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Cauliflower Croquettes

1. Cut the florets off the cauliflower and cover with water. Bring the water to the boil and boil for 15-20 minutes until the cauliflower is soft and the point of a knife slides in easily.
2. Drain the cauliflower and leave to steam dry for a few minutes.
3. Break the cauliflower up with a fork. You don’t want to smash it into a puree – you should end up with something like large breadcrumbs.
4. Break an egg into the cauliflower. Add salt and pepper to taste, three large tablespoons of breadcrumbs, and a handful of chopped parsley. Mix well.
5. Heat a centimetre of oil in a frying pan.
6. Pour the rest of the fine breadcrumbs into a dish.
7. Take an egg-sized lump of the mixture and form it into a flattened disk. Dip it into the breadcrumbs until it is well covered and carefully place it into the hot oil. It’s probably best to cook them in two batches to save cramping the pan.
8. After a few minutes, carefully turn the croquette over to cook the other side. Cook both sides until golden brown. When cooked, remove to a plate with some kitchen paper on it to soak up any excess oil.
9. Serve with any sauce you like (a homemade tomato sauce, for instance) or simply with a dollop of good yogurt or sour cream.

 

Source: http://romanianfoodblog.blogspot.dk/

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Eel in Green Herb Sauce

Paling in’t groen or eel in green sauce is a traditional Flemish dish of international renown.The dish developed as many fisherman caught eels in the Scheldt River, with folklore stating that the dish should be prepared with whatever fresh herbs were found on the riverside e.g. parsley, mint, spinach, sorrel and watercress.To many connoisseurs, the sauce is what makes this dish unique. Consisting mainly of the popular leafy green herb chervil as well as sorrel, it is important that these ingredients are added at the last moment of cooking so that sauce retains a bright green color and the flavor is strong and fresh. The fish itself is white and meaty, with a pronounced flavor.

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Serbian Pork Stew

Leskovac took its name long ago from its famed hazelnut woods, lešnik being the Serbian word for hazelnut. Today it is better know for its red peppers. The people of Leskovac speak a dialect of Serbian which preserves many features of the Old Church Slavonic language and even many Serbs find the local difficult to understand. Ajvar is known throughout the land and beyond as the name for a preparation of roast peppers, preserved in jars for use throughout the winter. Leskovac is also known for its fantastic barbecue meats: you’ll probably arrive in the town by car or bus, but once there you must try the Leskovac Train;(leskovački voz), an assortment of grilled meats which arrive at the table one after another like wagons. Nor should you overlook Leskovačka Mućkalica, a spicy medley of peppers and grilled meats, much prized among gourmets for its spicy flavour.

Recipe

Soup with Semolina Dumplings

Something which is not yet entirely proven for serious students of linguistics, but is readily apparent to Italophile Austrian gastronomes: the similarity, which is not just a linguistic one, between Austrian dumplings (“Nockerln”) and Italian gnocchi (pronounced: gnoki). In both countries, these small doughy treats are readily given a spicy twist. You would look for these semolina dumplings, the “Grieß-Gnocchi”, in the soup-bowls on the far side of the Brenner Pass, whereas in the world of Austrian soups you will come across them fairly frequently.

Ingredients

  • 1 small cauliflower (or 2/3 of a big one)
  • 1 large egg
  • 200g of fine breadcrumbs (pesmet)
  • ½ cup of chopped parsley
  • Salt and pepper to taste
  • A splash of milk (if needed)
  • Oil for shallow frying

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