A complete guide to the best food in Oxford including cafes, cheap eats and the best restaurants in Oxford for pizza, Asian food and more.
Papalina is the richer version of carbonara. It uses cream, Parmesan, and prosciutto instead of the pancetta or guanciale (pig jowl) from in carbonara.
Read our guide to the top 10 most traditional dishes from the country of Andorra.
Growing up I ate these and we all loved them and knew they were something special from the old country, Latvia. Not until I first came to Latvia did I taste a real Latvian pirag with spekis. Spekis is a smoked pork fat, something like bacon, and gives such a wonderful taste and aroma. These are an essential at any holiday occasion here in Latvia. You can buy them at the bakeries, or if traditions are strong make yourself at home, like we did for Easter! Try these and make sure to eat them warm! Ingredients: Prepared Yeast dough At least 600 g. spekis or ham, or bacon. (When I make these in the USA, I use 1 pkg. bacon finely chopped and ham as well as ham. Do no throw the bacon fat away!) 1 chopped onion Pepper 1 egg- beaten and mixed with a little water. Method: 1. Choose meet. This is what the meat I used looked like. It is thoroughly cooked and read to chop. If you use bacon you will need to cook it. Do no over cook it. It does not need to be crispy. Add chopped ham and onion. 2. Mix all meat together, and add onion. Cook just until onion is tender. 3. Roll a section of the dough very thin, and put a teaspoon of meat mixture near edge. 4. Fold over and seal. 5. Cut with a cup. By using a cup and folding you save time and it helps make them all uniform in size. If you don't like using this method you can of course make little balls and roll or pat them out as we used to as kids. I much prefer the method Aunt Baiba taught me of rolling them out like this as it is much easier and faster. 6. Place on prepared baking sheet. Brush with egg wash 7. Let rise and bake until golden. YUMMY NOTE: My grandma always would brush them with water and sugar mixture when they came out o the oven to make them shiny. Aunt Baiba didn't mention this so I skip it. It does make them sweeter if you desire that. If you have left over dough you can make it into cinnamon rolls, or poppy seeds rolls. Warm left over ones before serving- they are always tastier warm.
Recipes from the Holy See (Vatican City): Stuffed Bresaola, Scappi's Broccoli and Cato's Cheese Bread (Libum)
Machanka is a Belarusian and Ukrainian stew made with a combination of pork, sour cream, flour, and beef stock. The meat can include bacon, sausages, or ham, all cut into very small pieces
I realize that I never posted a recap of my BlogHer Food experience and although work being the primary reason, well…I really don’t have another reason. Many bloggers were doing such a good job at putting into words all the feelings experienced during that weekend that I commented on theirs instead of writing mine. I…
Having visited the city several times, I thought it was time to write this guide sharing my thoughts on where to eat in Brno. I'll be highlighting my
Finnish food culture has been heavily influenced by the country's long winters and the basic ingredients found in the cold Nordic climate.
Lithuanian vegetable salad is very similar to a potato salad. It is one of the best salad's of its kind, we have had. It is called darzoviu misraine the way we made it or it
If you're looking to indulge in some new culinary experiences, why not start with some foods that start with V? Very nice! Here are some very
These Greek Honey Balls, also called Greek donuts, are sprinkled with cinnamon and walnuts! A perfect bite-size dessert!
Check out this recipe from one of our au pairs from Israel!
Karydopita (pr. ka-ree-dho-pee-tah) is a Greek walnut cake made with lots of walnuts and bathed in a sweet syrup. The word "karydi" (καρύδι) means walnut and "pita" (πίτα) means pie.
A guide to Balkan cuisine including must try Balkan food such as burek, cevapi, pljeskavica and much more!
Vegetable Roll is confusing to folk from outside Northern Ireland. Why? Because it's mostly meat! More correctly, it's sausage meat and vegetables, normally served fried or grilled in rounds as part of an Ulster Fry, Northern Ireland's favourite cooked breakfast. Imagine slices of black pudding, but made from sausage meat instead of blood. Since moving to Manchester, I've craved vegetable roll a lot, but never been able to find it. One of the Asda stores nearby did have an experiment where they replaced the butchery counter with a franchise from a Northern Irish butcher and for one glorious year, vegetable roll was available whenever I wanted it... but sadly it didn't last. I've been trying to make my own for a while, but the one recipe I found for it online tasted wrong and included odd ingredients I wouldn't normally have (what on earth is mace??!!). Eventually I started experimenting and this is the version I've liked the most. Ingredients 900g Sausages (2 packs - these should traditionally be beef, but I like Asda Butcher's Selection Pork & Tomato) 2 Spring Onions 2 Baby Leeks (they had none today, so I used about half a normal leek) 120g Fine Breadcrumbs (yes, I cheat on this and use packet breadcrumbs, but I'm lazy!) Pinch of salt and black pepper Method 1. Take the skins off the sausages and put the sausage meat in a bowl. 2. Finely chop the spring onions and leeks. I use an electric chopper (a bit like a tiny food processor) that I picked up for about a tenner. It makes life easier and gives you nice tiny pieces. 3. Add the chopped leeks and spring onions, along with the breadcrumbs to the bowl with the sausage meat, and add a little salt and pepper. 4. Time to get your hands dirty! Knead the whole mixture with your hands until it all comes together. It's done when the vegetables are fairly evenly spread and you can no longer feel the grittiness of the breadcrumbs. 5. Turn out the mixture on to a board and form into a thick sausage shape, about 6-8 cm thick. 6. Wrap the mixture tightly in cling film. If you need to, roll it while in the cling film to get a nice round shape. Then chill the sausage in the fridge for a few hours. 7. Once chilled, cut the sausage into rounds around 1-2 cm thick. If you're not using it all at once, it will freeze really well. To cook, fry or grill the rounds for around 5 minutes on each side until cooked through. Or do what I do, oven bake it at 180℃ for about 15-20 minutes - this results in a bit of a drier meat, but I love the crunchy crust this gives the outside.
If you ask any Lithuanian person about their favourite traditional Lithuanian food, you are sure to hear the words 'Bulviniai Blynai' on their list! Yes, beautifully crispy pan-fried potato pancakes from a small European country, are definitely representative of the best of Lithuanian cuisine! Typically served with a generous dollop of sour cream, they are inexpensive to make and have all the features of true comfort food!
This collection of Hungarian Recipes will give you a great taste of classic Eastern European fare. We love this cozy beef soup:
The traditional Polish Christmas soup recipe is made with a beetroot starter. This fermented soup is quite healthy and is often eaten on Christmas Eve with the uszka dumplings!
Norway's cheese tradition is as deep and varied as its stunning fjords and towering mountains. Read on to learn more about the most popular Norwegian cheeses. While the iconic brown cheese (brunost) often steals the
Hi every-one, I'm still busily working on my photos from Iceland so I thought I'd share an Icelandic recipe with you. Iceland is a bit like...
Andorra is a mountainous little place between France and Spain, which perfectly explains this dessert. It’s sort of like a crème brûlée, sort of like a crème Catalana, but the meringue on top…
INGREDIENTS For the mincemeat: 1kg pork, chicken or beef mincemeat (you can also use half pork and half beef. I prefer pork or chicken, it makes the dish a little bit lighter) 2 brown onions, finely diced 2 garlic cloves, grated 2 teaspoons tomato paste 4 ripe tomatoes, roughly chopped 1 tablespoon
Traditional pastries that everyone in Finland loves. They are so delicious. A perfect combination of the crispy crust and a creamy rice porridge filling.
I love food walks, and I think I found the best food walk in Lisbon with my recent Culinary Backstreets walk around the Baixa and Chiado districts
Stäerzelen are soft & pillowy traditional little dumplings from Luxembourg. Made simply from buckwheat flour and water and cooked in an unusual way.
Ties to old traditions and superstitions are strong in Iceland even some that seem normal in Iceland that might look strange to an outsider.
Ouzo, the Greek anise liquor with a strong licorice flavor, is served neat, without ice. In cocktails, it can substitute other anise-flavored liquors.
Andorra is a land locked microstate (which means it's quite small). I also read on Wikipedia that they have no army so in an emergenc...
This German 20-layer cake is cooked under the grill with the most watchful of eyes - namely, Paul Hollywood's!
The best traditional food dishes in Europe highlight local culture and are favorites for good reasons.
Zagreb is a place where Balkan and Middle Europe meet, and here you can find Austrian or German dishes, but also Eastern European ones, such as sarma, stuffed peppers, čevapčići, etc.. This time we will
If you're planning a trip to Belarus as a food destination to widen your gastronomic horizons beyond the traditional Slavic borscht, then look no further
Authentic Austria food and Austrian recipes are marked by rich flavors and dominated by meats and carb dense foods like pastries and breads. From the fried Schnitzel to the hearty Goulash, there are Austria food
10 Best and most popular street food to eat in Europe! Where and what to eat in the streets of Europe, from England, Spain to Greece!
Authentic Austria food and Austrian recipes are marked by rich flavors and dominated by meats and carb dense foods like pastries and breads. From the fried Schnitzel to the hearty Goulash, there are Austria food
Authentic Lithuanian recipes have a rich and varied culinary tradition that has been influenced by both its neighboring countries and its own unique history. Lithuanian Food and Cooking One of the staples of traditional Lithuanian
If you're looking to bring plenty of European sweetness, richness, and decadence into your kitchen, these popular Austrian dessert recipes have so much to get excited about.
In travelling to 24 European countries, you can imagine I've had my fair share of meals. From traditional European food to quick eats, these are my top 10 European Foods you need to try... along
Authentic Austria food and Austrian recipes are marked by rich flavors and dominated by meats and carb dense foods like pastries and breads. From the fried Schnitzel to the hearty Goulash, there are Austria food
Authentic Austria food and Austrian recipes are marked by rich flavors and dominated by meats and carb dense foods like pastries and breads. From the fried Schnitzel to the hearty Goulash, there are Austria food
In travelling to 24 European countries, you can imagine I've had my fair share of meals. From traditional European food to quick eats, these are my top 10 European Foods you need to try... along
What are the best European desserts? Here's our list of the 20 most amazing European pastries that you should absolutely try on your next trip to Europe.
Russian beef stroganoff is one of the country's most beloved food exports.
