1. Wash the apricots and and remove the kernel.
2. Boil the water together with the sugar and when the composition begins to thicken add the apricots and turn off the stove for 5 minutes and add small pieces of lime.
3. Cook the composition at low heat until it thickens and the apricots look transulcent.
4. Wait for it to cool down, put it in jars and seal with sterilized lids.
Source: http://www.uncover-romania.com/
‘Glyka tou koutaliou’ are sweet preserves served in a tiny spoon as a gesture of Cypriot hospitality. These spoon sweets are made from unusual fruits and vegetables, like figs, cherries, watermelon peel, walnuts or almond stuffed baby aubergines. They are often flavored with cinnamon or pelargonium leaves. A wonderful sweet treat enjoyed with a Cypriot coffee or a glass of cold water.
The specialities of regional cuisine are something not to be missed while travelling around Poland. They are extremly diverse due to different agricultural conditions, customs and traditions.These potato dumplings -Kluski Śląskie in Polish originally come from the region of Silesia but nowadays it is very popular across the country.
Oil cakes have a long tradition especially in Mediterranean countries where olive oil is abundant. In Austria sunflower or rape oil is used instead and candied bitter orange peel, aranzini, and pine kernels are also added.
The Marmorgugelhupf definitely presides over apple strudel, Powidlgolatschen (a glazed pastry with a plum jam filling) and all the other sweet dishes in the cake display of Austrian coffee houses.
Before planes, trains and automobiles, Europeans traveled by foot to visit famous religious sites. Today, many tourists embark on Europe’s religious routes to explore their spirituality, experience an epic adventure, and learn more about European culture. No matter what their motivations may be, every traveler seems to get their spiritual fix on these European pilgrimages.
Polenta e Osei is probably the most representative dish of Vicenza’s traditional cuisine. The recipe contains simple ingredients and its secret lies in a long and low heat cooking. The meat has to be moistened during the whole cooking process and the heat has to be uniformly distributed.
With over a third of the population being under 24, Thessaloniki is Greece’s modern music, art, and culture capital.
The mountains in Europe are some of the tallest summits in the world. They’re also some of the most fun. From skiing in Switzerland to snowkiting in Norway, discover the best ways to play on Europe’s mountains with this gallery.
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In spring the white asparagus from Bassano reigns supreme on local tables.
