- 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.
- Remove the stones from the small apricots and place a sugar cube into the cavity.
- 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.
- 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.
- 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
Wachau Apricot Dumplings
Your house will fill with the heady scent of cinnamon and rosewater when cooking these wonderfully delicious sweet cheese puffs…the essence of Cyprus.
Autumn in Slovakia belongs to goose feasts, with their long tradition especially in the Small-Carpathian region. Breeding of geese and goose feasts in Slovakia have about a hundred year long tradition that is related to the southern regions of our country. The tradition of roasting goose came to Slovakia from German-speaking countries, especially Austria and Germany, where it is associated with the feast of St. Martin. In Slovakia, it was mainly established for economic reasons because selling roasted goose at the local markets was the activity of Slovak housewives, which in this way improved the household budget. Gourmets from various parts of the country began to search for places where the best goose came from (Chorvátsky and Slovenský Grob). Another reason for the emergence of this habit was just to the South of Slovakia with plenty of small rivers and brooks ideal conditions for breeding geese.
In the 18th century, sheep cheese manufacturers were established in Slovakia: the first one was in 1787 in Detva, and the second one in Zvolenská Slatina in 1797, which is still operating nowadays. Demikát, together with sheep cheese gnocchi, is another Slovak traditional dish, for the preparation of which this type of cheese is used.
Sirovi Štruklj is one of the most characteristic dishes, known all over Slovenia. Štruklji are made from different kinds of dough and can have a wide range of fillings; they can also be baked or cooked, sweet or savory. Until the 1930’s they used to be prepared at holidays and festivities and to celebrate the end of major farm work. The most special kind of štruklji, especially during spring and summer, is prepared with tarragon filling. Other widely known varieties are those with cottage cheese filling, walnut, apple and poppy seed štruklji, along with many others.
If you love cooking as much as you love traveling, why not combine your passions and embark on the ultimate tasting tour? With gastronomic tourism on the rise, travellers from all over the world are able to get a unique perspective on a country’s native cuisine and how it’s prepared while sampling the local culture, sights and attractions. Try a cooking class in Europe and learn culinary secrets from world-renowned chefs in some of Europe’s most spectacular settings. Learn to make paella in Valencia, how they make cheese in the South of France, or about nose-to-tail butchering in the English countryside.
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.
Touch the sand and dirt where the greatest generation fought for freedom and prosperity for all.
In addition to the well-known wine grape varieties which grow in the Primorska region, in the Vipava Valley you can also find several indigenous grapes – the harmonious and refreshing Pinela with a delicate bouquet; the wonderfully rich, slightly acidic Klarnica from the sun-drenched vineyards, and Zelén, the sun-kissed ‘king of the Vipava Valley wines’, which local winemakers always offer towards the end of wine tastings as it is indeed a very special wine.
CHECK OUT OUR
Over the past years the Budapest International Wine Festival has truly come of age and is now one of the most prestigious events of its kind in Hungary.
- 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
- Approx. 100 g breadcrumbs
- Approx. 100 g butter
- Cinnamon powder
- Icing sugar