For those of you reading this who don't know me, (Flo, the face behind GWTF Nutrition) one of my favourite sports is mountain biking & tomorrow brings the start of the World Mountain Biking Championship in Leogang, Austria, for the next 5 days so I thought it was the perfect time to bring out the schniztels & strudels and delve into the other culinary delights the country has to offer!
(And if you're having a read of this & you're a mountain biking fan too, come and say hi & let me know who you're picks are for the World Championships!)
💚🚲🦌
But back to the food
First up......
Specklinsen With Bread Dumplings
PORTIONS 4
You will need
500 g lentils
2 bay leaves
salt
1 dash of vinegar
150 g bacon (smoked, diced)
1 onion (red, finely chopped)
2 garlic cloves (finely chopped)
1 bunch of parsley (finely chopped)
1 tbsp oil
1 tsp capers
125 ml white wine (dry)
1 tbsp flour (to thicken)
pepper
1 tsp mustard (hot)
200 g bread roils (or white bread, stale, in cubes)
150 ml milk
2 eggs
salt
pepper
1 pinch nutmeg (freshly ground)
1 bunch parsley
Wash the lentils, place in a pot and fill with water until the lentils are covered. Add the bay leaves, salt and a dash of vinegar and cook, covered, for approx. 25 minutes until soft.
Meanwhile, dice half the bacon. Peel the onions and garlic and finely chop. Wash the parsley, tear the leaves off the stems and chop.
Heat the oil in a pan and fry the diced bacon and onions. Add the garlic and capers, thicken with flour and stir.
Deglaze with white wine. Strain the lentils and stir approx. 125 ml of the hot water from the lentils into the bacon and onion sauce. Briefly bring to the boil, add the lentils and season with salt, pepper, parsley and mustard. Leave to cook for a few minutes more, stirring frequently.
Slice the remaining bacon into strips, fry until crispy and arrange on the lentils.
Chop bread into chunky cubes. Heat milk and soak bread cubes in his.
Separate eggs, add yolks to the bread, season with salt and pepper and nutmeg and mix well.
Whisk egg white until stiff, fold carefully into the dumpling mixture and season with parsley.
Shape a roll out of the mixture and wrap in heatproof cling film making sure that the ends are closed well.
Place the dumplings in boiling water and cook for 25-30 minutes. Carefully remove from the cling film and cut into slices.
REISFLEISCH
PORTIONS 4
You will need
400 g pork (shoulder or neck, cut into chunks)
1 onion (finely chopped)
2 garlic cloves (finely chopped)
300 g rice
500 ml water
oil (for frying)
2 tbsp paprika powder
2 tbsp tomato puree
caraway (ground)
marjoram
pepper
salt
water (for pouring over)
Cut the meat into chunks. Peel and finely chop the onion and garlic.
Wash rice, sieve and bring to the boil with twice the amount of water. Leave to infuse until all the water has been absorbed by the rice. (Or you can use microwave rice)
Heat a drizzle of oil in a frying pan. Add meat and fry with onions and garlic. Add paprika powder and tomato puree and mix in the remaining seasoning. Pour over the water and leave to simmer for approx. 30 minutes.
Add the cooked rice to the meat and serve.
GEBACKENE APFELRINGE
1 kg apples (seeded and cut into rings)
1 dash of lemon juice
250 g flour
125 ml milk
1 egg
1 pinch of salt
20 g icing sugar (optional)
oil (for frying)
icing sugar (to sprinkle)
cinnamon (to sprinkle)
Peel apples, core and cut in approx. one-centimetre thick rings. Immediately brush with lemon juice so they don’t turn brown.
Mix flour, milk, eggs and a pinch of salt and leave the mixture to rest for 30 minutes.
Coat the apple slices in sugar (optional) and then coat in the batter.
Heat plenty of oil in a pan so that the apple slices are able to float in this. Fry the apple rings on both sides until they are golden yellow and sprinkle with icing sugar and cinnamon. Serve warm.
ALTWIENER ERDÄPFELSUPPE
400 g potatoes (diced)
1 carrot (chopped into small pieces)
1 turnip (yellow, chopped into small pieces)
100 g celery (chopped into small pieces)
1/4 stick of leek (chopped into small pieces)
1 onion (chopped into small pieces)
50 g ham or bacon (cut into strips)
10 g porcini mushrooms (dried, soaked & chopped into small pieces)
oil for frying
1 litre vegetable stock
1 bay leaf
marjoram
caraway (ground)
salt
pepper
a little sour cream
Wash and trim/peel the potatoes, greens, leek and onions and cut into small cubes. Cut the bacon into fine strips and soak the mushrooms in a little warm water and chop.
Heat a little oil in a pan and sauté bacon and onion at medium heat until clear. After approx. 5 minutes pour over the vegetable stock and add the bay leaf as well as remaining seasoning.
Add mushrooms and potatoes to the stock and leave to simmer for approx. 15 minutes.
Remove the bay leaf and season with salt and pepper.
Pour the Viennese Potato Soup into dishes and garnish with a little sour cream.
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