Despite being the first day of Spring here in Sydney, I’m still freezing! Apparently it’s hitting 25°C today but I’m not holding my breath as all I can see are grey clouds!

If you’re like me and feel the chill or perhaps you’re just feeling a little low, then I guarantee that Mum’s comforting chicken noodle soup will warm you up.

The one thing I need to mention is the unconventional addition of a packet of chicken noodle soup mix. I’m not sure why mum has always included it, as I’m sure it would taste good without, but it tastes so good that I’m not planning on changing a recipe which in my opinion is perfect.

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Recipe

Serves 6-8

Ingredients
4-6 assorted chicken pieces, e.g. wing, neck, drumstick, thigh (with skin and bone in)
1 small onion, peeled and left whole
2-3 carrots, peeled and coarsely chopped
1-2 celery stalks, coarsely chopped
1 (45g) packet chicken noodle simmer soup mix
100 gm vermicelli egg noodles, coarsely broken
Sea salt and freshly ground black pepper
1 cup (loosely packed) flat-leaf parsley leaves, coarsely chopped
Lemon to serve

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

2) Place chicken in a large pot with onion, celery, carrot and 3 litres of cold water. Bring to the boil over high heat, then reduce heat and simmer for 1 hour. Skim the surface regularly.

3) Remove chicken and set aside. Remove onion, half the celery pieces and discard.
Note: If you prefer discard all the celery.

4) Add chicken noodle soup packet and vermicelli noodles. Bring the boil and turn off heat. When chicken is cool enough to handle, remove skin, coarsely shred meat and add to soup. Add parsley and season to taste with sea salt and freshly ground black pepper.

5) Serve while hot with with crusty bread and a generous squeeze of lemon juice or a drizzle of red wine/apple cider vinegar.

Tip: For a thicker consistency whisk 2-3 eggs with a pinch of salt and slowly incorporate into the soup (the soup should be off the heat to avoid curdling).

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.

Here’s a yummy goulash recipe made with leftover BBQ meat. You can use anything from sausages to grilled chicken breast, but pork and beef tend to taste best. I used leftover kjoftinja (meatballs) which incidentally contain a combination of beef and pork mince.

The recipe was conjured up by mum in an effort to make leftovers more exciting, especially after our large European family feasts that often resulted in mounds of leftover meat.

My baba’s whole dried chillies

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Recipe

Serves 4-6

Ingredients
3-4 tablespoons olive oil
2 onions, thinly sliced lengthways
6 mild died red chillies, seeds removed and roughly chopped (if unavailable replace with 2-3 fresh banana chillies or 1 red capsicum)
2 medium carrots, roughly chopped (optional)
2 heaped tablespoons plain flour
1-2 teaspoons mild paprika
4 tablespoons (80ml) Italian style tomato passata sauce
4-5 cups (1-1.25 litres) boiling water
Sea salt
1 teaspoon dried vegetable stock, e.g. Massel or Vegeta (or replace with extra salt)
Freshly ground black pepper
8-10 pieces of leftover BBQ meat, roughly chopped or left whole (e.g. kjoftinja, pork, beef, chicken breast)
2 bay leaves

Method
1) Preheat oven to 250°C.

2) Heat a medium frying pan over low-medium heat, add oil, onion and a sprinkling of salt, saute onion without colouring (5 minutes). Add chillies and carrots and continue cooking (3-5 minutes). Add flour, stir to coat and cook for 5 minutes. Sprinkle over paprika and cook until fragrant (1-2 minutes). Add passata, stir through, followed by boiling water. Add dried stock and pepper to taste.

3) Transfer vegetables and liquid to large baking dish and arrange leftover meat, push meat under the liquid to ensure all pieces are submerged. Place bay leaves on top.

4) Place in hot oven and cook for 5 minutes then reduce temperature to 200°C and continue to cook for further 30-40 minutes or until the sauce thickens.
Note: Add extra water during cooking if necessary to prevent meat from drying out.

5) Serve while hot with bread, brown rice or potatoes.

Tips:
- Meat can be roughly chopped or left whole (as in this recipe).
- Feel free to use a combination of BBQ beef, pork, sausages etc.

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.

Recipe

Serves 2 as side dish

Ingredients
400g can of white cannellini beans, rinsed and drained
1/2 cup black olives (I prefer Kalamata)
3 tablespoons olive oil
1/4 Spanish onion, finely sliced lengthways
3 teaspoons dried mild chilli flakes
3 teaspoons dried mint
Sea salt to taste

Method
1) In a medium bowl combine all ingredients and mix well. Serve with fresh bread or grilled meat/fish.

Tips:
- This salad can be prepared ahead of time.
- Serve as a rustic appetiser along with fresh bread.

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.

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.

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.