European
Make-ahead bircher muesli (overnight oats)
Start the week on the right foot by mixing up a batch of overnight oats for the days ahead.
- < 30 mins
- Sarah Pound
Adam Liaw’s smoked salmon and avocado salad
A really good smoked salmon salad is a great recipe to have in your back pocket.
- < 30 mins
- Adam Liaw
Adam Liaw’s Swedish prawn rolls
Prawn salad (skagenröra) is everywhere in Sweden. It also makes a fabulous filling for a decadent prawn roll that’s more affordable than a lobster one.
- < 30 mins
- Adam Liaw
‘Simply irresistible’: The secret to a perfect, crack-free chocolate Swiss roll
A never-fail recipe plus a few simple tricks take this cake from nostalgic favourite to dinner-party centrepiece.
- 30 mins - 1 hr
- Emelia Jackson
Adam Liaw’s Baltic rissoles
Sour cream adds a little richness and a lovely hint of tartness to these rissoles, which are paired with a crisp iceberg and dill salad.
- 30 mins - 1 hr
- Adam Liaw
Adam Liaw’s Icelandic rice pudding
Icelandic rice pudding is a dessert, but salty rather than sweet. The contrast between the slightly salty pudding and the sweet cinnamon sugar is lovely.
- 1-2 hrs
- Adam Liaw
Fish pie Friday: Adam Liaw’s mash-up is pure comfort after a long week
In its most basic form, this fish and potato stew is the national dish of Iceland, but all well-loved dishes go through thousands of variations.
- 1-2 hrs
- Adam Liaw
Mushroom flammkuchen
A quick yeast-free flatbread topped with mushrooms instead of the traditional bacon and onion.
- 30 mins - 1 hr
- Helen Goh
Chive pancakes with smoked salmon and creme fraiche
This is my idea of a perfect breakfast: quick and simple enough and yet, when all the toppings are in place, almost cafe-like.
- < 30 mins
- Julia Busuttil Nishimura
Classic roast chicken with buttered vegetables recipe
There are few dishes more fundamental than a good roast chicken, the basics of which follow two important principles. The first is to never overcook it. Chicken is full of flavour but it has a reputation for being dry because we're terrified of under-cooking it, so we go way too far the other way. If you have to make a trade-off between crispy-brown skin and succulent, tender chicken, go for tender every time.
- 1-2 hrs
- Adam Liaw
Original URL: https://www.watoday.com.au/goodfood/topic/european-lag