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Category Archives: European Cuisine
Ten Things You Never Knew About . . . Olives
1. Extra virgin olive oil is considered unrefined and of the highest quality of all the grades of olive oil. To meet the extra-virgin standards, the olive oil must be left untreated by chemicals or heat which helps it to … Continue reading
Posted in European Cuisine
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Of Hare & Rabbit
The eating of hares and rabbits has a venerable history in Europe. Greeks, Germans, Spaniards and Britons love rabbits and hares, as do Italians in certain regions. Most of the recipes in modern usage have their roots deep in those European … Continue reading
Posted in European Cuisine
Tagged Elizabeth David, Europe, hare, Mediterranean, rabbit
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The Spanish Experience
Spain (España) is a sovereign state located on the Iberian Peninsula in South Western Europe. After an arduous conquest, the peninsula came under the rule of the Roman Empire. During the early Middle Ages it came under Germanic rule but … Continue reading
The Belgian Experience
Belgium (bɛldʒəm,België, Belgique, Belgien) is officially the Kingdom of Belgium, a sovereign state in western Europe, that straddles the cultural boundary between Germanic and Latin Europe. The name Belgium is derived from Gallia Belgica, a Roman province in the northernmost … Continue reading
The Norwegian Experience
Norwegian cuisine in its traditional form is based largely on the raw materials readily available within the country from its mountains, wilderness and coast. There is a strong emphasis on game and fish with many of the traditional dishes using … Continue reading
A Taste Of Empire – Bermuda
Bermuda /bɜrˈmjuːdə/, also referred to in legal documents as the Bermudas or Somers Isles is a British Overseas Territory in the North Atlantic Ocean. Its capital city is Hamilton. The first European to discover Bermuda was the Spanish sea captain … Continue reading
The Rose, The Thistle & The Shamrock
The shamrock is a young sprig of clover, the international symbol of Ireland. Shamrock comes from the Irish word seamróg, which is the diminutive of the Irish word for clover “seamair” and means simply “little clover” or “young clover”. There … Continue reading
Of Hare & Rabbit
The hare (and in recent times, the rabbit) are a staple of many Mediterranean cuisines. The dish was presented to the island’s Grandmasters of the Sovereign Military Order of Malta, as well as Renaissance Inquisitors resident on the island, several … Continue reading
A Taste Of Empire – Malta
In 1814, as part of the Treaty of Paris, Malta officially became a part of the British Empire and was used as a shipping way‑station and fleet headquarters. After the Suez Canal opened in 1869, Malta’s position halfway between the … Continue reading
Posted in European Cuisine, Fish & Shellfish, Wartime, World Cuisine
Tagged fiesta, George Cross, navy
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The Portugese Experience
Continuing our travels with Granny Robertson’s Cookbook we now come to Portugal. In common with many European countries Portugal has a long seafaring history, reflected in the national cuisine by a the number of recipes for fish and shellfish. Sharing … Continue reading
Granny Robertson's Cookbook 