Ukrainian cooking is perfect for this time of year. With Anzac and our thoughts for the Military, Soldiers, Veterans & all those in countries with conflict past & present, we commemorate.

Researching the recipes, Ukraine is a cool climate with an average Summer temperature of 20 degrees. Potatoes, mushrooms, berries & stone fruit feature frequently along with dumplings, pork, crepes, butter and onions.

Try this Haluski recipe for dumplings, on a cool winter night, or take camping, perfect to serve next to the campfire.

5 cups flour
1 tsp salt

4 eggs

1 cup lukewarm water

150 grams butter

For the topping

100 grams of butter

500 grams fresh sliced mushrooms

1 finely chopping onion

300 gram chopped bacon

1 teaspoon of salt

½ teaspoon of freshly ground black pepper

1 bunch of chopped parsley

In a large bowl, add the flour, salt and create a small well in the center of it. Add eggs, water, and melted butter into the well. Use a fork to incorporate the wet ingredients into the flour to create the dough until you get a smooth texture.

On a floured surface, separate the dough into eight pieces. Roll each piece into a long snake shape, and dice it into small pieces. Bring a large pot of water to a boil. Add the raw dumplings into the water, cooking until they float to the top. Allow the dumplings to float before removing them. Once the dumplings float to the top of the boiling water, they are fully cooked. If you remove them before they rise to the top, they will be gummy and undercooked. Scoop out onto a tray to dry out a little while the topping is made.

In a large heavy pan, add the butter & onions into the pan and cook until translucent. Add the bacon and cook with browned & crisp. Include the mushrooms until lightly browned. Season with salt and pepper to taste. Tip into a bowl & keep warm. Reuse the same pan to pan fry the dumplings. add the boiled dumplings. Pan-fry the dumplings until they turn golden brown.

Serve halushki alongside a light side salad or veggie dish for lunch or dinner. Just like pasta or gnocchi, these dumplings are carb-heavy and filling all on their own. Pairing the dumplings with a classic garden salad, marinated tomatoes, or homemade caesar will make for a nice, well-rounded meal.

Store leftover halushki in an airtight container in the refrigerator. They should keep for up to 3 days. Reheat them in a skillet with a little butter or in the microwave. You can freeze halushki by placing the raw dumplings on a baking sheet lined with parchment paper. Pop the entire baking sheet in the freezer. Once completely frozen, transfer the dumplings to a freezer-safe plastic bag. Frozen halushki should be kept for up to 3 months.

Also try thin pancakes, filled with sweetened creamed cottage cheese & berry jam, or stewed apples & rhubarb. Lovely for dessert, also for a special breakfast.