Eastern European

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  • Chocolate and cinnamon babka

    An irresistible sweet brioche swirled with chocolate and walnut creamy filling and topped with a rich chocolate cinnamon sauce.

    Australian Women's Weekly|Sep 10, 2020

  • Slow-cooker borscht

    Borscht is a beetroot soup of Ukrainian origin that is popular in many Central and Eastern European cuisines.

    Australian Women's Weekly|May 14, 2019

  • Hungarian chicken

    With a classic, paprika-spiced chicken goulash that's made even more comforting with a side of creamy potato mash and toasted bread, this hearty Hungarian dish will become a winter favourite in no time!

    Test Kitchen|May 26, 2017

  • Orthodox Christmas recipes

    Yiayia's lemon soup just not cutting it this year? We have you covered! Switch up your Christmas feast with our versions of those traditional recipes you're likely to find on an Orthodox Christmas spread. From Serbian cabbage rolls, known as "sarma", to an impressive stuffed goose, popular among our Russian friends, we have everything you need to complete your festive meal. Whichever denomination you belong to, you're sure to find a recipe that works for you. Merry Christmas!

    Now to love|Dec 26, 2016

  • Coconut cherry strudel

    Add some sweet and sour bliss to an Austrian favourite. Layered with nutritious morello cherries, cinnamon, coconut and delicate filo pastry, this is sure to please your tastebuds.

    Australian Women's Weekly|Nov 29, 2014

  • Kransky hot dogs

    The classic Slovenian style sausage is at its best when char-grilled and smothered in freshly made sauerkraut. You'll love these kransky hot dogs on fresh, crispy rolls.

    Test Kitchen|Jul 29, 2012

  • Spicy beef pilaf

    The 'spice' referred to in this spicy beef pilaf by Woman's Day is not chilli, rather it is the combination of traditional aromatics that are used to create this wonderful, fragrant dish.

    Test Kitchen|Jun 29, 2012

  • Veal goulash with parsley dumplings

    Goulash is a soup or stew of meat and vegetables, seasoned with a variety of spices, and invariably with paprika. It has always been a popular meal in Central Europe. We've teamed it with parsley dumplings here, to make it extra hearty.

    Australian Women's Weekly|May 31, 2010