A favourite in my house: home-made Austrian button dumplings with cheese. This time I fried the Tyrolean Speck to a crisp. So good! Apple compote alongside. I had French sheep’s cheese and used that. Half the block disappeared in the dumplings like it was nothing so I left the rest of the cheese next to the pan. If I put it all in the dumplings would turn into an ugly, unrecognisable mess.
Don’t like baking and sugar but saw this in an Austrian food mag I was reading and thought I’d give it a go. Had all the ingredients in the house anyway and my partner would appreciate these little cakes with coffee. I used only a table spoon of sugar. There’s also espresso powder, kumquat chunks, almond meal, flour, and ground pistachio in the mix.
Freshly made from the fishmonger’s market stall. I always make the sauce myself: quark or yogurt, capers, parsley, lemon juice, grated horseradish, garlic.
Brotzeit/Bettljause (German and Austrian respectively) is not considered a main meal. It’s my nice lunch so it’s a main meal. Only when sitting down to eat I suddenly realised the horseradish was missing. I grated a big pile at once.
Candied carrots, sugar snap peas, baby tomatoes with salt, English peas and baby onions in cream. All simmered together with milk and water, then finished with more cream.
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Presunto
(--> Back in Athens - Goat's/Sheep's Yoghurt every day ... [Fleeced Taxpayer :@)) :@)) ])
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Sourdough and ham. Bread has a few cumin or caraway seeds, never know which is which though. Good thing the seeds are in a tiny amount, I don’t like both these seeds.
Table next to mine. A little sign on it reads “regular’s table”. A coffee house in Austria is not just a place you come to drink coffee, it’s more than that.
have been intending to make venison sausage but never got around to doing it Already bought spices and pork fat but decided to use mangalitsa fat instead, .Worked so hard pulling weeds, my back and entire body ached. So, I took a percocet, went to lie down, watch TV. It is now 11:00PM, pain has ease off, so am eating spinach quiche brought here by a neighbor. I added a slice of havarti cheese, nuked it in the microwave and had a glass of wine with it. My poor babies did not have dinner either till now as I was too tired token lift them up to bed. s a consolation, they were given danish havarti cheese. They die for cheese! So, back to bed. Maybe I can do a few hours of work tomorrow.
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Presunto
(--> Back in Athens - Goat's/Sheep's Yoghurt every day ... [Fleeced Taxpayer :@)) :@)) ])
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Went to a beer hall yesterday for Augustiner beer (a German brewery) but ended up eating 2 typical Tyrolean things just to see what they were like not made by yours truly. I enjoyed Augustiner beer in Munich many years ago.
Well, even I can make better Austrian dumplings. No self-respecting Tyrolean would make such dumplings let alone selling them.
Wow. I must have missed this post. Great photos @Presunto
By the way, why do they need to use plastic wrap to suffocate the dead pigs
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Presunto
(--> Back in Athens - Goat's/Sheep's Yoghurt every day ... [Fleeced Taxpayer :@)) :@)) ])
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The heads are on display outside so the plastic wraps are probably for hygiene reasons (but why leave the ears visible?). This restaurant specialises in soups made from pig’s heads.
Presunto
(--> Back in Athens - Goat's/Sheep's Yoghurt every day ... [Fleeced Taxpayer :@)) :@)) ])
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Store-bought Korean seafood dumplings. I can eat these, there’s very little spring onions in them. I normally make my own dumplings but laziness wins sometimes.
I was mostly joking. Yes, I agree with that it is mostly for hygiene or maybe to make it less repulsive.
