PLENTEN

January 25, 2015

Back in Austria I feel like more traditional food. The main reason why is probably that I just bought the new ‘Gute Küche’ issue from ‘Servus’. Who would have thought that there are so many delicious Austrian dishes around that I have never heard of! So this is the first recipe out of last years autumn/winter issue. I really recommend reading this magazine – they have great articles and actually manage to make Austria look like a really cool place be at :D No seriously guys – who thought that tradition could be presented so enthralling.

PLENTEN

  • 1 liter unfiltered apple juice
  • 1 star anise
  • 1 stick cinnamon
  • 150g corn semolina
  • hand full raisins
  • forest honey [good quality]
  • 1 tablespoon butter
  • 400 ml sheep yoghurt

_ put raisins in a glass with warm water

_ heat apple juice with anise and cinnamon in a large pot

_ add semolina

_ cook at low temperature for about 40 minutes [until soft and creamy]

_ drain raisins

_ add raisins, honey and butter [cut into small pieces] to the semolina

_ remove star anise and cinnamon

_ stir until well combined

_ serve with fresh sheep yoghurt

fox_plentenfox_plenten

 

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