Three Traditional Polish Recipes

Have you been hunting around for a descent traditional Polish recipe? While it's difficult to find truly authentic polish recipes online, I have come across three recipes that keep the preparations fairly true to the traditional Polish style. I hope you enjoy the following recipes for Polish meat and potatoes, halushki, and kugelhopf. Thanks for reading!

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You Are What You Eat - Traditional Irish Foods to Try

When people visit Ireland it is to see beautiful scenery, experience a culture of music, poetry and literature, and enjoy the renowned hospitality and brews that have made the Emerald Isle an ideal vacation destination. However, beyond the everyday scones and mashed potatoes, many visitors do not know what to indulge in during their meals. Next time you are in Ireland or find yourself at a restaurant featuring true Irish cuisine, try some of these traditional Irish dishes.

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Three Traditional German Recipes

German cuisine has become very popular not only in Europe, but all over the world. Most of their food is comprised of beef, poultry, fish, or pork; pork being the most popular choice of meat. Most German foods are not spicy, although mustard is an extremely popular condiment for sausages (the form in which most of their meat is prepared). Roasted meat and stews are also very popular ways to prepare meat. In this article, I have included three of my favorite traditional German recipes. I hope you enjoy them as much as I do!

Kielbasa and Sauerkraut

Ingredients:

6 apples (peeled, cored, and chopped)
2 lbs kielbasa sausage (sliced)
1/4 cup brown sugar
1 (32 oz) package sauerkraut

Directions:

In a large skillet, heat the apples and sauerkraut over a medium heat. Let this mixture simmer for about 10 minutes or until the apples have turned soft. Add in the brown sugar and sliced kielbasa and mix well. Cook for an additional five minutes, or until the sausage meat is heated all the way through.

Rye Bread

Ingredients:

3 1/4 cups rye flour
2 1/2 cups bread flour
2 packages active dry yeast
1 tsp salt
2 tbsp sugar
2 tbsp butter
1 1/2 cups lukewarm milk
1/2 cup warm water
1/2 cup molasses

Directions:

In a small bowl, dissolve the yeast in the warm water. In a large bowl, mix together the salt, sugar, and milk. Beat in the molasses, butter, 1 cup of rye flour, and the yeast/water mixture. A blender works best for this part. Mix in the remaining flour using a wooden spoon or plastic baking spatula. Fold in the white flour until the dough begins to stiffen. Knead on a floured surface until the dough is smooth. If the dough is sticky, add flour to it. Cover the dough with a wet towel and let it rise for an hour and a half (or until it has doubled in size). Punch the dough a few times, then divide it in half. Shape each section into a loaf, then place them on a greased cookie sheet to rise again for another hour and a half. Bake at 375 degrees F for about half an hour.

Apple Cake

Ingredients:

4 cups of apples (peeled, cored, and diced)
2 cups sugar
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1 cup vegetable oil
1 tsp vanilla extract
2 eggs

Directions:

In a bowl, mix together the eggs and oil until the mixture is creamy. Add in the sugar and the vanilla extract and beat thoroughly. In a large bowl, mix together the flour, baking soda, salt, and cinnamon. Slowly add the egg mixture into this, mixing until well combined. Fold the apples into the mixture. Spread the mixture into a greased 9 x 13 inch baking pan. Bake at 350 degrees F for about 45 minutes. Allow the cake to cool on a wire rack before serving.

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Traditional African Food

Each Southern African country has very distinct traditional foods that were strongly influenced by the European countries that were imminent in their past, slave trading and indigenous foods. Over the years these dishes fused to create very typical meals that are enjoyed by all people.

In South Africa Indian people came to work on the sugar cane fields in the Natal of that time. They brought with them their knowledge of curries and spices. Today all cultural groups create their own fusion curry dishes. A curry potjie is a good example of this. A potjie or potjiekos is like a stew with a variety of meat and vegetables. It is normally cooked on an open fire.

The Malay people that came to the Cape, as slaves, added their own curry dishes to the tradition. Bobotie came from the Cape Malay culture which is a curried mince dish. It is normally eaten with yellow rice which is flavoured with turmeric or saffron and raisins. Atchar and sambals are condiments to go with curry dishes. Sambals consist of cucumber, tomato, onion and yogurt.

The Afrikaner people created a lot of very typical dishes that have become favourites with all cultural groups. Milk tart is a delicatessen where the filling is milk based and flavoured with cinnamon. Biltong is air dried meat that can be made with beef or game meat and even ostrich biltong has become popular lately.

In Namibia, the German influence is still very strong and typical German bakeries create the most delectable butter based biscuits and other German pastries. Rauchfleish is German for smoked meat which is another popular food. South African food also had an influence on Namibian food and some of their speciality dishes are Biltong, game meat (Kudu, Springbok and Gemsbok) and Potjiekos. Local beer is Tafel Lager or Windhoek lager. The Mopane worm, a large edible caterpillar, is popular in the northern parts of Namibia and some South Africans also eat Mopane worms.

In Mozambique the Portuguese influence is very strong. Prego rolls (steak roll), espetada (large kebab) and piri-piri chicken are some of the favourite dishes. Cassava (starchy root) and cashew nuts are plentiful. In the rural areas Xima (pap made from corn meal or cassava) is their staple food. Pap is also a staple meal for many South Africans and Zambians, in rural areas. Even urban people love their pap. It is a very healthy meal which is normally combined with vegetables and a little meat, if available. Deuce M or 2M is the local beer in Mozambique.

Mauritian food is influenced by French, Indian and Chinese cuisine. Fish is a staple meal and everybody eats baguettes (French loaf). Baguettes are more filling and tasty than normal bread and very cheap in Mauritius. A basic Mauritian meal, that you will get when you take a boat trip to one of the remote islands, would consist of fish (made on an open fire), salad, baguettes and flambé bananas for dessert. Jungle juice would be the drink accompanying this meal. Rum, fresh pineapple, Miranda Pineapple cold drink and pineapple juice are mixed to make Jungle Juice. Phoenix is the local beer and the most affordable.

Experiencing the local food of a country, with the locals, is always an interesting way of getting to really understand a place and its people.

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