Tuesday, 9 April 2013

My (Easter) cooking

Dear friends I know this post isn´t about baking only and that more than one week has passed, but I had to proudly share with you my Easter cooking: I made my very first successful Austrian Tafelspitz with savoury carrot-zucchini-muffins, salted crackers, and goose fois gras. Hope this looks tempting to you...

Tafelspitz is nothing but boiled beef and is considered to be one of the national dishes of Austria and is equally popular and appreciated in the neighbouring german region of Bavaria. Tafelspitz was the favourite dish of the Emperor Franz Joseph and I like it too!

Tafelspitz recipe:
1 round of beef with a little fat (weight according to number of people)
3 carrots
3 turnips/parsnips
1 small celery 
1 onion (optional - I don´t use it)
10 pepper grains
2 juniper berries
a bunch of parsley leaves
Put all the vegetables, grains, and berries in a pot with 3 to 5 litres of water (according to the weight of the meat) and bring to a boil. Then add the meat and let it cook for at least 3 hours. Then It´s ready! Serve with carrots or other boiled vegetables and Austrian apple-horseradish-sauce.

Savoury carrot-zucchini-muffins are really easy to do, they are quickly cooked, and taste delicious. What you need is shortcrust pastry, 2 eggs, salt, 2 boiled zucchini, and 2 boiled carrots (of course you can boil them with the Tafelspitz to be faster). For the dough I follow this recipe, then I mince the zucchini and carrots, and beat the eggs and salt in the vegetable mix. I cover the inside of some aluminium moulds with the shortcrust pastry and pour the vegetable filling in the middle. I always like to make a little decoration on top with the dough; this time it was a braid. Then I bake them at 180°C for about 15 minutes or until golden brown.

Last but not least the salted crackers with French fois gras. To make the crackers I use the same shortcrust pastry of the muffins, some cute cookie cutters (this time it was a most appropriate goose), some salt grains, and rosmary or oregano. I cut the dough, sprinkle over the raw crackers the salt and herbs, and bake at 180°C for about 15 minutes or until golden brown. They taste lovely with this French specialty - for those who like it - or else with fresh cheese, salami, or spreads.They are also a nice idea for a prezzie if you are invited over from a friend. 



  1. Oohhhh Martina!!! Toda esa comida es muy bonita y rica!!! Has hecho un gran trabajo!!! :-)

    Un beso,
    Sandra von Cake

  2. Gracias Sandraaaaaa! you are always so nice :)


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