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Behind door number 20 lies picturesque Austria, where the Alps embrace the sky, and Mozart's melodies fill the air! 



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A spooky Christmas tradition in Austria is the celebration of the "Krampuslauf." The Krampuslauf is a unique and sometimes eerie tradition practiced in various regions of Austria and parts of Germany.

The Krampuslauf traditionally takes place on the evening of December 5th, the eve of St. Nicholas' Day.
Krampus is a character from Alpine folklore often depicted as a demonic creature with horns, fur, and claws. During Krampuslauf events, people don elaborate Krampus costumes and roam the streets, frighten people, and, in some instances, chase "naughty" children. They carry bells, whips, and switches.
In some regions, St. Nicholas, the patron saint of children, accompanies the Krampus. While St. Nicholas rewards good children with gifts, the naughty ones fear the Krampus, who may admonish them.
The Krampuslauf has local variations and can be celebrated differently in various regions. In some communities, the parades are more humorous and festive, while in other places, they can be significantly scarier and more theatrical.

The Krampuslauf expresses the darker aspects of the season and the anticipation of the Christmas holiday. The combination of festivity and eeriness makes this tradition special, attracting spectators from around the world each year.

Recipe Austrian fried carp

Austrian fried carp is a traditional Christmas dish in Austria, especially enjoyed on Christmas Eve (December 24th). The carp coated in beer batter and deep-fried until golden brown.
The fried carp is often served with classic accompaniments, including:

1.    Potato salad: Austrian potato salad with a vinegar and oil dressing is a common side dish to accompany the fried carp.
2.    Tartar sauce: This zesty remoulade sauce can be served as a dip for the fried carp.
3.    Lemon wedges: Fresh lemon wedges are frequently served with the carp to add a zesty citrus flavor.

In some Austrian households, there may be roasted potatoes or other sides, but fried carp and potato salad are the most traditional and widespread components of the Christmas meal.

This dish has a long tradition in Austria and is often prepared and enjoyed in a family setting to celebrate Christmas Eve. Carp is one of the primary fish species in Austrian waters, making it a popular choice for a Christmas main course. It is a festive meal that expresses the anticipation of the holiday season and the spirit of togetherness with family and friends.

Here's a recipe for Austrian Fried Carp:

•    4 carp fillets (about 6-8 ounces each)
•    Salt and pepper, to taste
•    1 cup all-purpose flour
•    2 cups beer (lager or pilsner)
•    Vegetable oil for frying
•    Lemon wedges for garnish

1.    Season the carp fillets with salt and pepper.
2.    In a shallow dish, place the all-purpose flour.
3.    In another shallow dish, pour the beer.
4.    Heat vegetable oil in a deep pan or deep fryer to about 350-375°F (175-190°C).
5.    Dip each carp fillet into the flour, ensuring it is evenly coated.
6.    Dip the floured fillets into the beer, allowing any excess to drip off.
7.    Carefully place the battered carp fillets into the hot oil and fry until they are golden brown and crispy, usually about 3-5 minutes per side, depending on thickness. Be cautious not to overcrowd the pan; fry in batches if necessary.
8.    Remove the fried carp from the oil and drain them on paper towels to remove excess oil.
9.    Serve the fried carp hot with lemon wedges for garnish.

Enjoy your Austrian Fried Carp as a traditional Christmas dish!

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