In the last days of the final month of the passing year, let me take you on a journey, to brighten the remaining days until Christmas, with festive spirit After we have mixed the stollen dough, we head to Vienna, a fairy place to discover culinary delights and find presents at beautiful Viennese Christmas markets.
Infected with festive spirit and in a great mood, I’m traversing the magically peaceful streets of Vienna, which enchant me with their decorations, the smiling people and the brilliant preparations for upcoming winter holidays.
Continue reading “Vienna awaits”
Very classic and trivial, I will show you how to prepare it with a twist!
Continue reading “Stuffed apples with Marzipan and raisins recipe”
Literally means Viennese Cutlet – thin, breaded, pan-fried veal cutlet.
Sliced veal, butterfly cut, about 4mm thin and pounded flat, seasoned with salt and pepper and rolled in flour, whipped eggs and bread crumbs. Fried until golden brown, in a good proportion of lard fat and clarified butter at about 160-170º C.
Continue reading “Wiener Schnitzel recipe”
Tip of meat for the table
Classic Austrian recipe for boiled veal or beef in broth, served with boiled potatoes, big chunks of celeriac, carrots, minced apples and freshly grated horseradish.
Continue reading “Tafelspitz – recipe for veal or beef with potatoes”
The name of this famous meat stew with vegetables literally translates into Herd of Cattle.
In this recipe, I’ve seasoned it with paprika and a lot of spices, however, there are thousands of variations for goulash, so just experiment and make your own, because you can put any ingredient or spice you like in it!
Continue reading “Classic Goulash recipe”
This is a classic Austrian recipe for knoedel – small sweet dumplings, filled with apricot jam or Mirabelle plums.
The dumplings are first boiled in salted water, then covered in crispy fried breadcrumbs and sugar-coated.
Continue reading “Marillenknoedel – recipe for Austrian sweet dumplings with Mirabelle plums”
Creamy tasty dessert, excellent for yet another use of those delicious pumpkins, available in the fall.
Continue reading “Pumpkin mousse with rum and ginger recipe”
Autumn, this beautiful season, when everything in the nature is meant to die…. only to be resurrected in the spring.
The season might be the best time to find a great variety of seasonal products and herbs. These are the days, when we go around muddy forest and leaf covered paths, searching for wild mushrooms and the last forest fruits.
The time, when we collect oysters along the coast, at tide, or just searching through the farmers markets, to sense the smell of baked apples, marinated pickles and dry charcuterie. My favourite time in Autumn is to walk there with a pack of roasted chestnuts in my hand, choosing the best pumpkin for soup, or just nourishing my senses through the eyes. I want to present you two of my favourite autumn recipes for something fast and sweet: Pumpkin mousse and Stuffed apples with Marzipan.
This article is a bit different, because it’s dedicated to all my colleagues, who most probably, won’t be able to celebrate the holidays.
On one side, there’re the Christmas flavours, the shared moments and the food, the coziness and warmth of home, the spark in the eyes of family and friends. On the other, there are all these people, for whom Christmas means extra stress and endless working hours in the kitchen.
People, who make a Master Plan, they calculate, prepare orders and try to figure how to make this year’s holiday dinner more interesting and remembering than the previous.
Continue reading “Christmas Im/possible”
There are thousand of mulled wine recipes. This one’s a fusion of flavours from all around the Globe, creating a very unique taste.
Continue reading “Viennese mulled wine (Glühwein) recipe”