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Aranzini Gugelhupf

  1. Soak the saffron in gently-heated rum.
  2. Preheat oven to 170 °C and grease Gugelhupf mould with melted butter. Dust with flour.
  3. Beat the eggs and whip up with water to make a generous foam. Pour in the oil and, after beating briefly, add the sugar. Continue to beat to a cream until the mixture has again clearly grown in volume.
  4. Add the flour to the baking powder, pine kernels and candied orange peel and mix. Add the softened saffron. Pour into the mould and bake for around 55 – 65 minutes. Allow to cool and tip out. Sprinkle with icing sugar or glaze.
  5. Glaze: Mix icing sugar with lemon juice and stir in sufficient water to form a velvety glazing mix. Cover the Gugelhupf with the glaze and leave to harden.

 

Source: Austrian National Tourist Office

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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.

Ingredients

  • 250 g plain flour
  • 5 eggs
  • 125 ml water
  • 125 ml oil
  • 200 g granulated sugar
  • 15 g baking powder
  • 50 – 80 g each of aranzini (or candied orange peel) and pine kernels (chopped chocolate is also an option)
  • 2 cl rum
  • Saffron strips

Lemon glaze

  • :
  • 200 g icing sugar
  • 1 tbsp. lemon juice
  • 4 tbsp. water, if preferred mixed with a shot of clear schnapps

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