Polenta | Baked Polenta | Milk Polenta
Amongst the main dishes across eastern European nations, Polenta can be cooked in quite a few ways and this article explores some of them.
Preparation time: 1-2 minutes Cooking time: between 10 - 30 minutes depending on the type of corn flour
Beetroot Soup - Polish Recipe
Beetroot soup is quite popular across Europe and each nation has their own personalized tweaks, delighting travelers pallets with variation.
Preparation time: 30 minutes | Cooking time: 20 minutes
How to make Caramelized Onion
Caramelized Onions are the result of cooking onions until their sugars brown and create new flavors, according to www.chefsteps.com.
Cooking time: 40-60 minutes
Baton crackers filled with cheese
Baton crackers filled with cheese is a lovely savory recipe, baked in the oven.
Cooking time: 20 minutes in the oven at 180 degrees celsius
Ice Cream with French fries / Chips
A rather contemporary recipe, chips and ice cream presents itself as a daring dessert.
All you need is three scoops of ice cream (any flavor will do), salted caramel and popping candy to get that 'explosive' effect.
Traditional Borsch with Vegetables
Romanian traditional borsch with vegetables is a simple vegetarian recipe, fairly easy to make.
You've got a good number of possible combinations of a variety of vegetables to use for this recipe and the traditional 'rule of thumb' says you usually combine any available vegetables from your cupboard.
Preparation time: 15 minutes Cooking time: 25 minutes Total time: 40 minutes
Bigos - "Polish Hunter's Stew"
Bigos or the Polish Hunter's Stew as the English call it, is a Polish dish containing of various chopped meats, shredded cabbage and sauerkraut.
Preparation time is 120 minutes and this recipe serves 8.
Goulash, the traditional stew of Hungary, according to Britannica, has been traced all the way back to the 9th century to stews eaten by Magyar shepherds. They used to prepare it before setting out with their flocks by cooking various meats with onions and flavorings until the liquid evaporated. It was eventually dried in the sun and packed in sheep's stomachs.
Cooking time, including preparation: approximately 3 hours