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Cheesecake

  1. Grind the cheese three times.
  2. In a large bowl cream soft butter, sugar and yolks.
  3. Cut the vanilla pod in half and scrape the seeds out with the blunt side of the knife. Mix them into the pastry.
  4. Add the cheese and stiffly beaten egg whites. Stir the dough gently. You may add raisins or diced candied orange peel.
  5. Cover the bottom of the cake tin with crushed shortcrust biscuits and then pour the cheese pastry over it.
  6. Bake it in the oven preheated to around 170oC for about 60 minutes.
Recipe

Soup with Semolina Dumplings

Something which is not yet entirely proven for serious students of linguistics, but is readily apparent to Italophile Austrian gastronomes: the similarity, which is not just a linguistic one, between Austrian dumplings (“Nockerln”) and Italian gnocchi (pronounced: gnoki). In both countries, these small doughy treats are readily given a spicy twist. You would look for these semolina dumplings, the “Grieß-Gnocchi”, in the soup-bowls on the far side of the Brenner Pass, whereas in the world of Austrian soups you will come across them fairly frequently.

Recipe

Styrian Fried Chicken Salad

The reason why Styrian fried chicken in particular is so famous has a lot to do with the “Sulmtal Geflügel” (“Sulmtal poultry”), which is now undergoing something of a revival. Since the 17th century, this name has been given to the particularly fleshy capons and poulards which proved highly popular amongst the nobility of Europe. During the Habsburg Monarchy, this delicious poultry was even supplied to markets on the far side of the Alps, as far away as Trieste and Marburg.

Ingredients

  • 1 kg of cream cheese
  • 200 g of butter
  • 250 g of sugar
  • 5 eggs
  • 2-3 tablespoons of potato flour
  • vanilla pod
  • shortcrust biscuits
  • raisins or candied orange peel (optional)

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