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Recipe
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Souvlakia

Thread the meat cubes on to the skewers and season with salt and pepper.

Cook over the charcoal barbeque until cooked evenly on all sides.

Serve with finely chopped parsley and onion.

Note: You can marinate the meat with oil, lemon and oregano. When threading the meat cubes on the skewers, you can put cubes of onion, green pepper and tomato between the pieces of meat.

 

Source: Cyprus Tourism Organisation

Recipe

Linz Tart

Anyone engaging in a serious search for the true origin of the Linzer Torte soon finds him or herself travelling between Egypt, Verona and Milwaukee in the American state of Wisconsin. The oldest recorded tart recipe in the world which was written down by a countess in Verona is to be found today in the monastery library in Admont and even became popular in America during the mid-19th century. A cake-maker who moved to Linz in 1822 used the recipe to create the “Linzer Masse”, which was the basis for the grandiose Linz tart. Today it is the culinary emblem of the capital city of Upper Austria.

Recipe

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).

Ingredients (4 serves)

  • 1200 gr pork without bone (cut in cubes)
  • Salt
  • Pepper

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