Bass boat of the coast Ripostes, smoked salt and the first hay and alfalfa valleys Iblee with salicornia and potatoes. by GianMaria Le Mura

Recipe created for the very curious and Sicily as well Ripostes

Risotto with spinach by Karl Vassallo

A simple vegetarian risotto recipe with spinach.

Sauerkraut recipe- The Tirolean way by Helene Dsouza

To prepare Sauerkraut is not a big deal, actually very simple. I love to eat Sauerkraut for its unique flavours. Especially with some big fat grilled sausages and Knödel a must. You can buy it too in groceries in the western world, but I doubt anywhere else. I haven't found any to buy here around and I am really starving for the taste…

Creme brulee with thyme by nnonna2003

A simple,easy,and fresh dessert.Creme brulee have many variations: lemon,orange,forrrest fruits,and some exotic flavours like this.

Hungarian Veal Goulash by Saru

Veal is the traditional meat used for goulash,though beef is sometimes substituted.It is a good idea to cook this dish a day ahead of time: when reheated,the flavors of the rich sauce will penetrate the meat and enhance the flavor of the dish.

Hungarian Beef Stew by Elya

This recipe was adapted from a recipe in one of the slow cooking magazines, unfortunately, I don't remember which one that was. But I've been cooking this every few weeks and it comes out amazing and flavorful each time.

Slow Cooker, Irish Beef Stew with Guinness by Char's Kitchen

I pulled this together from a few recipes I found. Tried to keep it on the lighter side, and not make too large of a batch.

Stewed Rabbit by Nazzareno Casha

Very popular with Maltese housewife, For Sunday lunch the family will gather for this particular dish and well chilled wine is served.

1930s Recipe Belgrade Stew by Derek Johnsen

Very popular in my granny's house in the 1950s and 1960s. Veal used to be a reasonably cheap cut of meat back then.

Easy Crockpot Red Sauce by Tina Smith

Risotto with pumpkin by Karl Vassallo

Risotto degustation