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.
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Spiced Cherry Glazed Gammon
Gammom has earned its reputable position on the Festive dining table but making it can be intimidating. But with a Pressure cooker or Instant Pot that is a thing of the past.
Ingredients
1.5 - 2kg boneless smoked gammon, ( Gammon should not exceed 8cm's in height)
1,5l ginger beer (you can use water as well)
1 carrot, sliced
1 onion, quartered
3 bay leaves
Cherry Glaze
1 C cherries, halved and pitted
1 C rosé, use verjuice or pomegranate juice as a non alcoholic option
¼ C white sugar
3 star anise
1 cinnamon quill
3 Tbsp brown sugar
600g Brussel sprouts, halved
2 Tbsp olive oil
Zest and juice of 1 lemon
Salt & pepper
1,5l ginger beer (you can use water as well)
1 carrot, sliced
1 onion, quartered
3 bay leaves
Cherry Glaze
1 C cherries, halved and pitted
1 C rosé, use verjuice or pomegranate juice as a non alcoholic option
¼ C white sugar
3 star anise
1 cinnamon quill
3 Tbsp brown sugar
600g Brussel sprouts, halved
2 Tbsp olive oil
Zest and juice of 1 lemon
Salt & pepper
Directions
In your pressure cooker/Instant Pot place the gammonw with skin side up. Add ginger beer, carrots, onion and bay leaves. Close the lid and set to sealing.
Set the Pressure Cooker on High for 45 minutes. (15 minutes for every 500g).
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then release any remaining pressure manually.
Remove the gammon from the Instant Pot.
Combine all of the glaze ingredients in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sugar has dissolved thickened slightly, about 5 minutes.
Remove from the heat and let cool slightly.
With a sharp knife, score the fat of the gammon, being careful not to cut the flesh. In a bowl combine olive oil, lemon juice and zest and toss Brussel Sprouts until coated. Glaze gammon with half the liquid, reserving some for glazing after cooking.
Place the gammon and Brussel Sprouts under grill in oven.
Enjoy the tasty, crispy gammon.
Prep Time: 14 minutesSet the Pressure Cooker on High for 45 minutes. (15 minutes for every 500g).
Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then release any remaining pressure manually.
Remove the gammon from the Instant Pot.
Combine all of the glaze ingredients in a small saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sugar has dissolved thickened slightly, about 5 minutes.
Remove from the heat and let cool slightly.
With a sharp knife, score the fat of the gammon, being careful not to cut the flesh. In a bowl combine olive oil, lemon juice and zest and toss Brussel Sprouts until coated. Glaze gammon with half the liquid, reserving some for glazing after cooking.
Place the gammon and Brussel Sprouts under grill in oven.
Enjoy the tasty, crispy gammon.
Cook Time: 2 hours
Total Time: 2 hours, 15 minutes
Number of Servings: 12
Yield:
Style: European, UK and Ireland
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Easy Christmas and Valentine's Desert
This is and awesome dessert at Christmas!
So quick and easy - oh so impressive!
For Christmas and Valentine's Day.
Ingredients
1 pkt Jelly, any flavor but a red one will be the one!
1 cup sliced fresh fruit (raspberries, strawberries etc)
1 cup whipped topping(I used fresh whipped cream)
1 cup sliced fresh fruit (raspberries, strawberries etc)
1 cup whipped topping(I used fresh whipped cream)
Directions
Make up jelly according to package directions.
Chill until slightly thickened.
Set aside 1/3 cup.
Add fruit to remaining jelly; spoon into 4 to 5 glasses.
Chill glasses at an angle until jelly is set.
Meanwhile, fold whipped topping into the reserved (1/3 cup) jelly.
Spoon topping mixture into glasses of set jello.
Chill.
Garnish and serve!
Prep Time: 5 minutesChill until slightly thickened.
Set aside 1/3 cup.
Add fruit to remaining jelly; spoon into 4 to 5 glasses.
Chill glasses at an angle until jelly is set.
Meanwhile, fold whipped topping into the reserved (1/3 cup) jelly.
Spoon topping mixture into glasses of set jello.
Chill.
Garnish and serve!
Cook Time: 60 minutes
Total Time: 1 hours, 5 minutes
Number of Servings: 5
Yield:
Style: European, Belgian
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Cheesy Corned Beef Mash dish
A very tasty, filling dish great winter dinner
Ingredients
7lb Potatoes 2 lge Onions
1 tin of Corned Beef
Salt & Pepper Milk, Butter, 1 Egg
Mature Cheddar Cheese
1 tin of Corned Beef
Salt & Pepper Milk, Butter, 1 Egg
Mature Cheddar Cheese
Directions
Method:
Peel wash and dice the Potatoes place in a deep pan and cover with water
Add some Salt & Pepper to season and bring them to the boil then simmer until soft
Remove the pan from the heat and add a knob of butter, 1 Egg and a splash milk and mash until smooth in texture
Chop or slice 2 or 3 large onions
Grate or slice half of a large block of mature Cheddar cheese
Using a lasanga sized baking /roasting tray or a casserole dish
Lightly grease the base and layer the potatoes then corned beef, onion's and cheese
Aim for two layers with the top layer being cheese and onion
Peel wash and dice the Potatoes place in a deep pan and cover with water
Add some Salt & Pepper to season and bring them to the boil then simmer until soft
Remove the pan from the heat and add a knob of butter, 1 Egg and a splash milk and mash until smooth in texture
Chop or slice 2 or 3 large onions
Grate or slice half of a large block of mature Cheddar cheese
Using a lasanga sized baking /roasting tray or a casserole dish
Lightly grease the base and layer the potatoes then corned beef, onion's and cheese
Aim for two layers with the top layer being cheese and onion
Notes
Cook on Gas mark 6 until the dish is heated through and the top layer of cheese is melted and browned
Serve & enjoy :)
Prep Time: 15 minutesServe & enjoy :)
Cook Time: 45 minutes
Total Time: 60 minutes
Number of Servings: 6
Yield: 6-8 servings
Style: European, UK and Ireland
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Corned Beef & Potato Ash/ Tatta Ash
Potato Ash..hot pot served as a stew with crusty bread or topped with a pastry crust
Ingredients
3.5kg (7lb) Potato 500g (1lb) Lamb or Beef or 1 tin of Corned Beef
1/2 large Onions
3 Carrots 3 Beef stock cubes
Gravy Browning or gravy granules 's
Salt & Pepper
1/2 large Onions
3 Carrots 3 Beef stock cubes
Gravy Browning or gravy granules 's
Salt & Pepper
Directions
Method
1) Peel and chop potato into 1inch squares
Peel and finely chop the Onions
Peel and finely chop the Carrots
2) Add all ingredients to a large pan and cover with water . Add the beef stock cubes
3) Bring to the boil and cook for 5mins then turn down the heat and simmer until the meat and potatoes are
soft for about 1/2hrs
If using a can of corned beef add it once the vegetables are soft and simmer to allow the corned beef to melt into the also add the touch of gravy browning to colour and taste plus some gravy granules to thicken and flavour it to you desired texture and taste
If you like a pastry crust
Pour the Potato Ash into a casserole dish or deep tray and cover
with the pastry then bake on Gas mark 6 until it is golden brown
1) Peel and chop potato into 1inch squares
Peel and finely chop the Onions
Peel and finely chop the Carrots
2) Add all ingredients to a large pan and cover with water . Add the beef stock cubes
3) Bring to the boil and cook for 5mins then turn down the heat and simmer until the meat and potatoes are
soft for about 1/2hrs
If using a can of corned beef add it once the vegetables are soft and simmer to allow the corned beef to melt into the also add the touch of gravy browning to colour and taste plus some gravy granules to thicken and flavour it to you desired texture and taste
If you like a pastry crust
Pour the Potato Ash into a casserole dish or deep tray and cover
with the pastry then bake on Gas mark 6 until it is golden brown
Notes
Serve with Red Cabbage or Beetroot slices
Sliced uncut bread
Prep Time: 15 minutesSliced uncut bread
Cook Time: 60 minutes
Total Time: 1 hours, 15 minutes
Number of Servings: 6
Yield: 6-8 small bowls
Style: European, UK and Ireland
A RECIPE FOR A LOVE CAKE!
Tells you how to make the cake..
Ingredients
A RECIPE FOR A LOVE CAKE
Ingredients :
2 laughing eyes
2 well shaped legs
2 loving arms
2 Firm milk containers
2 nuts
1 fur lined mixing bowl
1 firm Banana
Method:
1. Look into laughing eyes
2. spread well shaped legs with loving arms
3. Squeeze and massage milk containers very gently until furlined mixing
bowl is well greased: check regularly with finger.
4.Gently add firm banana to mixing bowl, working in and out until well
creamed. (For best results continue to knead milk containers)
5. As heat rises plunge banana deep into mixing bowl and cover with
nuts,leave to soak. (preferably not overnight)
6. The cake is done when banana is soft. If banana doesn't soften repeat
steps 3 -5 or change mixing bowls.
PS:-1. If it is in an unfamiliar kitchen, wash utensils before and after use
2. Do not lick bowl after use.
IF THE CAKE RISES, LEAVE TOWN!
I found this awesome recipe on the internet,LEAVE TOWN? To your house once something is baking in the oven or my house,?
Ingredients :
2 laughing eyes
2 well shaped legs
2 loving arms
2 Firm milk containers
2 nuts
1 fur lined mixing bowl
1 firm Banana
Method:
1. Look into laughing eyes
2. spread well shaped legs with loving arms
3. Squeeze and massage milk containers very gently until furlined mixing
bowl is well greased: check regularly with finger.
4.Gently add firm banana to mixing bowl, working in and out until well
creamed. (For best results continue to knead milk containers)
5. As heat rises plunge banana deep into mixing bowl and cover with
nuts,leave to soak. (preferably not overnight)
6. The cake is done when banana is soft. If banana doesn't soften repeat
steps 3 -5 or change mixing bowls.
PS:-1. If it is in an unfamiliar kitchen, wash utensils before and after use
2. Do not lick bowl after use.
IF THE CAKE RISES, LEAVE TOWN!
I found this awesome recipe on the internet,LEAVE TOWN? To your house once something is baking in the oven or my house,?
Directions
Do as the above says if done correctly you will gain a positive!
Notes
Enjoy the cake you may like it :-)
Prep Time: 60 minutesCook Time: 31 hours
Total Time: 32 hours
Number of Servings: 30
Yield: As long as it takes..
Style: European, UK and Ireland
Pita
Tzatziki:
4 cups (32 ounces) plain yogurt
1 medium cucumber, peeled, seeded and grated
1/2 teaspoon salt
1/4 cup olive oil
1/4 cup white vinegar
2 garlic cloves
Line a fine mesh strainer with two layers of cheesecloth. Place yogurt in strainer over a bowl. Cover and refrigerate for at least four hours or overnight.Drain and discard liquid in bowl; set yogurt aside. Place cucumber in a colander over a plate; sprinkle with salt. Let stand for 15 minutes; discard liquid.In a small bowl, whisk oil and vinegar until blended . Stir in the garlic, yogurt and cucumber.
I add fresh basil, ground in a mortar. And dried dill.
Ingredients
Pita:
all-purpose flour (little over 2 cups)
dry yeast (approx. 1 tsp)
1 tsp salt
1 tsp sugar
1 1/2 glass (1c) of lukewarm water
1 tblsp olive oil
Instructions
sieving the flour into your mixer’s bowl.
Add the yeast, sugar and salt and blend with a spoon.
Add a little bit of water and start mixing, using the dough hook. Pour in the water a little bit at a time, at a steady stream, whilst mixing. Wait each time for the water to be absorbed and continue adding some more.Depending on the flour, the dough may or may need a little bit less water than this pita bread recipe calls for. After mixing for a while, the dough for your pita bread should become an elastic ball. If the dough is still crumbled, you should add some more water. If it becomes too sticky, this means that you added more water than needed. In that case, add 1 tsp of flour and continue mixing.When done, cover the dough with a kitchen towel and let it sit in a warm place, for at least 20 minutes, until it doubles its size. This is an important step for this pita bread recipe, so that the pita bread becomes fluffy and soft. If it is winter, turn the oven on for a few minutes, until it’s a little warm, switch it off and then let the dough rise in it for a few minutes.Take the dough out of the bowl and knead a little bit with your hands. Split in 6-7 evenly sized portions.To form the pita bread, you can either use a rolling pin, or stretch it with your hands, about 1 cm thick. For a more traditional look on your pita bread, use a fork to make some holes on top.Heat a non-sticking frying pan to medium-high heat (with no grease) and fry each pita bread for about 3-4 minutes on each side, until slightly coloured and still soft. To give more colour, push the pita bread with a wooden spoon on the pan.
all-purpose flour (little over 2 cups)
dry yeast (approx. 1 tsp)
1 tsp salt
1 tsp sugar
1 1/2 glass (1c) of lukewarm water
1 tblsp olive oil
Instructions
sieving the flour into your mixer’s bowl.
Add the yeast, sugar and salt and blend with a spoon.
Add a little bit of water and start mixing, using the dough hook. Pour in the water a little bit at a time, at a steady stream, whilst mixing. Wait each time for the water to be absorbed and continue adding some more.Depending on the flour, the dough may or may need a little bit less water than this pita bread recipe calls for. After mixing for a while, the dough for your pita bread should become an elastic ball. If the dough is still crumbled, you should add some more water. If it becomes too sticky, this means that you added more water than needed. In that case, add 1 tsp of flour and continue mixing.When done, cover the dough with a kitchen towel and let it sit in a warm place, for at least 20 minutes, until it doubles its size. This is an important step for this pita bread recipe, so that the pita bread becomes fluffy and soft. If it is winter, turn the oven on for a few minutes, until it’s a little warm, switch it off and then let the dough rise in it for a few minutes.Take the dough out of the bowl and knead a little bit with your hands. Split in 6-7 evenly sized portions.To form the pita bread, you can either use a rolling pin, or stretch it with your hands, about 1 cm thick. For a more traditional look on your pita bread, use a fork to make some holes on top.Heat a non-sticking frying pan to medium-high heat (with no grease) and fry each pita bread for about 3-4 minutes on each side, until slightly coloured and still soft. To give more colour, push the pita bread with a wooden spoon on the pan.
Directions
Then add what you want. Soulvaki, lettuce, tomato, onion, back olive, ect
Prep Time: 60 minutesCook Time: 60 minutes
Total Time: 60 minutes
Number of Servings: 7
Yield:
Style: European, Greek
Garlic/Rosemary Potatoes
I made this as part of dinner tonight. It's a Jamie Oliver recipe and it's divine!
Warning: VERY garlicky ....Yum!
Ingredients
3 lb. waxy potatoes (red, new, or Yukon gold)
2 sprigs fresh rosemary
olive oil
5 cloves garlic
2 sprigs fresh rosemary
olive oil
5 cloves garlic
Directions
Preheat oven to 425 degrees F. Place potato cubes in large pan of cold, salted water and bring to a boil. In colander, drain potatoes immediately; allow to steam a few minutes until they dry out a bit. Bash up rosemary leaves with pestle and mortar (or back of knife).
In roasting pan, heat about 1/4 cup olive oil; add garlic, potatoes, and rosemary. Season and toss together until well-coated. Place pan in oven, shaking it every so often, until potatoes are golden and crispy - about 30 to 35 minutes.
Prep Time: 10 minutesIn roasting pan, heat about 1/4 cup olive oil; add garlic, potatoes, and rosemary. Season and toss together until well-coated. Place pan in oven, shaking it every so often, until potatoes are golden and crispy - about 30 to 35 minutes.
Cook Time: 35 minutes
Total Time: 45 minutes
Number of Servings: 4
Yield:
Style: European, UK and Ireland
fish Cakes
I got this recipe from my mother who created it herslef ! She changed it a few times but the way it's done now makes them absoluty gorgeous! So crunchy on the outside and soft and delicious on the inside! You must give them a go!
Ingredients
X 3 tins of red salmon ( you can use fresh salmon , but the juice from the tin really helps to not make them dry )
X2 smoked coley ( or any smoked fish of your choice )
X6 medium size potatoes
X2 spring onions
salt and pepper
paprika
*for batter
X3 eggs
250g of flour
250g of bread crumbs
2litres of sunflower oil
X2 smoked coley ( or any smoked fish of your choice )
X6 medium size potatoes
X2 spring onions
salt and pepper
paprika
*for batter
X3 eggs
250g of flour
250g of bread crumbs
2litres of sunflower oil
Directions
Peel and steam your potatoes
Fry coley on hot pan with olive oil for 3 mins in each side
Get a large bowl and when potatoes and fish are done put into bowl
Add the tinned salmon
Half tspoon of salt and full teaspoon of pepper
Half tspoon of paprika
Chopped onions really small and add
Mash together untill well combined
Pour oil into a saucepan and bring to the boil, then simmer
Get three seperate plates and put flour eggs and bread crumbs on each
Get hand full of fish mixture and make into size you wish , roll in hand tightly and firm
Rollin flour and shake gently
Roll in egg and shake gently
Roll in breadcrumbs shake gently
When all fish cakes are prepared
add three at a time to oil
leave for 5/6 mins untill golden brown
Best served with sweet chilli sauce and some salad !
Fry coley on hot pan with olive oil for 3 mins in each side
Get a large bowl and when potatoes and fish are done put into bowl
Add the tinned salmon
Half tspoon of salt and full teaspoon of pepper
Half tspoon of paprika
Chopped onions really small and add
Mash together untill well combined
Pour oil into a saucepan and bring to the boil, then simmer
Get three seperate plates and put flour eggs and bread crumbs on each
Get hand full of fish mixture and make into size you wish , roll in hand tightly and firm
Rollin flour and shake gently
Roll in egg and shake gently
Roll in breadcrumbs shake gently
When all fish cakes are prepared
add three at a time to oil
leave for 5/6 mins untill golden brown
Best served with sweet chilli sauce and some salad !
Notes
You can add what fish you like but try have more potato than fish
You can add other spices or herbs like parsley of you want
try and taste many times to get the cake for you!!
Prep Time: 30 minutesYou can add other spices or herbs like parsley of you want
try and taste many times to get the cake for you!!
Cook Time: 30 minutes
Total Time: 60 minutes
Number of Servings: 8
Yield: 6-8 serving , depending on size
Style: European, UK and Ireland
Arroz doce
A golden oldie from Portugal
Ingredients
2 cups water
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
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
Bring water to a boil in medium saucepan.
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.
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
Tradional recepy
Prep Time: 20 minutesCook Time: 60 minutes
Total Time: 1 hours, 20 minutes
Number of Servings: 1
Yield: 4
Style: European, Portuguese
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Stove top Cake
The easy stovetop chocolate cake is an instant hit! Made with simple pantry ingredients and without an oven, this is the epitome of simple comfort baking.
Ingredients
1 cup cake flour (130 g)
? cup unsweetened cocoa powder (35 g)
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar (150g)
2 large eggs
¼ cup vegetable oil (60ml)
½ cup milk (125 ml)
½ teaspoon vanilla extract
? cup unsweetened cocoa powder (35 g)
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar (150g)
2 large eggs
¼ cup vegetable oil (60ml)
½ cup milk (125 ml)
½ teaspoon vanilla extract
Directions
In a medium bowl, whisk together the cake flour, cocoa powder, baking powder, baking soda and salt until well mixed.
Add the sugar and whisk to combine.
Add eggs,milk vegetable oil and vanilla extract then whisk until smooth.
Spray or grease a cake pan and pour cake batter into the pan.
Cover with aluminum foil.
Bring water to a simmer in a deep skillet or large saucepan wide enough to hold the cake pan.
Oncesimmering, place a heat-proof plate into the water.
Set the cake pan on top of the plate so it hovers over the water but does not submerge.
Cover with a lid and cook for 30 to 35 minutes until the cake is done and an inserted toothpick comes out clean.
Remove the cake and set aside to cool.
Sprinkle it with powdered sugar.
Add the sugar and whisk to combine.
Add eggs,milk vegetable oil and vanilla extract then whisk until smooth.
Spray or grease a cake pan and pour cake batter into the pan.
Cover with aluminum foil.
Bring water to a simmer in a deep skillet or large saucepan wide enough to hold the cake pan.
Oncesimmering, place a heat-proof plate into the water.
Set the cake pan on top of the plate so it hovers over the water but does not submerge.
Cover with a lid and cook for 30 to 35 minutes until the cake is done and an inserted toothpick comes out clean.
Remove the cake and set aside to cool.
Sprinkle it with powdered sugar.
Notes
Monitor as it cooks as you may need to add additional hot water while it cooks.
Prep Time: 10 minutesCook Time: 35 minutes
Total Time: 45 minutes
Number of Servings: 8
Yield: One cake
Style: European, Dutch
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