Posts tagged Austria
A styrian Summer

That Recipe on my Mind | Austria, Inspired


Trout with Berries and styrian pumpkin seed oil yogurt marinade.

1 whole trout
olive oil
3/4 cup of yogurt
sea salt
freshly ground black pepper
1 cup fresh blackberries, blueberries, redcurrant.
a few knobs butter
1tsp styrian pumpkin seed oil

How to prepare:
In a small bowl, stir together 3/4 cup plain yogurt, 1 teaspoons finely chopped garlic; season with salt and ground pepper. Reserve.

Preheat oven to 230 C (450 F), grill function. Place the fish over the rack of the oven and place the rack on a baking tray lined with parchment paper or aluminum foil, so all the grease can drip there. Sprikel with butter or vegetable oil over the fish. Place in the preheated oven till it's done.

Clean trout and remove heads.
Preheat grill to searing temperature around 250 degrees.
Coat outside of trout with oii.
Sprinkle salt and pepper on inside of trout.
Add lemon juice to trout if desired.
Reduce grill heat to medium degrees and place trout on grill.

Place the grilled Trout. Garnish with  fresh blackberries, blueberries, redcurrant and a bit of the yogurt sauce. Add some drops of Styrian Pumpkin Seed Oil (Kernöl)

Magen verbindet

That Recipe on my Mind | Inspired, Austria


Styrian Tripe Soup with Turkish Sumac Delight

(Altsteirische Flecksuppe mit Turkish-Sumac-Delights)


Tripe soup 

500 g Tripe, washed  - chopped fine  
1 Onion- chopped fine   
1 Garlic clove - chopped fine             
 2 bayleafs
1/2 tsp black pepper    
1 liter  Water                                    
1 tsp  Paprika powder       
1 t  Vegetable oil       
1 tsp Lard                                       
1 tsp Flour                                            
some grated nutmeg
0,5 - 1cm crunchy bread croutons   


How to prepare:
Put chopped tripe into pan. Add water, bayleafs, black pepper and salt to taste and simmer slowly 1-2 hours until meat is tender. Strain the stock.
In a pan, add diced onion, garlic and lard, cook to golden brown. Add flour (in Austria this procedure is called „Einbrenn“). Heat paprika powder and add to the mix. Dilute with some water, mix well and add it to the strained stock. 
Add some grated nutmeg. Mix well again with an egg beater (or with an styrian egg beater if you want to keep it traditional) till foamy.       
Serve the soup, add a dollop of sour cream, place on top some smashed bread croutons and the turkish sumac delights cubes (see recipe bellow).


Turkish Sumac Delight

(like common Turkish delights, just with sumac water instead of Rose water and  -optionally - fine salt instead of sugar powder)

Few drops of Sumac Juice/water* or diluted sumac syrup.
8 leaves gelatine
500g granulated sugar
Few drops of pink liquid food colouring
2 tbsp fine salt
1 tbsp cornflour
18cm square sandwich tin

How to prepare:
Pour 300ml water into a pan and add the gelatine leaves, breaking them in half, if necessary, so that they fit. Leave the gelatine to bloom for about 5 mins, then place the pan on a low heat and stir gently until the gelatine melts. Add the sugar and stir until it has dissolved. Increase the heat and bring the mixture to the boil, then reduce the heat and simmer it gently for 20 mins.
Remove the pan from the heat and stir in Sumac water and food colouring, until it's pale pink. Wet the sandwich tin with cold water, then pour in the sumac water. Leave this in a cool place to set overnight.
Sift the salt and cornflour together onto a plate or board. Use a long knife with a damp blade to cut the jelly into 0.5 or 1cm squares. Coat all cut surfaces in the powder mixture (salt and cornflour).

Sumac Juice

1 ripe sumac berries
Cold water

How to prepare:
Immerse at least six-eight ripe smooth or staghorn sumac berry clusters in a pitcher-full of cool water. (Do not short-cut with hot water, as it makes the drink bitter).
Mash with wooden pestle or potato masher.
Let liquid stand for at least four hours.
Strain through cloth or a fine mesh strainer.


About eatnologist

Hi, I´m Fred, a mix of austrian and spanish. At Eatnologist I explore, sketch and also relive culinary experiences by travelling back inside my mind and putting them down on canvas.

I love old cook books, usually they have no pictures of the dishes, so I love to imagine them.

What happens when you close your eyes and think about a certain kind of dish or recipe? What kind of images, emotions, memories, stereotypes, reflections and associated thoughts come to mind? 

Besides being a set of instructions describing how to put together a culinary creation, a recipe can mirror many aspects of culture, identity and how a whole society or single person relates to its environment. 


Read more about Eatnologist and That Recipe on my Mind here  >