Austrian Childhood Eats
There’s only one word that comes to mind when I want to be taken back to a fond memory – food! Just a single bite can instantly transport me back in time. Since 2014, I’ve been reveling in nostalgic eats of my Austrian childhood, as it was only during this time that my husband and I have been able to travel without the kids in tow. In 2016, and 2017, when Alex and I ventured on my first Austrian homecoming in decades, and again when I brought the girls with us to Austria; I made it a point to savor every delectable delight that brought me down to memory lane. In this entry, I’ve listed the foodstuff that I've been fortunate enough to sink my teeth into once again after all these years.
First up is the Kinder treat that I found while walking the streets of Rome back in 2014. Its German equivalent is the Kinder Milch-Schnitte that literally means “milk slice.” As a child, I often buy these by the handful from our nearest supermarket and place it in the refrigerator to cool. The Kinder Milch-Schnitte is a quick snack made of milk cream with a hint of honey placed between two slices of soft cake. In my opinion, it’s best eaten cold. When I came back to Manila, I discovered that we had a similar dessert called the Inipit cake from Bulacan.
Dreh und Trink (Twist and Drink) is a fruity water drink with fun, easy to hold bottles. Natural spring water from Austria is used as its primary ingredient combined with a variety of fruit flavors such as cherry, raspberry, and apple topped with a unique twist opening. My personal favorite is the cherry flavor.
KnabberNossi is by far the most nostalgic snack of my childhood! I used to hoard these whenever our class would go on field trips, trekking in the woods, or just have packs of these left at home. KnabberNossi is a quick sausage snack made of lean beef, pork, and spices. When I introduced these to my kids, Amara instantly became a fan and devoured several packs of these at a time – every day up until we left for Manila. Needless to say that we filled our luggage with these on our way back.
Holunderblütesirup or Elderflower Syrup is a concentrate made out of Elderflowers. Mixed with ice-cold water, for me, it’s the perfect alternative to iced tea during the summer months. I’ve tried the homemade version, which is always best, but commercial ones are also as delicious.
The Original Neapolitan Wafer from Manner is Vienna’s quintessential wafer snack. Made with hazelnut cream sandwiched between four layers of wafers, the Original Neapolitan Wafer has become Manner’s classic best selling product that conveys Viennese culture and lifestyle.
Champignon Gebacken is a deep-fried mushroom dish served with tartar sauce on the side. Mama Rosa, the mom of my Austrian tutor Elfriede, who I also called my second mom, used to cook these using white button mushrooms when I would spend my summer months with her up in the mountains. I’d eat them straight from the pan!
Almdudler was my go-to drink whenever I wanted something that resembled coke but tasted distinctly Austrian. This drink is made from various alpine herbs, sugar beet and soda water with a sweet-tangy taste. I think it can be likened to Austria’s version of ginger ale. I’d quickly gulp this down while eating a käsekraner or two. For me, it’s the perfect pairing.
I wouldn’t leave Vienna without a visit at one of the many sausage stands and indulge in a Käsekraner. This deliciously oozing cheesy sausage paired with mustard and a Semmel roll should never be missed.
Speaking of the Semmel bread, another favorite recess grub of mine is the Wurstsemmel mit Extra Wurst. Wurstsemmel is essentially slices of sausage (in my case it would be Extra Wurst), sandwiched between two halves of a Semmel roll. And that’s it, no mustard, no mayonnaise, and no ketchup, just a clean sandwich meal that can be eaten on the go. Seen here, it’s evident that I had to take a bite of it first before taking a picture.
These Haribo Twin Cherries are my absolute favorite rubbery treats as a child. Sinking my teeth into them again gives a feeling of pure nostalgia that is indescribable! Another favorite Haribo candy of mine was the Smurfs. I used to buy these from Sigrid’s bakery before walking to the Volksschule.
Freshly home-baked cakes like the Gugelhupf or Bundt cake will always be a delight. This one, in particular, made by my friend Sigrid, still lacks the traditional sprinkling of powdered sugar on top to make it look nice, but with cakes these good, who needs to add sugar?
I’ve always loved home-cooked meals. Another favorite of mine are these Chanterelle mushrooms cooked with heavy cream that is absolutely divine! Mama Rosa used to prepare these with freshly picked chanterelles straight from woods. You can pair them with pasta or steak, or just eat them as is, just like me!
Last but definitely not the least, the Mohnnudeln. Mohnnudeln is a sweet and hearty potato dish made with poppy seed and a dusting of powdered sugar. The process is similar to making gnocchi pasta that’s shaped more like long fingers rather than the traditional short and stubby traditional ones. Once the gnocchi has been boiled and cooked, it’s transferred to another pan with melted butter and poppy seeds. It’s then served with a scattering of powdered sugar. Austrians eat this not as a dessert but as a sweet main dish. Who doesn’t want to eat dessert for their main course? I was lucky enough to get my hands on a frozen pack from the grocery so I can try it back in Manila. Let’s see how this one goes ... more about the results on my next food post.
All this talk about food is making me hungry, how about you?
