Crostata di Limone (Italian Lemon Custard Tart)
Italian lemon custard tart with a crisp shortcrust base
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Convert Unsalted butter between metric and US cooking measurements.
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Kartoffelknödel (German Potato Dumplings)
German potato dumplings gently simmered until tender
Chicken and Mushroom Pie
Chicken and leek pie with mushrooms and puff pastry
Stegt Flæsk (Crispy Pork Belly with Parsley Sauce)
Crispy pork belly with warm parsley sauce
Air Fryer Croquettes
Crisp air-fried croquettes with a beef ragout filling.
Toucinho do Céu (Portuguese Almond Cake)
Dense Portuguese almond cake finished with icing sugar
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Hachee (Dutch Beef and Onion Stew)
Rich hachee beef stew with lots of onions, bay leaves, cloves and stock
Stamppot Boerenkool met Rookworst (Kale and Smoked Sausage Mash)
Creamy Dutch stamppot with kale, buttery potatoes, smoked sausage and mustard gravy
Bread Pudding with Bourbon Sauce
Golden brioche bread pudding served with a butter and brown sugar bourbon sauce
Käsespätzle (German Cheese Noodles with Caramelised Onions)
Homemade spätzle layered with caramelised onions and melted cheese, served hot
Gougères with Ham and Comté
Crisp, airy choux buns mixed with ham and Comté, served warm or room temperature
Bubbles and Squeak with Fried Egg
Fried mashed potatoes and cabbage, crisped until golden and topped with an egg
Käsespätzle (Swabian Cheese Noodles)
Soft egg noodles layered with melted Emmental and Gruyère and sweet browned onions
Soufflé au Chocolat (French Chocolate Soufflé)
Light French chocolate soufflé made with whipped egg whites and dark chocolate
Baked Mac and Cheese
Macaroni baked in creamy Cheddar and mustard sauce with a crisp panko breadcrumb top
Agnolotti dal Plin in Brodo (Pinched Filled Pasta in Broth)
Delicate agnolotti filled with braised beef and Parmesan, served in beef stock
Filet de Boeuf en Croûte (Beef Fillet in Puff Pastry)
Seared beef fillet wrapped in puff pastry with mustard and mushroom duxelles
Gratin de Légumes (French Vegetable Gratin with Gruyère)
Potato, courgette and leek gratin baked in garlic cream with Gruyère
