Snacks↗Smørrebrød
An open sandwich on rye with butter. The order of the layers and the thickness of the butter both matter.
Serves 4 peopleView recipe →
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Snacks↗
Main dishes↗Sarmale
Cabbage rolls in soured leaves with pork and rice, braised three hours under a layer of shredded cabbage.
Serves 8 peopleView recipe →
Sides↗Mămăligă
A firm cornmeal porridge, cut with a thread rather than a knife.
Serves 6 peopleView recipe →
Salads↗Shopska salad
Tomato, cucumber and pepper under a cap of grated white cheese. The vegetables are cut large, the cheese grated fi…
Serves 4 peopleView recipe →
Breakfast↗Banitsa
A filo spiral with white cheese and eggs, doused in yoghurt and bicarbonate before baking.
Serves 8 peopleView recipe →
Soups↗Lohikeitto
Finnish salmon soup with potato and cream, a heap of dill and a knob of butter in the bowl.
Serves 4 peopleView recipe →
Bread & baking↗Karelian pies
A rye shell filled with rice porridge, brushed with butter out of the oven and served with egg butter.
Serves 8 peopleView recipe →
Main dishes↗Irish stew
Lamb with potato and onion, stewed without browning. The meat is never seared, and that is the whole point.
Serves 6 peopleView recipe →
Bread & baking↗Soda bread
Bread on bicarbonate and buttermilk, with no yeast and no proving. Three minutes from mixing to oven.
Serves 8 peopleView recipe →
Main dishes↗Black risotto
Risotto with cuttlefish and its own ink. The ink goes in at the end, or it turns bitter.
Serves 4 peopleView recipe →
Main dishes↗Zagorje štrukli
Thin dough with a curd filling, boiled and then baked under cream.
Serves 6 peopleView recipe →
Main dishes↗Fårikål
Mutton and cabbage in layers with whole peppercorns. Four ingredients and two hours.
Serves 6 peopleView recipe →
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