Europeenses

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

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

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

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