One of the great part of food blogging is that you can discover new and interesting recipes almost every time you open your browser; you can see what bloggers cook and enjoy in different parts of the world, and of course try to prepare those amazing international recipes at home. So, when I saw the ricotta-almond cake that Margherita shared at her blog, I immediately saved it and decided to make it the other day. The cake turned out really moist and very nutty. I even could say that you can feel more nuts than ricotta, but it’s not bad at all (especially if you love lots of nuts in baking). Moreover, orange zest gave a fantastic aroma to the cake. The only thing – it was a bit too sweet to my taste, so I will reduce the quantity of sugar next time.
And I didn’t wait for an hour before unmolding the cake, about 20 minutes was enough to get it cool and enjoy with a tea. 🙂
I love cooking and eating salmon. Roasting salmon is my favourite way to prepare it. Usually I sprinkle it with some sea salt and freshly ground pepper, plus a pinch of dried rosemary or thyme – and salmon goes into the oven. Then a super healthy&tasty dish is ready in short time. A couple of weeks back I bought fresh salmon steaks and decided to roast it again, but that time I prepared a marinade and left it for a half an hour or so to soak up all of the amazing flavours before roasting. I chopped fresh coriander, parsley and mixed it with mustard, and some ground green pepper. Now you can imagine all those wonderful flavours! 🙂 What to say, salmon turned out gorgeous and unbelievably tasty! On the weekend I repeated the recipe but grilled it on a barbecue. It was superb again! Next weekend you will try it, right? 😉
What about you, dear readers? how do you cook salmon? and what spices and herbs are you usually using?
UAE is celebrating today its 44th National Day! Happy Birthday to the country, which has become my second home.
2 tsp Dijon mustard (you can also use wholegrain mustard)
1/2 medium lime, juice
1/2 tbsp honey
2 tbsp olive oil
1-1.5 tsp coarse sea salt (or more to taste)
2 tsp whole green peppercorns*
1 large sliced red capsicum
2 small sliced parboiled potatoes
2 gralic cloves in their skin, optional
For the marinade, crush sea salt and green peppercorns. In a bowl combine all ingredients for the marinade.
Put salmon steaks in a shallow plate, pour over marinade and leave to marinade for 30 minutes at room temperature, turning once. You can keep the fish in marinade for longer, but cover the plate with plastic wrap or foil and put in the fridge until ready to roast.
Preheat oven to 190-200C.
Arrange salmon steaks in a baking dish, add sliced capsicum, potatoes and garlic. Roast for 20-25 minutes.
There are thousands recipes of oatmeal cookies, I guess. Needless to say, I prefer homemade cookies to store-bought. Homemade is homemade, right? Plus I can vary the amount of sugar, thus you can feel that you’re eating oat cookies, not sugary cookies with oats! And of course, you can add your fav nuts or chocolate chips as much as you like. 😀 Personally, I don’t like chocolate chips in cookies. I add it sometimes too, but almost never do it; choco chips contain more sugar than pure chocolate; so if I deliberately reduce the sugar in a recipe why should I add more sugar but in another form.. I prefer roughly chopped dark chocolate, it’s healthier and adds much more flavour and taste! Add a small handful of dried berries or fruits for extra deliciousness! 🙂
So, it’s my fav oatmeal cookies recipe. What’s yours? 🙂
One day I was watching numerous foody videos.. among those millions just one stuck in my head. Russian cook (don’t know his name) made small pies with potato filling, which he called knyshy. Pirogki with potato mash are one of my favourite, they always bring back memories about parents’ home ..kitchen, my mother is making pies, me and my sister are impatiently sitting and waiting while pirogki are baking in the oven.. Sweet time!
The difference between these pies and regular Russian pirogki is in the dough and shape, first ones are round, second are oval and usually made from yeast dough. I browse the Internet, and found not much information about these little pies. According to different sources, knyshy belong whether to old-Russian or Belarusian cuisine. In 19th century knyshy were widely-eaten pies among middle-class people, and the most popular filling was buckwheat kasha with fried onion and bacon.
It took me some time to shape them and make look like small barrels filled with tasty potato mash instead of rum (or whatever you imagine when hear barrel), but knyshy turned out beautifully and puffy, so they definitely worth all the hard work.
Sift flour with salt and baking powder into another large bowl.
Pour the egg mixture into the bowl with flour. Mix all ingredients together, cover the bowl with plastic wrap and leave to rest for 40 minutes.
Meanwhile, prepare the filling. In a frying pan heat oil with butter, add onion and fry until lightly golden. Clean and peel potatoes, cut into medium chunks and boil until ready, drain. Using a potato masher blend butter into potatoes until soft. Mix in fried onion and dill, if using. Season with salt and pepper to taste.
Divide the dough into two parts. On a lightly floured surface roll out one part into 30x40cm rectangle. Spread half of the filling near the edge of the longest rectangle side. Make the roll. Cut the roll into 8 pieces: 5cm width each.* Carefully seal the ‘hole’ on one side, shaping into a roundish form (like a small barrel), place pie sealed side down on a lined and greased baking sheet. Repeat with all pies.
Brush all pies with egg wash. Bake in preheated 190C oven for 40 minutes.
*You may cut the roll into smaller pieces to get more but small-sized pies.
Tashkent is the capital of Uzbekistan, one of the former USSR countries. According to one version this salad was created in Moscow during USSR times, when Soviet government set the task to popularize the various national cuisines of the Soviet Union. Due to a very limited availability of the ingredients in most parts of the USSR, Soviet cuisine can be characterized as simple. So, the salad also had to be simple, tasty and nourishing. Another version says that the salad was created by chef of the “Tashkent” restaurant in Moscow, where it also was served for the first time.
Main ingredients are boiled beef and green radish, sounds simple but believe me the salad will be very tasty! Unhealthy side is dressing, because it’s mayonnaise. So, I suggest to make and eat this salad during weekend, or serve it for a special occasion and everyone will certainly be in awe. 😉 You can also substitute mayo with sour cream, but the taste will be slightly different. Another option for dressing is flavorful sunflower oil, that sometimes mixed with a teaspoon of vinegar. Chose the option and enjoy the salad!
800-900g green radish (I used daikon/Chinese white radish)
4 eggs, hard-boiled
1 large brown onion
2 tbsp sunflower oil for frying
100-150g mayonnaise for dressing (or sour cream/sunflower oil)
fresh chopped coriander or parsely for serving, optional
pomegranate seeds for serving, optional
salt, black pepper to taste
In a large pan, put the raw meat, cover with cold water, season with salt. Bring to boil, remove the foam, reduce the heat to medium, and simmer for 50-60 minutes. Optionally, you can add few peppercorns, bay leaf, small onion to get aromatic stock which you can use later. Cool the meat, then cut into julienne (thin strips).
Cut eggs into thin strips. Optionally, instead of cutting eggs into strips you can cut them into 4 wedges and garnish the salad.
Cut radish into julienne. Sprinkle radish with salt and let stand for 15 minutes, drain the liquid. If you are using green radish, cover it with cold water and leave for 1 hour to get rid of bitterness; then drain the water.
Thinly slice the onion into half-moon. Heat the oil and fry the onion until golden-brown.
In a large serving bowl, mix radish with onion, add beef, season with salt and pepper. Carefully stir in eggs and dress with mayonnaise. Garnish with coriander/parsley and pomegranate seeds.