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:…
Semolina Dumpling Soup – Grießnockerlsuppe
Semolina dumpling soup is a classic of Viennese cuisine and is also one of the typical dishes of Bavarian cuisine. It consists of beef soup, semolina dumplings and chives – a good dish to make for a cold day! Ingredients: 5 ½ tablespoons (80g) unsalted butter, softened2 eggs, lightly beaten,…
Sesame Seed Wreath – Sesamkranz
Looking for something different when it comes to bread baking? Why not try out this recipe and enjoy these wreaths fresh out of the oven. Ingredients: 1.18 L (5 cups) flour1 tablespoon dry yeast240 ml (1 cup) milk120 ml (½ cup) sesame seed80 ml (⅓ cup) soft butter (unsalted)80 ml…
Vanilla Crescent Cookies – Vanillekipferl
Vanillekipferl are a very traditional Christmas cookie in the shape of a croissant. They are made from a shortcrust pastry made from flour, butter, sugar and grated almonds, often also roasted almonds – but also walnuts, peanuts or hazelnuts depending on the region or country you are in. Ingredients: 2…
Vienna Style Apple Strudel – Wiener Apfelstrudel
Ingredients: 590 ml (2 ½ cups) sifted all purpose flour1 egg1 tablespoon vegetable oil½ teaspoon salt1 teaspoon lemon juicewarm water1.5 kg (3.3 lbs) Golden Delicious apples120 ml (½ cup) sugar2 tablespoons sugar1 teaspoon cinnamon120 ml (½ cup) flaked almonds160 ml (⅔ cup) raisins or currantszest from 1 lemon80 ml (⅓…
