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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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Alsatian Sauerkraut Recipe

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Alsatian Sauerkraut Recipe

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"La Choucroute" is made with fermented cabbage slowly cooked with white wine, juniper berries, and spices, then served with sausages, smoked meats, and potatoes.

Originally a practical way to preserve vegetables during winter, it evolved into a hearty and convivial meal loved throughout France, particularly in Alsace where it remains a culinary icon.

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Norwegian Meatballs recipe

4000

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Norwegian Meatballs recipe

4000

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Kjøttkaker, often called Norwegian meatballs, are a traditional comfort food deeply rooted in rural Scandinavian cooking.

Their history dates back centuries, when families in Norway prepared simple and hearty meals using locally available meats such as beef, pork, or lamb. Influenced by broader European meatball traditions, Norwegian meatballs developed their own distinctive style, typically larger, softer, served with rich brown gravy and accompanied by potatoes, peas, and lingonberry jam.

57255404405067

Ukrainian Sorrel Soup recipe - Green Borscht

4000

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Ukrainian Sorrel Soup recipe - Green Borscht

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In Ukraine, Green Borscht is a beloved spring dish that feels warm and familiar, often shared around family tables when the first greens appear after winter.

57255344865611

Gingerbread Cookies recipe

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Gingerbread Cookies recipe

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A warmly spiced baked treat made with ginger, cinnamon, and molasses, especially comforting during the holiday season.

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Fig Jam recipe

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Fig Jam recipe

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Fig jam made from ripe figs gently cooked with sugar and a hint of lemon evoke the South of France, where fig leaves release a warm, fragrant aroma in the sun, adding to its comforting charm.

The recipe is available in English and in French.

57254748913995

La Tarte Tropézienne

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La Tarte Tropézienne

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"La Tarte Tropézienne" is a famous French dessert made of a soft brioche sprinkled with sugar and filled with a rich cream combining pastry cream and buttercream.

It originated in the seaside town of Saint-Tropez in the 1950s, created by Polish pastry chef Alexandre Micka.

The dessert gained international fame during the filming of the movie And God Created Woman, when actress Brigitte Bardot suggested the name “Tarte Tropézienne.” Since then, it has become an iconic specialty of the French Riviera and a symbol of Saint-Tropez’s glamorous culinary culture.

The handwritten notes in this print are in French.

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Zucchini Flower Fritters recipe

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Zucchini Flower Fritters recipe

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Zucchini flower fritters are a traditional Mediterranean delicacy with roots in rustic Italian and Southern European cuisine.

For centuries, cooks used every part of the zucchini plant, including its delicate blossoms, to create simple yet flavorful dishes. The flowers became especially popular in regions of Italy, where they were stuffed with cheese or anchovies, dipped in a light batter, and fried until crisp and golden.

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Hamentashen recipe

4000

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Hamentashen recipe

4000

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Hamantaschen are triangular pastries filled with sweet fillings like fruit jelly or poppy seeds and baked until golden. They are traditionally enjoyed during the Jewish holiday of Purim.

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