Monday, August 29, 2011

A warm drink to welcome autumn: Apfelstrudel im Glas

Apfelstrudel im Glas 3/3

Last year I looked for a non-alcohol warm drink recipe and found this. Unfortunately I couldn't find the original recipe anymore (in german). This drink was good, that's why I want to share it with you now, since autumn is coming and it's good if you have something to warm you up beside electric heater..LOL

Apfelstrudel im Glas 1/3

Ingredients (for 2 glasses):

400 ml natural apple juice (or better fresh apple juice)
1 tbsp cream curd
2 tbsp raisins
1/4 tsp cinnamon powder
a pinch of cinnamon powder for garnish


Put the apple juice, cream curd and crème fraîche in the mixer. Mix them well. Then warm it up.
Add the raisins and 1/4 tsp cinnamon powder. Stir well. Put the drink into 2 glasses, spread cinnamon powder as garnish, serve it immediately. 

Apfelstrudel im Glas 2/3

Recipe in bahasa indonesia:

Sunday, August 14, 2011

Viva bella Italia! Spaghetti con scampi

Spaghetti with shrimps 1/2

Yeah definitely, we love Italy! The cuisine, the landscape, the way of life, the climate etc. Here I don't want to talk a bad things about Italy.:-). We are lucky that we live on the border to Italy (about 350 Km from Salzburg to the border, Venice region). 

Venice, found old picture ( I think it was 2002) taken still with an analog camera
beautiful Venice view taken from the church tower

Venice was the first famous italian city I've visited. We didn't stay there, but in Jesolo and made an one-day-tour by ship to Venice. It was 2002. Since then, I fell in love with Italy. My husband has been an italian fan for years.  I had a chance to visit Caorle, Grado and Lago di Garda.
nice memory in Venice (year 2002)
my husband and I, a nice memory in Venice

My last trip to Italy was on October 2010. I visited a friend who lives in Cagliari (the capital city of Sardinia). It was unforgetable trip. I love Italy more and more. I hope I have a chance to visit many regions: Rome, Milan and Toskana are still on my waiting lists.


sunset  in Quarto st. Elena, Sardinia
beautiful sunset in Cagliari

Now, we come to the best part of italy and it's its cuisine. My husband and I love the lightness on italian cuisine and of course it brings us back to the memories we had during our trips in Italy. I bet you know a lot of italian foods and here I just want  to share one of our favorites recipes.

Spaghetti con scampi (Spaghetti with shrimps)

Ingredients (make 2 portions):

200 g spaghetti
150 g shrimps (peel, let the tail part, devein and wash)
150 g cocktail tomatoes (cut into halves)
4 cloves of garlic (peel and press)
3 stalks of parsley (cut finely the leaves)
3 stalks of basil (cut finely the leaves)
3 tbsp olive oil
black pepper and salt

making of spaghetti with shrimps
making of spaghetti con scampi


1. Cook spaghetti al dente. Drain. Set aside.
2. Preheat the olive oil on the wok/deep fry pan. Stir the pressed garlic until fragrant. Add the deveined washed shrimps. Stir well until they turn its color. Add the tomatoes, cook about 1-2 minutes (until the tomatoes little bit wilt).
3. Add the cooked spaghetti. Taste it with freshly ground black pepper and salt. Stir well.
4. Turn off the stove. Put the parsley and basil. Stir all well. Serve it immediately.

Spaghetti with shrimps 2/2

If you like spicy, you can add chopped chili. Since my husband doesn't eat spicy lately, I always put some drops of chili oil to my spaghetti.

Buon Appetito & Ciao!!

Thursday, August 11, 2011

Budapest Trip: Goulash

During the easter holidays in this year Nina, a friend living in Sweden, visited me. We both went to Budapest by train, visiting my former co-worker. We had a great time as you can see on the picture below:

we had a good time in Budapest..:-)
me, Nina and Riza acting as

Budapest was amazing! Beautiful and clean city, friendly people, not hectic like in west european countries.

Budapest View taken from Citadella
beautiful view of Budapest taken from Citadella

As you may know, hungary is famous with its Goulash. I bought original hungarian dried paprika and paprika powder, as they are a kind of must have souvenir if you visit Hungary.

Nina is holding a paprika powder

dried paprika hanging in front of souvenir shop

My husband asked me to make goulash yesterday and gave me the recipe. As he was a student, he cooked goulash quite often and good. And I didn't know that it was so easy to make it and tastes fantastic!!



500 g beef (for stew), cut a little bit bigger than mouthpiece
500 g onions, peel and cut finely
1,5 tbs hungarian paprika powder (sweet tasted)
2 dried hungarian paprika (optional)
salt to taste
150 ml water
2 tbs olive oil
3 carrots (optional)


Preheat the olive oil in the deep fried pan, put chopped onions, stir and cook until tender. Add the meat. Stir and cook until the meat has different color.
Then add water, cook goulash with the low heat and covered.
It takes about an hour, but periodicaly stir the goulash. If the sauce getting thicker and the meat is tender, you can add carrots (cut into big cubes) a few minutes before you remove the pan from the stove.
Serve it with cooked rice, potatos or bread dumpling (like what the austrian people do).


It's better if you eat goulash in the next day and it tastes better if you warm it again and again in the next days.