European Food Mix Trivia

1. Cream teas, consisting of jam, cream, scones and a refreshing pot of tea, are a favourite holiday treat in the counties of Devon and Cornwall in England. What makes a Cornish cream tea different from a Devon cream tea?

From Quiz Round Europe Menu

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.

From Quiz When It's Raining, Eat Belgian

Answer: Shrimps

Tomatoes with North sea shrimps are one of the finest Belgian first courses. Many restaurants offer this either as first course or as main course. To prepare this dish, remove the outer skin of the tomatoes as well as all of the pulp. Fill up with shrimps, mayonnaise and parsley. According to your appetite, you may add parings of hard-boiled egg. Serve with French fries for a main course, or with a small toast as an appetiser. Question by JanIQ.

From Quiz Traditional foods and drinks in Bulgaria

Answer: Breakfast

Banitsa is a Bulgarian layered pastry, which traditionally is filled with eggs and feta cheese and people usually have it for breakfast. In honor of its iconic Bulgarian gastronomic product, the small village of Branitsa, in northwest of the country, celebrates the "Festival of the Banitsa" every year. There visitors can taste not only the traditional recipe, but also a wide variety of choices, many of them really unusual.

From Quiz Glories of Hungarian Cuisine

Answer: Herdsman

Gulya means a herd of cattle. A Gulyás is a herdsman; they probably invented this savory stew. Goulash is usually prepared with beef, veal, lamb or pork - preferably a tough cut, so the collagen in the meat thickens the stew as it simmers. (Please, no flour-based roux!) Among the many varieties is Hamisgulyás ("Fake Goulash"), made with beef or veal bones instead of meat. Don't forget the paprika ... hot or mild as you prefer.

From Quiz Slovak food and drink

Answer: Bryndza

Halusky dumplings are mixed with bryndza and sprinkled with bits of fried bacon. Bryndza is also delicious when it is served cold. It's soft in texture and can be easily spread.

From Quiz Hungarian Cuisine

Answer: Tokay (Tokaji)

The Tokaji-Hegyalia region is in the northeast of Hungary. The climate and soil along with the "noble rot" give this sweet wine a distinctive taste and only wines grown in this region may be called "Tokay". Louis XV of France is cited for this quote in 1703. Bikaver is a red Hungarian wine, Palinka is a Hungarian fruit brandy and Port is from a region in Portugal. Port also as protected designation of origin and only wines from that region can be called "Port" with a capital letter P.

From Quiz A Drop of the Irish

Answer: Scottish

John Jameson was a lawyer from Alloa in Scotland who arrived in Dublin in the 1770s, and in 1780 bought the Bow Street distillery in Dublin from Scottish distiller Robert Stein. Nowadays, Jameson whiskeys are distilled in the Midleton distillery in Cork, but the Bow Street distillery remains an important landmark in the centre of Dublin as a whiskey museum and visitor centre. In 2010, Jameson was the third highest retailing whiskey in the world by volume. An Irish pub in Minneapolis called 'The Local' achieved the accolade in 2010 of selling more Jameson than any other pub in the world, for the fourth consecutive year!

From Quiz Dutch Dishes

Answer: A hotchpotch of potatoes and vegetables with apples added

Because of the high moist content it stays warm for a long time, hence the name.

From Quiz Some Welsh Delicacies

Answer: Welsh cakes or pice ar y maen

All of these have dried fruit in them. Dundee cake is from Scotland, and Eccles Cakes from the northwest of England. Lardy Cake comes in different recipes from all parts of England. Welsh cakes are just divine - especially eaten hot off the bakestone. I have written another quiz which will tell you more about these delightful cakes - and which also explains how to make them. I first experienced these Welsh specialties at my Grandmother's house (my "Mamgu" in Welsh) in Clunderwen, in Pembrokeshire.

From Quiz Welcome to Serbia, Are You Hungry?

Answer: Bean

Pasulj is a soup or stew made with White or Pinto Beans. It contains beans smoked meat and onion. If you are using white beans then add carrot. It is similar to the Navy bean soup I had in America.

From Quiz Turkish Cuisine

Answer: Sour

Turkish people add a lot of lemon juice or vinegar in their soup. One of the most popular soups is lentil soup: Melt some butter in a pan and add 1 finely chopped onion. Add 6 glasses of water after the onion has turned pink and wait till it boils. Add a glass of lentils and a tablespoon of rice. After they soften, add a glass of cold water and a spoonful of flour. Don't forget to stir so there's no clotting. Wait for another 5-6 minutes. Then add some chopped garlic and 2 spoonfuls of vinegar. Drink while it's still boiling hot.

From Quiz Traditional Russian Cooking

Answer: Borscht

One of the main ingredients of the traditional recipe is the beetroot kvas, fermented beetroot juice that adds an intense colour and a slight tartness to the soup.(May also be spelled as 'borscht')This soup is traditional for Ukrainian cuisine.

From Quiz Dutch Food

Answer: Kale and sausage

You get the kale mixed into your potatoes and then some people even mix in the sausage ...

From Quiz European Specialities II

Answer: Russia

Beef Stroganoff is the English name for it.

From Quiz European Specialites

Answer: England

First course = orange juice or half a grapefruit. Second course = porridge or cornflakes. Third course = main course = eggs, bacon, grilled tomatoes. Fourth course = kipper (smoked herring), and finally, fifth course = toast and marmalade or jam. Note: only very upmarket hotels serve this kind of breakfast in England nowadays, but three courses is still quite common.

From Quiz North: The New Nordic Cuisine of Iceland

Answer: Fermented shark

While fish is plentiful around this island nation, access to fish is the main reason why the majority of the people live close to the coast. The country is filled with small fishing villages, dotted especially around the south coast. A common sight around these villages are large frames containing fish that have been hung out to dry. This preserves the fish so there is plentiful supply for those times and seasons when fresh fish is not available. Halkarl is either Greenland shark or other sleeper shark that has been cured by fermentation and hung to dry for several months. Greenland shark meat is poisonous when first caught because of its high content of urea and trimethylamine oxide. It requires processing before it is safe to eat though it emits an ammonia like smell after processing because of the by-products of the urea and trimethylamine oxide. It therefore becomes an acquired taste, most are not able to get past the initial smell. The fermentation process involves burying the cleaned fish in a hole and covering with sand and gravel . Heavy stones are placed over the fish to express the liquids from the flesh. After 6-12 weeks of burial, the flesh is then cut into strips and allowed to air-dry for several months. The fish can then be eaten, usually in small cubes pierced with a toothpick. it is often accompanied with a shot glass of local spirit, a variant of akvavit called brennivín.

From Quiz Round Europe Menu

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.

From Quiz When It's Raining, Eat Belgian

Answer: Ghent

Waterzooi was traditionally made using the burbot fish that was abundant in the rivers of Lys and Scheldt around the city of Ghent. The stew was so strongly associated with Ghent that it was also called Gentse Waterzooi. Apart from fish, the stew also contains vegetables like carrots and leeks. The stew is now also prepared using chicken instead of fish. Question by zorba_scank

From Quiz Slovak Cuisine

Answer: Kapustnica

Kapustnica is traditionally served for Christmas dinner. On Christmas Eve, traditionally Catholics wouldn't eat meat, so you will often find a vegetarian version of this soup and a meaty version will be served on Christmas Day.

From Quiz Slovak food and drink

Answer: Kapustnice

Depending on which part of Slovakia you are from, you may find sausage in your soup, or sometimes even fruit. It's delicious.

From Quiz Hungarian Cuisine

Answer: A cast iron pot hung over an open fire

Most of the larger restaurants and wineries in Hungary have the cauldron for cooking goulash and fish stew out in back of the restaurant. As an American tourist in Hungary, I was struck by how many families have this set up in the backyard--much like me and my fellow Americans have a BBQ grill in our yard.

From Quiz A Drop of the Irish

Answer: Whiskey made with both malted and unmalted barley

Although the majority of modern whiskey distilling in Ireland produces single malts, blended malts and grain whiskeys (as in Scotland and elsewhere), the most traditional - and unique - form of Irish whiskey is made from mixing malted and unmalted barley together before distilling them in a pot still. The unmalted barley, not used in whiskey making elsewhere, gives Irish whiskey a spiciness which is specific to it. A lot of Irish whiskey comprises a blend of pure pot still with other whiskeys (Jameson is one example of this blending); however two phenomenal Irish whiskeys - Redbreast and Green Spot - consist wholly of pure pot still, and you should sell your granny, if needs be, to get hold of them!

From Quiz Dutch Dishes

Answer: Bitterballen

"Bitterballen" are "bitter balls". Both "kroketten" and "Bitterballen" are made from a ragout type filling that is rolled in egg, flour and lastly breadcrumbs and then deep fried but "Bitterballen" are round in shape and served as cocktail snacks with mustard while "kroketten" are oblong.

From Quiz Welcome to Serbia, Are You Hungry?

Answer: It is a fried or grilled ground meat patty served alone on a plate or on a bun.

You can find pljeskavica served in fine dining establishments and at a fast food restaurant. Some places will let you choose your own condiments!

From Quiz More Than Just Rarebit

Answer: Caws pobi

Caws pobi (pronounced Cowsse Bobby) is the delicious Welsh rarebit. If you want to whip up a batch of genuine caws pobi, you'll need 250g (half a pound) of strong cheese, like Cheddar or Cheshire, grated; 15g (1 tbsp) butter; 10g (2 tsp) Worcestershire sauce; 5g (1 level tsp) dry mustard; 10g (2 tsp) flour; 60mL (4 tbsp beer) - or milk, if you prefer; pepper to taste; 4 slices of bread, toasted on one side only (or lightly toasted on both sides). Combine the grated cheese, flour, mustard, pepper, Worcestershire sauce and butter in a saucepan and stir well to combine ingredients. Add the beer (or milk) to moisten the mixture (don't make it too wet!) and cook over medium heat, stirring, until the mixture melts into a thick paste. Stop stirring and set the cheese paste aside to cool a little. When it is cooled, spread the paste over the toast and pop the slices under the grill to brown. Enjoy! (If you want to make the mixture ahead, you can. It will keep for several days in the refrigerator.) Sometimes, instead of beer or milk, my Welsh mother used white wine - gave the caws pobi a nice lift! Crempog is Welsh for pancakes, cawl Cymreig (pronounced cowl Coum-rige) is Welsh soup (or broth) - Cymreig is Welsh for Welsh and cawl is Welsh for soup). Cregyn Gleision is a dish made with mussels (cregyn means shell and gleision means blue). Wales is a coastal country - you're not that far from the sea anywhere in Wales, and fish and shellfish feature prominently in Welsh cuisine.

From Quiz Turkish Cuisine

Answer: Rice is not put into boiling water but sautéed first

Turkish people do not like their rice sticky. So here's how to make it: The ratio of rice to water should be 1/1.5. Put some butter in a deep pan and melt it. Then add the rice (which was previously washed in lukewarm water and then dried) and stir until the rice starts to change colour. Meanwhile boil the water in a separate pan and then add it to the rice along with salt. Turn down the heat and wait until the rice absorbs the water. Do not serve as soon as it is cooked. You must put a paper towel or a piece of cloth on the pan, cover the lid and wait at least 15 minutes. You can now eat your "pilav".

From Quiz Traditional Dutch Foods

Answer: New Year's Eve

Traditionally served on New Year's Eve, "oliebollen" are small round Dutch doughnuts, sprinkled with powdered sugar. The name of these tasty treats literally translates to "oil balls." Don't let this unappetizing name fool you, "oliebollen" are delicious. The Dutch regularly include raisins, currants or even finely diced apples in their "oliebollen" dough. Just in time for those New Year's diet resolutions!

From Quiz Traditional Russian Cooking

Answer: Pirozhki

While meat is the most popular choice of filling for this dish there are lots of other fillings that are used. Among those are apples, cottage cheese, cabbage, potatoes, fish...

From Quiz Dutch Food

Answer: Cheese and jam

Personally I hate the taste of all of the above, but I've seen all of 'em at least once.

From Quiz European Specialities II

Answer: Sweden

Crispbread is a favorite amongst the Swedes. Also popular in the rest of Scandinavia.

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Last Updated Nov 16 2024 5:51 AM

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