EUROPEAN CUISINES

Cuisines and recipes of Europe, familiar and unfamiliar. About Us. Since 1995, EuropeanCuisines.com has been the home of an informal collection of European recipes of many kinds, with an emphasis on Irish recipes (since that's where the site runners live). HOW TO MAKE (ALUMINUM-FREE!) BAKING POWDER FROM SCRATCH The method is simple. To make one teaspoon of commercial baking powder, mix together: 1/2 teaspoon cream of tartar. 1/4 teaspoon baking soda. 1/4 teaspoon cornstarch (cornflour, for UK bakers) That's all there is to it. To make larger quantities, just increase the amounts in proportion. Please note that there are also aluminum-free

commercial

IRELAND: TRADITIONAL IRISH SODA BREAD WITHOUT BUTTERMILK 450 g / 1 lb / 3 1/2 cups flour (either cake flour or all-purpose, but cake flour is better) 1 teaspoon sugar (optional: you can absolutely omit this if you prefer sugar free soda bread) 1 teaspoon salt. 1 heaping teaspoon bicarbonate of soda. 1 level teaspoon baking powder.

Between 350-400 ml

GERMANY / AUSTRIA: A FEW DUMPLING RECIPES Meanwhile, melt butter in a frying pan over medium heat and then stir in breadcrumbs. Allow to brown slightly for two minutes, then add sugar and cinnamon and stir. Turn heat to very low and keep warm until dumplings are ready. When dumplings are cooked, remove PORTUGAL: PÃO-DE-LÓ (EASY COUNTRY SPONGE CAKE) This classic simple sponge cake has been in the repertoire of Portuguese cooks for hundreds of years -- specifically, since refined sugars first appeared on the scene in the wake of the great waves of New World exploration that began in the 1500's. There are two main types of Pão-de-ló -- the "easy one" (which this recipe represents) and the Pao de lo de Alfereizo, which isn't POLAND: CHRUSCIKI (FRIED BOW TIE COOKIES / PASTRIES Cut the strips diagonally into 5-inch lengths. In each strip, cut a one-inch slit the long way, in the middle of the strip. Pull one end of the strip through the slit so that it looks kind of like a bowtie. Heat the frying oil to 375F / 190C, or until a 1-inch bread cube turns

golden brown

THE TYROL: TIROLEAN SPECKKNÖDEL (BACON DUMPLINGS 1 - 2 tablespoons flour. Cut the bread rolls into cubes approximately 1 cm / 1/2 inch wide, and place in a bowl. Cube the bacon small and saute over medium heat until it starts to go translucent. Peel and chop the onion finely: sauté with the bacon until the onions too become translucent. Add the two spoonfuls of parsley: continue to

sauté.

CZECH REPUBLIC: SVICKOVA NA SMETANE / BEEF IN SOUR CREAM For the sauce: pour the vegetable puree into a medium-sized saucepan and heat to a low boil. Season with salt and pepper. Add the lemon juice and sugar. If the sauce needs thinning, add some water or beef broth. Finally, just before serving, stir the sour cream into the sauce and heat it through. SLOVENIA: PREKMURSKA GIBANICA (POPPYSEED, WALNUT AND APPLE Prekmurska gibanica is an interesting combination of cake and pastry, and hails originally from the Prekmurje region of Slovenia. It restates a favorite theme in central European baking -- the layered sweet strudel, often with poppy seeds involved (as in this variation) and stuffed with sweet jams, fruit or fruit compotes, nuts, and/or dairy products (in this case cottage EUROPEAN TWO LETTER COUNTRY CODE ABBREVIATIONS Sometimes (in menu descriptions and article titles), when spelling out a number of countries would make the description or title too long, we use the internationally accepted two-letter codes for countries -- similar to the three-letter codes for airports. There are also three-letter codes used by the UN, but we prefer the shorter ones. Here's a list of codes for the countries

EUROPEAN CUISINES

Cuisines and recipes of Europe, familiar and unfamiliar. About Us. Since 1995, EuropeanCuisines.com has been the home of an informal collection of European recipes of many kinds, with an emphasis on Irish recipes (since that's where the site runners live). HOW TO MAKE (ALUMINUM-FREE!) BAKING POWDER FROM SCRATCH The method is simple. To make one teaspoon of commercial baking powder, mix together: 1/2 teaspoon cream of tartar. 1/4 teaspoon baking soda. 1/4 teaspoon cornstarch (cornflour, for UK bakers) That's all there is to it. To make larger quantities, just increase the amounts in proportion. Please note that there are also aluminum-free

commercial

IRELAND: TRADITIONAL IRISH SODA BREAD WITHOUT BUTTERMILK 450 g / 1 lb / 3 1/2 cups flour (either cake flour or all-purpose, but cake flour is better) 1 teaspoon sugar (optional: you can absolutely omit this if you prefer sugar free soda bread) 1 teaspoon salt. 1 heaping teaspoon bicarbonate of soda. 1 level teaspoon baking powder.

Between 350-400 ml

GERMANY / AUSTRIA: A FEW DUMPLING RECIPES Meanwhile, melt butter in a frying pan over medium heat and then stir in breadcrumbs. Allow to brown slightly for two minutes, then add sugar and cinnamon and stir. Turn heat to very low and keep warm until dumplings are ready. When dumplings are cooked, remove PORTUGAL: PÃO-DE-LÓ (EASY COUNTRY SPONGE CAKE) This classic simple sponge cake has been in the repertoire of Portuguese cooks for hundreds of years -- specifically, since refined sugars first appeared on the scene in the wake of the great waves of New World exploration that began in the 1500's. There are two main types of Pão-de-ló -- the "easy one" (which this recipe represents) and the Pao de lo de Alfereizo, which isn't POLAND: CHRUSCIKI (FRIED BOW TIE COOKIES / PASTRIES Cut the strips diagonally into 5-inch lengths. In each strip, cut a one-inch slit the long way, in the middle of the strip. Pull one end of the strip through the slit so that it looks kind of like a bowtie. Heat the frying oil to 375F / 190C, or until a 1-inch bread cube turns

golden brown

THE TYROL: TIROLEAN SPECKKNÖDEL (BACON DUMPLINGS 1 - 2 tablespoons flour. Cut the bread rolls into cubes approximately 1 cm / 1/2 inch wide, and place in a bowl. Cube the bacon small and saute over medium heat until it starts to go translucent. Peel and chop the onion finely: sauté with the bacon until the onions too become translucent. Add the two spoonfuls of parsley: continue to

sauté.

CZECH REPUBLIC: SVICKOVA NA SMETANE / BEEF IN SOUR CREAM For the sauce: pour the vegetable puree into a medium-sized saucepan and heat to a low boil. Season with salt and pepper. Add the lemon juice and sugar. If the sauce needs thinning, add some water or beef broth. Finally, just before serving, stir the sour cream into the sauce and heat it through. SLOVENIA: PREKMURSKA GIBANICA (POPPYSEED, WALNUT AND APPLE Prekmurska gibanica is an interesting combination of cake and pastry, and hails originally from the Prekmurje region of Slovenia. It restates a favorite theme in central European baking -- the layered sweet strudel, often with poppy seeds involved (as in this variation) and stuffed with sweet jams, fruit or fruit compotes, nuts, and/or dairy products (in this case cottage EUROPEAN TWO LETTER COUNTRY CODE ABBREVIATIONS Sometimes (in menu descriptions and article titles), when spelling out a number of countries would make the description or title too long, we use the internationally accepted two-letter codes for countries -- similar to the three-letter codes for airports. There are also three-letter codes used by the UN, but we prefer the shorter ones. Here's a list of codes for the countries GERMANY / AUSTRIA: A FEW DUMPLING RECIPES Meanwhile, melt butter in a frying pan over medium heat and then stir in breadcrumbs. Allow to brown slightly for two minutes, then add sugar and cinnamon and stir. Turn heat to very low and keep warm until dumplings are ready. When dumplings are cooked, remove A SMALL COLLECTION OF BASQUE RECIPES Heat 1/4 cup olive in Dutch oven or heavy skillet until light haze forms. Add onions and green pepper and saute a couple of minutes. Reduce heat to moderate,cover and cook 15 minutes. Remove vegetables from skillet.Add pork and marinade, and cook over high heat, stirring,

1 minute.

IRELAND: TRADITIONAL IRISH SODA BREAD WITHOUT BUTTERMILK 450 g / 1 lb / 3 1/2 cups flour (either cake flour or all-purpose, but cake flour is better) 1 teaspoon sugar (optional: you can absolutely omit this if you prefer sugar free soda bread) 1 teaspoon salt. 1 heaping teaspoon bicarbonate of soda. 1 level teaspoon baking powder.

Between 350-400 ml

GENERAL CONVERSION GUIDE Quark (aka quarg) A soft, unripened cheese with the texture and flavor of sour cream. Quark comes in two versions - lowfat and nonfat. Though the calories are the same (35 per ounce), the texture of lowfat Quark is richer than that of lowfat sour cream. IRELAND: WHAT DO IRISH PEOPLE EAT? The question of what Irish people eat these days is one that brings people to our website all the time. (By the way, if you're here looking for an answer to the question "What is the Irish national dish?", the short answer is that there may not be one -- at least not one that you can get even a POLAND: CHRUSCIKI (FRIED BOW TIE PASTRIES) Slice into 1 1/2-inch wide strips. Cut the strips diagonally into 5-inch lengths. In each strip, cut a one-inch slit the long way, in the middle of the strip. Pull one end of the strip through the slit so that it looks kind of like a bowtie. Heat the frying oil to 375F /

190C, or until a

IRELAND: BOILED BACON AND CABBAGE 1 medium-sized cabbage. Place the bacon joint in a pot with a couple of bay leaves and a few peppercorns, cover with cold water and bring to the boil: then immediately reduce the heat to a simmer. Remove any scum that floats to the surface. Cover and simmer for 1 1/2 hours (or 30 minutes per pound, whichever is greater). SWITZERLAND: SWISS "FRENCH DRESSING" 1 egg, or if you prefer, 2 tablespoons heavy cream. 1 teaspoon sugar. A few tablespoons of stock or water. A stick mixer is perfect for this: if you don't have one, use an egg beater or do the whole business in the food processor or blender. Simply mix everything together except for the water or stock until it goes smooth, creamy

and pale golden.

CORNWALL: LICKY (LEEKY) PASTY Licky Pasty This is a traditional Cornish recipe. The meat and potato varieties of Cornish pasties are the most well-known, but traditionally all sorts of fillings were put in pasties, including vegetable ones. "Licky" is another word for "leek". Ingredients: shortcrust pastry leeks butter salt and pepper Method: Prepare the leeks by removing the dark green heads, and slicing POLAND: KREMÓWKA PAPIESKA / "PAPAL" CREAM CAKE A pinch of salt. 6 egg yolks. Scald the milk and vanilla. In a heavy saucepan, combine the sugar, flour, salt, and egg yolks. Stir until very well blended (ideally, whisk to make sure there are no lumps). Add milk gradually. Cook over low flame, stirring constantly, being careful to scrape bottom of pan.

EUROPEAN CUISINES

Cuisines and recipes of Europe, familiar and unfamiliar. About Us. Since 1995, EuropeanCuisines.com has been the home of an informal collection of European recipes of many kinds, with an emphasis on Irish recipes (since that's where the site runners live). HOW TO MAKE (ALUMINUM-FREE!) BAKING POWDER FROM SCRATCH The method is simple. To make one teaspoon of commercial baking powder, mix together: 1/2 teaspoon cream of tartar. 1/4 teaspoon baking soda. 1/4 teaspoon cornstarch (cornflour, for UK bakers) That's all there is to it. To make larger quantities, just increase the amounts in proportion. Please note that there are also aluminum-free

commercial

IRELAND: TRADITIONAL IRISH SODA BREAD WITHOUT BUTTERMILK 450 g / 1 lb / 3 1/2 cups flour (either cake flour or all-purpose, but cake flour is better) 1 teaspoon sugar (optional: you can absolutely omit this if you prefer sugar free soda bread) 1 teaspoon salt. 1 heaping teaspoon bicarbonate of soda. 1 level teaspoon baking powder.

Between 350-400 ml

GERMANY / AUSTRIA: A FEW DUMPLING RECIPES Meanwhile, melt butter in a frying pan over medium heat and then stir in breadcrumbs. Allow to brown slightly for two minutes, then add sugar and cinnamon and stir. Turn heat to very low and keep warm until dumplings are ready. When dumplings are cooked, remove PORTUGAL: PÃO-DE-LÓ (EASY COUNTRY SPONGE CAKE) This classic simple sponge cake has been in the repertoire of Portuguese cooks for hundreds of years -- specifically, since refined sugars first appeared on the scene in the wake of the great waves of New World exploration that began in the 1500's. There are two main types of Pão-de-ló -- the "easy one" (which this recipe represents) and the Pao de lo de Alfereizo, which isn't POLAND: CHRUSCIKI (FRIED BOW TIE COOKIES / PASTRIES Cut the strips diagonally into 5-inch lengths. In each strip, cut a one-inch slit the long way, in the middle of the strip. Pull one end of the strip through the slit so that it looks kind of like a bowtie. Heat the frying oil to 375F / 190C, or until a 1-inch bread cube turns

golden brown

CZECH REPUBLIC: SVICKOVA NA SMETANE / BEEF IN SOUR CREAM For the sauce: pour the vegetable puree into a medium-sized saucepan and heat to a low boil. Season with salt and pepper. Add the lemon juice and sugar. If the sauce needs thinning, add some water or beef broth. Finally, just before serving, stir the sour cream into the sauce and heat it through. THE TYROL: TIROLEAN SPECKKNÖDEL (BACON DUMPLINGS 1 - 2 tablespoons flour. Cut the bread rolls into cubes approximately 1 cm / 1/2 inch wide, and place in a bowl. Cube the bacon small and saute over medium heat until it starts to go translucent. Peel and chop the onion finely: sauté with the bacon until the onions too become translucent. Add the two spoonfuls of parsley: continue to

sauté.

EUROPEAN TWO LETTER COUNTRY CODE ABBREVIATIONS Sometimes (in menu descriptions and article titles), when spelling out a number of countries would make the description or title too long, we use the internationally accepted two-letter codes for countries -- similar to the three-letter codes for airports. There are also three-letter codes used by the UN, but we prefer the shorter ones. Here's a list of codes for the countries SLOVENIA: PREKMURSKA GIBANICA (POPPYSEED, WALNUT AND APPLE Prekmurska gibanica is an interesting combination of cake and pastry, and hails originally from the Prekmurje region of Slovenia. It restates a favorite theme in central European baking -- the layered sweet strudel, often with poppy seeds involved (as in this variation) and stuffed with sweet jams, fruit or fruit compotes, nuts, and/or dairy products (in this case cottage

EUROPEAN CUISINES

Cuisines and recipes of Europe, familiar and unfamiliar. About Us. Since 1995, EuropeanCuisines.com has been the home of an informal collection of European recipes of many kinds, with an emphasis on Irish recipes (since that's where the site runners live). HOW TO MAKE (ALUMINUM-FREE!) BAKING POWDER FROM SCRATCH The method is simple. To make one teaspoon of commercial baking powder, mix together: 1/2 teaspoon cream of tartar. 1/4 teaspoon baking soda. 1/4 teaspoon cornstarch (cornflour, for UK bakers) That's all there is to it. To make larger quantities, just increase the amounts in proportion. Please note that there are also aluminum-free

commercial

IRELAND: TRADITIONAL IRISH SODA BREAD WITHOUT BUTTERMILK 450 g / 1 lb / 3 1/2 cups flour (either cake flour or all-purpose, but cake flour is better) 1 teaspoon sugar (optional: you can absolutely omit this if you prefer sugar free soda bread) 1 teaspoon salt. 1 heaping teaspoon bicarbonate of soda. 1 level teaspoon baking powder.

Between 350-400 ml

GERMANY / AUSTRIA: A FEW DUMPLING RECIPES Meanwhile, melt butter in a frying pan over medium heat and then stir in breadcrumbs. Allow to brown slightly for two minutes, then add sugar and cinnamon and stir. Turn heat to very low and keep warm until dumplings are ready. When dumplings are cooked, remove PORTUGAL: PÃO-DE-LÓ (EASY COUNTRY SPONGE CAKE) This classic simple sponge cake has been in the repertoire of Portuguese cooks for hundreds of years -- specifically, since refined sugars first appeared on the scene in the wake of the great waves of New World exploration that began in the 1500's. There are two main types of Pão-de-ló -- the "easy one" (which this recipe represents) and the Pao de lo de Alfereizo, which isn't POLAND: CHRUSCIKI (FRIED BOW TIE COOKIES / PASTRIES Cut the strips diagonally into 5-inch lengths. In each strip, cut a one-inch slit the long way, in the middle of the strip. Pull one end of the strip through the slit so that it looks kind of like a bowtie. Heat the frying oil to 375F / 190C, or until a 1-inch bread cube turns

golden brown

CZECH REPUBLIC: SVICKOVA NA SMETANE / BEEF IN SOUR CREAM For the sauce: pour the vegetable puree into a medium-sized saucepan and heat to a low boil. Season with salt and pepper. Add the lemon juice and sugar. If the sauce needs thinning, add some water or beef broth. Finally, just before serving, stir the sour cream into the sauce and heat it through. THE TYROL: TIROLEAN SPECKKNÖDEL (BACON DUMPLINGS 1 - 2 tablespoons flour. Cut the bread rolls into cubes approximately 1 cm / 1/2 inch wide, and place in a bowl. Cube the bacon small and saute over medium heat until it starts to go translucent. Peel and chop the onion finely: sauté with the bacon until the onions too become translucent. Add the two spoonfuls of parsley: continue to

sauté.

EUROPEAN TWO LETTER COUNTRY CODE ABBREVIATIONS Sometimes (in menu descriptions and article titles), when spelling out a number of countries would make the description or title too long, we use the internationally accepted two-letter codes for countries -- similar to the three-letter codes for airports. There are also three-letter codes used by the UN, but we prefer the shorter ones. Here's a list of codes for the countries SLOVENIA: PREKMURSKA GIBANICA (POPPYSEED, WALNUT AND APPLE Prekmurska gibanica is an interesting combination of cake and pastry, and hails originally from the Prekmurje region of Slovenia. It restates a favorite theme in central European baking -- the layered sweet strudel, often with poppy seeds involved (as in this variation) and stuffed with sweet jams, fruit or fruit compotes, nuts, and/or dairy products (in this case cottage A SMALL COLLECTION OF BASQUE RECIPES Heat 1/4 cup olive in Dutch oven or heavy skillet until light haze forms. Add onions and green pepper and saute a couple of minutes. Reduce heat to moderate,cover and cook 15 minutes. Remove vegetables from skillet.Add pork and marinade, and cook over high heat, stirring,

1 minute.

GERMANY / AUSTRIA: A FEW DUMPLING RECIPES Meanwhile, melt butter in a frying pan over medium heat and then stir in breadcrumbs. Allow to brown slightly for two minutes, then add sugar and cinnamon and stir. Turn heat to very low and keep warm until dumplings are ready. When dumplings are cooked, remove GENERAL CONVERSION GUIDE Quark (aka quarg) A soft, unripened cheese with the texture and flavor of sour cream. Quark comes in two versions - lowfat and nonfat. Though the calories are the same (35 per ounce), the texture of lowfat Quark is richer than that of lowfat sour cream. IRELAND: WHAT DO IRISH PEOPLE EAT? The question of what Irish people eat these days is one that brings people to our website all the time. (By the way, if you're here looking for an answer to the question "What is the Irish national dish?", the short answer is that there may not be one -- at least not one that you can get even a IRELAND: TRADITIONAL IRISH SODA BREAD WITHOUT BUTTERMILK 450 g / 1 lb / 3 1/2 cups flour (either cake flour or all-purpose, but cake flour is better) 1 teaspoon sugar (optional: you can absolutely omit this if you prefer sugar free soda bread) 1 teaspoon salt. 1 heaping teaspoon bicarbonate of soda. 1 level teaspoon baking powder.

Between 350-400 ml

POLAND: CHRUSCIKI (FRIED BOW TIE PASTRIES) Slice into 1 1/2-inch wide strips. Cut the strips diagonally into 5-inch lengths. In each strip, cut a one-inch slit the long way, in the middle of the strip. Pull one end of the strip through the slit so that it looks kind of like a bowtie. Heat the frying oil to 375F /

190C, or until a

BRITTANY: GATEAU BRETON (BUCKWHEAT BUTTER CAKE) For gateau breton, you need: 300 g buckwheat flour. 150 g granulated sugar. 4 egg yolks. 125 grams lightly salted butter. 1 tsp baking powder. Optional: zest of an orange (preferably a bitter or Seville orange) In a bowl, sift the sugar, buckwheat flour and baking powder together: mix well. Separate the eggs into whites and yolks and freeze

the

IRELAND: BOILED BACON AND CABBAGE 1 medium-sized cabbage. Place the bacon joint in a pot with a couple of bay leaves and a few peppercorns, cover with cold water and bring to the boil: then immediately reduce the heat to a simmer. Remove any scum that floats to the surface. Cover and simmer for 1 1/2 hours (or 30 minutes per pound, whichever is greater). CORNWALL: LICKY (LEEKY) PASTY Licky Pasty This is a traditional Cornish recipe. The meat and potato varieties of Cornish pasties are the most well-known, but traditionally all sorts of fillings were put in pasties, including vegetable ones. "Licky" is another word for "leek". Ingredients: shortcrust pastry leeks butter salt and pepper Method: Prepare the leeks by removing the dark green heads, and slicing POLAND: KREMÓWKA PAPIESKA / "PAPAL" CREAM CAKE A pinch of salt. 6 egg yolks. Scald the milk and vanilla. In a heavy saucepan, combine the sugar, flour, salt, and egg yolks. Stir until very well blended (ideally, whisk to make sure there are no lumps). Add milk gradually. Cook over low flame, stirring constantly, being careful to scrape bottom of pan. Skip to main content

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Welcome!

Looking for our Irish desserts? They've moved to RealIrishDesserts.com. Click here to visit them! More than a million hits in our site's lifetime... The web's favorite Irish soda bread recipe Peter's Mum's Soda Bread

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NEW AT EUROPEAN CUISINES Recently updated recipes, articles, and food resources HOME DAIRYING: HOME-MADE COTTAGE CHEESE FRANCE: SABLÉS DE PARMESAN (SAVORY PARMESAN SHORTBREADS) HUNGARY: TARHONYA (RIVILCHAS): GRATED FRESH EGG PASTA IRELAND: BOILED BACON AND CABBAGE MALTA: IMQARET (FRIED BISCUIT-WRAPPED DATE SLICES) IRELAND: POTATO CAKES / POTATO FARL / FADGE SWITZERLAND: MILCHWEGGLI (SWEET MILK ROLLS) IRELAND: TRADITIONAL IRISH SODA BREAD WITHOUT BUTTERMILK ENGLAND: ENGLISH MUFFINS

ABOUT US

Since 1995, EuropeanCuisines.com has been the home of an informal collection of European recipes of many kinds, with an emphasis on Irish recipes (since that's where the site runners live). In a recent development: due to their popularity, our Irish dessert recipes have moved to a new home at RealIrishDesserts.com

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We also specialize in harder-to-find recipes from regional cuisines, and have some advice on where to find ingredients and equipment needed to produce the best results in your own European cooking. Your hosts: EuroCuisineLady (American/Irish, New York born but resident in Ireland for thirty years) and EuroCuisineGuy (Belfast-born but now in his third decade of living happily south of the border). We hope you enjoy your visit with us! eurocuisineinfo@europeancuisines.com

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