FOOD FOR TODAY CH. 50

Foods of Western & Northern Europe

Great Britain

England

Standard Dinner Meat & two Vegetables Bangers & Mash

Sausage & mashed Potatoes served with peas

England

Yorkshire Pudding Popover baked in the hot drippings of

roast beef

England

Fool Pureed fruit folded into whipped cream

Wales

Typical Breakfast Bacon, eggs and crempogs (pancakes) – simple

cooking for miners and farmers

Wales

Cawl Lamb stew made with assorted root vegetables

Wales

Laver bread This distinctively Welsh product is processed seaweed

Bara lawr Griddlecakes of laver bread and oatmeal are a

traditional breakfast food

Wales

Scotland

Typical Ingredients Seafood provided by the North Sea & Atlantic Ocean

Swordfish, mackerel, cod & salmon Angus Beef cattle and Black face sheep

Scotland

Haggis Ancient recipe in which a sheep stomach is stuffed

with a mixture of oats, organ meats, onions and beef or lamb suet and then boiled.

Blood Pudding/Blood Sausage

Scotland

Ireland

Typical Dishes and Ingredients Irish Stew and cod; scallops and oysters

Irish Stew made of lamb (or mutton), potatoes, onions

Ireland

Colcannon Irish dish made of mashed potatoes and cabbage.

Ireland

Western Europe

France

Classic French Cuisine Haute cuisine

Classic French cuisine is known for high-quality ingredients, expertly prepared and artistically presented

Nouvelle cuisine 1970’s – emphasizes the food’s natural flavor and uses

smaller servings of fresh foods, lighter cooking, and less butter and cream

France

BaguetteA long, crusty bread

France

Paris – Arc de Triumph

Paris – Arc de Triumph

Nice

Germany

Meats – Robust CookingWursts (sausages)Schnitzels (cutlets)Bratens (roasts)

Germany

SauerbratenA beef roast marinated in vinegar

with cloves, bay leaves and peppercorns

Germany

Stollen A cardamom-spiced fruitcake

Germany

Himmel und erde“Heaven & Earth”

Potatoes & applesauce topped with fried onions and bacon

Belgium

Pommes frites French fried potatoes dipped in béarnaise

sauce

Belgium

The Netherlands

Typical Ingredients Stamppot

Mashed potatoes or leeks with cabbage or kale

Switzerland

Typical Cheeses Known for their dairy cows

Raclette Cheese melted over individual potatoes

served with gherkin pickles

Switzerland

Cheese Fondue traditionally made my melting

Emmentaler and Gruyere and eaten by dipping chunks of bread into the melted mixture

Switzerland

Switzerland

Luxembourg

Typical IngredientsFruit pastries with plums and pears

Austria

Torte A rich cake made with a small amount of

flour and often with ground nuts or breadcrumbs

Austria

Tafelspitz Beef brisket boiled with carrots and

onions

Northern Europe

DenmarkSwedenFinlandNorwayIceland

Northern Europe

Smorgasbord A buffet laden with cured fish, cold meats,

cheeses, salads and vegetables

Denmark

One Typical Meal a Day

Smorrebrod Open faced sandwich, uses all resources of the Danes. Anchovy paste topped with slices of hard cooked eggs

or a sweet pickle fan with bacon, Danish blue cheese and spinach arranged in strips

Denmark

BlommebollerPlum filled potato dumpling

Sweden

Jannson’s frestelse Casserole of potatoes, onions, anchovies and

cream

Norway

Lutefisk Dried cod soaked in culinary ash and

water

Norway

Lefse Potato flatbread