Who would have ever thought that a fussy, borderline vegetarian like myself, would one day become a passionate foodie! My family never ceases to remind me that I only ate the most boring and unadventurous foods in my youth, like plain pasta, rice, potatoes and…my favourite…Maggi two minute noodles! It’s a disgrace knowing that I caused my poor mum so much grief. To her amusement, one meal I did enjoy back then and still do now, is her yummy baked chicken and red rice. It’s definitely far from being bland or boring, it’s actually bursting with delicious flavour.

I often make it with homegrown leek and free-range chicken, but you can substitute with brown onion if you can’t get your hands on leek. You might also try pork rather than chicken. The inclusion of sundried tomatoes is a recent addition by me, so feel free to leave them out if you prefer.

By making a big batch, it makes for a quick and easy reheat dinner, perfect for early Spring with a dollop of natural yoghurt.

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Recipe

Serves 6-8

Ingredients
8-10 assorted chicken pieces, e.g. drumstick, thigh and breast (or replace with chicken thigh fillets)
2 bay leaves
Sea salt
2-3 tablespoons olive oil
1 leek, white and light green part chopped, dark green outer leaves discarded (replace with onion if leek is unavailable)
8-12 sundried tomatoes, roughly chopped (optional)
2-3 mild dried whole red chillies, seeds and stem removed and roughly chopped (optional)
1 small red capsicum or 2-3 red bullhorn chillies, seeds and stem removed and roughly chopped
2 cups (440g) medium grain rice, washed and drained
2 teaspoons mild paprika
4 tablespoons (80ml) Italian style tomato passata sauce
Dried vegetable stock e.g. Vegeta/Massel (optional)
Freshly ground black pepper

Method
1) Soak chicken pieces in cold water for 30 minutes to remove impurities then discard water.

2) Bring 2 litres water, bay leaf, 1 tablespoon salt and chicken pieces to the boil, reduce to simmer for 20-30 minutes (10-15 for boneless pieces). Remove chicken pieces and cover to keep warm. Continue to gently simmer chicken cooking liquid.

3) Preheat oven to 250°C.

4) Heat a medium frying pan over low-medium heat. Add oil, leek and a sprinkling of salt, saute without colouring (5 minutes). Turn heat up to medium, add sundried tomatoes, dried chillies, capsicum and saute (3-5 minutes). Add washed rice and stir to coat (2 minutes). Add paprika, once fragrant (1-2 minutes) add tomato passata and mix through (2-3 minutes). Season with 1-2 teaspoons sea salt (or a dried vegetable stock e.g. Vegeta/Massel) and black pepper to taste.Transfer to large baking dish, arrange chicken pieces over rice, pushing down slightly to avoid the meat from drying out.

5) Remove bay leaves from cooking liquid and arrange over rice. Ladle over enough liquid to completely cover rice.
Note: Do not discard remaining cooking liquid.

6) Place in hot oven and cook for 5 minutes then reduce temperature to 220°C and continue to cook for further 25-30 minutes or until rice is cooked and chicken is golden. If rice dries out add an additional 1-2 ladles of the cooking liquid. If rice and chicken brown too quickly cover loosly with a sheet of foil.

7) Allow to stand for 10 minutes and serve while hot with a dollop of natural yoghurt.

Tips:
- Replace chicken with pork.
- For a vegetarian version omit chicken and use a good quality vegetable stock.

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.

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.

Last year my gorgeous husband and I spent three weeks celebrating our wedding anniversary in New York City. During our stay in Manhattan we sampled a lot of food and ate at some incredible restaurants, including the famous Balthazar, Lupa by Mario Batali, Public, DBGB, Peasant, Craft and Inoteca…just to name a few. Naturally one thing we ate a lot of was pizza; because if there’s one thing New Yorkers really know, it’s pizza!

Outside the The Standard, Meatpacking, NYC

We had many variations, traditional margarita, white cheese and clam and a divine goats cheese, pancetta and caramelised onion pizza by Batali. For me the highlight pizza was a really simple thin crust white cheese, prosciutto and rocket combo from Emporio. It was heavenly! And I have been trying my best to replicate it ever since.

My hubby in front of the famous Lombardi’s Pizza, Soho, NCY

The pizza dough recipe is from an Italian friend that runs a small pizza bar. The secret to the fluffy dough is the addition of milk. Making pizza dough from scratch does take a little effort but it really isn’t that hard. If you’re pressed for time replace with a thin Lebanese pita bread or flour tortilla/wrap.

Once you’re an expert, you can get creative and try all sorts of variations, we have been enjoying a beautiful fig and goats cheese pizza thanks to Sprouted Kitchen. The only danger here is that you’ll never want to eat pizza out again!

How to make pizza
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Recipe

Makes 3 smaller or 2 large pizzas

Ingredients
Pizza dough
Sponge (yeast mix)
1 x 7g satchel dry yeast
1/2 teaspoon caster sugar
1 tablespoon bread flour
1/4 cup (60ml) lukewarm water

250g (2 cups) bread flour, sifted, plus extra to dust
1/2 teaspoon salt
1 tablespoon extra virgin olive oil, plus extra for brushing
2 tablespoons milk, room temperature
130ml (1/2 cup) lukewarm water

Ground semolina flour for dusting (optional)

Topping
120g taleggio cheese, cut into cubes
160g bocconcini cheese, torn or thinly sliced (2-3 balls per pizza)
Extra virgin olive oil, for drizzling
Sea salt

2 handfuls rocket leaves, washed and dried
1-2 tablespoons extra virgin olive oil
Juice of 1/4 lemon
Sea salt and freshly ground black pepper to taste

12 extra thin slices of prosciutto

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

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

3) Once the sponge (yeast mix) has doubled in size add to the centre of the well, along with the olive oil, milk and water. Begin to slowly incorporate with your fingers, as the dough starts to come together turn out onto a flour dusted surface and knead with both hands until the dough starts to feel smooth and elastic (5-7 minutes). Roll the dough into a neat ball, dust the bowl with flour and place the dough in the bowl, brush the top with a little oil to prevent a crust from forming. Cover with a clean tea towel and stand in a warm place for 2-3 hours until doubled in size.

4) After 2-3 hours preheat oven to 220ºc and place a large flat baking tray (I use a Bessemer oven pan), pizza stone or granite slab on the bottom shelf.

5) Remove the dough to a flour-dusted surface and knead it around a bit to knock the air out. Divide into two or three portions and roll each into a ball. You can use the dough immediately or keep it wrapped in plastic wrap, in the fridge (or freezer) until required. If using straight away, place one of the balls on a lightly floured surface and use the palm of your hand to flatten into a round or oval shape (depending on your tray). Gently push out the dough with your fingertips until 5mm thick, leaving a slightly thicker edge to prevent the topping from running off, alternatively use a rolling pin to evenly roll out. Place on a sheet of aluminum foil which has been brushed with olive oil and dusted with ground semolina flour (use plain flour if unavailable). Allow to stand for 15-20 minutes. Repeat with the remaining dough.
Note: If you have guests coming over and would like to get the rolling out of the way simply stack the pizzas on sheets of foil, being sure to brush the top of each pizza base with olive oil to avoid the dough from sticking, cover with plastic wrap and pop them into the fridge until required.

6) Have the two cheeses, olive oil, salt and pepper close by then carefully remove the pre-warmed tray, pizza stone or granite slab from the oven using a triple-wrapped tea towel and place one of the pizza bases on it. Working quickly as the dough will begin to bubble, scatter over bocconcini and taleggio, drizzle over olive oil and sprinkle with sea salt. Bake for 8-12 minutes, or until the base is crisp and golden.

7) Meanwhile prepare the rocket. In a medium bowl combine olive oil, lemon juice, sea salt and freshly ground black pepper, whisk vigorously with a fork to emulsify, add rocket, using your fingers gently toss to coat. Set aside until required.

8) Place pizza on a cutting board, cut into 4 slices (6 slices if oval/rectangular shaped), drape prosciutto over each slice. Scatter the dressed rocket over the hot pizza and serve.

Tip: Once you have mastered making beautiful crisp pizzas, use the same dough recipe to make a calzones.

Earlier this year I posted a very labour intensive and complicated recipe for Maznik, I promised to follow up with a cheats version, so here it is!

It’s a combination of several recipes recommended by family and friends. It tastes a little bit more like burek than maznik, but tastes delicious nonetheless.

The finished product looks and tastes more complicated than the effort required, so go for it and impress your friends the next time you’re entertaining, they make a lovely entree served with a dollop of lutenka.

Process

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Recipe

Makes 12 pinwheels

Ingredients
22 filo pastry sheets (375g packet)
500g ricotta cheese (you can also cottage cheese but I find it too runny)
2 organic or free-range eggs, lightly beaten
220g feta cheese, coarsely crumbled
100g butter, melted
150ml olive oil
Black poppy seeds (or sesame seeds), for sprinkling

Method
1) Thaw puff pastry at room temperature for 2 hours.

2) Preheat oven to 180ºc and line two trays with baking paper.

3) Combine ricotta, eggs and feta cheese, season to taste and mix well to combine, refrigerate until required.

4) Combine melted butter and olive oil.

5) Lay a sheet of filo on a clean work surface with the longest edge facing you. Brush all over with butter and olive oil mix, top with another sheet of filo and brush again. Cover remaining filo with a tea towel to prevent from drying out. Spoon 2-3 tablespoons of the filling along the edge closest to you, leaving 3cm from the bottom and each edge. Fold in the sides and carefully roll the pastry over the filling into a long cylinder, brush the exposed pastry edge with extra butter and oil to seal. Gently roll into a snail-like coil, being careful not to split the filo, tuck the end underneath to prevent the coil from unraveling and place on a baking tray. Repeat with the remaining pastry and filling. Brush tops with remaining butter and oil. Sprinkle with poppy seeds and bake for 18-20 minutes or until lightly golden. Cover loosely with foil partway through if filo browns too quickly.

6) Serve while hot or at room temperature with homemade lutenka.

Tips:
- Make ahead of time and refrigerate or freeze cooked pinwheels until required and reheat in the oven before serving
- When rolling the filo, make sure you keep it loose. Rolling to tightly will cause the pastry to split.

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.

So you’ve just found out that people are coming over for afternoon tea and you have nothing to give them. What you do have are some kitchen staples; flour, sugar, eggs, milk and vegetable oil.

So in the 20 minutes it would take you to get in your car, find a park, pick a cake and get back home you could already have one baking away in the oven and at a fraction of the cost.

Here’s a really quick and yummy Eastern European teacake everyone should try. The recipe comes from my mum’s neighbour, who inherited it from a friend some 29 years ago, so it’s great that her recipe can be shared here at Village Feast.

It’s quite a dense and doughy cake which smells and tastes a little like doughnuts; thanks to the cinnamon sugar. The good thing is that it’s relatively healthy (there’s no butter!) and there are tons of variations, you can add lemon rind, drizzle with syrup or sprinkle with icing sugar, you could even try making little cupcakes for the kids.

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Recipe

Serves 8-10

Ingredients
3 organic or free-range eggs, room temperature
1 cup (220g) caster sugar
1 cup (250ml) vegetable oil (e.g. canola or sunflower)
1 cup (250ml) full cream milk, room temperature
3 cups (375g) self-raising flour, sifted
Cinnamon sugar for sprinkling (make your own by combining 2 teaspoons caster sugar with 1/2 teaspoon ground cinnamon)

Method
1) Preheat oven to 160°C. Grease a 20-23cm bundt tin with
vegetable oil.

2) Using an electric hand-held mixer (low-med setting), beat the eggs and caster sugar until light and creamy (7-10 minutes). Stir in vegetable oil and milk. Gradually fold in flour, 1 cup at a time, scraping the edges as you go until well combined and there are no lumps. Spoon the mixture into the prepared cake tin and bake for 45-50 minutes or until golden on top. You can also 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. Turn out to cool on a rack or serving plate and immediately sprinkle with cinnamon sugar.

3) Serve while warm or at room temperature with a scoop of vanilla ice cream or a dollop of freshly whipped cream.

Tip: If you don’t have a bundt tin use a round 20-23cm springform cake tin with greaseproof paper on the bottom.