Tag Archives: food photography

Linzer cookies

  I do love shortcrust pastries! It’s versatile, great choice of fillings allows your imagination run wild. 😀  Thus, is easy to guess that I’ve made so many shortbreads as well, some of them were not good and too crumbly for me, but I keep on.
 Linzer cookie is two nut-flavored cookies are sandwiched together with a jam, originally it was a torte, named after the city of Linz, Austrian. Do you know that such round-shaped cookies are called “Linzer eyes”. What a pretty name! 🙂
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 Based on different recipes, I used following Linzer cookie recipe:
Ingredients
100g (1/2 cup) white sugar
1 egg
120g (1/2 cup) butter, cut into small cubes, room temperature
200g (1 1/2 cup) all purpose flour
90g (1 cup) almond meal
pinch of salt
1/2 tsp vanilla extract
1/4 tsp cinnamon
1 tsp lemon zest
50g (1/3 cup) or less powdered (icing) sugar
50-60 ml (1/4 cup) Raspberry jam
Method 
In a bowl on a table cream butter and sugar. Add the egg, vanilla and mix.
Finally, beat in the ground almonds.
Stir together dry ingredients in a bowl and add to the batter and blend.
Form into disk, cover with plastic wrap and chill for 30 minutes in the refrigerator.
Preheat oven to 180C/350F. Line baking trays with parchment paper.
Roll out pastry to 25-50mm (1/4-1/8 inch) thickness.
Cut out the cookies (if cookies are too soft-chill it again for 10-15 minutes).
Bake for 12 minutes. Allow to cool.
Spread 1/2 or 1tsp jam on the bottoms of solid cookies. Sprinkle the cut-out cookies with icing sugar, place them on top and sandwich them together.

 

The assembled cookies can be store in an container (in the refrigerator), or I keep them without jam, in a jar, and assemble when it’s needed 🙂Love_cookies_v2-3
Enjoy! Cookies are sooooo good! 😀
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*You can cut out any shape, and use your favourite jam.
**In case if the pastry turned out too crumbly and difficult to roll it out, add 2tbsp of cold water, usually it helps me 🙂 
P.S. You can click on all photos to have a look it in full size.

 

Roast quail for St.Valentine Day

 Quail may be tiny birds but they pack a real flavor punch. Perfect for Valentine’s Day meal.

 There’s something adorable about presenting your Valentine with their own whole bird. The easiest way (and messy) to eat a small quails is with your fingers 🙂 or you can carve it as turkey.
Quail(Click on the photo to see it in a larger size)
 Serve one quail per person as a starter or two as a main course.
 
Ingredients
4 whole quails
4 medium potatoes
2 carrots
2 medium onions
1 small bunch thyme
6-8 juniper berries
2 tbsp runny honey
2+2 tbsp olive oil 
salt, pepper
 
Method
  1. If you’ve got frozen quail, defrost it overnight in the refrigerator.
  2. Take the quail out of the fridge 1 hour before cooking. Wipe the outside of the bird and inside the cavity, using kitchen paper.
  3. Season inside with salt&pepper, put in sprig of thyme and one juniper berry. Tie the legs together with string (optionally).
  4. Season birds with salt&pepper and thyme, brush with honey and 2 tbsp olive oil.
  5. Preheat oven to 200C. Put thinly sliced potatoes, carrots, onions, thyme and juniper berries into a roasting tin. Sprinkle with salt&pepper, drizzle with olive oil. Cook for 15-20 minutes.
  6. Sit the quail on top and roast for 25 minutes more.
 
Enjoy!
 

Winter cake with red berries

Red berries and cheese make this cake a frequent guest on my table during the winter. 😀 It looks gorgeous and tastes delicious! Perfect for holiday season!

Redberry_pie

INGREDIENTS

100g butter, very soft at room temperature

150g Philadelphia cheese or smooth cottage cheese

120-140g sugar

2 eggs, at room temperature

130g self-raising flour (or plain flour+ 1tsp baking powder)

2tsp mandarin or orange zest

1tsp lemon zest

200g mix of cranberries, redcurrents and raspberries, fresh or frozen (no need to defreeze)

50-70g flaked almonds

Redberry_pie-3

METHOD

Beat the cheese, butter and sugar together.

Add eggs to the batter mixture, one at a time, beating rapidly.

Stir in mandarin&lemon zests.

Sift the flour and mix to combine.

Finally, carefully stir the berries into the batter.

Sprinkle the cake with flaked almonds or your favorite nuts.

Bake in preheated oven 180C/360F during 35-40 minutes.

Bon appetit!

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Adapted from this source.

Lip-smacking lamb ribs

Happy belated Easter, dear friends! Hope everyone had a wonderful family dinner! 🙂

Lamb ribs. You can find it across the world and gonna fall in love with! 😉

The wonderful combination of marinade ingredients and you end up with lip-smacking dish.

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My marinade recipe call for using brandy, but you can skip it or replace with lemon juice (or add a little vinegar).

Ingredients (Serves 2-3)

0.5 kg lamb ribs

1 to 3 small red chillies, depends on your taste

1 garlic clove, chopped

2 tbsp brandy (or rum or 3 tbsp of lemon juice)

1 tbsp of lemon juice

1-1.5 tbsp mustard (Dijon or plain is ok too)

2 tbsp honey

2 tbsp soy sauce (or Westchester sauce)

1/2 tbsp sugar

dash of black pepper

Let’s start!

Mix all ingredients together, stir to combine.

How to dice chillies you can have a look here, I do exactly the same.

Pour the marinate over lamb ribs, rub to coat and leave for 30 minutes to 1 hour.

Fry on preheated pan for 4-5 minutes each side.

Serve with fresh lettuce and tomatoes and/or baked carrots.

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I should to mention how delicious baked carrots are and fast-cooking (what’s more healthy).

Cut 300 gr of carrots (cleaned and peeled) into sticks. Put them on a baking tray, pour over 2 tbsp olive oil + 1 tsp honey and season with white pepper, paprika and cumin. You can drizzle with 1-2 tsp of soy sauce (optionally). Bake until softy around 20 minutes (190C/400F).

Bon appetite! 🙂

Red Peppers

Kournik – Russian chicken pie

Hello, dear foodies!

In Russia we really do like pies, to bake and to eat! 🙂 And I’m not an exception. 🙂

Kournik – the festive pie which used to bake for weddings. It was shaped like a dome, interlaid with thin pancakes and stuffed with various fillings: boiled chicken, fried mushrooms, rice, eggs and etc. Nowdays, preparing of the pie is left for weekends. But there is the simplified version of it, which Russian women cook during working-days. 

 Hope this simple and tasty pie can turn into a family favorite!

So, we need

For pastry:

260-300 gr plain flour

150 gr sour cream

150 gr butter

1 egg

pinch of salt

Kournik-1For filling:

2 chicken breasts

2-3 potatoes

1 onion (big one)

a few small cubes of butter

1 egg for brushing

salt and pepper

Mix the flour, pinch of salt, soft butter, sour cream and egg together in a bowl. Then you need to work on a surface – mix together to form a soft pastry.

Shape the pastry into a ball and cover with a towel. Meanwhile, cut the chicken and onion into cubes and grate potatoes.

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Divide the dough into 2 parts, one should be smaller- will be the lid (upper part) for our pie.  On a lightly floured surface, roll out the pastry until it’s roughly the size of the pie dish.

Spread the potatoes in an even layer, season with salt and pepper

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then the chicken with onions, season with salt and pepper

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Then put small cubes of butter over filling (for juiciness).

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Roll the remaining pastry out – to cover the pie.  Pinch the edges to seal.

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Make a small hole in the center of the pie (use your forefinger) and be imaginative-decorate 🙂

Kournik-11Brush all over with beaten egg and bake in the oven for 1 hour (190-200°C or 380-400°F), until golden.

Kournik-12Serve with hot tea or cold milk. Enjoy! 🙂Kournik-13

*I used 28cm baking dish;

**Were used 3 chicken breasts and 2 potatoes;

***And don’t throw pastry’s leftovers! Make a small pie, using leftovers of the pastry and potatoes!