Skip to toolbar

Category: Western European Cuisine

Classic Aioli

Aioli – Garlic Mayonnaise – Provençal Sauce

Aioli is a Provençal traditional sauce made of garlic, olive oil, lemon juice, and usually egg yolks. There are many variations, such as the addition of mustard. It is usually served at room temperature.

Continue reading

Aligot

Aligot – Mashed Potatoes with Garlic and Cheese

Potatoes and cheese are beaten together with crème fraiche until they form silky, smooth ribbons of pureed potato. It’s a deliciously hearty recipe, and it’s tempting to eat it all by itself, in the dead of winter, for its sheer comfort value. Try to hold out, though, and accompany it with a rich steak for a luxurious meal. Once you do, it will be hard to go back to regular mashed potatoes.

Continue reading

About Alsatian Cuisine

Alsatian Cuisine

Alsatian cuisine, strongly based on Germanic culinary traditions, is marked by the use of pork in various forms. Traditional dishes include Baeckeoffe, flammekueche, Choucroute, and fleischnacka. Southern Alsace, also called the Sundgau, is characterised by carpe frite.

Continue reading

Aperitif Provencale © Lonely Planet, River Thompson

Aperitif Provençale – Provençal dips & vegetables

The selection of dips and dishes, including tapenade and anchoïade, that come together to make the Aperitif Provençale can be as few or numerous as you like, but the most important element is that the dishes are shared

Continue reading

Appeltaart – Dutch Apple Pie

Dutch apple pie (appeltaart or appelgebak) recipes are distinct in that they typically call for flavourings such as cinnamon and lemon juice to be added.

Continue reading

Apple Sauce

Apple sauce is inexpensive and is widely used. It can be substituted for fat (e.g. butter or oil) in baking.

Continue reading

Apricot and Lemon Flaugnarde

When made with stone fruits other than cherries the dish is correctly known as a flaugnarde. This recipe for apricot flaugnarde is scented with lemon and has a beautiful creamy texture.

Continue reading

Austrian Cuisine

Austrian Cuisine

Austrian cuisine is a style native to Austria and composed of influences from throughout the former Austro-Hungarian Empire. Regional influences from Italy, Hungary, Bohemia, Germany and the Balkans have had an effect on Austrian cuisine, and in turn this fusion of styles was influential throughout the Empire.

Continue reading

Baeckeoffe - Alsatian Meat and Potatoes Casserole

Baeckeoffe – Alsatian Meat and Potatoes Casserole

A mix of sliced potatoes, sliced onions, cubed mutton, beef and pork which have been marinated overnight in Alsatian white wine and juniper berries and slow cooked in a sealed ceramic casserole dish. Leeks, thyme, parsley, garlic, carrots and marjoram are other commonly added ingredients for flavour and colour.

Continue reading

Banket - Dutch Almond Pastry

Banket – Dutch Almond Pastry

Banket or letterbanket is a sweet pastry that originated in the Netherlands and is popular in the Christmas season, especially on Saint Nicholas’ eve, 5 December.

Banket is made by rolling pastry dough around an almond paste filling and then baking it. The log is then cut into short lengths for serving, hot or cold. It can also be frozen and enjoyed after the holiday season.

Continue reading

Bavarian Crepes (Palatschinke)

Palatschinke is a thin crêpe-like variety of pancake. While the dessert is most common in South and West Slavic countries, it is also generally known in other parts of Central and Eastern Europe.

Continue reading

Bearnaise Sauce

Béarnaise Sauce

Like Hollandaise sauce, there are several methods for the preparation of Béarnaise sauce. The most common preparation is a bain-marie method where a reduction of vinegar is used to acidify the yolks. Escoffier calls for a reduction of wine, vinegar, shallots, fresh chervil, fresh tarragon and crushed peppercorns (later strained out), with fresh tarragon and chervil to finish instead of lemon juice. Others are similar.

Continue reading

Lettuce Wedges with Blue Cheese Dressing

Blue Cheese Dressing

Buttermilk and blue cheese combine to make a mayonnaise that is perfectly paired with your next lettuce salad.

Continue reading

Boerenkool Stamppot – Dutch Kale Hash

Boerenkool met rookworst, (which could be translated literally as farmers cabbage with smoked sausage), is made of mashed potatoes mixed with kale and it is usually eaten with smoked sausage.

Continue reading

Boerenomelet – Dutch Farmers Omelette

In the Netherlands, a Boerenomelet (“farmer’s omelette”) is a popular dish, usually consisting of 2 to 3 eggs, a mixture of sautéed onions, mushrooms, potatoes, capsicums, leeks, garden peas, salt and pepper (for seasoning). The dish has many variations.

Continue reading

Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
Cooking is Easy
Do you like lobsters? We teach chefs to cook better. Subscribe now and get a free invitation to our cooking class!
We never share your data with 3rd parties.
2018 (С) All rights reserved.
Simple.
This is Photoshop's version of Lorem Ipsum. Proin gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auctor, nisi elit consequat ipsum.
2018 (C) All rights reserved.
{loginbox-username}
{loginbox-password}
{loginbox-remember}
{loginbox-submit}
Enter Your Details
Remember Me
Got Freebies?
Designer? Try our weekly freebies pack! Subscribe now and we will send you this week’s pack immediately.
Your Email
2016 (С) All rights reserved.
Enter Your Account
{loginbox-username}
{loginbox-password}
{loginbox-remember}
Remember Me
{recaptcha}
{loginbox-submit}
JOIN OUR COMMUNITY
Just one step to success!
Don't Miss Out!
Stay in touch with us by receiving our monthly newsletter of new recipes and related food posts.
Aussie Taste
Recipe Newsletter
Subscribe to our newsletter and keep up with our latest recipes and cooking information.
Subscribe Now
Fresh berries straight from da woods. Get a 50% discount by subscribing to our free newsletter.
Cooking is Easy
Do you like lobsters? We teach chefs to cook better. Subscribe now and get a free invitation to our cooking class!
We never share your data with 3rd parties.
2018 (С) All rights reserved.
Aussie Taste
Subscribe to our newsletter and get cooking help, food information, and wholesome healthy recipes
2017 (C) All rights reserved.
Aussie Taste Recipes
Enjoy our recipe newsletter with plenty of cooking information and straight forward recipes
Follow Us.
This is Photoshop's version of Lorem Ipsum. Proin gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auctot mauris. Morbi accumsan ipsum velit. Nam nec tellus a odio tincidunt auctor a ornare odio. Sed non taciti sociosqu.
2017 (C) All rights reserved.