Subcribe
Recipe
See Ingredients

Apricot Jam

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/

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

Slovenian Cottage Cheese

Sirovi Štruklj is one of the most characteristic dishes, known all over Slovenia. Štruklji are made from different kinds of dough and can have a wide range of fillings; they can also be baked or cooked, sweet or savory. Until the 1930’s they used to be prepared at holidays and festivities and to celebrate the end of major farm work. The most special kind of štruklji, especially during spring and summer, is prepared with tarragon filling. Other widely known varieties are those with cottage cheese filling, walnut, apple and poppy seed štruklji, along with many others.

Ingredients

  • 1 kg of sugar
  • 500 ml of water
  • 1 kg of apricots
  • lime

Want to know more about Europe?

Sign up to our newsletter here: