Twitter friend @ChatsWithEurope shares a favourite sweet treat from Slovenia: Poppyseed, Walnut and Apple Strudel Pie. I mean, it’s got EVERYTHING!
Follow the link to the recipe here: One of the favorite sweet treats of Slovenia: Prekmurska gibanica (Poppyseed, Walnut and Apple Strudel Pie) | European Cuisines
Basque Country sits in the Pyrenees and straddles parts of France and Spain. Read more about Basque culture here.
This recipe is easy to make, but takes one-and-a-half hour in the oven at 350 Fahrenheit/ 170 Celsius/ gas mark4.
Basque Chicken Recipe
1 chorizo sausage, sliced into thin slices
2 chicken breasts
3 large garlic cloves through garlic press
1 red pepper
100g French beans (optional, I only added these because they were to hand)
l large onion chopped
4 tsp parsley
1 cup rice (uncooked)
3 cups chicken broth
l tsp Italian seasonings
l tbsp olive oil or more for sautéing
salt and pepper to taste
- Fry the onion, garlic and chorizo slices gently in the oil until the onions are translucent and the chorizo becomes soft. (The chorizo adds a great colour)
- Place the chicken breasts in the bottom of an oven-proof dish with lid and add the fried mix and the rest of the ingredients.
- Place in the middle of the preheated oven for 1.5 hours. Do check in between to make sure that the rice is getting to dry. In that case add more water.
I served ours with a mixed salad from the allotment.
You could experiment a bit. Use a spicy chorizo or add different vegetables. I’m sure the Basques won’t mind.
The hot weather demands a nice simple salad.
The more recipes I write, the more I realise that many recipes are not really country specific, but are just dictated by the foods that are typically available in the region.
This Spanish Country Salad recipe seems like many Mediterranean ones. It seemed like a Spanish version of the French Salade Niçoise.
Throwing together potatoes, tomatoes, hard-boiled egg, cucumber, onion, tuna and olives, with a quick splash of olive oil and red wine vinegar, it was very quick and simple to make, and beautifully light and refreshing on a hot summer day. I served it with a Mediterranean bread.
Give it a go!