Preheat oven to 180C/350F/Gas 4 and line a baking tray with baking parchment.
Mix the flour, sugar and baking powder in a bowl and rub in the cubed butter until the mixture looks like breadcrumbs, then mix in the dried fruit.
In a clean bowl, beat the egg and milk together with the vanilla extract.
Add the egg mixture to the dry ingredients and stir with a spoon until the mixture just comes together as a thick, lumpy dough. Add a teaspoon more milk if you really need it to make the mixture stick together.
Place golfball-sized spoons of the mixture onto the prepared baking tray. Leave space between them as they will flatten and spread out to double their size during baking.
Bake for 15-20 minutes, until golden-brown. Remove from the oven, allow to cool for a couple of minutes then turn them out onto a wire rack to cool.
Place the ground meat in a bowl. Chop the onion very finely and grate the garlic cloves. Add to the bowl. Add the chopped parsley, all sorts of paprika, baking soda, dried breadcrumbs, water, Vegeta, salt, and pepper.
Mix well with the hand mixer fitted with the dough hooks. Cover the bowl with cling film/ plastic foil and leave to rest for 1 or 2 hours in the refrigerator.
Take portions of the meat mixture, about 50-55 g/ 1.7-1.9 oz/ ¼ cup portions, and form the cevapi. The rolls should be about as thick as your thumb and about 7-10 cm/ 3-4 inches long. I had 18 sausages. The recipe can be easily doubled.
Grill the cevapcici on the hot grill pan or on the barbecue for about 12-14 minutes, turning them several times in between, or until brown and cooked through. I checked by cutting one in the middle and then grilling the following batches for the same period of time.
Serve hot as suggested above. The cevapcici can be reheated in the oven at 180 degrees Celsius/ 350 degrees Fahrenheit for about 10 minutes or until heated through. Check one, if it is not hot enough, give the sausages a few more minutes.
Heat oil in a 12" skillet over medium-high heat. Season steaks with salt and pepper, and add to skillet; cook, turning once, until browned on both sides and cooked to desired doneness, about 4 to 5 minutes for medium-rare. Transfer steaks to a plate, and set aside.
Return skillet to high heat, and add stock; cook until reduced until to 1⁄2 cup, about 10 minutes. Pour into a bowl, and set aside. Return skillet to heat, and add butter; add garlic and shallots, and cook, stirring, until soft, about 2 minutes. Add mushrooms, and cook, stirring, until they release any liquid and it evaporates and mushrooms begin to brown, about 2 minutes. Add cognac, and light with a match to flambée; cook until flame dies down. Stir in reserved stock, cream, Dijon, Worcestershire, and hot sauce, and then return steaks to skillet; cook, turning in sauce, until warmed through and sauce is thickened, about 4 minutes. Transfer steak to serving plates and stir parsley and chives into sauce; pour sauce over steaks to serve.
Add chicken to a large Dutch oven or stock pot
Cover with water
Bring to a boil and simmer for 2 to 2 1/2 hours, skimming any impurities off the top to insure a clear broth
If your pot is big enough, add the vegetables and spices for the last hour of the cooking time
My Dutch oven wasn’t big enough to hold everything, just the chicken and other bones filled the pot, so I cooked the meat/bones for the full cooking time, then removed them, and cooked the vegetables and spices separately
Strain everything out of the broth
Bone the chicken, pulling the meat into large chunks
Slice the carrots
Return the chicken and carrots to the broth
Cook noodles according to package instructions if you’re using them
Add noodles to bowl and then top with hot soup
Heat the oil in a 12-inch skillet over high heat until shimmering. Add the eggplants and lower the heat to medium. Season with salt and pepper as you rotate the eggplants, browning them on all sides. Continue to cook, turning regularly, until a fork inserted into the eggplant meets no resistance (you may have to stand them up on their fat end to finish cooking the thickest parts), about 20 minutes, lowering the heat and sprinkling water into the pan as necessary if the eggplants threaten to burn or smoke excessively.
2.
Mix the harissa, chickpeas and tomatoes together, then add to the eggplants. Cook until the tomatoes have blistered and broken down, about 5 minutes more. Season with salt and pepper and add water as necessary to thin to a saucy consistency. Meanwhile, combine the yogurt and cumin in a serving bowl. Season with salt and pepper.
3.
Top the eggplant mixture with the parsley, drizzle with more extra virgin olive oil, and serve with the yogurt on the side.
In a large pot of salted water, cook the potatoes until they are very tender. Drain.
With a masher, coarsely crush the potatoes with at least 30 ml (2 tablespoons) of butter. With an electric mixer, purée with the milk. Season with salt and pepper. Set aside.
With the rack in the middle position, preheat the oven to 190 °C (375 °F).
In a large skillet, brown the onion in the remaining butter. Add the meat and cook until golden brown. Season with salt and pepper. Remove from the heat.
Lightly press the meat at the bottom of a 20-cm (8-inch) square baking dish. Cover with the corn and the mashed potatoes. Sprinkle with paprika and parsley.
Bake for about 30 minutes. Finish cooking under the broiler. Let cool for 10 minutes.
Preheat the oven to 200C/400F/Gas 6.
Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns.
Add the onion and cook for 2-3 minutes, then stir in the tomato purée and cook for 2-3 more minutes. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set aside and leave to cool, then turn the meat mixture into a one litre pie dish.
Roll out the pastry on a floured work surface until it is slightly larger than the pie dish. Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape.
Cut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk.
Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown.
To serve, slice into wedges.
This Chicken Vodka Penne is a creamy, rich, and flavorful pasta dish that combines tender chicken, a smooth tomato-vodka sauce, and al dente penne pasta. It’s an easy yet indulgent meal, perfect for a cozy dinner.
Ingredients
Serves: 4
250g penne pasta
2 tbsp olive oil
2 chicken breasts, cut into bite-sized pieces
3 cloves garlic, minced
1 small onion, finely chopped
½ tsp red pepper flakes (optional, for heat)
½ cup vodka
1 can (400g) crushed tomatoes
½ cup heavy cream
½ cup grated Parmesan cheese
Salt & black pepper, to taste
Fresh basil, for garnish
Extra Parmesan, for serving
Instructions
Step 1: Cook the Pasta
1. Bring a large pot of salted water to a boil.
2. Add the penne and cook according to package instructions until al dente.
3. Reserve ½ cup pasta water, then drain and set aside.
Step 2: Cook the Chicken
1. Heat 1 tbsp olive oil in a large pan over medium-high heat.
2. Add the chicken pieces, season with salt and black pepper, and cook for about 5-6 minutes until golden brown and fully cooked.
3. Remove the chicken from the pan and set aside.
Step 3: Make the Vodka Sauce
1. In the same pan, add the remaining 1 tbsp olive oil.
2. Sauté onions for 2-3 minutes until soft. Add garlic and red pepper flakes, and cook for another 30 seconds.
3. Pour in the vodka and let it simmer for 2-3 minutes until slightly reduced.
4. Stir in the crushed tomatoes and season with salt and pepper. Simmer for 10 minutes, stirring occasionally.
Step 4: Finish the Sauce
1. Lower the heat and stir in the heavy cream, followed by the cooked chicken.
2. Add the Parmesan cheese and stir until melted and combined. If the sauce is too thick, add a splash of the reserved pasta water.
Step 5: Combine & Serve
1. Toss the cooked penne into the sauce, mixing well to coat evenly.
2. Garnish with fresh basil and extra Parmesan.
3. Serve immediately and enjoy!
Tips & Variations
No vodka? Use chicken broth for a similar depth of flavor.
Make it spicy: Add more red pepper flakes.
Extra creamy: Stir in a little extra cream or butter before serving.
If you’re looking for a vibrant, healthy, and flavorful dish, this Pumpkin Couscous Salad is a must-try! Packed with roasted pumpkin, fluffy couscous, fresh herbs, and a zesty dressing, it’s perfect as a light lunch, side dish, or meal prep option.
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Ingredients
For the Salad:
2 cups pumpkin, peeled and diced
1 cup couscous
1 cup boiling water or vegetable broth
2 tbsp olive oil
½ tsp ground cumin
½ tsp ground cinnamon
½ tsp paprika
Salt and pepper, to taste
½ cup cherry tomatoes, halved
¼ cup red onion, finely chopped
¼ cup dried cranberries (or raisins)
¼ cup toasted almonds (or pine nuts)
¼ cup feta cheese, crumbled (optional)
¼ cup fresh parsley, chopped
2 tbsp fresh mint, chopped
For the Dressing:
3 tbsp olive oil
1 tbsp lemon juice
1 tsp honey (or maple syrup for vegan)
1 tsp Dijon mustard
½ tsp ground cumin
Salt and pepper, to taste
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Instructions
Step 1: Roast the Pumpkin
1. Preheat the oven to 200°C (400°F).
2. Place the diced pumpkin on a baking tray, drizzle with olive oil, and sprinkle with cumin, cinnamon, paprika, salt, and pepper.
3. Toss to coat evenly, then roast for 20-25 minutes, or until tender and slightly caramelized.
Step 2: Prepare the Couscous
1. In a heatproof bowl, add couscous and pour over the boiling water or vegetable broth.
2. Cover and let it sit for 5 minutes, then fluff with a fork.
Step 3: Make the Dressing
1. In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, cumin, salt, and pepper until well combined.
Step 4: Assemble the Salad
1. In a large bowl, combine the cooked couscous, roasted pumpkin, cherry tomatoes, red onion, dried cranberries, and toasted almonds.
2. Pour the dressing over the salad and toss gently.
3. Add feta cheese (if using), parsley, and mint.
Step 5: Serve & Enjoy
Serve warm or chilled.
Store leftovers in an airtight container in the fridge for up to 3 days.
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Tips & Variations
✔ Make it Vegan: Skip the feta or use plant-based cheese. ✔ Add Protein: Toss in chickpeas, grilled chicken, or tofu. ✔ Nut-Free Option: Swap almonds for sunflower seeds. ✔ Spice it Up: Add a pinch of chili flakes for heat.
This Pumpkin Couscous Salad is a fantastic blend of sweet, savory, and tangy flavors, making it a perfect dish for any season. Enjoy!
