Living in a house surrounded by apricot trees for quite some time, apricot season meant preserving lots of apricots as jam but also using plenty of apricots in cakes and of course for this Austrian classic: apricot dumplings. A dish I look forward to every year!
Kärntner Kasnudeln are an Austrian pasta speciality from Carinthia (a region in the south of Austria). This type of filled pasta is quite similar to Italian ravioli and it might just be an Italian influence – after all Carianthia abuts Italy. Kärntner Kasnudeln however are filled with a mixture of curd, potatoes and fresh herbs (in particular mint).
In contrast to the Italian ravioli, there is a particular way to fold this Austrian pasta – krendeln – not only to close the pasta around the filling but also to create the characteristic, ornamentally twisted edge.
I do have this urge to produce all kinds of food (and sometimes also other stuff) myself – at least once, just to know how it is done.
As much as I love homemade food, cheese is the exception: I buy it – regularly. Producing cheese (the real and tasty kind – mature cheese) at home, especially storing it in my apartment for several months while it needs to age, is not really an option. I accepted that and I don’t even consider producing my own cheese, but I also found a way to compensate here: Cottage cheese – this can be made at home easily.