Europe recipe collection

Class Greek flavours of garlic, oregano and lemon jazz up this pork ribs.

Marinated chicken with yogurt, garlic and greek spices make for a tangy chicken main course. Serve with a greek salad and it's a meal.

Made of crushed fresh green grapes and pineapple juice, enjoy this Irish green drink.

A favorite in Boston, especially at Fenway Park.

Hors d'oeuvres (finger food) that's easy to pick up and pop in the mouth. Quartered eggs wrapped in slices of ham.

This is a great way to use up extra home made dressing. Cook pasta the day before. Then add your leftover dressing and marinate in the refrigerator overnight. The pasta will absorb all the goodness from the dressing and is perfect for a quick and easy lunch or supper.

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

Middle Eastern Sandwiches recipe

Marco Pierre White's tartare sauce from the Mirabelle restaurant. This was served with grilled dover sole but work well with any white fish dish.

Traditionally baked during 'Sinterklaas', a feast on 5 December (6 December in Belgium and Germany) on which little children receive gifts from the holy St. Nicholas, the partial inspiration for Santa Claus. In Germany, Pfeffernüsse are traditionally made during the Christmas season.

A favorite of ours which goes well with any type of fish, particularly flaky white fish.

This is a classic German side dish with a great new twist! It's great for Octoberfest, Prost!

I make triangles and leave out the mizithra or cottage cheese (too wet for these). Great appetizers if you make them small.

A scrumptious pastry that is filled with a mixture of spinach and feta cheese.