- Grind the cheese three times.
- In a large bowl cream soft butter, sugar and yolks.
- Cut the vanilla pod in half and scrape the seeds out with the blunt side of the knife. Mix them into the pastry.
- Add the cheese and stiffly beaten egg whites. Stir the dough gently. You may add raisins or diced candied orange peel.
- Cover the bottom of the cake tin with crushed shortcrust biscuits and then pour the cheese pastry over it.
- Bake it in the oven preheated to around 170oC for about 60 minutes.
The true origin of the Wiener Schnitzel has again become a matter of vigorous debate between culinary historians in recent times. One thing, however, is absolutely certain: the Wiener Schnitzel is truly cosmopolitan. The earliest trails lead to Spain, where the Moors were coating meat with breadcrumbs during the Middle Ages. The Jewish community in Constantinople is similarly reported to have known a dish similar to the Wiener Schnitzel in the 12th century. So whether the legend surrounding the import of the “Costoletta Milanese” from Italy to Austria by Field Marshal Radetzky is true or not, a nice story makes very little difference. The main thing is that the schnitzel is tender and crispy!
A vol-au-vent is the French name for a baked puff pastry batter. The name means ʼwindblownʼ and describes the lightness of the pastry. A round opening is cut in the top and the pastry cut out for the opening is replaced as a lid after the case is filled. In Flanders the pastry is filled with a chicken, meatball and mushroom sauce.
Traditional Polish pastries are sweet and very filling. The proof is in the Polish cheesecake, which consists of a curd cheese filling mixed with glazed fruit placed on a crumbly short crust base.
Once the size of the Austrian poppy harvest was capable of influencing even the English stock market! That’s exactly what happened in the 1930s, when the Waldviertel Graumohn poppy was being traded on the London Commodities Market. Even though those are bygone days, poppy-growing in Austria is still booming, and along with it the cakes cooked with poppy seeds with the Mohngugelhupf being one of the most special delicacies the country has to offer.
The most prestigious event of the Mór Wine Region is the Wine Days of Mór. The main attraction of the event is Ezerjó, the most famous wine of the region.
In Denmark, these world-famous sticky delights are called Vienna Bread (wienerbrød), as they were first made in Denmark in 1840 by Viennese chefs. Danish pastries rose in popularity over the centuries and are now a firm favorite of most Danes.
Speculoos is a type of shortcrust biscuit, traditionally baked for consumption on or just before St Nicholasʼ feast (December 6th) in the Belgium, the Netherlands and Northern France. In recent decades it has become available all year round. Speculoos are thin, very crunchy, slightly browned and, most significantly, have some image or figure (often from the traditional stories about St. Nicholas) stamped on the front side before baking; the back is flat. The Lotus brand is one of the most popular. You can also find them covered in chocolate...a real Belgian treat!
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Polenta is a cornmeal mush mixed during its cooking with different cheeses and butter. It is a very simple and tasty dish, popular in Piedmon and Lombardy regions (Italy).
Spring is the perfect time to be in Europe. The sun comes out, the days get longer and all the plants begin flowering. Itʼs also the perfect time to get away from busy European capitals and enjoy the out of the way secret locations and green spaces of the world. Make your way to Belgium for the Greenhouses of the Royal Palace at Laeken, Brussels. Beauty can be found at the Winter Garden in both its plant life and Art Nouveau architecture; the massive greenhouses with their ironwork frames are home to many rare and beautiful plants. They cover six acres of striking rotundas, domes and galleries. Twenty full-time gardeners meticulously tend this impressive collection.
The traditional Festa del Torrone (Nougat Festival) of Cremona is an annual 9-day event taking place in the city of Cremona, Italy, in November, where more than 150 nougat manufacturers present their delicacies from all around the world.
Oliebollen, literally translated as grease balls, are deep fried dough balls, studded with raisins and currants and sweetened with a generous dusting of powdered sugar. It is traditional to serve oliebollen with coffee during Christmas and New Yearʼs Eve in Holland. Oliebollen are good cold too, with a hot cup of coffee and some extra powdered sugar. With this recipe, one can make about six oliebollen.
- 1 kg of cream cheese
- 200 g of butter
- 250 g of sugar
- 5 eggs
- 2-3 tablespoons of potato flour
- vanilla pod
- shortcrust biscuits
- raisins or candied orange peel (optional)