I can still see her in the kitchen, stretching the strudel dough – paper-thin, so delicate that you could have read a newspaper article through it. She filled it with freshly rendered cracklings and chives.

Cooked in boiling water, it became a soup garnish that was also a full meal – hearty, filling, and full of familiarity.

Unfortunately, I never asked my mother for the recipe. The older I get, the more I remember the flavors of my childhood and wish I could taste them again.

But just like fashion, food also has its trends. Pork crackling strudel is so “outdated” that I can hardly find a recipe for it today.

Do you also have dishes in your family that have disappeared – but that you still carry within you like a piece of home?

Petra Reinbacher