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Northern Europe

Often derided for being bland, the food of Northern Europe typically formed out of necessity, not luxury. Historically, produce was hard to come by and fishing was difficult during long harsh winters. As a result, local diets evolved to rely mainly on meat, salted and preserved fish (herring, cod), and a variety of hearty tubers, like potatoes. Herring has been indispensable here since at least the Neolithic. By one account, a Finnish girl was not ready for marriage until she could prepare herring 25 different ways. Along with herring, variations of gravlax -- smoked salmon cured in sugar, salt, and dill -- are still quite popular in Sweden, Norway, and Finland, often served as part of a smorgasbord or on top of open-faced sandwiches. An acquired taste, the Icelandic delicacy hakarl is made of rotted, air-dried shark flesh, and is a source of pride and strength to those who partake in the dish. Across the Baltic Sea from Scandinavia, fish is also common in Latvia and Lithuania, although the cuisines are more influenced by their Eastern European neighbors.
 

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Cooking Level: Expert

Home Town: Black River, Saint Elizabeth, Jamaica
Living In: Brickendon, Hertfordshire, England, U.K.
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As well as being the managing director of PR firm, Golley Slater in central London UK, I recently set up Amirage Caribbean Cuisine, a personal cook service providing in the client's home. We cater for between 2 to 15 people. Typically clients are celebrating a special occasion.

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Pretentious Cupcake 

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About me: Well what can i say, i love cooking and exploring new recipes. Grew up on the Adriatic coast so fish and seafood are my favorites! I always search for something new, and i love t…
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Living In: Caerphilly, Glamorgan, Wales, U.K.

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Living In: Towson, Maryland, USA
About me: Born in Birmingham, UK, where I lived for the first 50+ years. Now living in Baltimore, USA, so I have to keep converting European weights and temperatures to the US equivalent.
 

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Newest Reviews

The reviewer gave this recipe 4 stars. This recipe averages a 4.73 star rating.

Baked Ziti III

Reviewed on Nov. 21, 2009 by Henrygirls 
Very good, will make again. It was a little meatier than I thought ziti should be, but very good. Great for feeding a big group of kids!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.

Aunt Lillian's Crumb Cake

Reviewed on Nov. 21, 2009 by Henrygirls 
My cake was not a typical cake texture. It looked underdone, but it tasted done. Followed the recipe, but not sure what happened. It was still yummy. I will make this recipe again. I was happy to serve it at a coffee morning, even with unusual texture. I have been searching for a recipe to replace of my favorite crumb cake box mix (Krusteaz). This recipe is close.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.

Glazed Lemon Bundt Cake

Reviewed on Nov. 21, 2009 by Henrygirls 
I made exactly like the recipe using lemon extract. definitely a keeper! Made it the day before (minus the glaze) then reheated and added the glaze before the coffee morning. Everyone enjoyed!
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