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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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Living In: Northampton, Northamptonshire, England, U.K.
About me:
I was born in Glasgow, Scotland, I moved down to Northampton, England in October 2000 due to my husbands new employment, I worked in an office most of my working life and now work in a pre-school nursery as an assistant and loving it, I also help out at Scouts with Beavers, we have a son who is 15 at present but growing rapidly. We all miss our families back home in Scotland but return at least once a year (sometimes twice).

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Slow Cooker Stuffing

Reviewed on Nov. 26, 2014 by bobbies-girl   view full review
I wanted to try this recipe because of the ease of using the crockpot. I followed it exactly...

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Reviewed on Nov. 25, 2014 by Melodi Grundy   view full review
I make these, but never used a recipe; a friend showed me how to make them 18 years ago when...

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Reviewed on Nov. 23, 2014 by Jessica   view full review
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