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Recipe
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Ghent Waterzooi

Waterzooi is a classic stew of Flanders. Its name is Dutch, ‘zooien’ meaning ‘to boil’. It is sometimes called Gentse Waterzooi (in Dutch) which refers to the city of Ghent.
The original recipe is made of fish, either freshwater or sea, though today chicken waterzooi is more common. The most accepted theory is that rivers of Ghent became too polluted and the fish disappeared. The stew is made of the fish or chicken, vegetables including carrots, leeks and potatoes, herbs, eggs, cream and butter and usually serbed as a soup with a baquette to sop up the liquid.

Instructions
  • Melt the butter, cube the vegetables, sauté the vegetables for 4 to 5 minutes
  • Add the chicken
  • Add pepper and salt and the stock (the chicken has to be entirely submerged; add water if necessary)
  • Allow to simmer on the hob for 45 minutes
  • Take the chicken out of the pan, cut it in pieces and remove the skin and bones
  • Beat the two egg yolks and cream and carefully pour it into the soup
  • Add lemon juice
  • Put the pieces of chicken back into the soup
  • Serve very hot with a baguette.
Recipe

Linz Tart

Anyone engaging in a serious search for the true origin of the Linzer Torte soon finds him or herself travelling between Egypt, Verona and Milwaukee in the American state of Wisconsin. The oldest recorded tart recipe in the world which was written down by a countess in Verona is to be found today in the monastery library in Admont and even became popular in America during the mid-19th century. A cake-maker who moved to Linz in 1822 used the recipe to create the “Linzer Masse”, which was the basis for the grandiose Linz tart. Today it is the culinary emblem of the capital city of Upper Austria.

Recipe

Schmarren Chestnut

The Chestnut: sweet, healthy and low in calories. The Valle Isarco/Eisacktal Valley innkeepers show us the taste of the chestnut during the “Valle Isarco Chestnut Speciality Weeks” from the middle of October to the beginning of November when everything revolves around the fruit of the bread-fruit tree. Numerous inns all along the route of the Keschtnweg, in the traditional chestnut growing area of the Valle Isarco offer all sorts of tasty treats during this time, which are all prepared using the noble chestnut.

Ingredients

  • 1 chicken
  • 3 leeks
  • 1/2 celeriac
  • 3 carrots
  • 1 onion
  • 4 potatoes
  • 2 1/2, 1 quarts chicken stock
  • 2 dl/0,21 quarts cream
  • 1 lemon
  • 2 eggs yolks
  • salt and pepper

Serves

  • 4 people

Preparation time

  • 15 minutes

Cook time

  • 15 minutes