European Country Recipes

EUROPEAN EUROPEAN COUNTRY RECIPESCOUNTRY RECIPES

These recipes also cover all historical These recipes also cover all historical periods from ancient stone-age periods from ancient stone-age

recipes through the recipes of Greek recipes through the recipes of Greek and Rome to Medieval, modern and and Rome to Medieval, modern and

the latest fusion foods.the latest fusion foods.

Western European Western European Recipes Recipes

AUSTRIAAUSTRIA BELGIUMBELGIUM FRANCEFRANCE GERMANYGERMANY LICHTENSTEINLICHTENSTEIN LUXEMBOURGLUXEMBOURG THE NETHERLANDSTHE NETHERLANDS SWITZERLANDSWITZERLAND PRINCIPALITY OF MONACOPRINCIPALITY OF MONACO

AUSTRIAAUSTRIA

Österreichisches Gugelhopf (Austrian Kugelhopf)Österreichisches Gugelhopf (Austrian Kugelhopf)

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

Ingredients:Ingredients: 360g pain flour360g pain flour

pinch of saltpinch of salt30g yeast30g yeast220ml warm milk220ml warm milk3 small eggs, well beaten3 small eggs, well beaten30g caster sugar30g caster sugar120g butter, melted and cooled120g butter, melted and cooled120g raisins or currants (or a mix)120g raisins or currants (or a mix)60g blanched, slivered, almonds (or more, as needed)60g blanched, slivered, almonds (or more, as needed)icing sugar, to dust icing sugar, to dust

Preparation:Preparation:

Sift together the flour and salt into a bowl then stir in the sugar. Meanwhile, 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 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 into the flour and salt mix. Add the eggs and beat into the batter then stir in the melted butter. the melted butter.

Take a fluted kugelhopf mould and scatter the almonds over the base (you are 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 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 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 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 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 180°C. Bake for between a baking tray then transfer to an oven pre-heated to 180°C. Bake for between 45 and 60 minutes, or until the loaf is set and golden. 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 Allow to cool in the tin for 10 minutes then carefully turn out onto a wire rack to cool completely before slicing and serving. to cool completely before slicing and serving.

BELGIUMBELGIUM

Chicons Au Gratin (Lapskaus)Chicons Au Gratin (Lapskaus)

This is a traditional Belgian recipe for par-boiled endives (chicory) wrapped in This is a traditional Belgian recipe for par-boiled endives (chicory) wrapped in ham and baked in a cheesy béchamel sauce.ham and baked in a cheesy béchamel sauce.Ingredients:Ingredients:

4 endives (chicory)4 endives (chicory)4 slices ham (not thick but not wafer thin either!)4 slices ham (not thick but not wafer thin either!)4 tbsp butter4 tbsp butter2 tbsp flour2 tbsp flour500ml milk500ml milk280g grated cheese (Swiss, Ghouda, Edam etc)280g grated cheese (Swiss, Ghouda, Edam etc)40g grated cheese for the topping40g grated cheese for the toppingsalt, black pepper and nutmeg to season salt, black pepper and nutmeg to season


Bring a pan of lightly-salted water to a boil then cut off the bases of the 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). endives then cook them in the water until tender (about 12 minutes).

Meanwhile prepare a Béchamel sauce. Melt half the butter in a saucepan then Meanwhile prepare a Béchamel 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 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 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 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 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 salt, black pepper and nutmeg (nutmeg is a classic Belgian ingredient and is essential for this sauce). essential for this sauce).

Drain the endives when they are ready and roll each one in a slice of ham so 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 that they are completely encased. Place the covered endives in a gratin dish or square baking dish then pour the béchamel sauce over the top. Scatter the square baking dish then pour the béchamel sauce over the top. Scatter the remaining cheese over the sauce and dot the top with the remaining butter. 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 Place under a hot grill and cook until the cheese has melted and the top of the dish is a golden brown. dish is a golden brown.

Traditionally this dish is served with Traditionally this dish is served with Belgian Mashed PotatoesBelgian Mashed Potatoes. Don't skip on . Don't skip on the salt for the béchamel as salt helps to counteract the bitterness of the the salt for the béchamel as salt helps to counteract the bitterness of the endives. endives.

FRANCEFRANCE

Brioche Mousseline (Brioche Loaf)Brioche Mousseline (Brioche Loaf)

This is a traditional French recipe for a classic fruited version of a yeasted batter cake 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 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 version of a Brioche that is typically served for tea at Christmas time, but also makes and excellent sweet addition to any picnic. excellent sweet addition to any picnic. Ingredients:Ingredients:

225g flour225g flour15g active, dried, yeast15g active, dried, yeast3 tbsp lukewarm milk3 tbsp lukewarm milk3 eggs3 eggs30g sugar30g sugarpinch of saltpinch of salt120g butter120g butterfreshly-grated zest or 1 lemonfreshly-grated zest or 1 lemon75g dried and/or glacé fruit75g dried and/or glacé fruit

For the Icing:For the Icing:250g icing sugar, sifted250g icing sugar, sifted2 tbsp lemon juice2 tbsp lemon juice4 tbsp rum 4 tbsp rum


Dissolve the yeast and a pinch of sugar in the milk then set aside for 5 minutes to activate 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 before adding 60g of the flour to form a light dough. Cover and set aside in a warm place to rise for 10 minutes. rise for 10 minutes.

Meanwhile, combine the remainder of the flour with the eggs, sugar and salt to form a 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 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 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). 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 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 aside in a warm spot to rise for 30 minutes. Immediately transfer to an oven pre-heated to 200°C and bake for about 35 minutes, or until well risen and golden. 200°C 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 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 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. icing. Allow to cool completely before slicing and serving.

GERMANYGERMANY

Angefüllte Schweinekoteletts (Stuffed Pork Chops) :

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

..Ingredients:Ingredients:

1.4kg pork chops1.4kg pork chops3 Kaiser-type rolls3 Kaiser-type rolls120g currants120g currants1 bunch of 1 bunch of parsleyparsley, finely chopped, finely choppedsalt, freshly-ground black pepper and gound salt, freshly-ground black pepper and gound green cardamomgreen cardamom, to taste, to tastebutter, for fryingbutter, for frying500ml sour cream500ml sour cream2 tbsp flour2 tbsp flour2 cooking apples, peeled, cored and chopped2 cooking apples, peeled, cored and chopped120g pitted prunes, quartered120g pitted prunes, quartered1 egg 1 egg


With a sharp knife carefully slice the pork chop open to form a pouch then season all over 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 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 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 parsley then mix in the egg to combine. Mix well then season with salt, black pepper and cardamom. and cardamom.

Use the stuffing mix to fill the pouch you formed in the pork chops then sew the opening 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. 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 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 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 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 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 bubbling then plate out the chops and pour the sour cream sauce over the top. Serve immediately. immediately.

LICHTENSTEINLICHTENSTEIN

Krautstrudel (Cabbage Strudel) :

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

Ingredients:Ingredients: 300g puff pastry300g puff pastry

250g minced beef250g minced beef3 carrots, grated3 carrots, grated1/2 head of white cabbage (or 400g sauerkraut), finely chopped1/2 head of white cabbage (or 400g sauerkraut), finely choppedsalt, freshly-ground black pepper and ground cumin, to tastesalt, freshly-ground black pepper and ground cumin, to taste1 onion, finely chopped1 onion, finely chopped2 garlic cloves, chopped2 garlic cloves, chopped1 eggs1 eggs1 egg, beaten with 1 tbsp water, to glaze 1 egg, beaten with 1 tbsp water, to glaze


Add a little oil to a pan and fry the onion and garlic for about 4 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. 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 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 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 baking tray. Spread the meat mixture on top (leave a gap around the sides) then brush all over with the egg glaze. sides) then brush all over with the egg glaze.

Transfer to an oven pre-heated to 180°C and bake for 30 minutes. Transfer to an oven pre-heated to 180°C and bake for 30 minutes. Slice and serve warm. Slice and serve warm.

This dish can be served as a main course with a green salad, or it can This dish can be served as a main course with a green salad, or it can be used as an accompaniment to roast meat. be used as an accompaniment to roast meat.

LUXEMBOURGLUXEMBOURG Hong am Rèisleck (Chicken Cooked in Wine)Hong am Rèisleck (Chicken Cooked in Wine)

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

Ingredients:Ingredients:

1 whole chicken (about 1.5kg), quartered1 whole chicken (about 1.5kg), quartered4 shallots, finely chopped4 shallots, finely chopped1 garlic clove, finely chopped1 garlic clove, finely chopped4 tbsp 4 tbsp parsleyparsley, finely chopped, finely chopped75g butter75g butter25ml Cognac25ml Cognac250ml Riesling wine250ml Riesling wine200ml meat stock200ml meat stock100ml cream100ml cream150g mushrooms, wiped clean150g mushrooms, wiped clean1 egg yolk1 egg yolk1 tbsp plain flour1 tbsp plain floursalt, freshly-gorund black pepper and freshly-grated salt, freshly-gorund black pepper and freshly-grated nutmegnutmeg, to taste, to taste2 tbsp oil 2 tbsp oil


Melt half the butter in a large pan, add the chicken quarters and fry until 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 golden. Season well then add the shallots, garlic and parsley. Continue to cook over low heat for a further 2 minutes. over low heat for a further 2 minutes.

Pour over the cognac, set alight and flambé the meat. Once the flames have Pour over the cognac, set alight and flambé the meat. Once the flames have died down pour in the Riesling and meat stock. Bring to a simmer and cook died down pour in the Riesling and meat stock. Bring to a simmer and cook over low heat for 30 minutes. over low heat for 30 minutes.

In the meantime, chop the mushrooms and fry in the remaining butter until 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 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, 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 pour the cream sauce over the top, adjust the seasonings to taste then serve accompanied with noodles or dumplings. accompanied with noodles or dumplings.

THE NETHERLANDSTHE NETHERLANDS Dutch Salad Recipe from NetherlandsDutch Salad Recipe from Netherlands

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


1 1/2 tbsp lemon juice1 1/2 tbsp lemon juice3 firm, green, eating apples3 firm, green, eating apples240g Edam cheese, rinded240g Edam cheese, rinded210g preserved red peppers, drained210g preserved red peppers, drained340g baby spinach340g baby spinach

For the Dressing:For the Dressing:1 1/2 tbsp cider vinegar1 1/2 tbsp cider vinegar3 tbsp corn oil3 tbsp corn oilsalt and freshly-ground salt and freshly-ground black pepperblack pepper1/2 tsp 1/2 tsp mustard powdermustard powder1/2 tsp caster sugar 1/2 tsp caster sugar

Dutch Salad Preparation:Dutch Salad Preparation:

Put the lemon juice in a bowl then core the apples before dicing. Add 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 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 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 apples) then cut the red peppers into strips. Wash the spinach and cut away the stems then roughly break the leaves into small pieces. away the stems then roughly break the leaves into small pieces.

Whisk all the dressing ingredients in a bowl, add the torn spinach Whisk all the dressing ingredients in a bowl, add the torn spinach and toss to combine. Drain the excess dressing from the leaves then and toss to combine. Drain the excess dressing from the leaves then arrange around the edge of the salad bowl. Toss the apples, cheese 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 and red peppers in the remaining dressing then pile in the centre of the spinach. Serve. the spinach. Serve.

SWITZERLANDSWITZERLAND Jägerschnitzel (Hunter's Schnitzel)Jägerschnitzel (Hunter's Schnitzel)

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


900g pork cutlets pounded to about 1cm thick900g pork cutlets pounded to about 1cm thick4 eggs, beaten4 eggs, beatensalt and black pepper, to tastesalt and black pepper, to taste180g dried breadcrumbs180g dried breadcrumbsoil for fryingoil for frying

For the Morel Gravy:For the Morel Gravy:120g diced bacon120g diced bacon240g onions, chopped240g onions, chopped240g 240g morelsmorels (halved, or sliced if large) (halved, or sliced if large)2 tbsp tomato purée2 tbsp tomato purée240ml water240ml water240ml dry white wine240ml dry white winesalt and black pepper, to tastesalt and black pepper, to tastegenerous pinch of thymegenerous pinch of thyme1 tsp paprika1 tsp paprika2 tbsp frehsly-chopped 2 tbsp frehsly-chopped parsleyparsley4 tbsp sour cream 4 tbsp sour cream


Liberally rub salt and pepper into the meat and set aside to marinate for 10 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 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 small amount of oil on low heat for about 10 minutes each side, ensuring the meat is cooked through. meat is cooked through.

As the meat is cooking fry the bacon and onions in a pan until golden brown. 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 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 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. to a simmer and cook for 5 minutes before adding the sour cream.

Serve the Schnitzel with Serve the Schnitzel with Morel Morel RöstiRösti and pour the sauce over the top. and pour the sauce over the top.

PRINCIPALITY PRINCIPALITY OF MONACOOF 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 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.and Parmesan cheeses that are folded like pasties before being deep fried.


For the Pastry:For the Pastry:210g plain flour210g plain flour1/2 tsp salt1/2 tsp salt60ml olive oil60ml olive oil1 egg, beaten1 egg, beaten3 tbsp water (may need more)3 tbsp water (may need more)

For the Filling:For the Filling:1 1/2 tsp olive oil1 1/2 tsp olive oil2 tbsp onion, finely chopped2 tbsp onion, finely chopped2 tbsp leeks (white part only), finely chopped2 tbsp leeks (white part only), finely chopped2 Swiss chard leaves (green parts only), shredded and chopped2 Swiss chard leaves (green parts only), shredded and chopped50g fresh spinach, chopped50g fresh spinach, chopped1/2 tsp dried 1/2 tsp dried oreganooregano, crumbled, crumbled2 1/2 tbsp Ricotta cheese2 1/2 tbsp Ricotta cheese1 tbsp freshly-grated Parmesan cheese1 tbsp freshly-grated Parmesan cheese1 egg white, beaten1 egg white, beatenvegetable oil (for deep frying) vegetable oil (for deep frying)


Begin by preparing the pastry. Sift the flour and salt into a bowl then add the olive oil and 2 tbsp egg (reserve 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 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 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. (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. 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 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 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. 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 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 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 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 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 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 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 190°C. Working in batches, add the pasties to the oil and fry until need a depth of at least 4cm) and heat to 190°C. 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 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. allow to drain. These pastries can be served warm or at room temperature.

NORTHERN EUROPENORTHERN EUROPE

DENMARKDENMARK ESTONIAESTONIA FINLANDFINLAND ICELANDICELAND IRELANDIRELAND LATVIALATVIA LITHUANIALITHUANIA NORWAYNORWAY SWEDENSWEDEN UNITED KINGDOMUNITED KINGDOM

DENMARKDENMARK Æblekage (Danish Apple Cake) Æblekage (Danish Apple Cake)

This is a traditional Danish recipe for a classic dessert of layers of This is a traditional Danish recipe for a classic dessert of layers of apple puree and sweet, fried, breadcrumbs that's topped with cream apple puree and sweet, fried, breadcrumbs that's topped with cream before serving.before serving.

Ingredients:Ingredients: 1.2kg apples, peeled, cored and sliced1.2kg apples, peeled, cored and sliced

120ml water120ml water100g breadcrumbs100g breadcrumbs75g sugar75g sugar60g butter60g butter300ml whipping cream300ml whipping creamvanilla extract, to tastevanilla extract, to tastegranulated sugar, to tastegranulated sugar, to tastefruit jelly, to garnishfruit jelly, to garnishgrated chocolate, to garnish grated chocolate, to garnish


Combine the apples and water in a pan. Bring to a simmer, cover and 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 cook, stirring occasionally, until the apples have broken down to a thick paste. Season to taste with granulated sugar and vanilla extract thick paste. Season to taste with granulated sugar and vanilla extract then set aside to cool. then set aside to cool.

In the meantime, mix the 100g breadcrumbs and 75g sugar in a bowl. 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, 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 stirring constantly, until the mixture is golden brown and crisp. Take off the heat and set aside to cool, stirring frequently to help prevent off the heat and set aside to cool, stirring frequently to help prevent lumps from forming. lumps from forming.

Just before serving, arrange layers of the apple purée and the sweet Just before serving, arrange layers of the apple purée and the sweet breadcrumbs in a glass bowl, ensuring that you finish with a layer of 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 the breadcrumb mix. Whip the cream until stiff and use this to decorate the top of the dish. decorate the top of the dish.

Garnish with fruit jelly and/or grated chocolate.Garnish with fruit jelly and/or grated chocolate.

ESTONIAESTONIA Rossolye (Salad with Herring and Beetroot)Rossolye (Salad with Herring and Beetroot)

This is a traditional Estonian recipe for a classic salad of vegetables, This is a traditional Estonian recipe for a classic salad of vegetables, eggs, herring, meat, apples and pickles served in a mustard and sour eggs, herring, meat, apples and pickles served in a mustard and sour cream dressingcream dressing

..Ingredients:Ingredients: For the Salad:For the Salad:

2 hard-boiled eggs, finely chopped2 hard-boiled eggs, finely chopped2 large fresh beetroot, boiled and cut into 5mm dice2 large fresh beetroot, boiled and cut into 5mm dice450g boiled potatoes, peeled and cut into 5mm dice450g boiled potatoes, peeled and cut into 5mm dice900g sour dill pickles, cut into 5mm dice900g sour dill pickles, cut into 5mm dice3 fillets of pickled herring, cut into 5mm dice3 fillets of pickled herring, cut into 5mm dice1.8kg boiled beef or cooked ham or veal, trimmed of fat and cut into 1.8kg boiled beef or cooked ham or veal, trimmed of fat and cut into 5mm dice5mm dice5 large tart apples, cored, peeled and cut into 5mm dice5 large tart apples, cored, peeled and cut into 5mm dice3 hard-boiled eggs, quartered lenghtways3 hard-boiled eggs, quartered lenghtways

For the Dressing:For the Dressing:3 tsp 3 tsp mustard powdermustard powder1 1/4 tsp sugar1 1/4 tsp sugar2 tbsp warm water2 tbsp warm water250ml sour cream 250ml sour cream


Combine the mustard powder and sugar in the warm water to form a 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 smooth paste. Set this aside for 15 minutes then stir into the sour cream. cream.

Meanwhile, combine the chopped eggs, beetroot, potatoes, herring, Meanwhile, combine the chopped eggs, beetroot, potatoes, herring, meat and apples in a large mixing bowl. Pour in the sour cream 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 dressing and toss lightly to combine. Mound the mixture on a square serving plate, garnish with the sliced eggs then chill in the 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 refrigerator for at least 60 minutes and serve as a starter or as an accompanimentaccompaniment

FINLANDFINLAND Suomen Kalakeitto (Finnish Fish Soup) Suomen Kalakeitto (Finnish Fish Soup)

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


1.5l water1.5l water60g rice60g ricedried mixed herbsdried mixed herbssalt and salt and black pepperblack pepper2 tbsp tomato concentrate2 tbsp tomato concentrate25g cornflour25g cornflour125ml water125ml watergenerous pinch of saltgenerous pinch of saltgenerous pinch of paprikagenerous pinch of paprikagenerous pinch of garlic saltgenerous pinch of garlic saltparsleyparsley to garnish to garnish 200g skinned fish fillets (any sea fish) cut into neat strips 200g skinned fish fillets (any sea fish) cut into neat strips 100g garden peas (fresh or frozen) 100g garden peas (fresh or frozen)


Place the water in a large pan along with the rice. Add dried mixed 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, 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. reduce to a simmer and cook for 15 minutes before adding the fish. Meanwhile blend the tomato concentrate with the cornflour and the Meanwhile blend the tomato concentrate with the cornflour and the water. Add this to the soup along with the salt, paprika and garlic water. Add this to the soup along with the salt, paprika and garlic salt. salt.

Allow to simmer for a further 15 minutes then garnish with parsley Allow to simmer for a further 15 minutes then garnish with parsley and serve.and serve.

ICELANDICELAND Fiskibollur (Fish Balls)Fiskibollur (Fish Balls)

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

..Ingredients:Ingredients: 1 large fillet of white fish (cod, haddock, skate etc) skinned 1 large fillet of white fish (cod, haddock, skate etc) skinned

and de-bonedand de-boned1 onion, finely chopped1 onion, finely chopped50g potato starch50g potato starch150g flour150g flour1 tsp salt1 tsp salt2 eggs2 eggsmilk milk


Chop the fish as finely as you can then mix with the onion in 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 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 dry ingredients and combine well then add the eggs. Finally add just enough milk so that the resultant mixture is solid add just enough milk so that the resultant mixture is solid enough so that it holds together when you shape it into balls. enough so that it holds together when you shape it into balls.

Spoon about 2 tbsp of the mixture into floured hands and Spoon about 2 tbsp of the mixture into floured hands and shape into balls. Continue this way until all the mixture has 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 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 fry the fish balls until golden brown all over and cooked through. through.

Typically they are served with boiled potatoes and a green Typically they are served with boiled potatoes and a green salad. salad.

IRELANDIRELAND Apple and Rowan Berry PieApple and Rowan Berry Pie

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


enough enough sweet sweet shortcrustshortcrust pastry pastry for a 22cm pie (base and lid) for a 22cm pie (base and lid)4 cooking apples (eg Bramleys), cored and sliced4 cooking apples (eg Bramleys), cored and sliced180g 180g rowan berriesrowan berries, picked over and stemmed, picked over and stemmed180g sugar180g sugar3 3 clovesclovescaster sugar to topcaster sugar to top1 egg, beaten with 1 tbsp water 1 egg, beaten with 1 tbsp water


Cut 2/3 of your pastry and roll out thin enough to cover the base and 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, 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 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 the cloves and a sprinkling of caster sugar. Roll out the remaining pastry, use to top the pie and crimp the edges to seal. 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 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 with the beaten egg and sprinkle a little sugar over the top. Place in an oven pre-heated to 200°C and bake for 15 minutes. Reduce the an oven pre-heated to 200°C and bake for 15 minutes. Reduce the temperature to 160°C and bake for a further 40 minutes, or until the temperature to 160°C and bake for a further 40 minutes, or until the pastry is golden and the pie is cooked throughpastry is golden and the pie is cooked through

LATVIALATVIA

Beetroot Soup with BeefBeetroot Soup with Beef

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

Ingredients:Ingredients: 450g beef, cubed450g beef, cubed

1 celery stick, chopped1 celery stick, chopped2 medium carrots, chopped2 medium carrots, chopped1 bunch 1 bunch parsleyparsley, chopped, chopped1 medium onion, chopped1 medium onion, chopped450g beetroot, grated450g beetroot, grated1 tbsp plain flour1 tbsp plain flour1 tbsp sour cream1 tbsp sour cream1 tbsp red wine vinegar1 tbsp red wine vinegarsalt and freshly-ground black pepper, to tastesalt and freshly-ground black pepper, to taste2.4l beef stock 2.4l beef stock


Add the beef and stock to a pan. Bring the mixture to a boil, reduce to a 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, 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. 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 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. 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 Return to a simmer and cook for 5 minutes, or until heated through. Serve ladled into soup bowls.ladled into soup bowls.

LITHUANIALITHUANIA Carp with MushroomsCarp with Mushrooms

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


1.8kg carp fillets1.8kg carp fillets500ml vegetable stock500ml vegetable stock4 tsp white wine vinegar4 tsp white wine vinegar1 carrot, diced1 carrot, diced1 celery stick, diced1 celery stick, diced1 small leek, shredded1 small leek, shredded1 small onion, finely chopped1 small onion, finely chopped250g button mushrooms, halved250g button mushrooms, halved120ml single cream120ml single cream80ml sour cream80ml sour creamsalt and freshly-ground salt and freshly-ground black pepperblack pepper1 tbsp fresh 1 tbsp fresh dilldill, finely chopped , finely chopped


Combine the vegetable stock and vinegar in a pan and bring to a boil. 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 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 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. 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. 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 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 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 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. 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. Arrange the fish on a warmed serving plate and spoon the sauce over the top. Serve hot with boiled potatoes. Serve hot with boiled potatoes.

NORWAYNORWAY Fårikål (Lamb and Cabbage Stew) Fårikål (Lamb and Cabbage Stew)

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


1.5kg lamb on the bone (any poor cut such as neck, shank or 1.5kg lamb on the bone (any poor cut such as neck, shank or breast will do), cut into serving piecesbreast will do), cut into serving pieces1.5kg cabbage, cut into segments1.5kg cabbage, cut into segments2 tsp salt2 tsp salt4 tsp peppercorns4 tsp peppercorns2 tbsp flour2 tbsp flour300ml boiling water 300ml boiling water


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

SWEDENSWEDEN

Inglad Sill (Pickled Salt Herring)Inglad Sill (Pickled Salt Herring)

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


5 salt herring fillets (from Scandinavian stores or the Internet)5 salt herring fillets (from Scandinavian stores or the Internet)120g sugar120g sugar120ml Swedish spirit vinegar120ml Swedish spirit vinegar240ml water240ml water5 tsp ground 5 tsp ground allspiceallspice1 1 bayleafbayleaf2 red onions, thinly slivered2 red onions, thinly slivered4 sprigs of 4 sprigs of dilldill, chopped , chopped


Soak the herring in a large bowl of water, cover and leave over night. 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 The following day (after at least 12 hours) drain the fish and place in a bowl of fresh water. a bowl of fresh water.

Meanwhile, mix the sugar, vinegar and water in a clean bowl before Meanwhile, mix the sugar, vinegar and water in a clean bowl before adding the allspice, bayleaf and onions. Drain the onions and pat dry 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 then add to the dressing. Cover and place in the refrigerator for at least 4 hours. least 4 hours.

Remove from the refrigerator then chop the herring into 3cm thick Remove from the refrigerator then chop the herring into 3cm thick slices. Arrange in a bowl, cover with the dressing and garnish with slices. Arrange in a bowl, cover with the dressing and garnish with the red onion rings and chopped dill before serving.the red onion rings and chopped dill before serving.

UNITED UNITED KINGDOMKINGDOM

Cheese PastryCheese Pastry

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


120g plain flour120g plain flourpinch of saltpinch of salt30g butter30g butter30g lard30g lard60g Cheddar cheese, finely grated60g Cheddar cheese, finely gratedbeaten egg or water, to bind beaten egg or water, to bind


Sift together the flour and salt into a bowl then dice the Sift together the flour and salt into a bowl then dice the butter and lard, add to the bowl and rub in with your butter and lard, add to the bowl and rub in with your fingertips until mixture resembles fine breadcrumbs. Mix in fingertips until mixture resembles fine breadcrumbs. Mix in the cheese then add just enough egg white or water to bring the cheese then add just enough egg white or water to bring the mixture together as a firm dough. Knead lightly then turn the mixture together as a firm dough. Knead lightly then turn onto a lightly-floured work surface and roll out as desired. onto a lightly-floured work surface and roll out as desired.

This pastry is best cooked in a fairly hot oven (about 200°C) This pastry is best cooked in a fairly hot oven (about 200°C) and the quantity given here is enough for a 20cm diameter and the quantity given here is enough for a 20cm diameter flan ring or 12 patty tins. flan ring or 12 patty tins.

CENTRAL AND CENTRAL AND EASTERN EUROPEEASTERN EUROPE

CZECH REPUBLIKCZECH REPUBLIK HUNGARYHUNGARY POLANDPOLAND SLOVAKIASLOVAKIA SLOVENIASLOVENIA BELARUSBELARUS BULGARIABULGARIA MOLDOVAMOLDOVA ROMANIAROMANIA RUSSIARUSSIA UKRAINEUKRAINE

SLOVAKIASLOVAKIA

Halupki (Stuffed Cabbage Rolls)Halupki (Stuffed Cabbage Rolls)

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


3 large cabbages3 large cabbages1.2kg minced beef or pork (or a combination)1.2kg minced beef or pork (or a combination)salt, freshly ground black pepper and paprika, to tastesalt, freshly ground black pepper and paprika, to taste220g cooked rice220g cooked rice1.2l beef stock1.2l beef stock600ml passata (tomato juice) 600ml passata (tomato juice)


Combine the minced meat and rice in a bowl then season with salt, black 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. pepper and paprika. Cover and set aside as you prepare the cabbages.

Carefully prepare the cabbages by removing the core completely. Bring a 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 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 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 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 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 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 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 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 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 of the stuffed cabbage leaves. Shred any remaining cabbage leaves and layer over the top then add another layer of stuffed cabbage leaves. Continue 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 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 stock and passata over the top then cover with a lid or with foil and transfer to an oven pre-heated to 160°C. Bake for at least 2 1/2 hours, basting frequently. an oven pre-heated to 160°C. Bake for at least 2 1/2 hours, basting frequently. You can serve the dish immediately, but it tastes much better if allowed to You can serve the dish immediately, but it tastes much better if allowed to cool and is re-heated the following day.cool and is re-heated the following day.

SLOVENIASLOVENIA Brodet (Slovenian Fish Soup)Brodet (Slovenian Fish Soup)

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


For the Stock:For the Stock:1 carrot, peeled and sliced diagonally1 carrot, peeled and sliced diagonally1/4 celeriac, peeled and diced1/4 celeriac, peeled and diced1 tsp 1 tsp green peppercornsgreen peppercorns1 tbsp vegetable oil1 tbsp vegetable oil500g fish bones, heads, and trimmings500g fish bones, heads, and trimmings50ml white wine50ml white winesalt and freshly-ground white pepper, to tastesalt and freshly-ground white pepper, to taste

For the Stew:For the Stew:1 large onion, finely chopped1 large onion, finely chopped50ml olive oil50ml olive oil3 garlic cloves, coarsely chopped3 garlic cloves, coarsely chopped2 tbsp (heaped) tomato purée2 tbsp (heaped) tomato purée4 tomatoes, blanched, peeled, and chopped4 tomatoes, blanched, peeled, and chopped2 tbsp white wine vinegar2 tbsp white wine vinegar1 tbsp 1 tbsp parsleyparsley, coarsely chopped, coarsely chopped1 bay laeaf1 bay laeaf1.5kg fish (preferably a mixture), gutted, cleaned, de-scalled and sliced into 3cm chunks1.5kg fish (preferably a mixture), gutted, cleaned, de-scalled and sliced into 3cm chunkssalt and freshly-ground black pepper, to tastesalt and freshly-ground black pepper, to tastefinely-chopped finely-chopped parsleyparsley, to garnish, to garnish6 generous slices of French bread, rubbed with garlic 6 generous slices of French bread, rubbed with garlic


Begin by preparing the stock. Combine the vegetables, herbs and peppercorns in a pan along 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 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 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 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 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 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. 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 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 golden (about 15 minutes) then stir-in the garlic and cook for about 20 seconds more before stirring-in the tomatoes, tomato purée, vinegar, parsley, bay leaf and the fish pieces. Now stirring-in the tomatoes, tomato purée, 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 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 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 (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 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 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. 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.Sprinkle with chopped parsley to garnish then serve.

BELARUSBELARUS Babka (Meat and Potato Bake)Babka (Meat and Potato Bake)

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


7 potatoes7 potatoes200g meat, finely chopped200g meat, finely chopped1 large onion1 large onion1 egg1 egg100ml milk100ml milksalt, to tastesalt, to tastevegetable oil vegetable oil


Add a little oil to a pan and use to fry the meat until well 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 browned but not cooked through (about 12 minutes). Add the onion then season with salt. Continue frying for about 12 onion then season with salt. Continue frying for about 12 more minutes, or until the onion is golden brown. more minutes, or until the onion is golden brown.

Grate the potatoes then place in a clean tea towel and wring Grate the potatoes then place in a clean tea towel and wring out the excess moisture. Transfer to a bowl and beat in the out the excess moisture. Transfer to a bowl and beat in the milk and egg. Season with salt to taste. Grease an oven-proof milk and egg. Season with salt to taste. Grease an oven-proof casserole dish with vegetable oil then spoon the meat and casserole dish with vegetable oil then spoon the meat and onion mix into the base then pour the potato mix over the onion mix into the base then pour the potato mix over the top. Transfer to an oven pre-heated to 180°C and bake for top. Transfer to an oven pre-heated to 180°C and bake for about 30 minutes, or until the top is a nice golden brown in about 30 minutes, or until the top is a nice golden brown in colour. Serve hot with sour cream. colour. Serve hot with sour cream.

BULGARIABULGARIA Kyufte (Bulgarian Koftas)Kyufte (Bulgarian Koftas)

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


1kg minced meat (typically 600g minced pork and 1kg minced meat (typically 600g minced pork and 400g minced beef)400g minced beef)1 onion, finely chopped1 onion, finely chopped1 tbsp sea salt1 tbsp sea salt1 tbsp freshly-ground black pepper1 tbsp freshly-ground black pepper1 tsp ground cumin1 tsp ground cumin1 garlic clove, minced 1 garlic clove, minced


Combine all the ingredients in a bowl and mix together Combine all the ingredients in a bowl and mix together with your fingers. Cover with clingfilm then set aside with your fingers. Cover with clingfilm then set aside to marinate in the refrigerator for at least 30 minutes. to marinate in the refrigerator for at least 30 minutes.

Divide the mixture into 20 pieces, Shape these into Divide the mixture into 20 pieces, Shape these into balls then flatten into patties. Traditionally these are balls then flatten into patties. Traditionally these are cooked over hot coals on a barbecue but can also be cooked over hot coals on a barbecue but can also be grilled (broiled) and fried.grilled (broiled) and fried.

MOLDOVAMOLDOVA Moldovan Beetroot Salad Moldovan Beetroot Salad

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


3 medium beetroot3 medium beetroot3 garlic cloves, minced3 garlic cloves, minced75g ground walnuts75g ground walnuts3 tbsp 3 tbsp mayonnaisemayonnaise1 tbsp lemon juice1 tbsp lemon juicesalt, to taste salt, to taste


Bring a pan of lightly-salted water to a boil then add Bring a pan of lightly-salted water to a boil then add the beetroot and boil for about 25 minutes, or until the beetroot and boil for about 25 minutes, or until tender. Remove from the pan and set aside until they tender. Remove from the pan and set aside until they can be handled. Peel the beetroot then grate and add to can be handled. Peel the beetroot then grate and add to a bowl. a bowl.

Combine the remaining ingredients with the beetroot Combine the remaining ingredients with the beetroot then cover the bowl and set aside to infuse for at least then cover the bowl and set aside to infuse for at least 1 hour before serving as a side dish.1 hour before serving as a side dish.

ROMANIAROMANIA Sarmalute in Foi de Vita (Romanian Stuffed Vine Leaves)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 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 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.cooked in a paprika-flavoured sauce.


225g minced beef225g minced beef225g minced pork225g minced pork2 onions, chopped2 onions, chopped1 egg1 egg1 tsp salt1 tsp salt1/2 tsp freshly-ground 1/2 tsp freshly-ground black pepperblack pepper40g rice40g rice1 spring of 1 spring of dilldill, finely chopped, finely choppedgrape leaves, washed and blanched to softenedgrape leaves, washed and blanched to softenedoil for fryingoil for frying

For the Sauce:For the Sauce:2 tbsp olive oil2 tbsp olive oil2 tbsp plain flour2 tbsp plain flour1 tsp paprika1 tsp paprika120 ml hot water 120 ml hot water


Heat the oil in a pan and use to fry the onions for about 6 minutes, or until just soft. Stir-in 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 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 set aside until slightly cooled. Now stir-in the egg and rice and season with the salt, dill and black pepper. and black pepper.

Stir to combine thoroughly then place a vine leaf with the vein side uppermost in your palm. 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. 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 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 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 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 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. bring the mixture to a simmer, cover with a tight-fitting lid and cook gently for 45 minutes. Serve hot with sour cream.Serve hot with sour cream.

RUSSIARUSSIA Kvasivka Selians'ka (Tart Village Soup)Kvasivka Selians'ka (Tart Village Soup)

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


500ml meat stock (beef or pork)500ml meat stock (beef or pork)500ml sauerkraut juice500ml sauerkraut juice1 large egg1 large egg240ml sour cream240ml sour cream2 tbsp plain flour2 tbsp plain flour1 tsp fresh 1 tsp fresh dilldill, chopped, chopped100g potatoes, mashed100g potatoes, mashedrye bread croutons, to garnish rye bread croutons, to garnish


Add the stock to a pan and bring to a boil before adding the 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 sauerkraut juice. Mix in the sour cream, flour and egg then whisk in a small portion of the hot stock. Mix thoroughly 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 then add this back to the pot, bring to a simmer and cook for 3 minutes. 3 minutes.

Now add the mashed potatoes and mix thoroughly. Allow to Now add the mashed potatoes and mix thoroughly. Allow to heat through then ladle into warmed soup bowls. Scatter the heat through then ladle into warmed soup bowls. Scatter the chopped dill over the top then garnish with the rye breac chopped dill over the top then garnish with the rye breac croutons and serve.croutons and serve.

UKRAINEUKRAINE Rosil z Halushkamy (Beef Stock with Dropped Dumplings)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 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 dumplings are cooked and then served.This is a classic Ukrainian recipe for chilli-flavoured whisky.whisky.


900g braising beef900g braising beef450g veal bones (or chicken necks and backs)450g veal bones (or chicken necks and backs)2 onions, peeled and halved2 onions, peeled and halved2 carrots2 carrots2 turnips2 turnips2 celery sticks2 celery sticks1 1 bayleafbayleaf6 6 black peppercornsblack peppercorns

For the Dumplings:For the Dumplings:1 large egg1 large egg2 tbsp butter2 tbsp butter60g farina (cream of wheat)60g farina (cream of wheat)2 tsp 2 tsp dilldill, chopped, chopped1/2 tsp freshly-ground 1/2 tsp freshly-ground black pepperblack pepper1 small chicken liver1 small chicken liver1 tsp soy sauce (or Maggi seasoning)1 tsp soy sauce (or Maggi seasoning)

sprigs of dill to garnish sprigs of dill to garnish


Brown the beef and veal bones (or chicken pieces) along with the onions in a heavy-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 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 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. 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 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 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. 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 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 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. 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 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 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 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.into the tureen to cover the dumplings, garnish with dill sprigs and bring to the table.

POLANDPOLAND Chłodnik Botwina (Cold Summer Beet Leaf Soup) Chłodnik Botwina (Cold Summer Beet Leaf Soup)

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


2 bunches young beetroot leaves2 bunches young beetroot leaves2 medium beetroot2 medium beetroot2 bunches radishes2 bunches radishes1 bunch 1 bunch chiveschives1 bunch 1 bunch dilldilljuice from 1/2 lemonjuice from 1/2 lemon750ml kefir (or soured cream)750ml kefir (or soured cream)250ml yoghurt250ml yoghurtsalt and freshly-ground black pepper, to tastesalt and freshly-ground black pepper, to taste3 hard-boiled eggs3 hard-boiled eggsparsleyparsley, to garnish , to garnish


Finely shred the beet leaves and stems then peel any of the small Finely shred the beet leaves and stems then peel any of the small beetroot attached to the leaves along with the two medium beetroot. beetroot attached to the leaves along with the two medium beetroot. Quarter the two medium beetroot then place all the beetroot (and 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 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. until soft (about 20 minutes). When ready, add the lemon juice.

Chop the dill, chives and radishes (along with their leaves) very 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, 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 chives and radishes. Grate the cooked beetroot then add them, their leaves and the water in which they were cooked to the bowl. Mix leaves and the water in which they were cooked to the bowl. Mix thoroughly then season to taste with salt and black pepper (also, thoroughly then season to taste with salt and black pepper (also, optionally, with lemon juice, cider vinegar and garlic). Serve optionally, with lemon juice, cider vinegar and garlic). Serve garnished with hard-boiled egg greens and parsleygarnished with hard-boiled egg greens and parsley

HUNGARYHUNGARY Bableves (Hungarian Bean Soup)Bableves (Hungarian Bean Soup)

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


225g cooked beans (any type, or a mix)225g cooked beans (any type, or a mix)1 carrot, chopped1 carrot, chopped1 parsley root (or piece of celeriac), chopped1 parsley root (or piece of celeriac), chopped1 small onion, chopped1 small onion, choppedsalt and freshly-ground black pepper, to tastesalt and freshly-ground black pepper, to taste2 tbsp olive oil2 tbsp olive oil3 tbsp plain flour3 tbsp plain flour1 garlic clove, chopped1 garlic clove, chopped1 tsp paprika1 tsp paprika2 tbsp vinegar2 tbsp vinegar210g smoked sausage, sliced210g smoked sausage, sliced120ml sour cream120ml sour cream1.5l chicken stock 1.5l chicken stock


Heat the oil in a pan then add the onion, parsley root and carrot and 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. 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 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 minutes, or until golden brown. Add the garlic and paprika and fry for 1 minute more, stirring constantly. Add the beans, stock vinegar for 1 minute more, stirring constantly. Add the beans, stock vinegar and sausage and stir briskly to combine. and sausage and stir briskly to combine.

Bring the mixture to a simmer and cook for 10 minutes, or until 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 everything is heated through. Remove from the heat then stir-in the sour cream. Divide between 4 warmed soup bowls and serve.sour cream. Divide between 4 warmed soup bowls and serve.

CZECH REPUBLIKCZECH REPUBLIK Czech Beef and Cabbage SoupCzech Beef and Cabbage Soup

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


1kg beef soup bones, cracked1kg beef soup bones, cracked150g onions, chopped150g onions, chopped3 carrots, peeled and coarsely chopped3 carrots, peeled and coarsely chopped2 garlic cloves, chopped2 garlic cloves, chopped1 1 bayleafbayleaf1kg beef short ribs1kg beef short ribs1 tsp dried thyme1 tsp dried thyme1/2 tsp paprika1/2 tsp paprika2l water2l water1 head of cabbage, coarsely chopped1 head of cabbage, coarsely chopped880g tinned tomatoes, chopped880g tinned tomatoes, chopped2 tsp salt2 tsp salt1/2 tsp Tabasco sauce (or to taste)1/2 tsp Tabasco sauce (or to taste)35g 35g parsleyparsley, chopped, chopped3 tbsp lemon juice3 tbsp lemon juice3 tbsp brown sugar3 tbsp brown sugar450g sauerkraut, drained 450g sauerkraut, drained


Combine the beef bones, onions, carrots, garlic and bayleaf in a large roasting pan. Top with 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 the ribs then sprinkle the thyme and paprika over the top. Transfer to an oven pre-heated to 210°C and roast, uncovered, for about 25 minutes, or until the meat has browned. 210°C 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 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 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. 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 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 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 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 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 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. then serve ladled into warmed soup bowls.

SOUTHERN EUROPESOUTHERN EUROPE ALBANIAALBANIA ANDORRAANDORRA BOSNIABOSNIA CROATIACROATIA GREECEGREECE ITALYITALY MACEDONIAMACEDONIA MALTA MALTA MONTENEGROMONTENEGRO PORTUGALPORTUGAL SAN MARINOSAN MARINO SERBIASERBIA SPAINSPAIN CYPRUSCYPRUS TURKEYTURKEY

ALBANIAALBANIA Comlek (Rabbit Casserole)Comlek (Rabbit Casserole)

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


1 rabbit, cleaned an jointed1 rabbit, cleaned an jointed5 fresh very ripe tomatoes, chopped5 fresh very ripe tomatoes, chopped2 2 bay leavesbay leaves4 tbsp red wine vinegar4 tbsp red wine vinegar150ml olive oil150ml olive oil1/4 tsp sugar1/4 tsp sugar4 garlic cloves, peeled4 garlic cloves, peeled300ml hot water300ml hot watersmall small cinnamon stickcinnamon sticksalt and black pepper, to tastesalt and black pepper, to taste4 whole 4 whole allspice berriesallspice berries700g baby onions, peeled700g baby onions, peeled1 sprig of fresh 1 sprig of fresh rosemaryrosemary250ml red wine 250ml red wine


Wash the rabbit pieces well then pat dry and place in a bowl along with the bay leaves and 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 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 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. 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 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 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 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. 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 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 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.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. Serve immediately, accompanied by rice or fried potatoes and a fresh green salad.

ANDORRAANDORRA Carpaccio of Andorran VealCarpaccio of Andorran Veal

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


6 very thin slices of Andorran veal6 very thin slices of Andorran veal250g ceps, very finely sliced250g ceps, very finely slicedjuice of 1 lemonjuice of 1 lemon150g freshly-grated Parmesan cheese150g freshly-grated Parmesan cheese100g honey100g honey1 tbsp 1 tbsp basilbasil leaves, shredded leaves, shredded60ml olive oil60ml olive oil1 garlic clove, very finely chopped1 garlic clove, very finely choppedsalt and white pepper, to taste salt and white pepper, to taste


Slice the veal into very thin slices then add to a bowl along with the 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 lemon juice, basil leaves, 3 tbsp olive oil, garlic, salt and white pepper. Set aside for 20 minutes to marinate. pepper. Set aside for 20 minutes to marinate.

Heat 4 tbsp oil in a pan then remove the veal slices from the 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 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 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 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 slices up into the form of cannelloni and tie with string to secure (ensuring the ends are closed). Brush with the remaining olive oil (ensuring the ends are closed). Brush with the remaining olive oil then cook on a griddle pan just long enough to mark the outside. 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 Remove he string, brush the meat with the remaining honey then dip in the grated Parmesan cheese to coat and serve.in the grated Parmesan cheese to coat and serve.

BOSNIA AND BOSNIA AND HERZEGOVINAHERZEGOVINA

Bosnian Chorba (Bosnian Lamb Soup)Bosnian Chorba (Bosnian Lamb Soup)

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

Ingredients:Ingredients: 600g fresh spinach, trimmed, blanched and chopped600g fresh spinach, trimmed, blanched and chopped

900g lamb meat, cut into 2cm cubes900g lamb meat, cut into 2cm cubes1 large onion, chopped1 large onion, chopped4 tbsp butter4 tbsp butter2.5l water2.5l water4 garlic cloves, crushed4 garlic cloves, crushed4 eggs, well beaten4 eggs, well beaten1 tbsp lemon juice1 tbsp lemon juice1 tbsp paprika1 tbsp paprika1 tbsp salt1 tbsp salt300g cooked rice300g cooked rice2 tbsp fresh 2 tbsp fresh dilldill, chopped, chopped250ml plain yoghurt 250ml plain yoghurt


Melt the butter in a pan and fry for 2 minutes then add the lamb and 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 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 the garlic and water and bring the mixture to a boil. Reduce to a simmer, cover and cook for 1 hour. simmer, cover and cook for 1 hour.

At the end of this time, uncover the pan and return to a boil. Stirring 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 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, 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. 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 About 10 minutes before you are due to serve stir-in the yoghurt and dill. Ladle into warmed soup bowls and serve. dill. Ladle into warmed soup bowls and serve.

CROATIACROATIA

Croatian Bolete Soup with BuckwheatCroatian Bolete Soup with Buckwheat

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


50g onions, chopped50g onions, chopped2 garlic cloves, chopped2 garlic cloves, chopped360g fresh bolete mushrooms (360g fresh bolete mushrooms (porciniporcini and/or and/or bay bay boletesboletes))60g hulled buckwheat groats, washed and toasted60g hulled buckwheat groats, washed and toasted4 tbsp sunflower oil4 tbsp sunflower oil1 1 bayleafbayleaf1/2 tsp salt1/2 tsp salt1 tbsp 1 tbsp vegetavegeta vegetable seasoning vegetable seasoning1l mushroom or vegetable stock (or water)1l mushroom or vegetable stock (or water)salt and freshly-ground black pepper, to tastesalt and freshly-ground black pepper, to taste2 tbsp 2 tbsp parsleyparsley, chopped, chopped1 tbsp vinegar1 tbsp vinegar250ml soured cream 250ml soured cream


Slice the porcini then remove the stems from the bay boletes and slice the 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, 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 or until soft and translucent. Stir in the mushrooms and garlic and continue to fry. Add the salt, vegetable seasoning, buckwheat and bayleaf. 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 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 minutes, or until the buckwheat groats are tender. Stir in the parsley then season to taste with salt, black pepper and vinegar. season to taste with salt, black pepper and vinegar.

Ladle into warmed soup bowls and serve garnished with the soured cream.Ladle into warmed soup bowls and serve garnished with the soured cream.

GREECEGREECE Αggonria poy Gemízontai me Pheta (Cucumbers Stuffed Αggonria poy Gemízontai me Pheta (Cucumbers Stuffed

with Feta)with Feta)

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


75g Feta cheese, crumbled75g Feta cheese, crumbled1 tbsp 1 tbsp mayonnaisemayonnaise2 drops Worcestershire sauce2 drops Worcestershire sauce4 small cucumbers, chilled4 small cucumbers, chilled1 tbsp fresh 1 tbsp fresh parsleyparsley, minced , minced


Pickling cucumbers offer the best flavour for this dish, but Pickling cucumbers offer the best flavour for this dish, but their skins are tough and bitter and they need to be peeled. 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 Use a potato peeler to peel as thinly as possible then slice the cucumbers in half and remove the seeds with a small spoon cucumbers in half and remove the seeds with a small spoon or a melon baller. Transfer to the refrigerator to chill as you or a melon baller. Transfer to the refrigerator to chill as you prepare the filling. prepare the filling.

Crumble the cheese into a bowl then add the mayonnaise and Crumble the cheese into a bowl then add the mayonnaise and Worcestershire sauce. Mix with a fork to combine then Worcestershire sauce. Mix with a fork to combine then remove the cucumbers from the refrigerator. Stuff with the remove the cucumbers from the refrigerator. Stuff with the cheese mix, place on a serving plate then garnish with the cheese mix, place on a serving plate then garnish with the chopped parsley and serve.chopped parsley and serve.

ITALYITALY Conchiglie al Forno con avanzi di Natale (Baked Conchiglie with Conchiglie al Forno con avanzi di Natale (Baked Conchiglie with

Christmas Leftovers)Christmas Leftovers)

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

Ingredients:Ingredients: 500g dry conchiglie pasta (pasta shells)500g dry conchiglie pasta (pasta shells)

50g butter50g butter200g mascarpone or ricotta cheese200g mascarpone or ricotta cheese100g freshly-grated Parmesan cheese100g freshly-grated Parmesan cheese150g grated Cheddar cheese150g grated Cheddar cheese300ml whole milk300ml whole milk200g leftover turkey (and stuffing), chopped200g leftover turkey (and stuffing), chopped3 tbsp fresh flat-leaf parsley, coarsely chopped3 tbsp fresh flat-leaf parsley, coarsely choppedsalt and freshly-ground black pepper, to taste salt and freshly-ground black pepper, to taste


Bring a pan of salted water to a boil. Add the pasta and cook according to the Bring a pan of salted water to a boil. Add the pasta and cook according to the packet instructions, or until packet instructions, or until al denteal dente (about 8 to 10 minutes). Drain the pasta (about 8 to 10 minutes). Drain the pasta and place back in the saucepan then stir in the butter, mascarpone or ricotta 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 cheese, Cheddar cheese and half the Parmesan cheese. Mix thoroughly to combine then stir in the milk. combine then stir in the milk.

Return the saucepan to the heat and stir the mixture until the sauce is creamy. 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 At this point, stir in the turkey and stuffing and the parsley. Season to taste with salt and freshly-ground black pepper. with salt and freshly-ground black pepper.

Turn the resultant past mixture into a large oven-proof dish. Sprinkle the 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 reserved Parmesan cheese over the top then transfer to an oven pre-heated to 180°C and bake for 15 minutes, or until the top is golden brown and crisp180°C and bake for 15 minutes, or until the top is golden brown and crisp

MACEDONIAMACEDONIA Zelka Mandza (Macedonian Cabbage Stew)Zelka Mandza (Macedonian Cabbage Stew)

This is a traditional Macedonian recipe for a classic stew of brined cabbage 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 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 come from all over the Balkans, but this particular version derives from Macedonia.Macedonia.

Ingredients:Ingredients: 1 medium 1 medium brined cabbagebrined cabbage

water, brine from the cabbage, or vegetable stockwater, brine from the cabbage, or vegetable stock200g smoked meat (pork ribs, bacon or sausage)200g smoked meat (pork ribs, bacon or sausage)2 medium onions, chopped2 medium onions, chopped2 tbsp olive oil2 tbsp olive oil2 tbsp plain flour2 tbsp plain flour1 tbsp paprika1 tbsp paprika1 1 bayleafbayleafsalt and freshly-ground black peppersalt and freshly-ground black pepper80ml olive oil 80ml olive oil


Heat the oil in a hot pan, add the onions and fry for about 4 minutes, or until 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 soft. Add the cabbage, along with a little liquid, bring to a simmer and cook for about 6 minutes. for about 6 minutes.

Cut the meat into bite-sized pieces, add to the stew along with the bayleaf then 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 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. 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 Ensure that the cabbage is covered with liquid during the entire cooking process. process.

At the end of this time, add 80ml olive oil to a second pan. When hot, scatter 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 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, brown then stir into the cabbage stew. Cook, uncovered, for about 5 minutes, or until the sauce has thickened, remove the bayleaf and serve. or until the sauce has thickened, remove the bayleaf and serve.

MALTAMALTA Minestra (Maltese Vegetable Soup) Minestra (Maltese Vegetable Soup)

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


100g cauliflower100g cauliflower100g carrots100g carrots100g pumpkin flesh100g pumpkin flesh50g white onions50g white onions20g celery20g celery20g tomato purée20g tomato purée50g rice or orzo pasta, washed50g rice or orzo pasta, washed1.25l water 1.25l water


Slice the vegetables and wash well then set aside to drain. 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 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 minutes, or until tender. Add all the vegetables (but reserve the rice or pasta) and fry gently for a few minutes, stirring the rice or pasta) and fry gently for a few minutes, stirring constantly. Now add the water, bring to a boil, then reduce to constantly. Now add the water, bring to a boil, then reduce to a simmer and cook for about 30 minutes, or until all the a simmer and cook for about 30 minutes, or until all the vegetables are done. vegetables are done.

Stir in the rice (or pasta) at this point and continue Stir in the rice (or pasta) at this point and continue simmering until the soup is quite thick. Ladle into warmed simmering until the soup is quite thick. Ladle into warmed soup bowls then serve.soup bowls then serve.

MONTENEGROMONTENEGRO Pašticada (Veal Stew with Tomatoes) Pašticada (Veal Stew with Tomatoes)

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


1kg veal (neck and shoulder cuts)1kg veal (neck and shoulder cuts)150g onions, finely chopped150g onions, finely chopped100g smoked bacon, chopped100g smoked bacon, chopped150g carrots, chopped150g carrots, chopped1 celery stick, chopped1 celery stick, chopped2 garlic cloves, copped2 garlic cloves, copped100ml red wine100ml red wine2 2 bay leavesbay leaves2 tbsp 2 tbsp parsleyparsley, chopped, chopped500ml beef stock500ml beef stock1 fresh tomato, finely diced1 fresh tomato, finely diced2 tbsp tomato purée2 tbsp tomato puréesalt and black pepper, to tastesalt and black pepper, to taste2 tbsp plain flour2 tbsp plain flouroil, for frying oil, for frying


Cut pockets into the veal and stuff with a mix of the bacon and carrots. Heat 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 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 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 leaves and beef stock. Bring to a simmer and cook for about 50 minutes, or until the meat is tender. until the meat is tender.

Now add the wine, tomato, tomato purée and cook for a further 15 minutes. Now add the wine, tomato, tomato purée and cook for a further 15 minutes. Remove the meat from the pan and allow to cool until it can be handled then 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 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 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 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 minutes, or until the sauce has thickened. Serve hot on a bed of PaštrovskiPaštrovski makarulimakaruli

PORTUGALPORTUGAL

Ameijoas na Cataplana (Steamed Clams and Sausage in Tomato Sauce)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 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 winemushrooms and onions cooked in tomato sauce with fish stock and white wine


2 tbsp unsalted butter2 tbsp unsalted butter225g linguiga or chorizo sausage, sliced into 6mm thick rounds225g linguiga or chorizo sausage, sliced into 6mm thick rounds1 large onion, finely chopped1 large onion, finely chopped1 large garlic clove, finely chopped1 large garlic clove, finely chopped115g wild mushrooms, chopped115g wild mushrooms, chopped100g spring onions, chopped100g spring onions, chopped700ml fish stock700ml fish stock500ml Portuguese tomato sauce500ml Portuguese tomato sauce500ml dry white wine500ml dry white wine30 littleneck clams, scrubbed and rinsed30 littleneck clams, scrubbed and rinsed4 slices Italian bread (about 2cm thick), toasted 4 slices Italian bread (about 2cm thick), toasted


Melt the butter in a large pan over moderate heat and use to fry the sausage for about 4 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 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. 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, 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 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, 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, 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 toureen (leave the last 60ml of liquid behind in the pan, as this may contain sand from the clams). clams).

Ladle the cataplana into shallow bowls and garnish with the reserved, uncooked, spring Ladle the cataplana into shallow bowls and garnish with the reserved, uncooked, spring onions. Accompany with the toasted bread. onions. Accompany with the toasted bread.

SAN MARINOSAN MARINO Coniglio in Porchetta (Rabbit Stuffed with Pork) Coniglio in Porchetta (Rabbit Stuffed with Pork)

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


1 skinned rabbit (about 1kg)1 skinned rabbit (about 1kg)3 Italian sausages, chopped3 Italian sausages, chopped3 garlic cloves, chopped3 garlic cloves, chopped5 sprigs of dill, chopped5 sprigs of dill, chopped1 large slice of dried pancetta, choped1 large slice of dried pancetta, chopedsalt and freshly-ground black pepper, to tastesalt and freshly-ground black pepper, to taste120ml extra-virgin olive oil120ml extra-virgin olive oilwhite wine, to taste white wine, to taste


Gut the rabbit (but reserve the liver and kidneys) then wash Gut the rabbit (but reserve the liver and kidneys) then wash thoroughly. Take about 1 tbsp sea salt, mix with black pepper then 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 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 kidneys then mix with the sausage, garlic and pancetta. Use this mixture to stuff the body cavity of the rabbit then sew the opening mixture to stuff the body cavity of the rabbit then sew the opening closed, incorporating the dill into the bindings. closed, incorporating the dill into the bindings.

Season with salt and black pepper then place in the refrigerator to 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 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 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 until browned all over. Blend in white wine to taste then pour into a baking dish and transfer to an oven pre-heated to 200°C. Cook for 30 baking dish and transfer to an oven pre-heated to 200°C. Cook for 30 minutes then lower the oven temperature to 150°C and cook for a minutes then lower the oven temperature to 150°C and cook for a further 30 mintues. If, during this period, the rabbit looks as if it's further 30 mintues. If, during this period, the rabbit looks as if it's drying out sprinkle with a mix of wine and stock. drying out sprinkle with a mix of wine and stock.

Serve accompanied by roasted potatoes and fried greens.Serve accompanied by roasted potatoes and fried greens.

SERBIASERBIA

ĆevapčićiĆevapčići

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


450g lean beef, minced450g lean beef, minced225g minced pork225g minced pork225g minced lamb225g minced lamb4 garlic cloves, grated4 garlic cloves, grated1 tsp salt1 tsp salt1 tsp baking soda1 tsp baking soda1 tsp cayenne pepper1 tsp cayenne pepper2 tsp freshly-ground black pepper 2 tsp freshly-ground black pepper


Combine all the spices in a bowl then add to the meats and mix thoroughly to 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 combine. Using your hands shape the spiced meat mixture into thumb-shaped sausages. sausages.

Place either on a hot barbecue or under a grill (broiler) and cook until done 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 (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 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 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 be made smaller and served as an appetizer with a chill-based dip and toothpicks for eating.toothpicks for eating.

SPAINSPAIN Acelgas con Pasas y Piñones (Swiss Chard with Raisins and Pine Acelgas con Pasas y Piñones (Swiss Chard with Raisins and Pine

Nuts) Nuts)

This is a traditional Spanish recipe for a classic accompaniment of This is a traditional Spanish recipe for a classic accompaniment of Swiss chard and ham fried in olive oil with garlic before being Swiss chard and ham fried in olive oil with garlic before being topped with pine nuts and served.topped with pine nuts and served.

Ingredients:Ingredients: 4 tbsp pine nuts4 tbsp pine nuts

4 tbsp extra-virgin olive oil4 tbsp extra-virgin olive oil500g Swiss chard500g Swiss chard3 garlic cloves, thinly sliced and chopped3 garlic cloves, thinly sliced and chopped100g Jamon Serrano (Serrano ham), chopped100g Jamon Serrano (Serrano ham), chopped3 tbsp seedless raisins, soaked in warm water to plump and drained3 tbsp seedless raisins, soaked in warm water to plump and drainedsea salt and freshly-ground black pepper, to taste sea salt and freshly-ground black pepper, to taste


Heat 1 tbsp of olive oil in a frying pan, add the pine nuts and fry over 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 medium heat for a few minutes, stirring constantly, until they are golden. Transfer to a plate covered in kitchen paper and allow to golden. Transfer to a plate covered in kitchen paper and allow to cool. cool.

Slice the chard (and their stalks) into 2cm pieces. Heat the remaining 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, 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 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 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 nuts, season with salt and black pepper (be careful with the salt, as the Serrano ham is, itself, salty). Serve as an accompaniment. the Serrano ham is, itself, salty). Serve as an accompaniment.

Traditionally, in Spain, vegetable recipes such as this one are served Traditionally, in Spain, vegetable recipes such as this one are served as a first coarse or are used as a component of tapas.as a first coarse or are used as a component of tapas.

CYPRUSCYPRUS Avgolemoni (Egg and Lemon Soup)Avgolemoni (Egg and Lemon Soup)

This is a traditional Cypriot (from Cyprus) recipe for a classic soup of rice, eggs and lemon 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 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 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 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 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).a chicken is boiled to make the stock and is eaten with the soup as a main course).


For the Chicken:For the Chicken:1 whole chicken1 whole chicken1 onion, chopped1 onion, chopped2 celery sticks, chopped2 celery sticks, chopped1 tbsp fresh oregano1 tbsp fresh oreganosalt and freshly-ground black peppersalt and freshly-ground black pepper2 bayleaves2 bayleaves

For the Soup:For the Soup:4 tbsp basmati rice4 tbsp basmati rice3 eggs3 eggsjuice of 2 lemonsjuice of 2 lemons1 tsp cornflour (cornstarch) 1 tsp cornflour (cornstarch)


Begin by cooking the chicken. Wash and place in a pot with the onion, celery, oregano, 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, 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 reduce to a simmer then cover the pot and cook for about 80 minutes, or until the chicken is tender and cooked through. tender and cooked through.

Take off the heat and set aside to cool a little then remove the chicken and set aside before 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 straining off the liquid. Take 1l for the soup and set the remainder in the refrigerator for later use. use.

Pour the 1l of stock to a pan and add the rice. Bring to a boil and cook for about 25 minutes, 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. 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 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 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 not boil). Only cook briefly once the eggs have been added (to prevent them curdling) then take off the heat. take off the heat.

Add more lemon juice to taste then adjust the seasonings. Ladle the soup into warmed bowls 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. and serve accompanied by the boiled chicken and plenty of fresh bread.

TURKEYTURKEY Terbiyeli Pirincli Tavuk Çorbası (Chicken Soup with Rice)Terbiyeli Pirincli Tavuk Çorbası (Chicken Soup with Rice)

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


950ml chicken stock950ml chicken stock80g rice, washed and drained80g rice, washed and drained1 chicken breast, diced1 chicken breast, dicedsalt and black pepper, to tastesalt and black pepper, to taste

For the Sauce:For the Sauce:2 egg yolks2 egg yolks4 tbsp lemon juice 4 tbsp lemon juice


Add the chicken stock to a saucepan and bring to a boil then add the 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 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, simmer then cover the pan and allow to cook for about 30 minutes, or until the chicken is done and the rice is tender. or until the chicken is done and the rice is tender.

Meanwhile, whisk together the egg yolks and the lemon juice in a 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 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 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 lid and allow the soup to simmer for about 4 minutes (do not allow the soup to boil now, as it may curdle). the soup to boil now, as it may curdle).

Ladle into warmed soup bowls, scatter a little chopped parsley on top Ladle into warmed soup bowls, scatter a little chopped parsley on top and serveand serve

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