International kitchen

The world of international cuisine and trade fair stand construction reduced only to four dishes? We couldn’t put more here without straining the layout of our web site.
However, a change is never a bad thing. Particularly after a flight or a rail journey, for example from Brussels to Istanbul or Prague. We can all try something different from time to time, even at home.

With pleasure we offer these delicacies from around the world of trade fair events.


Bon appetite.

Hunters Hot Pot
Bigos

Ingredients:

400 g goulash (pre-cooked bacon, onions, salt, red peppers, tomato-puree, caraway and sour cream),
200 g beef, 200 g pork,
80 g butter,
2 onions, 1 apple, 200 g mushrooms,
2 tomatoes, 200 g white cabbage,
500 g sauerkraut, 2 Tablespoon oil,
150 g garlic sausage or smoke meat,
1/8 liter white wine, 1/4 liter bouillon,
marjoram, caraway,


Preparation:

Take spices; 1 bay leaf, salt, peppers and ingredients mentioned above to prepare the goulash. Cut beef and pork into large cubes. Heat up butter, and lightly brown the chopped onions and apple slices. Add the mushrooms and stew for 5 minutes. Add the diced tomatoes, white cabbage cut into florets and sauerkraut and cook for a few minutes. Set this pot aside. In a second pot, heat up oil and brown the beef and pork, mix with garlic sausage slices, then add the goulash and mix all together with the vegetables. Take a casserole dish and add the wine, bouillon and the meat-vegetable-pot mix. Add all other spices and cook in the oven at 220 ° C covered for about 1 1/2 hours. Serve hot from the oven with round loaf and dry red wine.

Imam Bayildi

Ingredients:

4 small aubergines,
5 tablespoon olive oil,
4 small onions,
5 cloves of garlic,
5 tomatoes,
2 tablespoons finely chopped parsley,
salt, pepper,
1 teaspoon thyme, butter

Preparation:

Wash Aubergines, then peel and cut into strips lengthways. Heat up oil, and brown the aubergines on all sides for about 3 minutes and remove. In the remaining oil sautee the chopped onions and cloves of garlic until they are golden yellow, add the skinned tomatoes, which should be diced quite small. Add the aubergine meat, parsley, salt, pepper and thyme and stew for about 15 minutes. Add the aubergines with the onion-tomato-mixture. Grease a non-stick baking form with butter and fill with the aubergine, onion and tomato mixture. Bake in the middle of oven at 200° C for about 20 minutes. The dish can be served warm or cold. If it is served cold, it can be garnished with paprika, olives, diced feta cheese or anchovies.

Kynuté Ovocné Knedlíky
Hefeklöße mit Plaumen

Ingredients:

250 g flour, 10 g yeast,
10 g sugar, 1/8 liter milk,
1 pinch salt, 1 egg yolk,
30 g butter, 600 g plums,
100 g dry curd,
80 g sugar, 80 g butter


Preparation:

Seive flour into a bowl and add finely chopped yeast, with 1/8 liters of lukewarm milk and sugar. Mix until smooth. Add salt, yolk, melted butter and mix until a firm dough is formed. Add more milk if necessary. Cover the dough and put in a warm place for 1 hour. Then unroll it, cut it into squares of about 10 cm. place a plum in the center of a square and use another to cover it. Shape dumplings and leave them for 20 minutes to rise a little. Bring about 3 liters of lightly salted water to the boil and add dumplings. Allow the water to boil covered for a further 12 minutes. When cooked, lift out the dumplings with a slotted spoon and allow to drain well. Sprinkle with sugar and a little melted butter.

Alsatian Onion Tart
Elsässer Zwiebelkuchen

Ingredients:

200 g flour, 5 g salt,
125 g butter, 5-4 tablespoons cold water.
1/4 liters creme,
1/4 liters milk,
5 eggs, 2 yolks,
salt, peppers,
cayenne peppers,
4 big onions, 60 g butter



Preparation:

Seive the flour, add salt, cut butter into pieces, and crumble together with the flour. Add the water until the mixture is firm. Place in refrigerator for a few minutes. Roll it out and line a greased baking form with it, piercing the dough repeatedly, covering with a sheet of baking paper and bake for 15 minutes at 200° C in the oven. Beat cream, milk, eggs, yolk, salt, pepper and cayenne pepper together with a whisk. Sautee the finely chopped onions in butter. Mix all ingredients together and use mixture to fill the warm tart form (remove baking paper before doing this!). Bake in pre-heated oven at 180°C for about 25 minutes.