Foods of Western & Northern Europe

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Presentation transcript:

Foods of Western & Northern Europe Food For Today Ch. 50

Great Britain

England Standard Dinner Meat & two Vegetables Bangers & Mash Sausage & mashed Potatoes served with peas

England Yorkshire Pudding Popover baked in the hot drippings of roast beef

England Fool Pureed fruit folded into whipped cream

Wales Typical Breakfast Bacon, eggs and crempogs (pancakes) – simple cooking for miners and farmers

Wales Cawl Lamb stew made with assorted root vegetables

Wales Laver bread Bara lawr This distinctively Welsh product is processed seaweed Bara lawr Griddlecakes of laver bread and oatmeal are a traditional breakfast food

Wales

Scotland Typical Ingredients Seafood provided by the North Sea & Atlantic Ocean Swordfish, mackerel, cod & salmon Angus Beef cattle and Black face sheep

Scotland Haggis Blood Pudding/Blood Sausage Ancient recipe in which a sheep stomach is stuffed with a mixture of oats, organ meats, onions and beef or lamb suet and then boiled. Blood Pudding/Blood Sausage

Scotland

Ireland Typical Dishes and Ingredients Irish Stew and cod; scallops and oysters Irish Stew made of lamb (or mutton), potatoes, onions

Ireland Colcannon Irish dish made of mashed potatoes and cabbage.

Ireland

Western Europe

France Classic French Cuisine Haute cuisine Nouvelle cuisine Classic French cuisine is known for high-quality ingredients, expertly prepared and artistically presented Nouvelle cuisine 1970’s – emphasizes the food’s natural flavor and uses smaller servings of fresh foods, lighter cooking, and less butter and cream

France Baguette A long, crusty bread

France

Paris – Arc de Triumph

Paris – Arc de Triumph

Nice

Germany Meats – Robust Cooking Wursts (sausages) Schnitzels (cutlets) Bratens (roasts)

Germany Sauerbraten A beef roast marinated in vinegar with cloves, bay leaves and peppercorns

Germany Stollen A cardamom-spiced fruitcake

Germany Himmel und erde “Heaven & Earth” Potatoes & applesauce topped with fried onions and bacon

Belgium Pommes frites French fried potatoes dipped in béarnaise sauce

Belgium

The Netherlands Typical Ingredients Stamppot Mashed potatoes or leeks with cabbage or kale

Switzerland Typical Cheeses Raclette Known for their dairy cows Cheese melted over individual potatoes served with gherkin pickles

Switzerland Cheese Fondue traditionally made my melting Emmentaler and Gruyere and eaten by dipping chunks of bread into the melted mixture

Switzerland

Switzerland

Luxembourg Typical Ingredients Fruit pastries with plums and pears

Austria Torte A rich cake made with a small amount of flour and often with ground nuts or breadcrumbs

Austria Tafelspitz Beef brisket boiled with carrots and onions

Northern Europe Denmark Sweden Finland Norway Iceland

Northern Europe Smorgasbord A buffet laden with cured fish, cold meats, cheeses, salads and vegetables

Denmark One Typical Meal a Day Smorrebrod Open faced sandwich, uses all resources of the Danes. Anchovy paste topped with slices of hard cooked eggs or a sweet pickle fan with bacon, Danish blue cheese and spinach arranged in strips

Denmark Blommeboller Plum filled potato dumpling

Sweden Jannson’s frestelse Casserole of potatoes, onions, anchovies and cream

Norway Lutefisk Dried cod soaked in culinary ash and water

Norway Lefse Potato flatbread