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austria Is My Kitchen
AUSTRIA Appetizers & Soups
AUSTRIA Main Dishes
AUSTRIA Desserts
liquid Measures
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
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Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Authentic Austrian cuisine is marked by rich flavours and dominated by meats and carb dense foods like pastries and breads. From the fried Schnitzel to the hearty Goulash, there is an Austrian delicacy for every meal.
The Germans may argue that the Strudel belongs to them, but Austria has wholeheartedly taken to the sweet crusty Apfelstrudel, which is counted among their national foods. The Apfelstrudel is a flaky pastry that is lined with apple filling and qualifies as vegetarian Austrian food. The filling itself is spiced with cinnamon, sugar and added with raisins.
If there is one dish that is synonymous with Austrian cooking it is the Schnitzel! Known as the Wiener Schnitzel or the Vienna Schnitzel, it is counted among the Austrian national food dishes. It is a fried delight and is served with a side of fried potatoes and sour cream and onions. You can find this dish right from street food stalls to high-end restaurants.
The Germans may argue that the Strudel belongs to them, but Austria has wholeheartedly taken to the sweet crusty Apfelstrudel, which is counted among their national foods. The Apfelstrudel is a flaky pastry that is lined with apple filling and qualifies as vegetarian Austrian food. The filling itself is spiced with cinnamon, sugar and added with raisins.
If there is one dish that is synonymous with Austrian cooking it is the Schnitzel! Known as the Wiener Schnitzel or the Vienna Schnitzel, it is counted among the Austrian national food dishes. It is a fried delight and is served with a side of fried potatoes and sour cream and onions. You can find this dish right from street food stalls to high-end restaurants.
Main Endives meuniere 
Serves: 4
Preparation time: 30 minutes
Cooking time:40 minutes
8 Belgian endives 3 tablespoons freshly squeezed lemon juice
2 tablespoons sugar
Sea salt and freshly ground white pepper to taste
2 tablespoons butter
Rinse and dry the endives, and remove any leaves that have darkened. Trim the ends slightly and using a small knife.
Bring a large pot of salted water to a boil. Add the lemon juice, 1 tablespoon of the sugar, and the endives, and cook until soft, about 30 minutes.
Drain thoroughly and place in a single layer on a platter. Sprinkle with 1 tablespoon sugar, salt, and pepper, and set aside until cool enough to handle. (The recipe may be prepared to this point several hours in advance. Cover until needed.)
With your hands, gently but firmly squeeze each endive to extract the liquid.
In a large skillet, melt the butter over moderately high heat. Add the endives in a single later and brown evenly on each side, about 3 minutes per side. Remove and drain well.
Transfer the endives to a warmed serving bowl and season to taste with salt and pepper. Serve immediately.
Bring a large pot of salted water to a boil. Add the lemon juice, 1 tablespoon of the sugar, and the endives, and cook until soft, about 30 minutes.
Drain thoroughly and place in a single layer on a platter. Sprinkle with 1 tablespoon sugar, salt, and pepper, and set aside until cool enough to handle. (The recipe may be prepared to this point several hours in advance. Cover until needed.)
With your hands, gently but firmly squeeze each endive to extract the liquid.
In a large skillet, melt the butter over moderately high heat. Add the endives in a single later and brown evenly on each side, about 3 minutes per side. Remove and drain well.
Transfer the endives to a warmed serving bowl and season to taste with salt and pepper. Serve immediately.
Main Jaeger schnitzel
Jaeger Schnitzel or Jägerschnitzel means hunter’s schnitzel. It’s a schnitzel topped with a mushroom sauce. Jaeger Schnitzel was originally made with venison or wild boar that was pounded thin. It’s generally made with pork. In Europe Wiener schnitzel, sometimes spelled Wienerschnitzel, as in Switzerland, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet.
You can make your own breadcrumbs, add fresh herbs and serve with fried potatoes or rice.
Serves: 4
1/2 cup all-purpose flour
1 teaspoon salt
1 large egg, beaten
3/4 cup plain bread crumbs
5 ounces button mushrooms, sliced
3 tablespoons butter
3 tablespoons all-purpose flour
1 can (14.5 oz) beef broth
Salt and freshly ground black pepper
1. Place the pork chops between two sheets of plastic wrap and pound them with the flat side of a meat tenderizer until they're 1/4 inch thick. Sprinkle lightly with salt and freshly ground black pepper. Set aside.
2
If using fresh mushrooms, heat a tablespoon of olive oil in a small skillet over medium-high heat and add the mushrooms. Cook until the mushrooms have released their juices and the liquid is mostly evaporated. Transfer the mushrooms to a plate and set aside.
3
In the same skillet, melt the butter, add the flour, and whisk until the flour is dissolved. Continue to whisk constantly until the mixture is a rich, deep golden brown, about 3-4 minutes.
4
Slowly add the beef broth, whisking constantly, until combined. Return the mushrooms to the skillet. If using canned mushrooms, you will add them at this point. Bring the gravy to a simmer, reduce to low, and simmer uncovered for about 15 minutes or until the gravy is thickened. Season with salt and pepper.
5
While the gravy is simmering, dip the chops in the flour, the egg, and the breadcrumbs. Do not press the breadcrumbs into the meat. Coat gently but thoroughly, and shake off the excess crumbs.
6
Fry the Schnitzel for about 2-3 minutes on each side. When they are a deep golden brown, transfer them to a plate. Serve immediately with the mushroom gravy and your choice of sides.
Serves: 4
Preparation time:15 minutes
Cooking time:15 minutes
4 boneless pork chops1/2 cup all-purpose flour
1 teaspoon salt
1 large egg, beaten
3/4 cup plain bread crumbs
5 ounces button mushrooms, sliced
3 tablespoons butter
3 tablespoons all-purpose flour
1 can (14.5 oz) beef broth
Salt and freshly ground black pepper
1. Place the pork chops between two sheets of plastic wrap and pound them with the flat side of a meat tenderizer until they're 1/4 inch thick. Sprinkle lightly with salt and freshly ground black pepper. Set aside.
2
If using fresh mushrooms, heat a tablespoon of olive oil in a small skillet over medium-high heat and add the mushrooms. Cook until the mushrooms have released their juices and the liquid is mostly evaporated. Transfer the mushrooms to a plate and set aside.
3
In the same skillet, melt the butter, add the flour, and whisk until the flour is dissolved. Continue to whisk constantly until the mixture is a rich, deep golden brown, about 3-4 minutes.
4
Slowly add the beef broth, whisking constantly, until combined. Return the mushrooms to the skillet. If using canned mushrooms, you will add them at this point. Bring the gravy to a simmer, reduce to low, and simmer uncovered for about 15 minutes or until the gravy is thickened. Season with salt and pepper.
5
While the gravy is simmering, dip the chops in the flour, the egg, and the breadcrumbs. Do not press the breadcrumbs into the meat. Coat gently but thoroughly, and shake off the excess crumbs.
6
Fry the Schnitzel for about 2-3 minutes on each side. When they are a deep golden brown, transfer them to a plate. Serve immediately with the mushroom gravy and your choice of sides.
Main Split pea soup
Serves: 6
Preparation time:30 minutes
Cooking time:30 minutes
6 Tbsp butter or olive oil, divided2 cups chopped leeks, white and green parts
2 cups (½-inch) diced carrots
1½ cups chopped yellow onion
1 Tbsp minced garlic
1 lb dried green split peas
8 cups chicken or vegetable stock
1 smoked ham hock
2 tsp kosher salt
1 tsp freshly ground black pepper
8 fresh thyme sprigs, tied with kitchen twine
2 large bay leaves
12 oz smoked sausage, halved lengthwise and sliced diagonally into ¼-inch-thick pieces
Minced fresh parsley, for garnish
Heat ¼ cup of the butter oroil in a large ot or Dutch oven over medium-high. Add leeks, carrots and onion; cook 8 minutes, stirring occasionally. Stir in garlic; cook 1 minute. Stir in peas to coat; cook 1 minute. Add stock, 2 cups water, ham hock, salt, pepper, thyme and bay leaves. Bring to a boil, reduce heat and simmer, partially covered, 1¼ hours, stirring occasionally, or until peas are very tender and falling apart. (Stir bottom of the pot to be sure soup doesn’t stick.)
Discard thyme, bay leaves and ham hock. Transfer 2 cups soup to a food processor fitted with a steel blade; puree. Return puree to pot. Stir in more stock or water if soup is too thick.
Heat remaining 2 Tbsp butter or oil in a medium saute pan over medium. Add sausage; cook 5–6 minutes or until browned, tossing occasionally. Serve soup garnished with sausage and parsley.
Discard thyme, bay leaves and ham hock. Transfer 2 cups soup to a food processor fitted with a steel blade; puree. Return puree to pot. Stir in more stock or water if soup is too thick.
Heat remaining 2 Tbsp butter or oil in a medium saute pan over medium. Add sausage; cook 5–6 minutes or until browned, tossing occasionally. Serve soup garnished with sausage and parsley.
Dessert Apple strudel
Serves: 8
Preparation time: 30 minutes
Cooking time:40 minutes
6 phyllo sheets 1/2 cup melted butter
3 cups diced apples, peeled and cored
1/2 cup raisins
3 tablespoons dark rum
1/2 cup dry bread crumbs
2 ounces melted butter
2 tablespoons brown sugar
1/2 cup chopped walnuts
1 teaspoon cinnamon
1 tablespoon lemon juice
1 tablespoon melted butter
confectioners's sugar
vanilla ice cream
Preheat oven to 400 degrees.
Brush phyllo leaves with melted butted.
Stack together to fit in a baking sheet.
Soak raisins in dark rum.
Brown dry bread crumbs with melted butter.
In a mixing bowl, combine apples, raisins, crumbs, brown sugar,
chopped walnuts, ground cinnamon, and lemon juice.
Mix ingredients well.
Spoon filling on the lower end of phyllo in a heap, lengthwise.
Roll strudel like a jelly roll. Brush top with 1 tablespoon melted butter.
Bake 40 to 45 minutes or until apples are soft.
Brush phyllo leaves with melted butted.
Stack together to fit in a baking sheet.
Soak raisins in dark rum.
Brown dry bread crumbs with melted butter.
In a mixing bowl, combine apples, raisins, crumbs, brown sugar,
chopped walnuts, ground cinnamon, and lemon juice.
Mix ingredients well.
Spoon filling on the lower end of phyllo in a heap, lengthwise.
Roll strudel like a jelly roll. Brush top with 1 tablespoon melted butter.
Bake 40 to 45 minutes or until apples are soft.
Dessert Cherry pie crumb bars
Serves: 8
Preparation time:20 minutes
Cooking time:35 minutes
½ cup Unsalted Butter Melted (cooled to room temperature)½ cup Granulated Sugar
1 ½ cups All-Purpose Flour
½ teaspoon Baking Soda
½ teaspoon Baking Powder
¼ teaspoon Salt
2 cups Fresh Cherries (pitted, each sliced in half)
1 tablespoon Cornstarch
1 tablespoon Lemon Juice
1 teaspoon Granulated Sugar
Preheat oven to 375℉.
Line a square 8" baking pan with parchment paper. Butter the sides and bottom of lined pan. Set aside.
In a medium mixing bowl, stir together cherries, cornstarch and lemon juice.
2 cups fresh cherries,1 Tablespoon cornstarch,1 Tablespoon lemon juice.
In a large mixing bowl, stir together melted butter and sugar.
½ cup unsalted butter melted,½ cup granulated sugar
Add flour, baking soda, baking powder and salt and stir with a fork until the mixture resembles crumbs.
1 ½ cup all-purpose flour,½ teaspoon baking soda,½ teaspoon baking powder,¼ teaspoon salt
Reserve ¾ cup of mixture.
Press remaining crumb mixture into the bottom of prepared pan.
Spread cherry filling over the crust.
Sprinkle remaining crumb mixture over cherries.
Sprinkle sugar over crumb topping.
1 teaspoon granulated sugar
Bake bars for about 25 minutes OR until the top is golden.
Cool completely before cutting.
Line a square 8" baking pan with parchment paper. Butter the sides and bottom of lined pan. Set aside.
In a medium mixing bowl, stir together cherries, cornstarch and lemon juice.
2 cups fresh cherries,1 Tablespoon cornstarch,1 Tablespoon lemon juice.
In a large mixing bowl, stir together melted butter and sugar.
½ cup unsalted butter melted,½ cup granulated sugar
Add flour, baking soda, baking powder and salt and stir with a fork until the mixture resembles crumbs.
1 ½ cup all-purpose flour,½ teaspoon baking soda,½ teaspoon baking powder,¼ teaspoon salt
Reserve ¾ cup of mixture.
Press remaining crumb mixture into the bottom of prepared pan.
Spread cherry filling over the crust.
Sprinkle remaining crumb mixture over cherries.
Sprinkle sugar over crumb topping.
1 teaspoon granulated sugar
Bake bars for about 25 minutes OR until the top is golden.
Cool completely before cutting.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in
AUSTRIA
"May every sunrise hold more promise, and every sunset hold more peace."
The {Page Turner} E-Cookbooks
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5 Recipes
3 Main dishes
2 Desserts