Garlic Soup with Croutons

A warming soup to blow away those winter cobwebs

Servings

2

Ready In:

20min

Good For:

Starter

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About this Recipe

By Iryna, Lavender& Macarons 

This garlic soup is super quick comfort food. It is like a cream of chicken soup that will warm you up on a chilly day or when you aren’t feeling you best and brilliantly it takes very little time.

There are very few ingredients; garlic, butter, flour, milk and chicken stock. We have all of these in the cupboard at home, so this is going to be my go to soup when I am full of wintery colds, or maybe going to a mosquito infested zone. The garlic is powerful!

Thank you to Lavender & Macarons for the inspiration and simple recipe.

Ingredients

  • 10 large cloves garlic
  • 1/4 cup plain flour
  • 3/4 cup milk
  • 3 tbsp butter
  • 1 1/2 cups chicken stock
  • 2 tbsp fresh parsley
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 slices white bread
  • 1/4 tsp salt
  • 1 tbsp olive oil

Step by Step Instructions

Step 1

Preheat the oven to 180 C

Step 2

Spread the croutons on a parchment lined baking tray, drizzle with olive oil, sprinkle with salt and toss. Bake for about 5-7 minutes until croutons are slightly browned.

Step 3

Meanwhile, melt the butter in a large sauce pan and on a medium heat. Throw in garlic and stirring constantly, allow it to release all its flavor, about 3-5 minutes. Don’t let it get brown.

Step 4

Whisk in flour until it forms a thick paste.

Step 5

Whisking constantly, start incorporating milk ¼ cup at a time. When all milk has been added, pour in chicken stock. Season with salt and pepper and whisk until the soup has thickened and bubbly.

Step 6

Divide the soup between 2 bowls. Sprinkle with a parsley and garnish with croutons.

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Styrian Breaded Chicken Salad

Styrian Breaded Chicken Salad

Salad with a famous pumpkin seed oil to give it a distinctive flavour

Servings

4
 

Ready In:

35min (+ 1 hour marinating)

Good For:

Mains
 

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About this Recipe

By Austria Info

This year we have found a great dish from the home of the Austrian Grand Prix, Steirischer Backhendlsalat or Styrian Breaded Chicken Salad.

It is a speciality of the Styrian region using its famous pumpkin seed oil which gives this salad its distinctive taste. You can prepare the breaded chicken from scratch or cheat like we did for a very quick meal and given the heatwave we are having at the moment this quick, light meal was very welcome.

Thank you to Austria Info for the recipe.

Ingredients

  • 4 chicken breasts or deboned drumsticks
  • 2 free range eggs
  • for flavour salt
  • for coating breadcrumbs
  • for frying vegetable oil
For the Salad

  • 100g lamb’s lettuce
  • 1-2 tbsp balsamic apple vinegar, or other good vinegar
  • 3-5 tbsp pumpkin seed oil, or other plant oil
  • splash vegetable stock or beef stock, slightly warmed
  • for flavour salt, pepper, hot mustard
  • for garnish cherry tomatoes

Step by Step Instructions

Step 1

Debone the drumstick by taking off the skin and cutting the meat away from the bone with a sharp knife. Cut the breast or drumstick meat into smaller, bite-sized pieces. Season well all over with salt and leave to stand, covered, for around 1 hour (if short on time, the marinading stage can be omitted).

Step 2

Meanwhile, for the marinade stir the mustard into a little of the slightly warmed stock until smooth, and then mix in the vinegar. Season with salt and pepper and mix together with the pumpkin seed oil. Sample it to check the taste. Clean and wash the salad leaves and leave them to drip dry or use a salad spinner.

Step 3

Beat the eggs briefly on a plate or in a bowl, with the flour and breadcrumbs ready on two more plates. Now roll the chicken pieces in the flour to coat them, dip them in the beaten egg and coat them with breadcrumbs.

Step 4

In a pan, heat a good quantity of clarified butter or plant oil. Place the chicken pieces into the hot fat and, depending on size, cook for 3-7 minutes until golden brown, turning once. Remove and allow to drain on kitchen paper

Step 5

Meanwhile, marinade the dried salad leaves and arrange them in the centre of large serving plates.

Place the crispy chicken pieces on (or even better around) the salad only immediatly prior to serving. Garnish with halved cherry tomatoes.

Serve with crisp rolls or pumpkin seed bread.

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Linzer Biscuits

Linzer Biscuits

Yummy homemade jammy dodgers – nom nom!

Servings

20

Ready In:

1 hour 10min

Good For:

Desserts

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About this Recipe

By Borrowed Light 

Linzer biscuits were a popular choice in our house. These raspberry jam cookies are better known over here as Jammy Dodgers and my son asked, ‘Are the ones in the shops made by professionals?’ ‘Yes, why?’ ‘These taste better.’ He then ate 3 in a row.

I found lots of recipes on the internet for these, the things that they all had in common were ground almonds and cinnamon. The cookie dough is really light and fluffy and before you put it in the fridge you will probably think ‘how on earth am I going to make that into biscuits?’ Amazingly the dough transforms in the fridge and makes the most delicious cookies. I opted for the recipe from Borrowed Light.

The Linzer biscuits we made were circles with heart shapes cut out and were huge. This was because our smallest cookie cutters are still quite large, something to consider before you embark on making the dough.

Ingredients

  • 280g unsalted butter
  • 150g caster sugar
  • 380g plain flour
  • 1/2 tsp ground cinnamon
  • 60g ground almonds
  • 1 egg
  • 1 tsp vanilla extract
  • 200g jar seedless raspberry jam

Step by Step Instructions

Step 1

Using an electric whisk cream the butter and caster sugar until light and fluffy. In a bowl, sift the flour and cinnamon and mix in the ground almonds. Add this to the creamed butter and sugar, mix until a dough forms.

Step 2

Add the egg and the vanilla extract and the dough will become softer and less crumbly

Step 3

Pre-heat the oven to 170C / 325F / Gas Mark 3

Step 4

Bring the dough together with you hands divide into two balls, press to flatten a little, wrap in cling film and let it rest in the fridge for 30 mins.

Step 5

Roll the pastry little by little, until it is about 4mm or 1/4 inch thick.

Step 6

You then need to start cutting, you can use one large, one small heart or we used a large circle cutter and cut a heart out of every second circle. Cut the heart out once you’ve place the circle on the baking parchment (- definitely do this!)

Step 7

Bake for around 15-20 mins or until they are a light golden colour. Leave to cool.

Step 7

Bake for around 15-20 mins or until they are a light golden colour. Leave to cool.

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Spaetzle Tyrolian Style

Spaetzle Tyrolian Style

Austrian egg noodles served with bacon and cheese

Servings

2

Ready In:

1  hour

Good For:

Mains

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About this Recipe

By My Best German Recipes 

So my recipe for Spaetzle comes from ‘My Best German Recipes‘, but don’t worry it is from the Tyrol region in Austria. I wasn’t quite sure what spaetzle were, but all of the recipes involved cheese and bacon so I thought they were worth trying.

Spaetzle is a soft egg noodle. Simply mix flour with egg and water, boil the noodles, cool them and add them to your onion, bacon and cheese mixture. What’s not to like? This is Austrian fast food for when you come back off the mountains.

Schnapps anyone?

Ingredients

  • 250g plain flour
  • 1/2 tsp salt
  • large eggs
  • 3 tbsp water
  • onions
  • 2 tbsp butter
  • 6 rashers bacon
  • 2 tbsp parsley
  • 100g gruyere cheese, grated

Step by Step Instructions

Step 1

Place the flour in a bowl and make a hole in the middle, add the eggs, 3 tbsp water and salt into the hole.

Step 2

With a wooden spoon mix everything starting from the middle. If the dough is too firm add some water.

Step 3

Beat the dough with the wooden spoon until you can see big bubbles. The dough is ready when it is falling from the spoon without breaking up into parts.

Step 4

Bring enough water to a boil (add some salt), then by using a spaetzle maker make the spaetzle. If you do not have a spaetzle maker (who does?) stretch the dough out over a board and cut into fine noodles, then drop into the boiling water. They are done when they float on the surface of the water. Take them out and place them in ice cold water for a second, then let them drain in a sieve.

Step 5

Chop onions in fine slices; melt butter in a skillet and saute onions on low heat for about 20 min until to a golden brown color.

Step 5

Chop onions in fine slices; melt butter in a skillet and saute onions on low heat for about 20 min until to a golden brown color.

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Wiener Schnitzel

Wiener Schnitzel

Austria’s National Dish and a Niki Lauda favourite.

Servings

4

Ready In:

20min

Good For:

Mains

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About this Recipe

Wiener Schnitzel is Austria’s national dish (according to Wikipedia) and it must be true as Austria’s most famous racing driver, three time world champion, Niki Lauda, was snapped tucking into his this week.

Schnitzel is incredibly popular in the region and traditionally served with a potato salad and a cucumber salad, however these days it often comes with chips and a slice of lemon. To be authentic Weiner Schnitzel, it must be made from veal, but you can make schnitzel with any meat and many people use pork instead.

I love this recipe as it is incredibly easy to make and fast too. We served ours with thin chips and a salad and it took less than 20 minutes in total.

Ingredients

  • 4 veal cutlets (approx 600g)
  • 2 large eggs
  • 200g breadcrumbs
  • 100g plain flour

Step by Step Instructions

Step 1

Tenderise the veal using a mallet (if you have one or a rolling pin if you have to improvise like me!)

Step 2

Set up three plates, one with the plain flour, one with the beaten eggs and the last one with the breadcrumbs.

Step 3

Coat the veal in plain flour, then in egg and lastly in breadcrumbs – importantly do not press the breadcrumbs on to the meat.

Step 4

Gently shake off any excess breadcrumbs and place in a frying pan with hot oil. (There should be enough oil in the pan for the schnitzel to be ‘swimming’.

Step 5

When both sides of the schnitzel are golden, remove from the pan and place on paper towels to remove the excess oil.

Step 6

Serve immediately.

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Viennese Biscuits

Viennese Biscuits

Chocolate coated shortbread style biscuit

Servings

12

Ready In:

60min

Good For:

Dessert

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About this Recipe

By Really Nice Recipes

These Viennese Biscuits are a great one to make with the kids. A simple recipe, not too much stirring, cooked quickly and then they get to dip them in chocolate. What is not to like?

I think the hardest thing is knowing what shape you are going for….traditional straight biscuits or wiggly ones like reallynicerecipes.com makes. I need to practice my piping skills, only previously used for making churros and meringue nests and to be honest there is still room for improvement.

I made these with my eldest who was delighted to have a go and lick the leftover melted chocolate at the end.

Yum! Delicious with berries as a dessert or simply perfect with a nice cup of tea.

Ingredients

  • 250g unsalted butter, softened
  • 55g icing sugar
  • 255g plain flour
  • 300g dark chocolate
  • 75g cornflour

Step by Step Instructions

Step 1

Preheat the oven to 170C.

Step 2

Soften the butter by chopping it up and leaving it out for a couple of hours or briefly heating in the microwave.

Step 3

Weigh out the rest of the ingredients (apart from the dark chocolate) into a large mixing bowl and add the butter.

Step 4

Mix using an electric whisk until it forms a paste, then stop so that you don’t add too much air.

Step 5

Spoon the dough into a piping bag fitted with a medium star nozzle. You can pipe 10cm long fingers on a baking tray lined with parchment or wiggly ones like we did.

Step 6

Bake on the middle shelf of the oven for 10-15 minutes.

Step 7

Remove from the oven and cool on the baking trays for 5 minutes. Transfer on to a wire rack until completely cold.

Step 8

Melt the chocolate in a bowl over a pan of barely simmering water or in the microwave. Stir it until it is smooth.

Step 9

Dip both ends of the fingers or one side of the wiggly ones into the chocolate and leave to set on the baking parchment.

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