Austrian Traditional Foods

Vegetable Soup Gemusesuppe

INGREDIENTS

1 round beef bones (soup bone) or 1 whole chicken

8 cups water

1 bay leaf

1 onion, cut into 1/2-inch chunks

3 sprigs fresh parsley

4 -5 medium carrots, sliced

1 leek, chopped (white and light-green parts only)

2 -3 stalks celery, sliced (with leaves)

1 -2 chicken bouillon cube

ground black pepper (do not add anysalt)

3 -4medium potatoes, peeled and chopped into 1-inch chunks

1 edium cauliflower, broken into rosette

1⁄2 cup fresh parsley, chopped

DIRECTIONS

To an 8 quart stock pot, add beef bone or chicken, water, bay leaf, onion chunks, and sprigs of parsley. Bring to a boil; cover,
then simmer about 1 to 1 1/2 hours until beef or chicken is almost done.

Remove meat bone or chicken to a plate and let cool enough to handle. Strip meat from the bones into chunks (discard bones),
and set aside.

Meanwhile add sliced carrots, leek, chopped celery with leaves, chicken bouillon cubes and pepper (do not add salt). Bring to a
boil; cover and simmer 5 to 10 minutes.

Add the potatoes and the chunks of meat from the cooled soupbone or the chicken; cover and simmer about 35 minutes
longer.

Add cauliflower rosettes, cover, and simmer for 10 minutes. Add chopped fresh parsley and remove from heat.

Serve steaming hot with a crusty French bread or rolls and butter.

Makes good leftovers (soup is great on day 1, but tastes even better on days 2-3), and freezes/reheats well.

VARIATIONS: May add about 6 oz. frozen peas at same time as cauliflower (increase cooking time by about 5 minutes to
compensate for the cold peas). I also sometimes add a cup or two of fresh sliced zucchini and/or green beans a few minutes
after adding the cauliflower. Also good with sliced hot dogs or kielbasa sausage added during the last 5 minutes or so of cooking
time (enough time to heat through).

Viennese Schnitzel Wiener Schnitzel

Ingredients

4 (5-ounce) veal cutlets (or chicken or pork cutlets)

1/4 cup all-purpose (or brown rice flour)

1/2 teaspoon kosher salt

2 large eggs, well beaten

1/2 cup breadcrumbs

Oil or lard, for frying

4 slices lemon, garnish

Steps to Make It

1.Gather the ingredients.

2.While pounding the meat, place the cutlets between sheets of plastic wrap for easier cleanup. Use a heavy, flat-surfaced pan
to pound if you don’t have a meat mallet.

3.Pound the meat evenly to 1/4-inch thickness for best results.

4.To bread the schnitzels, set up 3 shallow dishes: Mix the flour and salt in the first dish, the beaten eggs in the second dish, and
the breadcrumbs in the third dish.

5.In a large skillet, heat at least 1/4-inch of oil to 350 F. This takes about 8 minutes.

6.Working one at a time, dredge cutlets first in flour until the surface is completely dry.

7.Dip in egg to coat, allow the excess to drip off for a few seconds.

8.Then roll quickly in the breadcrumbs until coated. Do not press the breadcrumbs into the meat, as this will moisten them and
not make for a crispy coating. The crust should not adhere completely but form a loose shell around the schnitzel.

9.Immediately place meat in the pan with the hot oil. Do not crowd the pan. Cook the schnitzel in batches, if necessary. Just
make sure to allow enough time between batches to allow the oil to come back up to 350 F.

10.Fry the schnitzel for 2 to 3 minutes on one side, until golden brown. Make sure the breaded meat “swims” in fat. Contrary to
instinct, the breading will take on less oil than if the meat is sticking to the pan. Also, the breadcrumb topping has a chance to
puff up a little, and your cleanup is easier. You may want to swish them around a little with your fork to make sure they are not
sticking to the pan.

11.Turn them over once and fry an additional 2 to 3 minutes or until both sides are golden brown and the meat registers an
internal temperature of 145 F. Remove from pan and allow the oil to drain off.
12.Serve in the traditional manner with lemon slices, as well as potato salad, cucumber salad, or fries. Enjoy.

Cabbage noodles Krautfleckerl

INGREDIENTS

180 g bacon 3/4 cup, 6 oz

500 g Fleckerl Pasta 18 oz

1 onion

2-3 tbsp sugar

1 small cabbage head

125 ml sweet white wine 1/2 cup

125 ml water or soup 1/2 cup

salt, pepper

2 tsp sweet red pepper

4 caraway seeds

1/2 celery root

2-3 carrots fein geraspelt

3-4 tbsp parsley klein gehackt

INSTRUCTIONS

1.Cut the bacon into small cubes, about 5mm thick (1/4 inch), and melt in the pan at low heat. The grease becomes liquid, and
the bacon cubes become crispy. Caution - they often jump out of the pan!

2.Meanwhile chop small the onion, and cut the cabbage into small pieces (About 1x1cm or 1/2 inch). Put both aside.

3.Now add the sugar to the pan. Stir well so that nothing burns. When the sugar begins to become slightly brownish and
caramelized, add the onion into the pan.

4.Roast the onion in the pan at a low to medium temperature until they are soft and slightly brownish.

5.Add the cabbage and stir well. Pour a little white wine, but only so much that the bottom of the pan is slightly covered. Add
salt and cumin. You have to pour wine or water/soup every now and then. Stew at medium heat.

6.Depending on the freshness and nature of the cabbage, more or less liquid will escape. The bottom of the pan should always
be covered with some liquid, but the herb should not boil directly in too much liquid.

7.In the meantime cook the pasta in salt water. If you want to make it typically Austrian, then rather not cook them "al dente",
but a bit softer ...

8.Cabbage Pasta - Krautfleckerl

Now cut the celery root into thin, approx. 1x1cm squares. Cut the carrots into thin strips (Julienne). I used the grater of my
kitchen machine for that.
9.After the cabbage has stewed in the pan for approx. 15 minutes, add the celery and carrot and stew for another 15 minutes.

10.When the cabbage is softly steamed, add the pasta and stir well. 11.Season with more salt, pepper, cumin and red pepper.
Add some more sugar and a dash of vegetable oil if desired. Sprinkle with parsley before serving.

Potayo Dumplings Erdapfelknodel

Ingredients:

Potatoes

1 egg

Butter

Potato starch

Nutmeg

Salt and pepper

INSTRUCTIONS

STEP 1: Cook the potatoes: Peel the potatoes, chop any larger ones so they’re all a similar size. Add the potatoes into a large pot, pour over cold
water, salt the water. Cook the potatoes until fork-tender. Now drain the potatoes, put the pot back on the burner, and heat the potatoes for a
minute or two, stirring, until excess moisture has evaporated.

How long to boil potatoes? I cut my potatoes into 1 1/2-inch (4cm) chunks and cook them for about 10 minutes. Check with a fork if they are
ready – they should be soft enough to be pierced with a fork.

Mash the potatoes while they are still hot.

How to mash potatoes:

The best tool to mash potatoes for German potato dumplings is potato ricer (pictured above). It makes the fluffiest dumplings!

Alternatively, you can use a regular potato masher or an electric potato masher.

STEP 2: Add all the ingredients for the dumplings into a large bowl.

STEP 3: Make the dough: stir all the ingredients together until well combined (with a spoon or your hands, don’t mix for too long, but the dough
should stick together). Don’t knead the dough, just stir everything together until is well combined.

STEP 4: Form the dumplings. Divide your dough into 8 parts and form from them round balls (you can weigh your dumplings, each should weigh
about 3.5 oz (100g)). To keep the dumplings from sticking to your hands, you can wet your hands with water or dust them with flour.

STEP 5 and 6: Cook the dumplings:

If you’re making these dumplings for the first time, I recommend to test cook the first one to make sure it stays together, before you cook the
rest. Add some more potato starch if the dough falls apart.

The temperature of the water is very important – add the dumplings to very hot, but not boiling salted water. They should only simmer. The
best way to do that is to bring the water to a boil, then reduce the heat to medium-low and wait until the water stops cooking. It is not enough
to pour boiling water into a pot and add the dumplings, you need to wait until the water comes to the boil again and then stops boiling. Don’t
overcrowd the pot, if you add too many dumplings at once, the water temperature will drop too much and the dumplings will start to fall apart.

The dumplings will sink at the bottom first, so after a couple of minutes stir them with a wooden spoon to make sure they don’t stick to the
bottom of the pot
How long does it take dumplings to cook? It takes them about 13 minutes – then they will float to the surface of the water.

Take them out of the water with a slotted spoon and serve.

Enjoy!

Apple strudel Apfelstrudel

INGREDIENTS

FOR THE STRUDEL DOUGH:

▢1/4 cup unsalted butter, melted(55g)

▢1 1/2 cups all-purpose flour, (200g)

▢1 pinch of salt

▢1/3 cup water, lukewarm (80ml)

FOR THE APPLE FILLING:

▢1/3 cup golden raisins, 50g

▢2 Tbsp rum

▢4 medium apples

▢1 tbsp lemon juice

▢1 tsp ground cinnamon

▢1/2 cup granulated sugar, (100g)

▢1/4 cup slivered almonds, finely chopped (30g)

▢1 tsp vanilla extract

TO ASSEMBLE:

▢6 tbsp unsalted butter, melted (90g)

▢1/4 cup breadcrumbs, (30g)

INSTRUCTIONS

In the bowl of a stand mixer fitted with the paddle attachment combine melted butter, flour, salt, and lukewarm water. Mix at medium speed about 1 minute until a smooth and elastic dough forms.

In a small saucepan (with a lid) bring water to a boil then remove the pot from the heat, empty the pot and dry it with a dish towel. Line the pot with a sheet of parchment paper, put the dough into the pot and
put the lid on. Let sit for 30 minutes at room temperature.

Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.

Meanwhile, in a small bowl combine raisins and rum. Let sit for 30 minutes. Then discard the rum.

Peel, core, and cut the apples into small stripes (batonnets, see image above). Combine apples with lemon juice. Add cinnamon, sugar, raisins, almonds, and vanilla extract. Set aside.

Lay a thin kitchen towel preferably with a pattern flat on the counter. Sprinkle with flour. Roll the dough out as thin as you can. Brush it with a little bit of melted butter.

Then use your hands to carefully stretch it until it is about 18x12 inches (45x30 cm) big and you're able to see the pattern of the dish towel through the dough.

Brush half of the melted butter over the rolled out dough.

The long side should be facing you. On the right side of the rectangle, leave a few inches space, then sprinkle the breadcrumbs top to bottom over the dough in a 6-inch thick line. Leave a 2-inch margin at the
top and bottom of the strip.

Pile the apple filling on top of the breadcrumbs. Use a slotted spoon so the liquid stays in the bowl.
Fold the 2-inch margin at the top and bottom of the dough over onto the filling then roll up the strudel from the short side with the help of the towel. Tuck the ends.

Carefully transfer the Strudel to the prepared baking sheet, seam side down. Brush with a little bit of melted butter.

Bake for about 50 minutes in the lower third of the oven, until lightly golden on top. Brush strudel with remaining melted butter every 20 min while in the oven.

Let cool for 10 minutes then sprinkle with powdered sugar and serve warm.

Belgian Traditional Foods

Shrimp Croquette/Garnaalkroket

INGREDIENTS

4 gram gelatin sheets

90 gram butter

120 gram flour

300 gram chicken stock

500 gram peeled brown shrimp

pinch of cayenne pepper

pinch of garlic powder

salt

pepper

panko breadcrumbs

egg-white

oil for deep-frying

INSTRUCTIONS

MAKING THE ROUX

Soak the gelatin sheets in cold water for about 5 minutes.

Slowly melt the butter in a heavy-bottomed saucepan.

When butter has melted, add all flour at once.

Stir with a rubber spatula.

(using a whisk would release the starch, making it sweet)

Heat the mixture for about 3 minutes or until you feel the rawness of the flour is gone. This is an important step, if you don’t cook it enough the croquette will taste of flour, it’s
better to be safe than sorry.

Gradually add the (cold) stock, stir and bring to the boil.

(do stir well, it will release gluten for optimal “binding”)

Squeeze the soaked gelatin and stir into the mixture.

Add cayenne, garlic powder, salt and pepper and let the mixture cool a little.

Then carefully mix in the shrimp. Don’t stir too much now.

Taste the mixture and add salt, pepper, etc if needed.Line a baking tray with cling-foil, add the mixture in a layer of about 3 cm thick, cover with clingfilm (clingfilm touching the
mixture), let it cool (as quickly as possible) and transfer to your fridge. Ideally, you let the mixture rest for a day to let the flavors “mix and marry”.
MAKING THE CROQUETTES

Cut the mixture already in the shape of croquettes. Pick up the now square croquettes one by one and mold in your hands into a nice, round croquettes.Dust them with
(corn)flour.Roll in beaten egg-white.Roll in breadcrumbs.Deep-fry for about 2-3 minutes at 180°C.

(or about 5 minutes when frozen)

Flemish stew Vlaamse stoofkarbonaden

Ingredients

INSTRUCTIONS
Meat loaf meat balls Vleesbrood Vleesballetjes

Meat Loaf Vleesbrood

Ingredients

1 tablespoon good olive oil

3 cups chopped yellow onions (3 onions)

1 teaspoon chopped fresh thyme leaves

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

3 tablespoons Worcestershire sauce

1/3 cup canned chicken stock or broth

1 tablespoon tomato paste

2 1/2 pounds ground chuck (81 percent lean)

1/2 cup plain dry bread crumbs (recommended: Progresso)

2 extra-large eggs, beaten

1/2 cup ketchup (recommended: Heinz

INSTRUCTIONS

Preheat the oven to 325 degrees F.

Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off
the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.

In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet
pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the
oven, under the meat loaf, will keep the top from cracking.) Serve hot.

Meat balls/Vleesballetjes

Ingredients

1 pound ground beef

½ pound ground veal

½ pound ground pork

2 cloves garlic, minced

2 eggs

1 cup freshly grated Romano cheese

1 ½ tablespoons chopped Italian flat leaf parsley

salt and ground black pepper to taste

2 cups stale Italian bread, crumbled

1 ½ cups lukewarm water

1 cup olive oil

Instructions

Step 1Combine beef, veal, and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt and pepper. Step 2Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape if rolled into meatballs. (I usually use about
1 1/4 cups of water). Shape into meatballs.Step 3Heat olive oil in a large skillet. Fry meatballs in batches. When the meatball is very brown and slightly crisp remove from the heat and drain on a paper towel. (If your mixture is too wet, cover the meatballs while they are cooking so that
they hold their shape better.)
Gratin of Belgian endives with ham and cheese sauce Gegratineerdehespenrolletjes met witloof en kaassaus

Ingredients

4 heads Belgian endive

4 slices cooked ham

2 tablespoons butter

1/4 cup flour

1 1/4 cups milk

3/4 cup grated Gruyere or Emmenthal cheese

1/4 cup grated Gruyere or Emmenthal cheese

seasoning: salt - pepper - nutmeg

Preparation

Trim the bottom of the endive heads and if necessary, remove the outer leaves. Cook in boiling salted water or steam them for about 20 minutes until tender. Drain well, squeeze them to remove any remaining
water and wrap each head of endive in a slice of ham. Put into a baking dish.

Prepare the sauce while the endive is cooking.

Heat the butter in a saucepan. Stir in the flour and cook for two minutes. Remove from heat and blend in the milk. Stir over a low heat until thickened, add seasoning .

Add the 3/4 cup of cheese to the sauce, pour over the wrapped endives.

Cover with cheese sauce and place in a 350 degrees F oven for about 20 minutes or until sauce is bubbly and brown.

You may brown it under the broiler for a minute or two if you wish. Garnish with chopped parsley and serve hot.
Belgian brussels waffles brussels beslagwafe

INGREDIENTS

1  package active dry yeast, 1 tablespoon

1⁄2 cup  warm milk (100 to 105 degrees)

2  cups flour

1⁄4 cup granulated sugar

1⁄4 teaspoon salt

8  tablespoons butter, melted and cooled

1 1⁄4 cups  warm milk

1⁄2 teaspoon vanilla extract

2  eggs, separated

DIRECTIONS

Sprinkle yeast over the 1/2 cup warm milk in a small bowl; set aside about 5 minutes to soften.

In a large bowl, mix together flour, sugar and salt.

Lightly beat the egg yolks with a fork.

In a small bowl mix melted butter, 1 1/4 cup warm milk, vanilla, egg yolks.

Add the butter, milk, vanilla, egg yolks to flour mixture. Mix until smooth.

Beat egg whites until soft peaks form.

Stir in the yeasted milk.

Fold egg whites gently into batter.

Leave it out on the counter until doubled in volume, then bake.

The flavor is better if refrigerated overnight.