Austrian cuisine is a style native to Austria and composed of influences from throughout the former Austro-Hungarian Empire. Regional influences from Italy, Hungary, Bohemia, Germany and the Balkans have had an effect on Austrian cuisine, and in turn this fusion…
It’s the understated nature of these sweet milk bread buns that makes them so wonderful. While typically filled with a little plum jam, the rolls may also include other fruit jam, curd, or poppy-seed filling.
These creamy mashed potatoes are the perfect accompaniment for Austrian meatloaf or rissoles. The fried onion rings and diced spring onions add a nice burst of flavour, but they are optional.
Similar to the traditional Austrian dish Faschierter Braten (Minced Pork Meatloaf), these easily made rissoles or meatballs are popular served with Erdäpfelpüree (creamy mashed potatoes) and some mixed vegetables.
Faschierter Braten is a traditional Austrian dish, often served with mashed potatoes, caramelised onion rings and sometimes served alongside a salad. It is a tasteful, satiable and inexpensive meal of beef mince and pork mince. Depending on the kind of…
Served either with melted butter or vanilla sauce and poppy seeds crushed with sugar, Germknödel are popular at Austrian ski resorts. Try these dumplings on a cold day, after a bowl of vegetable soup for a delightful meal.
The Gugelhupf is the Southern German version of the bundt cake and the Italian Panettone. Traditionally, it is a cake, made with a yeast dough, and baked in a special, bundt-style cake pan.
Kaiserschmarren is a light, caramelized pancake made from a sweet batter using flour, eggs, sugar, salt, and milk, baked in butter. Kaiserschmarren can be prepared in different ways.
Here’s a delicious Bavarian potato salad, made unique by its lack of mayonnaise. This kind of potato salad would typically be served in southern Germany (Bavaria and Black Forest) and in the adjoining parts of Austria.
Mohnnudeln (meaning poppy seed noodles in German), is the name of thick noodles of a potato dough in Bohemian and Austrian cuisine, similar to the Schupfnudel.
Powidl (or Powidel, from Czech povidla or Polish powidła or powidło) is a plum stew. Unlike jam or marmalade, and unlike the German Pflaumenmus (plum puree), powidl is prepared without additional sweeteners or gelling agents.
Sachertorte is a specific type of chocolate cake, or torte, invented by Austrian Franz Sacher in 1832 for Prince Wenzel von Metternich in Vienna, Austria. It is one of the most famous Viennese culinary specialties. The cake consists of a…
To make your own sauerkraut you will rely on the bacteria found on the cabbage leaves. The salt draws out the water and kills off the spoilage bacteria.
Dumplings are a popular feature of Austrian cuisine and made of many types of dough and a variety of fillings are use such as this Speckknödel dumpling with bacon which is a simply delicious side dish. When dumplings are served…