See Ingredients

Marbled Gugelhupf

  1. Preheat oven to 170 °C (fan), grease Gugelhupf mould with melted butter.
  2. Separate the eggs. Beat the butter with the egg yolks to a cream, add the icing sugar, stir thoroughly. Flavour with vanilla sugar and grated lemon peel.
  3. Beat egg whites briefly with granulated sugar to form stiff peaks. Mix flour and baking powder, and add half of this together with the milk to the egg yolk mix. Alternately introduce the egg white mix and flour into the yolk mix.
  4. Fill not quite half the mix into the Gugelhupf mould. Use the cocoa powder to darken the colour of the remaining mix, and flavour with a shot of rum if preferred.
  5. Pour the darker mix into the mould and drag a cooking spoon’s handle in waves through the two mixes.
  6. Bake for 50 – 55 minutes. Allow to cool slightly, then tip out. Leave to cool and dust with icing sugar.


Source: Austrian National Tourist Office



Ghent Waterzooi

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.


Pasties with Sheep Cheese

The traditional Slovak dishes are most commonly referred to as gnocchi with sheep cheese (Bryndzové halušky), sheep cheese (Bryndzové pirohy) and other dishes produced using traditional methods.The sheep cheese is a soft salty cheese made of sheep’s milk with a strong aroma and taste. Like Bryndzové halušky, Bryndzové pirohy is a characteristic Slovak dish that belongs to traditional Slovak specialties. The recipe is quite simple. The preparation procedure, however, is quite different and we can distinguish them reliably by sight and taste.


Serbian Pork Stew

Leskovac took its name long ago from its famed hazelnut woods, lešnik being the Serbian word for hazelnut. Today it is better know for its red peppers. The people of Leskovac speak a dialect of Serbian which preserves many features of the Old Church Slavonic language and even many Serbs find the local difficult to understand. Ajvar is known throughout the land and beyond as the name for a preparation of roast peppers, preserved in jars for use throughout the winter. Leskovac is also known for its fantastic barbecue meats: you’ll probably arrive in the town by car or bus, but once there you must try the Leskovac Train;(leskovački voz), an assortment of grilled meats which arrive at the table one after another like wagons. Nor should you overlook Leskovačka Mućkalica, a spicy medley of peppers and grilled meats, much prized among gourmets for its spicy flavour.


  • 200 g butter
  • 4 eggs
  • 400 g plain flour
  • 250 ml milk
  • 100 g granulated sugar
  • 80 g icing sugar
  • 1 packet (8 g) vanilla sugar
  • 1 packet (15 g) baking powder
  • 3 – 4 tbsp. of sieved cocoa powder
  • Shot of rum, to taste
  • Grated lemon peel, as preferred

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