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Zurich Style Veal in Cream Sauce (Zurcher Geschnetzeltes)

January 28, 2021 By Darlene at International Cuisine

Zurich style veal in cream sauce is a very popular main dish in Switzerland.  It is served in many restaurants and is really a typical dish of Switzerland.  It is a simple dish of meat in a luxurious sauce made with mushrooms and cream, that is divine served with rosti, a potato fritter considered to be the national dish. 

A dish of Zurich style veal in cream sauceZurich style veal in cream sauce should be served very hot.  Sometimes they even serve it in two servings to make certain it remains so. It should be served in a warm ovenproof dish as well.  This dish is also sometimes served over pasta as well.  It really is a quick and easy main dish that you will love!

Did you know Switzerland is the least obese nation in all of Europe?  It must be from their clean air and active lifestyle as the food, well potatoes cooked in goose fat, Zurich style veal in cream sauce, are not exactly the lowest calorie meals.  They also have the second longest life expectancy in the world after Japan.  They clearly are doing something right!

If you would like to learn more about the tiny nation of Switzerland, be sure to check out “Our Journey to Switzerland”.  You will also find more delicious and authentic Swiss recipes like how to raclette, rosti, Switzerland’s national dish, and the most amazing walnut pie.

Craving even more?  Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A dish of Zurich style veal in cream sauce
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5 from 1 vote

Zurich Style Veal in Cream Sauce (Zurcher Geschnetzeltes)

A delicious main dish from Switzerland you are sure to love!
Course Main Dish
Cuisine Swiss
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 634kcal
Author Darlene at International Cuisine

Ingredients

  • 2 lbs veal cutlets sliced into 1/2 in strips
  • 3 Tablespoons all-purpose flour
  • 2 Tablespoons butter
  • 2 Tablespoons olive oil
  • 1 cup onion chopped
  • 2 cloves garlic, minced
  • 8 ounces cremini mushrooms sliced
  • 1/2 teaspoon lemon zest
  • 1 Tablespoon lemon juice
  • 1/2 cup dry white wine
  • 1 cup heavy cream
  • sea salt & freshly ground black pepper to taste
  • 3 tablespoons fresh parsley chopped, to garnish

Instructions

  • Preheat oven to 140 degrees and place ovenproof dish in the oven.
  • Sprinkle flour over the veal strips, and coat well.
  • In a large frying pan over medium-high heat, melt half of the butter and half of the oil and as soon as the butter bubbles, immediately add the meat and quickly brown on all sides.
  • Set aside meat to a dish and cover with foil to keep warm.
  • Add remaining butter and oil to pan and sauté the onion and garlic for a couple of minutes.
  • Stir in the mushrooms and lemon zest and cook until mushrooms begin to soften, about 5 minutes.
  • Add the wine to de-glaze the bottom of the pan, using a wooden spoon to scrape up any browned bits.
  • Stir in the veal and any juice from the plate and cook over low heat for another 10 minutes.
  • Stir in the cream and season to taste with salt and pepper. Let thicken for a few minutes until hot, then stir in the lemon juice and serve sprinkled with fresh parsley.
  • Serve immediately in your hot dish from the oven.

Nutrition

Calories: 634kcal | Carbohydrates: 13g | Protein: 51g | Fat: 42g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 273mg | Sodium: 223mg | Potassium: 1219mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1303IU | Vitamin C: 9mg | Calcium: 77mg | Iron: 3mg

 

Filed Under: Main Dish, Recipes, Switzerland

Rösti (The National Dish of Switzerland)

January 28, 2021 By Darlene at International Cuisine

Rösti is a crispy on the outside and pillowy soft on the inside, potato fritter.  It can be served at any meal.  We made it as a side dish to go alongside the Zurich style veal in cream sauce.  It is delicious and is just a couple of simple ingredients.  I made it with duck fat, which paired with potatoes, is the best combination ever. It can also be made with clarified butter or ghee, if you don’t have duck fat in your pantry.  Goose fat would be most traditional.

a pan full of Swiss Rosti.

If you want to make Rösti as a meal simple add some bacon, Alpine cheese and onions, and you have a complete meal. Smoked salmon with cream cheese on top is also popular.  The options are truly endless.  This recipe will make enough for 4 side dishes or two main dishes.

Some people parboil the potatoes first, but I don’t find this to be a necessary step because we are grating the potatoes.  You do want to make sure to squeeze out the excess water from the potatoes after you grate them.  You don’t need to squeeze out every last bit of water just give it a bit of squeeze. 

You can also use just about any potato. I find the russet or yukon golds to work best. 

If you would like to learn more about the tiny nation of Switzerland, be sure to check out “Our Journey to Switzerland”.  You will also find more delicious and authentic Swiss recipes like how to raclette, and the most amazing walnut pie.

Craving even more?  Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

a pan full of Swiss Rosti.
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5 from 2 votes

Rosti, The national dish of Switzerland

A lovely side dish or with additions can be into a complete meal
Course Side Dish
Cuisine Swiss
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 118kcal
Author Darlene at International Cuisine

Ingredients

  • 2 large potatoes Yukon Golds or russets are best
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon ground black pepper
  • 1 Tablespoon clarified butter or ghee
  • 3 Tablespoons duck fat

Instructions

  • Peel the potatoes and grate them, using the large holes of a hand grater.
  • Put the potatoes in a large bowl, add the salt and pepper, and toss to coat thoroughly. Let the potatoes rest for at least 5 minutes, and then, taking one handful at a time, squeeze as much liquid as possible out of them and transfer to a second bowl.
  • Do not worry if the potatoes begin to oxidize, this is normal.
  • Heat a heavy-based skillet that measures about 8 inches across the base over medium-high heat. Add the oil (it should come to a depth of at least 1/8 inch) and half the clarified butter or ghee. When the oil begins to shimmer just before it reaches its smoking point, add in the potatoes and press down with a fork or spatula to fill the pan. Please note that they will sizzle so don't let it startle you. If you want to make individual servings, you can use 4 small 4" cast iron skillets like I did.
  • Keep a watch on the rosti and when the bottom is browned you need to flip it over. It is easiest to do this with a flat cutting board or dinner plate. Once you flip it, add more oil and butter to the pan, when hot slide back in the rosti and cook for another 10 minutes until golden brown.
  • Slide the rösti onto a cutting board, Blot the top with a paper towel to remove any excess oil. Cut into wedges and serve as soon as possible.

Nutrition

Calories: 118kcal | Carbohydrates: 1g | Protein: 1g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 291mg | Potassium: 2mg | Fiber: 1g | Vitamin A: 1IU | Calcium: 1mg | Iron: 1mg

 

Filed Under: Recipes, Side Dish, Switzerland

Swiss Walnut Pie (Engadiner Nusstorte)

January 28, 2021 By Darlene at International Cuisine

Swiss walnut pie called engadiner nusstorte just may be the best pie I have ever had.  Sometimes it is called a tart instead of pie which actually would make me feel better about making the previous statement.  You see my Grandma was an absolute master at making pies, and to declare this was the best pie, well a massive sense of guilt comes over me. I took a piece to my mom and her comment was this was the epitome of pie.  Let just say this is one you need to try!

a bite of Swiss walnut pieThe butter dough is a bit tricky to work with but ended up tasting great. The recipe called for a cover, but I couldn’t roll it out in one piece for the top, so I just pieced together strips. The caramelized walnut filling is easy to make and simply divine. 

Choosing a dessert for Switzerland was not easy.  They are known for chocolate.  They produce and eat more than any other country in the world.  Swiss chocolate makers Henri Nestle, and Daniel Peter invented milk chocolate.

If you would like to learn more about this little nation be sure to check out “Our Journey to Switzerland” to learn more. There you will also find more delicious and authentic recipes for Switzerland to go with your Swiss walnut pie like  raclette, rosti and a creamy veal main dish called Zurcher geschnetzeltes.

Craving even more?  Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

a bite of Swiss walnut pie
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5 from 1 vote

Walnut Pie (Engadiner Nusstorte)

An absolutely delicious pie.
Course Dessert
Cuisine Swiss
Prep Time 20 minutes
Cook Time 35 minutes
Refrigeration time 1 hour
Total Time 1 hour 55 minutes
Servings 8
Calories 680kcal
Author Darlene at International Cuisine

Ingredients

For the dough:

  • 2 cups Flour white plain
  • ¾ cups Sugar white
  • 1 ½ cubes Butter unsalted
  • 1 Egg whole
  • 1 pinch Salt

For the Filling

  • 1 ¼ cup Sugar white
  • 3 cups Walnuts chopped
  • ¾ cup Cream full-fat

Instructions

For the Dough:

  • Sift flour, cut butter into small cubes (set aside till reached room temperature)
  • Add all ingredients into a bowl and form to a dough
  • Set aside (covered) in fridge for 40-60 minutes.
  • Take dough out, keep about 1/3 for the top crust.
  • Roll out the rest of the dough and line out pie tin

For the Filling:

  • -In a sauce pan heat the sugar until golden and caramelized, add walnuts – ensure that they all are coated with the caramelized sugar
  • Add the cream and let bring to a boil
  • Remove from heat Let cool down
  • Then add mixture (not too hot) evenly into the lined out pie tin
  • Cover with rolled out dough and cover the pie tin. Ensure that the cover reaches the edge press edges or alternatively make into strips like a lattice.
  • Turn oven on to 430 degrees put pie in as it heat up for 10 minutes, then turn down the temperature to 350 F for approx. 25-35 min or /and till golden brown
  • Take out
  • Let cool and then serve with whipped cream / ice cream or simply coffee.

Nutrition

Calories: 680kcal | Carbohydrates: 81g | Protein: 11g | Fat: 38g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 23mg | Potassium: 251mg | Fiber: 4g | Sugar: 51g | Vitamin A: 366IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 3mg

 

Filed Under: Dessert, Recipes, Switzerland

Our Journey to Switzerland

January 28, 2021 By Darlene at International Cuisine

How did Switzerland get its name?

The name Switzerland comes from one of its original provinces (known as cantons) called Schwyz.  The etymology of Schwyz is uncertain, but believed to be derived from a Germanic name.  The English adjective, Swiss, is derived from the French, Suisse, which has been used since the 16th century. The Swiss call their country Schweizerisch. 

Where is Switzerland located?

This small, mountainous country famous for the Alps, is located in Central Europe.  It is a landlocked country that lies between France and Italy and is also bordered by Austria, Germany and Liechtenstein.  The majority of the population lives in the plateau, between the high Alps, which includes the famous Matterhorn in the south, and the Jura mountains, in the north.  It is beautiful; a home to some 7000 lakes that are so clear, you can see all the way to the bottom.  The largest is Lake Geneva, which is shared with France, where it is known as Lac Leman.

A Brief History of Switzerland

Switzerland originally was inhabited by Celtic tribes.  In the first century BC, Rome conquered the land, and it was a Roman province for 500 years.  In 1291, the families of Unterwalden, Uri and Schwyz formed a union of the three cantons and became an independent country.  It is one of the oldest nations in Europe.  It became formally independent of the Holy Roman Empire in 1499. Napoleon invaded the country in 1797, however he was defeated.  The Congress of Vienna gave Switzerland the status of permanent armed, neutrality in 1815.

The constitution was adopted in 1848 and took many of its principles from the US Constitution.  It does not allow for troops to be sent to serve in foreign wars. They have remained neutral in conflicts around the world, including both major world wars.  Military service is compulsory for Swiss men, aged 18 and over.  Switzerland is one of the most armed civilian nations but has one of the lowest crime rates.  Once they finish their service, all of them are supposed to take their assault rifles or pistols home, however without any ammunition.  The country is made up of 26 cantons, which form the confederation.  Independence Day is celebrated on August 1st, when the Swiss Confederation was founded back in 1291.

Switzerland has not fought an international war since 1815.  They joined the United Nations in 2002 and has its second largest headquarters is in Geneva. They pursue an active foreign policy and are frequently involved in peace-building missions around the world.  Switzerland is also the birthplace of the Red Cross; one of the world’s oldest and best known humanitarian organizations.  

They are not part of the European Union, maintaining their own currency, the Swiss franc.  They are part of the Schengen Area, as one of the 26 participating countries.  Switzerland has the highest nominal wealth per adult, ranks eighth highest for GDP, and has been considered a tax haven.

Swiss Culture

Switzerland is home to about 8-½ million people. They are highly educated and considered very smart.  They have a large immigrant population.  It is a diverse and multilingual country with four national languages including German, French, Italian and Romansh.  Each canton has its unique cultural features and many dialects. 

The Swiss Alps have played a major role in creating the history and cultural diversity of Switzerland. Nowadays, all mountain areas have a strong skiing and mountaineering culture and are associated with folk arts like the alphorn and yodeling.  Embroidery and wood carving are also important traditions.  The Swiss chalet is also an important architectural heritage.

Switzerland ranks second highest in the world after Japan for life expectancy.  Perhaps it is the clean, mountain air and a society that loves nature and enjoys high quality health care.  Switzerland ranks top in the world in many categories, like having the highest salary and job security, low unemployment rate, and two of the most livable cities, being Zurich and Geneva.  It is not cheap to live in Switzerland.  In fact, Zurich is listed as the world’s third most expensive city to live in.  They are considered one of the smartest countries, especially in math and science, and it is where Albert Einstein developed his famous formula, e=mc2.  They also have produced numerous Nobel Laureates, most coming from science.  Switzerland is probably most renowned for its banks and watches.

Swiss Cuisine

Switzerland was historically a country of farmers, so traditional dishes tend to be plain and made from simple ingredients.  Many Swiss favorites are variations and combinations of potatoes, meat and cheese with different types of sauces. 

One of the most well-known dishes is, cheese fondue.  Especially when made with melted cheese, like gruyere and emmentaler.  Along with a touch of wine and dried bread cubes served in a traditional pot called a caquelon, it is beloved.  Another favorite is the cow’s milk cheese, called raclette.  It is cooked by heating the cheese and scraping off the melted part and serving with potatoes, onions, gherkins and cured meats.  The national dish is considered to be rosti.  It was originally served for breakfast in the canton of Bern.  It is made from grated and cooked potatoes, similar to hash browns, or on a fritter but today, is served plain or with add-ons.

Muesli, is a Swiss invention from the early 1900s. It is a breakfast dish of rolled oats with dried or fresh fruits, nuts and seeds.  It is typically served with milk or yogurt and is now found all over the world.

Of course, the Swiss are also known for chocolate and are likely the best chocolate experts in the world.  Lindt and Cailler are world-famous.  The Swiss make about 180,000 tons of chocolate each year, and about 11 kilos are consumed per person, each year.  Despite this, they have the lowest obesity rate in all of Europe.

Switzerland has a unique position to incorporate the best culinary traditions of its neighbors; namely: France, Italy and Germany, as well its own national and regional specialties, making it a culinary delight.

So let’s enjoy a Swiss meal:

The Menu

 First Course

Raclette (Melted Cheese with Potatoes, Cured Meats and Pickles)

A raclette grill with melted bubbly cheese ready to put on boiled potatoes, bread, cured meat and gherkins with onions.

Main Course

    Zurcher Geschnetzeltes (Zurich style Veal in Cream Sauce)

A dish of Zurich style veal in cream sauce

Served with:

Swiss Rosti (Fried Potato Fritter)

a pan full of Swiss Rosti.

Dessert

Engadiner Nusstorte (Walnut Pie)

a bite of Swiss walnut pie

We set the scene with the colors of the flag; red and white.  We decorated with a raclette grill, a picture of the famous Matterhorn, a Swiss army knife, a Swiss radio watch, a tube of Toblerone chocolate, a cow figurine and some Swiss cheese.

Our first course was the delicious raclette; melted cheese.  I bought a raclette grill, and I am in love.  Who wouldn’t be, with things covered in melted, delicious cheese?  It is a popular way to throw a dinner party these days and there are all sorts of fun raclette grills you can buy to cook for a crowd.  If you haven’t ever tried this, I would highly recommend it.

Our main course was a typical Swiss dish; the Zurich style, veal in cream sauce.  It was divine!  Tender pieces of veal were smothered in a hearty, cream sauce.  It was served with what is considered to be the national dish of Switzerland, rosti!  This is a crispy and delicious potato fritter which added a lovely texture to the meal.  Rosti could be enjoyed with any meal of the day.

For dessert, the walnut pie called, Engadiner Nusstorte, was the epitome of a pie.  Although the crust was a bit tricky to work with, it is a simple recipe that is well worth the effort.  

We enjoyed our meal with a bottle of Swiss wine; one of Switzerland’s best-kept secrets.  They have been growing grapes in the region since Roman times.  The Swiss love their wine and actually don’t export too much of it.  One of their most famous wine growing areas is actually a UNESCO World Heritage Site which dates back to the 12th century, when monks planted the Dezaley vineyard in terraces on the slopes next to Lake Geneva.  When you enjoy your Swiss wine, you can say “Cheers” with “Sante’, Proscht” or “Salute,” depending on the language of the area.  Just make sure you look the person in the eye when you clink your glasses.

After dinner, we sat down to enjoy the movie Heidi, based on the famous children’s book’s written by Swiss author, Johanna Spyri, back in 1881. Heidi is a lovely story, sure to warm the heart.

Until next time,

Warmest regards,

Darlene

Filed Under: Featured

Toast Skagen ( Swedish Prawn Toast)

January 7, 2021 By Darlene at International Cuisine

Toast Skagen is a scrumptious little Swedish appetizer made with prawns or shrimp on toast.  It is served with a generous portion of roe or caviar on top which makes it an elegant first course for any occasion.  The prawns are supposed to be shelled by hand for the freshest and best flavor.  These are quite popular and can be found in many restaurants in Sweden. 

A plateful of Toast Skagan, shrimps in a mayonaise mixture topped with caviar, garnished with dill and a thin slice of lemon.

This little appetizer was created by a Swedish Chef Tore Wretman, just after the second world war and is named after a Danish fishing port. Toast Skagen is also called Skagenörra.  It is super easy to make, simply mix together a few simple ingredients like shrimp or prawns, mayonnaise, sour cream with a bit of lemon, dill and red onions.  Seasonings come in many varieties like Tabasco, brandy or grated horseradish which is what I used  in these, and they were superb.

I used sour dough bread to make the toast which is simply fried in a little butter until crispy.  Of course, you could simply toast it if you don’t want the extra calories.  Sometimes they serve this on crispy potato pancakes and served as a light lunch.

Did you know that Stockholm, the capital of Sweden has been called the “Venice of the North”?  This is due to the fact that it is built around water with 12 islands and 42 bridges. Some say it is the prettiest capital in the world.  If you would like to learn more be sure to check out “Our Journey to Sweden”, there you will also find more authentic Swedish recipes like Swedish meatballs and Kladdkaka, a sticky gooey chocalate cake that I highly recommend.

Craving even more?  Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A plateful of Toast Skagan, shrimps in a mayonaise mixture topped with caviar, garnished with dill and a thin slice of lemon.
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5 from 1 vote

Toast Skagan (A Swedish prawn toast appetizer)

A wonderful little appetizer sure to be a crowd pleaser.
Course Appetizer
Cuisine Swedish
Prep Time 15 minutes
Cook Time 5 minutes
Refrigeration time 30 minutes
Total Time 50 minutes
Servings 4
Calories 325kcal
Author Darlene at International Cuisine

Ingredients

  • 1/2 cup shrimp peeled and de-veined
  • 1/4 medium red onion diced
  • 1/4 cup dill chopped
  • 1/2 lemon juice of
  • 3 Tbsps Mayonnaise
  • 3 Tbsp Sour Cream
  • 1 Tbsp Horseradish grated
  • Salt and pepper to taste
  • 4 Slices Sourdough bread cut into thirds or rounds
  • 1 Tbsp Butter
  • Dill for garnish
  • lemon slices for garnish
  • 1 jar Caviar/ roe as desired

Instructions

  • In a bowl gently mix together the shrimp, red onion, dill, mayonnaise, sour cream and lemon juice until well combined.
  • Add in the horseradish and salt and pepper to taste
  • Cover and place in refrigerator so flavors can meld together at least 30 minutes.
  • Cut the bread into the desired form, small toasts or rounds.
  • In a frying pan, melt the butter over medium heat and transfer the bread pieces to the pan.
  • Fry each side until golden brown.
  • Top each piece of toast with a generous helping of the shrimp mixture and a big dollop of caviar. Garnish with a piece of dill and lemon.

Nutrition

Calories: 325kcal | Carbohydrates: 39g | Protein: 12g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 58mg | Sodium: 573mg | Potassium: 167mg | Fiber: 2g | Sugar: 3g | Vitamin A: 370IU | Vitamin C: 12mg | Calcium: 71mg | Iron: 3mg

 

Filed Under: Appetizer, Recipes, Sweden

Swedish Meatballs (Köttbullar)

January 7, 2021 By Darlene at International Cuisine

Swedish Meatballs are considered to be the national dish of Sweden.  They are known throughout the world to be a symbol of the country.  They are simply delicious! These are made with a sauce and to be honest there is a lot of controversy whether it should be a brown sauce or cream sauce.  To me, the cream sauce makes the dish, especially when served with mashed or boiled potatoes. 

Lingonberry sauce is somewhat similar to a cranberry sauce and is typically served with the meatballs as well. It isn’t the easiest ingredient to find here in the states, but you can order it here online if you want to be authentic. 

A plateful of swedish meatballs served with mashed potatoes, lingonberry sauce and cucumber salad.

The Swedish meatballs are made with a combination of pork and beef and then flavored with seasonings like nutmeg, and allspice.  The meatballs get an airiness from day old bread soaked in cream.  The meatballs are browned in butter and then finished in the oven. 

I did not include a recipe to make mashed potatoes, but they are super easy to makes just boil peeled cut up potatoes until tender, drain and mash with a potato masher, add in some cream or milk  and butter with a little salt and pepper.  They go perfect with little Swedish meatballs. 

Another side dish that is typically served with the meatballs and potatoes is a cucumber salad.  The sweet and sour side salad adds a refreshing bite and balance to the meal.

Did you know that the Swedish company Ikea which was founded in 1943 serves an average of 1,836,000 Swedish meatballs daily in its 313 store worldwide?  No wonder they are known throughout the world!  If you would like to learn more about this intriguing nation, be sure to check out “Our Journey to Sweden” to learn more.  There you will also find more authentic Swedish recipe like Toast skagen and Kladdkaka to name a few.

Craving even more?  Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A plateful of swedish meatballs served with mashed potatoes, lingonberry sauce and cucumber salad.
Print Pin
5 from 1 vote

Swedish Meatballs (Kottbullar)

The national dish of Sweden
Course Main Dish
Cuisine Swedish
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Calories 526kcal
Author Darlene at International Cuisine

Ingredients

  • 2 pieces day-old white bread crumbled
  • 1/2 cup heavy cream
  • 1 teaspoon butter plus 1 tablespoon butter divided
  • 1 small onion minced
  • 2/3 pound ground beef
  • 1/3 pound finely ground pork
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground ginger
  • 1 egg
  • 1/4 cup beef stock

Brown Gravy

  • 2 tablespoons Swedish meatball pan drippings
  • 2 tablespoons flour
  • 2 cups beef stock
  • 4 ounces sour cream
  • Salt and pepper to taste

Instructions

  • Preheat your oven to 350º F
  • Place the bread and cream in a small bowl, mix, and let stand about 10 minutes until absorbed.
  • Melt the teaspoon of butter in a large, shallow skillet and cook the onion for approximately 10 minutes, until lightly browned.
    Transfer browned onion to a large mixing bowl and add the meats, brown sugar, salt, spices, and egg, then mix until nearly combined.
    Add the moistened bread and mix gently until combined.
  • Melt the tablespoon of butter in the skillet over medium heat.
    Form meatball mixture into 1 1/2 tablespoon-sized balls and cook in batches until the outsides are evenly browned, approximately 5 minutes. The meatballs will still be pink inside.
    Transfer to a baking dish when browned and add more butter to the skillet as needed to cook all of the meatballs.
  • Pour 1/4 cup of broth into the baking dish, cover with foil, and bake for 40 minutes, until the meatballs are fully cooked and tender.
  • Transfer meatballs to a serving dish and pour gravy over (recipe follows).

Brown Gravy

  • After making the Swedish meatballs, transfer their drippings to a saucepan over medium heat. Whisk in flour and cook until light gold in color, then slowly pour in stock while whisking constantly.
  • Simmer the gravy until thick, about 5 minutes, stirring regularly.
    Add salt and pepper to taste.
  • Just before serving the meatballs, stir in the sour cream.
  • Serve warm with mashed or boiled potatoes, lingonberry sauce and Swedish cucumber salad.

Nutrition

Calories: 526kcal | Carbohydrates: 11g | Protein: 25g | Fat: 42g | Saturated Fat: 20g | Cholesterol: 177mg | Sodium: 986mg | Potassium: 665mg | Fiber: 1g | Sugar: 5g | Vitamin A: 718IU | Vitamin C: 2mg | Calcium: 89mg | Iron: 3mg

 

 

 

Filed Under: Main Dish, Recipes, Sweden

Swedish Cucumber Salad (Pressgurka)

January 7, 2021 By Darlene at International Cuisine

Swedish cucumber salad called pressgurka is a must-have side dish alongside Swedish Meatballs.  This easy to make little side dish adds a sweet and sour balance to the plate that is perfect.  The cucumbers are thinly sliced on a mandolin which is perfect for this task.  In Swedish, gurka means cucumber and press means to press or squeeze. 

a plateful of thinly sliced pickled cucumbers called pressgurka in Sweden.

After you slice and press the cucumbers to remove the excess liquid, you put them in a sweet and sour mixture. By pressing the cucumbers, you remove excess liquid in the cucumber that then better absorbs the flavors of the pickling juice and is a crispier bite.  In Sweden, they use a much more potent vinegar called Attika.   You can get the more potent vinegar on-line here.  Typically, white vinegar in the states is only 5% whereas the attika pickling vinegar is 24% adding much more acidity. 

This Swedish cucumber salad is a crisp and refreshing bite that would be wonderful as a side dish for just about any meal. Recipes differ with what seasonings are added to the pickling juice.  The common choices are parsley, caraway seeds, dill, and white peppercorns.  I used caraway seeds, and parsley,  it was lovely.

Make sure to plan ahead as you will need at least an hour for the cucumbers to sit in the pickling solution before serving.

Did you know that the capital of Sweden, Stockholm is often referred to as “the Venice of the North”?  This is because the city is built around water with 12 islands and 42 bridges.  Some say it is the most beautiful capital city in the world!

If you would like to learn more about this intriguing nation, be sure to check out “Our Journey to Sweden”.  There you can also find more authentic recipes like toast skagen, swedish meatballs and the best gooey chocolate cake called kladdkaka that I have ever had.

Craving even more?  Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

a plateful of thinly sliced pickled cucumbers called pressgurka in Sweden.
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5 from 1 vote

Swedish Cucumber Salad

A delcious sweet and sour salad that is always served with their famous meatballs
Course Side Dish
Cuisine Swedish
Prep Time 10 minutes
pickling time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Calories 48kcal
Author Darlene at International Cuisine

Ingredients

  • 1 large cucumber
  • 1 tsp salt
  • 1/2 cup water
  • 2 Tbsp vinegar white
  • 3 Tbsp Sugar
  • 1 Tbsp parsley chopped
  • 1 tsp caraway seeds optional
  • 1 tsp black pepper

Instructions

  • Wash and slice the cucumber as thinly as you can or use a mandolin
  • Put the cucumber slices in a colander and sprinkle with salt and place a plate with something heavy on it to press the cucumbers. Let sit for about 10 minutes.
  • While the cucumbers are sitting you can whip up the pickling sauce.
  • In a sauce pan put all the remaining ingredients except the parsley into the pan and warm up until the sugar is dissolved. Remove from stove and stir in the parsley.
  • Squeeze or press out any excess liquid from the cucumbers and put the cucumbers in a shallow dish or jar.
  • Pour over the pickling sauce and put in refrigerator for at least one hour before serving
  • These will last several days in an airtight container in the fridge.

Nutrition

Calories: 48kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 585mg | Potassium: 95mg | Fiber: 1g | Sugar: 10g | Vitamin A: 135IU | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg

 

 

Filed Under: Recipes, Salad, Side Dish, Sweden, Vegetarian

Kladdkaka (Sticky Chocolate Cake)

January 7, 2021 By Darlene at International Cuisine

Kladdkaka is what the Swedish call a sticky gooey chocolate cake.  Honestly, I think it is the best cake I have ever had!  To me, it was much more like a brownie than a cake, it had a wonderful thin crust that added just the perfect amount of texture to go with the sticky gooey inside.  It was sprinkled with just a bit of powdered sugar and a few raspberries. Truly a heavenly bite.

A piece of sticky gooey chocoalte cake called kladdkaka

This cake whips up in a hurry and literally in about an hour you can be enjoying this amazing Swedish dessert.  I bet you just might even have everything you need without a special trip to the store.  It is made with just 7 ingredients, flour, butter, cocoa powder, salt, eggs, sugar and vanilla extract.

In Sweden, they have a tradition called Fika which is a break that occurs two times a day usually for at least 10 minutes and up to 30 minutes.  It is a time for socializing and especially enjoying a cup of coffee and a pastry or sweet of some type.  Kladdkaka is a perfect Fika dessert to enjoy with a cup of coffee.  

Honestly after I ate my piece, I had to give the rest away, or it would have ended up in my belly.  Fair warning!

If you would like to learn more about this intriguing nation, be sure to check out “Our Journey to Sweden”.  There you can also find more authentic recipes like toast skagen, swedish meatballs and a sweet and sour cucumber pickled salad called pressgurka.

Craving even more?  Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

A piece of sticky gooey chocoalte cake called kladdkaka
Print Pin
5 from 1 vote

Kladdkaka (Sticky Chocolate Cake)

This is one of the most delicious cakes ever! Sticky and gooey on the inside with a little crusty top.
Course Dessert
Cuisine Swedish
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 444kcal
Author Darlene at International Cuisine

Ingredients

  • 1/2 cup butter unsalted
  • 6 Tbsp cocoa powder unsweetened
  • 1 cup all purpose sifted flour
  • 2 large eggs
  • 1 1/2 cups sugar
  • 1/8 tsp salt
  • 2 tsp vanilla extract
  • powdered sugar optional for dusting
  • raspberries optional, for garnish

Instructions

  • Preheat oven to 325 degrees
  • In a saucepan over medium low heat, melt the butter.
  • In a bowl mix together the butter, flour, cocoa, sugar and salt
  • Gently whisk the two eggs and add them to the mixture along with the vanilla. Stir gently until it is all mixed together taking care not to over mix.
  • Prepare an 8" or 9" cake tin or springform pan. Line the bottom with a piece of parchment paper and then using a bit of butter, grease the top of the paper and sides of the pan, use a bit of cocoa powder to dust over the butter.
  • Pour the mixture into the dusted pan
  • Bake for about 25 minutes but do check it after about 20. You want the top firm and the inside gooey but not jiggly.
  • Let cool for about 30 minutes and then run a knife around the edges and invert on a cake plate if using a tin. Sprinkle with powdered sugar if desired and garnish with a few berries.

Nutrition

Calories: 444kcal | Carbohydrates: 69g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 103mg | Sodium: 209mg | Potassium: 121mg | Fiber: 2g | Sugar: 50g | Vitamin A: 563IU | Calcium: 23mg | Iron: 2mg

Filed Under: Dessert, Recipes, Sweden

Our Journey to Sweden

January 7, 2021 By Darlene at International Cuisine

Symbols of Sweden, the flag, dala horse, crown, viking ship a shield, caviar and a picture of an elk.

 

    How did Sweden get its name?

The name Sweden, comes from a powerful, warlike tribe back in 500 A.D., called, the Svea Tribe. Swedes call their land Sverige, which means “Land of the Svea.”  The Svea tribe made raids all along the northern European coast and became known as the Vikings, which means “Pirates” in an old Norse language. Today, Sweden is officially known as, the Kingdom of Sweden.

Where is Sweden located?

Sweden is located in northern Europe on the Scandinavian peninsula.  It is bordered by the Gulf of Bothnia and the Baltic Sea.  Her neighbors are Norway to the west, Finland to the east, and she is connected to Denmark in the southwest, by a bridge tunnel across the Oresund Strait.  Sweden also shares maritime borders with Germany, Denmark, Poland, Russia, Lithuania, Latvia and Estonia.  Its capital city is Stockholm, located on the south-central east coast. It is built on 14 islands and has 50 bridges and is filled with royal palaces and museums.   It is the largest and most populous city in Sweden and its location makes it one of the world’s most beautiful.  Sweden is the fifth largest country in all of Europe.

A Brief History of Sweden

Sweden has a long history, dating back 12000 years, when the thick, ice cap covering the land started to retreat and people started to move in.  Artifacts from the Stone Age, Bronze Age and Iron Age have all been found in Sweden.  It was, however, the Viking Age, when significant expansion occurred. The Vikings traveled as far as the Black and Caspian Seas, where they developed trading partners with the Byzantine Empire and the Arab Kingdoms.

Christianity was introduced through missionaries and the country converted to Christianity in the 11th century.  It was in 1280 when Sweden became a kingdom, as the various provinces of Sweden were absorbed into a single unit and King Magnus Ladulas authorized the establishment of nobility and organized the society based on the feudal model. 

In 1389, the crowns of Denmark, Norway and Sweden united under the rule of the Danish Queen, Margareta and the Kalmar Union was formed.  This union had many internal conflicts which culminated into what is known as the “Stockholm Bloodbath,” when 80 Swedish nobles were executed.  This act provoked rebellion and the seizure of power by a Swedish nobleman, Gustav Vasa, who was then elected King of Sweden in 1523.

The Swedish Empire grew substantially during the 16th century and even founded a short-lived colony in what is now Delaware in North America.  It was the defeat in the Great Northern War against the combined forces of Denmark, Poland and Russia when Sweden lost most of its provinces on the other side of the Baltic Sea and was reduced to what is now Sweden and Finland.  After this defeat and the death of the warrior, King Karl XII, the Swedish parliament and council introduced a new constitution that abolished royal absolutism and put the power into the hands of Parliament.  

The 18th century was a difficult period for Sweden as it was hit hard by the Napoleonic wars, when trade came to a halt.  This led to stagnation and an economic crisis.  One consequence of this crisis was mass emigration.  From the mid 1800s until 1930 about 1.5 million Swedes, out of a population of 3.5 million, emigrated.

Sweden managed to remain neutral through both world wars and emerged as one of Europe’s leading industrial nations.  Today Sweden’s government is run as a constitutional monarchy, supported by a parliamentary government.  The country is part of the EU but not their currency, which is the krona.  Sweden is known for its ultra-high taxes (at 59%) and cradle to grave welfare system.  In recent years, the main debate in Parliament has been how to sustain Sweden’s generous welfare system while putting a halt to ever increasing taxes.  Sweden provides health insurance, 15 months of paid parental leave, tax-free child allowances, as well as free education.  When a Swede reaches retirement age, they are entitled to a hefty pension that rises with inflation. Despite the high taxes, they enjoy high wages and Swedes rank as one of the happiest nations on earth.

 

Swedish Culture

Sweden is known to be an egalitarian society with the main defining features being modesty, equality and respect for universal human rights.  Swedes are known to be reserved and conservative.

The government does not collect statistics on ethnicity but rather on one’s country of birth.  In recent years there have been large waves of international immigration which has changed the Swedish makeup substantially.  Sweden has accepted more refugees per capita than any other European nation.  

Sweden is also home to a small indigenous people known as the Sami, who live in the north and survive on reindeer, husbandry, tourism, fishing and crafts.  Sami was recently recognized as an official minority language in Sweden.  Swedish is the official language but nearly 80 percent of the population is able to also speak English, the most people of any other European nation.  However, you shouldn’t expect to hear Swedes speaking English to each other.

Many Swedes pride themselves on having a religiously diverse and tolerant society.  About 60 percent identify as Lutheran (the Church of Sweden) while eight and a half percent belong to some other religion.  Further, 31 percent do not identify with any religion at all.  Generally speaking, a large percentage of those who call themselves Lutheran, do not attend regular church services. They do, however, celebrate religious holidays, especially Good Friday, Easter and Christmas.

Speaking of holidays, a few stand out in Sweden.  Sweden’s National Day is celebrated on June 6th, which honors two historical events: Gustav Vasa being elected as king in 1523 and the adoption of a new constitution, in 1809.  Another celebrated day is called Midsummer.  Swedes, with wreaths of flowers in their hair, dance around a pole, singing songs while drinking unsweetened, flavored schnapps.  They also devour lots of pickled herring and new potatoes.  Being outdoors is a big part of Midsummer celebrations, whether in a park or at someone’s summerhouse.

In Sweden, access to nature is protected by a law known as Allenmansratten (meaning the right of common access to land.) The law applies to all fields, forests, lakes and beaches across the country and is all free to the public.  This law has helped foster a love and appreciation of nature.  The change of seasons is exceptionally important as the winter months can be long and dark in Sweden.  During the summer months, the sun is visible for most of the day and into the night and is a time for celebration.

Music and literature are both very important elements of Swedish culture.  Sweden has more choirs per capita than any other country.  They have produced many famous musicians and writers.  Sweden is also especially well known for the five Nobel prizes, established by Alfred Nobel, in 1901. They are awarded in several important categories with great anticipation, every year.  

Swedish Cuisine

As we look into the cuisine of Sweden, it is quite diverse, especially by region.  Up north, meats, such as reindeer and other wild game are extremely popular where as fresh vegetables play a larger role in the cuisine in the south.  Dairy products, breads made from rye, wheat, oat, white, dark and sourdough, are all popular.  Berries and stone fruits are ubiquitous.  Potatoes are served, often boiled or mashed, as a side to dish to many meat and fish dishes.  Beef, chicken, pork, lamb, eggs and seafood are the most popular sources of protein.  Swedish cuisine is generally considered rather bland, as spices are not often used in their dishes. 

Sweden has several famous dishes and traditions like, the smorgasbord, where many different dishes are set out to be enjoyed buffet style.  Thursday is known as soup day because that is the day that maids only work half the day and can easily leave a pot of soup on the stove to serve later.  The most common soup is called Artsoppa, a yellow, pea soup made with pork, that is served with pancakes for dessert.  Of course, Swedish meatballs are known throughout the world and are considered the national dish of Sweden. In August, they hold another celebratory feast known as the Crayfish Party. Large amounts of crayfish are boiled and then marinated in a broth, with salt, sugar and dill weed. 

Swedes also love fika, which is a time to enjoy coffee and a pastry.  Fika is a time to take a true work break and focus on socializing.  Generally, there are two, 10-30 minute, fika breaks in the work day.  Swedes are the third most coffee drinking nation in the world and it is almost always enjoyed with a delicious bread or pastry, such as their famous cinnamon buns, called kanelbullar.

 

So let’s enjoy a Swedish meal:

The Menu

 First Course

Toast Skagen (Prawn Toast)

A plateful of Toast Skagan, shrimps in a mayonaise mixture topped with caviar, garnished with dill and a thin slice of lemon.

 Main Course

 Köttbullar (Swedish Meatballs)

A plateful of swedish meatballs served with mashed potatoes, lingonberry sauce and cucumber salad.

Served with

Pressgurka (Cucumber Salad)

a plateful of thinly sliced pickled cucumbers called pressgurka in Sweden.

Dessert

Kladdkaka (Sticky Chocolate Cake)

A piece of sticky gooey chocoalte cake called kladdkaka

We set the scene with the colors of the Swedish flag; blue and yellow.  We placed a Dala horse in the décor, a symbol of Sweden for the past 400 years.  A Viking ship and shield were added as well as a picture of an elk, (Sweden’s national animal,) and finally a crown, representing the Monarchy.  To set the mood we put on ABBA’s greatest hits; Sweden’s most popular band.  Did you know that ABBA is one of the best-selling, popular music groups in the history of recorded music?

We began by saying “Smaklig Måltid” which means “Bon Appetit” in Swedish.  Our first course was a scrumptious appetizer called Toast Skagen.  It is a piece of bread, fried in butter and then topped with  prawns (or shrimp) in a mayonnaise mixture and a big dollop of caviar.  It is  garnished with lemon and dill. 

Next, was Sweden’s national dish; Swedish meatballs.  They were served with mashed potatoes, lingonberry sauce and a cucumber salad.  The meatballs were made of pork and beef and then smothered in a creamy gravy, which went perfectly with the potatoes.  The lingonberry sauce is similar to a cranberry sauce and in Sweden is very popular to put on nearly everything (except bread interestingly.)  The cucumber salad added a lovely sweet and sour bite to the plate that provided, the perfect balance. 

For dessert, we had my new favorite thing!  Kladdkaka is a sticky, gooey, chocolate cake with an almost crispy outer layer, (more like a brownie than a cake.)  Heavenly.  After I ate my piece of Kladdkaka, I had to give the rest away or I would have eaten up the entire thing.

I remembered the Swedish word “lagom.”  It doesn’t have a literal translation to English but basically means “just right.”  It is the concept of “just enough.”  In a single word, “lagom” is said to describe the basis of the Swedish national psyche, one of consensus and equality.  In moderation, less is more, an idea that there is a perfect, and best, amount of food, space, laughter and sadness.  

When we finished our delicious Swedish meal we said “det smakade utmärkt” (it’s delicious.)

 

Until next time,

Stay safe.

Darlene

 

Filed Under: Featured

New Year’s Eve Traditions around the world

December 28, 2020 By Darlene at International Cuisine

New Year's Eve TraditionsNew Year’s Eve traditions around the world

It is always fascinating to learn a little something about how other places and cultures celebrate special days.  New Year’s Eve, (or Old Year’s Day) is celebrated in many parts of the world, although it has many different names.  Countries in Europe call it St. Sylvester’s Day.  Malam Tahun Baru is what it is called in Indonesia, Malaysia and Singapore.  It is called Hogmanay in Scotland and Reveillon or Wallonia in Brazil, and Portugal.  This special evening is held on the last day of the year of the Gregorian calendar, which is December 31st, and rings in the New Year at midnight.

Fireworks are a common way to celebrate the New Year in many countries around the world.  Festivals and celebrations also include song, dance and of course, great food.

Here are some fun and quirky things people do around the world to say goodbye to the old year and bring in the new:

In Australia, people run out into the streets and bang on pots and pans.

In Denmark, they shatter dishes and plates against the front doors of friends and family.

In hope for good fortune, in Ecuador, giant scarecrows are made of paper and burned, along with photographs of the past year.

Speaking of South American countries, many believe that, your fate in the New Year is determined by the color of the underwear you wear that night.  If they are red, they will bring you love, wealth if they are yellow, and peace if they are white.

In Peru, there is a festival in a small village called the Takanakuy Festival, where at the end of the year people settle their differences with a fist fight, so they can start off the year without holding any grudges.

An easier way to ring in the New Year is practiced in Argentina, where at the stroke of midnight they take their first step with their right foot, thereby, “Starting the year off on the right foot.”

In Romania, people toss spare coins into the river for good luck.

Dropping ice cream on the floor is what they do in Switzerland.  (We are not sure how this tradition emerged.)

In Puerto Rico, people throw buckets of water out of their window to drive away evil spirits.

In Turkey, they smash pomegranates. The more pieces it breaks in to, the more good luck will come.

In Belgium, even the livestock get in the spirit as they are decorated and paraded around town with bells ringing.

Columbia believes that if you carry around an empty suitcase, travel will come your way in the New Year.

Many places including Bolivia, like to bake a coin into their sweets.  Whoever finds it in the treat will have good luck for the next year (and hopefully not a broken tooth.)

In Spain, they eat grapes, one for each chime of the church bell at midnight.  It is believed to bring good luck for each month of the coming year.  The grapes enjoyed along with some Cava of course.

Grapes to enjoy with cava for the New Year

In Finland, they cast molten tin into a bucket of water and then predict what’s in store for the coming year by the interpretation of the resulting shape.

In the Philippines, they turn on all the lights to ward off evil spirits.  They also wear polka dots, as anything round is considered to bring luck and prosperity in the New Year.

In Japan, the Buddhist temples strike the gong 108 times to expel 108 human weaknesses. The Japanese also have a tradition of eating soba noodles on New Year’s Eve, the long noodles represent longevity.

In Brazil, everyone wears white to scare away bad spirits and in Chile they sleep beside their loved ones in the cemetery.

Lentils and black-eyed peas are popular in many places to welcome in a full year of work and money.  In fact in Texas, black eyed peas are called Texas caviar.

Pork in many forms is another way the New year is celebrated, pigs root their food in a forward motion, so pork represents looking forward in the New Year.  My sister makes pork and sauerkraut every New Year’s day. 

Also in the United States, watching the giant crystal ball drop in Times Square (formerly called, Longacre Square) in New York City is a favorite at midnight, along with a toast of champagne, a kiss, and singing the Scottish classic called Auld Lang Syne which means, “old long ago.” According to Scotland.org, “The song is about love and kindness of days gone by, but it also gives us a sense of belonging and fellowship to take with us into the future.”

However you and your loved ones celebrate this New Year’s Eve, be safe, and why not do a little something special for good luck, travel and prosperity.

I would love to hear how you celebrate the New Year, Please do let me know in the comments below.

Happy New Year my friends!

 

Warmest regards,

Darlene

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Filed Under: Featured

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Welcome to International Cuisine

Hello my name is Darlene and thank you for stopping by!

I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

I love to cook, photograph, and especially travel. I hope you enjoy this culinary and cultural adventure around the world. Be sure to join the journey so you don't miss a thing. It's free!

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