See Ingredients

Dutch Dough Balls

  1. Soak the raisins in some rum or warm water several hours before, preferably the night prior to the frying.
  2. Dissolve the yeast in the warm milk. Mix the flour, sugar and the lemon zest, and stir the milk and yeast mix carefully.
  3. Add the egg and the salt and stir the butter for several minutes until everything is nicely blended.
  4. Stir in the drained raisins.
  5. Cover and let rise until it doubles its volume, stir down and let rise again.
  6. In the meantime, heat the oil in the fryer up to 190°C (375F). Place a plate with several paper towels to soak up the excess fat of the fried goods.
  7. Stir the butter down. Now use a large spoon or an ice cream scoop to take out a portion, drop it into the hot oil and fry for about four minutes on each side or until it becomes brown. It is important to gauge the temperature of your oil: too hot and the oil will scorch the outside, but leave the inside of the balls uncooked.
  8. Drain the balls on paper towels, then transfer onto a new plate and sprinkle with powdered sugar.




Roast Goose

Autumn in Slovakia belongs to goose feasts, with their long tradition especially in the Small-Carpathian region. Breeding of geese and goose feasts in Slovakia have about a hundred year long tradition that is related to the southern regions of our country. The tradition of roasting goose came to Slovakia from German-speaking countries, especially Austria and Germany, where it is associated with the feast of St. Martin. In Slovakia, it was mainly established for economic reasons because selling roasted goose at the local markets was the activity of Slovak housewives, which in this way improved the household budget. Gourmets from various parts of the country began to search for places where the best goose came from (Chorvátsky and Slovenský Grob). Another reason for the emergence of this habit was just to the South of Slovakia with plenty of small rivers and brooks ideal conditions for breeding geese.


Trout Fillet with Forest Mushrooms

The lake trout “swims across” national borders and makes itself at home in deep, oxygen-rich lakes: in northern Russia, in Scandinavia, in the Baltic states, in Iceland. And of course, in Austria’s lakes. The sea trout is truly a globetrotter. In past times, it was the main fish to be found in Austrian lakes such as the Weissensee or the Millstätter See. And it is a great favourite with Austrian chefs and gastronomes. There’s very good reason for which the sea trout is the “Austrian Fish of the Year 2013”.


  • 125 grams (4.4 oz) flour
  • 75 ml warm milk
  • 7 gram (0.25 oz) active dry yeast
  • 20 grams (0.7 oz) softened butter,
  • 15 grams (0.5 oz) sugar
  • 1 teaspoon lemon zest
  • Pinch of salt
  • 1 egg
  • 20 grams (0.7 oz) raisins and currants or other dried fruits
  • 1 heaping tablespoon of powdered sugar

Want to know more about Europe?

Register to the newsletter here: