All Recipes

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  1. Tavë Kosi
    Tavë Kosi can be considered one of Albania's most famous dishes. It is basically baked lamb and rice served in a delicious yoghurt sauce. Technically a very simple dish to make, but Tavë Kosi is very filling and flavourful, and is a favourite comfort food for Albanians. Serves 4 - 6

  2. Byrek
    Byrek me Spinaq (Spinach Pie) Albanian pies (maddeningly delicious!) are generally made of thin pastry leaves which can be rolled out at home or bought as FILO dough at a supermarket. Most of the pies prepared by Albanian cooks are not sweet; instead, pie fillings are almost always salty. Thus, a piece of such a pie may well serve as the main dish of a meal. Serves 4 - 6

  1. Escudella
    Escudella is a classic Andorran dish.It is basically a stew made from gelatinous bone broth, with the proteins in it coming from poultry, ham and chicken, along with veal or beef bones. There are many variations of Escudella, which is anticipated since it is considered a conventional peasant dish, and is a comfort food to a lot of Andorrans. Some cooks discover the Escudella lacking in color comparison and vibrancy, but that is just a visual element: once you've tasted this, you'll be coming back for more and more and more. It's certainly a hearty, one-dish question. Serve with bread to mop up the juices. Serves up to 8

  1. Wiener Schnitzel
    Few foods are more evocative of Austrian cuisine than the humble Wiener Schnitzel, or Viennese Cutlet. As with many simple recipes, the quality of the ingredients are what will make or break your experience with this golden fried treat. Old oil or meat should be avoided and watch your schnitzel carefully, to avoid burning. Eating it fresh is also important, this is not a dinner which gets better the next day. Serves 4

  2. Apfelstrudel
    Legend has it that the Apple Strudel was the favorite dessert of Empress Sisi and Crown Prince Rudolf. Even the Emperor, whose fondness for sugared pancakes with raisins and baked apples (known to Austrians as “Kaiserschmarrn”) is well-documented, was said to be avid fan of the Apple Strudel. It was this imperial pleasure which allegedly prompted him to say, “All good things come in threes.”

  1. Khaladnik
    A cold borscht made of beets, served with sour cream, hard-boiled eggs, often accompanied by hot boiled potatoes.Hot potatoes served with a cold soup, an intriguing combo! Flavorful and refreshing for summer.

  2. Draniki
    Draniki is a Belarusian style shallow fried potato pancake made of grated potatoes. It is a traditional Belarusian dish and still very popular in present day Belarus. They are served hot with cold sour cream, garlic sauce or berries (cranberries are especially good). The name draniki means “having been grated” because the potatoes are not cut but finely grated. There are many variations of this simple recipe, this is one of the most popular. Serves 2.

  1. Waffles
    Authentic Liege waffles are one of life’s great indulgences — caramelized sugar glistening on the most delicious buttery-sweet treasure beneath. Unfortunately the only way to make a Waffle is by using a waffle iron – these are either traditional cast iron and oven heated or electric non stick and rather expensive. This is an authentic Belgian Waffle recipe, it is fairly complicated and takes time and patience as the waffles need time to prove, but the result is well worth it. The only caveat is that the iron's temperature is very crucial in making an exceptional Belgian waffle. It helps to have an infrared thermometer handy, as there’s a fairly narrow range in which the sugar will caramelize perfectly and not burn. You can make do without one though. It may take some trial and error, but you’ll get it right. Makes 5 large Waffles

  2. Moules-frites
    Moules frites is a serious classic in Belgian and French bistros, and for good reason: Mussels and crispy fries go together like toast and butter, spaghetti and meatballs, ebony and ivory — well, you get the idea. The moules part — the mussels — are easy to make. The key is to clean these bivalves thoroughly. Plunge them in cool water and then remove the beards — those stringy, fuzzy bits attached to the shells — then run under cool water for good measure. Nothing ruins a big bowl of mussels faster than the crunch of grit between your teeth.

  1. Cevapi
    The word ćevapi comes from the Persian word kebab. Cevapi are served in a spongey flat pocketed bread known as somun ( similar to pita ). Traditional sides are chopped fresh onion and kaymak, a thick and slightly cheesy cream ball that melts over the cevapi. This is the classic Sarajevo cevap: a small cylinder of meat, a mere morsel of amino acids and proteins and is now a masterpiece, a high point of world cuisine, the excelsior of the grilled arts.

  2. Lonac
    Lonac or Bosnian Pot is an authentic Bosnian culinary speciality, appreciated for its rich taste and flexibility. It is impossible to define the recipe for Bosanski lonac, as there are many variations, but the main ingredients are mostly the same: meat and various vegetables. It has been on tables of both the rich and the poor for hundreds of years. Rich people used more meat and other expensive ingredients, while the poor used what was available. Typical ingredients are: beef, lamb, cabbage, potatoes, tomatoes, carrots, parsley, garlic, peppercorns (whole, not ground). Many different vegetables or meats may be used. Lonac is prepared by layering meat and vegetables (alternating layers of meat and vegetables until the pot is full) into a deep pot, then adding water or white wine. The ingredients should be cut into large pieces rather than finely chopped or minced. Originally, Bosanski lonac was made in ceramic pots, that were then put in the fireplace or pit in the ground. That would be perfect, but today, not everyone has a fireplace available for cooking, so cooks may use a regular pot and their kitchen stove. Since the pieces of meat and vegetables are rather large, it takes about 3 - 4 hours till the meal is cooked. 4 – 6 servings

  1. Shopska Salata
    Shopska salad is a traditional Bulgarian cold salad made from tomatoes, cucumbers, onion, raw or roasted peppers and sirene (Bulgarian cheese, feta cheese, white brine cheese). Shopska salad is a very distinctive Bulgarian dish. It is named after a group of very frugal people called shopi who live in the capital of Bulgaria, Sofia.

  2. Kavarma
    This meat-based stew is one of the most popular and widely-known Bulgarian dishes that is prepared in many variants throughout the country. Typically it is cooked in an earthenware bowl or dish with a lid and is eaten as a hearty main course with rice. Serves 4

  1. Civit de sanglier
    Red wine stew, to be used for a tough shoulder, leg or fillet traditionally of boar ,any other big game or a leg of pork.

  1. Dakos

  1. Brodet
    There are recipes that seem to wander all over the landscape before settling down to become associated with a specific region. Brodet is one of these. Ideally, brodet should evoke a kind of Adriatic bouillabaise -- the best of the day's catch, simmered fresh in a flavorful stock. Its long residence in the region is suggested by the fact that brodet is often served with that favorite south-central European side dish, polenta. One hint: many brodet recipes suggest that the soup should never be stirred -- this being the best way of keeping the chunks of delicate fish intact. The furthest one may go, in some versions, is to pour fish and stock gently from one pot to the next.

  2. Paski Sir
    Produced exclusively from the milk of the autochthonous sheep on the Island of Pag, Paški Sir is the most awarded ewes’ milk cheese in all of Croatia. Paski Sir is a protected source product and has received numerous awards and honours. Gligora Paski Sir has a peculiar and subtle piquant taste and smell, it crumbles and melts in your mouth. You can find it at only at some specialist cheese shops

  1. Halloumi
    The cheese is often used in cooking and can be fried until brown without melting, owing to its higher-than-normal melting point. This makes it an excellent cheese for frying or grilling (e.g. in saganaki) or fried and served with vegetables, as an ingredient in salads. Cypriots like eating halloumi with watermelon in the warm months, and as halloumi and lountza – a combination of halloumi cheese and either a slice of smoked pork, or a soft lamb sausage. Available from all good supermarkets and cheese shops.

  1. Vepro Knedlo zelo
    The success of this quintessentially Czech dish depends not so much on the cook's skill as on the quality of the pork. It should be well marbled, not lean; this will result in a succulent, moist roast. The dumplings and cabbage are the perfect accompaniment, though mashed potatoes would do as a substitute. Beer is a must with this meal.

  1. Wienerbrod
    Many people think of a “danish” as a type of iced donut with jelly in the middle, but in Denmark it is known as wienerbrød and they will have many varieties at the local konditori. In 1850 Danish bakers went on strike, so the bakery owners hired foreign workers from Austria to replace them. The Austrians brought their own recipes, which became very popular, and when the strike ended the pastries continued to be made as “Vienna bread” or wienerbrød. The base of wienerbrød is a dough rolled with butter in many thin layers making the finished pastry very light and airy. It can be shaped in many different ways and filled with marzipan or preserves or topped with nuts, seeds, or chocolate.

  2. Smorrebrod
    Smørrebrød dates back to the 19th century when, for many agricultural workers, lunch was the main meal of the day. It began when bread was used to wipe the plates clean of any remaining food, eventually the food was placed on the bread instead as topping. Smørrebrød is a daily staple for many Danes, and a truly classic taste of the nation's traditional cuisine. Invariably based on rye bread, smørrebrød can have an almost limitless number of different toppings, from herring, to raw beef, seafood and egg. Here's one to try: Smørrebrød ~ Skagen Sild Note: Skagen (pronounced skay-en) is a beach town on the most northern tip of Denmark. Sild is the Danish word for herring. Smørrebrød means buttered bread.

  3. Frickadeller
    Frikadeller are Danish meatballs and are commonly eaten as part of the evening meal, and served perhaps with boiled potatoes. They are also great placed either warm or cold atop smørrebrød (open sandwich). Flavourful and oh so light, there are as many frikadeller recipes in Denmark as their are households - and these treasured family secrets are passed on from one generation to the next.

  1. Pork Pie
    The Melton Mowbray pork pie is named after Melton Mowbray, a town in Leicestershire..Melton pies became popular among fox hunters in the area during the late nineteenth century. The uncured meat of a Melton pie is grey in colour when cooked; the meat is chopped, rather than minced. The pie is made with a hand-formed crust – this style of production gives the pie a slightly irregular shape after baking. As the pies are baked free-standing, the sides bow out, they are not vertical like mould-baked pies. Melton Mowbray is considered the traditional source of commercial and artisan made pork pies, and the geographic range of British pork pies tends to centre on the English Midlands. Nevertheless, other regions of England also have small artisan, premium pork pie makers, notably Norfolk and Lincolnshire. In Yorkshire, artisan pork pies are known as Growlers, however, a Growler . An annual competition is held in April at The Old Bridge Inn, Ripponden, Yorkshire to find the best pork pie. We would urge you to seek out a Melton Mowbray pie or another artisan pie made by a proud pie maker, failing that here is a recipe so that you can have a crack at making a pork pie of your own.

  2. Scones
    The original scone was round and flat, usually the size of a medium size plate. It was made with unleavened oats and baked on a griddle (or girdle, in Scots), then cut into triangle-like quadrants for serving. Today, many would call the large round cake a bannock, and call the quadrants scones. In Scotland, the words are often used interchangeably. When baking powder became available to the masses, scones began to be the oven-baked, well-leavened items we know today.[Modern scones are widely available in British and Irish bakeries, grocery stores, and supermarkets. A 2005 market report estimated the UK scone market to be worth £64m. If you are ever in Devon don’t miss out on their crean teas, fresh scones with jam and clotted cream

  3. Roast beef and Yorkshire pudding
    Whatever the reason for the undeniable quality of our beef, Britain wouldn't be so great without its roast beef and Yorkshire pudding.. Batter puddings are traditional all over the British Isles, and Yorkshire pudding is the most famous, originally cooked in the tray of dripping under the meat as it turned on the spit. Why it became so associated with Yorkshire, is not fully known. Perhaps it was because of the renowned thrifty nature of Yorkshire folk: the pudding was served first, before the meat, in order to fill people up so that they would then eat less meat! But nowadays main purpose is to soak up the meat juices and gravy.

  4. Fish and Chips
    Fish and chips became a stock meal among the working classes in Great Britain as a consequence of the rapid development of trawl fishing in the North Sea, and the development of railways which connected the ports to major industrial cities during the second half of the 19th century, which meant that fresh fish could be rapidly transported to the heavily populated areas. Deep-fried fish was first introduced into Britain during the 17th century by Jewish refugees from Portugal and Spain, and is derived from pescado frito. In 1860, the first fish and chip shop was opened in London by Joseph Malin. Fish and chips in Brighton, England Deep-fried chips (slices or pieces of potato) as a dish may have first appeared in Britain in about the same period: the Oxford English Dictionary notes as its earliest usage of "chips" in this sense the mention in Dickens' A Tale of Two Cities (published in 1859): "Husky chips of potatoes, fried with some reluctant drops of oil". The modern fish-and-chip shop ("chippy" or "chipper" in modern British slang originated in the United Kingdom, although outlets selling fried food occurred commonly throughout Europe. Early fish-and-chip shops had only very basic facilities. Usually these consisted principally of a large cauldron of cooking fat, heated by a coal fire. During World War II fish and chips remained one of the few foods in the United Kingdom not subject to rationing. We have provided a recipe for homemade fish, chips and mushy peas but to be truthful theres nothing like the real thing bought from a decent chippy and eaten from the paper.

  1. Mulgikapsad
    Mulgikapsad is a very popular dish all over Estonia. Kapsad means cabbage and Mulgi is the name of the Estonian province in which the dish originated. A delicious one-dish meal, it requires almost no preparation. Serves four

  2. Verivorst
    Because of the complex ingredients and cooking of Verivorst it is not practical for most home cooks to make this dish. You will have to travel to Estonia to sample this sausage or nmaybe you’ll find them at a specialist grocer or on a webshop. Verivorst is a variety of blood sausage native to Estonia. It is made using pig blood . The color of the sausage varies from dark red to black and it is shaped like a typical sausage. It is also referred to as the Estonian national dish and It is most popular as a winter-cum-Christmas dish.
 
When slaughtering a pig, the meat was used as food and the blood was considered as a by product. Blood sausages and variants were made to utilize all the possible parts effectively. Pork blood is the main ingredient of verivorst. Other ingredients like pork fat or lard, onions, and garlic are also used. Spices and herbs like black pepper, bay leaves, paprika, parsley and cassia are used to enhance the flavor of the sausage.
All the ingredients, including the casing, should be chilled when used. Onions and spices are cooked in lard till fragrant. It is then frozen till set. Cubes of lard are cut and stored aside. Pork pieces and liver are boiled along with blood. It is then cooled and frozen. Lard and blood are then coarsely processed and ground using a food processor. This mixture is stuffed into the chilled casings and tied using sausage links. It is then cooked in a bain marie for about 40 minutes and served hot or cold often with sauerkraut.

  1. Hernekeitto
    This is a traditional Finnish recipe for a classic soup of green split peas and ham hock thickened with a flour and butter roux and flavoured with mustard that is typically served on Shrove Tuesday.

  2. Pulla
    Pulla is traditionally made at Christmas time in Finland, but it's a delicious, brioche-style bread to tuck into at any time. It's best the day it's made, though slightly stale slices make wonderful toast. Grind your own cardamom (10 pods worth of seeds makes about a teaspoon of ground cardamom).

  3. Poronkaristys
    A classic dish from Finnish Lapland. Its simplicity is what makes it so good. Slice some reindeer meat as thinly as possible. Sauté in oil and butter. If you like, add some onion or leeks. If chantarelles are in season, throw in a handfull or two. Serve with mashed potatoes, lingonberry jam, and pickle slices. If you can't find reindeer meat at your local butcher, you can substitute it with venison. Serves 4 - 6

  1. Crème brulee
    The first printed recipe for a dessert called crème brûlée is from the 1691 edition of the French cookbook Le Cuisinier Royal et Bourgeois by Francois Massialot, a cook at the Palace of Versailles. That version was a sweet custard of egg yolks and milk with a burnt sugar crust. It is similar to the modern versions.

  2. Camembert
    Camembert was reputedly first made in 1791 by Marie Harel, a farmer from Normandy, following advice from a priest who came from Brie. However, the origin of the cheese known today as Camembert is more likely to rest with the beginnings of the industrialization of the cheesemaking process at the end of the 19th century.[3] In 1890, an engineer, M. Ridel, invented the wooden box which was used to carry the cheese and helped to send it for longer distances, in particular to America, where it became very popular. These boxes are still used today. The cheese was famously issued to French troops during World War I, becoming firmly fixed in French popular culture as a result. It has many other roles in French culture, literature, and history. Here’s an idea for baked camembert.

  3. Escargots
    Snail shells have been found in archaeological excavations, indicating snails have been eaten since prehistoric times.[ A number of archaeological sites around the Mediterranean have been excavated yielding physical evidence of culinary use of several species of snails. It may sound a bit yucky bit give them a go, there deliscious!

  4. Bouillabaise
    There is no dispute that the best bouillabaisse is cooked in the city of Marseille , but where does that leave the home cook with no access to fresh seafood from the Mediterranean? The trick is to look for the freshest local fish you can find and not to be afraid of improvising. That's what we've done here (forget serving the dish in two courses). The fish remains firm, the broth clear, the flavor sublime.

  5. Cassoulet
    Cassoulet is a rich, slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans. The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides.

  6. Boeuf Bourguignon
    Boeuf bourguignon is the classic dish from Burgundy, and French comfort food at its finest. It is one of many examples of peasant dishes being slowly refined into haute cuisine. Most likely, the particular method of slowly simmering the beef in wine originated as a means of tenderizing cuts of meat that would have been too tough to cook any other way

  7. Coq au vin

  8. Crepe
    Sold in creperies and from street carts throughout France, crepes are commonly served at home to celebrate certain holidays and the first shimmers of spring. But they're enthusiastically received any time of year or day-at breakfast, brunch, lunch, tea, or dinner. One caveat that's crucial to bear in mind each time you make crepes: The first attempt out of every batch is inevitably a dud, even in the most experienced hands. Makes about 12.

  1. Black forest gateau
    The cake is named not directly after the Black Forest (Schwarzwald) mountain range in southwestern Germany but rather from the specialty liquor of that region, known as Schwarzwälder Kirsch(wasser) which is distilled from tart cherries. This is the ingredient, with its distinctive cherry pit flavour and alcoholic content, that gives the cake its unique flavour.

  2. Pumpernickel

  3. Stollen
    This traditional German recipe makes a great alternative to Christmas cake. The early Stollen was a different pastry to the one we enjoy today, the ingredients were very different - flour, oats and water and oil. As a Christmas pastry, Stollen was baked for the first time at the Saxon Royal Court in 1427, the Advent season was a time of fasting, and bakers were not allowed to use butter, only oil, and the cake was tasteless and hard. Over the centuries, the cake changed from being a simple, fairly tasteless "bread" to a sweeter cake with richer ingredients, such as marzipan, fruit and nuts. Enjoy it with a glass of brandy.

  4. Sauerbraten
    Sauerbraten means "sour roast" from sauer for "sour" or "pickled" and Braten for "roast meat" its a German pot roast that can be prepared with a variety of meats—most often beef, but also from venison, lamb, mutton, pork, and horse It is regarded as one of the national dishes of Germany. It is one of the best known German meals. Because of German immigration to the New World (the United States, Argentina, etc.) it is frequently found on the menus of German-style restaurants outside Germany. Several regions' variations on the dish are well known, including those from Franconia, Thuringia, Rhineland, Saarland, Silesia, and Swabia. Sauerbraten is traditionally served with traditional German side dishes, such as Rotkohl (red cabbage), Knödel or Kartoffelklöße (potato dumplings), Spätzle (an egg and flour noodle), and boiled potatoes. While many German-style restaurants in America pair potato pancakes (either Kartoffelpuffer or Reibekuchen) with sauerbraten, this is common only in a small part of Germany.

  5. Currywurst
    Currywurst is a staple of German fast food. Nearly anywhere you go, you’ll find a currywurst stand. And no matter what city or nationality of the owner, the currywurst always tastes pretty much the same, sliced sausage with a soicy curried tomato sauce.Your choice of sides are usually French fries or a Kaiser roll (or something similar). Some currywurst have become famous like the Best Worscht dealer of Frankfurt which people will drive for hours to taste. Mind you, they have to queue for another hour once they get there, because an hour wait is pretty standard. If it’s a really busy day, prepare to wait up to 3. It’s just a kiosk trailer by the way, with a few stand up tables nearby. Really. Nothing fancy. But the currywurst is legendary!

  1. Souvlaki
    Souvlaki is the term used to describe “little skewers” of meat that are marinated in a wonderful red wine marinade and then grilled. Souvlakia are traditionally wrapped in flatbread or pita and then topped with a variety of condiments - lettuce, tomato, onion, and of course, the famed tzatziki sauce. They are also quite delicious without the pita and trimmings. You will need to plan ahead and allow at least 2 – 3 hours for the meat to really absorb the flavors.

  2. Moussaka

  1. Goulash
    From the country's varied culinary repertoire Hungarian goulash is the most famous and often cooked dish outside the borders of Hungary, still many confusions and misconceptions surround its exact preparation method. Even in Hungary every other housewife or chef has its own way of cooking it by adding or omitting some of the ingredients, or changing something in the preparation process, however they would all call their gulyás the most authentic. Authentic gulyás is a beef dish cooked with onions, Hungarian paprika powder, tomatoes and some green pepper. Potato and noodles (csipetke in Hungarian) are also added according to some recipes. Hungarian goulash is neither a soup nor a stew, it’s somewhere in between. Though in Hungary it’s considered rather to be a soup than a stew, so look for it among Soups on restaurant menus. If cooked in the proper way goulash has a nice and evenly thick consistency, almost like a sauce.

  2. Hideg meggyleves
    Sour cherry soup is a traditional summertime treat in Hungary, where it is known hideg meggyleves (chilled sour cherry soup). Every Hungarian family has its own unique recipe for sour cherry soup. In Hungary, this soup is generally served before the main course and the cherries are un-pitted, but many outside Hungary consider it a dessert and prefer pitted cherries and whipped cream. This recipe is simple to make and the result is a truly refreshing and delicious soup, it calls for pitted cherries which make for easier eating!

  1. Hangikjot
    Hangikjöt is a traditional Icelandic delicacy that is an important part of Iceland's food culture and culinary tradition. It is a festive food, served most often at Christmas as a part of the main course. It is also an important preparation on special occasions. The dish, the name of which literally translates as 'hung meat', is essentially smoked lamb, or mutton. Apparently dried sheep’s dung makes the best smoking fuel! Because the meat is brine pickled for two days and then hung and smoked in a smokehouse for two weeks this is not really a recipe to prepare at home. If you are an adventurous gourmet who happens to have a smokehouse then there are some guidelines to follow online. If not then I’m afraid that to sample this delicious lamb dish you will have to travel across the Norwegian Sea to Iceland to sample it.

  2. Skyr
    Skyr is the traditional yogurt of Iceland. It is made by incubating skimmed milk with live active cultures. The whey, the water naturally found in milk, is then strained away to make for a much thicker, creamier, concentrated yogurt. So to make just one cup of skyr, with all that water going out, you need 3 - 4 times the amount of milk required to make a regular cup of yogurt. As a result of this process skyr comes out with 2-3 times the protein count of standard yogurt. According to the Sagas, the original stories of the Norse Vikings, Icelanders have made skyr since settlers from Norway first arrived on the island in the 9th century. The word skyr is probably derived from the Icelandic word skera, which means to cut or slice–– a reference to the ideal thickness of Skyr perhaps? The authentic skyr is hard to duplicate in a home setting as, due to the need for specialized active cultures, this is a recipe for an approximation of the authentic product. It could’nt really be called Skyr but gives you an impression as to the consistency. It is possible to find Skyr in some specialist stores and delis now.

  1. Irish Stew
    Ireland's national dish is Irish stew. A traditional Irish stew was always made with mutton, but more often nowadays, is made with lamb. Controversy reigns over whether vegetables other than potatoes should be added; adding onions, leeks and carrots not only adds extra flavour but also nutrition to the stew. The choice is yours.

  2. Colcannon
    Colcannon is a favorite Irish recipe and a particular St Patrick's Day favorite. As you can see from this Colcannon recipe, it is quick, easy and simple to make. Colcannon was traditionally used for predicting marriage on Halloween. Charms were hidden in the Colcannon and any unmarried girl who found one would place socks with spoonfuls of Colcannon and the charms on their front door handle. The first man to enter the house was their intended.

  3. Coddle
    Coddle (sometimes Dublin coddle) is an Irish dish consisting of layers of roughly sliced pork sausages and rashers (thinly sliced, somewhat fatty back bacon) with sliced potatoes and onions. Traditionally, it can also include barley. Coddle is particularly associated with the capital of Ireland, Dublin and appears in several Dublin literary references including the works of James Joyce. The name comes from the long, slow simmering or ‘coddling’ of the dish. It has been suggested the popularity of coddle arose because it can be left simmering on the stove till the man comes in from the pub long after the wife had gone to bed. Serves 4 as a starter, 2 mains.

  1. Mozzarella
    Mozzarella is a fresh cheese, originally from southern Italy, traditionally made from Italian buffalo and later cow's milk by the pasta filata method. The term is used for several kinds of Italian cheeses that are made using spinning and then cutting (hence the name, as the Italian verb mozzare means "to cut"): Mozzarella di Bufala (buffalo mozzarella), made from domesticated Italian buffalo's milk in Italy it is used for many types of pizza and several pasta dishes, or served with sliced tomatoes and basil in insalata caprese. Unfortunately there isn’t a recipe for mozzarella that you can easily replicate at home. We suggest that you try the classic Insalata caprese, a salad of mozzarella, basil and tomato – mirroring the colours of the Italian flag.

  2. Pesto Genovese
    No matter what herbs go into it, pesto has a long history. Ancient Romans pounded together garlic, cheese, and herbs, a paste they called moretum. In the Middle Ages, Italians mashed walnuts with garlic, a mix that was especially popular among Liguria’s seafaring culture: The paste was thought to help ward off sickness during long sea voyages. Still, the most famous pesto—and the one we tend to think of when we hear the word—is pesto alla genovese. The first recipe for this kind of pesto can be traced to 1863 in the first major book of Ligurian cuisine, so it’s relatively new. But it already has a very carefully-defended tradition! In fact, pesto alla genovese is D.O.P.-protected, meaning that in Italy and Europe, only sauces made in this precise way, and with these ingredients, can even call themselves pesto genovese. The ingredients must include D.O.P. basil from Genoa, for example, because the soil and climate in that particular area gives the basil a flavor that’s impossible to replicate elsewhere. The word Pesto is is the contracted past participle of the Genoese word pestâ (Italian: pestare), which means to pound, to crush, in reference to the original method of preparation, with marble mortar and wooden pestle. The ingredients in a traditionally made pesto are ground with a circular motion of the pestle in the mortar

  3. Tiramisu
    There are many recipes for tiramisu, which translated means 'pick-me-up' or 'lift-me-up', due obviously to the large amounts of calories - and caffeine! - in it. Killer combinations of coffee, chocolate, sweet creamy cheese and soft biscuit.

  4. Prosciutto di Parma
    Prosciutto is a dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian and is distinguished from cooked ham, prosciutto cotto. Commonly associated with Friuli and Emilia, the most renowned and expensive legs of prosciutto come from central and northern Italy, such as those of Parma, and San Daniele, in Friuli-Venezia Giulia. The production of genuine Parma Ham is the story of a special relationship between man, nature and location. Since Roman times, the unique conditions of the Parma region have made it possible to produce the highest quality hams that have been appreciated by gourmets for centuries. 'Prosciutto' is from the Latin 'perexsuctum' meaning 'dried' - an indication of the purity of Parma Ham production and its ancient roots. It was in 100 BC that Cato the “Censor” first mentioned the extraordinary flavour of the air cured ham made around the town of Parma in Italy; the legs were left to dry, greased with a little oil and could age without spoiling. A tasty meat was obtained which could be eaten over a period of time while maintaining its pleasant flavour. Proscuitto is not a product that you can prepare at home so we suggest that you but authentic proscuitto di parma from an Italian deli and try it at home. It can be used in hundreds of dishes or in simple salads. Here’s a favourite: Wrap slices of proscuitto around pieces of sweet melon and eat with your fingers.

  5. Risotto a la milanase
    Risotto is one of the staples of northern Italian cooking, nowhere more so than in Lombardy. Here is the risotto that typifies the cooking of Milan, the capital of Lombardy region and the economic and financial capital of Italy. This simple risotto follows the classic method for making risotto, and has has two defining ingredients that give it its special flavor and character. As many of you will already know, it is flavored with saffron—which gives it a beautiful gold color—but perhaps fewer people know that in a true risotto alla milanese, the soffritto must include beef marrow. The marrow lends a beefy background flavor to the dish, as well as a subtle richness and unctuousness. Now for those of you who may be a bit squeamish about bone marrow, it can be left out of the dish, adding perhaps some additional butter during the mantecatura to make up for it. What you will have made is more properly called risotto allo zafferano rather than a true risotto alla milanese—but it will still be delicious!

  6. Tagliatelle alla Bolognese
    While the dish has been a staple for millions of diners around the world for decades, Italians claimed the original reciope has become so corrupted it is in urgent need of culinary rescue. Gourmands insist that the popular dish's apparent simplicity is deceptive, and throw their arms up in dismay when they see chicken or turkey used as a substitute for the key ingredient, minced beef. Authentic ingredients include pancetta, carrots, celery, onions, tomato paste and a dash of wine. They have to conform to a recipe set down in 1982 by the chamber of commerce in Bologna - the home of bolognese. Most people, particularly foreigners, get the recipe wrong from the very start, purists insist. Instead of spaghetti, they say it is tagliatelle that should be cooked to go with the rich meat and tomato sauce, making it "tag bol" rather than "spag bol"

  7. Pizza Margherita
    Pizza Margherita is to many the true Italian flag. According to popular tradition, in 1889, 28 years after the unification of Italy, during a visit to Naples of Queen Margherita of Savoy, wife of King Umberto I, chef Raffaele Esposito of Pizzeria Brandi and his wife created a pizza resembling the colors of the Italian flag, red (tomato), white (mozzarella) and green (basil). They named it after the Queen - Pizza Margherita. Descriptions of such a pizza recipe, however, can be traced back to at least 1866 in Francesco DeBouchard book “Customs and Traditions of Naples” .There he describes the most popular pizza toppings of the time which included one with cheese and basil, often topped with slices of mozzarella. Whatever the real origins of this pizza recipe are, all we know for sure is that Raffaele Esposito's version for Queen Margherita was the one that made it popular. Since then it has grown into one of the most recognisable symbol of Italian food culture in the world.

  1. Flija
    Flija is traditionally a very plain large bread/cake slowly cooked outside near a campfire with loads of family and friends around.The campfire is used to heat a special lid covered in charcoal, which is actually what cooks the flija. Makes one 10″ Flija cake.

  1. Piragi
    A pīrāgs (plural - pīrāgi; diminutive - pīrādziņi) is an oblong or crescent-shaped baked Latvian bread roll or pastry, often containing a filling of finely chopped bacon cubes and onion. Pīrāgi range from 5 centimetres in length to 13 centimetres, depending on if they are intended as a snack or a more substantial meal. Smaller pīrāgi are often prized for their daintiness and are considered the work of a skilled cook. Pīrāgi were not a seasonal dish in Latvian society, because most ingredients needed to make the different varieties were available from the pantry year round. After potatoes had infiltrated Latvian society from the New World, sometime potatoes were also used to replace flour in the dough, allowing the pastries to be baked even when flour was unavailable. This means that pīrāgi could be baked any time and are historically associated with Latvian celebrations year round. The two biggest historic Latvian celebrations are for summer solstice and winter solstice: Jāņi (June 24 - St. John's Day[disambiguation needed]) and Ziemassvētki (Christmas). One of the most popular and familiar Latvian Ziemassvētki folk songs mentions pīrāgi:

  2. Rosols
    Rosols, the special potato salad served on birthdays, holidays and all other special occasions. In Latvia the saying goes "even boys know how to make it! Rosols differ from home to home and dependant on who the cook has in store, the use of sausage is optional, it can be left out for a vegetarian dish.

  1. Käsknöpfle
    Traditional Käsknöpfle – tiny golden cheese dumplings – are the national dish of Liechtenstein. Freshly made, they are typically served accompanied by spicy grated cheese, crisp fried onions and fresh apple sauce. The dish invariably goes down well enjoyed on a sunny terrace in summer or in front of a log fire in the depths of winter, truly a dish for all seasons!

  1. Cepelinai
    Cepelinai or Didžkukuliai are a Lithuanian national dish. They are a type of dumpling made from grated potatoes and usually stuffed with minced meat, although sometimes dry cottage cheese (curd) or mushrooms are used instead. So named because their shape resembles that of a Zeppelin airship, cepelinai are typically around 10–20 cm long, although the size depends on where they are made: in the western counties of Lithuania cepelinai are made bigger than in the east. After boiling, the cepelinai are served with sour cream sauce and bacon

  1. Quetschentaart
    The Quetschentaart is Luxembourg's most popular specialty dessert. Normally made in the autumn when damson plums are in season and can be picked for free from the laden fruit trees that . The recipe probably originated in Germany, but quickly became adopted by Luxembourg as a national dish.

  1. Tavce Gravce
    Tavce Gravce is one of the most traditional Macedonian meals! It's been cooked for centuries, can be eaten as a main or a side dish and goes with pretty much anything. There is something super delicious and very comforting about Tavce gravce they are a Macedonian version of baked beans. Serves 2

  1. Ensaimada
    The ensaimada, a typical artisan dessert dating back to the 17th century, is made from flour, sourdough, eggs, sugar, water and lard. The dough is rolled up into a long cylinder which is then wound up into a snail-like shape with two or more clockwise turns. The name "ensaimada" comes from the Catalan word "saim" for pork lard. Apparently the lard gives it a distinctive taste and texture. Many people now use butter in place of lard while making ensaimada, even though traditionalists still swear by lard. Majorca takes its ensaimada so seriously that they have a regulating council which has laid down very definite parameters regarding measurements of the ingredients used to make ensaimadas. Manufacturers of this sweet bread in Majorca have to maintain these standards, for approval by the country's regulatory council, in order to label their product "Ensaimada Malloorquina/ Ensaimada de Mallorca". Ensaimadas come in many varieties these days, depending on what they are filled with. Two very popular ensaimadas are the "Llisa" or plain ones with no filling, and the "Cabell d’àngel" or angel's hair which is filled with candied stringy orange strands which found inside pumpkins.

  1. Fenek – stuffat tal-fenek
    Malta is a country with a small land mass so large stock holding farms were always rare, consequently rabbit became a popular source of protein. Stuffat Tal-Fenek or, Maltese rabbit stew, is a succulent slow cooked dish: the meat so tender it falls off the bone. Maltese families love to use the rich tomato sauce with pasta as a first course and serve the rabbit with vegetables as a main. One dish, two courses!

  1. Mamaliga
    It's not surprising this Romanian cornmeal porridge or mamaliga is similar to Italian polenta. In the 16th century, the Turks introduced corn brought by Venetian merchants from the New World to northern Italians and Romanians, who planted the corn and made mush with it. This mush became Italian polenta and Romanian mamaliga. Mamaliga is a staple and is served on peasant tables and in the fanciest restaurants. It can be made in so many ways -- boiled in water, stock or milk, with cheese or sour cream, herbs, butter, and on and on. This is a basic soft mamaliga recipe. Makes 6 servings.

  1. Socca
    This traditional dish is very simple and easy to make, although some practice will no doubt be necessary to get it just right, and modern ovens and implements can replace the wood ovens and copper plaques of yesteryear. Socca and Cade are Provençal pancakes that go back at least to 1860. In those ancient times there were socca sellers at the marchés and at work sites where they provided the favorite morning meal of the workers. The socca sellers used special wagons with built-in charcoal ovens to keep their wares hot while they announced them with the appropriate cries of "socca, socca, socca caouda". Some of the ambulatory socca sellers (or their descendents) are still to be found in the markets where the slices are served in paper cones. Socca is made on a large round (50-70 cm diameter) copper "pie tin" (plaque) and cooked in a very hot wood-fired oven for about six minutes, until the top is golden. The copper is important for spreading the heat evenly. At home a hot stove and a cast iron pan will do the trick

  1. Rastan
    Rastan is a wild cabbage known as collard greens in the USA  and kale in the UK which grows in abundance in Montenegro. This is an ancient traditional peasant dish which is still counted as a staple food today.

  1. Vla
    This popular dairy product made from fresh milk first appeared in the 1950s. Traditional vla is made of cooked milk with custard, but modern vla uses cornstarch rather than eggs. It is sweetened with sugar and vanilla is often added. It has the viscosity of yogurt and is served cold. Vla is available in many different flavours. Plain vanilla vla is the most widely available and served with fruit, however it comes in many flavours, such as chocolate, caramel, vanilla, banana, etc. and some are limited editions like orange sold only at the time of national events in the Netherlands such the world and European football championships (as long as the Netherlands is still in the competition). Dairy producers will also regularly experiment with unusual variations. Vla found in all Dutch supermarkets and was originally sold in glass bottles ,the consistency made extracting the complete amount difficult, so a special bottle scraper ("flessenschraper" or "flessenlikker") was specifically designed. Despite the fact that vla is now normally sold in cartons, these scrapers are still common in Dutch family kitchens

  2. Stamppot & Rookworst
    The staying power of the stamppot is truly mind-boggling. The dish is said to be one of the oldest, and yet still one of the most popular Dutch dishes, originating in the early 1600s. (Hmm…is that why the Dutch are so tall?) On a cold, chilly, rainy, grey Amsterdam winter evening – a stamppot does seem to hit the spot, it’s a classic comfort food a little like the Irish colcannon. Serves 4.

  1. Ulster Fry
    The Ulster Fry is available all over the North both for breakfast and (in cafes and casual restaurants) as a lunch and dinner dish. It's as close as this island comes to the "all-day breakfast" concept. The Fry is meant to be hearty and substantial, and any attempt to render it in low-calorie form is destined to fail, as the ingredients (except for the potato farl and soda farl) are already too high-cholesterol for grilling them to make much of a difference if you're going to be eating them all at once. The key to keeping an Ulster Fry from doing long-term harm to your cardiac health or your waistline is simply not to eat it every day, or maybe even every week. But if you're going to make it, make it the old-fashioned way.

  1. Rommegrot
    Rømmegrøt is a porridge where the base used is sour cream, and is a delicious, creamy sweet and tangy porridge which, in the old days, traditionally were served at special occasions such as the birth of a child, midsummer night and when the farmers would cut the grass in the early and late summer. Porridge is the oldest hot dish in Scandinavia and it is also thought that the Vikings would eat porridge during midsummer. While this type of food based on rich dairy product was considered a luxury in the 18th century, today we eat it more frequently, and is also a staple during the Christmas holiday, either for lunch on Christmas Eve or the surrounding days. We tend to call this dish “julegrøt” (Christmas porridge) when it’s served in December, and it is thought that only about 6% of Norwegians do not indulge in some sort of Christmas porridge every year. Rømmegrøt would be put out for Santa the night before Christmas to make sure he was fed and ready for his journey delivering presents for all the children. October 23rd is national porridge day, and while Norwegians eat porridge all year round, consumption doubles in the month of December. Many people think porridge should become the national dish, as it has been a staple in Norwegian households for thousands of years.

  2. Farikal
    There's nothing better to celebrate this wonderful bounty than making fårikål, a traditional Norwegian meal of lamb and cabbage (in fact the name, "får i kål", means just that - "sheep in cabbage"), which was voted the country's national dish in a radio programme in the 1970s. In fact, the last Thursday of September is Fårikålens Festdag (Fårikål Feast Day), and Norwegians celebrate this day by making this simple, but delicious dish. Such is their passion for this dish that Norwegians even have a National Fårikål Society, which opines on all things fårikål. Fårikål is made from just two main ingredients: cabbage and lamb, but you can also use mutton instead (the older the animal, the stronger the taste). Therefore, the quality of each is imperative. The meat should be taken from the shoulder, neck or shank and should always be left on the bone and include some fat, which will soak into the cabbage, making them meltingly tender. The cabbage should be the best quality green cabbage you can find. Don't be tempted to use fancier varieties such as Savoy – fårikål is not a pretty dish, but what it lacks in visual appeal, it more than makes up for in flavour. This is one of those dishes that benefits from a day or two maturing in the fridge after you have made it, so make sure you make extra to save for later.

  3. Brunost
    The famous Norwegian brown cheese.So what exactly is brown cheese? It's quite unusual. Visitors often say that it tastes like a sweet-savoury, fudgey Caramac, which may sound unpromising.Its described as a deeply savoury dulce de leche, and as such it can be a challenge to non-Norwegians. The sweetness comes from overcooking whey until a Maillard reaction kicks in and the milk sugars caramelise. Brown cheese doesn't go through any maturation process, and it keeps in the fridge for a few months. Suffice it to say, this is the Norwegian version of Marmite: you either love brown cheese or you hate it. No one has ever tried it and been indifferent to the stuff . Unfortunately we cant provide a recipe for brunost due to the complex manufacturing processes, however it can be tracked down through specialist cheese shops so seek it out and give it a try. You’ll either love it or hate it!

  1. Paczki
    Paczki are a kind of like jelly doughnuts, except that they are made from an especially rich dough containing eggs, fats, sugar and milk. They usually have some sort of fruit or cream filling and are coated in sugar, however, if you ask any Polish person, it’s not a real paczki unless it has prune filling. Now, the whole reason that paczki were originally made for Fat Tuesday was to use up the lard, sugar, eggs and fruit in the house, because their consumption was forbidden by the Catholic Church during Lent. Paczki have been known in Poland since at least the Middle Ages during the reign of August III.

  2. Pierogi
    Pierogi are one of the most well-known, traditional Polish dishes and can be found around the world. They are small dumplings, also known as Pierożki, similar to Italian ravioli or Asian dumplings or gyoza. They are sold as street-food in Poland and can also be found in most traditional Polish restaurants or in a ’Milk Bar’ or Bar Mleczny as they are called in Poland, prevalent during the economic struggles of the 1930′s and throughout the war. They have recently made something of a comeback, offering cheap and affordable eats or as something of a nostalgic alternative to fast-food. Pierogi is a really creative food, there are countless possibilities to serve it. It can be boiled-only, additionally fried or baked, It can be dished up with many additions you like, including dips and sauces. Number of fillings are countless and limited by your imagination : either sweet or savoury.. You can change the taste of a pierogi dough by using some milk instead of water or applying a yolk. You can also make a colourful pierogi dough… yellow, green, pink and orange (using natural juices

  3. Bigos
    Bigos is considered the national dish of Poland. It's a hearty, long-simmered meat-and-sauerkraut stew that goes back centuries. It was traditionally served at the start of the hunting season, from fearly autumn through to Shrove Tuesday, or until the family's supply of barrel-cured sauerkraut ran out! Today, it's enjoyed year-round. Any combination of game, beef, pork, poultry and vegetables works. This recipe is just one version. Bigos also is an excellent way to use up leftover cooked meats, and for the family hunter's quota of venison. Makes 6 to 8 servings

  1. Caldo verde
    Considered by many to be Portugal’s national dish, caldo verde is found everywhere—in the dining rooms of Lisbon’s most luxurious hotels to the humblest of country homes. It’s a versatile dish: Serve it as a one-course meal at lunch or as a light supper in the evening. What’s crucial when preparing it is that the kale is cut into extremely fine slices; that’s what creates the soup’s distinctive character.

  2. Pasteis de nata
    It is believed that pastéis de nata were created before the 18th century by Catholic monks at the Jerónimos Monastery in the civil parish of Santa Maria de Belém, in Lisbon: for this reason, they are alternately known as Pastéis de Belém .During Portuguese medieval history, the convents and monasteries of Portugal produced large quantities of eggs, whose egg-whites were in demand for starching of clothes (such as nuns' habits) and also in wineries (where they were used in the clearing of wines, such as Porto). It was quite common for these Portuguese monasteries and convents to produce many confections with the leftover egg yolks, resulting in a proliferation of sweet pastry recipes throughout the country.

  3. Bacalhau
    Bacalhau dishes are common in Portugal and Galicia, in the northwest of Spain. There are said to be over 1000 recipes in Portugal alone and it can be considered the iconic ingredient of Portuguese cuisine (but curiously the only fish that is not consumed fresh in this fish-loving nation). It is often cooked on social occasions and is the Portuguese traditional Christmas dinner in some parts of Portugal. There are numerous bacalhau recipe variations, depending on region and tradition. In Portugal, it is said there are more than 365 ways to cook bacalhau, one for every day of the year; others say there are 1,001 ways. Whatever the exact number, bacalhau is a ubiquitous and iconic food in Portuguese cuisine

  1. Papanasi
    The original papanasi are always served with high fat sour cream and sour cherry compote (jam ) toppings they are a kind of sweet dumpling. Papanasi  can be found in every Romanian restaurant across all the regions of the country without much differences, being one of the few Romanian foods without any regional aspect to their nature.

  2. Pasca
    Pasca is a,soft, yeast braided bread baked in a 10 inch tin and filled with a sweet cheese mixture. Like a cheesecake in a bread. It is traditionally served after 7 weeks of fasting (abstinence from any kind of food derived from animals)  with Good Friday being the absolute fast (where nothing allowed is consumed the entire day) then comes Easter, one of the two most celebrated Greek Orthodox religious holidays. This sweet Easter bread is served as part of the celebration all across Romania.

  3. Mititei
    Mititei or “mici” as they are also known are the “hot dog” of Romanian culture, the most ubiquitous form of “the common man’s meat” and are generally extremely inexpensive to buy, often sold in large packs (in grocery stores) precisely so you can cook them on your grill during a summer’s picnic. It is extremely common to eat mici with a healthy dollop of “plain” yellow mustard, usually served on the side so that the eater can swirl each bite of mici in the sauce as desired. If you ever order mici, whether at a fast-food or “proper” restaurant, the mustard will always be served with it. Unlike most of the concoctions you will find at a fast-food restuarants, mici truly are a Romanian, domestic creation, the story of the origin being that many years ago a well-known restaurant in Bucharest ran out of casings and so had to create a “sausage” right there on the spot to feed their hungry customers.

  4. Ciorba
    Ciorbă from Arabic, via the Turkish word çorba is a general Romanian word describing sour soups consisting of various vegetables and meat. Most Romanians differentiate between "supă" (soup) and "ciorbă" by the fact that soup has no added acid and Ciorba is soured is usually withsauerkraut juice, lemon juice, vinegar, sour grape leaves or green sorrel leaves.

  1. Selyodka Pod Shuboi
    This recipe for Russian dis known widely as Herring under Fur Coat Salad,is a traditional layered salad made of finely chopped pickled herring, eggs, beets, carrots, potatoes and some type of dressing, either mayonnaise or a sour cream base. The recipes vary from cook to cook. Here is my version. It gets its fur coat (shuboi) moniker from the beet layer that completely covers the salad. Make sure to prepare this salad at least 6 hours in advance so it can be chilled properly and sliced to show off the layers.

  2. Rassolnik
    A pickle soup?! This recipe is for Russians or and traditionally pregnant ladies. However, if you’ve never heard of such a bizarre concept as a pickle soup. If you’re Russian, you probably grew up eating this soup, and don’t see anything unusual about it but if you’re not accustomed to it give it a try. Rassolnik is very comforting as it has potatoes and creamy barley in it, but it also doesn’t taste heavy at all, the pickles give it a really unusual twist.

  3. Salat Olivier
    The original version of the salad was invented in the 1860s by Belgian Lucien Olivier, the chef of the Hermitage, one of Moscow's most celebrated restaurants. Olivier's salad quickly became immensely popular with Hermitage regulars, and became the restaurant's signature dish. Olivier cooked by recipe of Hermitage restaurant The exact recipe — particularly that of the dressing — was a jealously guarded secret, but it is known that the salad contained grouse, veal tongue, caviar, lettuce, crayfish tails, capers, and smoked duck, although it is possible that the recipe was varied seasonally. The original Olivier dressing was a type of mayonnaise, made with French wine vinegar, mustard, and Provençal olive oil; its exact recipe, however, remains unknown. At the turn of the 20th century, one of Olivier's sous-chefs, Ivan Ivanov, attempted to steal the recipe. While preparing the dressing one evening in solitude, as was his custom, Olivier was suddenly called away on some emergency. Taking advantage of the opportunity, Ivanov sneaked into Olivier's private kitchen and observed his mise en place, which allowed him to make reasonable assumptions about the recipe of Olivier's famed dressing. Ivanov then left Olivier's employ and went to work as a chef for Moskva, a somewhat inferior restaurant, where he began to serve a suspiciously similar salad under the name "Capital Salad," (Russian: Столичный, "Stolichny"). It was reported by the gourmands of the time, however, that the dressing on the Stolichny salad was of a lower quality than Olivier's. Later, Ivanov sold the recipe for the salad to various publishing houses, which further contributed to its popularization. Due to the closure of the Hermitage restaurant in 1905, and the Olivier family's subsequent departure from Russia, the salad could now be referred to as "Olivier." One of the first printed recipes for Olivier salad, by Aleksandrova, appearing in 1894, called for half a hazel grouse, two potatoes, one small cucumber (or a large cornichon), 3-4 lettuce leaves, 3 large crawfish tails, 1/4 cup cubed aspic, 1 teaspoon of capers, 3–5 olives, and 11⁄2 tablespoon Provençal dressing (mayonnaise). As often happens with gourmet recipes which become popular, the ingredients that were rare, expensive, seasonal, or difficult to prepare were gradually replaced with cheaper and more readily available foods. Today's popular version of "Salade Olivier" — containing boiled potatoes, dill pickles, peas, eggs, carrots, and boiled beef/chicken or bologna, dressed with mayonnaise — is a version of Ivanov's salad, and only faintly resembles Olivier's original creation.

  4. Kasha
    A Long time ago, kasha was ceremonial meal, often cooked for weddings and royal feasts. Very soon kasha became a common meal in Russia. It could be easily cooked to feed many people at once, and, because kasha is very versatile product and could be cooked using all types of ingredients, it became very popular among villagers. What can be better on cold winter day than a bowl of hot borsch with garlic, plate of buckwheat kasha and big piece of still warm rye bread! Interestingly, hundreds years ago because of lack of sophisticated milling equipment villagers used what we call now "whole grains" as kasha main ingredient. So many old Russian kasha recipes can be called whole grain recipes as long as whole grains are used for cooking. Kasha was loved by Russian nobles too - there are many recipes which include ingredients not easy found in Russia 300 years ago. Such kashas also require longer and more complicated cooking processes.. This is a recipe for the most basic buckwheat kasha porridge which can be eaten as a warming breakfast dish.

  5. Pashka
    Pashka, the Russian word for Easter, is one of a few ritual foods served at an Orthodox Easter in Russia. Pashka is traditionally spread on kulich (an Easter coffee cake) and served on Easter Sunday. Both the pashka and the kulich are taken to church on the Thursday or Friday before Easter to be blessed. Traditionally, once pashka has been unmoulded, the letters XB (which stand for "Christ has risen" in Cyrillic script) are pressed into the side with extra nuts and glace fruits.

  6. Shchi
    Shchi has been a Russian countrystaple for centuries for many reasons. It is very cheap, easily changed according to what ingredients are available, keeps well, and has many vitamins and minerals in each serving. It can be made with meat or vegetarian.

  7. Coulibiac
    This is one of the best fish pies ever invented. It's perfect for entertaining as it can all be made well in advance. Provided everything is cooled thoroughly first, all you have to do is cover it with clingfilm and leave in the fridge until needed, then pop it into the oven just before you serve the first course. The dish was so popular in Russia in the early part of the twentieth century that Auguste Escoffier, the famed French chef, brought it to France and included recipes for it in his masterwork, The Complete Guide to the Art of Modern Cookery. Salmon coulibiac is a traditional Christmas holiday dish in Russia becauseit looks like a present,all gift-wrapped in puff pastry.

  8. Pelmeni
    These are essentially meat dumplings, a bit like Italian ravioli, but not quite. The rule of a thumb is to freeze pelmeni at least for 24 hours before boiling and serving them. They are lovely on a cold winter day.

  9. Blini and caviar
    Blins or blini were symbolically considered by early Slavic peoples in pre-Christian times as a symbol of the sun, due to their round form.[1] They were traditionally prepared at the end of winter to honor the rebirth of the new sun (Butter Week, or Maslenitsa, also called "pancake week").[1] This tradition was adopted by the Orthodox church and is carried on to the present day. Blini were also served at wakes to commemorate the recently deceased. Traditional Russian blini are made with yeasted batter, which is left to rise and then diluted with cold or boiling water or milk. When diluted with boiling water, they are referred to as zavarniye blini. The blini are then baked in a traditional Russian oven. The process of cooking blini is still referred to as baking in Russian, even though these days they are universally pan-fried, like pancakes. Caviar, that infamous lightly salted sturgeon roe, is a bit of a dirty word these days, and not necessarily because it has long been thought of as a snack for the filthy rich. Overfishing has reduced much of the world’s wild sturgeon stocks to the verge of extinction, and not just in the Baltic and Black Seas, but in North America as well. There are now strict regulations in place, however, and imports of the endangered species, like beluga, are currently prohibited, sustainably farmed sturgeon (and caviar) is the best choice. Serves 4-6.

  1. Torta tre monti
    La Serenissima is a cake factory in the Republic of San Marino. A landlocked country within Italy's borders, San Marino is only slightly larger than Vatican City. Since 1942 the same traditional recipe has been used with natural ingredients. Every product is made completely by hand with special pastry making techniques. La Serenissima's formula is simple. The rarest varieties of cacao, hazelnuts, almonds and coffee are used to bring out the fragrance and unique flavors. Five fragrant layers of round wafer filled with chocolate and hazelnut cream and crowned with a delicious rich dark chocolate.

  1. Su Porcheddu
    One of the most favorite meat cooking methods in Sardinia is roasting it on the spit. Su Porcheddu, meaning sucking pig, is a widespread meat dish on the island and is always prepared during farm holidays. The pig, which is going to be roasted, must be about 40 days old – the meat is young and tender. Before the roasting, hair removal process with boiling water must take place. The most traditional way of roasting the pig involves a fire pit lined with hot coals, the pig is cooked underground with myrtle leaves. Some timeshe second method is to roast the pig on the spit – it is faster and the meat gains more crunchiness. Common ingredients to enhance the flavor are olive oil, salt, pepper and fennel. Aromatic and mouthwatering Su Porcheddu dish goes well with a glass of red Cannonau wine. Unfortunately cooking a whole suckling pig in a hole in the ground is not practical for most home cooks, it can be attempted with care and skill by the adventurous chef, details are available if you search online. It is a dish that will feed a crowd of hungry people. Alternatively be sure to order it if you visit the beautiful Island of Sardinia.

  1. Cranachan
    Cranachan was originally a summer dish and often consumed around harvest time, but is now more likely to be served all year round and on special occasions. A variant dish was ale-crowdie, consisting of ale, treacle and whisky with the oatmeal - served at a wedding with a ring in the mixture: whoever got the ring would be the next to marry.

  2. Cullen Skink
    This rather odd name is said to come from the Gaelic word "Essence".  Initially, Cullen Skink referred to a type of broth made with the scrapings of beef from the front legs of cattle.  Hard times in the early 1890s left the Northern people unable to buy this product.  By this time, Cullen Harbour (completed in 1819) had become the thriving centre of herring fishing and the village also specialised in the production of smoked haddock.  With many families in the local villages having a fishing background, they turned to smoked haddock which was in plentiful supply.  By using smoked haddock and various other products all put together, a distinctive delicious soup was made.

  3. Haggis
    Haggis is a traditional Scottish dish, considered the national dish of Scotland as a result of Robert Burns' poem Address to a Haggis of 1787. Haggis is traditionally served with "neeps and tatties" (Scots: turnip and potato), boiled and mashed separately and a dram (a glass of Scotch whisky), especially as the main course of a Burns supper. For hundreds of years Haggis was a way for a Scottish farmer or crofter to use up the lights (lungs) of a sheep, together with the heart and liver – ingredients which will quickly spoil and go off, unlike the denser meat of the animal. And while to modern sensibilities offal is now no longer eaten in the same quantities, nothing in the Highlands of Scotland could be afforded to be wasted, and this was especially true of food, where starvation and malnutrition was common. So Haggis is offal based, but it is actually a very tasty, satisfying and savoury dish, one which should be tried in its authentic guise. Please try and source a traditional Haggis from a reputable Scottish butcher or manufacturer. We have provided a traditional Haggis recipe too , perhaps the most adventurous recipe on the Gastro scratch map. This one is for the most brave cook. Talking to your butcher: there is no way you can make this recipe without first talking to your local butcher,your butcher needs to be able to source and certify the specialist offal that you are buying from his suppliers, and this needs advance notice. You need to order the lamb paunch (stomach), lights (lungs), heart and liver, as well as the beef suet (if deciding to use fresh suet). By ordering it in advance you can also save time and ask your butcher to clean and trim all the offal up and wash out the paunch ready for you to use. Note: You also need all the ingredients at least the day before serving. The following recipe is faithful to a Scottish Haggis, those eaten by the richest Laird and the poorest crofter. All the ingredients are boiled in a sheep’s ‘paunch’ (or stomach) and when cooked the paunch is split open and the Haggis filling is eaten, traditionally with boiled and mashed swede, (Haggis and Neeps) and a dram of course!

  1. Pljeskavica
    Pljeskavica are Serbian hamburgers popular in one form or another throughout the Balkans. The name for these meat patties comes from pljesak, a word meaning "to clap the hands," the motion used to form these thin, large burgers. They can be made with any combination of pork, lamb and beef and can be grilled, baked or pan fried, in this recipe a ridged griddle pan is used on the hob.

  2. Proja
    This recipe for Serbian corn bread or a proja was a staple among Serbian peasants and more common than white wheat bread. Proja is served warm often with yogurt, soft cheese or sauerkraut. The bread has many forms, this recipe uses a muffin tin to make individual cornbread muffins.

  3. Kiflice
    Cheese rolls called kiflice are very popular savory little treats in Serbia. They are usually served as a starter at family meetings, or as a finger food at parties and they are standard offer at city bakeries. Almost each family has it's variation of the recipe, some with chili or paprika.

  1. Caponata
    This is a typical Sicilian dish based on vegetables, above all on aubergines. The vegetables are fried and then simmered in a sweet-and-sour sauce. The origins of the word caponata are unclear, although some say it is Catalan. It could derive from the Latin caupona, meaning osteria (bar), where you would always find a caponata ready to eat. Whatever its origin, this dish, served cold as an antipasto or can be eaten warm as an accompaniment to meat and poultry or used as a pasta sauce.

  1. Bryndzove Halusky
    Bryndzové Halušky is one of the national dishes in Slovakia.This hearty meal consists of Halušky (boiled lumps of potato dough similar in appearance to gnocchi) and bryndza(a soft sheep cheese), optionally sprinkled with cooked bits of smoked pork fat/bacon. Žinčica is traditionally drunk with this meal, it’s a sheep’s milk whey and is served in a wooden cup. There is an annual Bryndzové Halušky festival in Turecká that features an eating contest.

  1. Prekmurska Gibanica
    Prekmurska gibanica (Prekmurian layer cake) is a type of gibanica or layered cake.[1] It contains poppy seeds, walnuts, apples, raisins and ricotta fillings. Although native to Prekmurje, it has achieved the status of a national specialty of Slovenia. The unique sweetmeat shows the variety of agriculture in this region using diverse native ingredients. The name gibanica comes from dialectical expression güba which refers to a fold. For centuries prekmurska gibanica was served as a festive and ritual dish in Prekmurje. The exact origin of the recipe is not clear. Early sources suggest that it evolved over centuries. The oldest recorded document is found in the description of a wedding by József Kossics and dated 1828. Be warned the recipe is quite labour intensive but the result is well worth it!

  1. Chorizo
    Spanish chorizo is made from coarsely chopped pork and pork fat, seasoned with smoked pimentón (paprika) and salt. It is generally classed as either picante (spicy) or dulce (sweet), depending upon the type of smoked paprika used. Hundreds of regional varieties of Spanish chorizo, both smoked and unsmoked, may contain garlic, herbs and other ingredients. Spanish chorizo is known for its rich red colour and tangy, smoky flavour, equally delicious eaten in slices as tapas or used in cooking to give wonderful depth to a bean stew or egg dish. Chorizo in its present form has only been enjoyed in Spain for the last few centuries, as pimentón was introduced to Spain in the sixteenth century from the Americas by the explorers and conquistadors. Depending on the variety, chorizo can be eaten sliced without further cooking, its used in many tapas dishes, sometimes sliced into a sandwich, or barbecued, fried or baked alongside other foodstuffs, and is also an important ingredient in several dishes. Although its not really practical to attempt to make your own chorizo at home it is widely available from both supermarkets and deli’s. Here’s a recipe for a simple tapas dish

  2. Gazpacho
    This popular soup from the Andalusian area , (an autonomous community of Spain), mostly known now for being served cold, has many different influences from Greece and Rome, but also from the Moor's and Arab culture. The original soup was blended stale bread, olive oil and garlic, with some liquid like water or vinegar that was pounded together in a mortar. Different vegetables and almonds that were available were also added. This soup evolved into different varieties, the most popular around the world is a tomato based variety, served cold. It is often served heated in certain regions in Spain. A Spanish refrain says, De gazpacho no hay empacho-You can never get too much of a good thing or too much Gazpacho, It is great for any meal or snack and the left over can be used as a sauce for pasta.

  3. Tortilla de patatas
    No doubt about it, Tortilla de Patatas or Potato Omelet is the most commonly served dish in Spain. According to legend, during the siege of Bilbao, Carlist general Tomás de Zumalacárregui created the "tortilla de patatas" as an easy, fast and nutritious dish to satisfy the scarcities of the Carlist army. Although it remains unknown whether this is true, it appears the tortilla started to spread during the early Carlist wars. Another tale is that during the war, Zumalacárregui was in the field and happened upon a farmhouse and demanded a meal from the farmwife. All she had were a few eggs, a potato and an onion, so she combined all three, making an omelette. Surprisingly, Zumalacárregui was pleased and took the idea with him. It is. Bars and cafés serve it as a tapa or appetizer, but it is often served as a light dinner in Spanish homes. Because it is easy to transport, the Spanish make bocadillos or sandwiches by placing a piece between two pieces of a baguette.

  4. Paella de Marisco
    Paella is probably the most famous and recognizable Spanish dish, in fact, it is so famous that many people outside of Spain regard it as the national dish. In Spain, however, it is considered to be a regional speciality and it origins can be traced back to the 15th century when rice became a staple ingredient in Valencia. The Valencian people are passionately proud of their paella and it has become one of the defining symbols of the region. The Catalan word paella actually describes the shallow, double-handled pan that is used to cook the dish and is originally derived from the Latin word patella which means pan. There are many versions of Paella but the three most recognizable are Valencian (paella valenciana: meat and vegetable based), seafood (paella de marisco: fish and shellfish based) and mixed (paella mixta: a combination of meat, seafood and vegetables). Each version has many variations and Valencians will happily debate until the end of time about the correct ingredients and methods that should be used to make the perfect paella. Therefore, it can be quite difficult for a non-Valencian to even suggest a Paella recipe without suffering the scorn, mockery and indignation of an entire region

  1. Saffranspannkaka
    Saffranspannkaka (Saffron pancake) is a Gotland specialty. Gotland is Sweden's largest island and the largest island in the Baltic Sea, the population is around 57,000,[2] of which about 22,200 live in Visby, the main town. This rich and satisfying pudding is served traditionally with dewberry jam. Dewerries are related to blackberries and raspberries and grow wild in on the island. Try stewed raspberries  or even a good fruit jaminstead.

  2. Janssons frestelse
    Janssons frestelse or Jansson’s temptation − a creamy potato and anchovy casserole − is said to have been named for Pelle Janzon, a food-loving Swedish opera singer of the early 20th century. The recipe was published for the first time in 1940, and this rich casserole quickly became a classic of the Swedish Christmas dinner table. But Jansson’s temptation can just as easily be eaten at any time of year. It is quite remarkable that something as simple as potatoes, onions, anchovies and cream can taste so very good.

  3. Ostkaka
    Ostkaka, literally cheese cake in Swedish, is a specialty of the Småland region. Swedish cheese cake bears very little resemblance to the New York kind. Historically its earliest mention is in the 1520s in a list of foods served on New Year’s Day in the household of Bishop Hans Brask in Linköping. Today you can buy it ready-made in any supermarket making it an easy and popular dish to take to parties and Christmas celebrations. If made in the traditional way, rennet is needed to convert milk into cheese that is broken up and mixed with eggs, cream, flour, sugar and almonds. But the preparation can be greatly simplified by utilizing cottage cheese. (Serves 5-6)

  4. Inglagd sill
    Herring used to be considered as food for the poor in Sweden. But when the resort culture flourished in the late 1800s it became fashionable to serve herring and vodka together. The combination has survived and is now a Swedish classic. In fact, today Swedish pickled herring of different kinds have a prominent place on the dining table in Sweden. Especially at festivals such as Christmas, Easter and Midsummer. It was mainly in Bohuslän herring fishery used to play an important economic role. Even today many large and small herring canneries still exist there. Like Klädesholmen, a small fishing village on two islands, where herring has been handled since the late 1500s. There is one herring factory left that manufactures canned herring based on tradition. In the early 1800s the herring disappeared suddenly and was gone for over half a century the industry collapsed. But one winter day in 1877 it turned it up again, the herrings were larger than before and pickled herrings preserved in vinegar have been a favourite food of the nation ever since.

  5. Gravad lax
    During the Middle Ages, gravlax was made by fishermen, who salted the salmon and lightly fermented it by burying it in the sand above the high-tide line. The word gravid lax comes from the Scandinavian word grav, which literally means "grave" (in Swedish, Norwegian, Danish), and lax (or laks), which means "salmon", thus grav lax ( or gravad lax )means "buried salmon". Today fermentation is no longer used in the production process. Instead the salmon is "buried" in a dry marinade of salt, sugar, and dill, and cured for a few days. As the salmon cures, by the action of osmosis.

  6. Kottbullar
    The content of the Swedish meatball may vary, depending on where in the country it is made. In southern Sweden many people prefer their ground meat with a little more fat, but the further north you go, the less pork you will find in the meatball mixture. Of course there are probably as many versions for Swedish meatballs as there are chefs. Every Scandinavian cookbook has at least one recipe, usually several.However, bread or rusk crumbs allowed to swell in milk are as important as the lingonberries on the side. They give Swedish meatballs their special soft consistency. This is a traditional recipe for meatballs

  1. Bircher Muesli
    "Birchermüesli" was invented by Maximilian Oskar Bircher-Benner (1867-1939), a pioneer of the biological health medicine and whole foods diet. Dr. Bircher was active in Zürich and he had a great impact on our feeding habits. Around 1900, he suggested that cereals, fruits and vegetables are more valuable food than meat, but his colleagues did not agree with his points of view. But even if the public opinion did not follow his ideas, he had more faith in his own experiences than the current doctrine. While at that time meat was regarded as the best suited and most valuable food for humans, vegetables and fruits were considered food of the poor people. But Dr. Bircher continued to believe in what he called "food of the sunlight", meals based on biological, natural ingredients. He created a recipe which is known today worldwide as "Birchmüesli". He was also convinced that health care should be much more than just medical treatments. In 1897, Dr. Bircher founded a health clinc in Zürich, where he practiced a holistic therapy which included whole foods diet, a daily walk, bathing and sunbathing. He even set up exercise equipment, so we can see his health clinc as a kind of a fore runner of the gym and fitness centers as we know them today. His original muesli recipe has certainly spawned a whole muesli inspired breakfast cereal industry, but this is the original recipe just as it was presented over 100 years ago.  

  2. Rosti
    Rösti consisting mainly of potatoes. It was originally a common breakfast eaten by farmers in the canton of Bern, but today is eaten all over Switzerland and also in many restaurants in the western world. Many Swiss people consider rösti a national dish. Today, rather than considering it a complete breakfast, it is more commonly served to accompany other dishes such as "Spinat und Spiegelei" (spinach and fried eggs, sunny side up. In Swiss popular consciousness, rösti is eaten only in the German-speaking part of the country. It is portrayed as a stereotypical identifier of Germanic culture, as opposed to the Latin one. The line separating the French and German speaking sides is jokingly called the Röstigraben, literally the "rösti ditch".

  3. Kaesefondue
    Fondue was popularized as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s as a way of increasing cheese consumption. The Swiss Cheese Union also created pseudo-regional recipes as part of the "spiritual defense of Switzerland". After World 47/ Switzerland War II rationing ended, the Swiss Cheese Union continued its marketing campaign, sending fondue sets to military regiments and event organizers across Switzerland. Fondue is now a symbol of Swiss unity. You’ll need a fondue set with an under burner to make this recipe. Recipe for 6-8 persons

  1. Lahmacun
    Lahmacun, also known as 'Turkish pizza', is a spicy Turkish/Middle Eastern dish consisting of a ground meat/vegetables/spice mixture, spread on a very thin bread/cracker-like crust. Although lahmacun may look somewhat similar to Italian pizza (and is referred to as Turkish pizza outside of Turkey), their tastes are completely different. Lahmacun is spicy, the dough is very thin, there is no cheese and it's main ingredient is the ground meat. Lahmacun is especially famous in the Southern and Eastern parts of Turkey where it's traditionally eaten with salad and lots of red hot pepper flakes!. SERVES 4–6.

  2. Baklava
    Baklava is like the combination of an Iranian dessert made of dough filled up with nuts and peanuts and baked in ovens with the thin layered bread of the Turks. In every Turkish pastry shop, supermarket and household, you'll find endless varieties of baklava made with walnuts, hazelnuts, pistachios and more, all in shapes and sizes you'd never dream of. Squares, diamonds, rolls and spirals. It's a baklava-lovers paradise. We must mention that there's a special reason for baklava being the top choice of pastry for the Turkish Sultans with their large Harems, as well as for the wealthy and their families. Two principal ingredients, the pistachio and honey, were believed to be aphrodisiacs when taken regularly. Certain spices that were added to baklava, have also helped to augment the aphrodisiac characteristics of the pastry, depending on male or female consumer. Cinnamon for females, and cardamom for males and cloves for both sexes. Try adding a little to your recipe!

  3. Lokum
    Lokum or Turkish Delight as we know it is a sweet that originated in Turkey in the 1700's. The gummy, sugarcoated candy was invented in 1777 by famous confectioner Bekir Effendi (known as Haci Bekir after the Muslim hajj pilgrimage). Haci Bekir owned a candy shop in the Bahcekapi district of Istanbul. Amazingly Haci Bekir’s shop is still open today in the exact same location. Run by his descendents, Haci Bekir Confectioners is in its fifth generation. It is the oldest company in Turkey to operate from its original location. The ingredients are melted together, boiled, then poured in a pan and allowed to cool. Lokum has a soft, gelatin-like texture, sometimes with chopped nuts inside, and is its flavoring is very subtle and fragrant. It is cut into bite-sized cubes and covered with confectioners’ sugar. Through the years the original recipe for Lokum has changed very little. Lokum became extremely popular among Turks and soon Haci Bekir was appointed chief confectioner for the Ottoman Court and awarded a medal of honor by the Sultan.

  4. Doner Kebab
    Doner kebab is a Turkish dish usually cooked on a vertical spit, commonly made of lamb but can also contain a mixture of veal and beef, or sometimes chicken. The sliced meat may be served wrapped in a flat bread or on a sandwich.   Serves 4.

  1. Cherry Vareniki
    In Ukraine many people go cherry picking in the summer, and preserve the cherries just so that they can make cherry vareniki, all year round. Vareniki make a great fast food because if you have some of these in your freezer, and they freeze well, you can have vareniki in probably 15 minutes (10 minutes to bring water to boil, 5 minutes to cook). In fact, a lot of expecting mums stuff their freezers with vareniki, so that when the newborn’s hectic schedule interferes with their inner gourmet soul, delicious food it close at hand.

  2. Borscht
    Ukraine is cited as its place of origin. Its name is thought to be derived from the Slavic word for the cow parsnip, or common hogweed (Heracleum sphondylium), or from a fermented beverage derived from that plant. The more-palatable cultivated beetroot  eventually replaced the wild cow parsnip as the basis of the soup.

  3. Holubtsi
    Ukrainian cabbage rolls, these are a favourite of Ukranian children and are fun to prepare. Typical Ukrainian cabbage rolls can be made from either pickled or parboiled cabbage leaves. Fillings traditionally contain rice only, since the typical peasant diet was largely vegetarian due to the higher cost of meat. In this updated version of a traditional dish fresh cabbage leaves are used and the filling is meat based. Vegetarian versions can be easily made by leaving out the meat and increasing the quantity of rice along with chopped mushrooms and herbs.

  1. Bara brith
    Is bara brith a bread? Or is it a cake? Feelings run almost as high in some parts of Wales about this tasty issue as they do about the rugby scores. Some say bara brith is definitely a bread given that, made the traditional way, it is made with yeast and smeared liberally with salted Welsh butter. But others argue that since it’s packed with fruit and takes pride of place at any Welsh tea table, it’s indisputably a cake. Whatever the case, bara brith is delicious. In Welsh, bara brith means ‘speckled bread’, the speckles being the raisins, currants and candied peel that go into it.

  2. Laverbread
    Laverbread, or bara lawr in Welsh, is a traditional Welsh delicacy, mainly found clinging to exposed rocks and is harvested on the West Coast of the British Isles and Southern Ireland. After being gathered, the seaweed is thoroughly washed and cooked until it becomes soft. It is then minced to convert it into a thick black/green paste like texture. In the early 19th century, laverbread, bacon, mushrooms and sausages became a staple breakfast for hard-working Welsh pitmen who needed plenty of energy. Even today, hotel guests across Wales are often greeted with the traditional Welsh breakfast with laverbread and cockles (bara lawr a chocos), another Welsh delicacy harvested from the Gower coastline. Welsh chefs also use laverbread as an ingredient in other regional recipes. Eating Laverbread is not only tasty; it is scientifically proven to be beneficial to your health. Many studies have confirmed the positive qualities of the mineral rich Laverbread. It is nutritious, very low in calories, rich in protein and contains over 50 known minerals and trace elements regarded as essential body requirements. We cant provide a recipe for this natural ingredient, you can buy it online though so track it down and serve it for breakfast with your bacon and sausages.

  3. Cawl
    Cawl can be made throughout the year, just adjust the vegetables according to the season. Chopped runner bean, broad beans and peas are wonderful during early summer, add a little chopped mint at the end of cooking. During cooking the stock will reduce somewhat, so top up with more water, or some wine. You may also wish to add pulses such as lentils, pearl barley is also good during the winter months. Cawl was traditionally eaten during the winter months in the south-west of Wales. Today the word is often used to refer to a dish containing lamb and leeks, due to their association with Welsh culture, but historically it was made with either salted bacon or beef, along with potatoes, carrots and other seasonal vegetables.With recipes dating back to the 14th century, cawl is widely considered to be the national dish of Wales. The meat in the dish was normally cut into medium-sized pieces and boiled with the vegetables in water. The stock was often with either oatmeal or flour, and was then served, without the meat or vegetables, as a first course.The vegetables and slices of the meat would then be served as a second course. Cawl is generally made with lamb nowadays and served as a single course is today the most popular way to serve the meal.

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