Europeenses

Kotletki

Russia, as Churchill opined, may be, “a riddle wrapped in a mystery inside an enigma”, but if you’ve not had these the only mystery you’ll be left with after tasting … Continue reading

May 19, 2019 · Leave a comment

Kalops

Sweden, the land of Ikea and the ubiquitous Swedish meatball. Those bite sized balls of meaty goodness formed from beef, pork, onion, bread crumbs, egg, water, salt, and pepper, and served … Continue reading

April 4, 2018 · Leave a comment

Fårikål

Depending on the source consulted, sheep were first domesticated 8,000, 9,000, 10,000, or 11,000 years ago in either the ancient Levant, Mesopotamia, the Fertile Crescent, or Southwest Asia. Testament perhaps to the … Continue reading

April 5, 2016 · Leave a comment

Skerpikjøt – Faroese Wind Cured Mutton

Preserving food has always been an issue for mankind and one of the earliest methods that is still in use today is air drying; the gradual dehydration of cuts of … Continue reading

November 21, 2015 · 3 Comments

Beer, Bans, and Brennivin: Prohibition in Iceland

Late at night on May 10, 1988, and a dozen joyful Icelanders flash victory signs outside the Alþingi as the upper house votes to bring an end to a year long … Continue reading

October 14, 2015 · Leave a comment

Kútmagar – Icelandic stuffed cod’s stomach

This is apparently an old Icelandic dish that uses cod offal to make a savoury pudding a la saumagen, haggis, or any other of the world’s variations on a stuffed stomach lining. … Continue reading

March 31, 2015 · 1 Comment

Haggis, Neeps, and Tatties

January 25 is Burns Night, a celebration of the life and poetry of the poet and lyricist Robert Burns (1759-1796). The celebration is marked by a Burns Supper, an evening … Continue reading

January 25, 2015 · 1 Comment

Colcannon

“Did you ever eat Colcannon, made from lovely pickled cream? With the greens and scallions mingled like a picture in a dream. Did you ever make a hole on top … Continue reading

October 27, 2014 · Leave a comment

Welsh Cawl

As Autumn begins in the Northern hemisphere thoughts turn to hearty winter fare. Warming soups, rib-sticking stodge, and satisfying stews. What better than a Welsh Cawl to warm your cockles … Continue reading

September 15, 2014 · Leave a comment

Devizes Pie

Devizes is a market town in Wiltshire, England, and the place of my birth. Its unusual name comes from the description of the castle that was built there by Osmund, … Continue reading

April 16, 2014 · Leave a comment

Bismarckheringe

  ‘A plague o’ these pickled herrings’ (Sir Toby Belch, Twelfth Night, Act 1, Scene 5) The Bismarck Herring owes its name to the business sense of Johann Wiechmann, owner of … Continue reading

March 21, 2014 · Leave a comment

Sauerbraten

Sauerbraten is a German pot roast that can be prepared with a variety of meats. This recipe uses silverside of beef but it works equally well with pork, lamb, mutton, … Continue reading

March 12, 2014 · Leave a comment

Králík na paprice

Looking back through my culinary related posts I note that many of the recipes I’ve included to reflect the cuisines of Germany, Austria, Slovakia and the Czech Republic are variations … Continue reading

March 5, 2014 · 1 Comment

Vepřové pečeně

Gert lush goloptious slices of roast pork served with dumplings, cabbage, and sour cream gravy. Could there be anything better? For the Vepřové pečeně Ingredients: 1 kilo pork tenderloin Salt … Continue reading

February 22, 2014 · 1 Comment

Tafelspitz

Austria’s national boiled beef dish. Ingredients: Approx. 1.5 kg beef topside (or other quality boiling beef, such as centre cut rump, chuck beef or brisket) Beef bones, if desired 1 … Continue reading

February 8, 2014 · Leave a comment

Linzer Torte

This delicious jam tart is alleged to be the oldest cake recipe in the world. Ingredients:  250 g butter 250 g flour 125 g icing sugar 150 g ground hazelnuts … Continue reading

January 31, 2014 · Leave a comment

South Bohemian Potato Soup

Ingredients: 340g potatoes, peeled and cubed 1 litre meat or vegetable stock Salt and freshly-ground black pepper, to taste 1 tsp caraway seeds, lightly crushed 1 bayleaf 1 small onion, … Continue reading

January 22, 2014 · Leave a comment

Pivo

To lager drinkers Plzeň is, or should be, a spiritual home as the birthplace of the pilsner style of pale lager which dominates the modern beer market. Brewing in Plzeň … Continue reading

January 10, 2014 · Leave a comment

Zwiebelkuchen

Zwiebelkuchen, literally ‘onion cake’ in German, is a delicious dish of onions, bacon, cream, and caraway seeds on a base of leavened dough. Fantastic hot from the oven on a … Continue reading

January 8, 2014 · Leave a comment

Schweinshaxe

A classic German pork knuckle recipe from Bavaria. Ingredients: 1 leek, diced 1 stalk of celery, diced 1 carrot, diced 2 pork knuckles (aka ham hocks or ham shanks) 1tsp … Continue reading

January 4, 2014 · Leave a comment

Pfälzer Saumagen

Saumagen, lit. “sow’s stomach”, is a regional speciality of the Rhineland-Palatinate. Filling Ingredients: 3 lbs. pork, neck and shoulder meat 3 lbs. blanched potatoes 3 lbs. minced pork (or meat … Continue reading

December 31, 2013 · Leave a comment

Himmel und Erde

The name of this Rhineland dish translates as ‘heaven and earth’. It combines apples from heaven and potatoes from the earth and is served with slices of black pudding and … Continue reading

December 27, 2013 · 1 Comment

Aachener Printen

Aachener Printen are a variety of Lebkuchen that originate from Aachen and are protected by the European Union PDO scheme, Protected Designation of Origin. In other words, like Stilton, Melton … Continue reading

December 15, 2013 · Leave a comment

Mentos

A few miles down the road from Antwerp is Breda, the home of Mentos, everyone’s favourite chewy mint sweet (with the exception of those who prefer Trebor Softmints). Invented in … Continue reading

December 11, 2013 · Leave a comment

Ostende Garnaalkroketten

Garnaalkroketten, croquettes de cervettes, or shrimp croquettes, are a Belgian culinary classic and are traditionally made with the indigenous North Sea common or brown shrimp (Crangon crangon) which is also … Continue reading

December 8, 2013 · Leave a comment

Kentish Huffkins

The huffkin is a flat loaf traditional to Kent with an indentation in the centre and a soft crust. This recipe is from my Mum’s first ever cookbook. Ingredients: 1lb … Continue reading

December 3, 2013 · Leave a comment