International recipes

A delicious risotto dish from the German region

Serves: 4 Preparation Time: 15 minutes

Cooking Time: 1 hour

Ingredients:
olive oil 2 dessertspoons
rice 250 g
white wine 150ml
vegetable stock 750ml
Chanterelles mushrooms 250g
chicken fillets 350g
salt 1 pinch
ground pepper 75g
Parmesan cheese 1 pinch
tarragon 1 pinch

Steps:

  • Peel and cube the shallots.
  • Heat half the oil and sauté the shallots and rice in a large frying or sauté pan until they are transparent but not brown.
  • Mix the wine with the vegetable stock and add half to the rice. Bring to the boil, and then simmer for about 35 minutes.
  • As the rice absorbs the liquid, gradually add the remainder of the stock.
  • Trim and wash the mushrooms.
  • Почистите и вымойтеgрибы.
  • Rinse the meat, pat dry and slice into strips.
  • Heat the rest of the oil. Fry the mushrooms, season and remove.
  • Then fry the meat in the oil until it is crisp. Season.
  • Grate the parmesan and strip the tarragon leaves from the stalk and chop.
  • Stir the mushrooms, meat, tarragon and parmesan into the risotto. Season to taste and serve.

Pear and Roquefort Strata

Serves: 4 Preparation Time: 30 minutes

Cooking Time: 40 minutes

Ingredients:
slices white bread 12, approximately 300g
dry white wine 125ml
pears 750g
grated Gouda cheese 100g
Roquefort cheese 160g
ham 100g
egg 2 pcs
crème fraîche 125ml
salt and pepper to taste
butter 80g

Steps:

  • Coat a (5cm high) baking dish with 30g soft butter. Arrange half of the bread slices in the bottom of the dish in a single layer.
  • Pour half of the wine over the bread.
  • Peel the pears, remove the seeds and slice.
  • Spread Gouda on the pears.
  • Dice the Roquefort and arrange half of it on the first layer in the dish.
  • Cut ham in slices and add to the dish.
  • Make a new bread layer and pour the rest of wine over it.
  • Top with remaining pear slices and Roquefort.
  • Combine milk, crème fraîche, eggs, salt and pepper in a bowl. Stir well with a whisk. Pour over the bread mixture.
  • Preheat oven to 200°C, 400ºF, Gas Mark 6. Bake strata for 20 minutes.
  • Remove from oven, sprinkle with remaining 50g butter and bake for an additional 20-30 minutes until golden brown.
  • Serve with a salad (corn salad with garlic vinaigrette) and cold Sancerre.

Delicious and healthy catfish served with spinach

Serves: 2 Preparation Time: 30 minutes

Cooking Time: 35 minutes

Ingredients:
catfish 400g
large leeks 2 pcs
olive oil 125g
Dijon mustard 50g
salt and pepper
soya sauce 125ml
sesame seeds 40g
garlic cloves 3
teaspoon grated ginger root 1
medium sized lemon 1

Steps:

  • Boil water in a large pan or pot. Add lemon peel to taste.
  • Separate leek leaves and blanch them in boiling water. Put the leaves into a bowl with cold water to keep them green.
  • Place the leek leaves onto a chopping board and pour the olive oil and Dijon mustard over them.
  • Wrap the catfish, spiced with salt and pepper, with the leek leaves. Put it into the 4 litre steamer, cover with a lid and boil until it gets soft.
  • In the meantime roast the sesame seeds in a hot frying or sauté pan.
  • After boiling, remove the catfish from the 4 litre steamer and keep warm.
  • Steam spinach with chopped garlic cloves in the steamer for approximately 7 minutes.
  • Take the spinach out and blend with soya sauce and ginger.
  • Arrange small portions of spinach on individual plates. On top of each portion put a helping of catfish. Sprinkle with roasted sesame seeds.

Romanian Cheese Pancakes

Serves: 4 Preparation Time: 5 minutes

Cooking Time: 10 minutes

Ingredients:
Cottage Cheese 900g
plain flour 50g
eggs 8 pcs
tea spoons salt 1/2
table spoons sugar 6
tea spoons lemon zest 2
vegetable oil 120ml
Creme Frâiche 360g
table spoons vanilla 2

Steps:

  • Heat some oil in a small frying or sauté pan until sizzling.
  • In a bowl whip together the cheese, eggs, flour, ½ of the sugar, lemon zest, and salt.
  • Scoop approximately ¼ cup of the pancake mix into the pan for each pancake.
  • Cook until golden brown on each side and the batter does not spring back when touched with a finger.
  • Mix the sour cream with the remaining sugar and the vanilla extract.
  • Top the pancakes with the sour cream mix.
  • Drizzle a teaspoon of raspberry or strawberry sauce if desired.
  • Serve hot.

Pan fried herrings served with a delicious creamy sauce

Serves: 1-2 Preparation Time: 20 minutes

Cooking Time: 10 minutes

Ingredients:
medium sized herrings 8
egg 2 pcs
Breadcrumbs
table spoons flour 4
onions finely chopped 3
milk
salt to taste
sugar to taste
butter

Steps:

For the Herrings :

  • Rinse and bone the herrings.
  • Dip the herrings in 2 tablespoons of the flour, the beaten eggs and the breadcrumbs.
  • Fry in a little oil/butter in a medium frying or sauté pan.

For the Onion Sauce

  • Melt 2 tablespoons of butter in a saucepan over a LOW heat.
  • Stir in 2 tablespoons of flour and add some milk, keeping mixture smooth. Cook until thickened.
  • Add onions and bring to a boil.
  • Season with salt and sugar.

A popular dish served throughout Scandanavia

Serves: 2-4 Preparation Time: 15 minutes

Cooking Time: 30 minutes

Ingredients:
veal 250g
pork 250g
onion 1 pcs
milk 200ml
table spoons flour 2
or
Breadcrumbs 100g
egg 1 pcs
salt and pepper to taste

Steps:

  • Put veal and pork together through a grinder/mincer 4 or 5 times.
  • Add the flour or breadcrumbs, milk, egg, onion, salt and pepper. Mix thoroughly.
  • With damp hands, form into round balls.
  • Melt some butter in a large frying or sauté pan. Fry the meatballs over a LOW/MEDIUM heat until brown and cooked through.
  • Serve with potatoes and vegetables.

A bean and sauerkraut soup

Serves: 4 Preparation Time: 20 minutes

Cooking Time: 45 minutes

Ingredients:
sauerkraut, drained 225g
canned red kidney beans drained 150g
potato, cut into chunks 300g
ham or pork 320g
water 950ml
garlic cloves 2
salt and pepper to taste
bay leaf 1
onion 1 pcs
vegetable oil
tea spoons flour 2
Creme Frâiche 175ml

Steps:

  • Fill a large pot with water, and bring to the boil. Add the sauerkraut, beans, potatoes, and meat. Cook for about 20 minutes until vegetables are tender.
  • Add the garlic and bay leaf. Season with salt and pepper.
  • Meanwhile, in a frying pan, melt the shortening over MEDIUM heat. Sauté the onions for about 3 minutes.
  • Add the flour and cook for 2 minutes, stirring frequently.
  • Add the onion and flour mixture to the stew. Stir and simmer over LOW heat for about 15 minutes.
  • Just before serving, add the sour cream and stir. Heat over LOW heat for 2 to 3 minutes. Serve.

A classic Portugese fish dish baked in the oven

Serves: 4 Preparation Time: 35-45 minutes

Cooking Time: 30 minutes

Ingredients:
cod fish 1 кг
table spoons olive oil 4
large onions 2
garlic cloves 4
white pepper to taste
large potatoes 6 pcs
hard-boiled eggs 6 pcs

Steps:

  • Preheat your oven to 200ºC, 400ºF, Gas Mark 6.
  • Hard boil the eggs in the potato water. Remove from the water.
  • Cover the peeled potatoes in the water and boil until they are just cooked through. Drain the water and cut them into thin slices and then cut them further into approximately 2.5cm x 2.5cm pieces. All the pieces should be of a similar size.
  • Put the olive oil into a sauté pan and gently sauté the onion and garlic until golden but not browned.
  • Peel the hard-boiled eggs and roughly chop 5 of them, but carefully slice the last egg into rounds for decoration.
  • Mix the flaked, cooked cod with the potato, egg, onion and garlic mixture very carefully, taking care not to mash them. Add the nutmeg and pepper and parsley.
  • If the mixture is too dry, add a bit of water just so that the ingredients don’t stick to the pan.
  • Spoon the mix into a baking dish and lay out the decorative egg rounds on the top.
  • Cover with foil and bake for 20 minutes until it is completely warmed though.

Winter warming dish served with a traditional pot roast

Serves: 4 Preparation Time: 20 minutes

Cooking Time: 30 minutes

Ingredients:
potatoes 1 кг
carrot 500g
onion 500g
litre meat stock ¼л
table spoons butter 1–2
teaspoon pepper and salt ½

Steps:

  • Peel and quarter the potatoes and rinse.
  • Cut off the top of the carrots. Scrape them with a knife or use a peeler. Cut the carrots in little pieces (approximately 2-3cms).
  • Peel the onions and cut up roughly.
  • Add the potatoes, carrots and onions to the stock in a large pan and bring to the boil. Cook for about 20 minutes.
  • Cook the potatoes until they are tender. Pour off the excess cooking water in a bowl and keep the liquid.
  • Using a masher, mash the carrots, potatoes and onions and make sure they’re mixed well.
  • Stir in the butter or margarine, if desired, and add, if necessary, some milk or cooking water until the hotchpotch is nice and creamy. Heat it through and season to taste with pepper and salt.
Serves: 4 Preparation Time: 30 minutes

Cooking Time: 3 hourа

Ingredients:
stewing steak 500g
salt or pepper to taste
tablespoons butter 2-6
water 200ml
stock cube 1 pcs
table spoons vinegar 3
large onion 1
bay leaf
garlic cloves 2

Steps:

  • Rub salt and pepper all over the meat. Peel and shred the onion.
  • Heat the butter in a large pan/Dutch oven.
  • Cook a part of the meat (it must fit easily into your pan) in a Dutch oven over HIGH heat until the meat is sealed and brown. Turn over the meat, seal the other side and put the meat on a plate. Cook the remainder of the meat the same way (add extra butter if necessary) and put this meat on the plate, too.
  • Cook the onion in the residue cooking fat until it’s pale brown. Add the water, stock cube, vinegar, bay leaves and cloves to the onion and bring to boil.
  • Add the meat pieces to the stock and bring to boil. Let the meat simmer over LOW heat with the lid on. This will take about three hours.
  • Check occasionally to see if there is enough liquid in the pan (add some water if the pieces of meat on top are more than half dry) and turn the meat halfway through the cooking time.
  • Serve with the Hotchpotch.

A simple but tasty classic British dish

Serves: 4 Preparation Time: 20 minutes

Cooking Time: 1-1/2 hourа

Ingredients:
minced beef 450g
tablespoon olive oil 1
medium onions chopped 2 pcs
chopped carrot 100g
tablespoon chopped parsley 1
tablespoon plain flour 1
beef stock 275ml
tomato purée
salt and pepper
For the topping:
cheddar 50g
potatoes 900g
butter 50g
salt and pepper

Steps:

  • Heat the olive oil, over a MEDIUM heat, in a large frying or sauté pan. Fry the onions for about 5 minutes until they are brown.
  • Add the chopped carrot and cook for 5 minutes. Remove the vegetables and put them to one side.
  • Turn the heat up and brown the meat. Season with salt and pepper.
  • Add the cooked vegetables, thyme and parsley. Next, stir in the flour, which will soak up the juice, then gradually add the stock to the meat mixture until it is all incorporated.
  • Stir in the tomato purée. Now turn the heat right down to LOW, put the lid on the pan and let it cook gently for about 30 minutes.
  • Meanwhile peel the potatoes, cut them into even-sized pieces and cook until tender.
  • Pre-heat the oven to 200°C, 400°F, gas mark 6.
  • When the potatoes are done, drain off the water, return them to the saucepan, and add the butter. Mash them to a purée. Taste and add more salt and pepper if necessary.
  • Spoon the meat into a baking dish and spread the mashed potato evenly all over. Sprinkle with the grated cheese and bake until the top is crusty and golden.

A traditional Scandanavian fish soup

Serves: 4-6 Preparation Time: 15 minutes

Cooking Time: 30 minutes

Ingredients:
salmon fillet 500-600g
water 1-1/4 litres
potatoes 1kg
onion 2
cream 200ml
tablespoon salt 1
black pepper 10 pcs.
table spoons shredded dill 3
table spoons butter 3-4

Steps:

  • Peel and cube the potatoes.
  • Cut each onion into 4 pieces.
  • Pour water into a saucepan and add the salt, peppercorns, onions and cubed potatoes. Bring to a boil and allow to simmer at a LOW heat for approximately 15 minutes.
  • Cut the salmon fillet into 6 - 8 slices.
  • Add the cream and the shredded dill to the saucepan. Place the salmon fillet slices in the soup and boil for approximately 5 more minutes.
  • Add the butter and decorate the soup with some shredded dill.

A simple but delicious Italian classic

Serves: 4 Preparation Time: 15 minutes

Cooking Time: 20 minutes

Ingredients:
Pappardelle pasta 450g
ripe Roma/plum tomatoes 6 pcs
olive oil extra Virgin 60ml
tablespoon oregano 1
teaspoon marjoram 1
teaspoon of crushed red pepper 1/4
chopped black olives 250g
capers 65g
chopped garlic cloves 4
anchovy fillets chopped 10 pcs
thin slices Fontina/Gruyère/Emmental cheese 6 pcs

Steps:

  • Place the tomatoes and olive oil in a small frying or sauté pan and simmer.
  • Boil some water for the pasta, and cook the pasta.
  • Add the remainder of the ingredients slowly to the tomato sauce, stirring with a wooden spoon.
  • Serve over the cooked pasta.

A dessert dumpling with cherries

Serves: 4 Preparation Time: 30 minutes

Cooking Time: 5-7 minutes

Ingredients:
flour 400g
egg 1 pcs
water 3/4 glasses
salt pinch
butter tablespoon
cherry 800g
sugar 1/2 glasses
potato flour 3 table spoons
Creme Frâiche 200g

Steps:

  • Remove stones from the cherries and mix with the sugar, and potato flour, letting the juice flow out.
  • In a bowl mix the water, egg, flour, butter and salt. Knead thoroughly, then cover with a hot pot turned upside down. Let it rest for approximately 10 minutes.
  • After 10 minutes cut the dough into 3 equal parts. Shape each of the parts into a roll as thick as a finger the cut again into pieces of equal thickness.
  • On a board sifted with flour, shape each of these small pieces into flat round shapes (like scones).
  • Put 3 or 4 cherries onto each of the scones. Bring together the opposite edges of the scone and pinch them so that they don't come apart. Your finished semicircular shape with the filling inside is the Varenyk.
  • Fill a big pot with water, add a little salt to it and bring to the boil. Put the Varenyks into the boiling water and boil them for 5 or 7 minutes.
  • Serve chilled with sour cream.

Tender chicken simmered in a wine and tomato sauce

Serves: 4-6 Preparation Time: 20 minutes Cooking Time: 1 hour
Ingredients:
chicken legs/thighs по 6 pcsук
middle potato 4
middle carrot 2-3
middle onion 2
Вы можете добавить к цыпленку любые другие овощи to taste

Steps:

  • Clean and dry the chicken and season with salt and pepper.
  • In a large pan, heat olive oil and butter over MEDIUM-HIGH heat. Add 1 clove of garlic crushed and sauté lightly.
  • Add the chicken, fry until golden brown on all sides.
  • Add the onion to the pan and continue to cook until softened.
  • Add the remaining garlic and cook for 30 seconds.
  • Add the wine, tomatoes, and oregano.
  • Bring to the boil, then reduce heat and simmer for 30 minutes.
  • Season with additional salt and pepper.
  • Sprinkle with parsley just before serving