From a Pot

Vanilla crescent cookies or as we call them in Austria Vanillekipferl. 😍 They are my favorit Christmas cookies.

Recipe: https://fromapot.com/recipe/vanilijevirogljicki/en/

Linzer Cookies. 😍🎄
Recipe: https://fromapot.com/recipe/linzercookies/en/

Happy Thanksgiving guys. 🤎 Here are some mashed potatoes to go with your dinner.

Recipe: https://fromapot.com/recipe/mashedpotatoes/en/

It’s roasted cheanuts season jejjj. 😍 They are my favorite fall snack.

There are so many ways to prepare chestnuts, but my favorite is the one where you roast them over an open fire. You can also cook them in a large pot or bake them in an oven or air fryer, but they will not taste the same as the ones you prepare over an open fire. They will, however, still be delicious. :)

Recipe:

Place the flat side of the chestnuts down on a cutting board, and with a sharp knife, cut in a letter X. Make sure to cut through the skin without cutting too deeply. Be careful not to cut yourself.

Soak the chestnuts in cold water for about 2 hours. This will help with peeling them later, when they are roasted.

Drain the chestnuts and prepare the fire to roast them. You can roast them over an open fire or on a charcoal grill. The best way to roast them is in a skillet with small holes that is made especially for roasting chestnuts. You can buy it in stores.

Add some chestnuts to a pan and start roasting. Don’t crowd the pan, each chestnut should touch the surface of the pan while roasting. It will take about 20 minutes for chestnuts to be ready, but the time really depends on their size, tip, age, etc. Some take longer than the others. While roasting them, move them around gently with a wooden spoon. They are ready when they burst open, showing yellow flesh.

When they are done, place them in a pan with a wet kitchen towel and cover them for about 5 minutes to steam. This will make them easier to peel. It’s normal that some chestnuts are harder to peel than the others. Be patient and enjoy.

‘tis the damn season

Hii. 🤎💜 How is everyone? I was supposed to attend three Taylor Swift concerts in Vienna this week, which got cancelled yesterday. I’m kind of heartbroken now, so hers is a dessert with coffee and rum cuz I need some rum in my food at the moment. 😅

Recipe

Lady fingers: 200 g
Espresso: 200 ml
Mascarpone: 500 g
Heavy cream: 250 ml
Vanilla extract: 1 tsp
Sugar: 100 g
Rum: 2 tbsp
Instructions

Cook the coffee, mix it with some sugar if you want it sweet and wait for it to cool before use.
In a bowl with an electric mixer, beat the heavy whipping cream to medium stiff peaks.

In a separate bowl, mix together mascarpone, vanilla extract, rum, and sugar.

With a wooden spoon, fold half of the whipped cream into the mascarpone mixture, combine, and then fold in the remaining whipped cream.

Dip the lady fingers in cold coffee, one at a time, on both sides, and place them in a single layer in your desired pan.

Spread about half of the mascarpone mixture on top of the Lady fingers and repeat the process with another layer of Lady fingers dipped in coffee. Top with the second half of the mascarpone mixture.

Dust it with cacao powder and put it in the fridge to rest for at least 8 hours or overnight before serving.

Crispy bite size pieces of cauliflower tossed in homemade bang bang sauce.

Refreshing summer kiwi mojito.

Zucchini muffins with chocolate are the perfect summer dessert. 😍

Here’s a reminder that zucchini 100% belongs in your baked goods. I know it sounds strange, but I promise, these muffins are one of the best muffins you’ll ever make, and I don’t say that lightly. They’re just so good. They’re fluffy and moist thanks to the zucchini, they stay fresh for days and are full of chocolaty flavor with zero zucchini taste.

Recipe:
Zucchini: 130 g
Dark Cocoa: 30 g
Baking powder: 10 g
White sugar: 100 g
Brown sugar: 50 g
Flour: 230 g
Egg: 1
Salt: 0.5 tsp
Milk: 120 ml
Yoghourt: 60 g
Olive oil: 30 ml
Dark chocolate: 60 g

Instructions:
Shred the zucchini and squeeze out the excess water. Help yourself with a wooden spoon or a kitchen towel. Squeeze out as much water as possible.
In a large bowl, combine the eggs, milk, oil, yoghourt, sugar, and salt. Mix well until smooth. Then add in the shredded zucchini and mix to combine.
Slowly, through a sieve, add in the flour, baking powder, and cocoa powder. Mix until just combined.
Chop the chocolate into small pieces and gently, with a wooden spoon, fold it into the batter.
Line the 12 cup muffin tin with muffin liners and evenly divide the batter
into liners. Bake at 180 degrees Celsius (356 F) for about 20 minutes, or until a toothpick inserted into the middle comes out clean.

Summer raspberry vanilla custard buns with raspberry cream cheese frosting. 😍

Recipe link in bio

All the spices. 😍