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Recipe
See Ingredients

Polish Potato Dumplings

  1. Mash the boiled potatoes with a potato masher and mix them with butter.
  2. 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.
  3. Add the remaining dough and knead it energetically, adding the eggs one by one. Add salt to taste.
  4. Shape the dough into small balls and press a characteristic hole with your finger in the middle of each dumpling.
  5. Put the dumplings in salted boiling water and wait until they float to the surface.
  6. Serve with butter, scratchings of smoked bacon or fried onion.
Recipe

Styrian Fried Chicken Salad

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.

Ingredients

  • 1 kg of boiled potatoes
  • potato flour
  • 2-3 eggs
  • 1-2 tablespoons of butter
  • salt
  • serve with: clear butter, scratchings of smoked bacon or fried onion