Bavarian Meatloaf – Bayerischer Leberkäse

Bavarian Leberkäse, as the name suggests, is the Bavarian form of Leberkäse, a speciality Fleischkäse (meatloaf) from southern Germany, Austria, and parts of Switzerland. Despite its name, Bavarian Leberkäse (literally liver-cheese) contains no liver nor cheese, in contrast to other Leberkäse which need to contain at least 4% liver and…

Bone Marrow Dumplings Soup – Markklösschen Suppe

This classic dumpling soup recipe gets it’s richness from bone marrow that is used to make the dumplings. You can prepare them in advance and freeze them for warming up on a cold rainy day! Ingredients: 25 oz (700g) beef marrow bones 1 cup (150g) breadcrumbs2 eggs1 teaspoon salt1 teaspoon…

Braided Yeast Bread – Striezel/Hefeszopf

Coffee and tea taste really good with a slice of fresh Striezel (Austrian name)/ Hefezopf (German name). Ingredients: 110 g strong white flour200 g milk, lukewarm10 g dried yeast 100 g caster sugar 8 g vanilla sugar80 g butter at room temperature, cut into 1cm cubes20 g oil100 g milk,…

Bread Dumplings – Semmelknödel

Semmelknödel are a specialty of southern German and Austrian cuisine. They are served as an accompaniment to dishes such as roast pork (often together with sauerkraut and / or red cabbage). Other varieties use pretzels (Brezenknödel) in place of bread or use bacon (Speckknödel) as an addition to the recipe.…

Classic Beef Roulade – Klassische Rinderrouladen

Beef roulade is a traditional wrapped meat dish, that can be found in Germany, Austria, Poland and the Czech Republic. There are a variety of different fillings that can be used, for example ground meat can also be added. Instead of the bacon and pickles, a rice and vegetable filling…

German Flour Dumplings with Vanilla Sauce – Dampfnudeln

This steamed dessert is a traditional pastry in southern German cuisine. Dampfnudeln are made either without a filling and served with vanilla sauce or a fruit compote. Ingredients: 1½ teaspoon active dry yeast (1/2 envelope)4 tablespoons sugar, divided¼ cup lukewarm water (110°F)¾ cup lukewarm milk (110°F)4 tablespoons melted butter, divided¼…

Jam Cookies – Spitzbuben / Hildabrötchen

These delicious cookies are considered traditional Christmas cookies in Germany, while in Austria they are year-round. There are also different names for them, “Spitzbuben” is a regional synonym for “Hildabrötchen”. Not only are there different names for these cookies but the shape can vary. The hole in the middle is…

Linzer Torte – Linzertorte

With the grid pattern made from shortcrust pastry and the red jam, the Linzer Torte is an absolute Austrian classic. Spices such as cinnamon and cloves make it one of our favourite recipes. Ingredients: 590 ml (2 ½ cup) flour1 teaspoon baking powder1 tablespoon cocoa, heaped2 teaspoon cinnamon¼ teaspoon ground…

Paprika Goulash – Paprikagulasch

The history of Goulash can be traced back to 9th century Hungary where Hungarian shepherds, when out working with their sheep, cooked stews, and thick soups from dried flavoured meat. Paprika, made from New World peppers, was introduced to the old world in the 16th century and soon made its…

Sausage Salad – Wurstsalat

A beloved recipe in areas of Germany, Alsace, Switzerland and Austria. Well-known variants are the Swabian sausage salad, half of which contains blood sausage, and especially the preparation known in Germany as Swiss sausage salad, also known as Strasbourg or Alsatian sausage salad, with a portion of Emmental cheese. Ingredients:…