Fine Pasta Seafood treat for fans! Tonight’s dinner for my family, Pasta (Spaghetti) with shrimps-tomatoe sauce. Again and again our austrian visitors are amazed that my son like shrimps the way I cooked with pasta such as spaghetti, bavette, linguine or even with different noodles. My son loves shrimps very much.



* 400g Pasta (I used Spaghetti)
* 500g Shrimps, peeled and cleaned
* 1 Onion
* 5 cloves Garlic, peeled and chopped
* 5 pcs. green mild Chili (Peperoni)
* 50 ml Dry Red Wine
* 1 canned Peeled Tomatoes (about 400g or 200ml)
* some Olive Oil
* 3 tbsp. Tomatoe Paste
* 2 tbsp. Ketchup
* 1 tbsp. Italian Herbs
* 2 tbsp. Oregano
* 1 tbsp. Chili Flakes
* Salt and Pepper


* Cook noodles in boiling salted water according to instructions until al dente. Then drain, set aside.

* While the pasta is cooking, peel the onion and garlic, very finely. Wash, clean and cut into rings pepperoni or green chili.

* Heat a pan add olive oil and onion, garlic and green chili sauté over medium heat, stirring for 3-4 minutes, deglaze with wine and simmer for 5 minutes at low heat quietly. Stir in tomatoe paste, canned tomatoes, Italian herbs, oregano, and chili flakes cover and simmer another 8 minutes.

* Add shrimp season to taste with ketchup, salt and pepper and cook for another 5 minutes. Combined pasta with the sauce serve with grated Parmesan cheese and salad as side dish. Guten appetit! 😉



Who knows the history of the Viennese kitchen, which known that cooked beef in Vienna almost enjoys a cult status. In traditional kitchens of the capital of the once glossful Danube monarchy there today still gives it up to fifteen different sorts of cooked beef, is once twenty-four. So it is also the soup, the Essenz of cooked meat, which is not admired here like anywhere else. The yard kitchen of the Viennese monarchs was well-known for their soups. In enormous pots they met whole prevailing arene of the cross section by the Central European small animal and utilizable animal fauna, in order to prepare for the yard state the first-class pleasure of the soup. We will more modestly give ourselves, but on the knowledge around the quite high art of the soup preparation will fall back.

Soups are the ultimate comfort food. The love to this soup took me years to discover the variations on how to cook it easier. Using fresh produce, vegetables, herbs and spices for flavour, even rich and creamy soups can be made healthier while retaining their great taste. These soups are delicious and easy to prepare!
I love it with more soup greens in it and noodles. But for my family I have to add more beef. Picture above was the one serve from Brandauer, our favorite tavern here in Vienna.
Clear instructions and special sections of Helpful and Healthful Tips make this soup perfect for novice cooks or anybody looking for healthy and simple meals. This was my dinner last night.
Recipe is a classical under the soups and again and again really gladly eaten.


* 500g Beef leg with beef bones
* 150g Yellow Turnips
* 150g Carrots
* 2 3/4 Liter Soups stock (beef)
* 1 pinch Nutmeg
* 1 pinch Pepper
* 1 pinch Salt
* 1 bunch Chive, chopped
* 150g Celery
* 50g Noodles


** Meat cut into approximately 2 cm large pieces. Vegetables peel and cut into approximately 1/2 cm thick.

** Soup, meat and vegetables with moderate heat cook for 30 minutes or until meat is done.

** Add noodles cook for about 5 minutes. Then season with salt, pepper and nutmeg. Topped with chopped chives.



SPAETZLE a kind of fresh pasta from the South of Germany), with beef goulash as a sauce is our lunch for today. Since my two kids love Goulash very much, so I used spaetzle (noodle) too. Not the traditional one from Hungarian but this is very easy way using Knorr Goulash Base. Really my quick version of it which I wanted to share to everybody. So here is my recipe for this…

You can also use ground or minced beef meat instead of meat, just like picture above. Procedure is just the same.
The amount of fat that remains once the ground beef has been cooked depends on preparation methods. A study published in the “Journal of the American Dietetic Association” concluded that draining the fat from cooked ground beef, as well as running it under water, significantly reduced the fat content without impairing overall nutritional value.

And this is my ground meat goulash!
An alternative instead of beef meat, you can use pork or beef according to your preferences.


* 250 g Spaetzle, cooked in boiling water for about 12 to 14 minutes with salt
* 300 g beef meat for stewing without fat
* 1 pack of Knorr Goulash Base
* some water for mixing Goulash Base
* 1 big Onion, peeled and chopped roughly
* some vegetable oil
* some water for cooking beef meat