1. Wash the apricots and and remove the kernel.
2. Boil the water together with the sugar and when the composition begins to thicken add the apricots and turn off the stove for 5 minutes and add small pieces of lime.
3. Cook the composition at low heat until it thickens and the apricots look transulcent.
4. Wait for it to cool down, put it in jars and seal with sterilized lids.
Source: http://www.uncover-romania.com/
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.
Vlaamse Stoofvlees, beef stew cooked in beer has long been part of the culinary heritage of Flanders, and it is still one of the most popular stews. Through the ages, the recipe has varied, and every mother passes on her secret to her children. Some like to add liver or kidneys to the beef, which certainly gives the stew a more distinctive flavor.
This aubergine salad is served as a starter along with crust bread and various other ‘salate’ or on the table for a late summer barbeque. It can easily be made well in advance and make plenty, because it’s also extremely delicious just on its own for a lunchtime snack, and all the better with some crispy grilled ‘lipia’ bread (a kind of round thin bread, something like a flatbread or pitta). What’s more, it’s simple to make!
Ajdnek is a sort of cake or pogača. It is considered the best and the richest pastry typical in the Upper Savinjska Valley. Buckwheat flour dough and a filling made of walnuts, honey, vanilla sugar and cinnamon are a delicious match.
Follow your instinct, buy local must-haves.
After several years of absence, snack bars or ‘milk bars’ are returning in growing numbers to the streets of Polish cities. They are small bistros open 24/7 where you can enjoy a shot of vodka and a traditional snack ‘on the hop’, or try old-school staple bar foods like this steak tartare.
A journey through the southwest of Asturias to discover the very special quality wine from the Cangas de Narcea area produced through the so-named “heroic viticulture”.
Sink your feet into the clear, cold waters of this hidden UNESCO World Heritage Site in the Netherlands and explore the natural wonders that await you.
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From the mountains of Northern Italy comes a tasty cheese with an intense, penetrating aroma and a pleasantly salty, sharp flavour. Puzzone di Moena is made from raw cow’s milk and derives its specific character from the high quality of the raw milk used.
