Hawaiiburger

Posted by mirage on Feb 1, 2012 in Austrian/German | 5 comments

I’m really grateful for online sites that make food delivery easier. I’m not fond of talking on the phone when ordering, sometimes when I speak to someone over the phone things get lost in translation and transmission. My favorite at the moment is www.mjam.at and Shah Schnitzel Prinz is my latest favorite joint to order from. They serve Italian, Austrian, Indian and Turkish specialties not limited to pizza, pasta, kebap, salads, chicken and pork schnitzel, various potato fingerfoods, rice and much more.

In photo is my favorite pita bread filled with salad and a special sauce and chicken filled with ham, pineapples and cheese, rightfully called Hawaiiburger. The pita is closed unlike the usual ones, really a big one too so I tend to always halve it up and give the other half to hubby or son2.

Mahlzeit!

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for:

FoodTripFriday

Indulge…(Yili)

Posted by mirage on Feb 18, 2010 in Austrian/German | 2 comments

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I said I’d be coming back to Yili, the prim resto that I visited awhile back that offers soups, wraps, salads and crepes. I went back yesterday along with the little boy. I asked him what he wants to eat and he said he would like the ice cream crepe (the photo probably enticed him). So I ordered one and a bed of salad in balsamic vinegar with coconut shrimps (more like ebi tempura, lol). I also got him a kiddie box with orange juice, chicken and wedges (toys and candies included). I took off a bit to get him a spoon but when I came back he already had a shrimp on his hand…I settled for the salad and we shared the platter of sweet treat…though I had the bigger share haha, talk about ruining a diet.

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Yili
Millenium City foodcourt
Handelskai 94-96 1200 Vienna

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I think the little boy did enjoy our lunch date, he was playful and genki all the way!

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Join us!

Krapfen

Posted by mirage on Jan 19, 2010 in Austrian/German | 0 comments

Wikipedia says Krapfen(Austrian, in Germany they are called Berliner) are the same as French crullers…it could be in the way they are baked/cooked but looking at them I’d say they are filled donuts that lack chocolate toppings .  Above are vanilla-filled Krapfen with the standard confectioner’s sugar on top, should that have been chocolate then I’d have Boston creme! (my…how I miss Dunkin’ Donuts!) Krapfens take the sour rather than sweet side with its filling…strawberry and apricot are the most popular ones but I won’t say no to those with chocolates or caramel.

Here’s a simple recipe I got from a book…Ich helf dir kochen by Hedwig Stuber…

Ingredients (for about 25 Mini-Krapfen):

1. Sieve flour into a large non-sticky mixing bowl and make a well in the center. Add a tablespoon of sugar and the yeast, crumble the yeast as you put them in.

2. Pour lukewarm milk into the well. Add the other ingredients (sugar, egg yolks, melted butter and a pinch of salt).

3. Knead well, either by hand or with a mixer until dough can be easily removed from the bowl. Add a bit more flour if the mixture feels sticky. Let the bowl rest in a warm place for at least 30 minutes or until the dough has almost doubled, cover with a kitchen towel.

4. Roll out the mixture with a rolling pin about 2cm thick and shape your Krapfen. You can also make minis by using your cookie cutter.

5. Leave the pieces on a floured tray, cover again.

6. Heat the oil of your choice in a large pot (or deep-fryer) to 175°C (~345°F).

7. Drop in the dough one at a time. Close the lid after…the steam helps the Krapfen to float…which gives the Krapfen its distinct middle ring (lol). Flip them in case the other side didn’t turn brown. Scoop out the Krapfen in time and let sit on paper towels to remove the oil.

8. When they cool, fill them with your favorite jam using a long piping nozzle. Dust with powdered sugar before serving.

Chocolates on top won’t hurt too!