German & Austrian Cuisine

Oat-based breakfast with grated apple, yogurt, nuts, and honey. Ingredients (Serves 2–3) 100 g rolled oats 200 ml milk or yogurt 1 apple, grated 50 g chopped nuts (almonds, hazelnuts, or walnuts) 50 g mixed berries (optional) 1–2 tsp honey or maple syrup (optional) 1 tsp lemon juice Pinch of cinnamon (optional) Preparation Soak the oats: In a bowl, combine oats with milk or yogurt. Cover and refrigerate for at least 1 hour or overnight for best results. Prepare the fruit and

Bavarian baked meatloaf slice served with fried or poached egg. Ingredients (Serves 1–2) 200–250 g Leberkäse (slice about 2 cm thick per person) 2 eggs 1–2 tsp vegetable oil or butter Salt and freshly ground black pepper, to taste Optional: mustard, pickles, or fresh bread rolls Preparation Cook the Leberkäse: Heat oil or butter in a frying pan over medium heat. Pan-fry slices of Leberkäse for 3–4 minutes per side until golden brown and heated through. Cook the eggs: Fry eggs

Classic Austrian white bread roll, often served with butter, jam, or honey. Ingredients (Serves 1–2) 2 fresh Semmeln (Austrian white bread rolls) 30–50 g unsalted butter, softened Fruit jam of choice (strawberry, apricot, raspberry) Preparation Prepare the rolls: Slice Semmeln in half horizontally. Optionally, warm briefly in the oven at 180°C (350°F) for 3–5 minutes. Spread the toppings: Spread butter evenly over each half. Add a layer of fruit jam on top of the butter. Serv

Soft pretzels, commonly eaten with butter or cheese, especially in Bavaria. Ingredients (Makes 8 pretzels) 500 g all-purpose or bread flour 10 g salt 7 g dry yeast 300 ml lukewarm water 30 g unsalted butter, melted 2 tbsp baking soda (for boiling solution) Coarse salt, for sprinkling Preparation Prepare the dough: Dissolve yeast in lukewarm water. Mix in flour, salt, and melted butter. Knead until smooth and elastic (8–10 minutes). First rise: Cover dough and let rise for 1 h