A classic Austrian dish (introduced long ago via Bohemia), Powidltascherln are the culinary equivalent of puffy little clouds in an endlessly blue summer sky. Yes, they are that good!

Pate choux is rolled, cut, and filled with Powidl, a concentrated, thick plum jam with a deep flavor. The filled “Tascherln” (Austrian for little pockets) are then simmered in water, and eventually coated in bread crumbs (made from traditional Semmeln), which are slightly roasted with butter and flavored with vanilla, sugar, and cinnamon. All topped off with a light dusting of sugar and a small side of Zwetschkenroester, Austrian style plum compote.

The end result is divine – the rich Powidl is encased by the softest dough, which contrasts nicely with the buttery crunchy breadcrumbs and their exquisite hint of vanilla and cinnamon. Comfort food at its best.

The weather has been great lately with the first hint of spring in the air. I’m tired of winter dishes and have been itching to cook lighter food with fresh herbs and vegetables. This tart is a nice taste of things to come in the warmer months ahead – the fresh aroma of mint and lemon combined with creamy feta, crispy puff pastry, and delicious zucchini. The original recipe is from an old issue of Donna Hay Magazine.

Zucchini Tart With Mint And Feta (serves 4)

1 sheet puff pastry (thawed if frozen)
zucchini, thinly sliced (amount depends on the size of the puff pastry sheet)
1-2 tablespoons olive oil
finely grated rind of 1 organic lemon
sea salt and black pepper
1 egg, lightly beaten
about 5 oz (150g) feta, crumbled or cubed
mint leaves
extra olive oil for drizzling

1. Preheat oven to 390F (200C)
2. Place pastry on baking sheet lined with baking paper.
3. Place the zucchini slices, olive oil, lemon rind, salt, and pepper in a bowl and toss to coat.
4. Layer the zucchini in rows on the pastry with slices overlapping, leaving a 1/2″ border all around.
5. Brush pastry border with egg.
6. Bake for about 25 minutes or until pastry is puffed and golden.
7. Let cool slightly and top with feta and mint leaves. Sprinkle with extra pepper and drizzle with extra olive oil.

Enjoy!

This is a lovely dish for cold winter days. It’s creamy and warming, yet healthy and very low in fat. This risotto is delicious by itself, or you could serve it with some Italian bread or a small side salad.

Risotto With Carrots and Parsley (Serves 4)

1/4 bunch parsley, finely chopped
350ml vegetable broth
300g orange and yellow carrots, peeled and shredded
1 small red onion, finely chopped
olive oil
200g arborio rice
500ml carrot juice
80ml dry white wine
1/4 cup freshly grated parmesan cheese, plus more for sprinkling
salt and pepper

1. Heat olive oil in a big pot and add chopped onion. Cook until translucent.
2. Add shredded carrots and sautee for 2 to 3 minutes, stirring occasionally.
3. Add rice and sautee until translucent.
4. Deglaze with wine and cook until wine has evaporated, stirring frequently.
5. Add broth and carrot juice in batches and cook until most of the liquid has been absorbed and rice is al dente. Stir frequently. The risotto should be creamy and moist.
6. Stir in cheese, and season with salt and pepper.
7. Add parsley.
8. Serve in bowls and sprinkle with extra cheese.

Enjoy!

This is a great dish when you’re pressed for time. There’s not much chopping, and once all the ingredients are prepped, the dish is finished in less than five minutes.

Chicken Stir-Fry With Baby Corn (Serves 4)

500g boneless chicken breast, cut into thin strips
200g baby corn
3 garlic cloves, thinly sliced
1 red chili, seeded and finely chopped
3cm piece ginger, finely chopped
1 red bell pepper, cut into bite sized pieces
2 scallions, sliced
80g sugar snap peas
3 tablespoons oil
2 tablespoons oyster sauce, or to taste
2 tablespoons fish sauce, or to taste
1 teaspoon palm sugar

1. Blanch baby corn in slightly salted boiling water. Drain and set aside.
2. Heat oil in wok over high heat.
3. Add garlic, chili, and ginger and stir fry for about 1 minute.
4. Add chicken and stir fry until brown.
5. Add vegetables, one at a time, and stir fry after each addition. Don’t over cook vegetables. They should still have a nice “bite”.
6. Stir in oyster sauce, fish sauce, and palm sugar.
7. Serve with jasmine rice.

Enjoy!

This cake is especially delicious with a cup of hot Punsch or Gluehwein.

Spiced Chocolate Guglhupf

200g unsalted butter
100g sugar
4 eggs, separated
150g dark chocolate (70% cacao)
5 tablespoons whipped cream
100g milk chocolate, coarsely chopped
pinch of salt
2 tablespoons sugar
100g flour
1 tablespoon cornstarch
1 teaspoon baking powder
1 tablespoon ground cinnamon
2 teaspoons ground cardamom
1 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 tabelspoons powdered sugar + 1/2 teaspoon ground cinnamon for dusting

-  Preheat oven to 350F/180C
-  With an electric mixer, cream butter until soft and fluffy. Add egg yolks and sugar and beat
until light.
-  Melt chocolate and cream, and add to butter and egg mix, incorporating well.
-  Add milk chocolate chunks.
-  Whisk egg whites, pinch of salt, and sugar until stiff peaks form.
-  In a separate bowl, stir together flour, cornstarch, baking powder, and spices.
-  Carefully fold stiff egg whites and flour mixture into chocolate batter.
-  Pour batter in guglhupf form.
-  Bake in lower half of oven for about 55 minutes.
-  Invert onto cooling rack and let cool completely.
-  Dust with powdered sugar and cinnamon.