My (Easter) cooking

Dear friends I know this post isn´t about baking only and that more than one week has passed, but I had to proudly share with you my Easter cooking: I made my very first successful Austrian Tafelspitz with savoury carrot-zucchini-muffins, salted crackers, and goose fois gras. Hope this looks tempting to you...

Tafelspitz is nothing but boiled beef and is considered to be one of the national dishes of Austria and is equally popular and appreciated in the neighbouring german region of Bavaria. Tafelspitz was the favourite dish of the Emperor Franz Joseph and I like it too!

Tafelspitz recipe:

1 round of beef with a little fat (weight according to number of people)

3 carrots

3 turnips/parsnips

1 small celery 

1 onion (optional - I don´t use it)

10 pepper grains

2 juniper berries

a bunch of parsley leaves

salt

Put all the vegetables, grains, and berries in a pot with 3 to 5 litres of water (according to the weight of the meat) and bring to a boil. Then add the meat and let it cook for at least 3 hours. Then It´s ready! Serve with carrots or other boiled vegetables and Austrian apple-horseradish-sauce.

Savoury carrot-zucchini-muffins are really easy to do, they are quickly cooked, and taste delicious. What you need is shortcrust pastry, 2 eggs, salt, 2 boiled zucchini, and 2 boiled carrots (of course you can boil them with the Tafelspitz to be faster). For the dough I follow this recipe, then I mince the zucchini and carrots, and beat the eggs and salt in the vegetable mix. I cover the inside of some aluminium moulds with the shortcrust pastry and pour the vegetable filling in the middle. I always like to make a little decoration on top with the dough; this time it was a braid. Then I bake them at 180°C for about 15 minutes or until golden brown.

Last but not least the salted crackers with French fois gras. To make the crackers I use the same shortcrust pastry of the muffins, some cute cookie cutters (this time it was a most appropriate goose), some salt grains, and rosmary or oregano. I cut the dough, sprinkle over the raw crackers the salt and herbs, and bake at 180°C for about 15 minutes or until golden brown. They taste lovely with this French specialty - for those who like it - or else with fresh cheese, salami, or spreads.They are also a nice idea for a prezzie if you are invited over from a friend. 

Enjoy ✿

Martina

Carrots for horses

I love animals, I love all animals. 

Well maybe I am not that fond of snakes and insects which sting, but I would never kill them, I would rather go for a major rescue action involving a jar and a piece of paper : D

In our family we always had animals and as a child I never thought that people treated animals differently than we did, that people could also be so cruel. I don´t mean to be a fake moralist: I do eat meat, wear leather and fur, and take medicines when I am sick, still I do not agree with vivisection, animal experimentation, whale/shark/dolphin fishing, hunting and poaching, dog fighting and dog hunting (such as in Ukraine), battery poultry, and any other terrible practice against animals. One more thing, I hate circuses with trained animals.  

We have had dogs, cats, fish, and horses and it´s to these wonderful creatures that I want to dedicate this post with a carrot and almond cake, which I am sure they too would appreciate!

I have been very lucky to get to know two amazing horses during my riding career: Krokus which was a marvellous and strong Belgian stallion we used to call "the Emperor", and Landwind, a beautiful and kind  Oldenburger gelding. Unfortunately Krokus passed away two days ago, he was 25, and had a great life, but Landi still fills my riding moments with happiness!

I love them because not only are they incredibly graceful creatures but also great friends...

Enjoy ♥

Martina

Respect all animals!