1. content500 grams potatoes – cooked 40 grams butter -- softened 1 each egg 50 grams semolina...
TRANSCRIPT
1. Content
Soup
2. Leberknödelsuppe (Liver dumpling soup)
Main Dishes
3. Tafelspitz (Viennese boiled beef)
4. Wiener Schnitzel (Viennese escalope)
5. Wiener Backhendl (Fried breaded chicken)
6. Rostbraten (Braised beef steaks)
7. Steirisches Wurzelfleisch (Styrian pork & vegetable stew)
Side Dishes
8. Kartoffelsalat (Potato salad)
9. Kartoffelknödel (Potato dumplings)
10. Semmelknödel (Bread dumplings)
Sweet Dishes
11. Gebackene Apfelspalten (Apple fritters)
12. Kaiserschmarrn (Emperor’s Omlette)
13. Apfelstrudel ( Apple strudel)
14. Topfenstrudel (Farmer’s cheese and raison filo strudel)
15. Topfengolatschen (Cheese Danish)
Cakes
16. Sachertorte
17. Meranertorte
18. Linzertorte
19. Obstkuchen am Blech (Fruit cake)
Christmascookies
20. Vanillekipferln (Vanillacookies)
2. Leberknödelsuppe
(Liver Dumpling Soup)
Ingredients
8 ea. Bread rolls, thinly sliced
2 ea. Eggs, slightly beaten
Salt
1/8 ts Marjoran, dried
3/4 c Milk, warm
1/8 ts Pepper, white
1 tb Butter
2 qt Water
1/2 ea. Onion, finely chopped
Bread crumbs, dry
2 tb Parsley, chopped
3 1/2 c Beef stock
3/4 lb Beef liver, ground
Chives sliced
Recipe
Place bread slices in large bowl, sprinkle w/1 tsp. salt. Pour milk over top, cover, let
stand 1 hour.
Sauté onion and 2 T parsley in butter until limp. Set aside to cool.
Stir onion & parsley, liver, eggs, marjoram and pepper into bread mixture. Blend
thoroughly.
Bring water and 1/2 t salt to a gentle boil. Make 1 t. liver mixture into dumpling. If it
falls apart, work in a few tablespoons of bread crumbs. Shape into 8 dumplings.
Add to gently boiling water, simmer 20 minutes uncovered. Dumpling will float when
done. Remove with slotted spoon; keep hot.
Serve hot dumplings in heated stock, garnish with chives.
3. Tafelspitz
(Viennese Boiled Beef)
Ingredients
water
2 large carrots, cut into thin sticks
1 teaspoon salt
2 celery stalks, cut into thin strips
3 pound beef brisket
2 leeks, white part only
1 parsnip
1 onion - cut into rings
Recipe
Heat 2 qt. water with salt. Add beef; bring to a boil. Skim foam from surface until clear.
Partially cover pot; simmer 1-1/2 hours.
Cut leeks in 2 inch pieces, then cut in half lengthwise. Add leeks, onion, carrots and celery to
beef. Cook until beef and vegetables are tender.
Cut beef into 1/2 inch slices.
Serve with spinach or red cabbage, boiled potatoes and Apple Horseradish Sauce
4. Wiener Schnitzel
(Viennese Escalope)
Ingredients
four escalopes of 120 grams each
For the breading
flour
2 eggs
breadcrumbs
salt
oil or lard for frying
Recipe
Pound the meat thin and cut the fringes carefully.
Salt lightly, bread them and put them in a saucepan and fry both sides of them in hot fat.
There should be enough fat in the saucepan so that the schnitzel float in the saucepan and do
not touch the bottom.
Breading
Prepare three plates: Put flour on one, breadcrumbs on a second and two eggs that have been
whisked. Cover the meat first in the flour, then in the egg and finally in the breadcrumbs.
5. Wiener Backhendl
(Fried Breaded Chicken)
Ingredients
2 small young chickens, quartered or halved
cup flour
3 eggs, beaten
teaspoon salt
some pepper
1 cup very dry bread crumbs
Recipe
Lightly salt chicken. Dredge first in flour then in eggs beaten with salt, finally in bread
crumbs - press on crumbs firmly with palm of hand and shake off excess. Fry quickly (so a
good crust forms) in hot lard deep enough so chicken swims. Lower flame and continue
frying about 15 minutes or until chicken is done
6. Rostbraten
(Braised Beef Steaks)
Ingredients
4 steaks of about 180 grams each
30 grams oil
80 grams onions
80 grams lean bacon
1 1/2 cups beef stock or water
1 teaspoon paprika
1 crushed garlic clove
1/2 cup white wine
salt and pepper
Recipe
Trim and pound steaks, salt and pepper them, brown quickly on both sides in hot fat and set
aside. Sauté bacon and diced onions in the same fat, add white wine, garlic, paprika and stock
and let simmer until tender. Season to taste.
7. Steirisches Wurzelfleisch
(Styrian Pork & Vegetable Stew)
Ingredients
1 ea. Garlic clove
1/2 ea. Bay leaf
1 t Salt
Water
1 lg. Onion - chopped fine
4 lg. Potatoes - peeled, quartered
2 ea. Carrots – julienne
1 T Vinegar
1/4 c Celery root - sliced thick
1 T Horseradish – grated
1 parsnip - cut in wedges
2 T Parsley – chopped
1/8 t Pepper, white
1 3/4 lb Pork - boneless, cubed
2 ea. Cloves, whole
Recipe
Crush garlic in salt. Combine pork cubes, garlic-salt mixture, onion, carrot, celeriac,
rutabaga, white pepper, cloves and bay leaf. Cover with water, bring to a boil -
simmer 30 minutes.
Add potatoes to pork mixture, cook 20 minutes or until potatoes are tender. Remove
bay leaf - season to taste with salt, horseradish, salt and white pepper.
Cover and continue cooking until pork is tender. Serve with chopped parsley scattered
over the top.
8. Kartoffelsalat
(Potato salad)
Ingredients
1 kg potatoes
1 red onion
vinegar
oil
salt
pepper
Recipe
Do not cook the potatoes too long and cut into slices.
Add small onion pieces.
Mix a marinade by using vinegar, oil, salt and pepper and pour it over the salad.
Let it sit a little bit before serving.
9. Kartoffelknödel
(potato dumplings)
Ingredients
500 grams potatoes – cooked
40 grams butter -- softened
1 each egg
50 grams semolina
flour, as needed
salt
Recipe
Grate (or use a potato press) the cooked potatoes. Mix the butter and egg together
then add the semolina and salt. Mix this with the potatoes, adding flour as needed
until you have a firm dough mixture. Form into balls (a little smaller than a baseball)
and boil in salt water for 10 minutes.
10. Semmelknödel
(Bread Dumplings)
Ingredients
4 stale rolls
50g fat
50g onions
1 tsp parsley, 1 tsp celery-leafs
4 tbs flour
1 tsp salt
app. 1/4 l milk
2 eggs
salted water
Recipe
Cut rolls into small cubes (1/2 cm). Fry chopped onions in fat until golden brown, add finely
chopped parsley and celery leafs, fry for 1 min. Mix rolls, flour, onions, add milk, eggs, salt.
Mix very well. Shape 8 dumplings, allow them to rest for 1/2 hour. Drop them into boiling
salted water, simmer 10 min.
INFO: In different parts of Austria they mix into the dumplingdough bacon, sausage, smoked
meat or liver. Then these dumplings are called "Tyrolean Dumplings", "Liver Dumplings"
ecc. Bread Dumplings are a main dish eaten with any vegetable or sauce. They also are eaten
as side dish with meat or are served to beef broth.
11. Gebackene Apfelspalten
(Apple fritters)
Ingredients
1 cup flour (scant)
3/4 cup milk
1 whole egg
1-2 tablespoons sugar
3 apples, medium size
sugar, very fine
cinnamon (optional)
Recipe
Blend flour and milk in a bowl. Add egg and sugar. Mix. Refrigerate batter for a few
hours. Stir to remove remaining lumps.
Core and peel apples. Cut into round slices about 1/4 inch thick, with hole of core in
centers. Drop apple slices into batter. When well coated, fry into hot deep fat over
low flame until lightly brown on both sides. Remove with a slotted spoon or fork and
drain on absorbent paper.
Keep warm on hot plate. Sprinkle with very fine sugar combined with cinnamon
(optional).
Serve with milk
12. Kaiserschmarrn
(Emperor’s Omlette)
Ingredients
6 eggs
200 grams cake or pastry flour
50 grams sugar
250 milliliters milk
pinch of salt
20 grams or raisins
butter
powdered sugar
plum or apple puree
Recipe
Separate the egg whites from yolks.
Thoroughly mix the yolks, sugar, milk and flour.
Add a pinch of salt to the egg whites and beat until stiff.
Add stiff egg whites into the dough and fold carefully.
Melt butter in a large pan, pour in the dough and sprinkle in raisins. Let cook on one side for a
few minutes, turn over and tear into pieces with a fork.
Be careful not to overcook the pancakes, otherwise they will dry out. Sprinkle powdered
sugar and serve with plum or apple puree.
13. Apfelstrudel
(Viennese Applestrudel)
Ingredients
Pastry
300 grams bread flour
pinch of salt
30 ml vegetable oil
0,2 l water (lukewarm)
Filling
1.5 kg apples (Golden Delicious)
100 grams granulated sugar
150 grams raisins
1/8 tsp. ground cinnamon
lemonjuice
Buttered breadcrumbs
300 grams butter (unsalted)
300 grams bread crumbs
Recipe
Knead flour, salt, oil and water into a medium-firm dough. Divide into 3 small round loaves,
brush each loaf with melted butter and let sit for 1 hour.
Peel, core and slice apples. Mix in granulated sugar, raisins, lemon juice, cinnamon.
Roast butter and bread crumbs.
Roll the dough loaves with a rolling pin, then stretch rolled dough on a strudel sheet with the
backs of your hands.
Coat 2/3 of dough sheet with buttered breadcrumbs, spread apple filling over remaining 1/3 of
dough.
Tear off edges, shape strudel into roll by lifting strudel sheet. Place strudel on a buttered
baking sheet and brush with melted butter.
Bake strudel for 45 minutes in a 180 degrees C oven.
14. Topfenstrudel
(Farmer’s cheese and raison filo strudel)
Ingredients
6 tablespoons butter, melted
20 ounces farmer's cheese
2 1/3 cups fresh bread crumbs
1 cup milk
10 tablespoons butter
3/4 cup granulated sugar
Grated zest of 1 lemon
1 teaspoon vanilla extract
6 large eggs, separated
1 cup sour cream
1 cup golden raisins
12 sheets of fresh or thawed frozen filo
Confectioners' sugar, for garnish
Vanilla Sauce, optional
Recipe
1. Position a rack in the center of the oven and heat to 350°F. Lightly brush a 13 x 9-inch
glass baking dish with a little of the melted butter.
2. Using a rubber spatula, work the cheese through a medium-meshed wire sieve into a
medium bowl. Stir the bread crumbs and milk in another medium bowl.
3. Beat the room-temperature butter in a large bowl with a handheld mixer on high speed until
creamy. Add the sugar, lemon zest, and vanilla and beat until light in color and texture, about
2 minutes. Beat in the egg yolks, one at a time. Mix in the farmer's cheese, soaked bread
crumbs, and sour cream.
4. In another medium bowl, using very clean beaters, beat the egg whites at high speed until
they form stiff peaks. Stir about one fourth of the whites into the cheese mixture, then fold in
the remaining whites. Fold in the raisins.
5. Place a filo sheet in the prepared pan, letting excess dough hang over the sides. Using a soft
brush, lightly brush the filo as best as you can with melted butter. Layer 5 more filo sheets,
buttering each layer. Pour in the cheese mixture and spread evenly. Layer with 6 more filo
sheets, buttering each layer and the top. Tuck the excess filo into the baking pan.
6. Bake until the top is golden brown, about 1 hour. Cool for 30 minutes. Dust the top of the
strudel with confectioners' sugar. Serve warm or cooled, with the vanilla sauce, if you wish.
15. Topfengolatschen
(Cheese Danish)
Ingredients
Pastry
1 package active dry yeast
1/2 cup warm milk ("blood warm", to be exact!)
1 3/4 cup bread flour
1/4 teaspoon salt
2 tablespoon sugar
1 egg
2 tablespoon butter, melted
1 egg white, lightly beaten
2 tablespoons ground or chopped almonds
Filling
2 tablespoon butter, soft
8 oz. cream cheese ('Topfen')
2 eggs, separated
1/2 cup sugar
grated zest of 1 lemon
1 tablespoon golden raisins
Recipe
Pastry
Proof yeast in warm milk.
Sift flour and salt together into large bowl.
Add sugar and stir in yeast mixture.
Beat in egg and butter and work into a dough using a wooden spoon; dough should be smooth
and elastic and not stick to sides of bowl.
Cover bowl with a cloth and let rise in a warm place until double, about 1/2 hours.
Turn dough out onto floured surface, punch down, knead until smooth and elastic. Roll out
into rectangle about 1/2" thick. Cut into 3" squares. Arrange squares on greased baking sheets
about 1" apart.
Filling
Combine butter, cheese, egg yolks, sugar, zest and beat (or process in machine) until smooth.
Beat egg whites until stiff and fold into mixture. Stir in raisins.
Put 1 tablespoon filling into the center of each dough square and fold corners in toward
center, pressing lightly to hold the filling in. Let rise in warm place for about 30 min. Preheat
oven to 180 degrees. Brush buns with egg white and sprinkle with almonds. Bake for 30 min.
or until well browned.
16. Sachertorte
Ingredients
Batter
130 grams butter
130 grams dark chocolate
100 grams powdered sugar
6 eggs
80 grams white sugar
130 grams flour
apricot marmalade
Icing
150 grams chocolate
75 grams coconut shortening
Recipe
Batter
Preheat the oven to 180-200°C.
Melt chocolate and butter in a double boiler over hot water (Bain Marie, "im Wasserbad"). If
you do not have a double boiler you can also use a normal pan filled with water and with a
smaller pan in it. Remove from heat and let the mass cool.
Add the powdered sugar and the egg yolks little by little while carefully stirring.
Beat the egg whites and add the white sugar. Mix into the batter and add the flour gradually
while constantly stirring.
Pour batter into a greased spring form pan. Bake at 165°C for 50 to 60 minutes.
Allow the cake to cool completely before removing from pan and before icing.
Once cool remove the cake from pan then slice horizontally. Insert a filling of pureed jam
between the layers.
Icing
Melt chocolate and coconut shortening in a double boiler over hot water and cover the top and
sides of the cake with the warm (not hot) icing.
17. Meraner Torte
Ingredients
1 1/4 bars sweet butter, softened
2/3 cup sugar (scant)
3 egg yolks
2 bars or squares semisweet chocolate, grated
2 1/2 cups finely ground unblanched almonds
1/8 teaspoon cinnamon
1/8 teaspoon clove
3 egg whites
9 x 1 1/2 inch baking pan with removable bottom
Recipe
Cream together butter and sugar. Add egg yolks and beat until very light and fluffy.
Stir in grated chocolate until well blended. Combine ground almonds with spices amd
add one-fourth of it to batter. Stir lightly. Gently fold well-beaten egg whites and
remaining ground almonds into batter. Pour into a lightly buttered and floured 9 x 1
1/2 inch baking pan with removable bottom.
Bake in a preheated oven 180°C for 35-45 minutes until test done or torte shrinks from
sides of pan.
Let cool in pan for about 15 minutes before removing outer ring.
Serve dusted with confectioners sugar.
18. Linzer Torte
Ingredients
125g flour
60g caster sugar
1 egg
70g butter
5g vanilla
1 pinch cinnamon
Filling
75g ground almonds
75g sugar
1 lemon (grate zest and squeeze juice)
20g cocoa powder
1 pinch cinnamon
2 eggs
50g butter
100g raspberry jam
Recipe
Make the pastry by sieving flour into a bowl and adding sugar, butter and the egg. Mix
thoroughly, working fat in with fingers.
Add the vanilla and cinnamon, roll into a ball and leave to rest in the fridge.
Make the filling :
Put the sugar, almonds, lemon zest and juice, chocolate egg yolk and 2 egg whites in a bowl
and stir.
Heat over boiling water for 5 minutes, until the sugar dissolves, strring constantly. Leave to
settle once dissolved.
Roll out pastry and line a greased flan dish, saving surplus pastry.
Pour in the filling mixture and allow to cool.
Spread the jam on top with a spatula.
With the remaining pastry, make long strips and lie on top of tart in a criss-cross pattern.
Brush with egg yolk to brown.
Put in the oven for 30 minutes at 180°C.
Serve with hot chocolate or coffee.
19. Obstkuchen am Blech
(Austrian Fruit Cake)
Ingredients
300g plain flour (sifted)
200g icing sugar (sifted)
100g softened butter
3 egg yolks
3 egg whites (beaten)
Zest and juice of 1 lemon
optional small amount of rum
Pinch of salt
1 1/2 teaspoons of Baking Powder
around 1 cup of Milk
A punnet of stoned and halfed plums (or apricots)
Recipe
Cream the butter and sugar with the salt, lemon juice, egg yolks and rum if used. Add the
baking powder to the flour, then mix into the dough. Add as much milk as necessary to give it
a good pourable consistency. The dough should pour easily but not be runny. Finally, fold the
beaten egg white into the dough mixture.
Butter a dish, with an optional coating of breadcrumbs. Pour in the dough, then top with
stoned and halved plums - skin side down, cut side up.
Bake in a pre-heated oven at 180 Celcius (standard oven - please adjust as necessary for your
oven type) for around half an hour or until the dough has risen, is golden-brown and a cake
tester comes out clean.
The dough mixture is enough for either the medium or large oven dishes we supply.
20. Vanillekipferl
(Vanillacookies)
Ingredients
150 grams butter
210 grams flour
80 grams ground hazelnuts or almonds
80 grams powdered sugar
one yolk egg
60 grams powdered sugar
3 tablespoons vanilla sugar
Recipe
Sieve the flour into a heap on a pastry board or into a large bowl.
Cut the cold butter into small pieces and mix with the flour. Add powdered sugar, ground
almonds or hazelnuts and the yolk.
Rinse hands with cold water and quickly knead mixture into a crisp dough. Chill for half an
hour.
Form thumb thick rolls from the dough, cut into 1 cm wide pieces, roll and form crescents.
Bake at slow to medium heat (160° Celsius) for 10-15 minutes, or until very light gold in
colour.
Turn the crescents in a mixture of powdered sugar and vanilla sugar while still hot.