Tag Archives: Dubai food blogger

Pumpkin Lingonberry cake

 Is the pumpkin season over? I think pumpkins with its amazing and cheerful color, and great taste are always on time. For this cake, I used butternut squash because it was very sweet compared to a dull and bit tasteless slice of pumpkin that I had in my fridge. Choose any sweet variety or increase sugar, but definitely, the naturally sweet fruit is the best option.
 Once you grated the pumpkin, mixed it up with tvorog (cottage cheese) and berries, and the cake is almost ready. 🙂 For many of you, lingonberries are exotic berries but I do hope that will not stop you to try this cake, as these berries taste very similar to little sour cranberries. So, you may always find another good substitution. They are also known as cowberries or mountain/tundra cranberries.
Pumpkin Lingonberry Cake
This bright cake turned out incredibly soft and delicious. Lovely little lingonberries and orange glaze made it even more special and festive. You need only to brew the aromatic tea (like this wonderful spiced tea) and enjoy the cheerful atmosphere.
 Isn’t it the perfect cake?
Pumpkin Lingonberry Cake with orange glaze
 You can click here for the marvelous drink recipe that also goes perfectly with a slice of this pumpkin cake. Aromatic spices and berries in both recipes make you feel very festive and happy.
A slice of Pumpkin Lingonberry Cake

Pumpkin Lingonberry cake

  • Servings: 5-6
  • Difficulty: easy
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I used 20cm baking pan
*Carrots are another good substitute.
**Can be substituted with fresh small cranberries. No berries – not a problem, omit it or add few dried cranberries.
What you’ll need
350g finely grated pumpkin or butternut squash*, any sweet variety is fine
50g butter, at room temperature
40g (2 tbsp) white sugar (or brown)
2 medium eggs, slightly beaten
1 orange, zest+1 tbsp orange juice
1 tbsp orange marmalade (I used fine cut)
1/2 tsp ground nutmeg or a pinch of fresh
200g 0% cottage cheese (or 5-7% is even better)
100g yogurt (thick one is preferably like Greek yogurt or creme fraiche)
~100g lingonberries (I used frozen)**
100g plain flour+1 tbsp cornflour (not corn starch, or add extra plain flour)
1 tsp baking powder
1/2 tsp baking soda
3-4 tbsp orange marmalade, for the glaze, warm
How to make it
  • Grate pumpkin, squeeze juice if there is any. Set aside.
  • In a large mixing bowl, whisk butter with sugar until pale but don’t over-mix.
  • Mix in eggs.
  • Add orange zest, orange juice, marmalade and nutmeg.
  • In a separate bowl blend cottage cheese with yogurt. Fold into the batter mixture.
  • Fold in grated pumpkin and berries. If using frozen – do not refreeze.
  • Sift in flours with baking powder and soda.
  • Line the baking dish and pour in the mixture.
  • Bake in preheated 200C oven for 40 minutes.
  • Prick the warm cake with a toothpick several times. Pour over warm orange marmalade.
  • Serve warm or cold.
Enjoy!

Farmers capsicum salad (low-carb)

Hello guys! Do you have a farmers market near to your place? Is it only fruits&vegetables market or some other produce are sold there, such a dairy or grains? How often do you visit it? Or do you prefer supermarkets?

Not far from my place there is a small nice market where you can get fresh and seasonal vegetables and herbs from small local farms, plus few stands with olive oil and freshly-baked bread. Why do I like it? Continue reading

Lamb and Pearl Barley soup

Hi guys, how is your foodie-life going on out there? It’s such good weather now here – in Dubai, I’ve heard that this year March is one of the coldest months of the past 10 years! Believe me or not, but I’ve been living here approximately the same time and it really seems colder than usual, especially in the evening or those very windy days, that even with the jacket on I want to go in and hide somewhere with a cup of hot tea. 😄

And this warm and nourishing soup exactly what I need these days. I’ve been enjoying it for the last couple of weeks, as I cooked it twice and both time in a large pot so it will be enough for at least two days. This soup combines Russian and Middle Eastern flavors and textures: pearl barley is a well-known grain in my home country, and lamb is a popular meat in the UAE and other Middle Eastern countries. Continue reading

Mulled Tea

 The calendar says it is already December. Can’t believe. I was planning to post the recipe of one tasty pumpkin cake when realized that autumn is over and winter is here. Even though it’s not freezing cold right now in Dubai and you can’t find the real snow but there are lots of Christmas markets, festive decorations and lights, gingerbread houses, cookies and smell of cinnamon and oranges around – it all makes this season a very special time. Moreover, the weather is absolutely amazing and you can visit tree lighting ceremonies, enjoy mince pies and even mulled wine in some places, or maybe go ice-skating or skiing, and you are in the right festive mood.
 For whatever reason but not everyone can enjoy mulled wine, and that not a big deal if you prepare this hot tea. Star anise and cinnamon in this warming tea makes it very aromatic, plus fresh ginger adds a little spicy note. Moreover, not only adults can enjoy a cup of this mulled tea. It requires almost no effort and festive drink is served, pour hot tea in beautiful glasses and garnish with apple slice or mandarin peel, and sip, sip, sip…
Ginger-Apple MulledTea

Continue reading

Wholewheat Cherry Pie (with pecans)

Hi all! I supposed to post this recipe long time when cherries were still in the season..and I was not sure at first whether to publish the recipe or not but luckily nowadays you can buy frozen cherries in any large supermarket and it’s not a bad substitution at all. So, go ahead and make this delicious beauty, especially if you already know that cherries are a good source of vitamin C and contain some antioxidants. With crunchy streusel on top – it is a perfect treat at any time of the day!Wholewheat Cherry Pie (with pecans)
I used fresh sweet dark cherries if you can’t get it, use sour and add a bit more sugar. And do not refreeze frozen berries, scatter them over the pie straight from the fridge. Also if you prefer brown sugar to the white one, you can use it; probably it works even better: the taste will be richer and the color more golden.
PecanPie-1

Wholewheat Cherry Pie (with pecans)

  • Servings: 6-8
  • Difficulty: moderate
  • Print
I used a 20cm square baking pan
 
What You’ll Need
150g butter, soften
75g white sugar
1 tsp vanilla extract
a pinch of salt
2 eggs
250g wholewheat flour
1.5 tsp baking powder
50g ground oats (I used medium oatmeal)
200-300g fresh sweet cherries, pitted
Streusel (crumble topping)
4 tbsp wholewheat flour
2 tbsp white sugar
2 tbsp butter, softened
2-3 tbsp chopped pecans (or walnuts)
How to Make it
  1. For the batter, beat softened butter with sugar until slightly pale.
  2. Add vanilla and salt, and beat in eggs one by one until just combined.
  3. Mix in flour (no need to sift) along with baking powder and oats.
  4. Spread the batter on a baking pan (lined with baking paper if needed), scatter cherries.
  5. For the streusel, mix the flour and sugar together in a bowl. Rub in butter with your fingers until the mixture resembles coarse breadcrumbs. Stir in chopped nuts.
  6. Sprinkle the streusel over the pie.
  7. Bake in preheated 200C oven for 45 minutes.*
  8. Take the pan out from the oven, allow to cool slightly in the pan and then put on the serving plate.
*Note: if the pie begins brown too much, loosely cover with a piece of foil, and continue to bake.
Enjoy!
PecanCherryPie
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