Marillenknödel, Austria   YES, please!!!!!!!!!!

Marillenknödel, Austria YES, please!!!!!!!!!!

Rye Bread

Rye Bread

Stroganoff and Spatzel. Austrian. Their texture is a glorious interplay of rubbery and yielding. You make Spätzle with eggs, which technically makes them a kind of noodle, but no one would seriously bar these bitsy beauties from the dumpling clan. Spätzle, incidentally, are the baby brothers of Nockerl, itself related in name and function to gnocchi, the truest Italian dumpling.

Stroganoff and Spatzel. Austrian. Their texture is a glorious interplay of rubbery and yielding. You make Spätzle with eggs, which technically makes them a kind of noodle, but no one would seriously bar these bitsy beauties from the dumpling clan. Spätzle, incidentally, are the baby brothers of Nockerl, itself related in name and function to gnocchi, the truest Italian dumpling.

Golling im Advent

Golling im Advent

Nikolaus und Krampus

Nikolaus und Krampus

ASPARAGUS WITH BROWN BUTTERED BREADCRUMBS  |  Austrian recipe from Wolfgang Puck

ASPARAGUS WITH BROWN BUTTERED BREADCRUMBS | Austrian recipe from Wolfgang Puck

Knoedelsuppe I miss so much!

Knoedelsuppe I miss so much!

cooking – my new kitchen scales and another favourite recipe – Austrian "Semmelknödel"

cooking – my new kitchen scales and another favourite recipe – Austrian "Semmelknödel"

mozart chocolate

mozart chocolate

I LOVE Milka...omg!

I LOVE Milka...omg!

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