Cook up a VE Day European Buffet

While staying safe at home, you can still host a delicious buffet for those in your household while taking inspiration from some popular European dishes.

Scottish Berry Shortbread

This simple recipe is a great one to get the kids involved.

You will need:

• 250g plain flour
• 115g margarine
• 115g sugar
• Heaped handful of fresh berries

Method:

1. Melt the margarine using the microwave, using small 30 second blasts so you don’t burn it.
2. Sift the flour and sugar then add into the melted margarine, stir the mixture.
3. Knead until well mixed.
4. Flatten out the mixture then sprinkle your berries evenly throughout.
5. Fold and knead the dough gently so you don’t squash the berries.
6. Press your mixture into a baking tin then put into the oven for 20 minutes at 180c.
7. Leave to cool the cut your shortbread into slices.

Spanish Omelette

A signature dish of Spain, this dish can be served either hot or cold, handy if you’re making food ahead of time.

You will need:

• 5 medium potatoes
• 8 eggs
• 1 onion (optional)
• 300ml sunflower oil
• Salt to taste

Method:

1. Peel your potatoes and cut into chunks of around 1 cm.
2. If adding onion, then thinly slice.
3. Using a medium frying pan (no stick) add oil to fill half the pan, then set to a high heat.
4. Mix the onions with the potatoes, when the oil is hot enough add half the mix to the pan, turn the heat down slightly if necessary.
5. Once the potatoes and onions have browned remove them from the pan and drain on some kitchen roll.
6. Repeat with the rest of the onion and potato mix.
7. Beat the eggs together, adding salt to taste.
8. When the potatoes have cooled enough add them to the egg mixture. Don’t add whilst still hot as this will scramble the eggs.
9. Using the same pan, add your potato, onion and egg mixture.
10. The bottom of your omelette should start cooking quickly and after 7-8 minutes you should be able to flip your omelette.
11. To flip your omelette you can use a large plate on the top of it to aid in the flipping.
12. Pierce the omelette all around so it cooks evenly. Flip a couple more times.
13. Once done place on some kitchen roll to soak up some of the oil, then server either hot or cold.

English Sausage Rolls

A traditional English favourite, it just wouldn’t be a celebration without a good sausage roll!

You will need:

• 1 sheet of puff pastry
• 340g sausage meat
• 1 egg

Method:

1. On a floured work surface score your pastry sheet into thirds.
2. Take some of the sausage meat and roll into a snake shape. Place the sausage on one side of the pastry then fold the pastry over the sausage meat to enclose in the sausage meat.
3. Before sealing your pastry brush some of the egg wash along the pastry next to the sausage as this will help hold the seal. Then using a fork, seal the pastry together.
4. Score lines along the top of your sausage roll to allow for ventilation.
5. Bake at 205c for 13 minutes, before rotating the pan and cooking for another 8 minutes.
6. Once golden brown, remove from the oven and allow to cool.

Polish Papal Cream Cake

Cousin to the custard slice, this Polish dessert is something different from your traditional party cake.

You will need:

• 500ml milk
• 200g caster sugar
• ½ tspn vanilla essence
• 1 tbsp butter
• 30ml of Amaretto (optional)
• 6 egg yolks
• Pinch of salt
• 4 tbsp corn starch
• 500ml heavy cream
• 1 tbsp sugar
• 50g icing sugar
• 2 puff pastry sheets

Method:

1. Bake the puff pastry sheets according the instructions on the packaging.
2. Heat 400ml of the milk, add the sugar and vanilla essence to it. Bring this to the boil then lower the heat.
3. Mix the remaining 100ml of milk with the Amaretto and the egg yolks, adding the corn starch one tablespoon at a time and mixing well.
4. Pour the egg mixture into the hot milk, stirring continuously. The cream should start to thicken, once it does, turn off the heat and allow the cream to cool.
5. Beat the heavy cream until it becomes the consistency of whipped cream.
6. Now you need to assemble your cake. Lay down one of the puff pastry sheets, pour on the vanilla cream, then add the whipped cream onto, finally adding the second puff pastry sheet.
7. Allow to set in the fridge for an hour, then dust with icing sugar before cutting into squares and serving.