As a food blogger, my passion is to reinterpret classic European dishes and give them a modern twist. In this article, I want to share some of my favorite recipes with you, from Ukrainian pampushki to French tarte tatin.
Ukrainian pampushki with a filling of feta and spinach
Pampushki are a traditional Ukrainian dish. I revised this recipe and added a feta and spinach filling to spice up this classic. The Pampuschki are easy to prepare and are ideal as a snack or as an accompaniment to a hearty main course.
Ingredients:
- 500g flour
- 250ml milk
- 1 egg
- 1 tsp sugar
- 1 tsp salt
- 1 tsp dry yeast
- 200g feta
- 200g spinach
- 1 onion
- 2 cloves of garlic
- 1 tbsp olive oil
Preparation:
- Put the flour, milk, egg, sugar, salt and dry yeast in a bowl and knead into a smooth dough.
- Let the dough rise in a warm place for about 1 hour until it has doubled in size.
- Meanwhile, finely chop the feta, spinach, onion and garlic and sauté in a pan with olive oil.
- Shape the dough into small balls and make a small indentation in the centre.
- Place the filling in the well and shape the balls into small buns.
- Place the Pampuschki on a baking tray lined with baking paper and bake in a preheated oven at 200°C for about 20 minutes.
French tarte tatin with goat cheese and honey
The tarte tatin is a classic French dessert usually made with apples and caramel. I reinterpreted this recipe and created a savory version with goat cheese and honey. The tarte tatin is excellent as an appetizer or as a light lunch.
Ingredients:
- 1 puff pastry
- 3 goat cheese rolls
- 2 tbsp honey
- 2 tbsp olive oil
- 1 tsp thyme
- salt and pepper
Preparation:
- Roll out the puff pastry and use a glass or bowl to cut out a circle slightly larger than the size of the pan you intend to use.
- Cut the goat cheese into thin slices.
- Heat the olive oil in a pan and add the honey. Reduce the heat and add the thyme.
- Place the goat cheese slices in the pan and season with salt and pepper.
- Place the puff pastry over the goat cheese slices and press down the edges so the puff pastry covers the goat cheese slices.
- Place the pan in the preheated oven at 200°C and bake for about 15 minutes until the puff pastry is golden brown.
- Remove the tarte tatin from the oven and invert onto a serving platter. Garnish with fresh thyme and serve.
Swiss cheese fondue with beer and bacon
The Swiss cheese fondue is a classic of Swiss cuisine and is usually prepared with white wine. I reimagined this recipe and added beer and bacon to give the dish a savory twist. The cheese fondue is ideal for a cozy evening with friends or as a main course for a special dinner.
Ingredients:
- 400 grams of Swiss cheese
- 400 g Gruyere
- 1 clove of garlic
- 1 tbsp cornstarch
- 300ml of beer
- 100 grams of bacon
- 1 baguette
Preparation:
- Grate the cheese and mix with the cornstarch.
- Halve the garlic and rub it into the fondue pot.
- Pour the beer into the fondue pot and heat up.
- Add the cheese in batches and let it melt while stirring.
- Cut the bacon into small cubes and fry until crispy.
- Place the cheese fondue in the fondue pot on the table and serve with the baguette and bacon.
I hope you enjoyed these reinterpreted classic European dishes and inspire you to reinvent your own favorite recipes. Try them and be amazed by the aromas and flavors!
As a food blogger, my passion is to reinterpret classic European dishes and give them a modern twist. In this article I would like to share with you some of my favorite recipes that I have published on my blog Miss Savory. From Ukrainian pampushki to French tarte tatin, there is something for every taste.
Ukrainian pampushki with feta
Pampushki are a traditional Ukrainian pastry, usually made with cottage cheese. However, in my version, I use feta to give them a salty kick. These little balls are perfect as a snack or as an accompaniment to a salad.
Swabian potato salad with smoked tofu
The Swabian potato salad is a classic of German cuisine. In my version, I replace the bacon with smoked tofu to make it vegetarian. The salad is ideal as an accompaniment to grilled dishes or simply as a light dinner.
Italian polenta pizza
This polenta pizza is a great alternative to traditional pizza. The polenta is baked crispy in the oven and topped with tomato sauce, vegetables and mozzarella. The result is a delicious pizza that’s gluten-free and vegetarian.
Spanish Gazpacho Soup
Gazpacho is a cold soup from Andalusia, usually made with tomatoes, cucumbers and peppers. In my version, I add avocado to give it a creamy texture. Serve this soup as an appetizer on a hot summer day.
French tarte tatin with pears
The tarte tatin is a French classic, usually made with apples. In my variant I use pears to give them an autumnal touch. This tart is a real treat and perfect for a cozy evening at home.
Conclusion
I hope that I was able to inspire you with these reinterpreted European dishes. Try them and be amazed by the flavors and textures. You can find more delicious recipes for vegetarians and vegans on my blog Miss Savory.
My passion is to redefine classic European dishes and give them a personal and individual touch. Here I show you some of my favorite recipes that I have published on my blog Miss Savory. From Ukrainian pampushki to French tarte tatin, there is something for every taste.
French tarte tatin with goat cheese and honey
The tarte tatin is a classic French dessert usually made with apples and caramel. I refined this recipe with goat cheese and honey.

Ingredients:
- 1 puff pastry
- 3 goat cheese rolls
- 2 tbsp honey
- 2 tbsp olive oil
- 1 tsp thyme
- salt and pepper
Preparation:
- Unroll the puff pastry and using a glass or bowl, cut out a circle slightly larger than the size of the pan you intend to use.
- Cut the goat cheese into thin slices.
- Heat the olive oil in a pan and add the honey. Reduce the heat and add the thyme.
- Place the goat cheese slices in the pan and season with salt and pepper.
- Place the puff pastry over the goat cheese slices and press down the edges so the puff pastry covers the goat cheese slices.
- Place the pan in the preheated oven at 200°C and bake for about 15 minutes until the puff pastry is golden brown.
- Remove the tarte tatin from the oven and invert onto a serving platter. Garnish with fresh thyme and serve.
Swiss cheese fondue with beerÂ
The Swiss cheese fondue is a classic of Swiss cuisine and is usually prepared with white wine. I once used beer for this recipe to add a savory touch to the dish. The cheese fondue is ideal for a cozy evening with friends. Be sure to try it!

Ingredients:
- 400 grams of Swiss cheese
- 400 g Gruyere
- 1 clove of garlic
- 1 tbsp cornstarch
- 300ml of beer
- 1 baguette
Preparation:
- Grate the cheese and mix with the cornstarch.
- Halve the garlic and rub it into the fondue pot.
- Pour the beer into the fondue pot and heat up.
- Add the cheese in batches and let it melt while stirring.
- Place the cheese fondue in the fondue pot on the table and serve with the baguette.
Ukrainian pampushkiÂ
Ukrainian pampushki are small, fluffy balls made from yeast dough that are traditionally flavored with garlic and parsley. They are a delicious accompaniment to soups and stews or simply as a snack between meals. The recipe is quick and easy to prepare and the Pampuschki taste best fresh out of the oven. Â These little balls are perfect as a snack or as an accompaniment to a salad.
Ukrainian pampushki with a filling of feta and spinach
If you still haven’t had enough of the “normal Pampuschki”, then try this version. It has that certain extra:
I revised this recipe and added a feta and spinach filling to spice up this classic. The Pampuschki are easy to prepare and are ideal as a snack or as an accompaniment to a hearty main course.
You need the following ingredients:
- 500g flour
- 250ml milk
- 1 egg
- 1 tsp sugar (alternative sugar substitute)
- 1 tsp salt
- 1 tsp dry yeast
- 200g feta
- 200g spinach
- 1 onion
- 2 cloves of garlic
- 1 tbsp olive oil
Preparation:
- Put the flour, milk, egg, sugar, salt and dry yeast in a bowl and knead into a smooth dough.
- Let the dough rise in a warm place for about 1 hour until it has doubled in size.
- Meanwhile, finely chop the feta, spinach, onion and garlic and sauté in a pan with olive oil.
- Shape the dough into small balls and make a small indentation in the centre.
- Place the filling in the well and shape the balls into small buns.
- Place the Pampuschki on a baking tray lined with baking paper and bake in a preheated oven at 200°C for about 20 minutes.
Swabian potato saladÂ
The Swabian potato salad is a classic of German cuisine. My version is completely vegetarian.
The salad is ideal as an accompaniment to grilled dishes or simply as a light dinner.
Conclusion
I hope I was able to inspire you with these reinterpreted European dishes. Try them and let me know how you liked it!
On my blog you will find more delicious recipes for vegetarians and vegans or for everyone who wants to become one!