Griess Nockerl Suppe

3 tbsps. Sweet butter
2 Eggs
Nutmeg to taste
Salt to taste
200 grams Cream of Wheat
14 cups Water
4 Chicken flavoured bouillon cubes
Chive or Parsley leaves, chopped

Soften - not melt - butter in microwave or on stove. Add the eggs, nutmeg and salt. Mix well with a fork. Now slowly add the cream of wheat, mix with a fork to a soft, workable consistency. Let it rest. Now measure the water into a large soup pot. Add the bouillon cubes and bring to a boil. Take a baby spoon and form the Nockerl (dumplings) with your finger and put them into the gently boiling water. Cook for 30 minutes, make sure the water boils at a gentle roll. Cover the pot, but keep the lid slightly askew leaving a gap. Dumplings should be fluffy and light throughout. To have successful dumplings you must keep to this rhythm. Garnish with the parsley or chives.

Serves 5 to 6 people.


Torte-Traunau

Dark Layer:

8 Eggs, separated
100 grams Flour, sifted
100 grams Sugar
1 tsp. Baking powder
4 tbsps. Semi-sweet Cocoa powder
dash Vanilla-Lemon flavour
dash Rum flavour
5 tsps. Lukewarm water

For the white layer of the cake, use the above ingredients omitting the cocoa powder.

Beat the egg whites of the separated eggs until very firm. In a separate bowl beat the egg yolks with sugar, flavours and water until creamy. For the dark layer add the cocoa powder now and mix well. By hand using a wooden spoon add the flour and egg white, mix well. Butter and flour an 11 inch Spring Form, pour in the cake mix and bake for one hour at 325 Fahrenheit. Do the same with both layers. When baked take the layers out of the Spring Form and let cool. Cut each layer in half horizontally to make four layers.

Icing:

2 x 500 ml Whipping Cream
7 tbsps. Icing sugar
4 tbsps. Semi-sweet cocoa powder
3 tbsps. Walnut, finely ground
3 tbsps. Apricot Jam, on the dark layer only

Put cocoa into a large mixing bowl, add the whipping cream and stir by hand with spoon until well mixed, and the use mixer to whip to a good consistency. Stop frequently and add the icing sugar and walnuts. Ice each layer and ice sides and top. Sprinkle with chocolate truffles.


Lentil Stew

2 cups Red lentils
2 cups Green lentils
2 Medium potatoes, grated
4 Medium Carrots, grated
4 Medium Celery sticks, sliced small
2 Medium Onions, diced
1 cup Yogourt or Sour Cream
3 Chicken flavoured bouillon cubes

Put lentils and vegetables in a large soup pot add enough water to cover and cook for two hours. Stir occasionally with spoon while cooking. Add the cubes and yogourt, bring to a quick boil and serve.

Serves 6 - 8 people.

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