Pierogi is the name of a dough dish, which is mainly eaten in Poland. The Pierogi Festival is held annually in Krakow. Pierogi were initially eaten with festive meals, but nowadays also as a starter, as a main course, but also as a dessert. Pierogi are ‘bags’ of unproofed dough with different filling. They are somewhat similar to Italian ravioli, but are larger and crescent-shaped. This recipe is just one of the many ways you can make Pierogi. Preperation: 90 minutes Quantity: 4 persons Ingredients: 500 g flour 500 g minced meat 4 eggs 3 onions Pepper, salt, paprika powder Preperation ..read more

Paella is an originally Valencian and nowadays typical Spanish dish. The dish paella gets its name from the pan in which it is prepared. The word paella originates from the Latin name for pan, namely patella. Paella can be prepared in many different ways. A popular method of preparation is often with peas and peppers, although purists see peas in the paella as a crime. In Spain, the preparation of paella has traditionally been a Sunday afternoon social event, usually prepared by the male members of the family. During the Las Fallas parties in Valencia, paellas are prepared all over the street ..read more

Pear pie based on a simple dough and pears. The Greeks were the first to appoint the pear in their writings. Still, the pear’s origin is in Tiensjan, Central Asia. From Tiensjan, the pear spread to the Balkans. It then took a long time before the pear became known in Europe. Pears were not grown in France until the 16th century. Pears are widely available in France in the fall. Traditionally, the French sprinkle this pie with flaked almonds. Preperation: 20 minutes + 25 minutes oven Quantity: 6 persons Ingredients: 6 slices of butter puff pastry 3 Pears 1 egg 1 tsp ground cinnamon 150 g ..read more

An enchilada is a traditional Mexican dough dish, consisting of corn tortilla covered with a tomato and red pepper sauce. An enchilada is usually filled with a combination of meat, cheese, beans, potatoes, and vegetables, and is traditionally served with guacamole or salsa sauce. The word enchilada comes from the past participle of the Spanish verb enchilar, which means ‘to add or decorate with chili pepper’. This is a enchilada chicken recipe instead of the more common ground beef. Preperation: 25 minutes + 15 minutes oven Quantity: 2 persons Ingredients: 350 g chicken fillet 1 and 2 cl ..read more

Melanzane parmigiana probably originated as a variant of Greek moussaka. The dish almost certainly comes from Sicily that was once part of the Magna Graecia. However, quite some contradictory information has been written about Melanzane parmigiana. Sometimes you read that it is a typical Northern Italian recipe, while other sources mention that it is made a lot in southern Italy, the area of ​​the aubergines. The word ‘parmigiana’ would also not refer to Parmesan or Parma, so the dish may be expected to originate in Northern Italy. Preperation: 45 minutes Quantity: 4 persons Ingredients ..read more

Sour meat is a Limburg regional (Netherlands) dish that resembles stew. It is prepared with meat marinated in vinegar; hence the name, but the taste is sweet, the acidity of the vinegar is more than offset by the addition of gingerbread and syrup. Sour meat is eaten in both Dutch and Belgian Limburg and in the German Rhineland, often with fries or mashed potatoes. At the snack bar or chip shop in Dutch and Belgian Limburg you can usually get a fries with sour meat, and also in many restaurants and eateries. Preperation: 30 minutes + 26 hours wait Quantity: 4 persons Ingredients: 500 g ..read more

This American coleslaw is perfect for your homemade burger. In the United States, coleslaw often contains buttermilk, mayonnaise, and carrot, although many regional variations exist, and recipes incorporating prepared mustard or vinegar without the dairy and mayonnaise are also common. The term “coleslaw” arose in the 18th century as an anglicisation of the Dutch term “koolsla” (“kool” in Dutch sounds like “cole”) meaning “cabbage salad”. The “cole” part of the word comes from the Latin colis, meaning “cabbage”. Preperation: 15 minutes Quantity: 2 persons Ingredients: 500 g of white cabb ..read more

This dish origins from the Alsace, the Palatinate and Baden. The tarte flambée has a base of thin bread dough topped with crème fraîche, onions and strips of bacon. Depending on the area, the name of this dish is flammekueche (Alsatian), Flammkuchen (German) or tarte flambée (French). There are many variations of the original recipe, both in terms of dough and spreads. Until the rise of pizza in the 1960s, this was a dish mainly prepared in the countryside. Preperation: 30 minutes + 1 hour dough rise Quantity: 2 persons Ingredients: 250 g of flour 3,5 g instant yeast 150 ml of water 2 ta ..read more

This is a French dish of stewed vegetables, which is mainly prepared in Provence. Different variations of the dish are eaten in other countries around the Mediterranean. Marimar Torres, author of a book on Catalan cuisine, claims that the dish is descended from the Catalan dish samfaina. In France, the dish is also known simply as rata. The word ratatouille derives from the Occitan ratatolha and is related to the French ratouiller and tatouiller, expressive forms of the verb touiller, meaning “to stir up”. Preperation: 30 minutes Quantity: 4 persons Ingredients: 400 ml tomato cubes 1 egg ..read more

A typical dish of the Catalan cuisine. The canelones are mainly eaten with the family on weekends and during certain holidays. For example with Sant Esteve. (Boxing Day in Catalonia) Catalan cuisine is the cuisine from Catalonia. It may also refer to the shared cuisine of Roussillon and Andorra, the second of which has a similar cuisine to that of the neighbouring Alt Urgell and Cerdanya comarques and which is often referred to as “Catalan mountain cuisine”. It is considered a part of western Mediterranean cuisine. Preperation: 30 minutes + 20 minutes oven Quantity: 6 persons Ingredients ..read more