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Recipe
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Chicory Ham Rolls

Preparation:

  1. Boil the heads of chicory in lightly salted water
  2. When they are read, allow to drain
  3. Make a cheese sauce of butter, milk and grated cheese
  4. Roll the chicory in slices of ham and arrange them in an oven-proof dish
  5. Cover with the cheese sauce and sprinkle over some extra grated cheese
  6. Bake in a hot oven
  7. Serve with mashed potatoes.
Recipe

Cauliflower Croquettes

Meatballs of various types are an integral part of Romanian cuisine and the word chiftea (pl. chiftele) (pronounced /kif-te-a/ – /kif-te-le/) is clearly an indication of their Turkish origin, the word being a corruption of the Turkish kofte and related to the Middle Eastern kafta. In the Moldavian region of Romania they are also commonly known as parjoale (/pur-joa-le/) although these seem to be a little larger in size than the standard Romanian chiftea. Due to the preference for pork in the Romanian diet, these meatballs are most commonly composed of pork, perhaps in combination with some beef. Lamb chiftele are quite rare in Romanian cuisine. These cauliflower croquettes have a moist, light interior and, if cooked right, a crispy coating. Cauliflower is more usually pickled in Romanian or the whole florets are battered and fried.

Recipe

Wachau Apricot Dumplings

The apricot dumpling, or Marillenknödel, is emblematic for the Wachau region. And it is also a clear illustration of how the Austrian people are open to other cultures. This delicacy combines what is originally a Chinese fruit (the apricot) with a plant from Polynesia (sugar) and an Upper Austrian idea for preparing food (the dumpling). Moreover, the EU certification of controlled origin “Wachauer Marille g.U.” guarantees that these fruits belong to the best of their species.

Serves

  • 2

Prep time

  • 10 minutes

Cook time

  • 25 minutes

Ingredients

  • 4 heads of Brussels chicory
  • 4 slices of boiled ham
  • 1/4 of cheese sauce
  • grated cheese

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