Recipe, photography and styling by Tanya Zouev. For those who don’t know, my heritage is Russian and I have an affinity for Russian food because I grew up with it and enjoy eating it from time to time. One of the dishes I enjoy the most is Beef Stroganoff and when I started researching it’s … Continue reading Classic Beef Stroganoff
Recipe video above. Pierogi Ruskie's are Polish dumplings filled with cheesy, creamy mashed potatoes served with an onion butter sauce. They are even more delicious than they sound! Traditionally made with quark which is an European fresh cheese which isn't easily found in Australia, so I've used cheddar because I want this recipe to be as accessible as possible to many people to experience the greatness that is Pieorgis!!! More in Note 2.Excellent weekend project – eat some today and freeze some for later (they cook from frozen). Makes a nice big batch of 30 pierogis. For more dumplings of the world - head here!
A Hungarian style beef and onion stew with plenty of paprika!
Recipe video above. Pierogi Ruskie's are Polish dumplings filled with cheesy, creamy mashed potatoes served with an onion butter sauce. They are even more delicious than they sound! Traditionally made with quark which is an European fresh cheese which isn't easily found in Australia, so I've used cheddar because I want this recipe to be as accessible as possible to many people to experience the greatness that is Pieorgis!!! More in Note 2.Excellent weekend project – eat some today and freeze some for later (they cook from frozen). Makes a nice big batch of 30 pierogis. For more dumplings of the world - head here!
An amazingly savory and sweet stuffed peppers recipe, filled with pork, beef, and rice served with a tasty tomato sauce. A hearty, delicious dinner.
An amazingly savory and sweet stuffed peppers recipe, filled with pork, beef, and rice served with a tasty tomato sauce. A hearty, delicious dinner.
Recipe video above. Pierogi Ruskie's are Polish dumplings filled with cheesy, creamy mashed potatoes served with an onion butter sauce. They are even more delicious than they sound! Traditionally made with quark which is an European fresh cheese which isn't easily found in Australia, so I've used cheddar because I want this recipe to be as accessible as possible to many people to experience the greatness that is Pieorgis!!! More in Note 2.Excellent weekend project – eat some today and freeze some for later (they cook from frozen). Makes a nice big batch of 30 pierogis. For more dumplings of the world - head here!
Recipe video above. Spanakopita - the iconic traditional Greek Spinach Pie with layers upon layers of golden buttery flaky filo pastry. For the best Spanakopita of your life, use raw rather than cooked spinach, and layer the phyllo pastry with finely shredded Greek cheese so it sticks together rather than flying everywhere when you cut it!This pie is a perfect thickness with a good ratio of Spinach Feta filling to pastry. It will serve 4 to 5 people as a main dish.
Recipe video above. The beef mince version of everybody's favourite Chicken Chow Mein - great way to cook up ground beef with noodles. Economical and no meat chopping required, with plenty of hidden vegetables so it's a complete dinner! Scrambling up an egg with the beef is a neat trick to make the beef cling to the noodles better.
Recipe video above. The best ever Sweet and Sour Pork recipe is loaded with tricks the Chinese have been using for centuries: double dredgeand double fry for extra crispy, cornflour instead of flour, economical pork used for juiciness, but tenderised with baking soda so you'd swear they're pricey chops, and a sauce that's not sickeningly sweet. Don't let the list of ingredients daunt you. There's a lot of repeat ingredients!OVEN option provided in notes. Because sometimes, you just have to....
Recipe video above. A 3-hour lamb shoulder is great. A 12-hour lamb shoulder is better! The meat is even more succulent because a lower cooking temperature means less moisture loss, and better flavour infusion from the rub. The sauce is a Lamb Jus made using the braising juices so it has phenomenal flavour. Don't be intimidated, it's simple and no more difficult to make than gravy!This is an excellent make-ahead recipe for gatherings. Why? Because you can make up to 4 shoulders in one standard oven. And the room for error is also almost nil; it's almost entirely hands-off cooking that magically takes care of itself overnight. Most importantly, the meat is so juicy it reheats 100% perfectly. I cook it overnight and reheat to serve that evening.About scaling up: 2 shoulders can be cooked in one large pan with no change to cook time. 4 shoulders (2 lambs in 2 pans, on 2 shelves) takes about 14 to 15 hours.
Recipe video above. This is a terrific, bold Greek marinade for lamb that both tenderises and infuses it with garlicky, herby, lemon flavours. Butterflied lamb leg is a fantastic way to enjoy lamb because the flattened shape means it can be cooked relatively quickly compared to roasting a whole leg. In fact, I think that butterflied lamb leg is one of the best cuts of lamb for the BBQ!
BBQ Country Ribs are baked in the oven until tender and slathered with a sweet and tangy bbq sauce. These boneless pork country style ribs literally fall apart after a few hours in the oven.
These Beef Stroganoff Meatballs are a fun new twist on a classic dish. Flavorful meatballs cooked in a mushroom gravy, served over noodles with sour cream.
I love making shepherd's pie because it's a comforting and hearty meal that is perfect for feeding a crowd or for meal prepping ahead of time.
This copycat honey baked ham recipe is coated in a flavor-packed basting sauce and encrusted with a specatular crystallized sugar rub!
Chicken and Biscuit recipe tweaked with turkey for a protein update and a great vehicle for leftover turkey from Thanksgiving.
Creamy, Cajun style black eyed peas made easily. Flavored with Smokey turkey wings, onion, garlic, bell peppers and a spicy kick of jalapeños.
Adapted from Chez Lesley by Lesley ChestermanThe traditional cheese to use is Reblochon, which can be hard to get (and expensive) outside of France. Any semi-soft cheese with a brie- or camembert-like texture, that melts well, will work. Lesley used Oka. Reblochon is often cut in half horizontally and the pieces are placed on top of the potatoes, rind side up, and baked. Whatever semi-soft cheese you use, leave the rind on. To make it vegetarian, omit the bacon. If avoiding pork, use smoked turkey bacon.
The most tender, delicious and flavorful Kung Pao Beef you'll ever taste! Our recipe comes together in just 30 minutes for an authentic tasting takeout dinner made right at home!
Braised Short Ribs is an easy, hands-off dinner recipe. This Sunday dinner recipe will soon become your favorite as the meat is juicy, and tender.
Recipe video above. A 3-hour lamb shoulder is great. A 12-hour lamb shoulder is better! The meat is even more succulent because a lower cooking temperature means less moisture loss, and better flavour infusion from the rub. The sauce is a Lamb Jus made using the braising juices so it has phenomenal flavour. Don't be intimidated, it's simple and no more difficult to make than gravy!This is an excellent make-ahead recipe for gatherings. Why? Because you can make up to 4 shoulders in one standard oven. And the room for error is also almost nil; it's almost entirely hands-off cooking that magically takes care of itself overnight. Most importantly, the meat is so juicy it reheats 100% perfectly. I cook it overnight and reheat to serve that evening.About scaling up: 2 shoulders can be cooked in one large pan with no change to cook time. 4 shoulders (2 lambs in 2 pans, on 2 shelves) takes about 14 to 15 hours.
Recipe video above. This rustic Italian classic is fabulously quick to make thanks to thin slices of veal that cook in 2 1/2 minutes flat. Traditionally made with veal, Saltimbocca is also excellent with chicken or beef. The trick to a great Saltimbocca sauce is to slowly melt in cubes of cold butter by swirling the pan off the heat. This thickens the sauce and makes it luxuriously silky. It's a stunner! Serve with mashed potato, cauliflower mash or mop your plate clean with bread.
BBQ Country Ribs are baked in the oven until tender and slathered with a sweet and tangy bbq sauce. These boneless pork country style ribs literally fall apart after a few hours in the oven.
These Beef Stroganoff Meatballs are a fun new twist on a classic dish. Flavorful meatballs cooked in a mushroom gravy, served over noodles with sour cream.
I love making shepherd's pie because it's a comforting and hearty meal that is perfect for feeding a crowd or for meal prepping ahead of time.
This copycat honey baked ham recipe is coated in a flavor-packed basting sauce and encrusted with a specatular crystallized sugar rub!
Chicken and Biscuit recipe tweaked with turkey for a protein update and a great vehicle for leftover turkey from Thanksgiving.
Creamy, Cajun style black eyed peas made easily. Flavored with Smokey turkey wings, onion, garlic, bell peppers and a spicy kick of jalapeños.
Adapted from Chez Lesley by Lesley ChestermanThe traditional cheese to use is Reblochon, which can be hard to get (and expensive) outside of France. Any semi-soft cheese with a brie- or camembert-like texture, that melts well, will work. Lesley used Oka. Reblochon is often cut in half horizontally and the pieces are placed on top of the potatoes, rind side up, and baked. Whatever semi-soft cheese you use, leave the rind on. To make it vegetarian, omit the bacon. If avoiding pork, use smoked turkey bacon.
The most tender, delicious and flavorful Kung Pao Beef you'll ever taste! Our recipe comes together in just 30 minutes for an authentic tasting takeout dinner made right at home!
Braised Short Ribs is an easy, hands-off dinner recipe. This Sunday dinner recipe will soon become your favorite as the meat is juicy, and tender.
Recipe video above. A 3-hour lamb shoulder is great. A 12-hour lamb shoulder is better! The meat is even more succulent because a lower cooking temperature means less moisture loss, and better flavour infusion from the rub. The sauce is a Lamb Jus made using the braising juices so it has phenomenal flavour. Don't be intimidated, it's simple and no more difficult to make than gravy!This is an excellent make-ahead recipe for gatherings. Why? Because you can make up to 4 shoulders in one standard oven. And the room for error is also almost nil; it's almost entirely hands-off cooking that magically takes care of itself overnight. Most importantly, the meat is so juicy it reheats 100% perfectly. I cook it overnight and reheat to serve that evening.About scaling up: 2 shoulders can be cooked in one large pan with no change to cook time. 4 shoulders (2 lambs in 2 pans, on 2 shelves) takes about 14 to 15 hours.
Recipe video above. This rustic Italian classic is fabulously quick to make thanks to thin slices of veal that cook in 2 1/2 minutes flat. Traditionally made with veal, Saltimbocca is also excellent with chicken or beef. The trick to a great Saltimbocca sauce is to slowly melt in cubes of cold butter by swirling the pan off the heat. This thickens the sauce and makes it luxuriously silky. It's a stunner! Serve with mashed potato, cauliflower mash or mop your plate clean with bread.
Recipe video above. Aussies love a good meat pie. We love the hand-held ones because we get the whole thing to ourselves. But when you've got sharing vibes, this Family-size Meat Pie is the one you pull out. Shortcrust base, slow cooked fall-apart chunks of beef smothered in a rich gravy with a golden puff pastry lid.It's knee-shatteringly good comfort food!Workflow - I usually make the filling the day before, then refrigerate overnight. Then I do everything else on the day of serving.
Recipe video above .Soy noodles needs more than just soy sauce, otherwise they are way too boring! This is a great Chinese noodle side for everything Asian. They're flavoured enough to eat plain, but neutral enough to serve alongside mains (see in post for accompanying main suggestions). Supremely easy, supremely tasty - Supreme Soy Noodles!If you want to add more veg and protein, better to use the Lo Mein recipe (need more sauce!).
This Paella Risotto is an easier way to make that classic Spanish rice dish, and the best part is you don't even need a fancy pan to make it! Saffron infused risotto with chicken, chorizo and shrimp!
A quick and easy version of beef teriyaki using ground beef that’s ready in less than 20 minutes!
Beef with black bean sauce is a tasty, classic combination found on Chinese restaurant menus around the country, and it’s easy to make at home!
This Paella Risotto is an easier way to make that classic Spanish rice dish, and the best part is you don't even need a fancy pan to make it! Saffron infused risotto with chicken, chorizo and shrimp!
Full of tasty flavors, simple to make, and on the table in under 45 minutes...delicious and fun!
These 5-Ingredient Peanut Noodles are SO easy, and oh-so good. Thick spaghetti noodles are smothered in a hoisin-based peanut sauce, and tossed with a medley of cabbage and carrots for a delicious meal that comes together in minutes.
Recipe video above. Aussies love a good meat pie. We love the hand-held ones because we get the whole thing to ourselves. But when you've got sharing vibes, this Family-size Meat Pie is the one you pull out. Shortcrust base, slow cooked fall-apart chunks of beef smothered in a rich gravy with a golden puff pastry lid.It's knee-shatteringly good comfort food!Workflow - I usually make the filling the day before, then refrigerate overnight. Then I do everything else on the day of serving.
These 5-Ingredient Peanut Noodles are SO easy, and oh-so good. Thick spaghetti noodles are smothered in a hoisin-based peanut sauce, and tossed with a medley of cabbage and carrots for a delicious meal that comes together in minutes.
