Recipe Mirabelle Cake

Meatballs of various types are an integral part of Romanian cuisine and the word chiftea (pl. chiftele) (pronounced /kif-te-a/ – /kif-te-le/) is clearly an indication of their Turkish origin, the word being a corruption of the Turkish kofte and related to the Middle Eastern kafta. In the Moldavian region of Romania they are also commonly known as parjoale (/pur-joa-le/) although these seem to be a little larger in size than the standard Romanian chiftea. Due to the preference for pork in the Romanian diet, these meatballs are most commonly composed of pork, perhaps in combination with some beef. Lamb chiftele are quite rare in Romanian cuisine. These cauliflower croquettes have a moist, light interior and, if cooked right, a crispy coating. Cauliflower is more usually pickled in Romanian or the whole florets are battered and fried.

The clear waters of the Salzburg Lake District are of a quality which is good enough to drink and they offer the best living conditions for the local fish population. Foremost, amongst these are the charr and trout, but pike, tench, carp, eels and perch can also be found in large numbers in the Fuschlsee and the other lakes in the area.

A typical Christmas dish is the roasted hen turkey with pomegranate. The dish dates back to the Renaissance, and more specifically to the magnificent banquets of the Serenissima Republic.

All over the world, German cuisine is associated with traditional Bavarian dishes. Thinking about German food, who would not mention pretzels, sauerkraut, dumplings and of course, the home-made Spätzle noodles!