- Sieve the flour into a mixing bowl and make a well in the middle.
Grind and add the spices until fine and sieve into the bowl
- Add the sugar, butter and a dash of salt into the well and rub slowly between your fingers.
- Knead into a supple dough, wrap in plastic film and leave in the fridge for 30 minutes.
- Preheat the oven to 170°C/350°F. Roll the dough out into a sheet 7mm thick and place onto a nonstick baking sheet.
Prick little holes in the dough with a fork and sprinkle with almonds.
- Brush with the beaten egg and bake in the middle of the oven for 20 to 25 minutes.
- Leave to cool and break into pieces.
Hünkar Begendi was created during the reign of Sultan Abdülaziz, for his special guest Empress Eugenie, the wife of Napoleon the Third. The name of this dish literally translates as “liked by the Sultan.” The chef kept on asking the Sultan and the Empress if they liked the dish, therefore the name got stuck as “liked by the Sultan.” In fact the Empress liked it so much that, she asked for the recipe and took it back home with her.
Polenta e Osei is probably the most representative dish of Vicenza’s traditional cuisine. The recipe contains simple ingredients and its secret lies in a long and low heat cooking. The meat has to be moistened during the whole cooking process and the heat has to be uniformly distributed.
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 borders between today’s Austria and its southern neighbours are particularly dissipating in Carinthia. Instead of drizzling with melted butter, here the famous ‘Kasnudel’ are topped with melted Sasaka: the word comes from the Slovenian language and simply means finely-diced bacon or a type of lardons. Besides being a wonderfully spicy spread for bread, it also figures prominently in Styrian cuisine, proving that the colorful culinary merry-go-round in the former territories of the Habsburg Monarchy is still vibrant today.
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Although Europe may be best known for its Blue Flag Beaches, white sandy coastlines, and bustling port cities, travelers should not overlook the pristine inland waters of the vast continent. Europe is populated with sparkling lakes, winding rivers and jaw-dropping waterfalls just begging for tourists to dip their toes in. Book your next vacation to Europe to experience one (or more) of these nine inland waters for yourself.
Hutsepot is a dish of boiled and mashed potatoes, carrots and onions with a long history in the traditional Dutch cuisine.
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- 30g or 2 tsp. cinnamon powder
- 10g or 1tsp. clove powder
- 10g or 1tsp. nutmeg
- 10g or 1 tsp. ginger
- 10g or 1 tsp. nutmeg
- 5g or 1/4 tsp. freshly gound white pepper
- 5g or 1/4 tsp. white pepper
- 5g or 1/4 tsp. aniseed
- 5g or 1/4 tsp. coriander
- 185g or 3 cups self-raising flour
- 85g or 1 cup dark brown soft sugar
- 120g or 12 tsp. unsalted butter, softened
- 35g shelled almonds
- 80 ml or 1/3 cup of milk
- 1 small beaten egg
- 1 pinch of salt
- 2,5 h
- 20 min