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Nut and Chocolate Gugelhupf

  1. Beat the egg yolks with the icing sugar, add the butter and cream.
  2. Preheat oven to 180 °C (fan) and grease Gugelhupf mould with melted butter.
  3. Whip up egg whites with a small pinch of salt and the granulated sugar to a stiff peak. Melt the chocolate coating in a bain-marie.
  4. Mix the flour with the baking powder and add to the egg yolk mix together with grated nuts, cocoa powder and melted chocolate. Carefully fold in the egg whites.
  5. Pour the mixture into the mould and bake 50 – 55 minutes. Cool slightly, and tip out. Dust with icing sugar or glaze.
  6. Glaze: Cover the lukewarm Gugelhupf with the currant jam and leave to cool. Melt the chocolate in a bain-marie together with butter and coconut fat and stir. Continue stirring until it has cooled. Cover the Gugelhupf with the glaze and sprinkle with cracknel or chopped nuts.

 

Source: Austrian National Tourist Office

 

Recipe

Schmarren Chestnut

The Chestnut: sweet, healthy and low in calories. The Valle Isarco/Eisacktal Valley innkeepers show us the taste of the chestnut during the “Valle Isarco Chestnut Speciality Weeks” from the middle of October to the beginning of November when everything revolves around the fruit of the bread-fruit tree. Numerous inns all along the route of the Keschtnweg, in the traditional chestnut growing area of the Valle Isarco offer all sorts of tasty treats during this time, which are all prepared using the noble chestnut.

Recipe

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.

Ingredients

  • 5 eggs
  • 150 g icing sugar
  • 2 tbsp. granulated sugar
  • 180 g butter
  • 100 g grated hazelnuts
  • 100 g cooking chocolate
  • 2 tbsp. cocoa powder
  • 100 g plain flour
  • 1 level tsp. baking powder
  • Pinch of salt
  • Butter for the mould
  • Redcurrant jam
  • Cracknel or roughly-chopped nuts

Chocolate glaze

  • 130 g cooking chocolate
  • 130 g butter
  • 1 tbsp. of coconut fat

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