Lunch Recipes

Cold meal with cheese, ham, pickles, bread, and salad. Ingredients (Serves 2) 150–200 g Cheddar or other hard cheese, sliced or chunked 4 slices of crusty bread or a small bread roll 100 g cooked ham or cold cuts (optional) 1 small apple or pear, sliced Pickles or Branston pickle, to taste Cherry tomatoes, cucumber slices, and lettuce leaves Butter, optional Hard-boiled eggs (optional, 1–2 per person) Preparation Prepare the ingredients: Slice cheese, bread, and any fruit or

Beer-battered fried fish served with thick-cut fries and tartar sauce. Ingredients (Serves 2–4) For the Fish: 400–500 g white fish fillets (cod, haddock, or pollock) 100 g all-purpose flour (for coating) 120 g all-purpose flour (for batter) 1 tsp baking powder 150 ml cold sparkling water Salt and freshly ground black pepper Vegetable oil, for deep frying For the Chips: 4 large potatoes, peeled and cut into thick fries Vegetable oil, for frying Salt, to taste Optional: Tartar

The most iconic Austrian dish, featuring breaded veal cutlets fried until golden and crispy. Ingredients (Serves 2–4) 4 veal cutlets (about 150 g each) Salt, to taste 80 g all-purpose flour 2 large eggs 150 g fine breadcrumbs Clarified butter or vegetable oil, for frying Lemon wedges, for serving Traditional Sides (Optional): Austrian potato salad (Erdäpfelsalat) Parsley potatoes Lingonberry jam Preparation Prepare the cutlets: Place veal between plastic wrap and pound gently

Traditional German and Austrian comfort food made with soft egg noodles, melted cheese, and crispy onions. Ingredients (Serves 4) For the Spätzle: 300 g all-purpose flour 4 large eggs 120 ml water or milk 1 tsp salt For the Cheese & Topping: 250–300 g grated cheese (Emmental, Bergkäse, Gruyère, or a mix) 2 onions, thinly sliced 2 tbsp butter Salt and freshly ground black pepper, to taste Fresh chives or parsley, chopped (optional) Preparation Prepare the Spätzle dough: Mix fl