Tag: High Five

[HIGH FIVE] Serbia 5

If you ever go to Belgrade ask for mešano meso – mixed grill, which is all things meat. Here’s five off the grill.

 

Ćevapčići
ground meat rissoles

Ðevrek
doughnut meatball

Krmenadle
pork chops

Pljeskavice
beef burgers

Uštipci
stuffed meatballs

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[HIGH FIVE] Scotland 5

 

Baked Apples
Haggis and Chips
Scotch Pie
Seville Orange Marmalade
Shortbread

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[HIGH FIVE] Slovakia 5

Five cheese recipes.

 

Bryndzové Halušky
potato dumplings with cheese

Bryndza Pirohy
stuffed cheese dumplings

Tvarožník
cheesecake

Vyprážaný Syr
fried cheese

Zapekané Zemiaky s Bryndzou a Pažítkou
baked potato with cheese and chives

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[HIGH FIVE] Slovenia 5

Slovenia is famous for its soups so here are five to start with.

 

Gobova Župa
mushroom soup

Krompirjeva Juha
potato and sour cream soup

Slivjek
plum soup

Štajerska Juha
Styrian sour soup with pig's feet, 
pork and vegetables

Vrzotovka
kale soup

[HIGH FIVE] Spain 5

There are 19 regions in Spain. Unfortunately here we can only represent five.

 

Fritura Andaluza
fried fish (Andalusia)

Paella Valenciana
Valencia paella (Valencia Community)

Peras al Vino
pears in red wine (La Rioja)

Pollo al Chilindrón
chicken with peppers (Aragón)

Tortilla de Patatas de El Manjar
potato omelette El Manjar (Galicia)

 

Spanish Recipes


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[HIGH FIVE] Sweden 5

Sweden has made its mark on the art of baking with some of the most original creations in Europe, particularly its cheesecake, crispbread, ginger snaps and saffron bread. Its rye and treacle bread is still a hidden treasure waiting to be found by the rest of the world.

 

Knäckebröd
crispbread

Limpa
rye and treacle bread

Ostkaka
cheesecake

Pepparkakor
ginger snaps

Saffransbröd
saffron bread

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[Recipes of Europe] Switzerland 5

Swiss bakery is among the most diverse in Europe, rivalled only by the Turks. Here are four popular treats and a selection of small bread recipes (taken from our small breads book).

Butterzöpfe is the symbolic (Sunday) bread of Swiss bakery, flûtes au fromage are the wonderful cheese sticks from the Vaud canton, roggenbrot, the rye bread of the valleys, goes with air-dried meat, and birnenweggen is pear heaven.

DSCN6935
Milchbrötchen (milk bread rolls)
Birnenweggen
pear wedges

Brötchen
small bread rolls

Bernerköpf / Butterzöpfe
butter braids | Sunday Bread

Flûtes au Fromage 
cheese sticks

Pains de Seigle / Roggenbrot 
rye bread

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[HIGH FIVE] Turkey 5

Five indigenous cheeses.

 

Beyaz
salty - general use 
(white, Feta-like)

Kars Gravyeri
mild - general use 
(dark yellow, Gruyère-like)

Kaşar
strong - general use 
(yellow-white, Cheddar-like)

Lor
soft - desserts 
(white curd, Ricotta-like)

Mihaliç
hard, salty - general use and garnishing 
(white, Parmigiano-like)

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[HIGH FIVE] Ukraine 5

Don’t leave Kiev without trying …

 

Chervonyy Borsch
Veal, cabbage, leaf
and root vegetables, salo, 
tomatoes and sour cream soup

Golubtsy
baked cabbage and rice rolls in broth

Medovik
chocolate and honey cake

Salo
garlic-flavoured pork fat (on bread)

Varenyky
stuffed dumplings

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[HIGH FIVE] Wales 5

Welsh traditional food is comforting, like coming home.

 

Bara Brith
speckled (fruit) bread 

Bara Lawr
laverbread

Cawl Cennin
leek broth

Caws Pobi
Welsh rarebit (cheese on toast)

Cacennau Gymraeg
Welsh cakes

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[HIGH FIVE] San Marino 5

Sammarinese dishes are not typically Italian, despite the influence of neighbouring Emilia-Romagna, but they are among the most traditional in Europe.

 

Cappelletti in Brodo
small meat parcels in broth

Maiale al Latte
pork in milk

Piada
stuffed flatbread

Torta tre Monti
chocolate/hazelnut cream waffle cake

Zuppa di Ciliegie
cherries in red wine

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[HIGH FIVE] Russia 5

The Russians are generally faithful to their own traditional dishes, but having a large country that embraces most of northern Europe and all of northern Asia (not forgetting expansions into neighbouring nations and regions) they have collected and adapted recipes from the peripheries.

Here are five such popular dishes.

 

Zharenyy Porosenok
whole roast suckling pig

Bliny s Kefir
pancakes made with kefir

Guryevskaya Kasha
semolina cream and milk cake with 
candied fruit, honey, nuts and spices
Pelmeni
stuffed parcels

Shashlyk
skewered fish, meat, poultry

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[HIGH FIVE] Romania 5

 

Alivanca
cheese and polenta pie

Cascaval la Capac
fried cheese

Ciorba de Perisoare
sour soup with meat balls

Galuska
dumplings

Ghiveci de Peşte
freshwater fish stew

These dishes are from Vladimir Mirodan’s amazing Balkan Cookbook, now only in print online from American publishers. If you see a copy buy it, for it is worth its weight in culinary gold! The book is reviewed here.


 

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[HIGH FIVE] Portugal 5

A five course meal.

 

Sopa de Camarão
shrimp soup

Pimentos Assados
roasted peppers

Espetada
skewered garlic beef 

Frango com Arroz
casseroled chicken and rice

Bolo de Amêndoa
almond sponge

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[HIGH FIVE] Poland 5

The Polish love affair with all things fungi would be an excuse to feature mushroom dishes if it was monogamous, except the Poles also love cabbage and pork (turning it into sausages most of the time), love to flirt with caraway and poppy, the latter in their bakeries, and would be lovelorn without their numerous breads.

Bigos
meat, mushroom, sauerkraut, sausage stew

Kapusta z Jablkamy
cabbage with apples

Klopsiki w Šmietanie 
meatballs in sour cream 

Makowiec 
poppy seed cake 

Prądnicki 
brown bread with fermented rye

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[HIGH FIVE] Norway 5

Norway is the home of dried cod. Here are five bacalao dishes.

 

Frityrstekt Bacalao med Hvitløksaus 
deep fried bacalao with garlic sauce

Klippfisk Baller
dried cod balls

Klippfisk Grateng
dried cod gratin

Klippfisk med Grønnsaus
dried cod with green sauce

Norsk Bacalao Gryte
Norwegian bacalao casserole

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[HIGH FIVE] Montenegro 5

Montenegro is known for its high-calorie dishes and its organic meat culture.

 

Brav u Mlijeku
lamb cooked in milk

Čorba
meat and vegetable soup

Moussaka
minced meat and potato bake

Raštan
cabbage stuffed with meat, rice and 
vegetables/potatoes and spices

Variš
smoked meat and vegetable stew

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[HIGH FIVE] Monaco 5

The Monégasque tradition centers on Monte Carlo but extends along the Côte d’Azur into Italy.

 

Barbagiuan
vegetable pastries

Fougasse
flavoured flat bread

Gratin de fruits de Mer
fish gratin

Le Galapian
almond honey tart

Soupe au Pistou
basil and bean soup

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[HIGH FIVE] Moldova 5

Moldova shares traditional recipes with Romania and retains influences from Russian and the Ukrainian food. Earlier influences – German, Greek and Ottoman – are still apparent.

But it is in viniculture that Moldova is flexing its culinary muscles in the 21st century.

These wines won gold awards in 2014.

 

Merlot
Vinselekt Michlovsky, 2009

Muscat
Bella Piligrina, 2013

Riesling de Rhein
Fautor, 2010

Traminer
Lion-Gri, 2007

Roşu de Nisporeni
Nisporeni, 2013

 

Vinmoldova Catalogue 2014


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[HIGH FIVE] Malta 5

With imqarrun il-forn, Malta shares a macaroni cheese tradition with all of the islands in the Mediterranean.

Arabian, Greek and Italian food are influences because of the abundance of beans, cheese, fish, garlic, lamb, parsley, olive oil and tomatoes on the island, and thousands of years of trading.

 

Aljotta
fish soup (Mediterranean)
Bigilla
spicy bean paté (Arabian)
Brungiel Mimli
stuffed aubergine (Mediterranean)
Pastizzi
ricotta pastries (Italian)
Xkunvat
fried aniseed pastries (Arabian-Sicilian)

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