Tag Archives: foodie

Eating Cheap at European Winter Markets

5 Jan

I’m a pretty annoying eater apparently.  I eat slowly, in really small amounts, and I can never finish my food unless it’s a fancy restaurant with tiny portions and weird sauces.  I am also pretty cheap so needless to say, especially when solo-traveling, I rarely eat ‘meals.’

Instead, I prefer to travel to Eastern Europe during the winter months for authentic, regional street food sold at Holiday markets.  For under three dollars a meal, you are guaranteed to get some portable, filling, and tasty fuel to keep you warm and on the go

Pro-tip:  Many markets close after New Year’s Day but Prague’s Christmas markets, for example, are open until January 13th.  Do your research so you won’t be disappointed.  

Below are my top six favorite things to eat (and drink) from European Holiday markets:

prague 8001.  Grilled or ‘fried’ cheese (Prague)- either Edam or Hermelin cheese that is lightly breaded, then either fried or grilled.  They put the salty, oozy cheese on a slice of rye bread and you can choose to top it with a dark berry marmalade.  WOA. BEST FOOD EVER.

2.  Liquid lunch (Europe)- All around the world, no matter the city, you will see vats of mulled wine (hot, spiced wine) that is sold for take-away so you can browse the Christmas markets.

Pro-tip: If you are in Budapest, you will notice there is very little plastic waste unlike the rest of Europe or in America.  At Holiday markets there, you buy hot wine and put a separate deposit down on the ceramic mug that they put your wine in.  You are free to either keep the mug and leave the deposit, or return the mug and get your deposit back.  

langos3.  Langos (Budapest)- Also referred to as Hungarian Pizza, this delectable treat is always fried potato dough, covered with sour cream and cheese, then up to you (or the region) as to what else you can add.  Try it with garlic sauce, onions and mushrooms.

Pro-Tip- for the BEST langos in Budapest, you don’t have to wait for winter.  You can get it all year round at the central market upstairs.  This is where you will get the freshest langos with more options for toppings than you can get at Christmas markets.  You will also see this in other countries throughout Europe, but it is authentically Hungarian (and better there).  

4.  Grilled Sausage (Europe)- Grilled sausage is just about the best lunch you can get.  It comes crackling off the grill and is placed on a large bun, where you can fill it with sauerkraut and mustard.  Seriously good, seriously cheap.

prague 7765.  ‘Chimney Cakes’ (Transylvanian Origin) – These are popular in Eastern Europe where the dough is rolled in cinnamon and sugar, wrapped around iron rods and placed over hot coals to cook.  They are a great breakfast snack; like a superior cinnamon toast.

6. Medovina (Central and Eastern Europe)- Medovina is mead, or fermented honey.  If you remember your Old English Epics, you will recall that Beowulf and his retinue drank heaps of mead at Herot.  It’s not great (it’s REALLY sweet), but it’s fun to drink and think about when men were warriors.

Foodie Friday

23 Nov

My friend Sarah sent me a recipe several years ago for a cheesy stuffed pumpkin that she described as the best thing she had ever made. You mixed Gruyere, scallions, chives, day old bread, heavy cream, loads of garlic, and spices into a 3-5 pound pumpkin and then bake for several hours.

And she was right; it was the best thing I had ever made until I found this variation on Homesick Texan’s blog that included bacon and best of all- chipotle peppers.  Not only is this one of the easiest recipes ever, it is absolutely perfect as a side for any Holiday meal.

This is becoming a staple at my family’s Thanksgiving meals and is so good, I can’t believe I am saying this, that it has even replaced the Southern staple of macaroni and cheese at our table.  It is highly adaptable for the picky eaters in your family as long as you keep the bread, cheese and cream in place (next time I’m trying it with poblano peppers as well) and a great way to add something seasonal and pretty to the spread.

So to you and yours – happy holidays and try this pumpkin!!

Rachel Louise Martin, Ph.D.

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