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Traditional Austrian Food

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A show of traditional and typical Austrian recipes made by the 3A HLT Retz for the Comenius Project " A Slice of Europe" in 2010.

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Traditional Austrian Food

  1. 1. Pumpkin Cream Soup a typical soup in our region
  2. 2. Ingredients <ul><li>300 gr. pumpkin (Hokkaido is the best) </li></ul><ul><li>1 l stock or gravy </li></ul><ul><li>1 pinch flour </li></ul><ul><li>1 dash white wine </li></ul><ul><li>salt and pepper to taste </li></ul><ul><li>one medium sized onion </li></ul>
  3. 3. Preparation <ul><li>Julienne the onion </li></ul><ul><li>Cut the pumpkin mirepoix </li></ul><ul><li>Sweat it in oil until light brown </li></ul><ul><li>Add the cut pumpkin </li></ul><ul><li>After adding the pumpkin, add the pinch of flour </li></ul><ul><li>Add the dash of white wine </li></ul><ul><li>Fill up with stock or gravy </li></ul><ul><li>Cook it until the pumpkin is soft </li></ul><ul><li>Puree the soup and season to taste </li></ul><ul><li>Finish the soup with cream </li></ul><ul><li>Garnish the soup in a soup plate with pumpkin oil or pumpkin seeds </li></ul>
  4. 4. Background <ul><li>one of the most favoured vegetables </li></ul><ul><li>Pumpkin festival at the end of October </li></ul><ul><ul><li>since 1993 every year </li></ul></ul><ul><li>since the festival was first held, a delicacy in our region </li></ul><ul><li>unique taste because of the especially light flesh </li></ul>
  5. 5. A classic meat dish in our region Tafelspitz (Boiled Round of Beef)
  6. 6. Ingredients <ul><li>1 kg Tafelspitz (serves 8) </li></ul><ul><li>(you can also use different parts of beef, such as Hieferscherzel, Meisel, Schulterscherzel, Kaiserfleisch or Beinfleisch) </li></ul><ul><li>300 g root vegetables/soup greenery (carrots, celeriac, yellow turnip, leek, parsley root, parsley) </li></ul><ul><li>200 g onions in their skin </li></ul><ul><li>peppercorns </li></ul><ul><li>salt </li></ul><ul><li>eventually some lovage </li></ul><ul><li>about 4,5 l water </li></ul><ul><li>4 tablespoons chives, cut </li></ul>
  7. 7. Preperation <ul><li>Bring about 4,5 l water to the boil </li></ul><ul><li>Add the meat and some pepper coins </li></ul><ul><li>Simmer for 3 hours </li></ul><ul><li>Cut the root vegetables into smaller pieces and add </li></ul><ul><li>Let it simmer for an hour </li></ul><ul><li>Half onion to roast </li></ul><ul><li>Scoop away the foam </li></ul><ul><li>Lift the meat out of the soup </li></ul><ul><li>Season with salt </li></ul><ul><li>Cut the meat and serve with some soup </li></ul>
  8. 8. Typical side dishes <ul><li>Creamy spinach, roast potatoes, bread- and horseradish sauce, apple- and horseradish sauce, string beans with dill, creamy string beans and many others </li></ul>
  9. 9. How to prepare Bread-and Horseradish-Sauce <ul><li>Ingredients: </li></ul><ul><li>4 stale rolls (white bread) </li></ul><ul><li>0,40 l clear beef soup </li></ul><ul><li>60 g horseradish </li></ul><ul><li>sugar </li></ul><ul><li>pepper </li></ul><ul><li>salt </li></ul><ul><li>1 tablespoon vinegar </li></ul><ul><li>0,125 l cream </li></ul>
  10. 10. Preparation: <ul><li>Remove the outside of the rolls, cut into slices, boil with some beef soup to a mush, add grated horseradish, season to taste, finish with cream. </li></ul>
  11. 11. History: <ul><li>Developed in the famous Hotel Sacher in Vienna, by Anna Sacher. She cooked it for the army officers of Kaiser Franz Joseph I. It was cheap food. </li></ul>
  12. 12. Wiener Schnitzel (Viennese Escalope) one of Austria‘s most famous dishes
  13. 13. Ingredients <ul><li>8 veal cutlets about 90 g each </li></ul><ul><li>4 eggs </li></ul><ul><li>200 g breadcrumbs, very fine </li></ul><ul><li>100g flour, fine </li></ul><ul><li>300 ml butter </li></ul><ul><li>100 ml vegetable or peanut oil </li></ul><ul><li>salt </li></ul><ul><li>lemon slices and fried parsley for garnish </li></ul>
  14. 14. Preparation <ul><li>Tenderize the veal to about 2-4 mm </li></ul><ul><li>Salt on both sides </li></ul><ul><li>Stir the eggs briefly with a fork on a flat plate </li></ul><ul><li>Lightly coat the cutlets in flour, then dip into the egg, finally coat in breadcrumbs </li></ul><ul><li>Heat butter and oil in a large pan </li></ul><ul><li>Fry the schnitzels until golden brown on both sides </li></ul><ul><li>Remove and drain on kitchen paper </li></ul><ul><li>Fry the parsely in the remaining fat and drain </li></ul><ul><li>Place the schnitzels on a warmed plate and garnish with parsley and slices of lemon </li></ul>
  15. 15. Background <ul><li>Popular and famous part of the Austrian and Viennese kitchen </li></ul><ul><li>Traditionally served with a lemon slice, lingonberry jam and either potatoes with parsley and butter or potato salad </li></ul><ul><li>The term „Wiener Schnitzel“ is protected by law, that means it has to be from veal and fried in run butter </li></ul>
  16. 16. Schweinsbraten Roast Pork a typical meat dish in our region
  17. 17. Ingredients <ul><li>2 kg pork (shoulder is the best) </li></ul><ul><li>garlic </li></ul><ul><li>caraway seed </li></ul><ul><li>salt </li></ul><ul><li>Oil </li></ul><ul><li>0,40 l water </li></ul>
  18. 18. Preparation <ul><li>Rinse off the meat, and dry with a kitchen roll. </li></ul><ul><li>Press garlic through a press, mix with salt and caraway seed, and rub the pork with it. </li></ul><ul><li>Put oil or fat in an oven proof casserole and place meat into it. </li></ul><ul><li>Slide the dish into the preheated oven and roast at 200 ° C for 2 ½ hours. </li></ul><ul><li>Pour its own juice on top repeatedly. </li></ul><ul><li>Roast Pork is best served with potato – bread dumplings, and raw or steamed kraut (white cabbage). </li></ul>
  19. 19. Background <ul><li>Principal food stuff of the average Austrian </li></ul><ul><li>Proteins, B- vitamines (such as B1, B2, B12, Niacin), iron, zinc and selen. </li></ul><ul><li>Insulation </li></ul><ul><li>The pig </li></ul><ul><li>Marzipan pigs </li></ul><ul><li>New year’s day. </li></ul><ul><li>Schwein/ eine Sau gehabt! </li></ul><ul><li>Swear word </li></ul><ul><li>Roast pork is THE typical dish of our region </li></ul><ul><li>Grüner Veltliner, Gespritzter </li></ul><ul><li>Heurigen </li></ul><ul><li>Served with potato dumplings </li></ul>
  20. 20. Typical Austrian dessert, also served as main dish Kaiserschmarrn „Imperial mish-mash“
  21. 21. Ingredients For 4 persons as dessert, or 2 persons as main course <ul><li>¼ l milk </li></ul><ul><li>120g flour </li></ul><ul><li>4 egg yolks </li></ul><ul><li>1 pinch of salt </li></ul><ul><li>4 egg whites </li></ul><ul><li>20g sugar </li></ul><ul><li>40g raisins </li></ul>
  22. 22. Preparation <ul><li>Pre-heat your oven to 200° </li></ul><ul><li>Give milk, flour, egg yolks and salt into a bowl. </li></ul><ul><li>Then toss it well, until it is dough. </li></ul><ul><li>Now crack the egg whites with the sugar, and stir them carefully under the dough. </li></ul><ul><li>Give the mixture into a pan with hot oil. Let it bake, sprinkle the raisins on it, and turn it round. </li></ul><ul><li>Now put it into the pre-heated oven, and bake it about 10 minutes, until it is looks deliciously golden </li></ul><ul><li>… And now you can enjoy our wonderful Austrian dessert! </li></ul>
  23. 23. Background <ul><li>named after the Austrian Emperor Franz Joseph I </li></ul><ul><li>The best recipe is… So, what it is?! </li></ul><ul><li>some eat it only with rum-soaked raisins, others not </li></ul><ul><li>it’s just a matter of taste… </li></ul><ul><li>classic side dish is fruit compote from cherries, pears, or apricots </li></ul><ul><li>apple puree, or stewed elderberries </li></ul><ul><li>most delicious accompaniment are definitely stewed plums </li></ul><ul><li>Such a MISH-MASH! ;) </li></ul>

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