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January 2010

  
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28 January 2010 - Recipe from Vienna - Schinkenfleckerln (Ham Pasta)

Posted by: Alan

Schinkenfleckerln are not only the topic of a famous Viennese song from the 1930's, but also an elementary component of the Viennese cuisine. The most important ingredients are squarish pasta (Fleckerln) that are popular in the Austrian and Czech cultural area. Countless versions of this tasty traditional dish are existing. A special in and around Vienna is Schinkenfleckerln covered with baked cheese! Enjoy!

Ingredients (for 4 servings)

  • 200-250 g  ham (Prager ham)
  • 3 pieces egg yolks
  • 2 pieces eggs
  • 3 pieces egg whites
  • 80 g (3/8 cup) butter (room temperature)
  • 250 ml sour cream
  • 150 ml cream
  • salt
  • ground pepper
  • ground nutmeg
  • bread crumbs (and grated parmesan)
  • butter (for the baking tray)
  • 200 g flat noodles
  • 250 g (2 cups) flour (coarse)
  • 1 piece egg
  • 2 pieces egg yolks
  • salt
  • water
  • flour (for the work surface)

Here is the recipe for this Viennese delicacy:

Either boil the ready-made pasta, or make it fresh. Tomake it fresh, make smooth, elastic pasta dough using the flour, egg, egg yolks, salt and water. On a working surface dusted with flour, roll out the dough thinly with a rolling pin and cut into small squares. Leave to dry. Bring a large saucepan of water to boil and cook the pasta until al dente, 3-5 minutes. Drain, rinse with cold water and drain again.
In a bowl, beat together the butter, eggs, egg yolk, and a pinch of salt until the mixture is fluffy. Dice the ham and add to the egg mixture. Whisk the egg white with a pinch of salt and then fold into the egg-mixture together with the sour cream, cream and pasta.
Mix thoroughly, and season with pepper, salt and nutmeg. Place the noodleham mixture into a deep baking tray greased with butter, and sprinkle over the breadcrumbs and freshly grated parmesan. Place a few flakes of butter on top to melt while cooking.
Preheat the oven to 180 °C and bake for about 45 minutes. Remove, and serve on warmed plates.

Special tip: Enjoy with white wine - light and dry!

 Source: WienTourismus

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28 January 2010 - Recipe from Vienna: Paprikahenderl (Paprika Chicken)

Posted by: Alan

Originally, the "Paprikahenderl" was a Hungarian recipe, which found its way into the Viennese cuisine, especially favored by the upper class. After that it became part of the cuisine of the bourgeoisie and is still popular today.
Dip into the flavor of the Viennese cuisine and try our current recipe.

Servings: 4

Ingredients:

  • 1 piece chicken (large)
  • 125 ml white wine
  • 1/2 piece apple (tart)
  • 300 ml chicken stock
  • 150 g  (2/3 cup) onions (chopped)
  • 2 tabspoons paprika powder (sweet)
  • 200 ml sour cream
  • 40 g (1/3 cup) flour (fine)
  • 150 ml heavy cream
  • tomato paste
  • 1/2 piece lemon (juice and rind)
  • 1/2 piece chili (seeded)
  • 1 leaf bay
  • 2 tabspoons butter
  • 4 tabspoons oil
  • salt
  • ground pepper
  • dollop sour cream ( for garnish)

Here is your recipe for this Viennese delicacy:

Wash and quarter the chicken. Separate the spine and neck. Pat dry with kitchen paper (if the chicken is fatty, remove the skin). Season with salt and pepper. Heat the oil and butter in a saucepan and lightly fry the chicken pieces (without fillets). Remove, and fry the onions until transparent. Add the tomato paste, paprika powder, and stir. Pour over the wine. Add the chicken stock and then the lemon rind, chili and bay leaf. Bring to boil once and put the drumsticks, neck and back into the pan again. Simmer covered for about 20-25 minutes. Now add the fillets, and simmer covered for another 20 minutes. Stir regularly and add more stock if necessary. The stock should just cover the chicken.

Remove all the chicken and the bay leaf and keep warm. Stir the flour into the sour cream until smooth, and then stir it into the sauce with the cream. Chop the apple finely and cook briefly in the sauce. Add lemon juice to taste. Purée the sauce with a handheld mixer and strain through a sieve. Place the chicken (without the neck and back) in the sauce again and briefly heat. Serve on warmed plates, with an optional dollop of sour cream.

Enjoy with: White wine

 Source: WienTourismus

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28 January 2010 - Recipe from Vienna - Reisfleisch (Meat with Rice)

Posted by: Alan

"Reisfleisch" has its origin in Serbia and Hungary; but very soon the hearty and tasty delicacy has become an essential component of the Viennese cuisine. Today, a lot of versions of this simple and inexpensive dish can be found all over the world.
The Viennese cuisine is simply international!

Servings : 6

Ingredients:

  • 1 kg veal or beef cheek (alternatively beef shoulder)
  • 300 g risotto rice
  • 2 - 2,5 l beef stock (or vegetable stock)
  • 500 g onions (cut in fine rings)
  • 1 bulb garlic (cut in half with skin)
  • 200 ml red wine
  • 1 tbsp paprika powder
  • 1 cooking spoon sugar
  • 300 g canned tomatoes (peeled)
  • 1 leaf bay
  • 1 sprig marjoram (small)
  • caraway seeds (whole)
  • 4 tbsp parmesan
  • 1 piece of pepper (red and green)
  • salt
  • ground pepper
  • flour
  • pork dripping (or oil for sautéeing)
  • butter (for the risotto)
  • marjoram (or thyme for decoration)

Here is your recipe for this Viennese delicacy:

Clean the meat and chop into bite-size pieces and season with pepper and salt. Dredge in flour. Using an ovenproof pan, quickly fry the meat in dripping or olive oil. Remove from the pan. Sauté the onion rings in the pan until transparent, then add the bay leaf, caraway seeds, sugar and marjoram. Add the meat again, and place in a preheated oven (at 180 °C) and braise for about 40 minutes. Spoon out about 300 ml of the meat juice and strain it to use for the risotto. After about 40 minutes, stir into the pan the paprika powder, and quickly pour in the red wine and some stock. Add the garlic and tomatoes and cook for another 60-80 minutes, regularly turning the meat over in the juices and adding stock if necessary.
About 20minutes before the meat is done, sauté the risotto rice in butter and pour over about 300 ml of the cooking liquid. Add about 150 ml more stock, bring to the boil and, stirring regularly, cook for about 18 minutes until the rice is al dente. If necessary add more stock so that the risotto becomes nice and creamy. Bind with parmesan and piece of cold butter about the size of a nut. While the risotto is binding, seed the peppers and cut into thick strips. Cook in olive oil until tender.
Test the meat with a knife to see if it's tender. If so, remove it and keep warm. If the sauce has become too thick, thin it with some stock. Strain the sauce through a strainer, and season to taste.
Serve the meat with the rice on warmed, deep plates. Briefly sauté the peppers in olive oil and place on the plates. Decorate with marjoram or thyme and pour over the sauce.

Enjoy with:
Red wine - elegant and complex

 Source: WienTourismus

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21 January 2010 - Travelling to Phuket

Posted by: Ken Oberhardt

Client feedback about destinations and travel services is important to us. It's one thing for us to suggest and recommend places however everyone has different tastes, and sometimes things can and or do go wrong which are out of our hands (it's the nature of the beast known as travel). So when we get positive feedback especially from our more discerning clients it is worthwhile letting people know.
 
Only today we had a family return after spending Christmas in Phuket - Thailand. They thoroughly enjoyed their stay at the hotel we recommended - Merlin Beach Resort ...in particular the decor & size of the rooms, the overall hotel service, and the location of the resort which has a complimentary daily bus transfers to/from Patong Beach.
 
They also commented favourably on their flights with V Australia...another solid recommendation. They commented of ease of the non-stop service between Brisbane and Phuket, friendly inflight service, and the cabin space in economy class on board their new Boeing 777-300ER aircraft, as well as the quality of the meals.
 
It just goes to show that the experience and knowledge of a good travel agent, backed up by quality suppliers adds to up to a thoroughly enjoyable value for money holiday. Basically, everyone is happy, and that's the way we like it.
 
 
 

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07 January 2010 - Bendigo Community Bank QLD State Conference - March 2010

Posted by: Nic Rone

VLTravel have successfully won the tender to host the Bendigo Community Bank QLD State Conference on the Gold Coast in March 2010.

Nearly 200 of Bendigo and Adelaide Bank Limited's finest will converge on the Gold Coast for a 3 day Community Bank Conference hosted by VLTravel on behalf of the Varsity Lakes Community Bank.

 

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