​Now tripe, this is not something you would eat weekly or monthly. This is a dish I would make once every two years, because it's nostalgic then, it's part of my childhood, it's something I love. It's like my mum's bakalar and potato salad. It is one of my absolute favourite things to eat, but we only have it on Good Friday and Christmas Eve. I love it on those two days, because it's special then. Just like this recipe by having it sometimes, it will remain special to me.

What I truly love about this dish is now my kids are eating this dish, something that has been in the family for generations. That's special and it connects us all to this village in Croatia, even though we weren't born there.

Now tripe when cooked properly is soft and delicious, so many people say it's chewy, it really isn't when cooked properly. My daughter is the only one that doesn't love it, but she loves the sauce, so while the rest of us enjoy the whole dish, she will happily eat the sauce with bread.

What is tripe, it is the lining of a cows stomach. I know it doesn't sound great, but made this way, it is delicious to me. It's something I grew up on, it is something I love to eat.

​For the tripe:
4.5kg honeycomb tripe
½ lemon sliced, thinly sliced
2 fresh bay leaves or 1 dried bay leaf
½ onion
1 stick celery
 For the sauce:
3 tablespoons olive oil
1½ large brown onions, finely chopped
1 carrot, finely diced
1 stalk celery, trimmed, finely diced
1 medium sized red capsicum, deseeded, membrane removed, finely diced
3 cloves garlic, finely chopped
1 small red chilli, finely chopped, optional
80g finely diced speck, optional
2/3 cup dry white wine
400g bottle tomato passata
1 tablespoon vegeta
4 large potatoes, peeled, cut into bite sized cubes
1/4 cup coarsely chopped fresh flat-leaf parsley
Salt and pepper, to taste


Thoroughly wash the tripe.

Place the tripe in a large pot, add the lemon slices, bay leaf, onion and celery stick. Top up with water to cover, season with salt. Place over a high heat, bring to the boil, simmer for 45 minutes. Once cooked, remove tripe from water, discard water, allow tripe to cool.

Cut the tripe into 2cm wide bite sized strips. Set aside until needed.

For the sauce:
In a large pot add the oil, place over a medium heat. Add in the onion, carrot, celery and capsicum, sauté 5-6 minutes. Add in the garlic, chilli and speck, sauté 3-4 minutes, until your vegetables have softened.
​
Add in the white wine, passata and vegeta, cook, stirring about 5 minutes, season with salt and pepper. Add in the tripe, potatoes and parsley, add water to just cover all the tripe in the pot, stir, bring to a simmer, cook, partially covered, about 1½-2 hours. The tripe is ready when it has softened and isn’t chewy. You also want the sauce to cook long and slow and thickens, my mum always says a sauce is not done until the oil rises to the surface.

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​My youngest always brings up Zuppa di Pesce, if I make a chicken soup, he will call it zuppa di pesce, if I make a pea and ham soup, he will call it, you guessed it, zuppa di pesce. He does it to get a reaction from me. 

So one day, seeing he always brings it up, I decided I would make him zuppa di pesce. 

This is fabulous, absolutely fabulous. My family love this.

This is simple, clean, fresh cooking, and it's extremely easy to make.

Now for this soup you will need five different types of seafood, I used three small- medium sized scorpion fish, you could use one large one instead, whatever is fresh and available, ling fillets, mussels, prawns and vongole. You can also use scallops, pipis, calamari etc With the fish, you want a fish that is firm and won't fall apart when cooked.

It helps if you have people on hand that love seafood around to help you with this dish. For instance my husband and father when I removed the prawn heads, ate what they could from them, they said it was deliciously spicy. And they enjoyed cleaning and eating the scorpion fish, as both of them eat a whole fish and they thoroughly enjoy eating a fish head.

One important ingredient in this soup is oven toasted italian ciabatta bread, drizzled with extra virgin olive oil. This is placed in the bottom of your bowl, then you ladle over your seafood and your soup. When you get to the bread at the bottom, it has soaked up the soup, it is fabulous, I can't describe how much I love this. (My husband for his birthday also wanted zuppa di pesce, but he wanted it with tagliatelle, and all that had it with the tagliatelle, loved it, but I'm a bread at the bottom of the bowl kind of a girl). Make extra bread, you'll need it, but it has to be toasted in the oven.

Here is a simple yet absolutely delicious soup you need to make.

​Recipe adapted from twogreedyitalians.com/ 

Serves 8

about 2 kg mixed fresh fish and shellfish
I used:
3 small-medium sized scorpion fish
about a 15cm skinless ling fillet, a thick fillet, cut into bite sized pieces
12 prawns, peeled, deveined, reserve the heads
500g mussels, scrubbed, remove beards
250g vongole, soaked to purge sand
160ml extra virgin olive oil
1 large onion, finely diced
2 garlic cloves, finely chopped, plus an extra clove for rubbing
1 long red chilli, finely chopped
3/4 cup white wine​
2 x 400 g tins of diced tomatoes
3 tablespoons finely chopped flat-leaf parsley
​1 teaspoon vegeta
salt and freshly ground black pepper
extra virgin olive oil, for drizzling
extra parsley leaves, for sprinkling
8-10 slices Italian ciabatta bread, toasted


If your fishmonger hasn’t already done so, clean and prepare your chosen fish and shellfish.

Preheat oven to 180C/160C fan forced.

Put the oil, onion and the prawn heads into a large pan, sauté 3 minutes, add in the garlic and chilli, saute a further 2 minutes. Remove prawns head (you can leave them in to add even more flavour to the sauce, I find this is enough, but sometimes I leave them in).

​Pour in your wine, then add your tomatoes and 500ml water. Add in the parsley, vegeta, season with a little salt and pepper. Add in your scorpion fish. Cover with a lid and cook for about 15-20 minutes. As the fish does not get completely submerged in the liquid. I like to carefully turn it over half way through cooking.

Take the fish out carefully (and prawn heads if you decided to leave them in, I don't discard them though, I just put them on a plate on the side for my husband), and remove the flesh, I remove most of the skin, but some of it can stay on, set aside, you will add that back in later. Discard head and bones. While you are cleaning the meat from the bones the soup is simmering gently uncovered. Taste your soup for seasoning now, but remember the seafood will add more salt to the dish.

In the meantime, lay 1 and 1/2cm thick slices of your bread on an oven tray. Bake in a preheated  oven for about 10 minutes. You can if you like rub a little garlic on the bread now, I don't. Drizzle with some extra virgin olive oil.

This is cross between a soup and a stew, once you have the consistency that you like, you can add in the seafood.

Now the seafood will go in one after the other really but there is an order. Add in your fish fillets first as they take the longest to cook, after about 30 seconds, add the mussels and pipis, do not add any liquid that they released. After a minute, add in your peeled prawns and return the scorpion fish meat to the sauce. This all cooks in about 5 minutes once your fillets go in, just make sure all of your seafood is submerged in the sauce. Taste for seasoning.

​Serve immediately.

Place your toasted bread in the bottom of your serving bowl. Ladle over the seafood and the sauce. Drizzle with a little more extra virgin olive, sprinkle over some more parsley.

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​So if you grow your own tomatoes or if tomatoes are really cheap, here's something you might like to try that my family loves.

​Tomato Sauce using 2kg tomatoes:
1/2 cup extra virgin olive oil
4 medium sized onions, finely chopped
1 red capsicum, diced
5 garlic cloves, finely chopped
1/4 bunch parsley leaves, chopped, to taste
1.3kg ripe roma tomatoes, peeled
500g ripe cherry tomatoes, halved
1/4 bunch basil leaves, leaves torn, to taste
1/3 cup extra virgin olive oil, extra
1 fresh bay leaf
1 teaspoon vegeta
Salt and pepper, to taste

Tomato Sauce using 5.5kg tomatoes:
300ml extra virgin olive oil
5 x 200g onions, finely chopped
2 red capsicums, diced
1 whole head garlic, finely chopped
4.5kg roma tomatoes, peeled
1.2kg cherry tomatoes, halved
1 cup basil leaves, firmly packed, to taste
1/2 cup extra virgin olive oil, extra
2 teaspoons vegeta
Salt and pepper, to taste

Tomato Sauce using 7kg tomatoes:
1 cup extra virgin olive oil
8 medium sized onions, finely chopped
3 red capsicums, diced
2 carrots, peeled, finely diced​
3 sticks celery, finely diced
1 garlic head, finely chopped
1/2 bunch parsley leaves, chopped, to taste
7kg roma tomatoes, peeled
1/2 bunch basil leaves, leaves torn, to taste
1 cup extra virgin olive oil, extra
3 fresh bay leaf
1 heaped tablespoon vegeta
Salt and pepper, to taste
​
Now although the ingredient lists differ, slightly, the method is pretty much the same. Depending which ingredient list you choose, some things you will need in the method, some you won't. Ignore the ingredients you are not using.

Peel roma tomatoes: Put a large pot of water over high heat, bring to the boil. 
Score a small cross into the top of the tomato.  Once your water comes to the boil, turn off the heat. Place tomatoes, in batches, in the boiling water, allow to sit for 30 seconds to a minute, then remove from the water and peel away the skin. It should come off easily. Remove the bit where the stem was connected, my mum always does, but it is optional.

In a large bowl, that will fit all of your tomatoes, use your hands to crush the tomatoes, this will break up your tomatoes and remove the liquid. Do not throw out the liquid. Place the crushed tomatoes into this bowl after they are crushed.

You do not need to peel cherry tomatoes.

​Add oil to a large saucepan, it needs to cover the base of your pot. Place over a medium heat. Add onion, capsicum, carrot and celery, sauté for 5 minutes, stirring regularly. Add garlic and parsley, continue to sauté until the vegetables have softened, about a further 4-5 minutes.

When the vegetables have softened, add in the crushed tomatoes, but not the liquid, at this stage, the cherry tomatoes and the basil. Stir through to combine.​ Add in the extra oil, stir through. Simmer about 10 minutes, stirring regularly.

Add in the reserved tomato juices now, the bay leaf and vegeta, season with salt and pepper, to taste. Stir to combine. Cover with a lid, bring to a simmer and simmer for 1 1/2 hours, stirring occasionally. After this time, remove the lid and continue to cook for a further 1 to 1 1/2 hours until the sauce is cooked to your liking. My mum says a sauce is not done until the oil appears on the surface.

Remove all the bay leaves. Using a stick blender, blitz until thickened to your liking. If your sauce seems too watery, just continue to cook it uncovered, stirring, until it has thickened to your liking.

Serve immediately over cooked pasta. Leftover sauce, ​we freeze, I place the quantities I need in snap lock bags and freeze them until I need them.

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​We are in Poland for Our Eating Around the World Adventure and today I made this Polish Szalotka-Apple Pie.

This is fabulous. This is so easy to make and tastes so good. I will call this my favourite Apple Pie. I love my other apple pies, but this one, this one is special.

The dough is the best, it's is easy to make, no rolling pin needed. If you don't have a pastry cutter, I say get one, but if you don't want to, you can mix the ingredients with your fingers, it's that easy, pastry cutter is just cleaner. The flavour of the dough is just delicious. It crisps up beautifully to.

The apple filling is just sliced apples with cinnamon, can't get easier than that.

This adventure we are on where we randomly pick a country and cook food from that country is the best thing we have done. We have found recipes and flavours that we would never have tried if it wasn't for this.

With the apples you will need about 1kg which is 5-6 apples. I used 5 1/2, as that is all I could fit in the pastry nicely. If by chance you get to your 5th apple and you can't fit any more apples into your pie crust, level. keep piling the apples but stay away from the sides, the apples can go on to form a dome shape on the top. 

This a new cook or experienced cooks dream, an easy pie recipe that comes together quickly and easily. It looks and tastes amazing.

​Recipe adapted from polishhousewife.com/ 

Serves 8

Pie crust:
250g plain flour
200g caster sugar
3/4 teaspoon baking powder
125g unsalted butter
1 egg
2 egg yolks

Filling:
about 1kg Granny Smith apples, peeled, cored and sliced
1/2-1 teaspoon cinnamon, to taste
​
Preheat oven to 180 C/160C fan forced.

Combine the flour, sugar, and baking powder in a large bowl. Ad the butter. Cut in the butter (with a pastry cutter or rub into flour with fingers) until it resembles coarse breadcrumbs.
Work in the egg and the egg yolks, the dough will be crumbly, cover and refrigerate for 30 minutes.

Line the base of a 22cm springform tin. Spray the sides with cooking oil spray.

Reserve 1/3 of the crust, set aside. Press the remaining 2/3 of the crust into a 22cm springform pan, covering the bottom and the sides. You need to come up the sides by about 3-4cm.

I tend to work with one apple at a time. Peel, core and thinly slice your apple, add to the pan, piling them up kind of neatly, so more can fit into your pie, sprinkling each layer with a little cinnamon. I don't measure the cinnamon, it's to taste, a light sprinkle on each layer. Keep peeling, coring and slicing your apples and layering until no more can fit into your pie crust. 

Crumble the remaining 1/3 of the crust and sprinkle over the apples. It won't cover it completely.

Bake for about 50 minutes, until crust is lightly brown and the apples are tender, if it seems to be getting brown before the apples are tender, loosely tent with aluminium foil.

To save the recipe to your favourites go to www.whatscookingella.com/polish-szarlotka.html 
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​​​​​​​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

​Our Eating Around the World Adventure has taken us to Finland. Today I made this Mustikkapiirakka-Blueberry Custard Pie and it was delicious.

This is possibly the easiest pie I have ever made, it comes together in minutes. You have this crazy easy crust to make, that is unlike any other pie crust I have ever made, and the custard filling is made with sour cream and is scented with lemon and packed with blueberries, it's so good.

This food adventure we are on is the best thing we could have done, we are now on our 19th country and have tried so many things which we would never have tried had we not started this. Ideally I would love to travel to these countries, but for now, this is the next best thing, and we are loving it.

Now a few notes. The original recipe used only one cup flour, when I did this, my mixture was too wet. If it's too wet, there is no chance I am going to be able to make it go up the sides of my baking dish. So I add in another 1/3 cup flour, and now when I pressed the dough into my pie dish, it stayed where I put it. Also after I press the crust into the pie dish, I refrigerate it for about 10 minutes, just to let it harden, a little, then I press it again, and it is perfect and ready to be filled.

Also from the original recipe, it stated one cup sour cream. As our sour cream comes in 300ml containers, I just added the whole lot and it worked perfectly. But if you have some sour cream in the refrigerator that you used a small amount for something else, you can use 250ml of sour cream instead of the 300ml.

I don't really measure the blueberries, I add in roughly 1/2 cup into the filling, then to the base of the pie, I add enough to cover the base, with a few more extra to add a second layer.

Mine needed to bake for 35 minutes to make sure the pie crust cooks through, but as every oven is different, check it at 30 minutes.

Allowing the pie to cool on your bench, before refrigerating, will help it not crack. But if it cracks, a little, don't stress, it will taste great anyway.

Now the pie is made with blueberries, but I do something similar in a slice form. My Berry Custard Slice, is delicious and I make it with mixed berries and it works perfectly. So I might even try this pie with other berries, if I have them in the refrigerator and I feel like this pie.

This an easy and delicious blueberry pie recipe, something that you really need to try.

​Recipe adapted from foreignfork.com/

Serves 6-8

Pie Crust:
113g butter, melted
⅔ cup sugar
1 egg
1 ⅓ cup plain flour
1 teaspoon baking powder
½ teaspoon vanilla extract

Filling:
1 ½-2 cup blueberries
300ml sour cream
¼ cup sugar
1 egg
1 teaspoon vanilla extract
Zest of one lemon
​
Preheat your oven to 190C/170C fan forced.

Use a whisk to combine the butter and the sugar in a bowl.

Add the egg and whisk again.

Using a wooden spoon, mix in one cup of the flour, baking powder, and vanilla. Now if the dough is thick enough that when you put it in the pie dish, it will stay up the sides of the dish and not slide down, don't add any more flour, if it feels too wet, add in the remaining 1/3 cup flour.

Spray a 22cm (base measurement) glass pie dish with cooking spray. Use a spatula (or your hands) to spread the pie crust over the bottom of the pan and up the sides, it needs to be quite thin, as it won't bake properly if it is thick, especially on the base. Make sure the pie crust goes up the side of the pie dish so that it can hold the custard. Make a nice even top edge to the pastry. Refrigerate for 10 minutes, while you make the filling.

For the filling, add the sour cream, sugar, egg, vanilla extract and lemon zest into a mixing bowl. Whisk until combined Then, use a spoon to mix in approximately ½ cup of blueberries into the filling.

Take your pie crust out of the refrigerator, it should have hardened a little, if you have any uneven, lumpy bits, press them down now, it will be easier. Sprinkle the remaining approximately one cup of blueberries over the crust. Pour the filling mixture over the blueberries.

Bake for 30-35 minutes or until the crust is brown and cooked through and the custard is mostly set, remember it will firm up as it cools. 

Leave the pie on the counter to cool, this will help it stop cracking. You can eat it at room temperature, but as I like custard cold, once it cools, I place it in the refrigerator for 2 hours then enjoy it cold.

To save the recipe to your favourites go to www.whatscookingella.com/blueberry-custard-pie.html 
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​​​​​​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

​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.

​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 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.

​Now either slice and serve the tiramisu or you can get a spoon and dollop out your serves, like you would with a trifle.

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​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 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.

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