There’s only a couple of foods I haven’t been able to stomach during this pregnancy, and one of them is mushrooms. Under non-pregnant circumstances I love, adore, and crave mushrooms, so you can imagine my confusion when my taste buds suddenly said “mushrooms – NO”. Why can’t I eat mushrooms?

After months of avoiding cooking them, I thought I’d attempt to make mushrooms again. Surely I’d enjoy them just the way my mum had always made them. Seeing her recipe is so simple to make and given the fact that David has been begging me make mushrooms for months, I gave it go.

So there I was, standing there with a beautiful looking pan full of deliciously golden mushrooms, determined I’d devour in a matter of moments, sadly it was quite the contrary, I just couldn’t do it! David on the other hand assured me that they were heavenly, I guess they must have been, considering he ate them all in one sitting!

Oh well, here’s hoping that post 13 June, I’ll be scoffing down yummy mushrooms again.

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Recipe

Serves 4 as a side dish

Ingredients
3 tablespoons (60ml) olive oil
450g mushrooms, cleaned and sliced
Sea salt to taste
1 small onion, thinly sliced lengthways
20g butter (optional)
Ground white pepper

Method
1) Heat olive oil in a large frying pan (med-high heat). Add mushrooms, sprinkle with salt and saute, stir frequently until liquid begins to evaporate (5-10 minutes). Add onion and continue to saute until the mushrooms turn golden (3-5 minutes). If you like that buttery taste, mix through a knob of butter and remove from heat to avoid burning. Sprinkle over ground white pepper and serve immediately as a side dish accompanying grilled meat.

Tips:
- Do not wash mushrooms, to clean use a cloth or kitchen paper.
- Fresh and firm mushrooms should not be peeled as the skin gives a more intense falvour.
- Store fresh mushrooms in a paper bag and never in a plastic bag.
- For another variation, try replacing the onion with a clove of crushed garlic.

If there’s one thing I’m going to miss about summer, it’s those juicy red garden tomatoes, especially the intoxicating smell of them gently blipping away on the stove.

So as the warm weather comes to a close, I felt it was essentially to celebrate the humble tomato, especially since I had a heap of tomatoes that were almost past their used by date.

I’m still baffled as to how something so simple can taste so damn amazing! The flavour is intense yet mellow, and perfect with feta and mounds of freshly baked bread.

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Recipe

Serves 4

Ingredients
1kg ripe tomatoes
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon sugar

100g feta cheese, roughly crumbled (optional)

Method
1) ) To blanch tomatoes bring a medium saucepan of water to the boil. Wash tomatoes and cut an ‘X’ into the base no bigger than 2cm and no deeper than 3mm. Gently drop half the tomatoes using a slotted spoon into the boiling water. Cover with lid for 1-2 minutes. Carefully remove remove from boiling water and place on a tray to cool. Repeat with remaining tomatoes. When cool enough to handle remove skin, stems and roughly chop.

2) Heat a a medium saucepan over medium heat, add peeled and chopped tomatoes and simmer until liquid has reduced (15-20 minutes). Mix through oil, salt and sugar. Add feta and stir through, then remove from heat.

3) Serve while warm with fresh bread and grilled kjofte, chevapi or kolbasi.

Tips:
- A great way to use up tomatoes that are too sloppy for salad.
- Freeze or store in airtight jars for use in winter.
- Leave out the cheese for a vegan option.

With 2010 now behind us, I trust everyone had a joyous Christmas/New Year break and you’re ready for an exciting 2011!

Given I have an abundant supply of yummy garden tomatoes, cucumbers and chillies, I couldn’t resist making this years first recipe a colourful, yet traditional garden salad to enjoy during our Australian summer.

Shopsaka Salata is steeped in tradition and hugely popular in Macedonia and surrounding Balkan countries, namely Bulgaria. Often served as a summery pre-meal appetizer, this salad is somewhat like a Greek salad, but dare I say…it’s better!

The key to an exceptional Shopska Salata is using succulent vine-ripened tomatoes and crisp cucumbers and chillies. In-fact, I wouldn’t even bother making this salad during the off-season as the produce just isn’t up to scratch.

On a different note, tomorrow is the Macedonian Orthodox Christmas, and today is Koleda (Christmas Eve). So ‘Sreken Bozik’ to my fellow Macedonian’s! Remember, if you’re looking for a ‘Koleda Leb’ recipe, check out last years post http://www.villagefeast.com.au/2010/01/06/festive-bread-koleda-leb/

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Recipe

Serves 4-6

Ingredients
4 medium tomatoes, diced
1 large cucumber, peeled and diced
2 medium green banana chillies, seeded and diced (banana chillies are also known as Hungarian or bullhorn chillies, if unavailable replace with a green capsicum)
1/2 medium Spanish onion, diced
4-5 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
Sea salt to taste
100g feta or Bulgarian cheese, crumbled (or coarsely grated)

Method
1) Combine chopped tomato, cucumber, chillie and onion in a medium bowl. Drizzle over olive oil and vinegar, sprinkle over a small amount of salt (not too much as the cheese is salty), gently toss.

2) Transfer to a clean serving bowl and sprinkle over feta. Serve immediately as a pre-meal appetizer with fresh bread to mop up the juices.

Tip: For a modern take on this old favourite, serve the salad in individual bowls or glasses – it makes for a cute cocktail party appetizer.

Summer, where are you? It’s now mid November, and I’m starting to get tired of the constant grey skies and rain!

Although it’s not exactly raining today and the sun is ‘partly’ out, I’m sure that others living in Sydney and the east coast of Australia will agree that this Spring has been one of the wettest in memory! I’m well and truly ready for hot sunny days, sand caught between my toes, the smell of barbecued steaks and fresh yummy salads.

Mum’s basic potato salad is a perfect BBQ accompaniment. It can be jazzed up by adding a couple of dollops of  homemade mayonnaise or, a couple of chopped boiled eggs.

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Recipe

Serves 4

Ingredients
4 medium (700g) brushed potatoes, washed, peeled and cut into rough 3cm pieces
Sea salt
4 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
Freshly ground black pepper
1 small carrot, peeled and sliced into thin ribbons using a speed peeler (can also be grated)
1/4 of small Spanish onion, thinly sliced lengthways
1/3 cup of loosely packed flat leaf parsley, roughly torn or chopped

Method
1) Place potatoes in a medium pan, cover with cold water and place over high heat. Just before the water comes to the boil add salt and continue to boil for 12-15 minutes until the potatoes are just cooked through.

2) Meanwhile, combine olive oil, vinegar, sea salt and black pepper in a small bowl and whisk to emulsify.

3) When cooked, drain potatoes in a colander and place in large bowl. While still warm add carrot, onion and pour over dressing, gently toss to combine. Taste and adjust the seasoning if necessary. Allow potatoes to cool slightly before scattering over parsley. Serve while warm or at room temperature with grilled fish, meat, or on their own.

Tips:
- If available try using red-skinned Desiree potatoes, their creamy, yellow flesh is prefect for potato salad.
- Add 3 heaped tablespoons of good quality homemade mayonnaise and refrigerate before serving, see recipe for Homemade Mayonnaise
- Add one or two hard boiled eggs that are roughly chopped or quartered.

Recipe

Serves 2 as side dish

Ingredients
400g can of white cannellini beans, rinsed and drained
1/2 cup black olives (I prefer Kalamata)
3 tablespoons olive oil
1/4 Spanish onion, finely sliced lengthways
3 teaspoons dried mild chilli flakes
3 teaspoons dried mint
Sea salt to taste

Method
1) In a medium bowl combine all ingredients and mix well. Serve with fresh bread or grilled meat/fish.

Tips:
- This salad can be prepared ahead of time.
- Serve as a rustic appetiser along with fresh bread.

It’s Easter this week and I have made it my mission to post as many traditional recipes as I possibly can.

While fasting, a staple is homemade bread, but my baba’s bread isn’t any bread. Many (including myself) have tried to replicate her recipe and technique and although it tastes good, we just can’t seem to get it as fluffy. Everyone in my family agrees that no one makes bread better than baba. We all love it so much that we’ve lovingly named it ‘Baba Bread’. There’s no mystery about the ingredients (flour, water, yeast, salt) but it’s the technique that makes this deliciously soft bread a favorite.

Making bread is easy, it’s an ancient technique and I’d love for you to give it a go. You’ll love the delicious and sweet yeasty smell that fills your home.

Baba making bread

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Recipe

Makes 1 medium loaf

Ingredients
Sponge (yeast mix)
1 tablespoon plain flour
1 tablespoon dried yeast (or 2 x 7g satchel)
1/4 cup (60ml) lukewarm water

Dough
4 1/2 cups (560g) plain white bread flour (‘00’), plus extra for dusting
1 1/2 teaspoons salt
2 1/4 cups (560ml) lukewarm water

Method
1) Stir yeast, flour and water in a small bowl until smooth (1 minute). Allow to rest (7-10 minutes) or until double in size.

2) Meanwhile sift flour and salt into a large bowl and make a well in the centre.

3) Once the sponge (yeast mix) has doubled in size add to the centre of the well and some of the lukewarm water. Begin to slowly incorporate with your fingers. Gradually add all the water and as the dough starts to come together use one hand to scrunch while the other turns the bowl until the dough starts to feel smooth and moves as one (7-10 minutes). Every so often scrape off some of the dough stuck to your hand with a spoon. To finish, pull the dough from the outside edge into the centre with your finger tips until you have a ball. Using the edge of your hand make a cross on top (baba’s tradition to reminder us that bread is from God). Dust the top with flour and cover with a tea towel. Allow to rest for 30-60 minutes (depending on the weather) or until double in size.
Note: The dough will be wet and sticky, however this makes a very soft bread. For a dry dough which is easier to knead add a little more flour.

4) Oil a 20-24cm round cake tin and dust the base with flour.

5) Once the dough has risen knead for a further 3-5 minutes in the same bowl. To finish, pull the dough from the outside edge into the centre with your finger tips until you have a lovely neat ball. Turn the dough over so that the top is smooth, dust with flour and place into the oiled and flour dusted cake tin. Loosely cover with a clean tea towel an allow to rest for a further 30 minutes.

6) Preheat oven to 200ºc.

7) Bake for 10 minutes at 200ºc. After 10 minutes the top should start to brown slightly, cover the top with a sheet of foil and bake for a further 10 minutes. Remove the foil and reduce oven temperature to 100ºc and bake for a final 10 minutes (30 minutes in total).

8) Remove bread from tin and eat immediately or wrap in a clean tablecloth (or a couple of tea towels) to keep warm.

Tips:
- The wetter the dough the softer your bread will be. For a firmer dough/bread, add more flour.
- Keep any leftover bread in the fridge for up to 5 days and reheat in the microwave or grill.

Thanks to the popularity of 5 Minute Tiramisu, here’s another super-quick 5 minute recipe.

Seeing I still have an abundance of fresh figs from my parents fruitful fig tree, I thought I’d share one of my favourite ways to enjoy this ancient fruit.

Some prefer figs raw, but in my opinion the best way to enjoy them is cooked, as it only takes a few minutes for the flesh to collapse and caramelise into heavenly goodness.

Although this salad looks fancy, you can almost prepare it with your eyes closed. It’s simply a matter of assembly, however the secret to it tasting amazing is using top quality extra virgin olive oil, balsamic and goats cheese. Adding toasted walnuts/pine nuts is optional and takes a few extra minutes, but if you’re out to impress it’s well worth it!

Serve as an entree or as a main with duck or chicken.

Process

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Recipe

Serves 4

Ingredients
8 figs, halved
20g butter
100g packet rocket leaves, washed and dried
1/4 Spanish onion, thinly sliced length-ways
Extra virgin olive oil
Balsamic vinegar
80g soft goat’s cheese, crumbled
1/3 cup lightly toasted walnuts or pine nuts (optional)
Sea salt and freshly ground black pepper

Method
1) Pop a medium frying pan over medium-high heat. While the pan is heating prepare figs, rocket and onion. Season figs (cut-side) with salt and pepper.

2) In a large serving platter or 4 individual plates arrange rocket and scatter over onion slices.

3) Your pan should now be hot enough, add butter and a glug of olive oil, it should bubble slightly, swoosh around to cover the pan, place figs cut side down, shake the pan to evenly distribute the oil and cook for 1-2 minutes, carefully turn over and cook for 30 seconds. Remove figs from pan and evenly arrange on rocket, drizzling over the remaining cooking juices from the pan. Drizzle over olive oil (2-3 teaspoons per serving), balsamic vinegar (1 teaspoon per serving) and season with pepper and a small amount of salt.

4) Crumble over cheese and scatter with pre-prepared walnuts/pine nuts (optional).

5) Serve immediately as an entree or alongside duck or chicken as a main.

Tip: Lightly toast pine nuts or walnut halves in a dry pan over a medium heat for 3-5 minutes, stirring occasionally until toasted and fragrant.

The secret to beautiful tasting eggplant is two-part. Firstly, select firm, medium sized fruit with unblemished skin, rather than extra large ones with wrinkly skin. Secondly, it must be cooked until the flesh collapses and is soft and mushy, under-cooking it will result in spongy and flavourless eggplant.

Grilling eggplant is a perfect way to enjoy its flavour. Team with thinly sliced garlic and a scattering of fresh parsley for a quick and delicious summer side dish.

Brush with olive oil and sprinkle with salt before grilling

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Recipe

Serves 4 as appetiser

Ingredients
2 eggplants, cut widthways into 1.5-2cm thick slices
Extra virgin olive oil for brushing, plus extra for drizzling
Sea salt
1-2 garlic cloves, thinly sliced
Parsley, coarsely chopped to garnish (optional)

Method
1) Preheat a griddle pan or bbq grill over medium-high heat. Brush eggplant slices with olive oil and sprinkle with sea salt on both sides. Grill eggplant slices in batches, turning once until cooked through and the flesh has collapsed slightly (5-7 minutes on the first side, 4-5 minutes on the reverse side). Place the cooked eggplant in a medium dish, sprinkle the first layer with some of the garlic slices, tightly cover with a lid or sheet of foil to keep warm. Repeat with the remaining grilled eggplant, sprinkling with garlic between each layer. Drizzle the final layer with olive oil, cover and allow to stand for 10 minutes, this will help the flesh soften.

2) Before serving drizzle with extra olive oil, sprinkle with sea salt and scatter with parsley. Enjoy while warm or at room temperature with grilled meat or fish, or on toast with a good quality goats cheese.

Tip: Grill eggplant in half the time on an electric cafe-like grill (similar to a sandwich press).

Summer for me is all about salads. Honestly, how can I resist when there is still such an abundance of fresh garden produce available.

Taratur is a simple dip-like salad served during summer, traditionally with a shot of cold rakia (Macedonian white spirit). It’s a perfect accompaniment to grilled chicken and lamb or as a dip with fresh Turkish bread.

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Recipe

Serves  8

Ingredients
1 large or 2 small cucumbers, finely chopped (peeling and de-seeding is optional)
1 teaspoon sea salt
1-2 cloves garlic, crushed
2 tablespoons olive oil
500g Greek style natural yoghurt (homemade yoghurt is best)
50g natural walnuts, roughly chopped

Method
1) Combine cucumber, salt, garlic and olive oil in a medium bowl and mix well. Add yoghurt and most of the walnuts and mix again.

2) Serve in individual bowls or in a large bowl with an extra drizzle of olive oil and scattering of walnuts.

Tips:
- Remove cucumber seeds by cutting the cucumber in half lengthways and scooping out the seeds with a spoon.
- Make 3-4 hours ahead of time and refrigerate until your guests arrive.

They say that the more colourful the ingredients on your plate, the better it is for you. I guess they’d be right with this summery bean salad, brought to life with fresh mint, garden tomatoes and sweet grilled chillies.

This would have to be one of my favourite summer salads which serves as the most delicious topping on grilled bread. If you already have a few grilled chillies in the fridge, this salad literally takes no more than a few minutes to bang together.

Serve as a light lunch, a rustic appetiser for guests or as a salad accompanying fish, salami or kjofte with a dollop of fresh yoghurt.
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Recipe

Serves 4 as an appetiser

Ingredients
1 small garlic clove, crushed
400g can of white beans, rinsed and drained
2 medium tomatoes, roughly chopped
4-5 grilled chillies, stems and seeds discarded, flesh roughly chopped
1/3 cup fresh mint leaves, roughly torn
1/4 cup olive oil
Sea salt to taste

8 slices bruschetta, ciabatta or sourdough, brushed with olive oil and grilled

Method
1) In a medium bowl add beans, crushed garlic and mix well. Add tomatoes, chillies, mint, olive and salt, mix to combine and serve immediately on grilled bread.