{"id":193420,"date":"2017-07-04T00:00:00","date_gmt":"2017-07-04T00:00:00","guid":{"rendered":""},"modified":"2020-05-01T13:37:07","modified_gmt":"2020-05-01T13:37:07","slug":"take-a-vacation-around-the-world-from-your-kitchen","status":"publish","type":"notebook","link":"https:\/\/www.justapinch.com\/blog\/notebook\/read\/193420\/take-a-vacation-around-the-world-from-your-kitchen\/","title":{"rendered":"Take a Vacation Around the World … From Your Kitchen!"},"content":{"rendered":"

One of the things I love to do is travel. In fact, when I was younger I was a flight attendant. I got to see the world and I was bitten by the travel bug. Unfortunately, life gets in the way and I’m not able to travel as much as I’d like. But what I can do is prepare recipes inspired from cuisine around the world.<\/p>\n

First up, we’re making the long trek to Australia for Vicki Pollitt’s<\/a> (The Villages, FL<\/a>) Australian Pavlova<\/a>. If you’re not familiar with a Pavlova, it’s a meringue dessert named for the Russian ballerina Anna Pavlova<\/a> after she toured Australia or New Zealand in the 1920’s. As Vicki explains, “the final pavlova should be crispy on the outside and a bit marshmallow chewy on the inside.”<\/p>\n

A Pavlova looks intimidating when presented, but it’s quite easy to make. Vicki’s is light, chewy, and delicious. Besides looking beautiful, the fresh fruit on top adds tons of flavor. It’s traditionally topped with whipped cream along with strawberries, kiwi and passion fruit, but feel free to add your favorite fruits. It’s a lovely dessert for showers, ladies luncheons or a special occasion. You can even make these smaller for individual servings.<\/p>\n

Germany is the next stop on the adventure. “[This is] a traditional German breakfast meal [that] you can try with any kind of link sausage – kielbasa, bratwurst, knackwurst, etc,” says Cyndi Holman<\/a> (Montrose, CO<\/a>) of her delicious recipe for Bauernfr\u00fcstuck (Farmer’s Breakfast)<\/a>. <\/p>\n

What a very hearty way to start the day. It’s so simple and you probably have the ingredients already in the fridge. I tried this with little smokies as instructed but can’t wait to try other types of sausage. Each would add a slightly different flavor that I think would be fabulous. Make sure to let the potatoes get on the crunchy side… so good.<\/p>\n

Now, let’s head to Greece to sample Linnette Lucas’<\/a> Greek Pico De Gallo<\/a>. “This appetizer was inspired from the Ladopsomo I remember having at Athens Pizzeria in Panama City, Panama,” shares Linnette. “Ladopsomo is a type of Greek fry-bread that\u2019s puffy, light and crisp. I needed an appetizer to go along with my Greek Chicken Pasta and this combination came together perfectly. The flavors combine wonderfully, this would be a great summer appetizer.”<\/p>\n

I love all the Greek flavors in this delicious pico. The tomatoes, onions, and cucumber provide fresh flavor, while the olives and feta add a bit of saltiness. The vinegar and tzatziki give it a punch of tanginess. The pita is the perfect vessel to eat this. Broiling it produces a pita that is crunchy on one side, yet pillowy soft on the other. Definitely not your average pico. <\/p>\n

I’m heading to the United Kingdom to enjoy Lisa Foote’s<\/a> (Castle Pines, CO<\/a>) Strawberry Scones with Orange Drizzle<\/a>. The scone is named after the town of Scone<\/a> an ancient capital in Scotland where monarchs were crowned. Now, they’ve become a necessity (along with clotted cream) at any afternoon tea throughout England.<\/p>\n

You’ll definitely want a bit of coffee or tea to go along with Lisa’s delicious little scones. Super simple to make, they melt in your mouth. The outside has a nice crunch, while the inside is soft and airy. I loved the bits of strawberry throughout. And that orange drizzle is a must! It adds the perfect touch of sweetness. These do not puff up much while baking, so make sure not to roll the dough too thin or you’ll have a flat scone.<\/p>\n

Our last stop is to Finland for Ann McCue’s<\/a> (Side Lake, MN<\/a>) Pannaukkau<\/a>. “I was first introduced to this yummy recipe when I started going out with my husband over 30 years ago,” shares Ann. “We love it for Sunday brunch, with sausage or bacon.”<\/p>\n

I am really impressed with the amazing flavor produced by such simple ingredients! Basically, it’s a baked pancake. As Ann notes, “it has a custard-like consistency when cooked.” It does rise in the oven and then fall after you take it out, so don’t think you’ve done something wrong. Curt W.<\/a> (Little Rock, AR<\/a>) has made this several times. “[It’s] simple, fun and comes out great every time,” said Curt. This would be a wonderful pick for your next brunch or holiday. <\/p>\n

Take your taste buds on a culinary adventure this summer. No airfare required! If you could travel anywhere in Europe where would you go? Let us know below. Happy Pinching! <\/p>\n","protected":false},"excerpt":{"rendered":"

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