The flavors in the fritters and the side salad are infinitely flexible to what you have on hand or is in season. Just roll with what you have and enjoy it!
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Every year Austria surprises me with another delicious recipe. This year I am on a baking kick, so this rye bread recipe caught my eye. The spread and egg salad toppings were just to find something to eat on the bread, but the liptaur spread turned out to be the star of the show!
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Served along with some herby olives, these were a perfect afternoon treat.
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According to the author of this recipe, this soup is referred to as a Black Bean Pick-Me-Up, he explains that little shots of soup are often served at Brazilian bars to accompany your drink, and they go surprisingly well with cold beer and cocktails.
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These little gems have the perfect balance of crunchy exterior and moist soft interior. They are simple, and they are delicious. They can be served on their own or with a little side of homemade mayonnaise or your choice of dip.
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For this race weekend menu I made a bit of “street fare”. Barbajuan, ubiquitous and popular in Monaco and Pissaladiere, a specialty of Nice.
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