Austria

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HELLO, AND WELCOME TO MY SITE I HOPE YOU ENJOY THE RECIPES THAT I HAVE SOURCED AND RESEARCHED. BELOW YOU CAN MAKE A COMMENT AND I WILL GET BACK TO YOU OR JOIN THE MAILING LIST. By adding your email address you will automatically be added to my members list which I will use only to send you regular updates. YOU CAN ALSO FOLLOW ME ON FACEBOOK, PINTEREST HAVE FUN COOKING AND I LOOK FORWARD TO HEARING FROM YOU. CELIA

Please get in touch, always happy to hear your thoughts, successes (and I am sure not often your failures) looking forward to hearing from you soon. Celia

Chicken Noodle Soup

I always enjoy a challenge here you go Heidi, try this recipe and see if it works for you. Total Time......35 min (Prep - 10 min, Cook-...

Zwiebelrostbraten

The Austrians also love the tender steamed roast beef with fried onion rings and the “Reindl” roast beef served in a casserole dish, yet...

Kaiserschmarren

The chopped pancakes known as Kaiserschmarren are not only a long-running favourite in Austria. While the Austro-Hungarian monarchy may...

Tiroler Gröstl

Known as Gröstl, this bacon, onion and potato fry-up is a real Alpine filler and tastes great served with a fried egg. Tiroler Gröstl is...

Wiener Schnitzel

Although not invented in Vienna, the breaded and fried veal escalope has long become one of the city’s famous icons. The true origin of...

Käsespätzle

Macaroni & cheese à la Austria! This hearty dish tastes especially good after a walk in crisp mountain air. Serves 2 Ingredients For the...

Salzburger Nockerl

We will start with this magnificent dessert from salzburg, well worth all the effort, try it ask your friends round to dinner and take...

Kartoffelsalad

A delicious potato salad from Austria courtesy of Irmi Rettenbacher 3lb of salad potato salt and black pepper 1 dessert spoon sugar 2...

From Italy to Austria

Modern Austria is the German-speaking part of the Austrian (later Austro-Hungarian) Empire ruled by the Habsburg family from 1526 to...

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COOKING TIPS

You do not have to be stressed at Christmas if the idea of cooking for family and friends is just all to much you can buy everything you need at most supermarkets, just pop in the oven no preparation sit back and enjoy a glass of champagne (you can either ban all from your kitchen so they think your amazing, or tell them that it all comes from whichever store you choose so you could spend more time with them. NO SHAME IN THAT.

Whole herbs and spices last longer than crushed or ground versions

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Test freshness of herbs by moving some around in your hand and sniffing to see if spice gives off flavorful aroma

Generally speaking 1 cup fresh herbs = 1/3 cup dried as the dried spices have more intense flavor

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Decorating your cake

use gingerbread Christmas trees, a house and hearts (you’ll need about 15 hearts for the outside). To decorate, mix 300g fondant icing sugar with enough water to make a thick icing, transfer to a piping bag fitted with a fine nozzle. Decorate however you like, then leave to dry. Place the trees and house on top of the cake and push the hearts into the icing.

Only one tin?

If you have just 1 x 20cm cake tin, you can easily divide the cake mixture into three and bake the sponges in batches. Work in metric measurements as they are easier to scale down for this recipe, and write the new measurements out before you start, so you don’t get mixed up halfway through.

A little bit about me ..Celia Loves Wine , Fast Cars and Travel and Any Thing New.

Rock Music and Jazz, the Classics and Bocelli, In love with Commissario Montalbano - alias Luca Zingaretti (more about him later)

Needles and Threads ,

A Challenge, Dancing in the Rain, A Cool Glass of Beer, All Thing Shiny & Sparkly , Mad Hats and Mad Shoes