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.