Tag: Egg Recipe

Legendary Dishes | Yaitsa Farshirovannye Яйца Фаршированные (devilled eggs)


Halved hard-boiled eggs, stuffed with a paste of anchovies, butter, egg yolks and seasonings is one of the oldest traditional recipes in Europe.

Apicius records a recipe that included garum, garlic, olive oil, pepper and wine.

From imperial Rome to modern Italy the recipe evolved, anchovies replacing the garum for a less punguent taste, butter replacing oil for a creamy texture, chopped parsley adding an artistic touch.

This exact recipe is found in Sweden, made simply with anchovies, butter and seasonings, arranged on a bed of lettuce with a garnish of chopped anchovy fillets and sliced tomatoes.

It is also found in Poland and Russia, where it disappears into a collection of a hundred variations on the theme – from the exquisite lemon juice, mustard and sour cream paste (popular in the Baltic states) to the esoteric salmon and liver paté (popular in Scandinavia) and the enigmatic creamed caviar (popular among celebrity chefs).

In Kaliningrad, as in mother Russia and other northern European countries, hard-boiled eggs are part of the festival culture, when unpeeled eggs are decorated, shelled eggs are coloured, and egg halves are stuffed with every kind of filling imaginable.

This is the basic recipe, with one suggestion for colouring, with anchovy paste. Other fillings below.

  • 1 litre water, boiled
  • 4 eggs, hard-boiled
  • 2 red beets, peeled, grated
  • 75 g butter
  • 10 anchovy fillets, minced
  • 10 g parsley, chopped
  • 1 tsp black pepper, freshly ground
  • Water, for boiling eggs

Boil eggs timed according to size, from five minutes for small eggs to seven minutes for large eggs, immediately plunge into cold water until they are cold, about 15 minutes, peel, halve along their length, set yolks aside.

Grate beets into a large bowl, pour in boiling water, add egg halves, leave for an hour.

Sieve yolks into a bowl, cream with butter, add anchovies, black pepper and parsley, retaining some for the garnish.

Remove halves from beet water, dry.

Spoon anchovy paste into halves.


Other Stuffed Eggs

  • … with anchovies, capers and olives
  • … with apples and mackerel
  • … with capers
  • … with carrots and onions
  • … with caviar
  • … with cheese (any hard raw milk cheese)
  • … with chicken livers
  • … with cream cheese
  • … with green peas
  • … with ham (bacon, ham, pancetta, prosciutto)
  • … with ham and onions
  • … with herring mousse
  • … with horseradish
  • … with mint and tarragon
  • … with mushrooms and peas
  • … with mushrooms and tomatoes
  • … with mustard
  • … with nuts (almonds, pistachios, walnuts)
  • … with paprika
  • … with radish
  • … with raisins and cheese
  • … with raisins and grape juice
  • … with raisins and wine
  • … with sardines
  • … with shrimp
  • … with smoked bacon
  • … with smoked salmon
  • … with sour cream
  • … with spinach and white cheese
  • … with sprats
  • … with squid
  • … with tarragon and Mascarpone
  • … with tuna.

Note — one or more of brandy, butter, cream, lemon juice, milk or olive oil will loosen the yolk.

Legendary Dishes | Mėsos Vyniotinis su Kiaušiniais (meat-coated hard-boiled eggs)


Coating an egg with a flavoured meat mixture is a traditional recipe that got away in most food cultures.

Now known as a Scotch egg, this delectable home-made delicacy became indelicate when the commercial versions jumped off the shelves, ready to eat.

This is the Lithuanian version.

  • 250 g pork, minced
  • 250 g beef, minced
  • 4 eggs, hard-boiled, cooled
  • 1 gherkin, pickled, chopped small
  • 1 carrot, cubed small
  • 1 tsp saffron
  • 1 tsp oregano, chopped
  • 1 egg yolk
  • 10 g fresh dill, fresh, chopped
  • 10 g coriander, fresh, chopped
  • 1 tsp black pepper
  • Salt, pinch

Preheat oven to 180ºC. Combine the meat with the egg yolk, carrots, gherkin, herbs, saffron and seasonings.

Divide meat mixture into four portions, place one portion on a rectangle of cling film, flatten, put egg on top.

Use the cling film to shape the meat around the egg.

Repeat with remaining eggs and portions.

Arrange eggs on a greased tray.

Bake for an hour.

Legendary Dishes | Pâté de Canard d‘Amiens (duck pate)


This duck pâté, apparently a 17th century invention, is still popular despite many changes to the original recipe. This version includes ingredients that were once typical, particularly the pâté filling. The bacon, duck and veal is chopped and put through a mincer for a coarse mix, which is then sieved into a pâté. The rabbit fillet is left whole. This recipe has a higher proportion of meat, and much less fat.


  • 2 kg white wheat flour, t45
  • 500 g butter / lard
  • 300 ml water
  • 10 g salt


  • 1.5 kg duck, de-boned, skinned, chopped, minced
  • Duck heart, liver, chopped, minced
  • 250 g pork belly, chopped, minced
  • 150 g rabbit fillet, whole
  • 100 g veal, chopped, minced
  • 2 eggs
  • 75 g duxelles*1
  • 50 g butter
  • 30 g foie gras, diced
  • 15 g salt
  • 10 g black truffle, sliced, sautéed in butter, cooled
  • Brandy, splash
  • Water


  • Butter, for dough wash
  • Egg yolk, for, glazing
  • 30 g aspic*2

Prepare the dough a full day ahead of baking. Leave in fridge or a cold place.

Combine all the meat except the rabbit fillet in a large bowl. Add foie gras, truffles and seasoning, then the duxelles and eggs. Add brandy and some water to loosen it.*3

Divide the dough into two pieces, one to cover the inside of the terrine and one for the lid, each with a little overlap.

Stuff the filling into the terrine with the rabbit fillet in the middle, place the dough lid on top, sealing the edges.

Decorate, brush with butter and make two small holes.

A piece of rolled cardboard or foil can be used to make a funnel in each hole. This allows steam out and prevents the pâté from cracking.

Bake at 200ºC for 75 minutes, 150ºC for the last 30 minutes.

Remove chimneys and pour the aspic into the holes, allowing some to overflow.

Leave to cool, place in fridge.

*1: Sauté one chopped onion, five shallots and 25 grams of mushrooms gently in butter over a medium heat.
*2: Aspic for terrines is usually made with marrow-rich bones, usually pig and specifically trotters, slow cooked in a large pot with carrots, leeks, onions, seasoning and plenty of water, reduced, strained, clarified over a gentle bubbling heat with one egg white per 1.2 litres of stock and herbs, usually chervil and French tarragon, enriched with port of sherry, and strained again. For a dense aspic add some carrageen during the clarification stage.
*3: Hard apples peeled, cored and cubed replace the duxelles in some recipes.

Indigenous Ingredients

French Tarragon
Pork Belly

Legendary Dishes | Fofos de Bacalhau (cod puffins)

  • 500 g salt cod, soaked for 24 hours in 12 changes of water
  • 400 ml water
  • 4 egg whites
  • 45 g white wheat flour
  • 45 ml milk
  • 15 ml olive oil
  • Vegetable oil, for frying
  • Seasonings

Put the cod into the water, bring to the boil, simmer for three minutes. Drain and retain water.

Make a loose batter with the milk, olive oil, adding and whisking the flour slowly. Adjust with some of the cod water.

Whisk in the egg whites.

Heat a pot or deep frier with vegetable oil to 190°C.

Cut cod into 3 cm pieces, dip in batter.

Deep fry.

Dry on kitchen paper.

Serve with tomato rice.

Indigenous Ingredients

Salt Cod

Legendary Dishes | Bolinhos de Bacalhau (fish balls)

  • 1 kg salt cod, soaked for 48 hours in 12 changes of fresh water
  • 650 g potatoes, baked, mashed
  • 4 eggs, beaten
  • 100 g onions, chopped
  • 50 g parsley, chopped
  • 30 ml olive oil
  • 6 cloves garlic, crushed
  • 25 g cilantro, chopped
  • 15 g cayenne pepper
  • Black pepper, large pinch
  • Olive oil, for frying
  • Vegetable oil, for deep frying


4 lemons, quartered
50 g piri piri sauce


Small bowl filled with water

Place stockfish in a large pot with sufficient water to cover, bring to a low boil, simmer for 15 minutes, drain. Flake when cold, removing skin and bones. Shred in a food processor.

Combine cod and potatoes in a large bowl, knead for five minutes.

Sauté onions in olive oil in a frying pan over a medium heat for five minutes.

Add garlic, sauté for a further five minutes, until garlic and onions are soft.

Stir into the cod-potato mixture.

Add the cilantro and parsley, mix, then fold in the eggs.

Season with cayenne, salt and pepper.

Weigh 50 grams of the mixture, shape into balls using a wet hand.

Heat a pot or deep frier with vegetable oil to 190°C.

Deep fry balls until golden brown, about five minutes.

Drain on paper towels.

Serve with lemon wedges and piri piri sauce.

Indigenous Ingredients

Piri Piri Sauce
Salt Cod

Legendary Dishes | Tabrizi Kufta (meat loaf)


After Azerbaijan became an independent republic in 1991 it began a process of reconciliation with its distant past. Being part of the Soviet Union changed every aspect of life in Azerbaijan. One aspect was the existence of a diaspora across the border in Iran. Another was the impact on Azerbaijani culture.

The Soviet occupation, according to Pirouz Khanlou, ‘impacted the traditional cuisine that had emerged over thousands of years’. Very gradually the people of Azerbaijan are rediscovering that culture.

One such dish is this fabulous kufta, a meat loaf fundamentally associated with Tabriz in Iran, fondly remembered in Baku, now an integral aspect of modern Azerbaijani cuisine.

  • 3 litres water
  • 2 kg beef, minced
  • 1.6 kg chicken, baked, wings removed
  • 600 g onions, chopped
  • 500 g lentils, yellow-split, cooked
  • 500 g rice, cooked
  • 5 eggs (1 hard-boiled)
  • 150 g plums / prunes
  • 100 g sour cherries
  • 75 g walnut halves
  • 50 g almonds, blanched
  • 20 g mint, chopped
  • 20 g savory, chopped
  • 10 g tarragon, chopped
  • 10 g black pepper, freshly ground
  • 10 g salt
  • 5 g chives, chopped
  • 5 g saffron
  • Vegetable oil, for frying

Sauté half of the onions over a medium heat until they begin to turn brown, about 30 minutes, leave to cool.

Grate the remaining onions. Mash lentils and rice with a fork, combine with grated onions. Work this mixture into the beef, add eggs, fried onions, herbs and seasonings. Knead for 10 minutes until the fat starts to separate from the ‘dough’. Leave to rest.

Toast the almonds and walnuts in oil over a low heat for ten minutes, remove and chop into small pieces. Spread the dough on a clean tea towel. Sprinkle with toasted nuts.

Stuff hard-boiled egg, plums or prunes and cherries into the cavity of the baked chicken.

Place the chicken on the dough. Wrap the towel around the chicken to encase it tightly with the dough, forming a small soccer ball.

Bring water to a boil in a pot large enough to hold the ball, add saffron and large pinches of salt and pepper.

Cover, simmer for two hours.

Legendary Dishes | Pohane Bučke (fried courgette slices)


We have taken a different approach to these delightful shallow fried courgette slices.

They can be sliced thin lengthwise, floured, egged and fried in oil to produce a crispy snack.

We prefer to slice them into thick rounds, soak them in egg and then fry them over a high heat.

  • 4 courgettes, 1 cm slices
  • 3 eggs, whisked, seasoned with 1 teaspoon of salt
  • 1 tbsp paprika flakes
  • 1 tsp black pepper
  • Oil, for frying

Puncture each slice with a fork, steep in the egg for 15 minutes.

Sprinkle each slice with black pepper and paprika flakes.

Fry in oil over a medium heat.

Serve hot with cold yoghurt and cold red currant jelly.

The left-over egg can be fried like a pancake!

Indigenous Ingredients


Legendary Dishes | Tarta de Santiago (almond cake)


As you can see we had some difficulty removing the template. There was a small tear and this was enough to let sugar fall into the shape. Fortunately the flavour of the cake compensated for the appearance!

Traditionally made with a pastry casing, the modern version of this iconic confection omits the pastry to produce a soft almond-lemon cake.

Indigenous to Galicia torta de Santiago is known across the Iberian peninsula and beyond.

Associated with an old tradition, the modern version is enigmatic because of the decorative silhouette of the Cross of Santiago, a recent adornment.

Also modern is the association with the almonds of the Mediterranean, the varieties called comuna, largueta, marcona, mollar, largueta and planeta.

Almonds must account for a third of the almond-egg-sugar mixture.

  • 275 g almonds, ground
  • 250 g sugar
  • 4 eggs
  • 25 g icing sugar
  • 1 tbsp sweet wine / lemon liquor
  • 1 lemon, zest
  • 1 tsp cinnamon (optional)

Preheat the oven to 180ºC.

Combine the eggs with the sugar to form a homogeneous mixture, about 5 minutes on an electric mixer.

Stir in the liquor or wine, the zest and, if using, the cinnamon.

Fold the almonds into the egg-sugar mixture.

Pour the mixture into a tin lined with baking paper.

Bake for 60 minutes.

Leave to cool.

Arrange the Santiago Cross in the centre of the cake, dust with icing sugar.

Indigenous Ingredients


Legendary Dishes | Fyrstekake (Prince cake)


This princely cake of Norway is iconic because it combines a tender pastry base with a subtle sweet filling.

The traditional filling is a paste made with almonds, egg whites and sugar. Butter is an addition. Whole eggs are a variation. The paste can be enhanced with cardamon and vanilla. Fruit is also an addition.

The traditional base is made with baking powder, butter, eggs, flour and sugar.

A lattice work occasionally decorates the top of the cake.

This is the basic recipe.


  • 150 g almonds, ground
  • 150 g icing sugar
  • 2 egg whites

Combine ground almonds and icing sugar, fold in the two egg whites. Put in fridge for several hours. This is the almond paste.

Base Dough

  • 175 g pastry flour
  • 125 g butter, softened
  • 100 g strong white wheat flour
  • 3 egg whites
  • 80 g brown sugar
  • 8 g baking powder

Beat brown sugar into the butter, stir in the three egg whites, baking powder and sieved flours. Knead into a smooth ball. Leave for an hour.


  • 30 g almonds, whole, blanched, skinned, halved for topping
  • 1 egg, beaten, for glazing
  • Icing sugar, for dusting
  • 22-25 cm diameter flan tin

Preheat oven to 180°C.

Place the dough in the bottom of the cake tin, push it across the base and up the sides with a one centimeter overlap above the rim.

Spoon almond paste on top of the dough, wash with egg, top with almond pieces.

Bake for 40 minutes.

Dress with icing sugar.

Legendary Dishes | Tourte a l’Abondance (Abondance pie)


The quantities are determined by the size of your baking tins, but the ratio of potatoes to cheese should be no less than 4:1.

Bacon can replace the pork belly, and ricotta can replace the cream and milk.

This quantity is for two round tins each with a diameter of 20 centimetres and a depth just below 4 centimetres.


  • 250 g white wheat flour, t55
  • 125 g butter
  • 1 egg
  • 3 tbsp water
  • Salt, pinch

Work butter into the flour, add egg and sufficient water to produce a loose dough.

Refrigerate for an hour or two.


  • 750 kg potatoes, peeled, sliced thin, blanched in boiling water for ten minutes, drained
  • 300 g Abondance cheese, sliced thin
  • 4 eggs
  • 200 g smoked pork belly, cubed small
  • 100 ml cream / ricotta
  • 100 ml milk / ricotta
  • 10 g black peppercorns, coarse ground
  • 5 g salt
  • Nutmeg, 8 gratings

Preheat oven to 210ºC.

Divide the pastry into two pieces, push each piece into the bottom and up the sides of the cake tins.

Arrange the cheese slices and pork belly cubes on top of the pastry.

Add a layer of potatoes.

Follow with another layer of cheese and pork belly.

Finish with a layer of potatoes and a few pieces of cheese.

Crack eggs into a bowl, add milk and cream, whisk with six gratings of nutmeg and salt.

Pour over the layers, to cover them completely. Dress with black pepper and one grating each of nutmeg.

Bake for 50 minutes.

Indigenous Ingredients

Abondance Cheese
Smoked Pork Belly
Wheat Flour

Legendary Dishes | Pâté Gaumais (pork pie)


Virton butchers Leroux-Subitte are credited with the invention of this aromatic pork pie toward the end of the 1800s, a tradition that has continued with the butchers of the region.

The pastry, which is often sweetened, is prepared with a yeast dough. Generally the pastry is the domain of bakers and the filling and marinade the speciality of butchers, although some butchers prepare their own pastry.

Recipes for home-made pies are a closely-guarded secret and coveted by family and friends.

The filling is traditionally associated with loin meat with some rib and belly meat. It is cut into pieces no larger than two centimetre cubes, then marinated for at least 48 hours.

The marinade will include red or white wine and vinegar flavoured with carrots, garlic, onions or shallots and various herbs and spices from bay, black pepper, clove, juniper, parsley, sage and thyme plus salt.

Pâté Gaumais is eaten hot, usually an hour after baking, or cold and can be re-heated.

It is celebrated every December 26 in Virton with the King of Pâté Gaumais competition for the highest amount consumed in one sitting.


  • 1 kg pork loin and rib meat, cut into 2 cm pieces
  • 500 g shallots, sliced thin
  • 125 g dry white wine / red wine
  • 4 garlic cloves, crushed
  • 5 tsp wine vinegar
  • 15 g black pepper
  • 1 tbsp oil
  • 1 tbsp thyme
  • 10 g salt
  • 10 juniper berries
  • 5 sprigs parsley, chopped small
  • 1 sprig sage
  • 5 rosemary spears, chopped small
  • 3 bay leaves

Marinate meat for 48 hours over two nights. Turn the meat from time to time.


  • 500 g white wheat flour, t45
  • 150 g butter, cut into small pieces
  • 2 small (55 g) eggs + 1 egg yolk
  • 100 ml milk, warmed to 38ºC
  • 50 g yeast
  • 15 g lard
  • 15 g sugar (optional)
  • 5 g salt

Dissolve the yeast in the warm milk. Add yeast mixture and eggs to the flour to make a loose dough. Work the butter into the dough in stages, finish with the lard, knead into a smooth dough, about 20 minutes. Leave to rest for two hours.


  • 1 egg, beaten

Remove bay leaves, juniper berries, sage and thyme from the marinade. Drain the liquid, leave to rest for 30 minutes, use paper towels to absorb any moisture on the meat.

Divide the dough into four pieces, cover and set aside. Take one piece and divide into two, shape into balls, one larger than the other, then into rounds.

Place a quarter of the meat mixture on the larger round, place the small round on top.

Fold the edge of the larger round into the edge of the smaller round in the crimp style.

Put the pie on a greased tray, make a small hole in the centre of the surface.

Repeat with remaining dough and meat mixture. Preheat oven to 180ºC.

Brush the egg yolk over the surface of each pie.

Bake for 60 minutes until the pies are golden brown on top.

Pâté Gaumais is produced and sold at these outlets.

BAILLOT Brothers Rue Dr. Hustin, 55 at 6760 Ethe 063/577 246
BIT Xavier Grand Rue, 43 to 6760 Virton 063/577 224
BLAISE Cured meats Place Albert 1er, 4 at 6820 Florenville 061/311 951
DE MATOS Adolfo - EUROVIANDE Place G. Lorand, 3 at 6760 Virton 063/578 870
DROPSY Roland Ruelle Giffe, 2 at 6747 Saint-Léger 063/457 300
FELSCH Didier Rue du Vieux Sart, 2 at 6769 Meix-devant-Virton 063/577 421
HOLTZHEIMER Jean Industry Street, 2 at 6792 Halanzy 063/678 579
LEFEBVRE Yvon Rue René Nicolas, 3 at 6750 Musson 063/675 747
MARECHAL Adelin Grand Rue, 88 to 6769 Gérouville 063/577 538
PEIGNOIS Claude - The heart of the Gaume Rue Dr. Hustin, 51 at 6760 Ethe 063/581 804
ROMAIN Jean-Claude Station Street, 7 at 6820 Florenville 061/311 112
THIERY Frédéric Rue du Moulin, 5 to 6750 Mussy-La-Ville 063/677 738
THOMAS Andre Rue de Neufchâteau, 2 at 6720 Habay-La-Neuve 063/422 139
TOCK Jules Grand Rue, 218 to 6740 Sainte-Marie 063/455 396

Indigenous Ingredients


Legendary Dishes | Jablková Žemlovka (apple loaf)


Served as a main course in Prague restaurants, this apple loaf deserves its place among the iconic traditional dishes of Europe.

Traditionally made with day-old bread, the new tradition is to bake bread specifically for the purpose of producing long thin loaves that can be sliced into small rounds for this dish.

Curd cheese replaces butter in the original recipe.

The white foam is a flourish that is more than mere decoration, but it adds a degree of difficulty.

Clever cooks bake the dish in a low oven, then add the foam and blast the heat to achieve a crispy crunchy topping.

  • 1 kg sweet apples, cored, quartered
  • 500 ml milk, full-fat
  • 250 g curd cheese
  • 4 eggs, separated
  • 200 g white bread, sliced into thick rounds, cut into squares
  • 60 g vanilla sugar
  • 125 g raisins
  • 45 g breadcrumbs
  • 30 g icing sugar
  • 10 g cinnamon
  • Butter, for greasing

Prepare the apples, keep in water until ready to use.

Soak raisins in some of the milk, about an hour. Then soak the rounds of bread in milk.

Separate the eggs, mixing the yolks with icing sugar and cheese.

Preheat oven to 160°C.

Grease an ovenproof baking dish, dust with breadcrumbs.

Lay the bread on top of the breadcrumbs.

Grate the apples onto the bread, dust with cinnamon and half the raisins.

Place the remaining bread on top, followed by the remaining apples, grated or sliced, the cinnamon and raisins.

Pour in the cheese mixture evenly across the surface.

Bake for 45 minutes.

Whisk the egg whites with the vanilla sugar.

Remove and gently spoon the egg foam over the top, making peaks with a fork or the back of the spoon.

Turn oven up to 210°C and bake for a further 15 minutes.

Legendary Dishes | Pastitsio (pasta bake)


Tourists visiting the Mediterranean islands of Crete, Cyprus, Malta, Sicily and Sardinia might be forgiven for thinking there is an ad hoc competition among their restaurants to see who produces the best pasta bake. The Greeks of course will tell you their pastitsio is the best and the rest are mere imitations.

And there is the dilemma, each chef – domestic and professional – has their own interpretation, albeit subtle tweaks that are not always discernable.

We have favoured an eastern Mediterranean sensibility with cheese custard for the topping rather than a white sauce, thick tube pasta cooked and dressed with eggs and cheese, and a meat filling flavoured with onion, marjoram, mint, parsley and thyme.


  • 500 g penne / rigatoni pasta
  • 2 eggs, beaten
  • 90 g hard cheese
  • 60 g butter
  • 5 g black pepper
  • Salt, large pinch
  • 2 gratings of nutmeg


  • 750 g beef / lamb / pork mince
  • 250 g onion, thin sliced
  • 125 ml meat stock
  • 45 ml dry white wine
  • 30 ml vegetable oil
  • 5 g black pepper
  • 5 g salt
  • 5 sprigs parsley, chopped small
  • 10 mint leaves, chopped small
  • 5 sprigs marjoram
  • 5 sprigs thyme


  • 1 litre full-fat milk
  • 500 g halloumi cheese, grated
  • 4 eggs, whisked
  • 45 g cornflour
  • 30 ml water


  • 90 g kefalotiri cheese / hard cheese, grated
  • Butter, for greasing

Cook pasta in boiling salted water until al dente, drain and place in a large bowl. Melt butter and pour over the pasta. Add the cheese and seasonings, toss, add eggs and toss again. Set aside.

Sauté onion in oil for 10 minutes, add the meat and cook until brown. Add the wine, stock, herbs and seasonings, simmer for 20 minutes until almost all of the liquid has been reduced. Leave to cool.

Whisk the eggs and milk for the topping in a pot, bring slowly to the boil. Whisk the water into the cornflour, pour slowly into the egg-milk mixture, heat gradually until the mixture begins to thicken, add the cheese.

Preheat oven to 180°C.

Grease a large baking tray, place half of the pasta mixture on the bottom, follow with the meat mixture, the remaining pasta mixture and the cheese custard. Sprinkle the top with the grated hard cheese.

Bake for 50 minutes.

Legendary Dishes | Bobotie (baked spiced meatloaf with custard top)

A slice of bobotie with geelrys (yellow rice)


Some years ago a battle over the authenticity, fidelity and ownership of bobotie, a type of meatloaf with a custard crust, shone a bright light on Cape Malay traditional cuisine.

Salwaa Smith, author of Cape Malay Cooking and Other Delights, produced her version of the recipe. ‘I did lots of research into authentic Cape Malay recipes and all the articles I came across was of the notion that bobotie is a Cape Malay dish which came with slaves who arrived from Java and various Indonesian islands in 1658. Being slaves, the Malays often ended up in the Dutch kitchens and their influence remains apparent in dishes such as bobotie.’

The meat mixture for bobotie

Salwaa Smith featured the battle in her web magazine. It includes links to the ‘rainbow’ versions of bobotie and the use of particular ingredients, of which the spices are constant, if not the quanity. The amount is personal and curry powder can replace the individual spices, between 15 grams and 25 grams plus one teaspoon of turmeric per per 500 grams of meat. Garlic is generally a background flavour, between one and two cloves for the same amount of meat.

Our version is an adaptation of Salwaa Smith’s recipe.

This is a Cape Town version by Sonia Cabano.


  • 500 g beef / lamb (or 50:50 combination), minced
  • 300 g onions, chopped
  • 150 g stale bread soaked in 300 ml water + juice of 1 lemon (lemon is optional)
  • 125 g sultanas (optional)
  • 1 egg
  • 10 g fresh galangal pounded into a paste with 30 ml water (optional)
  • 10 g tamarind concentrate loosened in 30 ml hot water
  • 30 ml oil
  • 3 tsp white peppercorns, ground
  • 2 garlic cloves, mashed (optional)
  • 2 tsp cloves, ground
  • 2 tsp coriander, ground
  • 2 tsp cumin, ground
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp turmeric
  • 6 bay leaves / lemon leaves / lime leaves


  • 250 ml full-fat milk
  • 3 eggs

Sauté onions in oil in a frying pan until they soften and start to colour at the edges, about 15 minutes.

Reduce heat and stir garlic, galangal paste, ground spices, salt, turmeric, and 2 of the leaves into the onions, cook for a few minutes.

Deglaze pan with a tablespoon of water. This will form a paste.

Remove from heat and leave to cool.

Combine the meat with the onion mixture, lemon or tamarind juice, egg and sugar plus, if using, the sultanas.

Press the liquid from the bread, thoroughly blend into the meat mixture.

Chilli in a refrigerator for at least two hours, preferably four hours.

Preheat oven to 180°C.

Grease an ovenproof dish about 6 centimetres deep.

Press the meat mixture into the dish, smooth the surface with the back of a spoon.

Bake for 35 minutes.

Remove from oven, puncture the surface with a fork in several places and leave to cool a little.

Whisk the eggs into the milk, pour over the baked meat. Push 4 leaves into the egg-milk mixture.

Return dish to the oven, bake until the custard has cooked and formed a golden brown crust, about 20 minutes.

Legendary Dishes | Sernik Tradycyjny (traditional cheese cake)


The secret to a perfect cheese cake is twice ground cheese curds. In Poland food companies Mlekovita and Piatnica produce twaróg sernikowy mielony – ground cheesecake curd – for this practical purpose. Potato starch is another ingredient that will make a difference and there is a strong argument that yoghurt rather than cream will make the cheese cake lighter. The first time we made it we were unable to get the Mlekovita or Piatnica brands and instead used a fatty curd from Polmlek. Subsequently we used the Piatnica brand. Both Mlekovita and Piatnica suggest butter is not needed. However, despite the obvious reason, we want to keep with tradition.


  • 500 g ground cheese curd
  • 4 eggs, separated
  • 130 g butter, softened
  • 130 g icing sugar
  • 60 ml cream / yoghurt
  • 60 g vanilla sugar
  • 30 ml fruit juice / lemon juice
  • 30 g potato flour


  • 100 g biscuits, coarse ground
  • 50 g butter, melted
  • 30 g brown sugar (optional)

Preheat oven to 180ºC.

Beat the soft butter, gradually beat with an egg yolk and a quarter of the icing sugar, repeat with remaining yolks and sugar.

Beat the juice into the mixture.

Beat the ground cheese into the mixture followed by the vanilla sugar, yoghurt and potato flour to obtain a homogeneous mass.

Whisk the egg whites until stiff, gently fold into the mixture.

Melt the butter for the base, add the ground biscuits and, for a little sweetness, brown sugar. Line a cake tin with baking paper, spoon the biscuit mixture on the base and gently smooth out to the edges with a back of a teaspoon.

Put the cheese mixture on top of the biscuit base, bake for 75 minutes.

Remove from oven, leave to cool in the tin.

Dust with icing sugar.

This is the recipe reproduced on the Piatnica tub.

One kilo of cheesecurd, 7 eggs, 240 g icing sugar, 15 g potato flour, 15 g semolina, vanilla sugar or rum flavouring. The method is the same as above, with one exception, the cheesecurd to gently added to the mixture after the beaten egg whites.

© www.piatnica.com.pl

[PLACE] FLORENCE | ITALY | Cantuccini (almond / chocolate / pistachio biscuits biscuits)

Touring travellers arriving in the grand ticket hall of the Santa Maria Novella railway station in Florence were always surprised by the quality of these Tuscan biscuits, especially those made with almonds. For your delectation we are offering a version that accomodates almonds or chocolates or pistachios or a combination. Now you have to see whether your version is as good as those produced by the region’s biscotti di Prato experts. Getting the balance between dry and wet ingredients is the secret, and that depends on the quality of the flour and your trust in the recipe.

  • 250 g + 30 g white wheat flour
  • 125 g sugar
  • 2 eggs
  • 50 g chocolate pieces / almonds / pistachios
  • 5 g baking powder
  • 1 orange, zest

Preheat oven to 190°C.

Whisk eggs with sugar, add orange zest, baking powder, flour and almonds or pistachios or chocolate in a bowl.

Tip the mixture onto a floured surface, dust with extra flour and roll into a sausage shape. Carefully ease the sausage onto a lined tray. Roll into a large evenly shaped sausage, the length of the baking tray, roughly 6 cm wide.

Place on greaseproof paper on a baking tray, flatten a little, bake for 30 minutes (35 minutes for chocolate), until pale golden.

Reduce temperature to 170°C.

Cut into 2 cm slices, place back on the tray. Turn slices after 15 minutes.

Bake for a total of 30 minutes, until the colour has turned to a golden brown.

Legendary Dishes | Piperópita Pilíou Πιπερόπιτα Πηλίου (Pelion pepper pie)

  • 800 g horned red peppers, sliced
  • 250 g filo pastry
  • 200 g feta, crushed
  • 2 red peppers, chopped
  • 2 orange peppers, chopped
  • 2 large tomatoes, skinned, chopped, liquid drained
  • 2 eggs, separated
  • 1 small onion, chopped
  • 60 ml milk
  • 60 g trahana powder
  • 45 ml olive oil
  • 15 g butter
  • 5 g black pepper
  • 5 g salt

Sauté the onions and sliced horned peppers in the oil, covered, until they begin to wilt. Add the bell peppers, cover and cook over a medium-high heat for 5 minutes. Remove cover, increase heat, cook until all the liquid has evaporated, stirring several times. Take off heat, leave to cool. Stir in the feta, tomato pulp, trahana and seasonings.

Preheat oven to 180ºC.

Beat 2 egg whites in a bowl, fold into the cheese-onion-pepper-tomato mixture.

Butter a baking tray. Crumble the filo, place half on the buttered surface of the tray, add the cheese mixture, top with remaining filo. Beat the egg yolks with the milk, coat the filo.

Bake for 50 minutes.

Legendary Dishes | Kerkyraïkí Giaourtópita Κερκυραϊκή Γιαουρτόπιτα (lemon yoghurt pie)

  • 5 eggs, separated
  • 300 g white wheat flour, t500 / white spelt flour
  • 250 g sugar
  • 250 g yoghurt
  • 220 g butter, softened
  • 5 lemons, zest
  • 1 lemon, juice
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 vanilla pod

Whisk butter and sugar until it is integrated, add egg yolks and yogurt, beat mixture until smooth.

In a separare bowl beat egg whites until they are stiff.

Combine flour, baking powder, soda, lemon zest and vanilla.

Fold one spoonful of the flour mixture followed by one spoonful of egg whites into the butter-sugar mixture. Repeat until the flour mixture and egg whites are used up.

Add the lemon juice and pour the batter into a prepared cake tin or tray.

Bake at 180ºC for 70 minutes.

Legendary Dishes | Tiroler Speckknödel (Tyrol bacon dumplings)

  • 300 ml milk, lukewarm
  • 300 g white bread
  • 150 g speck (smoked ham), diced small
  • 2 eggs
  • 100 g onions, chopped small
  • 3 tbsp white wheat flour (optional)
  • 1 tbsp parsley, chopped
  • 1 tsp black pepper
  • 1 tsp rapeseed oil
  • Nutmeg, large pinch
  • Salt, pinch

Whisk eggs into the milk, add bread, combine and leave to rest for 30 minutes until the bread has absorbed all the liquid.

Sweat the speck cubes with chopped onions in a little oil, season with salt, pepper and nutmeg. Allow to cool slightly and add to the dumpling bread. Fold in the parsley and if using the flour.

Using a tablespoon and with moist hands, shape into small dumplings.
Cook dumplings in salted water for about 15 minutes.

Remove to a plate with a slotted spoon, drain and serve the dumplings in hot meat soup sprinkled with chives or simply as a side dish.

Legendary Dishes | Tiroler Knödel (Tyrol dumplings)


There are several secrets for successful knödeln. Among these are the quality of a primary ingredient – breadcrumbs. Ideally, to follow tradition, you want to use crumbed bread from the small white rolls made in Austria and Germany known as brötchen and semmeln.

We use a combination of breadcrumbs from loaves made especially for their nutty crumbs and from the variety of plain white rolls made from either spelt or wheat.

  • 350 g breadcrumbs
  • 4 eggs
  • 200 ml milk
  • 120 g onion, chopped small
  • 100 g smoked bacon (speck)
  • 100 g smoked sausage (landjager)
  • 75 g flour
  • 30 g butter / oil
  • 1 tsp parsley, finely chopped
  • 5 g salt
  • Nutmeg, 10 gratings
  • Chives, finely chopped, for garnish

Whisk eggs into the milk, add to the breadcruumbs, soak for 30 minutes.

Sauté onions in butter or oil for 10 minutes, add bacon and sausage, fry gently for 5 minutes, add parsley, season with salt and nutmeg.

Work the meat mixture into the breadcrumb mixture. Sprinkle with flour, knead into a firm moist mixture. With moistened hands shape mixture into 8 dumplings.

Cook the dumplings in batches in salted water for 15 minutes.

Serve dumplings garnished with chives and warm apple sauce.

Close up of bacon and sausage dumpling