Found this recipe on the internet when looking for something to use some schnitzel and a leek that I had in the fridge. Nice and easy plus very tasty. Made a perfect Friday night whip-up. I didn't have fresh herbs so sub'ed with dried herbs and omitted the parsley, but have copied the recipe as it was originally submitted. Will definitely be making again.
This is another classic Viennese dessert. Thinly baked crepes, filled with a Quark Cream filling and finished in the oven. It is important to use authenthic German Quark/Topfen. Some of the upscale markets and German deli's in the US carry it but if you can't find it, there is a fantastic recipe for home made Quark already posted. "Recipe #476124", it's easy and inexpensive to make and works perfect for this recipe.
Quark is not easily available in most non German countries, and it cannot really substituted by ricotta or creamcheese. But then it's not really difficult to make. This is the way we made it at my friend's house in a tiny village in the Black Forest where I spent my summer vacations when I was 13.
1 litre (1 1/8 quart) milk makes about 300 - 350 g (ca. 8 - 12 ounces) quark.
My husband's favourite burger shop - the only burger shop in our little village 35 years ago - still serves this Hamburger called "Hamburger Neu" which means "Hamburger New". Unluckily the owner of the place who invented this fabulous burger has died several years ago. There are new owners who serve the same burger, but it's not quite the same as it used to be, so we decided to make it ourselves.
The onions used can be purchased in boxes in Germany. If you don't get them in the US, just fry your own, it's more work but even better I guess ;-)
Strammer Max means stiff or tight Max which is Saxon slang and means exactly what you think it means. Traditionally it's a butter fried slice of bread with ham and a fried egg. My MIL uses to make this version every time she wants to make a quick dinner.
Homemade spaetzle are quick to prepare and really very good.
Serve topped with cheese and/or fried onions…or plain with butter…or baked again until roasted in the oven...or with a meal with sauce; for example, Zürigschnätzlets (Veal in Cream Sauce- Veal Zurich) (Recipe #175785)…or…..
I grew up eating this salad and love it. It's a bit different than most North American cucumber salads I've seen as there is no sour cream in it, only a simple oil and vinegar dressing. Usually it's been made using only cucumbers but sometime cooked green and/or yellow beans and/or tomatoes are added. The quantity of oil and vinegar dressing may need to be adjusted if additional veggies are used.
Linzer Torte is a classic Austrian dessert typically featuring raspberry jam in a pie crust with a lattice top. This recipe however is for making smaller individual tartelettes so that everyone can have his or her own one with their favourite jam. Also the lattice top is replaced by a time-saving, modern-looking cute polka dot pattern.
I hope you'll enjoy!
Note: Chilling time of 2 hours is included in the preparation time.
There are many different recipes for elisenlebkuchen, but as far as I know this one is the original. I found it in my late oncle's handwritten book - he was supposed to inherit my grandfather's confection shop and cafe but died at the age of 18, just after having finished confectionary school. These lebkuchen usually are made with thin wafers like communion wafers but since being gluten free I make them without and it works well, too. For more taste, I prefer brown sugar, but originally it is just plain sugar.
Depending on the size of your eggs, you might need some more ground hazelnuts. The batter should have a smooth spreading consistency, so if it's too thin, just add some more ground nuts until desired consistency is reached. Personally, I use only half the sugar, but that's presonal preference.
They are glazed with light and dark icing but of course you can only use one of them instead of both.
This is the only cake my mom ever baked - she was the daughter of a confectioner and taught me nearly everything about making cakes and tarts, but she never baked anything except this cake, because it was my favorite apple cake. She also made it with plums, but you can use any fruit you like.
This cake maybe is not what you expect a cake to be - in Germany it is called a baking tray - cake which means that you spread the batter onto a baking tray which makes a flat cake, more like what you would call a "bar", I suppose, with a crisp bottom.
According to legend, this recipe was invented by a chef working for a Russian General, Count Pavel Stroganov in the 1890's. Beef Stroganoff is basically tender strips of beef and mushrooms, cooked in a creamy sauce and rounded off with sour cream. You may want to make this with a tender cut of beef, such as tenderloin or top sirloin. Traditionally served over egg noodles, it also tastes delicious on rice or spaetzle.
While goulash originated in Hungary, Vienna made it it's own. Dating back to the Austro-Hungarian Monarchy, goulash became a staple of Austrian and particularly Viennese cuisine and can be found in any gasthaus throughout Austria. The secret to get this beautiful dark color is to saute the onions until very dark before adding the meat. Use hungarian paprika but don't let it burn, it will get bitter. In Vienna, Gulasch is served either with a fresh kaiser roll or bread dumplings called "Semmelknodel" and many time features a pickle as garnish.Good luck and enjoy!
This pankake was the favorite of Kaiser Franz Joseph of Austria.It is served to this day in many fine restaurants throughout Austria.I brought this recipe from my childhood with me to this country and it has become our Christmas Breakfast. I will include and ADULT Version, that I have to serve often for friends as a brunch. :-).