Eastern European
Carpathian custard cake with choux pastry (aka eclair meets vanilla slice)
This Eastern European custard cake is made with choux pastry instead of puff.
- 2 hrs +
- Helen Goh
Adam Liaw’s Croatian potato salad
Potatoes, rice and other starches aren’t neutral ingredients in a dish. They have their own delicious and wonderful flavours.
- 30 mins - 1 hr
- Adam Liaw
Babka with chocolate and halva
It's common to see babka split and plaited prettily to reveal the swirls of chocolate within. I used to do this, but was dismayed when the heat of the oven dried out the exposed chocolate. When I was testing this recipe and found all my loaf pans were in use, I decided to bake the unsliced coil in a bundt tin: the exterior turned out crisp and buttery, and the chocolate filling within remained smooth and luscious. The babka also kept well for a few days.
- 2 hrs +
- Helen Goh
Red-cooked cabbage
Braised cabbage brings out the sweetness of the vegetable, but in Scandinavia they like to help it along with a little sugar or jam too. It's a perfect accompaniment for roasted pork.
- 30 mins - 1 hr
- Adam Liaw
Sour cherry and almond cake
There is something beautifully simple about the traditional cakes of old Europe – and especially this one, popping with morello cherries and drizzled with a sweet cherry syrup. Feel free to add a healthy dash of kirsch or rum to the syrup as well.
- 1-2 hrs
- Jill Dupleix
Apricot simnel cake recipe
Slim, elegant and intense with flavour, more like a tart than a true cake and perfect for an easy Easter dessert or an afternoon tea snackeroo. For me, you can't do better than a scoop of creme fraiche on the side but if vanilla ice-cream is your thing, then go for it. This keeps well for a few days in an airtight tin. Use apricots, plums or peaches.
- Dan Lepard
Barbecued asparagus with tarator recipe
Asparagus is good. Asparagus with nutty sauce is addictive.
- < 30 mins
- Neil Perry
Potted cabbage with pork, mustard and lemon
Cabbage forms the basis of so many simple, rustic dishes from German sauerkraut to hearty European stews: those who look down on the vegetable do so at their peril.
- 1-2 hrs
- Adam Liaw
Chocolate goulash recipe: beef goulash with a hint of chocolate
Chocolate is universally loved, but the way it's used as an ingredient varies greatly from country to country. Just a hint of chocolate in this goulash gives it a rich, deep flavour with equal hints of bitterness and sweetness. Sure you could get your chocolate fix with a homemade bikkie or just a block of the good stuff, but if you're looking for a way to say thanks this Mother's Day, here's an out-of-the-ordinary way to do it.
- 2 hrs +
- Adam Liaw
Original URL: https://www.smh.com.au/goodfood/topic/eastern-european-laf