Apple Pie Filling
A versatile Pie and Strudel filling that can be canned or frozen. Ideal for apple and quark filled pastry pockets, known in Austria as Apfel Topfen Taschen. Adapted from the wonderful Ball Blue Book.
Glazed Carrots With Caraway Seeds
Caraway seeds are very popular in Austria and feature in many recipes, mostly in root vegetables, cabbage and bread. The fragrant seeds blend wonderfully with the sweetness of the carrots and make an excellent side dish to roasts, turkey and game birds. Turnips, parsnips and rutabagas can be prepared and glazed in the same way, adjusting the cooking time as necessary.
Frittatensuppe – Beef Broth Topped With Strips of Sliced Pancake
Austria is a heaven for soup lovers, no meal starts without it. Fritattensuppe is traditionally a home made beef broth topped with rolled up and then thinly sliced strips of pancake, called frittatas. For this application, the pancake doesn’t have to be super thin and should be fried golden brown.
Cream of Pumpkin Soup (Kürbiscremesuppe)
This delicious soup is traditionally served in autuum and a southern Styrian (Province of Austria) speciality. Feel free to add a pinch of cinnamon and garnish with drops of pumpkinseed oil, this really makes a difference! I only use half (100ml) of the usual amount of cream (200ml) as I find that the soup turns out to be sufficiently creamy. If you’d like to go with half of the cream, yet still desire more “texture”, cube a medium sized potatoe and add to soup along with the pumpkin.
Krautfleckerl – Cabbage Pasta Bake
Vienna is one of my favorite cities in the world. I also love Austrian cooking like this one with a glass of chilled gruner veltliner. Using cabbage in dishes always make me happy because it’s so nutritious and tasty. I am also posting a homemade fleckerl (egg noodle recipe) if you want to try making your own. Othwerwise, small square noodles or egg noodle work fine here.
