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…
Kaiserschmarrn
Kaiserschmarrn (Emperor’s Mess), is one of Austria’s best known desserts and is basically a shredded pancake. Its origin is based on several different stories. But all of them have in common that Franz Joseph I and his wife Elizabeth are responsible for this dish in the 18th century. One story…
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…
Mulled Wine – Glühwein
Mulled wine is one of the traditional drinks during winter and especially Christmas time. If you visit a German Christmas Market you will notice the high count of mulled wine booths. Usually made from red wine, today you will also find white mulled wine, or mulled wine with a dash…
