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
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
A great dish of Veneto’s cuisine tradition is the classic but tasty recipe of pasta e fasoi. For the locals of Veneto beans are related to strength and survival, as they helped families to feed themselves and carry on during hard times of war and famine.
The Dutch love cookies, cakes, pastries, anything savory with cheese, or sweet with chocolate. And they adore whipped cream. It is therefore not surprising that this sweet pastry is one of the country’s favorites. It’s like a chocolate éclair, but bigger, fluffier, with better chocolate and much more cream. These Bossche goodies have made the city of Hertogenbosch famous and are the number one pastries to serve with fork and knife and a handful of napkins.
The Catalan Rabbit recipe of the European Young Chef Award 2017 was created and prepared by Pau Gabarró, representing Catalonia – European Region of Gastronomy 2016.
Visit Triglav National Park.
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.
Alongside štruklji, Pehtranova Potica is the most typical Slovenian dessert. It is made with more than 80 different fillings. Potica is a characteristic festive dessert made from different kinds of dough. The most characteristic types of potica include tarragon, honey, walnut, poppy seed, crackling, chive, lovage and cottage cheese.
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Your ticket for car-free hiking in Luxembourg!
Sit back, relax and enjoy the views. Some of Europe’s most magical natural wonders come in the form of waterfalls. From raging falls in Iceland to babbling brooks in Hungary, they come in many forms. See some of the favorite falls here before seeing them firsthand on your trip to Europe.
Bulgarian villages that keep their traditions alive.
The borders between today’s Austria and its southern neighbours are particularly dissipating in Carinthia. Instead of drizzling with melted butter, here the famous ‘Kasnudel’ are topped with melted Sasaka: the word comes from the Slovenian language and simply means finely-diced bacon or a type of lardons. Besides being a wonderfully spicy spread for bread, it also figures prominently in Styrian cuisine, proving that the colorful culinary merry-go-round in the former territories of the Habsburg Monarchy is still vibrant today.
