Cullen Skink in Scotland (its like a creamy fish soup)
Also the previously mentioned potatoes in Lanzarote. They make them with sea water and boil them till the pan is dry which is why they are wrinkled.
I also in Lanzarote had red peppers cut in half and baked with prawns in them and some kind of cheesy sauce if anyone knows what they are called please let me know as cant remember and would love to cook them.
Sally
in India- butter chicken- absolutely delicious 
Sword fish with a sauce in gran canaria plus tropical salad
Steak with a blue cheese sauce
marlin fish in antigua
Steak with a blue cheese sauce
marlin fish in antigua
A proper homemade pasty, can't be betterd!
Greece/Cyprus - A home made Kleftiko.
Australia - A melt in the mouth steak from The Hogs Breath Cafe in Caloundra
Home - Yorkshire Pud - King Size, full of beef, onions and gravy.
Australia - A melt in the mouth steak from The Hogs Breath Cafe in Caloundra
Home - Yorkshire Pud - King Size, full of beef, onions and gravy.
Lamb kleftiko and beef stifado in Greece, sardines in Spain, gherkins dipped in sour cream and honey in Estonia and the mulled wine in Prague.
ive only ever been to spain so its paella!! im off to tunisia in september so who knows!!
I'm going to go slightly off topic here!
I remember years ago when I was in Greece, this chap and his wife were at a "fast food" stall and the hubby asked for two "gyro's" (as in DSS payment). I nearly wet myself , especially when the vendor said "that'll be 200 (Dr) meester" and the wife said "How much?" and the hubby replied "200 metres".
David
I remember years ago when I was in Greece, this chap and his wife were at a "fast food" stall and the hubby asked for two "gyro's" (as in DSS payment). I nearly wet myself , especially when the vendor said "that'll be 200 (Dr) meester" and the wife said "How much?" and the hubby replied "200 metres".
David
jjules i had dolmades in cyprus last year they were lovley, do they only do them in cyprus isnt it a greak thing? going to crete this year
Dolmades are a classic Greek dish and are widely available throughout the country, although the stuffings vary considerably and include the normal rice, herbs, pine nuts and even krithiraki pasta. Delicious. I even make them at home with the leaves from my wife's allotment grape vines, which do need a lot of pruning. They freeze reasonably well and you will often find them vacuum packed in your local supermarket. The original dolmades were made from cabbage leaves and these are still found in some places.
i think i will have a go at making dolmades tomorrow night seeing as were having a bit of a "Greek night" tomorrow. im quite glad that my 2 daughters are into Greek food, one of them don't like Macdonald's kfc burger king ect anyway but the other one does but now she seems to say ah mum i want souvlaki instead which is a good thing?:)
CourtneeLouise x
CourtneeLouise x
CourtneeLouise, try the meatballs in tomato sauce for the kids. You don't have to get them out of a tin.
Another Greek recipe. Moussaka goes down well with our grandkids as well.
Parky
Another Greek recipe. Moussaka goes down well with our grandkids as well.
Parky
Jerk Chicken in Jamaica.
I love sushi, but I wanna go to Japan and try it there, fresh-made.
I love sushi, but I wanna go to Japan and try it there, fresh-made.
I will try almost anything when I am abroad. The more true to the country I am visiting the better.
I do like Italian food, I know we get a lot of it here in the UK anyway, but somehow pasta and pizza dishes taste so much better in Italy & so do their other meat dishes that they cook in various sauces.
I don't know if its the quality of the ingredients or the fact that the people who cook the food have been cooking it for years, perhaps it's helped by the settings you sit and eat it in sometimes. A winning combination.
I do like Italian food, I know we get a lot of it here in the UK anyway, but somehow pasta and pizza dishes taste so much better in Italy & so do their other meat dishes that they cook in various sauces.
I don't know if its the quality of the ingredients or the fact that the people who cook the food have been cooking it for years, perhaps it's helped by the settings you sit and eat it in sometimes. A winning combination.
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