- Sauté the finely chopped onions in the margarine or butter
- Add the bacon bits
- In a different pan, sear the pieces of rabbit in butter or margarine
- Add the bacon bits to the onions
- Season the meat and add the bay leaves, wine, vinegar, water and sugar
- Cover well and allow to stew for two hours
- Remove the meat from the pan, allow the gravy to cool and skim the fat off
- Thicken with potato flower and corn flour
- Add the pieces of meat to the gravy
- Serve with prunes.
Finnish eat a lot of bread and they consume it even 50kg/110lbs each, every year! One of the most popular and traditional breads in Finland is Rye Bread (Ruisleipä). There are many recipes for this dark bread and each part of Finland seems to have their own traditional way of making it. Here is one basic recipe for good and healthy fiber rich Finnish Rye Bread.
A typical Christmas dish is the roasted hen turkey with pomegranate. The dish dates back to the Renaissance, and more specifically to the magnificent banquets of the Serenissima Republic.
“Ostropel” is a Romanian dish that can be found all around the country; each area having their own variations, additions, or omissions. Even the chicken is exchangeable, and the dish could easily be cooked with chicken livers, pork chunks, or even a vegetarian version with the meat replaced by potatoes or another solid vegetable.
Souvlaki, souvlakia or kebab, irrespective which name you pick, you will get one of the most popular dishes in Cyprus. Souvlakia are small pieces of pork, skewered and roasted over a slow charcoal fire and eaten with chopped onion, salt and pepper in a pitta, a flat, unleavened bread.
If you love cooking as much as you love traveling, why not combine your passions and embark on the ultimate tasting tour? With gastronomic tourism on the rise, travellers from all over the world are able to get a unique perspective on a country’s native cuisine and how it’s prepared while sampling the local culture, sights and attractions. Try a cooking class in Europe and learn culinary secrets from world-renowned chefs in some of Europe’s most spectacular settings. Learn to make paella in Valencia, how they make cheese in the South of France, or about nose-to-tail butchering in the English countryside.
The EU’s drive for smarter tourism
What makes the apricot so special for Austria is its protected designation of origin ”Wachauer Marille” coming from the famous Wachau Valley. This enchanting Danube valley is one of the most beautiful natural landscapes in Europe. Whether genuine Wachau apricots or not, they always add distinctive acidity and moistness.
Bring your European experience home with you. Here is a list of must-buy European souvenirs to share with friends and family…or keep for yourself!
The Austrians are convinced that the word “Gugelhupf” origins in the Middle High German “gugele” (monk’s hood) and “hopf” (yeast). It might also come from the Alsace “Kouglhof”, though, a sweet dish which, according to legend, the Three Wise Men carried with them.
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The sovereign power of Europe’s royal families may be a thing of the past, but in the 21st century, modern royals continue to cast a spell over travelers.
Culinary history has always been notable for successfully overcoming political boundaries. For instance, the history of the origins of the Tirol dumpling is in no way restricted to today’s Tirol. Although first recorded in a Tirol cookery book in the 16th century, spicy dumplings had been known fully 400 years earlier in areas of what is now Italy. This is demonstrated by a “fresco with dumplings” in the castle chapel in Hocheppan (Castel d’Appiano). What else but a delicious Tirol dumpling could have inspired the artist in question?
- 1 rabbit
- 1.5 l red wine
- 2 table spoons of vinegar
- salt and pepper
- 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