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5 recipes

Liptauer

No Heuriger, the wine tavern on the vineyard slopes at the edge of Vienna, is complete without a bowl of rust-red Liptauer next to the bread basket. Quark and soft butter are beaten with sweet paprika, ground caraway, mustard, onion and capers into a spread that is creamy, tangy and gently warm. Spread it thick on dark rye bread with radishes and chives, or pipe it onto halved peppers for a snack board. A common mistake is using wet quark straight from the tub, which makes the spread runny; drain it in a sieve first. Most quark is set without rennet, but some brands use a little animal rennet, so pick one labelled vegetarian. Chef's tip: make it a few hours ahead; the paprika colour deepens and the caraway softens as it sits.

15 minAustrianChutneys & DipsGluten free
by KrazyBadal 0 views

Steirischer Käferbohnensalat

In the hills of south-east Styria, fat purple-speckled runner beans called Käferbohnen, 'beetle beans', are dried every autumn and turned into this simple salad. It is a fixture of the Buschenschank, the farm wine taverns where you sit outdoors with a board of bread, cheese and spreads. The beans are soft and creamy, the red onion and cider vinegar sharp, and the dark green pumpkin seed oil gives a deep, toasty, nutty flavour. A common mistake is dressing cold beans straight from the fridge; dress them lukewarm so they soak up the vinegar. Chef's tip: add the pumpkin seed oil last and do not heat it; it turns bitter when warm.

15 minAustrianSaladsVeganGluten free
by KrazyBadal 0 views

Steirische Kernöl-Eierspeis

Eierspeis is the Austrian word for scrambled eggs, and in Styria they get a final drizzle of the region's dark green pumpkin seed oil. It is a farmhouse breakfast or a late-night snack after a long evening in a Graz wine bar, eaten straight from the small pan it was cooked in with a slice of rye bread. The eggs are soft and creamy in big folds, and the oil adds a toasted, nutty depth that tastes almost like brown butter. A common mistake is stirring too fast on a high heat, which gives small dry crumbs instead of soft curds. Chef's tip: salt the eggs a few minutes before cooking; it helps them set more tenderly.

8 minAustrianBreakfast & BrunchGluten free
by KrazyBadal 0 views

Cacık

Cacık is the Turkish version of tzatziki: thick yogurt mixed with cucumber, onion, plenty of parsley, garlic and green chilli, seasoned with salt, white pepper and a pinch of sugar and finished with fresh mint. Cool and refreshing, ready in minutes. Serve with warm pitta bread, curries and rice dishes.

10 minMiddle EasternChutneys & DipsGluten free
by KrazyBadal 0 views

Tahini dip

A creamy, nutty dip of roasted sesame seeds blended with yogurt, garlic, chilli, lemon and parsley. It's a lighter, home-made take on tahini sauce and is used in the aubergine dip. Serve it with pitta bread, falafel or vegetables.

13 minMiddle EasternChutneys & DipsGluten free
by KrazyBadal 0 views