Search This Blog


Tuesday, July 8, 2014

Clafoutis Limousin (Black cherry clafoutis) (French)

A clafoutis is a very easy to make French dessert (or cake, though I would hesitate to really label it cake with a very firm hand) made by putting some fruit in a baking dish, covering it with pancake batter and baking it until completely cooked. The result is s not-too-sweet cake-y confection with an interesting fluffy texture (from the low quantity of flour and the high quantity of eggs) and the perfect feel of comfort food. 
The name of this dessert actually comes from clafir, a dialect word meaning "to fill", and it's a perfect way to describe the warm feeling you get from eating a slice of it. :) You can make clafoutis using many kinds of fruit, as long as it's on the small(er) side: try for instance berries, strawberries, apricot halves (I'd say peach halves are too big), grapes and so on. 
This one here is one of the most traditional versions of clafoutis, originating from rural southern central France. It uses black cherries (a fruit we also love in Romania, especially in jams) and a little addition of Kirschwasser or cherry liquor for extra flavor. Enjoy. :)
Recipe source: Saveur.

Last year: Creamy banana, walnut and mascarpone cake.
Two years ago: Dark chocolate and red wine cake.
Three years ago: baby making and no cooking. :)

Saturday, July 5, 2014

New potatoes and radish salad with creamy poppy seed dressing

A nice twist on the kind-of dull potato salad everyone is used to. And also a nice way to catch up on your veggie intake in spring or early summer. Soft boiled new potatoes are paired with crunchy pink radishes and rucola leaves, and the creamy poppy seed vinaigrette plays the major role in charming everything up :). 
I've experimented with poppy seeds in a vinaigrette before (notably here and here), but this is the first time I made it so creamy and so flavorful. This salad is not only super-healthy and fit for spring, but it can of course be a meal in itself. One you will no doubt enjoy. :) 
Recipe idea adapted from here.

Last year: Grapefruit-mint cooler (raw vegan).
Two years ago: Vanilla extract.
Three years ago: Baby making and no cooking. :)

Thursday, July 3, 2014

Patates Çorbasi (Turkish potato soup)

A delicious soup that's ready in no time. You might think of potato soup as something nourishing, but kind of bland, but this is not the case. The flavors of lemon, bay and parsley are wonderfully featured on a slightly rich base with hints of butter. I really loved this soup. Enjoy it whenever you crave some lazy (as in easy to make) comfort food.
Recipe source: here.

Last year: Yakisoba with shiitake and sesame oil (Japanese).
Two years ago: Insalata Caprese (Italian).
Three years ago: baby making, no cooking.

Tuesday, July 1, 2014

Nachos with queso blanco dip (Mexican)

This is a classic snack option in many restaurants, be they Mexican-themed or otherwise. One of the simplest to make and best dips out there, the queso blanco (white cheese) dip tastes both delicate and spicy and creamy. The nachos you use couldn't get a better treat than this, and neither could you. Enjoy :).
Recipe adapted from here and from many restaurant versions.

Last year: Butter and scotch shrimps with creamy lemon pasta.
Two years ago: Quiche Lorraine (French).
Three years ago: No cooking :).

Monday, June 30, 2014

Cherry brownie cake

A lovely brownie cake made with half dark chocolate and half milk chocolate, studded with fresh cherries and some walnuts and additionally flavored with Kirschwasser (cherry brandy). It tastes like summer and chocolate and childhood mischief and smiles all in a slice. :)
Recipe adapted from here.

Last year: Obazda and Gouda pumpernickel party rounds.
Two years ago: Turkey steaks in pink champagne sauce.
Three years ago: Spicy shrimp and wild rice soup (Chinese).

Saturday, June 28, 2014

Ispanak Salatasi (Turkish baby spinach salad)

A really nice salad from the Turkish cuisine. Fresh and green as it may be, with all the leaves and such, it's still hearty enough to eat as a main, since it also contains nuts and cheese bits and corn and some raisins. It's seasoned with sumac (a spice very well-loved in Turkey and in Middle Eastern cuisines in general) and lemon juice and it's something you'll really remember and want to make again. Enjoy.
Recipe source: here.

Last year: Papanași (Romanian ricotta-based sweet fritters).
Two years ago: Pizza with goat cheese, caramelized onions and raspberry sauce.
Three years ago: Spicy shrimp and wild rice soup (Chinese).

Thursday, June 26, 2014

Spinach, soy and apple smoothie (raw vegan)

Another one of my little glasses of replenishing wonders. Green, green, green; love, love, love! :)
Vanilla flavored green bliss.
I think I should start signing my posts (especially on smoothies) with "Hello my name is Doctor Greenthumb!") :))) (I actually still like that song once in a while).
Enjoy your smoothie and toast it to your health.

Last year: Kohlrabi carpaccio with prosciutto crudo and Parmesan (raw).
Two years ago: Smoked trout spread on hot buttered toast.
Three years ago: Spicy shrimp and wild rice soup (Chinese).

Tuesday, June 24, 2014

Gorgonzola and mushroom pizza with wholemeal crust

This was a lovely pizza created on the base of our amazingly tasty wholemeal thin pizza crust. On the tomato sauce and grated cheese regular base, you can notice specks of Gorgonzola and whole button mushrooms. The combination between the juicy mushrooms, salty Gorgonzola and the walnut-like crispiness and flavor of the base was stunningly good. Especially for a healthy-dough pizza ;)

Last year: Kirmizi Mercimek Çorbasi (Turkish red lentil soup) (vegan).
Two years ago: Mauve rice with bell peppers, carrots, olives and pine nuts (vegan).
Three years ago: Spicy shrimp and wild rice soup (Chinese).

Sunday, June 22, 2014

Whole wheat thin pizza crust (vegan)

I try to avoid bragging around here - but I seriously believe we've discovered the best whole wheat pizza crust out there. It all started as a harmless if somewhat tedious desire to incorporate more wholemeal flour into our diets. I also wanted to make the pizza crust the thin and crispy type I generally prefer. But then... what do you know? I actually come up with something way better than expected. Believe it or not, but this whole wheat pizza crust is in reality better tasting than its regular flour counterpart. Needless to say, I'll be making most of our pizzas using this recipe from now on.
And since sharing is caring as they say, here's the recipe. Enjoy :)
P.S: the photo above is an example of how a section looks like in the version of our mushroom and Gorgonzola pizza. :)

Last year: Sauteed cod with pea cream (Italian).
Two years ago: Pepitoritas (Mexican cajeta and pumpkin seed crescents).
Three years ago: Straciatella cream pie (Italian).

Thursday, June 19, 2014

Owsianka (Belarusian/Polish/Russian/Ukranian oatmeal breakfast)

This is the Slavic version of oatmeal porridge, especially popular in the countries of Belarus, Poland, Russia and Ukraine, where it's a breakfast staple, both in private homes and cantina-style restaurants. It's indeed a simple and delicious way of preparing classic oatmeal, it's reasonably light, using only very little butter and sugar, but it tastes like a proper satisfying breakfast should taste like. If you're from Eastern Europe, it might taste like home as well :). It's also dead easy and fast to make, so give it a try as soon as tomorrow. 
{In Romania, our country, it's not common to encounter this type of porridge, but then again, we're not precisely the most Slavic-influenced country in the area either.}
Serve it with cinnamon sprinkled on top. As you can notice, I like my cinnamon in extra servings. :)
P.S: Happy birthday, dad! :)

Last year: Sangria (Spanish) (vegan).
Two years ago: Cajeta (Goat milk caramel) (Mexican).
Three years ago: Straciatella cream pie (Italian).

Related Posts Plugin for WordPress, Blogger...