What's Cooking Ella
  • Blog
  • About Me-What's New
  • Recipes 2013-2023
  • Breakfast
    • Acai Bowl
    • All Day Breakfast
    • Asparagus Milanese
    • Bacon and Egg Bread Cups
    • Bacon and Egg Roll
    • Bacon and Spinach Omelette
    • Best Ever Berry Pikelets
    • Blueberry Pancakes
    • Buttermilk Pancakes
    • Buttermilk Scones
    • Chicken Livers with Onions
    • Croissant Monsieur
    • Egg Breakfast Cups
    • Eggs in Purgatory-Hangover Eggs
    • French Toast
    • Lemon Souffle Pancakes
    • Medimurski Langusi
    • Mushroom and Cheese Omelette
    • Nutella Buns with Mascarpone Frosting
    • Peci Paje
    • Perfect Scrambled Eggs
    • Salami and Potato Frittata
    • Scrambled Eggs with Asparagus
    • Scrambled Eggs with Chorizo
    • Shakshuka
    • Spinach and Cheese Spirals
    • To Die For Cinnamon Buns
    • Waffles with Berries, Ice Cream and Maple Syrup
  • Lunch
    • Bacon, Egg and Tomato Pie
    • Baked Lemon Pepper Chicken Drumsticks
    • Broccolini and Bacon Tart
    • Cabbage and Prawn Salad
    • Caprese Pasta Salad
    • Caprese Salad
    • Chicken and Avocado Quesadillas
    • Chicken Caesar Salad
    • Chicken Liver, Frisee and Speck Salad
    • Chicken, Mushroom and Bacon Pies
    • Chorizo, Potato and Herb Frittata
    • Creamy Chicken and Corn Burritos
    • Crumbed Eggplant with Tomato Basil Sauce
    • Egg, Bacon and Cheese Frittata
    • Five Spice Pork with an Asian Green Bean Salad
    • Goats Cheese Stuffed Zucchini Flowers
    • Italian Chicken Pasta Salad
    • Mince and Feta Gozleme
    • Mini Egg Muffins
    • Mum's Octopus Salad
    • Octopus and Potato Salad
    • Okonomiyaki (Japanese Pancakes)
    • Omelette with Stir Fried Shitake Mushrooms and Rice
    • Piadina Romagnola Italian Flatbread
    • Prawn and Avocado Salad
    • Quesadillas
    • Quiche Lorraine
    • Salad of Figs, Prosciutto, Leaves and Toasted Bread
    • Salmon and Avocado Ceviche
    • Sandwich Press Chicken Quesadillas
    • Sandwiches and Wraps
    • Smoked Trout, Potato and Cherry Tomato Salad
    • Spinach and Cheese Gozleme
    • Sticky Pork Belly Banh Mi
    • Sunday Roast Salad
    • Super Green Kale Salad
    • Thai Beef Salad
    • Thai Beef Salad
    • Thai Duck Salad
    • Thai Grilled Chicken Burger
    • Thai Pork Salad
    • Tomato Bacon Pasta
    • Turkey Potato Wedges
    • Vietnamese Chicken Salad
    • Zucchini and Beef Sfougato
    • Zucchini Slice
  • Dinner
    • Beef and Veal >
      • Beef and Bean Burritos
      • Beef and Broccoli Stir Fry
      • Beef and Mushroom Pies
      • Beef with Cashew Nam Jim and Asian Greens
      • Bibimbap
      • Burger Night at Our House
      • Chinese Beef and Snow Pea Stir Fry
      • Coconut Beef Curry
      • Egyptian Kofta Rolls
      • French Style Cottage Pie
      • Indonesian Satay with Peanut Sauce
      • Korean Beef Short Ribs
      • Layered Beef Enchilada Bake
      • Mongolian Beef and Snow Pea Stir Fry
      • Musaka
      • Penang Curry with Coconut Rice
      • Simple Steak Sandwich
      • Steak Slice with Lemon and Thyme
      • Steak with a Green Peppercorn Sauce
      • Tagliata For Two
      • Veal Saltimbocca
      • Veal with Creamy Mushroom Sauce
    • Chicken and Duck >
      • Braised Chicken Marylands with Wine and Tomatoes
      • Chicken and Broccoli Stir Fry
      • Chicken and Eggplant Parmigiana
      • Chicken and Oyster Sauce Noodle Stir Fry
      • Chicken Bastardo
      • Chicken Cordon Bleu Roll with an Italian Twist
      • Chicken, Eggplant and Green Bean Korma
      • Chicken Fajita Drumsticks with Three Salsas
      • Chicken Kiev
      • Chicken Saltimbocca
      • Chicken Schnitzel Burger with Baconnaise
      • Chicken with Creamy Mushroom Sauce
      • Chicken with Garlic Potatoes and Rosemary
      • Chicken with Tomatoes
      • Chinese Style Roast Duck
      • Croatian Roast Duck with Mlinci
      • Crispy Skin Duck with Pink Grapefruit and Avocado Salad
      • Duck Breasts with Red Wine Sauce, Mashed Potatoes and Green Beans
      • Greek Chicken Gyros with Tzatziki
      • Greek Lemon Chicken Gyros with Tzatziki
      • Green Chicken Curry
      • Guatemalan Chicken and Tomatillo Stew
      • Honey Mustard Chicken, Bacon and Avocado Salad
      • Jerk Chicken
      • Mediterranean Chicken
      • Nasi Goreng
      • Peri Peri Chicken Burger
      • Piri Piri Chicken
      • Poached Duck and Cashew Salad with Duck Crackling
      • Portuguese Style Chicken Drumsticks
      • Roast Chicken Marylands with Potatoes
      • Roast Chicken Salad and Chive Mayonnaise
      • Roast Duck Marylands and Potatoes
      • Roast Lemon Chicken
      • Salvadoran Chicken in White Wine
      • Salvadoran Chicken Stew with Red Capsicums
      • Spatchcock with Spicy Corn Salad
      • Tequila and Lime Chicken
      • Teriyaki Chicken
      • Thai Style Chicken and Ginger Stir Fry
      • Thai Style Chicken Burger
      • Woodman's Chicken Pollo alla Boscaiola
    • Lamb >
      • Garlic and Sage Lamb Racks
      • Lamb Racks with Breadcrumbs, Parsley and Lemon
      • Lamb Shank Stew
      • Leg of Lamb with Garlic and Rosemary
      • Middle Eastern Lamb Pilaf
      • Slow Cooked Curry Crusted Lamb
      • Slow Cooked Lamb Shank and Bean Ragu
      • Slow Cooked Lamb Shoulder
    • Pasta and Risotto >
      • Bacon and Mushroom Pasta Bake
      • Baked Bechamel Pasta
      • Basil Pesto with Pasta
      • Brudet Risotto
      • Calabrian Lasagna
      • Cannelloni
      • Chicken Bolognese Pasta Bake
      • Chicken Pasta Bake
      • Chilli Prawn and Tomato Spaghetti
      • Corteccia or Cavatelli
      • Creamy Bacon and Mushroom Fettuccine
      • Creamy Bacon Fettuccine
      • ​Creamy Farfalle with Chicken and Zucchini
      • Creamy Mushroom Linguine
      • Creamy Tomato Chicken and Chorizo Pasta
      • Creamy Zucchini Spaghetti
      • Cuttlefish Risotto
      • Duck Ragu with Pappardelle
      • Ella's Creamy Chicken Pasta
      • Fettuccine Alla Carbonara
      • Fettuccine with Chicken and Mushroom Sauce
      • Fettuccine with Mud Crab, Garlic, Chilli, Lemon and Parsley
      • Fish Risotto
      • Fregola with Mussels, Vongole and Prawns
      • Fregola with Clams
      • Fresh Egg Pasta
      • Fresh Tomato Pasta
      • Gnocchi Mac 'n' Cheese
      • Gnocchi with Rich Porcini Mushroom Sauce
      • Grated Pasta Dough for Soup
      • Kale, Chilli and Parmesan Pasta
      • Krpice sa Zeljem
      • Lasagne
      • Lasagne with Crepes
      • Macaroni Eggplant Cake
      • Macaroni Milano
      • Mushroom Risotto
      • Orecchiette with Broccoli and Anchovy
      • Oven Baked Meatballs in Cheesy Tomato Sauce
      • Pappardelle Carbonara
      • Pasta alla Norma
      • Pasta all'amatriciana
      • Pastitsio
      • Pearl Barley Risotto with Wild Mushrooms
      • Penne with Pork Ragu
      • Penne with Spicy Tomato Sauce
      • Potato and Caramelised Onion Vareniki
      • Potato Gnocchi
      • Potato Gnocchi with Cheese
      • Prawn and Scallop Linguine with Burst Cherry Tomatoes
      • Savoury Crepes-Ham and Cheese or Spinach and Ricotta
      • Seafood Paella
      • Semolina Gnocchi Alla Romana
      • Short Rib Ragu
      • Silverbeet and Ricotta Gnudi
      • Simple Neapolitan Sauce
      • Slow Cooked Beef Ragu
      • Smoky Mac 'N' Cheese
      • Spaetzle
      • Spaghetti Alla Carbonara
      • Spaghetti Bolognese
      • Spaghetti Marinara
      • Spaghetti Pizzaiola
      • Spaghetti Puttanesca
      • Spaghetti with Clams
      • Spaghetti with Clams
      • Spaghetti with Crab
      • Spaghetti with Fresh Tomato and Basil
      • Spaghetti with Garlic, Olive Oil and Chilli
      • Spicy Garlic Butter Linguine
      • Spinach and Ricotta Cannelloni Crepes
      • Spinach and Ricotta Shells
      • Sporki Macaroni
      • Super Quick Fresh Pasta
      • Tagliatelle Alla Bolognese
      • Tomato Prawn Risotto
      • Vegetable Lasagna
    • Pork >
      • Bajan Roast Pork
      • Baked Meatballs in Tomatoes
      • Bolognese Pie
      • Chinese Roast Pork Neck
      • Meatzza
      • Mince and Potato Burek
      • Mince and Potato Pita
      • Mince Stuffed Capsicums-Punjene Paprike
      • My Favourite Pulled Pork
      • Nachos
      • Paprika and Lime Pork Enchiladas
      • Perfect Baked Pork Belly
      • Perfect Roasted Pork Fillet with Apples
      • Pork Campagnola
      • Pork Schnitzels with Lemon and Parsley
      • Roast Pork Belly with Sauerkraut
      • Roast Pork with Crackling
      • Roast Pork with Garlic and Rosemary
      • Salt and Pepper Pork
      • Samoborski Kotleti
      • Sarma-Cabbage Rolls
      • Slow Roasted American Ribs
      • Spicy Pulled Pork and Black Bean Tacos
      • Sung Choi Bao
    • Seafood >
      • Baked Snapper with Parsley, Chilli and Oregano
      • Brudet-Croatian Fish Stew
      • Chilli Crab
      • Chinese Style Fish with Coconut Rice
      • Confit Salmon
      • Croatian Octopus Peka
      • Cuttlefish Stew
      • Fish and Chips
      • Fish Burger
      • Fish Cakes
      • Fish Tacos
      • Fish with Lemon Butter Sauce
      • Fried Calamari
      • Garlic Squid with Parmesan
      • Korean Fish Stir Fry
      • Mexican Fish Tacos with Guacamole
      • Mussel Buzara
      • Pan Fried White Fish with Roasted Vegetables
      • Popara
      • Prawn Buzara
      • Prawn, Coleslaw and Pico de Gallo Tacos
      • Prawn, Ginger and Snow Pea Stir Fry
      • Stir Fry Crab
      • Tempura Fish
      • Thai Prawn Curry
      • Whole Baked Fish with Lemon Salt and Aioli
      • Whole Baked Ocean Trout with Fennel and Pomegranate
    • Sides, Salads and Accompaniments >
      • Asian Cabbage, Bean and Carrot Salad
      • Baka Marija's Trganci
      • Baked Beans and Frankfurt Bake
      • Beetroot and Feta with Herb and Pistachio Dressing
      • Bok Choy with Garlic, Honey and Soy
      • Broccoli and Cauliflower
      • Broccoli Salad
      • Cheesy Potato Gratin Stacks
      • Chef's Salad
      • Chinese Broccoli with Oyster Sauce
      • Chinese Chicken Salad with Crispy Wonton Skins
      • Chinese Cucumber Salad
      • Coleslaw with a Mayonnaise Dressing
      • Coleslaw with a Vinegar Dressing
      • Crazy Corn
      • Croatian Easter Bread Dolls
      • Crunchy Potato Balls
      • Easter Salad
      • Easy Garlic Butter Breadsticks
      • Four Bean Salad
      • Fried Rice
      • Garlic Bread
      • Greek Salad
      • Green Salad
      • Grenadir Mars
      • Grilled Vegetables
      • Infused Chilli Oil
      • Josip's Spinach
      • Lastovsko Zelje-Cabbage and Potato Salad
      • Luxurious Mashed Potato Bake
      • Macaroni and Bean Salad
      • Marinated Garlic
      • Mashed Potatoes Baked with Bacon
      • Mexican Tomato Salsa
      • Microwave Chilli Jam
      • Miso Roasted Eggplant
      • Muffin Pan Potato Gratins
      • No Knead Bread
      • No Knead Bread Rolls
      • Pan Fried Potatoes
      • Pita Bread
      • Pogaca
      • Polenta
      • Pommes Anna
      • Potato Beetroot Salad
      • Potato Gratin
      • Potato Stacks with Fresh Thyme
      • Roast Chilli Potatoes
      • Rosemary Garlic Focaccia
      • Salt and Pepper Breadsticks
      • Spinach and Pear Salad
      • Swiss Chard and Potatoes-Blitva
      • Tartiflette
      • Tian Provencal
      • Tomato Focaccia
      • Turkish Pide Bread
      • Tuscan Fries
      • Tzatziki
    • Soups >
      • Bacon, Lentil and Cabbage Soup
      • Baka Marija's Cuz Pajz-Cabbage Soup
      • Baka Marija's Zelje-Cabbage Soup 2
      • Beef and Bean Goulash Soup
      • Beef, Barley and Cavolo Nero Soup
      • Cabbage and Bacon Soup
      • Cauliflower, Leek and Bacon Soup
      • Cauliflower Soup
      • Chicken Laksa Lemak
      • Chicken Soup with Mini Meatballs
      • Chicken Soup with Semolina Dumplings
      • Chicken Wonton Soup
      • Corn Chowder
      • Cream of Asparagus Soup
      • Egyptian Lentil Soup
      • Fish Soup
      • Goulash Soup
      • Ham Hock and Cabbage Soup
      • Jota-Sauerkraut Soup
      • Kaq'ik
      • Leftover Lamb Soup
      • Lemon Chicken Soup
      • Lentil Soup
      • Mushroom Soup
      • Pasta and Chickpeas with Tuscan Cabbage
      • Pea and Ham Soup
      • Pea and Ham Soup 2
      • Pho Ga
      • Potato and Leek Soup
      • Prawn Bisque
      • Pumpkin Soup
      • Pumpkin Soup 2
      • Pumpkin Soup 3
      • Seafood Laksa Lemak
      • Smoked Ham, Tomato and Butter Bean Soup
      • Smoked Rib and Bean Soup-Pasta Fazol
      • Tomato Egg Drop Soup
      • Tom Yum Goong
      • Tomato Soup with Pasta and Basil
      • Vietnamese Pho
    • Stews >
      • Baka Marija's Goulash
      • Beef Cheek Ragu
      • Beef, Barley and Mushroom Stew
      • Beef Goulash
      • Bigos Polish Hunters Stew
      • Braised Beef Short Ribs in Red Wine Sauce
      • Chicken Cacciatore
      • Chicken, Chorizo and Bean Cassoulet
      • Chicken Paprikas with Pljukanci
      • Chilli Con Carne with Corn Dumplings
      • Chorizo with Lentil and Roasted Red Capsicum
      • Easy Baked Goulash
      • Green Chilli Stew
      • Hilachas
      • Mexican Beef Stew
      • Osso Buco
      • Short Rib Bourguignon
      • Slow Cooked Beef Cheeks
      • Stracotto
      • Swiss Beef and Mushroom Stew
      • Vinski Gulas
  • Desserts
    • Biscuits >
      • Almond Bread
      • ANZAC biscuits
      • Choc Chip and M&M Cookies
      • Chocolate Chip Cookies
      • Chocolate Chip Cookies 2
      • Chocolate Chocolate Chip Cookies
      • Chocolate Hazelnut Flowers
      • Chocolate Salami
      • Christmas Sandwich Cookies
      • Christmas Star Tree
      • Citrus and Coconut Nut Bread
      • Cookie Dough
      • Gingerbread Men
      • Hazelnut Scrolls
      • Lemon Macaroons
      • Melting Moments
      • Mira's Jam Biscuits
      • Mixed Nut Biscotti
      • Monte Carlos
      • Peruvian Alfajores
      • Polka Dot Cookies
      • Vanilla Crescent Biscuits
      • White Chocolate and Macadamia Cookies
    • Bite Sized Treats >
      • Cheesecake Balls
      • Chocolate Crackles
      • Chocolate Marshmallow Brown Sugar Fudge
      • Chocolate Rum Truffles
      • Chocolate Strawberries
      • Coconut Truffles
      • Crunchy Chocolate Truffles
      • Mini Christmas Puddings
      • Rocky Road
      • Tim Tam and Milo Fudge
    • Cakes and Tortes >
      • Apple and Cinnamon Pie Cake
      • Apple and Strawberry Crumble Cake
      • Apple Cake
      • Banana and Raspberry Bread
      • Banana Bread
      • Banana Bread 2
      • Banana Bread 3
      • Banana Cake
      • Blackberry and Plum Streusel Cake
      • Blueberry Banana Bread
      • Cannoli Cake
      • Carrot Cake with Lemon Cream Cheese Frosting
      • Choc Banana Bread
      • Chocolate Babka
      • Chocolate Banana Bread
      • Chocolate Crunch Cake
      • Chocolate Olive Oil Cake
      • Christmas Fruit Cake
      • Ciambella
      • Coconut Lime Syrup Cake
      • Dairy and Egg Free Chocolate Cake
      • Easy Apple Bundt Cake
      • Easy Apple Cake
      • Five Layer Chocolate Espresso Cake
      • Flourless, Chocolate, Pecan and Raspberry Torte
      • Italian Breakfast Banana Bread
      • Lemon Cake with Mascarpone Frosting
      • Lemon Tea Cake
      • Lemon Yoghurt Cake
      • Nutella Banana Bread
      • Orange Tea Cake
      • Pear and Vanilla Cake
      • Red Velvet Cake
      • Six Layer Chocolate Cake
      • Sticky Date Pudding
      • Sticky Date Pudding 2
      • Strawberry Banana Bread
      • Strawberry Cloud Cake
      • Tiramisu Torte
      • Torta Tenerina
      • Tres Leches Cake
      • Tres Leches Cake 2
      • Ultimate One-Bowl Chocolate Cake
    • Cheesecakes >
      • Baka Marija's Gibanica
      • Baked Ricotta Cheesecake
      • Cafe Latte Cheesecakes
      • Chocolate Cheesecake
      • Cookies and Cream Cheesecake
      • Margarita Cheesecake
      • New York Cheesecake
      • Nutella Cheesecake
      • Passionfruit Cheesecake
      • Passionfruit Cheesecake Slice
      • Pineapple Jelly Cheesecakes
      • Strawberry Cheesecake
      • Sunny Lemon Cheesecake
    • Crepes and Pancakes >
      • Banana and Hazelnut Cream Crepes
      • Chocolate Crepe Cake with Hazelnut Cream
      • Crepe Cake with Citrus Cream and a Berry Salad
      • Crepes
      • Lemon Curd and Poppy Seed Crepe Cake
      • Lemon Curd Crepe Cake
      • Ricotta filled Crepes
      • Strawberry and Hazelnut Cream Crepes
      • Strawberry and Nutella Crepes
    • Crumbles >
      • Apple and Passionfruit Crumble
      • Apple Crumble
      • Apple Crumble
      • Apple, Berry and Rhubarb Crumble
      • Plum Crumbles
    • Cupcakes and Muffins >
      • Apple Crumble Muffins
      • Banana Crumb Muffins
      • Blueberry Muffins
      • Chocolate Brownie Muffins
      • Chocolate Chip Muffins
      • Chocolate Cupcakes with a Chocolate Ganache
      • Chocolate Cupcakes with a White Chocolate Ganache
    • Doughnuts >
      • Appelbeignets
      • Apple Fritole
      • Chocolate Churros
      • Churros
      • Cinnamon Doughnut Puffs
      • Doughnut S'Mores
      • Hot Cross Bun Doughnuts
      • Mini Baked Chocolate Doughnuts
      • Nutella, Jam or Custard Filled Doughnuts
    • Ice Creams, Sorbets and Granitas >
      • Berry Salad
      • Blood Orange Granita
      • Blueberry and Pink Lemonade Ice Pops
      • Blueberry Ice Cream
      • Chocolate Coffee Fudge Ice Cream Cake
      • Hot Chocolate Ice Pops
      • Lemon Cheesecake Ice Cream
      • Lime Cheesecake Ice Cream
      • Limoncello Bombe Alaska
      • Mango and Banana Yoghurt Gelato
      • Mango and Strawberry Ice Pops
      • Mixed Berry Ice Cream
      • Morenitas
      • Orange Creamsicle Ice Cream
      • Orange Granita
      • Orange Sorbet
      • Raspberry Cream Pie
      • Raspberry Lemonade Ice Blocks
      • Rocky Road Ice Cream Slice
      • Splice Ice Pops
      • Strawberry Banana Ice Pops
      • Strawberry Ice Cream
      • Strawberry Ice Pops
      • Summer Berry Lime Compote
      • Tequila and Orange Granita
      • Tropical Jelly Pops
      • Watermelon Granita
    • It's all about the Fruit >
      • Caramel Poached Peaches with Blueberries
      • Fresh Fruit Salad with a Vanilla Lime Syrup
      • Peach Melba
      • Poached Pears with Chocolate Sauce
      • Vanilla Poached Apricots
      • Vanilla Poached Pears
    • Jams, Custards, Puddings and Curds >
      • Berry and Custard Jelly Pots
      • Chocolate Creme Brulee
      • Chocolate Mousse
      • Chocolate Self Saucing Puddings
      • Coffee Creams
      • Crema Catalana
      • Creme Brulee
      • Fresh Orange Jelly
      • Halloween Chocolate Mousse
      • Jelly Custard Cups
      • Leche Poleada or Salvadoran Vanilla Custard
      • Lemon Bavarois
      • Lemon Curd
      • Lemon Pudding Cake with Berries
      • Orange and Almond Self Saucing Pudding
      • Peach Melba Buttermilk Puddings
      • Raspberry Bavarois
      • Strawberry and Vanilla Panna Cotta Fruit Cups
      • Strawberry Jelly Mousse
      • Strawberry Mousse Jelly Delights
      • Strawberry Pannacotta
      • Triple Chocolate Panna Cotta Mousse
      • Vanilla Bean Panna Cotta
      • Vanilla Pannacotta with a Berry Compote
      • Vanilla Pannacotta with Strawberry Champagne Jelly
      • Yoghurt and Vanilla Panna Cotta with Raspberry and Pomegranate Jelly
    • Mud Cakes >
      • Caramel Mud Cake
      • Chocolate Guinness Cake
      • Chocolate Mud Cake
      • Double Decker Mud Cake
      • Mochaccino Marbled Mud Cake
      • Triple Choc Marble Mud Cake
      • White Chocolate Mud Cake
    • Pavlova >
      • Australia Day Pavlova
      • Chocolate Berry Pavlova
      • Forgotten Pudding
      • Meringue Christmas Tree
      • Pavlova
      • Pavlova Roll
      • Pavlova Wreath
      • Raspberry Mousse Torte
      • Strawberry and Watermelon Cake
    • Pies and Tarts >
      • Apple and Cream Cheese Strudel
      • Apple Crumble Pie
      • Apple Danishes
      • Apple Pie
      • Apple Roses
      • Berry and Apple Crumble Slice
      • Blueberry Cream Cheese Pastries
      • Blueberry Crostata
      • Blueberry Crumble Pie
      • Bougatsa Parcels
      • Cherry Pie
      • Chocolate Custard Pie
      • Chocolate Ganache Tart with a Pecan Crust
      • Chocolate Ganache Tart with an Oreo Crust
      • Chocolate Hazelnut Croissants
      • Chocolate Portuguese Custard Tarts
      • Cindy Crawford's Strawberry Rhubarb Pie
      • Jalousie
      • Jam Macaroon Tart
      • Lemon Meringue Pie
      • Lemon Tart
      • Lemon Tart with Blueberry Compote
      • Lime Tart
      • Mini Lemon Meringue Tarts
      • Nectarine Shortcake
      • Nutella Christmas Tree
      • Nutella Pastry Sun
      • Peach Pie
      • Pear and Apple Pandowdy
      • Pear and Chocolate Galettes
      • Pear and Raspberry Pandowdy
      • Portuguese Custard Tarts
      • Quick and Easy Plum Tart
      • Quick Apple Strudel
      • Quick Apple Tarts
      • Raspberry Cream Cheese Pinwheels
      • Strawberry Cream Cheese Pastries
      • Strawberry Cream Cheese Tart
      • Strawberry Rhubarb and Apple Crumble Pie
      • Summer Berry Tart
    • Slices >
      • Apple Slice
      • Baklava
      • Banoffee Slice
      • Berry and Apple Slice
      • Berry Custard Slice
      • Blueberry Crumb Bars
      • Cheesecake Brownies
      • Cherry Ripe Brownie Bar
      • Choc-Hazelnut Meringue Slice
      • Choc-Vanilla Slice
      • Chocolate Brownies
      • Chocolate Brownies 2
      • Chocolate Brownies...Without Butter
      • Chocolate Coconut Brownies
      • Chocolate Fudge Brownies-Gluten Free
      • Chocolate Mousse Squares
      • Chocolate Oatmeal Slice
      • Galaktoboureko
      • Hello Dolly Bars
      • Kit Kat and Tim Tam Brownies
      • Krempita
      • Lemon and Coconut Brownies
      • Lemon Delicious Slice
      • Lemon Meringue Slice
      • Madarica
      • Mallow Roll
      • Milo Slice
      • Peach Crumble Bars
      • Pita od Jabuka- Croatian Apple Slice
      • Salted Chocolate Caramel Slice
      • Salted Chocolate Cashew Caramel Slice
      • Strawberry Crumb Bars
      • Vanilla Slice
      • Wagon Wheel Slice
    • Trifles >
      • Ambrosia
      • Christmas Trifle
      • Citrus Meringue Trifle
      • Creamy Two Fruits Trifle
      • Latin Style Trifle
      • Mocha Tiramisu
      • Tiramisu with Frangelico
      • Two Layered Jellies
  • Entertaining
    • Artichoke Spinach Dip
    • Avocado and Tomato Salsa
    • BBQ Chicken Wings
    • Beef and Pea Hand Pies
    • Bocconcini, Basil and Prosciutto Balls
    • Bread and Butter Pickles
    • Buffalo Wings
    • Buffalo Wings 2
    • Buttermilk Fried Chicken
    • Cheese and Bacon Rolls
    • Cheese and Zucchini Pita
    • Cheesy Crumbed Chicken
    • Chicken Liver Pate
    • Classic Prawn Roll
    • Classic Prawn Roll 2
    • Cocktail Sausage Mummies
    • Crumbed Prawns
    • Crunchy Baked Chicken Wings
    • Eggplant and Olive Bruschetta
    • Eggplant Dip
    • Eggplant Relish
    • Erbazzone Reggiano
    • Frankfurt Bake
    • Fresh Guacamole
    • Gravlax
    • Gyoza (Pot Stickers)
    • Halloumi with Chilli
    • Ham and Cheese Garlic Bread
    • Ham and Cheese Pastry Sun
    • Ham and Cheese Sliders with Garlic Butter
    • Ham and Green Onion Fritters
    • Hoisin Chicken Wings
    • Homemade Focaccia Pizza
    • Honey Soy Chicken Wings
    • Kingfish and Radish Carpaccio
    • Kingfish Carpaccio-Japanese Style
    • Korean Chicken Wings
    • Kransky Sausage Rolls
    • Lemon and Oregano Chicken Wings
    • Lutenica
    • Marinated Mini Bocconcini With Basil and Prosciutto
    • Mini Chicken Burgers
    • Mini Pizzas
    • Mini Quiches
    • Mussels in a Vinaigrette Dressing
    • Oysters (The Way I Love Them)
    • Party Pies
    • Peruvian Chicken Wings with a Peruvian Green Sauce
    • Pickled Cucumbers
    • Pickled Green Tomatoes, Chillies or Cucumbers
    • Pizza
    • Pizza Rustica with Olive Oil Pastry
    • Pizza Scima
    • Pizza Scrolls
    • Polenta Chips
    • Polenta Chips with Mushrooms
    • Prawn and Corn Cakes
    • Prawn Salad Roll
    • Pretzel Crusted Chicken Fingers
    • Quick Kimchi (Fermented Cabbage)
    • Roast Beef Canapes
    • Roasted Capsicums
    • Salami, Provolone and Mascarpone Schiacciata
    • Salmon Rillettes
    • Salt and Pepper Prawns
    • Salt and Pepper Squid
    • Satay Chicken Wings
    • Sausage Rolls
    • Savoury Ham and Cheese Scrolls
    • Simple Fried Chicken
    • Simple Peruvian Ceviche
    • Sloppy Joes
    • Smoked Ham Hock Terrine with Gribiche Sauce
    • Smoked Salmon and Caper Pizzas
    • Smoked Salmon Pancake Rolls
    • Spinach and Cheese Scrolls
    • Spinach and Cheese Triangles
    • Spinach and Ricotta Rolls
    • Spinach Ricotta Flans
    • Spring Rolls
    • Steamed Pork Buns
    • Steamed Pork Belly Buns
    • Steamed Prawn Buns
    • Sweet and Spicy Sticky Chicken Wings
    • Sweet Chilli Octopus
    • Tandoori Chicken with Mango Salsa
    • Taramasalata Bites
    • Thai Chicken Cakes
    • Thai Fish Cakes
    • Tomato and Basil Bruschetta
    • Tuna and Avocado Dip
    • Whiskey and Chilli Prawns
  • Party Cakes
    • Barbie Princess Cake
    • Barbie Princess Ice Cream Cake
    • Boob Cake
    • Cake Gallery
    • Choc Chip Ice Cream Sandwich
    • Choc Ripple Christmas Wreath
    • Choc-Vanilla Slice Party Cake
    • Chocolate Mud Cake with Oreo Buttercream
    • Cookies and Cream Ice Cream Cake
    • Croatian Checkerboard Cake
    • Cupcake Gallery
    • Daisy Chain Cake
    • Flower Cake
    • Ice Cream Pie Cake
    • Laser Cake
    • Minion Cake
    • Picture Perfect Cake
    • Pinata
    • Pool Party
    • Rocky Road Christmas Tree
    • Sea Shell Cake
    • Sea Shell Cake 2
    • The Kit Kat Cake
    • Watermelon and Berry Tier Cake
    • Watermelon Cake
    • Watermelon Ice Cream Cake
  • What's Ella Drinking-Cocktails and Mocktails
    • Aperol Spritz
    • Apple, Elderflower and Gin Cocktail
    • Appletini
    • B52
    • Bahama Mama
    • Basil and Watermelon Mojito
    • Berry and Lime Fizz
    • Berry Beauty
    • Berry Spritz
    • Blueberry Crush
    • Blueberry Smoothie
    • Caipiroska
    • Campari Crush
    • Champagne Side-car
    • Cherry Bombe
    • Christmas Cranberry Crush
    • Cosmopolitan
    • Cranberry Margarita
    • East Coast Cooler
    • Eggnog-Rompope
    • Emalees Banana Smoothie
    • Envy
    • Espresso Martini
    • Fresh Strawberry Lemonade
    • Frose
    • Frosty's Frappe
    • Frosty's Frozen Daiquiri
    • Fruit Infused Mineral Water
    • Fuzzy Navel
    • Gimlet
    • Gin and Tonic
    • Gin Sling
    • Gin-gle Bells Sparkling Punch
    • Ginger, Lemon and Honey Soother
    • Golden Margarita
    • Homemade Irish Cream
    • Homemade Lemonade
    • Homemade Limoncello
    • Humid Wind
    • Illusion
    • Italian Lemon Drop
    • Jack Frost
    • Kids Party Punch
    • Lime and Mint Punch
    • Limoncello Blush
    • Limoncello Mojito
    • Limoncello Vodka Collins
    • Long Island Iced Tea
    • Mai Tai
    • Mango Lassi
    • Mango Pine-Orange Smoothie
    • Margarita
    • Melon Margarita
    • Mixed Berry Smoothie
    • Mojito
    • Moscato Strawberry Lemonade
    • Moscow Mule
    • Mulled Wine
    • North Pole Iceberg
    • Orange Julius
    • Orangecello
    • Orangecello Cocktail
    • Party on the Beach
    • Passionfruit Pisco Punch
    • Peach Margarita
    • Peach Surprise
    • Pina Colada
    • Pineapple Fruit Punch
    • Pineapple Margarita
    • Pineapple Mojito
    • Poison
    • Pomegranate Gin Fizz
    • Raspberry and Lime Gin and Tonic
    • Raspberry and Orange Iced Tea
    • Raspberry Lemonade
    • Raspberry Mojito
    • Raspberryoska
    • Refresco de Ensalada
    • Rhubarb and Elderflower Mojito
    • Rhubarb Cordial
    • San Pellegrino Paloma
    • San Salvador
    • Santa's Boozy Watermelon Slushy
    • Sex on the Beach
    • Sgroppino Special Lemon Sorbet
    • Sombrero Spinner
    • Sparkling Fruit Punch
    • Sparkling Rosé Strawberry Punch
    • Spiders
    • Spritzer Slushy
    • Strawberry Agua Fresca
    • Strawberry and Orange Yoghurt Smoothie
    • Strawberry Daiquiri
    • Strawberry Daze
    • Strawberry Margarita
    • Strawberry Pina Colada
    • Sugar Syrup
    • Summer Berry Sangria
    • Summer Spritzer
    • Traditional Eggnog
    • Triple Berry Margarita
    • Tropical Night
    • Vodka, Watermelon and Lime Slushie
    • Watermelon Agua Fresca
    • Watermelon Caipiroska
    • White Russian
    • White Sangria
  • Cookbook Corner

Tiramisu with Frangelico

21/1/2023

0 Comments

 
Picture
​We all know by now that Tiramisu translates as 'pick me up'. It's a classic dessert, it's simple to make, it looks amazing, and it's delicious.

I recently tried this version of the tiramisu at my Goddaughters house, she made it and we all loved the flavour. Now Gino uses Amaretto (I don't like amaretto, at all), so when my goddaughter used frangelico instead (which I love), I thought this would be great. Well one bite in and I loved it.

So for New Years Day this year, I thought I'd give it a go myself. Now I will say, the flavour was delicious, but it was not perfect, it was a little wet, a little soggy, a bit too creamy. What went wrong, reason number one, I didn't really follow the recipe properly, I didn't beat the double cream. I thought it was thick enough, but it wasn't, so the mascarpone mixture didn't set properly. Second reason, which I have found out recently, mascarpone brands matter. Normally I have never bought the Woolworths (or Coles) or any other generic brand of mascarpone, but have you ever tried to find mascarpone cheese around Christmas time, it is impossible to find, it's always sold out. So when I finally found the Woolworths brand I grabbed it. Well I have since found out these generic brands of mascarpone are too thin and won't set, and that's why my cream layer was too thin and didn't set. So as I loved the flavour, I needed to make it again.
Picture
My first attempt, you can see the liquid in the base, the flavour was great, but it just wasn't perfect.
Now one more thing I found with my first attempt is there is a lot of cream here to biscuit ratio. So I either needed to make it in a bigger dish, or I needed to go up a layer. I chose to go up an extra layer of biscuits. So if you like, you can make two layers of the tiramisu, I would just choose a larger dish, or you need a deep dish that will allow for three layers.

Now my second attempt was perfect, the cream mixture set, I had a better cream to biscuit ratio and the flavour was amazing. I could actually get a nice slice out of the tiramisu, not that it matters, as I usually serve it like a trifle where you just dollop it on your plate with a spoon, but if you wanted to slice it, you could. But, although the tiramisu was perfect, the two photos I took of the tiramisu, were blurry.

Picture
​So today I am making my third attempt at this tiramisu, fingers crossed, all goes well with it.

Now lets talk liqueurs, I love Frangelico, it’s a hazelnut flavoured liquor. I also love Kahlua or Baileys, which are coffee flavoured. Other options: which I haven't tried but could work is Croatian Rum (it's fabulous in desserts, brandy or Marsala. Use what you love. You could even make it alcohol free and use hot chocolate, or vanilla extract to flavour the coffee.

Tip: The tiramisu needs to be covered and refrigerated for a few hours. In my baking dish this tiramisu goes all the way to the top, if I covered it directly, when I took off the cling film, it would take off some of my cream. So what I do is, I break two chops sticks in half (I always save the chop sticks I get with sushi, as I use my hands normally at home or we use our own 'fancy' chopsticks I bought) and poke them in near the corners of the tiramisu. Then I cover the tiramisu over those sticks and my cream is untouched. I'd rather have four small holes, than my whole cream ruined. You can see the holes in one of the photos below.

This is a great dessert to serve at parties, because you can make it in advance, it's quick to make, it feeds many and it's delicious. It's time you give this a try.

Recipe

​Recipe adapted from Gino D'Acampo's cookbook 'Gino's Italian Coastal Escape'

Serves 8-10

350ml cold strong black coffee, preferably
espresso
150ml frangelico (hazelnut liqueur)
200ml double cream
5 medium eggs, separated
6 tablespoons caster sugar
500g mascarpone cheese
50 Savoiardi sponge fingers (ladyfingers)
Cocoa powder for dusting


Put the coffee in a medium bowl and stir in 4 tablespoons of the frangelico. Set aside.

Pour the cream into a medium bowl and whip until thick enough to just hold its shape and form soft peaks. Set aside.

Place the egg yolks and sugar in a large bowl and whisk using a balloon whisk (or electric hand held mixer) for about 5 minutes until thick and pale. Add the mascarpone and beat thoroughly. Gently fold in the whipped cream and remaining frangelico.

Put the egg whites in a separate bowl and with clean beaters, whisk with an electric hand whisk on full speed until they form stiff peaks. Using a metal spoon, gently fold one third of the egg whites into the mascarpone mixture until well blended. Fold in the remaining egg whites in 2 stages. Set aside.

Dip one of the biscuits in the coffee for 2 seconds (no longer) and place it in the bottom of a 20 x 30 x 7cm ceramic dish, with the sugar-side facing upwards. Repeat until the bottom of the dish is covered with half the biscuits.

Spread a third of the mascarpone mixture over the biscuits,  then cover with another layer of the biscuits dipped in coffee. Spread with half of the remaining mascarpone mixture, then cover with another layer of the  biscuits dipped in coffee. Spread the remaining mascarpone mixture on top and smooth the surface using a palette knife.

Cover with cling film and refrigerate for 3 hours.

Just before serving, remove the cling film and dust with cocoa powder.
Picture
​Now either slice and serve the tiramisu or you can get a spoon and dollop out your serves, like you would with a trifle.
Enjoy!
Picture
To save the recipe to your favourites go to www.whatscookingella.com/tiramisu-with-frangelico.html 
Pin it: www.pinterest.com.au/pin/399413060715835663/
​​​​​If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #whatscookingella
0 Comments

Tomato Egg Drop Soup

14/1/2023

0 Comments

 
Picture
​I love when you find a recipe, by chance, and it turns out far greater than you ever expected. The ones that you find just because you need to use up an ingredient in the house. In this instance that ingredient was the tomato.

I had four tomatoes that were not at their peak, slightly over ripe, you could still eat them, but I felt they were now better to use cooked than eaten fresh. I wanted to make a soup, I wanted it to be an Asian style soup, as following the soup would be a stir fry. I wanted it to be easy to make.

I came across this one, saw the ingredients list and questioned if we'd like it. But after looking at a few more recipes, I came back to this one because it was quick, it was easy to make, I had all the ingredients at home and most importantly, it was an egg drop soup.

Was I completely blown away by this soup, I was, it was delicious. My current favourite thing are egg drop soups, I absolutely love them. The eggs strips formed when you slowly drizzle egg into a hot soup, which replace noodles, I think is fabulous.

Now I love it with the shallots and coriander in it, while some of my family preferred it without, so that is up to you whether you add it or not.

If you are looking for a quick, easy and tasty soup idea for dinner, look no further.

Recipe

Recipe adapted from thewoksoflife.com/

Serves 4-5

2 tablespoons oil
4 medium tomatoes, about 560g, roughly chopped
2 cups chicken stock
4 cups water
1 tablespoon light soy sauce
1 teaspoon sesame oil
½ teaspoon white pepper
Salt, to taste
2-3 eggs, beaten
3 teaspoons cornflour
2 shallots, finely sliced, optional
4 tablespoons roughly chopped fresh coriander, optional



Heat the oil in a medium saucepan over medium heat. Add the tomato chunks and stir-fry for 5 minutes until the tomatoes are softened and start to fall apart.

Add in the chicken stock, water, light soy sauce, sesame oil, ground white pepper and salt to taste. Bring to a boil, and then lower the heat so that the soup is simmering with the lid on. Simmer for 30 minutes.

Now you don’t have to, but I blitzed the soup with a stick blender, because my son wanted me to.

Now quickly beat the egg in a small bowl and in another bowl, whisk together the cornflour and water.

Use a spoon slowly swirl the soup in a whirlpool motion. Keep swirling as you pour in the cornflour mixture, until well incorporated. 

Now pour a thin stream of egg into the middle of the whirlpool as you slowly swirl the egg into the soup. This is how you get that pretty egg drop effect.
​

Ladle the soup into bowls and garnish with chopped scallions and cilantro, if using. Serve hot.
Enjoy!
Picture
To save the recipe to your favourites go to www.whatscookingella.com/tomato-egg-drop-soup.html 
Pin it: www.pinterest.com.au/pin/399413060715774621/
​​​​If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #whatscookingella
0 Comments

Tomato Focaccia

28/12/2022

0 Comments

 
Picture
​This tomato focaccia is fabulous!!!!!! And there is no kneading involved. 

If you have never made bread, but always wanted to, this is the perfect recipe to start with.

My two older kids and husband were out on boxing day and wouldn't be home for dinner, so I asked my youngest what he wanted for dinner and he asked if I could make a tomato focaccia. Now I already make a thin and crisp focaccia, but this time I felt like a thick and fluffy one. So I went looking for a recipe and I came about this one, I thought, it looks easy, I have the time, so I went with it. 

This is delicious, hands down, my favourite focaccia. The middle is soft and fluffy and the edges are crisp and crunchy. The tomatoes on top are fabulous. I added on garlic and rosemary as we love it on focaccia. My son and I couldn't stop eating it. In the meantime, my husband came home, tried it and loved it to. The next day I baked another one and my two other kids, and my sons Italian girlfriend loved it also.

This recipe is literally mix a few ingredients in a bowl, let it rest for 2 hours. Spread it in your baking dish, let it rest an hour. Top it, let it rest while your oven heats up. So all really need, is time here.

I think this will become by Sunday bread, when there is no bread in the house and I just don't want to go to the shops, this can be made. Take off the tomatoes or leave them on, change what I put on top, and it's different bread. I will try it with olives, or a combination of olives and tomatoes. The original recipe suggests shallots on top to, I think I'd like that.

Now I prefer to use baking paper here, as my first one stuck a little. So that just eliminates that ever happening.

For those like me that don't like honey, you can't taste it, but you can use sugar if you prefer.

My baking tin is the size mentioned below, I wouldn't go smaller, it will be too thick. But if only had larger, you probably could, your focaccia will just be thinner. But trust me, buy the right tin, you will make this again and again.

Buy a great olive oil here, it will make the difference. Supermarkets always have half price sales on olive oils, buy the expensive one when it's half price, it's worth it.

This bread rises very high, so make sure you use an extra large bowl. You may find you don't need the whole two hours in the first step, if it is very warm where you are.

1 cup in Australia is 250ml
1 tablespoon is 20ml
​1 teaspoon 5ml

So if you have never made bread or focaccia. Try this one, you will love it.

Recipe

Recipe adapted from madaboutfood.co/

Serves 8

2 cups warm water
2 teaspoon honey
2 tablespoons olive oil, plus extra for drizzling
1 tablespoon dried yeast
4¼ cups bread flour
2 teaspoons salt
3-4 cloves garlic
​1 sprig fresh rosemary
1½ cups cherry tomatoes, cut in half
Sea salt flakes, for topping, to taste
​
In an extra large bowl, add the honey, yeast and olive oil. Add 2 cups of warm water, stir and let the mixture sit for 3-5 minutes, or until it starts to froth up a little.

Add flour and salt to the wet ingredients, mix the dry ingredients into the wet ones with a wooden spoon. Mix the dough with a wooden spoon as much as you can and then using a wet hand, continue to mix the dough until all the ingredients look mixed together, and a wet dough has formed, it takes about 30 seconds.

Leave the dough in the bowl and cover it with cling film and also with a tea towel. Place the dough in a warm spot to proof for 2 hours.

During the two hours the dough should double in size. The dough will reach a peak and then start to fall. If your dough is proofing in a particularly warm home, it may take less than 2 hours to proof. If your dough is proofing faster than 2 hours, you can move on to the next step earlier.

Prepare a 33cm x 22cm baking tin, by spraying with cooking oil and lining it with baking paper. If you have a great non stick pan, you don't need the baking paper, but mine is old and my first focaccia stuck to it, so I line it with baking paper.

After the first proof, pour a generous amount of olive oil to coat the bottom and up the sides of your prepared baking pan. By generous I mean, it needs to be nicely oiled, or your dough will stick if you don't use baking paper, and even if you do use baking paper, the oil helps with crisping up the outside of your focaccia.

Grab the dough out of the bowl with one hand and pour into the baking pan.

Now again using wet hands, gently spread the dough out to cover the base of your pan. Cover the dough with a damp tea towel again and proof for another hour.
​

In the meantime, chop up your garlic and rosemary, place in a bowl and top with olive oil, to cover. You will need about 1/4 cup oil here.
After the hour is up, the dough should have expanded to fill the metal pan and it should have fluffed up. This dough now is so beautiful, now using your fingers make dimples in the dough with your finger tips. Be sure to press all the way to the bottom of the pan with your finger tips and make uniform dimples.

Drizzle over your garlic and rosemary mix, make sure the oil goes all over the focaccia and into the dimples.

Take the cherry tomato halves and press them into the top of the dough. Be sure to press down on them enough that they stick into the dough during baking. Top the whole thing with some sea salt flakes. This is to taste, but you want the whole focaccia to get a little of the flakes, at least a tablespoon is needed.

Allow the dough to proof once more, this time uncovered, for about 20 minutes, while you preheat the oven to 245C/225C fan forced. (I bake mine fan forced).​
Picture
​When the oven is preheated place the pan in the oven to bake for 20-25 minutes or until the focaccia is golden brown, mine takes the 25 minutes. Allow to cool slightly and serve immediately.
Enjoy!
Picture
To save the recipe to your favourites go to www.whatscookingella.com/tomato-focaccia.html
Pin it: www.pinterest.com.au/pin/399413060715614473 
​​​If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #whatscookingella
0 Comments

Vinski Gulas

28/12/2022

0 Comments

 
Picture
​Another Tuesday, another Croatian dish. By now those that follow me know that every Tuesday we cook Croatian food in my house. Why, because I am continually trying new things, so sometimes I forget to cook Croatian. On Tuesday now I cook something either I grew up on, or my husband grew up on, or something we both never had, but we wanted to try.

​This gulas (pronounced goolush) is something that my husband grew up on, this is his mum's kind of cooking.

Vinski gulas is simply a goulash with wine in it. This is simple cooking, simple ingredients, with a delicious end result.

This is something my family love, hope you do to.

Recipe

Recipe adapted from Hrvatska Kuharica by Nikice Gamulina-Game

Serves 6

50ml sunflower oil
3 onions, diced
150g panceta, cut into thin batons
1kg chuck steak
150ml tomato paste
​300ml red wine
1 teaspoon marjoram (optional)
1 teaspoon sweet paprika
1 teaspoon vegeta
​Salt and pepper, to taste
3 potatoes, about 300g


Place a large saucepan over a medium-high heat, add the oil and onions, sauté for 5-10 minutes until the onions have softened. Add the pancetta, cook for 1 minute. Increase the heat to high, add the meat. Cook stirring for 5 minutes. Now decrease the heat to medium-high and continue to cook the meat, stirring regularly for about 15 minutes. 
​
Add the tomato paste, stir for about a minute, to cook the rawness out of it. Now add the wine, marjoram, paprika and vegeta. Season with salt and pepper, to taste. Now add enough water to just cover the meat, I added 2 cups here. Bring the boil, reduce the heat to low and simmer, covered for one hour and twenty minutes, stirring occasionally. If your sauce is thickening too quickly, you can add a little more water, if needed.
​
Now add the potatoes, my sauce thickened a lot, so I added one cup of water here also, to help cook the potatoes properly. Simmer for 30 minutes, uncovered. Now this is done when the meat is soft and the potatoes have cooked through. The meat being soft is the most important part. Here you adjust your seasoning by adding more salt, pepper or vegeta, if needed. Also here I adjust the sauce, if it's too thick, add a bit more water, if it's too thin, cook a little longer, uncovered.

Once the meat, potatoes and sauce are how you like them, serve hot with a crusty bread.
Enjoy!
Picture
To save the recipe to your favourites go to www.whatscookingella.com/vinski-gulas.html 
Pin it: www.pinterest.com.au/pin/399413060715614406/
​​If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #whatscookingella
0 Comments

Greek Chicken Gyros with Tzatziki

20/12/2022

0 Comments

 
Picture
​The best thing about my Eating Around the World Adventure is the discovery of new foods I would never have ever tried, if I hadn't started this journey. 

A gyro or gyros is a Greek dish made of meat, traditionally pork, chicken or lamb, cooked on a vertical rotisserie (think doner kebab) and usually served in a flatbread with tomato, onion and tzatziki. Now for my family of five, I am not going to cook my chicken that way, so I have chosen to either barbecue or pan fry on a griddle pan the chicken and simple serve it the same way.

This is delicious, the flavour combination here is truly amazing, the chicken with the tzatziki, with the salad, all wrapped up in the best pita bread I have ever had, this is one great dish. This is actually my second gyros recipe on my blog, the other has a Lemon Chicken marinade instead, but as I loved them both so much, I had to add them both. 

This Greek Chicken Gyros is a great recipe for entertaining. It is really fast to prepare, and you can make things in advance. If you can barbecue it, then you can cook all the chicken in one go and then you can just lay everything out on the table and everyone helps themselves.​

With the chicken I like to butterfly open the thick bits, so the chicken is the same thickness all the way across.

​If pan frying the chicken, I preheat my oven to 180C, and as I work in batches I keep the cooked chicken warm in the oven whilst I fry off the rest. The first batch in the case I cook 1 minute less per side, so it continues to cook in the oven, not overcook, only the final batch I cook perfectly on the stove top.

The Pita Bread can be made in advance and reheated, if needed.

The Tzatziki keeps well for one week in the refrigerator. This Tzatziki recipe makes way more than you need, but we love it, so we love making extra for the next few days to snack on.

​The Salad can be made a few hours in advance.

Recipe

Recipe adapted from www.recipetineats.com

Serves 4-6

1 kg boneless skinless chicken thigh fillets
​
Marinade: 
3 large garlic cloves, minced
1 tbsp white wine vinegar
3 tbsp lemon juice
1 tbsp extra virgin olive oil
3 tbsp Greek yoghurt
1 1/2 tbsp dried oregano
1 tsp salt
Black pepper, to taste

Tzatziki
2 cucumbers
1 1/4 cups plain Greek yoghurt
1 tbsp lemon juice
1 tbsp extra virgin olive oil 
1/2 garlic clove, minced
1/2 tsp salt
Black pepper, to taste

Tomato and Cucumber Salad
3 tomatoes , deseeded and diced
3 cucumbers, diced
1/2 red spanish onion, peeled and finely chopped
1/4 cup fresh parsley leaves
Salt and pepper, to taste

Pita Bread:
500g self raising flour, plus extra, for dusting
500g Greek Yoghurt
1 tablespoon Baking Powder
½-1 tablespoon sea salt
Olive Oil Cooking Spray
​​
Place the Marinade ingredients in a ziplock bag and massage to mix. Add the chicken into the ziplock bag and massage to cover all the chicken in the Marinade. Marinate for at least 2-3 hours.

Make the Tzatziki: Coarsely grate the cucumber using a box grater. Once grated, using your hands, squeeze out as much liquid out of the cucumbers as you can. Place the cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside in the refrigerator for at least 20 minutes, but a few hours is even better, to chill.
Picture
​Make the salad: Combine ingredients in a bowl.
Picture
​Make the Pita Bread: Place the flour, yoghurt, baking powder and salt in a large bowl and mix with a wooden spoon until a dough forms. Add a little water if the mixture seems too dry, or more flour if the mixture seems too wet.
 
Tip the dough onto a clean work surface and dust it with a little extra flour. Knead the dough for 1 minute then divide into 10 equal portions.
 
Dust a rolling pin with flour and roll the pieces of dough into small circles (about 14cm diameter). Roll them out thin as they puff up when frying.

Place a frying pan over medium heat, spray the pan with the cooking spray, place the pita in the pan and spray the pita. Repeat this process for every pita bread. Cook each flatbread for a couple of minutes on each side or until lightly chargrilled, and serve hot.
Picture
​Brush the outdoor grill with oil, then preheat on medium high. Or heat 1 tbsp of oil in a fry pan over medium high heat.

Remove chicken from Marinade. Cook the chicken for 5-6 minutes on each side, until golden brown and cooked through (cooking time depends on size of chicken).

Remove the chicken from the grill/fry pan onto a plate. Cover loosely with foil and allow to rest for 5 minutes before serving.

If your chicken thighs are large, you may need to slice them.

Get a pita bread or flatbread (preferably warmed) and place it on a plate. Place some Salad down the middle of the bread, then top with chicken and Tzatziki.

Roll the wrap up  and eat or you can eat it with a fork and knife if you prefer no mess, but I say embrace the mess.
Enjoy!
Picture
To save the recipe to your favourites go to www.whatscookingella.com/greek-chicken-gyros-with-tzatziki.html 
Pin it: www.pinterest.com.au/pin/399413060715551709
​If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #whatscookingella
0 Comments

Samoborski Kotleti

9/12/2022

0 Comments

 
Pork in a White Wine Sauce
Picture
​My family unanimously said this was the best way they have ever eaten pork neck. They absolutely loved this.

This recipe came as a complete surprise to me, I had never heard of it, I had no idea I would be cooking this tonight. I had gone shopping with the intention of cooking something Polish, as that is the country we are currently cooking from on our Eating Around the World Adventure. I had chosen to make Kotlety Schabowy, which is Pork Schnitzels. I chose to use pork neck instead of chops, just because I find the pork neck juicier and tastier. But when I got home, my daughter asked what's on the menu for Croatian Tuesday.
Bugger!!! I forgot it's Tuesday.

Every Tuesday is Croatian Tuesday in my house. As I love to cook food from all over the world I sometimes forget to cook food that I grew up eating. So to keep my own traditions going and to make sure my kids are exposed to Croatian food, I decided to cook Croatian at least once a week. (Since starting this we as a family have decided it needs to be at least twice a week, it can be more, but the minimum is twice a week).

So now, using the ingredients I have at home and what I purchased today, I need to cook something Croatian. Quick google search, found this recipe idea, watched a few videos, so many different variations, finally settled on this recipe.

My son then comes into the room and asks what's for dinner, I explain that I was going to cook polish pork schnitzels, but because it's Croatian Tuesday, I've changed it. He responds, but I really feel like schnitzels. Really!


So now I'm making both Pork Schnitzels and Samoborski Kotleti.

On Croatian Tuesday I try to cook something old (something I've made before) as well as something new (something I have never tried before). My something old this week is the schnitzel, a schnitzel is a schnitzel in every country, so it will pass as my mum called schnitzels Pohano Meso when I was younger. My something new was Samoborski Kotleti. 

Back to this recipe, my family, no kidding, said this was the best pork they have ever eaten. It is soft and juicy and just plain delicious. The sauce they could not get enough of. For something so easy, this was fabulous. 

And when I say easy, this is crazy easy, a few simple ingredients, simple and quick cooking, it's a 30 minute meal.

My youngest son I will add, did all the pounding of the meat and the crumbing part for the schnitzels, all I had to do was fry them. So while this recipe was cooking, I could concentrate on frying the schnitzels. 

I served it with restani krumpir as we love it and the original recipe suggested it. But I think I would prefer it with plain mashed potato better next time.

With the wine, just something you like to drink, just not a sweet wine.

So if you want to try something new, that's easy and delicious. This recipe is for you.

Recipe

Recipe adapted from recepttura.com/ 

Serves 4-6

60ml sunflower oil, for frying
6 pork neck slices, about 1cm thick
Salt and pepper, to taste
6 tablespoons plain flour
1/3 bunch parsley, to taste, chopped
4 cloves garlic, chopped
375ml (1 1/2 cups) water
​1 teaspoon vegeta, to taste
375ml (1 1/2 cups) white wine
​
Season the pork slices with salt and pepper on both sides. Dust both sides with flour.

Heat the oil in a pan over a medium heat. If possible use a pan that can fit all the pork slices in one go, otherwise, do it in batches.

When the pan is hot, place the pork slices in and fry them for 5 minutes on each side. You want to get a nice colour on the meat here. Remove from the pan and set aside until needed.

Add in the garlic and parsley, sauté it briefly (about 30 seconds), then add the water, vegeta, stir, and wine. Stir.

When it comes to the boil, return the meat in a single layer, or slightly overlapping, and simmer covered for 10 minutes.

Now turn the meat over and simmer for an additional 10 minutes to reduce the liquid into a sauce. This time uncovered. Any parts of the meat not in the sauce in the first half of the cooking, should be on the bottom and in the sauce now, if you have overlapping bits.

Now if you would like your sauce reduced more, which I do, I just remove the meat from the pan, cover loosely with foil to keep it warm. And allow the sauce to simmer away, over a high heat, until reduced to your liking, takes about 5 minutes. Once it is to your liking, you can return the meat to the sauce to reheat if needed, or just pour the sauce over your meat on a serving plate, if your meat is still hot.

Serves with mashed potatoes.
Enjoy!
Picture
To save the recipe to your favourites go to www.whatscookingella.com/samoborski-kotleti.html 
​Pin it: www.pinterest.com.au/pin/399413060715458820/
​If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #whatscookingella
0 Comments

Lemon and Oregano Chicken Wings

4/12/2022

0 Comments

 
Picture
​A lot of the chicken wing recipes on my blog have an Asian influence. So during our Greek week when I saw this recipe using simple Greek flavourings I really wanted to try it.

These were delicious, my kids who are my food judges, really liked them. What I loved was they were one, tasty and two, different from the other wings I make.

The original recipe was for 1kg of wings, but I always make 2kg, you can always add extra lemon if needed, this really is a to taste kind of a recipe.

If by chance the chicken is cooked but not browned how you would like it, just turn on the grill for 3-5 minutes and it will be perfect. 


This is a simple, tasty, Greek inspired dish that I will happily make again and again.

Recipe

​Recipe adapted from Helena and Vikki Moursellas' cookbook Taking you Home xx

Serves 4-6

2kg chicken wings
1/2 bunch fresh oregano, roughly chopped
2 lemons
1 tablespoon salt
1 tablespoon white pepper
1/2 cup extra virgin olive oil
1/4 cup dried oregano


Preheat the oven to 180C/160C fan forced.

Clean the wings of any feathers and place in a rectangular baking dish.

Scatter over the fresh oregano. Cut the lemons in half and squeeze all of the juice over the chicken, leaving the remaining rinds of the lemon in the tray.

Season the wings with salt, pepper and the dried oregano and pour over the extra virgin olive oil. Using your hands, massage the flavourings into the chicken.

Place in the oven and bake for 50 minutes, or until golden brown and crispy.
Enjoy!
Picture
To save the recipe to your favourites go to www.whatscookingella.com/lemon-and-oregano-chicken-wings.html 
Pin it: www.pinterest.com.au/pin/399413060715368213/
​​​If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #whatscookingella
0 Comments

Chicken with Creamy Mushroom Sauce

25/11/2022

0 Comments

 
Picture
This is an easy midweek meal idea that tastes so so good. There is just something fabulous about a creamy mushroom sauce.

I fry the chicken thighs in two batches and I try to make it uniform in thickness, so if you have thick parts on the thigh, butterfly them open, but keep the piece whole. I fry them uncovered for the first side, then when I flip them, I tend to cover them, to ensure they get cooked through properly.

Mushrooms-I used swiss brown, but you can use button, portabello or any mushroom you like really. I absolutely love enoki mushrooms in it as they act like noodles to the dish.

Now I love this with mashed potatoes, but you can serve it with rice, polenta, pasta or simply with fresh bread. I also love this with a green salad.


This is something you can make as a quick midweek meal or something fancy enough to serve at your next dinner party. ​

Recipe

Recipe adapted from www.recipetineats.com/

Serves 6-8

8 large chicken thigh fillets
 salt and pepper, to taste
20g unsalted butter
20ml olive oil

Mushroom Sauce:
60g unsalted butter
600g swiss brown mushrooms, sliced 
3-4 garlic cloves, finely chopped
200g enoki mushrooms, ends trimmed
1/3 cup dry white wine
3/4 cup chicken or vegetable stock
450ml thickened cream
2/3 cup parmesan, finely grated
2 tablespoons chives, chopped

Mashed potato, to serve
​
Sprinkle each side of your chicken thigh with salt and pepper, then sprinkle with flour and use your fingers to spread it all over the surface.

Melt butter with the oil in a large non-stick frying pan over medium high heat. Add 4 chicken thighs and cook for 4-5 minutes until golden brown, flip the chicken, cook for 1 minute, then cover with a lid and cook a further 3-4 minutes or until the chicken is just cooked through. Remove from pan, cover and keep warm. Repeat with the next 4 chicken thighs.
​
In the same frying pan, add remaining butter and increase heat to high. Add mushrooms and cook for 4 minutes, until starting to turn golden brown on the edges.

Then add garlic and the enoki mushrooms and a pinch of salt and pepper, and continue cooking for another minute until both garlic and mushrooms are golden.

Add the white wine, cook for 30 seconds to a minute, scraping the bottom of the pan, until wine is mostly evaporated and the alcohol smell is gone.

Add the chicken stock, cook vigorously for 1 minute so it mostly evaporates. Then add cream, lower heat to medium and simmer for 2 minutes until it reduces and thickens slightly.

Stir in parmesan, taste and add more salt and pepper if needed.

Return chicken to sauce for a minute or two to reheat. Garnish with chives and serve as-is in the pan, for people to help themselves (or transfer to serving platter, if you prefer). Alternatively, serve a portion of chicken onto each plate, spoon sauce over and garnish with more chives.

Serve with mashed potato or fresh bread. 
Enjoy!
Picture
To save the recipe to your favourites go to www.whatscookingella.com/chicken-with-creamy-mushroom-sauce.html 
Pin it: www.pinterest.com.au/pin/399413060715298900/
​​​If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #whatscookingella
0 Comments

Polenta

20/11/2022

0 Comments

 
Picture
My mother has always cooked polenta, it is truly a food from my childhood.

Now making polenta is labour intensive, you get an arm workout like no other. My mum, in her 70's now, still mixes the polenta from start to finish on her own, I however enlist the help of my son who's 18. and we take turns stirring the polenta for the 30-45 minutes needed to cook it properly. My mother would never use instant polenta, she says it's no where near the same.

Also have a kettle full of boiled water ready, if your polenta while cooking, feels too thick, you can add a little boiling water to it,  to loosen it up, if needed.

So if you love polenta, like I do, here is a simple recipe that we love, hope you do to.

Recipe

Recipe adapted from Manuela Darling-Gansser's cookbook Winter in the Alps

Serves 4-6

1.5 litres water
1 1/2 teaspoons salt
​300g coarse polenta

Put the water and salt in a large pot and bring to the boil. Add polenta in a steady stream, whisking constantly to avoid lumps. Turn the heat down to low and cook the polenta for 30-45 minutes, stirring from time to time. When the polenta comes away from the sides of the pot, it is cooked.
Enjoy!
Picture
To save the recipe to your favourites go to www.whatscookingella.com/polenta.html 
Pin it: www.pinterest.com.au/pin/399413060715252467/
​​If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #whatscookingella
0 Comments

Pogaca

19/11/2022

0 Comments

 
Picture
​Unfortunately I never got to grow up with my grandparents, as they lived in Croatia and I grew up in Australia. I never got to eat anything my grandparents cooked, unfortunately that is just how it is. So these days I ask my parents what they ate as kids so I can try and replicate some things from their memories. Now I don't have their recipes, I have to rely on my mothers memories (a lot) or try things from the cookbooks I have, or simply google someone else's grandmother. But at least I get to try things my grandparents made or liked to eat. For instance my mum's dad loved pork with sauerkraut on polenta, my dad's mum made amazing gnocchi, adding chicken fat into her dough, my mum's mum baked amazing bread.

So now here we have pogaca (pronounced pogacha). My mum described to me the bread my grandmother made, she even told me she decorated the bread with a fork, so the fork decoration is here to keep that tradition alive.

Now when I bake this bread I always make two. One to eat as normal bread (as I usually bake bread when I don't have bread in the house and I really don't want to go to the shops for just bread) and one gets eaten hot with garlic and parsley oil on top. It's the same recipe, just an added step or two which I've described below.
Picture
Garlic Bread Version
​To turn it into garlic bread mix together

50ml olive oil
3 cloves garlic, chopped
3g salt
20g parsley, chopped
20g parmesan cheese, finely grated (optional)

Now after you have let rolled out the dough and rested it for 30 minutes. Use a pastry cutter to make the indents into the dough, in a criss-cross pattern, you want to go in deep with your indents, but do not cut all the way through. Pour over the garlic-oil mixture and bake as in the recipe below.



This bread is nostalgic to me, and I love making it, hope you give it a try and love it like I do.

Recipe

Recipe adapted from www.youtube.com/@appetizing.baking (watch the video here)

Makes 1 pogaca

250ml warm water
5g dried yeast
5g caster sugar
5g salt
​25ml olive oil
450g bread flour

Extra virgin olive oil, for brushing
​​Sea salt flakes, to taste


In a large bowl add your warm water, yeast and sugar, give it a stir, leave for 5 minutes. Add oil give it a quick mix, add flour and salt, mix with hands, until a dough forms, then knead a few minutes until a smooth dough forms. Cover bowl with cling film and a tea towel, and leave to rise for an hour, or until at least doubled in size.

Preheat your oven to 180C/160C fan forced. Line a 32 x32cm baking tray with baking paper.

Remove dough from the bowl with lightly floured hands. Knead for a minute, then shape into a circle. Roll with a rolling pin to make a circle approximately 2cm thick. Place on your baking tray. Cover with a tea towel and let rise for about 30 minutes. After the 30 minutes if you want to make garlic bread, now follow the instructions above.

If you are just making a plain pogaca, decorate your dough now by pressing on it with a fork to form a pattern. Brush a little extra virgin olive oil over the top. Sprinkle with sea salt flakes, to taste.

Place in your preheated oven for 25 minutes.
Enjoy!
Picture
To save the recipe to your favourites go to www.whatscookingella.com/pogaca.html 
​Pin it: www.pinterest.com.au/pin/399413060715245989/
​If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #whatscookingella
0 Comments
<<Previous

    Author

    I am simply someone who loves to cook, and loves seeing my family and friends enjoy my food.

    Picture
    Instagram
    ​
    Whatscookingella

    Archives

    January 2023
    December 2022
    November 2022
    October 2022
    September 2022
    July 2022
    June 2022
    May 2022
    April 2022
    March 2022
    February 2022
    December 2021
    November 2021
    October 2021
    September 2021
    August 2021
    July 2021
    June 2021
    May 2021
    April 2021
    March 2021
    January 2021
    November 2020
    October 2020
    September 2020
    August 2020
    May 2020
    April 2020
    March 2020
    January 2020
    December 2019
    November 2019
    October 2019
    August 2019
    July 2019
    June 2019
    May 2019
    April 2019
    March 2019
    February 2019
    January 2019
    December 2018
    November 2018
    October 2018
    September 2018
    August 2018
    July 2018
    June 2018
    May 2018
    April 2018
    March 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    September 2017
    August 2017
    July 2017
    June 2017
    May 2017
    April 2017
    March 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    July 2015
    June 2015
    May 2015
    April 2015
    March 2015
    January 2015
    December 2014
    November 2014
    July 2013

    Categories

    All

    RSS Feed

Proudly powered by Weebly