Baked fish and chips with broad beans
Fish and chips needn't be greasy or bought from the local ‘chippy’. When cooked at home, and baked rather than fried, the classic Aussie treat can be transformed into a healthy crowd-pleaser. Try to buy thick-ish fish fillets as this will give the breadcrumbs time to crisp up. To make best use of your time, get all your ingredients ready, pop the potatoes in the oven, and then prepare the rest of the meal.
I first tasted m’smen traveling in Morocco. I bought a piece of the tender, buttery, flaky bread drizzled with honey from a street vendor. It was an exquisite culinary experience. So years later, in 2009, when the Arab American Family Support Center referred three strong candidates from Morocco to our training program, my first question was, “Do you know how to make m’smen?” One of the three, Bouchra, taught us how to make the bread and, much to her surprise, it quickly became one of our…
Spelt ciabatta (ciabatta di farro)
Made from spelt and regular baker's flour, this Italian loaf requires almost no kneading at all. The trick is leaving your dough to prove in the fridge for 6-8 hours. Prepare the mix before going to bed, then pop it in the oven when you wake and enjoy fresh, crispy bread for breakfast. Bellissimo!
Silverbeet & feta gözleme
Hot dog and doughnut stalls have been replaced by gözleme (Turkish pizza) stalls at markets. And this is not a bad thing. I love these ‘pizzas’. It would be very tricky to try your hand at making the dough yourself, but you don’t have to, not with so many exotic pre-made breads out there – including some good gluten-free ones too.
This flat bread dates back to Ancient Rome and was originally cooked in the ashes of the fire – ‘focus’ means hearth or fire in Latin! Before baking, the dough is sprinkled with a topping, such as coarse salt and herbs, and you make little dimples in the surface with your finger. We cooked this by the side of a canal in Venice – very romantic!
Poppy seed sweet bread (potica)
This sweet poppy seed bread is considered a staple in Slovenian bakeries and there are countless variations across Central Europe. It's important to buy your poppy seeds from a vendor you know has high turnover because they're prone to rancidity and if not kept in cool conditions will become bitter. For best results, make sure the kitchen space and all the ingredients are warm when preparing the dough.
Hristina’s sour cherry strudel
This stunningly easy recipe comes from a wonderful cook and friend, Hristina, who lives in Hobart and harvests and pits her own cherries in the Huon Valley every January. If you’re using frozen cherries, let them half-defrost only before using, as they will leach too much juice into the pastry. I used a packet of filo pastry and made three strudels each to serve about four people. Hristinas's recipe is based on the traditional strudel, or layered pastry with a sweet filling, that became…
There are many theories about the name of this recipe – some say it’s because the finished loaf resembles the monkey puzzle tree, others that the act of pulling off the individual dough balls is akin to the way monkeys behave. But when it tastes this good, you’ll be hard-pressed not to use your hands!
Preserved lemon and vegetable medfouna
“You can easily adapt this Moroccan stuffed bread recipe to suit your taste as the dough works as a delicious casing for many types of fillings. Try other fresh or cooked vegetables, different types of cheese and cooked or cured meats. Traditionally stuffed with meat, I’ve made a vegetarian version and freshened things up with a good hit of herbs, ricotta and preserved lemon.” Shane Delia, Shane Delia’s Moorish Spice Journey
Walnut and oregano bread
Freshly baked bread is irresistible! This recipe has walnuts and oregano kneaded through the dough and as the loaves cook the most heavenly aroma fills the kitchen. Slice and serve as is, or, as an accompaniment to a big pot of soup.
Meaning "ear bread", alluding to its shape, ural pelmeni are made from a thin flour dough and encase a filling that often comprises of freshly minced pork,lamb and beef. Traditionally these dumplings were made at the start of winter, stored outside to freeze and were boiled as they were needed. Pelmeni are usually served with melted butter or dill and a dollop of sour cream.