Wiener Schnitzel Viennese Schnitzel

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1 Kaiserschmarrn 0 min 3 s e r v i n g s Wiener Schnitzel Viennese Schnitzel 30 min 4 s e r v i n g s 4 00 g 00 g veal fillets of approx. 60 g each (pork or turkey as an alternative) non-slip flour breadcrumbs lemon salt, pepper clarified or vegetable oil Put the fillets between cling film and pound well on both sides. Salt the meat on both sides and flat dip both sides into the flour. Tap to get rid of any excess flour. Pull the fillets through the, then cover it with breadcrumbs. Do not press down on the meat as breadcrumbs might harden later in the frying process. Fry the schnitzel in a pan with oil about fingers high for approximately 5 minutes on each side. While frying, shake the pan a little so that the fillets turn golden brown evenly. Remove the schnitzel and let it drip off on kitchen paper. Cut the lemon into slices and garnish the finished Wiener schnitzel. Traditional Wiener schnitzel is served with parsley potatoes or potato salad on the side.

2 Wiener Apfelstrudel Viennese Applestrudel min s e r vin g s ~.5 kg g 4 tbsp 00 g 3 tbsp 3 tbsp strudel dough or puff pastry apples sugar raisins rum, lemon juice, cinnamon icing sugar for dusting plenty of melted or possibly egg for coating the nutty breadcrumbs breadcrumbs grated hazelnuts Steep the raisins in the rum and leave to soak. For the nutty breadcrumbs, heat the in a pan until it bubbles up. Add breadcrumbs and fry over moderate heat until golden brown. Towards the end, stir in the grated nuts, cook through quickly and remove from the heat. Cut the peeled apples into slices and sprinkle with lemon juice. Depending on the acidity of the apples, add a suitable amount of sugar, and mix in a generous pinch of cinnamon. Pre-heat the oven to 80 C and grease baking tin with. Distribute the nutty breadcrumbs over around half of the dough. Scatter the apples and raisins over it. Coat the remaining surface of the dough with melted, fold in the edges at the sides, roll up the strudel. Seal the ends well and lift the strudel into the baking tin. Depending on the dough, coat with melted (for strudel dough) or egg (puff pastry) and bake for minutes until golden brown. Remove the finished strudel, leave to cool down and sprinkle with icing sugar.

3 Gugelhupf Marble Sponge Cake 50 min 0 s e r v i n g s 50 g 40 g 0 g ½ 5 40 g 0 g 70 g icing sugar vanilla sugar zest of lemon refined sugar cocoa powder fine flour Preheat the oven to 70 C / 338 F. Butter and flower the mold, optionally add almond flakes to the bottom. Mix, icing sugar, vanilla sugar and lemon zest until creamy. Separate the. Put the egg whites into a second mixing bowl and whisk the yolks into the and sugar mixture one by one. Add the refined sugar to the egg whites, then beat until stiff. Carefully fold the beat egg whites into the batter, then pour half of the finished batter back into the second bowl. Add cocoa to one bowl, mix thorougly. Pour the light batter into the mold first, then the dark one. Move the handle of a wooden spoon through the batter to create the marble texture. Put the mold in the oven and bake for 45 minutes. Let the cake cool for a while before you flip the mold. Optionally you can dust the cake with icing sugar, or glaze it with chocolate.

4 Palatschinken Austrian Pancakes 45 min s e r v i n g s 40ml cup all-purpose flour pinch of salt tablespoons sugar milk large Whisk the flour, milk, sugar, and salt together until smooth, then whisk in the. Heat tablespoons of oil in a pan over medium heat and start the first pancake by pouring in roughly 4 tablespoons of batter. The base of the pan should be covered thinly but completely. Allow to brown slightly, turn, and brown on the other side. Remove and continue making the individual pancakes, stacking them as they are ready. Add tablespoons of oil for each pancake. Keep warm on a covered plate.

5 Tafelspitz Austrian prime boiled beef 40 min 6 s e r v i n g s advanced 3 3 tafelspitz (approx. kg of cap of rump with light fat covering) carrots yellow turnips small celery onion, salt, leek chives (chopped to garnish) First, place about 5 litres of water in a large pot. Cut the unpeeled onion in half and fry in a pan without fat until dark brown. Add the meat to the pot and bring to a boil. Then add in the onions and the peppercorns and let it simmer over a low heat for about hours. Skim the foam repeatedly. Dice the vegetables and the leek and put them in the pot about half an hour before the meat is scheduled to be done. Let it simmer for another hour until the meat is soft. Then remove it from the broth and cut it into slices. Arrange the meat on preheated plates, add some of the broth and sprinkle with salt and chives. Traditionally Tafelspitz is served with roasted potatoes, chive sauce and apple horseradish.

6 Tiroler Speckknödel Tyrolean bacon dumplings 50 min 4 s e r v i n g s 6 5 g tbls 50 g 50 ml old bread rolls (equals about 300 g) smoked bacon cut in small cubes small chopped onion finely chopped parsley milk flour as needed salt Cut the bread rolls in small cubes. Whisk the with milk and salt. Pour the mixture over the bread rolls and let them absorb the liquid for 30 minutes Fry the onion in until golden. Add the cubes of bacon, the fried onion, parsley and just enough flour to create a not too soft dough. Form 0 dumplings out of the mixture. Put the dumplings in boiling salt water and let them simmer for around 5 minutes. Serve with lettuce or white cabbage (Sauerkraut).

7 Kaiserschmarrn Kaiserschmarrn 0 min 3 s e r v i n g s 00 g 30 g ml 40 g 30 g flour sugar pinch of salt milk raisins (optional) pinch of icing sugar (for decoration) First separate the egg yolks and egg whites. Mix flour, sugar, salt and yolk with the milk to a smooth dough. In another bowl, beat the egg whites until they are stiff and then fold into the dough. In a large, flat pan let the start to foam and then slowly pour in the dough and bake on both sides. Place the pan in the preheated oven at moderate heat (approx. 80 C) for 0- min. until the Kaiserschmarren is slightly golden brown. Then take the pan out of the oven and tear the finished dough into irregular pieces with two forks. (Add the raisins), mix well and place the pan in the still hot oven for about minute. Arrange the pancakes on plates, sprinkle with sugar and serve with any compote or applesauce on the side.

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