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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


Eel in Green Herb Sauce

Paling in’t groen or eel in green sauce is a traditional Flemish dish of international renown.The dish developed as many fisherman caught eels in the Scheldt River, with folklore stating that the dish should be prepared with whatever fresh herbs were found on the riverside e.g. parsley, mint, spinach, sorrel and watercress.To many connoisseurs, the sauce is what makes this dish unique. Consisting mainly of the popular leafy green herb chervil as well as sorrel, it is important that these ingredients are added at the last moment of cooking so that sauce retains a bright green color and the flavor is strong and fresh. The fish itself is white and meaty, with a pronounced flavor.


  • 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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