A bit late, but after a year of waiting my friends and I sat down to another night of new tastes and the same old europop. Luckily I knew a bit more about Austrian food than Danish food, so I picked a few of my favourite dishes.
We started with Kaesspaetzle, little higgledy-piggledy pasta shapes made by pushing a loose dough through a colander. I had made this before but the recipe I followed this time gave me a super thick dough that just cooked into the holes of the colander, it was a nightmare. I quickly whipped up another batch with a lot more milk, almost pancake batter consistency and phew it was rescued, with plenty of emmental and onion.
Accompanying the Kaesspaetzle was the famous Schnitzel. I decided on pork tenderloin, bashed to 1cm thickness, double panéd and fried in butter, mmm.
With a mixed salad of courgette, pepper and fennel, perhaps Austrian, perhaps leftover vegetables from school..
After slaving over the stove to try and correct the spaetzle I had minimal time to whip up dessert in the voting segment. Kaiserschmarrn is one of the best variations on a pancake. Beat the egg whites up and fold them into the yolks, flour, sugar and a handful of raisins, pan fry, flip and shred into mouthfuls. Dusted with icing sugar and served with warm sharp apple sauce. It’s real comfort food and a new alternative for pancake day.
Next year Sweden YA!