My Viennese mother was a terrific cook and when I seek comfort-eating I often regress to the foods she lovingly prepared for our family. As a result Wiener Schnitzel, gulasch, krautsalat now form a significant part of my limited culinary repertoire, many produced from recipes hand-written in my mother’s own cookbook. One of the favourites that she made was the ‘humble’ Semmelknödel – bread dumplings – which Wikipedia’s page on Knödel describe as being: “a speciality of Southern German, Austrian and Czech cuisine (houskové knedlíky) used as an accompaniment to dishes such as roast pork along with sauerkraut, beuschel (lungs), lentil and mushroom dishes served in a cream sauce.” Knödel are universally loved. Indeed a recent dedication-in-song to them has become a You-tube hit. (See it here). So when The Webmeister and his Good Wife joined me yesterday for some Easter fayre, this seemed an ideal time to whip some up. What a disaster. How I managed to make such a dog’s dinner of a dish, which most describe as a “simple to prepare”, I don’t know. “Too much milk” declared the Webeister’s Wife. I’m sure she’s right but the dog’s dinner they became. The dog seemed to like them, so that’s alright then.
* A recipe for Knödel can be found here. Let me know how you get on!