European Cuisine Recipes

Mushroom Tacos Recipe

Enjoy a delicious and satisfying meal with this flavorful Mushroom Tacos recipe. These vegetarian tacos feature sautéed mushrooms seasoned with a variety of spices, creating a savory and hearty filling. Topped with fresh ingredients and served in warm tortillas, these tacos are a delightful choice for a meatless dinner. Let’s dive into the recipe and learn how to make these delicious Mushroom Tacos!


  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 pound mushrooms, sliced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon soy sauce or tamari (optional)
  • 8 small tortillas
  • Toppings: chopped tomatoes, shredded lettuce, diced avocado, chopped cilantro, lime wedges, etc.


  1. Heat the olive oil in a large skillet over medium heat. Add the sliced onion and minced garlic, and sauté until the onion becomes translucent and the garlic is fragrant.
  2. Add the sliced mushrooms to the skillet and cook for about 8-10 minutes, or until the mushrooms release their moisture and start to brown.
  3. In a small bowl, mix together the chili powder, cumin, paprika, salt, and black pepper. Sprinkle the spice mixture over the mushrooms and stir well to coat.
  4. Optional: Add soy sauce or tamari to the skillet and stir to incorporate the flavors.
  5. Warm the tortillas in a dry skillet or microwave.
  6. Fill each tortilla with a generous amount of the mushroom filling. Top with chopped tomatoes, shredded lettuce, diced avocado, chopped cilantro, or any other desired toppings.
  7. Squeeze fresh lime juice over the tacos for added brightness and serve hot.

Enjoy these flavorful Mushroom Tacos as a delicious vegetarian meal. The combination of sautéed mushrooms and spices creates a satisfying and savory filling. Customize your tacos with your favorite toppings and savor every bite of these delicious and meatless tacos!

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Keftedakia Recipe: How to Make Delicious Greek Meatballs at Home

Keftedakia, also known as Greek meatballs, are a delicious and classic dish that have been enjoyed for centuries in Greece and beyond. Made with a blend of ground beef, aromatic herbs and spices, these small meatballs are typically served as an appetizer or main course with a variety of accompaniments, such as tzatziki, pita bread, or salad. Whether you’re looking to recreate the flavors of the Mediterranean in your own kitchen or simply want to try something new, this Keftedakia recipe is sure to impress your taste buds and satisfy your appetite. So, let’s dive into the ingredients and steps required to make this mouthwatering dish at home!



  • Mix meats, onion, garlic, salt, pepper, oregano and mint.
  • Remove crusts from bread slices, process into crumbs (I use my mini food processor) and moisten in milk.
  • Add bread and egg to meat (you can add a shot glass full of ouzo for flavouring at this point, if you like).
  • Knead mixture so that everything is incorporated evenly. This probably means more handling of the meat than you’re usually used to, but it’s ok in this particular recipe. The milk does not need to be squeezed out of the bread. It will all come together after kneading into a kind of meat paste.
  • Refrigerate for at least 1 hour before using (I often make this an evening earlier to use the next day).
  • Shape into walnut-sized balls, dredge in flour, and saute in hot oil until meatballs are cooked and browned on all sides. (I use olive oil because I have an endless source, but a good vegetable oil, or a combination of vegetable and olive oil would be fine).
  • Good hot or at room temperature.
  • Note: To freeze (after cooking) Flash freeze separately. When frozen you can pop them into freezer bag.
  • Note2: You can also bake these in the oven (you do not need to dredge in flour if you do). They are very good this way, too. Obviously, frying provides a lot of flavour, but sometimes, cutting some calories is also a good thing. ;-).
  • To heat: Thaw and use as per directions above.

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Italian pizza margherita

Margherita pizza is a classic Italian dish that has been enjoyed for generations. With a simple combination of fresh tomato sauce, mozzarella cheese, and basil, this pizza is a delicious and easy-to-make option for any meal.

Is Pizza Healthy?

While pizza may not always have the reputation of being a healthy food, Margherita pizza is actually a relatively nutritious option. It’s low in calories, with just over 200 calories per slice, and is high in protein and calcium thanks to the mozzarella cheese. Additionally, the tomatoes used in the sauce provide a good source of vitamin C and antioxidants.

Despite its nutritional benefits, it’s still important to enjoy Margherita pizza in moderation, as it can be high in sodium and carbohydrates. However, when enjoyed as part of a balanced diet, this classic pizza can be a delicious and healthy choice.


  • 1 cup all purpose or white whole wheat flour*, (5 oz ) plus more for dusting
  • ▢1 1/2 teaspoons baking powder
  • ▢1/2 teaspoon kosher salt
  • ▢1 cup 0% Stonyfield Greek yogurt, not regular, drained if there’s any liquid
  • Sauce
  • ▢1/3 cup canned san marzano tomatoes, crushed by hand
  • ▢1 small garlic clove, minced
  • ▢1/4 teaspoon kosher salt
  • ▢pinch dried oregano
  • ▢fresh black pepper to taste
  • ▢4 ounces fresh mozzarella cheese, sliced thin and torn by hand
  • ▢fresh basil, torn for topping
  • ▢extra virgin olive oil, optional for drizzling


  • In a medium bowl combine the flour, baking powder and salt and whisk well.
  • Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
  • Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
  • Preheat oven to 450F. I like to use a pizza stone, and preheat the stone in the oven as well. If using a round pizza pan or sheet pan, spray with oil.
  • Sprinkle a work surface and rolling pin with a little flour and roll the dough out into a large thin round or oval (or you can make 2 smaller pies).
  • Lay the dough out onto the oiled nonstick pizza dish or sheet pan.
  • Spread the sauce over the crust. Top with cheese and place the pan on the pizza stone, bake 10 to 12 minutes or until the cheese is bubbly and the crust is cooked through.
  • Transfer to a cutting board, top with basil and drizzle with olive oil, if desired. Slice the pie into 8 slices.
from skinnytaste

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greek style french fries recipe

Greek style French fries, also known as “patates tiganites,” are a delicious twist on the classic fried potato dish. Originating in Greece, this recipe adds a unique blend of herbs and spices to give these fries a burst of flavor that will keep you coming back for more.

In Greece, “patates tiganites” are a popular street food that’s often served as a snack or side dish. The fries are typically seasoned with oregano, garlic, and a sprinkle of lemon juice, which gives them a bright and tangy flavor.

But what makes Greek style French fries truly special is the way they’re prepared. Rather than being fried once, these fries are cooked twice to achieve a crispy exterior and fluffy interior.

If you’re looking to try something new with your fries, give this Greek style recipe a try. Not only is it a delicious twist on a classic dish, but it’s also packed with nutrients that your body will love. Check out the table below for some possible nutrients and health benefits of this dish.

NutrientPossible Benefits
PotatoesHigh in fiber and potassium, may help lower blood pressure and improve digestion
Olive OilRich in healthy fats, may lower risk of heart disease and reduce inflammation
OreganoContains antioxidants and may have antibacterial properties
GarlicMay lower cholesterol and blood pressure, and boost immune function


  1. Peel and cut the potatoes into thick, evenly sized wedges.
  2. Rinse the potato wedges in cold water and pat them dry with a clean towel.
  3. Heat a large skillet with a generous amount of olive oil over medium-high heat.
  4. Add the potato wedges to the skillet and fry them until they’re golden brown on all sides, about 5-7 minutes.
  5. Remove the fries from the skillet with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
  6. In a small bowl, mix together the minced garlic, dried oregano, salt, and pepper.
  7. Once the fries have cooled slightly, sprinkle the herb mixture over them and toss gently to coat.
  8. Serve the fries hot, garnished with additional oregano if desired.

Enjoy your delicious Greek-style French fries!

Looking to try something new with your fries? Give this Greek-style recipe a try and enjoy a delicious twist on a classic dish. Not only is it a tasty treat, but it’s also packed with nutrients that your body will love.

If you’re ready to get started, check out Mamluks, an easy-to-use app that offers a wide range of ingredients to choose from. Happy cooking!

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Chestnut soup recipe

Image from epicurious

Chestnut soup is a popular dish that originated in Europe, where chestnuts have been a traditional food for centuries. In many countries, such as France, Italy, and Portugal, chestnuts are a staple ingredient in many dishes, including soups, stews, and desserts.

In France, chestnut soup is a classic dish that’s often enjoyed during the fall and winter months. The recipe usually includes roasted chestnuts, onions, garlic, and a variety of herbs and spices. In Italy, chestnut soup is often made with mushrooms and served with a drizzle of olive oil and grated Parmesan cheese. And in Portugal, chestnut soup is often thickened with flour and served with a slice of crusty bread.

No matter where you go in Europe, you’re likely to find a unique and delicious chestnut soup recipe that’s been passed down through generations. And with its rich and satisfying flavor, it’s no wonder why this dish has remained so popular over the years.

Ingredients for Chestnut soup recipe

  • 3 tablespoons unsalted butter
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped onion
  • 3 fresh flat-leaf parsley sprigs
  • 2 whole cloves
  • 1 Turkish or 1/2 California bay leaf
  • 6 cups low-sodium chicken broth
  • 1 (14- to 15-ounce) jar peeled cooked whole chestnuts, crumbled (3 cups)
  • 1/4 cup Sercial Madeira
  • 1/4 cup heavy cream
  • 1/4 teaspoon black pepper


Step 1 Melt butter in a 3-quart heavy saucepan over low heat, then stir in celery, carrot, and onion. Cover surface of vegetables with a buttered round of wax paper or parchment (buttered side down) and cover pan with lid, then sweat vegetables 15 minutes (to soften).

Step 2 Wrap parsley, cloves, and bay leaf in cheesecloth and tie into a bundle with string to make a bouquet garni.

Step 3 Discard buttered paper from vegetables, then add broth and bouquet grain and bring to a boil. Reduce heat and simmer, covered, 20 minutes. Add chestnuts and Madeira and simmer, covered, 3 minutes.

Step 4 Purée soup in small batches (4 or 5) in a blender until smooth (use caution when blending hot liquids), transferring to a 3- to 4-quart heavy saucepan. Stir in cream, pepper, and salt to taste and reheat soup over moderate heat, stirring occasionally.

Cooks’ note:

Soup can be made 2 days ahead and cooled, uncovered, then chilled, covered.

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