Preparation:
Flavours of Galway recipe of the European Young Chef Award 2018 was created and prepared by Andrew Ishmael, representing Galway, West of Ireland – European Region of Gastronomy 2018.
The Austrians are convinced that the word “Gugelhupf” origins in the Middle High German “gugele” (monk’s hood) and “hopf” (yeast). It might also come from the Alsace “Kouglhof”, though, a sweet dish which, according to legend, the Three Wise Men carried with them.
The Viennese certainly did not invent the chocolate cake. The reputation of the Sachertorte outdoing any chocolate cake is owed to Eduard Sacher. The cook at the House of Metternich managed to make it famous as one of the best dishes of the Austrian cuisine.
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.
Oliebollen, literally translated as grease balls, are deep fried dough balls, studded with raisins and currants and sweetened with a generous dusting of powdered sugar. It is traditional to serve oliebollen with coffee during Christmas and New Year’s Eve in Holland. Oliebollen are good cold too, with a hot cup of coffee and some extra powdered sugar. With this recipe, one can make about six oliebollen.
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In spring the white asparagus from Bassano reigns supreme on local tables.
Mussels and ‘frites’ is a classic dish, famous throughout the world, and there’s nowhere better to experience it than in one of the many fishing villages and towns along the Flemish coast, where the Belgica mussels are brought to land. The clear waters of the North Sea give these mussels their unique flavour; they are fleshy and their shells are lighter than other mussels. An absolute classic available at every Flemish restaurant in the mussel season (from July until Autumn).
Strudel, štrudl, štrudla and štrukli – these are the names given by our neighbors in Italy, Slovenia, Slovakia and the Czech Republic to this sweet dream of light pastry and its juicy filling. But in English, the only word which has made it into common use is the German “Strudel”. That is a powerful signal of just how famous the Viennese Apfelstrudel has now become internationally. But it’s all too easily forgotten that this fine pastry once traveled an extensive route from Arabia via the Ottoman Empire and Turkey, before becoming resident in Vienna. However, the long journey was worth it!
Europe is home to some of the World’s most beautiful mountain ranges. The Alps, The Pyrenees and the Carpathian Mountains all stretch along Europe’s landscape. And atop these ranges you’ll find marvelous snowcapped peaks. Browse this gallery to learn more about Europe’s tallest peaks. Then, experience their natural grandeur in person on your next European adventure.
