- Clean and rinse the eel and cut into pieces of between 5 and 6 cm/2 inches
- Poach the eel for 10 minutes in the fish stock
- Rinse the herbs and chop them finely
- Make a white sauce with the butter or margarine, flower and fish stock
- Add the chopped herbs and season with salt, pepper and lemon juice
- Allow to boil for a few minutes
- Carefully mix the eel into the sauce
- Serve with brown bread or fries.
Enjoy stuffed vine leaves filled with minced meat, rice and spices. Koupepia is served as part of a meze at many Cypriot wedding feasts.
Poish forests have an abundance of wilde game and it is no wonder that traditional Polish cuisine has been so rich in game for centuries.
Speculoos is a type of shortcrust biscuit, traditionally baked for consumption on or just before St Nicholasʼ feast (December 6th) in the Belgium, the Netherlands and Northern France. In recent decades it has become available all year round. Speculoos are thin, very crunchy, slightly browned and, most significantly, have some image or figure (often from the traditional stories about St. Nicholas) stamped on the front side before baking; the back is flat. The Lotus brand is one of the most popular. You can also find them covered in chocolate...a real Belgian treat!
When it came to his choice of meals, Emperor Franz Joseph proved very loyal to his native country and region. Alongside cooked beef, he loved simple pastry dishes made from eggs, flour, milk and a little sugar, such as the light and creamy Kaiserschmarren. Also known as ʼEmporerʼs Trifleʼ, this dish is a true staple in Viennese cuisine and can not only be served as dessert but also as a main course. And: It is really easy to make.
How architecture and contrasts changed Europe’s cities
Europe’s heritage and culture date back thousands of years. And some of the most ancient remnants ofthe earliest European cultures can still be found today. From prehistoric cave drawings to mysteriousstone formations, discover the continent’s past at its oldest locations. Browse this gallery, then come see these magnificent sites for yourself on your next trip.
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Europe’s rivers are famous throughout the world. The Seine. The Rhine. The Danube. The Douro. The Thames. These iconic names alone inspire people from around the globe to travel along Europe’s winding rivers and visit the port cities that stand proudly among them. River cruises are an easy and scenic way to travel through Europe without renting a car or navigating various public transit systems. No matter what your travel purposes are, river cruises have a way to fulfill them.
The specialities of regional cuisine are something not to be missed while travelling around Poland. They are extremly diverse due to different agricultural conditions, customs and traditions.These potato dumplings -Kluski Śląskie in Polish originally come from the region of Silesia but nowadays it is very popular across the country.
The Loch Lomond Food & Drink Festival is an annual event taking place in September at the Loch Lomond Shores.
If your European vacation includes the words “birdie,” “par” and “eagle,” then these golf courses are must-visit spots for you. Tee off at eight of Europe’s most pristine golf courses from the level greens of Malta to the towering cliffs of Portugal. No matter what type of course you’re looking for, Europe is bound to have it.
Searching for the perfect beach can be a difficult task, especially in an area you are not familiar with. However, in Europe, you’ll know you’ve found the ideal surf and sand thanks to an iconic marker – a blue flag. Europe’s Blue Flag Beaches meet strict standards for water quality, safety and eco-friendliness, making them the ideal spot for sunbathing, swimming, and playing. Luckily for travelers, there are over 4,000 beaches that have achieved Blue Flag status in the world – and Europe has a large majority of them.
- 25 minutes
- 25 minutes
- 1 kg/2,2 lb eel
- fish stock
- 50 g/1,8 oz butter or margarine
- 30 g/1 oz flour
- 250 g/8,8 oz sorrel
- a few sprigs of parsley and chervil
- lemon juice
- salt and pepper