Who would have ever thought that a fussy, borderline vegetarian like myself, would one day become a passionate foodie! My family never ceases to remind me that I only ate the most boring and unadventurous foods in my youth, like plain pasta, rice, potatoes and…my favourite…Maggi two minute noodles! It’s a disgrace knowing that I caused my poor mum so much grief. To her amusement, one meal I did enjoy back then and still do now, is her yummy baked chicken and red rice. It’s definitely far from being bland or boring, it’s actually bursting with delicious flavour.

I often make it with homegrown leek and free-range chicken, but you can substitute with brown onion if you can’t get your hands on leek. You might also try pork rather than chicken. The inclusion of sundried tomatoes is a recent addition by me, so feel free to leave them out if you prefer.

By making a big batch, it makes for a quick and easy reheat dinner, perfect for early Spring with a dollop of natural yoghurt.

……………………………………………………………………………………

Recipe

Serves 6-8

Ingredients
8-10 assorted chicken pieces, e.g. drumstick, thigh and breast (or replace with chicken thigh fillets)
2 bay leaves
Sea salt
2-3 tablespoons olive oil
1 leek, white and light green part chopped, dark green outer leaves discarded (replace with onion if leek is unavailable)
8-12 sundried tomatoes, roughly chopped (optional)
2-3 mild dried whole red chillies, seeds and stem removed and roughly chopped (optional)
1 small red capsicum or 2-3 red bullhorn chillies, seeds and stem removed and roughly chopped
2 cups (440g) medium grain rice, washed and drained
2 teaspoons mild paprika
4 tablespoons (80ml) Italian style tomato passata sauce
Dried vegetable stock e.g. Vegeta/Massel (optional)
Freshly ground black pepper

Method
1) Soak chicken pieces in cold water for 30 minutes to remove impurities then discard water.

2) Bring 2 litres water, bay leaf, 1 tablespoon salt and chicken pieces to the boil, reduce to simmer for 20-30 minutes (10-15 for boneless pieces). Remove chicken pieces and cover to keep warm. Continue to gently simmer chicken cooking liquid.

3) Preheat oven to 250°C.

4) Heat a medium frying pan over low-medium heat. Add oil, leek and a sprinkling of salt, saute without colouring (5 minutes). Turn heat up to medium, add sundried tomatoes, dried chillies, capsicum and saute (3-5 minutes). Add washed rice and stir to coat (2 minutes). Add paprika, once fragrant (1-2 minutes) add tomato passata and mix through (2-3 minutes). Season with 1-2 teaspoons sea salt (or a dried vegetable stock e.g. Vegeta/Massel) and black pepper to taste.Transfer to large baking dish, arrange chicken pieces over rice, pushing down slightly to avoid the meat from drying out.

5) Remove bay leaves from cooking liquid and arrange over rice. Ladle over enough liquid to completely cover rice.
Note: Do not discard remaining cooking liquid.

6) Place in hot oven and cook for 5 minutes then reduce temperature to 220°C and continue to cook for further 25-30 minutes or until rice is cooked and chicken is golden. If rice dries out add an additional 1-2 ladles of the cooking liquid. If rice and chicken brown too quickly cover loosly with a sheet of foil.

7) Allow to stand for 10 minutes and serve while hot with a dollop of natural yoghurt.

Tips:
- Replace chicken with pork.
- For a vegetarian version omit chicken and use a good quality vegetable stock.

Despite being the first day of Spring here in Sydney, I’m still freezing! Apparently it’s hitting 25°C today but I’m not holding my breath as all I can see are grey clouds!

If you’re like me and feel the chill or perhaps you’re just feeling a little low, then I guarantee that Mum’s comforting chicken noodle soup will warm you up.

The one thing I need to mention is the unconventional addition of a packet of chicken noodle soup mix. I’m not sure why mum has always included it, as I’m sure it would taste good without, but it tastes so good that I’m not planning on changing a recipe which in my opinion is perfect.

……………………………………………………………………………………

Recipe

Serves 6-8

Ingredients
4-6 assorted chicken pieces, e.g. wing, neck, drumstick, thigh (with skin and bone in)
1 small onion, peeled and left whole
2-3 carrots, peeled and coarsely chopped
1-2 celery stalks, coarsely chopped
1 (45g) packet chicken noodle simmer soup mix
100 gm vermicelli egg noodles, coarsely broken
Sea salt and freshly ground black pepper
1 cup (loosely packed) flat-leaf parsley leaves, coarsely chopped
Lemon to serve

Method
1) Soak chicken pieces in cold water for 30 minutes to remove impurities then discard water.

2) Place chicken in a large pot with onion, celery, carrot and 3 litres of cold water. Bring to the boil over high heat, then reduce heat and simmer for 1 hour. Skim the surface regularly.

3) Remove chicken and set aside. Remove onion, half the celery pieces and discard.
Note: If you prefer discard all the celery.

4) Add chicken noodle soup packet and vermicelli noodles. Bring the boil and turn off heat. When chicken is cool enough to handle, remove skin, coarsely shred meat and add to soup. Add parsley and season to taste with sea salt and freshly ground black pepper.

5) Serve while hot with with crusty bread and a generous squeeze of lemon juice or a drizzle of red wine/apple cider vinegar.

Tip: For a thicker consistency whisk 2-3 eggs with a pinch of salt and slowly incorporate into the soup (the soup should be off the heat to avoid curdling).

Earlier this year I posted a heavenly cheese pancake recipe from Rasht, North Iran. Here’s a variation which replaces the feta with a bountiful mix of fragrant herbs.

The interesting addition of baking powder to the mix helps the pancake stay light and airy during the frying process.

Delicious warm or at room temperature with natural yoghurt and bread, this is certainly a recipe I can imagine making for picnics in the coming months.

……………………………………………………………………………………

Recipe

Serves 4-6

Ingredients
4-5 tablespoons vegetable oil
1 small bunch chives, finely chopped
1 small bunch coriander, finely chopped
1 small bunch flat leaf parsley, finely chopped
1 small bunch spinach, finely chopped (optional)
1 small onion, coarsly grated
4 free-range or organic eggs
1/4 teaspoon freshly ground black pepper
1/4 teaspoon sea salt
1/4 teaspoon turmeric
1/2 teaspoon baking powder

Method
1) In a medium bowl combine herbs, onion, eggs and whisk with fork until mixed well. Add pepper, salt, tumeric, baking powder and whisk again.

2) Heat a non-stick pan (25-30cm) over medium heat. Add oil and allow to heat up. Pour in mix and spread evenly with the back of a spoon. After 3-5 minutes reduce heat to low and allow to cook for 15-20 minutes.

3) While still in the pan use a spatula to cut the pancake into 6-8 pieces and turn each piece over to lightly brown on the reverse side. Cook for a further 15-20 minutes and add a little more oil to the pan during frying if necessary.

4) Serve while warm or at room temperature as an appetiser or a light lunch with bread, natural yogurt and tomato.

Tip: Feel free to use a mix of your favourite herbs.

Here’s a yummy goulash recipe made with leftover BBQ meat. You can use anything from sausages to grilled chicken breast, but pork and beef tend to taste best. I used leftover kjoftinja (meatballs) which incidentally contain a combination of beef and pork mince.

The recipe was conjured up by mum in an effort to make leftovers more exciting, especially after our large European family feasts that often resulted in mounds of leftover meat.

My baba’s whole dried chillies

……………………………………………………………………………………

Recipe

Serves 4-6

Ingredients
3-4 tablespoons olive oil
2 onions, thinly sliced lengthways
6 mild died red chillies, seeds removed and roughly chopped (if unavailable replace with 2-3 fresh banana chillies or 1 red capsicum)
2 medium carrots, roughly chopped (optional)
2 heaped tablespoons plain flour
1-2 teaspoons mild paprika
4 tablespoons (80ml) Italian style tomato passata sauce
4-5 cups (1-1.25 litres) boiling water
Sea salt
1 teaspoon dried vegetable stock, e.g. Massel or Vegeta (or replace with extra salt)
Freshly ground black pepper
8-10 pieces of leftover BBQ meat, roughly chopped or left whole (e.g. kjoftinja, pork, beef, chicken breast)
2 bay leaves

Method
1) Preheat oven to 250°C.

2) Heat a medium frying pan over low-medium heat, add oil, onion and a sprinkling of salt, saute onion without colouring (5 minutes). Add chillies and carrots and continue cooking (3-5 minutes). Add flour, stir to coat and cook for 5 minutes. Sprinkle over paprika and cook until fragrant (1-2 minutes). Add passata, stir through, followed by boiling water. Add dried stock and pepper to taste.

3) Transfer vegetables and liquid to large baking dish and arrange leftover meat, push meat under the liquid to ensure all pieces are submerged. Place bay leaves on top.

4) Place in hot oven and cook for 5 minutes then reduce temperature to 200°C and continue to cook for further 30-40 minutes or until the sauce thickens.
Note: Add extra water during cooking if necessary to prevent meat from drying out.

5) Serve while hot with bread, brown rice or potatoes.

Tips:
- Meat can be roughly chopped or left whole (as in this recipe).
- Feel free to use a combination of BBQ beef, pork, sausages etc.

Making homemade sausages and salami is an annual family tradition for many European families. For my family, it has always been the women that make the ‘kolbasi’ and it happens during the middle of winter, when the temperature is below 17°C and the air is crisp and dry.

In the village, kolbasi were typically made at the beginning of January, in time for the Orthodox Christmas. The pig was slaughtered and all of the off cuts would find their way in the sausages, so that nothing was wasted. This included the tongue, lungs and spleen, however it was important to poach the organs before adding to the kolbasi mix.

Here in Australia, we use a basic pork mince with a medium amount of fat. You can mince the meat at home, or to make life easier just ask your butcher to mince it for you. To flavour the kolbasi, softened leek and a mix of chillies and peppers are added. Other recipes call for mint and garlic, the combination really is personal preference.

Once prepared, the kolbasi are hung to dry for 3-4 days or smoked and then fried up and enjoyed with a bountiful amount of fresh bread.

Baba, mum and I made 38 kolbasi, 50cm in length to keep up with family demands, namely my husband, who will happily eat them for breakfast, lunch and dinner! If however you have less people to share with, you can certainly make less.

Making kolbasi
……………………………………………………………………………………

Recipe

Makes 38 kolbasi (50cm in length)

Ingredients
10 leeks, white and light green part finely chopped, dark green outer leaves discarded
310ml (1 1/4 cup) olive oil
5 tablespoons sea salt
200g mild crushed paprika/chillies, lightly toasted (if available, replace with whole dried chillies, toasted and finely chopped/crushed)
15kg pork neck, belly and/or shoulder, finely minced with medium fat (ask your butcher to mince)
7 tablespoons (50g) mild paprika, finely ground (add 2 tablespoons of hot paprika if you prefer)
5 teaspoons ground white pepper
3 teaspoons freshly ground black pepper

250g thin pork intestines (sausage casings are available from your butcher)

You will need:
- Meat mincer with sausage attachment
- Large work surface
- Cooking string cut into 20cm lengths
- Paper towels
- 3m rod undercover to dry kolbasi

Method
1) Heat a large pot over medium to high heat, coat base with 3 tablespoons olive oil and add leek. Mix continuously for 10-15 minutes until softened and collapsed but not browned or burnt as this will taste bitter. Set aside and cool to room temperature.
Note: The leek can be prepared the night before and refrigerated.

2) Heat oven to 160°C and arrange crushed paprika/chillies and toast until darkened and fragrant (10-15 minutes), stir regularly to avoid burning. Remove from oven and allow to cool.
Note: If using whole dried chillies, toast whole and finely chop/crush when cooled.

3) Clean intestines in cold water and drain, repeat process 2-3 times. Cut into 1 metre lengths and keep in cold tap water to avoid from drying out.

4) Setup meat mincer with sausage attachment.

5) On a large clean table spread out meat mince, add leek, crushed paprika/chillies, mild paprika, white and black pepper, and remaining salt and oil. Scrunch and knead mixture until sticky and well combined (10 minutes). Heat a little oil in a frying pan over medium heat. To taste the seasoning roll 1-2 tablespoons of the meat mix into a ball then flatten into a patty, cook 2-3 minutes on each side until cooked through. Taste, adjust seasonings if required.

6) Carefully slide one of the cut intestine/sausage casings onto the sausage making nozzle, leaving 2cm un-tied hanging over the edge. Stuff meat into the top of the machine and feed the mince through, sliding the casing off the nozzle as the mince comes out, two people make this job easier as one winds the other gently pulls and holds the sausage. Leave 2cm of intestine unfilled at the end and run your hands over the sausage to expel excess air, place in a tray in a coil. Repeat with remaining mince and intestines.

7) Using kitchen string tie each sausage in half with a tight knot and then tie onto elevated rod. Once all sausages are hung place folded paper towels between where the sausages are touching to help them dry out evenly. Dry for 3-4 days in a cool dry environment under cover and below 17°C, e.g. shady balcony, garage.
Note: It’s important that there is no sun or rain, a gentle breeze is perfect. If the temperature exceeds 17°C store sausages in the fridge and re-hang if the weather improves, otherwise continue drying in fridge. If you live in a snowy environment do not dry outside as the kolbasi will freeze rather than dry.

8) Once dried store kolbasi in airtight containers or freezer bags in refrigerator for 3-4 days or freeze for up to 3 months.

9) To cook, heat a little oil in a large non-stick frying pan (low heat). Cut cold sausages into 5cm lengths and place cut side down to seal the end, once cooked turn over and seal other end. Turn on side and cook all over until golden. Serve as meze, or as a meal white bread and cabbage salad.

Tips:
- Mild crushed paprika is available from most supermarkets.
- If you choose to add lung, spleen and tongue be sure to poach in simmering water for 10-15 minutes before mincing.
- Homemade kolbasi taste delicious in a white bean soup (graf).

When I think comfort food, I think sarmi, or stuffed cabbage leaves. It’s up there on my top ten list of favourite winter dinners. For me it’s the combination of deliciously sour pickled cabbage leaves, stuffed with a flavoursome mix of onion, beef mince, speck and rice, brought to life with a hint of paprika.

I used home pickled cabbage leaves, but don’t let this stop you! Unlike a few years back, pickled cabbage leaves can now be found at major supermarkets and select delis with other Balkan pickled products like chillies.

Making sarmi

……………………………………………………………………………………

Recipe

Serves 6-8

Ingredients
2 tablespoons olive oil
1 onion, peeled and finely diced
80g speck, skin removed and finely diced (if unavailable replace with bacon)
800g beef, minced
1-2 garlic cloves, finely chopped
1/2 cup (110g) medium grain rice, washed and drained
1-2 teaspoons mild paprika
White pepper
Sea salt and freshly ground black pepper

20-30 pickled cabbage leaves (if too large, cut in half)
1.5 litres boiling water

Thickening sauce (zaprshka)
2 tablespoons olive oil
2 heaped tablespoons plain flour
1 teaspoon mild paprika
Sea salt and freshly ground black pepper

Method
1) Heat oil in a large frying pan (low-medium), add onions and a sprinkling of salt, saute without colouring (5 minutes).

2) Turn heat up (medium), add speck and cook until golden (2-3 minutes).

3) Turn heat up (high) and add beef mince, stir continuously until meat browns (8-10 minutes).

4) Reduce heat to medium, add garlic and cook until fragrant (1 minute) add rice and stir until translucent (2-3 minutes).

5) Add paprika and cook until fragrant (1-2 minutes) remove from heat and add white pepper, sea salt and freshly ground black pepper to taste. Allow to cool.

6) In a medium heavy based pot, place 2-3 cabbage leaves on the base. If the cabbage leaves are too sour, soak in cold water for up to 30 minutes. Drain cabbage leaves in a colander over a large bowl. Place a cabbage leaf in the palm of your hand with the thickest part closest to you, spoon 2-3 tablespoons of the beef mix and fold over each edge to form a neat cylinder. While holding the roll over the pot gently squeeze some of the excess liquid to create a tight sausage, place on the bottom of the pot. Continue until all the mix is used up, layering the sarmi (there will be 2-3 layers).
Note: When filling and rolling, follow the natural curve of the cabbage leaves.

7)  Cover with 2-3 cabbage leaves and place a medium plate on top to help weigh down the sarmi.

8) Pour boiling water over the sarmi until completely covered (only part of the plate should be covered with liquid). Cover with lid and bring to the boil.

9) While you wait for the sarmi come to the boil, prepare the thickening sauce. Heat a small saucepan over medium heat, add olive oil then flour and stir frequently with a wooden spoon, being careful not to burn the flour (3-5 minutes). Have a ladle and whisk ready to go. When the flour starts to smell like it’s cooking do the sizzle test by dropping a tiny amount of the flour into the hot sarmi liquid, if it sizzles it’s ready, if not, continue cooking flour for another minute and test again. Turn off heat and stir through paprika, add 2 ladles of cooking liquid and whisk vigorously, once incorporated add another 2-3 ladles and whisk again until incorporated, continue to do this until you have a smooth slurry-type roux (3-5 minutes). Add the thickening sauce to the cooking sarmi, taste and add extra salt (or dried vegetable stock, e.g. Vegeta/Massel) and pepper. Cover and reduce heat to simmer, cook for 20-30 minutes or until rice is cooked.
Note: Shake the pot every so often to help the sarmi cook evenly.

10) Serve while hot with crusty bread.

Tips:
- Pickled cabbage leaves are available at select supermarkets and most delicatessens.
- Speck is a salt-cured and smoked ham, replace with bacon if unavailable.
- Do not stir while cooking as it will damage the rolls, just shake the pot every so often.
- Store left over cabbage leaves in brine in the refrigerator.

This recipe was handed down to my baba by my great grandmother so it’s been in the family for generations. Mlechnik is Macedonia’s answer to quiche, a rustic egg and milk pie made with hand rolled pastry.

Typically made during spring, when the chooks are laying fresh eggs in abundance, this pie is also comforting during the cooler months.

Two types of dough are required, the first includes yeast and is used for the base, the second is yeast free and similar to filo pastry sheets. If you’re stretched for time or find working with dough challenging, a similar, although admittedly not as tasty result can be achieved by replacing the base with store bought puff pastry and a couple of lightly browned filo pastry sheets for the filling.

Our family preference is a basic egg and milk mlechnik, although other regions have been known to add crumbled feta and buttermilk or sour cream.

Preparing base

Preparing thin pastry sheets

Assembling

……………………………………………………………………………………

Recipe

Serves 14

Ingredients
Base
Sponge (yeast mix)
1 (7g) packet dry yeast
1/2 teaspoon caster sugar
1 tablespoon plain flour
1/4 cup (60ml) lukewarm water

Dough
3 cups (375g) 00 plain bread flour, sifted, plus extra for dusting
1 teaspoon sea salt
2 tablespoons (40ml) vegetable oil, plus extra for drizzling/brushing
1 cup (250ml) warm water

Pastry sheets
2 cups (250g) 00 plain bread flour, sifted, plus extra for dusting
2 teaspoons sea salt
1 tablespoon vegetable oil, plus extra for drizzling/brushing
3/4 cup (190ml) warm water

Filling
13-14 free-range or organic eggs, room temperature
1 litre full cream milk, room temperature
1 tablespoon sea salt

You will need:
- Large round 16” baking tray
- Small bowl (for sponge)
- Large mixing bowl (for dough)
- Clean tablecloth or bench
- Long thin rolling pin (make your own by purchasing a 1.2m length of  unfinished dowel from your hardware store and sand until very smooth)
- Large non-stick frying pan
- Large bowl (for egg filling)
- Foil sheet

Method
1) Grease large round baking tray with oil (approx. size 40cm in diameter, 4cm high).

2) To make sponge, stir yeast, sugar, flour and water in small bowl until smooth (1 minute). Allow to rest (7-10 minutes) or until double in size.

3) Sift flour and salt into a large mixing bowl and make a well in the centre. Add sponge mix, oil and 2/3 of the warm water and begin to incorporate using one hand while the other turns the bowl, if the dough is too dry add a little extra water (you may not need to add all the water). Knead until the dough comes together (3-5 minutes) and turn out onto a flour dusted surface and continue to knead until smooth (3-5 minutes).

4) Divide the dough into 4 equal portions, dust with flour and knead into round balls. Using the palm of your hand flatten each ball, then roll out to 20cm in diameter, dusting as you go to avoid the dough from sticking to the rolling pin. Use your fingers to create dints in each disc (this will help the oil pool). Drizzle each disc with olive oil and spread the oil all over using your fingers or a brush (I find using my fingers quicker and easier).

5) Layer 3 discs, oil side up on top of each other, place the final disc oil side down and press the edges with your hand to help seal the oil. Turn over and continue pressing with the palm of your hand from the centre to the edges until an even thickness and 30cm in diameter. Dust the top with flour and roll out to 5-10cm larger than the base of your tray. Drizzle oil around the edge of the pastry, spread with your fingers then loosely roll the edges over to create a 2cm high boarder and place in your oiled tray.
Note: The dough should fit snugly in your tray, if necessary stretch out slightly or push in the dough in to help it fit.

6) For pastry sheets, sift flour and salt into a large mixing bowl and make a well in the centre. Add oil and 2/3 of the warm water and begin to incorporate using one hand while the other turns the bowl, if the dough is too dry add the remaining water. Knead until the dough comes together (3-5 minutes) and turn out onto a flour dusted surface and continue to knead until smooth (5-7 minutes).

7) Divide the dough into 3 equal portions, dust with flour and knead into round balls. Using the palm of your hand flatten one of the balls, then roll out to 20cm in diameter, dusting as you go to avoid the dough from sticking to the rolling pin and set aside. Repeat with other 2 dough balls.

8) Heat a large non-stick frying pan (high heat).

9) Using the first flattened disc, dust both sides generously with flour and dust the rolling pin. Roll out to an even circle (30-40cm in diameter). Dust with flour again, wrap one end of the sheet over the rod and quickly roll while gently pulling the dough, unroll in the opposite direction, i.e. if rolling from the left, when unrolled the rod will end up on the right. Use your rod to gently roll and even out the circle. Dust again and repeat this process another 15-20 times until 50cm in diameter (2mm thick), dusting the edges if they stick. Drizzle over oil and use your fingers or a brush to spread the oil. Gently pick up the edge closest to you and fold the sheet in half, dust with flour and fold in each edge. Transfer the pastry sheet folded side up and place in your hot frying pan. Once the underside begins to dry out (2-3 minutes) turn over and cook for another 2 minutes. Being careful not to burn yourself, use your fingers to unravel the sheet, concentrate on lightly browning the uncooked centre and edges and continue rotating until lightly coloured all over (3-5 minutes), remove from pan and allow to cool. Repeat with remaining dough.
Note: For a quick version, oil and lightly brown 8-10 store bought filo pastry sheets in a moderate oven.

10) Preheat oven to 250°C.

11) In a bowl combine eggs, milk and salt, whisk until well combined
(3 minutes) and set aside.

12) With the prepared dough in the base of your large round baking tray, evenly press the rolled edge into the side and up to the height of to the top of the rim to form an even crust.

13) Roughly tear the cooked pastry sheets into small pieces an evenly spread over the uncooked base. Drizzle with oil, then pour over egg and milk mix, pushing down all the torn pastry to ensure everything is submerged.

14) Cover tightly with foil and bake for 30 minutes at 250°C. After 30 minutes uncover, reduce temperature to 200°C and bake for further 25-30 minutes or until lightly golden and cooked through. If the top browns too quickly loosely cover with foil again.

15) Remove from oven and allow to stand uncovered for 15-20 minutes. Cut and serve while warm with a fresh tomato salad and generous chunks of sheep/goats’s milk cheese or buttermilk.

Tips:
- For a richer pie add crumbled feta to the egg mix.
- Refrigerate for up to 3 days. Mlechnik also tastes good served cold during summer and perfect for picnics.
- For a quick version use store bought puff pastry for the base and lightly browned filo pastry sheets for the filling.

Macedonian musaka (not moussaka) is a little different to the Greek kind. Admittedly I do love the Greek version too, but the Maco version typically uses beef over lamb and there’s no béchamel cheese sauce. The other key difference is that you can make it solely with potatoes or sliced zucchini.

As it’s winter here in Australia, I opted for potatoes, but if it’s summer where you are, replace the potatoes with slices of zucchini or eggplant (aubergine).

Making musaka
……………………………………………………………………………………

Recipe

Serves 4-6

Ingredients
2 tablespoons olive oil
1 small onion, finely diced
60g speck, skin removed and finely diced (optional)
600g beef, minced
1-2 garlic cloves, finely diced
4 sun-dried tomatoes, finely chopped (optional)
1/4 cup (55g) medium grain rice, washed and drained (optional)
1 teaspoon mild paprika
1 medium tomato, blanched, peeled and roughly chopped (or 3 tablespoons of an Italian style tomato passata)
White pepper
Sea salt and freshly ground black pepper
3 large potatoes, peeled and sliced 5mm thick

Paprika sauce
2 tablespoons olive oil
2 heaped tablespoons plain flour
1/2 teaspoon mild paprika
2 1/2 cups (625ml) hot water
1 medium tomato, blanched, peeled and finely chopped (or 3 tablespoons of an Italian style tomato passata)
1-2 teaspoons sea salt (or a dried vegetable stock e.g. Vegeta/Massel)
White pepper
Freshly ground black pepper

Egg topping
4-5 eggs, lightly beaten
1/4 cup milk

Method
1) Preheat oven to 200°C.

2) Heat a medium frying pan over low-medium heat. Add oil then onions and a sprinkling of salt, saute without colouring (5 minutes).

3) Turn heat up slightly to medium, add speck and cook until lightly browned (3 minutes).

4) Turn heat up again to high and add minced beef, stir continuously until liquid evaporates and meat browns (7-10 minutes).

5) Reduce heat to medium, add garlic and mix through, when fragrant (1 minute) add sun-dried tomatoes, then rice and stir to coat (2 minutes).

6) Add paprika and mix through, once fragrant (1-2 minutes) add tomato and stir until the tomato smells fragrant (2-3 minutes). Season with white pepper, salt and black pepper.

7) Spray or brush an oven proof baking dish/tray with olive oil. Line the potato slices in a single layer. Top with the meat and rice mix and layer the remaining potato slices on top in a single layer.

8) To make the sauce heat olive oil in the same frying pan (medium heat). Add flour and stir frequently with a wooden spoon, being careful not to burn the flour (3-5 minutes). Have the hot water and a whisk close by. When the flour starts to smell like it’s cooking add paprika and stir continuously until fragrant (1 minute). Add 100ml of hot water and whisk vigorously, once incorporated add another 100ml and whisk again until incorporated, continue to do this until you have a smooth sauce (3-5 minutes). Add tomato, salt, ground black pepper and white pepper to taste. Bring to the boil and remove from heat.
Note: For image see Village-style Spinach Stew recipe.

9) Pour the sauce over layered potatoes and meat until the potatoes are just covered. Bake for 45 minutes or until potatoes are cooked through.

10) In a bowl combine eggs, milk, salt and black pepper to taste and lightly whisk, set aside.

11) Remove musaka from oven and pour over lightly beaten eggs, drizzle with olive oil. Return to oven and increase temperature to 250°C. Bake for an additional 5-10 minutes or until golden on top.

12)  Serve immediately with natural yoghurt and a green salad.

Tips:
- For a low-carb version replace potatoes with zucchini.
- During summer replace the bottom layer of potatoes with sliced eggplant and add basil to the meat and rice mix.
- For kids that won’t eat vegetables add finely diced carrot and celery to the meat mix.

I asked David (my husband) to describe his favourite wintery beef goulash in a few words, he said rich, pause…comforting, pause…delicious, extended pause…and yum!  This would have to be his most requested goulash, so much so that he’s even been know to request it in the middle of summer!

The beauty of any slow cooked goulash/stew is that you can use the cheapest cuts of meat, make a big batch, whack it in the oven (or slow cooker) and have an easy re-heat dinner for the next few nights. The best part is that the flavour intensifies and improves each day.

This recipe is inspired by my mum’s standard goulash with a few changes. I often add potato but David prefers extra carrots, as they’re sweeter, either way it tastes beautiful.

I like to serve it with brown rice and yoghurt, but mashed potatoes or crusty bread are equally good.
……………………………………………………………………………………

Recipe

Serves 6

Ingredients
Olive oil
1.5kg beef chuck or braising steak, trimmed and cut into 5cm pieces
Sea salt and freshly ground black pepper
1 large onion, peeled and roughly chopped
2 cloves of garlic, peeled and finely chopped
12 sun-dried tomatoes, roughly chopped (optional)
4 carrots, peeled and roughly chopped
2 medium potatoes, peeled and roughly chopped
2 heaped tablespoons plain flour
2 teaspoons paprika
6 tablespoons tomato passata/puree
3-4 cups (750ml-1L) boiling water (you may not require all the water)
2 bay leaves
250g button or cup mushrooms, cleaned (if using cup cut in half or quarter)

Method
1) Preheat oven to 200°C.

2) In a large heavy-bottomed ovenproof casserole or saucepan (medium-high heat) heat olive oil and cook beef in batches, seasoning with salt and pepper as you go until browned all over. Transfer to a heatproof bowl.

3) In the same casserole or saucepan, reduce heat (low-medium) and add an extra splash of olive oil and onions, season with salt and saute until softened (5-7 minutes). Add garlic, stir until fragrant (1-2 minutes). Add sun-dried tomatoes, carrots, potatoes and turn heat up to medium, cook until vegetables start to brown (3-5 minutes).

4) Add flour and stir to coat (2 minutes). Add paprika, stir through until fragrant but not burning (1-2 minutes). Stir through tomato passata (1-2 minutes) and return the cooked beef and juices to the pan. Pour over enough water to completely cover the meat and vegetables (1-2cm), season with extra salt and pepper and add bay leaves. Cover with  a double sheet of tin foil so that it touches the liquid, then cover with lid and bake for 2-3 hours.

5) Once the beef is tender and easily falls away add mushrooms and stir through. If the liquid has dried up add a little extra boiling water, cover and bake for a further 20-30 minutes.

6) Taste and check seasoning, remove bay leaves and serve with brown rice and yoghurt, or if you’re feeling more indulgent, with creamy mashed potatoes

Tips:
- Save time and make a day earlier for an easy dinner party feast. The flavours will improve overnight, simply reheat in the oven before your guests arrive, that way your house will smell amazing.
- Replace the beef with lamb or goat.

In theme with last weeks summer Vegan Baked Rice recipe from Leni in the US, here’s my mum’s special winter version with spinach and beef.

Mum has definitely inspired my interest and love of cooking. She’s a wonderful cook that enjoys trying new recipes from all cultures, including Asian, Indian, French etc. Although technically not an old family recipe, as mum has only been making it for a couple of years, her baked spinach and beef rice uses the flavours and techniques she’s familiar with and is a recipe I definitely want to pass on.
……………………………………………………………………………………

Recipe

Serves 8

Ingredients
2-3 tablespoons olive oil
1 small onion, finely chopped
500g beef, minced (or lamb if you prefer)
1-2 teaspoon mild paprika
1 large bunch silverbeet spinach, washed, stems removed and coarsely chopped
1 cup medium grain rice, washed and drained
3-4 cups (750ml-1L) hot beef or vegetable stock (or 2-3 teaspoons dried vegetable stock e.g. Vegeta/Massel dissolved in boiling water)
Sea salt and freshly ground black pepper

Method
1) Preheat oven to 250°C.

2) Heat olive oil in a large frying pan (low-medium heat), add onion and season with salt, saute until translucent (5-7 minutes). Increase heat to high, add minced beef, season to taste and cook until liquid evaporates and meat browns (7-10 minutes). Reduce heat to medium, add paprika and stir through until fragrant (1-2 minutes). Add spinach and cook until just wilted (2-3 minutes). Add washed rice and stir through (1-2 minutes).

3) Transfer spinach and rice mix to a large baking dish and pour over hot stock. Check seasoning and add extra salt and pepper if required, cover snuggly with a sheet of foil. Place in hot oven, after 5 minutes reduce oven temperature to 220°C and bake for 15 minutes. Remove foil, add more stock if required and place in the oven for last 5-10 minutes or until rice is cooked.

4) Allow to rest for 10 minutes and serve with natural yoghurt or a lemon wedge.

Tip: For a healthier option use brown rice, be sure to add an additional 20-30 minutes to the baking time.