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Education Phase 2 Traditional European food

Education Phase 2 Traditional European food. Wiener Schnitzel/Viennese Schnitzel. Wiener Schnitzel is a traditional Austrian dish. Traditionally , veal was used for the classic Viennese Schnitzel, but nowadays pork meat has become more popular.

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Education Phase 2 Traditional European food

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  1. Education Phase 2 Traditional European food

  2. Wiener Schnitzel/Viennese Schnitzel • Wiener Schnitzel is a traditional Austrian dish. • Traditionally, veal was used for the classic Viennese Schnitzel, but nowadays pork meat has become more popular. • The typical coating is flour, whisked eggs • and breadcrumbs.

  3. Belgian (Brussels) waffles/ Brusselse beslagwafel • Waffles are a traditional Belgian dish. • Waffles are baked on hot irons and are traditionally eaten on certain holidays and at local village fairs. • The main ingredients of waffles are flour, eggs, milk, water, butter/margarine, sugar and yeast.

  4. Pumpkin pastry/Sladkish ot tikva • Pumpkin pastry is a traditional Bulgarian dish. • Autumn in Bulgaria provides a rich variety of fruit and vegetables - pumpkin is very popular. • For decades pumpkins have been served Bulgarian tables as pumpkin pastry Sladkishottikva • – even at Christmas.

  5. Dresden fruit loaf/Dresdener Stollen • Dresden fruit loaf is a traditional dish from Dresden, a city situated in Germany. • It is typically made around Christmas and symbolises Jesus wrapped in a blanket. • The sweet Christmas pastry is made of yeast dough, raisins, almonds, candied lemon and • orange peel.

  6. Pizza Napoletana Margharita • Pizza Napoletana Margherita was created in 1889 as a tribute to the Queen of Italy, Margherita di Savoia, on a visit to Naples. • The authentic recipe includes local ingredients such as San Marzano tomatoes and Mozzarella Campana. • The base is made from wheat flour, yeast, water and salt.

  7. Cold fresh beetroot soup/Šaltibaršciai • Cold beetroot soup is a traditional dish from Lithuania, with the first recipe documented in 1936. • It is made of milk, kefir, beetroot, sour cream, eggs, spring onions and fresh cucumber, and is usually served with potatoes.

  8. Polish stew/Bigos • Bigos is one of the most famous and popular Polish dishes. • This stew is made from a large quantity of sauerkraut and a variety of meats and meat products. Onions, dried mushrooms, red wine, herbs and spices are also added. Prunes give this dish a subtle sweet taste.

  9. Galician octopus/Pulpo a la Gallega ‘a feira’ • Pulpo a la Gallega ‘a feira’ is a traditional dish from Galicia, Spain, often served at traditional fairs and markets of rural parts of Galicia however its consumption has been extended throughout Spain. • Its main ingredients are octopus, potatoes and onions. It is seasoned with salt and sweet and spicy paprika.

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