- Cook the potatoes with their skins, and once cool, peel and grate them on a fine grater. On a board knead a stiff dough from all the ingredients: flour, eggs, potatoes and salt.
- Roll out the dough soon so it does not get runny.
- Cut it into squares, put washed and drained piece of fruit into every piece and shape it as into a ball.
- Boil them in slightly salted water for about 7 minutes until they float to the surface.
- Take them out but do not rinse them. Pour melted butter over the finished dumplings, and sprinkle topping – cream cheese with sugar, ground poppy seeds with sugar, ground nuts with sugar or fried breadcrumbs.
Method for the crumbly topping – streusel:
- Fry the breadcrumbs in a dry pan until pink.
- Sweeten the fried breadcrumbs with powdered sugar. You can also add minced or chopped walnuts to sprinkle over the still hot, buttered dumplings.
Source: Slovak Tourist Board
Potato Dumplings with Fruit
© Slovak Tourist Board
After several years of absence, snack bars or ‘milk bars’ are returning in growing numbers to the streets of Polish cities. They are small bistros open 24/7 where you can enjoy a shot of vodka and a traditional snack ‘on the hop’, or try old-school staple bar foods like this steak tartare.
Innovation on Brabant Stew recipe from the European Young Chef Award 2018 was created by Tim Bressers, representing North Brabant – European Region of Gastronomy 2018
Leskovac took its name long ago from its famed hazelnut woods, lešnik being the Serbian word for hazelnut. Today it is better know for its red peppers. The people of Leskovac speak a dialect of Serbian which preserves many features of the Old Church Slavonic language and even many Serbs find the local difficult to understand. Ajvar is known throughout the land and beyond as the name for a preparation of roast peppers, preserved in jars for use throughout the winter. Leskovac is also known for its fantastic barbecue meats: you’ll probably arrive in the town by car or bus, but once there you must try the Leskovac Train;(leskovački voz), an assortment of grilled meats which arrive at the table one after another like wagons. Nor should you overlook Leskovačka Mućkalica, a spicy medley of peppers and grilled meats, much prized among gourmets for its spicy flavour.
This is a lovely dish, best accompanied with rice.
A taste of Värmland is the festival which shows and celebrates the local food of Värmland. It takes place in Mariebergsskogen, the city park of Karlstad, on the 24th and 25th of September. It is a tradition since 2011 and 16 000 visitors are expected at the festival this year.
Focus on Mons and Liege.
The Bordeaux Wine Festival is for those who love wine and food and like celebrating them both in a wonderful atmosphere. It is a four-day-long event focuses on the wines from the Bordeaux and Aquitaine Regions. It is the perfect occasion to experience the world of wine culture in its varied manifestations and to also discover the architectural beauty of Bordeaux (listed as a World Heritage Site by UNESCO), its cultural assets and the surrounding vineyards.
Visit Gent for contemporary art on ancient streets, for craft beer and delicious eats.
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- 400 g flour, semi-coarse
- 4-5 pcs potatoes, boiled in their skins
- ½ teaspoon of salt
- 1 pc of egg
- 80 g of breadcrumbs
- 80 g of powdered sugar
- 50 g of walnuts, ground
- 120 g of butter, warmed up
- strawberries, cherries, apricots, plums (depending on the season)