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Flemish Rabbit Stew

  1. Sauté the finely chopped onions in the margarine or butter
  2. Add the bacon bits
  3. In a different pan, sear the pieces of rabbit in butter or margarine
  4. Add the bacon bits to the onions
  5. Season the meat and add the bay leaves, wine, vinegar, water and sugar
  6. Cover well and allow to stew for two hours
  7. Remove the meat from the pan, allow the gravy to cool and skim the fat off
  8. Thicken with potato flower and corn flour
  9. Add the pieces of meat to the gravy
  10. Serve with prunes.
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.

Recipe

Finnish Karelian Pies

Karjalanpiirakat come from Karelian kitchen and they are a great gift for Finnish food tradition. Recipe of the pies were spread first from Karelia to East Finland after the wars and then to the whole country. Finnish adapted these pies quickly to their ordinary and festival cuisine. Nowadays some find it easier just to buy pies ready made from grocery store, but baking the pie oneself is almost just as easy as well. Baking may take little bit more time, but the result, it’s worth it.

Ingredients

  • 1 rabbit
  • 1.5 l red wine
  • 2 table spoons of vinegar
  • salt and pepper
  • nutmeg
  • 100 g margarine or butter
  • 100 g bacon bits
  • 3 finely chopped onions
  • 2 table spoons of sugar
  • 3 bay leafs
  • 1/2 glass of water
  • 1/2 table spoon of corn flower
  • 1/2 table spoon of potato flower

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