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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

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.

Recipe

Viennese Schnitzel

The true origin of the Wiener Schnitzel has again become a matter of vigorous debate between culinary historians in recent times. One thing, however, is absolutely certain: the Wiener Schnitzel is truly cosmopolitan. The earliest trails lead to Spain, where the Moors were coating meat with breadcrumbs during the Middle Ages. The Jewish community in Constantinople is similarly reported to have known a dish similar to the Wiener Schnitzel in the 12th century. So whether the legend surrounding the import of the “Costoletta Milanese” from Italy to Austria by Field Marshal Radetzky is true or not, a nice story makes very little difference. The main thing is that the schnitzel is tender and crispy!

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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