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.

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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.

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

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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.

With a dozen eggs and almost a kilo of sugar this cake isn’t for the faint-hearted. On the bright side, it’s almost flourless, so it’s light on carbs.

Whole eggs are beaten for 10 minutes until thick and creamy, a small amount of semolina flour and self raising are folded through along with the zest of one lemon. Once baked the cake has a delicate crust and a sponge finger biscuit consistency. The cake is then completely cooled and drenched with a hot lemony sugar syrup.

It’s perfect served with a ‘Tursko kafe’ (Turkish coffee) or, as I served it up for friends with a dollop of double cream which I sprinkled with lightly roasted flaked almonds. It looked really pretty and the cream helped to cut through the sugary syrup, a perfect balance.
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Recipe

Serves 36

Ingredients
12 organic or free-range eggs, room temperature
1 teaspoon vanilla essence
6 heaped tablespoons (70g) self raising flour, sifted
6 heaped tablespoons (95g) semolina flour, sifted
Zest of 1 lemon (optional)

Syrup
4 cups (880g) caster sugar
5 cups (1.25L) water
2-3 pieces of lemon peel
1 teaspoon lemon essence (or replace with a squeeze of lemon juice)

Method
1) Preheat oven to 180ºC and grease a large rectangular baking tray.

2) Beat eggs and vanilla essence in a large mixing bowl with an electric mixer until tick and creamy (8-10 minutes). Using a large metal spoon fold in self raising flour, semolina and lemon zest (optional). Pour mix into prepared baking tray. Bake for 40 minutes or until cooked through. Remove from oven and allow to cool completely.

3) For syrup, bring water, sugar and lemon peel to the boil, then reduce heat and simmer for 20 minutes or until thick and syrupy.

4) While the syrup is hot, drizzle 2-3 tablespoons over the cool cake and cut into 4-5cm wide horizontal strips. Drizzle over another 2-3 tablespoons and cut the cake on a 40º angle into diamond pieces. Add the lemon essence (optional) or a squeeze of lemon juice to the syrup, stir through and and gently pour over the cake. Cover tightly with a sheet of foil (5-10 minutes). Allow to completely cool and refrigerate.

5) Serve cold or at room temperature with a dollop of double cream and lightly toasted flaked almonds and a strong black coffee.

Tip:
- This recipe makes a really large batter which you will need an extra large rectangular cake tin, alternatively use 2 smaller tins or halve the recipe.

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.

I was wondering how many recipes exist with feta as the hero ingredient. My family alone has over a dozen favourites. Enter, new favourite feta recipe from Rasht, north of Iran. This pancake recipe, which is more like a cheese slice is quick and easy to prepare and seriously tastes heavenly.

I made this pancake before heading over to see a friend, she has a young baby and is way too busy to prepare lunch so I took along a couple of slices. We enjoyed it with a garden salad and my homemade lutenka and it was sensational!

Traditionally served as an apetiser, it also makes a delightful light lunch.

Use a spatula to cut into 6-8 pieces and turn each piece over

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Recipe

Serves 4-6

Ingredients
200g feta cheese (Bulgarian feta is best)
4 tablespoons (80ml) full cream milk
2 tablespoons (12g) plain flour
5 tablespoons (100ml) olive oil or vegetable oil
3 free-range or organic eggs, lightly beaten
Freshly ground black pepper to taste

Method
1) Mash feta cheese with a fork in a medium bowl until evenly crumbled. Add milk and stir through, then add flour and mix. Add lightly beaten eggs, 1 tablespoon of oil and pepper to taste, beat with fork until mixed well.

2) Heat a non-stick pan (25-30cm) over medium heat. Add remaining 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 and salad.

Grandma Babeth, who brought us the French Lemon Chicken with Rum and Raisins recipe is a bit of a raisin fan. Even her traditional quiche recipe has the unexpected twist of a handful of raisins. I know what you’re thinking, raisins in quiche, how on earth can such a combination possibly work? Admittedly, I was a little concerned so I only added raisins to half of the quiche, but to my surprise I found the combination heavenly, even moreish. It’s a bit like the sweetness of onions when they’re cooked slowly, delicious.

Making the crust from scratch is easier than I thought and I even made mine by hand, without the aid of a food processor! It took a little bit of time and patience but the taste is so much better than the store bought options. What’s really cute about Grandma Babeth’s recipe is that rather than using baking beans or raw rice to blind bake the tart, she uses dried cherry pits, I just love the old fashioned way of doing things, nothing is ever wasted!

If you’re not a raisin fan, just leave them out. You can even try other combinations like bacon and leek, roast pumpkin, goats cheese and caramelised onion. The options are endless, so get creative!

Line the base with foil and fill with pastry weights, uncooked beans/rice, then blind bake

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Recipe

Serves 8

Ingredients
Shortcrust Pastry
250g plain flour
125g cold unsalted butter, cut into small cubes
1 teaspoon fine sea salt
1 organic or free-range egg yolk, lightly beaten
4-6 tablespoons cold water

Filling
Olive oil
6-8 bacon rashers, rind removed, diced
3 organic or free-range eggs
1 1/2 cups (375ml) sour cream
1 cup (80g) Gruyere cheese, grated (or tasty cheese)
1/3 cup (65g) raisins (optional)
Pinch of grated nutmeg
Sea salt and freshly ground black pepper

Method
1) For the pastry, place the flour, salt and butter in a food processor and whiz until the mixture resembles fine breadcrumbs (15-20 seconds), or if you don’t have a food processor use your fingertips and the palms of your hands to combine the flour and butter in a mixing bowl (5 minutes). If using a food processor tip the mixture into a mixing bowl, make a well in the centre then add egg yolk and 4 tablespoons of chilled water and stir with a butter knife until the dough just comes together. If it seems too dry add another 1-2 tablespoons of water (try not to make the dough too wet). Gently shape the dough into a smooth ball. Wrap in plastic and chill in the fridge for at least 30 minutes.

2) Roll pastry out on a lightly floured work surface to the thickness of a coin (3-5mm). Loosely drape the pastry over the rolling pin and gently place over a 23-25cm tart tin, 3-4cm deep, with a removable base. Evenly press the pastry into the edges of the tin and leave a little excess overhanging the sides. Chill for 30 minutes.

3) Preheat oven to 200°C.

4) Remove chilled pastry from fridge. Prick the base with a fork every 1-2cm. Line the base with foil and fill with pastry weights, uncooked rice or beans. Blind bake for 15-20 minutes or until the sides are lightly golden. Remove the foil and weights and return to the oven for another 5 minutes or until dry and there are no uncooked patches. Remove and allow to cool slightly (10-15 minutes). Using a sharp knife, trim off the excess pastry to be level with the rim, or if you prefer leave as is for a more rustic look.

5) Meanwhile, heat olive oil (or butter) in a frypan (medium heat). Add bacon and fry until softened and slightly crispy (5 minutes). Drain on absorbent paper and allow to cool.

6) Reduce oven temperature to 150°C. Beat eggs, sour cream, salt and pepper until well combined and smooth. Stir in the nutmeg, cheese, bacon and raisins (optional). Pour the filling into the pastry base. If you like, sprinkle over some extra grated cheese. Bake for 30-35 minutes or until the filling is set and golden on top. Cool slightly, then unmould and slice. Eat while warm or at room temperature with a simple green salad.

Tips:
- To test if the quiche is cooked, insert a knife into the centre, if it comes clean the quiche is ready.
- Watch video on how to make shortcrust pastry by hand
- Watch video on how to make shortcrust pastry with a food processor

With summer in full swing and chillies on regular supply (thanks family!) I’m afraid you’ll be seeing a few more of my quick rustic family favourites.

Typically eaten for breakfast or lunch, the charm of this dish is serving it the old fashioned way, in the middle of the table with a pile of fresh bread, yoghurt and a juicy tomato salad. Everyone helps themselves from the communal pan/bowl and the best part is wiping it clean with bite sized pieces of bread.

Any leftovers taste great the following day for a quick breakfast or lunch on buttered toast.

De-seed chillies by cutting the top off, then cut in half lengthways and remove the seeds and membrane……………………………………………………………………………………

Recipe

Serves 4

Ingredients
8-10 long banana chillies (also known as Hungarian or bullhorn chillies, if unavailable replace with 2-3 red or green capsicums)
Olive oil
1 medium tomato, blanched, peeled and roughly chopped (or 2-3 tablespoons of an Italian style tomato passata)
5 large organic or free-range eggs, lightly beaten
50g feta cheese, roughly crumbled
Sea salt to taste

Method
1) Wash and dry chillies, discard stems and seeds, roughly chop.

2) Heat a medium pan (medium-high heat), coat base with olive oil, add chillies and sprinkle with salt, stir frequently to avoid from burning or browning too quickly, fry until fragrant (5-7 minutes). Reduce heat to medium, add tomato, stir and fry until fragrant (2-3 minutes).

3) Reduce heat to medium-low, add beaten eggs, use a spatula to fold eggs (push mixture from the outside of the pan to the centre), sprinkle over cheese and fold again, continue to do this until eggs are almost cooked (3-5 minutes), remove from heat and allow to rest for 5 minutes before serving.

4) Serve in the middle of the table with fresh bread, yoghurt and
tomato salad.

Tips:
- For other variations of this recipe replace the feta cheese with cottage cheese or sour cream.
- To peel the tomato, wash, remove 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 and allow to stand for 1 minute. Carefully remove from hot water and peel when cool enough to handle.
- The easiest way to de-seed chillies is by cutting the top off and discarding the stem, then cut in half lengthways to remove the seeds and membrane.

Okay, so this isn’t a family recipe and it’s not Macedonian either, but I’m a sucker for homemade mayo and wanted to help dispel the myth that making it is hard – it’s easy!
It’s also been around for years so it can definitely qualify as a ‘village’ recipe ;)

I have never really eaten the supermarket mayo (it’s way too sugary and artificial), so when I discovered that homemade mayo takes less than 10 minutes to make I felt compelled to tell the world (sorry if you’re one of the converted).

I love how a good mayonnaise can elevate the humblest ingredients (e.g. potatoes, cabbage), and how everyone thinks you’re an expert if you know how to make it, afterall, it is the beginning of ‘molecular gastronomy’.

This recipe is based on Gordon Ramsay’s version from his book ‘3 Star Chef’ however I prefer to use a Dijon mustard over hot English and an electric hand-held mixer over a food processor (which is what he uses).

Once you have a basic mayonnaise you can quickly turn it into aoili (add the juice of 1/2 a lemon and a crushed garlic clove), or finely chopped gherkins, capers, lemon and parsley to turn it into tartare sauce.

Step 1 – Combine egg yolks, vinegar, mustard

Step 2 – Gradually add oil

Step 3 – Thick creamy mayonnaise

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Recipe

Makes about 1 cup

Ingredients
2 large egg yolks
1 teaspoon white vinegar
1 teaspoon Dijon mustard
200-250ml rice bran oil (or other flavourless oils like canola, sunflower or light olive oil)
1 tablespoon water
1/2 teaspoon sea salt
freshly ground black pepper

Method
1) Put the egg yolks, vinegar and mustard into a medium mixing bowl. Using an electric hand-held mixer on the lowest setting whisk until all the ingredients are well combined (1 minute).

2) While you’re whisking add a drop of oil, once that’s combined add another drop and continue to do this until you have blended 1/3 of the oil. Now you can add the remaining oil in a slow steady stream until you have a thick creamy mixture. Blend in the water, salt and pepper and transfer to an airtight jar/container and keep in the fridge for 3-5 days.
Note: The key to a successful mayonnaise is making sure each drop of oil is thoroughly whisked in before adding the next drop.

Tip: Use really fresh eggs and have the oil in a jug/bottle to make it easy to pour.