Preparation: Ingredients (serves 5):

Transcription

1 The apple strudel is one of numerous dishes of the Vienna cuisine. It has its origins in the Danube Monarchy. The Turkish baklava served as example. During siege by the Turks in the 16 th /17 th century Hungarians learned how to make strudel dough. Attention when preparing: Strudel dough is stretched by hand so thin that one can read a newspaper through it. version 1 (cheap, but very difficult!) 250g bread flour 1 egg some water (cold) 1 teaspoon of butter version 2 (the easy way) buy a ticket straight to Austria, find a supermarket there and buy some strudelteig 70g of butter 50g breadcrumbs 750g apples (sour) 50g sugar 1 lemon 75ml dark rum 50g raisins 1 teaspoon of ground cinnamon 50g walnuts or almond Version 1: Knead flour, salt, butter, egg into a medium-firm dough (it should not stick on your hands), if necessary add some water, make a loaf, cover it with a wet dish towel and let sit for 1 hour. Version 2: Prepare package according description. Roast breadcrumbs in melted butter until it is light brown. Peel, core and slice apples, mix in sugar, raisins, lemon juice, rum, cinnamon and blend together well. for the strudel: Roll the dough with a rolling pin, then stretch rolled dough on a strudel sheet with the backs of your hands very carefully until it is filmy. (Don t forget to take off the rings!) Coat 2/3 of dough sheet with buttered breadcrumbs, spread apple filling over remaining 1/3 of dough. Tear off edges, shape strudel into roll by lifting strudel sheet. Start with the apple side. Place strudel on a baking sheet and brush with melted butter. Bake strudel for minutes in a 180 C oven.

2 Everybody should have tasted at least ones: the Dresdner Eierschecke. Whether with or without bottom layer, with or without raisins are similar questions of principle like coffee with cream or milk. The name of it derives from the top of three layers, the so-called Schecke. package of custard milk (as package instruction) 500g curd 5 eggs 225g sugar 125g melted butter 50g margarine 50g sugar 2 eggs 100g bread flour 1 teaspoon of baking powder for the filling (1): Prepare package of custard according to description and cool it. Take a baking pan and grease it with butter, knead margarine, sugar, eggs, bread flour and baking powder into a firm dough and put it into the baking pan and bake it in a 180 C oven until it is golden (ca. 10 minutes). for the filling (2): Mix curd, 2 eggs, 150g sugar; pitch cold custard carefully. Mix 3 egg yolks and 125g melted butter creamy, mix 3 beaten egg whites with 75g sugar until it is firm and put it to the filling. First fill the curd filling on the baked dough into the baking pan and add at last the egg white mix. Bake the cake in 180 C air circulation for about 45 minutes. Cool it (about 12 hours) before serving

3 is a tart consisting of six layers of fatless sponge, chocolate cream and a caramel frosting. Its inventor was the Hungarian pastry-cook József Dobos. In 1885 he started to create a tart keeping its shape and taste for at least ten days under consideration of the cooling technology at that time. Finally, in 1906 he published the recipe. Today, the tart is still made acc. to this recipe. 225g butter 45g powdered sugar 8 separated eggs 150g sugar 1 tablespoon vanilla sugar 150g bread flour 400ml milk 15g sugar 60g custard powder 100ml whipped cream 100g couverture (dark chocolate) 250g butter 1 tablespoon of dark rum for the icing: 100g sugar Stir butter and powdered sugar foamingly, mix in egg yolks bit by bit; stir albumen with sugar, vanilla sugar and salt until it is firm and put it to the dough, at last add bread flour; draw 8 circles (model of baking pan, 26 or 28 cm) on baking paper; apply dough on the circles and bake it 220 / 6 minutes; cool it and release it; use baking pan to cut the circles carefully and separate the most beautiful baked pastry case for the top! mix 130ml cold milk with the custard powder, boil the rest with sugar and add the milk-custard mix; boil it for 2 minutes and cool it; boil whipped cream and couverture 2 minutes and cool it; stir butter foamingly, add whipped cream-chocolate mix and dark rum, at last stir cooled custard foamingly and add it; apply the filling cream on 7 baked pastry cases, pile them and add cream around, reserve a tiny part of the cream for the icing for the icing: apply cream on the last baked pastry case and put it on a greasy work plate, grease a large small knife, melt sugar to caramel, add it on the case, apply with the knife and cut it immediately into 16 pieces; add the pieces on the top of the tart..

4 This dish is the Romanian doughnut version, over which is poured sour cream and a special jam when it is served. Ingredients (serves 10): 500g cottage cheese 2 eggs 100g sugar ¼ teaspoon baking powder dissolved in lemon juice ca. 250g bread flour 1 package vanilla sugar oil for frying curd crème and jam as required Mix all ingredients in a bowl, the dough should be soggy. Take a hand full form a bagel, roll it in bread flour, and fry it golden on both sides Put it on a dish, cover it with curd crème and jam and enjoy it.

5 Bliný are a fancy variation of pancakes. These round, flat dough-cakes with different fillings inside are folded and served warm, often with toppings. According to Ukrainian tradition Bliný are eaten after being dipped into sour cream or butter. Meanwhile, this dish has been spread all over East and Southeast Europe. In pre-christian times Bliný had a ritual meaning to the Slavs since the round form was a symbol of the sun. Since the Middle Ages Bliný have been baked at the beginning of springtime to symbolically celebrate rebirth of the sun. Ingredients (serves 4): 300g buckwheat flour 500ml milk (or water) 30g yeast (or 2 tablespoon baking powder) a few grains sugar and salt oil for frying Bliný with caviar: caviar some butter Bliný with curd: 300g curd 2 tablespoon sugar 2 tablespoon sour cream 1 egg 1 tablespoon lemon peel 40g raisins salt With yeast: Dissolve yeast in 3 tablespoon lukewarm milk, knead bread flour, milk, sugar and yeast into firm dough and rest it. With baking powder: Mix buckwheat flour and baking powder, add sugar, salt and milk and rest it for approximately 60 minutes. Put oil into a pan and bake thin pancakes; Bliný with caviar: Apply butter on a Bliný, add caviar and roll it. Bliný with curd: Mix curd, sugar, sour cream, egg, raisins and lemon peel, add salt as required. Put 1 tablespoon of filling on a Bliný, fold it and fry it in a pan.