Topic

Cooking, page 2

Ingredients: 12 leeks, 2 cups (400ml) chicken or vegetable bouillon, 3 tbsp butter, 2 tbsp lemon juice. 24. feb24. Feb 2014, at 0:00
Cooking with Ambassadors

Irish recipes: Organic Irish leg of lamb

Ingredients: leg of lamb weighing 2.5kg, 1 garlic bulb, 1 bunch rosemary, 1 tbsp vegetable oil, 1 onion cut into quarters, 1 glass red wine (about 150ml), 1.2l beef or lamb stock. 24. feb24. Feb 2014, at 0:00
Ingredients: 700g carrots, 1/3 (75g) cup Irish honey, 1 tsp salt, chopped parsley. 24. feb24. Feb 2014, at 0:00
Cooking with Ambassadors

Polish recipes: Red Borscht

Ingredients and preparation. 3. feb3. Feb 2014, at 0:00
Polish Ambassador Tomasz Chłoń and his wife Jolanta enjoy cooking together.
Video
CHOOSING bigos to represent traditional Polish cuisine was the easy part; preparing the dish, however, can be a time-consuming endeavour. 3. feb3. Feb 2014, at 0:00
Cooking with Ambassadors

Polish recipes: Zander in Polish sauce

Preparation. 3. feb3. Feb 2014, at 0:00
Cooking with Ambassadors

Polish recipes: White borscht – Żurek

Ingredients and preparation. 3. feb3. Feb 2014, at 0:00
Cooking with Ambassadors

Polish recipes: Bigos

Ingredients and preparation. 3. feb3. Feb 2014, at 0:00
Cooking with Ambassadors

Polish recipes: Cheesecake (Sernik)

Ingredients and preparation. 3. feb3. Feb 2014, at 0:00
Preparation: Prepare the dough the same way as pierogi. 3. feb3. Feb 2014, at 0:00
Ingredients and preparation. 3. feb3. Feb 2014, at 0:00
Cooking with Ambasadors

Around the globe in 2013

Marios Kountourides, Cyprus
GREETINGS from India’s ‘Land of Spices’, Hungary’s ‘Land of 100 soups’ and Finland’s ‘Land of Lakes’; America suggested ‘eating the colours of the rainbow’, Israel touted its culinary openness, while Greece advised… and 1 more 20. jan20. Jan 2014, at 0:00
Ingredients and preparation. 16. dec16. Dec 2013, at 0:00
Ingredients and preparation. 16. dec16. Dec 2013, at 0:00
Ingredients and preparation. 16. dec16. Dec 2013, at 0:00
Ingredients and preparation. 16. dec16. Dec 2013, at 0:00
Ambassador Inga Magistad talks passionately about Norwegian cuisine.
Video
SALMON lay their eggs in fresh water, where they develop only to later migrate to the open ocean, where they become sexually mature and then return to their natal streams to spawn, where most of them die. The… and 1 more 16. dec16. Dec 2013, at 0:00
Ingredients and preparation. 18. nov18. Nov 2013, at 0:00
Fish in name, but also on the plate.
“I AM very proud to have the family name Kala, which means fish in Estonian, and I told my husband long ago: if we marry, the fish will be there,” said Eve-Külli Kala, the Estonian ambassador to Slovakia, while… 18. nov18. Nov 2013, at 0:00
Ingredients and preparation. 18. nov18. Nov 2013, at 0:00