No visit to Salzburg would be complete without a visit to the ‘old town’. Narrow cobbles streets, good restaurants and romantic gardens. The world famous baroque architecture is beautiful and you feel as if you have stepped back in time.
Salzburg’s most visible icon is this mighty 900-year-old cliff-top fortress, a powerful castle sitting in a prominent position, undoubted Salzburg′s prime attraction and most dominant feature of the city′s skyline. Easy to spend half a day roaming the ramparts for far-reaching views over the city’s spires, the Salzach River and the mountains.
Salzburg′s famous lane: one expensive boutique next to another. Old buildings, excellent restaurants & cafes and great shopping.
Mirabell Palace & Gardens
Mirabell Palace is a historical building in the centre of Salzburg and with its gardens a listed cultural heritage monument. A perfect place to stroll and relax after a long day of sightseeing with benches to sit and enjoy the view of the fortress.
Salzburg – a beautiful town with an interesting historical background and charming shopping streets. Definitely worth a stop during your next holiday in Austria!
Imagine the aroma of freshly baked bread, homemade spreads and Tyrolean mountain air… a perfect start for your skiing day at the SkiWelt Wilder Kaiser Brixental. To top it off, you can enjoy your breakfast in one of the newly renovated breakfast rooms with a view over the nursery slopes directly opposite the 3 star Alpenpension Claudia in Ellmau.
Tasted today and highly recommended by your SkiAustria Team!
Gluehwein and apple strudel are two must haves during your skiing holiday in the Austrian Alps. The secret to getting a great Gluehwein is the right mixture of red wine, cinnamon stick, sugar, oranges and cloves. Watch it: Since you drink this wine warm, the alcohol goes to your head extra quick! Drink when you really have come in, and do not have to go out again 🙂
Cinnamon sugar: 140g fine crystal sugar, 10g cinnamon.
Filling: 150g breadcrumbs, 150g cinnamon sugar, 170g raisins, 10g lemon juice, 1kg peeled-cored-sliced apples, one shot of rum.
Knead all the ingredients for the strudel into a soft dough until the dough no longer sticks to the hands or table surface. Form the dough into a ball, brush with oil and let sit for 20-30 minutes. Then roll the dough out into a rectangular square on a floured cloth. Flatten the dough out very thinly by hand and brush with melted butter.
Melt the butter in a heated pan, add the breadcrumbs and cook until golden brown.
Mix the sugar and the cinnamon.
For the filling – mix ingredients thoroughly.
Spread the filling on the flattened-out dough rectangle, trim any uncovered edges of the dough, using the cloth as support, carefully roll up the dough. Cook on a buttered baking tray at 190 degrees centigrade until golden brown. Brush the strudel with butter after removing from the oven.
Ingredients (Servings: 6)
3⁄4 cup water (or orange juice)
3⁄4 cup white sugar (or less to taste)
1 cinnamon stick
10 whole cloves
1 (750 ml) bottle red wine (dry)
In a saucepan, combine the water, sugar, and cinnamon stick. Bring to a boil, reduce heat, and simmer.
Cut the orange in half, and squeeze the juice into the simmering water. Push the cloves into the outside of the orange peel, and place peel in the simmering water. Continue simmering for 30 minutes, until thick and syrupy.
Pour in the wine, and heat until steaming but not simmering. Remove the clove-studded orange halves.
Serve hot in mugs or glasses that have been preheated in warm water.