Marillenknödel, Apricot dumplings Sticky post

Marillenknödel, a sweet and delicious Austrian Apricot dumpling

I ate this dessert or dish at the Mariandl Restaurant in Spitz, Austria. The “Marille” is a protected designation of small Apricot that grows in the Wachau wine region of Austria. One of my favorite alcoholic beverage is the Marillenschnaps, I make sure I buy several bottles to take with me. Traditional Marillen dumplings are made from a dough that is low in sugar and … Continue reading Marillenknödel, a sweet and delicious Austrian Apricot dumpling

Zwiebelrostbraten, onion roast beef Sticky post

Zwiebelrostbraten or Onion Roast Beef, a popular German feast

Zwiebelrostbraten is sliced medium rare Roast Beef, served with fried onions on top, to which the name refers. It is a traditional dish of Swabian and Austrian cuisine and a classic dish in Vienna restaurants. In the Swabian region, the Onion roast beef is often served with Spätzle and is considered a Sunday meal. Regionally, it is also sold under the names “Wiener Zwiebelrostbraten”, “Allgäuer … Continue reading Zwiebelrostbraten or Onion Roast Beef, a popular German feast

Dampfnudel mit Mohn, Vanilla sosse

Dampfnudeln, a German steamed Yeast Dumpling

Something I reminisce, we had Dampfnudeln with Kartoffelsuppe (Potato soup) some weekdays at our house. The fluffiest (!) German steamed yeast dumplings made with my Mother’s recipe. So far I have never dared to do it, but now I claim it to be mine. I believe I succeeded. Continue reading Dampfnudeln, a German steamed Yeast Dumpling

Schaschlik, Kebab Sticky post

Schaschlik Kebab with a Curry Tomato sauce

This Shisch Kebab or Schaschlik (Shashlik) recipe brings back memories of Family get-togethers in my childhood. It is also remembered as 80’s party food, just like the Hawaii toast. These Kebabs were an easy dish we had prepared on skewers, sometimes a day before, and then cooked on low in a curry-tomato sauce. We ate this meal often at small gatherings. I especially remember this … Continue reading Schaschlik Kebab with a Curry Tomato sauce

Zwiebelkuchen, Onion tart

Angie’s Zwiebelkuchen

Zwiebelkuchen is a popular German onion pastry. It is served with Federweissen (a new fermented wine). Those two just go hand in hand You could just use a regular yeast dough, I prefer Puff Pastry, and the dough can be found in the freezer aisle (Pepperidge Farms or at Lidl US). The puff pastry dough needs to stay cool during the preparation and before putting it … Continue reading Angie’s Zwiebelkuchen

Weisswurst, Bavaria, Munich Sticky post

How the Weisswurst was born (Recipe)

The Viktualienmarkt is a Biergarten in the middle of Munich. There you can buy the famous Weisswurst. It is the custom that you eat the hot Weisswurst with a grainy sweet Mustard and Pretzel. Originally it was served before noon, now all day, in a covered soup bowl submerged in hot water. Continue reading How the Weisswurst was born (Recipe)

German Goulash (Gulasch) Sticky post

German Gulasch (Goulash)

When growing up, my mother used to make Goulash on a regular basis – it’s one of those dishes that I fondly remember. She always made this dish in a pressure cooker. I was extremely suspicious of this pot, somehow I always expected the thing to suddenly explode. When I moved out and was now responsible for the goulash myself, I used a normal pot and let the dish simmer for several hours. Goulash is now our family tradition for large gatherings and holidays. I prepare two large pots for my daughter and family, and also for the visiting neighbors and friends. Continue reading German Gulasch (Goulash)