Austrian Potato Rutabaga Salad

 

Austrian Potato Rutabaga Salad

hands-on time 30 mins
Course Salad
Cuisine Austrian
Servings 3

Ingredients
  

  • 1 lb potatoes boiled, cut into 0.25 inch slices
  • 0.5 lbs rutabaga or turnip cut into 0.25 inch slices
  • 2 shallots finely chopped
  • 0.5 bunch fresh parsley or dill chopped
  • 0.5 cup broth poultry or vegetable
  • 4 tbsp white vinegar wine or apple cider
  • 3-4 tbsp oil
  • 1 tbsp sugar
  • salt & pepper

Instructions
 

  • In a large BOWL, mix 2 tbsp vinegar, 3 tbsp broth, oil, and salt & pepper to taste.
  • Add shallots and potatoes and let marinate for 30 minutes.
  • In a PAN, heat the sugar over low heat until light brown.
  • Add the rutabaga or turnips and mix well.
  • Add the remaining vinegar and broth.
  • Season with salt & pepper to taste.
  • Cover and cook over medium-low heat for about 30 minutes, stirring occasionally.
  • Drain and add to the potato salad. Mix well.
  • Let rest for 30 - 60 minutes.
  • Add fresh herbs. Mix well.
  • Serve with Kräuterbackhendl (see notes).
  • Enjoy!

Notes

Austrian Kräuterbackhendl recipe
Austrian Kräuterbackhendl

Austrian Kräuterbackhendl

 

Austrian Kräuterbackhendl

Kräuterbackhendl

Who doesn't love chicken nuggets? Discover this Austrian take on the all-time favorite with thin chicken slices. The breading includes mustard, a variety of herbs, including tarragon and lemon verbena, finished with a hint of lemon and nutmeg. Serve the Kräuterbackhendl with a tartar-like dipping sauce, and give potato-rutabaga salad a try (see notes).
hands-on time 30 mins
Course Main Course
Cuisine Austrian
Servings 3

Ingredients
  

  • 1 lb chicken breast *) cut horizontal
  • 2 eggs
  • 1/2 cup whole grain flour **)
  • 1 cup bread crumbs **)
  • 4 oz sour cream ***)
  • 2 tsp mustard
  • 1 pickle finely chopped
  • 2 tbsp fresh chives chopped
  • 1 lemon for juice
  • salt & pepper
  • sugar
  • oil

Kräuterbackhendl Culinary Spice Kit

  • Onions, rosemary, savory, oregano, thyme, lemon verbena, tarragon, lime peel, nutmeg

Suggested Sides

  • Boiled potatoes or French fries
  • Cooked cauliflower, white asparagus, or kohlrabi; or frozen mixed vegetables (cooked in some water and butter).
  • Fresh baby spinach and crumbled bacon.
  • Potato-rutabaga salad see recipe below.

Instructions
 

Dipping Sauce ***)

  • In a BOWL, mix sour cream with 1 tsp mustard.
  • Add pickle and chives. Mix well.
  • Season to taste with salt, and lemon juice.
  • Optionally, add a dash of sugar.

Breading

  • Season dry thin chicken slices with salt & pepper to taste.
  • In a BOWL, mix eggs with Kräuterbackhendl spices, 1 tsp mustard, 1 tsp lemon juice, 1 tsp oil, and salt & pepper to taste.
  • Prepare on 3 PLATES, one each for the flour, egg mixture, and bread crumbs.
  • With a fork, dip 1 chicken slice at a time in the flour. Shake off any excess.
  • Next dip it in the egg mixture, then coat it with bread crumbs.

Frying

  • In a PAN, heat oil over medium heat.
  • Fry chicken slices for about 5 minutes, turning halfway. Don't crowd the PAN.

Serve

  • Serve the chicken with the dipping sauce and your preferred sides.
  • Enjoy!

Notes

*) Substitute with fish fillet, or pork or veal cutlets.
**) Substitute with nut flour and ground nuts.
***) Substitute sour cream with 3 oz crème fraîche & 1 oz buttermilk, or add 1 tbsp chopped capers.
Potato-rutabaga salad recipe
Keyword lemon thyme, lemon verbena, nutmeg, rosemary, savory, tarragon
Greek Kleftiko

Greek Kleftiko

 

Greek Kleftiko

Greek kleftiko or klephtiko is a juicy one 'pot' meal that bursts with flavors. It's prepared the Greek way of slow cooking in little portion packages. Originally, they were cooked over hot cool in the soil. Today, the ingredients of each portion are still covered completely in one package, then baked and served as a package. Once plated, it's like digging into a gift of yumminess.
Hands-on Time 30 mins
Course Main Course
Cuisine Greek
Servings 3

Ingredients
  

  • 4 lamb leg steaks about 2 lbs
  • 1 lb broccoli cut into florets
  • 1 lb potatoes cut into 1/4 inch slices
  • 1/3 cup red wine
  • 2 medium tomatoes cut into 1/4 inch slices
  • 1 medium onion sliced
  • 4 cloves garlic sliced
  • 2/3 cup olive oil
  • salt & pepper

Kleftiko Culinary Spice Kit

  • Oregano, garlic, dill weed, ground dill seeds, cinnamon, mint, chili, nutmeg

Instructions
 

Prepare

  • ▪ Season meat with salt to taste.
  • ▪ In a BOWL, mix oil, wine, and the Kleftiko spices.

Preheat OVEN to 400°F.

    Create 4 packets, each as follows:

    • On an 8-inch PLATE, place (1) ALUMINUM FOIL and (2) PARCHMENT PAPER, each sheet of about 20 inches long.
    • Staple: lamb, garlic, and tomatoes.
    • Place potatoes, broccoli, and onions around.
    • Season with salt to taste.
    • Drizzle with 4 tbsp of the oil mixture.
    • Close the PAPER, then the FOIL.
    • Place the packets on a BAKING RACK.
    • Bake about 60 minutes until cooked.
    • For the last 15 minutes, open the PARCHMENT PAPER, and move all toppings off the meat.

    Serve

    • The the complete kleftiko packets, one per PLATE. Enjoy!

    Notes

    • Substitute meat or broccoli with eggplants or root vegetables.
    • Substitute lamb with sirloin steak, pork or veal cutlets, or chicken breast.
    Alternatively, use the Kleftiko spices for Moussaka or Souvlaki.
    Keyword cinnamon, dill, mint, nutmeg, oregano
    Italian Vellutata

    Italian Vellutata

     

    Italian Vellutata

    Vellutata, which means "velvety," is a simple and gentle yet elegant soup. What makes it "velvety" is its fusion of a creamy vegetable base topped with a light mushroom sauce. Try diced mushrooms for a change and more texture. Our spice blend adds the extraordinary flavor of precious porcini mushrooms combined with chives and tarragon. If you are not a fan of vegetable cream, serve the sauce with your preferred pasta.
    Hands-on Time 30 mins
    Course Main Course
    Cuisine Italian
    Servings 3

    Ingredients
      

    • 1/2 lb sirloin steak or chicken breast thinly sliced
    • 2 lb cauliflower roughly chopped
    • 1 large potato diced
    • 1 medium onion chopped
    • 8 oz mushrooms diced or sliced
    • 4 cups vegetable broth
    • 2 tbsp heavy cream
    • olive oil
    • salt & pepper

    Vellutata Culinary Spice Kit

    • Porcini mushrooms, garlic, tarragon, chives

    Instructions
     

    Cream

    • In a POT, heat 2 tbsp oil over medium heat.
    • Add the onion and fry until they turn brown.
    • Add the cauliflower and potato.
    • Season with salt & pepper to taste. Fry for about 5 minutes.
    • Add the broth. Mix well. Cover. Bring to a boil. Reduce heat to low.
    • Cook for 10 minutes. Let it cool a bit.
    • Transfer the soup to a BLENDER.
    • Blend it until smooth. Return the soup to the POT.
    • Add the cream. Adjust salt & pepper.
    • Mix well. Cook for 5 minutes without lid.

    Sauce

    • In a PAN, heat 2 tbsp oil over medium heat.
    • Add the meat seasoned with salt & pepper to taste and fry it to your desired doneness.
    • Take the meat out and set aside.
    • Add the mushrooms. Fry until they are soft.
    • Add the Vellutata spices and salt to taste. Mix well.
    • Return the meat. Cook for 2 minutes, stirring frequently.

    Serve

    • Serve the cream in bowls topped with the mushroom sauce. Enjoy!

    Notes

    • Omit the meat.
    • Substitute cauliflower with zucchini.
    • Substitute heavy cream with sour cream.
    • Substitute mushrooms with leek or green asparagus
    Alternative Recipe
    • Substitute the soup with cooked pasta.
    • Add 1 cup of heavy cream with the Vellutata spices to the sauce.
    Keyword chives, porcini mushroom, tarragon

    Chocolate Rose Dessert

    Chocolate Rose Dessert

    Romantic indulgence doesn’t have to be limited to Valentines Day. Treat yourself and your love with a special dessert on any day of the year with this easy recipe and our chocolate rose dessert culinary spice kit.

    Chocolate Rose Dessert Culinary Spice Kit Ingredients
    • Dark intense Valrhonna cocoa powder from France 
    • Rosebud powder
    Dry Dough Ingredients

    1/4 cup flour

    1/8 cup sugar

    1/2 tsp baking powder

    2 tsp from the chocolate rose blend

    Wet Dough Ingredients

    1/8 cup milk

    1/2 tbsp butter, melted

    Ingredients for Topping

    1/8 cup sugar

    remaining chocoloate rose blend

    pinch of salt

    1/3 cup of water

    Preparing the Dough

    In a BOWL, mix the dry dough ingredients.

    Add the wet dough ingredients.

    Knead well.

     

    Preparing the Forms

    Distribute the dough into two or four cupcake forms, depending on the size of the forms, or heart shaped baking forms.

    Mix the ingredients for the topping and sprinkle the mixture over the dough in the forms.

    Pour the water equally on top of all forms.

    Finishing

    Bake in the oven at 350° F for 30 minutes.

     

    Serve warm.

    Optionally, add vanilla ice cream or raspberry or strawberry sauce.

    Chocolate Rose Nut Pudding

    Dry Ingredients

    1/3 cup sugar

    2 tbsp starch*

    1 pouch chocolate rose blend

    a pinch of salt

    ———–

    * We recommend tapioca flour or arrowroot powder for a change. However, corn starch works too.

    Wet Ingredients

    1 cup of milk

    1 egg yolk, slightly beaten

    Other Ingredients

    1/2 tbsp butter

    1/8 cup chopped nuts**

    ————

    ** We recommend hazelnuts or walnuts. You may choose any other nuts of your liking.

    Directions

    In a small POT, add and mix all dry ingredients.

    Stir in the wet ingredients.

    Stirring constantly, cook over medium heat until the mixture comes to a boil.

    Turn heat to low. Stirring constantly, cook over low heat for 1 minute.

    Remove from the heat and stir in the butter. 

    Pour pudding into 2 serving cups.

    Sprinkle with chopped nuts to taste.

    Cover and let cool. Transfer the cups to the fridge until serving.

     

    Belgian Carbonnade à la Flamande

    Belgian Carbonnade à la Flamande

     

    Belgian Carbonnade à la Flamande

    Belgian Carbonnade à la Flamande

    Dating back to the Flemish region of Belgium in the 18th century, you can find La Carbonnade à la Flamande (“Flemish roasted meat”) all over Belgium today. Every region has a special take on this recipe that gets passed down to every generation. The Belgians take pride in this rich beef and onion stew dish's trademark taste that comes from mustard, thyme, bay leaves, and most importantly, beer.
     
    Hands-on Time 30 mins
    Course Main Course
    Cuisine Belgian
    Servings 3

    Ingredients
      

    • 1.5 lb stew beef cubed
    • 2 slices bacon (optional) cut into strips
    • 3 medium onions finely sliced
    • 1.5 cups dark ale preferably Belgian
    • 2 cups stock or broth preferably beef
    • 2 tsp brown sugar
    • 1 tbsp red wine vinegar
    • 2 tbsp flour
    • oil
    • salt & pepper

    Carbonnade Culinary Spice Kit

    • Parsley, garlic, mustard, thyme, allspice, bay leaves

    Suggested Sides

    • French fries, boiled or mashed potatoes
    • Slices of (ginger-) bread with mustard
    • Belgian endives, carrots, shallots, and/or green cabbage, braised or steamed
    • Salad with Belgian endives and apples

    Instructions
     

    • Season the meat with salt & pepper to taste.
    • In a large PAN, heat 1 tbsp oil over medium heat.
    • Fry the bacon until browned.
    • Take the bacon out and set it aside.
    • Fry the meat over high heat until all sides are brown. Don’t prick the meat.
    • Take the meat out and set it aside.
    • Fry the onions until translucent.
    • Add the sugar. Mix well.
    • Let it cook until the onions start to caramelize.
    • Return the meat and bacon. Mix well.
    • Sprinkle with flour.
    • Add the beer, stock, vinegar, Carbonnade spices, and salt to taste.
    • Cover and let cook over low heat for about 2.5 hours until the meat is tender, stirring occasionally.
    • Turn off. Let rest for 15 minutes.
    • Serve carbonnade with your preferred sides.
    • Enjoy!

    Notes

    • Substitute the beef with lamb, pork, or chicken.
    • Omit the bacon.
    • Add more or omit the sugar and vinegar. Add 2 sliced carrots and a bit more stock instead.
    Keyword allspice, bay leaves, mustard, parsley, thyme