Put the water and butter into a saucepan. Bring to the boil and stir in the rice. Simmer for 10 minutes, stirring occasionally. Add the milk and stir until boiling. Simmer for about 50 minutes, until the rice is done. Season with salt. Set aside to cool. Mix both flour, salt and water together. Knead it into a dough. Roll the dough on a floured surface until about 2 mms thick.
Using a cutter, cut into circles of 8 cm (3 in.) in diameter. Roll the circles into thin crusts. A pasta machine can also be used. Use some flour to help with the rolling. Fill the crusts with a thin layer of rice mixture. Turn 1 cm (0.4 in.) of the side to create an edge and pinch the edges. Bake the pasties at 300°C (570F) for 15-20 minutes. Brush with a butter and milk mixture and transfer to soften under greaseproof paper and a tea towel. Eat hot with egg and butter spread.
Egg and butter spread:
Mix the soft butter with eggs and parsley. Serve lukewarm.
Source: Visit Finland
© Visit Finland
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.
Beef stew Cypriot style, wonderfully robust. This is well served with cracked wheat, pourgouri, and a crisp green salad. The name Stifado refers to any meat that has been cooked with shallots and aniseed.
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!
Speculoos is a type of shortcrust biscuit, traditionally baked for consumption on or just before St Nicholas’ feast (December 6th) in the Belgium, the Netherlands and Northern France. In recent decades it has become available all year round. Speculoos are thin, very crunchy, slightly browned and, most significantly, have some image or figure (often from the traditional stories about St. Nicholas) stamped on the front side before baking; the back is flat. The Lotus brand is one of the most popular. You can also find them covered in chocolate…a real Belgian treat!
Locals love it and you will, too.
Europe is unique in every way. So, it’s no coincidence that it offers some of the most unique lodging options in the world. Whether you’re backpacking through Spain or you’re a spending a month in Norway for school, you’re sure to find an unforgettable place to sleep at night. Consider this gallery your guide to some of the most unique places to stay in Europe.
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Campo de Cariñena is one of the most traditional winegrowing zones of our country and currently continues reinventing itself. Its idiosyncrasy endures, the way of interpreting wine culture and tradition change and evolves, and therefore, the way of defining and presenting its wines is different.
The Catalan Rabbit recipe of the European Young Chef Award 2017 was created and prepared by Pau Gabarró, representing Catalonia – European Region of Gastronomy 2016.
The town of Stupava, located only 20 km north-west from Bratislava in the distinctive region of Záhorie, is the cabbage capital of Slovakia. For one weekend a year, Stupava becomes the venue for the largest festival in the Záhorie region.During the event, visitors will have the chance to taste various delicacies prepared with cabbage and combined with roast duck, goose and young wine!
- 500 ml water
- 2 tbsp butter
- 250 ml short-grain glutinous rice
- 1 litre milk
- 1 1/2 tsp salt
- 400 ml rye flour
- 150 ml plain flour
- 1 tsp salt
- 200 ml water
- 50g butter
- 100 ml milk
- 100g butter
- 3 hard-boiled eggs, mashed
- (50 ml chopped parsley)