Welcome to the Celtnet Recipes Austria Recipes Home Page

Welcome to the Austrian Recipes Page — This page gives a listing of and links to all the Belgian recipes added to this site. For the most part, all these recipes originate in Austria and are either representative of traditional or modern Austrian cuisine. Otherwise they are modern recipes incorporating traditional Austrian ingredients.

Austria, offilcially Republik Österreich (The Austrian Republic) , is a modern European state that is a Federal Parlimentary Republic that is sited in modern Western Europe and historic Central Europe. The capital and largest city is Vienna (on the Danube) and German is the official languages (though Slovene, Croatian and Hungarian are recognized as official regional languages). Austria is the only Europan Union country with a status of permanent neutrality.

This page of Austrian recipes is brought to you by the Celtnet European Recipes Site:

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Austria and its Cuisine

Austria, offilicially Republik Österreich (The Austrian Republic) is a Federal Parlimentary Republic on the southern border of Western Europe (and the historical region of Central Europe). Austria's capital (and largest city) is Vienna, situated on the Danube. Austria is one of six European countries that have declared permanent neutrality and one of the few countries that includes the concept of everlasting neutrality in its constitution. Austria has been a member of the United Nations since 1955 and joined the European Union in 1995. Austria's history is complex. In pre-Roman times Austria was at the heart of Celtic culture and many Cletic palce-names remain to this day. Following the fall of Rome there came Germanic colonization and Charlemagne conquered the country in 788, incorporating it as part of Eastern Francia. Subsequently the core areas that now encompass Austria were bequeathed to the house of Babenberg. With the death of Frederick II in 1246, the line of the Babenbergers went extinct and following the wars of succession the country came under the rule of the house of the Habsburgs who effectively controlled the country until 1916. The Habsburgs built Austria into the core of their Austor-Hungarian empire. The assassination of Archduke Franz Ferdinand in Sarajevo in 1914 led to the downfall and the end of the Austro-Hungarian Empire. Following the First World War, the he Empire was broken up - Austria, with most of the German-speaking parts became a republic. The First Austrian Republic, lasted until 1933 when Chancellor Engelbert Dollfuss dissolved parliament and established an autocratic regime tending towards Italian fascism. There followed civil war which only truly ended with German occupation on 12 March 1938. Venna fell on 13 April 1945 during the Soviet Vienna Offensive. This was just before the total collapse of the Third Reich, the defeat of Nazi Germany, the fall of Berlin, and the end of the war in May.

Today, Austria is one of the 10 richest countries in the world in terms of GDP per capita, has a well-developed social market economy, and a very high standard of living. Since its accession to the European Union the Austrian economy has become much more open and the country has benefited from considerable inward investment.

In the main, Austrian cuisine is derived from that of the Austro-Hungarian Empire overlaid on native traditions. There are also strong influences from Hungarian, Czech, Jewish, Italian and Bavarian cuisines. As such it can be argued that Austrian cuisine is one of the most natively trans-cultural in Europe.



The alphabetical list of Austrian recipes follows (limited to 100 recipes per page). There are 21 recipes in total:


Page 1 of 1



Österreichisches Gugelhopf
(Austrian Kugelhopf)
     Origin: Austria
Plum Strudel
     Origin: Austria
Venison with Chanterelles in a Cream Sauce
     Origin: Austria
Österreichisches Kaffee Kuchen
(Austrian Coffee Cake)
     Origin: Austria
Sachertorte
     Origin: Austrian
Viennese Braised Red Cabbage
     Origin: Austria
Ausgezogenes Mehlmus
     Origin: Austrian
Salzburg Spoon Sweets
     Origin: Austria
Viennese Game Sauce
     Origin: Austria
Austrian Tomato Soup
     Origin: Austria
Speckknoedel
(Austrian Bacon Dumplings)
     Origin: Austria
Viennese Game Seasoning
     Origin: Austria
Chocolate Icing
     Origin: Austria
Strudel Dough
     Origin: Austrian
Weiner Saft Gulasch
(Viennese Beef Goulash)
     Origin: Austria
Essig Krautersauce
(Viennese Salad Dressing)
     Origin: Austria
Topfen
(Austrian Curd Cheese)
     Origin: Austria
Wiener Hörnchen
(Viennese Croissants)
     Origin: Austria
Marillenknoedel
(Austrian Apricot Balls)
     Origin: Austrian
Traditional Sachertorte
     Origin: Austria
Wiener Zollen
(Viennese Cookies)
     Origin: Austria

Page 1 of 1



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The image above shows the entire continent of Europe with Western Europe picked out in red. According to the United Nations, Western Europe is formed from eight states: 1: Austria; 2: Belgium; 3: France; 4: Germany; 5: Lichtenstein; 6: Luxembourg, 7: The Netherlands, 8: Switzerland and the Principality of Monaco.

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Review of 'Thai Food' by David Thompson

By gwydion | Published 2008-04-15 18:29:57 | 2008 Recipes and Cookery Articles |

Recipe Information:

'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.

How to Maximize your use of Mushrooms

By gwydion | Published 2008-05-01 19:43:21 | 2008 Recipes and Cookery Articles |

Recipe Information:

Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...

Fruit-based Dessert Recipes

By gwydion | Published 2008-10-30 09:37:35 | 2008 Recipes and Cookery Articles |

Recipe Information:

The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.

The Wild Side of Food — Cooking with Wild Greens

By gwydion | Published 2008-05-01 19:52:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...

How to Prepare the Perfect Pastry

By gwydion | Published 2008-10-10 15:07:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.

Lamb Recipes - How to Cook with Lamb

By gwydion | Published 2008-11-23 22:37:18 | 2008 Recipes and Cookery Articles |

Recipe Information:

Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.

Chilli and Chocolate Sauce for Game

By gwydion | Published 2008-02-10 20:08:40 | 2008 Recipes and Cookery Articles |

Recipe Information:

I know that the combination of chilli and chocolate sounds odd to modern ears. Yet this is an ancient mix used by the Aztecs and later adopted in Sicilian cuisine. What's presented here is a rich and piquant gravy that goes excellently well with game dishes.

Review of 'Leiths Cookery Bible'

By gwydion | Published 2008-04-15 18:54:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?

How to Make Jams and Jellies

By gwydion | Published 2008-10-02 09:12:12 | 2008 Recipes and Cookery Articles |

Recipe Information:

With Autumn approaching, the mind naturally turns to how best to preserve the season's glut of fruit for the coming winter. One of the best preservation methods is to turn the fruit into jams and jellies, which will last you through the winter and well into the following spring. Here you will learn the secrets of making perfect jams and jellies with grape jam being used as an example.

How to Prepare a Vegetable Pot Roast

By gwydion | Published 2008-02-29 20:49:10 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.


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