|Tanja frying up the dumplings!|
She is vegetarian, so the famous Wiener schnitzel will not make an appearance tonight. I heard from the girlfriend of another Austrian friend that the preparation of this breaded pork dish can 'aromatise' the house for hours, if not days.
Instead, Tanja has been shopping, and slaving away in the kitchen for a few hours prior to my arrival to prep for three different veggie dishes.
|Fritatensuppe (Pancake soup)|
|Mohnnudeln before they are fried|
|Prepping the Marillenknödeln|
There is something of a guilty pleasure about eating this sweet dish as the main course, and I can imagine the excitement of being at boarding school as a teenager and looking forward to the Wednesday evening delicacies. Tanja says most people will know this dish either from their grandmother or from typical restaurants or ski huts. When she was young she did not actually like the poppyseeds. However, she has started to appreciate them as she grew older and is very happy she could buy a decent sized bag of the seeds at the supermarket down the street in her London neighbourhood of Walthamstow.
The Marillenknödeln use the same potato dough as a base, but involve wrapping it around plums or apricots, adding bit of sugar, then rolling it in breadcrumbs and frying it in butter, a crucial step! Tanja has prepared some bread by drying slices out in the oven. We struggle for a bit trying to come up with an easy solution to make the slices into crumbs, till we hit upon the great idea of making them quickly with a stick blender.
|Marillenknödeln in back, Mohnnudeln with jam in foreground|
|Marillenknödeln with apricots and plums in the middle|