- 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.
In Slovakia, the most popular freshwater fish are carp, trout and pike. The Christmas Eve table could not lack fish, with carp being the most frequently chosen one. On the other hand, Slovak forests provide plenty of different kinds of edible mushrooms and they are usually prepared with meat, scrambled eggs, soups or sauces.
When it came to his choice of meals, Emperor Franz Joseph proved very loyal to his native country and region. Alongside cooked beef, he loved simple pastry dishes made from eggs, flour, milk and a little sugar, such as the light and creamy Kaiserschmarren. Also known as ‘Emporer’s Trifle’, this dish is a true staple in Viennese cuisine and can not only be served as dessert but also as a main course. And: It is really easy to make.
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.
Provocative appearance and produced in an extremely interesting way is branch cake – Šakotis. Its taste is as impressing as its appearance. And no one argues about the taste of the Lithuanian branch cake – it’s fabulous. It’s for a good reason that it came to Lithuania in the beginning of the 20th century and in just over a hundred years have become the centerpiece of every Lithuanian wedding table and a mandatory sweet offering to the most honourable guests.
Antwerp is home to the best of the European continent. Come for the food, the beauty, the history and the vibrant present.
Where the Karst ends, Teran ends, too. Teran, this highly prized and unique wine from the Karst region with a deep ruby color, moderate alcohol content and health-promoting characteristics, was prescribed therapeutically by medical doctors in the 19th century to anemic and pregnant women – it was even sold in Trieste’s pharmacies!
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Rich with diversity and beaming with culture, Europe is home to everything from pride parades to museums that celebrate the LGBT community. You can find an entire district of high-end shopping in one city – then go skiing down whitewashed mountains in the next. So inspire your upcoming European stay with some of the area’s most enticing settings.
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.
Europe is a very bike-friendly continent, both in the cities and out in the countryside. Turn your sightseeing into exercise and cover more ground on Europe’s great bike paths.
This is a lovely dish, best accompanied with rice.
The route offers the chance to visit the Asturian coast to get to know the gastronomy and marine traditions in the fishing villages, lonjas or fishermen’s markets, artisan canneries and restaurants.
- 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