Recipe Aranzini Gugelhupf

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.

This goulash owes its name to the ever-hungry coachmen who drive the famous carriages (or ‘fiacres’) around Vienna. The beef ragout is topped with a garnish of sausage and fried egg – while its rich juice is permeated with sweet paprika powder. For this latter ingredient, as well as the numerous other variations of goulash, the Austrian cuisine owes a debt of gratitude to its neighbours in Hungary.

Alongside štruklji, Pehtranova Potica is the most typical Slovenian dessert. It is made with more than 80 different fillings. Potica is a characteristic festive dessert made from different kinds of dough. The most characteristic types of potica include tarragon, honey, walnut, poppy seed, crackling, chive, lovage and cottage cheese.

Heads of chicory rolled into slices of ham and served with cheese sauce and mashed potatoes.