Recipes+-+Europe

Jiho's
=Norwegian Pancakes=

Ingredients

 * 2/3 cup [|flour]
 * 1/4 teaspoon [|salt]
 * 3 large [|eggs]
 * 1 1/2 cups [|milk]
 * 1 tablespoon [|sugar] or [|honey], plus more for serving
 * 3 tablespoons [|butter], melted, plus butter for cooking

Directions
Combine the flour and salt in a medium bowl. Add the eggs, milk, and sugar, whisk until you have a light batter; make sure there are no lumps. Stir in the melted butter. Let rest for 30 minutes. Heat 2 teaspoons butter over medium heat in a cast-iron or other heavy skillet. Add 1/3 cup of the batter and immediately tilt the skillet so that the batter spreads out evenly. Cook for approximately 3 minutes, until the batter has set on top, then flip, using a spatula. Cook for 2 minutes, then transfer to a plate. Repeat, stacking the cooked pancakes, until you have used all the batter. Serve the pancakes warm with berries and sugar, or cheese and ham. =-= = German Wiener Schnitzel with Mash Potato and Carrot Salad = (Johanna's Recipes) Ingredients:
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 * 1 pound pork tenderloin
 * 1 teaspoon salt
 * 1/8 teaspoon white pepper
 * 2 tablespoons lemon juice
 * 1 teaspoon paprika
 * 1/4 cup flour
 * 2 eggs, beaten
 * 1 cup dry bread crumbs
 * 3 tablespoons butter
 * 2 tablespoons peanut oil
 * 1 lemon, cut into wedges

Preparation:
Cut pork tenderloin into six pieces crosswise. Place between sheets of plastic wrap, cut side down, and pound until pieces are about 1/3" thick. Sprinkle each with salt, pepper, and lemon juice. Combine paprika and flour on a shallow plate. Place beaten egg in shallow bowl. Place bread crumbs on another shallow plate. Dip pork pieces into flour mixture, shake off. Then sip into egg mixture, then place in bread crumbs, pressing to coat. Place each coated piece on wire rack. Preheat oven to 250 degrees F. In large skillet, melt butter with oil over medium high heat. Cook one or two coated pork pieces at a time, until browned and tender, about 2-4 minutes per side. When each piece is cooked, place on plate in oven to keep warm. Repeat with remaining pork pieces, then serve with lemon wedges.   **Mash Potato** 1/4 cup milk 1/4 cup butter Salt and pepper to taste
 * Ingredients:**Approximately 7 to 8 medium size russet potatoes (cut into quarters)

Directions: Place potatoes and enough water to cover in large pot. Bring to a boil. Reduce heat to medium and cook for approximately 15 to 20 minutes or until potatoes are tender. Drain potatoes well. Place potatoes back in pot and add milk, butter, salt and pepper. Mash using hand-held masher until smooth. You can also use a hand-held electric mixer for creamier potatoes.

German Karrotensalat Recipe (Carrot Salad)
Ingredients: 5-6 large carrots cream sugar salt 2-3 lemons Prepare the carrots by peeling, washing and finely grating them into a large bowl. Squeeze the juice from the lemons and pour about half of the juice over the carrots. Add a tsp of sugar and salt to taste and a little cream. Mix together and leave for a couple of hours. Just before serving taste and add more lemon juice, cream and salt to taste. =Scottish Cooking, Burnt Cream= Gina's Recipe =Ingredients:= =Directions:= Preheat oven to 350 degrees F. Heat cream over low heat until bubbles form around the edges of the pan. Beat egg yolks and sugar together until thick. (about three minutes) Gradually beat the cream into the egg yolk/sugar mixture. Stir in vanilla and pour mixture into six ounce, oven proof custard cups. Place custard cups in a baking pan which has about one half inch water in the bottom. Bake for 45 minutes, or until set. Remove custard cups from water and refrigerate until chilled. Sprinkle each custard evenly, with about 2 tsp. of granulated sugar. Place on top rack of oven, under broiler and cook until topping is medium brown. Chill before serving.
 * 1 Pint whipping cream
 * 4 egg yolks
 * 1/2 cup granulated sugar
 * 1tbs. vanilla extract
 * additional granulated sugar (for topping)

Procedure:
Heat 8 cups of water in a large pan. Add the bouillon cube and the beef. Simmer over low heat for 2 hours.In the meantime, peel all the vegtables and chop them into pieces. After 2 hours, add all the vegtables to the meat, season with salt and pepper, cook for 30 minutes. Remove the meat and cut into thin slices. Drain the vegtables but keep the stock. Mash the vegtables in a bowl with the potato masher. Serve the stock in sauceboat. Arrange the meat on a dish surronded by the mashed vegtables.

**Ingredients:**

 * 4 ounces (1 stick) butter plus additional butter to grease casserole dish
 * 1/2 cup fine bread crumbs plus additional for dusting casserole dish
 * 8 medium red potatoes, boiled al dente, peeled and thinly sliced
 * 8 hard-cooked eggs, peeled and sliced
 * Salt and black pepper
 * 1 pound smoked mild, medium or hot Hungarian sausage, cut 1/4-inch thick
 * 1 cup sour cream

**Preparation:**

 * 1) Heat oven to 350 degrees. Butter bottom and sides of a large casserole dish with a lid. Sprinkle with bread crumbs.
 * 2) Arrange 1/3 of potatoes in bottom of casserole dish and dot with 1/4 of butter. Cover with 1/3 of eggs. Season with salt and pepper. Cover with 1/3 of sausage followed by 1/3 of sour cream.
 * 3) Continue layering, ending with sour cream. Cover with an even layer of bread crumbs and dot with remaining butter. Cover with lid, place on a lipped baking sheet to catch any drips and bake 20 minutes.
 * 4) Remove cover and bake an additional 15 minutes or until golden brown and bubbly. Let rest at least 10 minutes before serving.

Ingredients
3 tbsp olive oil 1 onion, chopped 4 garlic cloves, crushed 1 green bell pepper, seeded and chopped 3/4 tsp chili powder 1 lb 5 oz tomatoes, chopped 8 oz French bread, cubed 4 cups vegetable stock

Directions
1. Heat the oil in a large skillet. Add onion, garlic, and bell pepper and sautee over a low heat, stirring frequently, for 2-3 minutes, or until onions are translucent. 2. Add the chili powder and tomatoes and cook over a medium heat until the mixture has thickened. 3. Stir in the bread cubes and stock and cook for 10-15 minutes, until the soup is thick and fairly smooth. 4. Serve with garlic bread if desired.

Makes 6 hearty servings. Serving Size: 350 grams

Number of Servings: 6 =Ben's recipe from England= Ultimate toad in the hole Ingredients: FOR THE BATTER 100g plain flour 1 egg 300ml equal mixture milk and Water FOR THE TOAD 8 rashers streaky bacon 8 good-quality pork sausages 1 onion, thinly sliced 1 tbsp vegetable oil FOR THE GRAVY 2 tbsp vegetable oil 1 onion, thinly sliced 2 tsp plain flour 2 tsp ready-made English mustard 2 tsp Worcestershire sauce or soy sauce 600ml chicken or vegetable stock 1. Wrap a bacon rasher around each sausage then put them, spaced apart, in a large roasting tin (preferably metal). Scatter over the onion and drizzle with oil. Bake for 15-20 minutes until the bacon and sausages are starting to colour and the onion is tinged brown at the edges. 2. Remove from the oven and quickly pour the batter over the sausages. Return to the oven for a further 35-40 minutes until the batter is crisp and well risen. 3. Meanwhile,make the gravy. Heat the vegetable oil in a small pan, add the onion and fry gently for 5 minutes until softened and lightly coloured. Stir in the flour and cook for 1 minute. Add the mustard, Worcestershire or soy sauce and stock and bring to the boil, stirring. Simmer for 15 minutes, then taste and add more salt and pepper if necessary. Serve the toad with cabbage or broccoli and lashings of gravy. http://www.bbcgoodfood.com/recipes/1071/

=** Chocolate Sticky Cake (Kladdkaka) Esther's Recipe Chocolate Sticky Cake is Sweden’s gift to all chocoholics. Rich, fulfilling—and ready to eat within the hour, if you keep the ingredients available. Because chocolate, like cooking, should never be complicated. **= ===**Prep Time: 10 minutes **Cook Time: 25 minutes **Total Time: 35 minutes ** ===

**Ingredients:**

 * 2 eggs
 * 1 1/3 cups sugar
 * 1/2 cup cake or all purpose flour
 * 1/8 tsp. salt
 * 1/2 cup melted butter
 * 4 Tbsp. unsweetened cocoa
 * 1 Tbsp. vanilla sugar (-or- substitute 1 tsp. vanilla extract)

**Preparation:**
Preheat oven to 350º. Lightly butter a round 8” or 9” springform or cake pan. Whisk together the eggs and sugar. Gradually mix in the flour and salt. Stir cocoa and __[|vanilla sugar]__ (or vanilla extract) into melted butter until well-combined. Add cocoa-butter mixture to batter, stirring well until any lumps are removed. Pour batter into prepared pan. Cook in 350º oven for 25 minutes. Check for doneness; the edges of the cake should be crisp but the center still moist and sticky (Tip: A good test is to insert a toothpick first into the cake’s edge: it should come out clean. Then, insert it into the center of the cake. It should come out smeared with gooey, melting chocolate). Do not overcook (but if you do, you’ll have stellar brownies as a compensation prize!). Dust with powdered sugar and serve with whipped cream, if desired. Yield: 6-8 servings, for people with restraint. > http://scandinavianfood.about.com/od/cakerecipes/r/Kladdkaka.htm

**French Foods: Herbes de Provence Lamb Chops with Orzo** Peace Cho Garnish each plate with a lemon wedge and thyme sprig, and pair with a glass of fruity red wine to create a Provençal menu.
 * Yield:** 4 servings (serving size: 2 lamb chops and 1/2 cup pasta mixture)

Ingredients

 * 1 cup uncooked orzo
 * 2/3 cup torn spinach
 * 1/2 cup chopped red bell pepper
 * 1/3 cup sliced green onions
 * 2 teaspoons grated lemon rind
 * 2 teaspoons chopped fresh parsley
 * 2 teaspoons olive oil
 * 1/2 teaspoon salt, divided
 * 1 tablespoon dried herbes de Provence
 * 1 tablespoon Dijon mustard
 * 1/4 teaspoon freshly ground black pepper
 * 8 (3-ounce) lamb loin chops
 * Cooking spray

Preparation
1. Preheat broiler. 2. Prepare pasta according to package directions, omitting salt and fat. Drain. Combine pasta, spinach, and the next 5 ingredients (through oil) in a medium bowl. Stir in 1/4 teaspoon salt. 3. Combine remaining 1/4 teaspoon salt, herbes de Provence, mustard, and pepper in a small bowl. Rub lamb evenly with herb mixture. Place on a broiler pan coated with cooking spray; broil 6 minutes, turning once halfway through cooking or until desired degree of doneness. Serve with pasta mixture.

Nutritional Information
Calories:471 (30% from fat)Fat:15.6g (sat 4.8g,mono 7.1g,poly 1.1g) Protein:44.1gCarbohydrate:35.3gFiber:2.9gCholesterol:121mgIron:4.4mgSodium:499mgCalcium:48mg.

Lauren Bell- Three CHeese Pizza

For the Crust: 1 package regular or quick active dry yeast 3/4 cup warm water 2 1/4 cups all-purpose flour 2 tablespoons vegetable oil 1/2 teaspoon salt Semolina flour

For the Topping: 2 tablespoons olive oil 2 cloves garlic, minced 2 cups mushrooms 1 teaspoon each dried basil and oregano 1 cup fontina cheese, grated 1 cup provolone cheese, grated 1 cup mozzarella cheese, grated

1. To prepare the pizza crust, dissolve the yeast in the warm water. Stir in flour, oil, and salt. Beat vigorously with a wooden spoon for one minute. Cover and let rest for 20 minutes. 2. Preheat oven to 425 degrees F. Lightly spray two cookie sheets or pizza pans with oil. Sprinkle with semolina flour. 3. Divide dough in half. Pat each half into 10-inch circle on baking sheet. Prick dough with fork. Bake just until crust begins to turn brown. 4. To prepare the topping, sauté the garlic and mushrooms in olive oil until mushrooms begin to soften, stirring occasionally. Add basil and oregano and continue to cook until mushrooms are soft. Remove from heat. 5. Mix cheeses into mushroom mixture and immediately spread on pizza crusts. Bake pizzas for 10 minutes, until cheese is melted.

Read More [] Sign up for [|iVillage Special Offers] Lauren Cleope's Recipe //Syrup:// Prepare syrup: Boil syrup ingredients 10 minutes and let cool. Prepare Cake: Melt butter and cool. Then cream with sugar and eggs. Add mixed flour( baking powder,soda) alternately with milk and sour cream to the batter. Stir in vanilla. Pour into a greased 9 x 13 pan. Bake in a 350F oven about 35 minutes or until tested done. Pour cooled syrup over hot cake. Let cake cool completely before cutting.
 * **Greek Sour Cream Cake** - //(Keik)// ||
 * **INGREDIENTS** ||
 * * 1/2 lb butter
 * 2 cups sugar
 * 5 eggs
 * 3 cups cake flour
 * 3 tsp. baking powder
 * 1/2 tsp. baking soda
 * 1/2 cup milk
 * 1 cup sour cream
 * 1 tsp vanilla
 * 1 cup sour cream
 * 1 tsp vanilla
 * 2 cups sugar
 * 1 3/4 cup water
 * 1 [|lemon] wedge ||  ||   ||   ||   ||
 * **METHOD** ||
 * Preheat the oven to 350 degrees F.

JULIE's RECIPE ||

Ingredients

 * 3 pounds russet [[image:http://a19.g.akamai.net/7/19/7125/1450/Ocellus.coupons.com/_images/showlist_icon.gif height="10"]]
 * 2 cups all-purpose flour
 * 1 egg, extra large
 * 1 pinch [[image:http://a19.g.akamai.net/7/19/7125/1450/Ocellus.coupons.com/_images/showlist_icon.gif height="10"]]
 * 1/2 cup canola [[image:http://a19.g.akamai.net/7/19/7125/1450/Ocellus.coupons.com/_images/showlist_icon.gif height="10"]]

Directions
Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board. Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water. Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch. Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of fork or concave side of cheese grater until dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve =Potato Gnocchi= Posted by Elise on Mar 9, 2007 Filed under [|Pasta], [|Vegetarian]

My parents took their first trip to Europe a couple years ago, spending a week in the Tuscany region of Italy. They both came back inspired by the Italian food they enjoyed and, as a result started to make many of the Italian dishes they had while in Italy. This is one of the dishes we started making as a result of their trip, and we've experimented with various ratios of potato to flour. What you want is a minimal amount of flour, too much and the gnocchi will be too dense. The trick, we've learned, is to use older potatoes, and to bake them, not boil or steam them, so that they get pretty dried out. Also it helps to put them through a potato ricer for a smoother consistency. Gnocchi goes well with practically any good [|pasta sauce].

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Ingredients
2 lbs whole baking potatoes 2 beaten egg yolks 1 1/2 cups flour Pinch of salt Your favorite pasta sauce (for example, this basic, delicious [|tomato sauce])

Method

 * 1** Preheat oven to 350°F. Spear the potatoes with fork tines in several places around each potato to vent moisture as the potatoes cook. Bake the potatoes in their skins until tender, about an hour. Let cool on a rack, cutting them open to help cool and let more moisture escape.
 * 2** Scoop out the potatos from their skins. Pass the potatoes through a [|potato ricer] and into a large bowl. (If you don't have a potato rice you can mash the potatoes by hand and fluff them up a bit with a fork.) It is best to work with the potatoes when they are still warm.
 * 3** Add the flour, egg and a pinch of salt. Mix by hand until you have a nice pliable ball of dough. Do not overmix.
 * 4** Prepare a work area and dust it with flour. Take the dough, a piece at a time, and roll it out gently with your hands until you have rolls about 3/4 inch in diameter. It is very important to keep a light touch while you are rolling the dough. Gently roll the dough with your fingertips while while exerting the lightest pressure outwards, not down, to draw the dough out.

Serves 6.
 * 5** Cut the tubes of dough into pieces about one inch long. Using either the tines of a fork or your fingertip, press against a piece of the dough and roll it slightly to form an indentation (good for catching the sauce). As the gnocchi are made, place them on flat baking pan, lightly dusted with flour or lined with wax paper. At this point you can freeze the gnocchi ahead of time. Freeze them first on a floured or lined tray, then once frozen you can put them into a freezer bag for more easy storage. To cook, just put the frozen gnocchi into the simmering water for the next step.
 * 6** Bring at least 6 quarts of salted water to a boil in a shallow saucepan. Gently drop the gnocchi, a few at a time, into the water. As soon as they rise to the surface, remove them with a slotted spoon, draining well. Arrange on a warm serving dish. Continue cooking the gnocchi in the same manner.
 * 7** As soon as all the gnocchi are ready, pour heated pasta sauce over them and sprinkle with the parsley. Serve immediately.
 * ||  || 400 g || gnocchi, fresh ||
 * 4 tbsp || butter ||
 * 200 g || cream ||
 * 200 g || Roquefort cheese, crumbled ||
 * || pepper, to taste ||
 * || nutmeg, to taste ||
 * 16 leaves || basil, for decoration ||

Method
Melt butter in a saucepan, add cream and gorgonzola and stir until well blended adding pepper and a touch of nutmeg to taste. Set aside, keep warm. || 2lb (1kg) potatoes (waxy potatoes such as pink fir apple, russet) 1 or 2 cloves garlic, mashed 2 oz butter 2 cups (50cl) whole milk 5 oz (160g) French or Swiss Gruyère cheese 1 pint double cream Salt and pepper Bon appétit!
 * Campbell's French Recipe **
 * Ingredients **
 * Campbell's French Recipe **
 * Ingredients **
 * Campbell's French Recipe **
 * Ingredients **
 * Campbell's French Recipe **
 * Ingredients **
 * Gratin Dauphinois Recipe ** (serve 6)
 * Step 1: ** Preheat oven to 360ºF (180 ºC). Slice the potatoes into thin slices (1/8 inch thick). Rinse in cold water. Drain and dry in a towel
 * Step 2: ** Put the potatoes in a pan and cover with milk. Add salt
 * Step 3: ** Bring to the boil starting at moderate heat for 5 minutes then low heat for 10 minutes. Stir from time to time.
 * Step 4: ** Rub a fireproof dish with garlic and grease it well with butter. Transfer half of the potatoes in the gratin dish. Add half the cheese, double cream and pepper to the layer. Put the second half of the potatoes and cover with the cheese and double cream left.
 * Step 5: ** Put the dish in the oven and cook for 1 hour at 360ºF (180 ºC). Gratin Dauphinois is ready when the top is gold and brown.
 * Wine suggestion: ** Red [|Bordeaux] wine or [|Beaujolais Villages], not too dry white wine ( [|French Wine Guide] ).