Studying without cooking skills can be hazardous to your health. Without any cooking experience, I went to the cafeteria a lot at the beginning of my studies. The food back then in a cellar dungeon in Salzburg's Mozarteum was atrocious. The low point was an indefinable white sausage swimming for its life in a murky broth. That awakened my survival instinct and I began to cook for myself. Today at the University of Liechtenstein, the food in the cafeteria is good and the cooking skills of many students are even better.
We asked students on campus for their favorite recipes. Here are some international cooking tips - in the original, so as not to alienate anything. Bon appétit and have fun trying them out.
Carlos Antonio Vazquez Gonzalez: Enchiladas Suizas
“Swiss Enchiladas” are a very complete representation of Mexican cuisine, which is one full of colors, textures and flavors that invite the diner to experience sensations and emotions through all their senses. The variety of ingredients and complements in the dish, responds to an ancient tradition that sought to present the food as a ritual or an offering to those who were going to eat it and the experience of com-bining the complements with the main dish achieved a unique experience for each diner, sometimes, as in this case with pumpkin seeds and Swiss cheese, ingredients from the lands of the guests were integrated as a gesture of welcome and mixture with our customs, traditions and flavors.” explains Carlos Gonzalez this tasty dish from his home country Mexico. Carlos does his Master in Architecture at the University of Liechtenstein.
Enchiladas Suizas consist of two chicken tacos in corn tortilla, bathed in traditional Mexican green sauce accompanied by pumpkin seeds that give a European touch to its flavor; gratinated with Swiss cheese and topped with onion and fresh cream.To accentuate the flavors, a portion of Mexican red rice and refried beans are served on the plate, as well as avocado slices that provide brightness, aroma and color to the first visual and olfactory encounter with the commensal.Finally, as a special touch, sealed rib-eye steak fajitas are placed on the plate to articulate all the flavors for a complete taste experience.
Ingredients:
- 1 avocado
- 1 cup of rice
- 1 cup of beans
- 1 garlic
- 1 onion
- 4 pomodoro tomatoes (green or red)
- roasted pumpkin seeds
- 1 red tomato
- 2 tortillas de maíz
- 100 ml fresh cream
- 100 g of chicken
- 100 g of Rib eye steak
- 50 g of Swiss cheese
- 1 chile
- 1 bottle of “slasa verde” (available in COOP)
The rice: 
Soak a cup of rice in hot water for 15 minutes and drain perfectly
Fry in enough oil until it turns brown
Blend 1 tomato, 1 garlic and a piece of onion with 1/4 cup of water
Add it to the rice, season with chicken broth and salt
add a cup of water and cook for 15 or 20 minutes
The beans:
Fry a cup of pre-boiled smashed beans in olive oil for 10 minutes
Add salt to taste
Serve a portion on the plate topping it with cream and cheese
The enchilada:
Blend 2 green tomatoes, 1 garlic, 1 onion, ½ cup of roasted pumpkin seeds and 1 chile with 1/2 cup of “green salsa”.
Fry 2 tortillas in olive oil until get a soft crispy texture and soak them in sauce
Prepare 2 wraps of boiled and shredded chicken and top them with the chopped onion, cream and melted Swiss cheese
Add a couple of grilled rib-eye steak stripes
When all the parts are served on the plate add some slices of avocado and a selection of fresh herbs or chiles from your garden to add some color and aroma to the plate presentation, getting it ready to enjoy with friends and family.
Roy Pranay, Mara Franke: Village Chicken Curry 
Village chicken curry is the favorite meal of the architecture students Roy and Mara. Roy Pranay does his Master in Architecture at the University of Liechtenstein, Mara Franke a Bachelor in Architektur.
Ingredients:
- 100 ml mustard oil/cooking oil
- 2 chopped potatoes
- 2 chopped onions
- 50 g chopped coriander leaves
- 1 cup tomato puree
- 4 chicken legs
- 200 g yoghurt
- 2 teaspoons turmeric
- 1 teaspoon sugar
- 2 tablespoons garam masala powder
- 1 teaspoon lemon juice
- 2 tablespoons ginger garlic paste
- salt to taste
- 1 teaspoon cumin seeds
- chopped green chillies
Marination: min. 30 min. Chicken, turmeric, ginger garlic paste, salt, lemon juice mixed together and kept aside for half an hour minimum.
In a pan add oil and heat it up to smoking hot. Now add the potatoes and fry for 3-4 minutes and keep it aside.
Add more oil then chopped onions, salt, sugar and cumin seeds in the same pan until it`s golden brown.
Add the marinated chicken and mix vigorously and cook till the skin seperates from the chicken.
Mix the tomato puree with garam masala, cook until the oil seperates. Then add potatoes and cook again for 1 minute.
Add yoghurt, salt and cook for about 15-20 minutes. (Add water if needed for desired consistency).
Cook again for 5 minutes and garnish with chopped coriander leaves and green chillies.
Serve with rice or with naan bread.
Recommended eating the next day for a more refined taste. Enjoy
Alina Dinu and and Hannes Herzog: Bacon wrapped pork medallions in gorgonzola sauce on savoy cabbage
A classic Romanian traditional cooking recipe by Chef Alina Dinu and and Chef Hannes Herzog that serves four. Alina and Hannes are doing their Master in Architecture.
Savoy cabbage
Peel off the outer layer of the savoy and cut in quarters. Now cut in small stripes. Cut onions into squares and braise them in the pan. Add cut savoy and wait a few minutes before adding the broth. Add salt, pepper, and ten and let it boil on middle heat for 5min. Now add the chopped bacon, butter, cream some flour, and musket and let it boils on middle heat for another 20min. - ready to serve
Bacon-wrapped pork medallions in gorgonzola sauce
Peel off skin and fat and cut the pork into slices (2-3cm). Chop onions and bay onion in squares and put aside. Also, cut the gorgonzola and cheese and put them aside. Sear the meat hot and short in some oil. We only want it to turn ‚greyish’ with slightly burned skin. After our pieces have the right color get them out of the pan and coat the sides with mustard. Now wrap every piece in two stripes of bacon and let them rest. Besides we can start braising the onions with some oil in the same pan we used for the meat. Let them turn goldish and fight with some white vine. Wait until the alcohol has evaporated and then place the onions on the ground of a casserole dish. Gently place now the prepared pork medallions on the onions, add salt and pepper (also whole pieces), and the chopped baby onions to the dish and put it in the already heated oven. Let it rest for 15min at 200°. While the meat is in the oven we can do the sauce. Therefore put cream butter some pepper and parsley in the already used pan and add steady stirring gorgonzola and cheese until everything is melted into one nice creamy sauce. Finish with salt and pepper. Now add the sauce to the casserole dish. Try to pour the sauce around our medallions so the pieces seem to be swimming and stay nicely roasted. Put in the for another 10min. Try to stay close to the written times, so the meat does not get dry. - we are ready to serve, enjoy! Serve with Tagliatelle or salty butter potatoes.
Fancy step-by-step cookbook: download
Mikola Subtelnyi and Nathoo Leemul: Patato Fingers
The Ukrainian Mikola Subtelnyi (Master in Finance) and Nathoo Leemul (Master Architecture) are more than glad to share a recipe of an easy to cook Ukrainian snack that is easily prepared for any parties. "Me and Atish tried this weekend to cook it and got only positive feedback from our dormies! In English you might call this dish Patato Fingers. You do not need to be a professional to make it super delicious or even improve the recipe. Still, the most important part of this dish is sauce! And no one even has the right to think to taste it with ketchup or mayo!!! It is the same as eating pineapple pizza… "
Wedges
Preheat oven to 180°C / 350°F degrees.
Cut peeled potatoes into slices of any size. Cover with water and cook with salt, bay leaf and 3 cloves garlic for 15–20 minutes until ready.
Drain the cooked potatoes, discard garlic and bay leaf: you’ll no longer need them. Mash potatoes until smooth. If you have leftover cooked unpeeled potatoes from the night before, you can also put them through a blender.
Add 2 egg yolks, salt, pepper and flour. Mix the dough.
Form potato fingers/batons with a spoon or a pastry bag and place them on a baking paper-lined roasting tray.
Wash in egg yolk with a silicone brush and bake for 15 minutes until golden brown.
Green sauce
Put diced green parsley and dill, water, oil, grated hard cheese, lemon juice, garlic and salt in a blender, and blend until smooth.
Serve with the green sauce, either hot or cold.
“This website belongs to Ukrainians the most famous chief, who is a genius and there he uploads the craziest recipes that you can try as well”, says Mikola. Download recipe: https://klopotenko.com/en/paliushky-potato-fingers/
Still hungry?
Here you find more delicious recipes in German.
To taste it: Info events on campus
Have we made the University of Liechtenstein really tasty for you? Then visit the campus at one of our info events and get to know the study program and the cooking-loving students in person:
Author: Gernot Bilz, Communications and Marketing, Uni Liechtenstein | Photos and recipes provided by the cooks
