Dreamstime 04

The Strauss Monument in Stadtpark is one of the main attraction of Vienna

 

Radieschen Minz Suppe

Radishes + mint = soup?
I should definitely try it...

And the end result was yummy yummy!

400g radishes, with greens, 1 bunch spring onions, 600g floury potatoes, 1 tbsp vegetable broth (instant), 4 sprigs of mint, 100 g whipped cream, salt, pepper, 1 tablespoon olive oil

Clean the radish and set aside the green. Wash radishes and coarsely chop them up. Wash, shake dry and chop coarsely the radish green. Clean, wash and cut into rings the spring onions.

Peel the potatoes, wash and dice. Boil potatoes in 800 ml of water, stir in broth. Cook them for about 15 minutes. After about 10 minutes add the chopped radishes, the greens and the spring onions.

Wash mint, shake dry, pluck leaves from the stems and cut into fine strips.
Puree the soup, add the cream and the mint. Season with salt and pepper. Drizzle with olive oil.

Dreamstime 03

A winding road of Romania has also fans around the world ;)

Fried eggs with spicy onions and spinach

Found this recipe in an aussie magazine, sounded interesting, so I gave it a try...

Butter for frying and spreading, Oil for frying, 4 portobello mushrooms, sliced, 3 onions, sliced, Worcestershire sauce, to taste, Tabasco sauce, to taste, 100g young leaf spinach, Juice ½-1 lemon, 4 large free-range eggs

Put a knob of butter and a drizzle of oil in a large frying pan over a high heat. When the butter is foaming, add the mushrooms and cook for 6-8 minutes until golden brown, stirring regularly. Remove and set aside.

Turn the heat to low, pour a little more oil into the pan, add the onions and cook gently for 10 minutes, stirring occasionally. Increase the heat to medium-high, then cook for 10 minutes more until golden brown. Return the mushrooms to the pan with any resting juices, add Worcestershire sauce and Tabasco sauce to taste, then season with salt and pepper. 

Add the spinach to the pan with the juice of ½ lemon and stir until wilted. Taste and add more lemon juice or seasoning. Using the back of a spoon, make four indentations in the vegetables in the pan and crack an egg into each. Cook for about 3 minutes until the whites are set, then serve with buttered, toasted rolls.

Dreamstime 02

This time the picture is from Devin Castle, just outside of Bratislava...

Sticky ribs with 'dirty rice'

1/2 cup tomato passata, 1/4 cup tomato sauce, 1/3 cup brown sugar, 1 garlic clove, crushed, 1 1/2 tablespoons worcestershire sauce, 2 teaspoons dijon mustard, 1.8kg American-style pork ribs

Coleslaw, to serve
'Dirty rice': 20g butter, 1 cup SunRice basmati rice, 1/2 teaspoon Mexican chilli powder, 1 teaspoon ground turmeric, 1/2 teaspoon salt, 1/2 cup frozen corn kernels, 2 green onions, thinly sliced, 2 tablespoons fresh parsley leaves, roughly chopped

Preheat oven to 200C/180C fan-forced. Line a large roasting pan with baking paper.
Combine passata, tomato sauce, sugar, garlic, worcestershire sauce and mustard in a bowl. Place ribs in prepared pan. Brush ribs all over with marinade. Cover tightly with foil. Bake for 40 minutes. Remove foil. Turn ribs over. Baste with pan juices. Bake, uncovered, for a further 40 minutes, basting halfway through with pan juices.
Meanwhile, make ‘Dirty rice’: Melt butter in a large saucepan over medium heat. Add rice, chilli powder, turmeric and salt. Cook, stirring, for 1 minute or until rice is coated in spices. Add corn and 1.5 litres cold water. Bring to the boil. Reduce heat to low. Cook, covered, for 20 minutes or until water is absorbed and rice is tender. Remove from heat. Stir in onion and parsley.
Cut ribs into pieces. Serve ribs with 'Dirty rice' and coleslaw.