See Ingredients

Slovenian Cottage Cheese

Step 1: Mix sour cream with wheat farina, let rest until the grits bulge a little.

Step 2: Mix in cottage cheese, egg yolks, salt and egg white foam.

Step 3: Roll out the dough and brush with oil. Stretch and pull as thin as possible. Sprinkle filling on dough, sprinkle with breadcrumbs and roll.

Step 4: Unwrap the cooked štruklji and cut into pieces. Sprinkle with golden-brown breadcrumbs roasted in melted butter.


Source: Janez Bogotaj (2007): “Taste Slovenia”, National Geographic


Cauliflower Croquettes

Meatballs of various types are an integral part of Romanian cuisine and the word chiftea (pl. chiftele) (pronounced /kif-te-a/ – /kif-te-le/) is clearly an indication of their Turkish origin, the word being a corruption of the Turkish kofte and related to the Middle Eastern kafta. In the Moldavian region of Romania they are also commonly known as parjoale (/pur-joa-le/) although these seem to be a little larger in size than the standard Romanian chiftea. Due to the preference for pork in the Romanian diet, these meatballs are most commonly composed of pork, perhaps in combination with some beef. Lamb chiftele are quite rare in Romanian cuisine. These cauliflower croquettes have a moist, light interior and, if cooked right, a crispy coating. Cauliflower is more usually pickled in Romanian or the whole florets are battered and fried.


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.


Mussels and Fries

Mussels and ‘frites’ is a classic dish, famous throughout the world, and there’s nowhere better to experience it than in one of the many fishing villages and towns along the Flemish coast, where the Belgica mussels are brought to land. The clear waters of the North Sea give these mussels their unique flavour; they are fleshy and their shells are lighter than other mussels. An absolute classic available at every Flemish restaurant in the mussel season (from July until Autumn).


  • ¼ l sour cream
  • ½ l wheat farina
  • 20 dag cottage cheese
  • 2 egg yolks
  • a pinch of salt
  • 2 egg whites (make foam!)
  • 1 tablespoon oil
  • 1 handful white breadcrumbs

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