​This is another recipe from one of my aunts (Teta Marica). I really love the flavours of this dish.

Now I have put this dish in the lunch category, as it is lovely served hot with a salad on the side, but it could just as easily be served as a side dish to a barbecue. I like these types of pasta dishes at parties, as they are not too heavy, and you get bursts of different flavours.

The original recipe says to use tagliatelle, but any pasta can be substituted, and each pasta changes how you serve it. The tagliatelle would be served hot and eaten right away. The elbow pasta or orrechiette I have used was served as a side at room temperature. I prefer to eat it warm, rather than cold. 

If you are going to use it as a salad, add a little extra virgin olive oil to it just before serving to add extra flavour and make it glossy.

Seasoning is important to this dish, if you get it right the pasta is delicious, if you don't, it could be bland and boring. 

So an easy lunch idea or a pasta salad to take to a barbecue, either way this pasta is delicious and needs to be tried.

​Serves 8

400g tagliatelle (or any pasta you like)
2 tablespoons olive oil
2 medium onions, thinly sliced
3 bacon rashers, thinly sliced
2 cloves garlic, crushed
2 x 250g punnets cherry tomatoes, halved
300g piece firm feta cheese, chopped
1/2 cup pitted black olives
1/4 cup shredded fresh basil
Salt and Pepper, to taste
​
Add the pasta to a large pan of boiling salted water, boil, uncovered, until just tender, drain.

While the pasta is cooking, heat oil in a large saucepan over medium-high heat. Add onions, bacon and garlic, cook, stirring, until onions are soft. Season with salt and pepper. Add the tomatoes, cook, stirring, until tomatoes are just softened.

Turn off the heat, add the pasta, cheese, olives and basil, mix it well. Taste for seasoning. Serve garnished with fresh basil leaves.

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Madarica: This to me is by far the greatest slice ever to be made. No slice comes close, for me, to perfection as the madarica does. The layering of biscuit and chocolate custard, topped with chocolate, simply amazing. This is a very traditional Croatian slice. This is a must at any festive Croatian occasion. In the introduction I said most of my desserts are easy, this one however, is not. It takes a little practice, and some time, but if you follow the recipe it gets easier and easier each time you make it. 

Chocolate Brownies: Now this one is easy, these brownies are a  bit of a melt and mix brownie. I make these all the time and they are loved by all.

Chocolate Chocolate Chip Cookies: These are by far the best cookies I have ever had. They are so chocolaty, any chocolate lover will not stop at one. The salt added balances the sweetness, and when you eat them the saltiness comes through and you get this cross between salty and sweet. These are loved by everyone who has had one. 

Chocolate Cupcakes: ​This is the only chocolate cupcake recipe I make. I have made it for years and am happy with them every time, I no longer even think to try another recipe. They are very quick and easy to make.

Chocolate Salami: This was really easy to make. It just takes a few minutes, then you let it set and it's ready to eat. It's great as you can make it in advance for parties.

Chocolate Mousse: This chocolate mousse is creamy and smooth and absolutely delicious. And can I say this is so easy to make, really easy. It has three simple steps, three really simple steps, it sets in about 2 hours and tastes amazing.

Chocolate Mud Cake: This is my favourite Chocolate Mud Cake recipe. I will even say this is the Best Ever Chocolate Mud Cake. It is not as heavy as some mud cakes I have tried. It is light and fluffy, yet chocolaty like a mud cake should be. This is my go to birthday party cake.

Chocolate Rum Truffles: When I make a mud cake, I usually cut off the top of the cake to make it level before icing it. These truffles are my favourite thing to make with that left over chocolate cake. This is simple and delicious and no waste.

Chocolate Ganache Tart with Oreo Crust: Divine, that is the first word that comes to mind when I'm thinking of a word to describe this dessert. This is divine.
Every single bite of this dessert is fabulous. The slightly salted Oreo base is crumbly and delicious, the smooth chocolate ganache filling will set in the refrigerator but will never set hard, it will slice perfectly, yet be creamy and moreish. The fruit on top, just perfect. I can not praise this dessert enough. And it's so easy to make.

Morenitas: Morenitas are ice cream sandwiches you can buy from ice cream trucks in Guatemala. They are simply vanilla ice cream sandwiched between two biscuits and coated with chocolate. They are delicious.

Flourless Chocolate, Pecan and Raspberry Torte: For a flourless cake this rose perfectly and even after baking it did not sink in the middle, it kept its shape and looked amazing. It is rich, it is moist, it is tasty, it is everything a chocolate cake should be, but even better. It sliced well, didn't fall apart, it really was a lovely cake.

Chocolate Babka: This Chocolate Babka is perfect. The dough is soft and delicious, the chocolate ganache gets into every gap. It is truly something you need to make. We discovered this on our eating around the world adventure and we are so glad we did that.

Chocolate Self Saucing Puddings: My kids request this all the time. It is really easy to make. It is rich, but not too rich, it is sweet, but not too sweet, it is the perfect dessert. This is something that needs to be tried.

Chocolate Cheesecake: The first time I made this was for Easter one year and now it has become an Easter tradition for me to make this. It is divine, it is lush, it is rich, it is creamy, it is smooth, it is perfect. 

Hot Chocolate Ice Pops: This is a really easy, fun recipe. You basically make hot chocolate and then freeze it, it's that simple. You can use your favorite hot chocolate mix year round to make these delicious treats for summer.

White Chocolate Mud Cake: This is by far my favourite white chocolate mud cake recipe and I have been making it for years. This cake is used in a lot of the party cakes I make. It isn't a huge cake, but it layers up well when you need a high cake.

Chocolate Crepe Cake with Hazelnut Cream: This is a cake made with layers and layers of crepes sandwiched together with a nutella cream. On top is a chocolate glaze that is thick and lushes and simply divine. This cake is light and creamy and every thing you want a chocolate cake to be. You can decorate it with toffee hazelnuts or some fresh berries.

Chocolate Portuguese Custard Tarts: These get made any time I have egg yolks that need to be used up. The custard is absolutely delicious and my family absolutely love these.

Chocolate Coffee Fudge Ice Cream Cake: This Chocolate Coffee Fudge Ice Cream Cake is AMAZING!!!! If you love chocolate and you love coffee and you love chocolate and coffee together this is an absolute must for you to make. The ice cream is divine, the fudge magnificent and the biscuit crumb is just lovely. And what is best it is so easy to make. 

Chocolate Strawberries: Here is the simplest treat you can ever make for your family and friends. They look amazing. Both adults and kids love these, and they are not that bad for you, I think, anyway. They are great at parties. They are great after dinner, as a light dessert. They are great as an after school snack. They are great as a cake decoration. They are simply put just great.

So there you have it, my families favourite chocolate desserts. It is not in any order, they are just my go to recipes when I'm making a chocolate dessert for my family, it is food my family love. 

Bacon and Egg Bread Cups: I'll start with these as I really love them. This breakfast has it all, bacon, eggs, bread, cheese and shallots. What I also love is there is very little mess, there is no splattering bacon, no egg frying. Very simple, very tasty. 

Spinach and Cheese Spirals: These are the best spinach and cheese spiralsI have ever had. I know that is a big claim, but they are absolutely delicious. I have placed this in my breakfast section, why, because this is something I would eat for breakfast. 
This is a weekend dish for me. And it starts out as breakfast, but if any are leftover it becomes lunch to. It can be eaten hot, warm or at room temperature, but it is best eaten hot.
Simple and tasty, you have to try this.

Bacon and Egg Roll: In my house this is called the Sunday morning special. My husband usually makes it, this is his thing, I just make the sauce before everyone wakes up. The sauce is delicious, the lemon rind adds a burst of flavour and the egg yolk needs to be runny, it's messy, but delicious.

Best Ever Berry Pikelets: These pikelets are fluffy, these pikelets are light, they are thick, yet so soft to eat. These are simply put, amazing. Give these a go, you will not regret it, and don't wait for the weekend, they are so quick and easy to make, these can be a weekday breakfast to.

Scrambled Eggs with Asparagus: This is one of my all time favourite breakfasts. I first had this on my honeymoon 19 years ago in Croatia, and it has remained an absolute favourite ever since. This is so fast and easy to make, no need to wait for the weekend for this one.

To Die For Cinnamon Buns: So I follow Kristina Kuzmic on social media, I find her quite funny, she has a Croatian background like myself so when I found her recipe I figured I had to try it. One because I like her, two because we have similar backgrounds and three her recipe looked so good. Well, these were the softest Cinnamon Buns I had ever tried, she called them To Die For Cinnamon Buns and I had to as well, they are so good, I mean really really good. This is definitely a weekend recipe. So, if you are like me and have wanted to try Cinnamon Buns but haven't yet, you need to make these, soft and delicious cinnamon buns, and they are simply to die for.

Eggs in Purgatory-Hangover Eggs: My family love this, it is a spicy tomato sauce that is put together in minutes, then you crack eggs into the tomatoes and you poach them for about 5 minutes and that's it, in a total of 10 minutes you have one of the most delicious breakfasts on the table and everyone is mopping up the sauce and eggs. Although this is usually a weekend breakfast for us, it's so easy to make, it could easily be a weekday breakfast.

Acai Bowl: For ages I had heard of acai bowls and had no idea what they were or how to make them. Then one day I discovered they are just smoothies in a bowl made with acai berries and a few other ingredients. This is tasty and fresh and far cheaper to make at home, than buy it out in cafes.
Made in a blender, this takes less than 5 minutes to make, seriously, as I said, quick and easy.
When rushed for time we just have it in a mason jar and drink it like a smoothie.

Medimurske Langusi: I first had these on a visit to Croatia visiting my husband's family, my mother in law made them and my kids loved them. This is like a little fried bread. It has a crispy outside but the middle is so soft and fluffy. We love it for breakfast and each of us like it with a different topping. I like it sprinkled with caster sugar, my kids all love it smeared with nutella and my husband (and boys) love it with jam.

Waffles with Berries, Ice Cream and Maple Syrup: These are so easy to make, about 10 minutes of preparation, another 10 in cooking them and you have waffles. Top them with whatever you like and they become a great breakfast, dessert or snack.

Chicken Livers with Onions: This is one of my favourite things to eat, something I make for my husband and myself on a lazy Sunday. I know some people won't like this, but it is a favourite of mine, so I had to add it.

Bacon and Spinach Omelette: ​Simple and tasty, what more could you ask for in a breakfast. But why stop at breakfast, this is perfect for lunch or even dinner.
This omelette is a favourite with my family, the flavour combination is just so good. 
Give this a try soon, you won't be disappointed.

Crepes: This is my go to recipe when I have no cereal or bread in the house, because I will always find flour, eggs and milk in my pantry. After years of crepe making I can whip these up in no time, I don't even use a recipe anymore. Don't have any fruit, just serve them with jam or nutella. I make a few on weekdays and make a mega stack if it's the weekend.

​Our Eating Around the World Adventure has taken us to Switzerland. One cold evening we were planning on sitting outside in front of our fire pit. My daughter was going to toast marshmallows, my husband was going to roast some chestnuts, so I thought I'd try and make some Mulled Wine.

In my little Swiss cookbook I found a recipe called Vin Chaud du Carnaval. In some parts of Switzerland on Shrove Tuesday, there is a Carnaval and people in costumes and masks take to the streets and hot wine is prepared to help people stay warm. I love old traditions and I love visiting Europe when villages celebrate, there is something beautiful about it, for me.

​Now I know my husband loves mulled wine, as he makes himself a cup every now and then in winter, so I thought I'd try the Swiss version.

We loved it, the flavours were delicious, you could taste the lemon and the orange and the cinnamon.

The longer it was left on the heat, the better the flavours got. So please put it on the lowest heat you can, and allow it to heat up ever so slowly and do not allow it to boil, because if it boils the alcohol will will cook out, and no one wants that. Then leave it on the stove top for hours, it just stays hot, the flavours get better and better and you sip on beautiful mulled wine while toasting marshmallows and roasting chestnuts.

The sugar amount can be reduced, if you want, but I always try recipes as written, then modify if needed next time. The wine does not need to be expensive, you just need to love the flavour of it. Now this recipe is supposed to be an ancient recipe, and it is delicious and I love it, but one day I may add some brandy to it to see if I like it, will let you know, when I do.

If you have any leftovers, please don't throw it out, allow it to cool, I just leave it out overnight. Then in the morning I pour it into a jug and refrigerate it. By evening, I just pour some into a glass, add some sparkling water, as it can be strong and sweet cold, and you now have a delicious sangria. No waste, I'm happy.

​Now winter in Australia is not around Christmas, but I thought I'd use my Christmas cup in June, it made it a little extra special. So this is Christmas in a cup for me, in June and July.

If you want to make it for a winter evening party, the recipe is easily doubled. It gets dark and cold early in winter, so just put the wine on the heat an hour to an hour and a half before people arrive and your house will smell amazing and you will have drinks ready to go, once they arrive. Or finish the night off with this delicious drink.

Here is a lovely recipe which I know my husband and I will be enjoying together for years.

​Recipe adapted from Jacqueline Martinet's cookbook 'A Little Swiss Cookbook'

2 litres (8 cups) red wine
750ml (3 cups) water
1/1/2-2 cups caster sugar, to taste
1 orange, cut into eighths
1 small lemon, cut into eighths
3 cinnamon sticks
​

Place all of the ingredients into a large saucepan. Place over a very low heat and stir for a few minutes until the sugar has dissolved. After that, keep heating the wine slowly until it is almost boiling, but do not allow it to boil. The longer it is left on the heat, the better it is.

​Then sip and enjoy all night long.

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Prawn and Corn Cakes: These are amazingly delicious. They are so simple to make, and a true crowd pleaser. I have been making these for years, I make them for most of my parties and they are gone so quickly. I always double the recipe as I know they will be eaten. For parties I like to make them smallish as it makes them easier to eat as finger food. 

Tomato and Basil Bruschetta: Another family favourite, I actually make this all the time, party or no party as my daughter loves it. This is simple to make and is so light and fresh, a perfect bite to have with drinks. 

Spinach and Ricotta Rolls: These are great at parties, not only because they are simple to make and taste amazing, but they can be made in advance, frozen and pulled out to bake when needed. But you know what if you don't have freezer space they are quick to make on the day. This is something I always have in the freezer.

Taramasalata Bites: I love these, they look great, they taste great and everything is made for you, there is no cooking involved here, you just assemble three store bought ingredients minutes before you need them. This is great canape to offload to a guest that asks "can I help", you show them how to make one and then they make the rest for you.

Mussels in a Vinaigrette Dressing: This is a new recipe and has yet to make the party scene at my house. This one is my husband's creation and it is delicious. You can either barbecue or cook the mussels on the stove top. Then once they've opened you add the dressing and you get the most delicious mussel ever. This is one of my favourite things to eat.

Oysters the Way I Love Them: This is another recipe from my husband. I love oysters natural, however, by adding a few simple fresh ingredients to oysters, they become amazing oysters. I can never stop at one here. This is perfect for me with a glass of sparkling wine.

Chicken Liver Pate: I love pate, every mouthful is creamy, smooth, delicious and amazing. This is one of those things you put on the table with some crusty bread and some cornichons and you just watch your guests keep going back for more. This is another one of my favourite things to eat.

Salmon Rillettes: I keep repeating myself, but here is another canape that I love. It is so moreish, once you start it, you keep going back for more. I would serve this at a party with drinks and just watch your guests go for it.

Fresh Guacamole: The easiest most delicious dip on the planet for me. This is made in minutes, tastes great and everyone loves it. Serve it with vegetable sticks if you prefer, but I like it with corn chips, some of guests like it with bread. Sometimes I don't add the tomatoes, but most times I do, as I love the tomatoes in it.

Gyoza (Pot Stickers): Oh the Gyoza, this is truly the ultimate finger food. These are so packed full of flavour and so moorish, watch your guests get excited by this one. Now they look difficult, but after you get the knack of making them, they become very easy to make. Now I have yet to do so, but these can be made in advance and frozen, so they are perfect for parties. These are simple, these are delicious and this is something you really need to try.

Artichoke Spinach Dip: This dip is delicious. Super easy to make and my whole family absolutely loves it. You can prepare it in advance, then bake just before serving, so it is a great party dip.

Smoked Salmon and Caper Pizzas: I love smoked salmon and when you team it with ricotta and horseradish cream you get one perfect little bite. This is a great canape and is very easy to make.

Crumbed Prawns: This is my families version of party food. I have been to so many parties growing up where crumbed prawns were served, it is staple in our party scene. They are great for parties as they are bite size, crisp and delicious.

Smoked Salmon Pancake Rolls: These are amazing, one of my favourite things to eat. A hit whenever I make them. They are delicate and delicious, you can never stop at one and the best thing you make them day before which makes things easier on party day.

Buffalo Wings: These buffalo wings are delicious, very easy to make and are a real crowd pleaser. They are baked not fried.  For parties this is truly simple, quick to make, party food. And served with sour and cream and sweet chilli sauce, I absolutely loved it. And partries are always better when there are chicken wings served.

Zucchini Slice: This is delicious, this is moreish, I cannot stop at one slice after I make this. My husband loves it, my kids love it, my mother loves it, I just don't know anyone who has tried it that doesn't love it. And it's so easy to make. this is perfect bite size party food.

Now these next two are not finger food or canapes, but I like to serve at the beginning of a party. As I serve small plates with finger food and canapes anyway, you just make sure you have a few forks available when you serve these.

Cabbage and Prawn Salad: This is a lovely salad, it looks festive and tastes great with very little effort. It adds a little freshness to the table. This is something I grew up on, my mum made it all the time,  and now I have continued making it for my own family and friends. If my mum is at the party, she's in charge of this one.

Octopus and Potato Salad: Another one of my mum's great salads that she taught me how to make. I recently served this at my last party and it was loved by everyone. My mum has taught me how to make the most tender octopus, it melts in your mouth, now I am happy to share this with you.

So there you have it, my favourite finger food and canape recipes. It is not in any order, they are just my go to recipes when I'm planning a party, it is food my family and friends love. 

​It was the Queen's birthday long weekend, and my husband said he would go to the meat wholesalers to get some meat for dinner and for the next few days. He asked what to buy, I just told him what he felt like once he got there. Well he came home with lamb shanks, great choice, as that is what I felt like, and now to find a recipe.

I wanted something that was slow cooked, preferably oven baked and something saucy. I remembered years ago I made this recipe, so I thought I'd revisit it and see if we still love it. Well we did.

The meat was soft, falling off the bone, delicious. The sauce was rich and delicious. The polenta a perfect accompaniment. 

The reason I love oven bake stews is that once you do the initial prep work, you place it in the oven and you don't have to do anything else. Well here after one hour you just remove the lid and turn the shanks over, that's it. 

In this recipe the shanks are not completely submerged in the liquid, so they get a little roasted feel to the outer skin which is magnificent. That is why you turn the meat after one hour, to ensure all the meat gets submerged in the stew during the cooking process. 

This would be a great dinner party recipe as it is quick to assemble, then all the cooking is done in the oven while you hang out with your guests. The hardest part is the polenta. I call my teenage kids into the kitchen for this and we take turns stirring it, as it is an arm workout.

​The original recipe used dried beans, this is what you would do if using dried beans
 
½ cup (100g) dried haricot or cannellini beans
½ cup (100g) dried borlotti beans
 
Place beans in large bowl, cover with water, stand overnight. Rinse under cold water; drain. Place beans in medium saucepan, cover with boiling water; bring to the boil. Reduce heat; simmer, uncovered, about 15 minutes or until beans are just tender. Drain. Then proceed with recipe.

This is so easy to make and the end result not only looks amazing, it tastes amazing.

Recipe adapted from The Australian Women's Weekly Cookbook 'Stews'

Serves 6
 
400g tin cannellini beans
400g tin borlotti beans
6-8 (2kg) french-trimmed lamb shanks
2 tablespoons plain flour
1 tablespoon olive oil
1 large (200g) brown onion, chopped coarsely
1 medium (120g) carrot, chopped coarsely
1 trimmed (100g) celery stalk, chopped coarsely
1 fresh long red chilli, chopped finely
8 drained anchovies in oil, chopped
¼ cup (60ml) balsamic vinegar
425g can crushed tomatoes
½ cup (125ml) dry white wine
1 cup (250ml) water
1/3 cup fresh flat leaf parsley, coarsely chopped

​​​Soft Polenta
 
3 cups (750ml) water
2 cups (500ml) vegetable stock
2 cups (340g) polenta
1 cup (250ml) milk
¼ cup (20g) finely grated parmesan cheese
​
Preheat oven to 180C/160C fan forced.
 
Toss lamb in flour; shake away excess. Heat oil in large flameproof casserole dish; cook lamb, in batches, until browned.
 
Cook onion, carrot, celery, chilli and anchovies in same dish, stirring, 5 minutes or until onion softens.
 
Return lamb to dish with beans, vinegar, undrained tomatoes, wine and the water; bring to the boil. Cook ragu, covered, in oven 1 hour. Uncover; turn the shanks over, cook a further 1 hour or until meat is almost falling off the bone. 
​
Make the polenta once the lamb is cooked, the lamb can be left in the oven while you do this:

​Combine the water and stock in large saucepan; bring to the boil.
 
Gradually add polenta to liquid, stirring constantly. Reduce heat; simmer, stirring, about 10 minutes or until polenta thickens.
 
Add milk and cheese; stir until cheese melts.

Serve the lamb shanks and ragu over the soft polenta. Sprinkle over parsley just before serving. 

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​Here is a recipe from my husband. On a recent trip to the Sydney fish markets, he came home with some mussels. He found a recipe that he wanted to try, something different to the tomato based sauce ones we usually make.

These were delicious, the mussels were so plump and the vinaigrette dressing added this delicious tangy taste to them, you just can't stop going back for more.

Now he barbecues the mussels, but I have added a stove top method, just in case you prefer that method.

Now I am always on the look out for new ideas to serve at my parties and these would be great as an appetizer for a larger number of guests, as the recipe is easily doubled or tripled, it's perfect finger food.

You can serve these warm straight away or you can refrigerate them one hour before serving them.

Looking for a new party idea, try this, it will not disappoint.

Recipe adapted from https://www.bite.co.nz

Serves 4-6 as a starter

5 tablespoons extra virgin olive oil
5 tablespoons white wine vinegar
1 shallot, finely chopped
1 clove garlic, finely chopped
1 red chilli, seeded, if preferred, finely chopped
4 tablespoons chopped flat leaf parsley
Salt & freshly ground pepper,to taste
1 kg mussels
​​
Make the dressing by whisking together the oil and vinegar. Stir in the shallot, garlic, chilli and parsley, then season.
​
Clean the mussels by scrubbing the shells and pulling out any beards.

Barbecue method: Heat a barbecue to hot, then place mussels on barbecue and cook until they open, turn them over every now and then. As they open, remove from heat, and remove and discard one side of the shell. 
​
Stove top method: If you don't want to barbecue the mussels, you can cook them on the stove top, you will need 1/2 cup white wine here 

After you have cleaned the mussels put them in a saucepan. Add the white wine, bring to a boil then cover and cook for approximately 3 minutes or until the shells open. Drain and let cool slightly so you can open up the shells.

To serve: Arrange the mussels in the half shells on a platter, whisk the dressing again then spoon over the mussels.

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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