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
    • Mushroom and Cheese Omelette
    • Nutella Buns with Mascarpone Frosting
    • 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
    • Cheats Pizzette
    • Chicken and Avocado Quesadillas
    • Chicken Caesar Salad
    • Chicken Liver, Frisee and Speck Salad
    • Chicken, Mushroom and Bacon Pies
    • Chilli Chicken with BLAT Salad
    • 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
    • Nicoise 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
    • Thai Beef Salad
    • Thai Beef Salad
    • Thai Duck Salad
    • Thai Grilled Chicken Burger
    • Thai Pork Salad
    • Tomato Bacon Pasta
    • Tomato, Bocconcini and ​Rocket Pesto Bruschetta
    • Turkey Potato Wedges
    • Vietnamese Chicken Salad
    • Zucchini and Beef Sfougato
    • Zucchini Fritters
    • 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
      • Cevapi
      • Chinese Beef and Snow Pea Stir Fry
      • Chorizo, Potato and Herb Frittata
      • Coconut Beef Curry
      • Easy Steak Fajitas
      • 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
    • Bread >
      • Bazlama Turkish Flat Bread
      • Cheese and Bacon Rolls
      • Cinnamon Raisin Bread
      • Croatian Easter Bread
      • Croatian Easter Bread Dolls
      • Croatian Flatbread Lepinje
      • Easy Crusty No Knead Bread
      • Easy Garlic Butter Breadsticks
      • Focaccia
      • Focaccia with Potatoes
      • Garlic Bread
      • Jock's Focaccia
      • Medimurski Langusi
      • My Friday Bread
      • Naan Bread
      • No Knead Bread
      • No Knead Bread Rolls
      • No Knead Soft Crust Bread
      • Peci Paje
      • Pide Bread
      • Pita Bread
      • Pizza Scima
      • Pogaca
      • Rosemary Garlic Focaccia
      • Salt and Pepper Breadsticks
      • Soft Bread Rolls
      • Tomato Focaccia
      • Turkish Pide Bread
    • 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 Chicken in Tomato and Wine Sauce
      • 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
      • Easy Chicken Fajitas
      • 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 in Tomatoes
      • 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 and Goat >
      • Garlic and Sage Lamb Racks
      • Indian Goat Curry
      • Lamb Racks with Breadcrumbs, Parsley and Lemon
      • Lamb Shank Stew
      • Leg of Lamb with Garlic and Rosemary
      • Marinated BBQ Lamb Chops
      • Middle Eastern Lamb Pilaf
      • Ottoman Lamb Shank Stew with Pilaf
      • Slow Cooked Curry Crusted Lamb
      • Slow Cooked Lamb Shank and Bean Ragu
      • Slow Cooked Lamb Shoulder
      • Turkish Spiced Cabbage and Minced Lamb Stew with Tomatoes
    • Pasta and Risotto >
      • Baba Kata's Pasta Sauce
      • 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
      • Istarski Fuzi
      • 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 alla Vodka
      • 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
      • Ella's Pork Neck in Tomato Sauce with Polenta
      • 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
      • Polpete
      • 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 >
      • Bake Marija's Baked Squid and Potatoes
      • Baked Fish with Lemon Cream Sauce
      • 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
      • Charred Broccoli with Onions
      • 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
      • Crunchy Potato Balls
      • Dandelion Leaves, Potato, Egg and Bacon Salad
      • Easter Salad
      • Four Bean Salad
      • Fried Rice
      • Greek Salad
      • Green Beans in Tomato Sauce
      • Green Salad
      • Grenadir Mars
      • Grilled Vegetables
      • Homemade Sauerkraut
      • Infused Chilli Oil
      • Italian Roasted Sugar Snap Peas
      • 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
      • Pan Fried Potatoes
      • Perfect Roast Potatoes
      • Polenta
      • Pommes Anna
      • Potato Beetroot Salad
      • Potato Gratin
      • Potato Stacks with Fresh Thyme
      • Roast Chilli Potatoes
      • Spinach and Pear Salad
      • Super Green Kale Salad
      • Swiss Chard and Potatoes-Blitva
      • Tartiflette
      • Tian Provencal
      • Tuscan Fries
      • Tzatziki
    • Soups >
      • Ajngemahtec s Griz Knedlama
      • 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 Egg Drop Noodle Soup
      • Chicken Laksa Lemak
      • Chicken Soup with Mini Meatballs
      • Chicken Soup with Semolina Dumplings
      • Chicken Wonton Soup
      • Corn Chowder
      • ​Croatian Bean and Barley Soup with Baked Pork with Baked Pork
      • Cream of Asparagus Soup
      • Egyptian Lentil Soup
      • Erdutski Kotlic s Noklicama
      • Falsa Juha - False Soup
      • Fish Soup
      • Goulash Soup
      • Ham Hock and Cabbage Soup
      • Hearty Chicken 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
      • Quick Beef Pho
      • Seafood Laksa Lemak
      • Slow Roasted Tomato and Turmeric Soup
      • 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
      • Zuppa di Pesce
    • Stews >
      • Ali Nazik - Lamb Stew
      • 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
      • Cobanac
      • Chorizo with Lentil and Roasted Red Capsicum
      • Croatian Tripe Stew
      • Easy Baked Goulash
      • Goat and Vegetable Stew
      • Green Chilli Stew
      • Hilachas
      • Mexican Beef Stew
      • Osso Buco
      • Short Rib Bourguignon
      • Slow Cooked Beef Cheeks
      • Stracotto
      • Swiss Beef and Mushroom Stew
      • Turkish Vegetable and Beef Stew with Pasta
      • 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
      • Nutella or Jam Pillows
      • 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 Bundt Cake
      • 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
      • Irish Apple Crumble Cake
      • Italian Breakfast Banana Bread
      • Italian Lemon Ricotta Cake
      • Lemon Cake with Mascarpone Frosting
      • Lemon Tea Cake
      • Lemon Yoghurt Cake
      • Nutella Banana Bread
      • Orange Tea Cake
      • Pear and Vanilla Cake
      • Red Velvet Cake
      • Ricotta Crumble Cake
      • Six Layer Chocolate Cake
      • Sticky Date Pudding
      • Sticky Date Pudding 2
      • Strawberry Banana Bread
      • Strawberry Cake
      • Strawberry Cloud Cake
      • Tiramisu Torte
      • Torta Tenerina
      • Tres Leches Cake
      • Tres Leches Cake 2
      • Ultimate One-Bowl Chocolate Cake
      • Upside Down Blood Orange 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 Berry Crumble
      • 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
      • Fritule
      • 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
      • Blueberry Custard 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
      • Pita od Jabuka- Croatian Apple Slice
      • Polish Szarlotka
      • 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 Chip Cookie Bars
      • 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
      • 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 Zucchini Pita
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  • Cookbook Corner

Croatian Chicken in Tomato and Wine Sauce

27/11/2023

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​Žgvacet od Kokosi.

This dish is made in Istra in Croatia, where my husband is from. I grew up eating Croatian food (as both my parents were also born there), but once I got married although I cooked Croatian, I also cooked food from everywhere, so sometimes I'd forget to cook our traditional food. In the last few years, with my kids getting older, we now have Croatian at least twice a week, to continue Croatian traditions and to expose them to as much Croatian food as I can.

The first time I made this my family loved it. I got a 10/10. I served it with homemade 
Fuzi (you can use good quality store bought pasta or you could serve it with polenta or homemade gnocchi). The sauce was delicious, it really was the perfect dish.

Some say that a traditional zgvacet would fry the chicken first, then the onions, I went with onions first, as I wanted to make sure my onions were soft and cooked through before I added liquid to the dish, as an uncooked onion in a sauce, ruins the sauce. Also by adding the chicken first, I felt it would over cook.

Double the recipe if you need to serve more, but don't double the oil though.

This is an easy meal to make, especially if using store bough pasta, but making your own pasta is very satisfying, if you have the time. The flavour is delicious and something you really do need to try.

Recipe

​Recipe adapted from Nikica Gamulina Games cookbook 'Hrvatska Kuharica'

Serves 4

100ml olive oil
1 large brown onion, diced
2 cloves garlic, finely chopped
500g chicken thigh fillets, cut into bite sized pieces
20g plain flour
200ml tomato passata
100ml white wine
​1/2-1 teaspoon vegeta, to taste
6 basil leaves, torn
Salt and pepper, to taste

​Extra basil leaves, to serve
​ ​
Place oil in a large frying pan, heat over a medium heat. Add the onions, sauté for 5-6 minutes.​ Add the garlic, sauté for 1 minute. Increase the heat to high, add the chicken pieces, cook on one side for 3 minutes, you want the chicken to colour and be golden brown, stir or turn over and colour the other side. If your heat is too high, reduce it, I only increase the heat, so the meat doesn't stew when I add it. 

Once the chicken has browned, if you haven't already, reduce the heat to medium. Add flour to the pan, stir through for 1-2 minutes. Add the tomato passata, wine, basil and vegeta, season with salt and pepper. Bring it to a simmer and simmer for around 20 minutes. If needed add water to the sauce, if thickening too quickly.

Serve over fuzi, store bought pasta or polenta with fresh basil leaves. 
Enjoy!
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​Soft Bread Rolls

25/11/2023

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​It's nearly a month now since I decided to stop buying bread and started my little adventure in baking my own bread daily. This has been fun, I'm loving it and my family is loving it.

Bread making is very easy, so far I'm making simple loaves or rolls, eventually I want to get into sourdoughs (as my husband loves it) and different breads, using different flours and grains and even making traditional breads from different countries.

Just like with cooking I am making different types of breads, as I could not just eat one type of bread everyday. I would just get bored of it. My family then try it and let me know if they would want that bread again.

Why did I start baking bread, because I got sick of going to the shops just because I needed bread. I found it was much easier and less time is wasted, if I just bake it myself.

This recipe came about as I needed a roll that would be great in the lunchbox for school the next day. My son who is 16 rated this bread very well, he said it was great for lunch.

Now this bread requires a free standing mixer with a dough hook.

The rolls are quite easy to make, they are soft and they taste great. They would also make great burger buns as they are quite large.

If you like me and you want to start making your own bread, this one is a great one to try.

Recipe

​Makes 6 large rolls or 8 small rolls

500g bread flour
10g caster sugar
10g salt
8g instant yeast
20g olive oil or lard
300ml water

1 egg, beaten well, for brushing
sesame seeds, for sprinkling
​

Place all the ingredients in a large mixing bowl of a free standing mixer, mix with a wooden spoon to combine. Then using a dough hook attachment, mix over low speed for 10 minutes until a a nice smooth dough forms.

Lightly oil a large mixing bowl, place your dough in the bowl, turn the dough over, so the oil, covers the dough lightly. Then cover the bowl with beeswax wraps or cling film, and allow to rest for 2 hours or until it doubles in size.

Line a large baking tray with baking paper.

Remove the dough from the bowl and cut it into 6 (or 8) even pieces. Shape the pieces into balls and place on your prepared baking tray, make sure you spread the balls out on the tray, with plenty of space in between each ball, to allow them to grow and spread as they rest again.

Brush each ball lightly with the beaten egg and sprinkle over the sesame seeds.

Place a tea towel over the tray and allow to prove for 1.5-2 hours, until they are nice and big.​

Preheat your oven to 180C/160C fan forced at least 30 minutes before you will bake the rolls. Place your oven rack on the second from the bottom spot.
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​Bake for 20-25 minutes until golden or until baked to your liking.
Enjoy!
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Goat and Vegetable Stew

23/11/2023

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​My husband recently bought a whole goat from a butcher so I have been on a mission to try and find new ways to cook goat. I did a goat curry which we all loved, but this time I wanted to do something Croatian inspired.

There wasn't a goat stew recipe that I could find that I wanted to cook, but I found a Croatian chicken duvec recipe that look good, which I decided I would use loosely as a guide. I combined that recipe with how my mother in law cooks meat in stews. now I've made up my very own recipe.

This is a comforting stew, it kind of reminds me of a Turkish dish I recently made with all the vegetables that go into this. The meat is soft, the vegetables perfectly cooked, the flavour is delicious. My family really enjoyed this.

I used a goat leg for this recipe, I just took the meat off the bone (you need at least 500g of meat, I think I had 800g), used the meat in this recipe and made a soup out of the bones. You can use my Chicken Soup recipe as a guide, just replace the chicken with goat bones. Here I also made a double batch of my homemade grated pasta for the soup.
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I do love cooking food from all over the world, but I especially love cooking Croatian, as it keeps that tradition alive in my household. My kids love it more and more, the older they get.

With the eggplants I like to pick small-medium sized ones, I find they have less seeds inside, they tend to not be bitter and I skip the whole salting step. If your eggplant have loads of black seeds , just slice them 1-2cm thick, sprinkle with cooking salt and leave for 10 minutes, once they release their juices, pat dry with paper towels, dice up and continue with the recipe. 


You can also add other seasonal vegetables to this dish like green beans, carrots or peas etc. Swap the goat for beef or lamb, or add extra eggplant to make it a vegetarian dish. 

If you were going to make a chicken version, I would use diced chicken thighs, and start the recipe with the onion step (as chicken cooks quicker), then add the chicken, sauté for 5 minutes, then continue with the recipe as written below, until you need to place it in the oven, with chicken you don't need to do 30 minutes with the lid on, just bake it 30 minutes uncovered.
​

​This is something we loved, hope you do to.

Recipe

​1 goat leg, deboned, meat diced into bite sized pieces
2 medium onions, diced
2-3 tablespoons olive oil
4 cloves garlic, finely chopped
2 medium potatoes, diced, bite sized
2 large red capsicums, diced
2 medium sized eggplants, diced into bite sized pieces
2 large zucchini. diced
200g cherry tomatoes, quartered
2 large, juicy tomatoes, heirloom or oxheart, diced
​salt and pepper, to taste
1 teaspoon dried oregano


In a large oven proof dish (with a lid) add the oil. Heat the oil over a low-medium heat, add onion and sauté until the onions soften and become translucent, this takes about 10 minutes.  

Add the meat season with a little salt and pepper. Stir, cover, and cook for 45 minutes, over a low heat, stirring occasionally.

Preheat your oven to 200C/180C fan forced.

After 45 minutes remove cover, increase heat to high, cook out the liquid until you are left with a thick mixture. Decrease the heat to medium.

Start adding the vegetables one by one, start with potatoes, give it a stir, cook for two to three minutes, stirring regularly. I give the potatoes extra time, as once you add the tomatoes, potatoes can be tough, they cook differently, so just make sure you give them a little alone time in the pot to start the cooking process.

Then add the capsicums and garlic, stir through for a minute, add the eggplant, stir through, then the zucchini, stir through then add the cherry tomatoes. Season with salt and pepper and add oregano, stir through. Sauté for 10 minutes.​

Add the diced tomatoes, stir through, until they begin to release their juices. If by chance your tomatoes are not juicy, add 1/2-1 cup water now.

Cover your pot with a lid and place in your preheated oven for 30 minutes. After 30 minutes, remove the lid and cook a further 30 minutes until your meat has cooked and your sauce has reduced.
Enjoy!
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ÄŒobanac

21/11/2023

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​This is a recipe my husband bookmarked for me to make. He'd recently bought goat meat and he thought it would work in this recipe. This dish is something my husband grew up on, his family are from Medimurje in Croatia, and when they have large gatherings this would be made (at a far larger quantity than I am making), it is comfort food, it's relatively cheap and it feeds many.

Cobanac is a Shepherd's stew, it would feed the shepherds after a long day of herding or farming. 

Now this is made using three different meats, pork and beef are common, but the third meat is usually a game meat like venison or boar, something hunted and caught. This is where our goat came in, not quite a game meat, but it was different. You could use lamb instead of goat. Pig trotters are added as they make the stew thick and delicious. If you don't want to add them that's your choice, this is a recipe that can be adjusted to different tastes.

The dish is cooked over several hours, and it is one that should only be made when you have lots of time and you feel like cooking. Most stews you get things in a pot and let it simmer away. This one things get added at different stages and you need to be by the pot for quite some time, stirring, adding, stirring etc.

The end result is a delicious stew, it is full of flavour, thick and hearty. I served it with dumplings, but you could just serve it with a good crusty Italian bread.

This is a recipe that can be made in advance, it is even better the next day. You could cook it on the weekend so you have midweek meals ready, just reheat. It will keep in the fridge for 3 days, though it never lasts that long in my house. Do not add the noklice if you are making this a day ahead, they should go in on the day of eating the stew.

If you like to cook and want to try something traditionally Croatia, you should give this a try.

Recipe

Recipe adapted from Andrea Pisac's cookbook 'Croatian Classics'

Serves 8

​For the meat:
500g goat meat (from the leg)
500g beef chuck steak
500g pork shoulder (or neck)
1-2 pig trotters, halved

For the marinade:
Divide all ingredients equally into 3 large bowls
3 carrots, peeled, roughly chopped, divided
1 leek, roughly chopped, divided
1 large stick celery, roughly chopped, divided
6 cloves garlic, roughly chopped, divided
3/4 teaspoon white pepper, divided
6 fresh or 3 dried bay leaves, divided
6 tablespoons sunflower oil, divided
3 tablespoons mustard, divided

For the stew:
2 tablespoons olive oil or lard
600g onions, chopped
salt and pepper, to taste
600ml water, divided
1/2 teaspoon hot paprika
2-3 fresh or 1 dried bay leaves
1.5 litres water
2 teaspoons sweet paprika
150ml dry white wine

For the stock:
1 litre water
vegetables from the marinade
250ml tomato passata
​1 tablespoon ajvar

Noklice/dumplings:
200g plain flour
2 eggs
1 tablespoon sunflower oil
salt, to taste
water, as needed


Start the recipe the day before you need to cook it.

Cut all three types of meat into equal bite sized pieces. Place each type of meat into a separate bowl. Place the pig trotters in the pork bowl.

Divide all the marinade ingredients equally between these three bowls. Give each bowl are good mix to combine all the ingredients. Cover with plastic wrap, I like to use a black marker and write what meat is what on the plastic on the bowl. Place each bowl in the fridge for 12-24 hours, I like to do it overnight.

The next day, in a large heavy bottomed pot, add the oil (or lard), add the onions and sauté for 10 minutes. After 10 minutes, season with a good pinch of salt, this will allow the onion to release its juices. Reduce the heat and cook, stirring regularly for 45 minutes, gradually adding water, if needed, if it is sticking to the pot, you want the onions to disintegrate.

While the onion is cooking, take out the goat meat and place it on a plate. Place all the marinade vegetables into another medium-large sized pot.

When the onions are ready, add the goat meat to the pot, season with a good pinch salt, and simmer until it releases its juices, it takes about 5 minutes, stir regularly. 

While the goat is cooking, take the pig trotters out of the pork bowl. 

Now add the first 300ml of the water to the goat, add the pig trotters, the hot paprika and bay leaves, simmer until all the liquid evaporates from the pot.

​While the pig trotters are cooking, take the beef pieces out of the bowl and place it on a plate. Place all the marinade vegetables with the other vegetables in the medium-large sized pot.

When there is no more liquid left, add the beef to the goat pot, season with a pinch of salt and simmer until it releases it's juices, about 5 minutes, stir regularly. Add the remaining 300ml water and simmer until all the liquid has evaporated.

While the beef is cooking, take the pork pieces out of the bowl and place it on a plate. Place all the marinade vegetables with the other vegetables in the medium-large sized pot.

Again when the liquid is gone, add the pork meat, season with salt and simmer until it releases it's juices, about 5 minutes.

Meanwhile to your vegetables in your other pot add 1 litre water, bring to the boil. When the carrots are soft, about 10 minutes, test with a fork, add the passata and the the ajvar. Blitz with a stick blender until thick.

Pour the vegetable stock into the stew. Add an additional 1.5 litres of water, the wine and the sweet paprika, simmer on low heat for about 45 minutes.

Meanwhile make the noklice: In a bowl add the flour, eggs, oil and salt. Give it a mix. Now add in 2 tablespoons of water, mix. Keeping adding water a tablespoon at a time until you get a smooth thick pancake batter consistency, (I added an additional 4 tablespoons of water). Set aside, until needed.

In the last 10 minutes of cooking the stew add the noklice-place a spoon into your stew to heat up, now place a small amount of the dough onto your spoon and drop the dough into the stew by putting the dough and spoon into the simmering stew, the dough will slide off and this way the spoon stays hot, repeat until all the dough is used up, simmer for about 10 minutes or until the noklice are cooked through.
Serve hot.
Enjoy!
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​My Friday Bread

20/11/2023

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​Why did I call this my Friday bread, simply because I like to make it on Fridays. So why do I only make it on Fridays, because this loaf is so big it ensures I will have bread in the house over the weekend without needing to go to the shops.

I have a few no knead breads on my blog, but this one is different in that I don't make it in a Dutch oven. All my other no knead breads can be made this way to, but this one especially can't be made in a Dutch oven, as it is too large a mix for a Dutch oven.

​Now this one I also wanted to add as it is made with plain flour, not bread flour. It is more accessible to buy for many.

If you like you can make it in a freestanding mixer, it is just not necessary. You just need a large bowl, preferably wide rimmed, as it makes working with the dough easier.
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​Years ago I attempted this bread and thought it was okay, but it could be better. Now I used the same recipe, but as I have gained more experience in bread making (I have only been baking bread for 3 weeks now) I combined a few things from other recipes and now we absolutely love this bread.

The crust is super crunchy as it comes out of the oven, but it will soften over time, and that's fine as it really is great bread. The softer crust makes for easier eating for smaller kids and makes it great as lunchbox bread.

If you want to use cup measures, use a 250ml cup measure and it's
6 1/4 cups plain flour
​3 cups water


This is delicious toasted, or used in a sandwich press.

No knead breads are a great way to start baking bread. Once you start, you just don't go back to store bought.

This recipe is easy and needs to be made by you.

Recipe

​8g instant dry yeast, 1 satchet
​935g plain flour​
2 teaspoons sea salt or cooking salt
742g warm water
​

In a large mixing bowl add the yeast, flour and salt, mix to combine. Pour in the warm water, using a wooden spoon mix to combine until there is no more dry flour. It will be sticky, sometimes I find using a damp hand, I give the bread 5-6 kneads, just to incorporate the flour better. The dough does not stick to a wet hand. Only do this if you want to. leave the dough to rest for 15 minutes.

​Cover the bowl with beeswax wraps or plastic wrap and let it rest for 15 minutes at room temperature.

Now it's time to stretch and fold the dough. This step just ensures your flour is well mixed into the dough, and makes for light bread.

Release the dough from the side of the bowl, using a damp hand. This will deflate it.
Perform a set of stretch and folds on the dough. To do this, wet your hand, then take a section of the dough furthest from you and stretch it up and fold it onto itself towards you. Rotate the bowl 90° and repeat the process. You need to do a total of 8 stretch and folds. You will get the dough roughly shaped like a ball.

​Cover the bowl and let the dough rest for 2.5-3 hours at room temperature.

Preheat your oven to 230C/210C fan forced for about 45 minutes. Place a shallow baking tray on the lowest rack in your oven. Place the rack you will bake your bread on in the centre of your oven.

Now it's time to shape your loaf. Do not knead your dough now. The dough will be sticky, I like to use damp hands here. Place the bowl in front of you, think of the bowl like a clock, now using both hands lift the dough at the 12 o'clock position and pull it over 2/3 of the way down towards the 6 o'clock position. Now dampen hands with water and lift the dough from the 6 o'clock position and pull it over the dough you just pulled down towards the 12 o'clock position. Now rotate the bowl so that what was the 9 o'clock position becomes the 12 o'clock position. Repeat the pulling and folding (using damp hands) process again. The dough should now have tightened into a more ball like shape.

Now cut a piece of baking paper larger than your dough by at least 5-7cm. Place on a large baking tray, preferably one that has no rim. Sprinkle the baking paper lightly with flour.

Now flip the dough gently out of the bowl onto your baking paper (set the bowl aside, you still need it). The smooth side of the dough should now be on top. Now if you want to shape it some more, I use damp hands again, you can use floured hands, cup your hands around the dough and slowly start pulling it around and down to form a circular shape. This is optional.

Now flip your mixing bowl and place it over the top of the dough to cover and let it rest for 30 minutes.

After 30 minutes remove the mixing bowl, it's time to score the bread. Dust the top of the bread with flour. Using a serrated knife, the dough is a wet dough, so it is sticky, with a quick and confident decisive swipe, make a cut in the dough from top to bottom. 

Either throw in 10 ice cubes in the baking tray you have in the oven on the lower rack or pour in a cup of water. This will create steam in your oven which will create the crunchy crust. 

Place your bread in the preheated oven for about 45 minutes or until browned to your liking, but more importantly it needs to sound hollow when you tap the bottom of it.

Leave for 30 minutes on a cooling rack before you cut the bread as it continues cooking as it rests.
Enjoy!
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Focaccia with Potatoes

18/11/2023

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​My daughter loves bread, it's her weakness. But this recipe was requested by my sons girlfriend, Livia, she saw I had posted on one of my Instagram stories and she asked me to make it.

So one day when I knew she was coming over I thought I'd give it a try. It was easy enough, only a few minutes work and time does the rest. The focaccia was soft and fluffy and we loved the toppings.

Now Livia doesn't love cheese, so I reduced the amount of cheese I put on my focaccia. I also only added cheese on top of the potatoes to half the focaccia, it was still absolutely delicious, just less cheesy. So that is why I say add cheese to taste.

You can use thyme instead of rosemary or spring onions instead of shallots.​

You can also make this with my overnight focaccia recipe. Just take it out of the fridge 45 minutes before you continue with the recipe.

This is a great filler when you have kids at home, it's better than a sandwich, cheaper than a bought pizza.

Recipe

​Recipe adapted from Instagram _lacebakes_

Makes 1 focaccia

500g white bread flour
420g warm water
6g instant yeast
5g honey
15g extra virgin olive oil
10g fine sea salt

125g-175g shredded cheese, use a combination of gruyere, mozzarella, provolone, and cheddar, to taste
4 shallots, thinly sliced
3 sprigs rosemary, remove stalks
1 large baking potato
extra virgin olive oil, for drizzling
flaky sea salt, to sprinkle
​freshly cracked black pepper
​
In a large mixing bowl, add the warm water, yeast, honey and extra virgin olive oil. Mix with a wooden spoon. Add in the flour and salt and mix together until you have no dry patches. Sometimes I find using a damp hand, I give the bread 5-6 kneads, just to incorporate the flour better. The dough does not stick to a wet hand.

Cover the bowl with beeswax wraps or plastic wrap and let it rest for 15 minutes at room temperature.

Now it's time to stretch and fold the dough. Release the dough from the side of the bowl, using a damp hand. This will deflate it. Perform a set of stretch and folds on the dough. To do this, wet your hand, then take a section of the dough furthest from you and stretch it up and fold it onto itself towards you. Rotate the bowl 90° and repeat the process. You need to do a total of 8 stretch and folds. You will get the dough roughly shaped like a ball. 

Cover the bowl again and leave to rest for 15 minutes.

Repeat the stretch and folds again. After this stretch and fold, using damp hands, gather your dough and place it seam side down into the bowl, so the top is smooth.

​Cover the bowl and let the dough rest for 1.5 hours at room temperature.
​
Prepare your 22cm x 33cm baking tray. Put a teaspoon of oil in your tray, spread it around. Scrunch up a piece of baking paper that is cut larger than your tray, unscrunch it and place it in your baking tray, pressing into the corners.

Pour 2-3 tablespoons of oil into the centre of your pan. 

Place dough in your prepared pan. Now, oil your hands and fold one side of dough towards the middle of the dough. Repeat with the other side, like folding paper into thirds. The flip the dough so the seam is at the bottom and spin it so that the long ends are parallel with the long sides of the tray.

Let it sit to proof, at room temperature for about 1.5 hours. During this time the dough will puff up and fill up the tray.

Meanwhile prep your toppings:- Thinly slice your potato using a sharp knife. Place potato slices into a bowl filled with cold water and let them sit for 15-30 minutes. 
Shred your cheese, slice your shallots.

Preheat oven to 220C/200C fan forced. Place your oven rack in the second from the bottom position in the oven.

Once the dough has fully proofed, remove the potatoes from the water and dry them completely. Coat the potatoes, shallots and rosemary lightly with a drizzle of extra virgin olive oil.

Drizzle the dough with a little bit of olive oil and dimple it with your fingers. Scatter 3/4 of the shallots evenly across the top. Top with 2/3 of the shredded cheese. Sprinkle over the rosemary.

Place the thinly sliced potatoes in one layer over the entire focaccia.

Sprinkle with the remaining shallots. Top with a good sprinkle of flaky sea salt and lots of freshly ground black pepper. Bake for 15 minutes, then remove from the oven and quickly sprinkle on the remaining cheese.

Return to the oven and finish baking for another 10-12 minutes. The bread and topping should be golden brown with the potatoes and cheese crisping up on the edges.
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​Let it cool for at least 15-20 minutes before slicing and serving.
Enjoy!
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Bake Marija's Baked Squid and Potatoes

18/11/2023

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​My mother in law is a great cook, over the years when she has holidayed to Australia (or we have holidayed to Croatia), I would watch and learn how to cook her family recipes (I'm all for keeping family traditions alive).

This recipe I have always loved, I mean I love squid cooked anyway, fried, barbecued, boiled and now baked. We all love this apart from my daughter, she's a fried calamari only kind of girl. But if you like them barbecued, you'll like them baked.

If you prefer just use 2 large squid, but I like to mix it up with calamari and cuttlefish. It all depends on what you catch or can buy.

Do not peel the skins from the squid, I have never understood chefs that peel off the skins. To Croatians the flavour is in the skin, plus I find they look horrible peeled. And don't cut off the wings, they are delicious.

If you can only find medium sized squid, like the ones pictured, decrease the baking time, I baked for them for 15 minutes only.

​This is a simple recipe, but it has a lot of flavour. Something worth trying.

Recipe

​Serves 4-6

​8 medium sized potatoes
Salt and pepper, to taste
½-1 tablespoon vegeta, to taste
1-2 tablespoons sunflower oil

2 large squid, cleaned
OR
1 large squid and 1 large cuttlefish, cleaned
​
Salt, pepper
½ teaspoon vegeta, extra
2 tablespoon olive oil
2 tablespoons sunflower oil, extra
10 fresh sage leaves, to taste
1 sprig fresh rosemary, optional​
½ cup white wine
​
Preheat oven to 250C/230C fan forced.

In a bowl mix together potatoes, salt, pepper, vegeta and oil.

Place baking paper on a large baking tray. Scatter potatoes on the tray and bake in a preheated oven until browned and nearly cooked, approximately 40-50 minutes.
 
In a large dish, add the squid (or squid and cuttlefish), season with salt, pepper, extra vegeta, sage, rosemary and olive and sunflower oils, mix to combine. Place the squid and cuttlefish on top of the near baked potatoes, bake for 20 minutes (if your squid are medium sized, bake for 15 minutes). Pour the wine over the squid (or squid and cuttlefish) and bake a further 5 minutes.

If your squid is large, I like to slice them into 1cm rings, then place them back on the potatoes and serve immediately. If they are smaller, you can serve them whole.
Enjoy!
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Cinnamon Raisin Bread

18/11/2023

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​I am on the baking bread band wagon, I just can't stop. It's been three weeks since I bought my last loaf of bread and I don't know that I'll ever buy one again.

Bread making is easy, I mean really easy. Once you find a few recipes that you like, you will be baking forever. 

This recipe I made for my boys (husband and two sons) as they all love dried fruit. It is fabulous, the bread is not sweet, but the raisins (or sultanas) make it sweet enough. The bread is soft, there is just enough cinnamon, it really is delicious. I actually don't like sultanas or raisins, but I do love this bread. Why, the dried fruit is soaked in water, vanilla and I put a little Croatian rum into it, then it is coated in cinnamon and it changes the flavour.

I love this bread with butter, my son doesn't even bother, he likes it as is.

​The bread comes out of the oven crisp, but softens as it cools.

This bread is still super soft the second day, but I toasted it just to see if I like it toasted and I loved it.

One thing with bread making, use a bowl like this to mix the dough. I like a wide rimmed bowl as it means when I do the lifts and folds, I can do it in the bowl, rather than tipping it on the bench. If I make an overnight bread which goes in the fridge, I use a narrower bowl, just so it fits in the fridge better.
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This bread is baked in a Dutch oven/cast iron pot. The pot is preheated and acts like an oven within an oven. There are affordable Dutch ovens around, it really is worth buying if you want to bake bread at home. But I also love making stews in them and putting them in the oven to cook, rather than cooking them on the stove top.

​If you like raisin bread, you have to try this, it's truly amazing.

Recipe

​Recipe adapted from Instagram _lacebakes_

Makes 1 loaf

For the dough:
390ml warm water
5g honey
15ml extra virgin olive oil
6g instant yeast
500g white bread flour
10g fine sea salt

For the cinnamon raisins:
140g raisins or sultanas
7g ground cinnamon
dash vanilla extract
dash Croatian rum (optional)
​

In a large mixing bowl add the water, yeast, honey and extra virgin olive oil. Mix together with a wooden spoon.

Add in the flour and salt and mix together until you have no dry patches. Sometimes I find using a damp hand, I give the bread 5-6 kneads, just to incorporate the flour better. The dough does not stick to a wet hand.

Cover the bowl with beeswax wraps or plastic wrap and let it rest for 15 minutes at room temperature.

Meanwhile in a small bowl add the raisins, vanilla and rum. Pour over boiling water, just to cover. Let this sit for at least 10 minutes. Once the raisins have plumped up nicely, drain off the water, squeeze out as much excess water as you can and then add the cinnamon to the raisins and mix together until they are evenly coated.


Now it's time to stretch and fold the dough. Add half of your cinnamon raisins evenly to the dough. 

Release the dough from the side of the bowl, using a damp hand. This will deflate it.
Perform a set of stretch and folds on the dough. To do this, wet your hand, then take a section of the dough furthest from you and stretch it up and fold it onto itself towards you. Rotate the bowl 90° and repeat the process. You need to do a total of 8 stretch and folds. You will get the dough roughly shaped like a ball.

Cover the bowl again and leave to rest for 15 minutes. Then add the remaining cinnamon raisins and repeat the stretch and folds again. This will incorporate the cinnamon raisins nicely into the dough.

​Cover the bowl and let the dough rest for 1.5 hours at room temperature.
​

Once the dough has finished proofing, place your Dutch oven (including the lid) in your oven and preheat your oven at 250C/230C fan forced.

Now it's time to shape your loaf. The dough will be sticky, I like to use damp hands here. Place the bowl in front of you, think of the bowl like a clock, now using both hands lift the dough at the 12 o'clock position and pull it over 2/3 of the way down towards the 6 o'clock position. Now dampen hands with water and lift the dough from the 6 o'clock position and pull it over the dough you just pulled down towards the 12 o'clock position. Now rotate the bowl so that what was the 9 o'clock position becomes the 12 o'clock position. Repeat the pulling and folding (using damp hands) process again. The dough should now have tightened into a more ball like shape.

Now flip the dough gently out of the bowl onto your bench (set the bowl aside, you still need it). If the dough is really sticky, you can add a light dusting of flour on your bench first. The smooth side of the dough should now be on top. Now I use damp hands again, you can use floured hands, cup your hands around the dough and slowly start pulling it around and down to form a circular shape. The dough will tighten up and will look smoother around the edges. Continue until the ball feels slightly taut. This step comes with practice.

Cut out a piece of baking paper, longer than your ball width, by about 12-14cm, you need the extra length to use as handles to pick up the dough when you need to put it in your hot pot.

Gently place the dough ball in the centre of the baking paper, then flip your mixing bowl and place it over the top of the dough to cover and let it rest for 30 minutes.

After 30 minutes remove the mixing bowl, it's time to score the bread. Using a serrated knife, the dough is a wet dough, so it is sticky, with a quick and confident decisive swipe, make a cut in the dough from top to bottom. 

Remove the pot from the oven using oven gloves, it will be crazy hot, remove the lid. Carefully lift the dough using the baking paper and lower the bread into the pot. Place the lid back on and return the pot to the oven and bake the bread for 40 minutes.

After 40 minutes, lift the lid and check the colour of the bread, it needs to be deep golden brown when it has finished baking and it should sound hollow when you tap the bottom of it. Replace the lid if you think it needs a little more baking.

Remove the bread from the pot and place on a cooling rack, you need to wait at least 30 minutes before cutting into your bread.
Enjoy!
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Super Green Kale Salad

5/11/2023

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A dear friend of mine Teresa suggested I try this recipe for a raw kale salad that she got from the The Health Emporium. At first I was a little sceptical about how it would taste, but then one day I gave it a go. Wow it was delicious.

It is amazing how some things just work. It is a tart salad, but then you get a dried craisin in your mouth and this sweetness hits you. It is truly a flavour explosion in your mouth. I love it. If you don't like really tart dressings, reduce the lemon and vinegar quantities a little.

The acid from the lemon juice and the salt help breakdown the kale leaves. Once prepared the salad keeps in the fridge for up to one week.

If you grow kale, like I do, pick young leaves as they are soft here.

With the avocado, sometimes I put it, sometimes I don't.

​This is simple and delicious, definitely worth trying.

Recipe

​1/2 large bunch kale
4 tablespoons olive oil
Juice of 1 lemon
1 tablespoon apple cider vinegar
1 teaspoon sea salt
1 cup broccoli, cut into small florets
1 avocado, chopped into small pieces
1/3 cup finely chopped parsley
1/2 cup almonds, pecans, pepitas or walnuts
1/4 cup dried sour cherries, currants, cranberries or craisins
​

Remove the stems from the kale. Cut or tear the kale into bite sized pieces. Add the olive oil, lemon juice, vinegar and salt, and using your hands massage the kale firmly for a couple of minutes. Leave for 20-30 minutes to soften. During this softening time, the leaves will turn a beautiful, vibrant green colour.

Bring water to the boil a medium saucepan. Add the broccoli and simmer for 3 minutes, drain in a colander to cool completely.

Place the kale in a large bowl, add the broccoli, avocado, parsley, pepitas and craisins. Check for seasoning and serve.

Serving Suggestions:
Serve with your favourite style of eggs.
Crumble over some soft goats cheese.
When in season add fresh fruit instead of dried, such as pomegranate seeds, green or red grapes or cherries.
Enjoy!
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Cevapi

5/11/2023

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​Croatians over time have embraced kofte, they made a few tweaks and now classify cevapi as their own. 

I will add because I don't need drama over it's origins, they are eaten all over the Balkans. I can't tell you the actual origin of cevapi, nor do I care, but I do know they are eaten all over Croatia, and we usually serve them in a roll (lepinje) with ajvar and diced onions. I really like it with coleslaw.

What are 
Cevapi or cevapcici, they are skinless sausages. 

The first time I made this I tried to rush this and made it in a few hours, I ended up with dry, crappy, cevapi. A few days later I gave it the time it needed and they were delicious. My kids faces when they ate them was priceless as they couldn't believe how good they were.

I like to use 750g beef mince to 250g pork mince. Don't use lean mince here, you need a fattier mince, for juicier cevapi. If you are buying mince from supermarkets you can buy a 500g beef mince packet and a 500g pork and veal/beef mince packet.

Adding water to cevapi, some may think it's crazy. I learnt while making polpete when we did our eating adventure in Poland, that adding water to mince makes it more juicy. You don't add water to saturate the meat, but you add just enough moisture where it is not dry, the meat feels plump, not wet. And as long as your frying pan is hot, your meat will not stew. I also add water to my sarme mince mixture. We have all had those dry unpleasant looking filled sarme, try adding water to the mince, it will be moist and juicy.

I pan fry them here in this recipe, but they are great on the barbecue also. You would grill them for about 8-10 minutes in total, turning to cook all sides over a medium heat.

These are easy to make, just follow the recipe, definitely worth making yourself as they are better than store bought.

Recipe

Recipe adapted from Andrea Pisac's cookbook 'Croatian Classics'

Makes 18-20 cevapi

​3 cloves garlic, peeled, sliced in half
80ml water
750g beef mince
250g pork mince
​2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon sweet paprika
80ml water, extra
​1 teaspoon bicarbonate of soda

1-2 tablespoons ​sunflower oil, for frying
Lepinje, to serve
Ajvar, to serve
Diced onions, to serve
Coleslaw, to serve, follow link for recipe, omit apple


​Place the water and the garlic in a small saucepan, bring to the boil. Turn off the heat and leave to cool completely. The garlic will infuse flavour into the water. Once cooled, remove all of the garlic and discard. Keep the water.

In a large bowl add the mince, the cooled water, salt, pepper and paprika. Gently combine, cover and leave in the refrigerator overnight.
​
Day 2: The next day add water and bicarb to a small bowl, mix to combine. Now you will treat the mince like a dough. Gradually add the bicarb water to the mince and mix it in to the meat, kind of kneading it in, this takes about 20 minutes, you are done when all the bicarb mix is incorporated and the mixture is compact and does not stick to the sides of the bowl.

Now using damp hands, shape the mince into cevapi, finger like rolls, about 10-12cm long. They shrink on cooking, so you want to make them longer than you need.

​Heat you frying pan over a high heat, your pan must get hot. I cook it in two batches to not overcrowd my pans, add in oil, place cevapi in your pan, leave a little space between each one. Fry for about 3 minutes. Turn cevapi over, decrease heat slightly if cooking too fast, cook a further 3 minutes. Turn on the side, place lid on frying pan, cook 2 minutes, again adjust heat if needed. Make final turn, cover pan and cook for 2 minutes or until cooked through.

​Serve with lepinje, ajvar, diced onion, sour cream and coleslaw.
Enjoy!
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    I am simply someone who loves to cook, and loves seeing my family and friends enjoy my food.

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