Apple Strudel is one of Austria’s most famous desserts. We decided to share the recipe with you so you can try your hands on baking and enjoy a little bit of Austria in your kitchen too.
A pinch of salt
Knead all the ingredients in a dough mixer or by hand into a soft, well-worked dough. Cut into halves, keep in a bowl, brush with some oil to keep it moist, cover with a slightly wet cloth and keep aside.
That’s what you need for the filling
Juice of 2 lemons
Approx.. 100g sugar (depending on how sour your apples are)
1,75kg peeled and thinly sliced apples
100g chopped walnuts
Cinnamon to taste
200g butter roasted breadcrumbs
unsalted butter for brushing on the dough
Icing sugar for garnishing
Mix apples, sugar, raisins, walnuts, and cinnamon make sure you do not break the apple slices.
How to make the Strudel
Use flour on your working surface. Roll half the dough to a about 10cm broad and 20cm long. Then pull and stretch the dough by hand. The dough needs to be so thin that you can read a newspaper through it.
Cut off the slightly thicker edges of the dough. Brush the dough with butter, then sprinkle half of the roasted breadcrumbs and half of the apple filling across the length of the dough (about 1/3 of the width). Wrap on the sides and roll the dough to a Strudel.
Repeat with the other half of the ingredients.
Put the strudel on a baking tin, brush some more butter on top and bake at 180◦C for 60 minutes.
For serving cut the strudel in portions and sprinkle with icing sugar. Enjoy!
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This year, Holi and Easter, the two festivals I associate with colors and happiness are celebrated only two days apart from each other.
Holi hai!!! is already over and Happy Easter is just about to come.
As an appreciation for your patronage and as a token of gratitude – just because, we are adding a Happy Holi & Easter Surprise Box/Bag to every order we send out.
The surprise wouldn’t remain a surprise if we’d tell you here on a public forum, but we decided to give you sneak-preview with this corn-oats-choco-beetroot flakes lollipop. The beetroot flakes are our attempt to make Holi and Easter colourful with natural colors.
Enjoy the holidays, look within what is important and enjoy good food!
for the Team at Erna’s Gourmet
People often ask me about the difference between Austrian and German food. At a distance of thousands of kilometers how do you explain subtle differences? And how do you explain that those subtle differences are less between Upper Austria (Austria) and Bavaria (Germany) situated adjacent to each other as compared to a traditional meal you could get in Munich and Berlin?
For one of my German customers the traditional Austrian Wienerschnitzel tastes as much of home as does the Curry Sausage (specialty of Berlin) for another of my Austrian customers.
And still, upon being asked we love to stereotype as inappropriately as possible and love to underline the differences between Austrians and Germans. Christoph Waltz does this with fantastic humor and you will find (after me trying to dissect the subtle differences) there are actually no similarities.
Sujit Pillai says he loves Austrian food. I was thrilled when he ordered. A new customer AND he already knew about Austrian food, that’s quite rare. Generally people wonder: what is Austrian food about? Sausages and potatoes?
Yes, we Austrians love to eat sausages, and we adore our potatoes, but we have a few more delish dishes on offer too.
Sujit organised a get-together for his friends and their kids. Here is what he had to say in an sms:
Hello Maya, Wonderful food. Loved the egg salad and beetroot salad. Everyone was very happy. The dumplings were very nice too. Sujit
We are glad you and your guests enjoyed and we are grateful that you took out the time to write and call to let us know.
P.S.: Did you like what Sujit had to say? For more, find Erna’s Gourmet on various social media & ordering platforms:
“Fleckerl” is an Austrian term for diced slices of pasta. “Schinken” is German for “ham”. Baked Ham Pasta is a baked casserole made from pasta, ham (as the name suggests) sourcream, herbs and other spices.
For our Delhi gourmands we have mixed up a version of Baked Ham Noodles that you will find unforgettable: lots of ham & lots and lots of aroma.
In 1935, Hermann Leopoldi immortalized this dish by singing (sorry this is a very bad translation by me that does not do justice to Leopoldi’s singing and wit): why does the ham always play hide and seek with the pasta in this dish? The pasta will always cover the ham pieces.
And that’s exactly how it happens when you eat Schinkenfleckerl: when looking at it, you will invariably end up searching the ham, as if there is not enough in it. Whereas the taste will make you keep coming back for more.
Here is Hermann Leopoldi, 1935 immortalising this delicious dish:
Give us a day’s notice and we’ll deliver your tray of Baked Ham Pasta and more to your doorstep. Come over here to order: http://www.ernasgourmet.com/BakedHamPasta
My friends have been shouting at me because they want to see visuals of the catering assignments we do and I have been shouting back that I am rather hopeless in taking pictures.
I know that’s bad behavior, so I decided to listen to friends & customers, here I am sharing a few pics with you. Enjoy…
Looking for catering, crockery, cutlery, glasses, waiters and more? Get in touch on BeOurGuest(at)ernasgourmet.com
Rucola in all its forms is delicious and sandwiches are an all-time favorite for young and old.
Enjoy a rustic Saturday with your friends. Dish up a delicious Oktoberfest meal with free flowing beer and wine for your guests.
The exhibition entitled The Eventful Lull Before the Storm – The period before 1914 is curated by Naresh Kapuria, and promises to showcase the artistic, scientific and philosophical richness of Austrian culture before the First World War.
Despite being 1000s of kilometers away & 100 years on, I’m quite sure you will be able to indulge in the nostalgic past of Austria before World War I at this exhibition.
Exhibition The Eventful Lull Before the Storm – The period before 1914
New Delhi: 12-16 October 2014
12 October until 16 October 2014 from 10 am to 5 pm
(closed on Monday, 13 October,2014)
Today we’d like to introduce Erna’s Quark Strudel.
Quark Strudel is a dough pulled till really thin, filled with quark, vanilla and raisins, rolled and baked.
Although Quark Strudel is a classic of the Austrian or Viennese kitchen its origin is a reminiscent of the Austrian-Hungarian empire that spread over large parts of Europe. A great aspect of the empire was that the many cultures and geographies influenced and confluenced into today’s fabulous Viennese and Austrian cuisine.
The Quark Strudel originally came from Turkey via Hungary to Austria and alas, now we brought it all the way to India.
Serve Quark Strudel (warm) as dessert with coffee and a thin vanilla custard sauce to your guests, friends, loved ones and be assured of having them over again soon for some more…
…for tasty spreads, healthy, wrapped & packed menus and more Austrian, German, European specialties come over to www.ernasgourmet.com
Mr. Tuppinger, the honeybee-master in Obermillstatt, is a very interesting guy. He’s been to all corners of the world and back and finally decided to settle in a small village of Carinthia called Obermillstatt to make natural and organic honey. He loves his bees, he takes care of them and he loves to share his vast knowledge about honey and bees.
To make a long story short: now he travels long and far up and down the mountains with his bees to get them to make the best honey. During summers he settles them onto the mountain pastures of the National Parks of High Tauern and Nockberge. They enjoy their summers just like Heidi and her friends.
Depending on where the bees are, the season and what they eat the honeys have distinct flavours, colours, and consistencies. For a long time honey used to be the only sweetener for desserts and cakes in Austria. It is not too long that traveling salespeople took sugar from India and thus revolutionized the production of a cheaper sweetener in Europe.
Whenever you’re on a holiday in Carinthia, you should go and check out the honeybee master, his wife and their bees. They even have a little shop with food and health products from their bees, like royal jelly, candles and of course honeys.
Unfortunately, their webpage is only in German, but there are nice pics and a map too. Here’s the link: http://www.bienenhof-millstaettersee.at