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Bamya (okra) with lamb

Bamya (okra) with lamb
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Bamya (okra) with lamb
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Ingredients
Servings:
Instructions
  1. Wash the okra thoroughly, add them to a pan with some water. Bring to the boil and simmer for 10min. Remove the okra and place in a colander.
  2. In a medium saucepan, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat, stirring occasionally, until translucent, 5 minutes. Add the carrot and cook for 5 minutes, stirring occasionally.
  3. Add the lamb and toss until sealed and lightly browned.
  4. Add the chopped tomatoes and tomato paste stirring in for about 5-10min. Season to taste with salt and pepper.
  5. Add enough water to cover the meat and stir to combine well. Bring to the boil, cover the pan then reduce the heat to low and simmer for around 1 hour or until the meat is tender. Taste and adjust the seasonings.
  6. Add the okra to the pan with meat. Re cover the dish and cook for another 30min. Add water if the mixture seems to dry. Serve with rice.
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Ustipci – Fried mini breads

Make yourself a perfect bite with these savory pastries very popular throughout the Balkan. They are best when they are warm to hot. They are usually breakfast food bat can be a bread substitute.

Ustipci - Fried mini breads
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Ustipci - Fried mini breads
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Ingredients
Servings:
Instructions
  1. In a deep bowl stir water, yeast and sugar. Leave for 10-15 min. Add eggs and salt. Add the flour to the batter and mix it until dough is soft (denser than pancakes).
  2. In a deep pan heat a generous amount of oil on high. Lower to medium and start adding the tablespoon amount of dough.
  3. The bread will rise as they are frying. Fry a couple of minutes on each side.
  4. Place onto a paper towel to collect the oil. Serve warm with white cheese, sour cream or dip it in sugar (my favourite)
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Potato Leek Soup

Potato Leek Soup
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Potato Leek Soup
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Ingredients
Servings:
Instructions
  1. Cut the leeks lengthwise and wash any dirt or mud hiding inside. Slice the white and light green parts of the leeks.
  2. Heat the oil on a medium heat in a large soup pot. Add the chopped leeks and some salt then cook, stirring regularly until soft and wilted.
  3. Add the potatoes, bay leaf and water (broth) and bring to a boil. Cover and turn the heat down to low. Simmer for 15min or until the potatoes are very soft.
  4. Remove the bay leaf then blend the soup about half of the soup if you want a chunky soup or all of it if you like the soup to be smooth.
  5. Add freshly ground pepper and more salt to taste. Sprinkle with some fresh chopped parsley.
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Green Papaya Salad

Green Papaya Salad
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Green Papaya Salad
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Ingredients
Servings:
Instructions
  1. To make the dressing: combine all the ingredients and set aside to let the sugar dissolve.
  2. Peel and coarsely grate or shred papaya, discarding seeds and inner membrane. Cut the carrots to the same width and length as the papaya and set aside.
  3. Combine the papaya and carrot in a separate bowl. Pour dressing over the top and give a gentle toss to combine.
  4. Sprinkle with the chopped roasted peanuts.
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Sweet chilli chicken wings

Sweet Chilli Chicken Wings
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Sweet Chilli Chicken Wings
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Ingredients
Servings:
Instructions
  1. Trim the chicken of excess fat. Cut each wing into three sections, discarding the tips (you can freeze them and use for making stock)
  2. Mix together the remaining ingredients in a large bowl. Add chicken pieces and stir until coated. Cover and refrigerate overnight (or several hours).
  3. Preheat the oven to 180C . Drain the chicken pieces and reserve the marinade. Place the chicken in baking dish. Bake for 1 hour until cooked through and golden. Brush the pieces with reserved marinade several times during cooking.
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Thai green chicken curry

Thai green chicken curry
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Thai green chicken curry
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Ingredients
Servings:
Instructions
  1. Grind the coriander seeds and peppercorns in a food processor, spice grinder or using a mortar and pestle until finely ground. Add the chillies, ginger, coriander, garlic, spring onions and lemongrass and continue to grind to form a paste.
  2. Heat the oil in a medium saucepan, add the curry paste and cook, stirring, for 3-4 minutes or until aromatic. Add the kaffir lime leaves and coconut cream and simmer for 10 minutes.
  3. Add the chicken and 250 ml water to the sauce and bring to a simmer over medium-low heat. Simmer gently for 15-20 minutes or until the chicken is tender
  4. Add the basil leaves and fish sauce to the curry and stir through. Serve with the steamed rice and lime wedges.
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Spinach and Feta Gozleme

Spinach and Feta Gozleme
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Spinach and Feta Gozleme
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Ingredients
Dough
Filling
Servings:
Instructions
Dough
  1. In a large bowl, sift the flour and salt. Slowly add the water while kneading.
  2. Turn onto a flour dusted surface and knead for about 10 minutes or until it becomes smooth.
  3. Return to the bowl. Cover with a tea towel and let it rest for 15 minutes.
Filling
  1. Option 1. Cheese and fresh spinach finely chopped
  2. Option 2. Cheese
  3. Option 3. Saute the onion in a frying pan with the extra virgin olive oil. Add the spinach and salt and pepper to taste and cook for a few minutes. Turn the heat off and keep aside to cool down.
Method
  1. Divide dough into 4 balls. Roll each piece into a 20-25 cm circle.
  2. Sprinkle crumbled feta over half the circle then top with some spinach and season. If using option 2&3 top the circle with corresponding filling.
  3. Fold dough over to form a half circle and press edges with a fork.
  4. Heat the frying pan on low-medium heat and add about 1 tablespoon oil. Carefully lift one of the gozleme and place it in the frying pan. Fry the gozleme on one side until golden brown, then flip it over and fry until also golden brown.
  5. Serve with lemon wedges.
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Homemade Lemon Cordial

Homemade Lemonade Cordial
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Homemade Lemonade Cordial
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Ingredients
Servings:
Instructions
  1. Cut the lemons into wedges. Place in a food processor and run the processor until the lemons have been broken down. Tip into a large saucepan.
  2. Add 3 liters of water and the citric acid. Leave it for couple of hours.
  3. Pour the lemonade through a metal strainer over a large pitcher. You may need to do this in batches so that you can empty the lemon pieces out of the strainer.
  4. Add the sugar and mix the juice until sugar dissolves. Pour lemonade into clean bottles. Store one bottle in the fridge and keep the rest in the freezer.
  5. To serve, dilute with water – 1 part cordial to 3 or 4 parts water. To make fizzy lemonade, dilute with sparkling mineral water or soda water.
Recipe Notes

1. To get different but equally good taste try mixing lemon with some oranges or lime. Experiment yourself with other combinations.

2. Lemon (oranges, lime) should be used whole, the rind contribute to the taste. To make sure they are properly washed, soak them into some water, add 1,2
teaspoon of bi-soda or splash with the apple cider and leave them for couple of hours. Rinse, cut and they are ready for lemonade making.

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Simple Apricot Jam

Simple Apricot Jam
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Simple Apricot Jam
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Ingredients
Servings:
Instructions
  1. Wash apricots well and pat dry. Pit them and dice flesh into 1cm cubes.
  2. Mix diced apricots with sugar ina large pot and let stand for at least an hour.
  3. Bring mixture to boil. Simmer rapidly, stirring and using a slotted spoon to remove any scum from the surface. Lower heat to a vigorous simmer until bubbles get smaller. Simmer for 20-25 minutes or until the jam reaches setting point (take care the jam doesn't catch on the base of the pan).
  4. Test for thickness by placing a few drops on a small cold plate (from refrigerator). When ready, remove from heat and place in preserving jars, filling to just below the rim. Invert for 2 minutes. Turn the jars upright. Set aside to cool.
  5. Cover with a lid or a cellophane circle and elastic band. Label, date and store in a cool, dark place away from direct sunlight until ready to use. Refrigerate after opening.
Recipe Notes

It is important to sterilize jars to prevent mould forming. Jars can be sterilized in a number of ways. Firstly, choose glass jars with an airtight lid. Wash in hot soapy water and rinse, then sterilize using one of the following methods:

Oven: Preheat the oven to 120C. Place jars (upright) and lids (separately) on an oven tray and heat in the oven for 20 minutes. Remove and fill immediately with jam or other preserves.

Stovetop: Place jars and lids in a deep saucepan. Cover with cold water. Bring water to the boil over high heat, reduce heat to medium and boil for 10 minutes. Line a baking tray with paper towel. Remove the jars using metal tongs and allow to air dry or dry with a clean paper towel.

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Simple Strawberry Jam

Simple Strawberry Jam
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Simple Strawberry Jam
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Ingredients
Servings:
Instructions
  1. Wash and sterilise jars and lids.
  2. Wash, hull and halve the strawberries.
  3. Put the strawberries in a bowl and gently toss through the sugar. Leave uncovered at room temperature for couple of hours or overnight. This process helps the sugar to dissolve, ensures the fruit doesn’t disintegrate too much and helps to keep its vibrant colour.
  4. Bring the mixture to a boil over medium high heat, stirring frequently. Reduce heat and simmer, stirring occasionally. Periodically skim foam off of the top. Cook the mixture until fruit is mostly dissolved and jam coats the back of a spoon.
  5. After 20-30 minutes jam should be thick and drop from a spoon in thick drips.
  6. Pour into warm jars, filling to just below the rim. Cover with a lid or a cellophane circle and elastic band. Pop on a label (include the date), plus a pretty fabric top, if you like. Refrigerate after opening.
Recipe Notes

It is important to sterilize jars to prevent mould forming. Jars can be sterilized in a number of ways. Firstly, choose glass jars with an airtight lid. Wash in hot soapy water and rinse, then sterilize using one of the following methods:

Oven: Preheat the oven to 120C. Place jars (upright) and lids (separately) on an oven tray and heat in the oven for 20 minutes. Remove and fill immediately with jam or other preserves.

Stovetop: Place jars and lids in a deep saucepan. Cover with cold water. Bring water to the boil over high heat, reduce heat to medium and boil for 10 minutes. Line a baking tray with paper towel. Remove the jars using metal tongs and allow to air dry or dry with a clean paper towel.

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