Take an amazing culinary trip around Europe and discover recipes from French, Italian, Spanish and German home cooks to rustle up in your own kitchen!
This goulash is cooked in its own juices. Best if slow cooked for two to three hours, so plan enough time or make it the day before because when it's been warmed up it tastes even better. Spätzle (South German pasta) or polenta go really well with it.
My mother used to make this all the time, usually to go with Sunday dinner. I was hooked. Haven't had it in ages and I was wanting to bake something special for a special someone so I asked mum for the recipe. Tried it out today, and it's just as I remember. The thing that makes it for me is the frangipane. Hope you like it as much as me.
In this classic Greek salad recipe, tomatoes, red onion and cucumbers are dressed with olive oil and finished with crumbled feta cheese. It's essential to serve this with good crusty bread.
This is the traditional recipe for a Victoria sponge cake, a much loved English favourite. See footnote about weighing the eggs for best results. Serve with buttercream as in the recipe, or freshly whipped cream.
No trip to Spain would be complete without sampling their famous rice dish, paella. The ingredients vary from region to region, but we've used monkfish, squid and mussels for this version. Serve with crusty bread.