Flabbergasting Food Names Trivia Quiz

Answer: Bread, milk, egg

Wentelteefjes is the typical Dutch name for this recipe, more commonly known as French toast in the English speaking world. Other names include "pain perdu" ("lost bread") in French, "gewonnen brood" ("won bread") in Flanders, or even "Arme Ritter" ("Poor knights") in Danish.
To make this dish (especially for breakfast) you need some bread, milk and egg yolks. Mix the milk and eggs, soak the bread and bake on both sides until it presents a nice brown colour. Flavourings such as salt, nutmeg or vanilla are optional.
It is a great way of transforming bread that is almost stale (and thus "lost" for human consumption, hence the French name of lost bread) into a dish that pleases the appetite (hence the Flemish name of "won bread"). Although the etymology of the Dutch name "wentelteefjes" is unclear, I found a plausible explanation as derived from the instruction "wentel het eventjes" (meaning "turn it for a little while").

Answer: Potato, apple, minced meat

This is a Dutch oven dish named "hete bliksem" (translated as "hot lightning"). In Germany it is known as "Himmel und Erden" ("Heaven and Earth").
One common recipe is half apples, half potatoes and minced meat. Cook and mash the potatoes, stew the apples into apple sauce, and bake the minced meat with some onions. After these preparations, layer a refractory dish with the apples at the bottom, then the minced meat, and the potatoes on top. Bake for forty minutes in a hot oven.
A vegetarian alternative is replacing the minced meat by pears.
The etymology of this dish is unclear. The name may be inspired by the fact that it retains the heat of the oven for a long time (and of course the dish is usually flavoured with "hot" spices such as curry melange). The German name can be explained by the place the two main vegetarian ingredients grow: to pick apples, you have to look up to the heaven, while for harvesting potatoes you have to dig into the earth.

Answer: French fries, roasted meat, cheese, lettuce

This very filling meal was according to popular tradition created by a Dutch chip shop at the request of a barber living next door. The Dutch name is "kapsalon", literally translated to "barbershop".
The barbershop is usually served in a large aluminium tray. The bottom is lined with French fries, then comes a meat source (typically shawarma: thin slices of mutton, lamb, veal, beef, chicken or turkey, roasted on a revolving skewer). The ensemble is topped with cheese, and then grated. The final stage is putting some iceberg lettuce (with lots of aioli sauce and sambal sauce) on top, so that this very fat dish gets at least on top a more or less healthy appearance.
The barbershop is relatively popular in the Netherlands and Flanders, but has also spread to non-adjacent territories such as Latvia or Nepal.

Answer: Bread, ham, cheese, egg

The croque Madame (which I would translate as "crunchy lady") is one of the many variations on the croque Monsieur: a slice of toast, ham and cheese, and another slice of toast, baked until the toast is nicely browned and the cheese starts melting. The croque Madame is a similar recipe, but it is topped with an egg baked sunny side up. Other variations are the croque Hawaii (with a slice of pineapple in the filling) or the croque Mademoiselle (a vegetarian alternative, without the ham but with cucumber).
"Croque" is the French word for "crunch" or "crunchy", and may be an onomatopoeia. The reason why the basic recipe is named a croque Monsieur and the variation with the egg is a croque Madame, is unclear.
There are household appliances to make a perfect croque Monsieur: simply put the bread and the filling into the toaster, and it will fry automatically on both sides. For a croque Madame, you need to use a frying pan at least for the egg.

Answer: Puff pastry, chicken, mushrooms

The name "vol-au-vent" (literally "flight on wind") was originally used only for the puff pastry. But filling the pastry makes it into a well-known dish (served in France frequently as a first course, but in Belgium and the Netherlands mostly as a main course).
Although there are several variations for the filling, the most common filling in Belgium and the Netherlands is chicken (usually after it has been used to prepare a consommé soup), a creamy sauce, mushrooms and meatballs. Recipe websites with some reputation mention that you need a velouté sauce (flour, butter, chicken stock, cream) as well as a hollandaise sauce (butter and eggs).
You can of course use other fillings for the pastry. A popular variant in Belgium is with fish and shrimps in a creamy sauce.
The name was first mentioned in the Nineteenth century, when the famous cook Antonin Caręme made puff pastries that were so light that they could fly on the wind. But the recipe may well date from earlier.

Answer: Puff pastry, pastry cream, icing sugar

This dessert is the mille-feuille, literally translated as "thousand sheets". This is because the puff pastry used is obtained by folding a dough six times in three (so 3*3*3*3*3*3, which gives in theory 729 layers).
The traditional mille-feuille is three layers of puff pastry, with two layers of pastry cream in between, and a sugar icing on top.
But there are thousands of variations, both sweet and savoury. One recipe of a savoury mille-feuille I found is aubergine (eggplant), basil leaves and tofu, repeated six times and baked in the oven.

Answer: Veal, ham, sage

Saltimbocca is the Italian name of this dish. Literally it is a command: "jump in mouth" or "hop in mouth". The traditional saltimbocca (saltimbocca alla Romana) is a wrap of thin veal cutlets, prosciutto (Italian ham - with a predilection for the one from Parma) and fresh sage leaves. These rolled wraps are then marinated for a while (for instance in olive oil, white wine or brine) and finally cooked in white wine and butter.

Answer: Eggs, pork, cheese and black pepper

The full name is pasta alla carbonara: pasta made as carbonari do. But carbonari has several meanings: on the one hand it can refer to coalminers (carbone is the Italian name for charcoal), on the other hand it can refer to the private militia that prepared the Italian unification.
To make carbonara is relatively easy. Fry some cured pork cheeks (or other cured pork such as pancetta) lightly while cooking pasta in salted water. As soon as the pasta is ready, serve it with the pork, raw eggs, grated cheese and ground black pepper. The raw egg needs to be added off the heat, so that they won't curdle.
Outside Italy there are variations with the addition of one or more of the following ingredients: cream, garlic, onions, broccoli, mushrooms... But true Italians prefer the basic recipe.
Carbonara sauce can be bought ready-made, but Italians prefer to make it themselves. I would say of course: many countries ban raw egg in prepared foods, so the ready-made carbonara sauce is quite different from home-made carbonara sauce.

Answer: Cookies, coffee, mascarpone

Tiramisu translates form Italian literally to "Pull me up".
The original recipe is a layer of ladyfingers lightly soaked in strong coffee, on which follows a layer of mascarpone cheese mixed with eggs and sugar, and repeated similar layers. The upper layer of cheese is topped off with cocoa shavings. The coffee is sometimes also mixed with alcoholic spirits (such as amaretto or rum), but this should be left out if the intended guests count young children or alcohol addicts.
The recipe is ascribed to a cook in the Italian region Veneto, who first served this dessert in 1972.

Answer: Lamb, garlic, olive oil

Kleftiko is one of the very few Greek words I know, and it means "stolen". But I imagine there is no cooking manual that starts the recipe with "Steal a lamb".
The typical kleftiko is a shank of lamb, marinated in a mixture of olive oil, garlic, lemon juice, vegetables and spices. After it has been marinated for at least several hours, it is then wrapped (most recommended in parchment paper) and cooked slowly in an oven.
Most popular recipes of kleftiko on the internet include potatoes that are baked with the lamb. But these potatoes are in many instances baked outside of the wrapping, so that the marinade doesn't flavour the potatoes as well.
Be careful when you're searching for a recipe on the internet: the first recipe I found was a preparation with raw salmon, which is only in name similar to the real kleftiko.