potato dumplings with cheese
stuffed cheese dumplings
Zapekané Zemiaky s Bryndzou a Pažítkou
baked potato with cheese and chives
There are 19 regions in Spain. Unfortunately here we can only represent five.
fried fish (Andalusia)
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)
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.
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.
salty - general use
mild - general use
(dark yellow, Gruyère-like)
strong - general use
soft - desserts
(white curd, Ricotta-like)
hard, salty - general use and garnishing
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.
whole roast suckling pig
Bliny s Kefir
pancakes made with kefir
semolina cream and milk cake with
candied fruit, honey, nuts and spices
cheese and polenta pie
Cascaval la Capac
Ciorba de Perisoare
sour soup with meat balls
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.
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.
meat, mushroom, sauerkraut, sausage stew
Kapusta z Jablkamy
cabbage with apples
Klopsiki w Šmietanie
meatballs in sour cream
poppy seed cake
brown bread with fermented rye
Norway is the home of dried cod. Here are five bacalao dishes.
Frityrstekt Bacalao med Hvitløksaus
deep fried bacalao with garlic sauce
dried cod balls
dried cod gratin
Klippfisk med Grønnsaus
dried cod with green sauce
Norsk Bacalao Gryte
Norwegian bacalao casserole
Montenegro is known for its high-calorie dishes and its organic meat culture.
Brav u Mlijeku
lamb cooked in milk
meat and vegetable soup
minced meat and potato bake
cabbage stuffed with meat, rice and
vegetables/potatoes and spices
smoked meat and vegetable stew