Recipe Finnish Rye Bread

Ajdnek is a sort of cake or pogača. It is considered the best and the richest pastry typical in the Upper Savinjska Valley. Buckwheat flour dough and a filling made of walnuts, honey, vanilla sugar and cinnamon are a delicious match.

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!

This is a lovely dish, best accompanied with rice.

The typical Flemish asparagus is white, as it is grown covered in soil to prevent photosynthesis. This prevents the asparagus turning green and results in a taste a little sweeter and much tenderer than the green asparagus. It is generally harvested from late April to early June.