Europe Eats Autumn menu: Pork fillet medallions cooked in the oven at a low temperature, served in a creamy white wine sauce with chopped dried porcini mushrooms, along with homemade Spätzle, preserved red cabbage from last year, fresh Brussels sprouts, caramelised chestnuts and half pears with cranberries October 13, 2024
Europe Eats Ottolenghi’s Red Pepper and Baked Egg Galettes (from “Jerusalem” cookbook) October 12, 2024
Europe Eats Zander fillet with freshly roasted almonds, boiled potatoes and leeks cooked in a white wine sauce October 12, 2024
