Your house will fill with the heady scent of cinnamon and rosewater when cooking these wonderfully delicious sweet cheese puffs…the essence of Cyprus.
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.
Mirabelle, the ‘golden fruit’, is known for being sweet and full of flavor. Have a look at this popular recipe and you’ll understand why French pastries are so famous.
There are many varieties of šljivovica (a distilled beverage made from plums) in Serbia. What is common is the scent of plums, a golden colour and the Central Serbia intoxicating power of a strong liquor. Less alcoholic, but no less tasty, is a drink prepared from šljivovica when the weather is cold. During winter, when a slava (the feast day of a family’s patron saint) is celebrated, the drink of choice is Šumadija tea or mulled plum brandy.
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.
Oliebollen, literally translated as grease balls, are deep fried dough balls, studded with raisins and currants and sweetened with a generous dusting of powdered sugar. It is traditional to serve oliebollen with coffee during Christmas and New Year’s Eve in Holland. Oliebollen are good cold too, with a hot cup of coffee and some extra powdered sugar. With this recipe, one can make about six oliebollen.
Provocative appearance and produced in an extremely interesting way is branch cake – Šakotis. Its taste is as impressing as its appearance. And no one argues about the taste of the Lithuanian branch cake – it’s fabulous. It’s for a good reason that it came to Lithuania in the beginning of the 20th century and in just over a hundred years have become the centerpiece of every Lithuanian wedding table and a mandatory sweet offering to the most honourable guests.
Halloumi, the traditional white cheese of Cyprus, has been produced on the island for centuries. A semi-hard cheese prepared from sheep milk with the addition of mint, halloumi cheese has a pleasant flavour and is delicious when grilled or fried. As a starter, grilled halloumi is superb!
Enjoy stuffed vine leaves filled with minced meat, rice and spices. Koupepia is served as part of a meze at many Cypriot wedding feasts.
This is a lovely dish, best accompanied with rice.
Beef stew Cypriot style, wonderfully robust. This is well served with cracked wheat, pourgouri, and a crisp green salad. The name Stifado refers to any meat that has been cooked with shallots and aniseed.
Cypriots enjoy a healthy diet. Everything is cooked fresh, daily and with an excellent quality. Try this delicious recipe: a refreshing yogurt, cucumber and mint dip.
Rote Grütze – A perfect summer dessert
Sauerbraten and Potato Dumplings, a true German favorite.
All over the world, German cuisine is associated with traditional Bavarian dishes. Thinking about German food, who would not mention pretzels, sauerkraut, dumplings and of course, the home-made Spätzle noodles!
The Nürnberger Lebkuchen dough can also be used to create little Gingerbread-men, frosted hearts with greetings and the like. Use your own creativity using this traditional recipe from Bavaria!
Hünkar Begendi was created during the reign of Sultan Abdülaziz, for his special guest Empress Eugenie, the wife of Napoleon the Third. The name of this dish literally translates as “liked by the Sultan.” The chef kept on asking the Sultan and the Empress if they liked the dish, therefore the name got stuck as “liked by the Sultan.” In fact the Empress liked it so much that, she asked for the recipe and took it back home with her.
Leskovac took its name long ago from its famed hazelnut woods, lešnik being the Serbian word for hazelnut. Today it is better know for its red peppers. The people of Leskovac speak a dialect of Serbian which preserves many features of the Old Church Slavonic language and even many Serbs find the local difficult to understand. Ajvar is known throughout the land and beyond as the name for a preparation of roast peppers, preserved in jars for use throughout the winter. Leskovac is also known for its fantastic barbecue meats: you’ll probably arrive in the town by car or bus, but once there you must try the Leskovac Train;(leskovački voz), an assortment of grilled meats which arrive at the table one after another like wagons. Nor should you overlook Leskovačka Mućkalica, a spicy medley of peppers and grilled meats, much prized among gourmets for its spicy flavour.
Heads of chicory rolled into slices of ham and served with cheese sauce and mashed potatoes.
The typical Flemish asparagus is white, as it is grown covered in soil to prevent photosynthesis. This prevents the asparagus turning green and results in a taste a little sweeter and much tenderer than the green asparagus. It is generally harvested from late April to early June.
Waterzooi is a classic stew of Flanders. Its name is Dutch, ‘zooien’ meaning ‘to boil’. It is sometimes called Gentse Waterzooi (in Dutch) which refers to the city of Ghent. The original recipe is made of fish, either freshwater or sea, though today chicken waterzooi is more common. The most accepted theory is that rivers of Ghent became too polluted and the fish disappeared. The stew is made of the fish or chicken, vegetables including carrots, leeks and potatoes, herbs, eggs, cream and butter and usually serbed as a soup with a baquette to sop up the liquid.
‘Glyka tou koutaliou’ are sweet preserves served in a tiny spoon as a gesture of Cypriot hospitality. These spoon sweets are made from unusual fruits and vegetables, like figs, cherries, watermelon peel, walnuts or almond stuffed baby aubergines. They are often flavored with cinnamon or pelargonium leaves. A wonderful sweet treat enjoyed with a Cypriot coffee or a glass of cold water.
A vol-au-vent is the French name for a baked puff pastry batter. The name means ‘windblown’ and describes the lightness of the pastry. A round opening is cut in the top and the pastry cut out for the opening is replaced as a lid after the case is filled. In Flanders the pastry is filled with a chicken, meatball and mushroom sauce.
Sole in white wine with mussels and Flemish grey shrimps.
Stoemp is a typical and simple Brussels dish, which you have to try when spending time in the Flemish capital. It consists of pureed potatoes one or several mashed vegetables, sometimes also with bacon. These vegetable pairings traditionally include endive, kale, Brussels sprouts, spinach, turnip greens, carrot or onion. Stoemp is usually served with sausage or stewed meat.
Paling in’t groen or eel in green sauce is a traditional Flemish dish of international renown.The dish developed as many fisherman caught eels in the Scheldt River, with folklore stating that the dish should be prepared with whatever fresh herbs were found on the riverside e.g. parsley, mint, spinach, sorrel and watercress.To many connoisseurs, the sauce is what makes this dish unique. Consisting mainly of the popular leafy green herb chervil as well as sorrel, it is important that these ingredients are added at the last moment of cooking so that sauce retains a bright green color and the flavor is strong and fresh. The fish itself is white and meaty, with a pronounced flavor.
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).
Hutsepot is a dish of boiled and mashed potatoes, carrots and onions with a long history in the traditional Dutch cuisine.
Vlaamse Stoofvlees, beef stew cooked in beer has long been part of the culinary heritage of Flanders, and it is still one of the most popular stews. Through the ages, the recipe has varied, and every mother passes on her secret to her children. Some like to add liver or kidneys to the beef, which certainly gives the stew a more distinctive flavor.
Konijn op Vlaamse Wijze is a Flemish delicacy
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!
Poish forests have an abundance of wilde game and it is no wonder that traditional Polish cuisine has been so rich in game for centuries.
The specialities of regional cuisine are something not to be missed while travelling around Poland. They are extremly diverse due to different agricultural conditions, customs and traditions.These potato dumplings -Kluski Śląskie in Polish originally come from the region of Silesia but nowadays it is very popular across the country.
Traditional Polish pastries are sweet and very filling. The proof is in the Polish cheesecake, which consists of a curd cheese filling mixed with glazed fruit placed on a crumbly short crust base.
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.
After several years of absence, snack bars or ‘milk bars’ are returning in growing numbers to the streets of Polish cities. They are small bistros open 24/7 where you can enjoy a shot of vodka and a traditional snack ‘on the hop’, or try old-school staple bar foods like this steak tartare.
There were notable culinary migrations during the Austrian monarchy, long before the EU and a united Europe. Therefore, we owe a debt of gratitude for this deliciously tender Rostbraten (roast beef) to the famous family of the Esterházys, all of whom were not only generous sponsors of the arts and successful politicians, but also connoisseurs of fine dining.
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.
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.
The clear waters of the Salzburg Lake District are of a quality which is good enough to drink and they offer the best living conditions for the local fish population. Foremost, amongst these are the charr and trout, but pike, tench, carp, eels and perch can also be found in large numbers in the Fuschlsee and the other lakes in the area.
The reason why Styrian fried chicken in particular is so famous has a lot to do with the “Sulmtal Geflügel” (“Sulmtal poultry”), which is now undergoing something of a revival. Since the 17th century, this name has been given to the particularly fleshy capons and poulards which proved highly popular amongst the nobility of Europe. During the Habsburg Monarchy, this delicious poultry was even supplied to markets on the far side of the Alps, as far away as Trieste and Marburg.
Culinary history has always been notable for successfully overcoming political boundaries. For instance, the history of the origins of the Tirol dumpling is in no way restricted to today’s Tirol. Although first recorded in a Tirol cookery book in the 16th century, spicy dumplings had been known fully 400 years earlier in areas of what is now Italy. This is demonstrated by a “fresco with dumplings” in the castle chapel in Hocheppan (Castel d’Appiano). What else but a delicious Tirol dumpling could have inspired the artist in question?
The true origin of the Wiener Schnitzel has again become a matter of vigorous debate between culinary historians in recent times. One thing, however, is absolutely certain: the Wiener Schnitzel is truly cosmopolitan. The earliest trails lead to Spain, where the Moors were coating meat with breadcrumbs during the Middle Ages. The Jewish community in Constantinople is similarly reported to have known a dish similar to the Wiener Schnitzel in the 12th century. So whether the legend surrounding the import of the “Costoletta Milanese” from Italy to Austria by Field Marshal Radetzky is true or not, a nice story makes very little difference. The main thing is that the schnitzel is tender and crispy!
Something which is not yet entirely proven for serious students of linguistics, but is readily apparent to Italophile Austrian gastronomes: the similarity, which is not just a linguistic one, between Austrian dumplings (“Nockerln”) and Italian gnocchi (pronounced: gnoki). In both countries, these small doughy treats are readily given a spicy twist. You would look for these semolina dumplings, the “Grieß-Gnocchi”, in the soup-bowls on the far side of the Brenner Pass, whereas in the world of Austrian soups you will come across them fairly frequently.
There is practically no more delicious proof of how firmly the Austrian cuisine is rooted in the heart of Europe than one of the most typical of Viennese dishes: boiled veal, or Tafelspitz. Good-quality beef, a few vegetables, aromatic spices and plenty of water to cook in – these are the vital ingredients. The same ingredients, though, also come together when the French are creating their “pot-au-feu”, or the Italians their “bollito misto”. In the case of the latter, veal and chicken meat or tongue might be added, but then some small differences should remain despite us all being good Europeans together.
This goulash owes its name to the ever-hungry coachmen who drive the famous carriages (or ‘fiacres’) around Vienna. The beef ragout is topped with a garnish of sausage and fried egg – while its rich juice is permeated with sweet paprika powder. For this latter ingredient, as well as the numerous other variations of goulash, the Austrian cuisine owes a debt of gratitude to its neighbours in Hungary.
Strudel, štrudl, štrudla and štrukli – these are the names given by our neighbors in Italy, Slovenia, Slovakia and the Czech Republic to this sweet dream of light pastry and its juicy filling. But in English, the only word which has made it into common use is the German “Strudel”. That is a powerful signal of just how famous the Viennese Apfelstrudel has now become internationally. But it’s all too easily forgotten that this fine pastry once traveled an extensive route from Arabia via the Ottoman Empire and Turkey, before becoming resident in Vienna. However, the long journey was worth it!
The Viennese certainly did not invent the chocolate cake. The reputation of the Sachertorte outdoing any chocolate cake is owed to Eduard Sacher. The cook at the House of Metternich managed to make it famous as one of the best dishes of the Austrian cuisine.
When it came to his choice of meals, Emperor Franz Joseph proved very loyal to his native country and region. Alongside cooked beef, he loved simple pastry dishes made from eggs, flour, milk and a little sugar, such as the light and creamy Kaiserschmarren. Also known as ‘Emporer’s Trifle’, this dish is a true staple in Viennese cuisine and can not only be served as dessert but also as a main course. And: It is really easy to make.
The apricot dumpling, or Marillenknödel, is emblematic for the Wachau region. And it is also a clear illustration of how the Austrian people are open to other cultures. This delicacy combines what is originally a Chinese fruit (the apricot) with a plant from Polynesia (sugar) and an Upper Austrian idea for preparing food (the dumpling). Moreover, the EU certification of controlled origin “Wachauer Marille g.U.” guarantees that these fruits belong to the best of their species.
The lake trout “swims across” national borders and makes itself at home in deep, oxygen-rich lakes: in northern Russia, in Scandinavia, in the Baltic states, in Iceland. And of course, in Austria’s lakes. The sea trout is truly a globetrotter. In past times, it was the main fish to be found in Austrian lakes such as the Weissensee or the Millstätter See. And it is a great favourite with Austrian chefs and gastronomes. There’s very good reason for which the sea trout is the “Austrian Fish of the Year 2013”.
Daktyla are delicious Cyprus sweets in the shape of fingers, dipped in syrup and filled with almonds and cinnamon.
Panna Cotta Asparagi di Santena is different type of panna cotta.
The Chestnut: sweet, healthy and low in calories. The Valle Isarco/Eisacktal Valley innkeepers show us the taste of the chestnut during the “Valle Isarco Chestnut Speciality Weeks” from the middle of October to the beginning of November when everything revolves around the fruit of the bread-fruit tree. Numerous inns all along the route of the Keschtnweg, in the traditional chestnut growing area of the Valle Isarco offer all sorts of tasty treats during this time, which are all prepared using the noble chestnut.
Cinnamon Buns, or Korvapuustit in Finnish, are buns filled with cinnamon, sugar and butter. Cinnamon Buns are served oven warm with a glass of ice cold milk. Cinnamon Buns are sure to reward your taste buds! Finnish love their Cinnamon Buns and these buns even have their own annual National Day, which is celebrated every 4th of October.
Finnish eat a lot of bread and they consume it even 50kg/110lbs each, every year! One of the most popular and traditional breads in Finland is Rye Bread (Ruisleipä). There are many recipes for this dark bread and each part of Finland seems to have their own traditional way of making it. Here is one basic recipe for good and healthy fiber rich Finnish Rye Bread.
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.
In Denmark, these world-famous sticky delights are called Vienna Bread (wienerbrød), as they were first made in Denmark in 1840 by Viennese chefs. Danish pastries rose in popularity over the centuries and are now a firm favorite of most Danes.
Frikadeller is the Danish national dish and it is very easy to prepare. Frikadeller are flat, pan-fried meatballs made of beef and pork. A typical Danish Frikadeller dinner includes Danish red cabbage, Danish cucumber salad, sugar brown potatoes and brown gravy.
This sweet and sour specialty is exceptionally popular with locals and guests alike. The apple strudel filling is made of apples, sultanas, sugar, breadcrumbs, natural flavors, pine nuts, other nuts or almonds and butter. Only South Tyrolean apples and South Tyrolean butter may be used in apple strudel with the seal of quality. All ingredients are natural. Preservatives and other additives are forbidden. Flavor enhancers may not be used either. South Tyrolean apple strudel contains only natural flavors and aromas.
Dumplings are the epitome of the South Tyrolean cuisine and an indispensable part of every menu. Dumplings are made of South Tyrolean white bread, which is dried and cut into cubes for making dumplings. The basic dough is made of type 00 white flour, South Tyrolean milk, pasteurised free-range eggs, fresh or frozen onions, dried, fresh or frozen parsley and chives if desired. South Tyrolean speck dumplings contain 15 – 20 % diced speck (PGI).
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.
Šelinka is a thick soup made from celeriac roots and leaves, potatoes, carrots and spices. A pig’s trotter or some other piece of smoked or dried pork meat is often cooked in it. It can be served with polenta.
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.
Ajdnek is a sort of cake or pogača. It is considered the best and the richest pastry typical in the Upper Savinjska Valley. Buckwheat flour dough and a filling made of walnuts, honey, vanilla sugar and cinnamon are a delicious match.
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).
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.
Asparagus has rightfully earned itself nicknames such as ‘white gold’ and ‘queen among vegetables’. It is indeed a very flavourful vegetable, which is traditionally harvested and enjoyed from the second Thursday in April.
The most typical Slovak national food is Bryndzové Halušky with bacon. This is made from potato dough mixed with a special kind of sheep cheese – „bryndza“ that tastes best in the so called cottages of shepherds or mountain chalets. The dish is topped by fried bacon lardons and some of the fat. Bryndzové halušky is best eaten with buttermilk or acidified milk. Slovakia can boast a remarkable world curiosity. Every year, in the mountain village of Turecká at the foot of the Veľká Fatra mountains, lovers of bryndzové halušky meet at the European championship for cooking and consuming of this dish.
The traditional Slovak dishes are most commonly referred to as gnocchi with sheep cheese (Bryndzové halušky), sheep cheese (Bryndzové pirohy) and other dishes produced using traditional methods.The sheep cheese is a soft salty cheese made of sheep’s milk with a strong aroma and taste. Like Bryndzové halušky, Bryndzové pirohy is a characteristic Slovak dish that belongs to traditional Slovak specialties. The recipe is quite simple. The preparation procedure, however, is quite different and we can distinguish them reliably by sight and taste.
The cuisine of northern Slovakia is influenced by the harsh climatic conditions of the area, where it is usually intensively cold at least three months per year. This is one of the reasons why smoked meat, potatoes, sauerkraut, dairy products and pulses are typical for this cuisine. In Slovakia, the pulses belong to the oldest cultivated crops. The most famous dish, still popular of the Slovak kitchen, is the bean soup, which used to be part of the Christmas Eve dinner for many families.
Autumn in Slovakia belongs to goose feasts, with their long tradition especially in the Small-Carpathian region. Breeding of geese and goose feasts in Slovakia have about a hundred year long tradition that is related to the southern regions of our country. The tradition of roasting goose came to Slovakia from German-speaking countries, especially Austria and Germany, where it is associated with the feast of St. Martin. In Slovakia, it was mainly established for economic reasons because selling roasted goose at the local markets was the activity of Slovak housewives, which in this way improved the household budget. Gourmets from various parts of the country began to search for places where the best goose came from (Chorvátsky and Slovenský Grob). Another reason for the emergence of this habit was just to the South of Slovakia with plenty of small rivers and brooks ideal conditions for breeding geese.
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.
In the 18th century, sheep cheese manufacturers were established in Slovakia: the first one was in 1787 in Detva, and the second one in Zvolenská Slatina in 1797, which is still operating nowadays. Demikát, together with sheep cheese gnocchi, is another Slovak traditional dish, for the preparation of which this type of cheese is used.
In Slovakia, the most popular freshwater fish are carp, trout and pike. The Christmas Eve table could not lack fish, with carp being the most frequently chosen one. On the other hand, Slovak forests provide plenty of different kinds of edible mushrooms and they are usually prepared with meat, scrambled eggs, soups or sauces.
Hrudka is a traditional meal of Eastern Slovakia and it’s an essential part of the Easter table. Eggs were considered the symbol of life and fertility and because of that, food made of eggs was served especially during Easter (celebrated in spring), when nature wakes up after winter rest.
Bigoli con L’Arna is one of the most mouthwatering dishes of Vicenza’s cuisine. This is an ancient recipe which brings us back in time of 16th century, when the Holy League defeated the Ottoman Empire in the famous Battle of Lepanto. To remember the glorious victory, Pope Pio V (and subsequently Gregorio XIII) established a feast called Our Lady of the Rosary, celebrated by the locals of Veneto with this special dish every first Sunday of October.
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.
Capons are often used in the traditional cuisine of Vicenza and Capon ala canevèra is a dish that is usually prepared in winter, during Christmas holidays. But what is the canevèra? It’s a kind of pipe used as a blowhole during the cooking process in the oven, so the meat can keep all its taste.
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.
A typical Christmas dish is the roasted hen turkey with pomegranate. The dish dates back to the Renaissance, and more specifically to the magnificent banquets of the Serenissima Republic.
Polenta e Osei is probably the most representative dish of Vicenza’s traditional cuisine. The recipe contains simple ingredients and its secret lies in a long and low heat cooking. The meat has to be moistened during the whole cooking process and the heat has to be uniformly distributed.
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!
“Ostropel” is a Romanian dish that can be found all around the country; each area having their own variations, additions, or omissions. Even the chicken is exchangeable, and the dish could easily be cooked with chicken livers, pork chunks, or even a vegetarian version with the meat replaced by potatoes or another solid vegetable.
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.
A delicious dessert, the apricot jam distinguishes itself with its unique flavour, being one of the least “sweet” jams and definitely one of the most delicate desserts for a hot summer day and not only.
This hearty soup, pronounced ‘looshcosh’ in Romanian, hails from Ardeal (a region of Transylvanian Romania) and probably comes from the Hungarian soup called lucskos kaposzta.
While Austrian cake-makers may indeed be famed for their Gugelhupf, the cake itself was actually known to the Romans in 2000 BC. They even enjoyed yeast Gugelhupf, with its round form serving as a symbol for the sun. Since then, this time-honoured recipe has ranked amongst the Gugelhupf classics.
“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!
What makes the apricot so special for Austria is its protected designation of origin ”Wachauer Marille” coming from the famous Wachau Valley. This enchanting Danube valley is one of the most beautiful natural landscapes in Europe. Whether genuine Wachau apricots or not, they always add distinctive acidity and moistness.
The Marmorgugelhupf definitely presides over apple strudel, Powidlgolatschen (a glazed pastry with a plum jam filling) and all the other sweet dishes in the cake display of Austrian coffee houses.
Once the size of the Austrian poppy harvest was capable of influencing even the English stock market! That’s exactly what happened in the 1930s, when the Waldviertel Graumohn poppy was being traded on the London Commodities Market. Even though those are bygone days, poppy-growing in Austria is still booming, and along with it the cakes cooked with poppy seeds with the Mohngugelhupf being one of the most special delicacies the country has to offer.
The Austrians are convinced that the word “Gugelhupf” origins in the Middle High German “gugele” (monk’s hood) and “hopf” (yeast). It might also come from the Alsace “Kouglhof”, though, a sweet dish which, according to legend, the Three Wise Men carried with them.
Wolfgang Amadeus Mozart is said to have loved sweet dishes prepared with almonds, marzipan and sugar such as the famous Mozartkugel chocolates, or the majestic Mozart-Gugelhupf.
Oil cakes have a long tradition especially in Mediterranean countries where olive oil is abundant. In Austria sunflower or rape oil is used instead and candied bitter orange peel, aranzini, and pine kernels are also added.
The reason why the Hotel “Sacher” is as popular as Vienna’s Schönbrunn Palace is not its luxury accommodation, but the Sachertorte. Its fame has spread well beyond Austria and it is also the basis for this Gugelhupf recipe.
Recognized as one of the Traditional Italian Food Products (P.A.T.), the most famous dish of the Crema food tradition is typically prepared during the town festivals or for other important family events
Typical recipe with the PGI Salmerino del Trentino, cooked in a pan with seasonal vegetables.
The winning mackerel recipe of the European Young Chef Award 2017 was innovated by Aisling Rock, representing Galway – West of Ireland, European Region of Gastronomy 2018.
Balkenbrij with Brabants crayfish recipe of the European Young Chef Award 2017 was created and presented by Bon Sawatdee, representing North Brabant – European Region of Gastronomy 2018.
The Slovenian Seafood Stew recipe of the European Young Chef Award 2017 was created and prepared by Filip Matjaž, representing Slovenia – European Region of Gastronomy Candidate 2021.
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.
Cotechino with shrimp and lentils cream recipe from the European Young Chef Award 2017 was created by Davide Fiammenghi, representing East Lombary – European Region of Gastronomy 2017
Blueberry pie recipe from the European Young Chef Award 2017 was created by Josi Polso, representing Kuopio – European Region of Gastronomy candidate 2020
Rice of “Vinha d’Alho recipe from the European Young Chef Award 2018 was innovated by Beatriz Costa, representing Minho- European Region of Gastronomy 2016
Flavours of Galway recipe of the European Young Chef Award 2018 was created and prepared by Andrew Ishmael, representing Galway, West of Ireland – European Region of Gastronomy 2018.
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