Europe recipe collection

Melt in your mouth Russian tea cookies with walnuts. Perfect accompaniment for a cup of tea.

Russian torte: a yeast-leavened pastry layered with cinnamon-walnut filling and apricot preserves, then crowned with meringue and sugared nuts. The Old World dessert that disappears at every gathering.

Greek village salad (horiatiki) layers wedge-cut tomatoes, sliced cucumbers, green pepper, onion rings, and black olives under a sharp oregano-garlic vinaigrette. No lettuce, no fuss, all summer.

Saltimbocca alla Romana: pounded veal layered with prosciutto and fresh sage, seared in butter and finished with a dry white wine pan sauce. The classic Roman trattoria dish.

Big-batch Spanish sangria built on red Burgundy, light rum, vodka, Cointreau and a fruit haul of pineapple, apples, oranges and limes. Party punch for 24.

Swedish meatballs in a creamy dill and mushroom sour cream sauce, served over egg noodles with green beans. Club soda in the meat mixture keeps them light and tender.

A scrumptious beef roast dish that calls for cocoa cola, carrots and whole cloves.

Sauerfleisch, a German sauerbraten-style pot roast where beef marinates two days in a tangy brine, then braises tender in a dark, sweet-sour roux gravy. Serve with potato or bread dumplings.

Don't bug the delivery boy, instead try this scrumptious pizza your whole family will enjoy!

Veal scaloppine pounded thin, pan-seared in butter and olive oil, then finished with a lemon, caper, garlic, and parsley pan sauce. Classic Italian technique, ready in 30 minutes.

Austrian scheiterhaufen bread pudding of cinnamon custard-soaked roll slices layered with raisins and sultanas. A traditional German-Austrian dessert with grandmother's kitchen written all over it.

Silesian "heaven's kingdom" pork chops braised with prunes, apricots, apples, and pears in their own soaking liquid. A traditional German sweet-savory main served over potato dumplings.

Traditional Bavarian veal rolls stuffed with bacon and hard-boiled eggs in red wine sauce. An elegant German main course that translates to "swallow's nests."

This is a recipe from Toravaig House Hotel, a small family hotel at Knock Bay in the south or garden of Skye, five miles south of Armadale.

Try something new in the kitchen with this succulent dish that will have everyone asking for a second helping.

Russian marinated herring (selyodka) layered in Mason jars with olives, dried chilis, coriander, mustard seeds, and a sweet vinegar brine. Ready after 5 to 7 days in the fridge.