Marinated roasted peppers

 Hello, dear friends and all foodies! I’ve been away for awhile.  The life and time with my little pie fly by so fast that I haven’t realized that summer is already over and autumn almost too, and I haven’t posted a recipe or even a small note. Hope someone miss me, because I’m happy to come back with new ideas and recipes. 😀
 When you think autumn what do you imagine in your mind, I bet not only beautiful yellow and reddish leaves and trees in the woods, also lots of pumpkins and probably carrots. That’s not bad at all, I love those vegetables too; its bright color and wonderful taste turn a dull and boring day into a cheerful one. But I decided to go another way and prepare bright, aromatic and tasty marinated roasted peppers. If you have never tried to make those at home, you have to! Really! It is one of the quickest dishes, and no need to buy those expensive jars from a store! Make your own! The final result is fabulous, you can use peppers in so many ways! One of the recipes will be in the next post, don’t miss it!
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 But first, you need to roast bell peppers. I usually cut them into halves, remove all seeds and stems, arrange on a tray (line it with a foil – less mess), then drizzle with some oil, and roast in the oven for 40-60 minutes. When they are done, pell off the skin, it comes off very easily. At this step you can stop and eat them, for example on a slice of sunflower seeds bread😀 or be patient, slice them, arrange into jars along with couple of garlic cloves, rosemary, and chili flakes, optionally – a good pinch of sea salt, plus a splash of white balsamic vinegar,  and of course drizzle with some oil (I prefer extra virgin oil, but you can use any you like/have).
 I keep peppers in this marinade for a week in the fridge (honestly, they rarely stay that long). And what an amazing smell when you open a jar!
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If you want to store them longer, I suggest to heat the marinade and use sterilized jars.
About the recipe: I don’t have any exact ingredients, just add as much as you like/feel. Happy cooking!
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Spring quiche with asparagus and ricotta

 Hello guys! I need to confess, I’m loving quiches and can eat it anytime: for lunch, dinner and simply whenever I’m hungry. I was browsing the net the other day, looking at various beautiful green salads with lots of leaves and spring vegetables, when I realised that I haven’t prepared or even tried somewhere a quiche with asparagus. In cafes  asparagus is most of the time served as a side dish or part of a salad. So, I was feeling very excited to make a quiche with beautiful asparagus! While soft and buttery crust was chilling in a fridge, I was wondering about the filling: to use asparagus alone or add something else, use only double cream, or probably add  some nice cheese in it.. So many ideas, so little time. Finally, I used double cream along with ricotta, that by a lucky chance was in the fridge, plus I threw a handful of frozen peas in.Milkandbun
 Can’t describe how good it was! Flaky, buttery, aromatic crust holds beautifully yellow custard-ish filling. Delicious!
Milkandbun
I was enjoying it with a cup of milky tea. You can serve it with some lettuce-cucumbers salad on side. Milkandbun

Spring quiche with asparagus and ricotta

  • Servings: 6-8
  • Difficulty: moderate
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What You’ll Need
Crust
200g plain flour
100g cold butter, cubed
1 medium egg, cold from the fridge
1/3 tsp salt
1-2 tbsp ice-cold water, if needed
Filling
250g ricotta
2 large eggs
100g 35% whipped cream (or double cream)
baby/young asparagus 
a handful of peas (frozen)
S&P to taste
How to Make It
Crust. Put flour, salt and butter in a big bowl. Quickly rub ingredients together until coarse breadcrumbs (or use food processor). Add egg and mix until the dough is formed. Pour in water if needed. Cover and refrigerate for 30 minutes or overnight. You can keep the pastry in a fridge up to 3 days.
Roll out 3-4mm thick dough to fit your baking tin. Bake blind in preheated 200C oven for 20 minutes, then without weights for 10 minutes.
Filling/Assembling. Whisk ricotta with eggs, add cream and season to taste. Arrange vegetables, pour the egg mixture over veggies. Sprinkle with freshly ground pepper, if desired. Bake in 180C preheated oven for 35 minutes or until the filling is set. 
Let the quiche slightly cool in the tin, then carefully transfer to the serving plate to wooden board, slice and serve.
 
Enjoy! 

Leftovers wholemeal galette

 If you could have a look at my freezer you would found there a disc of shortcrust pastry. It’s very handy to have one there, so once you don’t know what to cook or unexpectedly a friend decided to come over, you can prepare a nice tasty galette (or mini quiches, click here for the ideas) in almost no time. Tip: make a couple of crusts ahead, shape into discs (it takes less space in the freezer and then easier to roll out) and freeze. For the filling you can use almost whatever you can find in your fridge or even freezer, wether it is savory or sweet stuff. And another tip: freeze roasted or boiled chicken, deli ham leftovers; or if you bought too many fruits and berries, clean and cut them and freeze as well.
 This time I had a roasted chicken and gammon leftovers, I combined both. Gammon was a bit dry, so probably I won’t use it next time. But the chicken tasted quiet nice, especially mixed with lots of leeks sautéed in a butter and few cherry tomatoes. Some cream cheese (on any other cheese) on top makes this delicious wholemeal galette only better.
Leftovers Wholemeal Galette
If you fancy to try sweet galette click here. Cherry one!  😉

Leftovers wholemeal galette

  • Servings: 4-6
  • Difficulty: easy
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Ingredients 
Wholemeal shortcrust pastry
100g wholemeal flour
100g plain flour
120g butter
1-2 tbsp iced cold water
Filling
roasted chicken leftovers
leek, sautéed in butter&oil
few cherry tomatoes, cut into halves
2 quill eggs (1 egg yolk separated), optional
some cream cheese
S&P to taste
Method
  • For the pastry combine ingredients, shape into a disc and keep in the fridge for 30 minutes, or freeze until needed.
  • Roll out the pastry into 2-3mm thick disk, arrange filling. Pour over slightly bitten eggs, if using. Dot with creame cheese. Fold in the pastry edges. Brush with remaining egg yolk.
  • Bake in preheated 180C oven for 30 minutes.
Enjoy!

Dates&Figs Tart

When experiments in the kitchen end up like this amazing tart, all I can say is – you have to try it as soon as possible! Really! It is luxurious and creamy, and as many other my recipes is very easy to prepare, especially if you already have a ready shortcrust pastry in your fridge or freezer! Preferably homemade.. Seriously, don’t go out and buy ready pastry. Do try to prepare it yourself, at least once and you will see how easy it is. 😀 Have a look at my unsweetened pastry recipe here (super tasty quiches).
 The tender custard-ish filling was done in almost no time. Simple and unbelievably good! Of course it’s hard to get fresh figs, so I do think you can substitute with dried ones, but then reduce the sugar. Fig&Date tart-2
 Sweet and tender fruits, rich and flaky crust – all these words make my mouth water!
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What you need is to get ingredients and follow instructions. Very easy recipe, believe me. And don’t forget to stand back and admire this beautiful tart before enjoying! 😉
Date and fig tart

Dates&Figs Tart

  • Servings: 4-6
  • Difficulty: easy
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For 20cm baking tin
*Substitute with orange juice or simply omit.
Ingredients
Unsweeten or sweet shortcrust pastry, any one you like/have.
10-11 medium-size dates
3 fresh figs
1 tbsp orange liqueur or cognac*
2 large eggs
80g brown sugar
250ml creme fraiche (30%)
1 tsp vanilla extract
a pinch of freshly grated nutmeg
almond flakes
Method
  1. Line the baking tin with baking paper if need. Otherwise, roll out the pastry to fit the tin. Prick the pastry base with a fork and chill in the fridge for 15-20 minutes. If you have a time you can prebake the pastry base.
  2. Pit the dates, keeping them whole; cut figs; put both in a bowl and drizzle with liquor and leave to infuse for 15 minutes.
  3. Beat eggs with sugar.
  4. In another large mixing bowl, whisk creme fraiche with vanilla, nutmeg, add the egg mixture and whisk again.
  5. Arrange the dates and figs over the pastry. Pour over the batter. Sprinkle with almond flakes.
  6. Bake in preheated 180C oven for 20-25 minutes or until the centre is set. Leave to cool in a tin, then carefully take the tart out and serve.
Enjoy! 
DATE TART

Blini spiral pie

 Maslenitsa or Butterweek is going on in Russia right now. It’s a winter festival, saying goodbye to the cold winter days and greeting the warm and sunny spring. During this week people prepare and eat lots of blini. For breakfast blini can be served simple and quick with melted butter and sugar or some homemade jam, for lunch – again blini, and for the dinner, especially when the whole family is getting together, is really nice and festive to serve the delicious salmon pie or this one – soft, aromatic and nourishing spiral meat pie.
 Blini and the filling can be prepared a couple of days ahead, so you can assemble the pie whenever  you have the time or just before the dinner. Succulent stewed cabbage, tasty beef and aromatic dill along with coriander and parsley make the filling truly wonderful! Moreover, blini will be soaked in a mixture of sour cream and eggs, that adds extra moisture and taste.
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 Maslenitsa is a very kind and light time, each day has a special meaning according to old tradition. For example, Wednesday is called “Gourmand”. On this day huge tables and stalls were settled on main squares, where people could drink hot honey-based sbiten and aromatic tea, enjoyed gingerbreads, fresh buns and some other sweet treats, and definitely taste the unlimited blini! But the main event was the visit of son-in-law his mother-in-law, and the mother tried to prepare the best blini she could to show respect and love to her daughter’ husband.
 On Friday, the mother-in-law returned the visit, then her daughter made pancakes and the son-in-law had to please the mother and her other relatives.
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Blini spiral pie

  • Servings: 6
  • Difficulty: moderate
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The quantity of the ingredients is given approximately, as it totally depends on the taste, quantity of blini, etc. 
*For the pouring mixture, you can use either sour cream or double cream; even milk will work, just reduce the quantity.
Ingredients
~8 blini
Filling
250g mince beef
250-300g raw white cabbage
1 medium red onion
2-3 tbsp chopped fresh parsley
dried herbs: dill, crushed whole coriander, marjoram
salt&pepper to taste
some oil for frying
2-3 tbsp sour cream (15-20%)
100ml double cream (30-35%)*
2 eggs
Garnish
sour cream
Method
  • Make blini. The recipe is here.
  • Heat some oil in one frying pan, add chopped onion and beef, season with marjoram and salt and pepper. Fry on a high heat for few minutes, breaking up the lumps with spatula. Reduce the heat to medium and fry for 10-15 minutes more. Then add some warm water, if the meat is too dry, cover with the lid and simmer until tender or while you’re preparing the cabbage.
  • In another pan, heat the oil and shredded cabbage, fry on a medium-high heat, stirring occasionally and adding water if necessary, allow cabbage to brown but not to burn. Fry until cabbage is brown, then sprinkle with dill and coriander, season, cover with a lid and cook until the cabbage is soft.
  • To assemble, you need any round baking dish, covered with baking paper and drizzled with oil. Mix meat with cabbage and fresh parsley. Take one blin and put one-two tablespoons of the filling into it, roll. Make as much as fits to the baking dish.
  • Mix creams with eggs and pour over the blini pie.
  • Bake in preheated 190C oven for 30 minutes.
  • Serve warm with  a dollop of sour cream.
Enjoy!