These creamy mashed potatoes are the perfect accompaniment for Austrian meatloaf or rissoles. The fried onion rings and diced spring onions add a nice burst of flavour, but they are optional.
Similar to the traditional Austrian dish Faschierter Braten (Minced Pork Meatloaf), these easily made rissoles or meatballs are popular served with Erdäpfelpüree (creamy mashed potatoes) and some mixed vegetables.
Jachtschotel, which translates as “hunter’s dish” is similar to what we call Shepherd’s Pie. in that it consists of layers of meat, potatoes and vegetables. What makes this Dutch hunter’s casserole different are the layers of finely sliced apples. This dish was traditionally made with leftover bits of venison after the end of the hunting season – hence the name – but our version uses easy-to-find beef.
These lovely Dutch croquettes are a crunchy fritter outside with a tasty shrimp and white sauce inside. These are an easy appetiser to make as they can be partly prepared and frozen or refrigerated to finish when required.
Sachertorte is a specific type of chocolate cake, or torte, invented by Austrian Franz Sacher in 1832 for Prince Wenzel von Metternich in Vienna, Austria. It is one of the most famous Viennese culinary specialties. The cake consists of a dense chocolate cake with a thin layer of apricot jam on top, coated in dark chocolate icing on the top and sides. It is traditionally served with unsweetened whipped cream.
The delicious combination of red cabbage and chestnuts is a common in France and goes well with pork chops or with pork sausages.
Pommes soufflées are a sophisticated variety of French fried potato by which slices of potato are fried twice. The potato slices puff up into little balloons during the second frying and turn golden brown.
A Flemish dish that comes from the Aisne region in the north of France. This French appetizer unveils all the character of this cheese made on the local farms.
Sole meunière is a classic French fish dish consisting of sole dredged in flour, pan fried in butter and served with the resulting brown butter sauce, parsley and lemon.
Baby beetroots served with walnuts, smooth blue cheese, a simple vinaigrette and some crusty bread, this salad makes a perfect little starter or side dish to any meal.