2018 Gansey´s Recipes From Europe
Alexandra Segura Jiménez
Contenido Scotland Recipes..................................................................................................................... 2 Empire Biscuits ................................................................................................................... 2 Scotch Eggs with Mustard Sauce ........................................................................................ 0 Stovies ................................................................................................................................. 1 Potato Scones ...................................................................................................................... 2 OatCakes ............................................................................................................................. 3 Switzerland Recipes................................................................................................................ 4 Cheese Fondue .................................................................................................................... 4 Rösti .................................................................................................................................... 5 Bircherműesli...................................................................................................................... 6 Raclette ............................................................................................................................... 7 Zurchergeschnetzeltes ........................................................................................................ 8 Sweden Recipes ...................................................................................................................... 9 Bread Machine Swedish Coffee Bread ................................................................................ 9 Rosenmunnar ................................................................................................................... 10 Hasselback Potatoes .......................................................................................................... 11 Torsk ................................................................................................................................. 12 Cinnamon Apple Pie ......................................................................................................... 13 Netherlands Recipes ............................................................................................................. 14 Banket ............................................................................................................................... 14 Dutch Cookies ................................................................................................................... 15 Oliebollen .......................................................................................................................... 16 Dutch Croquetten ..............................................................................................................17 Stroopwaffels .................................................................................................................... 18 French Recipes ..................................................................................................................... 19 Basic Crepes ...................................................................................................................... 19 Crème Brulee .................................................................................................................... 20 Butter Cakes (Madeleines)................................................................................................ 21 French Onion Soup ........................................................................................................... 22 Quiche Lorraine ................................................................................................................ 23
Scotland Recipes Empire Biscuits 2 cups butter, softened
4 cups sifted all-purpose flour
24 maraschino cherries
1 cup white sugar
1 cup raspberry preserves
8 cups confectioners' sugar
1 2 3
• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the butter and sugar until smooth. Gradually stir in the flour until well blended. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into rounds using a cookie cutter.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Sandwich one teaspoon of jam between two cookies. Repeat with remaining cookies. In a medium bowl, gradually stir the milk into the confectioners' sugar until the icing is of a spreadable consistency. Spread on top of the sandwiched cookies. Top each cookie with half of a cherry while the icing is still wet.
Scottish grandmothers love this recipe.
Scotch Eggs with Mustard Sauce 1 egg 1 cup mayonnaise
2 tablespoons white sugar
12 ounces ground pork sausage 1 tablespoon dried parsley, crushed
2 teaspoons grated lemon zest
1/4 teaspoon ground nutmeg 1/4 teaspoon dried marjoram
To make the mustard sauce: Crack 1 egg into a small saucepan. With the heat on low, stir in mayonnaise, mustard and sugar. When it just starts to boil, it's done. Remove and let sit until cool, then chill for at least 10 minutes.
4 ounces dry bread crumbs
Place 6 whole eggs in a saucepan and cover with cold water. Bring water to a boil and cook eggs for 10 to 12 minutes. Remove from hot water, cool, peel.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
Carefully slide in 3 eggs and fry for 4 to 5 minutes, until they turn deep golden brown. Turn them as they cook so that they brown evenly. Remove with a slotted spoon, drain on paper towel, and repeat with the remaining 3 eggs. Serve eggs with mustard sauce.
Put the sausage into a bowl with the finely parsley, lemon rind, nutmeg, marjoram, salt and pepper. Work all the ingredients well into the sausage with your hands. Make a coating for each hand boiled egg out of the sausage, working it round the eggs with wet hands to form an even layer. Roll the covered eggs in beaten egg, and then in dried breadcrumbs.
Scotch Eggs are part of the traditional Scots breakfast, which also includes porridge, bacon, fried egg, sausage, black, white and fruit puddings and hot baps and jam. They are also sufficiently versatile to be served hot with gravy at teatime, or cold as a snack.
Stovies 1 cup milk 1 (12 ounce) can corned beef, cut into chunks 6 large baking potatoes, peeled and cubed
1 large
onion, roughly chopped salt and pepper to taste 1 tablespoon
butter
In a saucepan, combine potatoes and milk. Bring to a boil, reduce heat, and simmer until potatoes are tender, about 30 minutes. While potatoes are simmering, melt butter in a skillet over medium high heat. Saute onions until soft and translucent.
When potatoes are soft, mix in sauteed onions and corned beef. Cook an additional 10 minutes, or until heated through. Season with salt and pepper.
A Scottish dish of potatoes cooked with onions and corned beef. It's a whole meal in itself; simple and easy to make!
Potato Scones
1 lb boiled Russet potatoes
1/2 cup + 1 tbsp (2 1/2 oz) flour, sifted
1/4 stick butter (1 oz) softened
1/2 tsp Kosher or sea salt
First, peel the boiled potatoes Use a potato ricer, if you have one. If not, just mash them
Taste them. Add salt if needed.
Then very lightly mix in the sifted flour. t will come together into a dough very quickly and easily. Turn out onto a floured workspace‌
and gently fold over until smooth. Divide into 4 or 5 equal portions and form each into a ball. Roll one ball out to about 1/4″ thick, then prick with a fork and cut into quarters or sixths
Heat a pan or griddle to (almost) high heat When the pan is hot, cook the scones until brown on each side.
Place on a clean dish towel, then cover with the other half to cool.
These are fully cooked and may be eaten as is, but traditionally, they are fried in the same pan as the bacon was fried in, for a Scottish breakfast.
OatCakes 1 1/3 cups (8 oz) steel cut (pinhead) oatmeal
1/2 tsp Kosher or sea salt
1 oz butter (or lard)
1/4 tsp baking soda
4 tbsp hot water
Preheat oven to 375°F (190°C)
Roll out into a round shape, about 1/4″ thick and cut into sixths. Repeat with the second half.
Place on a baking sheet and bake for about 20 minutes.
Place the oatmeal in a food processor and process until it has become like flour
Sprinkle some oatmeal flour on the workspace and working quickly, divide the mixture in two.
Allow to cool, then store in a tin.
Add the salt, butter, and baking soda and begin to process.
Then add the hot water until the mixture just comes together.
You can warm them in the oven just before serving, or just as they are with butter, jam, or cheese.
Oatcakes are truly unique; not being a cake in any way, shape or form and not really being what we would term a “cracker”, oatcakes are in a class by themselves.
Switzerland Recipes Cheese Fondue 170g Gruyere Cheese
150ml Dry White Wine
Pinch of Nutmeg
170g Swiss Emmental Cheese
8g Corn Starch
Salt
60g Appenzeller Cheese
1 Clove Garlic, minced
Pepper
Grate the cheese and mix together. Prep all your ingredients for dipping before you start as the fondue needs to be served immediately as soon as it is ready.
Add the wine, garlic and cornstarch into a large saucepan and heat on a medium heat until the mixture begins to thicken.
Add the cheese and stir until it is melted and thin. Season with the nutmeg, salt and pepper and transfer into a fondue pot which is heated. Serve and eat immediately.
In Switzerland, 'la fondue' means a cheese fondue and nothing else.
Rรถsti
Steps
1. Parboil the potatoes in salted water until just tender, but not soft. Allow to cool, and chill for at least a couple of hours.
2. Coarsely grate the potatoes and season. Heat half the fat in a small, heavy-based frying pan until sizzling, and then add the grated potato, allow to cook for a couple of minutes and then shape it into a flat cake, pressing down as lightly as possible. Allow to cook for a couple of minutes, then gently shake the pan to loosen the potato. 3. Continue to cook for about 10 minutes until golden and crisp, then place a plate on top of the pan and invert it so the cake sits, cooked-side up, on the plate.
It is popular throughout Switzerland as a breakfast food.
BirchermĹąesli 1 cup nonfat plain yogurt
1 tablespoon brown sugar
1 green apple, chopped
1 banana, chopped
1 tablespoon honey
1 cup 2% milk
1 tablespoon chopped walnuts
1 tablespoon orange juice
2 cups rolled oats
Mix oats, apple, milk, yogurt, banana, raisins, walnuts, almonds, brown sugar, honey, and orange juice together in a bowl. Chill in refrigerator for at least 1 hour to set.
You have probably eaten muesli for breakfast before, but may not have known it was invented in Switzerland around 1900
Raclette
2 lb small new potatoes
1 1/2 lb Swiss raclette cheese, cut into slices
Wash potatoes. Boil in their skin until cooked.
Place potatoes, cheese and all side dishes on table.
Season with freshly ground pepper and enjoy with dried meats and baguette.
Place slice of cheese in each of 8 raclette dishes and place under heating element to melt.
Scrape melted cheese onto each person’s plate of potatoes, gherkins and pickled onions.
The name is derived from the French racler, meaning ‘to scrape'.
Zurchergeschnetzeltes Veal cutlets, sliced into 3/4 in strips
Olive oil and dry white wine
Fresh sage leaves
All-purpose flour
Onion, very fine sliced
cremini mushrooms, thickly sliced
unsalted butter
Garlic cloves fine sliced
heavy cream
Sprinkle the flour over the meat and coat well. Heat half of both the butter and oil in a frying pan.
Add the veal and cook, stirring, until the wine has evaporated. Turn the heat down to low and cook for another 10 minutes.
As soon as the butter foams, add the meat and brown it very quickly on all sides. Set aside on a plate.
Add the wine to deglaze the bottom of the pan, using a wooden spoon to scrape away any crust that has formed.
Add the rest of the butter and oil to the pan and sautĂŠ the onion, garlic and sage for a few minutes, then add the mushrooms.
Stir well and when the mushrooms start to soften, continue cooking for about 5 minutes longer.
Season with salt and pepper, and at the last moment, add the cream, let it bubble for 2 minutes, then remove from the heat and serve.
This recipe is a specialty of Zurich. It is typically served with rosti (Swiss hashbrowns).
Sweden Recipes Bread Machine Swedish Coffee Bread
1 cup milk • 1/2 teaspoon salt • 1 egg yolk
2 tablespoons softened butter • 3 cups all-purpose flour • 1/3 cup sugar
1 (.25 ounce) envelope active dry yeast • 3 teaspoons ground cardamom • 2 egg whites, slightly beaten
Swedish people usually cook this for Christmas and really enjoy it on Christmas´mornings.
Rosenmunnar
Preheat oven to 375 degrees F (190 degrees C).
Cream butter and sugar until light and fluffy. Add sifted flour, and mix well. Shape dough into 1-inch balls and place on cookie sheets. Imprint your thumb in the center to make a 1/2-inch indentation. Fill with your favorite preserves.
Bake 15 to 20 minutes or until golden brown at the edges.
Swedish thumbprint cookies.
Hasselback Potatoes 4 (8 ounce) baking potatoes
2 tablespoons butter, melted
salt and pepper to taste
2 tablespoons finely grated fresh Romano cheese
1 tablespoon seasoned dry bread crumbs
Preheat the oven to 425 degrees F (220 degrees C).
Peel the potatoes, and place in bowl of cold water to prevent browning. Place potatoes into a large wooden or metal spoon. Using a sharp knife, make slices across the potato the short way about 1/8 to 1/4 inch apart, making sure to cut down to the lip of the spoon, not all the way through the potato. The slices should stay connected at the bottom, and the spoon helps keep the depth even. Return the potato to the bowl of water, and proceed with the remaining potatoes. When all of the potatoes are cut, place them cut side up in a shallow baking dish or small roasting pan. Drizzle with half of the butter, then season with salt and pepper. Bake for 35 to 40 minutes in the preheated oven. Remove from the oven, and drizzle with the remaining butter. Sprinkle Romano cheese and bread crumbs onto the tops of the potatoes, and season with a little more salt and pepper. Return to the oven, and bake for an additional 20 minutes, or until nicely browned.
This Swedish dish takes its name from Hasselbacken, the Stockholm restaurant where it was first served. The seasoned potatoes turn out crisp on the outside and tender on the inside.
Torsk
6 (6 ounce) fillets cod 6 cups water
1 cup white sugar
1 1/2 cups butter, melted
2 tablespoons salt
1 dash paprika
Preheat broiler. Lightly grease a cookie sheet. • Place the fish in a large saucepan. Mix together the water, sugar, and salt. Pour the water-mixture over the fish. The water-mixture should fully cover the fish, if it doesn't add more water. Bring the water to a boil over a medium-high heat. Boil for 3 to 5 minutes.
Remove fillets from water, and blot on paper towels to remove excess water. Brush with 6 tablespoons melted butter, and sprinkle with paprika. • Broil for 8 to 10 minutes per inch of thickness, or until the fillets are golden brown. Serve with the remaining melted butter.
Torsk is broiled and buttered cod fillets. This recipe uses frozen fish; defrosting is not necessary.
Cinnamon Apple Pie 1 1/2 pounds Granny Smith apples - peeled, cored and sliced • 1 tablespoon sugar • 1 cup sugar
1 cup flour • 1 teaspoon cinnamon • 3/4 cup melted butter
1 egg
Preheat oven to 350 degrees F (175 degrees C).
Toss apples with 1 tablespoon of sugar, and pour them into a pie plate. Thoroughly mix together 1 cup of sugar with the flour, cinnamon, butter, and egg. Spread this evenly over the top of the pie. Bake in preheated oven until the apples have cooked and the topping is golden brown, about 40 to 45 minutes.
This is so good, and so easy to make. It is the most popular sweet at every place I have taken it. All the apple pie lovers I know approve of and love this recipe
Netherlands Recipes Banket 2 cups allpurpose flour
1 1/2 cups almond paste
1/4 teaspoon almond extract
1 cup butter
2 eggs
1 pinch salt
1/2 cup water
3/4 cup white sugar
1 egg white, beaten
In a large bowl, cut cold butter or margarine into flour until the mixture has a crumb-like texture. Make a well in the center, add cold water. Mix together until the mixture forms a ball. Do not overmix. Chill dough.
Preheat oven to 450 degrees F (225 degrees C). Grease cookie sheets.
In a medium bowl, blend together almond paste, eggs, 3/4 cup sugar, almond extract and salt.
Divide dough in 4 parts, and roll into 15 inch strips. Place filling along the center of each long strip of dough. Roll up, and pinch the ends to seal. Place strips 2 inches apart on cookie sheet. Brush with egg white, and sprinkle with the remaining sugar.
Bake for 15 to 20 minutes, or until golden.
Dutch people usually make banket for Christmas or Thanks Giving.
Dutch Cookies 1/2 cup butter
1 cup white sugar
salt to taste
1 teaspoon vanilla extract 2 cups allpurpose flour 1/2 cup shortening 1/2 teaspoon baking soda
1 cup semisweet chocolate chips
Preheat oven to 350 F (175 degrees C).
Drop heaping teaspoonfuls of dough on ungreased cookie sheet and flatten each with the tines of a fork (dip fork into small bowl of water so that dough doesn't stick to fork).
Cream together the butter, shortening, sugar and vanilla.
Do this once or twice, depending on the size of cookie and fork.
Sift together the flour, baking soda and salt. Add to sugar mixture and mix well, being careful not to over mix.
Bake for 13 to 15 minutes. After each pan is removed from oven, carefully place 5 or 6 chocolate chips on top of each cookie while they are still hot. When chocolate is glossy and soft, spread with knife.
At holiday time, add festive sprinkles on top while chocolate is still soft. Enjoy!
Oliebollen
1 (0.6 ounce) cake compressed fresh yeast • 1 cup lukewarm milk • 2 1/4 cups all-purpose flour
2 teaspoons salt
3/4 cup raisins
• 1 egg • 3/4 cup dried currants
• 1 Granny Smith apple peeled, cored and finely chopped • 1 quart vegetable oil for deepfrying
Break up the compressed yeast, and stir into the warm milk. Let stand for a few minutes to dissolve. Sift the flour and salt into a large bowl. Stir the yeast mixture and egg into the flour and mix into a smooth batter. • Stir in the currants, raisins and apple. Cover the bowl, and leave the batter in a warm place to rise until double in size. This will take about 1 hour. • Heat the oil in a deep-fryer, or heavy deep pan to 375 degrees F (190 degrees C). Use 2 metal spoons to shape scoops of dough into balls, and drop them carefully into the hot oil.
Fry the balls until golden brown, about 8 minutes. The doughnuts should be soft and not greasy. If the oil is not hot enough, the outside will be tough and the insides greasy. • Drain finished doughnuts on paper towels and dust with confectioners' sugar. Serve them piled on a dish with more confectioners' sugar dusted over them. Eat them hot if possible.
Ollie-bollen, or (Oliebollen) is a dutch pastry similar to a doughnut. It typically is a deep fried pastry filled with raisins and dusted with powdered sugar.
Dutch Croquetten 1 pound lean ground veal, 2 tablespoons butter, 4 tablespoons all-purpose flour, 1/2 cup milk, 1/2 cup chicken broth, 1/2 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1 teaspoon Worcestershire sauce, 1 teaspoon finely chopped fresh parsley, 8 ounces spiced Gouda cheese, cut into strips (optional), 1 egg, 1/2 cup all-purpose flour, 2 tablespoons water1 , 1/2 cups seasoned dry bread crumbs, 1 cup oil for frying.
Place ground veal in a skillet over medium heat. Cook, stirring to crumble, until evenly browned. Set aside.
• Melt butter in a saucepan over low heat. Stir in flour until smooth, and cook for about 2 minutes. Gradually stir in milk, then chicken broth to make a smooth thick sauce. Add the cooked ground veal, and season with paprika, chili powder, curry powder, salt, pepper , Worcestershire sauce, and parsley. Stir to blend well. Remove from heat, and set aside to cool to room temperature.
When the meat mixture is cooled and slightly firm, shape into cylinders 3 to 4 inches long, and 1 1 /2 inches wide. If you wish, press a strip of the spiced Gouda cheese into the center, making sure it is completely surrounded. In a small bowl, whisk together the egg and water. Place bread crumbs on a plate or tray. Coat croquettes with flour, then dip in the beaten egg mixture, then roll the croquettes in the crumbs to coat. Repeat the coating process if a thicker breading is desired. • Heat oil in a large skillet over medium-high heat. When oil is hot, fry croquettes until golden brown on all sides. If you have a deep-fryer, they can be deep-fried instead. Remove to paper towels to drain, and serve hot.
This yummy Dutch snack is sure to please! Seasoned veal dumplings are breaded and then fried. Replace ground veal with lean beef, chicken, or stuff with spiced Gouda!
Stroopwaffels 4 cups allpurpose flour
2 eggs
1 1/2 cups packed brown sugar
1/2 cup white sugar
1 (.25 ounce) package active dry yeast
1 teaspoon ground cinnamon
1 cup butter
1/2 cup warm water
6 tablespoons dark corn syrup
Dissolve the yeast in the warm water.
Cut 1cup of the butter into the flour. Mix in the sugar, eggs and yeast mixture. Mix well and set aside to rise for 30 to 60 minutes.
In a saucepan boil the brown sugar, 1 cup of the butter, cinnamon and dark corn syrup until it reaches the soft ball stage
Split waffles in half and spread cut sides with the warm filling. Then put the halves back together.
Roll dough into balls and bake in a pizelle iron.
A wonderful very-difficult-to-find Dutch recipe from a Dutch friend of mine. Delicious and addicting.
French Recipes Basic Crepes
1 cup allpurpose flour
1/2 cup water
2 eggs
1/4 teaspoon salt
1/2 cup milk
2 tablespoons butter, melted
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
French people usually eat crepes for breakfast or dessert. There´s also salty crepes, all depends of the filling.
Crème Brulee
1 teaspoon vanilla extract 2 cups heavy cream
1 pinch salt
3 egg yolks
1/4 cup white sugar
4 tablespoons white sugar
Steps 1-2
• Preheat oven to 300 degrees F (150 degrees C) and line the bottom of a large baking pan with a damp kitchen cloth. • Bring a large pot of water to boil. While water is boiling, combine cream, 1/4 cup sugar and salt in saucepan over medium heat. Stir occasionally 4 to 5 minutes, until steam rises.
Steps 3-4
• In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until all cream is incorporated. Pour mixture into four 6 oz. ramekins. • Place ramekins on towel in baking dish, and place dish on oven rack. Pour boiling water into dish to halfway up the sides of the ramekins. Cover whole pan loosely with foil.
Steps 5-6
• Bake 25 to 30 minutes in the preheated oven, until custard is just set. Chill ramekins in refrigerator 4 to 6 hours. • Before serving, sprinkle 1 tablespoon sugar over each custard. Use a kitchen torch or oven broiler to brown top, 2 to 3 minutes.
A wonderful baked creme brulee. Use white or brown sugar for the top. If you do not have a kitchen torch, a regular propane torch can be used or simply place the custard under the broiler for a few minutes.
Butter Cakes (Madeleines) 2 eggs
3/4 teaspoon vanilla extract
1/8 teaspoon salt
1 tablespoon lemon zest 1/2 cup all-purpose flour
1/3 cup white sugar
1/4 cup butter
1/3 cup granulated sugar for decoration
Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted
Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
Melt butter and let cool to room temperature.
Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar.
In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds.
Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.
French Onion Soup
1/2 cup grated Parmesan cheese
2 onions, thinly sliced
1/2 cup shredded Swiss cheese
2 (10.5 ounce) cans beef broth
1/4 cup butter
2 1/2 cups water
2 tablespoons all-purpose flour
6 slices French bread, toasted
Preheat oven to 425 degrees F(220 degrees C). Separate sliced onion into single rings.
In a medium sauce pan saute onions in butter until soft, approximately 20 minutes. Stir in flour and gradually add broth and water. Bring to a boil and simmer for 20 minutes.
Meanwhile, toast French bread slices.
Place toasted bread into soup bowls. Pour soup mixture over bread and sprinkle with Parmesan and Swiss cheese. Bake for 10 minutes.
This is a tasty French Onion Soup. Try it you will like it.
Quiche Lorraine
Preheat oven to 450 degrees F (230 degrees C). Line pastry shell with foil. Bake in oven for 8 minutes. Remove foil and bake for an additional 5 minutes, or until crust is set and dry. Remove from oven and turn down temperature to 325 degrees F (165 degrees C).
In a large skillet, cook bacon until crisp. Drain and reserve 2 tablespoons of drippings. Crumble the bacon and set aside.
Cook onion in skillet with reserved drippings; cook until onion is tender and then drain. n a large bowl, mix together milk, salt and eggs. Stir in bacon and onion. In a separate bowl, toss cheese and flour together, then add to egg mixture. Be sure to mix well.
Pour egg mixture into pie crust.
Bake in preheated oven for 35 to 40 minutes, or until knife inserted in center of quiche comes out clean.
Bacon, eggs, cheese and onions. It's a delicious way to start a meal!