Grandma’s Schnitzel Recipe

Grüß dich Readers,
(Which literally means “greet yourself”)

Some of you may be aware, I am 1/4 Austrian. No, not “G’day mate pop a shrimp on the barbie” Austrian. More like the people who brought you Arnold Schwarzenegger, Mozart and Swarovski crystals. What’s that? Hitler? No, we don’t associate ourselves with that anymore.


Moving swiftly on. My Grandma grew up in Austria and eventually met my Grandad and moved to England. She brought with her some wild stories of growing up in the mountains and some amazing recipes. I grew up spending a lot of time with her and watching her cook. I loved helping her in the kitchen and I learnt a few things along the way. Like, the secret to how she made everything taste amazing? A generous serving of salt and a shit ton of butter. A technique I still use to this day.


One of my favourite dishes she made was ‘Schnitzel with Noodles’. Traditionally, schnitzel is made with veal but that is super expensive. So my Grandma made it with pork but you can make it with chicken too! ‘Noodles’ in our family just means any kind of pasta. Usually on a Sunday lunch time, we would have Schnitzel (pork in breadcrumbs fried in butter and salt) with noodles (any kind of pasta, dripping in butter) and Grandma’s salads (which was lettuce, cucumber or beans that have been soaked in oil, salt and vinegar overnight). Sounds disgusting but I can assure you it was heavenly! Maybe not so good for the heart disease but we all knew we would die happy.

As I got older, I would help Grandma make huge batches of Schnitzel that she would keep in the freezer and cook up whenever she needed to. As I got even older, she would send me home with a pile of frozen Schnitzels to put in my freezer, so I would never be hungry. Now, I make them myself for my family. People always curse their Grandmas for not writing their recipes down. My Grandma did but her handwriting is so cursive, it’s unreadable. Beautiful, but unreadable (also, English was her second language so not a lot of it makes sense). So here I am, writing the recipe down. Who knows? Maybe my grandchildren will read this and make their family Schnitzel, unknowingly keeping a small part of their Austrian heritage alive.

So here it is! Grandma Nagele’s Schweinefleisch Schnitzel.

Grandma Nagele’s Schweinefleisch Schnitzel

My Grandma's Schnitzel Recipe
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Course Main Course
Cuisine Austrian, German

Equipment

  • Meat tenderiser
  • Frying pan
  • Chopping board
  • 3 small plates
  • Spatula

Ingredients
  

  • 1 tbsp Butter/vegetable oil
  • 4 Pork Chops boneless
  • 250 g Plain Flour
  • 2 eggs whisked with a fork
  • 300 g Breadcrumbs

Instructions
 

  • Heat butter/oil in a frying pan on a medium to high heat.
  • Set up 3 small plates. Use one for flour, one for egg and one for breadcrumbs.
  • Using a meat tenderiser, tenderise the pork chops (on both sides) until they are a flat oval shape.
  • Lay the pork chop on the plate of flour and turn it over until it is fully covered in flour (this is where it gets messy).
  • Once it is covered in flour, lay it on the next plate and coat it in the egg mixture.
  • Once it is fully covered in egg, lay it on the final plate and coat it in breadcrumbs.
  • Once it is fully covered in breadcrumbs, set aside.
  • Repeat these steps with the other pork chops.
  • Once your frying pan is fully heated, fry the schnitzel on one side until golden brown (should take 8-10 minutes).
  • Flip the schnitzel over until the other side is golden brown (8-10 minutes).
  • Repeat with the other schnitzels.
  • Ensure the schnitzel is fully cooked throughout and serve with 'noodles', chips or salad.
Keyword Breadcrumbs, Fried, Pork, Schnitzel

So, there you go! Schnitzel is an all year round dinner staple. Serve it with warm pasta in the winter or salad in the summer. Put chips with it and kids love it too. You can bulk make it and fry it up frozen when you need to. It’s nothing special but it will always hold a special place in my heart. Whenever I eat it, I am instantly transported back to lunch times with Grandma and excitedly waiting for my favourite meal or family holidays in Austria ordering Schnitzel at the local beer house and sipping my Dad’s Radler shandy.

I hope you make this recipe and enjoy it as much as I do. If you do try it out, let me know how it goes! Share with me on my socials, I always love hearing from you guys! And don’t forget to follow the blog and me on social media!

But for now, Pfiat di!

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Garlic Prawn Spaghetti

My favourite, quick, 15 minute dinner. Also, this really satisfies my pasta cravings. It’s a great meal because you can keep the ingredients in the kitchen for whenever you need them! As a Mum, this meal can be a life saver. Even my 18 month old daughter loves this dinner so it’s doubley perfect!

I buy frozen, precooked king prawns because they’re cheaper and it cuts out a lot of time (plus, you can leave it in the freezer until you need them) but you can buy fresh ones. Just make sure that they’re cooked all the way through and fully pink. I also use lazy garlic (already chopped, in a jar and you can keep it in the fridge) but you can use fresh garlic. You can use either dried or fresh parsley or even chives. I always keep spaghetti in the pantry and butter and parmesan are always in my fridge. That’s it!

Garlic Prawn Spaghetti

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine Italian

Equipment

  • saucepan
  • knife
  • cheese grater
  • colander
  • garlic press (optional)
  • Frying pan
  • Chopping board

Ingredients
  

  • 200 g king prawns
  • 250 g spaghetti
  • 4 tbsp butter
  • 2 tsp chopped garlic (or 3-4 cloves)
  • 2 tbsp chopped parsley
  • 4 tbsp grated parmesan cheese (or however much you want)

Instructions
 

  • Begin to cook the spaghetti.
  • Defrost the prawns in a frying pan on heat (or begin to cook the fresh ones).
  • Drain the water away and place the frying pan back on the heat (medium) with the butter.
  • Allow the butter to melt amongst the prawns and add the garlic.
  • Stir fry for 3-5 minutes.
  • Remove the frying pan from the heat and stir in the chopped parsley.
  • Drain the cooked spaghetti and dish into bowls. Top with the prawns and melted butter and sprinkle with parmesan.
Keyword buttery, Garlic, parmesan, pasta dish, Prawn, Spaghetti

It’s really as simple as that! A simple, quick and life saver of a dinner idea. You’re welcome!

Don’t forget to follow the blog and follow my socials! You’ll be the first to know when I upload a new recipe!

Chocolate Chip Banana Muffins

Need I say more? 🍌🍫Seems like everyone in this pandemic has made banana bread. Well, this is an alternative. Whether it’s for breakfast, an evening treat or a basket you want to drop off to a loved one while socially distancing, these muffins are perfect.

This recipe uses chocolate chips but I recently ran out and used Cadbury dairy milk, chopped up and I think I’m going to do that from now on. It made the chocolate much more creamier and slightly melted in the middle. Way better than chocolate chips. Plus, its Cadbury!

I particularly love this recipe because it’s an all in one method. For those of you who dont know, that means you bung all the ingredients in one bowl and mix it altogether. No separate bowls, no creaming method and so much less washing up. As a Mum, all in one method and one pan meals are the saving grace to my sanity. Just makes things so simple and easy in a time that may not be. Plus, less washing up. Can I get a hallelujah?🙌🏻

Chocolate Chip Banana Muffins

Only the best banana muffins ever.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast, Dessert, Snack
Servings 12

Equipment

  • Mixer
  • Measuring Scales
  • Small Bowl
  • Fork
  • Muffin tin
  • Muffin cases

Ingredients
  

  • 100 g Butter room temp
  • 2 Eggs medium, free range
  • 175 g Caster Sugar
  • 225 g Self-raising Flour sifted
  • 1 tsp Baking Powder
  • 3 tbsp Milk whole
  • 2 Bananas very ripe, mashed
  • 100 g Chocolate chips or chocolate chopped into small chunks

Instructions
 

  • Preheat the oven to 180°C (160°C fan, Gas Mark 4) and line a 12 hole muffin tin with muffin cases.
  • Mix all the ingredients in one bowl until fully combined and smooth.
  • Spoon the mixture evenly into the 12 cases and bake in the oven for 25 minutes or until a skewer comes out clean.
  • Once fully baked, leave to cool on a cooling wrack.
  • Optional: melt more chocolate to drizzle over the top of the muffins or add a square of chocolate to the top of the muffins.
Keyword Banana, Chocolate, muffin

It is literally as simple as that! Thank you for taking the time to read this post. I would really appreciate it if you could share it on your socials and to all your friends. It would help me out a lot!

Also, while you’re here, go ahead and follow my blog and sign up for the email list so you will be the first to know when I upload. You can get the first scoop on any yummy recipes I share!

Mickey and Minnie Mouse Cupcakes

Hi Readers,

First off, I would just like to announce that I am so proud to be working with the Alzheimer’s Society on this post. I really wanted to work with this charity because they have a Cupcake Day coming up and I thought, “What does the world need right now?” Cupcakes!
Although their Cupcake Day event is looking a little different to what they had planned (thanks COVID-19), they need your involvement more than ever!

We’re calling on bakers across the nation to rise as one and support the UK’s 850,000 people living with dementia. 700,000 will now need to self-isolate due to COVID 19. Every bit of dough you raise will help us be there for people affected by dementia at this difficult time. And the icing on the cake: by being part of it, you’ll feel more connected too.

Alzheimer’s Society

How YOU Can Help

You can help, by hosting a: household, online or later date Cupcake Day

Staying connected and having a bit of fun is what we all need right now. And let’s face it, cake is one of life’s greatest pleasures. Whether you’re a baking pro or a make-it-up-as-you-go, anyone can host a Cupcake Day. You can do it whenever you like and it’s super-simple to take part. It’s a great opportunity to join forces with thousands of others in kitchens up and down Britain. Use what’s in your cupboards, get creative and get the kids involved too – or bring your workmates together virtually.

Click here to get your FREE fundraising pack and let’s raise some dough for an amazing cause.

If you really can’t bake or you would just like to donate to this wonderful charity click HERE. They need you now more than ever.

How To Make Mickey and Minnie Mouse Cupcakes

If you’re eager to help but have no idea what to bake, I have created this tutorial for you. Everyone loves the most famous mouse pair in history and anyone can make these. Get the kids involved, make it a family activity or even bake with friends over zoom! Get involved and let’s make some money for charity!

Minnie and Mickey Mouse Cupcake Decorations

How to make Minnie Mouse bows and Mickey Mouse buttons out of fondant icing.
Prep Time10 mins
Active Time20 mins
Resting time1 d
Total Time1 d 30 mins
Keyword: fondant decoration

Equipment

  • 30 cm Ruler
  • Sharp knife or scalpel
  • Small paintbrush
  • Grease-proof paper
  • Rolling pin (small)
  • Small circle cutter or piping nozzle

Materials

  • 30 ml water
  • 50 g icing sugar
  • 1 pack light pink fondant
  • 1 pack white fondant
  • 1 piece yellow fondant

Instructions

  • Roll out the light pink fondant to about 0.5 cm thick on a surface dusted with icing sugar.
  • Cut out 6 rectangles (12 cm x 2.5 cm) using a ruler and a sharp knife.
  • Cut out 6 more rectangles (5 cm x 1 cm) using a ruler and a sharp knife.
  • Brush the middle of one of the smaller rectangles with water and layer a larger rectangle perpendicularly over the top. It should look like a cross.
  • Brush the middle of the larger rectangle with water and fold the ends into the centre.
  • Fold the ends of the smaller rectangle over the larger one so that the ends overlap in the centre of the larger rectangle.
  • Turn the bow over and pinch the back (where the ends have joined) until you're happy with the shape of the bow.
  • Set aside to dry and repeat with the other rectangles.
  • Roll out the white fondant, on a surface dusted with icing sugar, to about 2.5 mm thick.
  • Cut out multiple (about 35) small circles using a small circle cutter or the end of a piping nozzle.
  • Gently attach the circles to the pink bows using water and a paintbrush.
  • To make Mickey's buttons, roll out the yellow fondant on a surface dusted with icing sugar, to 2.5 mm thick.
  • Cut out small circles with a small circle cutter or the end of a piping nozzle.
  • Using a rolling pin, gently roll the circles into even oval shapes.
  • Set all fondant decorations to the side to dry for 24 hours. Make sure they are in a cool, dry place and aren't in direct sunlight.

Once the decorations are dry, you can get on with assembling your cupcakes. I used my Vanilla Cupcakes (click the link to see that recipe) but you can use whatever cupcakes you like.

Next, you need to make the buttercream.

Vanilla Buttercream

A basic buttercream, perfect for piping.

Equipment

  • Mixer (hand or standalone)
  • Spatula
  • Sieve
  • Piping bag
  • Piping nozzle

Ingredients
  

  • 110 g butter
  • 3 tbsp semi-skimmed milk
  • 1 tsp vanilla
  • 500 g icing sugar

Instructions
 

  • Put the butter, milk and vanilla into a large bowl.
  • Sieve the icing sugar into the bowl.
  • Mix together on a slow speed (you might want to use a tea towel to cover the mixer as the icing sugar can go everywhere).
  • Once the icing sugar has started to combine, increase the speed of the mixer.
  • Once the buttercream is fully combined and achieves a fluffy consistency and light colour, use a spatula to ensure all the ingredients have mixed completely.
  • Decant into a piping bag with nozzle and use immediately or refrigerate for up to 4 days.
Keyword buttercream, icing, vanilla

Once you have made your icing, divide the buttercream into two bowls. Colour one bowl of icing red and one bowl of icing pink. I use the Wilton gel colours because you only have to use a tiny amount for a lot of colour.

After that, put the buttercream into piping bags with nozzles of your choice. Pipe circular swirls onto the cupcakes. Using small round biscuits (I use Oreos) as ears, push them gently into the icing. Finish off your cupcakes with the fondant decorations.

So, what are you waiting for? Let’s come together during these uncertain times and do some good! If you can’t bake or your local supermarket is all out of flour, then please donate to this wonderful charity! They need you now more than ever.

Click here for more information about the Cupcake Day and to get your FREE fundraising pack: https://www.alzheimers.org.uk/cupcake-day?utm_source=Blog&utm_medium=eight&four&utm_campaign=Cupcake_Day&utm_content=theramblingsoflottie

Click here to donate to the Alzheimer’s Society: https://www.alzheimers.org.uk/cupcake-day/pay-in

 

Cajun Veggie Stew

I found this recipe recently and I thought I would share it (along with my alterations). This recipe is Vegetarian, Vegan and (most importantly) a one pot meal, making it perfect for a midweek meal you need to cook in a hurry or a simple comforting dish when the weather is, well, British. It’s packed full of veggies so it is perfect for kids. “My kids don’t like veggies”. Well, guess what, Karen, neither does my fiance. He is a big kid or a ‘manly man’ when it comes to food. It’s either turkey dinosaurs or lots of meat and failing that, lots of cheese but he actually liked this AND had seconds AND requested I made it again!

I find this is best served with warm crusty bread but you could serve it with rice. This recipe makes enough to serve 4. Being a one pot meal you will literally only need one large saucepan, a chopping board, a sharp knife and a sieve (if you want to rince your tinned chickpeas). That’s it!

Ingredients

  • 2 tbsp olive oil
  • 450g sweet potato
  • 1 red onion
  • 2 bell peppers
  • 1 clove of garlic (I buy the jarred, already minced stuff because I’m lazy)
  • 1 tbsp Cajun seasoning (I buy the Schwartz one found in the spices aisle)
  • 400g tinned tomatoes
  • tinned chickpeas
  • 250ml vegetable stock
  • salt and pepper to taste

Method

  1. Cut sweet potato, red onion and bell peppers into bite sized chunks. Mince or finely chop the garlic.
  2. Heat the olive oil in a sauce pan and add the sweet potato, red onion and peppers.
  3. Sauté until softened then stir in the garlic. Cook for 1 minute.
  4. Add the Cajun seasoning, tinned tomatoes, chickpeas and vegetable stock. Simmer on a low to medium heat, stirring occasionally,  until the sweet potato is soft enough to your taste. This should take between 10-20 minutes.
  5. Season with salt and pepper and serve with warm crusty bread.

IMG_8464_edited

It is literally that simple. I like to make a big batch of this so I can reheat it for lunches or make multiple dinners for my little one. You can add more Cajun seasoning to intensify the flavour or add chilli powder to give it a kick. It is so versatile that it will suit almost anyone’s tastes.


If you make this, I would love to hear how it went. Follow me on my socials and you can share pictures with me when you make this! Hope this has helped with the dreaded meal planning or a last minute “what do I make?” panic. Thanks for reading!

Star Wars Day: Wookie Cookies

I know. You’re surprised to see Star Wars content on this blog. I haven’t even seen a full movie (don’t come for me). However, Steven and his family are Star Wars fans, verging on super fans. So, I thought this May the fourth, I would cheer them up with these! I first saw this idea on Pinterest and wanted to recreate it with my own recipe.

I have previously made other Star Wars themed bakes for Steven’s brother’s 40th birthday. We organised a Star Wars themed kids party (with no kids) in our new home (at the time), which included: Pin the Lightsaber on Yoda, Star Wars pun food (Ham Solo sandwiches), inflatable lightsabers, homemade photo booth and a Millennium Falcon cake.

It’s a relatively simple recipe but, nevertheless, may the force be with you! See? I can do Sci-Fi!

Recipe

You will need:

Ingredients

  • 400g Plain Flour
  • 3/4 tsp Bicarbonate Soda
  • 2 tsp Ground Ginger
  • 2 tsp Ground Cinnamon
  • 1/2 tsp Ground Mixed Spice
  • 1/2 tsp Salt
  • 1/4 tsp Ground Nutmeg
  • 180g Butter (soft)
  • 125g Dark Brown Sugar
  • 1 Egg
  • 125g Golden Syrup
  • 190g chocolate
  • 100g white chocolate chips

Method

  1. Sift the flour and spices together in a large bowl.
  2. Cream the butter and sugar together until fluffy.
  3. Add egg and golden syrup to creamed mixture and combine well.
  4. Gradually add in the flour and spices until fully combined and makes a loose dough.
  5. Split the mixture into 3. Wrap in clingfilm and chill overnight.
  6. Preheat the oven to 170° Fan.
  7. Remove the dough from the fridge and leave at room temperature for 10 minutes.
  8. Roll out on a lightly floured surface and cut out your gingerbread man shapes.
  9. Using a fork, make impressions in the dough to look like fur.IMG_8379
  10. Bake on a lined baking tray for 8-12 minutes (depending on size of cookies and whether you like them soft or crisp).
  11. Leave to cool on a wire rack.IMG_8382
  12. Once fully cooled, melt the chocolate in a microwave safe bowl. Heat for 30 second intervals in the microwave, stirring in between until fully melted.
  13. Leave the chocolate to cool slightly before pouring it into a piping back (or you can use a zip lock bag)
  14. Snip the end of the piping bag (or the corner of the zip lock bag) and pipe a diagonal line across your gingerbread man.
  15. Place the white chocolate chips along this line. I used white candy melts because my cookies were quite large (and it’s all I had in the house #QuarantineLife).
  16. (Optional) pipe two eyes and a nose on your wookie with the chocolate.

So, there you go! Absolutely delicious wookie cookies! Not bad for a non-nerd, aye? I hope you enjoyed reading this and if you recreate these, please share the pictures with me! I would love to see your quarantine baking!

Happy Star Wars Day!


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My Vanilla Cupcake Recipe

An absolute classic. This is my go to cupcake recipe. It makes lovely, fluffy and absolutely moreish cupcakes. Perfect when topped with vanilla buttercream or a sharp blueberry icing. So simple and yummy, ideal for kids to decorate and cover in sprinkles!

IMG_8265

Ingredients

  • 110g butter (room temp)
  • 225g caster sugar
  • 2 eggs
  • 150g self-raising flour
  • 125g plain flour
  • 120ml semi-skimmed milk
  • 1 tsp vanilla extract

Method

  1. Preheat the oven to 160ºC (fan)/ 180ºC/ gas 4. Line a 12 hole muffin tray with cupcake cases.
  2. Cream together the butter and sugar until fluffy.
  3. Add eggs one at a time, mixing thoroughly after each addition.
  4. Sift the two flours into a separate bowl and combine.
  5. Add the vanilla extract to the milk.
  6. Add 1/3 of the flour to the creamed mixture and beat well. Pour 1/3 of the milk and beat again. Repeat until all flour and milk is added.
  7. Spoon the mixture into the cupcake cases until they’re two thirds full.
  8. Bake for 25 minutes. Insert a skewer into the centre of the cupcakes to check they are cooked (it should come out clean).
  9. Leave to cool for 10 minutes in the tin and then transfer to a wire rack to fully cool. Once completely cool, ice and decorate how you like!

 

Basic Sugar Cookie Recipe

This is the recipe I use for a really quick and simple sugar cookie. Perfect for Christmas, Birthdays, baby showers or any occasion or holiday.

IMG_8160

Ingredients

  • 100g butter (room temp)
  • 100g caster sugar
  • 1 egg, beaten
  • 275g plain flour, sifted
  • 1 tsp vanilla extract

Method

  1. Preheat oven to 190ºC/ 170ºC fan/ Gas 5. Line a baking tray.
  2. Cream together the butter and sugar until fluffy.
  3. Gradually add the egg and vanilla extract until well combined.
  4. Sift in the flour and mix until it forms a dough.
  5. Roll out the dough on a lightly floured surface to 1cm thick.
  6. Cut out your shapes and place onto the baking tray.
  7. Bake for 8-10 minutes or until pale golden.
  8. Leave to cool on a wire rack.