Topfenknödel (Curd Dumplings) are a typical Austrian pastry that we love to eat. These dumplings are made of a mixture with curd cheese and rolled in toasted breadcrumbs. We like it best with strawberry sauce. But the dumplings also taste very delicious with plum roaster or apricot roaster!
Read moreThe Chocolate in a bottle Dessert, is a very special cake, perfect for any special occasions – Christmas, New Year’s Eve, a jubilee or a wedding anniversary!
Read moreThe muffin is made from the same batter as our Banana Chocolate Cake , which you can also bake in a loaf tin if you have ripe bananas. It is filled with a banana custard and topped with a delicious banana mascarpone cream. Here we are… Banana Cupcakes!!!
Mmmmhhh my mouth is watering just thinking about it.
I made this crumble because I had various fruits to use up.
The apples are falling from the tree, peaches and plums from my mum in Austria and a few raspberries and blackberries were still waiting to be plucked.
So, the best idea is? An Autumn Fruit Crumble, of course!
This peach galette is really very delicious! We baked it several times in a row, just because it tastes so good. Besides, it is really quick to prepare.
Read moreEvery year I look forward to the fresh apricot season, to make delicious apricot dumplings. A simple recipe with simple ingredients and terrific result, delicious.
Read moreThese Cherry Hand Pies are great as a little present, for Valentine’s Day, Mother’s Day, birthday, or just so.
Read moreThis chocolate sheet cake is one of the first cakes I made on my own as a child. It always turned out great and tasted really delicious!
Read moreThis Lambada delights has a taste of childhood for me. We had this at almost every family reunion, everyone loves it, and it’s also pretty quick to prepare. My kids also associate this cake with the big family reunions in Austria. 🙂
Read moreI wanted to bake a beautiful cake, like a ‘Wow’ cake! Since it will soon be easter, I thought why not an Egg Liqueur Cake, and to make it like even more ‘interesting’, why not pack tiramisu with it. The result was a wonderful Egg Liqueur Tiramisu Cake.
Read moreThese semolina dumplings are fluffy, soft and sooo delicious! We love these dumplings. Can be served after a soup for lunch, or as dessert in the evening.
Read morePumpkin bars are as far as I know, more popular in America and England. They are usually baked in autumn and winter, in the pumpkin season.
Read moreIt is now time to go English, the American art.
I have baked this Apple Pie really often now, it is just delicious and so juicy.
For me, plums anounces the fall. When you have fresh plums, they have to be used quickly.
So I made a Plum Sorbet.
A sorbet is usually poured over with sparkling wine and eaten before the main course in a menu. The mixture of plums with sparkling wine is said to
stimulate digestion and reduce the feeling of satiety.
Autumn is coming, in the evening the temperature is milder, daylight hours shorter and its time to harvest the fruits.
Read moreThis is a very creamy, really tasty ice cream that is not made using an ice cream machine. The taste and creaminess can definitely compete with the ice cream you buy. I find it even better. Especially now when the temperature rises, quick and easy.
Read moreThe Grießschmarrn is a typical Austrian sweet dish made of semolina. We have it mostly for lunch, one of my childhood memories. Tastes really delicious.
Read moreI love this poppy seed tarte!!
It consists of a fine yoghurt base with a great layer of poppies on top. As topping we have the tasty meringue spots.
Simply heavenly!
This Apple Cinnamon Treat is fruity, light, not too sweet and really delicious! It goes just as well with a festive coffee table as with a casual coffee klatch with friends. Big and small alike, like this great cake.
Read moreWe love semolina porridge and we also love strawberries. So I thought – let’s make a tart out of both. And that is the result! A Strawberry Semolina Tart!
Read moreHow nice the strawberry season is! We love the little red fruits! The strawberry fields are full and just waiting to be picked and nibbled.
In Austria, we like to have sweet food for lunch, such as apricot dumplings, potato fingers or apfelschlangerl. The list could go on forever. 🙂
Today we have strawberry dumplings.
Main course or dessert, they are wonderful.
They just taste so delicious! Can’t stop eating!
The dough is simple and fast to do. (No need for it to rest.) Then the strawberries are placed in the middle of the dumplings. Placed in boiling hot water, before being rolled in delicious cinnamon crumbs. Ready to eat!! Give it a try!
Knead flour, curd, egg, egg yolk, salt and sugar to a dough. Form to a roll.
Cut dough in equal pieces, put in a strawberry, close dough and form to a dumpling.
Place dumplings in boiling salted water and simmer for about 10 minutes.
In the meantime roast breadcrumbs in butter, sugar and cinnamon. Stirring constantly.
Remove dumplings from the water, drain and roll dumplings in bread crumbs.
You can also freeze the strawberry dumplings.
Place the raw dumplings (without boilling) on a plate in the freezer. When frozen, put in a freezer bag to store.
For cooking place frozen dumplings directly in boiling salted water.
Enjoy cooking!
Maggi & Family
Another Austrian speciality the “Schürfi” aka “Polsterzipf” (Polster Zipf = cushion or pillow corner) We called it Carnival Titbits.
Read moreApfelschlangerl – typical Austrian again – just like the Apricot Dumplings and Buchteln.
Surprisingly this apple cake is not really known in Germany. In Bavaria they would call it apple strudel, but its not an apple strudel. The apple strudel is more a long drawn-out dough.
Read moreWe prefer to eat semolina flummery when the temperature falls, autumn and winter. Best with orange sauce, it somehow taste different. In summer preferably with fresh strawberry or raspberry sauce. Easy to prepare!
Separate the egg. Mix the egg yolk with a little milk.
Put the milk with salt, orange and lemon cest to boil, add half of sugar and semolina. Boil, constantly stirring until mixture thickens.
Mix in the egg yolk-milk-mixture.
Beat egg white with remaining sugar until stiff and fold with the orange liqueur and semolina mixture.
Fill in moulds and cool well for at least 2 hours.
Serve semolina flummery with a fruit sauce. Enjoy!
Enjoy!!
Maggi and Family
You will get cream horns on every fair, fancy fair in Austria, in all sizes and taste, with icing sugar, dipped in chocolate or chocolate and coconut flakes.
My cousin sister started making cream horns, since then I can’t remember any party without them. Just the right size. Delicious!!
Once you start eating them, you can’t stop…
On her last visit my sister brought me a huge amount of apricots from Austria, to my joy! We had to use them soon, since they normally turn bad fast. Of course we started with eating some of them 🙂 . And the Kids had lots of fun throwing the seeds all over our garden.
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