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Latvian soured cream, walnut and honey cake recipe

Latvian soured cream, walnut and honey cake recipe



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  • Recipes
  • Dish type
  • Cake

Lovely, delicate layers of moist honey cake a sweet walnut and soured cream filling make this traditional Latvian honey cake a treat both to bake and eat. Enjoy with coffee or a fragrant herbal tea.

27 people made this

IngredientsServes: 12

  • Cake
  • 3 eggs
  • 350g honey
  • 250g plain flour
  • 2 teaspoons bicarbonate of soda
  • Filling
  • 900ml soured cream
  • 200g caster sugar
  • 115g chopped walnuts

MethodPrep:40min ›Cook:15min ›Ready in:55min

  1. Preheat an oven to 180 C / Gas 4.
  2. In a large bowl mix together eggs, honey, flour and bicarb. Spoon 3 to 4 tablespoons of mixture onto five 20x30cm sheets of baking parchment. Spread the mixture as thin as possible using a wide spatula (there is enough mixture for five thin layers).
  3. Place one parchment sheet with mixture onto baking tray and bake in the preheated oven until golden brown, about 2 to 3 minutes. Remove the baked cake layer from the baking tray and prick with a fork to enhance filling absorbency. Repeat with the remaining four cake layers.
  4. Stir together the soured cream and sugar in a small bowl. Place one cake layer in 20x30cm baking dish with the baking parchment side up. Carefully remove the parchment from the cake layer. Spread 1/5th of the soured cream mixture on the cake layer and then sprinkle 1/5th of the walnuts on the layer. Repeat the process with the remaining four layers. Cover and refrigerate overnight. Trim off any ragged edges before serving.

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Reviews & ratingsAverage global rating:(19)

Reviews in English (18)

by Egle

Hi, I dont know it cake is Latvian, but we in Lithuania making same, only to filling we add fresh 1 lemon juice. Try its real good!!!-24 Nov 2009

by challahback

The cake flavours were fabulous. I am quite a baking novice so please excuse my comments and questions if a more advanced cook. I used baking "wax" paper to bake on, and some layers came off more cleanly than others - possibly due to me not paying attention to which side of the paper I used! But I found there was plenty of batter for 5 sheets. I was unable to remove it neatly from the dish....so instead served it up in slices (squares). Regardless it received rave reviews and was one of the first cakes gone at a function with many other options.-06 Oct 2009

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Red Velvet Cake

This Southern US classic was requested by a colleague for her birthday. I had never made this cake until now nor had I ever tried a red velvet that I was particularly impressed with however, after taking this into a ward full of hungry nurses, I can honsetly say it was one of the most well received cakes I have made. A few of the guys even told me I should give up nursing… I hope that was in relation to the baking.

At first glance, this recipe might seem a little strange with the unusual addition of vinegar but this reacts with the bicarbonate of soda to give the cakes a light and airy rise and can in no way be tasted in the final product. Instead you are left with a moist, vanilla chocolate sponge and tart creamy frosting.

With the food colouring, make sure that you avoid any ‘natural’ colours and check it is bake stable otherwise it will turn brown when cooked.

I ended up making a double layer cake as it was more easily transportable when cycling to work and then cut the remaining sponge in half and layered that to make a double layered half cake which I kept at home for testing purposes. This is a great celebration cake though if you want to layer them all and go all out for the hatrick.

  • 120g unsalted butter at room temperature
  • 300g caster sugar
  • 2 eggs
  • 20g cocoa powder
  • 4 tbsp red food colouring (I found that 40g of Dr Oetker Gel Food Colouring in Bright Red worked well)
  • 1 tsp vanilla extract
  • 240ml buttermilk
  • 300g plain flour
  • 1 tsp salt
  • 1 tsp bicarbonate of soda
  • 3 tsp white wine vinegar
  • 600g icing sugar, sifted
  • 100g unsalted butter, at room temperature
  • 250g full fat cream cheese, cold
  1. Preheat oven to 170 deg C (150 deg C fan assisted). Grease and base line 3 8inch cake tins and set aside.
  2. Cream together the butter and sugar until pale and fluffy, and then gradually incorporate the eggs.
  3. Separately, combine the cocoa, red food colouring and vanilla (either paste or extract) to form a paste, and combine with the egg mixture.
  4. Gradually add the buttermilk and flour, adding a little of each at a time until fully combined.
  5. Add the salt, bicarbonate of soda and vinegar and ensure all ingredients are well mixed.
  6. Divide between the cake tins and bake for 20-25 mins in the oven. They’re ready when they spring back on gentle pressing. Leave in the tins to cool for 5 minutes then turn out onto a wire rack.
  7. To make the cream cheese frosting, firstly beat together the icing sugar and butter. I always find that mixing the butter first to loosen it up and then gradually adding the icing sugar works best and helps avoid the icing sugar going everywhere! Add the cream cheese at the end and be careful not to overbeat the mixture as it can go runny.
  8. When the cake is cooled, sandwich the layers together using the cream cheese frosting, and top with the remaining frosting.

Hedgehog cake

Heat the oven to 160C/140C fan/gas 3. Grease and base line a 1 litre heatproof glass pudding basin and a 450g loaf tin with baking parchment.

Put the butter and chocolate into a saucepan and melt over a low heat, stirring. When the chocolate has all melted remove from the heat.

In a large bowl mix together the flour, baking powder, bicarbonate of soda and muscovado sugar. In another bowl beat together the eggs, soured cream and vanilla extract. Pour the egg and chocolate mixtures into the flour and mix thoroughly together.

Weigh 250g into the loaf tin, then spoon the rest of the mixture into the pudding basin.

Cook both cakes side by side in the oven. The loaf cake will cook in about 30 mins and the basin cake in about 1 hour. Take the loaf cake out of the oven and close the oven door quickly so as not to allow the heat out. Test with a skewer inserted into the centre, it should come out clean. If not return to the oven for another five mins. Repeat with the basin cake after about another half an hour. Once each cake is cooked, allow to cool completely before turning out.

To make the icing, mix together the cocoa and water to make a smooth paste. Beat the butter until soft and gradually beat in the icing sugar. Add the cocoa paste and beat until smooth.

To assemble the cake, trim the top of the basin cake so it is flat. Turn cut side down onto a board and cut in half vertically. Spread a little butter icing on each of the flat bases and sandwich these two buttercreamed surfaces together to make a rugby ball shape for the hedgehog body. Place onto a 30cm cake board or wooden board. Cut the loaf cake in half vertically. Take one half and trim the short end to a v shape to make the pointy head. Use a little icing to attach to the body. Cut pieces from the remaining loaf cake to fill any gaps. Cover the whole cake in butter icing.

Cut the flake bars into pieces ranging from 2.5cm to 5cm. The spikes do not have to be regular or even in shape. Starting at the front push the spikes into the body of the hedgehog at a slight angle. Start with the small pieces gradually using larger ones as you go towards the back. Press a round chocolate into the tip of the head to represent the nose and use chocolate chips for the eyes. Using a tiny bit of butter icing attach sliver or gold balls to the eyes.

The cake is best made the day before cutting and icing and will keep well for 3–4 days.


The ultimate makeover: Coffee walnut cake

Heat oven to 180C/160C fan/gas 4. Oil and bottom-line a 20cm round (6cm deep) loose-bottom tin. For the cake, mix the coffee with 2 tsp warm water and set aside. Tip the flour into a large mixing bowl. Stir in the baking powder, ground almonds, both sugars (use fingers to rub out any lumps from the muscovado) and walnuts, then make a dip in the centre. Put the eggs, yogurt, oil and coffee mix into the dip and stir the mixture with a wooden spoon so everything is evenly mixed. Spoon the mixture into the tin, smooth the top to level it, then bake for 40-45 mins, or until a skewer inserted into the centre of the cake comes out clean. Let the cake cool in the tin briefly, then turn it out and peel off the lining paper. Leave to cool completely while you make the filling and icing.

Make the syrup for the filling: put the caster sugar and coffee into a small, heavy-based saucepan, then pour in 3 tbsp water. Heat gently, stirring to help the sugar dissolve. Once dissolved, raise the heat, then boil at a fast rolling boil for about 2½-3 mins until thickened and syrupy. Pour into a small heatproof bowl and set aside to cool. When cold it should be the consistency of treacle.

Meanwhile, finish off the filling and make the icing. Beat the mascarpone, quark, icing sugar and vanilla together until smooth, then stir in the cold coffee syrup. Set aside. For the icing, sift the fondant icing sugar into a bowl. Mix the coffee with 1 tbsp warm water, stir this into the fondant icing sugar with about 1 more tsp water to give a smooth, thick but spreadable icing. Split the cake into 3, then sandwich back together with the filling. Spread the icing over the top, scatter over the chopped walnuts and leave to set. Store in the fridge.

RECIPE TIPS
HOW ANGELA MADE IT HEALTHIER

Angela lowered the fat by replacing butter in the cake with walnut oil and yogurt. She replaced a buttercream filling with one made with light mascarpone and quark. She reduced walnuts and gained walnut flavour from the oil. She also reduced the sugar, using less in the cake bumped up the flavour by combining light muscovado with golden caster, and made a filling that required less sugar.


Crepes with Caramelized Pineapple and Coconut Dulce de Leche

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Cooking through the book

A neighbour gave us some knobbly cucumbers from his greenhouse. I’ve been dressing them sparingly (and dairy free for vegan teen) with dill, vinegar, a little sweetener (raw honey) and oil – which is the lighter variation given for mizeria or cucumber, soured cream and dill salad.

Also dairy free and utterly delicious is millet porridge with almond milk (or jaglanka z mlekiem migdałowym). This doesn’t sound too appealing does it, but trust me when I say it tastes lighter than oat porridge which makes it perfect for a warming summer breakfast (or all year round in Dubai). My only tweak of the recipe was to stir raw honey in after cooking it to preserve the precious healthy enzymes. I served it with a fruity topping made in the same way as Ren’s quick blueberry compote (kompot z jagód) but with foraged blackberry and apple, again with the raw honey stirred in afterwards.

I’m making the most of my time with vegan teen before she starts her next term of university and some pierogi-making was perfect Mother/daughter bonding time. I taught her how to knead dough properly and we set up a little pierogi-production line it was great fun. Instead of an egg, we used aquafaba (reduced chickpea water) and a little oil in the dough, and she came up with a vegan filling of potato, caramelised onions and peas. I used Ren’s mushrooms and cream filling for the rest (pierogi z grzybami i śmietaną). Anything stuffed is a bit time-consuming but, again, the simplicity meant it wasn’t too arduous and we were really happy with the light, moreish dumplings.

Bookmarked for when I’m feeding a crowd, is Ren’s Hunter’s stew recipe (bigos mamy). Part of the crowd of 150 food bloggers she fed one summer, I still remember how good it tasted. While this is one of the heartier dishes, most recipes dispel any notion that Polish food is stodgy, heavy, unhealthy or not suitable for today’s modern lifestyle or dietary requirements. Wild Honey and Rye will have a permanent place on my kitchen counter and not just because my dear friend is the author (although this adds an extra warmth of feeling when I read it).


Latvian soured cream, walnut and honey cake recipe - Recipes

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup butter
  • 1 cup hazelnuts, ground
  • ½ cup sifted confectioners’ sugar
  • ⅛ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups sifted confectioners’ sugar
  • 1 vanilla bean

Preparation:

Preheat oven to 375 degrees F

In a large mixing bowl, combine flour, butter, nuts, 1/2 cup icing sugar, salt, and vanilla. Hand mix until thoroughly blended. Shape dough into a ball. Cover and refrigerate for 1 hour.

Meanwhile, place sugar in a bowl or small container. With sharp knife, split vanilla bean lengthwise. Scrape out seeds, and mix them into the sugar. Cut the rest of the vanilla bean in smaller pieces. Pour sugar in a glass with an air tight lid and mix the pieces with the sugar, to make your own vanilla sugar. Over time the aroma will infuse the sugar. You can use your homemade vanilla sugar for any purpose.

Remove dough from refrigerator and form into 1 inch balls. Roll each ball into a small roll, 3 inches long. Place rolls 2 inches apart on ungreased cookie sheet, and bend each one to make a crescent shape.

Bake 10 to 12 minutes in the preheated oven, or until set but not brown.

Let stand 1 minute, then remove from cookie sheets. Place hot cookies on a large sheet of aluminum foil. Sprinkle with prepared sugar mixture. Turn gently to coat on both sides. Cool completely and store in an airtight container at room temperature. Just before serving, coat with more vanilla flavored sugar.

Venison

Ingredients:
3 carrots
2 stalks of celery
1 medium onion
1 tsp. mustard seed, slightly crushed
2 bay leaves
1/2 tsp. salt
1 1/2 lb. venison or elk steaks, 1/2 inch thick
1 tsp. juniper berries, crushed
2 tsp. black peppercorns, crushed
4 – 6 slices of bacon
1 c. dry, red wine
1 T. corn starch mixed with 2 T. red wine
4 oz. creme fraiche

Preparation:
Clean and slice the vegetables into 1/4 inch pieces. Lay them in the bottom of an oiled roaster or 9 x 13 inch pan, add the mustard seed, bay leaves, salt and about 1/2 cup water and bake at 385°F for 20 minutes.
While the vegetables are roasting/steaming, wash and pat dry your steaks. (You may also use a filet piece and carve it for serving.)
Mix together the juniper berries and peppercorns and rub the steaks with this mixture. Lay out the steaks and place bacon to cover (cover 50-90% of steak).
When the vegetables have softened slightly, remove from oven, place steaks on top (bacon side up), and place pan back in oven.

Bake for 10 minutes, pour the red wine over steaks and bake another 15-20 minutes.
Remove from oven. Test steaks for desired doneness (they will be medium-well to well done). Remove steaks to a platter, remove bacon and keep warm.
Pour off red wine into small saucepan and bring to a boil. Reduce to half. Add the corn starch slurry while stirring and stir until thick. Add the crème frâiche and stir until blended. Taste and adjust the seasonings as needed.
Serve steaks with potatoes and sauce and apple quarters browned in butter and cooked in white wine.
Notes: You may make a roux with flour and butter and add the red wine, instead of using cornstarch to thicken. You may also use pureed vegetables to thicken (they are usually discarded) for a healthy and tasty alternative.

Weissbrot mit Kümmel - Bread with Caraway Seeds

Ingredients:

1/4 cup lukewarm water (110º-115º)
3 pkg or cakes of active dry or compressed yeast
2 tsp sugar
1/2 cup lukewarm milk (110º-115º)
4 cups sifted all-purpose flour
2 eggs, at room temperature
1/4 lb unsalted butter at room temperature, cut into 1/4” pieces
1 tbsp salt
1 tbsp caraway seeds
Cornmeal

Preparation:

Pour lukewarm water into a small shallow bowl. Sprinkle the yeast and 1/2 tsp of the sugar over it. Let stand 2 or 3 minutes then stir together to dissolve completely. Set in a warm, draft-free place for 3-5 minutes or until double in size.

Transfer the yeast to a large mixing bowl and stir in the milk. Beat in 3 cups of the sifted flour 1/4 cup at a time. Then beat in the eggs one at a time, and the bits of butter. Continue to beat until the dough can form into a ball.

Place the ball on a lightly floured board and knead in the final cup of flour. Shape into a rough ball place it in a mixing bowl and add enough cold water to cover it by several inches. In 10 to 15 minutes the top of the dough should rise above the surface of the water.

Remove dough from water and pat the surface dry. Return it to the floured board and punch down. Sprinkle with the remaining sugar, the salt, and the caraway seeds. Knead for about 10 minutes or until smooth and elastic, lightly flouring from time to time. Pat and shape the dough into a round loaf about 8” in diameter, slightly mounded in the centre.

Sprinkle a baking sheet with cornmeal, place the dough in the centre of the sheet and cover it loosely with a kitchen towel. Let the dough rise in a warm draft-free place for about 30 minutes or until it doubles in bulk.

Bake the bread in the middle of a 375ºF preheated oven for about 1 hour. The crust should be a light golden colour.

Wurstsalat

Ingredients for 2 servings

300g Lyoner, sliced
1 medium sized onion
6 small pickled gherkins, thinly sliced
2 tablespoons white wine vinegar
1 tbsp liquid from the pickled gherkins
1 tablespoon cold water
2-3 tablespoons sunflower oil
salt, coarsely grounded pepper, mild paprika powder

Preparation:

Cut the Lyoner slices into small stripes

Halve the onion and slice thinly

Put sausage, onions and gherkins into a bowl and blend

Put salt, pepper, paprika, oil and the other liquids into a shaker and mix thorougly

Pour the vinaigrette over the sausage and blend

Let the salad rest in the fridge for at least 2 hours, remove it from the fridge 30 minutes before you serve it with fried potatoes or fresh German bread.


BOOK | Eureka Europa | Our Big European Food Adventure

We have 250 essay sections plus 250 recipe sections (there is a possibility the number of essays and recipes will be increased, probably to 300). This is a working list of the essay sections and at the moment it is outrageously unbalanced. Ireland, for example, has more than Ukraine, a much larger country, so Ireland will lose several essays and Ukraine will gain several. The final list will be agreed in 2021 before the manuscript is completed, at this stage probably in early 2022 (vaccines permitted).

A Note about OBEFA

Our big European food adventure began a very long time ago. It was our original intention to plan a route and make a continuous non-stop journey to all the major cities, and for a while it was a plausible plan. Then we added up all the stops and all the days and we realised it was impractical, so we came to a pragmatic conclusion based on a rail (train and tram) and road (bus) strategy. Visa issues, border crossings and bad weather wrecked the first mad journeys in the later years of the 1990s and early years of the 2000s. We decided to make a new plan.

That involved short trips with a definitive itinerary. For more than 20 years we criss-crossed the continent although mostly we decided on a base and took day trips. For example we stayed in Verona for 14 days and made trips around the region, up into the Alps to Bolzano / Bozen and down into the Po Valley to Borghetto sul Mincio, and became acquainted with the traditional food culture. Some of the material from that trip is featured in FF, vis:

More OBEFA Journeys

These are the current plans, on hold for a while.

AegeanTurkeyand Greece including Bodrum, Kos, Rhodes, Heraklion, Santorini, Naxos, Tourlos Mykonos, Agios Kirykos, Chios, Çeşme, Izmir, Istanbul, mostly by boat, plus some buses and trains.

AlpsAustria, Italy, Slovenia including Villach, Lienz in Osttirol, Spittal-Millstätter See, Udine, Carnia, Jesenice, Bled Jezero, Radovljica, mostly by train plus some buses.

AnatoliaTurkey including Istanbul, Ankara, Kayseri, Kars, Adana, Konya, Bodrum (Kos-Çeşme), Izmir, Istanbul, mostly by train.

Atlantic FringeScotland, Shetlands, Faroes, Iceland, Greenland, Norway, Sweden, mostly by boat, some flights, and some trains and buses.

BalticDenmark, Sweden, Finland, Russia, Estonia, Latvia, Lithuania, Poland, Germany including Copenhagen, Malmo, Stockholm, Lapland, Oulu, Helsinki, St Petersburg, Tallinn, Riga, Vilinus, Kalingrad, Gdansk, Rostock, Hamburg, Copenhagen mostly by train, some flights and the odd bus and boat.

SteppePoland, Belarus, Ukraine, Moldova including Warsaw, Minsk, Kiev, Kharkiv, Odessa, Chisinau, Lviv, Lublin, Wrocław, Warsaw mostly by train.

OBEFA Themes

Themes: Air-Dried Products + Bakers + Beef Products + Bread + Cheese + Cheese-Makers + Cafes + Chefs + Chowder + Confections + Cooks + Corn + Dumplings + Fermented Products + Fish + Food Artisans + Food Culture + Food Producers + Forager Food + Fruit + Fruit Products + Game + Herbs + Indigenous Produce + Interesting Places to Eat + Lamb Products + Local Food Suppliers + Market Gardens + Meat Products + Nuts + Pastries + Patissiers + Place-Specific Products + Pop-Up Restaurants + Pork Products + Raw Milk + Restaurants + Rice + Rye + Sea Produce + Soups + Sourdough Bread + Spelt + Spices + Stews + Street Markets + Sustainable Food Security + Traditional Foods + Traditional Recipes + Value-Added Products + Vegetables + Vine Fruit + Wheat + Wild Plants

1: Vincennes: Rendezvous with Rousseau food philosophies, fabulous trees and forager food

2: Dinant: The Flamiche Legend featuring Flamiche

3: North Sea: Fishing, Waterzooi story and tradition

4: Amiens: The Terrine Tradition and story featuring Pâté de Canard d’Amiens

5: Port-en-Bessin-Huppain: A Feast of Scallops, Scallop Festival featuring scallop tradition and story

6: Auvergne: Asterix and the Wild Boar, wild boar / suckling pig / spit-roasted pork story and tradition, the emergence of charcuterie – bacon, ham and sausage culture. The eleventh album of the comic book series ‘Asterix and the Chieftain’s Shield’, published in 1968, saw René Goscinny and Albert Uderzo depict cured hams hanging from the ceiling of an Auvergne inn.

7: Limoges: Clafoutis tradition and story featuring Clafoutis de Fromage aux Fruit

8: Haute Savoy: In Farcement We Trust, Farcement tradition and story

9: Lausanne-Flon: Café Romand and The Farm Shop of Vaud, indigenous produce, value-added products featuring Farines Vaudoises d’Yverdon-les-Bains , Flûtes Vaudoises , Pâté Vaudois , Saucisse aux choux Vaudoise , Viandes Séchées Vaudoise , tradition and story

10: Lavaux: Food Heritage featuring Domain Bovy, hard cheese and the wines of Lake Geneva shore

11-Vevey: Charlie Chaplin’s shoes are made of chocolate, chocolate story part one

11-Fully and Martigny: Brisolée

12: Saanen: 16 ART-BAR-RESTAURANT featuring local veal

13: Gstaad: Cheese Shop / Cheese Grotto Berner Oberland cheeses featuring Alpkäse, Hobelkäse and Bleu de Lenk, Etivaz, Geräuchert, Livarot, Reblochon, Sapolet, Schönriedeli) cheese, milk

14: Kandersteg: Butcher Shop Swiss butcher shop tradition and artisanal sausage culture, featuring Cervelas and Dauerwürst beef, herbs, pork

15: Brig: Restaurant Cheminots featuring Cordon Bleu , tradition and story, beef, cheese, milk, rye flour

16: Fiesch: Imwinkelried Bakery & Cafe featuring regional rye bread tradition, rye bread story part one, Walliser Roggenbrot

17: Goms Valley: Subsistence Food featuring Cholera , apples, leeks, onions, potatoes

18: Divedro & Ossola Valleys: Cauldron Stew Tradition featuring Cuchêla , cabbage, cheese, milk, onions, potatoes, pork, wine

19-Domodossola: Street Market local, regional and national produce and products / Italian street market tradition

19-Novara: Paniscia, story of an iconic risotto and two of its ingredients, salame d’al duja and the saluggia bean

19-Milan: Panettone story and tradition

20: Turin: Chocolate story of chocolate in Europe, from La Cioccolatieri in the 1800s to the chocolates made in the city today, featuring Cremino , Cri Cri , Gianduiotto , Grappino plus Bicerin secrets, chocolate story part two

21-Recco: Flatbread Festival Foccacia, featuring di Recco col Formaggio plus the flatbread tradition of Italy including Carrarina , Con i Friccioli (with pork crackling), Seravezzina

21-Bologna: The Fat One featuring Torta Dell’abbondanza , Crescentina , Ragù , Frammenti di liquirizia liquorice story and tradition / Roberto the Grocer / pork tradition of Emilia Romagna (bondiola, coppa, cotechino, mortadella, pancetta, prosciutto, salame, zampone)

22: Florence: Company of the Cauldron beginnings of modern food preparation and presentation

23-Siena: Tuscan Diversity produce and products of Tuscany featuring Cantuccini , Carscenta della Lunigiana , Castagnaccio , Pane Toscano , Torta di riso di Massa-Carrara , Italian pre-ferments

23-Marzalla honey, olive oil and wine farm

24: San Lorenzo Nuovo: Sagra degli Gnocchi featuring the potatoes of the Viterbo, and Fagiolo Secondo, a local bean responsible for food sustainability through famine and war

25: Amatrice: The Carbonara Conundrum, part one featuring Pasta all’Amatriciana and Pasta alla Gricia and the origins of Spaghetti alla Carbonara might be just one part

26-Rome: The Carbonara Conundrum, part two featuring the origins of Spaghetti alla Carbonara

26-Napoli: Pizza story and tradition

27: Cetara: Garum and Colatura anchovy / mackerel fish sauce, old and new methods

29: Pompei: Golden Ice Gelateria Artigianale ice-cream story

30: Syracuse: The Greek Influence featuring Arancino / Arancini

31: Pozzallo: Fish Ports of Sicily featuring Calamaretti , Sarde a Beccafico plus fishing tradition

32: Mediterranean Islands: Pasta Bake Tradition featuring Imqarrun il-forn (Malta), Makaronia Tou Fournou (Cyprus), Pastitsio (Greece and Cyprus), Timballo di Maccheroni (Italy and Malta)

34: Palermo: Teenage Kicks featuring Focaccia Panino / Focaccia Farcite

35: Messina Strait: The Swordfish Dilemma featuring Spada (swordfish) conservation

36: Bari: Orecchiette alle Cime di Rapa , story of one of Italy’s most popular traditional dishes

36: Durrës: Lemon Sunshine featuring Avgolemono with meat and rice balls

37: Forlimpopoli: The Artusi Effect featuring Pellegrino Artusi, Italy’s culinary unifier with his Science in the Kitchen cookbook

38: Adria: Bread Bin featuring Arnaldo Cavallari and the origins of Ciabatta and the consequences of revisionism

39: Mantua: Cornmeal and Pellagra, the Caprese Doctor and the Saving of the Songbirds featuring polenta , illness and death, Axel Munthe and the protection of songbirds and that recipe Polenta e Uccelli

40: Verona: Bottega del Vino featuring Veronese traditional food and wine including Guancia di Manzo Brasata all’Amarone , Nadalin di Verona , Pasta e Fasoi , Pastissada di Caval , Risotto all’Amarone , Risotto al Tastasal , Salsa Pearà , Tortellini di Valeggio plus Amarone, Valpolicella Classico and Valpolicella Ripasso wines

41-Borghetto sul Mincio: village over water featuring the Templar Tavern and Love Knots (tortellini – filled pasta) story

41-Trentino Alto Adige: Knödel Geschichte dumpling story and tradition of Austria and Germany featuring Apfelknödel , Bärlauchknödel , Grießknödel , Kartoffelknödel , Leberknödel , Marillenknödel , Nussbröselknödel , Rauchfleischknödel , Semmelknödel , Speckknödel , Spinatknödel , Topfenknödel plus the Canederli al Tastasal of the South Tyrol

42-Tisen: The Deer Hunter featuring Ötzi the iceman and the Eintöpf story and tradition

43-Innsbruck: Altweiner Apfelstrudel , part one of strudel tradition

44: Radovljica: Gingerbread Architecture featuring the Lectar House, gingerbread culture

45: Postojna: Šara featuring Europe’s potato soup tradition

46-Split: Fish Stew featuring Ribarski Brodet

46-Pag: Paški Sir featuring the sheep’s milk cheese tradition on the island of Pag in the Adriatic and the Marenda (brunch) tradition of coastal Croatia

47: Petrovac: Pašticada (sweet pot beef marinaded beef slow-cooked), festival food

48: Lake Skadar: Kormoran Restaurant featuring the lake fish and Jegulju na Orizu

49: Thessaloniki: Olive-Lemon Experience featuring a visit into Greek food past brought alive

50: Athens:

51: Sparta: Olive Oil Museum part one of olive story

52: Alexandroupolis: Ellinikoú Proinoú , cheese and spinach pie among other pies, cold meats, Kritikó Krithári (Cretan bread), egg dishes, fresh bread, fresh fruit, fresh orange juice, fresh sausages, fruit salad, honey, jams, nuts, olives, olive oil, pastries, sweets, yogurt>

53: Fatih: Grand Bazaar Food and Drink featuring Tezçakar Cafe and Cafe Life including Turkish coffee, Anatolian tea plus tea tradition, apple tea, mint tea, sage tea, Havuzlu Restaurant and Mercimek Çorbasi

54: Sekerci: Lokum featuring Turkish Delight tradition at Haci Bekir

55: Eminönü: Spice Bazaar featuring spice mixtures and traditional spice culture of Anatolia

56: Beyoğlu: Street Food featuring Balık Ekmek , fish sandwich tradition part one, chestnuts, cornhobs, midye dolma , simit

57: Üsküdar: Icli Köfte , the Levantine Influence

58: Körtik Tepe, Göbekli Tepe, Çatalhöyük: Sustainable Food Security (Past and Present), the story of the origin foods — barley, chickpea, fava (brown) bean, lentil, pea, rye, vetch, wheat, from einkorn and emmer to modern wheat and back again, featuring wheat dishes including Aş Çorbasi

59: Gaziantep: Baklava Tradition featuring Gaziantep filo pastry with pistachios

60: Adana: Turkish Kebab Culture featuring Adana kebab, origins, history of kebab, part one

61: Konya Plain: From Foraging to Farming (the beginning of Anatolian food culture) featuring Düğün Pilavi / Riz bi Dfeen Wedding Rice>, chickpea story and tradition

62-Bodrum: Wild Greens featuring Hardalotu , Kenker Tilkisen in Böregi / Börek

63: Rhodes: Doner / Gyros featuring the history of kebab culture in the Aegean, part two

64: Heraklion: Minoan Cuisine featuring the secrets of the eastern Mediterranean diet

65: Cyclades: Mezedes featuring Greek seafood appetisers and snacks

66-Cyclades: Pastries and Pies featuring Kerkyraïkí Giaourtópita , Kichí Κιχί , Piperópita Pilíou , Pisía Pontiaká , Tyrópita

66-Izmir: Köfte featuring Anatolian (and Ottoman) traditions, the story of meatballs, part 1

67: Ayvalık: Open Bazaar featuring local produce and products

68: Cyprus: Mezedhes Culture featuring Afelia , Barbouni , Bourekia , Halloumi , Humous , Kalamari , Kappari , Karaoli Yahni , Keftédes , Koupepia , lemon wedges, Loukanika , Lountza , Marida , Moungra , Moussaka , Octapodi Krasato , Ofto Kleftiko , olives dressed in lemon, garlic, coriander seeds, herbs and olive oil, Pita , Ravioli , salad, Sheftalia , Souvlakia , Stifado , Taramosalata , Talattouri plus Commandaria Wine – reintroduction of ancient wine

69: Anogyra: honey-sesame pastels festival and tradition

70: Malatya: Apricots featuring Kayısı Pestili , Kayısı Reçeli

71: Alacahöyük: Anatolian-Hittite Bread Turkish archaeologists produce 4000 year old menu

72: Trabzon: Bread tradition and festival featuring Vakfıkebir Ekmeği , Trabzon Pidesi , Peynirli Pidesi , Hamsi Pidesi , Fırın Ekmeği , Çirihta , Ekmek Kızartması , Sade Fırın Pidesi

73: Balıkçılar Köyü: Black Sea Anchovy Fishing tradition and dishes including Hamsi Diblesi , Hamsi Firinda , Hamsi Köfte , Hamsi Pilav , Hamsi Tava , Hamsili Bôregi

74: Kars: Tarhana , tradition and story

75: Mount Ararat: Basterma / Pastirma tradition and story

76: Tbilisi: Georgian traditional food revival with Abkhazura აფხაზური , Adjaruli Khachapuri აჭარული ხაჭაპური , Ajapsadali აბაშადადალი , Ajika აკაკა , Kada ქადას , Kalmakhi Brotseulis Tsvenit შემწვარი კალმახი ბროწეულის წვენით , Khinkali ხინკალი

77: Yerevan: Master Chef Sedrak Mamulyan talking Armenian Food Renaissance featuring produce and products

78: Caspian Sea: Caviar Sturgeon and sustainability tradition and story

80: Kharkiv: Chervonyy Borsch , borsch tradition

81: Chisinâu: Moldovan Memories food basket of eastern Europe featuring indigenous produce

82: Bălți: Platsindy featuring Plăcinte cu Brânză Poale-n Brâu plus apple, cherry, curd cheese, potato, pumpkin pies tradition and story

83: Cluj-Napoca: Tokany tradition and story

84: Brasov: Fasole cu Cârnaţi tradition and story

85: Ploieşti: Cozonac tradition and story

86: Bucharest: Ciorbă , Ciorbă Ardelenească de Porc , Ciorba de Burtă (tripe), Ciorba de Fasole Boabe , Ciorba de Perisoare , Ciorba de Potroace , Ciorba Rădăuțeană , tradition and story

87: Craiova: Mămăliguţă cu brânză şi Smântână cornmeal with cheese and cream, cornmeal and cheese (and butter) tradition and story of the Balkans

88: Banitsa: Banitsa story and festival

89: Slivnitsa: White Gold of Bulgaria , cheese festival

90: Balkans: Ottoman Food Culture products including Böregi / Börek , Ghataif / Kadaif / Kadayıf among filo pastry tradition, Imam Baialdi , Pilaf / Pilavi

91: Priština: Byrek me Spinaq / Pita Zeljanica tradition and story

92: Sarajevo: Lepinje Balkan flatbread culture

93: Belgrade: Mešano Meso culture featuring burgers, Cevap / Cevapcici , sausages

94: Srbobran: Sausage Festival story and products

95: Szeged: Paprika , origins, tradition and story

96: Debrecen: Pot Stew tradition

97-Budapest: Kéhli Restaurant, Hungarian traditional food plus Gulyàs (goulash) story and tradition featuring reinterpretations of goulash including Bogracsgulyas , Carbonnades Flamandes / Stoofvlees op Vlaamse Wijze , Kalbsrahmgulasch , Tokány

97-Budapest: Street Food including lángos

99: Koprivnica: Vegeta , story

100: Novigrad: Asparagus Festival story and products

101: Ljubljana: Potica

102-Kobarid: Struklji festival, part two of strudel tradition

102-Trieste: Green Salad

103: Udine: Montasio Cheese tradition and story featuring Frico con Patate e Cipolla , Frico con i Ciccioli

103: Carnia featuring Formaggio di Malga

104-Venice: Caffè La Serra featuring Sachertorte tradition and story

104-Venice: Carnival featuring Fritole

104-Burano: Risotto alla Buranella / Risotto di Gò (ghiozzo di laguna) , risotto story and fishing tradition in the the Venetian archipelago, part one of risotto story

105: Lamon: The Pope’s Bean featuring lamon bean varieties spagnolit, spagnolo, calonega and canalino, borlotti bean story plus Risotto alla Carnarola

106: Isola della Scala: Rice Fair featuring rice types including Aborio, Baldo, Balilla, Carnaroli, San Andrea, Vialone Nano, risotto tradition and recipes including Risotto all’Isolana , risotto recipes, part two of risotto story

107: Bra: Slow Food, story

108: Menton: Lemons festival

109: Monaco-Ville: Barbagiuan Monegasque tradition and story

110: Nice: La Fondue Niçois food connections featuring Bagna Cauda of Piedmonte

111: Provence: Jean de Florette’s Authentic featuring cheese, fish, herbs, vegetables including Poulpe a la Provençale (octopus Provence-style), Ratatouille Niçoise , Salad Niçoise , Tourte au Fromage de Chevre , Gâteau Citron Croustillant et Moelleux

112: Marseille: Baccalà featuring the north Atlantic air-dried cod tradition of Italy, France, Spain and Portugal plus L’estocafic / E’stocafi

113: Romans-sur-Isère: Pogne , festival

114: Grabels: Ici.C.Local implementing the short chain element of sustainable food security, model, story and old street market tradition

115: Beaumont-de-Lomagne: Garlic Festival

116: Andorra: Bordas Rústicas featuring Canelons de Carn l’Andorràna , Murgues farcides amb Carn de Porc , Pa amb Tomaquet , Paletilla de Cordero Confitada

117: Puigcerdà: Trinxat festival and story

118: Barcelona: The Cook’s Book (Libre del Coch) featuring old and new versions of Empanadas , Guisados , Manjares , Cocido tradition and story, Truita de Patata i Ceba , potato omelette story and tradition

119: Lleida: Catalan Culinary Heritage story, produce and products, featuring Ànec amb Pera d’hivern

120: Valls: Calçots festival and story

121: Riudoms: Hazelnut festival and story

122: Delta de l’Ebre: Rice Fields featuring rice types including Bahia, Bomba, Fonsa, Montsianell, Sénia, Tebre, paella tradition and recipes including Paella de Arroz con Garbanzos , Paella del Delta de I‘Ebre , Paella Mixta a la Valenciana , Paella de Mariscos

123: Valencia: Oranges, tradition and story, featuring Bizcocho Tarta de Naranja

124: Valenciana Community: Chufa story featuring Horchata , the arrival of origin foods from the eastern Mediterranean

125: Majorca: Almonds featuring Almendra de Mallorca tradition and story, plus Leche de Almendras, Algodón de Rosas y Granadas , Romesco , Tarta de Santiago , Turrón de Alicante ,

126: Murcia: Ibn Razin Al-Tugibi featuring Reliefs of the Tables, about the Delights of the Food and the Different Dishes including comparisons between old and new versions of recipes

127-Gibraltar: Street Food featuring Calentita plus the chickpea fritter tradition of Genoa (L‘oro di Pisa) and Palermo (Panelle), festival, tradition and story

127-Strait of Gibraltar: Almadraba tradition and story, featuring Atún al Ajill , Atún Encebollado , Ensalada de Pimientos Asados y Atún Fresco de Andalucía

128: Cádiz: Street Food featuring Tortillitas de Camarones de Gaditano

129: Jerez: Xérès featuring Riñones al Jerez

130: Seville: Gazpacho <“soaked bread” soup>tradition and story

131: Al-Andalus: Moors, Muslims and Master Bakers featuring timeless breads, cakes and confections back in vogue including Alajú / Alfajor de Medina Sidonia , Albóndigas en Salsa de Almendras , Almuruzia , Llet de Chufes

132: Andalusia: Street Markets featuring local produce and artisanal products

133: Extremadura: Iberian Ham tradition, story and marketing featuring Merluza en Jamón Serrano

134: Madeira Archipelago: Espetada Madeirense tradition and story

135: Lisbon: Camarão tradition and story, featuring Gamas com Piri-Piri , Sopa de Camarão

136: Belém: Pastéis de Belém / Pastéis de Nata tradition and story

137: Porto: Bacalhau de Cura tradition and story, featuring Bolinhos de Bacalhau , Fofos de Bacalhau

138: Vigo: Fish tradition and story, featuring Empanada Gallega , Merluza a la Gallega , Poulpe à la Galicienne , Zarzuela

139: A Coruña: Tapas tradition and story, featuring Croquetas del Puchero among others

140: Asturias: Sausage Tradition featuring Fabada Asturiana , blood sausage story part one

141: Bilbao: Ajoarriero tradition and story

142: Getaria: Anchovy festival, anchovy story and tradition

143: Basque Country / Pays Basque: Traditional Dishes featuring Bakailao , Basurs Zalda , Brazo Gitano , Marmitako , Morokil , Oeufs à la Pipérade , Perretxiku (spring mushrooms scrambled with eggs>, Pisto among others

145: Atlantic Fringe: Millennial featuring air-dried fish, smoked fish, wild birds, wild herbs, wild plants plus fruit food, Cranberry Mousse, Lingonberry Cream, Rhubarb Crumble, Rowanberry Jelly

145-Beara: Mackerel and Potatoes tradition and story, storyteller Stephen Crane and farmer-fisher Mitey McNally

146: Dingle: Out of the Blue Restaurant featuring fish, fish tradition, smoked mackerel pâté

147-Clonmel: Baker Nuala Hickey featuring barm brack tradition and story

147-Ballybrommel: Cheese maker Elizabeth Bradley featuring raw milk cheese making tradition

148: Belfast: Baps, Breads and Farls featuring breakfast bap / farl tradition, soda farl, wheaten bread

149: Ards Peninsula: Scampi featuring Irish Sea prawns story

150: The Liffey: Home of the Pint featuring Mulligans Pub and the story of stout

151: Porthaethwy-Menai Bridge: Pot Jam tradition and story Caws Pobi / Welsh Rarebit

152: Rusholme: Sanaam Restaurant featuring Barfi, Bhaji, Gosht, Jalebi, Pakora, Panipuri, Paratha, Samosa, Tarka, Tikka

153-Victoriana: Jelled Eels, Mash and Parsley Sauce tradition and story, part one of pie story

153-Brixton: Pop-Up Restaurants featuring Jollof , Moambé Chicken / Nyembwe Chicken , Pepper Soup (with indigenous herbs and spices and crayfish powder>, Platanos Maduros might be moved to Berlin

154: Manningtree: Huffa

155: Melton Mowbray: Pork Pies, British pie tradition and story, part two of pie story

156: Edinburgh: Haggis and Chips tradition and story

157: Inverurie: Butteries / Rowies featuring bakery George Ross

159: Reykjavík: Cool Cuisine featuring Icelandic fish tradition

160: Frammi við Gjónna: KOKS featuring master chef Poul Andrias Ziska plus ræst tradition, story and food connections including Culatello di Zibello , New Nordic Food Tradition

162: Lofoten Islands: Stockfish tradition and story plus Frityrstekt Bacalao med Hvitløksaus , Klippfisk Baller , Klippfisk Grateng , Klippfisk med Grønnsaus , Norsk Bacalao Gryte

163: Nordland: The Growth of the Soil featuring wild plants including hvonn , tradition and story

164-Oslo: Fyrstekake tradition and story

164-Scandinavia: Fiskibollur tradition and story

165: North Sea: Anjovislåda aka Jansson’s Frestelse tradition and story, food connections with Black Sea anchovy gratin

166: Baltic Sea: Herring featuring Räimepihvid , Räime Pirukas , Silkė su Svogūnais

167: Gothenburg: Fläskkotletter tradition and story

168: Stockholm: Arlanda Flygplats open space food, dining and shopping area featuring Falukorv , Kanelbusser , Knäckebröd , Lingonberries, Pepparkakor , Lussekatter , Renkött , Smörgåsbord , traditions and stories

169: Färnebofjärden: Kräftor Fest tradition and story, conservation

170: Uppsala: Skånsk Spettkaka tradition and story

171: Norrbotten County: Reindeer Herding story, featuring Poronkäristys

172: Oulu and Karjala: Pastries and Pies featuring Kainuu Rönttönen , Kalakukko , Karjalanpiirakka , rye crust tradition and story, rye bread story part two

173: Helsinki: Pähkinäkakku

174: St. Petersburg: Pyshki Piterskiye featuring donut tradition

175: Moscow: Pierogi / Pīrāgi / Pirogi tradition and story

176: Moscow: Solyanka tradition and story

177: Tallinn: Home Alone featuring herrings, salads and sausages with Kilusalat , Isetehtud Verivorstid , Peedi Salat koos Jogurti , blood sausage story part two, Räim Pirukas , Räimepihvid

178: Valka: Cranberry featuring Debessmanna , Rēzekne Torte , Sokolades Torte , Latvian cranberry tradition

179: Riga: Jāņi beer, bread and cheese festival featuring Jāņu siers ar ķimenēm , Miežu Alus , Speķa Pīrāgi plus Saldskabmaize tradition and story, rye bread story part three

181: Ragana: Kuki Muki

182: Vilnius: Potatoes featuring Bulviniai Paplotėliai su Brokoliais , Didžkukuliai (Cepelinai)

183: Minsk: Kotletki Котлетки story and tradition across northern Europe

184: Kiev: Medovik s Shokoladom медовый торт с шоколадом plus popular traditional dishes – Golubtsy Голубцы , Salo Сало and Varenyky Вареники

186: Lublin: Cebularz Lubelski tradition and story plus festival

187: Warsaw-Wilanów: The Ten Condiments featuring Master Chef Stanislaw Czerniecki and his 1682 book Compendium Ferculorum albo Zebranie Potraw (Collection of Dishes)

188: Bialystok: The story of Korycin (Ser Koryciński), the popular raw cow’s milk cheese

189: Warsaw: Belarussian, Jewish, Lithuanian, Russian, Ukrainian and Tatarish influence on Polish traditional food featuring breads, pastries …

190: Kraków, Kiełbasa (sausage) tradition, baking traditon plus street bread and bread festival

191: Gorce: White Gold, part one, Podhale Zackel sheep breed and cheese-making tradition, Bryndza and Sernik Tradycyjny story

192: Poznań: Polagra Food Fair featuring traditonal Polish and eastern European food products

193: Drawa National Park: Honey tradition featuring buckwheat, colza, heather, lime and polyfloral honey

194: Berlin: Bulette featuring the meatball tradition of northern Europe, story of meatballs, part 2 and the imbiss story and tradition

195: Baltic Sea Coast: Fischsandwichbericht featuring brötchen story part one, including Fischbrötchen

196: Lübeck: Chef Kevin Fehling featuring Eisbein

199: Bornholm: Smokehouses featuring Sol over Gudhjem

200: Zealand: What the frik, is that a meatball? The story of meatballs, Part 3

201: Glueckstadt: Matjes festival tradition and story part one

202: Edewecht: Ostfriesische Grünkohl

203: East Friesland: Teebrötchen , brötchen story part two, including DDR Brötchen , Dinkel Sauerteig Brötchen , Milchbrötchen , Nussbrötchen , Rosinenbrötchen , small breads story part one

204-Amsterdam: Snert tradition and story

205: Lieden: Leidse Hutspot tradition and story including Stamppot and other potato stews, Boerenkoolstamppot , Hete Bliksem Stamppot , Zuurkool Stamppot

206: Scheveningen: Maatjes tradition and story part two featuring Hollandse Maatjesharing , Maatjes Salade ,

207: The Hague: Kruidnootjes spiced confection tradition

208: Rotterdam: Rooftop Horticulture story

209: Zeeland: Baker Sjako Boer Zeeuwse Bolussen tradition and story

210: Antwerpen: Bakery-Patisserie Tradition featuring breads, cakes, confections and pastries including Mini-Quiche

211-Ghent: Stoofvlees op Vlaamse Wijze featuring traditional beers Chimay and Rodenbach (Leffe Brune as an alternative), tradition and story

211-Wallonia: Frituur Central featuring the story of the Frikandel (meat sausage) and the Frikadelle (meat ball)

212: Gaume: Touffâye , Fricot story, Plate de Florenville potato, traditional dishes of Gaume and Ardennes

214: Cologne: Kölner Pannekooche plus pancake tradition and story and äädäppelschlot , potato salad story and tradition

215: Witzenhausen: Red Cherry Fair featuring fair plus red cherry juice at Wilhelmshöhe Palace

216: Kassel: Kasseler (Hessischer) Speckkuchen tradition and story

217: Rhineland: Traditional Dishes including Rheinischer Grünkohl , Rheinische Schwarzbrotsuppe , Rheinischer Sauerbraten , Rheinisches Apfelkraut

220: Nancy: Quiche tradition and story featuring Quiche avec le Maquereau Fumé et la Bettes / Baking tradition of Alsace Lorraine region featuring Flammeküche-Tarte Flambée

221: Djion: Mustard tradition and story

222: Lyon: Brioche tradition and story featuring Lyonnaise Brioche

223: Saint Gervais les Bains le Fayet: R’zules , festive pastries

224: Savoy: Raw Milk Cheeses cheese tradition, traditional dishes including tartiflette

225: Chamonix: Fondue featuring the story of Fondue

226: Salvan–Saxon: A Walk in the Mountains featuring ancient alpine foods including Gerstensuppe and local produce including Abricotine , Eau-de-vie de poire du Valais , PSP-Jambon cru du Valais , PSP-Lard sec du Valais , PSP-Raclette du Valais (raw cow’s milk cheese>, plus Châtaignes, Fromage et Pommes tradition, apples, apricots, bread, cheese, chestnuts, cornsalad, beef, raw milk, pears, pork, rye, wheat, wine plus Brisolée at Fully

227: Bern: Tram Stop Fast Food featuring Pangasius Knusperli im Backteig

228: Basel / Arlesheim: The Biodynamic Experiment

228: Black Forest: Schwarzwälder Schinken plus Sauerkirschen and Kirschwasser

228: Triberg: Café Schäfer and the original Schwarzwälder Kirschtorte

228: Stuttgart: The Spelt Story and the Spätzle Story featuring Spätzle / Knöpfle , spelt bread, sunflower seed spelt bread plus Alblinsen , Filderkraut ,
Schwäbisch-Hällisches Landschwein , Springerle

228: Rems-Murr District: Landkorn featuring pesticide-free grain agriculture

229: Nuremberg: Bratwurst tradition and history featuring Nürnberger Bratwürst

230: Dresden: Stollen , Pope’s butter letter, stollen tradition and story

231: Karlovy Vary: Bohemia featuring Bohemian traditional cuisine including Pečená Kachní Prsa

232: Prague: featuring Jablková Žemlovka , Prague cafe and restaurant tradition and history

233: Bratislava: Bratislavské Rožky featuring crescent bread tradition and story

234: Ružomberok: Ostiepky, Slovak smoked cheese, tradition and story

235: Detva: White Gold, part two, sheep’s milk cheese featuring Wallachian tradition

236: Wachau: Apricots featuring Marillenkuchen and other apricot preparations

237: Vienna: Viennoiserie World Fair 1867, Gipfel / Kipfel story featuring Vanillekipferl plus Chausson aux Pommes , Chouquettes , Croissant Croissant au Beurre , Croissant aux Amandes , Pain au Chocolat , Pain au Chocolat aux Amandes , Pain aux Raisins au Beurre

238: Stryia: River Fish featuring Steirische Forellen

239: Tyrol: Tiroler Schmarrn tradition and story

240: Garmisch-Partenkirchen: Bräustüberl (guesthouse and beer garden> featuring veal dishes plus Bayerischen Leberkäse tradition and story

240–Bavaria sausage culture (Bratwürst, Landjäger, Mettwürst, Weißwürste in Bavaria

241: St Gallen: St Galler Bratwürst story, Bratwürst mit Alt-Art Zwiebelsauce

242: Konstanz: Onion Festival onion tradition and story

244: Vaduz: Liechtenstein traditional food featuring Älplermagronen mit Wirz , Frikadellen Brötchen , Kalbsrahmgulasch mit Sauerramhspätzle (veal stew with creamed noodles), Pikante Käsestangen

245: Fribourg: Bénichon Festival featuring Bricelets and the Fasnachtsküchlein (carnival pastries) tradition

246: Geneva: Rousseau de Poulet Chaud , a Rousseauean moment

247: Geneva-Paris TGV: Croque-Monsieur tradition and story

248: Paris: Pomme de Terre Pont Neuf , the story of the potato in Europe

249: Paris: Was Denis Diderot Correct? Ancient cook books and the cult of the master chef

250: Paris: Haute Cuisine versus Cuisine Traditionnelle, Michelen stars, chefs and cooks, the end of the debate

Draft Extracts

The Great European Food Adventure will be published as a large format book in 2022. To whet your appetite here are versions of some of the stories to be featured in the book.


What impact has the COVID pandemic and lockdown had on your way of life and future plans?

The pandemic has turned our lives completely upside down. When it hit, we had just settled into a temporary home in Bali. Stephen had a full-time gig teaching yoga but when the tourists went home, that job disappeared. At the same time, the traffic to My Five Acres took a nose dive, shrinking by 90% almost overnight.

We spent the summer staying at home in our Bali villa and planning for the future. It was clear that our income from yoga and blogging was not going to bounce back any time soon. So we made the gigantic decision to move home to Vancouver. We are now settled in a tiny apartment, just like we always pictured, with a spacious kitchen to cook in and Stephen’s record collection to entertain us. We have friends all over the city and family nearby.

Vancouver is a cultural meeting place and its restaurants reflect that, so we can still travel with our tastebuds. Crispy dosas, fragrant noodle soups, crunchy banh mi, perfect pizzas, soft steamed buns… they are all on our doorstep.

I don’t think our nomadic life is over forever but, for now, we are making the most of waking up in the same bed every day and having full access to our own washing machine.

Find out more

Jane is a travel blogger who believes every trip should widen your perspective, challenge your beliefs, and shake you awake into your own life. She knows that know that travel can help you transform into the person you truly are. If you want make your next trip transformational, visit My Five Acres. Follow Jane and Stephen on Instagram too.

Stephen and Jane of My Five Acres

No surprise I think this post is essential reading:

Read more about our experiences in Turkey:

So would this way of life suit you? I’d like the adventure but I’m not sure I could give up my permanent base forever.


Latvian soured cream, walnut and honey cake recipe - Recipes

In Slovenia there are more than 40 distinct cuisines whose main distinguishing feature is a great variety and diversity of land formation, climate, wind movements, humidity, terrain and history.Looking at some Slovenian dishes by region:

In Ljubljana and the surrounding area one can find frogs’ legs baked or fried in batter served as a specialty in the inns. Popular are dishes such as Vsnat which consists of stewed sauerkraut and millet porridge, the most widespread dish from the 19th century is roast potatoes, Ricet a stew of meat and vegetables, known all over Slovenia. Its basis is barley or pot barley. From the rural area around Ljubljana comes kind of festive bread called Jance Vezivka. There is Flying Zganci an ironic appellation for fried chicken legs and wings, which arose centuries ago in working class circles in the former city port on the Ljubljanica River. One of the best recognized dishes, known all over Slovenia is Struklji which is made from different kinds of dough with a diverse range of fillings, baked, boiled, sweet or savory. They were once a characteristic festive and ceremonial dish. The best known of which are tarragon, cottage cheese, walnut, apple and poppy seed struklji.

In Notranjska a tasty dish is Bloke Kohlrabi or Threesome a tasty stew, combining kohlrabi, beans and potatoes, from where the name 'threesome' arises. Naturally, herbs and meat are also added. For centuries Cerknica Lake was richly stocked with fish. Pike was a much appreciated dish which was enjoyed fresh or smoked. In his masterpiece 'the Glory of the Duchy of Carniola', published in 1689, polyhistorian J.V. Valvasor wrote extensively about Cerknica lake, as well as dormouse hunts. Numerous dormouse dishes include Dormouse Stew.

Dolenjska, Kocevska offers: Poprtnik an ancient kind of ceremonial bread that was and is still make around Christmas time. In the past, it had to be on the table for all three Christmases and was richly decorated with ornaments made of dough. Turnips with Ribnican Beans (the Ribnican is a special kind of tasty bean). In the village of Hrovaca near Ribnica there is an annual event called Bean Day to help promote the return of the former glory of this bean. Bean struklji is especially common in Dolenjska, which may be boiled or baked, as a dish on its own or a side dish with roast meat or poultry. Matevz is known in some places as "the bear" or "potato grandfather" and is a creamy, side dish with cracklings or a dish by itself made of boiled potatoes and beans. It is usually eaten with sauerkraut or turnips. Kostel potato dumplings are a typical dish of Kostel-on-the-Kolpa and are enjoyed with salad or served as a side dish especially with game in sauce. A characteristic and traditional Easter dish is Kostel Stomach a kind of stomach stuffed with bread, pieces of smoked pork (ham) and herbs. An excellent aromatic and tasty combination of three traditional dishes is Roast Goose or Duck with Mlinci and Red Cabbage. It used to be compulsory during festivities of St. Martin, the saint of wine (November 11).

Bella Krajina - Bela Krajina Pogaca in 2001 was trademarked as a foodstuff with an indication of traditional reputation. It arose centuries ago on the basis of intercultural contact with migrants from the Balkans, the Uskoki between the 15th and 16th centuries. This ceremonial bread is sprinkled with salt and cumin. Prosta Povitica festive bread from Bela Krajina is also trademarked. Its special feature is its egg filling while the name "prosta" (simple) suggests it is easy to make. Cereal Sausage called Jaglaca or Mastenica and Cmar are two typical semi-dried products from the farm’s annual autumn killing of a pig. The cereal sausage is stuffed with millet porridge and meat, whereas cmar is a kind of stuffed pork stomach. Crnomelj Filling this compulsory Easter dish is called "nadef" in the local dialect. Bread, pork, bacon and spices are stuffed into intestines.

Kozjansko – Korejevec a vegetable stew that takes its name from root crops. At first only turnips and parsnips were used now today mostly carrots and parsnips. Kozjansko Pockets floury pockets of buckwheat dough, boiled in salted water, stuffed with millet porridge and dressed with cracklings and cream. Served as a main course or side dish to meat dishes with sauces. Kozjansko Mlincevka a juicy and filling bread made of layers of walnut and egg filling. Kozjansko Bread Potica a special kind of potica made by spreading layers of bread soaked in milk with warmed cream or whey. The whole is then wrapped into dough leaves and baked. Cheese Zafrkljaca a bread of leavened dough with cottage cheese filling and a folded crust.

Posavje and Bizeljsko – Bizeljsko Mlincevka a bread stuffed with cottage cheese between layers of mlinci (a thin dried flatbread which is easy to prepare - just pour boiled water over it and salt to taste).

Haloze, the area below Donacka Gora and Boc – Haloze Gibanica a sweet or savory bread made of leavened dough and topped with cottage cheese, egg whites and sour cream. Erpica or Jerpica made with whatever dough is left. They are tasty little breads, spread with cream and topped with cracklings.

Prlekija – Prlekija Tunka a specialty when preserving the best parts of pork, which is first desalinated, then fried and put into wooden vessels and topped with lard. This keeps the meat juicy with full aroma and color. Buckwheat pocket locally known as „kropec" and has a rounded bread form. It is made of a thin layer of buckwheat dough topped with cottage cheese and sour cream. Prlekija Gibanica made of stretched dough that is laid between seven cottage cheese and sour cream fillings. Prlekija Murke a refresing cold dish made of sliced cucumbers, sour milk, sour cream, spices and dressing.

Prekmurje – Prekmurje Gibanica a great and widespread Slovenian dessert. Stuffed with poppy seeds, cottage cheese, walnuts and apples. It’s trademarked as a foodstuff with an indication of traditional reputation and therefore can only be made under this name if the original protected recipe is respected in full. Bosman a richly decorated ceremonial bread, which used to be a compulsory gift to brides, as well as newborns and children being christened. It is decorated with several lines of plaited dough and various dough ornaments, as well as paper flowers. Vrtanek a bread cake made of plaited dough, which was made to mark the end of field work, for example, as a gift to haymakers, or at various feasts. Crackling Cakes also called „fonke", „fanke" or „fankice" are a generally widespread dish in Prekmurje especially at various social events, receptions and celebrations. Bujta Repa once a compulsory dish at lunch at pig-killing time on the farm, in which turnip and millet porridge are cooked together with a piece of pork or two thrown in. Dodoli are zganci made of potato and strong white flour, dressed with lard, onion, cracklings and topped with sour cream. Makovikulinji dough squares or scraps of dough from pasta making, boiled in salted water, dressed with sour cream and sprinkled with poppy seeds. Perkmurje pork and Prekmurje ham the production of many traditional meat products from pig-killing time has been preserved in Prekmurje. These include sausages with buckwheat and millet porridge, pressed sausage, blood sausage and the high-quality trademarked Prekmurje ham. Gibice an old dish made of unleavened dough enriched with lard, cracklings, sour cream and/or poppy seeds.
Prekmurje Bograc a popular thick stew, which takes its name from the large pot it is cooked in. A kind of goulash with three different meats, spices, pepper, tomato, potato and in season, fresh mushrooms. There is an annual bograc cooking competition. Repni Retas a popular roulade made of leavened or stretched dough and stuffed with turnips. A typical Christmas dish.

Slovenske Gorice – Plum Soup a refreshing milky soup made with fresh or dried plums. Kipjena Gibanca or Kvasenica a sweet or savory bread made of leavened flour and topped with cottage cheese and sour cream. Best eaten straight from the oven. Sireki hand-shaped cones made of cottage cheese and peppers and spices, dried in the sun or oven.

Maribor, Pohorje, Drava Valley, Kozjak – Stajerska Sour Soup the soup was originally made after the annual pig kill and included "everything but the squeak" and then was soured in wine. Now it has become a highly popular dish eaten after late nights with lots of alcohol. It also rounds off wedding receptions and New Year’s parties. Pohorje Pisker a typical meat and vegetable stew made of pork, beef and lamb with the addition of buckwheat and mushrooms in season. Pohorje Bunka desalted whole parts of better quality pork stuffed into the pork stomach and beef intestines, mildly smoked and air dried. Stajerska Boiled Struklji with cottage cheese filling then boiled and served with the water, thus the soup, which is dressed with cracklings or lard. Pohorje Omelette a biscuit omelette, stuffed with cranberries and topped with sweet cream, is an example of the invention of heritage in the period after the end of the Second World War. Oblic or Pohorje Zganci made of potato and corn flour and naturally, dressed with cracklings.

Celje, Lower Savinja and Saleska Valley, Lasko – Preseren Figs top-quality fig pralines, covered in plain or milk chocolate are made by the Dobrik chocolate studio in Pongrac near Grize. The delicacy owes its name to the greatest Slovenian poet France Preseren (1800-1849), who often carried figs in his coat pocket and to whom the children often shouted "Doctor, figs, figs!" Milky Soup with Rolls and Plums "usukanci" rolls made of flour water and eggs, called "fortici" are cooked in a milky soup. To enrich the taste, fresh or dried plums are added. Dressed Hop Shoots boiled spring shoots of cultivated or wild hops, dressed with breadcrumbs and pre-griddled in butter. Plum Soup a milky soup with millet porridge, to which cooked dried plums are added. Egg Struklji made of stretched dough, stuffed with eggs fried on cracklings and sprinkled with parsley.

Koroska – Mezerli is an old and extremely tasty dish. It is based on pig, veal and lamb intestines, bread, spices and eggs. It is often served with soured potatoes or as a side dish. Carinthian breaded horseradish a side dish or a thick sauce with meat and roast potatoes, covered with a meaty soup, grated horseradish and sometimes sour cream.

Upper Savinja Valley – Ubrnjenik made of roasted wheat, buckwheat or corn flour, over which boiling salty milk is poured. Sour cream and butter are added. Then balls or dumplings are shaped and served warm or cold with coffee or sour milk. Solcava Cottage Cheese a spicy cottage cheese with salt and cumin matured in pots for three to four months and makes an excellent aromatic spread for brown bread. It also goes well with cold cuts and apples and may be enjoyed with elder or plum conserves or honey. A creamy soup called sirnica is also made from it. Upper Savinja Stomach a top-quality and trademarked cold cut made of high-class pork and bacon.

Zasavje – Grenadirmars a roasted and dressed dish made from boiled potatoes and pasta, in some places with the addition of eggs. Krumpentoc omelettes or burgers made of grated potatoes that used to be made in glassmaking families in Hrastnik. Zasavje Liver Sausage a typical semi-dried sausage with liver filling which is enjoyed warm or cold.

Gorenjska- Buckwheat Pockets dough pockets made of buckwheat dough and filled with cottage cheese or colostrum. Served in summer with salad or in winter with stewed sauerkraut or turnip. Govnac also called presnek and is a thick dressed stew made of fresh chopped cabbage and potato. Suitable as a main dish or as a side with boiled or roast beef. Buckwheat Porridge with Mushrooms a tasty and aromatic combination of boiled buckwheat mash and fried fresh mushrooms.

Rovtarsko, Idrijsko, Cerkljansko – Idrija Zlikrofi Ravioli with Meat Sauce these smaller, boiled dumplings made of softer pasta dough are stuffed with potato, onion, fat and spices. They are a typical dish that came to Idrija along with the miners’ life at the start of the 20th century. Smukavc a dressed stew made of kale, as well as radicchio, turnip, cabbage and potato.

Soca Valley – Potatoes with Cottage Cheese boiled unpeeled potatoes with cottage cheese have been a characteristic dish of this Slovenian region since the 19th century. A tourist event called "Potato Night" is organized annually in Bovec. Bovec Cheese first documented producton goes back to the year 1328 when it was made on the Trebacina plateau. It was initially just sheep cheese but today it is made with the addition of goat’s and cow’s milk.

Goriska Brda – Frtalje or Cvrtnjaki egg omelettes also called cvrce include various fresh herbs, scented plants, but also prosciutto and sausages. Kuhnje the dialect term kuhnja is used in Brda for a whole range of the most diverse tasty meat, vegetable and pasta stews that are otherwise known as minestre (minestrone).

Goriska - Zvarcet a tasty veal sauce made as a side dish to polenta, zganci, pasta or rice. Goriska Sausages in Wine fried sausages are cooked in white Brda wine, which are served with sour cabbage or turnip, mustard and horseradish.

Vipava Valley - Vipava Jota a sauerkraut stew with beans, potato, dressing, flour, garlic and pepper. Skuha a stew made of lentils or beans with spices, soured with wine. Sausages and ham leftovers are also cooked in it. Vipava Prosciutto made of the best pork produced in Slovenia. It is made by MIP from Nova Gorica under the common trademark „The Tastes of the Vipava Valley".

Karst – Karst Jota is made from sour turnips or sauerkraut, but always also includes potatoes. Sweet Karst Jota is a specialty and is made witih mashed potato and beans with the addition of carrots, spices and a spoonful of vinegar. Karst Pancetta a meaty bacon dried in Karst into a tasty pancetta which is an important component of the otfer of Karst cold cuts and is essential in the preparation of some dishes.

Brkini, Karst Fringes – Fuzi a special kind of hand-made pasta, where squares of dough are rolled into a tube. Boiled fuzi are an excellent accompaniment to game in sauce and roasts.

Slovenian Istria – White and Red Cod – Bakala is probably the most popular dried cod product and in its white version a typical Christmas Eve dish. The red version goes well with boiled potatoes, bread and polenta. Calamari or squid are prepared in a number of ways. They are usually grilled (they may also be stuffed) and fried. Calamari Risotto is excellent.

Bogracs Gulyas (Kettle Goulash)
Yield: 6 Servings

4 tbl. bacon fat
5 Lg onions, coarsely chopped
2 Lg green peppers, chopped
3 garlic clove, minced
1 1/2 tbl Hungarian paprika
3 lb Stewing beef, in 1" cubes
Pepper, to taste
Salt, to taste
6 oz Tomato paste
1 tbl Sour cream, at room temp.

Preheat oven to 325f. Heat fat in a deep heavy pot. Cook the onions, peppers, and garlic until the onions are limp and transparent and paprika has lost its raw taste. Add beef and remaining ingredients except sour cream. Stir well to combine. Simmer in preheated oven for 1 1/2 to 2 hours or until the meat is tender. Adjust oven temperature during cooking time so contents of pot remain at a simmer. Serve in shallow soup bowls with a tablespoon of sour cream atop each serving.
Fižolovi štruklji (Bean Štruklji)

INGREDIENTS
Dough
50 dag white flour
2 eggs
2 tablespoons oil
1 tablespoon lemon juice
salt

Bean Filling
30 dag cooked dry beans
2 eggs
2 dl sour cream
parsley
salt
black pepper
2 tablespoons breadcrumbs
Sauce
7 dl thick sour cream

1. Mix ingredients and knead into smooth and elastic dough. Divide into three balls, brush with oil and let rest on floured board for approximately ½ hour.
2. Roll out all three balls until thin, brush with oil and stretch dough as thin as possible.
3. Cut off the edges.
4. Filling: Mash cooked beans, add all listed ingredients and thicken with breadcrumbs.
5. Spread filling on stretched dough sheets. Use tablecloth to roll them tightly into three rolls. Place into baking tin and bake.
6. When baked, pour sour cream over them, cut into pieces and serve with sauerkraut, sour turnips or lettuce. By Rasma Raisters


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