Post on 02-Jan-2016
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• Wiener Schnitzel is a traditional Austrian dish.
• Traditionally, veal was used for the classic Viennese Schnitzel, but nowadays pork meat has become more popular.
• The typical coating is flour, whisked eggs
and breadcrumbs.
Wiener Schnitzel/Viennese Schnitzel
• Waffles are a traditional Belgian dish.
• Waffles are baked on hot irons and are traditionally eaten on certain holidays and at local village fairs.
• The main ingredients of waffles are flour, eggs, milk, water, butter/margarine, sugar and yeast.
Belgian (Brussels) waffles/Brusselse beslagwafel
• Pumpkin pastry is a traditional Bulgarian dish.
• Autumn in Bulgaria provides a rich variety of fruit and vegetables - pumpkin is very popular.
• For decades pumpkins have been served Bulgarian tables as pumpkin pastry Sladkish ot tikva
– even at Christmas.
Pumpkin pastry/Sladkish ot tikva
• Dresden fruit loaf is a traditional dish from Dresden, a city situated in Germany.
• It is typically made around Christmas and symbolises Jesus wrapped in a blanket.
• The sweet Christmas pastry is made of yeast dough, raisins, almonds, candied lemon and
orange peel.
Dresden fruit loaf/Dresdener Stollen
• Pizza Napoletana Margherita was created in 1889 as a tribute to the Queen of Italy, Margherita di Savoia, on a visit to Naples.
• The authentic recipe includes local ingredients such as San Marzano tomatoes and Mozzarella Campana.
• The base is made from wheat flour, yeast, water and salt.
Pizza Napoletana Margharita
• Cold beetroot soup is a traditional dish from Lithuania, with the first recipe documented in 1936.
• It is made of milk, kefir, beetroot, sour cream, eggs, spring onions and fresh cucumber, and is usually served with potatoes.
Cold fresh beetroot soup/Šaltibaršciai
• Bigos is one of the most famous and popular Polish dishes.
• This stew is made from a large quantity of sauerkraut and a variety of meats and meat products. Onions, dried mushrooms, red wine, herbs and spices are also added. Prunes give this dish a subtle sweet taste.
Polish stew/Bigos
• Pulpo a la Gallega ‘a feira’ is a traditional dish from Galicia, Spain, often served at traditional fairs and markets of rural parts of Galicia however its consumption has been extended throughout Spain.
• Its main ingredients are octopus, potatoes and onions. It is seasoned with salt and sweet and spicy paprika.
Galician octopus/Pulpo a la Gallega ‘a feira’