I guess some of you never heard about these beautiful berries, and even not tasted them. Not sure about the correct name in English, but google says “sea buckthorn or hippophae”. These bright orange berries have a sour and slightly bitter taste, and they are well-known in my home country. I remember late September and myself a little girl picking these berries from trees in parents’ garden. It was not easy at all, because of dense berry arrangement on each branch plus lots of thorns among the berries! It was possible to cut the whole branches but in that case the future harvest could be low. But hard works pay and it was such a pleasure to sip freshly brewed tea with bright berries in it or just eat them as is.
Sea buckthorn has lost of benefits for the health, and contains great amount of vitamins E and C. It can be frozen, or used in making jams, pies or preparing liquors.
I make this simple hot drink with frozen berries, they are of course less bitter but still tastes great! Addition of cinnamon sticks and star anise adds a nice spicy note to the drink, that always associated with cold winter days. I haven’t used any tea this time, but you can add a cup of freshly brewed black tea (plain, not flavored) to the drink and simmer all together.
I truly hope that you could get and enjoy these beauties one day! Highly recommend to serve it in a glasses (or transparent tea pot) so you can enjoy not only the taste but also to watch how berries and spices ‘dancing’ in your glass!
You can add a freshly brewed black tea (plain, not flavored) instead of water or make 50/50 and simmer all together.
150g frozen sea buckthorns
1 cinnamon stick
1-2 star anise
1tbsp brown sugar or honey to taste, optional
Cover frozen berries with water, add spices.
If using sugar add it along with spices. You can leave the drink unsweetened and serve it with honey, which is better to not to boil and preferably add to the ready drink thus it can keep all its healthy benefits.
Bring the drink to boil, reduce the heat to medium-low, cover and simmer for 10-15 minutes. Switch off the heat and leave to infuse for few minutes more.
Holiday Greetings! Merry Christmas! May this amazing and magical time of the year will be filled with joy and happiness, and sparkle with moments of love and laughter!
Winter holidays are about spending time with your family, loved ones and close friends. In this lovely season you may find lots of little things to do, simple things which make you truly happy. I love watching ‘winter’ movies, while eating mandarins or some traditional festive salads, or what a pleasure to wrap up in a cozy blanket and sip hot cinnamon tea, reread favourite book and of course baking! This year I haven’t had time as much as I wanted to spend over baking, but I’d like to share with you my recipe of gingerbread cookies. What a winter without cookies, right? And I can’t wait when my little pie will grow up and we will be making festive cookies together!
100g brown or raw sugar, or mix
1 large egg
4 tbsp/50g molasses
200g or more plain flour
1/2 tsp soda
1/2 tsp baking powder
1/2 tsp salt
mixture of ground ginger, cinnamon, nutmeg, cloves
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.
And don’t forget to sprinkle the salad with raw pumpkin seeds (as I did.. haha)!
Kulesh – simple thick soup/pottage, that was popular in old times among peasants and Cossacks. It was also called “field pottage or kasha”, as it was often cooked by farmers for their lunch during field works. This pottage consisted mainly of millet and any root vegetables that were available at the moment. Garnished with some onions and salo (salted or cured fat, usually pork one), kulesh was prepared on a fire, that added a nice smoked flavor to the whole dish.
It should be thick enough but if you prefer thinner consistency add more water. Mine was thick and nourishing because of smoked meat (cooked pork belly). Using smoked meat replaces the cooking on an open fire. But feel free to make completely vegetarian version and omit the meat.
Once I wrote that millet is a healthy grain or seed. And if you still think it’s just for the feeding birds, you’re completely wrong and miss lots of benefits of this lovely grain. It’s a good source of vitamins B, calcium and iron. Here another recipes that I do love and cook at home: sweet breakfast millet porridge and autumn recipe – millet cooked in a pumpkin pot.
So, have you ever cooked millet? What are your favorite recipes?
Busy busy busy, that’s how my mornings sound. Morning is time of the day when cooking something complicated or completely from scratch is such a challenge now, moreover I’m usually very hungry, close to starving! So, I need not only a good nourishing meal but it has to be prepared as soon as possible. And here is something to help me – flakes! Not those sweet corn flakes, I’m talking about healthy stuff – oat, rye, wheat and rice flakes.
I add some milk into a bowl of mixed flakes, then allow it to stand for a while (if I’ve got a time), then it goes to the microvawe (bless God the man who created it!), stir, add fresh berries and chopped fruits (I used blackberries and nectarines this time), sprinkle with almond flakes. Adding a pinch of nutmeg or cinnamon makes the morning cereal only better.
Sooooooo simple and full of amazing textures and flavours! Yum! 🙂