Cut the meat into cubes and make kebabs, salt them, brush with oil and then barbecue. While the meat is cooking, chop the bacon into small cubes and fry gently until the fat melts, then add the onion and fry gently in the bacon fat until it falls apart. Add the chopped red pepper. Remove the meat from the skewers, add to the pan and cook gently until the meat is tender and the sauce has come together. Add the tomato and cook a few minutes more. When finished, add the finely chopped garlic and ground peppers. Add hot chilli powder if desired.
Serve with home-made bread or rolls.
“Dining like Kings” under the Austrian monarchy did not necessarily mean fine dining. Franz Joseph, the Emperor of Austria, for example, preferred simple meals. One of them was a simple Gugelhupf for dessert, which he loved to have served by his life-long confidante Katharina Schratt.
During the imperial era, Vienna was completely in a spin over almonds. No wonder, since the Viennese pastry chefs were focussed on everything that made fine dishes taste even finer. And that definitely included almonds!
Poppy seed cakes are considered a sign of opulence; hence Polish desserts cannot have enough of them. They are often further enriched with honey, dried fruit and nuts. This dish called Kutia in Polish is a traditional Christmas dessert.
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.
Could you imagine so much variety in Europe? From Finland to Azores or From Malta to Ireland, 71 destinations decided to gather to promote sustainable tourism under two words: Eden Network. The Eden Network: surprise yourself with Europe!
Discovering Europe’s creative hotspots. A selection of trendsetting venues, innovative concepts, and the freshest ingredients to inspire your visit to Europe.
Polenta is a cornmeal mush mixed during its cooking with different cheeses and butter. It is a very simple and tasty dish, popular in Piedmon and Lombardy regions (Italy).
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One foot in a vineyard, the other in the sea. The Primorska wine growing region is nowadays undoubtedly the leading wine growing region in Slovenia, stretching from Goriška Brda on its western side, to the Vipava Valley, Karst and Slovenian Istria on its southern side. A combination of the Mediterranean and Alpine climates has created the region’s unique conditions for growing red and white wine grape varieties.
During the summer many fruits ripen, so they have also become part of the traditional Slovak recipes. The cooked dough dishes are some of the most popular among them, where besides gnocchi and noodles, potato dumplings with fruit belong to. Many different kinds of fruit can be used for its preparation, but the most common are cherries, strawberries, apricots, plums and blueberries. As a topping/streusel curd, nuts, poppy seed or bread crumbs can be used.
Bassano is a small and lovely town not far away from the city of Palladio, where a precious white plant grows up every spring, becoming the main protagonist during Easter – the asparagus. Eggs and Asparago Bianco di Bassano DOP represents one of the most typical dishes of the Veneto province. The dish is an example of a simple but tasty regional recipe and goes very well with white wines.
Sauerbraten and Potato Dumplings, a true German favorite.
- 1 kg pork neck (or mixed pork and veal);
- 200 gm bacon;
- 4-5 brown onions;
- 10 red peppers, roasted, peeled and chopped;
- 500 gm peeled and chopped tomatoes;
- 2 heads garlic;
- ground dried peppers;
- hot chilli powder if desired