A warming main course also good as a burrito filling

Great with pasta, a cutlet or rösti.

The ideal vegetable quiche.

Easy to make and very tasty with many side dishes.

A nice soup with fennel as a great flavour.

The pine nuts are an incredible combination with the pumpkin

A potato bread with a small crumb that stays moist for a particularly long time. Originating from the Donau-Germans in Transylvania.

Brilliant flavour with mint and crumble quark (the namesake "cheese" in this recipe)

A real Austrian farmhouse bread made from pure rye.

Gingerbread with chocolate icing, just like from the autumn fair itself.

A quick, simple and spicy tomato sauce

The Viennese classic

So that the bread tastes like grandma's

Sweet, sour and a slight kick from Stroh 80, ideal with tea.

Probably the cheapest bouillon after chicken. Brilliant for sauces.

A simple cake dough ideal for Wähen or quiches.

An ideal base for other soups or sauces.

A Swabian classic with a fine crumb and interesting crust.

An Indian classic made from cauliflower and potato. Good with rice or nan.

A sweet egg salad sandwich from Japan

A nice autumn soup.

So simple but yet so good

Pine nuts and pumpkin, brilliant

Incredible tenderness and juiciness paired with delicious chive mashed potatoes

Easy to make slightly sweet honey wine yourself

A dumpling with a crispy crust and cheese

Everything that delights a farmer's heart in one meal.

Probably the most famous pasta sauce in the world.

How did the Austrians never come up with a hearty leavened dumpling? Brilliant umami flavour.

Popular throughout Switzerland, the fluffy bread from Ticino here with a pre-ferment.

A nice spicy soup for autumn

Best served warm with vanilla ice cream

A nice and refreshing sour mushroom sauce

The French soup chicken classic

An Austrian-Hungarian classic with bread dumplings.

A rustic "Füddliweggli" in a large version. Deeply browned curst.

A simple tomato sauce

Some freshness and colour for sandwiches and much more

A very creamy and full-bodied autumn soup.

Ideal for a little vitamin C against flu or fever.

Gives every dish a deep and velvety texture.

The Swiss classic

A French recipe probably better known outside France than within.

A long cooking time leads to a sourdough taste despite the yeast.

Pretzel bread if pretzels are not the right choice after all.

A nice, warm soup ideal for a cold autumn day

A Swabian classic full of cheese.

A Swiss classic. Rustic bread with a huge and very moist crumb. Nothing for beginner bakers.

A softer pretzel if the Swabian one is too crispy.

Crispy breakfast röstis

The Swabian ones have an incision on top, more fat and are more bulbous than Bavarian ones

A Carinthian autumn classic. The sauce is ideal for bread dumplings.