This dish, deeply rooted in Italian culinary tradition, is a perfect balance of texture and taste—tender yet firm rice enveloped in a velvety sauce, elevated by the freshness of asparagus and the subtle depth of white wine. Whether enjoyed as a comforting weeknight meal or an elegant dinner party entrée, asparagus risotto embodies simplicity and sophistication in every spoonful.

Ingredients:
200 g Risotto rice (arborio or carnaroli)
1 onion
1 clove of garlic (whole)
1 glass of white wine (chardonnay)
800 ml of vegetable soup
1 tablespoon of butter
1 tablespoon of parmesan cheese
Olive oil
1 bunch of asparagus (white and/or green)

Preparation
Peel the aspargus thoroughly and cook the peels in vegetable soup. Cook the asparagus in a separate pot with salt and sugar until they are firm to bite (bissfest).
Drain the peels from the soup – this will the soup for the risotto

Chop the onion and braise it in olive oil and butter, add the rice and cook with the onions for a short period. Add the wine and let it simmer, add the vegetable (asparagus) soup and stir constantly, so that the rice will not stick in the pot. After approx. 20 min (rice should be „al dente“) take the pot from the heat, add parmesan, butter and cooked asparagus – do not cook anymore.
You can decorate the risotto with fried green asparagus.

Recipe by: www.visitgraz.com

Ingredients:
sheetsof thin dough pastry
200 grams of minced pork
1 chinese cabbage
1 onion
1 carrot
1 teaspoon of ginger
celeryceler
chinese soy sauce
vegetable oil
1 teaspoon of sugar
salt and pepper

Procedure:
Cut the onions into rings, celery into small pieces, carrots into narrow strips, and ginger, and fry it all on a little vegetable oil. When the vegetables get tender, add in some minced pork and a bit of Chinese soy sauce. Then sprinkle the mixture with salt, pepper, and add sugar to it. At the end of cooking put the chinese cabbage sliced into strips in the mixture too.

Stretch the dough for the pastry – brush it with oil and fill the mixture. Bend the dough into thin rolls and fry it on very hot oil in a wok for four minutes.

Lay the crunchy rolls on kitchen paper to remove excess fat, and serve them with soy sauce.

Manman chi!

300 grams of Puff pastry, for making cakes (rectangular and dusted with sugar)
200 milliliters of Pressurised whipped cream
3 Eggs
120 grams of Sugar
1/2 Synthetic vanilla extract, packet
75 grams of White wheat all-purpose flour, hard durum wheat
550 milliliters of Whole milk
1 tablespoon of Rum
1 pinch of Powdered sugar

Separate the egg yolks from the whites. Beat the whites with half of the sugar and the vanilla extract. Once the egg whites are foamy, pour in 50 ml of milk and the flour, adding a little of one, then a little of the other.
Bring the remaining milk to a boil, incorporate the egg yolk cream, and stir constantly over medium-low heat to give the cream a firm texture.
Beat the egg whites to stiff peaks and slowly fold them into the boiling-hot cream, using a bottom-to-top motion.
Add the rum and keep stirring. Put 150 g of puff pastry on a platter, and add a uniform layer of pastry cream on top. Once the pastry cream is cold, add a layer of whipped cream and smooth it out, then cover with the remaining puff pastry.

Keep the Bled cream cake in a freezer for about an hour, then cut it into 7×7 cm squares, dust it with plenty of powdered sugar, and serve. Keep refrigerated.

Turistička zajednica Bled

Rhubarb salad:
4 stems of rhubarb
2 tablespoons of sugar
200 g strawberries
Dash of lemon juice
vanilla

Cut off the ends of rhubarb stems, peel and cut them into small pieces. Add sugar. Cut strawberries in pieces, add them to rhubarb and mix well.

„tower“
1 package of „Blätterteig“ (puff pastry)
2 egg yolks
Sugar
200 g of mascarpone and creme fraiche (mixed)
Dash of lemon juice
Powder sugar

Cut out circles from the dough and paste them with egg yolk. Pick them with a fork and sprinkle with sugar. Bake them in the pre-heated oven at 200°C until they get golden-brown.

Mix creme fraiche/mascarpone with lemon juice, powder sugar and vanilla. Add a little bit of strawberrie/rhubarb juice.

Build the tower: baked pastry – cream – fruit – pastry – cream – fruit – pastry – cream – strawberry as decoration
Recipe by: www.visitgraz.com

Ingredients:
1 packages of small green/orange tomatoes
Olive oil
Herbs
2 gloves of garlic
Honey
Salt and pepper

Preparation:
Put the whole tomates on a baking plate, add herbs and squashed garlic, olive oil, salt and pepper and season it with honey. Put into the pre-heated oven and let it braise for about 15-20 mins.

Recipe by: www.visitgraz.com

Ingredients:
150 g filet (with skin) per person
Olive oil
2 tablespoons of butter
Herbs (rosemary, thyme…)
2-3 cloves of garlic
2 tablespoons of flour
Salt and pepper

Preparation:
Put the filets (without bones) with their skin side into the flour and fry them on their skin in olive oil. Add the butter and the herbs and dash the fish with the butter/oil mixture while frying. Do not turn the fish over, maybe at the end when the fish is almost ready.

Recipe by: www.visitgraz.com

Ingredients for soup:
1 kg honey melon
2 cloves of garlic
1 teaspoon chili powder
1 teaspoon curry
a bit of ginger
chilled prosecco
salt, pepper
2-3 teaspoons olive oil

Cut the melon into cubes and chop the garlic, mix it with a blender – add salt, pepper, chili and oil. Then add prosecco. Chill it in the fridge and serve with grissini wrapped in ham.

Ingredients for grissini:
300 g flour
1 packages of dry yeast
2 tablespoons of olive oil
1 tablespoon of salt
1-2 tablespoons of milk
200 ml warm water

Mix all ingredients into a smooth dough and let it rest for 30 mins on a warm spot.
Roll the dough so it is approx 1 cm thick and cut it into stripes. Put it on a baking plate and bake it in the pre-heated oven at 200°C until the grissini are golden-brown.

Recipe by: www.visitgraz.com

Ingredients:
200 grams of long grain rice
150 grams of pasta
250 dl of tomato sauce
180 grams of brown lentils
200 grams of chickpeas
2 large onions
3-4 cloves of garlic
1 teaspoon of sweet paprika
1 teaspoon of cumin
vegetable oil
vinegar
salt and black pepper

Procedure:
In separate pots boil the rice and pasta (al dente) and lentils and chickpeas. Then chop the garlic and fry it in a little oil in a pan. Add vinegar, salt and pepper (if desired). When the garlic starts to change color, pour the tomato sauce in the pan, add paprika and cumin. Stir the sauce on high until it boils.

Chop the onions on larger chunks and fry it on a little vegetable oil in a separate pan. Do this until you get a brown color. Remove the onions to the side, and add cooked macaroni to the pan and stir briefly.

Serve the dish in layers, in a traditional Egyptian way: put rice and lentils on the bottom of the plate, cover it with macaroni and sauce, add the chickpeas, and finally put a layer of caramelized onions.

Bil hana wish shifa!

Translation: Vanja Grgec

Ingredients:
4 egg whites4
220 grams of powdered sugar
2 tablespoons of corn starch
2 tablespoons of white vinegar
whipped cream
fruit of your choice

Procedure:
Heat the oven to 200 degress Celsius. Beat the egg whites to a sturdy and glossy snow gradually adding sugar, cornstarch and vinegar. Pour the mixture on a baking sheet that you covered the cake pan with. Bake the mixture in the oven to 120 degress Celsius for 80 minutes. Upon expiration turn off the oven and leave the cake to cool in it.

Add whipped cream to the cold cake, and decorate it with strawberry and kiwi pieces.

Enjoy your meal!

Ingredients
Fresh oysters
Sparkling Wine Missal
A few drops of lemon juice

Preparation
It is very important that oysters are fresh.
Open oyster and flush her through the running tap-water.
Slowly remove oysters out of the shell and sprinkle with a few drops of lemon juice.
Bowl or deep pot fill with sparkling wine, and the best is the Missal Blanc de blancs – extra brut.
Put oysters inside and leave in the fridge.
After 10 minutes soup is ready.
Serve oysters in a clear bowls.
If you do not want to consume large quantities of sparkling wine, it is possible to remove the oysters and put them in the shell, and pour a little champagne.

The amount of sparkling wine depends on the number of people as well as the quantity of oysters.
Approximately 2 to 4 oysters (depending on size) and 1 oz of champagne per person.