EUROPEAN

COUNTRY RECIPES
These recipes also cover all historical
periods from ancient stone-age
recipes through the recipes of Greek
and Rome to Medieval, modern and
the latest fusion foods.

Western European
Recipes
AUSTRIA
BELGIUM
FRANCE
GERMANY
LICHTENSTEIN
LUXEMBOURG
THE NETHERLANDS
SWITZERLAND
PRINCIPALITY OF MONACO
AUSTRIA
sterreichisches Gugelhopf (Austrian Kugelhopf)

This is a traditional Austrian recipe for a classic, yeasted, fruited bun loaf
made with a rich yeasted batter with eggs.In effect, this is a rich, Autstrian
fruited bun loaf.

Ingredients:
360g pain flour
pinch of salt
30g yeast
220ml warm milk
3 small eggs, well beaten
30g caster sugar
120g butter, melted and cooled
120g raisins or currants (or a mix)
60g blanched, slivered, almonds (or more, as needed)
icing sugar, to dust

Preparation:

Sift together the flour and salt into a bowl then stir in the sugar. Meanwhile,
dissolve the yeast in the warm milk and set aside for 3 minutes before stirring
into the flour and salt mix. Add the eggs and beat into the batter then stir in the
melted butter.
Take a fluted kugelhopf mould and scatter the almonds over the base (you are
looking for quite a thick coverage) then dust all over with the icing sugar. Add
the fruit to the batter mix and beat well then pour into the mould so it's filled
no more that 3/4 full. Cover with a clean cloth and set aside in a warm spot for
about 90 minutes, or until the dough reaches the top of the tin. Place the tin on
a baking tray then transfer to an oven pre-heated to 180C. Bake for between
45 and 60 minutes, or until the loaf is set and golden.
Allow to cool in the tin for 10 minutes then carefully turn out onto a wire rack
to cool completely before slicing and serving.
BELGIUM
Chicons Au Gratin (Lapskaus)


This is a traditional Belgian recipe for par-boiled endives (chicory) wrapped in
ham and baked in a cheesy bchamel sauce.Ingredients:
4 endives (chicory)
4 slices ham (not thick but not wafer thin either!)
4 tbsp butter
2 tbsp flour
500ml milk
280g grated cheese (Swiss, Ghouda, Edam etc)
40g grated cheese for the topping
salt, black pepper and nutmeg to season


Preparation:

Bring a pan of lightly-salted water to a boil then cut off the bases of the
endives then cook them in the water until tender (about 12 minutes).
Meanwhile prepare a Bchamel sauce. Melt half the butter in a saucepan then
add the flour and stir until completely combined (this is just a classic roux).
Add the milk a little at a time, stirring all the while. When all the milk has
been incorporated cook until the mixture has thickened then add the cheese
and continue stirring until it has melted into the sauce. Season to taste with
salt, black pepper and nutmeg (nutmeg is a classic Belgian ingredient and is
essential for this sauce).
Drain the endives when they are ready and roll each one in a slice of ham so
that they are completely encased. Place the covered endives in a gratin dish or
square baking dish then pour the bchamel sauce over the top. Scatter the
remaining cheese over the sauce and dot the top with the remaining butter.
Place under a hot grill and cook until the cheese has melted and the top of the
dish is a golden brown.
Traditionally this dish is served with Belgian Mashed Potatoes. Don't skip on
the salt for the bchamel as salt helps to counteract the bitterness of the
endives.
FRANCE
Brioche Mousseline (Brioche Loaf)

This is a traditional French recipe for a classic fruited version of a yeasted batter cake
shaped into a loaf that's typically glazed and served for Christmas teas.This is a classic
version of a Brioche that is typically served for tea at Christmas time, but also makes and
excellent sweet addition to any picnic. Ingredients:
225g flour
15g active, dried, yeast
3 tbsp lukewarm milk
3 eggs
30g sugar
pinch of salt
120g butter
freshly-grated zest or 1 lemon
75g dried and/or glac fruit

For the Icing:
250g icing sugar, sifted
2 tbsp lemon juice
4 tbsp rum


Preparation:

Dissolve the yeast and a pinch of sugar in the milk then set aside for 5 minutes to activate
before adding 60g of the flour to form a light dough. Cover and set aside in a warm place to
rise for 10 minutes.
Meanwhile, combine the remainder of the flour with the eggs, sugar and salt to form a
smooth, elastic, dough. Soften the butter and beat into the paste and when thoroughly
combined work in the yeast dough. Knead for about 3 minutes then set aside in a cool place
for at least 4 hours (or, better, over night).
After this time, mix in the lemon zest and the fruit. Turn into a fluted mould or tin and set
aside in a warm spot to rise for 30 minutes. Immediately transfer to an oven pre-heated to
200C and bake for about 35 minutes, or until well risen and golden.
Whilst the cake is baking, combine the icing sugar, lemon juice and rum to form a thin
water icing. As soon as the cake is ready, turn out onto a wire rack and ice with the water
icing. Allow to cool completely before slicing and serving.

GERMANY
Angefllte Schweinekoteletts (Stuffed Pork Chops) :


This is a traditional German recipe for a classic dish of pork chops that are slit ot form a
pocket and stuffed with a mix of bread, currants, sour cream, apples and prunes bound with
an egg before being closed and fried

.Ingredients:

1.4kg pork chops
3 Kaiser-type rolls
120g currants
1 bunch of parsley, finely chopped
salt, freshly-ground black pepper and gound green cardamom, to taste
butter, for frying
500ml sour cream
2 tbsp flour
2 cooking apples, peeled, cored and chopped
120g pitted prunes, quartered
1 egg


Preparation:

With a sharp knife carefully slice the pork chop open to form a pouch then season all over
with salt and black pepper. Cube the bread rolls, melt a little butter in a pan and fry the
bread until well browned then transfer to the bowl. Add the raisins, chopped apples, prunes
and parsley then mix in the egg to combine. Mix well then season with salt, black pepper
and cardamom.
Use the stuffing mix to fill the pouch you formed in the pork chops then sew the opening
shut. Add butter to a non-stick frying pan and quickly sear the outside of the stuffed chops.
Add water to the pan, bring to a boil then reduce to a simme, cover and cook the chops for
about 90 minutes, or until cooked through. Remove the chops and set aside to keep warm
then whisk together the sour cram and flour. Make the liquid in the pan up to about 300ml
with water then stir-in the sour cream mixture. Bring to a simmer, cook until thick and
bubbling then plate out the chops and pour the sour cream sauce over the top. Serve
immediately.
LICHTENSTEIN
Krautstrudel (Cabbage Strudel) :

This is a traditional Liechtensteiner (from Liechtenstein) recipe for a
classic dish of minced beef, carrots, cabbage and onions bound with
egg that's baked on a puff pastry base and which can be served as an
accompaniment or a main meal.

Ingredients:
300g puff pastry
250g minced beef
3 carrots, grated
1/2 head of white cabbage (or 400g sauerkraut), finely chopped
salt, freshly-ground black pepper and ground cumin, to taste
1 onion, finely chopped
2 garlic cloves, chopped
1 eggs
1 egg, beaten with 1 tbsp water, to glaze


Preparation:


Add a little oil to a pan and fry the onion and garlic for about 4
minute, or until softened. Take off the heat and set aside to cool.
Combine the beef, carrots, cabbage and 1 egg in a bowl. Season to
taste and mix thoroughly. Roll out the pastry then transfer to a
baking tray. Spread the meat mixture on top (leave a gap around the
sides) then brush all over with the egg glaze.
Transfer to an oven pre-heated to 180C and bake for 30 minutes.
Slice and serve warm.
This dish can be served as a main course with a green salad, or it can
be used as an accompaniment to roast meat.
LUXEMBOURG
Hong am Risleck (Chicken Cooked in Wine)

This is a traditional Luxembourger (from Luxembourg) recipe for a classic
dish of chicken cooked with mushrooms and shallots in a Riesling wine and
meat stock base thickened with an egg yolk and cream liaison.
Ingredients:

1 whole chicken (about 1.5kg), quartered
4 shallots, finely chopped
1 garlic clove, finely chopped
4 tbsp parsley, finely chopped
75g butter
25ml Cognac
250ml Riesling wine
200ml meat stock
100ml cream
150g mushrooms, wiped clean
1 egg yolk
1 tbsp plain flour
salt, freshly-gorund black pepper and freshly-grated nutmeg, to taste
2 tbsp oil


Preparation:

Melt half the butter in a large pan, add the chicken quarters and fry until
golden. Season well then add the shallots, garlic and parsley. Continue to cook
over low heat for a further 2 minutes.
Pour over the cognac, set alight and flamb the meat. Once the flames have
died down pour in the Riesling and meat stock. Bring to a simmer and cook
over low heat for 30 minutes.
In the meantime, chop the mushrooms and fry in the remaining butter until
soft. Add to the stew and cook for 5 minutes. A few minutes before the dish is
done, whisk together the flour, egg yolk and cream. Take the pan off the heat,
pour the cream sauce over the top, adjust the seasonings to taste then serve
accompanied with noodles or dumplings.
THE NETHERLANDS
Dutch Salad Recipe from Netherlands

This is a traditional Dutch recipe for a classic salad of apples,
cheese, preserved bell pepers and spinach in a cider vinegar dressing
that's typically served as a side salad or accompaniment.This classic
salad of apples, cheese and spinach is typically served as a side
salad.

Ingredients:

1 1/2 tbsp lemon juice
3 firm, green, eating apples
240g Edam cheese, rinded
210g preserved red peppers, drained
340g baby spinach

For the Dressing:
1 1/2 tbsp cider vinegar
3 tbsp corn oil
salt and freshly-ground black pepper
1/2 tsp mustard powder
1/2 tsp caster sugar


Dutch Salad Preparation:

Put the lemon juice in a bowl then core the apples before dicing. Add
to the lemon juice and toss to combine (this will prevent them from
turning brown). Dice the cheese (these should be the same size as the
apples) then cut the red peppers into strips. Wash the spinach and cut
away the stems then roughly break the leaves into small pieces.
Whisk all the dressing ingredients in a bowl, add the torn spinach
and toss to combine. Drain the excess dressing from the leaves then
arrange around the edge of the salad bowl. Toss the apples, cheese
and red peppers in the remaining dressing then pile in the centre of
the spinach. Serve.
SWITZERLAND
Jgerschnitzel (Hunter's Schnitzel)

This is a traditional Swiss recipe for a classic dish of breaded pork cutlets that
are fried until golden brown and served with a bacon, onion and morel
mushroom gravy in a tomato and why wine base

.Ingredients:

900g pork cutlets pounded to about 1cm thick
4 eggs, beaten
salt and black pepper, to taste
180g dried breadcrumbs
oil for frying

For the Morel Gravy:
120g diced bacon
240g onions, chopped
240g morels (halved, or sliced if large)
2 tbsp tomato pure
240ml water
240ml dry white wine
salt and black pepper, to taste
generous pinch of thyme
1 tsp paprika
2 tbsp frehsly-chopped parsley
4 tbsp sour cream


Preparation:

Liberally rub salt and pepper into the meat and set aside to marinate for 10
minutes then dip in the beaten egg and cover with the breadcrumbs. Cook in a
small amount of oil on low heat for about 10 minutes each side, ensuring the
meat is cooked through.
As the meat is cooking fry the bacon and onions in a pan until golden brown.
Add the tomato paste and the mushrooms and fry over low heat for about 3
minutes before adding the wine, water and seasonings. Bring to a boil, reduce
to a simmer and cook for 5 minutes before adding the sour cream.
Serve the Schnitzel with Morel Rsti and pour the sauce over the top.
PRINCIPALITY
OF MONACO
Barbajuans (Deep-fried Monegasque Pasties)

This is a traditional Monegasque snack of pastry filled with a mix of onions, leeks, chard, spinach with Ricotta
and Parmesan cheeses that are folded like pasties before being deep fried.

Ingredients:

For the Pastry:
210g plain flour
1/2 tsp salt
60ml olive oil
1 egg, beaten
3 tbsp water (may need more)

For the Filling:
1 1/2 tsp olive oil
2 tbsp onion, finely chopped
2 tbsp leeks (white part only), finely chopped
2 Swiss chard leaves (green parts only), shredded and chopped
50g fresh spinach, chopped
1/2 tsp dried oregano, crumbled
2 1/2 tbsp Ricotta cheese
1 tbsp freshly-grated Parmesan cheese
1 egg white, beaten
vegetable oil (for deep frying)

Preparation:

Begin by preparing the pastry. Sift the flour and salt into a bowl then add the olive oil and 2 tbsp egg (reserve
any remaining egg for the filling) and blend with a fork. Now add just enough water to bring the pastry
together as a firm dough. Turn this out onto a lightly-floured work surface and knead until smooth and elastic
(about 5 minutes). Wrap in clingfilm (plastic wrap) and chill in the refrigerator for 30 minutes.
Whilst the pastry is chilling, prepare the filling. Heat the olive oil in a frying pan or skillet over medium heat.
Add the onion and leek and fry for about 5 minutes, or until just golden. Add the chard, spinach and oregano
and fry until the chard is very tender (About 10 minutes). Transfer the contents of the pan to a bowl then mix
in the cheeses and the egg reserved from the pastry. Season with salt and black pepper then set aside to cool.
Roll the dough on a lightly-floured work surface to about 2mm thick. Use a floured 6cm pastry cutter and cut
the pastry into as many rounds as you can. Gather the pastry scraps and re roll then cut out more rounds (you
should have about 20). Place 1 tsp of the filling in the centre of each pastry round then brush around the edges
with the egg white. Fold the dough over to form a semi-circle and press the edges with the tines of a fork to
seal. As you complete each pastie transfer to a baking tray lined with foil. At this stage you can freeze the
pasties and thaw before cooking or you can cook fresh. Pour vegetable oil in to a deep fryer or large wok (you
need a depth of at least 4cm) and heat to 190C. Working in batches, add the pasties to the oil and fry until
brown and crisp (about 5 minutes). Transfer to a plate lined with kitchen towels using a slotted spoon and
allow to drain. These pastries can be served warm or at room temperature.
NORTHERN EUROPE
DENMARK
ESTONIA
FINLAND
ICELAND
IRELAND
LATVIA
LITHUANIA
NORWAY
SWEDEN
UNITED KINGDOM
DENMARK
blekage (Danish Apple Cake)

This is a traditional Danish recipe for a classic dessert of layers of
apple puree and sweet, fried, breadcrumbs that's topped with cream
before serving.
Ingredients:
1.2kg apples, peeled, cored and sliced
120ml water
100g breadcrumbs
75g sugar
60g butter
300ml whipping cream
vanilla extract, to taste
granulated sugar, to taste
fruit jelly, to garnish
grated chocolate, to garnish


Preparation:

Combine the apples and water in a pan. Bring to a simmer, cover and
cook, stirring occasionally, until the apples have broken down to a
thick paste. Season to taste with granulated sugar and vanilla extract
then set aside to cool.
In the meantime, mix the 100g breadcrumbs and 75g sugar in a
bowl. Melt the butter in a frying pan then stir in the breadcrumb mix.
Cook, stirring constantly, until the mixture is golden brown and
crisp. Take off the heat and set aside to cool, stirring frequently to
help prevent lumps from forming.
Just before serving, arrange layers of the apple pure and the sweet
breadcrumbs in a glass bowl, ensuring that you finish with a layer of
the breadcrumb mix. Whip the cream until stiff and use this to
decorate the top of the dish.
Garnish with fruit jelly and/or grated chocolate.
ESTONIA
Rossolye (Salad with Herring and Beetroot)

This is a traditional Estonian recipe for a classic salad of vegetables,
eggs, herring, meat, apples and pickles served in a mustard and sour
cream dressing
.Ingredients:
For the Salad:
2 hard-boiled eggs, finely chopped
2 large fresh beetroot, boiled and cut into 5mm dice
450g boiled potatoes, peeled and cut into 5mm dice
900g sour dill pickles, cut into 5mm dice
3 fillets of pickled herring, cut into 5mm dice
1.8kg boiled beef or cooked ham or veal, trimmed of fat and cut into
5mm dice
5 large tart apples, cored, peeled and cut into 5mm dice
3 hard-boiled eggs, quartered lenghtways

For the Dressing:
3 tsp mustard powder
1 1/4 tsp sugar
2 tbsp warm water
250ml sour cream

Preparation:

Combine the mustard powder and sugar in the warm water to form a
smooth paste. Set this aside for 15 minutes then stir into the sour
cream.
Meanwhile, combine the chopped eggs, beetroot, potatoes, herring,
meat and apples in a large mixing bowl. Pour in the sour cream
dressing and toss lightly to combine. Mound the mixture on a square
serving plate, garnish with the sliced eggs then chill in the
refrigerator for at least 60 minutes and serve as a starter or as an
accompaniment
FINLAND
Suomen Kalakeitto (Finnish Fish Soup)

This is a traditional Finnish recipe for a classic soup of fish fillets in
a tomato-based stock with rice, peas and spices thickened with
cornflour (cornstarch).

Ingredients:

1.5l water
60g rice
dried mixed herbs
salt and black pepper
2 tbsp tomato concentrate
25g cornflour
125ml water
generous pinch of salt
generous pinch of paprika
generous pinch of garlic salt
parsley to garnish
200g skinned fish fillets (any sea fish) cut into neat strips
100g garden peas (fresh or frozen)
Preparation:


Place the water in a large pan along with the rice. Add dried mixed
herbs to taste then add the peas and season to taste. Bring to a boil,
reduce to a simmer and cook for 15 minutes before adding the fish.
Meanwhile blend the tomato concentrate with the cornflour and the
water. Add this to the soup along with the salt, paprika and garlic
salt.
Allow to simmer for a further 15 minutes then garnish with parsley
and serve.
ICELAND
Fiskibollur (Fish Balls)

This is a traditional Icelandic recipe for fish and flour balls
that are fried in oil

.Ingredients:
1 large fillet of white fish (cod, haddock, skate etc) skinned
and de-boned
1 onion, finely chopped
50g potato starch
150g flour
1 tsp salt
2 eggs
milk


Preparation:

Chop the fish as finely as you can then mix with the onion in
a bowl (it may be best if you use a meat grinder). Add all the
dry ingredients and combine well then add the eggs. Finally
add just enough milk so that the resultant mixture is solid
enough so that it holds together when you shape it into balls.
Spoon about 2 tbsp of the mixture into floured hands and
shape into balls. Continue this way until all the mixture has
been used up. Heat oil or butter in a deep pan and use this to
fry the fish balls until golden brown all over and cooked
through.
Typically they are served with boiled potatoes and a green
salad.
IRELAND
Apple and Rowan Berry Pie

This is a traditional Irish recipe for a classic baked apple pie that's
flavoured with wild rowan berries.This is a traditional Irish version
of a classic old-fashioned apple and Rowan berry pie. According to
tradition, rowan berries should be picked when they are ripe, but
after the first frost. This is because the frost converts the potentially
toxic presorbic acid in the fruit to benign sorbic acid. However, it's
better by far to collect the fruit when they are ripe and then to freeze
them at home. Of course, if you're cooking the berries you don't need
to freeze them.

Ingredients:

enough sweet shortcrust pastry for a 22cm pie (base and lid)
4 cooking apples (eg Bramleys), cored and sliced
180g rowan berries, picked over and stemmed
180g sugar
3 cloves
caster sugar to top
1 egg, beaten with 1 tbsp water


Preparation:

Cut 2/3 of your pastry and roll out thin enough to cover the base and
sides of your pie dish. Trim the edges then combine the apples,
rowan berries and sugar in a bowl. Turn into the pie shell then add
the cloves and a sprinkling of caster sugar. Roll out the remaining
pastry, use to top the pie and crimp the edges to seal.
Prick the top of the pie with a fork to make steam holes then brush
with the beaten egg and sprinkle a little sugar over the top. Place in
an oven pre-heated to 200C and bake for 15 minutes. Reduce the
temperature to 160C and bake for a further 40 minutes, or until the
pastry is golden and the pie is cooked through
LATVIA
Beetroot Soup with Beef





This is a traditional Latvian recipe for a classic soup of chicken breasts with
beetroot cooked in beef stock with celery, carrots and parsley flavoured with
vinegar and sour cream.



Ingredients:
450g beef, cubed
1 celery stick, chopped
2 medium carrots, chopped
1 bunch parsley, chopped
1 medium onion, chopped
450g beetroot, grated
1 tbsp plain flour
1 tbsp sour cream
1 tbsp red wine vinegar
salt and freshly-ground black pepper, to taste
2.4l beef stock

Preparation:

Add the beef and stock to a pan. Bring the mixture to a boil, reduce to a
simmer and cook for 20 minutes before stirring-in the celery, carrots, parsley,
onions and beetroot. Return to a simmer and cook for a further 30 minutes.
At the end of this time whisk the flour into the sour cream. Add to the soup
and stir to combine then season with the vinegar, salt, and black pepper.
Return to a simmer and cook for 5 minutes, or until heated through. Serve
ladled into soup bowls.
LITHUANIA
Carp with Mushrooms


This is a traditional Lithuanian recipe for a classic dish of carp fillets cooked
with vegetables and mushrooms in vegetable stock which is reduced to serve
as a stock over the fish.

Ingredients:

1.8kg carp fillets
500ml vegetable stock
4 tsp white wine vinegar
1 carrot, diced
1 celery stick, diced
1 small leek, shredded
1 small onion, finely chopped
250g button mushrooms, halved
120ml single cream
80ml sour cream
salt and freshly-ground black pepper
1 tbsp fresh dill, finely chopped

Preparation:

Combine the vegetable stock and vinegar in a pan and bring to a boil.
Meanwhile, cut the carp fillets into pieces abut 5cm square. Add these fish
pieces to the stock along with the celery, carrot, leek and mushrooms. Return
the mixture to a boil then reduce to a simmer and cook for about 5 minutes.
Remove the fish pieces with a slotted spoon and set aside to keep warm.
Bring the liquid back to a boil and reduce to about 250ml. Reduce the heat
then mix in the cream and sour cram. Season to taste with salt and black
pepper then bring the sauce to a simmer. Continue simmering gently (do not
allow to liquid to boil) for 15 minutes then take off the heat and stir-in the dill.
Arrange the fish on a warmed serving plate and spoon the sauce over the top.
Serve hot with boiled potatoes.
NORWAY
Frikl (Lamb and Cabbage Stew)

This is a traditional Norwegian recipe for a classic slow-
cooked dish of layered lamb and cabbage

.Ingredients:

1.5kg lamb on the bone (any poor cut such as neck, shank or
breast will do), cut into serving pieces
1.5kg cabbage, cut into segments
2 tsp salt
4 tsp peppercorns
2 tbsp flour
300ml boiling water


Preparation:

Add a layer of cabbage to a saucepan, followed by a layer of
lamb then a layer of cabbage etc, until all the cabbage and
lamb have been used. Combine the flour, salt and
peppercorns and sprinkle a little of this mixture between each
layer. Cover with the boiling water, return the mixture to a
boil then reduce to a low simmer and cover securely. Cook
on low heat until the meat is completely tender (about 90
minutes) then serve on hot plates, accompanied by plain
boiled potatoes. Traditionally it is consumed accompanied by
a drink of beer.

SWEDEN
Inglad Sill (Pickled Salt Herring)

This is a traditional Swedish recipe for a classic form of Pickled
Herring made with salt herring fillets.
Ingredients:

5 salt herring fillets (from Scandinavian stores or the Internet)
120g sugar
120ml Swedish spirit vinegar
240ml water
5 tsp ground allspice
1 bayleaf
2 red onions, thinly slivered
4 sprigs of dill, chopped


Preparation:

Soak the herring in a large bowl of water, cover and leave over
night. The following day (after at least 12 hours) drain the fish and
place in a bowl of fresh water.
Meanwhile, mix the sugar, vinegar and water in a clean bowl before
adding the allspice, bayleaf and onions. Drain the onions and pat dry
then add to the dressing. Cover and place in the refrigerator for at
least 4 hours.
Remove from the refrigerator then chop the herring into 3cm thick
slices. Arrange in a bowl, cover with the dressing and garnish with
the red onion rings and chopped dill before serving.
UNITED
KINGDOM
Cheese Pastry

This is a traditional British recipe for a classic version of
shrtcrust pastry where Cheddar cheese is incorporated into
the dough.

Ingredients:

120g plain flour
pinch of salt
30g butter
30g lard
60g Cheddar cheese, finely grated
beaten egg or water, to bind


Preparation:

Sift together the flour and salt into a bowl then dice the butter
and lard, add to the bowl and rub in with your fingertips until
mixture resembles fine breadcrumbs. Mix in the cheese then
add just enough egg white or water to bring the mixture
together as a firm dough. Knead lightly then turn onto a
lightly-floured work surface and roll out as desired.
This pastry is best cooked in a fairly hot oven (about 200C)
and the quantity given here is enough for a 20cm diameter
flan ring or 12 patty tins.
CENTRAL AND
EASTERN EUROPE
CZECH REPUBLIK
HUNGARY
POLAND
SLOVAKIA
SLOVENIA
BELARUS
BULGARIA
MOLDOVA
ROMANIA
RUSSIA
UKRAINE

SLOVAKIA

Halupki (Stuffed Cabbage Rolls)


This is a traditional Slovakian recipe for a classic dish of cabbage leaves
stuffed with a mix of minced meat and cooked rice that's oven baked in beef
stock and tomato juice

.Ingredients:

3 large cabbages
1.2kg minced beef or pork (or a combination)
salt, freshly ground black pepper and paprika, to taste
220g cooked rice
1.2l beef stock
600ml passata (tomato juice)

Preparation:

Combine the minced meat and rice in a bowl then season with salt, black
pepper and paprika. Cover and set aside as you prepare the cabbages.
Carefully prepare the cabbages by removing the core completely. Bring a large
pan of water to a boil then add the cabbages one by one. Remove the leaves
one at a time with a pair of tongs as they separate from the main cabbage head.
Trim off the stem base of the cabbage then slice along the thick part of the
stem before laying the leaf out flat. Add about 2 tbsp of the meat mixture
(depending on the size of the leaf) and place at the top of the leaf in the
middle. Roll the leaf over once to cover the meat then fold in the sides of the
leaf and roll the remainder of the way. Use any very large and very small
leaves to line the sides and base of a large oven-proof dish. Carefully pack in a
layer of the stuffed cabbage leaves. Shred any remaining cabbage leaves and
layer over the top then add another layer of stuffed cabbage leaves. Continue
this layering process until the meat mix and leaves are all used. Pour the beef
stock and passata over the top then cover with a lid or with foil and transfer to
an oven pre-heated to 160C. Bake for at least 2 1/2 hours, basting frequently.
You can serve the dish immediately, but it tastes much better if allowed to cool
and is re-heated the following day.
SLOVENIA
Brodet (Slovenian Fish Soup)

This is a traditional Slovenian recipe for a classic fish-based soup with tomatoes cooked in
a vegetable, white wine and fish bone stock.This recipe probably started out as Italian
brodetta and may well have come to Slovenia when it was part of the Venetian Republic,
but Slovenians made this dish very much their own.

Ingredients:

For the Stock:
1 carrot, peeled and sliced diagonally
1/4 celeriac, peeled and diced
1 tsp green peppercorns
1 tbsp vegetable oil
500g fish bones, heads, and trimmings
50ml white wine
salt and freshly-ground white pepper, to taste

For the Stew:
1 large onion, finely chopped
50ml olive oil
3 garlic cloves, coarsely chopped
2 tbsp (heaped) tomato pure
4 tomatoes, blanched, peeled, and chopped
2 tbsp white wine vinegar
1 tbsp parsley, coarsely chopped
1 bay laeaf
1.5kg fish (preferably a mixture), gutted, cleaned, de-scalled and sliced into 3cm chunks
salt and freshly-ground black pepper, to taste
finely-chopped parsley, to garnish
6 generous slices of French bread, rubbed with garlic


Preparation:

Begin by preparing the stock. Combine the vegetables, herbs and peppercorns in a pan
along with the oil. Season lightly with salt and white pepper then cover and place on gently
heat to sweat slowly until soft (about 30 minutes). At the end of this time add the fish boens
and trimmings along with 500ml of water. Bring to a simmer and cook for 20 minutes (but
no longer, or the stock will be too fishy in flavour) then take off the heat and immediately
strain through a fine-meashed sieve. Be certain to press down on the solids to extract as
much liquid and flavour as possible. Adjust the seasonings of the stock then stir-in the wine.
Meanwhile, sweat the onion for the stew with the olive oil in a pot until the onions are
golden (about 15 minutes) then stir-in the garlic and cook for about 20 seconds more before
stirring-in the tomatoes, tomato pure, vinegar, parsley, bay leaf and the fish pieces. Now
add just enough of the prepared stock to cover the ingredients in the pan. Bring quickly to a
boil hen turn the heat down to a low simmer and cook slowly, uncovered, to poach the fish
(do not stir; rather shake the pan to prevent sticking and burning) for about 30 minutes, or
until the fish pieces flake readily with a fork. Remove from the heat and adjust the
seasonings. To serve, place a piece of bread rubbed with garlic in the base of 6 warmed
bowls. Ladle the fish stock over the top then arrange the pieces of fish on the surface.
Sprinkle with chopped parsley to garnish then serve.
BELARUS
Babka (Meat and Potato Bake)

This is a traditional Belarusian recipe for a classic dish of
mixed meat and onions covered wih a potato, egg and milk
topping that's oven baked and served with sour cream.

Ingredients:

7 potatoes
200g meat, finely chopped
1 large onion
1 egg
100ml milk
salt, to taste
vegetable oil

Preparation:

Add a little oil to a pan and use to fry the meat until well
browned but not cooked through (about 12 minutes). Add the
onion then season with salt. Continue frying for about 12
more minutes, or until the onion is golden brown.
Grate the potatoes then place in a clean tea towel and wring
out the excess moisture. Transfer to a bowl and beat in the
milk and egg. Season with salt to taste. Grease an oven-proof
casserole dish with vegetable oil then spoon the meat and
onion mix into the base then pour the potato mix over the
top. Transfer to an oven pre-heated to 180C and bake for
about 30 minutes, or until the top is a nice golden brown in
colour. Serve hot with sour cream.
BULGARIA
Kyufte (Bulgarian Koftas)

This is a traditional Bulgarian recipe for a classic pattie
made from mixed minced pork and beef with onion
and sesaonings that are barbecued to cook.

Ingredients:

1kg minced meat (typically 600g minced pork and
400g minced beef)
1 onion, finely chopped
1 tbsp sea salt
1 tbsp freshly-ground black pepper
1 tsp ground cumin
1 garlic clove, minced


Preparation:

Combine all the ingredients in a bowl and mix together
with your fingers. Cover with clingfilm then set aside
to marinate in the refrigerator for at least 30 minutes.
Divide the mixture into 20 pieces, Shape these into
balls then flatten into patties. Traditionally these are
cooked over hot coals on a barbecue but can also be
grilled (broiled) and fried.
MOLDOVA

Moldovan Beetroot Salad

This is a traditional Moldovan recipe for a classic salad
of cooked beetroots mixed with walnuts, garlic and
mayonnaise.

Ingredients:

3 medium beetroot
3 garlic cloves, minced
75g ground walnuts
3 tbsp mayonnaise
1 tbsp lemon juice
salt, to taste

Preparation:

Bring a pan of lightly-salted water to a boil then add
the beetroot and boil for about 25 minutes, or until
tender. Remove from the pan and set aside until they
can be handled. Peel the beetroot then grate and add to
a bowl.
Combine the remaining ingredients with the beetroot
then cover the bowl and set aside to infuse for at least 1
hour before serving as a side dish.
ROMANIA
Sarmalute in Foi de Vita (Romanian Stuffed Vine Leaves)


This is a traditional Romanian recipe for a classic dish of vine (grape leaves) stuffed with a
mix of beef and pork mince with onions bound with egg and rice that are set in a pan and
cooked in a paprika-flavoured sauce.

Ingredients:

225g minced beef
225g minced pork
2 onions, chopped
1 egg
1 tsp salt
1/2 tsp freshly-ground black pepper
40g rice
1 spring of dill, finely chopped
grape leaves, washed and blanched to softened
oil for frying

For the Sauce:
2 tbsp olive oil
2 tbsp plain flour
1 tsp paprika
120 ml hot water


Preparation:

Heat the oil in a pan and use to fry the onions for about 6 minutes, or until just soft. Stir-in
the meats and continue frying until the beef and pork is no longer pink. Take off the heat
and set aside until slightly cooled. Now stir-in the egg and rice and season with the salt, dill
and black pepper.
Stir to combine thoroughly then place a vine leaf with the vein side uppermost in your
palm. Add 1 tbsp of the mixture on the leaf then wrap in the sides before tightly rolling the
leaf. Place with the open side down in a deep pan. Then continue rolling the remaining vine
leaves until all the filling has been used up. Meanwhile, heat 2 tbsp olive oil in a pan then
stir in the plain flour. Cook for 2 minutes, stirring constantly then season with the paprika
and stir-in the hot water until you have a smooth sauce. Pour over the rolled vine leaves
then bring the mixture to a simmer, cover with a tight-fitting lid and cook gently for 45
minutes. Serve hot with sour cream.
RUSSIA
Kvasivka Selians'ka (Tart Village Soup)

This is a traditional Russian recipe for a classic soup of meat
stock and sauerkraut juice thickened with egg,s flour, mashed
potatoes and finished with sour cream.

Ingredients:

500ml meat stock (beef or pork)
500ml sauerkraut juice
1 large egg
240ml sour cream
2 tbsp plain flour
1 tsp fresh dill, chopped
100g potatoes, mashed
rye bread croutons, to garnish


Preparation:

Add the stock to a pan and bring to a boil before adding the
sauerkraut juice. Mix in the sour cream, flour and egg then
whisk in a small portion of the hot stock. Mix thoroughly
then add this back to the pot, bring to a simmer and cook for
3 minutes.
Now add the mashed potatoes and mix thoroughly. Allow to
heat through then ladle into warmed soup bowls. Scatter the
chopped dill over the top then garnish with the rye breac
croutons and serve.
UKRAINE
Rosil z Halushkamy (Beef Stock with Dropped Dumplings)

This is a traditional Ukrainian recipe for a classic soup of meat stock in which egg-based
dumplings are cooked and then served.This is a classic Ukrainian recipe for chilli-flavoured
whisky.

Ingredients:

900g braising beef
450g veal bones (or chicken necks and backs)
2 onions, peeled and halved
2 carrots
2 turnips
2 celery sticks
1 bayleaf
6 black peppercorns

For the Dumplings:
1 large egg
2 tbsp butter
60g farina (cream of wheat)
2 tsp dill, chopped
1/2 tsp freshly-ground black pepper
1 small chicken liver
1 tsp soy sauce (or Maggi seasoning)

sprigs of dill to garnish

Preparation:

Brown the beef and veal bones (or chicken pieces) along with the onions in a heavy-
bottomed pan. Cut the vegetables in half and add to the pan. When richly browned cover
with cold water then add the bayleaf and peppercorns. Bring the mixture to a boil then
reduce to a simmer, cover and cook for several hours, until the meat is completely tender.
When cooked, drain the stock (reserve the meat for other use) then set the stock aside to
cool and skim off the fat. Meanwhile, separate the eggs and cream together the yolks and
butter. Stir-in all the remaining dumpling ingredients (except the egg whites) and mix well.
Now add the egg whites to a clean and dry bowl and beat until frothy then add to the
dumpling mix. Set aside to stand for a few minutes. Take 500ml of the cooled stock and
bring to a boil. Using a soup spoon, pick up a little of the batter then drop into the broth.
Repeat the process as many times as desired, but do not add too many dumplings as they
will rise to the surface of the stock and swell. As soon as each dumpling is cooked remove
with a slotted spoon and transfer to a large, warmed, soup tureen. To serve, pour the stock
into the tureen to cover the dumplings, garnish with dill sprigs and bring to the table.
POLAND

Chodnik Botwina (Cold Summer Beet Leaf Soup)

This is a traditional Polish recipe for a classic cold soup of beetroot
greens, beetroot, and radishes in a sour cream and yoghurt base with
hard-boiled eggs.

Ingredients:

2 bunches young beetroot leaves
2 medium beetroot
2 bunches radishes
1 bunch chives
1 bunch dill
juice from 1/2 lemon
750ml kefir (or soured cream)
250ml yoghurt
salt and freshly-ground black pepper, to taste
3 hard-boiled eggs
parsley, to garnish


Preparation:

Finely shred the beet leaves and stems then peel any of the small
beetroot attached to the leaves along with the two medium beetroot.
Quarter the two medium beetroot then place all the beetroot (and
their leaves) in a pan with 250ml water. Bring to a simmer and cook
until soft (about 20 minutes). When ready, add the lemon juice.
Chop the dill, chives and radishes (along with their leaves) very
finely. Combine the kefir and yoghurt in a bowl then stir in the dill,
chives and radishes. Grate the cooked beetroot then add them, their
leaves and the water in which they were cooked to the bowl. Mix
thoroughly then season to taste with salt and black pepper (also,
optionally, with lemon juice, cider vinegar and garlic). Serve
garnished with hard-boiled egg greens and parsley
HUNGARY
Bableves (Hungarian Bean Soup)

This is a traditional Hungarian recipe for a classic soup of beans and
smoked sausage in chicken stock flavoured with vegetables, sour
cream and paprika.

Ingredients:

225g cooked beans (any type, or a mix)
1 carrot, chopped
1 parsley root (or piece of celeriac), chopped
1 small onion, chopped
salt and freshly-ground black pepper, to taste
2 tbsp olive oil
3 tbsp plain flour
1 garlic clove, chopped
1 tsp paprika
2 tbsp vinegar
210g smoked sausage, sliced
120ml sour cream
1.5l chicken stock


Preparation:

Heat the oil in a pan then add the onion, parsley root and carrot and
fry for about 12 minutes, or until the onions are golden brown.
Sprinkle the flour over the top and stir in then fry for about 4
minutes, or until golden brown. Add the garlic and paprika and fry
for 1 minute more, stirring constantly. Add the beans, stock vinegar
and sausage and stir briskly to combine.
Bring the mixture to a simmer and cook for 10 minutes, or until
everything is heated through. Remove from the heat then stir-in the
sour cream. Divide between 4 warmed soup bowls and serve.
CZECH REPUBLIK
Czech Beef and Cabbage Soup

This is a traditional Czech recipe for a classic soup of beef ribs, beef bones, cabbage and
sauerkraut in a sauce flavoured with paprika, Tabasco, herbs and lemon juice

.Ingredients:

1kg beef soup bones, cracked
150g onions, chopped
3 carrots, peeled and coarsely chopped
2 garlic cloves, chopped
1 bayleaf
1kg beef short ribs
1 tsp dried thyme
1/2 tsp paprika
2l water
1 head of cabbage, coarsely chopped
880g tinned tomatoes, chopped
2 tsp salt
1/2 tsp Tabasco sauce (or to taste)
35g parsley, chopped
3 tbsp lemon juice
3 tbsp brown sugar
450g sauerkraut, drained


Preparation:

Combine the beef bones, onions, carrots, garlic and bayleaf in a large roasting pan. Top
with the ribs then sprinkle the thyme and paprika over the top. Transfer to an oven pre-
heated to 210C and roast, uncovered, for about 25 minutes, or until the meat has browned.
Transfer the meat, bones and vegetables into a large stockpot. Add a little water to the
roasting pan and uses a spoon to scrape any caramelized bits from the base of the pan. Pour
the liquid into the stockpot then add the water, cabbage, tomatoes, salt and Tabasco sauce.
Bring the mixture to a boil then reduce to a simmer, cover and cook gently for about 90
minutes. Skim off any fat that rises to the surface then stir-in the parsley, lemon juice, sugar
and sauerkraut. Return to a simmer and cook, uncovered, for 60 minutes. At the end of this
time remove the bones and short ribs from the pan. Set aside to cool then strip any meat
from the bones, cut into bite-sized pieces and return to the pan. Simmer for 5 minutes more
then serve ladled into warmed soup bowls.
SOUTHERN EUROPE
ALBANIA
ANDORRA
BOSNIA
CROATIA
GREECE
ITALY
MACEDONIA
MALTA
MONTENEGRO
PORTUGAL
SAN MARINO
SERBIA
SPAIN
CYPRUS
TURKEY
ALBANIA
Comlek (Rabbit Casserole)


This is a traditional Albanian recipe for a casserole of rabbit with tomatoes and baby onions
in a herbed red wine sauce

.Ingredients:

1 rabbit, cleaned an jointed
5 fresh very ripe tomatoes, chopped
2 bay leaves
4 tbsp red wine vinegar
150ml olive oil
1/4 tsp sugar
4 garlic cloves, peeled
300ml hot water
small cinnamon stick
salt and black pepper, to taste
4 whole allspice berries
700g baby onions, peeled
1 sprig of fresh rosemary
250ml red wine


Preparation:

Wash the rabbit pieces well then pat dry and place in a bowl along with the bay leaves and
the vinegar. Cover and set aside to marinate for at least 2 hours then heat half the olive oil
in a pan and fry the rabbit pieces until they are well browned all over (you may have to to
this in stages). Remove the rabbit and set aside on a warmed plate.
When all the rabbit pieces have been cooked place in a large pan along with the garlic, bay
leaves, spices, rosemary and wine. Bring to a boil then add the tomatoes, sugar and hot
water. Season well then return to a boil, reduce to a simmer, cover and continue cooking for
about 1 hour or until the rabbit is tender.
Meanwhile, heat the remaining oil in a frying pan and use to fry the onions gently, stirring
frequently, until just golden all over (about 12 minutes). Tip the onions to the pot
containing the rabbits and stir to mix thoroughly. Continue cooking for a further 15
minutes.
Serve immediately, accompanied by rice or fried potatoes and a fresh green salad.
ANDORRA
Carpaccio of Andorran Veal

This is a traditional Andorran recipe for a classic dish of thinly-
sliced veal filled with mushrooms and flash-fried in a griddle pan
before being coated in honey and covered with grated Parmesan
cheese.

Ingredients:

6 very thin slices of Andorran veal
250g ceps, very finely sliced
juice of 1 lemon
150g freshly-grated Parmesan cheese
100g honey
1 tbsp basil leaves, shredded
60ml olive oil
1 garlic clove, very finely chopped
salt and white pepper, to taste


Preparation:

Slice the veal into very thin slices then add to a bowl along with the
lemon juice, basil leaves, 3 tbsp olive oil, garlic, salt and white
pepper. Set aside for 20 minutes to marinate.
Heat 4 tbsp oil in a pan then remove the veal slices from the
marinade and spread with the honey. Flash-fry he meat in the hot oil
for no more than 20 seconds per side then remove to a cooking
block. Arrange the finely-sliced ceps over the veal slices then roll
the slices up into the form of cannelloni and tie with string to secure
(ensuring the ends are closed). Brush with the remaining olive oil
then cook on a griddle pan just long enough to mark the outside.
Remove he string, brush the meat with the remaining honey then dip
in the grated Parmesan cheese to coat and serve.
BOSNIA AND
HERZEGOVINA
Bosnian Chorba (Bosnian Lamb Soup)

This is a traditional Bosnian recipe for a classic soup of diced lamb
and spinach cooked in a garlic-flavoured sauce and thickened with
eggs, rice and yoghurt

Ingredients:
600g fresh spinach, trimmed, blanched and chopped
900g lamb meat, cut into 2cm cubes
1 large onion, chopped
4 tbsp butter
2.5l water
4 garlic cloves, crushed
4 eggs, well beaten
1 tbsp lemon juice
1 tbsp paprika
1 tbsp salt
300g cooked rice
2 tbsp fresh dill, chopped
250ml plain yoghurt


Preparation:

Melt the butter in a pan and fry for 2 minutes then add the lamb and
cook, stirring frequently, until the meat has browned all over. Add
the garlic and water and bring the mixture to a boil. Reduce to a
simmer, cover and cook for 1 hour.
At the end of this time, uncover the pan and return to a boil. Stirring
constantly, slowly add the eggs in a slow stream then stir-in the
lemon juice. Reduce to a simmer then stir-in the chopped spinach,
paprika, salt and rice. Cover the pan and cook gently for 30 minutes.
About 10 minutes before you are due to serve stir-in the yoghurt and
dill. Ladle into warmed soup bowls and serve.
CROATIA
Croatian Bolete Soup with Buckwheat

This is a traditional Croatian recipe for a classic soup of boletes (ceps and/or
bay boletes) with buckwheat groats in a mushroom or vegetable stock base.

Ingredients:

50g onions, chopped
2 garlic cloves, chopped
360g fresh bolete mushrooms (porcini and/or bay boletes)
60g hulled buckwheat groats, washed and toasted
4 tbsp sunflower oil
1 bayleaf
1/2 tsp salt
1 tbsp vegeta vegetable seasoning
1l mushroom or vegetable stock (or water)
salt and freshly-ground black pepper, to taste
2 tbsp parsley, chopped
1 tbsp vinegar
250ml soured cream


Preparation:

Slice the porcini then remove the stems from the bay boletes and slice the
caps. Heat the oil in a pan, add the onion and fry gently for about 5 minutes, or
until soft and translucent. Stir in the mushrooms and garlic and continue to fry.
Add the salt, vegetable seasoning, buckwheat and bayleaf.
Pour over the stock (or water) and bring to a gentle simmer. Cook for about 20
minutes, or until the buckwheat groats are tender. Stir in the parsley then
season to taste with salt, black pepper and vinegar.
Ladle into warmed soup bowls and serve garnished with the soured cream.
GREECE
ggonria poy Gemzontai me Pheta (Cucumbers Stuffed
with Feta)


This is a traditional Greek recipe for a classic dish of
hollowed-out cucumbers filed with a mix of Feta cheese,
mayonnaise, Worcestershire sauce and parsley.

Ingredients:

75g Feta cheese, crumbled
1 tbsp mayonnaise
2 drops Worcestershire sauce
4 small cucumbers, chilled
1 tbsp fresh parsley, minced


Preparation:

Pickling cucumbers offer the best flavour for this dish, but
their skins are tough and bitter and they need to be peeled.
Use a potato peeler to peel as thinly as possible then slice the
cucumbers in half and remove the seeds with a small spoon
or a melon baller. Transfer to the refrigerator to chill as you
prepare the filling.
Crumble the cheese into a bowl then add the mayonnaise and
Worcestershire sauce. Mix with a fork to combine then
remove the cucumbers from the refrigerator. Stuff with the
cheese mix, place on a serving plate then garnish with the
chopped parsley and serve.
ITALY
Conchiglie al Forno con avanzi di Natale (Baked Conchiglie with
Christmas Leftovers)


This is a modern Italian recipe for a classic Christmas leftovers dish of
conchiglie pasta mixed with cheese, milk and leftover turkey that' oven baked
before serving.


Ingredients:
500g dry conchiglie pasta (pasta shells)
50g butter
200g mascarpone or ricotta cheese
100g freshly-grated Parmesan cheese
150g grated Cheddar cheese
300ml whole milk
200g leftover turkey (and stuffing), chopped
3 tbsp fresh flat-leaf parsley, coarsely chopped
salt and freshly-ground black pepper, to taste


Preparation:

Bring a pan of salted water to a boil. Add the pasta and cook according to the
packet instructions, or until al dente (about 8 to 10 minutes). Drain the pasta
and place back in the saucepan then stir in the butter, mascarpone or ricotta
cheese, Cheddar cheese and half the Parmesan cheese. Mix thoroughly to
combine then stir in the milk.
Return the saucepan to the heat and stir the mixture until the sauce is creamy.
At this point, stir in the turkey and stuffing and the parsley. Season to taste
with salt and freshly-ground black pepper.
Turn the resultant past mixture into a large oven-proof dish. Sprinkle the
reserved Parmesan cheese over the top then transfer to an oven pre-heated to
180C and bake for 15 minutes, or until the top is golden brown and crisp
MACEDONIA
Zelka Mandza (Macedonian Cabbage Stew)

This is a traditional Macedonian recipe for a classic stew of brined cabbage
and smoked meat cooked in a lightly-spiced water base.Versions of this dish
come from all over the Balkans, but this particular version derives from
Macedonia.

Ingredients:
1 medium brined cabbage
water, brine from the cabbage, or vegetable stock
200g smoked meat (pork ribs, bacon or sausage)
2 medium onions, chopped
2 tbsp olive oil
2 tbsp plain flour
1 tbsp paprika
1 bayleaf
salt and freshly-ground black pepper
80ml olive oil



Preparation:

Heat the oil in a hot pan, add the onions and fry for about 4 minutes, or until
soft. Add the cabbage, along with a little liquid, bring to a simmer and cook for
about 6 minutes.
Cut the meat into bite-sized pieces, add to the stew along with the bayleaf then
pour in enough water, cabbage brine or vegetable stock to just cover the
ingredients. Bring to a simmer, cover, and cook gently for about 90 minutes.
Ensure that the cabbage is covered with liquid during the entire cooking
process.
At the end of this time, add 80ml olive oil to a second pan. When hot, scatter
the flour and paprika over the top and stir to combine. Cook until golden
brown then stir into the cabbage stew. Cook, uncovered, for about 5 minutes,
or until the sauce has thickened, remove the bayleaf and serve.
MALTA
Minestra (Maltese Vegetable Soup)

This is a traditional Maltese recipe for a classic soup of
vegetables and rice (or orzo pasta) in a tomato-flavoured
base.

Ingredients:

100g cauliflower
100g carrots
100g pumpkin flesh
50g white onions
20g celery
20g tomato pure
50g rice or orzo pasta, washed
1.25l water


Preparation:

Slice the vegetables and wash well then set aside to drain.
Add a little oil to a pan and use to fry the onion for about 6
minutes, or until tender. Add all the vegetables (but reserve
the rice or pasta) and fry gently for a few minutes, stirring
constantly. Now add the water, bring to a boil, then reduce to
a simmer and cook for about 30 minutes, or until all the
vegetables are done.
Stir in the rice (or pasta) at this point and continue simmering
until the soup is quite thick. Ladle into warmed soup bowls
then serve.
MONTENEGRO
Paticada (Veal Stew with Tomatoes)

This is a traditional Montenegrin recipe for a classic stew of cheap veal cuts
cooked in a beef stock saouce with tomatoes, carrots, bacon, onions and herbs

Ingredients:

1kg veal (neck and shoulder cuts)
150g onions, finely chopped
100g smoked bacon, chopped
150g carrots, chopped
1 celery stick, chopped
2 garlic cloves, copped
100ml red wine
2 bay leaves
2 tbsp parsley, chopped
500ml beef stock
1 fresh tomato, finely diced
2 tbsp tomato pure
salt and black pepper, to taste
2 tbsp plain flour
oil, for frying


Preparation:

Cut pockets into the veal and stuff with a mix of the bacon and carrots. Heat
the oil in a pan and use to fry the veal until nicely browned. Add the onion to
the pan along with any remaining bacon and carrots, the celery, garlic, bay
leaves and beef stock. Bring to a simmer and cook for about 50 minutes, or
until the meat is tender.
Now add the wine, tomato, tomato pure and cook for a further 15 minutes.
Remove the meat from the pan and allow to cool until it can be handled then
chop into bite-sized pieces and return to the pan. Season with salt and black
pepper then whisk the flour with 4 tbsp water until it forms a smooth slurry
and add to the stew. Stir to combine, bring to a boil then cook for a further 15
minutes, or until the sauce has thickened. Serve hot on a bed of Patrovski
makaruli
PORTUGAL
Ameijoas na Cataplana (Steamed Clams and Sausage in Tomato Sauce)


This is a traditional Portuguese recipe for a stew of clams and spiced sausage with wild
mushrooms and onions cooked in tomato sauce with fish stock and white wine

.Ingredients:

2 tbsp unsalted butter
225g linguiga or chorizo sausage, sliced into 6mm thick rounds
1 large onion, finely chopped
1 large garlic clove, finely chopped
115g wild mushrooms, chopped
100g spring onions, chopped
700ml fish stock
500ml Portuguese tomato sauce
500ml dry white wine
30 littleneck clams, scrubbed and rinsed
4 slices Italian bread (about 2cm thick), toasted


Preparation:

Melt the butter in a large pan over moderate heat and use to fry the sausage for about 4
minutes before adding the onion and garlic. Fry for 5 minutes more over low heat then add
the mushrooms and fry for 1 minute longer.
Stir in 60g of the spring onion and fry for 2 minutes, or until soft then add the fish stock,
tomato sauce and white wine. Bring the mixture to a boil then reduce to a low simmer. Add
the clams, cover the pan and simer for 10 minutes, or until the clams have opened. Pick
over the clams at this point and discard any that have not opened then transfer to a large,
warmed, toureen (leave the last 60ml of liquid behind in the pan, as this may contain sand
from the clams).
Ladle the cataplana into shallow bowls and garnish with the reserved, uncooked, spring
onions. Accompany with the toasted bread.
SAN MARINO
Coniglio in Porchetta (Rabbit Stuffed with Pork)

This is a traditional Sammarinese (from San Marino) recipe for a
classic dish of rabbit stuffed with offal and Italian sausage that's
baked with white winein the oven.

Ingredients:

1 skinned rabbit (about 1kg)
3 Italian sausages, chopped
3 garlic cloves, chopped
5 sprigs of dill, chopped
1 large slice of dried pancetta, choped
salt and freshly-ground black pepper, to taste
120ml extra-virgin olive oil
white wine, to taste


Preparation:

Gut the rabbit (but reserve the liver and kidneys) then wash
thoroughly. Take about 1 tbsp sea salt, mix with black pepper then
use to rub inside the body cavity of the animal. Chop the liver and
kidneys then mix with the sausage, garlic and pancetta. Use this
mixture to stuff the body cavity of the rabbit then sew the opening
closed, incorporating the dill into the bindings.
Season with salt and black pepper then place in the refrigerator to
stand for at least 2 hours. After this time, remove the rabbit from the
refrigerator then heat the olive oil in a pan, add the rabbit and fry
until browned all over. Blend in white wine to taste then pour into a
baking dish and transfer to an oven pre-heated to 200C. Cook for 30
minutes then lower the oven temperature to 150C and cook for a
further 30 mintues. If, during this period, the rabbit looks as if it's
drying out sprinkle with a mix of wine and stock.
Serve accompanied by roasted potatoes and fried greens.
SERBIA
evapii


This is a traditional Serbian recipe for a classic dish of spiced mixed minced
(ground) meats shaped into small sausage shapes and grilled (broiled) or
barbecued before serving.

Ingredients:

450g lean beef, minced
225g minced pork
225g minced lamb
4 garlic cloves, grated
1 tsp salt
1 tsp baking soda
1 tsp cayenne pepper
2 tsp freshly-ground black pepper


Preparation:

Combine all the spices in a bowl then add to the meats and mix thoroughly to
combine. Using your hands shape the spiced meat mixture into thumb-shaped
sausages.
Place either on a hot barbecue or under a grill (broiler) and cook until done
(about 15 minutes, depending on the size of your cevapcici. (You can also
cook on a griddle pan.). Turn the cevapcici frequently to ensure they are
evenly browned all over. Serve with pita bread and fried onions. They can also
be made smaller and served as an appetizer with a chill-based dip and
toothpicks for eating.
SPAIN
Acelgas con Pasas y Piones (Swiss Chard with Raisins and Pine
Nuts)







This is a traditional Spanish recipe for a classic accompaniment of
Swiss chard and ham fried in olive oil with garlic before being
topped with pine nuts and served.
Ingredients:
4 tbsp pine nuts
4 tbsp extra-virgin olive oil
500g Swiss chard
3 garlic cloves, thinly sliced and chopped
100g Jamon Serrano (Serrano ham), chopped
3 tbsp seedless raisins, soaked in warm water to plump and drained
sea salt and freshly-ground black pepper, to taste
Preparation:

Heat 1 tbsp of olive oil in a frying pan, add the pine nuts and fry
over medium heat for a few minutes, stirring constantly, until they
are golden. Transfer to a plate covered in kitchen paper and allow to
cool.
Slice the chard (and their stalks) into 2cm pieces. Heat the remaining
olive oil in a frying pan, add the garlic and fry for about 4 minutes,
or until golden. Now stir in the ham and the chard and stir-fry for
about 5 minutes, or until the chard wilts. Add the raisins and pine
nuts, season with salt and black pepper (be careful with the salt, as
the Serrano ham is, itself, salty). Serve as an accompaniment.
Traditionally, in Spain, vegetable recipes such as this one are served
as a first coarse or are used as a component of tapas.
CYPRUS
Avgolemoni (Egg and Lemon Soup)

This is a traditional Cypriot (from Cyprus) recipe for a classic soup of rice, eggs and lemon
juice cooked in chicken stock that's served with boiled chicken and it typically prepared to
mark the end of Lent.This is a classic Cypriot soup that is served after midnight mass at
Easter to mark the end of lent. It is also considered a comfort food and is often given to
small children. It can be served as a starter or, in larger quantity, as a main course (typically
a chicken is boiled to make the stock and is eaten with the soup as a main course).

Ingredients:

For the Chicken:
1 whole chicken
1 onion, chopped
2 celery sticks, chopped
1 tbsp fresh oregano
salt and freshly-ground black pepper
2 bayleaves

For the Soup:
4 tbsp basmati rice
3 eggs
juice of 2 lemons
1 tsp cornflour (cornstarch)


Preparation:

Begin by cooking the chicken. Wash and place in a pot with the onion, celery, oregano,
bayleaves and seasonings. Cover with plenty of water and bring to a boil. Skim the surface,
reduce to a simmer then cover the pot and cook for about 80 minutes, or until the chicken is
tender and cooked through.
Take off the heat and set aside to cool a little then remove the chicken and set aside before
straining off the liquid. Take 1l for the soup and set the remainder in the refrigerator for
later use.
Pour the 1l of stock to a pan and add the rice. Bring to a boil and cook for about 25 minutes,
or until the rice is soft.
Beat the eggs in a bowl with the juice of 1 lemon then mix in 2 ladlefuls of the stock to
temper. Now whisk this egg mixture back into the soup mix. Allow to heat through (but do
not boil). Only cook briefly once the eggs have been added (to prevent them curdling) then
take off the heat.
Add more lemon juice to taste then adjust the seasonings. Ladle the soup into warmed
bowls and serve accompanied by the boiled chicken and plenty of fresh bread.

TURKEY
Terbiyeli Pirincli Tavuk orbas (Chicken Soup with Rice)


This is a traditional Turkish recipe for a soup of chicken with rice
thickened with egg yolks.

Ingredients:

950ml chicken stock
80g rice, washed and drained
1 chicken breast, diced
salt and black pepper, to taste

For the Sauce:
2 egg yolks
4 tbsp lemon juice



Preparation:

Add the chicken stock to a saucepan and bring to a boil then add the
rice and chicken before seasoning to taste. Turn the heat down to a
simmer then cover the pan and allow to cook for about 30 minutes,
or until the chicken is done and the rice is tender.
Meanwhile, whisk together the egg yolks and the lemon juice in a
small bowl. Take a ladle of the soup and blend with the sauce then
return this mixture to the pan, whilst stirring continually. Replace the
lid and allow the soup to simmer for about 4 minutes (do not allow
the soup to boil now, as it may curdle).
Ladle into warmed soup bowls, scatter a little chopped parsley on
top and serve