Foods of Western & Northern Europe

1. Foods of Western & Northern Europe Food For Today Ch. 50

2. Great Britain

3. England • Standard Dinner • Meat & two Vegetables • Bangers & Mash • Sausage & mashed Potatoes served with peas

4. England • Yorkshire Pudding • Popover baked in the hot drippings of roast beef

5. England • Fool • Pureed fruit folded into whipped cream

6. Wales • Typical Breakfast • Bacon, eggs and crempogs (pancakes) – simple cooking for miners and farmers

7. Wales • Cawl • Lamb stew made with assorted root vegetables

8. Wales • Laver bread • This distinctively Welsh product is processed seaweed • Bara lawr • Griddlecakes of laver bread and oatmeal are a traditional breakfast food

9. Wales

10. Scotland • Typical Ingredients • Seafood provided by the North Sea & Atlantic Ocean • Swordfish, mackerel, cod & salmon • Angus Beef cattle and Black face sheep

11. 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

12. Scotland

13. Ireland • Typical Dishes and Ingredients • Irish Stew and cod; scallops and oysters • Irish Stew made of lamb (or mutton), potatoes, onions

14. Ireland • Colcannon • Irish dish made of mashed potatoes and cabbage.

15. Ireland

16. Western Europe

17. 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

18. France • Baguette • A long, crusty bread

19. France

20. Paris – Arc de Triumph

21. Paris – Arc de Triumph

22. Nice

23. Germany • Meats – Robust Cooking • Wursts (sausages) • Schnitzels (cutlets) • Bratens (roasts)

24. Germany • Sauerbraten • A beef roast marinated in vinegar with cloves, bay leaves and peppercorns

25. Germany • Stollen • A cardamom-spiced fruitcake

26. Germany • Himmel und erde • “Heaven & Earth” • Potatoes & applesauce topped with fried onions and bacon

27. Belgium • Pommes frites • French fried potatoes dipped in béarnaise sauce

28. Belgium

29. The Netherlands • Typical Ingredients • Stamppot • Mashed potatoes or leeks with cabbage or kale

30. Switzerland • Typical Cheeses • Known for their dairy cows • Raclette • Cheese melted over individual potatoes served with gherkin pickles

31. Switzerland • Cheese Fondue • traditionally made my melting Emmentaler and Gruyere and eaten by dipping chunks of bread into the melted mixture

32. Switzerland

33. Switzerland

34. Luxembourg • Typical Ingredients • Fruit pastries with plums and pears

35. Austria • Torte • A rich cake made with a small amount of flour and often with ground nuts or breadcrumbs

36. Austria • Tafelspitz • Beef brisket boiled with carrots and onions

37. Northern Europe Denmark Sweden Finland Norway Iceland

38. Northern Europe • Smorgasbord • A buffet laden with cured fish, cold meats, cheeses, salads and vegetables

39. 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

40. Denmark • Blommeboller • Plum filled potato dumpling

41. Sweden • Jannson’sfrestelse • Casserole of potatoes, onions, anchovies and cream

42. Norway • Lutefisk • Dried cod soaked in culinary ash and water

43. Norway • Lefse • Potato flatbread