18 europe recipes

Pork or veal schnitzel with a mushroom sauce topped with bacon. Perfect for Oktoberfest or any time you are hankering for German fare.

This dish comes from Cahors, a town in the southwest of France known for its dark, rough red wine. The sauce is equally good with salmon.

A delicious way to prepare red snapper (or any white fish) with savory moist and fresh Mediterranean flavors.

A savory Finnish classic featuring a yeast bread-like crust filled with caramelized Vidalia onions, ham or bacon, and a creamy egg and sour cream mixture, flavored with (optional) caraway seeds.

Cabbage simply braised with shallots, lemon and cream. Easy to make and incredibly economical.

The classic German dessert, buttery and rich with apples, raisins and almonds.

This is a variation of a classic French dish that uses several reductions to build a ton of flavor that matches perfectly with the crispy seasoned tofu. Oyster mushrooms or other mushrooms work well too.

This Scandinavian inspired Vanilla-Almond Loki Liqueur is a sweet, aromatic homemade spirit with warm vanilla and nutty almond notes. Ideal for sipping neat or mixing into cocktails, this liqueur requires minimal ingredients and a few months of aging to develop its full flavor. Perfect for gifting or enjoying at gatherings.

Instead of cupcakes, try these fluffy, light and delicious friands that are made with egg whites, almond meal and strawberries.

Beef stuffed filo pastry. A savory pastry with true Yugoslavian flavor.

A light, fluffy Czech pound cake, known as Babovka, with a delightful two-tone vanilla and cocoa layer. Perfect for tea time or dessert, this cake is simple to make and visually appealing.

Yeast based Czechoslovakian pastry filled with a poppy seed or cream cheese filling.

Meat filled green peppers in a spicy tomato cream sauce. A hand me down family recipe that I have greatly modified & finally written down.

A delicious summer standard at our place. Easy to make with a mix of Southern European and Middle Eastern flavours. I use my Cucumber Raita (posted separately) to dress the lamb salad or you can use the quick yoghurt dressing provided here.

Nothing new under the sun, just my rendition of very popular dish in Eastern Europe, inspired by various cuisines of Carpathian Mountains. Cooked quite quick in a pressure cooker.

How to cook white asparagus, Europe's springtime white gold: peeled and gently simmered in lemon-butter water until silky and tender. The simple method that keeps the stalks sweet, not bitter or stringy.