Round Europe Menu Trivia Quiz

Answer: The Cornish prefer that the jam goes on the scone first and topped by the cream whereas in Devon the cream is topped by jam.

There is no real change to the taste of the treat - it's delicious either way! Clotted cream is traditionally used in a cream tea which is made from unpasturised cows milk and has a distinctive creamy yellow colour and a crusty top.

Answer: Smoked Haddock

Cullen Skink is a traditional Scottish soup made from smoked haddock, potatoes and onions or leeks cooked in a rich fish broth. It hails from the town of Cullen in the district of Moray in the North-East area of the country. Traditionally it is made with Finnan Haddie which is produced in the area.

However as this can be difficult to find any other smoked haddock can be used in the recipe. It is delicious sprinked with some chopped parsley and freshly grated nutmeg and served with some crusty bread and butter.

Answer: Bara brith

Traditionally bara brith is made with a yeasted bread recipe. However many modern recipes substitute self raising flour to make it easier to bake. In both recipes the fruit is soaked over night in tea and both methods produce a a beautifully moist loaf! It is best served sliced and spread with plenty of butter.

Answer: Boxty

Boxty is a traditional Irish potato pancake that contains a mixture of mashed and grated potato. As far as I can tell it is traditionally part of the breakfast menu although I imagine it would be a delicious snack at any time. An old Irish rhyme goes: 'Boxty on the griddle, boxty on the pan; if you can't make boxty, you'll never get a man'.

Answer: Andalusia

Traditionally gazpacho is an Andalusian peasant dish. Although the recipe can vary the essential ingredients are stale bread, garlic, olive oil and water. However it can be made with any vegetables that are available at the time. I like to add tomato, cucumber and red pepper to the traditional ingredients to make a a refreshing summer treat.

Some people add ice cubes to cool the soup down but I prefer just to chill it in the fridge before serving.

Answer: Olives

Tapenade is a rich soft paste made from olives, anchovies, capers and a variety of flavourings such as garlic, mustard and parsley. It can be made with any variety of olive, each adding its own distinctive taste to the finished product. It can be bought ready made in the supermarket but it is worth making your own as it is relatively easy and the results are so much better!

Answer: Ginger

Lebkuchen are German honey and spice spice biscuits similar to British gingerbread. They can be left plain or decorated with icing. They make lovely edible Christmas tree decorations if you make a hole in the top of them during the baking process.

Answer: Spanakopita

These wondrous Greek treats are simply crispy filo pastry filled with a soft feta and spinach mixture. More flavour can be added by using garlic, onions and a variety of herbs but the basic recipe is good enough for me!

Answer: Tiramisu

Tiramisu is a traditional Italian dessert made with sponge cake (traditionally ladies fingers) soaked in coffee and layered with custard made with mascarpone cheese topped with grated chocolate and cocoa powder. To give it an extra kick alchohol can be added to the coffee (rum works for me!) although this is down to personal taste. Ideally it needs to be chilled for several hours to bring out the best in the flavours.

Answer: Bigos

Bigos can be made with any meat from rabbit or pork to venison. Like most stews it always tastes better when made well in advance and then re-heated. It is often called Hunter's Stew from the tradition that when hunters came back from a hunt they would put the meat they had bought back into the stew making it taste different everytime.