Rösti

This is a traditional Swiss potato dish. Potatoes are shredded, shaped into a cake and fried. Rösti is typically eaten for breakfast, but can be served as a side dish as well. Raw or cooked potatoes are used in this dish.

4 tbsp butter or oil

1 medium onion, diced

6 medium potatoes, peeled and shredded

Salt and pepper

In a large non-stick skillet, heat the butter or oil over medium-high heat. Add diced onions and cook until soft. Add shredded potatoes, salt and pepper. Cook covered for 10 minutes. stirring a couple of times. Firmly press down the potatoes with a spatula, to form a round cake. Cook uncovered for 5 minutes or until bottom is crispy and golden brown.. using a large plate, flip the cake, cook for 5 minutes more. Serve immediately. 

Adapted from ALL ALONG THE RHINE by Kay Shaw Nelson

Shashlik

Shashlik is a variety of skewered meat commonly eaten in Central and Eastern Europe.

2 lb fatty pork, lamb or veal

3 medium onions, sliced

1 tsp sweet paprika

1 tsp garlic powder

1/2 tsp cumin

1/2 tsp nutmeg

1 tsp sugar

Salt and pepper, to taste

1 cup red wine vinegar

1 cup water

Cut the meat into 2 inch cubes. Put it into  a large glass dish. Add the onions, paprika, garlic powder,

cumin, nutmeg, sugar, salt and pepper. Mix with your hands, rubbing the spices into the meat.

In a medium bowl, mix the vinegar and water. Pour over the meat. Let the meat marinade in the fridge overnight.

Skewer the meat cubes on to the steel skewers, separating each cube with the sliced onion. Grill shashlik on medium high heat for 30-40 minutes, rotating the skewers frequently. Serve with ketchup, marinated onions, chopped parsley and scallions.

Spanish Garlic Shrimp (Camarones al Ajillo)

This simple yet flavorful  dish is usually served as a tapa (appetizer) in Spain, but also makes a wonderful main dish. Serve with crusty bread to soak up all the garlicky oil.

6 tbsp olive oil

1 lb peeled raw shrimp

3 garlic cloves, finely chopped

Red pepper flakes, or fresh red chilies, diced 

Salt, to taste

In a large skillet, heat olive oil over high heat until shimmering. Add the garlic, pepper flakes or diced chilies, cook for 10 seconds. Add the shrimp and fry , stirring constantly, until shrimp turns pink. Season with salt and serve immediately. 

Adapted from  THE SPANISH KITCHEN by Clarissa Hyman

Rosettes (Rosettbakkels, Struvor)

These delicate cookies are very popular in Scandinavia, especially in Norway and Sweden. Rosettes are made from a thin batter that is fried using specially shaped irons.

2 eggs

2 tsp sugar

1/4 tsp salt

1 cup milk

1 cup all-purpose flour

Oil for deep-frying

Powdered sugar

Combine the eggs, sugar, salt and milk. Whisk well. Add the flour little at a time, and beat until very smooth. Let stand for 30 minutes. 

Heat the oil to 365 degrees F

Dip a rosette iron into the hot oil for about 30 seconds. Remove the iron, shake off excess oil and immediately dip it into the batter. Make sure the batter covers only 3/4 of the mold. The batter should not run over the edges or the rosette will not come off the iron. Immerse the coated iron into the hot oil and fry 20-25 seconds. After rosette begins to brown, lift the iron, turn the pastry over and let it cook for few more second.

Remove from oil with a slotted spoon and drain on a paper towel. Dust with the powdered sugar.

Adapted from SCANDINAVIAN COOKING by Beatrice Ojakangas

Heaven And Earth (Himmel und Erde)

This is an old German farm recipe of mashed potatoes (from earth) and apples (from heaven).

6 medium potatoes, peeled and quartered 

4 tart apples, peeled, cored, and quartered

Salt, to taste

1 tbsp unsalted butter

1 tsp sugar

1/2 tsp ground pepper

5 rashers bacon, cooked and crumbled

In a medium saucepan cook the potatoes and apples in a salted water until potatoes are tender, about 15 minutes. Drain. Mash until smooth and creamy. Add butter, sugar, pepper, and more salt (if needed). Mix well. Before serving, sprinkle with crumbled bacon.

Adapted from ALL ALONG THE RHINE by Kay Shaw Nelson

Swedish Herring Cocktail (Sillcocktail)

Serve this appetizer in small dessert dishes or cocktail glasses.

1 jar (8 oz) herring in wine sauce, drained and diced

4 medium potatoes, peeled, boiled and diced

8 Boston lettuce leaves

1/2 cup sour cream

1/4 tsp salt

1/8 tsp ground white pepper

1 tbsp minced green onions or chives

1 tsp lemon juice

Dill weed, to garnish

Place a lettuce leaf in each serving dish. Layer herring and potatoes on lettuce.

In a small bowl, combine the sour cream, salt, pepper, onions or chives and lemon juice. Mix well and and spoon  the dressing on to each serving. Garnish with dill weed.

Adapted from SCANDINAVIAN COOKING  by Beatrice Ojakangas

Cabbage Soup (Šviežių kopūstų sriuba)

Simple Lithuanian cabbage soup.

1 medium onion, diced

2 carrots, sliced

2 tbsp oil

1 small head of cabbage, shredded

5 cups water

3 tomatoes, diced

1 tbsp sugar

Salt, to taste

1/3 cup chopped dill weed

In a large saucepan, heat oil over medium heat. Add onions and carrots, saute for 5 minutes. Add cabbage, tomatoes  water, sugar and salt. Simmer on low heat until the cabbage is cooked, about 1 hour. Add the dill weed, cover and let stand for 10 minutes.

Turkish Pita Bread (Pide)

1 cup warm water

2 tbsp olive oil

3 1/2 cups bread flour

1 tsp salt

1 tsp sugar

2 tsp active dry yeast

1 egg yolk mixed wit 2 tsp water, for glazing

Poppy seeds, for sprinkling

In a large bowl, dissolve the yeast in warm water, let stand for 10 minutes until frothy. Add the salt, sugar, oil and flour. Knead the dough until smooth and elastic. Put in a lightly oiled bowl and let rice in a warm place for 1 1/2 hours. Punch the dough down and divide into three balls. Roll out each ball to form a 1/4 in. thick round. Cower with a towel and let rest for 20 minutes.

Preheat oven to 450 degrees F.

Using your fingers, ridge the bread. Transfer  onto a lightly floured baking sheet, brush with the egg yolk and sprinkle with the poppy seeds. Bake for 10-15 minutes until puffy and the top is golden brown.

Adapted from  THE BREAD AND BREAD MACHINE BIBLE  by Christine Ingram and Jennie Shapter 

Cherry Clafoutis (Clafoutis aux cerises)

It's a French dessert originally from Limousin region. Traditionally, the cherries are not pitted, what gives the clafoutis stronger flavor

1 lb fresh cherries, pitted(if preferred)

1/2 cup all-purpose flour

Pinch of salt

4 eggs, plus 2 egg yolks

1/2 cup sugar

2 1/2 cups milk

1/4 cup melted butter

Confectioners' sugar for dusting

Preheat oven to 375 degrees F.

Lightly butter a shallow ovenproof dish. Add the cherries, in an even layer, to the prepared dish.

In a large bowl sift the flour and salt. Add the eggs, egg yolks, sugar and 1/2 cup milk. Whisk until there are no lumps left. Gradually whisk in the rest of the milk and butter. Pour the batter over the cherries.

Bake in the preheated oven for 40-50 minutes or until the top is golden brown.

Dust with confectioners' sugar. Clafoutis can be served with ice cream or whipped cream. 

Adapted from THE BEST EVER MEDITERRANEAN COOKBOOK by Jacqueline Clark and Joanna Farrow 

Russian Pancakes With Caviar (Оладьи с икрой)

1/2 cup buckwheat flour

1/2 cup all-purpose flour

1/2 oz fresh yeast

1 tsp salt

1 cup warm milk

1 egg, lightly beaten

1/2 cup sour cream

1/3 cup red or black caviar

Dill weed, to garnish

In large bowl, mix the buckwheat flour, all-purpose flour and salt.

In a medium bowl, dissolve the yeast in the warm milk, let stand until creamy, about 5 minutes. Add the egg, mix well. Gradually pour the yeast mixture into the flour mixture, mixing well. Cover and let stand  in a warm place for 1 hour.

Heat a lightly greased griddle or frying pan over medium heat. Drop spoonfuls of the batter in to the pan to make small pancakes. Brown on both sides.

Place the pancakes onto a large serving plate, top with 1 /2 tbsp of sour cream and 1 tsp of caviar. Garnish with dill weed.

Adapted from

THE BREAD AND BREAD MACHINE BIBLE by Christine Ingram and Jennie Shapter 

Pizza Margherita

Pizza Margherita- a classic Italian pizza, named after Queen Margherita, wife of Italy's king Umberto I

Dough

1 oz fresh yeast or 2 packages active dry yeast

2/3-1 cup warm water

3 cups all-purpose flour

1/2 tsp salt

Topping

1 (14 oz) can crushed tomatoes

8 oz mozzarella cheese, thinly sliced

1/3 cup fresh basil leaves, torn

3 tbsp extra-virgin olive oil

In a small bowl, dissolve the yeast in the warm water. Let sit until creamy, about 10 minutes.

In a large bowl, combine the flour and salt. Add the yeast mixture and stir well. Knead the dough on a lightly floured surface until smooth and elastic, about 10 minutes. Place the dough in a lightly oiled bowl, cover an let rice until doubles in volume, about 1-1 1/2 hour.

Preheat oven to 450 degrees F.

Turn out the dough onto a lightly floured surface and roll out into a large pizza crust shape. Transfer to a pizza pan or cookie sheet. Spread the tomatoes evenly over the top, sprinkle wit basil, cover with mozzarella cheese.  Drizzle with 1 tbsp olive oil.

Bake in the preheated oven until the crust is golden and the cheese is bubbling, about 20 minutes. Before serving, garnish with basil leaves and drizzle wit remaining oil.

Adapted from  SIMPLY DELICIOUS ITALIAN by Carla Bardi 

Sour Cream Pockets (Grietiniečiai)

Lithuanian cookies

1/2 cup butter, softened

1 cup sugar

1 egg, lightly beaten

1/2 cup sour cream

3 cups all- purpose flour

2 tsp baking powder

1 tsp salt

1 package cream cheese, softened

2 tbsp sugar

1 egg

1 tsp vanilla extract

2 tbsp all-purpose flour

1 egg, beaten

Preheat oven to 400 degrees F.
In a large bowl sift together 3 cups flour, baking powder and salt. In separate  bowl, beat the butter and sugar until fluffy.  Add 1 egg and sour cream, beat well. Mix in the flour mixture until just incorporated. Knead a little on a lightly floured surface.
In a medium bowl, mix cream cheese, 2 tbsp sugar, 1 egg, vanilla extract and 2 tbsp flour.
Roll out the dough  onto a lightly floured surface to about 1/4 inch thick and cut into 4-inch circles.
Place a large spoonful of the cream cheese mixture on one half of each circle. Fold circle in half, press lightly but do not pinch edges together.
Place on a lightly greased baking sheet. Brush with the  beaten egg.  Bake for 20 minutes or until golden brown.

Adapted from http://vifsla.blogas.lt/grietinieciai-14.html

Minestrone

Classic Italian pasta and vegetables soup.

1/3 cup olive oil

2 cloves garlic, minced

2 onions, chopped

5 carrots, sliced

3 stalks celery, sliced

2 large potatoes, peeled and diced

2 medium zucchini, sliced

4 cups chicken or beef broth

4 cups water

14 1/2 oz can diced tomatoes

1 cup small pasta

10 oz canned beans. drained

1 tsp dried oregano

Salt and pepper, to taste

Heat olive oil in a large saucepan, over medium heat. Add onions and garlic, cook until onions  are soft.

Add carrots, celery,  potatoes  and zucchini, cook for 2 minutes, stirring occasionally. Add tomatoes, oregano, broth and water. Season with salt and pepper.  Simmer for 1 hour. Add pasta cook for 10 minutes. Add beans, cook for 5 more minutes. Serve with garlic toast.

Adapted from THE RECIPE ENCYCLOPEDIA by Whitecap Books

Lithuanian Summer Salad ( Salotos su ridikėliais)

This is a very light and refreshing salad. Perfect for summer cookouts.

1 head butterhead lettuce, chopped

1 cup radishes, sliced

1/2 cup chopped scallions

1/2 cup chopped dill weed

1 cup plain Kefir or yogurt

Salt to taste

Place lettuce, radishes and scallions into a large bowl. 

In a small bowl whisk together Kefir or yogurt, dill weed and salt. Pour over lettuce and toss to coat. Serve immediately.   

Jellied Pork (Šaltiena, Студень)

Jellied pork-a cold meat appetizer, that is very popular in Russia, Lithuania, Ukraine and many more European countries.

2 pig's feet

1 lb stewing pork

1 onion

2 carrots

4 allspice peppercorns

1 bay leaf

Salt, to taste

Scrub the pig's feet under hot water. Put all ingredients in a large pot, cover with water, bring to a boil, cover with a lid and simmer on slow heat for 2 hours. When meat is cooked remove it from the water and chop. Strain the stock and skim off the fat. Discard the onion, peppercorns and bay leaves. Slice carrots and put them on the bottom of the large mold dish. Add the meat and pour in the stock. Let set overnight in a refrigerator.  To remove the jellied pork from the mold, dip the exterior of the mold in warm water and hold for 10 seconds. Turn out the jellied pork on to a plate. Serve with horseradish, mayonnaise or vinegar.

Adapted from THE BEST OF RUSSIAN COOKING by Nina Petrova

Coq Au Vin

Coq Au Vin is a classic French dish . Originally it was made  with rooster and wine.

2 tbsp olive oil

2 tbsp butter

1 chicken, cut into 8 pieces

4 oz bacon, cut into 1/4-inch strips

1 cup pearl onions, peeled

3 medium carrots, cut into strips

3 celery stalks, sliced

1 cup dried porcini mushrooms

2 garlic cloves, crushed

1 cup Burgundy wine

1 1/4 cups chicken stock

1 bouquet garni ( bay leaves, thyme, parsley)

Salt and pepper, to taste

Fresh thyme, to garnish

Season the chicken on all sides with salt and pepper. In a large Dutch oven, cook bacon pieces over medium heat until golden brown and crispy. Set aside. In the same pan, brown the chicken in batches on all sides. Set aside. Add the onions garlic, carrots,celery and cook, stirring, until vegetables are softened, about 5 minutes.

Return the chicken pieces to the pot and add the wine, stock, dried mushrooms, bacon and bouquet garni. Cover and simmer for about 1 hour.

 Remove the bouquet garni, sprinkle with fresh thyme and serve over noodles or mashed potatoes.

Adapted from BEST EVER CHICKEN :EXITING RECIPES FOR EVERY OCCASION by Linda Fraser

Turkish Cucumber And Yogurt Salad (Cacik)

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This is a quick and easy throw-together salad. It is a perfect side dish for a summer lunch or dinner.

1 cup plain yogurt

2 tbsp finely snipped fresh mint leaves or 1/2 tsp dried mint

1 tbsp lemon juice

1 clove garlic, minced

Salt and pepper to taste

2 medium cucumbers, thinly sliced

In a medium bowl, stir together the yogurt, mint, lemon juice, garlic, salt and pepper. Cover with plastic wrap and refrigerate, 1 hour. 

Drain cucumbers for a few minutes on pepper towels.  Place in a serving dish and and pour chilled yogurt over the cucumbers. 

Adapted from BETTY CROCKER'S NEW INTERNATIONAL COOKBOOK by Betty Crocker

Potato Pancakes (Дранікі)

Draniki-a national dish of Belarus. It is also popular in many other European countries.

6 large starchy potatoes, finely grated

1 medium onion, finely grated

1 egg, beaten

3 tbsp all-purpose flour

Salt and pepper

Vegetable oil for frying

Drain off any excess liquid from the potatoes. Place potatoes in a bowl.  Add onion, egg, salt, pepper and flour. Mix well. 

In a large skillet  heat vegetable oil over medium heat. Drop potato mixture by heaping tablespoonfuls in hot oil. Flatten to form patties. Fry until golden brown on both sides. Serve with sour cream.

Focaccia

Simple Italian bread.

1 oz fresh yeast or 2 packages active dry yeast

2/3 cup lukewarm water

4 tbsp olive oil

3 cups all-purpose flour

1/2 tsp salt

1/2 tsp coarse salt

In a large bowl, dissolve yeast in warm water, about 10 minutes. Add 3 tbsp olive oil, flour and salt. Stir until combines and then knead the dough until smooth and elastic. Add only enough flour to keep the dough from being sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover  and let rice in a warm place until doubled in volume, about 1 hour.

Punch the dough and turn it out onto a lightly floured surface. Roll out to a large circle. Transfer to a baking sheet. Cover and let rise for 30 minutes.

Preheat oven to 400 F.

Uncover the dough and poke holes in it with your fingertips. Drizzle olive oil and sprinkle with coarse salt. 

Bake for 20-25 minutes , until just golden. Remove from the baking sheet and cool on a wire rack.

Adapted from THE BREAD AND BREAD MACHINE BIBLE by Christine Ingram and Jennie Shapter

Borscht

Borscht  or beet root soup is a hearty soup that was originated in Ukraine and now is enjoyed in many Eastern and Central European countries .  

3 medium beets,  cubed

1 medium onion, diced

1 tbsp vegetable oil

1 small green cabbage, shredded

4 medium carrots, diced

2 medium tomatoes, diced

2 cloves garlic, minced

2 cups beef broth

3 cups water

2 tbsp white sugar

Salt and pepper to taste

1/3 cup fresh dill weed, chopped

In a large pot, over  medium heat, heat vegetable oil and saute onion and garlic for 2 minutes. Add carrots and cabbage, saute for 2 minutes. Add beef broth, water, beets, tomatoes, sugar, salt and pepper. Bring to a boil.  Reduce heat to low and simmer  for 40-50 minutes. Add more seasoning if necessary. Add chopped dill weed, cover and turn off the heat. Let stand for 5 minutes. Serve with sour cream. 

Greek Chicken With Oregano (κοτόπουλο με ρίγανη)

Oregano is an important herb in Greek cuisine.

6 chicken thighs

1/2 cup olive oil

1/4 cup lemon juice

2 tsp dried oregano

1 tsp salt

1/2 tsp ground pepper

1 clove garlic, minced

Preheat oven to 375 F.

Place chicken in a baking dish. In a small bowl combine olive oil, lemon juice, oregano, salt and pepper. Pour over chicken, cover with plastic wrap and let marinate in refrigerator 30 minutes. Bake  in preheated oven for 60-65 minutes, turning once and spooning marinade over chicken occasionally. Garnish with lemon.

Adapted from BETTY CROCKER'S NEW INTERNATIONAL COOKBOOK by Betty Crocker

French Leek Pie (Tarte Aux Poireaux)

1 (9 inch) refrigerated pie crust

1 tbsp olive oil

3 leeks, washed and sliced

2 eggs, lightly beaten

2/3 cups light cream

1 cup Brie cheese, cubed

Salt and pepper to taste

Preheat oven to 375 degrees F. Roll out the pie crust onto a cookie sheet.

In a medium skillet heat oil over medium heat, add leeks and cook, stirring occasionally,  until soft. Season with salt and pepper, let cool. In a large bowl mix eggs, cream and Brie. Add cooked leeks and mix well.

Pour mixture onto pie crust, spread evenly. Gently fold the edges of the dough in to the center. Bake in the preheated oven for 30 minutes or until pie starts to brown. allow to cool 10 minutes before serving.

Adapted from http://lechaudronmagiquedejojo.blogspot.com/