Our baby son is turning six months today - well, not really, as he was born on New Year's Eve. But it would be unfair not to celebrate just because it's a short month, so happy birthday, Max! No post on birthday cakes, though, as we've only just managed parsnip, squash and sweet potato puree so far; maybe he would have accepted solids earlier if I had offered chocolate cake, silly me... If he's anything like his Mum that should have done the trick!!!
I apologise for posting yet another dish involving rhubarb and strawberries, but you need to make the most of it while they are in season, so here goes another typically Austrian dessert - Topfenknödel. My Mum made these for us when we were in Austria just recently and I thoroughly enjoyed them. Mum did all the hard work and I just came in to eat and take pictures... but I will try them again soon!
Topfen is Austrian for German Quark, I have found quark in supermarkets here in the UK, it is sometimes labelled "curd". Failing that you could use ricotta, but you will have to experiment a bit as ricotta is wetter and less tightly packed than our Topfen. Also, Topfen exists with varying amounts of fat content and the one used in the recipe below is virtually fat free.
The dough for the Knoedel or dumplings is really versatile, you can stuff it with various fruits, firm favourites being apricots (take out the stone and replace it with a sugar cube), plums (same procedure), strawberries, poppyseeds or, if you're really indulging, chocolate. I shall be posting a recipe for the poppyseed dumplings some time, when I can find some really ripe and juicy plums to serve them with...