Recipe – Wiener Schnitzel

Hello everyone,

Are you hungry? If you are, I might have just the right thing for you. Today I’ve got a post for all the foodies among you. I proudly present:

How to make Wiener Schnitzel

Originally, you make Wiener Schnitzel from veal. You can also make them from pork, turkey, horse meat or chicken breasts. I really like Wiener Schnitzel made from chicken breasts. If you choose veal, buy butterflied top round steaks (also for pork and horse meat). For chicken and turkey schnitzel we use butterflied breasts.

As you will see, you’ll need flour, eggs, breadcrumbs and oil/lard. I’ll tell you how much you’ll probably need, but it’s always good to have more at home, in case you run out.

Ingredients for 4:
  • a minimum of 4 chicken breasts, or any of the above meats
  • approx. 3 cups of flour (Doesn’t really matter which one. Shouldn’t be self-raising though.)
  • 3 eggs
  • approx. 4-5 cups of breadcrumbs
  • Enough lard or oil to fry your schnitzel. It depends on how much you want to use. Do you want them to swim in fat, or do you just want them to sit comfortably in a 1-1.5 cm deep puddle of fat? 🙂
  • a pinch of salt
Instructions on How to Make Wiener Schnitzel:

Step 1: Softly pound your schnitzel on both sides. Don’t overdo it.

Step 2: Prepare three shallow bowls, e.g. soup bowls. Put the flour into the first one, the eggs into the second and the breadcrumbs into the third one. Add a pinch of salt to the eggs and whisk with a fork so the egg whites and the yolks are combined.

Step 3: Okay this is important. There are 3 little steps in this process and you can’t mix them up!

  1. Put the schnitzel into the bowl with the flour and evenly cover it with flour. There shouldn’t be any gaps.
  2. Now put the schnitzel into the bowl with the eggs and evenly cover it with eggs. Again: no gaps. (If there is excess egg on the schnitzel, just let it drip back into the bowl)
  3. The third step is to quickly put the schnitzel into the bowl with the breadcrumbs and cover it all over.

Repeat this process with all your schnitzel. When they are breaded, they are safe to lay aside on a dry and clean chopping board, or plate.

Step 4: When you’re done with all of them, heat the lard or oil in a large frying pan. When it’s hot, you can fry your schnitzel on both sides until they are golden brown.


You can serve Wiener Schnitzel with parsley potatoes (cooked potatoes with butter and chopped, fresh parsley).

If you have any more questions, feel free to ask!

Bon Appetit!

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Review – Provence, 1970

Hello everyone,

Before we leave for Frankfurt, I’ve got another review for you. As you all know, Clarkson Potter provided me with an ARC of Provence, 1970 by Luke Barr a while ago. The book will be out on October 22 in the US, Austria, Germany,… and obviously on November 20 in the UK.

Image provided by Random House¹
Summary quoted from Random House¹:

Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery. Without quite realizing it, they were shaping today’s tastes and culture, the way we eat now. The conversations among this group were chronicled by M.F.K. Fisher in journals and letters—some of which were later discovered by Luke Barr, her great-nephew. In Provence, 1970, he captures this seminal season, set against a stunning backdrop in cinematic scope—complete with gossip, drama, and contemporary relevance.

My Thoughts:

Provence, 1970 is a historical non-fiction book that mainly deals with M.F.K. Fisher’s 1970 trip to Provence. The author Luke Barr was able to make me feel Provence in some parts of the book, which is more than I would expect of a work of non-fiction. Provence, 1970 even offers dialogues which sometimes made me wonder if I wasn’t reading a novel after all. The explanation for this comes at the end of the book (at least in the ARC), where Barr lists all his sources. Unfortunately, there weren’t any footnotes in the text (again, in the ARC). I would have liked that, but I do understand that there are people who feel disturbed by them.

Provence, 1970 was an informative and entertaining read. As I wasn’t well acquainted with any of the iconic culinary figures besides Julia Child, the book offered new information. I also really liked that Barr went to France to visit the Childs’ Provence home to get his own perspective. Overall, Provence, 1970 is a mouth-watering work of non-fiction for people who like good food, travel writing, the 1970s, France and American cooks.



Recipe – Cocoa – Almond Brownies

It’s Thursday already. This week went by fast. 🙂

And this week, I really had a craving for chocolate brownies. While I was looking for a decent recipe on the Internet, I found an article by the Huffington Post that told me that there’s only one recipe I’d need and that I’d find it over at the Smitten Kitchen. I thought “Well, this isn’t the first time I’ve heard of the Smitten Kitchen, I’ll give it a try.” Interestingly, the recipe does not contain chocolate. The brownie is made with cocoa powder. And the recipe comes with an explanation as to why this is a good thing (for all the people who have never thought of what chocolate consists of 😉 ). So I was easily convinced not to use my expensive 85% chocolate for baking (okay, at least not all of it) and try the recipe instead.

I did alter the ingredients a little bit. Here’s what I used:

  • 10 tablespoons butter
  • 1 cup sugar
  • 1 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla sugar
  • 2 large eggs, cold
  • 1/2 cup flour
  • 2/3 cup almond pieces
  • 2/3 cup coarsely chopped semisweet chocolate pieces

For the instructions and the original recipe click here

The brownies turned out very good. I love them! They are very fudgy. If you like them cakey, this isn’t your recipe. The only thing I’ll make different the next time, is to reduce the sugar some more. I hope this doesn’t affect the consistency.



Recipes for Hot Hot Weather

Happy Sunday everyone.

I gotta tell you right at the start: It’s too darn hot here. Way too hot for me to think. So I spend my time working (yep, gotta do that on weekends too), reading and looking for something to share with you. And this is what I came up with:

I hope you all know that I looove food. And even though it’s really hot right now, people got to eat. I’m not terribly hungry, but there are a few things that will make my mouth water. So, while browsing the world-wide web, I came across some great recipes for days like these. And I’d like to share these recipes with you.

I’ll start with a starter that reminded me of a trip to Lucerne. WATERMELON SOUP WITH MINT. I had it in a restaurant in Lucerne and I have to admit, there are lots of versions of it on the internet. Here are two recipes that I think look great:

A more classy version: Minty Chilled Watermelon Soup

A version for those who like it hot when it’s hot: Watermelon, Cucumber & Mint Soup

Now on to the entrée. So I found this awesome recipe for SPINACH AND ORANGE YOGURT SALAD RAITA. I have to admit it’s more of a dip. But hey, you can easily alter it. Just take some more spinach (If it’s fresh, take a LOT of it. Like a gallon or more [that’s about 4 liters]) and it’s a salad. If you’d like to add some meat, you could add grilled chicken or beef. Just experiment. Don’t be afraid. (And yes, you can also have bread with it). I had all sorts of spinach yogurt salads and I’ve always loved them. I’m looking forward to trying this one.

Here’s the original recipe: Spinach and Orange Yogurt Salad Raita

For dessert, I’d suggest HONEY YOGURT BERRY POPS. I think they look delicious. And I bet they also taste great. 🙂 When I was a child, we used to make yogurt pops, but we never put berries in them. This seems to be the adult version 😀

To bring back childhood memories, or to simply chill with a dessert, click here: Honey Yogurt Berry Pops

Bon Appetit

Recipe – Chocolate Chip Cookies

Hi there,

For the past week, I’ve been munching away more than 20 Chocolate Chip Cookies. When a friend of mine told me she’ll make some, I felt instantly inspired and had to make some too. I knew that my dad wouldn’t want to eat them, so I only made half the recipe. But still… I had 20+ cookies to eat and I only gave away about three I think. You think that’s selfish? Nah… There aren’t that many people around me to feed. So it took me about a week to finish them all. And they were yummy.

Here you can see pictures of the last cookie vanishing:



While you watch, I’ll tell you something about the recipe. Because you’ll probably get hungry on the way down…

My Favorite Chocolate Chip Cookie Recipe is the one from my Better Homes and Gardens Cookbook. You can find the recipe here.

This time however, I wanted to have an even more crisper cookie (I love them crispy) and so I decided to alter the original recipe a little bit. I made no changes to the process, only to the ingredients (and I only made half of the recipe). So here are the ingredients exactly as I used them:

  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/4 cups all-purpose flour
  • 1 cup semi-sweet chocolate pieces
  • 1 cup chopped almonds

For instructions, follow the link to the original recipe.

What’s your favorite Chocolate Chip Cookie recipe? Please share it with me. I love baking! Thanks 🙂

Book Stack Cake

As I’ve already told you, I have made a Book Stack Cake for my grandpa’s 80th birthday last weekend.

It took me two days to make and I think it looked great for a first try. It also was my first time working with fondant and it was really fun. In the end, my auntie helped me do the decorating (she did most of the writing on the cake 🙂 )

Here it is:

grandpa cake

My grandpa has always been an admirer of Lenin and Marx, so I included these two books. And his first name is Hans, so the book on top is his book 🙂


To make the cakes, I followed these two tutorials:

Tutorial No. 1

Tutorial No. 2

I made three different cakes. Among them was an Earl Grey Tea Cake which was very, very yummy. You can find the recipe over at Visual Heart.

What I learned is:

  • Take your time – you’ll need it
  • Fondant tastes ugly – it’s way too sweet
  • Working with fondant is like working with modeling clay (childhood memories galore)
  • Only do this if you have strong nerves
  • Only do this for a person you really love 🙂


I’m glad I made this cake!


Coming Soon – New Incoming Books and a Book Stack Cake

Hi Guys,

I’ve been gone for a few days because my grandpa turned 80 and had a huge birthday party. My family and I went there and I made him a book stack cake (which took me 2 days to make). I’ll post pictures and the links to the how-tos soon.

I also started reading a new book and I won another book which I’ll start reading today, ’cause taking part in a book discussion is part of the deal. I’ll tell you more about these two books in the upcoming posts. (The first is an ARC, the second a best-seller)

I hope you had a great week!

Stay tuned 🙂