Posts with tag recipe

roasted tomatoes with thyme

roasted tomatoes with thyme
ingredients
500 g cherry tomatoes, sliced in halves
fresh thyme springs
1 tsp sugar
2 glove garlic, minced
salt&pepper, to taste
 
directions
heat the oven to 200 degrees. mix oil with garlic, salt, pepper and thyme leaves. place tomatoes on the baking sheet and spoon over with oil mix. sprinkle with sugar and place baking dish with tomatoes in the oven. bake about 25 – 30 minutes. serve.

honey glazed carrots in the oven

honey glazed carrots in the oven
ingredients
500 g carrots, sliced lengthways in halves
oil
2 tbsp honey
2 tsp dijon mustard
2 gloves garlic, minced
salt&pepper, to taste
 
directions
heat the oven to 210 degrees. boil the water, add carrots, bring to a boil and simmer for 5 minutes. dry them, add oil, salt and pepper. place carrots on the baking dish. bake about 20 minutes. meanwhile mix honey, mustard and garlic. spoon mixture on the carrots, mix and bake another 10 minutes, until caramelized. Serve.

smoked red bell peppers paella

smoked red bell peppers paella
i cooked my own vegan version of paella (last week i’ve started fasting, so no seafood until easter, at least).
 
ingredients
1 cup short grain rice (also used in risotto)
2 1/2 cup water
2 red bell peppers smoked and cut (you can also use fresh ones or canned)
1 can chopped tomatoes (in summertime – fresh tomatoes, about 700 g)
1 onion chopped
1 garlic glove minced
1 cup cooked or canned red beans, drained
2 tsp sweet paprika
A pinch of saffron (optional)
2 rosemary sticks (optional)
Salt, pepper
 
directions
heat oil in a big pan (wok pan). add green vegetables: onion, red bell peppers (if u use it) and sauté until soft. add garlic, chopped tomatoes, beans, smoked red bell peppers and sauté. add salt, pepper and paprika and sauté. add water, saffron and rosemary. boil to make broth and allow it to reduce by half. add rice and simmer until rice is cooked. if it gets too dry, add more water.
garnish with more rosemary or parsley.
 
p.s. great paella
paella usually has a layer of toasted rice at the bottom of the pan called socarrat in spain. this is considered a delicacy there and is essential to good paella. the toasted rice develops on its own if the paella is cooked over a burner or open fire. if cooked in an oven, however, it will not. to correct this, place the paellera over a high flame while listening to the rice toast at the bottom of the pan. once the aroma of toasted rice wafts upwards, remove it from heat. the paella must then sit for about five minutes (most recipes recommend the paella to be covered with a towel at this point) to absorb the remaining broth.
 
indoor smoked red bell peppers
you can use special grill pan. this time, i roasted them on the fire, on our gas stove. i’ve put the red bell pepper one by one on the cooker ring and occasionally turned them to get smoked on all sides. it took about 10 – 15 minutes. then, you have to set them aside in a bowl and immediately cover with plastic wrap (or a tight fitting lid) and let them sit for about 15 minutes. the steam will loosen the skins so they’ll peel right off.

vegan oatmeal griddle cakes

banana/oatmeal pancakes

we are still on the way to our “perfect” family diet. so I made some changes: replaced eggs with banana, sugar with agave and instead of white we always use whole grain flour.
 
ingredients
1/2 cup whole grain flour
¼ cup rolled oats
1 tsp baking powder
1 tsp cinnamon
½ teaspoon salt
1 banana, grated
1 cup soy milk (another milk)
2 cups cooked oatmeal
rise oil, for frying (another oil)
 
directions
combine all ingredients together in one large bowl.
put a frying pan over medium heat. add the oil and let it get hot. cook pancakes of any size you like until both sides have turned golden brown. serve with your favorite topping.
 
how to cook oatmeal
get a cup of oats.
put the cup of oats and a cup of water in the pot and set it to medium high heat on the stove. in about 3-5 minutes the oats will start to boil and froth, this is a signal to turn the heat down to low. Give the oats a stir to get an idea of the thickness. let the oats boil for about 5 more minutes, and give them a stir to see if they feel thick and gooey, when they are, the oats are done and you have your own oatmeal. experiment with the amount of water, ranging between 1 and 2 cups. use 1 cup if you like thicker oatmeal, or 2 cups if you like it more soupy.

food matters monday – roasted veggies in the oven

The recipe of The Food Matters Project this week is Provencal Vegetables and Chicken in Packages, chosen by Nancy. I made four different veggie recipes

Roasted potatoes with caraway/ rosemarie or thyme (up to your taste)
Ingredients
1000 g potatoes, sliced 5mm tick
1 tbsp caraway
oil
salt, to taste
 
Directions
Boil the water, add potatoes, bring to a boil and simmer for 5 minutes. Dry them, add oil, thyme (or another flavor) and salt, mix carefully. Place potatoes on the baking dish and bake until golden brownish. Serve.

 

roasted tomatoes with thyme
ingredients
500 g cherry tomatoes, sliced in halves
fresh thyme springs
1 tsp sugar
2 glove garlic, minced
salt&pepper, to taste
 
directions
heat the oven to 200 degrees. mix oil with garlic, salt, pepper and thyme leaves. place tomatoes on the baking sheet and spoon over with oil mix. sprinkle with sugar and place baking dish with tomatoes in the oven. bake about 25 – 30 minutes. serve.

 

cauliflower with brazilian nuts, by Četras sezonas
Ingredients
700 g cauliflower, roughly divided and steamed al dante
40 brazilian nuts, chopped
70 g sharp tasting cheese of your choice, shredded
oil
salt&pepper, to taste
 
directions
heat the oven, place cauliflower on the baking dish, sprinkle with oil, salt, pepper, cheese and Brazilian nuts. bake until cheese is melted and brazilian nuts are golden brownish. serve.

 

honey glazed carrots in the oven
ingredients
500 g carrots, sliced lengthways in halves
oil
2 tbsp honey
2 tsp dijon mustard
2 gloves garlic, minced
salt&pepper, to taste
 
directions
heat the oven to 210 degrees. boil the water, add carrots, bring to a boil and simmer for 5 minutes. dry them, add oil, salt and pepper. place carrots on the baking dish. bake about 20 minutes. meanwhile mix honey, mustard and garlic. spoon mixture on the carrots, mix and bake another 10 minutes, until caramelized. Serve.

food matters monday – lemon/blueberry crumble


 
o yeah march! spring is almost here… morning birds are singing louder, the wardrobe is refreshed with more colours and in the garden is peeping first crocuses.
 

the flavour of this monday is delish lemon/blueberry crisp chosen by Laura J from Chef Laura at Home. Other great takes on this recipe u can see in The Food Matters Project website.
 

 
lemon/blueberry crumble with hazelnut topping
makes: 6 to 8 serving
time: 40 to 50 minutes
 
ingredients
2 tbs oil plus more for greasing the pans
2 cups fresh or unfrozen blueberries
4 cups apples, peeled, cored and chopped
1 cup hazelnuts
¼ cup agave
½ cup whole-wheat flour
½ teaspoon nutmeg
pinch of salt
grated zest of 1 lemon
1 tbs squeezed lemon juice
 
directions
heat the oven to 375°F. grease an 8- or 9-inch baking dish (i used the 6 little ones) with a little oil.
put ¾ hazel nuts into the food processor until ground, add flour, nutmeg, salt, oil, agave and mix well.
mix apples with blueberries and lemon juice.
spread the fruit mixture in the backing dish and sprinkle the top with the lemon zest. add on top hazelnut crumble, press down gently and cover with remaining chopped hazelnuts (1/4 cup).
bake about 30 to 40 minutes until the filling is bubbling, and the crust is just starting to brown. serve.

food matters monday – cabbage rolls

 
the recipe of the week is rolled cabbage chosen by Keely Marie. i did a little research and found out the wide variety of cabbage rolls are quite popular all over the world.
 
for my recipe, i decided to mix different versions and made my own one with pickled cabbage leaves (often used in Southeastern Europe), rice/vegetable mix and ginger flavor (recipe below).
 

 
bits and peaces about cabbage tools

a cabbage roll (also stuffed cabbage) is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. it is common to the ethnic cuisines of the Balkans, as well other parts of Europe such as finland (kaalikääryleet) and sweden (kåldolmar), russia (golubtsy) and the middle East (dolma).
 
in sweden on 30 november is even the day of the cabbage roll called “kåldolmens dag”, celebrating the death day of charles XII of sweden with the purpose stated by its initiators to hail the multifaceted swedish cultural heritage involving national symbols with immigrant background. it is arranged by “kåldolmens vänner” (friends of the cabbage roll).
 
in croatia stuffed cabbage is favourite dish at christmas. also in romanian stuffed cabbage rolls (sarmale) are traditionally served on christmas and new year’s eve and also served throughout the year at weddings, baptisms parties and other large celebrations.
 
in europe usually the cabbage rolls consist of meat (beef, lamb, or pork) seasoned with garlic, onion, and spices. also, common is a vegetarian version with rice, barley, eggs, mushrooms, and vegetables. in turkey vegetarian dolma consists of pickled grape leaves for wrapping and rice, olive oil, pinenuts, currants (or dried figs/cherries), herbs (fresh parsley, dill and mint) and spices (usually allspice, cinnamon and black pepper) for filling.
 
in asia for stuffed cabbage is used chinese cabbage with seafood, tofu and shitake.
 
in russia golubtsy is one of the comfort foods and for most of the soviet union children cabbage rolls bring back memories of mom or grandma and long, comforting meals in a warm kitchen.in russia, this dish appeared in the 18th century, at a time when french cooking was getting its first wave of maniacal followers in st. petersburg. the dish earned its name for the french practice of cooking pigeons wrapped in cabbage leaves – the russian word for a pigeon is “golub.”
 

cabbage rolls

for my recipe i decided to mix different versions and made my own one with pickled cabbage leaves (often used in southeastern europe), rice/vegetable mix and ginger flavour.

ingredients
1 pickled cabbage head (from authentic Russian shop)
1 cup basmati rise
1 big carrot shredded
1 onion chopped
2 garlic gloves crushed
200 g champignons chopped
2 cm ginger chopped
1 can chopped tomatoes
6 bay leaves
salt, pepper
smoked paprika powder
chilli flakes

directions
heat the fry pan with oil, add onions and cook for 3 min, add ginger and garlic and cook another 3min, add carrots, salt (be careful not too much, cabbage leaves are already salty), chilli flakes and cook until tender for about 4 – 5 minutes. Set aside.
heat fry pan with oil again, add mushrooms, salt, paper and cook about 6 minutes.

combine together cooked ingredients and rinsed rise and mix well.
Put a large 2 – 3 spoonful of the rice mixture into a cabbage leaf, taking care not to overfill it, and roll loosely. you’re shooting for 8 – 10 cabbage rolls, but if you have extra filling, use all of the leaves. Put the rolls seam side down in the bottom of a large heat resistant pot; it’s okay to stack them on top of each other in the pot.

add the tomatoes wit their juice and 1 cup of water on top of the wrapped cabbages, add bay leafs, cover the pot and bring to the boil. Reduce the heat so that the mixture barely bubbles and cook, undisturbed, for 30 minutes. check to see if there’s still liquid in the pot. The cabbage should be just submerged; if not, add a little water. Cover and cook for another 30 minutes before checking again.
When the rolls have plumped up and absorbed most of the liquid, and are firm, turn off the heat and let rest, still covered, for at least 10 minutes (or up to 20). serve with chopped spring onions.
 
click here to see what the other members of the project made this week!

food matters monday – smoked bell pepper paella


Welcome to the east corner of Spain!
This week Meg of Fledging Foodie chose our recipe of the week: paella. And just for a minute it turned me back in andalucía, costa del sol, where I ate the most delicious paella ever. The flavor is still there, in my gourmet memory box.
 
bits and pieces about paella
paella is a valencian cooking metal pan (paellera) and a rice dish that originated in its modern form in the mid-19th century in valencia, on the east coast of spain. many non-spaniards view paella as spain’s national dish, but most Spaniards consider it to be a regional valencian dish. valencians, in turn, regard paella as one of their identifying symbols.
 
paella is a catalan word, which derives from the old french word paelle for pan, which in turn comes from the latin word patella for pan. valencians use the word paella for all pans, including the specialized shallow pan used for cooking paellas. Paelleras are traditionally round, shallow and made of polished steel with two handles.
 
according to tradition in valencia, men are cooking paella on open fire, fueled by orange and pine branches along with pine-cones. this produces an aromatic smoke, which infuses the paella. also, dinner guests traditionally eat directly out of the paellera.
 
there are three widely known types of paella: valencian paella (spanish: paella valenciana), seafood paella (spanish: paella de marisco), and mixed paella (spanish: paella mixta), but there are many others as well.
 

smoked bell pepper paella
i cooked my own vegan version of paella (last week I’ve started fasting, so no seafood until easter, at least).
 

smoked red bell peppers paella
i cooked my own vegan version of paella (last week i’ve started fasting, so no seafood until easter, at least).
 
ingredients
1 cup short grain rice (also used in risotto)
2 1/2 cup water
2 red bell peppers smoked and cut (you can also use fresh ones or canned)
1 can chopped tomatoes (in summertime – fresh tomatoes, about 700 g)
1 onion chopped
1 garlic glove minced
1 cup cooked or canned red beans, drained
2 tsp sweet paprika
A pinch of saffron (optional)
2 rosemary sticks (optional)
Salt, pepper
 
directions
heat oil in a big pan (wok pan). add green vegetables: onion, red bell peppers (if u use it) and sauté until soft. add garlic, chopped tomatoes, beans, smoked red bell peppers and sauté. add salt, pepper and paprika and sauté. add water, saffron and rosemary. boil to make broth and allow it to reduce by half. add rice and simmer until rice is cooked. if it gets too dry, add more water.
garnish with more rosemary or parsley.
 
p.s. great paella
paella usually has a layer of toasted rice at the bottom of the pan called socarrat in spain. this is considered a delicacy there and is essential to good paella. the toasted rice develops on its own if the paella is cooked over a burner or open fire. if cooked in an oven, however, it will not. to correct this, place the paellera over a high flame while listening to the rice toast at the bottom of the pan. once the aroma of toasted rice wafts upwards, remove it from heat. the paella must then sit for about five minutes (most recipes recommend the paella to be covered with a towel at this point) to absorb the remaining broth.
 
indoor smoked red bell peppers
you can use special grill pan. this time, i roasted them on the fire, on our gas stove. i’ve put the red bell pepper one by one on the cooker ring and occasionally turned them to get smoked on all sides. it took about 10 – 15 minutes. then, you have to set them aside in a bowl and immediately cover with plastic wrap (or a tight fitting lid) and let them sit for about 15 minutes. the steam will loosen the skins so they’ll peel right off.

 

diy: randevú with chocolate


 
happy birthday lovers!!!
 
a month ago, we had our dear friend kristine’s birthday and as a present, we made these little… sinful… in mouth melting… chocolate brownies.
And today, inspired by one of the most delicious movies, “chocolat”, and signe’s recipe of “četras sezonas” magazine (lately, a must have in my kitchen), i want to share with u, my readers, a rendez-vous with chocolate.
 

 

chocolate brownies
ingredients
35 g walnuts
30 g whole-grain flour
150 g milk chocolate
150 g black chocolate
100 g sweet cream
150 g butter
90 g brown sugar
3 eggs
 
directions
preheat the oven to 200 degrees.
in a blender bowl, mix together the walnuts and flour and place the rack in the center of the oven.

melt the chopped chocolate, sweet cream, butter and sugar in a stainless steel bowl placed over a saucepan of simmering water (bain-marie or double boiler). once melted and smooth, remove from heat and let it cool for a few minutes. then, add the eggs, one at a time, mixing well after each addition. then, mix the flour/walnut mixture until well blended.

divide dough among 12 muffin cups, filling each about 2/3 full. bake in preheated oven about 12 minutes. allow cooling in the pan for about 10 minutes, then take them out of the pan and let them cool completely.

 
decoration
this time i’ve decorated our chocolaty brownies with air-dried roses, leftovers from my 30th birthday party (i love leftovers).
this is a great method to enjoy your flowers longer and also the perfect way to garnish your cake with natural ingredients.
 

 
diy – dried roses
hang them in a warm, dry place with good ventilation for two weeks or more (i put them in the kitchen, another added value – pretty decor for a while). tie a string around the stems and hang them upside down. once completely dried, store them in plastic bags, or you can also use recycled jars. an important thing is to keep them in a cool, dry place and never to store them in a sunny spot.

pear raspberry crumble

Pear raspberry crumble
Ingredients

1 kg pears, pealed, cored and cut in pieces

200 g frozen raspberries

1 tb squeezed lemon juice

1 cup roaled oats

1/2 cup whole-wheat flour

1/2 cup walnuts or pecans

1/4 cup walnuts, chopped for the topping (optional)

2 tsp cardamom

2 tsp cinnamon

1/3 cup agave or honey

4 tbsp rice oil or butter

pinch of salt

 

Directions

Heat the oven 2000C. Combine the flour, oats, walnuts and salt in the bowl of a food processor and pulse a few times to combine. Add the oil and agave and pulse until the mixture is crumbly.

 

In another bowl mix together pears, lemon juice, raspberries and spices (cinnamon and cardamom).

 

Grease 20 cm – 23 cm round baking dish with a little bit of oil (this time I used little baking dishes, so everyone had their own dish).

 

Press half of the crumbled mixture over the bottom of the prepared pan. Spread the pears mixture evenly over the crust and sprinkle the remaining crumb mixture and chopped walnuts over the top. Bake for 25 to 30 minutes, until the top is golden brown. Remove from the oven and serve hot or cold as u wish.