I have no recollection as to why or how my family came to call this delightful sweet treat ‘Queen Cake’. Mum claims that I have been calling it this since I was six or so….come to think of it, I do recall including it in my primary school’s annual recipe book and calling it ‘Queen Cake’…perhaps it’s because I thought it tasted so good that even the Queen would love it!

The irony of this is that my favourite cake in the entire world, may also qualify as the easiest cake to make in the world! Seriously, this cake is good and so easy that even my husband could make it!

Serve it warm with the optional dusting of icing sugar, or allow it to cool and spread with cocoa flavoured whipped cream and a generous scattering of chopped walnuts.

Making the cake

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Recipe

Serves 10-12

Ingredients
3 cups (375g) self-raising flour, sifted
1 cup (220g) caster sugar
1 teaspoon vanilla sugar
3 organic or free-range eggs, room temperature
1 cup (250ml) full cream milk, room temperature
1 cup (250ml) vegetable oil (e.g. canola or sunflower)
Zest of 1 lemon
2-3 teaspoons cocoa
1/2 cup (60g) chopped walnuts

Method
1) Preheat oven to 180°C. Grease a 22-32cm rectangular tin with vegetable oil and line the base with baking paper.

2) In a large mixing bowl combine flour, caster and vanilla sugar, make a well in th centre and add eggs, milk, vegetable oil and lemon zest. Use a fork to mix until just combined.

3) Pour 3/4 of the mixture into the prepared cake tin. With remaining batter add cocoa and mix until well combined, stir in walnuts and spoon over plain batter. Use a fork to swirl through the cocoa batter. Bake for 30-35 minutes or until golden on top and cooked through.
Note: Check if the cake is ready by inserting a skewer, leave it for 5 seconds and if it comes out clean the cake is cooked, if it’s slightly sticky cook for a further 5 minutes and check again.

4) Allow to cool slightly then cut into diagonals. Serve while warm or at room temperature with a dusting of icing sugar or a dollop of cocoa flavoured whipped cream.

Tip: Keep in fridge for up to 5 days.

The word strudel no doubt conjures up thoughts of stewed apples, flaky pastry and dusted icing sugar. Unlike the Austrian kind, this Bosnian ‘Poppy Seed Strudel’ is more like a sweet bread than an apple strudel, but delicious nonetheless.

The filling is particularly noteworthy, a ground poppy seed paste. I can hear you thinking, poppy seeds…dessert??? Admittedly, it took my taste buds a little getting used to, but after a few bites I couldn’t get enough of the curious but tasty filling.

Apart from poppy seeds, there are other Bosnian, Croatian and Serbian strudel fillings, such as walnuts, apples and cherries. I’ll hopefully have the walnut recipe posted for you all to enjoy in the next few months.

Making strudel

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Recipe

Serves 16

Ingredients
Dough
1 x 7g sachet dry yeast
350ml (1 1/3 cup) milk, warm
70g (1/3 cup) caster sugar
1 free-range or organic egg and 1 egg yolk, room temperature
70g butter, melted
400g (4 cups) plain flour, sifted
1 teaspoon vanilla sugar
Zest of 1 lemon (leave a pinch of zest for the filling)

Filling
250g poppy seeds, finely ground (to grind poppy seeds use a herb or coffee grinder)
20g (1/4 cup) raisins, roughly chopped
60g (1/3 cup) caster sugar
1 teaspoon vanilla sugar
125ml (1/2 cup) milk, hot
70g butter, softened, plus extra for greasing

Egg wash
1 free-range or organic egg
1 tablespoon milk
Pinch of sea salt

Method
1) In a small bowl dissolve yeast in 5 tablespoons of warm milk. Allow to rise and double in size (7-10 minutes).

2) While yeast is fermenting whisk sugar, egg and egg yolk until just combined. Add melted butter and lightly whisk.

3) In a large bowl add sifted flour, vanilla sugar, 3/4 of lemon zest and make a well in the centre. Add sugar and egg mix, yeast and remaining warm milk. Use your fingers or a fork to slowly incorporate the wet and dry ingredients. Once the dough starts to come together knead in the bowl or on a lightly floured surface for 5-8 minutes, or until the dough feels smooth but still a little sticky. Place dough in bowl and cover with plastic wrap or a damp towel, allow to rest in a warm spot (45 minutes – 1 hour).

4) While dough is proving prepare filling. In a medium bowl combine ground poppy seeds, raisins, caster and vanilla sugar, milk, butter and remaining lemon zest. The filling should be smooth and spreadable, if it’s too dry add a little extra hot milk.

5) Grease a rectangular loaf tin (approx. 12 x 40cm).

6) Lightly whisk egg, milk and salt in small bowl.

7) Knock air out of dough then roll out on lightly floured surface to 1cm thick (approx. 50cm wide and 60cm long). Evenly spread the poppy seed filling over the dough, leaving a 2cm boarder. Fold the short edges and gently roll into a log, brush the exposed edge with egg wash to seal. Place strudel in baking tin, cover with damp tea towel and allow to prove for further 30-45 minutes.

8) Preheat the oven to 180°C.

9) After 45 minutes brush strudel with egg wash and bake in centre of the oven for 35-40 minutes or until golden and cooked through. If strudel browns too quickly loosely cover with sheet of foil to avoid burning.

10) Allow to cool for 10 minutes in tin before turning out. Slice into 2cm thick pieces and serve while warm or at room temperature.

Tip:
The strudel will keep for 3-5 days in the fridge if wrapped well or 4-6 weeks in the freezer.

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Recipe

Serves 4-6

Ingredients
400g raw walnut halves
4-6 cups water
6 tablespoons pomegranate paste or molasses (available in Middle Eastern grocery stores)
1  onion, coarsely grated
1/4 teaspoon black pepper
1/2 teaspoon sea salt
1/4 teaspoon ground turmeric
500-700g chicken pieces (4-6 pieces preferably with bones and skin off)
2 tablespoons vegetable oil
1/2 tablespoon tomato paste
3-4 saffron threads
2 tablespoons lemon juice (optional)
1/2 teaspoon golpar (optional, available in Middle Eastern grocery stores)

Directions
1) Using a mortar and pestle or food processor grind walnuts finely until sticky, but do not over-process.

2) In a large saucepan or casserole add the walnuts, 4 cups of water, pomegranate and stir until well combined.

3) Add onion, pepper, salt, turmeric and stir. Place the saucepan or casserole over medium heat and simmer for 30 minutes, stir frequently to avoid burning. Once the sauce has darkened in colour (a result of the oil released from the walnuts) add chicken pieces and vegetable oil, stir to coat. Allow to simmer and cook gently for 1.5 hours, adding remaining water as necessary and gently stirring to prevent scorching.

4) Add tomato paste, saffron, lemon juice, golpar and simmer for a further 30 minutes.
Note: If you prefer no bones take out chicken pieces from stew before adding other ingredients and remove skin and bones, shred the meat and return to stew.

5) Adjust seasoning if necessary, add more salt or lemon depending on your taste. If you prefer it sweet add a pinch of sugar. The end result will be a thick sauce, rich brown in colour.  Serve with plain or saffron basmati rice.

Tips:
- In the north of Iran this recipe is sour, other regions prefer a sweet and sour flavour, the taste will depend on the type of pomegranate paste.
- Although not traditional I think this recipe would work with a scattering of fresh pomegranate.

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
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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

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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.

You’re probably thinking that I’m apple obsessed, as this is the third apple recipe I’ve posted in the last four weeks. You are absolutely right, I love apple desserts and I particularly enjoy apple cakes on cold winter days with a hot coffee.

With fasting being such a big part of the Orthodox religion and Macedonian culture, there seems to be an abundance of vegan and vegetarian recipes for a variety of sweets. This recipe calls for semolina, the gritty coarse particles of unbleached wheat with a beautiful yellowish colour, often used to make pasta and gnocchi. Using a relatively small amount of oil and sugar, this cake is healthy-ish and almost guilt free.
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Recipe

Serves 8-10

Ingredients
2 apples, peeled and coarsely grated
Zest and juice of 1 orange (juice strained)
1/2 cup (110g) caster sugar
1/2 cup (125ml) vegetable oil (e.g. canola or sunflower)
1/3 cup (80ml) water
3/4 cup (95g) self-raising flour
1/2 cup (90g) semolina flour
1/2 teaspoon bicarbonate soda
1/2 teaspoon cinnamon
1/2 cup (75g) walnuts, chopped

Icing sugar for dusting (optional)

Method
1) Preheat oven to 180°C. Oil and line a rectangular loaf tin with baking paper.

2) In a bowl combine grated apples, orange zest and juice and set aside. In another bowl sift self-raising flour, semolina, bicarbonate soda and cinnamon.

3) In a large mixing bowl combine sugar, oil and water. Use an electric hand-held mixer to whisk until emulsified and the sugar granules dissolve (2-3 minutes). Use a spatula or large spoon to fold in sifted flour and semolina, mix until just combined. Add the grated apples with orange juice and zest, chopped walnuts and mix well (1 minute) .

4) Spoon the mixture into your prepared tin and bake for 45-50 minutes or until golden on top and cooked through. Leave the cake to cool in the tin for 10 minutes, then turn out onto a rack.

5) Serve at room temperature with a dusting of icing sugar and a hot tea or coffee.

Tip: To check if the cake is ready insert a skewer, leave it for 5 seconds and if it comes out clean the cake is cooked, if it’s slightly sticky cook for a further 5 minutes and check again.

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
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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.

Light, moist and delightful is the best way to describe these apple and walnut cupcakes. Traditionally a rectangular cake recipe, I couldn’t resist making little cupcakes instead.

The original recipe omits cinnamon, lemon rind and sprinkling with icing sugar, but there was no way I could leave out cinnamon in an apple cake recipe. The addition of lemon zest is a personal preference so feel free to leave it out, I like the zing and freshness it adds, however I’ll add lemon to almost anything.
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Recipe

Makes 16 medium or 32 mini cup cakes (or 1 rectangular cake)

Ingredients
4 apples, peeled and coarsely grated
Zest and juice of 1 lemon (zest is optional)
4 organic or free-range eggs, room temperature
3/4 cup (150g) caster sugar
3/4 cup (190ml) vegetable oil (e.g. canola or sunflower)
1 teaspoon vanilla essence
1 1/2 cups (190g) self-raising flour, sifted
1/2 teaspoon cinnamon
3/4 cup (90g) walnuts, chopped
Icing sugar for dusting (optional)

Method
1) Preheat oven to 175°C. Line 2-3 cupcake trays with paper cases or grease and line a rectangular baking tray.

2) Combine grated apples and lemon juice (the lemon will help stop the apples from browning) and transfer to a colander over a bowl to allow the excess liquid to drain.

3) Using an electric hand-held mixer (low-medium setting), beat the eggs and caster sugar until thick and fluffy (5-7 minutes). Use a metal spoon to mix through vegetable oi, vanilla essence and lemon zest. Gradually fold in sifted flour and cinnamon, scraping the edges as you go until just combined. Add the apples and walnuts and mix well.

4) Spoon the mixture into your prepared paper cases and bake for 15-20 minutes or until golden on top and cooked through. (If making a rectangular cake bake for 45-50 minutes.)

5) Serve while warm or at room temperature and dust with icing sugar.

Tip: To check if the cake/s are ready insert a skewer, leave it for 5 seconds and if it comes out clean the cake/s are cooked, if it’s slightly sticky cook for a further 5 minutes and check again.

My mother-in-law makes a killer chilli pork and it’s safe to say that it’s one of my husbands favourite meals.

It’s a really quick dish and great for rushed mid-week dinners with brown rice, especially if you have your butcher prepare the pork for you. It’s probably also the closest Macedonian cuisine will ever get to a stir fry.

The secret ingredient is Bukovsko, essentially dried chilli flakes. I’m lucky enough to have homemade chilli flakes that my baba prepared with this summers chillies. She removes the stem, cuts each chilli in half and dries in warm sunny spots over several days, the chillies are then lightly roasted in the oven for extra flavour, then ground and stored.

Most often eaten with bread and potatoes, this pork makes a divine warm salad (see recipe tip).
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Recipe

Serves 4

Ingredients
400g pork fillet, removed of sinew and fat, roughly chopped into bite size pieces
1-2 tablespoons olive oil
2 garlic cloves, finely chopped
1 medium onion, thinly sliced lengthwise
1/4-1/2 teaspoon dried chilli flakes (or Bukovsko Biber)
Sea salt

Method
1) In a medium frying pan heat olive oil (high heat), add pork and stir frequently until brown all over (5-7 minutes).

2) Add garlic and stir through, add onion and fry until lightly browned (3-5 minutes).

3) Add chilli flakes and salt to taste, stir through and cook until chilli is fragrant and the onion begins to caramelise (2-3 minutes).

4) Remove from heat and serve with crusty bread or brown rice.

Tip: For a delicious warm pork salad, allow the cooked pork to slightly cool and add to a salad of mixed greens, sundried tomatoes and olives with a balsamic dressing.

Saturday mornings were always a big deal when it came to breakfast. Mum would often prepare something hot that we all enjoyed as a family. One of my fondest memories growing up was the smell of feta cheese frying with eggs and kolbasi. When we sat down at the table to enjoy, Dad would always say that he was sure he ate better than the Prime Minister and Prince Charles!

The smell alone is amazing. The taste on the other hand, is out of this world! Przeno Sirenja is fluffy egg, followed by a delicate fried crust and soft oozy cheese.

Although rich and indulgent in calories, as a once a week treat this delicacy is definitely justifiable. Some love Prezeno Sirenje so much they have lovingly named it ‘sirencinja’ (little cheeses).

The addition of egg and pinch of paprika is definitely an option. When served without egg it makes a delicious appetiser, just cut the cheese into strips rather than rectangles and serve with a toothpick.

Making Przeno Sirenje

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Recipe

Serves 4

Ingredients
300-400g feta cheese, cut into 1cm thick slices
1/4 cup (30g) plain flour, for coating
3-4 tablespoons olive oil
Pinch of mild paprika (optional)
4-5 eggs, lightly beaten (optional)
Sea salt and freshly ground black pepper

Method
1) Cut feta into 1cm thick slices.

2) Heat olive oil in a medium non-stick frying pan (medium-high heat).

3) Roll the sliced cheese in flour until evenly coated and shake off any excess. When the oil is hot enough add the flour coated cheese in a single layer, turn once until golden brown on both sides (3-5 minutes on each side).
Note: At this point you have the option of serving the cheese as an appetiser, to make it more of a meal proceed with step 4.

4) In a medium bowl add eggs, sea salt and black pepper to taste, lightly beat. Evenly space the cheese so there is a small gap between each piece, sprinkle a pinch of paprika in between so that it falls on the base of the pan and begins to smell fragrant (1 minute). Pour in the lightly beaten eggs and shake the pan around a bit, use a spatula if necessary to help the egg get underneath each piece of cheese and cook evenly. After 2-3 minutes carefully turn over the cheese so that the egg is cooked on both sides. Serve immediately with fresh bread, kolbasi and tomato salad (during summer).

Tips:
- You can replace feta with other hard cheeses like haloumi or kasseri.
- Placing the cheese in bowl of iced water (or under cold tap water) for several seconds will make the flour stick to the cheese and help to form a crust.