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Flemish Hotch-Potch

  1. Sauté the coarsely chopped onions in butter or margarine and arrange the meat on top
  2. Ensure everything is submerged in water and add salt, pepper and the bouquet garni
  3. Allow to cook for 30 minutes
  4. Add all the rinsed and finely chopped vegetables
  5. Allow to simmer for another 1.5 hours
  6. Add the potato cubes
  7. Allow to simmer for another 45 minutes until everything is tender
  8. Remove the bouquet garni and serve on deep plates.
Recipe

Linz Tart

Anyone engaging in a serious search for the true origin of the Linzer Torte soon finds him or herself travelling between Egypt, Verona and Milwaukee in the American state of Wisconsin. The oldest recorded tart recipe in the world which was written down by a countess in Verona is to be found today in the monastery library in Admont and even became popular in America during the mid-19th century. A cake-maker who moved to Linz in 1822 used the recipe to create the “Linzer Masse”, which was the basis for the grandiose Linz tart. Today it is the culinary emblem of the capital city of Upper Austria.

Recipe

Slovenian Cottage Cheese

Sirovi Štruklj is one of the most characteristic dishes, known all over Slovenia. Štruklji are made from different kinds of dough and can have a wide range of fillings; they can also be baked or cooked, sweet or savory. Until the 1930’s they used to be prepared at holidays and festivities and to celebrate the end of major farm work. The most special kind of štruklji, especially during spring and summer, is prepared with tarragon filling. Other widely known varieties are those with cottage cheese filling, walnut, apple and poppy seed štruklji, along with many others.

Ingredients

  • 500 g beef
  • 4 carrots
  • 2 stalks of celery
  • 2 leeks
  • 4 onions
  • 4 turnips
  • 500 g sprouts
  • 1/2 Savoy cabbage
  • 1.5 kg potatoes
  • salt and pepper
  • bouquet garni

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