Recipes (english)

Austrian Recipes

Austrian recipes are known to us above all for the wonderful sweet pastries, such as pancakes, curd cheese pancakes, yeast dumplings or the famous Kaiserschmarrn. Coffee houses offer delicious cakes such as Linzer Torte or Sacher Torte and various coffees such as Wiener Melange or Kapuziner. But also the Wiener Backheendel or Wiener Schnitzel are eaten with us just as gladly. The Italian influence in Austrian cuisine can be seen not only in various terms, such as sponge fingers instead of sponge fingers, aubergines instead of melanzani, or chestnuts instead of chestnuts, to name but a few. The proximity to Hungary and the Czech Republic also influences Austrian recipes.

Almond smacking with cranberries
Almond smacking with cranberries Almond smack with cranberries is sprinkled with roasted almonds. Mix the flour with a pinch of salt and 50 g sugar. ...
Apple Strudel
Apple Strudel For apple strudel, knead flour, egg, a pinch of salt, a tablespoon of oil and so much lukewarm water with oiled hands until a firm dough is obtained. The consistency is reminiscent of homemade pasta dough. ...
Apple strudel with leaves dough
Apple strudel with leaves dough tastes at least as good as apple strudel with strudel dough. Since strudel dough is more complicated to prepare and requires some baking experience, this apple strudel with leaves dough is a real alternative. ...
Apricot Dessert
Apricot Dessert For the apricot dessert, use fresh apricots that are as ripe as possible and taste particularly aromatic. Wash, dry and halve the apricots and remove the pit. ...
Apricot dumplings
Apricot dumplings are a classic pastry of the Austrian cuisine. Serve apricots dumplings as warm as possible from the pan, as they taste best and the quark dough remains loose. ...
Apricot dumplings made from potato dough
Apricot dumplings made from potato dough can be prepared out of season with dried apricots. Put the dried apricots in a pot, cover lightly with water and add 2 tablespoons of sugar. ...
Apricot strudel
Apricot strudel is the Austrian designation for apricot strudel. It is best to leave the strudel dough in the packaging for about 20 minutes so that it does not dry out so quickly in the air and becomes brittle. ...
Back Hendl - chicken from the oven
Back Hendl - chicken from the oven Baked chicken - chicken from the oven becomes particularly tender and remains juicy. Preheat oven to 220° C. ...
Back Tube Potato Buffer
Back Tube Potato Buffer For Back Rohr Kartoffel Puffer preheat the oven to 200° and line a baking tray with baking paper. Boil salt potatoes, drain and mash to mashed potatoes. ...

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