European Recipes
Europe
Cooking & Baking
The good does not have to be in the distance. We Europeans are often envied by many overseas visitors for the great cultural diversity in such a small area. Many Americans and Asians enjoy spending their vacations in Europe for a reason. Certainly, our culinary diversity has something to do with it, because every European country has its own specialties.
On this page, you will find my recipes for delicacies from Europe.
European Recipes
The good does not have to be in the distance. We Europeans are often envied by many overseas visitors for the great cultural diversity in such a small area. Many Americans and Asians enjoy spending their vacations in Europe for a reason. Certainly, our culinary diversity has something to do with it, because every European country has its own specialties.
On this page, you will find my recipes for delicacies from Europe.
Lohikeitto from Finland
Finland has a coastline of about 30,000 kilometers. That is about as much as once around the world. With so much coastline, it is obvious that the Finns like to eat fish. A classic Finnish cuisine is Lohikeitto – a salmon soup with potatoes, carrots and cream.
Greece Skordalia
This article is the first guest article of Claudia’s vegetable love affair on Fernweh Koch and also the first guest article I publish on my blog. Her recipe is about an exciting side dish for me – Skordalia, a delicious potato and garlic paste from Greece.
Schwabian Dinnete
Dinnete is a Swabian specialty that is reminiscent of a mixture of pizza and tarte flambée. It can be prepared in the classic Alsatian style with bacon and onions or vegetarian with potatoes and cheese. Or sometimes quite crazy with apples, feta and figs?
British Kedgeree
Kedgeree is a popular rice dish in England, which was influenced by the colonial period in India. The Kedgeere can be prepared with only one pan, this recipe is a great alternative for a festival visit or camping vacation.
Greece Tzatziki
Tzatziki as from the Greek. The original Greek recipe with cucumbers, yogurt, oil and garlic tastes especially good in summer with flatbread and Co. In my house, this wonderful cream with garlic is very often served with BBQ and antipasti.
Cornish Pasties
Cornish Pasties originate from Cornwall in southern England. Filled with all sorts of ingredients, the pastry was a popular takeaway meal for miners. The thick edge was very important. Why this is so, I will show you in this (almost) original recipe.
Hungarian Paprikás
What we call goulash in Germany is called paprika or pörkölt in Hungary and is a dish you should definitely try in Hungary. It is usually prepared with white meat like chicken or white fish.
Poulet á la Vanille
The chicken á la vanilla has its origin on the island of La Reunion and belongs to Creole cuisine. As the name suggests, one of the most important ingredients is vanilla. Exactly this leads to a rather unusual taste experience compared to the well-known roast chicken.
Pan con …
The typical Pan con… – recipes from Mallorca and Spain are easy and super fast to prepare and are ideal as an appetizer or finger food. In this recipe, I show you two more possibilities for the sandwiches besides the Pan con Sobrasada.
Caldo Verde
Caldo Verde, a soup that originally comes from the north of Portugal, is now one of the country’s national dishes. The name of this rather thick soup is the program, because Caldo Verde means translated as „green broth“.
Francesinha
The Francesinha belongs in my opinion to the small, delicious sins of life. It is a sandwich made of toast, various meat products, cheese, and fried egg, all topped with a delicious gravy made of beer.
Hungarian Töltött
Delicious stuffed peppers slowly braised in a tomato sauce. This is just one way of preparing the Hungarian töltött. You can also prepare this Hungarian classic for example with cabbage.
Tumbet from Mallorca
Tumbet from Mallorca is a delicious vegetable casserole made from potatoes, peppers, eggplants, zucchini and tomatoes. Easy to cook and a treat not only for vegans. In this recipe, I show you how to prepare Tumbet in the traditional way.
Fried Pickles
As soul food, fried pickles and other vegetables are a varied snack for the soul. In the south of the USA, they have long been known and widespread. For this purpose, the cucumbers are cut into slices, coated with beer batter and deep-fried.
Dutch Mustard Soup
Mosterdsoep is a typical Dutch mustard soup that is often served as an appetizer in the Netherlands. Vegetable broth, creme fraiche and of course mustard are the main ingredients of this delicious soup. The preparation is quick and easy.
Scotch Eggs
Scotch Eggs come, as the name suggests, from Scotland. Even though they unfortunately do not contain Scotch Whisky, they are still super tasty and also suitable as finger and party food. A liquid egg core and a crispy breading make the Scotch Eggs even more extra delicious.
Dutch Joppie Sauce
Joppie Sauce is a classic from Holland and especially popular on crispy French fries. This slightly sweet curry calorie bomb is not at all difficult to prepare. In this step-by-step recipe, I’ll show you how to make Joppie Sauce yourself.
Selfmade Fries
Making crispy fries in the oven yourself is not that difficult. But often the tasty potato sticks become somewhat flabby and soft. But how your fries get airy and crispy, I will show you in my recipe for crispy baked potatoes.
Eggs Panagjurischte
The city of Panagjurischte in Bulgaria is known for a certain dish of eggs. These poached eggs are prepared with cheese and a yogurt-pepper sauce. Great for breakfast or as an appetizer. With this recipe, the preparation takes less than 15 minutes.
Creamy Aioli-Dip
Everyone probably knows Aioli. The delicious cold garlic cream from the Mediterranean region is often served as a starter with bread and olives or as an addition to meat and vegetables. We usually can’t get enough of the delicious Aioli cream.
Hungarian Langosh
Langos are deep-fried flat yeast breads, comparable to our native Berliners and doughnuts. In contrast, the langos are not filled with sweet jam, but spread with a garlic cream on top and topped with other ingredients such as cheese.
Bavarian Obazda
This Obazda recipe is a piquant mixture of cheese, butter and paprika powder and part of any decent snack in southern Germany. Originally, Obazda was a way to process overripe cheese still tasty.
Hey, we are Pragya and Henrik, the creative minds behind Fernweh Koch. As passionate travelers with a big appetite, we discover the world, always looking for great destinations and delicious food. If you want more information and impressions, please follow us on Facebook, Pinterest and Instagram. Just click on the respective picture below. You can also find Fernweh-Koch at Bloglovin and Flipboard.
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