This post is a homage to my last trip to Austria two weeks ago.
For a conference I was staying for one week in a cozy hotel directly situated on one part of Jacob’s road, in a very small village on a hill. This was a perfect academic vacation: intellectual agenda during the day, long coffee breaks in between, meeting new people, hanging out with best colleagues, indoor and outdoor pool, wellness, view over Danube and SO MUCH FOOD!
Buffet for breakfast and lunch. Dinner a la carte. For every coffee break, a new cake was served.
First day I was like in heaven- try this, try that. And then a little bit more. Second day the same. Third day I couldn’t breathe. I was like a pufferfish. I had to take an eating break wich was impossible there. So I started to eat an amount of food as usual. In the morning, for example, I drank a fresh pressed apple-carrot juice and ate some fresh apricots with honey. I chose a plate of vegetables for lunch and dinner. I avoided to try everything and very soon my stomach blowed out and my mind started to brighten up. Last three days my body almost felt like home.
I spoke with other people about it, and they all told me how they were eating over their hunger. They ate because they could’t resist. It was there and it was tasty. I imagined, how our smart bodies were exhausted by forcing them with a lava of food. If we all would eat just as much as our bodies need, we would save ourselves from so many diseases. It is a hard task, because we live in an abundance of food. But, it is worth to take a challenge and start to resist. “I prefer not to.”
Austrian cuisine is very hearty. For this recipe I was inspired by an old Austrian/ South German classic: dumplings (dt. Knödel). Austrian dumplings can be sweet or savory. The savory variation is usually made with meat or bacon. My round friends are vegetarian and they taste like heaven. Just like my version of coleslaw. Give it a try!
Rye Bread Dumplings nestled in a Tahini Coleslaw
Ingredients (serves two):
1/2 smaller head of white cabbage
5 Tsp olive oil
1 Tsp honey (or maple syrup)
2 Tsp Tahini
2 tsp caraway seeds
2 Tsp white vinegar
2 tsp salt
1. With a sharp knife cut the cabbage in a very thin slices.
2. In a medium bowl combine cabbage, salt, olive oil and caraway seeds. Stir everything and set a side for 1 hour.
3. Add honey, tahini, white vinegar to the cabbage and stir until well combined.
Rye bread dumplings
Ingredients (serves two, makes 8 dumplings):
250 g rye bread from day before
1 onion, finely chopped
a knob of ghee (or coconut oil)
4 Tsp sunflower oil
4 Tsp buckwheat flour
a bunch of fresh thyme leaves
2 tsp black cumin
1 tsp black pepper (powder)
2 tsp salt
1. Cut the bread into very small pieces and using your hand make a crumbs out of it. Place everything in a medium sized bowl.
2. In the frying pan heat a knob of ghee or coconut oil and add chopped onion into it. Stew the onion until it becomes very soft. Add onion to the rye bread crumbs.
3. To the bowl with bread add sunflower oil, black cumin, salt, pepper, buckwheat flour, thyme leaves and an egg. Massage everything with your hands until well combined. Set a side for 20 min.
4. Using your hands form ( 2cm radius) round dumplings and a) steam them for 20 min or b) bring 1 l water to boil, reduce the temperature to simmer and cook dumplings for 20 min.
5. Take dumplings out of water or steamer and place them over the coleslaw. Garnish with fresh thyme, salt to taste and serve until the dumplings are still warm.