Gröstel (Groestel, Gröst’l or Groest’l)
The Austrian Farmhouse answer for leftovers, this dish is served in Huttes all over Austria and is a Family Favorite here! You can add any sausage you may have laying around as well.
Hot Chocolate With Peppermint
Ive been so cold lately and was searching for something minty and chocolatey. This one from a local news show warms you from the inside out and rivals a hot chocolate that I once had in Austria. Yummy! Makes 2 large portions or 4 normal sized ones.
Viennese Cakes
These are sweet ‘stick to the gums’ cakes. Very simple to make and look very pretty on a tray if you use a red jam.
Austrian Topfenpalatschinken – Austrian Sweet Crêpes
A very traditional and extremely delicious Austro-Hungarian dessert, that goes back quite some time. As i couldn’t find it on food.com i decided to post my version in here. I hope you’ll enjoy it! If you can’t get hold of curd you might as well use Ricotta, or a mixture of half Ricotta – half Cream-Cheese. Using low cal products is absolutely fine, but remember: the higher the fat content, the more flavour you usually get :). I converted the European measurements to their US equivalents, but don’t hesitate to experiment and decide for yourselves, whether you like it a hint sweeter, thinner, … etc.
Glühwein (Mulled Wine) – Debrosses Restaurant, Berlin
The recipe is different from others posted in that it contains raisins and almonds. The English translation of Glühwein is “glow wine.” The mulled wine got its name because it radiates heat and gives the drinker a glow.
