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« Asparagus risotto | Main | Fennel & pistachio pesto »

May 24, 2005



I have "Die Gute Kuchen", and yet you make these recipes seem a lot more manageable. Great!

By the way, we've launched a website which has the largest selection of Austrian wines available on the web (in the US). Could probably find the perfect wine to pair with each of your recipes! Please come check us out:

Kim Jones

Ever since I had Topfenknodel at the Auerhahn in Salzburg I have wanted to make this dish. I have gotten close but the curds ingredient has proven to be a problem. I made my own based on a curd soup recipe. It was okay and after 4 or 5 tries it was almost right.

I remember the texture at the Auerhahn was light, fluffy and nearly impossible to describe. If ricotta is an easy substitute I'll give it a try.

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