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Luxembourg: Publications Office of the European Union, 2013

ISBN 978-92-79-21884-2 (printed version)

ISBN 978-92-79-27398-8 (EPUB)

doi:10.2762/44962

© European Commission, 2013

Reproduction is authorised provided the source is acknowledged.

All the recipes were developed by Euro-Toques International.

http://euro-toques.org

http://euro-toques.org/Nous-Contacter/Information.html

Cover photo: © iStockphoto

Photos of dishes: © European Union (except: *: Irish stew © Fotolia; *: Moussaka © iStockphoto)

Photos of ingredients: © iStockphoto.

European Commission

Directorate-General Agriculture and Rural Development

http://ec.europa.eu/agriculture/

Tastes
of Europe

A culinary voyage through Europe in 27 recipes

B e l g i u m

FRIED EGGS, ASPARAGUS AND BEER SYLLABUB WITH SHAVINGS OF RAW COW’S MILK CHEESE AND HAM

(Œufs frits, asperges et sabayon à la bière, copeaux de fromage de vache au lait cru et jambon)

I N G R E D I E N T S (serves 4)

8 very fresh eggs

16 white asparagus stalks (Belgian)

10 cl of strong, hoppy lager-type beer

200 g of butter

1 lemon

100 g of breadcrumbs

Shavings of raw cow’s milk cheese

2 slices of ham

Vinegar

Salt

Chervil or finely chopped parsley for decoration

P R E P A R A T I O N

Peel and cook the asparagus until it’s al dente, place in chilled water and set aside.

Boil 4 eggs in water with salt and vinegar for 5 minutes (until they are soft), place in chilled water and peel. (To make it easier to peel them, you can put them in a freezer for about 20 minutes first.)

Cut the ham into thin strips.

To make the syllabub

Take the remaining 4 eggs and separate the whites from the yolks. Melt the butter. Put the yolks in a saucepan over a gentle heat and add the beer, beating it briskly. Take off the heat and add the melted butter. Whip the whites to a peak and add to the syllabub to lighten it.

Roll the peeled eggs in breadcrumbs and deep fry them.

Decorate with shavings of cheese, slices of lemon and sprigs of chervil or finely chopped parsley.

B u l g a r i a

AUBERGINE AND PEPPER PÂTÉ

(Kiopoolu)

I N G R E D I E N T S (serves 4)

1 aubergine (750 g)

2 medium-sized green peppers, skinned and grilled

3 medium-sized, ripe and firm tomatoes, peeled, seeded and finely chopped

2 tomatoes peeled and chopped into quarters, for decoration

4 tablespoons of extra virgin olive oil

3 tablespoons of red wine vinegar

3 tablespoons of finely chopped parsley

2 tablespoons of finely chopped garlic

Salt and black pepper

P R E P A R A T I O N

Grill the aubergine as follows: pierce it 3 or 4 times with a fork and then place it on a baking sheet and grill it at a distance of 10 cm from the heat source, for around 20 minutes, turning it from time to time.

Wrap it in a damp tea towel for 5 minutes and then peel off the skin. Cut the aubergine in two, chop it finely and make it into a fine purée. Purée the grilled and skinned peppers in the same way. Mix the two purées together to create a pâté. Add the olive oil and vinegar, a spoonful at a time. Stir vigorously with a wooden spoon until the mixture is smooth. Add the chopped tomato, parsley, garlic, salt and pepper. Continue to stir until the mixture is well blended.

Check the seasoning and refrigerate until the pâté is chilled through. Serve on a plate as a starter or on a slice of bread as an apéritif.

C z e c h  R e p u b l i c

BOHEMIAN DUMPLINGS

(České knedlíky)

I N G R E D I E N T S (serves 4)

500 g of wheat flour type 1050 (‘polohrubá’)

3 to 4 eggs

500 ml of milk

1 packet of yeast or 100 ml of beer

60 g of butter

Water, nutmeg and 1 teaspoon of salt

P R E P A R A T I O N

Dissolve the crumbled yeast in the warm milk (or add the beer), add the flour, eggs, salt and a sprinkle of ground nutmeg and knead well until it forms a smooth dough. Cover with a linen cloth and leave for at least 90 minutes. Then knead it again and allow to rest for another 30 minutes.

Form the dough into a long roll and wrap it in either a linen cloth or buttered parchment paper and cook for 20 minutes in boiling salted water.

Remove the roll from the water, unwrap it and cut into slices using wire or sewing thread.

Serve as an accompaniment to meat dishes or fry the slices in butter and serve as a main dish.

D e n m a r k

SLICED BREAD TOPPED WITH PRAWNS, TROUT AND HERBS

(Smørrebrød med rejer, ørred og krydderurter)

I N G R E D I E N T S (serves 4)

2 slices of bread

15 g of butter

50 g of pre-cooked prawns

1 teaspoon of fresh chopped herbs (basil, chives and tarragon)

3 eggs

1 clove of garlic

½ a smoked trout

½ a cucumber

Dill to garnish

Crème fraîche to taste

P R E P A R A T I O N

Chop the garlic finely and fry it in some oil or butter. Break the eggs directly into the pan. Add salt and pepper and stir until the desired consistency is achieved (a little cream can be added to make it more indulgent and improve the texture).

Toast the slices of bread, and spread generously with butter. Top with layers of the smoked trout, scrambled eggs, prawns and slices of cucumber. Sprinkle with the dill.

G e r m a n y

SWABIAN-STYLE ROAST BEEF WITH ONIONS

(Schwäbischer Zwiebelrostbraten)

I N G R E D I E N T S (serves 4)

4 rump steaks

Olive or rapeseed oil

4 to 6 medium-sized onions

3 tablespoons of clarified butter

500 ml of beef stock

250 ml of dry red wine

Salt and pepper

Fresh thyme in a linen bag

To be served with sautéed potatoes and a mixed salad.

P R E P A R A T I O N

The meat must be properly aged. It should be used at room temperature and not taken directly from the fridge before cooking.

Incisions should be made in the fat of the meat on all sides and it should be coated with oil and allowed to marinate for at least 20 minutes. While waiting, slice the onions into rings that are 2 cm thick. Heat the clarified butter in a pan and fry the onion rings. Reduce the heat, add salt and cook until they are crunchy. Then remove them from the pan, drain them and place them on kitchen paper for a few moments to remove the excess fat. Keep warm.

Without cleaning the pan, add a little oil, heat it to as high a temperature as possible and brown the meat for 3 minutes on each side. Remove the meat from the pan, place it on a plate and put it in an oven pre-heated to 90 °C for 15 to 20 minutes, so it can cook very slowly.

While the meat is in the oven, deglaze the pan with the stock and wine, adding a bunch of thyme in a linen bag. Reduce to half the quantity and keep warm.

E s t o n i a

ESTONIAN SALAD

(Rosolje)

I N G R E D I E N T S (serves 4)

500 g of soused herring fillets (maatjes)

500 g of cooked stewing beef

5 cooked red beetroots

3 cooked potatoes

3 large sweet or sweet and sour gherkins

2 small apples

12 hard-boiled quail’s eggs

2 onions

25 cl of double cream

15 cl of single cream

3 tablespoons of mustard

1 tablespoon of sugar

Salt, pepper and chopped dill

P R E P A R A T I O N

Cut the herring fillets, beef, beetroots, potatoes, gherkins, apples, quail’s eggs and onion into small cubes.

In a bowl, mix together the cream, mustard, sugar, salt and pepper. Adjust the seasoning if necessary and leave in the fridge for half an hour. Strain it to reduce the excess liquid and serve garnished with the quail’s eggs, onion and a sprinkling of chopped dill.

The salad can be eaten as it is or served on slices of bread or toast.

I r e l a n d

IRISH STEW

I N G R E D I E N T S (serves 4)

1.5 kg of boneless lamb shoulder

1 kg of potatoes

4 to 6 onions

500 ml of chicken stock

Salt, pepper, thyme and flat-leaf parsley

P R E P A R A T I O N

Cut the meat into medium-sized pieces. Remove the fat, brown the meat in a non-stick pan without oil or water and keep warm. Peel the potatoes and cut them into slices. Wash the onions, cut them in two and brown the cut side in the casserole without cleaning it and without adding oil. Remove the browned onions, allow them to cool and then cut into eight pieces. Pour in the stock and heat in order to dilute the cooking juice.

Place the meat, onions and potatoes in layers in a cast-iron casserole. Add salt and pepper to each layer along with a little bit of chopped thyme and flat-leaf parsley. Add the stock, cover the pot and cook for 30 minutes in a pre-heated oven at 180 °C, then reduce the temperature and cook for another 90 minutes at 120 °C.

From time to time stir with a wooden spoon and add a little extra stock if necessary.

Serve hot, sprinkled with flat-leaf parsley and accompanied by a good Irish beer.

Variant: half of the onions can be replaced by 4 to 6 large carrots sliced into rounds.

G r e e c e

MOUSSAKA

I N G R E D I E N T S (serves 4)

1 kg of aubergines

1 large onion

500 g of minced lamb

1 glass of white wine

5 to 6 fresh tomatoes

750 ml of béchamel sauce

2 egg yolks

Extra virgin olive oil

100 g of grated Emmental cheese

Butter

Salt and pepper

P R E P A R A T I O N

Cut the aubergines into thin slices, sprinkle with salt and pepper and allow to rest for 1 hour.

Sauté the onion in some olive oil, add the minced meat, brown it and add the deseeded diced tomatoes along with the white wine. Season with salt and pepper. Allow to simmer with a lid on for around 45 minutes.

Meanwhile, rinse the aubergines, drain them thoroughly and then fry them in olive oil in a very hot pan until they are brown on both sides.

Grease a gratin dish and line the bottom of it with half the aubergines.

Cover with the mixture of meat and tomatoes.

Finish with a layer of aubergines. Add the beaten egg yolks to the béchamel sauce along with two thirds of the grated cheese and stir vigorously. Cover the aubergines with this mixture and then sprinkle with the rest of the cheese.

Bake at 180 °C for around 45 minutes until golden brown.

S p a i n

AÑANA SALTED CUTTLEFISH

(Chipirones a la sal de Añana)

I N G R E D I E N T S (serves 4)

1 teaspoon of Añana salt

4 small whole cuttlefish

50 g of tomatoes, cut into small cubes

1 bunch of young leeks

10 g of olives for decoration

4 cloves of garlic

200 ml of extra virgin olive oil

For the fresh tomato sauce:

2 tomatoes

Half an onion

1 clove of garlic

1 tablespoon of olive oil

1 teaspoon of thyme

Salt and pepper

P R E P A R A T I O N

Clean the cuttlefish and remove their tentacles if necessary.

Heat them in the olive oil in a pan, along with the diced tomatoes and the garlic, and cook for 20 minutes over a gentle heat. Take out the cuttlefish and drain them on kitchen towel.

Prepare a fresh tomato coulis by peeling, deseeding and dicing the tomatoes. Peel and chop the garlic and onion. Place in a saucepan with the oil, thyme, salt and pepper. Cook over a very low heat for around 30 minutes. Allow to cool and then mix into a smooth puree. Blanch the leeks in salted water.

Place the coulis in a serving dish, garnish with the cuttlefish and olives and add the extra virgin olive oil and the garlic. Just before serving, sprinkle over the Añana salt.

F r a n c e

BURGUNDY ESCARGOTS WITH PARSLEY AND GARLIC

(Escargots de Bourgogne en persillade)

I N G R E D I E N T S (serves 4)

48 Burgundy escargots without their shells

2 bunches of flat-leaf parsley

3 cloves of garlic

100 g of almond powder

150 g of butter at room temperature

2 bulbs of fennel

1 bunch of chervil

1 bunch of chives

1 bunch of tarragon

10 cl of extra virgin olive oil

1 lime

Salt and pepper

20 g of cranberries

P R E P A R A T I O N

Finely chop the fennel and sprinkle with lime juice to stop it turning brown. Chop half of the chervil, half of the tarragon and the chives and mix with the fennel, add the oil and the rest of the lime juice and season with salt and pepper.

Prepare some garlic butter, by adding the finely chopped garlic and flat-leaf parsley and the almond powder to the butter. Mix and season.

Serving: make 6 small heaps of fennel mixture on each of four dinner plates, using a mould. Decorate with the rest of the herbs and the cranberries.

Brown the snails in the garlic butter and place them in pairs on top of each stack of fennel.

I t a l y

PIGEON RISOTTO

(Risotto coi piccioni)

I N G R E D I E N T S (serves 4)

2 pigeons with giblets

300 g of risotto rice

Rosemary and sage

200 ml of beef stock

Olive oil

Salt and pepper

P R E P A R A T I O N

Remove the giblets from the pigeons and keep the hearts and livers. Sprinkle both birds inside and out with salt, pepper, rosemary and a small amount of chopped sage and brown them on all sides in a frying pan with a little olive oil. Chop the hearts and livers into small pieces, and use them as stuffing.

Simmer the pigeons gently in olive oil in a pan with a lid for an hour and a half, stirring from time to time, so that they do not burn. Remove them from the cooking juice, take the meat off the bones and put it back in the juices.

Add the rice to the juice and cook, stirring continuously with a wooden spoon, adding the stock as necessary until the rice is cooked.

C y p r u s

MEATBALLS

(Keftedes)

I N G R E D I E N T S (serves 4)

700 g of pork

120 g of parsley

120 g of onions

250 g of potatoes

120 g of breadcrumbs

1 egg

Salt and pepper

Extra virgin olive oil

P R E P A R A T I O N

Chop the pork, parsley and onions. Grate the potatoes. Mix all the ingredients together and add the breadcrumbs and egg. Knead the mixture, season it with salt and pepper and allow to rest for 30 minutes. Then shape into balls with a diameter of around 4 to 5 cm. Cook in a little oil until they are lightly browned.

Can be served either hot or cold.

They can also be prepared with cinnamon or dried mint.

L a t v i a

POTATO PANCAKES

(Kartupeļu pankūkas)

I N G R E D I E N T S (serves 4)

2 kg of potatoes

4 to 5 eggs

2 onions

200 to 300 g of smoked pork belly

Sunflower or rapeseed oil

Salt

P R E P A R A T I O N

Peel the potatoes, grate them while still raw and mix with the eggs.

Cut the pork belly into very thin strips and fry in the oil with the finely chopped onions. When the onions begin to brown, add the grated potatoes and a teaspoon of salt. Mix well and allow to marinate for a moment. Before frying, drain the mixture well. In a pan, heat the oil to a very high temperature.

Shape the meat and potato mixture into pancakes of around 10 cm in diameter. Fry on both sides until crispy. Serve warm with double cream, cranberry jam or another fruit which is not too sweet.

L i t h u a n i a

FRIED PIKE WITH HORSERADISH SAUCE

(Kepta lydeka su krienų padažu)

I N G R E D I E N T S (serves 4)

1 kg of fillet of pike, cut into 4 or 8 portions

100 g of flour

2 eggs

100 ml of milk

Breadcrumbs

Lemon juice

Salt

Vegetable oil

Gherkins and dill to garnish

Horseradish sauce: 100 g of horseradish, 100 ml of double cream, salt and sugar

P R E P A R A T I O N

Wash and dry the fish fillets, sprinkle them with a little lemon juice and salt and allow to marinate for around 5 minutes. Then dip them in milk, followed by flour, then beaten eggs and finally bread-crumbs. Fry the portions in oil, drain them and place them on a sheet of kitchen paper to get rid of the excess oil. Serve immediately, garnished with gherkins and dill and served with fried or boiled potatoes.

For the sauce, grate the horseradish, mix with the double cream, a little salt and a pinch of sugar and serve with the fish.

L u x e m b o u r g

SMOKED NECK OF PORK WITH BROAD BEANS

(Judd mat gaardebounen)

I N G R E D I E N T S (serves 4)

1 kg of smoked pork neck

1 leek

4 carrots

1 onion

1 stick of celery

1 kg of fresh beans

200 ml of white wine

50 g of butter

2 tablespoons of cornflour

Salt and pepper

1 bay leaf, a clove and some savory

If using whole beans, use around 2 kg. Open the pods and remove the beans and keep them for the recipe. You can make a wonderful vegetable stock with the pods: boil them in 2 litres of water and a little vinegar for at least 2 hours, filter and store.

P R E P A R A T I O N

Allow the meat to soak overnight in cold water in order to remove the salt.

The next day, change the water and bring to the boil. When the water boils, reduce the heat, skim it and add the washed and chopped leeks, carrots, onions and celery. Add the bay leaf, clove and pepper and a little white wine, cover and allow to simmer gently for at least 3 hours.

Then heat the butter in a large casserole dish, add the cornflour and fry it. Before it can burn, gradually begin to add the cooking juice from the meat and stir constantly with a wooden spoon. Blanch the beans, drain them and add the juice with the savory and the meat. Cover and allow to simmer gently for 30 minutes.

Cut the meat into slices and serve separately. Serve the beans in a terrine dish, sprinkled with chopped flat-leaf parsley, along with boiled potatoes.

H u n g a r y

HUNGARIAN LIVER

(Sertésmáj)

I N G R E D I E N T S (serves 4)

750 g of pork liver

4 tablespoons of sweet paprika (édesnemes)

2 tablespoons of hot paprika (csípös)

1 large onion

1 red pepper

White wine

Salt and pepper

Chopped flat-leaf parsley

Olive or sunflower oil

P R E P A R A T I O N

Clean the liver and cut into medium-sized pieces.

Wash the pepper and peel the onion and cut them into small pieces.

Before beginning to cook, prepare the paprika by mixing together two parts of sweet paprika and one part of hot.

Fry the onion in a little oil. When it begins to brown, add the liver pieces and brown them on each side, then add the pepper, stir well and allow to simmer gently until the pepper is cooked. Stir from time to time with a wooden spoon. If necessary add a small amount of water or white wine to prevent the meat from burning. As with all liver recipes, add salt and pepper at the end to ensure the liver does not harden. Sprinkle with chopped parsley and serve with pasta and a good Hungarian wine.

M a l t a

ALMOND CAKE

(Kwareżimal)

I N G R E D I E N T S (serves 4)

350 g of unpeeled almonds

350 g of sugar

2 tablespoons of honey

4 teaspoons of cocoa powder

2 teaspoons of a raising agent

200 g of flour

Grated zest of a lemon

1 pinch of salt

100 ml of warm water

50 g of chopped walnuts

1 pinch of cloves, cinnamon and mace

Fresh cream for decoration (optional)

P R E P A R A T I O N

Crush the almonds into a powder and blend together all the ingredients except for the honey, the water and the walnuts. Add the water in small quantities and blend everything together for 2 minutes each time the water is added. Once all the water has been added, remove the dough from the blender, cover with a linen cloth and allow to rest for 30 minutes.

Shape the dough into cakes of around 10 cm in length and 3 cm in width with a depth of around 1 cm and place them on a baking tray covered in well-buttered greaseproof paper. Cook in the oven at 160 °C for 10 to 15 minutes.

The cakes will start to harden as they cool. Once they are cold brush with honey and sprinkle with finely chopped walnuts.

N e t h e r l a n d s

FRIED SOLE WITH SHRIMP

(Gebakken tongschar met grijze garnalen)

I N G R E D I E N T S (serves 4)

4 cleaned sole

100 g of common shrimp

150 g of butter

Chopped flat-leaf parsley

Flour

Lemon juice

Salt and pepper

NB: Use common shrimp from the North Sea rather than pink prawns.

P R E P A R A T I O N

Sprinkle the sole with lemon juice. Allow to marinate for a few minutes and then coat in flour and brown in butter in a pan.

When the sole are cooked (after about 8 minutes) remove them from the pan, drain well and keep warm.

Without cleaning the pan, fry the peeled shrimp in the butter. Add 3 tablespoons of lemon juice, fry without allowing the juice to boil, take off the heat and add a handful of chopped parsley.

Serve the fish with the shrimp, sautéed potatoes, peas and carrots.

In winter mussels can be used instead of the shrimp.

A u s t r i a

AUSTRIAN-STYLE BREAD DUMPLINGS (SERVED WITH AUSTRIAN SAUERKRAUT)

(Semmelknödel)

I N G R E D I E N T S (serves 4)

6 stale bread rolls

125 ml of milk

1 onion

30 g of butter

2 tablespoons of chopped parsley

2 eggs

Grated nutmeg

Salt and pepper

A little flour

P R E P A R A T I O N

Cut the bread into cubes and soak them in the hot milk.

Fry the onions in the butter and, once they are cooked, add the parsley.

Drain the bread and transfer it to a bowl. Add the eggs, grated nutmeg, salt, pepper and a little flour to improve the consistency. Allow to rest.

With damp hands, shape the mixture into 6 to 8 small balls of the same size (30 to 40 grams). Wrap them individually in plastic film, ensure they are sealed and place them in salted boiling water for 10 minutes.

P o l a n d

FILLET OF BALTIC SALMON WITH CRÈME BRÛLÉE AND CRAYFISH SALAD

(Filet z łososia bałtyckiego z kremem spalone i sałatka raki)

I N G R E D I E N T S (serves 4)

800 g of salmon

2 tonka beans

1 egg yolk

Oil

100 g of crayfish

40 g of mayonnaise

60 g of cream

Salt and pepper

Finely chopped dill (or chopped parsley or chives)

P R E P A R A T I O N

Cut the salmon into 4 portions and brown them on each side in a little oil. Put to one side.

For the crème brûlée: place the tonka beans in boiling water and simmer gently for 10 to 12 minutes. Blend them and mix in a little cream and the egg yolk. Place this mixture in ovenproof glasses and cook at 140 °C for 12 minutes.

Serve the salmon fillets and the crayfish on a plate with the mayonnaise and the rest of the cream on top. Season with salt and pepper, decorate with the fresh herbs and serve along with the crème brûlée.

P o r t u g a l

FISH AND SEAFOOD CATAPLANA

(Cataplana de peixe e mariscos)

I N G R E D I E N T S (serves 4)

600 g of different types of fish such as grouper, salmon, wolffish and burbot

200 g of prawns

120 g of clams

4 large mussels

4 tomatoes

1 green pepper

2 onions

0.5 dl of extra virgin olive oil

0.5 dl of white wine

1 tablespoon of brandy

350 g of sliced potatoes

2 cloves of garlic

1 bunch of coriander

Salt and pepper

P R E P A R A T I O N

Cut up the tomatoes and the green pepper, slice the onion and chop the garlic.

Heat the oil in a cataplana (a typical Portuguese cooking dish) or other casserole and fry the vegetables for 3 or 4 minutes. Add half of the white wine.

Add the potatoes in overlapping layers, the fish cut into 4 cm chunks, the prawns, the clams and the mussels and then the remaining white wine, the brandy, the coriander and the salt and pepper.

Close the cataplana and cook for 15 minutes on a medium heat.

Serve with slices of toasted bread.

R o m a n i a

SARMALE WITH CABBAGE LEAVES

(Sarmale în foi de varză)

I N G R E D I E N T S (serves 4)

1 large cabbage (or 2 medium-sized cabbages)

750 g of minced pork (or half pork, half beef)

A few slices of smoked bacon

2 onions

2 tablespoons of rice

6 tomatoes or 2 tablespoons of tomato concentrate

1 l of chicken stock

100 g of lard

Salt, pepper, thyme and fennel

P R E P A R A T I O N

Filling: fry the finely chopped onions in the lard. Once they have started to brown, add the rice and allow it to blanch. Add a little water and mix in the finely minced meat, the salt and pepper and 2 or 3 tablespoons of water.

Take the cabbage(s) apart leaf by leaf, removing the hard part. Boil the leaves in the stock and leave them in it until they are soft.

Cut the leaves into square pieces of around 7 to 8 cm in length (the size depends on personal preference and the size of the cabbages available). Place a little filling on each square and close it by folding over the opposite edges, tucking them under by placing a finger on the inside of the sarmale.

Then place the sarmale in concentric circles in a saucepan. Cover them with finely sliced pieces of cabbage (the offcuts from making the squares) and slices of bacon, repeating this process several times, depending on the depth of the pan (which should not be filled to the top because the sarmale expand as they cook). Cover with sliced cabbage leaves and chopped tomatoes (or diluted tomato concentrate). Spread the lard over the surface and lastly pour over the stock, along with some water. Simmer very gently for a long time, adding more water if necessary. The sarmale are best when reheated which is why they are normally made a day in advance. The longer they simmer, the better they taste!

S l o v e n i a

GOULASH WITH OYSTER MUSHROOMS

(Golaž z bukovimi ostrigarji)

I N G R E D I E N T S (serves 4)

45 g of butter

3 onions

2 tablespoons of lemon juice

1 kg of oyster mushrooms

2 cloves of garlic

100 ml of vegetable stock

1.5 kg of potatoes

1 bay leaf

1 tablespoon of cumin

30 g of tomato purée or 1 teaspoon of tomato concentrate

10 g of paprika

Salt and pepper

P R E P A R A T I O N

Heat 30 g of butter in a pan. Chop the onions thinly and add them along with the lemon juice. Wait until the onions become clear.

Chop the mushrooms and the garlic and add to the onions. Allow to simmer gently with a lid on for around 10 minutes. Prepare the vegetable stock and add it to the mixture. Peel and dice the potatoes. Add them along with the bay leaf, cumin and tomato purée. Cover and allow to cook for another 15 minutes.

Meanwhile heat the paprika with the rest of the butter and add it to the prepared mixture. Finally add salt and pepper.

S l o v a k i a

POTATO PASTA WITH SHEEP’S CHEESE

(Bryndzové halušky)

I N G R E D I E N T S (serves 4)

1 kg of potatoes

200 g of flour

2 eggs

250 g of sheep’s cheese (Slovakian bryndza cheese)

120 g of diced bacon

Milk

Salt

P R E P A R A T I O N

Prepare a dough with the raw grated potato, a few spoonfuls of milk, the eggs and the flour. Add salt and mix.

Knead until the dough is supple. Divide it into 4 rolls and cut into small slices on a damp chopping board.

In a large casserole dish, bring salted water to the boil. Add the sliced pasta bit by bit. Once it floats to the surface continue to cook it for 5 to 6 minutes. Drain and serve with crumbled goat’s cheese and pan-fried diced bacon.

F i n l a n d

TRADITIONAL FINNISH BURBOT SOUP

(Perinteinen suomalainen madekeitto)

I N G R E D I E N T S (serves 4)

1 burbot (1.5 kg) cut into large pieces

1 large diced onion

50 g of tofu in cubes

1 to 2 sliced carrots

50 g of salted butter

6 to 8 peeled and chopped potatoes

5 dl of water

3 bay leaves

2 pinches of salt

2 dl of double cream

2 to 3 tablespoons of chopped dill

P R E P A R A T I O N

Heat the butter in a casserole dish and add the onions, carrots and tofu. Fry, stirring occasionally, until the onions are golden.

Add the water, salt, bay leaves and potatoes. Bring to the boil. Cook the potatoes for 15 minutes. Add the cream and the fish. Cover the dish with a lid and allow to simmer gently for around 5 minutes. Add the chopped dill.

Serve with sour rye bread.

S w e d e n

YELLOW PEA SOUP

(Ärtsoppe)

I N G R E D I E N T S (serves 4)

200 g of yellow dried peas

4 slices of bacon

½ a diced onion

30 g of diced celery

30 g of sliced leeks

15 cl of clear beef stock

½ teaspoon of thyme

Salt and pepper

P R E P A R A T I O N

Soak the peas in the water overnight.

The next day, cut the bacon into small pieces and sauté in a pan.

Add the vegetables and drain and add the peas. Add the stock and bring to the boil.

Allow the soup to simmer for around 30 minutes, or until the peas are tender.

Stir vigorously with a whisk until the pea pulp thickens the soup. Add salt and pepper to taste and sprinkle with thyme (the amount of salt needed will vary depending on the salt content of the beef stock used).

U n i t e d  K i n g d o m

LANCASHIRE HOTPOT

I N G R E D I E N T S (serves 4)

800 g of lamb shoulder

2 lamb kidneys

500 g of potatoes

250 g of onions

25 g of butter

150 ml of beef stock

Salt and pepper

P R E P A R A T I O N

Debone the meat, remove the fat and cut into pieces.

Remove the skin and the white areas of the kidneys. Cut into pieces and soak in cold water, which should be changed several times. Peel the potatoes and cut into cubes. Wash the onions and cut them up.

In a casserole dish, layer the potatoes, followed by the meat, the drained kidneys and the onions. Add salt and pepper. Then add another layer of slightly overlapping slices of potato. Add the beef stock and lastly spread the butter on the potatoes.

Put on a lid and place in a pre-heated oven at 180 °C for around 75 minutes.

Then remove the lid and cook for another 30 minutes or until the potatoes are brown.

KF-31-11-392-EN-E