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Wachau Apricot Dumplings

  1. Mix the softened butter with the vanilla sugar and a small pinch of salt until creamed through. Stir in the egg with the quark and flour and work into a malleable dough. Form into a ball, wrap in film and leave in a cool place to rest for approx. 30 minutes.
  2. Remove the stones from the small apricots and place a sugar cube into the cavity.
  3. On a floured work surface shape the dough into a roll of approx. 5 cm thickness. Cut off slices and gently press these flat between the hands. Place the apricot into the dough, press the dough around it and seal well. Apply some flour to the hands, form dumplings and place on a similarly-floured board.
  4. Bring a generous amount of slightly-salted water to the boil in a large saucepan. Turn down the heat, place the apricot dumplings in the water and allow to simmer gently for 10–13 minutes. Stir carefully from time to time to prevent the dumplings from sticking to one another.
  5. For the garnish, melt the butter in a pan. Add the breadcrumbs, flavour with cinnamon and fry until golden yellow in colour. Towards the end, add a generous quantity of sugar. Carefully remove the cooked dumplings and roll in the prepared sugared breadcrumbs. Arrange and dust with icing sugar.

To ensure that the dumplings do not fall apart, it is advisable to cook a test dumpling before filling with the fruit. If necessary, adjust the dough mix by adding more flour if too soft, or by adding butter if too firm.

Cooking time: 10–13 minutes

 

 

Source: Austrian National Tourist Office

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Eel in Green Herb Sauce

Paling in’t groen or eel in green sauce is a traditional Flemish dish of international renown.The dish developed as many fisherman caught eels in the Scheldt River, with folklore stating that the dish should be prepared with whatever fresh herbs were found on the riverside e.g. parsley, mint, spinach, sorrel and watercress.To many connoisseurs, the sauce is what makes this dish unique. Consisting mainly of the popular leafy green herb chervil as well as sorrel, it is important that these ingredients are added at the last moment of cooking so that sauce retains a bright green color and the flavor is strong and fresh. The fish itself is white and meaty, with a pronounced flavor.

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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.

Makes approx. 10 dumplings

  • 300 g low-fat quark
  • 200 g flour
  • approx. 60 g butter, at room temperature
  • 1 packet (8 g) vanilla sugar
  • 1 egg
  • A pinch of salt
  • Approx. 10 small apricots
  • Approx. 10 sugar cubes

For the garnish

  • Approx. 100 g breadcrumbs
  • Approx. 100 g butter
  • Cinnamon powder
  • Icing sugar

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