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.

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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).

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.
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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.

With winter on it’s way, I’m feeling the need for a comforting village-style stew. One that I can enjoy with copious amounts of crusty bread and feta cheese.

My favourite ‘mandza’ (pronounced muhn-juh), is a mix of veal and veggies. I tend to use potatoes, carrots and okra, the deliciously slimy vegetable that so many are afraid of, but I unashamedly love! Although okra is a summer vegetable, I was lucky enough to stumble across some the other day. If you are unable to find okra or prefer not to use it, this stew tastes just as good with green beans.

Feel free to change the ingredients to your taste, other popular combinations are veal and potato, or chicken and rice.

It’s a hearty meal, which like all good stews, thickens and gets better overnight.

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Recipe

Serves 4

Ingredients
4 veal cutlets (or veal t-bone steaks)
2 litres water, boiled
1 medium onion, chopped
1 garlic clove, finely chopped
2 medium potatoes, roughly chopped
2 medium carrots, roughly chopped
1 large tomato, blanched, peeled and roughly chopped (or 3 tablespoons of an Italian style tomato passata)
1 teaspoon mild paprika
250g okra, tops and tails cut off, blanched in salted water for 1 minute, rinsed and drained (if unavailable replace with green beans)
Olive oil
Sea salt and freshly ground black pepper

Roux
2 tablespoon olive oil
2 tablespoons plain flour
1 teaspoon mild paprika

Parsley, roughly chopped to garnish

Method
1) Season veal with salt and pepper. Heat 1 tablespoon of olive oil in a large pot (medium-high heat) and cook the veal until evenly browned all over. Pour over hot water, add a tablespoon of salt (you can use a dried vegetable stock like Vegeta/Massel if you prefer) and bring to the boil, skim surface and reduce heat. Simmer for 30-45 minutes.

2) Meanwhile blanch your tomato. Wash, remove the stem and cut an ‘X’ into the base no bigger than 2cm and no deeper than 3mm. Place tomato in a bowl, pour over boiling water until completely covered and allow to stand for 1 minute. Carefully remove from hot water and peel when cool enough to handle. Roughly chop and mix through a teaspoon of salt.

3) If using okra, bring a pot of water to the boil, add 1 teaspoon salt and blanch okra for 1-2 minutes. Refresh under cold water, drain and set aside.
Note: If you are using green beans there is no need to blanch.

4) In a medium frying pan heat 1-2 tablespoons of olive oil (medium heat). Add onion, season with salt and lightly brown (5 minutes). Add garlic and when fragrant add potatoes and carrots, sprinkle with extra salt, stir and continue cooking (5 minutes). Add paprika, stir to coat and cook until fragrant, taking care not to burn the paprika (1-2 minutes). Add chopped tomato (or passata), mix well so that all the vegetables are evenly coated (2-3 minutes). Add vegetables to the simmering pot, bring to the boil and reduce heat, simmer for 20-30 minutes.

5) After 20 minutes make the roux (thickener). Give the frying pan a quick wipe down with a paper towel. Heat olive oil (medium heat), add flour and stir frequently with a wooden spoon, being careful not to burn the flour (3-5 minutes). Have a ladle close by for the liquid from the stew and a whisk ready to go. When the flour starts to smell like it’s cooking add paprika and stir continuously until fragrant (1 minute). Add a ladle of the liquid from the stew and whisk vigorously, once incorporated add another 2 ladles of liquid and whisk again until incorporated, continue to do this until you have a smooth slurry-type roux (3-5 minutes). Stir the roux in to the simmering stew along with the blanched okra (or green beans). Boil for 5 minutes and then turn off heat. Taste and add more salt and pepper if necessary.
Note: For roux image see Village-style Spinach Stew recipe.

6) Garnish with parsley and serve hot with fresh bread and feta.

Tip: If you don’t like veal replace with chicken pieces. Or, if you’re vegetarian leave out the meat and add dried vegetable stock for extra flavour.

It’s likely this recipe is hundreds, even thousands of years old as there is nothing complicated about the ingredients. I guess that’s  what I love most about traditional recipes, basic kitchen staples are magically transformed into the most exotic meals.

Ashe Mast originates from the Middle East, it translates as “Thick Yoghurt Soup” and is widely popular throughout Iran. Traditionally, Ashe Mast is served as an entree, although I think it makes a delightful main.
Curious about how yoghurt and rice would work in soup, I was pleasantly surprised. The best way I can describe this stew is as a creamy risotto with a tangy Middle Eastern feel. And like any good stew the flavour seems to improve overnight.

As a family recipe there are many variations. The version I made included all three herbs, coriander, dill and mint, plus leek. However it can be made with just dill and no leek, you can even leave out the meat for a vegetarian soup. If you’re not a fan of coriander you could try replacing with parsley, I think it’d still taste delicious.

This soup transported me to the Middle East, it’s like nothing I have ever tried before, but there was something familiar and comforting about it, I loved it!

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Recipe

Serves 6 as entree, 4 as main

Ingredients
1 cup (250ml) plain or homemade yoghurt (if you use Greek yoghurt dilute with a little water)
1 cup medium grain rice, washed and drained
1 egg yolk
1 tablespoon plain flour
20g butter
4-5 cups water
2 cloves garlic, finely chopped
1 small leek, finely chopped
3/4 cup (loosely packed) coriander leaves, finely chopped
1/3 cup (loosely packed) dill leaves, finely chopped
1/3 cup (loosely packed) mint leaves, finely chopped, plus extra 3 tablespoons to garnish
200g (1/2 can) chickpeas, drained (optional)
2 tablespoons vegetable oil, plus extra 2 tablespoons for garnish
Sea salt and freshly ground black pepper

For meatballs (optional)
300g beef, minced
1 small onion, finely diced
2 tablespoons vegetable oil
1/2 teaspoon salt
Freshly ground black pepper
Pinch of cinnamon

Method
1) Allow yoghurt to stand at room temperature for 3 hours so that it becomes sour. If you are short for time heat yoghurt in the microwave for up to 1 minute.

2) To prepare meatballs combine all ingredients in a bowl, scrunch with your hands and knead until everything is well combined (3-5 minutes). Shape into 2cm balls, place on a tray and refrigerate until required.

3) Combine washed rice and sour yoghurt and grind with a pestle and mortar or pulse in a blender for a few seconds until the rice grains are slightly broken (traditionally broken rice is used, however this is not readily available).

4) Add yoghurt, broken rice and 1 teaspoon salt to a medium saucepan (nonstick is best) and gently heat (low-medium heat). After 3-5 minutes add egg yolk and stir until mixed through (1 minute). Add flour, butter and 1 cup of water, continue to simmer and stir occasionally until thickened and creamy (5-7 minutes). Add another 2 cups of water and bring to the boil, drop in meatballs and gently stir, gradually reducing heat to a simmer.

5) Add garlic, leek, coriander and dill, add pepper to taste and stir to combine, reduce heat and simmer for 20 minutes, stirring occasionally. If the soup starts to become too thick add another 1-2 cups of water and continue to simmer (you may not need to use all the water).

6) Add chickpeas and mint, simmer for a further 5-10 minutes. Check seasoning and add salt and pepper to taste, stir through and remove from heat.

7) In a small pan heat 2 tablespoons vegetable oil over medium heat. Fry the remaining mint for 1-2 minutes, being careful not to burn, drain on a paper towel.

8) Ladle the soup into a bowl, garnish with mint and enjoy as an entré or hearty main.

Tip:
- This soup should be made with sour yoghurt, if it’s not sour enough simply add a squeeze of lemon juice or ripe grape juice (popular in Iran) before serving.
- Leave out the meatballs for a vegetarian soup.

Rustic, yes. Simple, yes. Refreshing, you bet!

I’ve been enjoying this authentic salad, which is more like a soup for as long as I can remember. It comes from my baba’s (grandmothers) village Rotino. After working in the fields during the hot European sun they would quickly chop up some fresh cucumber, tomato, chilli and onion, add oil, vinegar and salt and some icy water straight from the natural spring, from Mount Pelister.

I add ice cubes to keep the salad cold however this is optional.
For another really lovely variation, try cucumber and garlic.

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Recipe

Serves  4

Ingredients
1 large or 2 small cucumbers, diced (peeling is optional)
1 large tomato, diced
1 medium banana chilli, sliced into rings (also known as Hungarian or bullhorn chillies)
1/4 Spanish onion, finely sliced
3-4 tablespoon olive oil
2-3 tablespoons red wine vinegar
Sea salt to taste (as a guide 1/4 teaspoon per bowl)
12 ice cubes
3-4 cups ice cold water

Method
1) Evenly distribute chopped vegetables into 4 soup bowls. Add oil, vinegar, salt, ice cubes and water. Gently stir and serve imediately.

Tip: For another variation try cucumber and a little finely chopped garlic, leaving out the tomato, chilli and onion.

Thanks to my mother-in-law, I was lucky enough to have a beautiful bunch of spinach, freshly picked from her garden. Admittedly, spinach is one of my favourite greens and one of my favourite ways of eating it is in a traditional village-style stew called mandza (pronounced muhn-juh).

This stew takes a little bit of work, but once it’s done you can pop it in the fridge and reheat for dinner over the next few nights (I often double this recipe so that it lasts a bit longer).

Like most traditional village meals this stew is super healthy and low in fat, it’s also really yummy. I like it sprinkled with feta cheese and some chopped flat-leaf parsley. Of-course fresh bread is also mandatory to help mop up the lovely soup.

Gorgeous fresh spinach

Lightly season veal before browning

When making roux, the flour should bubble

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Recipe

Serves 4

Ingredients
4 veal cutlets (or veal t-bone steaks)
2 litres water, boiled
1 medium onion, peeled and finely chopped
1/3 cup medium grain rice, washed and drained
1 small bunch silverbeet spinach, washed, stems removed and coarsely chopped
2-3 tablespoons olive oil
sea salt and freshly ground black pepper

Roux
1 tablespoon olive oil
2 tablespoons plain flour
1 tablespoon mild paprika
1 cup (250ml) cold water

Method
1) Season veal with salt and pepper. Heat 1 tablespoon of olive oil in a large pot (medium-high heat) and cook the veal until evenly browned all over. Pour over hot water, add a tablespoon of salt (you can use a dried vegetable stock like Vegeta/Massel if you prefer) and bring to the boil, skim surface and reduce heat. Simmer for 30 minutes.

2) In a medium frying pan heat 1-2 tablespoons of olive oil (low-medium heat). Add onion and season with salt, saute until translucent (5-7 minutes). Add washed rice, stir to coat (1-2 minutes). Add spinach and sprinkle with extra salt, stir frequently and cook until just wilted (1-2 minutes). Add to the simmering pot, bring to the boil and reduce heat, simmer for 15 minutes.

3) Meanwhile make the roux (thickener). Give the frying pan a quick wipe down with a paper towel. Heat 1 tablespoon of olive oil (medium heat), add flour and stir frequently with a wooden spoon, being careful not to burn the flour (3-5 minutes). Have the water in a small pouring jug and a whisk ready to go. When the flour starts to smell like it’s cooking add paprika and stir continuously until fragrant (1 minute). Add a small splash of water and whisk vigorously, once incorporated add another splash of water and whisk again until incorporated, continue to do this until you have a smooth slurry-type roux (3-5 minutes). Add 2-3 ladles of the liquid from the soup, whisk to incorporate and then stir in to the simmering soup. Simmer for a further 5 minutes. Taste and add more salt and pepper if necessary.

4) Serve hot with fresh bread and white cheese.

Tip: If you don’t like veal replace with chicken pieces. Or, if you’re vegetarian leave out the meat and add dried vegetable stock for extra flavour.