More time, more reward: 7 kitchen projects for the long weekend

Looking to make the most of the long weekend with some rewarding cooking projects? Whether you're up for playing with pastry, baking some bread or just letting time take its course with some slow-cooking, try these recipes and tips.

If a looming long weekend says "time for kitchen fun" for you, we have some suggestions. Whether you've been dreaming of something that challenges your pastry skills (sfogliatelle, you lovely Neapolitan pastry, we're thinking of you) or something easy that just needs more time, these recipes offer rich rewards.

Sweet, chewy nougat

Nougat sounds tricky, and you do need to be paying attention at a couple of key points, but take some tips from pastry chef and host of The Chocolate Queen, Kirsten Tibballs, and you'll have this sweet, chewy treat and its delicious variations nailed, including her chocolate nougat and pineapple-white chocoate nougat.

Pineapple white chocolate nougat. Credit: The Chocolate Queen.

Baking bread

Bread can be as simple or as take-your-time as you like (explore our Homemade Bread recipe collection and you'll see just how varied the world of bread can be!) . If you're short on time, then a fast flatbread is often the answer (try this two-ingredient flatbread-in-a-flash recipe, made with just flour and yoghurt). But with a long weekend, you can explore the options that take a bit more time (a lot of it's rising and proving, which leaves you time for other fun things, or even just sleeping in!) For a wonderfully crusty white loaf that looks like it came from a bakery, try Silvia Colloca's overnight bread recipe, baking in a cast iron pot.

Overnight bread baked in a cast iron pot Credit: Cook like an Italian

If making sourdough has been on your to-do list, then try this recipe, shared on The Cook Up with Adam Liaw by Gregorio Montalban Sanchez from The Invy Baker. This won't be a project all-complete in a weekend. But the mental breathing space of a long weekend is the perfect time to enjoy beginning the process of making your very own sourdough starter, ready to make and bake sourdough, using his recipe, the following weekend.

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Bread

episode • The Cook Up with Adam Liaw • 

Cooking • 

25m

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episode • The Cook Up with Adam Liaw • 

Cooking • 

25m

G

Plenty of time for pasta

It's a humble and simple classic, and making your own is a satisfying thing to do on a weekend. Start with a straightforward pappardelle, get a bit fancy and make Luca Ciano's coffee pappardelle (the coffee adds flavour and a lovely speckle to the pasta, which is great served with creamy burrata, olives and caramelised onion) or try Silvia Colloca's hand-shaped cavatelli lunghi (no pasta machine needed for this one).

Coffee pappardelle with burrata, olives and anchovy Credit: Luca's Key Ingredient

There are many recipes, so to help you get it right (for those who didn't grow up with a nonna showing them how!) we've asked some experts for their best tips:

Go time for gnocchi

Sticking with the pasta theme, we come to gnocchi, another relaxing project for a long weekend. These little pillows can be light, fluffy, bouncy or chewy; plain or flavoured; served simply or with an extravagant sauce. O Tama Carey's potato-parmesan gnocchi recipe is a great place to start, with detailed instructions and tips (or try her pumpkin gnocchi).

O Tama Carey's gnocchi. Source: SBS / SBS Food

For green gnocchi, try Alessando Pavoni's nettle gnocchi, or for a delicious twist on tradition, try Lorraine Pascale's pan-fried mascarone gnocchi with pesto, all golden crisp edges and green sauce!

Credit: Myles New / Lorraine's Fast, Fresh and Easy Food

Get fizzy with it

How about a long-weekend dive into the world of gut-friendly fermented foods? Whether you're an old hand or new to the fermenting game, there's an endless array of things to try. Sauerkraut is a popular starting point (how about a version with chilli and makrut lime, to spice things up?), or kim chi for those who like things fiery (try Heather Jeong's traditional Korean recipe), but simple brined vegetable ferments, such as a vibrant brined beetroot, can be a great introduction (especially if you have a glut of produce from the garden - try Matthew Evan's fermented zucchini, for example). You can also ferment kefir and other drinks (Mexican mint pineapple tepache is great for summer).

Mexican pineapple tepache Credit: Murdoch Books / Rob Palmer

Low and slow and wonderful

Slow-cooking - whether that's in a slow cooker, or simply a long, slow time in an oven or on a cooktop - creates dishes that are tender and full of flavour. Plus, when cooking with meat, it's a great way to make the most of more budget-friendly cuts. If you're planning a gathering, cook up a pot of pork carnitas and bring plenty of flavour to a taco spread (the recipe will serve 8-12 people). Depending on the weather, you might like to try Rick Stein's pot-roast brisket with parsley dumplings (classic comfort for a cooler weekend) or Tim Siadatan's spicy pork and tomato ragu, served with pasta and creamy stracciatella cheese. He says "This is so tasty I don’t really know what to say apart from give it a go and see for yourself!". The ragu takes a few hours to cook, and while it is delicious when eaten straight away, it's even better after a day or two in the fridge, making it a great one to enjoy several times over your long weekend! Find more ideas in our Slow Cooking recipes collection.

Rigatoni with spicy pork & tomato ragu and stracciatella. Credit: Bloomsbury Publishing / Sam A Harris

Time to layer up

No not clothes: we're talking about the delicious, golden flaky layers of various laminated pastries. There are croissants, of course, but for another, delicately delightful pastry project, how about sfogliatelle. These shell-shaped pastries from Naples are loved for their flaky layers and rich ricotta fillings. This recipe uses a ricotta, cinnamon, nutmeg and candied orange peel filling. There's five hours of chilling needed, which can be spread out over two days, making this a perfect weekend project. (You'll need a pasta maker to achieve those lovely thin layers).

Credit: Bake With Anna Olson