- Preheat oven to 180 °C (fan) and grease the Gugelhupf mould with melted butter.
- Cut the marzipan into small pieces and place in a bowl. Add finely cut butter and mix well.
- Stir in the egg yolks one by one. Flavour with cinnamon and orange peel (or lemon peel). Add a small shot of Cointreau or rum, to taste.
- Beat the egg whites with some vanilla sugar and granulated sugar to a stiff peak.
- Mix the flour with the cornflour/starch and fold into the egg yolk mix, alternating with the whites.
- Pour the mix into the prepared mould, flatten gently and bake oven for 45 – 50 minutes until golden.
- Allow to cool slightly, then tip out. Coat with jam or marmalade, cover with the heated chocolate glaze and sprinkle with chopped pistachios.
Source: Austrian National Tourist Office
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.
The Catalan Rabbit recipe of the European Young Chef Award 2017 was created and prepared by Pau Gabarró, representing Catalonia – European Region of Gastronomy 2016.
This aubergine salad is served as a starter along with crust bread and various other ‘salate’ or on the table for a late summer barbeque. It can easily be made well in advance and make plenty, because it’s also extremely delicious just on its own for a lunchtime snack, and all the better with some crispy grilled ‘lipia’ bread (a kind of round thin bread, something like a flatbread or pitta). What’s more, it’s simple to make!
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.
Take it slow in Denmark, Norway & Finland!
Get your fix of some of the oldest and most spectacular archaeological sites in Europe.
Karjalanpiirakat come from Karelian kitchen and they are a great gift for Finnish food tradition. Recipe of the pies were spread first from Karelia to East Finland after the wars and then to the whole country. Finnish adapted these pies quickly to their ordinary and festival cuisine. Nowadays some find it easier just to buy pies ready made from grocery store, but baking the pie oneself is almost just as easy as well. Baking may take little bit more time, but the result, it’s worth it.
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Traditional Polish pastries are sweet and very filling. The proof is in the Polish cheesecake, which consists of a curd cheese filling mixed with glazed fruit placed on a crumbly short crust base.
Bread and earth within us.
- 6 eggs
- 180 g butter
- 120 g marzipan (with a green colouring, if possible)
- 120 – 150 g granulated sugar
- 150 g flour
- 50 g cornflour or potato starch
- 1 packet (8 g) vanilla sugar
- Shot of Cointreau or rum
- Grated orange peel
- Pinch of cinnamon
- Marmalade or apricot jam
- Ready-made chocolate glazing
- Chopped pistachios