Northern European cuisines

Agurk Salat – Danish Pickled Cucumber Salad

These pickles are served as side dish on a lot of Danish lunch dishes and as topping on smørrebrød.

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Bacon and Cabbage

Bacon and cabbage is a dish traditionally associated with Ireland. The dish consists of unsliced bacon boiled with cabbage and potatoes. Sometimes other vegetables such as turnips, onions and carrots are also added. Smoked bacon is sometimes used.

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Bacon Sandwich

A bacon sandwich (also known in the United Kingdom, and New Zealand as a bacon butty or bacon sarnie, rasher sandwich in Ireland, and as a bacon sanger or piece ‘n bacon in Scotland) is a sandwich of cooked bacon and butter, often including ketchup or brown sauce, and usually served hot.

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Bakewell Pudding

It is so easy to make a Bakewell pudding. The pudding makes a delicious dessert and though it can be eaten as an afternoon treat, usually that will be a Bakewell Tart. Serve the pudding hot or slightly warm to enjoy the full almond flavour.

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Bangers and Mash (aka Sausage and Mash)

Bangers and Mash is the familiar term for Sausage and Mash, a favourite British and Irish dish. Bangers and Mash is quick and easy to make, and also makes a cheap yet very substantial meal.

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Bath Buns

The Bath bun is a sweet roll made from a milk-based yeast dough with crushed sugar sprinkled on top after baking. Variations in ingredients include enclosing a lump of sugar in the bun or adding candied fruit peel, currants, raisins or sultanas.

The change from a light, shaped bun to a heavier, often fruited or …

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Bergensk Fiskesuppe – Bergen Fish Soup with Fish Dumplings

Bergen fish soup is a velvety mix of cream, fish, and root vegetables that is lifted with sugar and vinegar. The trick with this soup is to taste as you go along to get the right balance of sweetness and sourness.

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Biksemad – Danish Hash

Biksemad is a very traditional Danish dish and one that merchant sailors love to make when they come off night watch and want a quick easy hot meal. It is so simple and a great recipe for re-cycling left over roasts etc.

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Boxty – Irish Potato Pancake

Most cultures have some version of potato cakes. Traditional Irish boxty potato cakes use both fresh potatoes and leftover mashed potatoes.

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Bread Sauce

A warm or cold sauce thickened with bread. It is a savoury sauce served with a main meal.

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Cauliflower Cheese

Cauliflower cheese consists of pieces of cauliflower lightly boiled and covered with a milk-based cheese sauce.

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Champ – Irish Mashed Potatoes

Champ (brúitín in Irish) is an Irish dish, made by combining mashed potatoes and chopped spring onions with butter and milk, and optionally, salt and pepper. It is simple and inexpensive to produce.

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Cherries Jubilee

Cherries jubilee is a dessert dish made with cherries and liqueur (typically Kirschwasser), which is subsequently flambéed, and commonly served as a sauce over vanilla ice cream.

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Chip Butty

The chip butty was originally considered a working-class meal and was served in pubs. In the United Kingdom, chips are rarely ever cooked solely for the reason of a chip sandwich. Usually a meal is served with a round of bread so diners can assemble their own chip butty with leftover chips. The chip butty can be vegetarian-friendly if the chips are not fried in lard or dripping, as used to be traditional in a British chip shop.

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Cock-a-leekie Soup

Cock-a-leekie soup is a Scottish soup dish of leeks and chicken stock, often thickened with rice, or sometimes barley. The original recipe added prunes during cooking, and traditionalists still garnish with a julienne of prunes.

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Colcannon

Colcannon is traditionally made from mashed potatoes and kale (or cabbage), with spring onions, butter, salt and pepper added. It can contain other ingredients such as milk, cream, leeks, onions and chives. There are many regional variations of this dish. It is often eaten with boiled ham or Irish bacon. At one time it was a cheap, year-round staple food, though nowadays it is usually eaten in autumn/winter, when kale comes into season.

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Corned Beef and Cabbage Stew

Mouth watering tender corned beef with potatoes, cabbage, and carrots. You don’t have to be Irish to enjoy this lovely dinner.

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Cumberland Sauce

Cumberland sauce is a fruit-based sauce, usually used on non-white meats such as venison, ham, and lamb.

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Egg Banjo

During World War 2, a popular filling snack with British troops was an “Egg Banjo”, a sandwich of 2 thick slices of bread (buttered or with margarine where possible) enclosing a runny fried egg, accompanied by a mug of “gunfire” (hot, strong, sweetened tea with milk).

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Färskpotatissalad – Swedish New Potato Salad

New potatoes are combined with fresh dill and sour cream in this simple and refreshing summer salad.

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