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Flemish Beef Stew

Vlaamse Stoofvlees, beef stew cooked in beer has long been part of the culinary heritage of Flanders, and it is still one of the most popular stews. Through the ages, the recipe has varied, and every mother passes on her secret to her children. Some like to add liver or kidneys to the beef, which certainly gives the stew a more distinctive flavor. Others like it sweeter and add a slice of pain d’epices, an old-fashioned honey spice, bread, or even a slice of country bread spread with a strong mustard. These spicy and sweet flavorings have been an integral part of the Flemish palate and cuisine since the Middle Ages.

Ingredients
  • Sauté the onion in the butter or margarine and sear the meat chunks
  • Add the herbs, spices, salt and pepper
  • Cover well and allow to gently simmer for a long time
  • After a few minutes, add the beer and the slice of bread smeared with mustard
  • Add water if necessary
  • Serve with fries.
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

Pasties with Sheep Cheese

The traditional Slovak dishes are most commonly referred to as gnocchi with sheep cheese (Bryndzové halušky), sheep cheese (Bryndzové pirohy) and other dishes produced using traditional methods.The sheep cheese is a soft salty cheese made of sheep’s milk with a strong aroma and taste. Like Bryndzové halušky, Bryndzové pirohy is a characteristic Slovak dish that belongs to traditional Slovak specialties. The recipe is quite simple. The preparation procedure, however, is quite different and we can distinguish them reliably by sight and taste.

Ingredients

  • 1 kg stewing steak in chunks
  • 50 g butter or margarine
  • cloves
  • bay leaves
  • thyme
  • salt and pepper
  • 2 finely chopped onions
  • 1 slice of bread
  • mustard
  • 1 dl beer (Rodenbach)

Serves

  • 4 people

Preparation time

  • 5 minutes

Cook time

  • 120 minutes

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