Baklava Fingers with Honey Syrup and Halva Ice-cream
- 200 gm walnuts
- 1 tbsp caster sugar
- 1 tsp ground cinnamon
- 12 filo sheets
- 5 more ingredients.....
Sardines On Toast with Sweet Onion and Pine Nut Tarator
- 2 thin slices sourdough bread
- For brushing: extra-virgin olive oil
- 4 fresh sardines, filleted and trimmed
- 1 tbsp olive oil
- 14 more ingredients.....
Apricot Jelly with Baklava Ice-cream
- 1 kg ripe apricots, coarsely chopped
- 750 ml (3 cups) moscato or sparkling wine
- 330 gm (1½ cups) caster sugar
- Juice of 1 orange and 1 lemon
- 9 more ingredients.....
Onion Bialys with Sugar-cured Trout and Green Peppercorn Cream
- To serve: dill leaves
- Sugar-cured trout 150 gm caster sugar
- 100 gm fine sea salt
- To taste: crushed black peppercorns
- 11 more ingredients.....
Kulich
- 75 gm each mixed peel and sultanas
- 60 gm cranberries
- 40 gm golden or dark rum
- 190 gm milk
- 13 more ingredients.....
Coulibiac
- 1 onion, finely chopped
- 100 gm unsalted butter, coarsely chopped
- 300 gm Swiss brown mushrooms, stalks discarded, caps finely diced
- 1 cup coarsely chopped dill leaves
- 17 more ingredients.....
Blini with Smoked Trout, Herbed Creme Fraiche and Fennel Salad
- 1 baby fennel bulb, thinly shaved on a mandolin then finely chopped, fronds reserved
- Juice of 1 lemon, or to taste
- 1 golden shallot, finely chopped
- 30 ml extra-virgin olive oil
- 7 more ingredients.....
Blini
- 100 gm buckwheat flour
- 75 gm (½ cup) plain flour
- 7 gm (1 sachet) dried yeast
- 170 ml milk
- 4 more ingredients.....
Tarator with Radish and Tiger Prawns
- 2 chilled Lebanese cucumbers, seeds removed, coarsely chopped
- 240 gm (1 cup) plain Greek-style yoghurt
- 1 garlic clove, finely chopped
- ¼ cup (loosely packed) each dill and flat-leaf parsley, finely chopped, plus extra dill to serve
- 5 more ingredients.....
Bialys
- ½ tsp dried yeast
- 400 gm (3 1/3 cups) organic bread flour
- 350 gm Gruyère, sliced, to serve
- 125 ml mayonnaise mixed with 1 tbsp Dijon mustard, to serve
- 16 more ingredients.....
Haloumi, Feta and Mint Boureki with Greek Salad
- 350 gm ricotta
- 150 gm haloumi, coarsely grated
- 130 gm Greek feta, coarsely crumbled
- 2 eggs, lightly beaten
- 10 more ingredients.....
Melting Salmon in Fragrant Salt, Tarator Style
- 1 side salmon (about 1.4kg), skinless, pin-boned, at room temperature
- 80 ml (⅓ cup) extra-virgin olive oil
- Juice of 1 lemon
- Fragrant salt 2 tbsp sea salt flakes
- 12 more ingredients.....
