To honour the 2020 Euros, we put together snacking recipes from all eight countries left in the final stages.
So why not try a snack or two from around the world?!
Basically, this is just a big bowl of melted cheese that you can serve anything you like to dip in it. Traditionally its bread or apples, but life has no limits here. Melted cheese is always a good idea.
This recipe is good for 8 people.
200ml dry white wine
1 garlic clove
450g of Swiss cheese
Bread and apples slices to dip
- Whisk the wine with the cornstarch
- Blend the cheese in a food processor, or chop very very finely to make small and even piece
- Rub the bottom of the pot with the garlic cloves, then pour in most of the wine mix and gently heat on a medium-low heat
- Slowly add in the cheese in parts, mixing as you do.
- Keep adding till you are happy with the consistency - if too thick add more wine mixture, if too runny add more cheese.
- Prepare the apple and bread slices for dipping
- Season with salt the serve!
Chorizo is a traditional Spanish snack and cooking ingredient. These bites glazed in a sticky beer sauce, but that's optional. You can just fry them in a liittle oil or just cut and serve cold.
280g chorizo sausage - your choice of dulce or picante (sweet or spicy)
2 tbsp unsulted butter
1 tbsp soy sauce
120ml cerveza (beer!)
2 tsp brown sugar
3 tbsp ketchup
cocktail sticks (to serve)
- Slice the chorizo into 1cm thick slices
- Melt the butter in a skillet/frying pan
- Add the chorizo and cook on low-medium heat for a minute or two
- add the soy sauce, beer and brown sugar and stir
- increase the heat and cook for a few minutes to reduce the beer, then stir in the ketchup
- serve warm with cocktail sticks
These Belgian crunchy cookies are known for their intricate lacey look, which mimics the lace fabric the country is famous for! Nice.
40g butter at room temperature
25g orange juice
80g caster sugar
65g all-purpose flour
40g almond shavings
- Mix the butter until it is completely soft
- Add the sugar and orange juice and whisk
- Sift in the flour and almond shavings
- Heat the oven to 175 degrees c (or 350 fahrenheit).
- Line the oven tray with baking paper
- Form balls with a spoon and press to make them flat
- Bake for 8-10 minutes until golden
The ultimate Italian snack. Tomato and basil bruschettas are easy to make and incredibly tasty.
You could also mix it up by adding mozzarella or crumbled feta, some sliced onions, or some olives.
6 or 7 large ripe vine tomatoes (around 650g)
2 cloves of garlic, minced (about 2 tsp)
4 tbsp exra virgin olive oil
1 tsp balsamic vinegar
8 basil leaves, thinly sliced (extra for garnish if you're feeling fancy)
a pinch of salt and pepper for taste
1 baguette (or similar)
4 tbsp olive oil
- Peel the potatoes by cutting a cross pattern at the end of the tomatoes, then blanching them in boiling hot water for 1 minute. Remove them then peel the skins off (you can remove them with a spoon too)
- Preheat the oven to 230 degrees C (450 F)
- Chop the tomatoes up, then minced garlic, olive oil, vinegar, basil, salt and pepper. Mix together in a big bowl.
- Check the taste, add extra salt and pepper if desired.
- Slice the baguette on a diagonals. Brush or drizzle one side with olive oil, and place olive oil side down in a roasting tray
- Toast in the over for 5-6 mins (until lightly browned around the edge)
- scoop the mixture on top of the toasted bread. For extra flavour you can rub the toast with a garlic clove first too!
This is the Czech version of garlic bread, which makes a perfect snack on their own or with dips! Just be careful how much garlic you rub on them, remember other people can still smell you, even when beer is involved.
Pork lard (or butter or oil)
1 garlic bulb
- Cut the rye bread in halves
- Peel 6 whole garlic cloves
- Heat the lard (or butter or oil) in a frying pan, medium heat
- Put the bread into the pan, fry them until they are golden brown and crisps, then flip them over
- Remove them from the pan, rub the top side with a garlic clove
- Add salt (and butter if you would like)
- Serve up and enjoy!
These open sandwiches are incredibly popular in Denmark. Here are four options for traditional toppings, but of course you can mix it up and add what you like. For more bite-sized versions you could always swap the rye bread for Ryvita, ricecakes or crackers.
Rye bread then whichever toppings you choose!
Traditional pickled herring smørrebrød:
Raw red onion
Fresh dill or thyme
A sprinkle of cayenne pepper or paprika
Smoked salmon and cucumber smørrebrød:
a slice of lemon
raw onion rings
a sprinkle of cayenne pepper
raw red onion
a sprinkle of cayenne pepper
drizzle of lemon juice
fresh coriander or parsley
cracked black pepper
Havarti cheese and tomato smørrebrød:
sliced havarti (or other sliced cheese)
salt and pepper
- spread the butter or mayonnaise on the bread, then add the toppings that you fancy!
Ukranian potato pancakes are great as they are, served with sour cream, or you can add ground meats, cheeses, cabbage, mushrooms, or even a fried egg to add extra flavour.
5 medium size potatoes (about 1.5 lb)
3 Tbsp of all purpose flour
1 Tbsp of sour cream
1 tsp of salt and pepper to taste
oil (for frying)
- Peel the potatoes and onion
- Grate the potatoes and onion, on the star shaped side of the grater. Take turns between the ingredients and mix as you go
- Add flour, egg, sour cream, salt and pepper and mix together
- Warm up a skillet or frying pan with 2-3 tbsp of olive oil over medium/high heat. Add 1 heaped tbsp of mixture in at a time. Fry until one side is golden brown then flip to the other side
- Serve with sour cream, enjoy!
This makes 4 scotch eggs, but you can multiply as many times as you like whether you have friends to share them with or not. You do you.
450g pork sausage meat
1 tsp dried onion flakes
1 tsp salt
4 boiled eggs, peeled
all purpose flour
95g crispy bread crumbs
1 egg, beaten
- preheat the oven to 200 degrees C (400 F)
- Mix the sausage meat, onion and salt together, then separate into 4 equal patties
- Roll each boiled egg in flour to coat, then shape the sausage mixture around the egg to completely coat it.
- Dip the complete ball into the beaten egg, then goad in bread crumbs completely.
- Place baking paper onto a baking tray, and place all finished balls on top
- Bake for 35-40 minutes. Make sure the sausage is thoroughly cooked.
- Can be eaten hot or left to cool down then eaten.