Recipes Around The World

[Gregorius]

Ossobuco alla Milanese

[Gregorius]

Risotto with Gorgonzola, Pear and Walnuts 

[Gregorius]

"Polpette" (Authentic Italian Fried Meatballs Recipe)

[Gregorius]

Italian Fruit Tart with Pastry Cream - Crostata di Frutta

[Gregorius]

 Peperonata Recipe - Italian Bell Pepper Stew

[Gregorius]

Nutella Cake Roll Recipe

[Gregorius]

Swiss Fondue

[Gregorius]

Swiss Potato Rosti with eggs

[Gregorius]

Potato Fans with Herb Butter (Italian Recipe)

[Gregorius]

Polenta (Italian Recipe)

[Kath]

Wow Gregorious, what a great collection of recipes.

I made Chicken Schnitzel last week, it was delicious.  I used chicken thighs and flattened them with a rolling pin.  Then coated them in flour laced with salt, pepper and garlic granules, then into the beaten egg and then into Panko bread crumbs. 

Fried them in a pan with butter and veg oil.... Oh my, that was fabulous.  I froze some, which I will reheat in the oven and serve with homemade sweet chilli sauce and mayonnaise

[Gregorius]

Russian-style crumble pie...

[Gregorius]

How to make summer minestrone 

[Gregorius]

How to make pretzels 

[Gregorius]

Obatzda - German Appetizer Cheese Spread recipe

[Gregorius]

Authentic German Cheesecake (Käsekuchen)

                              and

 Homemade German Quark Recipe

[Gregorius]

Fleischsalat (German Meat Salad)

and

Wurstsalat (Swiss - German Sausage Salad)

 

[Gregorius]

Classic German Cucumber Salad (Gurkensalat)

[splitinfinitive]

Years ago I spent a week in Kunming in the Chinese province of Yunan.

I was pleased to find that two of the local delicacies were a hard smoked ham and goats cheese, I even had a superb pizza topped with them.

One night I decided to try a popular nearby restaurant to find no English menu and the waiting staff only spoke Chinese.

I saw another table being served roast chicken and indicated that would do me as well, and after a few beers half a roast chicken appeared on a plate with rice and a pile of red sauce accompanied by a dish of vegetables.

As it was placed on the table the manager appeared waving his arms and obviously telling the waitress to take the food away and said to me... in English... "you cannot eat this, too hot for you".  I replied that I could take a little heat and and knew enough to apply it sparingly if it was too hot so all ended well and I enjoyed the meal along with the incandescent sauce. (And more beers).

Finally, the recipe for this simple sauce.

Fry some chopped onion and garlic with as much sliced hot chili as you can stand until softened.

Have some chopped peeled and seeded good quality fresh tomatoes standing by and stir into the onion mix, DO NOT COOK, just heat it through.

Sprinkle with a little fresh coriander if liked.

The secret is not cooking the fresh tomato, the taste is magnificent, it even dominates the hot chili.

Goes well with pasta.

 

 

 

Edited July 24, 2021 by splitinfinitive

[DerCastleman]

I'm gonna gain 30 pounds just in this forum alone....

 

[Kath]

Oh my goodness, the salad I had tonight was epic. I baked a small piece of salmon in foil in the oven.
The salad consisted of, home grown little gem and various other salad leaves, mint, lemon balm, basil, tomatoes, cucumber, spring onion and beetroot. Add a beautiful vinaigrette dressing with mustard. Then added mayonnaise and new potatoes. I was full and discarded some potatoes, but that was the best salad I've ever had. I think the trick is to add as many different leaf flavours plus a good dressing

[splitinfinitive]

I pickled some beetroot this week, I always save a little of the previous batches liquid and add it to the new spiced vinegar mix before pouring onto the new sliced beets.

I use apple cider vinegar as well, not sure if the taste is different but it' supposed to have health benefits.

[Makara]

1 hour ago, splitinfinitive said:

I pickled some beetroot this week, I always save a little of the previous batches liquid and add it to the new spiced vinegar mix before pouring onto the new sliced beets.

I use apple cider vinegar as well, not sure if the taste is different but it' supposed to have health benefits.

i like beet root in sweet vinegar and pickled silverskin onions 

 

but i prefer homemade beet root the best ... i like my beetroot to melt in my mouth 

[Kath]

I didn't grow that beetroot, but I did pickle it with plain white vinegar and a little sugar.  I don't even heat the vinegar.  Straight in the clean jars and it's never failed me in 40 years.

I have one beet growing in the garden, the only survivor of a small row I sowed. Whatever *shrug*, It's gonna get eaten when it's large enough.

I used to do pickled shallots too, clean them off, place on a large platter, salt them well and cover.  Yes, cover, because they will stink your house out from top to bottom.  The day after, rinse the shallots and place them in jars, tip in a spoonful of pickling spice, top up with white vinegar.  In a few weeks, they will be crunchy and crisp, please, never water bath onions, you will ruin them.

Edited September 4, 2021 by Kath

[Kath]

19 hours ago, Makara said:

i like beet root in sweet vinegar and pickled silverskin onions 

 

but i prefer homemade beet root the best ... i like my beetroot to melt in my mouth 

I just add new beets to the empty jar, until I see... it's time to start again.