I decided for this second edition to focus on Europe. I have found when we talk of Europe that it can be divided into 4 regions.
The first region is Scandinavian, which includes Iceland, Norway, Sweden, Finland, and Denmark. The second is the British Isles, Which include The United Kingdom and Ireland.
The next region is Western Europe which includes France, Belgium, The Netherlands, Luxembourg, and Monaco.
That leaves the Southern Region which consists of Portugal, Spain, Andora, Italy, Malta, San Marino, and Vatican City.
I have decided to create dishes from Finland, England, France, and Portugal as the focus for the recipes in this edition of easy recipes from around the world.
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Finland is known for its clean whole foods, inventive new taste and ingredients from nature, such as berries mushrooms, wild reindeer and bear.
Their Nordic past and the fact that they have so many lakes and bays and coves is why they usually eat fish in most of their meals during the spring and summer they usually have dishes of fish and potatoes with milk in them.
Rye bread is a staple food that is eaten with everything. I think I am going to have to find a gluten-free version of rye bread soon. I have however found a way to make the Finnish Stew that is just wonderful the Salmon used is great I get it here. You must try it.
Finnish Salmon Stew
- 2 oz Bacon ( Pastured Pork, Cut into pieces)
- 1 12oz Salmon (canned, chunk,(such as from link above))
- 1 cup Clam Juice (No preservatives)
- 1 Cup Oyster Juice (No preservatives)
- 4 Tbs Butter (From Grass Fed Beef)
- 1 Leek (Chopped)
- 2 Shallots (Chopped)
- 12 Portabella Mushrooms (Sliced)
- 4 Medium Russet potatoes (Peeled and Chopped)
- 2 Tbsp Fresh Dill (Chopped)
- ½ tsp Black Pepper (Organic)
- ½ Tbsp Lemon Juice (Fresh)
- ½ Cup White Grape Juice (Organic)
- 2 Cups Coconut Milk (Full Fat)
- 1 Cup Water (Purified)
- Cook bacon in the stew pot and remove when done.
- Add leeks and shallots to stewpot and cook until softened.
- Add White grape juice, lemon juice, oyster juice, clam juice, and water to the stew pot. Add potatoes to the stew pot and simmer for 15 minutes stirring occasionally.
- Add salmon, coconut cream, dill and bacon to stew pot and stir.
- Mix arrowroot powder with a small amount of the juice from stew to make a slurry. Add slurry slowly to stew stirring the whole time.
- Add butter then cook another 10 minutes. Serve with fresh dill as a garnish.
I find the history of the Yorkshire pudding fascinating. It was apparently started in the 17th century when a lady was trying to differentiate between the Yorkshire and other puddings from different areas.
This “pudding” was made when meat was not readily available because it was so expensive most families got it on rare occasion and they used every bit of it, including the drippings in the “pudding”
Some people also say it was because people use to cook their meat on the top rack of the oven and their bread underneath to catch the drippings.
Whichever way it happened Yorkshire pudding is delicious and I have found how to make a gluten-free version. I hope you enjoy it
Toad In the Hole
- 4 3oz Sausages ( smoked, without nitrates,grass-fed beef is best)
- ½ Cup Bob red mills gluten-free flour
- 2 Large Eggs
- 1¼ Cup Coconut milk (full fat)
- 1 Tbs Thyme (Fresh, chopped)
- 1 Tbs Basil (fresh, chopped)
- 1 Tbs Oregano (fresh, chopped)
- 1 Tbs Cilantro (fresh, chopped)
- ½ tsp Salt (Himalayan Pink Salt is best)
- 1 Large Onion(I use red)
- 1 Tbs Butter (made from grass-fed beef is best)
- 1½ Cups Beef bone broth (organic)
- 1 tsp Worcestershire sauce (Gluten-free, organic)
- 2 tsp Arrowroot Powder
- 1 Tbs Dijon Mustard
- 1 tsp Thyme
- 1 tsp Garlic (minced)
- 1 tsp Parsley
- 2 Tbs Olive Oil ( organic)
- Preheat oven to 350
- place parchment paper in a glass casserole dish. Place the sausages in the casserole dish and place in the oven while it is preheating. Cook 10 minutes, rotating and turning the sausage after 5 minutes.
- While the sausages are cooking mix all the dry ingredients together in a bowl then beat the eggs in another bowl and add the milk to the eggs slowly, beating with a mixer. Add the wet mixture to the dry mixture and stir until smooth. It will look a lot like pancake batter.
- Take the sausage out of the oven and pour the batter mixture in the dish with the sausage. Place immediately back into the oven and bake for another 25 to 30 minutes until it is golden brown
For the Gravy
- Heat the oil in a skillet on med heat, while the oil is heating up warm 1 cup of beef bone broth up to just above room temp.
- Mix arrowroot into warm bone broth until dissolved.
- In another small bowl add the mustard, the Worcestershire sauce, and the spices together and mix until well incorporated.
- Add the spice mixture to the bone broth mixture. Add this mixture to the pan, slowly stirring continuously. Mixture will thicken, add the bone broth until it gets to your desired consistency.
- Serve and enjoy
This French Chicken casserole also is known a La Normande Chicken and is a classic of French cuisine. This dish comes from Northern France where they are famous for their butter and cheese but mostly their apples. Usually when there is a dish that has cream and apples in it that dish is from Normandy, France. In this dish, the apples are used three different ways, fresh, cider, and brandy. (I use apple juice and apple cider vinegar).Serve with potatoes au gratin for a delicious meal that will make you feel like you are in France no matter where you are in the world.
French Chicken Casserole
- 1 Tbs Olive Oil (Organic)
- 2 Lbs Chicken legs and thighs (Skin on, free range )
- 1 Med Onion (Peeled and Chopped)
- 1 Stalk Celery (Chopped)
- 2 Carrots (Peeled and chopped)
- 5 Mushrooms (Sliced)
- 2 Granny Smith Apples (Cored and sliced into wedges)
- 2 Cloves Garlic (Fresh, Peeled and chopped)
- ½ tsp Thyme (Chopped)
- ½ tsp Rosemary (Chopped)
- 1 Bayleaf (Organic)
- 1 Tbs Honey (Organic from a farm near you)
- 1 Cup Apple Juice (Organic, No sugar)
- ½ Cup Apple Cider Vinegar (Organic)
- ½ Cup Coconut Milk (Organic, Full Fat)
- 3 Tbs Warm Water (Purified)
- 2 Tbs Butter (Made from grass-fed Cows)
- Preheat oven to 350 degrees.
- Pat chicken dry and salt all over. Brown chicken in skillet in oil till golden
- Remove chicken and add onion, celery and herbs saute till softened, Add garlic and mushrooms cook 30 seconds longer add apple juice and honey to deglaze pan
- Stir arrowroot powder into warm water to make a slurry. Add slurry to pan slowly stirring continuously
- Add apple cider vinegar stirring slowly. Add chicken and put the pan in the oven with lid for 30 minutes.
- Put butter in a separate pan add apple; fry over medium heat watching closely. When apples are brown turn pan off and set aside
- After 30 minutes stir coconut milk, and apples into chicken cook 5 more minutes without the lid in the oven
- Remove Bay leaf and serve
Caldo Verde or green soup is a traditional Portuguese meal. It is known a the National dish and everyone has their own style to make it.Y you can find it anywhere you go to in Portugal.
Like the country itself, it is earthy honest and simple. Hailing from the Milio region it was traditionally made with just water and potatoes and onions and simmered till done then the Kale was added.
However, the layering of flavors that the herbs veggies and stock and the chourico give this dish is amazing. The trick to getting the most flavor from your kale is cutting it super fine.
It should look similar to dill when you have it right.that will also give it the traditional look. Don’t forget to put the olive oil on top with crispy chorizo.
Portuguese Caldo Verde
- 1 Medium Onion (Peeled and Chopped)
- 2 Cloves Garlic (Peeled and Chopped)
- 4 Medium Potatoes (Red, Peeled and Chopped)
- 4 Medium Carrots (Peeled and chopped)
- 1 Lb Kale (Julienne Style chopped)
- 10 Ounces Chorizo (Portuguese, sliced into bite-size pieces)
- 1 Tbs Smoked Paprika (Organic)
- ¼ Tsp Salt (Sea salt, Himalayan Pink is best)
- 1/8 Tsp Pepper (Black, ground)
- 1 Tbs Lime Juice (Fresh, organic)
- 8 Cups Chicken Stock (Organic, free-range chickens)
- 1 Cup Almond Milk
- Fry Chorizo in 2 Tbs oil until brown and set aside they should be crispy.
- Heat onion and garlic in the pan till softened. Add all other ingredients except chorizo and simmer 30 minutes stirring often.
- Put into bowls add Soup then chorizo and add 1 Tbs oil on top
- Serve and enjoy
I hope you have enjoyed a few of my simple recipes from around the world. Don’t miss the rest of the series I will be featuring more at least once a month.
I hope you have a better understanding of what the European area is and what they have to offer when it comes to food.
Europe is a very diverse place with loads of flavorful foods. I have enjoyed making these different foods from different parts of Europe.
I wonder what I may come up with next. I hope this makes you interested in whipping up these and more of your European foods. See you at the next world food post!
What are some of your favorite European foods? I love to hear from you just leave a comment below.
For wisdom is better than rubies, and all the things that may be desired are not to be compared to it. ~ Proverbs 8:11 KJV