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Austrian Cuisine: Austrian cuisine has been strongly influenced by the events of the Habsburg Empire, in fact flavors and ingredients from ex-province of the Habsburg Empire and from the Ottoman Empire, have helped to enrich the famous Austrian cuisine.

Each Austrian region has typical dishes, like the Knödel Salzburg (a kind of bread dumplings, salty or sweet, filled with meat, vegetables or fish), or Taschen of Carinthia (stuffed pasta similar to tortelloni), Wienerschnitzel (beef cutlet breaded and fried) from Vienna, the Zwiebelrostbraten (roast beef with onions), Tafelspitz (stew beef), Kalbsgulasch (stew veal).

Famous are desserts as the strudel (Apfelstrudel), the Linzertorte (tart with almond and black currant jam), or chocolate-based, such as Sachertorte.



KNÖDEL (AUSTRIA), are the bread dumplings typical of Tyrol and Salzburg area.

Ingredients (serves 4 people):

125 grams of bacon

3 eggs

1/4 milk

180 grams of stale sandwiches

100 grams of flour

75 grams of ham cut into cubes



White pepper 

Preparation: Cut the bacon into cubes and brown it in a pan for 5 minutes, then add the sandwiches also cut into cubes and have them cook until they have absorbed the fat of the bacon.

Put now all in a container and add the milk, eggs, a little salt, pepper and nutmeg.

Mix everything and let the dough rest for 10 minutes, then add the flour and work the dough until you obtain a homogeneous result.

With the mixture formed a dozen of balls and close within the ham cut into cubes.

Place the dumplings to cook in salted water, just below the boiling point, for 10-15 minutes.

Once cooked serve seasoned with melted butter. 




Ingredients (serves 4 people):

4 veal cutlets 150 grams each

2 tablespoons flour

2 eggs



60 grams of breadcrumbs

25 grams of butter

25 grams of lard

4 slices of lemon

Some sprig of parsley

Preparation: Take the slices of meat that have done flatten with meat pounder from your butcher.

Flour the meat, then put it in the beaten eggs flavored with salt and pepper, then in breadcrumbs.

Melt butter and lard in a frying pan and put to fry the slices of meat.

At the end of cooking after dry on absorbent paper, salt on surface and add slices of lemon and a sprig of parsley.



LINZERTORTE (AUSTRIA), is one of the most famous Austrian cake.

Ingredients (serves 6 people):

For the dough:

300 grams of flour

300 grams of butter

150 grams of sugar

150 grams of grated almonds

Three egg yolks

A lemon peel grated

For the filling:

450 grams of black currant jam

For garnished:

25 grams of almonds to sticks

40 grams of sugar

Preparation: Work the butter with the sugar and egg yolks until you obtain a cream. Once mounted, add the flour, almonds and lemon rind.

Sprinkle a tin, previously greased with sugar, spread two-thirds of the dough, cover it with black currant jam. With the remaining dough add (with the syringe) above the jam and along the board a drawing lines (type tart). Add on the top of the cake the yolk of egg slightly beaten and add almonds.

Bake, on the bottom shelf of the oven, at 180°C for 1 hour. Once cooked sprinkle of sugar.



SACHER TORTE (AUSTRIA), is one of the most famous chocolate cake of the world.

Ingredients (serves 6 people):

some tablespoon of apricot jam

200 grams of butter

250 grams of dark chocolate

200 grams of sugar

8 egg yolks

8 egg white

1 sachet of vanilla sugar

230 grams of flour

a pinch of salt

For the external stuffing:

200 grams of bitter chocolate

150 grams of sugar

¼ litre of hot water 

Preparation: Start to melt in bain-marie the dark chocolate and let it cool.

Take butter do melt it, add sugar and a pinch of salt and whip all, later joined the melted chocolate and egg yolks, mix well.

Take the egg white adding vanilla sugar and whip. Add them to the previous mixture incorporating the flour.

Pour the mixture into a mold previously spread with butter and distributed the mixture. Cook for 1 hour and 20 minutes in the oven at 180°C.

Once cooked make cold the cake, then open it horizontally and spread above the apricot jam.

Proceed to the external filling, melting chocolate with hot water, add sugar and cook for about 10 minutes, finally mixed the mixture with a whip trying to make more dense the chocolate. Once completed this stuff you can filling the cake externally. 



STRUDEL (AUSTRIA), is one of the most famous Austrian desserts.

Ingredients (serves 6 people):

For the dough:

250 grams of flour

An egg

1 cup water

1 tablespoon oil


For the filling:

1 kilo of apples renette

The juice of a lemon

100 grams of sugar

100 grams of sultanas

A pinch of ground cinnamon

70 grams of butter

70 grams of breadcrumbs

50 grams of powdered sugar

Preparation: Work the flour with the salt, oil, egg and water to make a soft dough. Cover the dough obtained collected ball and brush with oil in a heated bowl and let rest for 20 minutes to warm.

Preparing the filling: peeled and cut apples into thin slices and eliminating the core sprinkle with lemon juice. Put the raisins soaked in warm water for 10 minutes. Mix sugar with the cinnamon and sprinkle on apples, add the sultanas. Toasted the breadcrumbs with the butter for 3 minutes.

Later roll the dough to make it thin, sprinkle over it the breadcrumbs and then the filling. Roll up the pastry on itself, spread the strudel with melted butter, and put in oven for 45 minutes at 220°C. After cooking add the icing sugar, and serve it warm.

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