely recipes and interesting tea reviews.
The matcha mojito is great refreshing cocktail that will wake you up for the week-end and keep the winter blues at bay :)
You probably have most ingredients at home except maybe the matcha. You can buy it at TeeGschwendner near Wollzeile, the many Demmers Teehaus shops or at Cha no ma.

shooting_vienna_matchamojito shooting_vienna_matchamojito

I hope you have a great weekend!


Sweet Potato Soup

Sorry for the late post, I got really sick over the week-end and still have a massive lump in my throat and a bit of a cold.
I actually was really looking forward to Veganista (an amazing vegan ice-cream shop in Vienna) because of their pumpkin spiced ice-cream but I guess that sadly has to wait. Has anybody tried it yet?


A week ago I made a sweet potato soup from the Nr.2 Deli of 2013, a great food magazine for only 3,3€, and the soup was so good!


Here is the original picture which is a lot more intriguing.


The recipe is for four people and takes about 40 min.

Here is the translated recipe:

(I sheepishly substituted the meat for shrimps to reduce the cooking time as I was super hungry aaand lemons instead of limes because I was too lazy to go shopping.)

  • 350g neck of pork
  • 1 Tbsp soy sauce
  • sugar
  • 1 Tsp starch
  • 700g sweet potatos, peeled
  • 2 bio limes
  • 2 Tbsp butter
  • 1 onion, finely diced
  • 1 red chili
  • 250ml coconut milk
  • 750ml of chicken broth
  • salt
  • 2 Tbsp of oil
  • pepper
  • and coriander (which I gladly left out)

Step 1) Cut the meat in very thin stripes and marinate the meat at least 15 min. in the mixture of the soy sauce, 1/2 Tsp sugar and starch.

2) In the meantime dice the sweet potatoes into 1cm pieces. Zest both the limes and cut out their flesh after zesting, carefully removing all of the white parts.

3) Melt the butter in a pot and add the sweet potatoes, lime chunks and onions, sauté them on medium heat for 4-5 min. Add the chili and both coconut milk and stock. Season it with salt and let it cook for 20min with the lid on top.

4) Preheat the pan and add oil, then add the marinated meat and cook it crispy, takes about 10 min.

5) Purée the soup with an electric blender and season it after your liking with sugar, salt and pepper or some more chili. Put the lime zest on the meat and serve the soup with the meat on top plus coriander.

And you are done. Pretty easy and tasty soup, perfect for Autumn!


Recipe from Rachel Khoo – warm potato and apple salad with black pudding

I finally bought myself the Cookbook from Rachel Khoo, Paris in my kitchen and I love it!
It has a lot of recipes I want to try out so beware, there may be new food posts coming along ;)
This recipe was really easy to make and best of all delicious.
Apples fit really well to this dish but I thought something was missing and added Kren (horseradish) and fresh basil to it.



Not the most pretty or photogenic dish I must say..

Warm potato and apple salad with black pudding (1 portion)

1 Granny Smith apple

1 tbsp water

1 tbsp sugar

2 large potatoes (about 250g)

1 tbsp olive oil

Salt and pepper

125g of black pudding, removed from skin

Mint, snipped with scissors (I used basil)

a handful of horseradish


Take the apple and cut it in quarters. Core, cube and peel 3/4 of it. Put it in a bowl with the water and sugar and leave it for 1-2 min in the microwave until soft. Alternatively in a pot on the stove until soft.  Mash the soft apple pieces into a slight puree. Set aside and keep warm.

Core the other apple part, cube and refrigerate  for extra crunchiness.

Now peel and cut the potatoes, then cook in the pan with the olive oil until cooked and crispy.  Season with salt and pepper.  Set aside and keep warm.

Next to be cooked is the black pudding in the pan until evenly browned.  Keep warm aswell.

Spoon a part of the cooked apple puree on the plate and now layer it with the potatoes, some more apples, the black pudding and the crunchy apple from the fridge. Top with some basil and horseradish to enjoy this easy and tasty dish.


yess I was too lazy to get my self-timer for my DSLR that’s why I am awkwardly cut from the pic but nevermind that, go make that dish! ;)

November 21 Photo Challenge – Recipe

Photo Challenge: Recipe


My interpretation: Winter is soup time and technically this is no soup but it is super tasty and so easy and quick to make! It is originally from Tirol. I got the recipe out of Sarah Wieners cookbook Herdhelden. If you are interested in making Brezensuppe I will translate it in English.

Warm salad of asparagus with egg, bacon, hazelnuts and mustard dressing

Better late than never. Finally I found the recipe again and can now finish this blog entry :)
It is super fast to pull together, perfect for brunch with freshly toasted bread and super tasty!
I loved the flavour combinations and how the salty bacon with the fresh asparagus, the crunchy hazelnuts, the slightly sour mustard dressing and the runny egg came together. Mhm~
Could have this everyday for breakfast/brunch!


This awesome recipe is from the magazine Good Food.

Serves 6.

6 pieces of bacon
6 eggs
500g asparagus
50g hazelnuts

3 tbsp hazelnut oil
2 tbsp rapeseed oil
1 tbsp cider vinegar
2 tsp french mustard

1) Grill the bacon until crisp and then cut into pieces. Set aside in a warm oven with the crushed hazelnuts to keep warm.
2) Cook the eggs in boiling water, drain and plunge into ice water.
3) Make the Dressing: whisk all ingredients together with seasoning. Prepare the asparagus by snapping off the base.
4) Bring a pan of salted water to boil; cook the asparagus until just tender (about 5 min.) Drain and divide between plates.
5) Add the egg halves, sprinkle with nuts and bacon, then drizzle with dressing.