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This page of Austrian recipes is brought to you by the Celtnet European Recipes Site:
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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:
| 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 |
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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 recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...
Beef is a very flavoursome meat, as long as it is well matured, but it does have the cachet of being expensive and to be used only as a treat. Partly this is due to the history of beef as a high-status ingredient. Partly it's due to the cost of the better cuts. But you have a whole animal to consider and this article takes you through the history of beef eating and gives you a recipe for both the best and one of the poorer cuts of meat.
Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.
Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.
Ghana is one of the most fertile and productive of West African countries. It is also the inheritor nation of the Ga and Ashanti poeples, ancient rulers of West Africa. The cuisines of Ghana are diverse and characterized by he use of chillies, native spices and boiled eggs in the cooking. Here you will find two typical Ghanaian recipes.
British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.
Hazelnuts are an important part of the Autumn's bounty and humans have been collecting and harvesting them for many thousands of years. Today, however, we tend to use them only as nuts and do not cook with them. To re-dress the balance, here is an introduction to hazelnuts along with some hazelnut-based recipes for you to try at home.
Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.
Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.