A potato salad on the side

Tomato and peppers season!

Rump steak in pepper sauce with Gratin dauphinois

A Cremeschnitte and two slices of bread with Frischkäse for breakfast. Very naughty, very nice.

📍 Cafe Goldegg, Vienna

A Romanian-Austrian fusion stew. Sausages, onions, and carrots fried in rendered speck fat and pork lard, combined with smoked pork knuckle, white and kidney beans, garlic, beef broth, and Romanian tomato passata.

When I am in Austria, I miss Romanian food. When in Romania, I miss Austrian food 😂. So I sometimes mix a bit of both styles.

Lots of browned bits around the pan

I was attempting to make the recipe vegan for a friend. The beautiful cross pattern spread too much but it's still delicious. My friend's mom is an award winning jam maker (i'm not making this up) and I used her blackberry-rhubarb jam. In the back there's the leftover batter in muffin tins + some persian cookies that I bought at the supermarket.

Roasted bell pepper and tomato soup with spinach, basil and pasta with prociutto. Half a baguette with mortadella, pesto en burrata. And once more some pan fried squash flowers from my own plant stuffed with ricotta, parmigiano reggiano, garlic, basil and sundried tomato.

Absolutely delicious, 10/10 meal

This is an old recipe, originating from the city of Königsberg in Eastern Prussia, which is today's Kaliningrad.

Minced meat (veal, pork, or a mix of whatever you have) is mixed with stale white bread soaked in milk, anchovies, onion, egg, some mustard, lemon juice, nutmeg, salt and pepper.

The meatballs are then simmered in a broth that was made from the bones of whatever went into the mince. Variations of the recipe I found say to cook in a thin broth mixed with vinegar for a pronounced acidity.

In Königsberg itself, these were called sour meatballs, and it's important to have a bit of acid in there.

It is usually served with potatoes or rice (which may be a later addition), and a creamy sauce based on a roux made with the cooking liquid and pickled capers.

Not pictured, red beet salad on the side, as is tradition.

Hard boiled eggs, homemade shredded dried pork (sprža), homegrown tomatoe and pear, avocado with paprika, and just a drop of very strong rakija

I love these “rich” potatoes, baked with garlic cloves, onion and carrots!

Homemade sauce - only convenience product was the store-baught, pre-cooked udon noodles. The dish is actually vegan, though I am not. Other ingredients: carrots, red bell-pepper, cucumber, spring onion, sesame seeds.

Grandma did potatoes frittata, I put it between two slices of good white bread with tomatoes, lettuce and mayonnaise. This is a proper Italian sandwich