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

Penne with Spicy Tomato Sauce

30/3/2020

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​I love my fast and quick spaghetti puttanesca recipe that I already have on my site here, it is great on those nights when you need a quick and easy dinner. But here I have a different pasta sauce, one that is like a puttanesca, but with the addition of lots of vegetables and one that cooks long and slow.

I found this one while on our Eating Around the World Adventure in Italy. I am starting to appreciate more and more the simplicity of Italian cooking, and I am learning to truly enjoy meat free meals. Now I am not planning on becoming vegetarian, as I do enjoy eating meat, however, a few meat free days a month is actually something I am beginning to enjoy.

So here is another meat free pasta sauce that is full of flavour that I hope you will love as much as we do.

Recipe

Recipe adapted from Giada De Laurentiis' cookbook Everyday Pasta

Serves 4-6

1/4 cup extra virgin olive oil
1 small onion, finely chopped
1 garlic clove, finely chopped
1 celery stalk, finely chopped
1 carrot, peeled, finely chopped
1/4 teaspoon salt, to taste
1/2 teaspoon freshly ground black pepper, to taste
800g tin diced tomatoes
1 dried bay leaf
8 anchovy fillets, finely chopped
3/4 cup pitted kalamata olives
2 tablespoons drained capers
1 teaspoon crushed red chilli flakes
450g penne pasta
3 tablespoons chopped fresh flat leaf parsley
​
In a large saucepan, heat the oil over medium heat. Add the onion and garlic and saute until translucent, about 10 minutes. Add the celery, carrot and 1/4 teaspoon each of salt and pepper. Saute until all the vegetables are soft, about 10 minutes longer.

Add the tomatoes and bay leaf, and simmer uncovered over low heat until the sauce thickens, stirring occasionally, about 1 hour. Add 1 cup water if the sauce gets too thick. Remove and discard the bay leaf.
​
Place the finely chopped anchovies and some of their oil in a medium frying pan. Stir over medium heat until the anchovies melt, about 2 minutes. Add the olives, capers, remaining 1/4 teaspoon pepper and the red chilli flakes. Saute until the olives are heated through, about 2 minutes. Stir the olive mixture into the tomato sauce and simmer over medium heat until the flavours blend, stirring frequently, about 5 minutes. Season with salt and pepper, if needed.
​
Meanwhile, bring a large pot of salted water to the boil. Add the penne and cook until tender, but still firm to the bite, stirring often to prevent the pasta from sticking together, about 10 minutes, follow packet instructions. Drain, reserving 1 cup of pasta water. Add the penne to the sauce and toss to coat, adding enough of the reserved pasta water to moisten. Transfer the pasta to a large serving bowl. Sprinkle with parsley and serve.
Enjoy!
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Mushroom Risotto

29/3/2020

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​During our Eating Around the world adventure in Italy, I had to include a risotto.

Now I love mushrooms, so a mushroom risotto was always going to happen. This was delicious, it was creamy and it definitely had enough mushroom flavour.

As I quite enjoy having a meat free dinner at least once a week, this risotto was perfect for it.

I love it with chicken or vegetable stock, both are delicious. Boil water in a kettle, just in case you need to add a little extra liquid to your risotto. 

If you can't find dried chanterelle mushroom, just add more dried porcini mushrooms as they are more readily available.  

This is simple, yet delicious, something my family loves, hope you do to.

Recipe

Recipe adapted from The Australian Women's Weekly Cookbook 'World Table Recipes from around the world'

Serves 4

​15g dried chanterelle mushroom
15g dried porcini mushrooms
1 litre (4 cups) chicken or vegetable stock
2 cups (500ml) water
45g butter
125g chestnut mushrooms, trimmed
125g button mushrooms, sliced thickly
2 flat mushrooms (160g), halved, sliced thickly
4 shallots (100g), chopped finely
2 cloves garlic, finely chopped
2 cups arborio rice
1/2 cup (125ml) white wine
1/2 cup (40g) finely grated parmesan cheese
2 tablespoons finely chopped fresh chives
​
Combine chanterelle and porcini mushrooms, stock and the water in a medium saucepan; bring to the boil. Reduce heat; simmer covered.
​
Meanwhile, melt 30g of the butter in a large saucepan; add remaining mushrooms to pan. Cook, stirring, until mushrooms are tender and liquid evaporates; remove from pan.
​
Melt remaining butter in the same pan; cook shallots and garlic, stirring, until shallots soften. Add rice; stir to coat rice in butter mixture. Return mushrooms cooked in butter to the pan with the wine; bring to the boil. Reduce heat; simmer, uncovered, until liquid has almost evaporated.

Add 1 cup of simmering stock mixture; cook, stirring, over low heat, until stock is absorbed. Continue adding stock mixture, in 1 cup batches, stirring, until absorbed between additions. Total cooking time should be about 25 minutes or until rice is tender. You may need to add a little extra boiled water from the kettle if rice needs a little more cooking.

​Stir in cheese and chives. Serve immediately.
Enjoy!
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Baka Marija's Trganci

29/3/2020

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​My mother in law makes these when we go on holidays to visit them, they are like dumplings. Now this is an old recipe from Croatia and although my mother in law calls them trgance, they do actually go by the name žličnjaci or some they are flour gnocchi.

My husband and kids love them. So when my sister in law came to visit us once, she showed me how to make them. She doesn't measure anything when she makes them, it is all done by feel, I however, weigh everything every time, for me it ensures they turn out right every time. 

This is great when you don't have pasta in the house, it's quick to make and feeds many.

I use a fork, but you can use a spoon.

So if you are looking to try something new, give these a try, my family love them, hope yours will to.

Recipe

Serves 6-8

Preparation time: 10 minutes
Cooking Time: 15 minutes

3 eggs
2 teaspoons salt
2 tablespoons sunflower oil
730g plain flour
2 1/4 cups warm water

In a large bowl add the eggs, salt and oil. Add to this 500g of the flour. Now using a fork, start adding the water, 1/2 cup at a time, into the flour mix, whisk the mixture with the fork to remove any lumps of flour as you go. Keep adding the water until all of it has been added.

Once the lumps are gone, add the remaining 230g flour, using a fork, mix well to combine. Let it sit for 15-30 minutes.
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Bring a large pot filled 3/4 full with water to the boil. Add a large pinch of salt to the water.
​

Dip a fork into the boiling water, (this will stop the dough sticking to the fork) when it is hot, use the fork to cut the dough near the edge of the dough. Try and keep them the same size for even cooking, this comes with practice.
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​Drop the dough into the boiling water by putting the dough and fork prongs into the boiling water, the dough will slide off and this way the fork stays hot, repeat until all the dough is used up, cook for 15-20 minutes or until cooked through.
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Strain in a colander and place in a serving dish. ​
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Strain in a colander and place in a serving dish. ​
Enjoy!
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To save the recipe to your favourites go www.whatscookingella.com/baka-marijas-trganci.html 
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Polenta Chips with Mushrooms

28/3/2020

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​These are delicious. Now I love plain polenta chips, but when I saw this version with mushrooms in it, I had to try it, and I am so glad I did, they are delicious.

My mother has always cooked polenta, it is truly a food from my childhood, and any left over polenta she would always cut up the next day and fry for us. I loved it. Now she didn't make chip shapes, but it was the same. But many times she would cook polenta on a Sunday for lunch and she would stir bacon and a homemade tomato sauce through it. We would eat that for lunch, but any leftovers she would spread out and then fry in squares for us to enjoy the next day.

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

The reason I say to taste when adding parsley, is because although I love parsley, I don't like when there is too much of it. The original recipe stated to use one bunch of parsley, I would use maybe 2-3 tablespoons of chopped parsley, at most.

So if you love polenta, like I do, I'm sure these will become a favourite in your house, like it is mine.

Recipe

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

Makes about 30 pieces

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

Mushrooms:
25g unsalted butter
2 tablespoons extra virgin olive oil
1 red onion, finely chopped
2 cloves garlic, finely chopped
6 anchovies, finely chopped
​Italian flat leaf parsley, to taste, finely chopped
200g mixed mushrooms, finely chopped
15g dried porcini mushrooms, soaked in a little boiling water for 15 minutes, then drained and finely sliced
Salt and pepper, to taste

150g unsalted butter, for frying
15 fresh sage leaves
​

Make the polenta: Put the water and salt in a large pot and bring to the boil. Add polenta in a steady stream, whisking constantly to avoid lumps. Turn the heat down to low and cook the polenta for 30-45 minutes, stirring from time to time. When the polenta comes away from the sides of the pot, it is cooked.

Meanwhile, prepare the mushrooms. Heat the butter and oil in a saucepan and cook the onion until it begins to soften, then add the garlic, anchovies and parsley and cook for a further few minutes. Add all the mushrooms and continue cooking until soft. Taste for salt (remembering that the anchovies will have added some already) and add pepper, to taste.

Stir the mixture into the cooked polenta, combining well. 

Pour the polenta onto a baking tray lined with baking paper, spread the polenta to about 1 1/2cm thick. Leave to cool.
​
​Preheat the oven to 120C/100C fan forced. 

Cut the cooled polenta into 5cm x 2.5cm pieces.

Working in batches. Heat some butter in a frying pan and add a few sage leaves. Fry the polenta pieces until golden brown on all sides, about 3 minutes per side. Using tongs, transfer the polenta chips to paper towels and drain. Place the polenta chips on a baking tray lined with baking paper, and keep warm in the oven while cooking the remaining batches, using more of the butter and sage as you go.
Enjoy!
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Polenta Chips

28/3/2020

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​These are delicious. I'm going to say they are better than potato chips.

My mother has always cooked polenta, it is truly a food from my childhood, and any left over polenta she would always cut up the next day and fry for us. I loved it. Now she didn't make chip shapes, but it was the same.

Recently during our Eating Around the World Adventure in Italy, I came across polenta chips and it took me back to my childhood. I had to make it.

Now making polenta is labour intensive, you get an arm workout like no other. My mum, in her 70's now, still mixes the polenta from start to finish on her own, I however enlist the help of my son who's 18. and we take turns stirring the polenta for the 30-45 minutes needed to cook it properly.  So I will suggest making the polenta chips with left over polenta as you then get two meals with the work from one. So the first night I would serve it with a stew, as soon as you are done eating and while the polenta is still hot and spreadable, pour it into a baking tray lined with baking paper, ready for polenta chips tomorrow. My mother would never use instant polenta, she says it's no where near the same.

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

Pictured above, to the left the polenta chips have semolina on them, the right side is without semolina. If you don't normally cook with semolina, don't buy it just for this recipe, but if you do use it, then use the semolina here, both ways are delicious.

The tomato sauce I love is my go to pizza sauce, it takes about 10 minutes to make and we love it.

So if you love polenta, like I do, I'm sure these will become a favourite in your house, like it is mine.

Recipe

Recipe adapted from Giada De Laurentiis' cookbook 'Everyday Italian'

Makes about 30 pieces

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

1/2 cup light olive oil, for frying
Fine Semolina, for dusting, optional
Freshly grated Parmesan cheese, for sprinkling optional
​
1 cup Homemade ​Tomato Sauce, for serving, optional


Make the polenta: Put the water and salt in a large pot and bring to the boil. Add polenta in a steady stream, whisking constantly to avoid lumps. Turn the heat down to low and cook the polenta for 30-45 minutes, stirring from time to time. When the polenta comes away from the sides of the pot, it is cooked.

Pour the polenta onto a baking tray lined with baking paper, spread the polenta to about 1 1/2cm thick. Leave to cool.

​Preheat the oven to 120C/100C fan forced. 

Cut the cooled polenta into 5 x 2.5cm pieces. If you are using the semolina, dust each polenta chip with the semolina.

In a large frying pan, heat the light olive oil over a medium-high heat. Working in batches, fry the polenta pieces until golden brown on all sides, about 3 minutes per side. Using tongs, transfer the polenta chips to paper towels and drain. Place the polenta chips on a baking tray lined with baking paper, and keep warm in the oven while cooking the remaining batches.

​Place the polenta chips on a serving platter with the Tomato Sauce, if using.
​
Season with salt flakes and parmesan cheese, if using.
​Enjoy!
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Tartiflette (French Style Cheese and Potato Bake)

27/3/2020

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​This dish is from Savoy in the Alps of France. It is comfort food, it is delicious, it is probably my favourite potato bake ever.

I will never stop making it this, it is truly delicious. It is a potato bake made with the addition of speck, onions, garlic, thyme, wine and cream, how could this be bad.

Now as I was cooking with what I had in the house I used fontina cheese. But even if you chose to use reblochon, it is not going to be easy to find at your local supermarket, some countries don't even have it. You can substitute it with a brie or camembert or in Australia L'artisan the mountain man cheese. Alternately, you could use raclette, I do love it baked, and I think the flavor would also work well in this dish. Basically you can use whatever cheese you love, that melts well.

This is delicious, I served it as a side to barbecued a barbecued steak and with a green salad and it was a perfect dinner for me.

Recipe

​Recipe adapted from www.delicious.com.au/recipes 

Serves 6
1.5kg chat potatoes, scrubbed
300g speck or bacon, cut into strips
3 large eschalots, thinly sliced
2 garlic cloves, crushed
2 thyme sprigs, leaves picked
1/3 cup (80ml) dry white wine
1/2 cup (125ml) pouring cream
250g reblochon cheese or camembert, or raclette or fontina


Place the potato in a pan of cold, salted water and bring to the boil, then reduce the heat to medium-low and cook for 20-25 minutes or until tender. Drain, then cool slightly and thickly slice.
​
​Meanwhile, preheat the oven to 190°C/170C fan forced. Place speck in a frypan over medium heat and cook for 3 minutes or until the fat has rendered. Add the eschalot and cook, stirring, for 5 minutes or until softened.
​
Add the garlic and thyme to the pancetta mixture, then cook for 1 minute or until fragrant. Add the wine, then bring to a simmer and remove from the heat. Stir in the cream, then add the potato and gently stir to combine. Season, then transfer mixture to a 20cm x 30cm ovenproof dish.

If using a soft cheese like reblochon or camembert, cut the cheese in half horizontally to make 2 discs, then cut each disc in half to make 4 semi circles. Place cheese on top of the potato mixture.

If using a firmer cheese like a raclette or fontina, grate the cheese to cover the potato mixture.

Bake for 25 minutes or until the cheese is melted. Serve immediately.
Enjoy
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Krpice sa Zeljem (Pasta with Cabbage)

27/3/2020

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​Krpice sa Zeljem simply translates to Rags with Cabbage. Now obviously I don't eat rags, but the pasta used  here is the rags part of this dish.

I was first introduced to this recipe by my mother in law in Croatia and I loved it. It is one of those dishes from the past when meat wasn't consumed as much as it is today and the people in the villages had to feed there family on a budget. This dish is cheap to make and feeds many, the recipe is easily doubled.

I made this yesterday for lunch as we are all home due to self imposed isolation, I had 1/2 a large cabbage in the fridge and I had some pasta. I didn't think  my kids would like it, but I thought I'd give it a go regardless as I love it. But to my surprise my kids loved it, they ate it all.

This is a great recipe when you have cabbage in the fridge and you need to use it up. The pasta I used and loved was mafaldine, also known as mafalda or reginette (meaning little queens) it is long wide flat pasta ribbons, like pappardelle, with scalloped or ruffled edges. I just roughly broke it up into 4cm pieces and it became my krpice.
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​You can make your own pasta dough and cut out squares of krpice if you preferred, my mother in law does.

Here is a link to one of my favourite singers Sanja Dolezal making this dish.

So here is a lunch idea that my family loves, hope yours does to.

Recipe

​Recipe adapted from kuhari.com/ 

Serves 4

2 tablespoons olive oil
1 whole green cabbage, core removed, shredded
1 brown onion, thinly sliced
300g mafaldine pasta, broken into roughly 4cm pieces
2-3 teaspoons raw sugar
Salt and pepper, to taste
3-4 tablespoons extra virgin olive oil, to taste
​
Add olive oil to a large saucepan over medium heat. Add onion, saute for 3-4 minutes until translucent. Add 2 teaspoons of the sugar, stir until melted.

Add cabbage, season with salt and pepper, saute, stirring regularly, the cabbage for 10-15 minutes over low-medium heat.  After 5 minutes of cooking, I start adding in a little extra virgin olive oil, a tablespoon at a time, until it has added flavour and more oil when needed. Taste for seasoning and add the last teaspoon of sugar if you would like it a little sweeter.

Meanwhile cook the broken pasta rags following packet instructions. Drain once cooked.

Once the cabbage has wilted, but still has a bite to it. Add in the pasta, add a little more extra virgin olive oil, if needed.
Enjoy!
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Semolina Gnocchi Alla Romana

26/3/2020

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​Our Eating Around the World Adventure sure has been an exciting one. I have been trying new recipes, cooking things I have never tried before, like these Semolina Gnocchi.

I had never tried semolina until I got married, my mother in law made dumplings out of it. So even though I had tried semolina, I was a little nervous serving these gnocchi, as I wasn't sure if my family would love it.

Well, they did, this was delicious, this is comfort food, it was far better than I thought it would be. 

I loved it as is, but I also served it with a tomato sauce for those that wanted to add the sauce. 

​You can add less butter if you choose.

Now you cut out rounds to make the gnocchi, but with all the off cuts, I just put them in a separate baking dish and baked those to. Now you wouldn't serve that to guests, but my family did not care about the weird shapes, they ate the off cuts to.

This is easy and cheap to make, something you really should try.

Recipe

Recipe adapted from Antonio Carluccio's cookbook 'Pasta'

Serves 4-6

750ml milk
Salt and pepper, to taste
150g unsalted butter, plus extra for greasing
250g fine semolina
olive oil
2 medium eggs
150g parmesan cheese, freshly grated
A pinch of freshly grated nutmeg, optional
​
Put the milk in a large saucepan and bring to the boil with a pinch of salt and 30g of the butter. Now pour the semolina in slowly, stirring, with a whisk, in order to avoid forming lumps, and cook, still stirring, though now you change to a spoon, for 20 minutes. Remove from the heat.
​
Now line with baking paper a large baking tray. Lightly oil the paper.

​Beat the eggs in a bowl with 20g of the parmesan and some salt and pepper.
​
Before the semolina becomes cold but when it is not still too hot, pour the egg mixture into the semolina pan and mix well. Now pour the semolina on to the oiled, prepared baking tray and spread with a spatula to about 2.5cm in height. Leave to get cold, you can refrigerate it.
​
Preheat the oven to 180C/160C fan forced.

In the meantime, grease an ovenproof ceramic dish, about 26 x 20cm in size with butter. 

When the semolina is cold, cut out discs with a 4cm round pastry cutter.Lift these discs out and place in the greased dish, slightly overlapping them, until the dish is filled. (Put all offcuts in a separate dish, don't waste it). Sprinkle with the rest of the parmesan and the butter and the nutmeg, if using.

Bake in preheated oven for 20-30 minutes until the cheese on top melts and browns.
Enjoy!
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​Spaghetti Alla Carbonara

25/3/2020

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​Carbonara, one of my absolute favourite pasta sauces. This is something my family love to eat. It is quick to make and is something I make when I don't feel like cooking.

Years ago I told my daughter that I didn't feel like cooking so we were having bacon and eggs for dinner, she replied, and she was probably only 8 years old at the time, isn't carbonara like bacon and eggs. So I made carbonara instead, and it's so easy that it wasn't a problem.
 
To add cream or not add cream, that is the question. Traditional carbonara does not have cream in the recipe, the egg mixture is what makes it creamy. This true version is amazing without the cream. I do have other recipes on my site that do add cream and they are delicious, but they are not true carbonara recipes.

If you follow the instructions precisely, you might not end up with scrambled eggs, which can happen. If by chance it does curdle, you can still eat it obviously, it just won't be the same. To stop it from curdling, just allow the pasta to cool slightly before adding the egg mixture.

​This is a great and inexpensive mid week meal, give it a try.

Recipe

​500g spaghetti or spaghettoni
Salt and pepper, ta taste

Sauce:
50ml olive oil
100g smoked pancetta, cut into thin batons
3 medium whole eggs
3 medium egg, yolks
60g parmesan cheese, freshly grated


Put the oil in a large saucepan and fry the pancetta until crispy. Leave it in the pan.

In a bowl add the eggs and egg yolks, beat until well combined. Add the parmesan and season with ground black pepper. Season with a little salt, just remember parmesan is salty, so not too much.
​
 Meanwhile, cook the pasta in plenty of boiling salted water following packet instructions, until al dente.

Lift from the water with pasta tongs and put into the warm pancetta pan, off the heat, with the pancetta and fat it released. The pasta shouldn't be too hot, so allow to cool, just for a minute or two. Then pour in the egg mixture, and mix well so that the egg adheres to the pasta, just coating it, without curdling it.

Serve with more freshly ground pepper, while still hot.
Enjoy!
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To save the recipe to your favourites go www.whatscookingella.com/spaghetti-alla-carbonara.html 
Pin it: ​www.pinterest.com.au/pin/399413060705636257
​​​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
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Lasagne with Crepes

25/3/2020

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​My family love lasagne and they love crepes, so why not add them together. 

This was delicious. The crepes are far lighter than lasagne sheets. The bolognese was lovely (but in all honesty you could use your own bolognese recipe, just make sure it thickens properly as the crepes unlike pasta sheets don't need to be cooked, so you need it thick, not liquidy). The bechamel is well, bechamel, most of them taste the same.


 This is a very cheesy lasagne, you can reduce the amount of cheese, if you like.

This is a great recipe when you can't buy lasagne sheets.

Now I already have a favourite bolognese and a favourite lasagne, and I could have just made that lasagne, just using crepes and I could have made this using my favourite bolognese recipe, also slow cooked. But when I try new things I like to try new recipes as I just don't like food when everything tastes the same.

Crepes: For me the first crepe is your tester, it rarely turns out great, as the pan is usually not hot enough. It is where you see if your mixture is too thick, if yes, add more milk, if it is too thin, add more flour, if your pan wasn't hot enough it will now heat up. The batter is only supposed to cover the base of the pan, so if you had too much mix with 3/4 of a ladle full, use less, or more if it wasn't enough-you can't have holes in your crepes.

You can add more or less fresh basil, as it is to taste.

You do need to wait 30 minutes to an hour before slicing a lasagne as you won't be able to slice it properly if you don't, but if you're okay with a sloppy, boiling hot mess, eat it straight away.

​So here you have another way to make lasgane, hope you enjoy it.

Recipe

Recipe adapted from Daniela e Stefania's cookbook 'Saporito'

Serves 10-12
​
Bolognese:
2-3 tablespoons olive oil
1 clove garlic, chopped
1 onion, chopped
1 large carrot, finely chopped
1 stick celery, finely chopped
250g pork mince
250g veal mince
400g tin diced tomatoes
2 x 680g bottles Italian tomato passata
8-10 fresh Basil leaves, to taste
salt and pepper, to taste
1 teaspoon vegeta, optional

Crepes: Makes 20 crepes
320g plain flour
3 eggs, lightly beaten
1 litre milk
Canola cooking spray
​
Bechamel:
100g butter
100g plain flour
1 litre milk
salt and pepper, to taste
​
500g mozzarella
200g romano cheese
1/3 cup grated parmesan cheese


Bolognese: In a large saucepan over medium heat, add the olive oil, onion and garlic, saute for 2 minutes. Add the carrot and celery, saute for 3-4 minutes.

Increase the heat to high and add the pork and beef mince, you need to brown the mince and break up all the lumps using a wooden spoon. Once the meat is browned and lump free, reduce the heat to medium and add the tinned tomatoes, the tomato passata and basil. Season with salt and pepper and add vegeta if using. Bring to the boil, then reduce the heat to a simmer and let it cook for 2-3 hours, stirring occasionally. You can add more water if it is reducing too much.
​
Crepes: Make the pancakes: Place the eggs in a mixing bowl, add the flour. Add half of the milk; using a whisk, whisk until your mixture is lump free. Keep adding milk slowly until all the lumps have disappeared, then add remainder of milk, mix through. It is easier to get the lumps out, if the mixture is thick, so don't add all the milk in straight away. Leave to stand for 30 minutes. Strain the mix through a sieve to make them completely lump free-I however never do, more cleaning up, and a few tiny lumps don't make a difference, well, not for me at least.

Once you have made crepes a few times, you won't even use a recipe, it is something that is done by feel- the consistency determines how much of what ingredient is needed.

​Heat a 20cm non stick crepe pan (or frying pan) over medium-high heat. Spray the pan lightly with cooking spray. Using a ladle, pour 1/2-3/4 of a ladle full into the top edge of the pan, quickly tilt your pan around so the batter covers the entire pan. Keep swirling it around until the mixture stops running. Cook for 30 seconds to 1 minute. The sides of the crepe will start to colour and will lift away from the side of the pan so you can slide a long plastic icing spatula under the centre of crepe, that will help you flip the crepe. The crepe should be lightly coloured. Cook for a further 30 seconds, until lightly coloured. Repeat with oil spray and remaining batter. 
​
Bechamel Sauce: Melt the butter in a large heavy based saucepan over medium heat. Once the butter has melted and starts to foam, add the flour, whisk continuously for 1-2 minutes, to cook the flour.

Add the milk a cup at a time, whisk it in to get rid of lumps, once it thickens add the next cup, until all the milk has been whisked in and the mixture is smooth. Cook, whisking continuously until the mixture just comes to the boil and thickens.
​
To assemble: Preheat the oven to 180C/160C fan forced.

Cover the bottom of a deep, large casserole dish with bolognese sauce. Top with your first layer of crepes. Add two ladles of bolognese or enough to cover the crepes, and add a sprinkling of both the mozzarella and romano cheeses. Add another layer of crepes, top with bolognese and both cheeses, on this layer you now add a ladle of the bechamel. Continue this process of layering and remember to add the bechamel on every second layer of crepes. You need to finish on a layer of bechamel and have enough bechamel to completely cover the top layer. If you have any cheese leftover, you can sprinkle it over the top. Sprinkle parmesan cheese on top of the bechamel.

Place a sheet of baking paper over your lasagne, then cover tightly with aluminium foil. Bake for 30 minutes, then uncover and cook for another 30 minutes or until the top has nicely browned. Let it stand for 30-60 minutes before serving.
Enjoy!
Picture
To save the recipe to your favourites go ​​www.whatscookingella.com/lasagne-with-crepes.html 
​Pin it: www.pinterest.com.au/pin/399413060705632132
​​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
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