Gourmet cuisine made in Austria
Good taste isn’t just limited to one area of our lives. We show it in the designs we choose, the lifestyles we lead, and the food we eat. In this edition of #madeinaustria, Silhouette gets its chops around the exquisite dishes served up by Upper Austria’s Karin Stöttinger – in her award-winning food blog, she showcases flavoursome fare for her readers to try out themselves. The recipes on Geschmacksmomente (literally: “moments of taste”) combine traditional Austrian cuisine with influences that Stöttinger has picked up on her travels around the globe. She achieves exceptional taste experiences and gastronomic flair by using only the finest ingredients – much in the same spirit as Silhouette with its eyewear.
And just as Silhouette emphasises simplicity and elegance, geschmacksmomente.com is all about high-quality features and focusing on the essentials. The dishes are regional and seasonal, and always rounded off with a generous helping of international gourmet inspiration. Minimalistic food photography and culinary travel reports complement the tastes and flavours of 2017’s Best Blog in Austria.
#MadeInAustria: Rote Bäckchen (red cheeks) – a traditional baked apple recipe with an international twist – is our pick from Karin Stöttinger’s recipe collection. Try it yourself:
Baked apples with a Moroccan nut and couscous filling on a vanilla sauce.
Preparation time: 20 minutes, Baking time: 15 minutes for 6 apples, Difficulty level: Easy
- 100g couscous
- 120ml water
- 1 tsp brown sugar
- Pinch of ground cardamom
- Pinch of ground cinnamon
- 6 baking apples (Boskoop or Topaz)
- 35g dried dates
- 20g raisins
- 30g roasted almond slivers
- 30g walnuts
- 1 packet of organic bourbon vanilla custard powder
- 500ml milk
- 2 tbsp sugar
1) Pour the water into a pan, mix in the sugar and spices and bring to the boil, then stir in the couscous. Cover the pan and put it to one side. Let the couscous absorb the water for at least 10 minutes, stirring occasionally.
2) Wash and dry the apples and slice off the tops. Scoop them out with a tea spoon. Remove the cores and stalks and dice the rest of the flesh with a knife. Add to the filling later.
3) Pit and dice the dates. Lightly toast the almond slivers in a pan. Wash the raisins well in a sieve. Finely chop the walnuts. Mix all the ingredients including the apple into the couscous.
4) Fill the hollowed-out apples with the mixture and place them in six large dessert glasses. Bake in a preheated oven at 180°C (top and bottom heat) for 15 minutes.
5) To make the vanilla sauce, pour three-quarters of the milk into a pot and bring to the boil. In a bowl, mix the rest of the milk with the custard powder and the sugar. Stir the mixture into the boiling milk until it turns thick and creamy. If you like your sauce a little thinner, just add more milk.
6) Pour the sauce into the dessert glasses under the apples and serve warm.
In our #madeinaustria series, we spotlight examples of design, culture and lifestyle from Silhouette’s Austrian homeland.