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Ghent Waterzooi

Waterzooi is a classic stew of Flanders. Its name is Dutch, ‘zooien’ meaning ‘to boil’. It is sometimes called Gentse Waterzooi (in Dutch) which refers to the city of Ghent.
The original recipe is made of fish, either freshwater or sea, though today chicken waterzooi is more common. The most accepted theory is that rivers of Ghent became too polluted and the fish disappeared. The stew is made of the fish or chicken, vegetables including carrots, leeks and potatoes, herbs, eggs, cream and butter and usually serbed as a soup with a baquette to sop up the liquid.

Instructions
  • Melt the butter, cube the vegetables, sauté the vegetables for 4 to 5 minutes
  • Add the chicken
  • Add pepper and salt and the stock (the chicken has to be entirely submerged; add water if necessary)
  • Allow to simmer on the hob for 45 minutes
  • Take the chicken out of the pan, cut it in pieces and remove the skin and bones
  • Beat the two egg yolks and cream and carefully pour it into the soup
  • Add lemon juice
  • Put the pieces of chicken back into the soup
  • Serve very hot with a baguette.
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.

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

  • 1 chicken
  • 3 leeks
  • 1/2 celeriac
  • 3 carrots
  • 1 onion
  • 4 potatoes
  • 2 1/2, 1 quarts chicken stock
  • 2 dl/0,21 quarts cream
  • 1 lemon
  • 2 eggs yolks
  • salt and pepper

Serves

  • 4 people

Preparation time

  • 15 minutes

Cook time

  • 15 minutes

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