5-minute ramson & feta pesto

ramson&feta pesto (1 von 1)

Quick, fresh & zingy

This pesto is really great: It’s really zingy, the garlic flavor has a nice intensity (don’t eat this pesto and go on a date afterwards though), it only takes 5 minutes to prepare and there are a ton of things you can do with it.
There are the obvious choices like pasta pesto (add some roast cherry or dried tomatoes), but you could also use it to marinate chicken or fish, for which I will post a recipe next week. Also try it as a spread on toasted bread, it’s fantastic. So whatever you choose, it will be delicious.

I know that you are supposed to make pesto in a pestle with a mortar, but after trying this once and failing miserably I now stick with my blender.

When it comes to consistency of the pesto, you have two choices: blend the feta with the other ingredients or mashed it with a fork and then stir it in. Blending will result in the pesto being somewhat sauce-like, so I usually stick with the latter.

But enough talking, let’s get started!

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Apple strudel – crunchy muesli style

Applestrudel style muesli Marlene Johler Neni's Kitchen1-5

Viennese apple strudel for everyday

“An apple a day keeps the doctor away.”, is an old saying. “If the doctor is cute, forget the fruit!”, my little sister usually adds. But irrespective of what your sentiments towards your doctor’s looks are, you should really try this recipe! Basically, it tastes like the famous Austrian apple strudel (which is super awesome, of course), only takes 10 minutes to prepare and is filled with minerals and vitamins for a healthy start of your day. I really love this recipe, because I love apple strudel and this is a really easy way to get the flavor without baking or similar. 🙂

To add a nice crunch and a more nutty flavor, I like to make granola in a pan which can also be prepared in larger batches for the next time you crave apple strudel-style muesli or breakfast. If you’re in a hurry and don’t have time to make granola or you want to go for the healthy (and also very delicious) version, just use plain oats.

Ready for some apple strudel? Then let’s get started!

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Fresh springtime wild garlic & goat cheese tart

Wild garlic & goat cheese tart 1

Fresh and intense spring flavors

It’s getting warmer and everything is starting to bloom around here, which is really lovely. This also means it’s wild garlic season: wild garlic is quite popular in Austria and this time of the year you can get virtually anything with wild garlic. Personally, I’m much a fan of tartes / quiches, because I just love buttery shortcrust pastry 🙂 Therefore, I thought it would be nice to have a wild garlic tart. I added goat cheese, which goes very well with wild garlic and cheddar and some potatoes at the bottom to add additional texture. The wild garlic custard is really creamy, so you’re in for an awesome springtime dish.

There are two options for the shortcrust pastry: either follow the recipe below and make it yourself or just use store bought one if you have little time. If you use store bought dough, just skip the first step and go straight to 2. Regarding the goat cheese: depending on your preference choose the intensity of the cheese. However, I recommend you use a stronger one.

Now imagine scrumptuous, buttery shortcrust pastry, creamy goat cheese, a hint of fresh lemon and intense wild garlic. Sounds good, right? So get ready for an incredibly delicious (and unfortunately, very smelly 😉 ) springtime treat! Continue reading

Honey, thyme & lemon marinated Easter lamb filets

honey thyme & lemon marinated lamb filets 2

A delicious Easter treat

Easter is right around the corner so I thought it would be nice to have a dish perfekt for a big family lunch on Easter Sunday, so these (Easter) lamb filets just popped to my mind. I realize that if you look at the ingredient list it looks like this is an incredibly elaborate dish to make, but it’s really clean and straight forward, also taste-wise. In the end, this recipe gives you fragrant and tender lamb filets and polenta with an incredibly creamy texture – I couldn’t stop eating, but then I seem to have this problem frequently 😉 I also love the carrot and zucchini mix: I feel that most of the time you don’t taste the zucchini, because it’s covered up by other flavors. In this case, the zucchini flavor and sweet earthiness from the carrots come out in such a clean way, it’s great!

Ideally, you should marinate the lamb filets the day before or allow at least a few hours for the meat to absorb the flavors from the marinade.

Since we currently have real April weather with a mix of snow, hail, rain storms and a bit of sunshine in Austria I decided to hop on a plane to enjoy the (hopefully warmer) Spanish weather in Madrid and some awesome mojitos. Have fun trying this recipe and happy Easter to all of you, hope you find lots of Easter eggs! 🙂 Continue reading