Dolor Set Amet
Europian Food
Kapitel 1
Swedish Food
Swedish cuisine could be described as centered around cultured dairy products, crisp and soft (often sugared) breads, berries and stone fruits, beef, pork, seafood and fish. Potatoes are often served as a side dish, often boiled. Swedish cuisine has a huge variety of breads of different shapes and sizes, made of rye, wheat, oat, white, dark, sour-dough, whole grain; soft flatbreads and crispbreads. Many meat dishes and especially meatballs are served with lingonberry jam. Fruit soups with high viscosity, like rose hip soup and blueberry soup (blåbärssoppa) served hot or cold, are typical of Swedish cuisine.
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Meatballs, mashed potatoes and gravy Swedish dishes usually use domestic raw materials to special traditions. Swedish food usually consists of meat / fish,potatoes and gravy.For example meatballs, sausage, pyramid cake, caviar and crisp. Home cooking comes from the word "husmand" owner of a small house with no associated soil. The concept was originally a collective term for simple and cheap food that was eaten in the country.All food is included in the fare originally from Sweden so it was cheaper. Swedish food is not spicy.
A classic dish is meatballs, mashed potatoes and gravy 4 port 500 g wild minced or ground beef 1 small red onion 1/2 cup cream Kelda 1 egg 1 teaspoon salt 2 teaspoons crushed juniper 1 teaspoon rosemary Arla butter and canola oil 1-2 red apples Sauce: 3 cups Kelda sauce Creamy Classic 2 tablespoons lingonberry Peel and finely chop the onion. Mix the minced meat with onions, cream, eggs, salt, juniper and rosemary. Shape into 20 large meatballs. Brown them in butter and canola oil and fry for 5-7 minutes. Core and cut the apples. Fry them in butter and canola oil. Heat the sauce and stir in the berries. Serve wild buns with sauce, apples and mashed potatoes.
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Season On a typical ”julbord”
Midsummer food
Christmasham, Meatballs,Herring, Sausage, Jansons,Rice a lá malta, Butterscotch, Julmust (it's a special drink), Gingerbreads
BQ food, Smorgasbord Strawberries, Cake, Herring, New potatoes,
Kobako
Fluff
by, sa
by,sa
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C Roll In Sweden, the country of its presumed origin, the cinnamon roll takes the name of kanelbulle(literally: "cinnamon bun") and October 4 has more recently started to be promoted as "kanelbullens dag" Cinnamon roll day
Cinnamon Rolls (recipe with yeast) Ingredients: 3/4 cup whole milk, warmed (110 degrees) 1 envelope (2 1/4 teaspoon) instant or rapid-rise yeast 3 large eggs, room temperature 4 1/4 cups all-purpose flour 1/2 cup cornstarch 1/2 cup granulated sugar 1 1/2 teaspoons salt 12 Tablespoons unsalted butter, cut into 12 pieces and softened to room temperature Filling Ingredients: 1 1/2 cups packed light brown sugar 1 1/2 Tablespoons ground cinnamon 1/4 teaspoon salt 4 Tablespoons unsalted butter, softened
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Cimannon rolls - directions: 1. Adjust oven rack to middle position and heat oven to 200 degrees F. When the oven reaches 200 degrees, turn o. 2. Line a 13-by-9-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and a medium bowl. 3. Whisk milk and yeast in measuring cup until yeast dissolves, then whisk in eggs. 4. In the bowl of stand mixer fitted with a dough hook, mix flour, cornstarch, sugar, and salt until combined.
10. Turn dough out onto lightly floured surface. Roll dough into 18-inch square, spread with butter, and sprinkle evenly with the filling. 11. Starting with the edge nearest you, roll dough into tight cylinder, pinch to seal seam, and cut into 8 even rolls. 12. Transfer rolls, cut-side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size. 13. After rolls are done rising, heat oven to 350 degrees F.
5. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute.
14. Discard plastic wrap and bake rolls until deep golden brown and filling is melted, 35 to 40 minutes.
6. Increase speed to medium, and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from the sides of the bowl, about 10 minutes.
15. While rolls are baking, make the frosting.
7. Turn dough out onto clean surface and knead to form a smooth, round ball.
16. When cinnamon rolls are done baking, transfer pan to a wire rack and cool 30 minutes. 17. Using the excess foil overhang, lift rolls from pan and frost with cream cheese frosting before serving
8. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours. 9. Combine brown sugar, cinnamon, and salt in small bowl.
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Kapitel 2
German Food
Pork, beef, and poultry are the main varieties of meat consumed in Germany, with pork being the most popular. The average person in Germany will consume up to 61 kg of meat in a year. Potatoes are common also common, especially in the south of Germany, are dumplings (including Klöße or Knödel) and potato noodles, including Schupfnudeln, which are similar to Italian gnocchi. By Nc HarlanH
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Schnitzel Schnitzel Germany is very well known for their Schnitzel consisting mostly of veal or pork. It is not uncommon to get a schnitzel the size of the plate, so great that the accessories are on another plate. Accessories are usually french fries, salad, potato salad or another. Recipe:Seasoning a chop with salt and pepper, dip them in beaten egg and then in the breading. fry in cooking oil with a little olive oil and butter on medeltempuerard heat until it has a nice brown color. A true wienersnitschel made on veal and is a typical Central European whip dish. Its warm food and to use to eat it at dinner. salt pepper 2dl flour 2pcs eggs 2dl breadcrumbs butter and oil for frying 8pcs small ansjovisfilée 1st lemon 1dl capers 2 bunches of parsley
Kobako
by,sa
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By,Sa:Jarlhelm
Bratwurst Bratwurst is a German sausage that's is made of pork, lamb or beef. It’s often spiced with garlic, nutmeg, caraway, and in some cases marjoram. It's served fried or barbecued, often with hot dog buns, french fries, ketchup or hot mustard. A special sort of Bratwurst is served with tomato sauce and curry powder its the Currywurst. The name Bratwurst derived from the old high German word ''bräte'' witch means nice chopped meat. Bratin bratwurst often perceived incorrectly as the German word ''braten'', fry. Bratwursten is probably from Thüringen wich is known for Thüringer. The oldest known recipe is from 1432.
LeberKnödelSuppe LeberKnödelSuppe is made by liver wich has been rolled to balls. LeberKnödelSuppe is by its name a soup. Its originated from Germany/Austria.
Sauerkraut Sauerkraut is cabbage that's been treated in a special way, and the Sauerkraut gets nutritional. They eat Sauerkraut with Bratwurzt (german sausage)The Germans are used to eat Sauerkraut at winter
Bratwurst
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Black Forest cherry torte Typically, Black Forest cake consists of several layers of chocolate cake, with whipped cream and cherries between each layer. Then the cake is decorated with additional whipped cream, maraschino cherries, and chocolate shavings. Traditionally, Kirschwasser (a clear liquor distilled from tart cherries) is added to the cake,although other liquors are also used (such as rum, which is common in Austrian recipes). The cake is named after the specialty liquor, known as Schwarzwälder Kirsch(wasser and distilled from tart cherries. Cherries, cream, and Kirschwasser were first combined in the form of a dessert in which cooked cherries were served with cream and Kirschwasser, while a cake combining cherries, biscuit and cream.he confectioner Josef Keller (1887–1981) claimed to have invented Schwarzwälder Kirschtorte in its present form in 1915 at the then prominent Café Agner in Bad Godesberg. Schwarzwälder Kirschtorte was first mentioned in writing in 1934.At the time it was particularly associated with Berlin but was also available from high-class confectioners in other German, Austrian, and Swiss cities. In 1949 it took 13th place in a list of bestknown German cakes, and since that time Schwarzwälder Kirschtorte has become world-renowned.
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Kapitel 3
English Food
Traditional English meals have ancient origins, such as bread and cheese, roasted and stewed meats, meat andgame pies, boiled vegetables and broths, and freshwater and saltwater fish. Other meals, such as fish and chips, which were once urban street food eaten from newspaper with salt andmalt vinegar, and pies and sausages with mashed potatoes, onions, and gravy, are now matched in popularity by curries from India and Bangladesh. By Mdid
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Meals
English breakfast A light breakfast might consist of cereal boiled or scrambled eggs, toast. A traditionalincludes bacon,eggs, fried or grilled tomatoes, fried mushrooms, oast with butter,usually served with a mug of tea English lunch If you wan't a fast great lunch, try Fish and Chips. It's a great fish with pommes frites. Afternoon tea Every afternoon the english people have afternoon tea. With scones, tea and cakes. fruit cake is popular. English Dinner If you wan't a good dinner, you should try potato witch meatballs and ham. Rolled bacon and some pieces brussels sprouts.
Creative Commons Attribution-Share Alike 2.5 Generic Tarquin Binary
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Fish and Chips Fish and Chips ingredients 600 g fillet of white firm fish, cut into 12 equal sized pieces (such as cod, haddock or perch) 4 potateo, peeled batter: 1 teaspoon baking powder 1 tablespoon cornstarch 2 cups flour juice of two limes 1 cup beer 2 dill sprigs salt and pepper 3 cups oil for frying First Mix almost all wheat flour (take away a little to turn the pieces of fish), cornstarch and baking powder in a bowl. 2nd Finely chop the dill and mix with beer and lime juice. 3rd Carefully pour down ölblandningen in flour mixture. Add salt and pepper. Stir and allow to swell for 20 minutes before frying. 4th Cut the potatoes lengthwise into smooth, cm-thick slices and then into 1/2 inch thick strips. 5th Heat oil to 160 degrees in a pan with high edges. 6th Turn each piece of fish first in flour and then in batter. Fry them golden brown, about 5-7 minutes. 7th Repeat the same procedure with the potatoes. Eighth Serve, preferably in a cone of newspaper, along with aioli and lemon.
Photograph © Andrew Dunn, By, Sa 12
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Pudding This quintessentially British pud, packed with juicy summer berries, is so much easier than it looks, perfect for beginners
Traditional desserts are generally served hot and are highly calorific. A number are variations on suet pudding, and "pudding" is an alternative name for the dessert course in England. Suet puddings include Jam Roly-Poly, and spotted dick. Summer pudding and bread and butter pudding are based on bread. Sponge cake is the basis of sticky toffee pudding and treacle sponge pudding. Crumbles such as rhubarb crumble have a crunchy topping over stewed fruit. Other hot desserts include apple pie, treacle tart, Gypsy tart, Eton mess and trifle are served are cold desserts.
By dichohecho
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Summer pudding 1.& Bring out the juices: Wash fruit and gently dry on kitchen paper - keep strawberries separate. Put sugar and 3 tbsp water into a large pan. Gently heat until sugar dissolves - stir a few times. Bring to a boil for 1 min, then tip in the fruit (not strawberries). Cook for 3 mins over a low heat, stirring 2-3 times. The fruit will be softened, mostly intact and surrounded by dark red juice. Put a sieve over a bowl and tip in the fruit and juice.
& 4.& Let flavours mingle then serve: Dip the bread triangles in juice and place on top - trim o overhang with scissors. Keep leftover juice for later. Bring cling film up and loosely seal. Put a side plate on top and weight down with cans. Chill for 6 hrs or overnight. To serve, open out cling film then put a serving plate upside-down on top and flip over. serve with leftover juice, any extra berries and cream
& 2.& Prepare the bread: Line the basin with cling film as this will help you to turn out the pudding. overlap two pieces in the middle of the bowl as it's easier than trying to get one sheet to stick to all of the curves. Let the edges overhang by about 15cm. Cut the crusts o the bread. Cut 4 pieces of bread in half, a little on an angle, to give 2 lopsided rectangles per piece. Cut 2 slices into 4 triangles each and leave the final piece whole. & 3.& Build the pud: Dip the whole piece of bread into the juice for a few secs just to coat. Push this into the bottom of the basin. Now dip the wonky rectangular pieces one at a time and press around the basin's sides so that they fit together neatly, alternately placing wide and narrow ends up. If you can't quite fit the last piece of bread in it doesn't matter, just trim into a triangle, dip in juice and slot in. Now spoon in the softened fruit, adding the strawberries here and there as you go.
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Kapitel 4
Italian Food
Italian cuisine is characterized by its extreme simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.[10] Ingredients and dishes vary by region. Many dishes that were once regional, however, have proliferated with variations throughout the country.
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Pasta Many associate pasta with Italy but the Chinese claim that Marco Polo brought pasta to Italy from China. Pasta has a lot of diffrent shapes Farfalle-butterfly pasta and its god for sauce. Fusilli- its spiral shaped and good in fat pasta sauce and pastasallad Gnocchi-shell shaped and it´s good for fat sauces Macaroni-its a classic pasta. Penne regate-It has a shape of a pipe Tegliatelle-They are up to 1cm wide they are very long,mixed together in a ball and got a color of spinich. Papardelle–wide tagliatelle. Penne–pipes, thick as fingers, diagonally cut penne = (goose feather) pens. Penne rigate– ridged penne Ravioli-small pillows stuffed with ground beef stew and tomato sauce. Spaghetti-long wires. Strozza pretti- präststrypare, short twisted narrow plates. Tagliatelle– same as fettucine, the word is most prevalent in southern Italy. Tajarin-Extra eggrik Tagliatelle, the word is Piedmontese for tagliatelle and eaten especially with white truffles. Tortellini–small pasta hats, stuffed with ingredients like cheese, spinach ormeat. Ravioli is a food consisting of pillow formed pasta with filling of mineed meat shrimp mixture. Ham or cheese. Served often with tomato sauce or mined meat sauce. There is vegetarian Ravioli.
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Ravioli Fusce fringilla, elit eu rhoncus vestibulum, orci quam ultricies lorem, a diam magna ut felis. Ravioli is a food consisting of pillow formed pasta with filling of mineed meat shrimp mixture. Ham or cheese. Served often with tomato sauce or mined meat sauce. There is vegetarian Ravioli. Place 6 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.Meanwhile, in a Dutch oven, combine the sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
 In a large bowl, combine the filling ingredients. Cover and refrigerate until ready to use.
 Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with water to moisten. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling. Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain. Spoon sauce over ravioli. yield 6 servings. by Nc wolfgangundk
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Antipasto – First Course Carpaccio on oxfile with taste of mayonnaise, rocculasalad and parmesan This reciepe are for 4 persons The things you need is: -300 g beef (which has been frozen) arugula salad for garnish -Parmesan cheese to plane over (optional) 0.5 cups mayonnaise (bought or preferably homemade) 2-3 tbsp cream 1 teaspoon mustard, not too strong 1 tsp Worchestersauce Tabasco and salt Let the frozen beef, thaw slightly, cut into paper-thin slices and distribute portions on the plate. Let the plates stand in room temperature so that the meat thaws completely. (Then store in the refrigerator before serving). Make mayonnaise and mix in cream, mustard and Worchestersauce, season to taste with tabasco and salt. Let stand for itself about 20 min. Drizzle the sauce over the meat before serving and garnish with arugula salad. Any shaved Parmesan cheese over. by Sa pizzodisevo
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Pizza The first pizza was born in Naples in Italy 1889. The history of pizza The first pizza was born in Naples in Italy 1889, and made for the queen Margherita. On that pizza fore the queen it was only tomato and cheese. The queen Margherita like the colors on the pizza who would look alike Italys flag. Green (basil leaves), white (Mozzarella), and red (tomatoes). This combination was named Pizza Margherita in her honor. 1 mozzarella, diced 2 cans tomatoes, whole without juice 3 tbsp olive oil 4salt 5oregano 6Dough 7 15 g yeast 8 1 glass lukewarm water 9 flour 1.First Let the yeast dissolve in the warm water 2.Pour the flour into a bowl, add the yeast water. 3.Mix well into a dough. 4.Preheat the oven to 300 degrees. 5.Grease one baking sheet with olive oil and press the dough with your fingers over it. Pour over them finely cut tomatoes with salt over the pizza and let rise directly on the plate (about 2 hours)Add the olive oil and cook in the oven for about 20 minutes. Add the mozzarella and cook 8.another 20 minutes.Sprinkle with oregano and serve.
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Dolce Dessert Tiramiso 2 1/2 cups all-purpose flour 1 3/4 cups sugar 1 1/2 teaspoons baking soda 1 teaspoon baking powder 1/4 teaspoon salt 1 cup hot water 2 tablespoons instant espresso powder 1 cup vegetable oil 3 large eggs 1 cup sour cream 1 3/4 cup heavy whipping cream 3 tablespoons coffee-flavored liqueur 8 ounces semisweet chocolate Two 3-ounce packages cake-like ladyfingers, split
Preheat the oven to 350 degrees F. Spray three 9-inch cake pans with nonstick spray with flour. In a large bowl, combine the flour, sugar, baking soda, baking powder and salt. In a medium bowl, combine the water and espresso powder, stirring until the espresso dissolves. Add the oil and eggs, whisking until smooth. Add the espresso mixture to the flour mixture, beating at medium speed with a mixer until combined. Stir in the sour cream. Spoon the batter evenly Markus Mitterauer CC-BY-SA-2.5
to the prepared pans.
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Kapitel 5
Finnish Food
Fish and meat play a prominent role in traditional Finnish dishes from the western part of the country, while the dishes from the eastern part have traditionally included various vegetables and mushrooms. Finnish foods often use wholemeal products (rye, barley, oats) and berries (such as blueberries, lingonberries, cloudberries, andsea buckthorn). Milk and its derivatives like buttermilk are commonly used as food, drink or in various recipes. Various turnips were common in traditional cooking, but were replaced with the potato.
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Karelian pie with rice filling. (20 pies) Rice filling 4 dl short-grain rice 2 liters of milk 5 dl of water I tsp of salt 2 tbs butter Bring water to boil in a saucepan with a thick bottom. Add the rice and cook until the water is absorbed. Add milk and bring to boil whilst frequently stirring. Simmer at a low heat for approximatly 30-40 minutes, until cooked. Season the rice porridge with salt and butter aside to cool. Dough: 2 dl of water 4 dl rye flour 1 dl white flour 1 tsp salt Stir the flour and salt into water and knead into a solid dough. Form the dough into a bar on a wellfloured baking board, and cut the bar into 20 pieces. Form littl balls from the pieces and then flatten them.Sprinkle some rye flour onto a baking board, and with a roling pin, rool a piece of dough into a round crust. When all the crust are ready, fill the center of each crust with a thin layer of rice porridge. Fold the edges of the crust and pinch tightly with your fingers forming oval shaped pie. Place on a baking tray and bake at 270 degree for 10-15 minutes, until golden brown. Brush the baked pies with melted butter and let them cool down covered with a kitchen towel.
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Kapitel 6
Polish Food
Polish national cuisine is rich in meat, especially pork, chicken and beef and winter vegetables. It is also characteristic in its use of various kinds of noodles the most notable of which are kluski as well as cereals such as kasha. Polish cuisine is hearty and uses a lot of cream and eggs. The traditional dishes are often demanding in preparation.
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Bigos (Stew) The secret with this as well as other stews s that it gets better every time you reheat it. Serve with bread
Ingredients: 1 cup of pitted pruens ½ ounce of dried mushrooms 2 cups of water, 1 tabelspoon of oil 1 medium onion, chopped 1 small head of fresh cabbage, chooped 1 pound of sauerkraut, rinsed and drained ½ pound of smoked Polish sausages, cut in pieces ½ pound of cooked Polish sausages, cut in pieces 1 pound of boneless meat 3 large tomatoes, peeled and chopped. 1 cup of dry red wine, 1 bay leaf Salt and pepper Preparation: 1. Place prunes and mushrooms in a bowl and pour over boiling water. Leave until the mushrooms have softened, pour of the water. Set aside. 2. Saute the onion and fresh cabbage in oil, when the cabbage has collapsed by half, add sauerkraut, meats, tomatoes, wine, bay leaf and mushrooms and prunes. 3. Mix well and bing to boil. Lower the heat and simmer covered for about 1 ½ h.
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Kapitel 7
Turkish Food
Frequently used ingredients in Turkish food include: lamb, beef, chicken, fish, eggplants, green peppers, onions, garlic, lentils,beans, and tomatoes. Nuts, especially pistachios, chestnuts, almonds, hazelnuts, and walnuts, together with spices. Preferred spices and herbs include parsley, cumin, black pepper, paprika, mint, oregano, pul biber (red pepper), allspice, and thyme. By Nc J.Blake B
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Kofte kebab Fusce fringilla, elit eu rhoncus vestibulum, orci quam ultricies lorem, a diam magna ut felis. Kofte kebab Ingredients: 4 cloves garlic, minced 1 tsp salt 1 pound ground lamb 3 tsp grated onion 3 tsp chooped fresh parsley 1 tsp of each ground coriander, ground cumin ½ tsp of each ground cinnamon, ground allspice ¼ tsp of each cayenne pepper, ground ginger, ground black pepper 28 bamboo skewers, soaked in water for 30 minutes Directions: 1. Mach the garlic into a paste. Mix the garlic into the lamb along with the different spices. Form the mixture into 28 balls. Form each ball around the tip of a skewers, flattening into a 2 inch oval. Place the kebabs onto a baking sheet, cover and refrigirate for at least 30 minutes. Grill until their done about 6 minutes.
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Kapitel 8
Latvian food
In Latvia meat is a main ingrediens in most meal. Pork is the most common meat but also game meat is sometimes part of a meal as well as fish. Latvian cuisine has been influenced by neighboring countries and are often quite rich.
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Mushroom Soup 1 ounce of dried mushrooms, well rinsed 5 ½ cups of water ,salt 6 medium potatoes, peeled and cubes 4 slices of bacon, diced 1 small union, finely chooped 2/3 cups of cream sweet Hungarina paprika, to tasted Fresh ground black pepper, to tasted Directions: 1. Soak the muskrooms in 1 cup of water for 1 hor. Drain and strain the mushrooms. 2. Bring the mushrooms to boil in a large soup pot, 3.Add salt, reduce the heat and simmer, covered, for 30 minutes. 4. Add the potatoes, increase the heat and cook until the potatoes are tender. 5. Remove from the heat. With a slotted spoon, remove the mushrooms. Chop them very fine. 6. Transfer the potatoes to a mixer and 1 cup of water and process them until pureed. 7. Put the potatoe back into the cooking liquid and stir until there are no lumps. Set aside. 8. Sauté the bacon, add the union and mushrooms. 9. Add the cream to the potatoes. Bring to boil. Add spices to your own tasted. 10. Pour in two bowls and topp with mushrooms, unions and 28