Austrian main dishes
Ingredients: 4 fillets veal – each 150 g / 5oz), 1 tsp salt
60g ( 2oz) flour, 2 eggs, 100 g (3 1/2 oz) breadcrumbs, fat for frying, originally lard
Lightly pound the fillets, nick the edges, salt. Coat with flour, dip in beaten egg and breadcrumbs. Fry the fillet on both siedes in deep hot fat ( each side app. 1 1/2 min.) until gold brown. Shake the pan occasionally. Serve immediatley with lemon slices and parsley.
Typical Austrian side dishes are: Lettuce – potato – cucumber – or mixed salad.
Ingredients: 4 stale rolls, 50g (2oz) fat, 50g (2 oz) onions, 1 tsp parsley, 1 tsp celery-leafs 4 tbs flour, 1 tsp salt, app. 1/4 l (8 fluid oz) milk, 2 eggs
Cut rolls into small cubes (1cm). Fry chopped onions in fat until golden brown, add finely chopped parsley and celery leafs, fry for 1 min. Mix rolls, flour, onions, add milk, eggs, salt. Mix very well. Shape 8 dumplings, allow them to rest for 1/2 hour. Drop them into boiling salted water, simmer 10 min.
INFO: In different parts of Austria they mix into the dumplingdough bacon, sausage, smoked meat or liver. Then these dumplings are called “Tyrolean Dumplings”, “Liver Dumplings” ecc. Bread Dumplings are a main dish eaten with any vegetable or sauce. They also are eaten as side dish with meat or are served to beef broth.
Ingredients: 300 g ( 10 1/2 oz ), flour, 1tsp salt, 1 egg, 1/8 1 ( 4fluid oz) water
40g (1 3/4 oz) butter
Mix flour, salt, water and egg until doughy. Immediately sieve the dough coarsely into the boiling water. Cook 2 min., drain and rinse with cold water. Reheat in melted butter.
Prep Time: 1 hour 30 minutes
Cook Time: 35 minutes
Yield: about 16 servings
For the dough:
3 cups bread flour, 1 egg, 1/4 cup soft, unsalted butter, 1/2 teaspoon salt
1 cup cold water, Vegetable oil, Bread flour;
For the Filling:
3/4 cups coarse white bread crumbs, 1/2 cup, melted unsalted butter
1 1/2 pounds, 14 ounces peeled, cored and thinly sliced Granny Smith, Pippin or other cooking apples , 1/3 cup granulated sugar , 3/4 cup dark raisins
3/4 cup coarsely crushed nuts,2 teaspoon ground cinnamon, 5 ounces firm, unsalted butter
To make the dough: Place the flour, egg, soft butter and salt in the bowl of an electric mixer. Mixing with the dough hook on low speed, add enough of the cold water to make a soft dough. Knead the dough in the electric mixer at medium speed until it is smooth and elastic, about 5 minutes. Form the dough into a ball and coat it with oil. Cover and let rest at room temperature for about 1 hour.
For the filling: To make the coarse bread crumbs, toast slices of white bread in the oven until crisp, about 10 minutes. Break into pieces and place in a food processor. Pulse the processor until the bread resembles large bread crumbs. In a saute pan, over medium heat, saute the bread crumbs in 1/4 cup of the melted butter until they are golden brown. Reserve the sauteed bread crumbs and the remaining melted butter separately. Combine the sliced apples, granulated sugar, raisins, nuts, ground cinnamon and about half of the bread crumbs. Cut the firm butter into chunks and gently toss together with the apple mixture.
To Assemble: Cover a work surface approximately 4 feet by 4 feet with a clean piece of cloth. The cloth is used to facilitate stretching and rolling the dough. Make sure that the cloth is securely fastened to the table. Dust the cloth lightly with the flour. Place the rested dough in the center of the cloth. Using a rolling pin, roll the dough into a large, thin rectangle. When the dough is as thin as it will go with the rolling pin, it is time to begin stretching and pulling the dough. To stretch and pull the dough, place your hands under the dough, and, using your thumbs and the back of your hand, gently begin pulling and stretching the dough. Pull and stretch the dough until it is a rectangle approximately 3 1/2 feet by 2 1/2 feet. Be very careful when you are pulling and stretching not to tear the dough. After it is pulled to the proper size, let the dough relax on the table for a few minutes. There will be a thick edge around the edges, trim this away. You also want to trim off any parts of the dough that hang over the edges of the table. Place the apple filling next to the long edge of the dough closest to you. Form the filling into a thick log. Brush some of the reserved melted butter generously over the remainder of the dough. Sprinkle the remaining bread crumbs over the dough. Using the cloth to help lift the dough, roll the strudel as you would a jelly roll, starting from the filling side. Place the strudel, seam side down, in a horseshoe shape on a sheet pan lined with parchment paper. Brush the strudel with the last of the melted butter. Bake in a preheated 375 degree oven F for about 35 minutes, Remove the pan from the oven and cool. Slice the the strudel into individual servings and serve either warm or at room temperature.
Ingredients for 12 pieces: 150g (5oz) flour, 1/4 l (8 fluid oz) milk or 1/8 l (4 fluid oz) cream and 1/8 l ( 4 fluid oz ) milk, 2 eggs, 2 egg yolks, 1/4 tsp salt, 1tsp sugar
fat for frying
jam for filling
Mix all ingredients into a thin batter. Heat a little fat in a frying pan. Pour into the pan enough batter to cover the bottom thinly and evenly. Fry on both sides until golden brown. Grease the pan as before and continue untill all the batter is used. Keep cooked pancakes warm. Spread each pancake with jam, roll it up and serve hot, dusted with sugar.
Ingredients: 6 egg yolks, 1pinch salt, app. 1/4 l (8fluid oz) milk or fresh cream, 150g (5oz) flour, 6 egg whites, 50g (2oz) sugar
50g (2 oz) butter
50g (2 oz) raisins
Mix milk, salt, yolks and flour into a batter. Beat egg whites until stiff, beat in sugar spoon by spoon. Fold egg whites into batter. Heat butter in a pan, pour in batter, sprinkle with raisins. Cover the pan with lid and cook app. 3 min. over a medium flame until brown underneath. Turn the omelette and cook the second side until brown. Tear the omelette with two forks into little pieces. Serve immediately dusted with sugar. Stewed fruit goes well with it.
2 1/4 cups flour
2 cups confectioners’ sugar
1/2 cup blanched almonds, finely ground
3 (9 g) packets vanilla sugar
1 pinch salt
1/2 lb cold unsalted butter, cut into small pieces
1/4 teaspoon lemon extract
1 tablespoon milk
Combine flour, 3/4 cup of the confectioners’ sugar, almonds, 2 of the vanilla sugar packets, and salt on a clean surface, shape into a mound, then make a well in the center. Add butter and lemon extract to well. Using your fingers, work flour-nut mixture into butter until dough resembles coarse meal. Sprinkle milk over dough, knead until smooth, and shape into a ball. Cover with plastic wrap and refrigerate for 1 hour. Preheat oven to 350 degrees F. Sift remaining confectioners’ sugar and vanilla sugar into a medium bowl and set aside. Divide dough into 16 equal pieces. Using your hands, roll each piece of dough out on a clean surface into 3/4 inch thick ropes. Cut ropes crosswise into 2-1/2 inch pieces, then gently pinch ends to round off edges. Shape pieces of dough into small crescents and transfer to parchment paper-lined baking sheets. Bake until goiden around edges, 12-14 minutes. Allow cookies to cool for 1 minute then transfer a few at a time to bowl of sugar and coat well. Transfer cookies to a rack to cool completely.Cookies may be stored in airtight containers in a fridge for a couple of weeks.
Yield: 24 servings
6 oz Unsalted butter
4 oz Sugar
4 oz Ground blanched almonds
8 oz Unbleached all-purpose flour
1 Egg; beaten
Blanched sliced almonds
12 oz Apricot or raspberry jam
2 oz Water
PRE-HEAT OVEN TO 325F.
Beat the butter until light and soft, then beat in the sugar. Continue beating until very light. Stir in the almonds, then the flour. Scrape dough onto a piece of plastic wrap, flatten and wrap. Chill until firm, about 1 hour. Flour dough and surface very lightly and roll dough 1/4-inch thick. Cut into 3-to-4-inch rounds with a fluted cutter.
Transfer to paper-lined pans and cut a 1-inch opening in half the rounds with a plain cutter. Paint the cut rounds with beaten egg and strew with the sliced almonds. Bake the bases about 15 minutes, keeping them very pale. Cool the bases. Combine the jam and water and bring to a boil over medium heat, stirring occasionally. Strain into another pan and simmer the glaze until sticky. Sift confectioners’ sugar over the almond-coated bases. Paint the others with the glaze and adhere the sugared bases to them. Fill in the openings with more glaze.