Europe recipe collection

Delicate and flaky Tilapia with an orange tarragon cream sauce, perfect for two servings for a quick and seemingly sophisticated dish. Serve with a rice pilaf to make it a meal.

Tomato Gazpacho recipe

Traditional home-made bread that turns out a crispy tasty crust with a delicate soft interior.

Literally means "white food". Blancmange is a delicate, quivering snow-white pudding that goes back to the 16th century that was extremely popular in the Victorian age.

Vanillas Kifli recipe

Add a summer veggies twist to this Italian Sauce.

Bread Machine Focaccia recipe

This refreshing yet delicious salad is very quick and easy to prepare. It can be kept in the refrigerator for a few days.

This recipe is based on the one from Jean Christoph Novelli's grandmother Louise's recipe. He call's it "The Most Amazing Tomato Sauce on the planet" I agree. This is not the exact recipe (I tweaked it very slightly and made some educated guesses on the amounts of various ingredients but based upon the taste I believe it is probably very close.

A good start for school day. My granddaughter loves oatmeal, found this recipe, and added a few things of my own.

These are the best almond biscotti I've ever had.

Apple Date Strudel recipe

With its vibrant color and flavor, yellow rice is a staple in Latin America and the Caribbean. In Cuba, it's traditionally garnished with pimentos, but I sometimes top it with sliced scallions. Serve it with Cuban-style roast pork, ropa vieja or as a side to grilled meats, poultry or seafood.

I had this Greek pastry for the first time in a restaurant and I was not overly thrilled with it. So when I ran across this recipe and saw how easy is was to make I decided to try it. I liked my version much better, which will no doubt cause an uproar. So to anyone who has tried this dessert I want you to make this one and let me know if you like it, maybe it tastes nothing like it is suppose to.

There are quicker versions of this recipe but this is a classic that's reasonably easy and works perfectly every time.

They were super easy to make, tasted buttery, cheesy, fluffy and flaky, with the aroma from basil. They can be served pretty much with all the main courses, or just eating them directly is yummy enough!