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A journey through EUROPE, from the Mediterranean to the British Isles, featuring recipe prints inspired by the continent’s rich culinary traditions, with many more to come.

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Lemon curd recipe

4000

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Lemon curd recipe

4000

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Lemon curd stands out for its balance of bright lemon acidity and rich, silky texture. Made by gently cooking lemon juice with eggs and butter, it becomes a smooth, glossy spread with a strong citrus flavour. It is especially popular in the United Kingdom, where it is commonly used in desserts, tarts, and as a topping for scones.

57254831948107

Vegetarian Pizza recipe print

4000

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Vegetarian Pizza recipe print

4000

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Combining Mediterranean vegetables with classic Italian ingredients, this vegetarian pizza offers a balance of smoky, fresh, and savory flavors, making it a light yet comforting favorite inspired by traditional Italian cuisine.

57254784434507

Basil Pesto recipe - Pesto alla Genovese

4000

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Basil Pesto recipe - Pesto alla Genovese

4000

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Pesto alla Genovese is a traditional Italian sauce made from fresh basil, pine nuts, garlic, olive oil and Parmesan cheese, blended into a smooth and aromatic paste.

Originating in the city of Genoa in the Liguria region, basil pesto dates back to the 19th century and evolved from older Roman herb-based sauces. Its name comes from the Italian word pestare, meaning “to crush,” referring to the traditional preparation using a mortar and pestle.

This recipe is available in English, in Italian and in French.

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Chocolate chip cookie recipe in French - Cookies aux pépites de chocolat

4000

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Chocolate chip cookie recipe in French - Cookies aux pépites de chocolat

4000

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Chocolate chip cookie are classic sweet baked cookies made from a buttery dough studded with chocolate pieces, typically baked until the edges are crisp and the center remains soft and chewy. This print is available in French.

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Canelés recipe

4000

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Canelés recipe

4000

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Canelé is a traditional French pastry with a caramelized crispy crust and a soft, custardy center flavored with vanilla and rum.

Originating in Bordeaux, canelés are believed to date back to the 18th century, when convents in the region used leftover egg yolks from local wine production to create small pastries.

Baked in distinctive fluted copper molds, canelés became a beloved specialty of Bordeaux and are now celebrated throughout France for their unique texture and rich flavor.

The handwritten notes are in French.

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Quiche Lorraine recipe print

4000

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Quiche Lorraine recipe print

4000

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Quiche Lorraine is a classic savory tart originating from the region of Lorraine in northeastern France. Its earliest versions date back to the Middle Ages, when bakers prepared a simple open pie filled with eggs and cream baked in bread dough.

The name “quiche” is believed to come from the German word "kuchen", meaning “cake,” reflecting the region’s historical ties to Germany. It is traditionally made with smoked bacon, cream and eggs.

The handwritten notes in the Quiche Lorraine recipe are in French.

57255344898379

Crêpes Suzette recipe

4000

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Crêpes Suzette recipe

4000

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Crêpes suzette are thin French pancakes served in a rich sauce made from butter, sugar, orange juice, and orange liqueur, traditionally flambéed for a dramatic finish.

The handwritten notes in this recipe are in French.

57254806815051

Croissant recipe

4000

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Croissant recipe

4000

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The Croissant is a buttery, flaky pastry closely associated with France, although its origins are linked to the Austrian "kipferl", a crescent-shaped bread enjoyed for centuries in Vienna.

The Croissant as we know it today developed in the 19th century, when Austrian baking traditions were introduced to Paris and adapted using French laminated dough techniques. Its crescent shape gave the pastry its name, meaning “crescent” in French.

The handwritten notes are in French.

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