Again a rather “traditional” Austrian dish, comes in quite handy to know someone who likes roaming the woods for these delicious little things. Traditionally served with Semmel- or Serviettenknödel (bread dumplings). See Recipe #467470 for the dumplings.
Specialty of the Restaurante Drei Husaren in Vienna, Austria. Recipe from a clipping in my grandmother’s recipe box.
This is a traditional German/Austrian holiday drink that is often enjoyed after a chilly day of skiing. I got this recipe from Else on Allrecipes.com and can’t wait to try it. I modified it slightly based on its reviews.
This Australian favourite is given a Mediterrenean twist by the addition of a delicately-seasoned tomato sauce. This is wonderful served over spaghetti and the leftovers, if any, make a great meatball sandwich!
Saw this on Huey’s Kitchen and the DH was interested but with a few tweaks for dietary reasons. Posting as I plan to make – the changes are I used spring onion for finely chopped red onion and cut brown onion chunky instead of finely and omitted the coriander (4 tablespoons finely chopped). At this stage times are estimated. I have since made this and have done some further changes.
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