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Red Berry Pudding

1. For the pudding, bring the smaller berries and cherries to a boil in a saucepan until they release their juice. Add more delicate fruits such as strawberries or raspberries last. Stir in the syrup and sugar to taste.

2. Dissolve the cornstarch in a ¼ cup of cold water. Remove the pan from the heat, stir the cornstarch into the fruit mixture and cook briefly over low heat, stirring occasionally. When the pudding turns clear and thickens, remove the pan from the heat immediately. Stir for 2 minutes.

3. Pour the hot pudding into a glass serving bowl. To prevent the glass from cracking when you pour the hot pudding in, put a damp dishtowel underneath the bowl. Refrigerate for several hours until set. Take it out of the refrigerator 30 minutes before serving.

4. For the vanilla sauce, whisk the egg yolks with the sugar and cornstarch. Add the milk and the vanilla. If using a vanilla bean, slit it lengthwise, scrape out the seeds with a sharp knife and add the bean and the seeds to the mixture. Cook over low heat until the sauce thickens, whisking constantly. Refrigerate and stir well before serving.

Source: Nadia Hassani: “Spoonfuls of Germany” (Hippocrene Books, 2004)

Recipe

Mussels and Fries

Mussels and ‘frites’ is a classic dish, famous throughout the world, and there’s nowhere better to experience it than in one of the many fishing villages and towns along the Flemish coast, where the Belgica mussels are brought to land. The clear waters of the North Sea give these mussels their unique flavour; they are fleshy and their shells are lighter than other mussels. An absolute classic available at every Flemish restaurant in the mussel season (from July until Autumn).

Recipe

Pasties with Sheep Cheese

The traditional Slovak dishes are most commonly referred to as gnocchi with sheep cheese (Bryndzové halušky), sheep cheese (Bryndzové pirohy) and other dishes produced using traditional methods.The sheep cheese is a soft salty cheese made of sheep’s milk with a strong aroma and taste. Like Bryndzové halušky, Bryndzové pirohy is a characteristic Slovak dish that belongs to traditional Slovak specialties. The recipe is quite simple. The preparation procedure, however, is quite different and we can distinguish them reliably by sight and taste.

Pudding

  • 2 pounds mixed berries (fresh or frozen) and pitted cherries
  • ¼ cup bottled fruit syrup or a thick fruit juice (raspberry, strawberry)
  • ½ cup cornstarch

Vanilla sauce

  • 3 egg yolks
  • 3 tablespoons sugar
  • 1 1/2 cups milk
  • 1 vanilla bean or 1 tablespoon pure vanilla bean paste

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