Hello, my lovely readers and all! What are you cooking this autumn? Have you tried this nice salad, just a few simple ingredients but full of flavour and different textures in it! And of course the season’s star butternut squash in it, or use pumpkin, both are nice!
And sprinkle the salad with some roasted pumpkin seeds for a lovely crunch!
This delicious warm salad is perfect for cold months. Yes, it is simple but bursting with flavour, and of course it contains the main autumn ingredient – beautiful winter squash! Slightly sweet roasted butternut squash together with salted feta and fresh spinach leaves create nice and tasty salad, perfect in its simplicity.
Baked Arabian red grouper
- Wash, pat dry fish. Arrange on a baking tray.
- Drizzle with lemon or lime juice, and season inside and out.
- Stuff with fresh herbs and citrus slices.
- Sprinkle with dried fennel and extra seasoning.
- Drizzle with a bit of olive oil.
- Bake in preheated 360F/180C oven for 15-18 minutes or until it’s cooked.
Spring quiche with asparagus and ricotta
Russian Easter Cake (Kulich)
- In a large mixing bowl, sift 100g of flour, add salt, yeast, warm milk and stir to combine. Cover with a wet kitchen towel and let it rise for 30 minutes in a warm place.
- Meanwhile, in a small bowl, whisk egg yolks, vanilla and sugar with hand or electric mixer for 2-3 minutes until pale. Add egg mixture and butter to the dough, mix to combine. Sift the remaining flour, add spices and mix just to combine.
- Transfer the dough to the working surface and knead to combine.
- Return the dough to the large bowl, cover again with wet kitchen towel and let it rise for 30-40 minutes.
- Meanwhile, wash raisins, blot it up with paper towel. Sprinkle all dry fruits with a teaspoon of flour, it allows them to be evenly distributed throughout the dough. Mix fruits and nuts into the dough. Cover the dough with wet kitchen towel and let it rise for 60 minutes.
- Line the baking pan with baking paper, grease with butter. The dough should occupy 2/3 of the volume. Cover and let it rise for 20-30 minutes.
- Brush the kulich with egg yolk mixed with a spoon of water.
- Bake in preheated 100C oven for 10 minutes, then increase the heat to 180C and bake for 30 minutes or until the toothpick inserted into it gets back dry. If the top become too golden – cover kulich with a piece of foil or baking pepper.
- Take out of the oven, let it completely cool.
- For the icing, whisk egg white with few tablespoons of sugar and lemon juice until well combined. Or beat it with an electric mixer on a low speed. Gradually add more sugar and whisk again. Keep adding sugar until you gets the desired consistency (not too liquid).
- Spread the icing on top of each kulich with a tablespoon. Let it dry.