Savoy Cabbage in Cream
Cabbage and root vegetables are staples in Austria and Bavaria. This creamy version is especially delicious authentic to the region when served with fried sausages and mashed potatoes.
Polenta Ai Funghi
Delicious fluffy polenta with sautéed chanterelle mushrooms. It’s easy and makes a beautiful starter for four or vegetarian main for two. You can sub other mushroom, I love freshly picked chanterelles the best. Joy of the (mushroom)hunter :). Not so fond of the cleaning though. If the mushrooms are not too earthy try brushing them off only and prevent rinsing them in water, this will diminish their distinct flavour and make bigger ones mushy. The amount of mushrooms used may vary according to their water contents.
Austrian Apricot Cake – Marillenkuchen
When there are apricots in abundance, this cake can be found on every menu, shop and bakery. It’s unbelievably easy, tasty and quick to make. You can also swap plums for apricots. The yoghurt makes the dough extremely light and fluffy.
Carrot Cake – Karottenkuchen
One of my favourites when I was a kid. I tweaked my mum’s recipe a bit to suit my taste. Makes a very nice and moist coffee cake. Very well liked by guests and co-workers. Makes a lot.
Truffled Cream of Chestnut Soup
An autumn/winter companion with a warming quality. This is a basic version, feel free to experiment with different herbs or adding white wine to this nice soup.
