Kategoria:minorityCookbook

Image for:Młodzowi kùch – Kashubians in Poland

Młodzowi kùch – Kashubians in Poland

Prep time: 20 min/Waiting time: several hours/Cook time: 50 min Ingredients (cake) Flour | 1 kg Oil | 3 tablespoons Milk | 1 l Eggs | 6 Butter | 50 g Sugar | 50 g Raisins| 100 g Yeast | 100 g Salt   Ingredients (crumble) Butter | 50 g Vanilla Sugar | 1 Sugar […]...

Image for:Potato ravioli with finferli mushrooms

Potato ravioli with finferli mushrooms

Ingredients: 400 g potato dough 250 g finferli mushrooms 1 tbsp marjoram 50 g brown butter 30 g grated parmesan ½ onion 1 garlic clove 1 tbsp butter 1/8 l cream 2 tsp chopped chives freshly ground pepper salt 120 g finferli mushrooms, sautéed   Wash the mushrooms and cut into small pieces.

Image for:Galettes – Crêpes au blé noir – Buckwheat Crepes

Galettes – Crêpes au blé noir – Buckwheat Crepes

Galettes / Crêpes au blé noir (Buckwheat Crepes) Ingredients for 20 Crepes: 500g buckwheat flour 1l water 1 egg 10g salt a bit of salted butter Put flour, egg, salt and melted butter in a bowl. Mix the ingredients together by gradually adding water until the mix turns into a smooth batter.

Image for:Strawberry Tiramisu from South Tyrol

Strawberry Tiramisu from South Tyrol

As the days get warmer and summer has arrived to Europe, what could be better than some fresh, fruity and creamy dessert? From the Alps in the South Tyrol the German minority has shared with us their recipe for a strawberry tiramisu.

Image for:Capuns – Stuffed mangold leaves

Capuns – Stuffed mangold leaves

The name capuns derives from the word “capon” meaning ‘a fattened rooster’. There are as many recipes for capuns as there are grandmothers living in Graubünden.   In this recipe the ingredients are listed in two languages – English and Rumantsch.

Image for:Piperchi dinjicati – Paprika, tomato and feta spread

Piperchi dinjicati – Paprika, tomato and feta spread

Ingredients: 2 kg Paprika or 8 big Paprikas 1 – 1.5 kg fresh tomatoes or 500g tomato sauce 1/2 onion (optional) Salt 300g Sheep milk cheese or feta   Add the sliced onion into a hot kettle with 5 spoons of olive oil and steer it until it softens and gets a slight yellow color.

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