- Mash the boiled potatoes with a potato masher and mix them with butter.
- Pack the dough tightly into a bowl. Then divide it into four equal parts. Take one of them out and fill the empty place with potato flour. In this manner ideal proportions are kept.
- Add the remaining dough and knead it energetically, adding the eggs one by one. Add salt to taste.
- Shape the dough into small balls and press a characteristic hole with your finger in the middle of each dumpling.
- Put the dumplings in salted boiling water and wait until they float to the surface.
- Serve with butter, scratchings of smoked bacon or fried onion.
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!
The reason why Styrian fried chicken in particular is so famous has a lot to do with the “Sulmtal Geflügel” (“Sulmtal poultry”), which is now undergoing something of a revival. Since the 17th century, this name has been given to the particularly fleshy capons and poulards which proved highly popular amongst the nobility of Europe. During the Habsburg Monarchy, this delicious poultry was even supplied to markets on the far side of the Alps, as far away as Trieste and Marburg.
The apricot dumpling, or Marillenknödel, is emblematic for the Wachau region. And it is also a clear illustration of how the Austrian people are open to other cultures. This delicacy combines what is originally a Chinese fruit (the apricot) with a plant from Polynesia (sugar) and an Upper Austrian idea for preparing food (the dumpling). Moreover, the EU certification of controlled origin “Wachauer Marille g.U.” guarantees that these fruits belong to the best of their species.
The traditional Slovak dishes are most commonly referred to as gnocchi with sheep cheese (Bryndzové halušky), sheep cheese (Bryndzové pirohy) and other dishes produced using traditional methods.The sheep cheese is a soft salty cheese made of sheepʼs milk with a strong aroma and taste. Like Bryndzové halušky, Bryndzové pirohy is a characteristic Slovak dish that belongs to traditional Slovak specialties. The recipe is quite simple. The preparation procedure, however, is quite different and we can distinguish them reliably by sight and taste.
One of the best ways to immerse yourself in a particular culture is to attend a heritage festival. Learn how the locals celebrate their colorful customs by sharing what makes their homeland special, namely through music, art, food, and a multitude of engaging activities and events. It’s an excellent opportunity to discover the rich history and varied traditions of a culture as presented and celebrated by its own people.
This top quality bean is highly popular due to its rich properties and delicate flavour.
Europe is full of big adventures. Adventures so big, in fact, that they can’t be contained within four walls. Welcome to the wild side of Europe, where trees shade your discoveries and rivers refresh your explorations. In short, there are a lot to enjoy about the wonders of nature in Europe. From the European Alps to all of the national parks in Europe, adventure awaits. So put on your walking shoes and let’s get moving.
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This cheese has its own unique charm: its flavor and fragrance reflects the alpine region where it is made.
The annual three-day traditional sausage fair is a popular event that aims to promote the centuries-old local art of making delicious sausages.
Austrian wine culture means much more than simply drinking good wine. Take the opportunity to visit vineyards, a lane of wine cellars, or travel along one of the picturesque wine trails.
One of the best parts of international travel is getting to try the local cuisine, and some of the best dishes in Europe come from the countries on the Mediterranean Sea. Starting in Spain, we’ll highlight some great entrees from all around the coast and on into Turkey.
- 1 kg of boiled potatoes
- potato flour
- 2-3 eggs
- 1-2 tablespoons of butter
- serve with: clear butter, scratchings of smoked bacon or fried onion