Here is a list of European Recipes posted by members. Singles Recipes: meals for one, for two, for company or just easy-everyday -Post a recipe for a dish that’s popular in your part of the world, used everyday or for special occasions or holidays. -Post a recipe for an easy dish for one, to fix in a hurry, with few basic ingredients, to make by singles who like to eat... but don’t like to cook. -Share a recipe you have created. Show your skill/creativity and help members get to know you better. -Post comments, ask questions,and talk about food and cooking. Click here to post a recipe.
Carne de porco a Alentejano
Carne de Porco à Alentejana is a traditional Portuguese Pork and Clams dish which originates in part from the Portuguese region of Alentejo. It is a true exemplification of Portuguese cuisine, simplicity, rich flavor, and unique combination of ingredients. This is seen with the combination of clams with pork, what at first might seem an unusual combination complements each other very nicely and both contribute to a rich and flavorful sauce which is truly unique. This simple and easy to make recipe lets you make this delicious Portuguese dish without the fuss.
Ingredients
1/2 pound pork fillet, cubed
1 teaspoon paprika
salt and pepper to taste
2 cloves garlic, sliced
1 bay leaf
3 teaspoons olive oil, divided
2 chopped onions
1 and a half cups Portuguese white wine
4 cloves garlic, minced
2 chopped tomatoes
1/4 teaspoon dried crushed chillies
handful chopped fresh parsley
Directions
2) Add the sliced garlic cloves, bay leaf, and cubed pork, and mix. Let it marinate for at least 4 hours, turning occasionally.
3) Remove pork; reserve the marinade. Pat pork completely dry. Discard the bay leaf.
4) Heat 1 teaspoon of olive oil in large frying pan. Add the pork, stirring frequently so that the meat browns quickly and evenly. Transfer it to a bowl.
5) Pour the reserved marinade into frying pan and bring to the boil over high heat, scraping off any brown bits clinging to the inside of pan. Boil uncovered until marinade is reduced by 1/3. Pour over the pork and set it aside.
In a saucepan, heat the remaining oil; add the onion and cook for 5 minutes, stirring frequently until onion is soft but not brown. Add minced garlic, tomatoes and crushed chillies. Simmer, stirring constantly for 5 minutes.
6) Spread the clams over the sauce; cover the saucepan and cook over high heat for ten minutes or until clams open. Stir in the pork and marinade. Simmer for 5 minutes to heat thoroughly.
7) Sprinkle with the parsley on a platter and serve with some bread to enjoy all of the sauce!
Notes
Cook Time: 1 hours, 30 minutes
Total Time: 2 hours
Number of Servings: 1
Yield: 2
Style: European, Portuguese
Arroz doce
A golden oldie from Portugal
Ingredients
1 cup white rice
2 cups hot milk (whole works best)
1 cup sugar
1 fresh lemon rind (use a vegetable peeler for big pieces for easier removal)
Toppings
cinnamon
Directions
Add rice and cover, simmering for 20 minutes.
Add milk, sugar and lemon rind, stirring constantly until thickened to oatmeal consistency, about 15-20 minutes.
It will also thicken some while cooling.
Pour into one large serving plate and remove lemon rind.
Spread flat and allow to cool on wire rack.
You can be decorative with cinnamon by pinching a bit between your fingers and place while your hand is no more than an inch away from the rice (criss cross patterns are traditional), or you can just dust the entire top with the cinnamon.
Serve at room temp, but refrigerate uneaten portion.
Notes
Cook Time: 60 minutes
Total Time: 1 hours, 20 minutes
Number of Servings: 1
Yield: 4
Style: European, Portuguese
Black eyed beans with flowers
yiammi yiammi! healthy, good, peaceful nutrition plate. Full of colors and vitamins
Ingredients
purslane
virgin olive oil (cold extract)
herbs that you have on your pots
edible flowers
lemon or apple vinegar
Directions
and add the other ingrediens
Cook Time: 45 minutes
Total Time: 52 minutes
Number of Servings: 2
Yield: 2
Style: European, Greek
Purslane with blue cheese
I make this salad all summer as there is plenty of purslane. (much omega 3!)
Ingredients
cucumber
any kind of blue cheese
very little virgin olive oil (because the leaves of purslane are oiled) you can even skip this if you wish...
apple vinegar
Directions
wash and cut the cucumber
pour in a bowl
add the cheese, the oil and the vinegar
Cook Time:
Total Time: 15 minutes
Number of Servings: 2
Yield: 2
Style: European, Greek
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Healthy Pear & Parsnip Soup
This is a healthy tasty recipe to aid weight loss
Ingredients
4 large Pears
3 Parsnips
3 Vegetable stock cubes
Black Pepper
Directions
Finely chop/ dice the parsnips and place in to a frying pan then top it up with water and season with black pepper Bring them to boiling point and reduce the heat to allow them to simmer until they soften
Add chopped pears and top the water up again enough to cover the ingredients then sprinkle and stir in 3 to 4 vegetable cubes to season
Allow the soup to simmer until at your desired texture
Serve and enjoy
Cook Time: 30 minutes
Total Time: 45 minutes
Number of Servings: 3
Yield: 3 to 4 servings
Style: European, UK and Ireland
Italian Garlic rolls...
Marcella's Italian restaurant in the 1970's was a favorite place to eat.
Located near North Miami High School, it was the place to congregate after football games.
Her pizza was great but people raved about the garlic rolls.
Some places call them garlic knots because they are strips twisted into the shape as opposed to rolls that are just one lump of dough. The knot shape allows the spices to get into the roll and not slide off it.
Ingredients
The recipe is for a dozen medium rolls.
4-8 large cloves of fresh garlic. I prefer grating them but minced works well.
(avoid the store bought garlic in jars as it's got chemicals that completely change the flavor)
3 tablespoons of dried parsley
1/2 teaspoon of dried Thyme
A pinch or two of salt.
4 ounces of olive oil
Directions
Preheat the oven to 375.
Note: I get better results with small batches in a toaster oven.
Lay out the dough at room temperature and cut into strips 1/2" wide by 4" long.
If you use a rolling pin, try for 1/2" thick before cutting the strips.
Mandatory, use need white flour to dust the cookie sheet or baking tray, your hands and the strips of dough.
If you don't, expect a sticky mess that is totally unmanageable.
The Pillsbury dough works easily (probably from all the chemicals in it) and the pizza dough requires more effort. I'll stretch and pull the dough until it's ready to tie into a knot.
Bake for 10-12 minutes and pull out just as the tops start to brown. You want them soft and not crunchy.
While hot, dump them into the bowl, put the lid on and shake.
They are ready to eat!
Cook Time: 10 minutes
Total Time: 15 minutes
Number of Servings: 3
Yield: One Dozen
Style: European, Italian
Italian Wedding Soup Supper
In a classic Italian Wedding Soup, the meat marries the vegetables in a broth. Which type of meat and which vegetables are subject to change, according to your arrangements. Chicken goes well with the savory trio of onion, carrot and celery, with meatballs and spinach in supporting roles.
Ingredients
2 cups small pasta shells
1/2 pound boneless skinless chicken breasts, cut into 3/4-inch cubes
2 tablespoons olive oil, divided
1 medium onion, chopped
1 medium carrot, finely chopped
1 celery rib, chopped
1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup reduced-sodium chicken broth
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper
3/4 cup shredded Asiago cheese
Directions
1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil until no longer pink; remove and keep warm.
2. In the same skillet, saute the onion, carrot and celery in remaining oil until tender. Add the meatballs, soup, spinach, broth, thyme, salt, pepper and reserved chicken; cover and cook for 4-6 minutes or until heated through.
3. Drain pasta; stir into skillet. Sprinkle with cheese.
Cook Time: 15 minutes
Total Time: 40 minutes
Number of Servings: 6
Yield:
Style: European, Italian
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Beef & Ale Pie
Traditional Recipe
Beef & Ale Pie
Ingredients
1 kg/2lb 4oz braising steak, cut into matchbox-sized pieces
3 tbsp plain flour
3 tbsp olive oil
300ml/½ pint brown ale
2 garlic cloves, roughly chopped
2 onions, roughly chopped
250g/9oz carrots, roughly chopped
2 sticks celery, roughly chopped
1 bay leaf
handful fresh thyme sprigs
300ml/½ pint good-quality beef stock
1 tbsp tomato purée
1 tbsp balsamic vinegar
500g/1lb 2oz chestnut or white mushrooms, halved or cut into quarters if large
knob of butter
salt and freshly ground black pepper
For the rough puff pastry
225g/8oz plain flour, plus extra for rolling out
½ tsp fine salt
250g/9oz unsalted butter, cold but not rock hard (or you can use half butter, half lard)
150ml/¼ pint ice-cold water
1 free-range egg, beaten, to glaze
Directions
Slice or dice the meat and Vegetables into bite sice peices
The Steak can be braised slowly in a dish in the the oven, topped up with a little water enough to cover it....then coevered with foil or a lid cook for ...then add the veg and continue to cook further
Or use a slow cooker to braise the meat and then add the veg as above then place into a pie dish cover with pastry and bake until golden brown
For the pastry, sift the flour and the salt into a large mixing bowl, then put into the fridge for a few minutes to chill. (Keeping the flour and bowl cold will help you to get a better result later and create nice separate layers or pastry.)
Meanwhile, cut the butter into small cubes. Using a round-bladed knife, stir it into the bowl until each piece is well coated with flour. Pour in the water, then, working quickly, use the knife to bring everything together to a rough dough.
Gather the dough in the bowl using one hand, then turn it onto a work surface. Squash the dough into a fat, flat sausage, without kneading. Wrap in cling film then chill it in the fridge for 15 minutes.
Lightly flour the work surface and the pastry. Roll out the pastry in one direction until it’s about 1cm thick and three times as long as it is wide, or about 45x15cm/18x6in. Straighten up the sides using your hands now and again, and try to keep the top and bottom edges as square as possible.
Fold the bottom third of the pastry up, then the top third down, to make a block about 15x15cm/6x6in. It doesn’t matter if the pastry isn’t exactly the right size, the important thing is that the corners are square.
Cook Time: 1 hours, 30 minutes
Total Time: 2 hours
Number of Servings: 4
Yield: 4 generous servings
Style: European, UK and Ireland
The Internet's BEST Yeast Crumpets EVER!! You will be HOOKED!! Dale Calder Has the perfect formula!!
See on YouTube https://youtu.be/v4HZ5hL5w_w
Ingredients
7 g active dry yeast
60 ml warm water (105 degrees to 115
degrees)
4 g sugar
80 ml warm milk (110 to 115 degrees F)
55 g butter or margarine, melted, divided
1 egg
125 g all-purpose flour
3 g salt
INGREDIENTS: (U.S.)
1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115
degrees)
1 teaspoon sugar
1/3 cup warm milk (110 to 115 degrees F)
4 tablespoons butter or margarine, melted
, divided
1 egg
1 cup all-purpose flour
1/2 teaspoon salt
Directions
1. In a mixing bowl, dissolve yeast in warm water. Add sugar; let stand for 5 minutes. Add the milk, 1 tablespoon butter and egg; mix well. Add flour and salt; beat until smooth. Cover and let rise in a warm place until doubled, about 45 minutes. Brush griddle and 3-in. metal rings or open-topped metal cookie cutters with remaining butter. Place rings on griddle; heat over low heat. Pour 3 tablespoons of batter into each ring. Cook for 7 minutes or until bubbles begin to pop and the top appears dry. Remove rings. Turn crumpets; cook 1-2 minutes longer or until the second side is golden brown. Serve warm or let cool on a wire rack and toast before serving.
Cook Time: 60 minutes
Total Time: 60 minutes
Number of Servings: 2
Yield: 6
Style: European
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