Styria is a state (Bundesland) of Austria. It's located in the south-east of Austria and famous for its apples and pumpkins. Pumpkin seed oil originated in Styria, but is now known and loved all over Austria. It's dark brown-green in color and rich and delicious in taste.
Whenever you read "Styrian salad" on an Austrian menu, it's prepared with pumpkin seed oil.
For 4 Servings:
750 grams waxy potatoes
1 large white onion
150 millilitres vegetable stock
3 table spoons vegetable oil (I usually use rapeseed oil)
3 table spoons pumpkin seed oil
3 table spoons brandy vinegar
3 table spoons pumpkin seeds
Cook the potatos for 20-30 minutes in a lot of water. Cut the onion into very small dices. Mix the marinade using the vegetable stock, the vegetable oil, the brandy vinegar, salt, black pepper and the diced onion.
Peel the potatoes and cut them into thin slices. Fold the potatoes in the marinade and let it sit for a couple of minutes to cool down as much you like. Traditionally Austrian potato salad is served warm, but it's also delicious when it's cold. If necessary, add some more salt and pepper.
Sprinkle pumpkin seed oil and pumpkin seeds on top.
Cut mushrooms into pieces and scallions into small pieces. Bring the dashi to a boil, turn down the heat, put 3 table spoons of the heated dashi in a bowl and dissolve the shiro miso in it. Pour the mixture back to the dashi.
Put shiitake mushrooms into two bowls, pour miso soup over them and sprikle with scallions.
This is one of the dishes my Grandmother, who was Dutch, prepared for us kids when we visited her - and we all loved it. Hutspot is a traditional Dutch dish, that everyone in the Netherlands knows. It's simple to prepare, very filling and delicious as both a side dish or a main course - real comfort food.
Prep and cook time: 30 min For 4 servings as a side dish or 2 servings as a main course:
500 grams potatoes
300 grams carrots
1 large white or yellow onion
500 millilitre vegetable stock *)
3 table spoons vegetable oil
1/2 tea spoon dried dill
Peel and cut the potatoes, carrots and onion into pieces. Heat vegetable stock with dill in a large pot, add the cut vegetables and cook until they are soft.
Mash the vegetables and the vegetable stock with a potato masher. Add vegetable oil and as much salt and pepper as you like. Stir well.
*) I like my hutspot rather soft and creamy, if you want a firmer hutspot, use 350 to 400 millilitres of vegetable stock.