See Ingredients


  1. Grind the cheese three times.
  2. In a large bowl cream soft butter, sugar and yolks.
  3. Cut the vanilla pod in half and scrape the seeds out with the blunt side of the knife. Mix them into the pastry.
  4. Add the cheese and stiffly beaten egg whites. Stir the dough gently. You may add raisins or diced candied orange peel.
  5. Cover the bottom of the cake tin with crushed shortcrust biscuits and then pour the cheese pastry over it.
  6. Bake it in the oven preheated to around 170oC for about 60 minutes.

Styrian Fried Chicken Salad

The reason why Styrian fried chicken in particular is so famous has a lot to do with the “Sulmtal Geflügel” (“Sulmtal poultry”), which is now undergoing something of a revival. Since the 17th century, this name has been given to the particularly fleshy capons and poulards which proved highly popular amongst the nobility of Europe. During the Habsburg Monarchy, this delicious poultry was even supplied to markets on the far side of the Alps, as far away as Trieste and Marburg.



Speculoos is a type of shortcrust biscuit, traditionally baked for consumption on or just before St Nicholas’ feast (December 6th) in the Belgium, the Netherlands and Northern France. In recent decades it has become available all year round. Speculoos are thin, very crunchy, slightly browned and, most significantly, have some image or figure (often from the traditional stories about St. Nicholas) stamped on the front side before baking; the back is flat. The Lotus brand is one of the most popular. You can also find them covered in chocolate…a real Belgian treat!


  • 1 kg of cream cheese
  • 200 g of butter
  • 250 g of sugar
  • 5 eggs
  • 2-3 tablespoons of potato flour
  • vanilla pod
  • shortcrust biscuits
  • raisins or candied orange peel (optional)

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