- Peel the vegetables. Cut the carrots into half-slices and chop the onion. Mix them with the remaining ingredients.
- Place the previously cleansed meat into the marinade. Leave it in a cool place for 2-3 days.
- Take the meat out of the marinade. Fry it thoroughly on hot fat from each side. Then roast it in the oven preheated to 180oC for about 45 minutes. You may pour the marinade over the meat while roasting. The meat should remain slightly pink inside.
- After taking the roast from the oven, pour the liquid from the roasting tin into a pot, add red wine and rosemary.
- Reduce the liquid until it becomes thick enough for a sauce and pour a bit of it over each portion of the roast. It will taste great with baked beetroots.
“Dining like Kings” under the Austrian monarchy did not necessarily mean fine dining. Franz Joseph, the Emperor of Austria, for example, preferred simple meals. One of them was a simple Gugelhupf for dessert, which he loved to have served by his life-long confidante Katharina Schratt.
Culinary history has always been notable for successfully overcoming political boundaries. For instance, the history of the origins of the Tirol dumpling is in no way restricted to today’s Tirol. Although first recorded in a Tirol cookery book in the 16th century, spicy dumplings had been known fully 400 years earlier in areas of what is now Italy. This is demonstrated by a “fresco with dumplings” in the castle chapel in Hocheppan (Castel d’Appiano). What else but a delicious Tirol dumpling could have inspired the artist in question?
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.
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.
Europe’s beaches are rated amongst the world’s best for a variety of reasons: their stunning scenery, their unique nature and their lively entertainment offerings. Here is a selection of some of the most unique spots Europe’s coastline has to offer.
Europe is the home of some of classical music’s most famous maestros. Today, travelers can experience the sweeping, exhilarating and emotional sounds of the world’s well-known classical music pieces in museums, concert halls and at classical music festivals. Listen and enjoy the suites, cantatas and concertos from the masters of sound and learn about the life and times of Europe’s amazing composers.
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Travel back to the Middle Ages with this photo gallery of the most breathtaking castles that still stand in Europe.
Germany’s large cities have everything you need for your city break.
This route through the rural areas of Asturias allows us to get to know the traditional ways of producing of such emblematic products as the local legume know as “faba de la granja” (farm bean), pan de escanda (bread made by traditional methods from spelt flour) or the famous embutido, the smoked preserved meats.
Historic spas to forget all about stress!
It’s time to take a summer holiday!
- 1 kg of wild boar roast
- 150 ml of red wine
- a sprig of rosemary
- fat for frying
- 0.7 l of red wine
- 1 big onion
- 2 carrots
- 3-4 cloves of garlic
- 2-3 bay leaves
- 25 crushed seeds of juniper berries
- a few seeds of black pepper
- half teaspoon of salt
- 20 ml of oil