I haven’t given up on food, far from it, but sometimes life throws you curveballs and blogging about food suddenly doesn’t fit in anymore.
I’ve long wanted to re-design this blog and change the content, abandoning any restaurant reviews and instead focusing on bringing you the recipes that I love, the ingredients I adore and the things that inspire me.
Taking a step back and having a break has given me this opportunity. And now I can’t wait to get started (again).
The first recipe of this new era is a traditional Austrian dessert/sweet dish. Yes, I am quite happy to have this as a main. People here in London seem to find it rather strange that you could have a sweet main but it is something I grew up with. We’d probably have a sweet main once a week, or maybe every fortnight. They’d range from baked rice puddings, layered apple & bread puddings and muesli soaked overnight to the classic Kaiserschmarrn (shredded pancakes).
This recipe makes the most of the beautiful local strawberries that are at their best right now. They are encased in a light and fluffy quark (a kind of soft cheese; fromage frais) dough and rolled in sugared bread crumbs.