Explore All Recipes

Semolina dumpling soup served in clear broth, a staple in Austrian cuisine. Ingredients (Serves 4–6) For the Broth: 1 liter Fleischbrühe (beef broth) or chicken broth Salt and freshly ground black pepper, to taste Fresh parsley, chopped, for garnish For the Semolina Dumplings (Grießnockerl): 2 eggs 60 g semolina (Grieß) 30 g butter, softened 1 pinch nutmeg Salt and freshly ground black pepper, to taste 1 tbsp chopped parsley Preparation Prepare the dumpling mixture: Beat eggs

Fluffy shredded pancake, dusted with powdered sugar and served with fruit compote. Ingredients (Serves 2–3) 4 large eggs, separated 200 ml milk 100 g all-purpose flour 30 g sugar 1 pinch salt 30 g butter 50 g raisins (optional, soaked in rum or warm water) Powdered sugar, for dusting Fruit compote or apple sauce, for serving Preparation Prepare the batter: In a bowl, mix egg yolks, milk, flour, sugar, and salt until smooth. Beat egg whites until stiff peaks form and gently fo

Steamed yeast dumpling filled with plum jam, topped with melted butter and poppy seeds. Ingredients (Serves 4) For the Dough: 250 g all-purpose flour 1 packet (7 g) dry yeast 100 ml milk, lukewarm 30 g sugar 30 g butter, softened 1 egg Pinch of salt For the Filling: 4 tbsp plum jam (Powidl) ½ tsp cinnamon (optional) For Serving: 50 g melted butter 2–3 tbsp poppy seeds Powdered sugar, for dusting Preparation Prepare the dough: Dissolve yeast in lukewarm milk with 1 tsp sugar.

Pan-fried trout cooked in butter, served with lemon and parsley. Ingredients (Serves 2) 2 whole fresh trout, cleaned and gutted Salt and freshly ground black pepper, to taste 3–4 tbsp all-purpose flour (for dusting) 50 g butter 1–2 tbsp vegetable oil 1 lemon, sliced Fresh parsley, chopped Preparation Prepare the trout: Rinse trout under cold water and pat dry thoroughly. Season inside and outside with salt and pepper. Lightly coat the trout in flour, shaking off excess. Pan-f