austria

A recipe for Kasnocken- Austrian dumplings tossed with cheese in a cast iron skillet, cooked until golden, and topped with caramelized onions.

Kasnocken (Austrian Dumplings with Cheese and Onions)

eggs

milk

salt

black pepper

nutmeg

all-purpose flour

unsalted butter (divided)

onion

chives (for garnish)

In a large bowl, beat together the eggs, milk, salt, pepper, and nutmeg. Gently stir in the flour, a little at a time, until just combined. Do not overmix. If too thick, add a little more milk. If too thin, add a little more flour. Let sit for 20 minutes.

In a large cast iron or nonstick skillet, melt 1 tablespoon of the butter over medium-low heat. Add the onions and cook, stirring occasionally, until golden brown and caramelized. Remove to a plate.

While the onions are caramelizing, bring a large pot of water to a simmer. Place a spaetzle press or large-holed colander over the pot and fill with batter. Slide the press back and forth or use a wooden spoon to press the batter through the holes of the colander to create the dumplings. Cook until the dumplings float to the top. Remove with a strainer and drain well.

Place the skillet over medium heat and melt the remaining tablespoon of butter. Once thoroughly heated, add the cooked dumplings and toss with the cheese until melted. Leave the pan undisturbed for a couple of minutes to create a golden brown crust along the bottom and sides of the dumplings.

Remove from heat and serve hot topped with the caramelized onions and chives.

A recipe for Einspänner (Viennese Coffee with Whipped Cream)! Start the day on a decadent note with a double shot of espresso topped with plenty of whipped cream.

Einspänner (Viennese Coffee with Whipped Cream)

(60 milliliters) hot espresso coffee

(30 milliliters) water

(60 milliliters)heavy cream

Sugar (to taste, optional)

Chocolate shaving or cocoa powder (for garnish, optional)

Pour the hot coffee in a serving glass. Add the water and if desired, stir in a little sugar until dissolved.

In the bowl of a stand mixer fitted with a whisk or a bowl with a hand mixer, beat the whipped cream until stiff peaks form.

Gently pour or pipe the whipped cream over the back of a spoon held just above the coffee to form a layer on top. If desired, sprinkle with chocolate shavings or cocoa powder.

Serve immediately.

This easy-to-make kaiserschmarrn recipe published by the Austrian Tourist Board requires that egg whites be beaten separately, then folded into the batter,&nbsp;a method that gives the pancake a fluffy texture.

Kaiserschmarrn

(6.3 - 7 oz) finely ground flour

tbsp crystal sugar, for the topping

tbsp raisins

(8 grams/2 tsp) vanilla sugar

lemon rind

(1.75 oz) butter

butter

confectioners' sugar and cinnamon,

Published by the Austrian Tourist Board, the recipe consists of hazelnut and spice flavored shortcrust pastry in two layers, one as a bottom, and the other as a decorative top layer. With redcurrant jam in the middle and the optional wafers, the torte is finished off with a coating of a beaten egg and almond flakes sprinkled over the top. When baked and cooled, the torte should be dusted with confectioners' sugar.

Linzer Torte

(8.8 oz) butter

(8.8 oz) flour

(4.4 oz) confectioners' sugar

(5.3 oz) ground hazelnuts (or almonds)

breadcrumbs

cinnamon powder

cloves

lemon rind or lemon juice

wafers

redcurrant jam

almonds,

Adapted from the Austrian Tourist Board, this Viennese specialty can be made with strudel dough or puff pastry. The sliced apples are mixed with spices, raisins soaked in rum, ground hazelnut and buttered breadcrumbs to make the stuffing for the pastry which is then folded in and rolled up. When baked, the strudel sprinkled with icing sugar and served with some cream or ice cream.&nbsp; &nbsp;&nbsp;

Apfelstrudel

FOR THE STRUDEL

strudel dough pastry

FOR THE FILLING

approx. 1.5 kg (3.3 lbs) apples

lemon juice

cinnamon

icing sugar

butter egg

FOR THE BREADCRUMBS

(3.5 oz) breadcrumbs

tbsp butter

tbsp hazelnuts

Kale Stew with Potatoes Viennese Style might not be the prettiest food, but it is so comforting! And healthy. And simple. And delicious. And low budget. Give it a try!

Kale Stew with Potatoes Viennese Style (vegan)

savoy cabbage (approx. 1 kg or 2.2 lbs)

400 g (14.1 oz or approx. 3 medium pieces) potatoes

pkg (approx. 250 g

soy sauce

tbsp oil

onion, chopped

tbsp flour

caraway seeds

250 ml (1 cup) kale cooking water

vegetable stock powder

garlic

200 ml (0.8 cup) vegan (oat) cream

pepper

Remove the stem from the kale, finely cut...

Remove the stem from the kale, finely cut the leaves into strips, wash them, and put them into salty boiling water.

While the kale is boiling peel the potatoes...

While the kale is boiling peel the potatoes and cut them into bite-sized cubes. Add them to the kale. Boil for about 15 more minutes until the potatoes are done.

Drain the vegetables and keep about 1 cup...

Drain the vegetables and keep about 1 cup of the cooking water. Put the veggies back in the pot. 

Fry the tofu pieces in a bit of...

Fry the tofu pieces in a bit of oil. Deglaze them with soy sauce, take the tofu out of the pan, keep aside and wipe the pan with some kitchen paper.  

Add the oil or vegan butter to the...

Add the oil or vegan butter to the pan and add the onion. Fry until translucent.

Also, add the flour and caraway seeds, and...

Also, add the flour and caraway seeds, and fry for a min.

While stirring add the cooking water. Also, add...

While stirring add the cooking water. Also, add the veggie stock powder. Let come to boil, and stir until well combined.

Then add everything to the pot with the...

Then add everything to the pot with the kale and potatoes and squeeze in the garlic. 

Lastly, add the cream as well as the...

Lastly, add the cream as well as the smoked tofu cubes.

Season with salt and pepper.

Vegan Kaiserschmarrn Recipe (in English): Vegan but still authentic. This fluffy Austrian dessert is served with a homemade strawberry and rhubarb compote.

Vegan Kaiserschmarrn (English Recipe)

140 ml chickpea water (4.7 oz or a bit more than 0.5 cup)

230 g (8 oz or a tiny bit less than 2 cups) all-purpose flour

g (1.7 oz sugar

330 ml (11 oz or 1.4 cups) vegan milk

70 ml (2.4 oz or 5 tbsp) sparkling mineral water

tbsp (rapeseed) oil butter (3 tbsp of which to bake the Kaiserschmarrn).

sugar

raisins

500 g (18 oz rhubarb

tbsp sugar

vanilla sugar

tsp starch (such as corn starch)

500 g (18 oz strawberries

For the Aquafaba, beat the chickpea cooking water...

For the Aquafaba, beat the chickpea cooking water with a pinch of salt for a few minutes until the jelly-like liquid turns into a white, fluffy, and firm foam that looks and feels like egg whites. It takes about 7 minutes to whip, at least longer than with egg whites. I do this with my food processor with the whisk attachment.

Mix the remaining ingredients in a separate container:...

Mix the remaining ingredients in a separate container: first the flour, sugar, and salt. Then, while stirring, slowly add the liquids so that no lumps form. Then fold in the aquafaba (fold in = gently work in and do not stir wildly).

Next, fry the batter. With this amount of...

Next, fry the batter. With this amount of batter, I do it in two steps. Everything that is described below is listed for each step:

Heat 1 tablespoon of oil or butter in...

Heat 1 tablespoon of oil or butter in the pan.

If you are using raisins, add about 1...

If you are using raisins, add about 1 tablespoon to the pan.

Now add half of the batter and slowly...

Now add half of the batter and slowly fry it out.

After a few minutes, when the downside is...

After a few minutes, when the downside is brownish, use a spatula to quarter the batter and turn each piece over.

Now add ½ tbsp oil or vegan butter.

Continue frying until the second side turns brown...

Continue frying until the second side turns brown too.

Then tear the pancake-like piece into smaller pieces...

Then tear the pancake-like piece into smaller pieces and let them fry a little more. Stir. Just before serving, sprinkle some icing sugar on top and stir so that the sugar can caramelize.

Place the pieces onto a plate, sprinkle with...

Place the pieces onto a plate, sprinkle with icing sugar, and serve with compote, apple sauce, or stewed plums.

Wash, clean and peel the rhubarb (simply peel...

Wash, clean and peel the rhubarb (simply peel off the thin outer skin with your fingernails) and cut into pieces approx. 2 cm in size.

Mix the rhubarb pieces with the sugar and...

Mix the rhubarb pieces with the sugar and vanilla sugar in a bowl and let them steep for an hour. Some liquid should collect in the process.

Wash and clean the strawberries and cut them...

Wash and clean the strawberries and cut them in halves or quarters depending on the size.

Bring the rhubarb and the liquid (without adding...

Bring the rhubarb and the liquid (without adding any additional water) to boil in a saucepan and let simmer for about 3 to 5 minutes.

Remove a little of the liquid (approx. 1-2...

Remove a little of the liquid (approx. 1-2 tbsp) and mix with the starch.

Pour this mixture back into the pot, bring...

Pour this mixture back into the pot, bring to the boil again and stir.

Then add the strawberries and let everything cool...

Then add the strawberries and let everything cool down together.

Easy recipe for delicious homemade Austrian (German) vegan potato dumplings and slowly cooked vegan braised red cabbage with apples. For every day and Xmas.

Vegan Potato Dumplings &amp; Braised Red Cabbage with Apples

kg floury (!) potatoes

g all-purpose flour

200 g potato starch (potato flour)

vegan butter (soft, room temperature)

red cabbage (approx. 1 kg or 35 oz)

apples

tbsp vinegar (preferably apple cider vinegar

some black pepper

juice

stock

bay leaf

some oil (e.g. rapeseed oil)

red onion

tsp sugar (or other sweetener)

Put the potatoes in cold water and bring...

Put the potatoes in cold water and bring to boil. Cold water is necessary so that the potatoes can cook evenly from the outside in. If you cook them in hot water from the very beginning, the edge becomes a kind of insulation layer and the heat can barely reach the inside of the potato.

You can check if the potatoes are done...

You can check if the potatoes are done (which will be after approx. 30 min., depending on the size of the potatoes) by poking a small kitchen knife or fork into one of the potatoes. The knife/fork should come in/out easily.

Peel the potatoes. It’s easier by putting them...

Peel the potatoes. It’s easier by putting them into cold water for a moment, directly after cooking.

Press the peeled potatoes through a potato ricer while...

Press the peeled potatoes through a potato ricer while they are warm. I use this potato ricer *) here, which is doing a great job since years. I highly recommend it!

Mix with all other ingredients (flour, potato starch,...

Mix with all other ingredients (flour, potato starch, vegan butter, nutmeg and 1 tsp salt) and knead until you have a smooth dough. If it still feels too sticky, add a little more potato starch. If the dough is too firm, you can make up for it with a little soft vegan butter. Please only add it in small increments so that you don't have to balance it out in the other direction and end up with a flour-butter mass.

Let the mass cool down (in the refrigerator),...

Let the mass cool down (in the refrigerator), this will make it easier to shape. So that you get dumplings of the same size, shape the mixture into a roll and cut it into equally sized pieces. Halve the dough = two parts, then halve each part again = 4 parts. Halve each of these parts again (= 8 parts) and then halve again. Et voilà, you have 16 parts of the same size.

Form dumplings with slightly damp hands and make...

Form dumplings with slightly damp hands and make sure that they are as smooth as possible and have no cracks. By the way, they get a little bigger from cooking.

Salt the cooking water generously (approx. 3 tablespoons...

Salt the cooking water generously (approx. 3 tablespoons in 3 liters of water) and bring to boil. Then switch to a low flame so that the water only simmers. This is important: so that the dumplings do not disintegrate, the water should be just before the boiling point and should never boil anymore.

Slowly slide the dumplings into the water and...

Slowly slide the dumplings into the water and let them steep for about 20 minutes until they have risen to the surface. Nudge the dumplings bit by bit in the water so that they don't stick to the bottom or to each other.

Remove from the water, carefully with large spoons...

Remove from the water, carefully with large spoons or something like this slotted spoon *).

Remove the outer leaves from the red cabbage....

Remove the outer leaves from the red cabbage. Then cut into halves, then halve the halves again and cut off the stalk.

Now cut the red cabbage as finely as...

Now cut the red cabbage as finely as possible. I use my kitchen machine *) for this step. Here, the bigger slicing blade is enough to cut it as fine as desired.

Cut the apples into small pieces or grate...

Cut the apples into small pieces or grate them by simply changing the blade of the kitchen machine and grate them directly to the red cabbage.

Now add vinegar, salt, pepper, juice, and vegetable...

Now add vinegar, salt, pepper, juice, and vegetable stock and knead well with your hands. The whole thing can be processed immediately and tastes very good even then. But it will be very, very good if you let everything stand overnight.

The next day, cut the onion into small...

The next day, cut the onion into small cubes.

Heat some oil in a large pan, add...

Heat some oil in a large pan, add diced onions and fry until translucent.

Next, add the sugar and let it caramelize...

Next, add the sugar and let it caramelize a little.

Now add the red cabbage along with all...

Now add the red cabbage along with all the liquid. Also, the bay leaf, the cinnamon stick, and the cloves. The cloves can be put in a tea infuser. Or taken out after cooking. Or just leave them inside - after cooking them for an hour, it's not that bad to bite on them (that's how I do it). Alternatively, you can place them into a peeled onion and add it to the pot during cooking time.

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Top 15 austria recipes from across the web

The most viewed austria recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Kasnocken (Austrian Dumplings with ...

Einspänner (Viennese Coffee with Wh...

Kaiserschmarrn

Linzer Torte

Apfelstrudel

Kale Stew with Potatoes Viennese St...

Vegan Kaiserschmarrn (English Recip...

Vegan Potato Dumplings &amp; Braise...

Cinnamon Rolls with Apple Pie Filli...

Kraufleckerl: Austrian Noodles with...

Vanillekipferl (Austrian Vanilla Cr...

Austrian Liptauer Cheese Spread (ve...

Bramboráky: Czech Vegan Potato Panc...

The best Beef Goulash recipe

Schmalznudeln (Bavarian-Style Dough...

The most viewed austria recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Vegan Potato Dumplings & Braise...