Tastes of Europe

Semmelknödel

INGREDIENTS (serves 4)

• 6 stale bread rolls
• 125 ml of milk
• 1 onion
• 30 g of butter
• 2 tablespoons of chopped parsley
• 2 eggs
• Grated nutmeg
• Salt and pepper
• A little flour

OEufs frits, asperges et sabayon à la bière, copeaux de fromage de vache au lait cru et jambon

INGREDIENTS (serves 4)

• 8 very fresh eggs
• 16 white asparagus stalks (Belgian)
• 10 cl of strong, hoppy lager-type beer
• 200 g of butter
• 1 lemon
• 100 g of breadcrumbs
• Shavings of raw cow’s milk cheese
• 2 slices of ham
• Vinegar
• Salt
• Chervil or finely chopped parsley for decoration

Kiopoolu

INGREDIENTS (serves 4)

• 1 aubergine (750 g)
• 2 medium-sized green peppers, skinned and grilled
• 3 medium-sized, ripe and firm tomatoes, peeled,
seeded and finely chopped
• 2 tomatoes peeled and chopped into quarters, for decoration
• 4 tablespoons of extra virgin olive oil
• 3 tablespoons of red wine vinegar
• 3 tablespoons of finely chopped parsley
• 2 tablespoons of finely chopped garlic
• Salt and black pepper

Keftedes

INGREDIENTS (serves 4)

• 700 g of pork
• 120 g of parsley
• 120 g of onions
• 250 g of potatoes
• 120 g of breadcrumbs
• 1 egg
• Salt and pepper
• Extra virgin olive oil

České knedlíky

INGREDIENTS (serves 4)

• 500 g of wheat flour type 1050
(‘polohrubá’)
• 3 to 4 eggs
• 500 ml of milk
• 1 packet of yeast or 100 ml of beer
• 60 g of butter
• Water, nutmeg and
1 teaspoon of salt

Smørrebrød med rejer, ørred og krydderurter

INGREDIENTS (serves 4)

• 2 slices of bread
• 15 g of butter
• 50 g of pre-cooked prawns
• 1 teaspoon of fresh chopped herbs (basil, chives and tarragon)
• 3 eggs
• 1 clove of garlic
• ½ a smoked trout
• ½ a cucumber
• Dill to garnish
• Crème fraîche to taste

Rosolje

INGREDIENTS (serves 4)

• 500 g of soused herring fillets (maatjes)
• 500 g of cooked stewing beef
• 5 cooked red beetroots
• 3 cooked potatoes
• 3 large sweet or sweet and sour gherkins
• 2 small apples
• 12 hard-boiled quail’s eggs
• 2 onions
• 25 cl of double cream
• 15 cl of single cream
• 3 tablespoons of mustard
• 1 tablespoon of sugar
• Salt, pepper and chopped dill

Perinteinen suomalainen madekeitto

INGREDIENTS (serves 4)

• 1 burbot (1.5 kg) cut into large pieces
• 1 large diced onion
• 50 g of tofu in cubes
• 1 to 2 sliced carrots
• 50 g of salted butter
• 6 to 8 peeled and chopped potatoes
• 5 dl of water
• 3 bay leaves
• 2 pinches of salt
• 2 dl of double cream
• 2 to 3 tablespoons of chopped dill

Escargots de Bourgogne en persillade

INGREDIENTS (serves 4)

• 48 Burgundy escargots without their shells
• 2 bunches of flat-leaf parsley
• 3 cloves of garlic
• 100 g of almond powder
• 150 g of butter at room temperature
• 2 bulbs of fennel
• 1 bunch of chervil
• 1 bunch of chives
• 1 bunch of tarragon
• 10 cl of extra virgin olive oil
• 1 lime
• Salt and pepper
• 20 g of cranberries

Schwäbischer Zwiebelrostbraten

INGREDIENTS (serves 4)

• 4 rump steaks
• Olive or rapeseed oil
• 4 to 6 medium-sized onions
• 3 tablespoons of clarified butter
• 500 ml of beef stock
• 250 ml of dry red wine
• Salt and pepper
• Fresh thyme in a linen bag

To be served with sautéed potatoes and
a mixed salad.