Episodes
A seafood specialty from the Polish city of GdanskRecipe for herring tartare on Polish black bread
Ingredients
Serves two
2 herring fillets
2 slices of black bread or pumpernickel bread
2 tablesspoons of diced sour pickles
2 tablespoons of mayonnaise
2 tablespoons of diced onions
1 small bunch of chives
1 small bunch of dill
lemon juice
Marinade ingredients:
100 ml vinegar, 1 tablespoon of onions, cloves, red pepper, salt and sugar
Preparation:
Marinate the herring fillets for...
Published 03/07/19
Simon Kaiser from the restaurant "Das Esszimmer" in Baden-Württemberg is promoting the comeback of an old breed of pig for gourmets, the Swabian Hall swine.Serves 6
Suckling Pig Loin
Ingredients:
1 loin/saddle or 2 separated cutlets/chops with the skin
of a Swabian Hall suckling pig
canola oil
fresh-ground salt and pepper
a sprig of fresh thyme
Salt the loin or saddle on the skin side and sauté the meat on the skin in sufficient canola oil for 4-5 minutes till crispy. Then turn the meat and...
Published 01/11/19
The menu at the Sofie Hütte in the Val Gardena is more extensive and diverse than at the usual skiing chalet. Chef Markus Prinoth cooks bacon dumplings using typical products from the Dolomite region of South Tyrol.Makes 4 servings:
100 g Tyrolean bacon or 'Speck'
¼ onion
200 g day-old white bread
10 g butter
30 g sunflower oil
10 ml milk
2 eggs
1 bunch chives
Some additional flour and milk for the dough
Chop the onion, bacon and bread. Finely chop the chives.
Sautée the onion in...
Published 12/11/18
Lisbon‘s Nunes Real Marisqueira restaurant is thought to be one of the best fish restaurants in Portugal. Head chef Manuel Costa specializes in traditional dishes such as "Garoupa no forno".Grouper In The Oven
Ingredients of a portion of a person:
- 300g of Grouper
- 2 Units of White Potato
- 1 Small fresh pepper
- 100g Fresh Mushrooms (Champignons)
- 1 Small onion
- 20cl White Wine Reserve
- 20cl of Water;
- 20cl Fresh Cream;
- 5cl Extra Virgin Olive Oil;
- 30 g Parsley
- 30 mcl Tomato...
Published 11/30/18
Buon appetito! Michelin-starred Italian chef Ruggero Bovo makes pasta with crabs. The secret is in the herb mix that's typical for Burano, the island in the Venetian Lagoon where he is from.Tagliolini with Spider Crab
(Serves one)
Ingredients:
100g crab meat
20g onion, finely chopped
6 cherry tomatoes
Prosecco
salt
pepper
olive oil
100g fine white flour
1 egg
4 zucchini blossoms
Method:
For the noodles:
Put the flour, egg and a dash of salt in a bowl and mix well. Knead the dough and then...
Published 11/27/18
A recipe with a history: "Hünkar Beğendi" means ' the Sultan enjoyed it'. We went to Istanbul to learn how to make this Turkish specialty with eggplant and meat.Recipe for "Hünkar Begendi"
(Serves four)
Ingredients:
500g lamb
5 tbsp butter
1 onion
2 cloves of garlic
1 cup of tomato puree
6 medium-sized eggplants
1 glass milk or cream
1 cup flour
1 cup olive oil
A pinch of salt
A pinch of black pepper
1 fresh nutmeg
1-2 chilli pods
3 cups water
1 cup of grated Kaşar cheese (or Gouda or...
Published 11/16/18
At the Camara Boierului restaurant in Sibiu, stuffed cabbage with polenta is a particular favorite. Head chef Ioan Aron learned his craft in France and Germany, but he'll never forget this recipe from his grandmother. Ingredients (Serves 4-6)
Marinated white cabbage (one white cabbage marinated for three months in 5 liters water, 500g salt and 100ml white wine)
1½ lb minced pork
4 tsp vegetable oil
Four medium-sized onions, finely chopped
1½ cups celeriac, finely chopped
½ lb ham, diced
1 tsp...
Published 11/12/18
“Ravintola Nokka” is one of Helsinki’s most popular restaurants. A classic choice is wild duck. Chef Ari Ruoho prepares it with roasted pumpkin, forest mushrooms and butter.Lightly smoked wild duck, oven roasted pumpkin and
black currant sauce.
2 Wild ducks
1l Game stock
1dl Blackcurrants
1 Onion
1 Celery stick
2dl Red wine
2tbs Red wine vinegar
Salt
Black pepper
2tbs Sugar free blackcurrant juice
200g Butter
Rosemary
Thyme
Garlic
Method:
Remove the wild duck's breast...
Published 11/05/18
Ouzo is Greece’s national drink and of course it’s also used in cooking. Lina Chioti is the chef at the Achivada Tavern on Lesbos. She shows us how to prepare octopus with the anise-flavored aperitif. Recipe for stuffed octopus à la carte
Ingredients for four servings:
1 kg octopus
4 fresh tomatoes
1 teaspoon salt
1 teaspoon pepper
2 onions
2-3 star anise
2 tablespoons parsley
2 teaspoons pine nuts
2 cups olive oil
2 cups white rice
1 cup ouzo
3-4 cups water
To make the...
Published 10/12/18
Diogo Noronha is considered one of the most creative cooks in Lisbon. He learned the tricks of the trade from his grandparents -- and now runs the "Casa de Pasto" in the Portuguese capital.Recipe
Serves 6 people
Slow cooked pork cheeks, cabbage, and root vegetables
Ingredients:
16 Iberian deboned and cleaned pork cheeks
4 medium size carrots
6 medium size onions
4 medium size leeks
4 stalks of celery
1 head of garlic
4 rosemary sprigs
4 thyme sprigs
2 bay leafs
4 black peppercorns
6...
Published 10/08/18
Massimo Riccioli’s restaurant “La Rosetta” is in Rome’s old city center. The top chef is famous for his “Zuppa die Pesce á la Massimo”. It’s one of the most popular items on the menu.Recipe: Fish soup
Serves four
- 400 g redfish fillets
- 400 g San Pietro fillets
- 4 half lobsters
- 8 peeled scampi
- 8 peeled red shrimp
- 200 g octopus
- 300 g squid
- 600 g mussels
- 400 g clams
- 600 g peeled tomatoes
- 1 kg tomato paste
- 4 anchovy fillets in oil
- 1 glass of dry white wine
- Olive oil
-...
Published 10/04/18
The Viennese restaurant Figlmüller, which has specialized in traditional meat dishes for more than 110 years, reveals its recipe for the perfect coating and best accompaniment for a classic Wiener schnitzel.The Viennese restaurant Figlmüller has been a specialist in the preparation of the meat classic for more than 110 years and reveals the recipe to Euromaxx.
Wiener Schnitzel
Recipe:
Ingredients for 4 - 6:
2 kg flank of veal
3 eggs
1 pinch of salt
Breadcrumbs
Coarse grain flour...
Published 09/25/18
A hearty specialty from the Czech RepublicRecipe: Svickova - Roast Beef with Dumplings
Ingredients for 4 portions:
800g beef from the haunch
100 g bacon fat
1/2 celeriac
2 carrots
2 parsley roots
2 onions
4 tbsp oil
1 tbsp sugar
1 tbsp mustard
1 lemon
2 bay leaves
6 juniper berries
1 bouillon cube
1/2 tsp. pimento (allspice)
200 ml whipping cream
80 g cranberries
For the bread dumplings:
6 stale rolls
250 ml milk
2 eggs
250g flour
50g butter
1 tsp salt
Preparation
Peel and dice two...
Published 09/14/18
Bretons like their crepes savory and filled with all kinds of interesting things such as ham, groundbeef, sausages and roquefort. Galettes are made with buckwheat flour.Recipe: Galette Bretonne - Breton Crêpes
For 6 portions
Ingredients:
250 g buckwheat flour
1 egg
40 g melted butter
slices of cooked ham
50 cl cold water
A pinch of salt
Preparation of a classical galette complète:
Whisk the flour, salt and egg together.
Add the water little by little and stir till the batter is smooth...
Published 09/12/18
Tyrolean Trio: a "triple" dumpling dish from Italy. It's made with spinach dumplings, cheese dumplings, and stuffed pasta. It started out as a leftover dish -- and now it's become a classic of South Tyrolean cuisine. Recipe for the Tyrolean Trio (Spinach and Cheese Dumplings, and Spinach Ravioli)
For the Cheese Dumplings:
Serves 4
Ingredients:
30 g onions
20 g butter
100 g cheese (Tyrolean grey, gouda, tilsit, or mountain cheese)
150 g firm, day-old white bread, cut into cubes
2...
Published 08/24/18
The Catalans love it: salt cod salad. It's made with shredded salt cod, onions, tomatoes, and black olives. In Spain it's known as Esqueixada: a traditional dish with cult status.Recipe
Salt Cod Salad
Ingredients for 4 Persons
400 g raw salted cod (middle section from the back)
60 g tomatoes
40 g green onions
20 g green bell pepper
20 g black Aragón olives
40 g flat green beans
20 ml olive oil Virgen extra
8 ml Sherry vinegar
8 g salt
4 g fennel fronds
Preparation
Shred the cod...
Published 08/06/18
Prekmurska Gibanica is a typical Slovenian dessert: a delicious strudel with 4 layers.Recipe:
To make Prekmurska Gibanica, you need a baking dish the shortcrust pastry and strudel dough will fit into.
Ingredients:
Shortcrust pastry and strudel dough (available as ready-made sheets)
1.5 kilos of apples (a sour variety like Idared)
1200 g cottage cheese
420 g granulated sugar
300 g poppy seeds
300 g walnuts
250 g margarine, butter or vegetable oil
8 dl sour cream
5 eggs
6 packets vanilla...
Published 07/20/18
Chak Chak, a simple dish made from eggs, flour and honey is a staple food in Tartarstan. The capital, Kazan, even boasts a musem dedicated to the popular dessert. Euromaxx found out how to make the deep-fried delicacy.Recipe Chak Chak
Ingredients:
For the dough
2 eggs
200 g. milk
Pinch of salt
For the syrup
200 to 250 g. honey
Oil for frying
Preparation:
Beat eggs (egg yolk and whites) in a bowl. Stir in flour and salt. Knead the dough thoroughly and let stand approx. 30 minutes. Roll the...
Published 06/27/18
The popular ravioli dish Cappellacci is a classic of Italian cuisine. Head chef Andrea Quaranta of the Rome restaurant Necci dal 1924 fills his cappellacci with peas, artichokes, and beans.Cappellacci
for 4 people
For the pasta:
250g flour
100g wheat semolina
250g egg yolk
1 egg white
For the filling:
100g fresh fava beans
200g fresh peas
2 small artichokes
2 spring onions
50g olive oil
salt and pepper
2 eggs
50g pecorino
50g parmesan
black pepper
8 slices of pancetta
Mix together...
Published 06/15/18
It's easy to bake a Black Forest cake when you follow a few basic rules. The ingredients include a sponge cake base laced with cherry brandy, sour cherries, and chocolate sprinkles. Black Forest Gateau
Ingredients:
5 eggs
200 g sugar
190 g flour
30 g cocoa powder
pinch of salt
some crushed vanilla bean
half a lemon
1 liter cream
2 jars sour cherries
135 g cornstarch
dark chocolate
One schnapps glass full of the high-percentage cherry brandy known as Kirschwasser.
First...
Published 05/17/17
It's easy to bake a Black Forest cake when you follow a few basic rules. The ingredients include a sponge cake base laced with cherry brandy, sour cherries, and chocolate sprinkles. Black Forest Gateau
Ingredients:
5 eggs
200 g sugar
190 g flour
30 g cocoa powder
pinch of salt
some crushed vanilla bean
half a lemon
1 liter cream
2 jars sour cherries
135 g cornstarch
dark chocolate
One schnapps glass full of the high-percentage cherry brandy known as Kirschwasser.
First...
Published 05/17/17
Tyrolean Trio: a "triple" dumpling dish from Italy. It's made with spinach dumplings, cheese dumplings, and stuffed pasta. It started out as a leftover dish -- and now it's become a classic of South Tyrolean cuisine. Recipe for the Tyrolean Trio (Spinach and Cheese Dumplings, and Spinach Ravioli)
For the Cheese Dumplings:
Serves 4
Ingredients:
30 g onions
20 g butter
100 g cheese (Tyrolean grey, gouda, tilsit, or mountain cheese)
150 g firm, day-old white bread, cut into cubes
2...
Published 05/03/17
The residents of the Italian island of Elba love seafood. Luciano Casini has owned the "Il Chiasso" restaurant in the town of Capoliveri since 1972. On today's edition of Euromaxx, Casini prepares an octopus soup.Ingredients to serve four:
2 stems of leek
1 kg of octopus
1 soup ladle of olive oil
1 large potato
2 sprigs of rosemary
1 litre of water or, preferably, fish stock
Preparation:
Remove the octopus' eyes and beak, then rinse under clear water. Using a large pot, boil for 30...
Published 04/26/17
The residents of the Italian island of Elba love seafood. Luciano Casini has owned the "Il Chiasso" restaurant in the town of Capoliveri since 1972. On today's edition of Euromaxx, Casini prepares an octopus soup.Ingredients to serve four:
2 stems of leek
1 kg of octopus
1 soup ladle of olive oil
1 large potato
2 sprigs of rosemary
1 litre of water or, preferably, fish stock
Preparation:
Remove the octopus' eyes and beak, then rinse under clear water. Using a large pot, boil for 30...
Published 04/26/17
The region around Zakopane, Poland, is famous for Oscypek cheese and lamb dishes. Chef Sylwester Lis, from the Hotel Bukovina, cooks a very modern version of a traditional lamb entrée.Lamb Parcels with Pumpkin and Sweet Potato Dumplings
Serves two
Ingredients:
Leg of lamb - 120g per person
For the marinade
Salt, black pepper, lime juice, lime zest, chili peppers, fresh rosemary,
Whisky (Jack Daniels)
Meat stock
Phyllo pastry
Preparation:
Clean the leg of lamb and rub in the marinade....
Published 04/20/17