Eurovision Eats: Recipes from Sweden, the UK, and Italy

Eurovision Eats: Recipes from Sweden, the UK, and Italy

It’s the Eurovision final this weekend and many of us will be getting together to revel in the music around the TV with family and friends. To mark the occasion we have an array of family-friendly recipes using tinned fruit to share with you, perfect for imparting a lesson on European flavours to the kids. Crafted by Del Monte, these three fun and unique recipes draw inspiration from the UK, Italy, and reigning champions Sweden, each infused with a delightful fruity twist.

What better way to beat the heat this weekend than by getting the whole family involved in creating these fun and refreshing recipes? Whether you have little ones or older kids, these dishes offer a fantastic opportunity for everyone to participate and enjoy the culinary journey together.

SWEDEN – Mandarin, Cucumber & Smoked Salmon Party Sandwiches 


Little stuffed rye bread party sandwiches with smoked salmon, fresh cucumber, and a citrusy Del Monte Mandarin Segments sour cream spread. 

Prep time: 20 minutes 

Cook time: 10 minutes 

Serves 6-8 


½ can Del Monte Mandarin Segments (85 g drained) 

● 1 medium potato 

● 2 tbsp sour cream 

● ¼ cucumber 

● 70 g smoked salmon 

● 2 sprigs dill 

● 6 slices of rye bread 

● Salt & pepper 


Peel and chop the potato. Place in a small saucepan with ½ tsp salt and cover with water. Bring to a boil, then reduce the heat and simmer for 6-8 minutes or until tender. Drain. 

Add the potato into a bowl with the mandarin segments and sour cream. Use a fork to mash all the ingredients together into a thick spread. Season to taste with salt and pepper. 

Spread the mandarin sour cream on three of the rye bread slices. Top with smoked salmon, finely sliced cucumber and fresh dill. 

Top each one with the other slice of bread, cut in six and serve. 

UK – Mini Pork & Pear Sausage rolls 

These golden and crispy sausage rolls are one of the tastiest treats for gathering. The perfect finger food made even more delicious with the addition of Del Monte Pear Halves. 

Prep time: 20 minutes 

Cook time: 30 minutes 

Serves 6 


3 Del Monte Pear Halves (140 g) 

● 300 g pork mince 

● 2 tbsp wholegrain mustard 

● 1 tsp fennel seeds 

● ½ tsp ground nutmeg 

● Salt & pepper 

● 1 ready-rolled puff pastry 

● 1 egg, beaten 

● 1 tsp poppy seeds 

● 1 tsp sesame seeds 


Finely chop the Del Monte Pear Halves and place in a bowl with the pork mince, 

and mustard, and season with the nutmeg, fennel seeds, salt and pepper. Stir well to 

combine evenly. 

Roll out the puff pastry and cut in half lengthwise. Spoon the sausage meat down the 

centre of each sheet. 

Brush the egg wash down one side of the pastry sheets, then wrap the pastry tightly 

around the sausage meat and seal, leaving you with two long sausage rolls. Use a fork 

to crimp the sealed edges, then trim with a knife to get a neat straight edge. 

Eggwash the two long rolls and sprinkle with the sesame and poppy seeds. 

Place the rolls on a tray in the fridge for 20 minutes to firm up a little, so that they are 

easier to cut into party-sized rolls. 

Preheat the oven to 180C/160C fan/gas mark 4. Use a sharp knife to slice the rolls into 3 

cm pieces and place on a lined baking tray. You can freeze the sausage rolls at this 

point and cook from frozen if you wish. 

Bake for about 30-35 minutes, until golden. Serve warm or at room temperature. 

ITALY – Peach & Whipped Ricotta Bruschetta 

Juicy Del Monte Peach Slices chopped and combined with basil, then spooned over garlicky crostini and whipped ricotta. Finished with a drizzle of sweet balsamic glaze for the perfect pairing. 

Prep time: 20 minutes 

Cook time: 10 minutes 

Serves 6 


● 1 small can Del Monte Peach Slices (140g drained) 

● 2 garlic cloves 

● 3 tbsp olive oil 

● Salt & pepper 

● ½ loaf ciabatta bread 

● 1 tbsp basil leaves, finely chopped 

● 1 tbsp balsamic glaze (optional) 

For the whipped ricotta: 

● 150 g ricotta 

● 1 tbsp honey 

● Zest of ½ lemon 

● A pinch of sea salt 

● 1 tbsp basil leaves, finely chopped 


Preheat the oven to 180c/160c fan/4 gas mark. Cut the ciabatta bread into thin slices and finely chopped the garlic. 

In a large mixing bowl, add the chopped garlic, 2 tablespoons olive oil and a pinch of both salt and pepper. Add the bread slices and toss until well coated. 

Place the bread sliced on a baking tray and bake for 8-10 minutes, or until golden. 

Roughly chop the peach slices and place in a bowl with 1 tablespoon olive oil and freshly chopped basil. Toss and set aside. 

In a small food processor, add the ricotta, honey, lemon zest and salt. Blend until smooth then mix in the chopped basil leaves. 

Spread the whipped ricotta on bread and top with the peach salad. Drizzle with balsamic glaze if you like. 

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