SUMPTUOUS STRUDEL

Apple strudel for lunch today. It turned out well but it didn't measure up to the ones we ate on our trip to Vienna in the Kaiserschmarrn!

Schonbrunn Palace

There in the chic restaurant of Schonbrunn palace, adorned with bright sparkling chandeliers, we chose Franz Joseph's favourite - a kind of shredded strudel packed with sultanas and served with cooked plums and pureed apple. It came freshly cooked, piping hot and it was to die for.

Our choice in the Kaiserschmarrn Restaurant and Franz Joseph

Franz Joseph was the longest-reigning emperor of Austria. Born in the palace he spent much of his life here and died in his bed at the age of 86 in 1916. As most mornings he ate the kaiserschmarn he consumed an awful lot of strudel during his life time!

Apple Strudel Demonstration

For those interested the Annex to the restaurant holds strudel making demonstrations throughout the day. They make it look easy but strudel making is quite complex

Cafe Central

I also had an apple strudel in Café Central. It is one of Vienna’s ‘must do’ places. It is a palatial mansion house inspired by Venetian Trecento-era architecture and leaves an unforgettable impression on its guests. It is a place where the doorman greets you in his top hat and waiters dressed in spotless uniforms deliver everything with a flourish followed by ‘great choice Madam’. A constant packed house, music from the piano player and the decor all add up to a great atmosphere.

Bratislava

The week before in Bratislava I had a strudel filled with a lattice of pumpkin and potato as we dined in the revolving restaurant on top of the Radio Tower. It was something very different and very complex in its execution. Up until this time I had only heard of apple strudel but it turns out strudel can take many forms. May be I will experiment and see what I can conjure up I found this one on line by which looks delicious. The only drawback, the 2070 kcal per serving

Vegetable Strudel

Ingredients

• 1/3 broccoli head 5.3oz/150g

• 1 red bell pepper

• 7 oz cremini mushrooms 200g, or button mushrooms

• 2 tablespoons frying oil

• 1 heaped teaspoon Herbes de Provence French or Italian seasoning

• 3 cloves garlic finely chopped

• salt and pepper to taste

• 3.5 oz grated mozzarella cheese 100g, low-moisture mozzarella

• 1 sheet puff pastry 8.5oz/240g

• 1 egg

• 1 tablespoon milk

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Instructions

• Divide the broccoli into very small florets, cut the bell pepper into small cubes, mushrooms into slices.

• Heat a tablespoon of oil in a large skillet over high heat. Place the broccoli and bell paprika in an even layer. Don’t stir for a minute, then cook, stirring from time to time for a few minutes, until the vegetables are soft and browned. Add the herbs and garlic, cook for another minute. Season to taste with salt and pepper. Transfer on a large chopping board.

• Add a second tablespoon of oil and mushrooms to the pan. Cook just like the vegetables. Transfer to the chopping board.

• Chop finely the vegetables and mushrooms. Set aside to cool completely. Once cooled, stir in the cheese. Place the bowl with the vegetables in the fridge.

• Heat the oven to 400°F / 200°C / Gas Mark 6, no fan (if you have a convection oven, reduce the temperature by 20°).

• Sprinkle the puff pastry well with flour and roll out on a sheet of baking paper into a long rectangle. Arrange the filling on its half. Cover the filling with the second part of the dough and press the edges of the dough together to seal. It should look like a strudel.

• Divide the dough with a sharp knife into parts.

• Make the egg wash – whisk the egg with milk. Brush the pastry with the mixture.

• Bake for about 25 minutes or until the dough is golden. Wait 10-15 minutes before dividing it into parts.

• Enjoy!