Recipe Finnish Rye Bread

The cuisine of northern Slovakia is influenced by the harsh climatic conditions of the area, where it is usually intensively cold at least three months per year. This is one of the reasons why smoked meat, potatoes, sauerkraut, dairy products and pulses are typical for this cuisine. In Slovakia, the pulses belong to the oldest cultivated crops. The most famous dish, still popular of the Slovak kitchen, is the bean soup, which used to be part of the Christmas Eve dinner for many families.

There are many varieties of šljivovica (a distilled beverage made from plums) in Serbia. What is common is the scent of plums, a golden colour and the Central Serbia intoxicating power of a strong liquor. Less alcoholic, but no less tasty, is a drink prepared from šljivovica when the weather is cold. During winter, when a slava (the feast day of a family’s patron saint) is celebrated, the drink of choice is Šumadija tea or mulled plum brandy.

Frikadeller is the Danish national dish and it is very easy to prepare. Frikadeller are flat, pan-fried meatballs made of beef and pork. A typical Danish Frikadeller dinner includes Danish red cabbage, Danish cucumber salad, sugar brown potatoes and brown gravy.

‘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.