1. Foods of Western & Northern Europe
Food For Today Ch. 50

2. Great Britain

3. England Standard Dinner Meat & two Vegetables Bangers & Mash
Sausage & mashed Potatoes served with peas

4. England Yorkshire Pudding
Popover baked in the hot drippings of roast beef

5. England
Fool
Pureed fruit folded into whipped cream

6. Wales Typical Breakfast
Bacon, eggs and crempogs (pancakes) – simple cooking for miners and farmers

7. Wales
Cawl
Lamb stew made with assorted root vegetables

8. Wales Laver bread Bara lawr
This distinctively Welsh product is processed seaweed
Bara lawr
Griddlecakes of laver bread and oatmeal are a traditional breakfast food

9. Wales

10. Scotland Typical Ingredients
Seafood provided by the North Sea & Atlantic Ocean
Swordfish, mackerel, cod & salmon
Angus Beef cattle and Black face sheep

11. Scotland Haggis Blood Pudding/Blood Sausage
Ancient recipe in which a sheep stomach is stuffed with a mixture of oats, organ meats, onions and beef or lamb suet and then boiled.
Blood Pudding/Blood Sausage

12. Scotland

13. Ireland Typical Dishes and Ingredients
Irish Stew and cod; scallops and oysters
Irish Stew made of lamb (or mutton), potatoes, onions

14. Ireland
Colcannon
Irish dish made of mashed potatoes and cabbage.

15. Ireland

16. Western Europe

17. France Classic French Cuisine Haute cuisine Nouvelle cuisine
Classic French cuisine is known for high-quality ingredients, expertly prepared and artistically presented
Nouvelle cuisine
1970’s – emphasizes the food’s natural flavor and uses smaller servings of fresh foods, lighter cooking, and less butter and cream

18. France
Baguette
A long, crusty bread

19. France

20. Paris – Arc de Triumph

21. Paris – Arc de Triumph

22. Nice

23. Germany Meats – Robust Cooking Wursts (sausages) Schnitzels (cutlets)
Bratens (roasts)

24. Germany
Sauerbraten
A beef roast marinated in vinegar with cloves, bay leaves and peppercorns

25. Germany
Stollen
A cardamom-spiced fruitcake

26. Germany Himmel und erde “Heaven & Earth”
Potatoes & applesauce topped with fried onions and bacon

27. Belgium
Pommes frites
French fried potatoes dipped in béarnaise sauce

28. Belgium

29. The Netherlands Typical Ingredients Stamppot
Mashed potatoes or leeks with cabbage or kale

30. Switzerland Typical Cheeses Raclette Known for their dairy cows
Cheese melted over individual potatoes served with gherkin pickles

31. Switzerland Cheese Fondue
traditionally made my melting Emmentaler and Gruyere and eaten by dipping chunks of bread into the melted mixture

32. Switzerland

33. Switzerland

34. Luxembourg
Typical Ingredients
Fruit pastries with plums and pears

35. Austria
Torte
A rich cake made with a small amount of flour and often with ground nuts or breadcrumbs

36. Austria
Tafelspitz
Beef brisket boiled with carrots and onions

37. Northern Europe
Denmark
Sweden
Finland
Norway
Iceland

38. Northern Europe Smorgasbord
A buffet laden with cured fish, cold meats, cheeses, salads and vegetables

39. Denmark One Typical Meal a Day Smorrebrod
Open faced sandwich, uses all resources of the Danes.
Anchovy paste topped with slices of hard cooked eggs or a sweet pickle fan with bacon, Danish blue cheese and spinach arranged in strips

40. Denmark
Blommeboller
Plum filled potato dumpling

41. Sweden Jannson’s frestelse
Casserole of potatoes, onions, anchovies and cream

42. Norway
Lutefisk
Dried cod soaked in culinary ash and water

43. Norway
Lefse
Potato flatbread