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The Obauer family cooks at home

Our cook­ing shows on Face­book and Insta­gram are a strict­ly pri­vate affair. They are gen­uine, with­out fuss, and sim­ple, says Rudi Obauer: ​“we are cook­ing in our home and the chef changes fre­quent­ly. It could be me, my broth­er, my broth­er and I, my wife Ange­li­ka, or anoth­er fam­i­ly mem­ber. We are prepar­ing meals that we eat at home.”

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Salzburger Nockerl

Salzburger Nockerl (souffle)

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Makes four servings: 5 egg whites, 3 tablespoons sugar, 1 pinch salt, 2 tablespoons vanilla sugar, lime or lemon zest, 3 tablespoons all-purpose flour, 4 egg yolks, a little butter for the cake pan. Bake approx. 10 minutes at 390 degrees Fahrenheit plus 2 minutes at 350 degrees Fahrenheit.

Makes four servings: 5 egg whites, 3 tablespoons sugar, 1 pinch salt, 2 tablespoons vanilla sugar, lime or lemon zest, 3 tablespoons all-purpose flour, 4 egg yolks, a little butter for the cake pan. Bake approx. 10 minutes at 390 degrees Fahrenheit plus 2 minutes at 350 degrees Fahrenheit.

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