Portugal – Biscoitos

What an exhausting mess Brexit is. This evening is what seems to be the millionth vote on “what should we do?”, the response to which will almost undoubtedly be “but why can’t we all agree?!” I’ve almost stopped caring what happens to be honest, and I’ve been pretty interested in this thing the whole way…

Portugal – Pasteis de Nata

Oh hi Portugal. Portugal is apparently the oldest nation state in Europe, having had the same fixed borders since 1139. It has the longest bridge in Europe, and produces a lot of cork. It’s also top of my places in the EU to visit list, and home of a multitude of delicious cakes. Including Pasteis de Nata….

Poland – Rogaliki

Happy New Year! It’s been a little while, and so I’m a little behind schedule now, although to be fair so is the government with actually deciding on what we’re going to do about Brexit, so it’s all good. We’re at Poland now. I have eaten a good amount of savoury Polish food, but I’ve…

Netherlands – Tompouce

Making tompouce this week has been sort of akin to the whole Brexit process. In that, I thought it was going to go okay, and then I made them and they didn’t turn out anything like I was hoping. Tompouce are a Dutch version of mille-feuille with pink icing on top, or orange icing if…

Netherlands – Speculaas

St Nicholas’ Day is celebrated on the 5, 6 or 19 December, depending on where you are in Europe. In the Netherlands, it’s the 5th (so I’m a little late with this). St Nicholas, or Sinterklaas in Dutch, is a sort of predecessor to Santa Claus/Father Christmas, gifts are usually given on St Nicholas’ Day,…

Malta – Kwarezimal

Kwarezimal, named from ‘quaresima’, the Italian word for Lent, are spiced biscuits eaten during Lent. They traditionally have no dairy products in (though mine have a little butter, but you can use vegetable fat instead), and are vegan, as animal products were usually avoided during Lent. Surprisingly, sugar wasn’t considered something to ‘give up’ at…

Malta – Għadam tal-mejtin

1. Make the pastry by rubbing the butter and flour together until the mixture resembles fine crumbs. Mix the sugar with the eggs and add the mixture above. 2. Add the lemon and the vanilla essence and knead it. Add the milk and knead it to an elastic dough. 3. For the filling put the…

Latvia – Rupjmaizes kārtojums (Rye trifle)

Last week they made rye bread on GBBO, and so it seemed vaguely appropriate that it was also my turn to make a rye bread-based dessert. Rye bread is delicious, but I’ve only ever had it as part of a sandwich, and having it as the main component of a dessert seemed unusual. That said,…

Latvia – Alexandertorte

This week, we reach Latvia. With 12,000 rivers and a lot of forest, including a super old oak tree, Latvia is also the birthplace of jeans. The cake this week, Alexandertorte, was reportedly first made to commemorate the visit of Tsar Alexander III (the penultimate tsar, in case you’re wondering) to Riga some time in…

Germany – Bienenstich

To Germany! The largest EU economy, with a chancellor who had a Barbie made in her image. Perhaps better known for its beer and sausages, it also is home to lots of delicious cake. Enter, the bienenstich, or bee sting cake.