Europe - Retro Food For Modern Times

17
Mar
2025

Croquettes aux Crevettes

Hello friends, today we are continuing our European tour via Good Housekeeping’s World Cookery. Our trusty tour bus has pulled into the charming nation of Belgium, a land of delectable chocolates, waffles, stunning architecture, and, as we’ll discover, a deep-seated love for prawns. We are celebrating with some Croquettes aux Crevettes, also known as Prawn or Shrimp Croquettes

Now, I’ll admit, my initial perception of Belgian cuisine leaned heavily towards waffles, beer, and perhaps those famous mussels. The notion of prawns taking centre stage seemed a tad unexpected. However, because I was a little suspicious about this, I googled, “Are prawns a popular food in Belgium? And the answer was:

Yes prawns, particularly “grey shrimp” (crevettes grises) are a popular food in Belgium often enjoyed in various forms, including croquettes and as part of seafood dishes

What truly piqued my interest was the automatic inclusion of croquettes in the response. It was as if the internet knew precisely what Good Housekeeping was guiding us towards. Clearly, the culinary wisdom of this esteemed publication remains unchallenged. Lesson learned: never doubt the expertise of Good Housekeeping’s World Cookery.

Croquettes Aux Crevettes: The Recipe

The final product was undeniably delicious. The creamy white sauce worked perfectly with the sweetness of the prawns. The crispy coating provided a nice contrast to the soft filling. I served my Croquettes with a side of sriracha mayo which added a spicy kick that complemented the richness of the croquettes. A simple roasted onion salad provided a refreshing counterpoint, cutting through the creaminess. They would also be great with a glass of ice-cold beer! Belgian of course!

And apologies in advance, I don’t know that much about Belgium, so a lot of my references will come from In Bruges, which is an absolute belter of a movie that I must rewatch very soon!

Have a great week!

16
Feb
2025

Marillenkuchen

categories: 1970's recipes, Austria, Cake, Good Housekeeping World Cookery

Hello friends. Welcome to the final part of our Austrian culinary adventure. Today, we’ll savour Marillenkuchen – Austrian for Apricot Cake. I was more excited about Austrian desserts than the savoury dishes. Austrian cakes and pastries are world-famous, and Good Housekeeping’s World Cookery offers an enticing array! Initially, I struggled to choose between Sachertorte, the most famous, and Linzertorte, my favourite. However, when visiting my greengrocer, I saw a display of breathtaking apricots. Consequently, all thoughts of other cakes vanished instantly.

Unlike its more fancy counterparts, Marillenkuchen is a simple cake. But as the saying goes – the simple things in life are often the best! Tilly Pamment, author of the excellent baking book “The Plain Cake Appreciation Society,” says:

The Plain Cake Appreciation Society is a club for connoisseurs of uncomplicated cakes, seasonal bakes and the general appreciation of pausing (often) for tea and cake

I think Tilly would approve of the Marillenkuchen! As do many Austrians! Marillenkuchen holds a special place in Austrian culinary tradition. It’s often enjoyed during the summer months when apricots are in season. It is a perfect treat for picnics, garden parties, and afternoon tea.

Marillenkuchen – The Recipe

Apologies for my scribble about how much my eggs weighed!

A Fun Fact About Austrian Apricots

Did you know there was an Austrian apricot that is famous throughout Europe? I had no idea! The Wachau Apricot is a key ingredient in jam, brandy, and various liqueurs. The EU protects this fruit. Only apricots originating from the Wachau region can be called ‘Wachau Apricots. Furthermore, the Wachau region, nestled along the Danube River, looks stunningly beautiful! An apricot festival appears to take place annually in July. If I ever have the opportunity to visit, I will plan my trip accordingly

Today we bid “So long, farewell, auf wiedersehen goodbye” to Austria. Our next stop is Belgium. Have a wonderful week!

26
Jan
2025

Veal with Cream Sauce

categories: 1970's recipes, Austria, Good Housekeeping World Cookery, Meat

Hello Friends, today we’re continuing our journey into Austria in 1972. We started with some Eggs in Sour Cream a few weeks back and that was a great dish! Now, I’m sure some of you might be expecting a Wiener Schnitzel as the main course. However, as I have already shared a fancy version recently, I thought I would choose something a little different. So today, we are dining on a dish of Veal in Cream Sauce. This recipe sings to my soul! Capers, mustard, lemons. As they say in Austria, a few of my favourite things!

However, the Good Housekeeping World Cookery chapter on Austrian cuisine, gives us, a world of hearty peasant fare for mains. Now, don’t get me wrong, I adore a good, wholesome dish, but let’s be honest, ‘hearty peasant fare’ doesn’t always translate to the most Instagrammable plate.

As Jenny from Silver Screen Suppers so eloquently put it, ‘brown food is the enemy of the photographer.’ Therefore, I implore you, dear reader, to feast your eyes on the words, not the pictures, for this dish is a revelation

The cream sauce was glorious! Honestly, I could bathe in it. Furthermore, it worked perfectly with the veal, but I could see it gracing chicken, fish, and shellfish. In fact, I would have eaten it with just the potatoes and the broccoli, never mind the veal! To accompany the veal, I served steamed broccoli, a vibrant green counterpoint to the rich sauce, and Nigella’s divine Salt and Vinegar Potatoes, a perfect accompaniment. Finally, as the good Doctor Seuss might say, ‘I would eat this on a plane, I would eat this on a train, I would eat this in a box, I would eat this with a fox!

This is how eating this made me feel!

Veal In Cream Sauce – The Recipe

As a total aside, can I say how hard it is for me to type “Austria”? My fingers automatically move to “Australia”! I have had to correct this so many times in these posts! I, for one, will be glad when I hit the chapter on Belgium, so that I don’t have to keep correcting my spelling!

Have a great week!

29
Dec
2024

Zuurkoolstamppot

categories: Europe, Holland, Potato, Side Dishes

Hello friends and welcome! Today we are taste testing Zuurkoolstamppot, a wonderfully named Dutch dish featuring mashed potatoes, sauerkraut and bacon! I made this quite a while ago but kept it in reserve in case I was desperate for something for a Dining with The Dame post. I figured if push came to shove, I could make some sort of pun out of Zuurkool / Hercule. But I am feeling brave. Thus far, the books from the 1950s have been laden with food, so I have decided to post this one now. Famous last words? We’ll see.

What didn’t go wrong was the Zuurkoolstamppot. If you haven’t already noticed, I also really like saying Zuurkoolstamppot!

What is Zuurkoolstamppot?

Although the name might be complicated, I mean, look at all those double letters; Zuurkoolstamppot is very easy to make! The name translates to “sauerkraut mash”, and it is exactly that – fancy mashed potatoes. It resembles Irish Colcannon, which combines sauteed cabbage with mashed potatoes. Think of it as Colcannon’s cool, edgy cousin! Or “kool” edgy cousin if you prefer!

Zuurkoolstamppot is traditionally served with smoked sausages but would be equally good with any other hearty meat dish. This is pure comfort food, to be eaten in the depths of winter to warm the soul! The combination of creamy mashed potatoes, tangy sauerkraut and crispy salty bacon is a delight in taste and texture!

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Zuurkoolstamppot

Print Recipe

A flavourful Dutch alternative to regular mashed potatoes.

Author: Taryn Nicole

Ingredients

Scale

750g starchy potatoes, peeled and cubed

250g sauerkraut, drained

100g smoked bacon, diced

1 onion finely chopped

2 garlic cloves, minced

1/2 cup milk

Butter (as much as you like)

Pepper

Cook Mode Prevent your screen from going dark

Instructions

In a large skillet, fry the bacon until crispy Remove from the pan but leave the bacon fat in in the pan.

Add the onion to the bacon fat and sauté until soft.

Add the garlic and cook for another minute until that is also soft. Add the sauerkraut and cook for another minute to warm it through.

Boil the potatoes in salted water until tender (about 15-120 minutes). Drain then tip back into the pan. Add milk and butter. Mash throughly.

Add the bacon, onion and sauerkraut mix and sitr through. Add pepper to taste. I don’t think this dish needs additional salt but taste and add some if you like.

Enjoy!

If you wanted to add some variations to this recipe, I can heartily suggest adding some wholegrain mustard into the mashed potato mix. You could also add a spinkle of chives or parsley as a garnish.

My grandfather once traced our family ancestry back to Holland in the 18th century. I wonder if my Dutch ancestors back in the day enjoyed tucking into a dish of Zuurkoolstamppot as much as I did!

Have a great week!

22
Dec
2024

Eggs in Sour Cream

categories: 1970's food, 1970's recipes, Austria, Eggs, Good Housekeeping World Cookery, World Cooking

Guten Tag, friends! Today, we embark on a culinary journey through Europe, guided by the pages of Good Housekeeping’s World Cookery. Our first stop? The enchanting land of Austria, where the hills will soon be alive with the delightful aromas of delicious food. We’re starting with a simple yet elegant dish: Eggs in Sour Cream.

As the holiday season approaches, life often becomes a whirlwind of activity. It’s during these hectic times that simple, comforting meals become invaluable. Eggs in Sour Cream is the perfect solution, providing a quick, easy, and delicious meal that requires minimal effort. This Austrian dish resembles the French Ouefs en Cocotte, both involving eggs baked in a creamy mixture.

I’ve loved Ouefs en Cocotte, ever since my aunt introduced me to them during my primary school years. Discovering this Austrian variation was a delightful surprise, offering both familiarity and novelty. The tangy sour cream and the light, creamy texture create a truly divine experience. The crunchy breadcrumb topping adds a delightful textural contrast, elevating the dish to new heights.

Paired with a fresh green salad, Eggs in Sour Cream make for a perfect lunch or supper. It’s quick, easy, and incredibly cost-effective, making it a win-win. Feel free to experiment with different herbs to suit your taste preferences.

This dish was a pure comfort, a tranquil oasis after a long, busy day. While I opted for a simple green salad to accompany the eggs, you can also serve it with roasted vegetables, crispy bacon, or a slice of crusty bread. The endless possibilities allow you to customize the dish to your liking.

So, let’s dive into the recipe and experience the magic of Eggs in Sour Cream for ourselves. This dish promises to warm your soul and satisfy your taste buds, making it a perfect addition to your culinary repertoire.

Eggs in Sour Cream – The Recipe

Happy cooking, friends! Have a great week!

Category: Europe

Croquettes Aux Crevettes: The Recipe

Marillenkuchen – The Recipe

A Fun Fact About Austrian Apricots

Veal In Cream Sauce – The Recipe

What is Zuurkoolstamppot?

Zuurkoolstamppot

Ingredients

Instructions

Eggs in Sour Cream – The Recipe