Author: Andrea Hall
-
Austria’s National Holiday – 70 year jubilee
This year, Austria celebrates a very special National Holiday: 26 October marks 70 years since the country declared its permanent neutrality in 1955. It’s a day to reflect on Austria’s independence, history, and peaceful stance in Europe. While it’s not celebrated with the large festivities of Christmas or Easter, many Austrians take the day to…
-
Gemüsestrudel – Austrian Vegetable Strudel
When the crisp autumn mornings start to make their presence felt, there’s nothing more comforting than a freshly baked Gemüsestrudel. Wrapped in golden, flaky pastry and filled with colourful vegetables and a creamy Béchamel, it’s an all-rounder that works as a light lunch, main course, or even for brunch. I remember, when I made this…
-
Kürbissuppe – Creamy Austrian Pumpkin Soup
As pumpkins start appearing on UK supermarket shelves for Halloween, I’m always reminded of the comforting, creamy Kürbissuppe from home in Austria. It’s one of those dishes that instantly brings warmth to a cold day. It’s simple, rustic, and wonderfully full of autumn flavour. Not to mention the beautiful colour. In Austria, you’ll find pumpkin…
-
Where to Find Good Poultry Cuts for Austrian Recipes in the UK
When I make Backhendl or Paprikahendl in the UK, I’m always reminded how differently chicken is sold here compared with Austria. British supermarkets often focus on skinless breast fillets, whereas many Austrian recipes rely on bone-in, skin-on pieces — they hold flavour better and crisp up beautifully when fried or roasted. Below are my tried-and-tested…
-
Backhendel Salad – Fried Chicken Salad
When Austrians think of Backhendl, they think of golden, crispy fried chicken – a true classic of Viennese cuisine. But in the warmer months, or for a lighter meal, it often appears in the form of Backhendl Salat: crispy chicken strips served on a bed of fresh seasonal salad, drizzled with vinaigrette and, in many…
-
Marillenknödel – Austrian Apricot Dumplings
Marillenknödel (apricot dumplings) are one of the true summer icons of Austrian cuisine. Soft, fluffy dumplings made with a quark (Topfen) and semolina dough, filled with fresh apricots and rolled in golden buttered breadcrumbs. They belong to the family of Mehlspeisen (sweet main courses), which often appear in Austrian kitchens instead of savoury dinners. I…
-
Käsespätzle – Austrian Mac and Cheese
Käsespätzle are a true Alpine icon. They are soft, tender egg noodles layered with melting cheese and topped with crispy fried onions. Beloved across Austria, southern Germany, and the mountain regions of Switzerland, they’re often enjoyed as a hearty, warming meal after a day in the Alps. Different Alpine regions have their own quirks: in…
-
Sturm & Maroni – Austrian Autumn Traditions
Autumn in Austria is a season full of cozy traditions, and two seasonal treats stand out: Sturm and Maroni. These delights bring warmth, sweetness, and nostalgia to crisp autumn days. What is Sturm? Sturm is young, partially fermented grape juice—essentially the first taste of the new wine season. It’s lightly fizzy, sweet, and best enjoyed…
-
Austrian Palatschinken – Sweet and Savoury Crêpes
If there is one dish that every Austrian child knows, it’s Palatschinken. Thin, golden crêpes, rolled up with jam, sugar, or chocolate spread, and always disappearing far too quickly from the plate. In my family, Palatschinken were more than just dessert – they were a Sunday ritual. My dad makes the best Palatschinken, and whenever…
-
UK Sourcing Tip: Where to Buy Austrian Condiments in the UK
When I first moved to the UK, I thought I’d have to give up a lot of the flavours I grew up with in Vienna. Schnitzel without Preiselbeeren? Käsekrainer without ketchup (or mustard, if that’s your camp)? Luckily, after a bit of searching, I’ve found some good options for these Austrian staples here in the…