The Scotsman has a long article about the cuisine of Eastern Europe. Immigrants from the area have brought their cuisine with them, and it's getting noticed.
Aubergine Rolls Stuffed with Feta Cheese and Basil Serves four
My father is the king of cooking with aubergines; they fire his imagination! He uses white aubergines for this recipe, as they have a milky and mellow flesh, but purple ones work well too.
INGREDIENTS Olive oil 2 aubergines, sliced length-wise into six thin slices salt and pepper 150g plain flour 3 eggs, beaten 150g fine brioche breadcrumbs 150g Parmesan, finely grated
Stuffing 200g sheep's milk feta, coarsely grated 100g mild Cheddar, coarsely grated a small bunch of fresh basil, chopped
To serve 200g cooked tomato sauce
Method Preheat oven to 180C (350F, Gas Mark 4). Oil two large baking sheets.
Season the aubergine slices with salt and pepper. Place the flour in one bowl, the eggs in another, and the breadcrumbs combined with two-thirds of the Parmesan in a third. Coat each aubergine slice with flour, then dip them in the egg and coat them with breadcrumb mix. Lay the slices on the baking trays and bake for 20 to 30 minutes, turning halfway through. Allow to cool a little before stuffing.
To make the stuffing, mix the feta, Cheddar and basil, and season. Spread the mixture evenly over the aubergine slices. Roll each slice, enclosing the filling. Secure with a toothpick if necessary. Place the rolls seam-side down in a baking dish, and spoon tomato sauce over them. Sprinkle with Parmesan and bake for 20 minutes. Serve hot.
Rich Chocolate Hazelnut Torte Serves eight to ten
This cake is inspired by the delectable tortes from Café Ruszwurm in Budapest.
INGREDIENTS 150g butter, plus extra for greasing 200g dark chocolate with 70 per cent cocoa solids, chopped 6 large eggs, separated 150g soft brown sugar 2 tbsp plain flour 100g ground hazelnuts Chocolate ganache 150ml double cream 200g dark chocolate with 70 per cent cocoa solids, chopped Hazelnut topping 150g caster sugar 200g shelled hazelnuts, peeled and roasted
Method Preheat the oven to 180C (350F, Gas Mark 4). Butter a 20cm round baking tin and line with greased paper.
Melt the butter over a low heat. Remove from the heat and melt in the chocolate, stirring all the time. Cool.
Whisk the egg whites to soft peaks. Then whisk the egg yolks and brown sugar together, until thick and pale. Add the chocolate and mix well. Sprinkle in the flour and ground hazelnuts. Carefully fold in the whites, retaining as much air as possible in the mixture. Pour the mixture into the tin and bake for 25 minutes. Cool.
To make the ganache, heat the cream to almost boiling. Remove from the heat and stir the chocolate in until all is amalgamated. Cool, then pour over the cake to glaze.
To make the hazelnut topping, place the sugar and 100ml water in a saucepan and cook until caramelised. Remove from the heat and add the roasted hazelnuts. Using tongs, remove the nuts in clusters, and place on baking paper to cool.