Sumadijski Tea
- In a deep metal pot, melt and caramelize the sugar until it becomes reddish in colour, then add the water and šljivovica together.
- Boil and serve immediately.
Source: National Tourism Organisation of Serbia
Source: National Tourism Organisation of Serbia
This aubergine salad is served as a starter along with crust bread and various other ‘salate’ or on the table for a late summer barbeque. It can easily be made well in advance and make plenty, because it’s also extremely delicious just on its own for a lunchtime snack, and all the better with some crispy grilled ‘lipia’ bread (a kind of round thin bread, something like a flatbread or pitta). What’s more, it’s simple to make!
This is a typical soup in the Krkonose Mountains and the adjacent regions. It is made of bread yeast and served at almost all restaurants in the Krkonose region of the Czech Republic.
Speculoos is a type of shortcrust biscuit, traditionally baked for consumption on or just before St Nicholas’ feast (December 6th) in the Belgium, the Netherlands and Northern France. In recent decades it has become available all year round. Speculoos are thin, very crunchy, slightly browned and, most significantly, have some image or figure (often from the traditional stories about St. Nicholas) stamped on the front side before baking; the back is flat. The Lotus brand is one of the most popular. You can also find them covered in chocolate…a real Belgian treat!
Konijn op Vlaamse Wijze is a Flemish delicacy
Europe is full of big adventures. Adventures so big, in fact, that they can’t be contained within four walls. Welcome to the wild side of Europe, where trees shade your discoveries and rivers refresh your explorations. In short, there are a lot to enjoy about the wonders of nature in Europe. From the European Alps to all of the national parks in Europe, adventure awaits. So put on your walking shoes and let’s get moving.
Sole in white wine with mussels and Flemish grey shrimps.
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