Recipes
Here you can see all the recipes I have made available on YouTube, including all the ingredients and step-by-step instructions.
Stale croissants, croissants from the day before or leftover panettone - all too good to throw away? Then turn them into a classic pyre! This sweet casserole with apple slices, rum raisins and airy baked snow topping transforms old baked goods into a deliciously moist oven dessert. Perfect,
For us in Austria, the Kipferl is simply a must - whether for breakfast with jam, for a snack or as a base for a pyre. But did you know that the Viennese croissant is older than the French croissant? As early as the 13th century
Fancy a quick Italian dinner with a wow effect? Saltimbocca alla Romana meets creamy risotto alla Milanese - two classics from Roman and northern Italian cuisine, interpreted for everyday use. Two real Italian highlights on the table in just 30 minutes.
Do you want to bake a real sourdough bread, but don't fancy complicated kneading or hours of folding? Then this recipe is made for you. With just a few ingredients, no machines at all and full rye power, you'll get a moist, hearty
Strong, hearty, honest - that's what a real Viennese roast onion tastes like. I put Beiried in the pan, seared, refined with mustard, red wine and beef stock. On top: homemade fried onions that couldn't be better. And as a side dish? Roast potatoes -
Creamy, spicy and without any frippery: these baked ham dumplings are a real classic from the pub kitchen. Golden-yellow sautéed onions, good ham, a little bacon and a creamy topping of sour cream, cream and eggs - that's all you need. Just right when you're in a hurry
Gazpacho with a difference - without tomatoes, but with a nutty aroma and creamy freshness. This white version with almonds, pistachios and prawns is inspired by Michelin-starred cuisine, but simplified so that it is also easy to make on hot days. The contrast between
A crispy pinsa base with a nutty aroma meets spring toppings: white and green asparagus, creamy mozzarella, fresh rocket and spicy prosciutto. The dough is made purely from wholemeal flour, with a mild poolish pre-dough and bassinage technique. Without any sourdough - but with
Garlic oil is more than just an ingredient - it's a real flavor booster for your kitchen. Whether for pasta, salad, steak or grilled vegetables: with the right methods, it becomes an all-purpose weapon. I'll show you four variations here - classic,
Obazda belongs to the beer garden like beer belongs to the mug - and yet there's still more to get out of this creamy, spicy cheese classic. I'll show you three variations here: classic like at the inn, particularly creamy with cream cheese - and as a highlight with crispy
Strong, clear and full of flavor - this beef broth doesn't need any soup vegetables. It focuses on the essentials: the best beef, red wine, soy sauce and a few spices. In just 45 minutes, you can conjure up a deeply aromatic broth with the pressure cooker that is
Hearty, cheesy, crispy - that's exactly how Kaspressknödel should taste. In Salzburg and Tyrol, they are part of real pub cuisine, whether served in beef soup or with salad. In this recipe, I'll show you how to make the original Kaspressknödel with spicy beer cheese and
Do you want to make spaetzle or dumplings yourself like you used to - without a machine, but with really good dough? Then you've come to the right place. With this basic recipe, you can make both: Spätzle scraped from the board or Knöpfle pressed through a sieve. The dough
Creamy cheese spaetzle with golden brown fried onions - a soul-warming dish from Alpine cuisine that brings back childhood memories. This recipe combines everything you love about it: tangy cheese, melt-in-the-mouth spaetzle and the perfect onion crust. Whether as a vegetarian main course or as a hearty side dish - this is how it tastes
Homemade vermouth is a real highlight for connoisseurs, amateur bartenders and DIY fans. In this recipe, I'll show you step by step how to make your own vermouth using simple ingredients - inspired by Noilly Prat and classic aperitif recipes. Ideal for mixing,
This is what childhood in Austria tastes like! These classic apricot dumplings with tender curd cheese dough, liquid sugar heart and crispy cinnamon crumbs are a sweet dream from the local pastry kitchen. Whether as a dessert or main course - this recipe brings back memories!
Simple, quick and wonderfully refreshing - this Swiss sausage salad is just the thing for hot summer days, barbecues or a quick snack. Prepared in just 15 minutes, it brings a real taste of Swiss cuisine to your plate. With lyonnaise,
Want to prepare the perfect Wiener schnitzel with classic potato salad? Then you've come to the right place! Golden brown & crispy, with a breading that soufflés perfectly and a warm, spicy potato salad dressing - this is what Austrian home cooking should taste like!
Refreshing, uncomplicated and wonderfully aromatic: the vermouth spritz is the ideal drink for hot days, garden parties or relaxed evenings on the terrace. With just a few ingredients, you can conjure up a summer drink that impresses with its light bitterness, fruity freshness and sparkling carbonation.
Tender, aromatic and with a sauce to die for: This confit veal shank is a feast that requires patience - but rewards you with pure enjoyment. Served with fluffy napkin dumplings and a deeply spicy dark beer sauce, it is a culinary highlight.
A good chicken stock is the foundation of many classic soups and sauces. The pressure cooker not only makes it quicker, but the flavor is particularly intense. This golden-yellow broth is full of nutrients, tastes fantastic and is a real home remedy for cold
Crispy, spicy & simply irresistible - this French pissaladière brings the taste of Provence straight to your home! The traditional tart with caramelized onions, anchovies & olives is perfect as a starter, snack or with a glass of wine. Simply made, delicious
This pea and coconut soup is the perfect everyday hero: packed with green power, exotic in taste and prepared in a flash in the pressure cooker. With peas, chilli, ginger and coconut milk, it is not only a feast for the eyes, but also a real taste sensation. Whether as a light lunch or
Airy, golden yellow and slightly caramelized - this Kaiserschmarrn brings back childhood memories! With sour cream, raisins and a dash of rum, it has exactly the same aroma as grandma's pastries. Whether as a dessert or as a sweet main course: This Schmarrn brings the
Preserving garlic and making it even better at the same time? That's exactly what this method does! The confit garlic brings an intense aroma to your kitchen - and the garlic butter stirred from it is the secret star on bread, steak or as a side dish.
Want to prepare pulpo in a different way? Then try this lukewarm salad with Asian braised vegetables! The octopus is cooked in a pressure cooker in just 7 minutes until tender and then briefly grilled to create roasted flavors. It is served with fruity tomatoes, spicy mushrooms and
A dessert like a short break in Spain: Crema Catalana combines a delicate creaminess with a crunchy caramel crust and delicate citrus aromas. With this recipe, you can easily make this genuine Catalan specialty at home - quick, easy and full of flavour!
Summer, barbecue and ribs? Nothing beats it! But this time we're doing it differently: with the pressure cooker, you can get butter-tender spare ribs in record time. The perfect recipe if you're short on time but still want to cook up a big meal. And the best thing: make the BBQ sauce
A simple recipe for a flavored olive oil that adds the finishing touch to your pizza, pasta or salad. Preparation with the iSi Rapid Infusion Set saves time and ensures intense flavor. Why you'll love this recipe: Intense
This recipe brings Italian delicacies straight to your home: wafer-thin sliced fillet of beef, fresh herbs, creamy burrata and oven-fresh pizza bread with basil and tomatoes. The perfect dish for special evenings, as a starter for guests or simply to enjoy.
An honest ragù, as it has been braised in Modena for generations: with three types of meat, fine soffritto, a good dash of red wine - and plenty of time. This recipe is my version of a real classic that goes perfectly with tagliatelle, lasagne or
A juicy meat skewer with a Mediterranean flavor: Greek souvlaki is simple, spicy and a real summer classic. With the right marinade and a sophisticated glaze, it becomes a dish straight out of a taverna in Crete.
An autumnal delight from Styria! These pumpkin thumb noodles are fried golden brown, fluffy on the inside and have a wonderfully rounded flavour thanks to the caramelized paprika pointed cabbage and nutty pumpkin seed pesto. A perfect vegetarian dish for cooler days.
Almost everyone knows stuffed peppers - but you've rarely seen them as juicy, aromatic and round as this recipe. I make small pointed peppers stuffed with a spicy minced meat, bacon and rice mixture, braised in a hearty tomato sauce - served with creamy mashed potatoes, which
Tender pulled pork, fluffy burger buns with rye flour & crunchy coleslaw - this trio is a must-have for every BBQ! Whether for a barbecue party, a weekend feast or simply as a treat: Here you get all 3 components explained step by step!
If there is a barbecue somewhere, then you can learn something from the Balkans. There, barbecuing is not just a technique - it's a tradition. And the best thing? You hardly need any ingredients. Meat, onions, fire - that's often all you need. Pljeskavica, the
Veal and tuna - sounds like a culinary misunderstanding at first glance. But it's not! Vitello tonnato is a true classic from Piedmont, and if you make it right, it's everything: tender, creamy, spicy and elegant.
This pumpkin tart is my personal fall classic - crispy shortcrust pastry meets a wonderfully creamy pumpkin filling with fine spices. Whether as a dessert, with coffee or as a sweet finish to a family meal - this tart is guaranteed to bring warmth to your plate.
This recipe brings a real vacation feeling to your plate - linguine with clams, white wine, garlic, olive oil and fresh parsley. Simple, aromatic and ready in 30 minutes! I'll show you step by step how to prepare fresh clams properly, make a delicious
An evening with liquid cheese, steaming bread and good wine - what more could you want? In this recipe, I'll show you my favorite cheese fondue with Appenzeller & Gruyère - creamy, spicy and simply perfect. And to go with it: home-baked white bread
Tender braised beef stuffed with aromatic mushrooms, bacon and ham - these are beef roulades just like in a pub! With my instructions, you can make roulades with an intense sauce that are guaranteed to impress - whether on a Sunday, with guests or simply
A breakfast that tastes like the weekend: Soft, fluffy bread - without any kneading - and a homemade elderberry jelly with tonka bean that tops off any Sunday brunch. This recipe brings pleasure to the table without stressing you out in the morning. Simply
A different take on an Italian classic: this lasagne al forno is prepared with a deliciously aromatic minced meat sauce from the pressure cooker - this saves time but delivers full flavor power. Together with a creamy béchamel and plenty of mozzarella, it is a real feel-good hit. Ideal
A real Viennese goulash without frying - is that even possible? Yes, and how! This recipe is a real game changer. Instead of searing the meat, it is gently braised in onion stock. The result: incredibly tender beef, a creamy sauce full of flavor and
This dish is a real eye-catcher - and tastes just as good as it sounds: tender marinated salmon, homemade spinach pasta and a creamy beurre blanc with mushrooms. Simple to prepare, but with a wow effect on the plate. Ideal for Christmas, Valentine's Day, guests
Do you want vanilla crescents that melt in your mouth but aren't too sweet? Then you've come to the right place. In this recipe, I'll show you how to bake perhaps the best croissants of the season - without any cookie cutters or unnecessary
Tender veal, braised onions, spicy rice and melted cheese - this rice dish is a true classic of Viennese cuisine. In this recipe, I'll show you how to conjure up a warming, creamy comfort dish that will bring back memories of the past with every spoonful.
Fancy a heavenly Christmas cookie that smells of childhood, home and Advent? Then the Berchtesgadener Stuck is just the thing: a moist, aromatic cookie with milk, currants, cinnamon and a pinch of freshly grated nutmeg. Easy to make - and a real
This airy, spicy mousse with a hint of wasabi and delicate smoked salmon is the ideal starter for festive occasions or a fine meal at home. It is easy to prepare, looks elegant and impresses with its sophisticated flavors. Simple, quick and impressive
This French braised dish combines tradition, indulgence and stress-free preparation - perfect for anyone who doesn't want to spend all day in the kitchen at Christmas. With tender chicken, spicy bacon and a strong red wine sauce, this dish is not just a
A creamy, autumnal tiramisu without alcohol and without raw egg - but with a secret ingredient that provides extra creaminess and flavor: pumpkin! Refined with mascarpone, cinnamon, amarettini and caramel cookies, this dessert is the perfect end to parties, Sundays
This classic potato soup is warming, filling and full of flavor. With dried porcini mushrooms, spicy bacon and a velvety consistency, you can bring a piece of Austrian home cooking straight to your table. Whether from the Waldviertel, Viennese cuisine or from the inn
This carbonara is everything a good pasta recipe needs: authentic, creamy, quick to make - and without any cream. Instead, pecorino, guanciale and confit egg yolk create a silky sauce with depth and character. I'll show you how in this recipe,
Tender beef braised in a rich red wine sauce - this classic dish from the French Burgundy region is a real festive treat. I'll show you step by step how to prepare boeuf bourguignon without any stress in the kitchen, but with full flavor. A traditional braised dish that
Are you looking for a classic paprikahendl that tastes like grandma's or a real pub? Then you've come to the right place. In this recipe, I'll show you step by step how to make a tender, creamy paprika chicken with lots of flavor and
A fluffy, golden-brown yeast plait just like from the bakery - only better because it's homemade and stress-free! In this recipe, I'll show you how to prepare the dough with overnight proofing so that you only have to plait it the next day.
Do you want to make a crispy, juicy fried chicken like the ones you know from a Heurigen snack or from the Styrian fried chicken station? Then you've come to the right place. I'll show you step-by-step how to gut a whole chicken, coat it perfectly in breadcrumbs and
A crispy sourdough bread with a soft crumb, without any additional yeast - and with a subtle hint of stale bread. In this recipe, I'll show you how to bake an aromatic mixed wheat bread with homemade sourdough and toasted bread from the day before.
Kletzennudeln are a real Carinthian original - filled with sweet dried pears, refined with spices and nuts, and served with a fruity elderberry sauce and a crunchy caramel topping. This traditional Austrian pastry combines childhood memories, regionality and taste in one dish. In this
Tender roast beef, braised in a hearty sauce with capers, onions and mushrooms - this Girardi roast beef is a true classic of Viennese cuisine. Easy to prepare, rich in flavor and perfect for special occasions or a Sunday roast that reminds you of a pub.
Would you like to prepare real Carinthian Kasnudeln, but have respect for the "Krendeln"? No problem. This recipe shows you how you can easily recreate the Austrian classic with a potato and curd cheese filling - traditional in taste, but without the complicated technique. A vegetarian dish
This oven dish has everything you could wish for for a cozy family meal or after work: juicy meatballs with spicy feta, embedded in an aromatic paprika sauce, baked in the oven until everything has melted together nicely. Very easy to prepare - and yet
This classic Austrian pastry is a real highlight for anyone who loves sweet main courses or desserts - and wants to taste childhood memories. Tender potato dough, filled with hearty Powidl and rounded off with aromatic butter crumbs. In this recipe, I will show you step by
Saffron is one of the finest spices in the world - and in order for it to develop its full aroma, it needs the right treatment. In this recipe, I'll show you how to get the best out of the fine threads using my method:
This paella brings a real Spanish feeling to your table - inspired by the great paella master María José San Román from Alicante. With prawns, mussels, squid and perfect socarrat: the crispy rice crust that is considered the gold of the pan in Valencia.
A vegetarian main course with character - simple, honest and full of flavor. In this recipe, I'll show you how to conjure up a creamy, aromatic spring dish from simple pieces of kohlrabi - with butter, white wine, fennel seeds and a velvety purée made from the pieces.
Ingenious wild garlic spread - creamy spring dip with butter & curd cheese A seasonal spread that not only tastes like spring, but is also quick and easy to make! In this recipe, I'll show you how to make a delicious dip from fresh wild garlic, butter, curd cheese and crème fraîche.
A traditional dish that will delight you Juicy roast pork, spicy Stöckelkraut and fluffy bread dumplings - that's real home cooking! In this recipe, you will learn step by step how to prepare a classic roast pork in the oven. The special feature? Apple cider provides a delicious
In this recipe, I'll show you step by step how to steam bread dumplings - for a perfect consistency, without crumbling or lumps of dough. This bread dumpling recipe is simple, sure to succeed and ideal for anyone who likes their dumplings fluffy, juicy and sturdy.
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