This is for you Fish-lovers.

Ohh Scallops I love you! This -in my eyes- very noble dish is the perfect dish to impress your guests and for elegant locations. Need to impress parents-in-law or show your friends you can cook more than Spaghetti Bolognese? Here you go my little chef-friends.

What do you need?

  • 1 scallop pp
  • Red & black pepper
  • Salt
  • 1 bottle of white wine
  • Crème fraîche
  • whipped cream
  • Some Safran
  • 1 carrot
  • 1 garlic clove pp
  • 1 onion
  • 1 sweet potatoes pp
  • Some nutmeg
  • Some seatank as decoration

What do you do?

Peel the garlic, onion, carrots and sweet potatoe.

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When peeled start frying them with some butter, olive oil – stamp than in the very end. The seetank you can even eat rare – but I like it warm instead. You can preheat it like this (see picture below).

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For the sauce you fry in butter and oil: The carrots, onion, garlic and mash it after you deglaced it with white wine. Adjust some cream and crème fraîche and adjust safran, salt & pepper.

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When you wanna be professional preheat the plates, as the dish gets cold very early. Have some helping hands – good friends are (in exchange for food) always glad to help you!

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Arrange the mashed poatoes like this on the plate while you fry the scallops in the pan.

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Looks yum so far, don’t you think? When they are ready, deglace them with some white wine, salt and pepper them.

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Some people wonder whether it’s really me cooking the food and taking the pictures. Here is the proof :) Of course I cook everything by myself and always with love!

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The next step is to adjust the sauce – as it shall pleasure the eye don’t use too much of it.

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YAY the fun part: Decoration. Red pepper is always your friend when it come to colorful arrangement. The seatank looks awesome, too, right?

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Now arrange the scallop and adjust some safran.



I really hope you like it!





This is for you Felix

I always hated Tartar. Rare beef? I mean I always liked Carpaccio but the amount of meat in this dish kind of confused me. Since Vienna is my next place-to-be, we visited a nice Restaurant together with a cute couple, Magda being vegan, Felix not-so-being vegan. I myself decided to order Tartar, which was on the menu, for the very first time ever in my life.

Being inspired about how much I surprisingly liked it and how nice the atmosphere and the adorable people were gave me the courage to try it myself.


Check it out & let me know what you think!

What do you need?

  • Beef Tartar as much as you wish (has to be extremely fresh, buy it on the same day you serve it)
  • Some capers (2-3 per person)
  • Some Anchovies (2-3 per person)
  • 1 egg per person
  • Salt
  • Pepper
  • Mustard (1 small spoon of honey per person)
  • Some parsley
  • 1/2 onion per person
  • 1 garlic glove
  • Some olive oil
  • pickled cucumber
  • if you wish some cream cheese (non-compulsory)


What do you do?

Cut the onions and the rest into pieces and mix the ingredients together. Season the tartar and arrange it with some toast or dark bread, such as it pleasures your.

I had mine also with some cream cheese, but that’s just preference.

Good luck!


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This if for you Gerhard.

You told me how much you like cauliflower, and I was just in my mood to make carpaccio all the time with different varieties. So this is dedicated to you :)

What do you need?

  • 1/4 cauliflower per personIMG_2503
  • Some fresh parmesan
  • 2 plums per person
  • 1-2 slices of bacon
  • Some parsley
  • Olive oil (extra native)
  • Fresh pepper
  • Some Fleur de Sel
  • Some balsamic
  • Cream Cheese (Philadelphia if possible)
  • Tuna in a can (in oil)
  • 1 lemon (squeezed)

What do you do?

Cut the cauliflower in very thin slices and adjust some olive oil, salt and pepper. In the meantime, mix the tuna, the cream cheese, lemon juice, salt and pepper till you get a nice consistence (this cream is also perfectly suitable as a dip for Nacho chips).


Take some of the dip and insert it on the carpaccio. Now you fry the bacon and cut the plums into two pieces and also put the plum pieces in the pan but turn off the heat. Arrange the carpaccio with some parmesan, pepper, the balsamic so it pleases the eye.






This is for you, Broccoli fans.

After my uploads of many carpaccios I am starting to be much more braver than I’d thought: Broccoli as carpaccio?? YES!

I tried it out and I can promise you, you will like it. I never ate rare broccoli in my life before and I am so happy I made this choice, haha. It will just take some minutes, so give it a try!


What do you need?

  • Broccoli (1 max for 4 people, you don’t need a IMG_2516 lot)
  • Olive Oil
  • Balsamic
  • Red & dark pepper
  • Some Salt
  • 1 bacon slice pp
  • 1 dried plum per person
  • 1 parmesan cheese
  • Some creamy goat cheese pp

What do you do?

Fry the bacon and when its ready, turn of the heat but cut the plums into 2 and insert them in the warm plate where you turn them around in the bacon fat. Cut the broccoli meanwhile in very thin pieces, as well as the parmesan cheese. Add some oil, salt and pepper on the plate and a little balsamic (see the pictures).


Now you add some of the goat cheese in the middle of each plate and the parmesan cheese. Arrange the warm bacon upon it and the plums around it.


#Suchyum #Havefun #Broccoliontherun




This is for you, Carpaccio-lovers.

I don’t know how you feel, but I just love carpaccio. While thinking about the traditional carpaccio with very thin slices of beef filet and arugula salad my mouth is watering and my heart is making a little jump. But there are so much more creative carpaccios that deserve some recognition, like the BRESAOLA CARPACCIO, the FENNEL CARPACCIO I already posted,  or the following I would like to introduce to you. Let me know how you liked it, I just felt in love with the taste (and the colorful look!) immediately and when my tongue tasted the combination of hearty bacon with fresh cucumber, elegant goat cheese with truffles and crispy beetroot I was totally committed to this variety of tastes.

What do you need?

  • IMG_21421/2 fresh or already cooked Beetroot per person (remember it’s a starter)
  • 1-2 spoons pp of high qualitative olive oil (extra vergine) & some drops of truffle oil
  • 1 spoon of goat cheese
  • 1 slice of cucumber and bacon pp
  • 1 parmesan
  • Some pine nuts & some parsley

What do you do?

Peel the beetroot (only if you bought fresh beetroot), if you bought shrink-wrepped there is no need for peeling. I prefer my carpaccio crispy, but if you prefer the tender version, you can precook the vegetables for some time.


Cut the beetroot into slices as you see it in the pictures. If you don’t have a sharp knife, you can also use a breadcutting machine. Arrange them on the specific plates and already adjust the olive oil and if you want some (just a little!) vinegar as well as salt & pepper.

Mix the goat cheese with some salt, pepper and truffle oil and build a cucumber-nest which you fill with the cheese.


Cut and fry the bacon and also the pine nuts (separately, the pine nuts just need some minutes in the pan and no added fat!).


Cut the parmesan cheese in very thin slices and arrange if, together with the cucumber-nest with bacon and the pine nuts on the carpaccio.


Simply add some fresh pepper and parsley and you are finished with a perfect looking, awesome tasting dish.





As yesterday was my birthday I had some friends over for a few drinks, a little dancing and yes of course food. My little variation of easy-to-eat dishes may be an inspiration for you planing your next party. Let me know whether you need any informations towards the recipes!



Plums wrapped in bacon


Plums wrapped in bacon


Welcome soup (Carrot-Tuna)


Cheese plate (my favorite one is the goat cheese with honey)


Carpaccio with Serano Ham 


Sausage Plate


Salami Sticks


No dinner without decoration


Hungry all over again!


Also, I never go without candles










Front view

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Avocado filles with shrimps in home made cocktail sauce and red pepper


And some grapes finally.

Sooo… I am grateful for the friends that surround me, the man I love and the parents who come over to my place to bring me a cake, a hug and be with me on my birthday.

I have nothing to wish for.



<3 <3 <3


This is for Family.

Dinner with Family. If you ever cook for your family you know pleasing everyone’s taste isn’t easy. But here is a dish everybody will like. My mum for example loves potatoes, I love caramelized carrots and my brother and my dad love meat.

Invite your family and cook for them!


What do you need?

  • IMG_18831-2 pork loins
  • 1 bunch of carrots
  • 1 bottle of white wine
  • 1 bottle of red wine
  • 1 spoon of honey
  • Fleur de Sel & fresh pepper (reddish and black)
  • Thyme
  • Garlic
  • Onions
  • Butter & olive oil
  • 3 spoons of sugar
  • 1-2 Crème Fraîche
  • Nolly Prat

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What do you do?

Peel the carrots and onions according to the picture and marinate the meat with oil, garlic salt & pepper. Heat up a pan with butter and sugar but don’t stir it till it’s lightly brown (to caramelize it). Insert the carrots and let them fry for around 2 hours at medium height, while deglacing them with wine (red & white) and honey. Also salt (as they lose a lot of salt) and pepper them.

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Cut the Steak into pieces and fry them with butter and oil in the pan. Deglace the meat with Nolly Prat.


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When the meat is fine, you adjust some Crème Fraîche and serve it together with the carrots.


My mum also made a french apple cake and some cappuccino as dessert.





This is for you Fanningberg.

Since more than 10 years my family and I visited the Fanningberg in Austria for skiing. This year however, would be our last time at the place we always stayed as it closed. Really sad about this fact I enjoyed the last time the ski region and the local food. One dish I always loved was the traditional garlic soup, which I cooked myself the same day as I returned. Here is my recipe and the pictures of that specific soup.


What do you need?

  • 1 bulb of garlic
  • 2 onions
  • 3 potatoes
  • 1 crème fraîche
  • 1 bottle of cream
  • Pepper (reddish & black)
  • Salt
  • 1 bottle of white wine
  • 1 bunch of root vegetables
  • Olive oil & butter
  • Some chives
  • 3 bay leaves


What do you do?

You need 2 pans, as you will prepare the root vegetables different than the rest. Peel, Cut and fry the vegetables in butter & olive oil. In the one pan you fry the garlic/onions/potatoes and in the other the root vegetables. Deglace both with white wine, insert some bay leaves in the pan of the root vegetables and adjust in both pans some water to let it simmer for 2 hours. Pour the pan content  with the root vegetables through a sieve and pour this broth in the pan with the garlic. Mix everything together, adjust crème fraîche, salt and black pepper. Eventually you need to adjust some more wine. Now whip the cream, prepare the plates and adjust some of the cream/red pepper/cut chives. Serve with some bread.





This is for you, people who cook only with fresh ingredients.


Have you ever seen fresh pepper? If you are so lucky to have, I must admit I have never been fortunate enough. One day my dad called me in the kitchen and showed me what you are seeing in the pictures. He told me it was fresh pepper. I must tell you, I always try to only use fresh ingredients and obtain knowledge on its origin. But pepper? I kind of never thought about it.

It was just there.

My father explained me, that one of his patients had a pepper tree in her garden in Spain.


I think it is beautiful and this pepper remembered me to always ask where are the food and the ingredients that we eat and use coming from?