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Swedish cuisine could be described as centered around cultured dairy products, crisp and soft breads, berries and stone fruits, beef, chicken, lamb, pork, eggs, and seafood. Potatoes are often served as a side dish, often boiled. Swedish cuisine has a wide variety of breads of different shapes and sizes, made of rye, wheat, oat, white, dark ...
Belgian cuisine is widely varied among regions, while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is sometimes said that Belgian food is served in the quantity of German cuisine but with the quality of French food. [1] [2] Outside the country, Belgium is best known for its chocolate, waffles, fries and beer.
Scandinavia. Liver pâté is a popular food item in Scandinavia, where it is known as leverpostej (Denmark), leverpostei (Norway) and leverpastej (Sweden). It is made from a mixture of pork liver, lard, onion, flour, egg, salt, pepper and spices, poured into a loaf pan and then baked in the oven. The liver is usually finely ground, but coarsely ...
Rösti. Rösti or rööschti ( Alemannic German: [ˈrøːʃti]) is a Swiss dish consisting mainly of potatoes, sautéed or shallow-fried in a pan. It was originally a breakfast dish, commonly eaten by farmers in the canton of Bern (and parts of the canton of Fribourg ), but is now eaten all over Switzerland and around the world.
Moules, served in the pan, with fries. Moules-frites or moules et frites[ 1] ( French pronunciation: [mul.fʁit] ]; Dutch: mosselen-friet) is a main dish of mussels and French fries originating in Northern France and Belgium. [ 2] The title of the dish is French, moules meaning mussels and frites fries, with the Dutch name for the dish meaning ...
Kanelbullar is a Swedish cinnamon roll. This is a list of Swedish sweets and desserts. The cuisine of Sweden refers to food preparation originating from Sweden or having a played a great historic part in Swedish cuisine. Sweden also shares many dishes and influences with surrounding Scandinavian countries, such as Norway, Finland, and Denmark.
e. Norwegian cuisine ( Norwegian: Norsk mat) in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness, and coast. It differs in many respects from continental cuisine through the stronger focus on game and fish.
Nordic food culture in the south and east of the region comprises a tradition of baking softer rye breads. In Denmark and especially in Sweden, the soft rye bread is sweeter; in Finland, a drier sour rye bread type is traditional. Iceland has for the past hundred years imported grain to make bread, as grain is not cultivated on the island.