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.

It has always been a family tradition to regularly enjoy a warming bowl of fruit compote on chilly winter nights. Not only is it quick and easy, it’s also sugar and fat free!

There are no hard rules with compote, you can add whatever fruit takes your fancy, I like a combination of dried prunes, sultanas, fresh pear, apple and quince. Feel free to experiment, you may like to add dried figs or apricots.

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Recipe

Serves 2-4

Ingredients
3 cups (750ml) water
1/2 quince, peeled, cored and diced (optional)
2/3 cup dried prunes
1/2 cup sultanas
1 cinnamon stick (if unavailable add 1 teaspoon ground cinnamon)
1 pear, peeled, cored and diced
1 Granny Smith apple, peeled, cored and diced
1 Pink Lady apple, peeled, cored and diced

Method
1) Combine water, quince, prunes, sultanas and cinnamon stick in a medium saucepan, bring to the boil then reduce heat and simmer for 5-8 minutes. Add diced pear and apples, bring to the boil and simmer uncovered for further 5 minutes. Remove cinnamon stick, spoon into serving bowls and enjoy while hot.
Note: Drizzle with honey if you prefer your compote a little sweeter.

Tips:
- Fruit can be left unpeeled with skin on.
- For an easy dessert serve fruit without liquid along with double cream or custard.

Urania, my childhood neighbour made the best baklava, so much so that my sister and I pressured our mum into mastering her recipe. She was very particular about using only the freshest of ingredients and about the process. The walnuts had to be crushed with a glass bottle rather than chopped as she believed the flavour was better, she also insisted that stale homemade bread be used rather than processed white bread.

I’m not exactly sure which part of Greece Urania was from as she is no longer with us, all I know is that she was from a village near Athens. What’s obvious about this recipe, is that it’s a genuine village recipe as it calls for stale breadcrumbs, probably because it was cheaper than adding extra nuts. The breadcrumbs are genius, as they help to absorb the syrup, making this baklava the perfect balance of flaky pastry, crunchy nuts and sugary heaven.

Making baklava
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Recipe

Makes 45

Ingredients
2 tablespoons (20g) sesame seeds
500g walnuts
2 slices day old white bread, crusts removed use ciabatta or similar)
1/3 cup (70g) caster sugar
3-6 tablespoons (25-50g) ground cinnamon
250g unsalted butter, coarsely chopped
1/3 cup (80ml) vegetable oil (e.g. canola or sunflower)
500g filo pastry sheets, thawed at room temperature for 2 hours
(this is approx. 1.5 x 375g packets)

Syrup
3 cups (660g) caster sugar
2 cups (500ml) water
Lemon wedge
3 tablespoons (65ml) honey

Method
1) Preheat oven to 150°C and toast sesame seeds on a tray for 5-10 minutes or until lightly golden and fragrant, cool.

2) Crush walnuts using a bottle or rolling pin (you can also finely chop).

3) Crumb stale bread in a food processor or by rubbing between hands.

4) Increase oven temperature to 180°C.

5) In a bowl combine sesame seeds, walnuts, bread crumbs, caster sugar and cinnamon, mix well and set aside.
Note: Depending on personal taste, you may prefer to add only 3-4 tablespoons of cinnamon.

6) Heat butter and oil in a saucepan over a low heat until butter is melted, set aside and keep warm.

7) Brush a large rectangular baking tray (or two smaller trays) with butter and oil mix. If necessary cut filo sheet length to fit into tray snugly and cover with a damp tea towel to prevent from drying out.

8) Lay a sheet of filo on clean work surface with the longest edge facing you. Working quickly, brush all over with butter and oil mix, top with another sheet of filo and brush again, repeat 2 more times (you should have 4 sheets). Cover remaining filo with a tea towel. Scatter evenly with a 2 handfuls of the nut mixture then roll lengthwise into a long cylinder, if necessary brush the exposed pastry edge with extra butter/oil to seal, then place in baking tray. Repeat with remaining filo and nut mix and brush top with butter/oil.

9) Refrigerate until firm (15 minutes), then cut on a diagonal into 5cm diamonds with a sharp knife. Bake for 40-50 minutes or until lightly golden. Cover loosely with foil partway through cooking if top browns too quickly.

10) Meanwhile, for syrup, combine sugar and water in saucepan and bring to the boil, then reduce heat to low and simmer for 20-30 minutes or until syrup thickens. Take off heat, add lemon wedge and stir in honey. Allow to cool to lukewarm (blood temperature).

11) Cool baklava slightly (2-3 minutes), remove lemon wedge from syrup and evenly pour over. Allow to stand for at least 2 hours (preferably overnight) before refrigerating.

12) Serve at room temperature with an espresso or Turkish coffee.

Tips:
- Baklava will keep refrigerated in it’s tray for up to 2 weeks.
- Baklava also freezes well for up to 3 months.
- Freeze fresh walnuts in an airtight bag for up to 3 months.

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.

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.

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.
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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.

With no sugar or fat, this recipe for baked apples is super easy, healthy and tasty too!

It’s a perfect winter treat and a great way to use up apples that are a little older and have become floury. Coring the apples is not traditional however definitely an option, you can even chop in half and remove the seeds if you prefer. I felt like being old fashioned and sticking to my families village recipe of leaving the apples whole. You’ll just need to remember to avoid the seeds when eating.

Once baked, the soft and mushy flesh is perfectly complimented with ice cream or warm custard.
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Recipe

Serves 6-8

Ingredients
6-8 apples, washed and dried
Ground cinnamon (optional)
Water

Method
1) Preheat oven to 180 °C.

2) In a medium ovenproof dish pour in enough water to completely cover the bottom of the dish and sprinkle with ground cinnamon (optional). Sunggly place the apples upright in the dish and bake for 45-60 minutes or until the apples are tender. Remove from oven and drizzle over the syrupy cooking juices.

3) Serve while warm with a scoop of ice cream or warm custard.

Tips:
- The length of baking will depend on the size and type of apples, test by inserting a fork into the flesh.
- During baking, be sure to check regularly and add more water if necessary to avoid the apples from drying out. If the apples begin to burn cover with a sheet of foil and/or reduce the oven temperature.

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.

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.