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Austrian Cuisine
#1
Breakfast is of the "continental" type, usually consisting of bread rolls with either jam or cold meats and cheese, accompanied by coffee, tea or juice. The midday meal was traditionally the main meal of the day, but in modern times as Austrians work longer hours further from home this is no longer the case. The main meal is now taken in the evening, usually at around 6pm.

A mid-morning or mid-afternoon snack of a slice of bread topped with cheese or ham is referred to as a "Jause" (pronounced roughly as "yowzay"), and a more substantial version akin to a British "Ploughman's Lunch is called a "Brettljause" after the wooden board on which it is traditionally served.
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#2
Erdäpfelsalat
Ingredients

* 1 kg potatos
* 1 red onion
* vinegar
* oil
* salt
* pepper

Recipe

Do not cook the potatoes too long and cut into slices.
Add small onion pieces.
Mix a marinade by using vinegar, oil, salt and pepper and pour it over the salad.
Let it sit a little bit before serving.
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#3
Austrian cuisine is known primarily in the rest of the world for its pastries and sweets. In recent times a new regional cuisine has also developed which is centred on regional produce and employs modern and easy methods of preparation.
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#4
The Cuisine of Austria, which is often incorrectly equated with Viennese cuisine, is derived from the cuisine of the Austro-Hungarian Empire. In addition to native regional traditions it has been influenced above all by Hungarian, Czech, Jewish, and Italian cuisines, from which both dishes and methods of food preparation have often been borrowed. Goulash is one example of this. Austrian cuisine is known primarily in the rest of the world for its pastries and sweets. In recent times a new regional cuisine has also developed which is centered on regional produce and employs modern and easy methods of preparation.

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