This potato salad is typical for Vienna. It is light, refreshing and slightly tangy and therefore the perfect side dish for Viennese Schnitzel. While many potato salads are dressed with a mayo sauce, this one uses a slightly tangy, light vinaigrette instead – typical for Austrian salads. The potatoes will soak up the dressing and melt in your mouth, while the field salad (lamb’s lettuce) provides a leafy, fresh element…. continue reading »

These curd cheese dumplings (Topfennockerl) are light, fluffy and taste soooo good, I could eat them every day. Austrians eat them as main dish or for dessert. I have a sweet tooth, so I eat them as a main dish every once in a while. Austrian Curd Cheese Dumplings – with Video was last modified: February 14th, 2020 by Ursula

Crispy roasted potatoes are a beloved side dish in Austria. And let’s be honest: Who wouldn’t love them? Crispy on the outside with a fluffy soft center, they are not only a perfect side dish but also stand out all alone. I often times enjoy them as a quick snack at movie nights just like potato wedges. With a quick sour cream dipping sauce, they become highly addictive. Crispy Oven… continue reading »

Traditional Austrian apricot dumplings are a well-loved summer dish during apricot season. In Austria, we eat apricot dumplings as a main dish for lunch or as a dessert. I love to eat sweet flour-egg-milk based dishes as mains every once in a while (read more about this habit here or here), so this is one of my dearest recipes in summer. It’s fruity, low in added sugar, yet still sweet and… continue reading »

This braided super-soft, fluffy and moist brioche crescent is a traditional Austrian pastry, typical for Easter. It’s about four times the size of a regular crescent and therefore a little (or huge) treasure.   This fluffy Easter crescent is a pastry with tradition: In some parts of Upper Austria, where I grew up, godparents would give this oversized brioche crescent to their godchildren on Easter Sunday. Easter Crescent aka Giant… continue reading »

If you want to bake a real-deal apple strudel, you are right where you belong. This homemade Viennese-style apple strudel is filled with apples, toasted breadcrumbs, chopped walnuts, raisins (if you like them), and cinnamon-sugar. I use my homemade super-thin strudel pastry recipe for this strudel, which makes delicious thin layers of crust. Yum!   I’ve been making apple strudel for a few decades (read more here). No, I’m not… continue reading »

This is an old and easy family recipe for paper-thin strudel dough. You only need a few ingredients and it takes about 1 ¼ hours to make (incl. 1 h resting time) from scratch. This recipe yields a flakey pastry with several layers of dough, which you can fill sweet (e.g. apple strudel) or savory.   As you might already know, I’ve been stretching strudel dough since early childhood. In kindergarten,… continue reading »

Kaiserschmarrn is my all-time favorite. Also known as emperor’s mess, it is a fluffy and light, giant pancake, which is torn into bite-size pieces after baking.   The name is composed of the words Kaiser (emperor) and Schmarrn, which refers to a shredded dish in Austria. But be careful: Schmarrn is also a colloquialism to nonsense.   The dish is named after the Austrian emperor Kaiser Franz Joseph I. (1830-1916)… continue reading »

AAAAAAAAHHHH. I can’t find any words for this Austrian plum cake. It’s super easy to make and yet the fluffiest, most delicious cake ever. I lack words to describe its genius, you can tell.   Late summer and this cake are tightly linked together, at least for my taste buds. If I have a bite of this juicy, slightly sweet cake, I can almost feel pleasantly warm days and crisp… continue reading »

Nockerl are the perfect side dish for traditional Austrian beef goulash. In fact, I can’t remember having beef goulash with a dark and thick gravy without a side of these Nockerl. Nockerl are Austrian-style gnocchi, more or less, but way easier to make. You simply stir together a batter, which you’ll drop into boiling salted water by the spoonful. That’s it. Isn’t this fantastic?   Before I tell you a… continue reading »