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    You are in: Home / Cookbooks / ZWT -- Eastern Europe
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    10 recipes in

    ZWT -- Eastern Europe


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    I've been making this soup for 25 years—having adapted it from a Marlene Sorosky recipe. It's a great way to get kids to eat vegetables and dairy. You can serve it hot or cold.

    Recipe #204867

    This is from my neighbour and good friend, Ronnie, who is mother to five great kids. They all love this concoction and so do we. It serves 6-7 unless it is put in front of our former French exchange student, Emma. In that case, it serves one.

    Recipe #205192

    This is for lentil lovers. When I saw the RSC#9 ingredients, I knew I had to come up with a recipe for lentil soup or dahl. This is a bit of both -- a thick-ish lentil soup or a watery dahl. It is very quick and easy to make, and very warming on a wintry day. Use vegetable stock to make it a completely vegetarian dish.------

    Recipe #211542

    Some people make this as a low-carb substitute for mashed potatoes. We make it because we love the flavours.

    Recipe #217113

    This has been a family favourite for more than 20 years. Lucky it's fast and very easy to make. Serve over mashed potatoes, wide egg noodles or rice so you don't waste any of the sauce. Please use good quality beef. In Australia, I use rump steak. The cooking time isn't long enough for cheap meat to become tender.

    Recipe #218058

    I adapted this from a low-carb cookbook. It is super easy and fast to make if you use your food processor's slicing blade. It is also a bit colourful on a buffet table. Times do not include refrigeration.

    Recipe #222137

    You'll want an avalanche of this delicious snow. This recipe was given to me by a friend, Anne. It was a highlight of the menu for my oldest daughter's 21st birthday. Very easy and quick to make. For those who use imperial measure, 500 grams is just over a pound.

    Recipe #235542

    I was tired of the pumpkin and leek staring at me -- asking me to do something with them -- so I did this. A recipe card from the green grocer gave me a few hints, but I consider this to be my recipe. It's a great warmer in winter, and not too bad served at room temperature. The ingredient amounts are forgiving, so don't be afraid to be flexible. If you want a vegetarian result, omit the bacon and use vegetable stock. Cream can also be omitted. The chili flakes make the dish. *Note: If you can get tinned/canned pumpkin, you can use three 15-ounce tins to replace the chopped pumpkin. If you do this, you can add the tinned pumpkin when you add the cream.

    Recipe #237038

    This easy-to-make dessert will impress family and friends. It comes together in minutes, but everyone will think you slaved over it. Make the Kahlua cream a day or two ahead, so the flavors develop. The instructions here call for the berries to be roasted, but it is perfectly fine -- and totally delicious -- to simply stir the berry ingredients together and let them marinate in the fridge for a few hours before assembling.* I figure roast them in winter and refrigerate them in summer. The recipe can be easily halved or doubled. Created for RSC #10.

    Recipe #243317

    This soup uses six RSC #10 ingredients, so you can omit the cream (and not use butter) for a vegan version. Serve hot. Also nice at room temperature.

    Recipe #243345


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