Tag Archives: foodpress

Merry Christmas

 My winter holidays are just around the corner, and for the next two weeks I will be travelling to my home-country, socializing and eating, and thus not too much blogging. I’m sure you are in the midst of the Christmas preparations also, and before that I’d like to wish all of you my wonderful readers and blogging friends  a Magical and Happy Holidays
 May this Christmas day will be a very merry, peaceful and delicious! I know not all of you celebrate this day (I will be celebrating Christmas on the 7th Jan) but do want to take a moment to thank every one of you for your comments, likes and support throughout the year. You have played an important role in my blogolife, without your posts I couldn’t be inspired to try out new recipes, without your comments I couldn’t improve my photography. Every time I come here-to my and yours blogs I feel like having a tea-time with some lovely friends. 😀
 Looking forward to read more interesting posts and tasty recipes from you, guys! And I promise you to post a delicious recipe of one Russian pie soon, it has a fish shape and filling is fish, too. And another recipe of absolutely tasty orange cake, that almost screams – it’s a winter holiday! Stay turned! 🙂
Xmas postcard/milkandbun

Saffron buns

 Hello guys! It’s not a secret that I love to bake! And I have to say even more – I’m addicted to pies! 😀 Every time when I stumble upon a new and interesting pie or cake recipe I’m anxious to prepare it! What does attract you in a recipe? An ingredient, a photo or may be a story behind it? For me an every part is captivating and intriguing! As I’ve already said I love to bake whatever it is, whether it’s a vegetarian or sweet thing, like comforting cabbage bake with farmer cheese or beautiful apple pie with semolina. A long time ago I was browsing the Internet and found one lovely recipe of saffron buns, but time has passed anf it got out of my mind until I bought saffron last week. I was glad to discover the story about these buns, because the story is truly magical and wintry.
Every year on the 13th of December people of Scandinavia countries (Norway, Denmark and Sweden) are celebrating the Day of St.Lucia. It’s believed she brings the light into the longest night of the year. Celebration include a procession of young girls in white dresses and red sashes carrying candles. One girl represented as Lucia – she wear a crown of candles on her head. Girls sing traditional and Christmas songs.
By another Sweden custom at home the eldest daughter arising early in the morning, wearing the Lucia’s costume, awaking the family and serving them coffee and saffron buns.*
St.Lucia buns
 After reading about Scandinavian traditions and stories I decided to make those delicious buns! and by coincidence I baked them exactly on the 13th. I made some research and finally created my own recipe. Buns turned out very fluffy, nicely buttery, with amazing aroma of saffron and not very sweet.
Saffron buns

Saffron buns

  • Servings: 8 buns
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Ingredients St.Lucia saffron buns
120ml full-fat milk
1/2-1/3 tsp saffron threads
45-50g butter, room temperature
250-300g plain flour
4g instant yeast
1/2 tsp salt
30-35g sugar
2-3 cardamom pods, ground, optional
a pinch of freshly grated nutmeg, optional
1 large egg
60ml sour cream
Preparation method
  • Heat milk with saffron (don’t boil) in a small saucepan over medium-low heat. The temperature of milk should  be not over 40C/104F or should be able to easily hold a finger in it. Add butter, stir to combine.
  • In a mixing bowl sift the flour (250g, then add more if needed), add yeast, salt, sugar and spices if using. Mix.
  • Add lukewarm milk mixture to the flour. Stir to combine.
  • Add egg and sour cream. Mix ingredients until well incorporated.
  • Now on a flat surface knead the dough by hand (or use a hook of your standing mixer) for 10 minutes, until smooth and a little sticky to the touch.
  • Cover the dough and leave it to rise for 1 hour at room temperature or until it’s puffy. You can make the dough the day before, in which case after rising gently deflate the dough, cover and leave in the fridge overnight. Take out an hour or two before shaping, let it gets warm and rise again.
  • Gently deflate the dough, and divide into 8 equal sizes; each piece weight about 70g.
  • Roll each piece of dough at a time into a 38-40cm rope, then shape each rope into S-shape.
  • Place buns on the lined baking tray. Tuck in raisins. Cover with a towel and leave to prove for 30 minutes.
  • Brush with egg wash and in preheated 190C/375F for 15-20 minutes or until they’re golden brown.
  • Take buns from oven and let cool for 4-5 minutes before serving.
  • Serve warm with a glass of milk or tea.

Enjoy the winter season!

St.Lucia saffron buns

Vanillekipferl

 Winter holidays is my favorite time of the year (after birthday)! It seems like people smiling more often, and enjoying cold weather and upcoming festival! We putting up the Christmas tree and decorating it with beautiful toys, buying and wrapping gifts. It’s the right time to plan the holiday menu, whether to roast chicken or prepare the fish pie, make cherry strudel or chocolate cake..
The December would be incomplete without baking! Nothing says it’s holidays quite like Xmas cookies! There is something special about a tray filled with delicious vanilla or cinnamon-flavored cookies.
Baking cookies is such a fun and wonderful event! You can even organize a cookie party, call your kids or friends to help you, to share a holiday mood, and of course to enjoy eating all those treats you’ve made.
I bet you’ve seen crescent-shaped cookies somewhere or may be tried it. These biscuits are very popular in Europe, and especially in Germany, where they’re traditionally baked for Christmas, even though they originate from Vienna, Austria.

Make this season merry and delightful with irresistible vanilla biscuits, that just melt in your mouth! 🙂
German Vanillekipferl

Vanillekipferl - German Christmas Biscuits

  • Servings: 6-8
  • Difficulty: easy to moderate
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Ingredients
200g butter, cold and cut into small cubes
60g icing sugar
a pinch of salt
seeds from 1 vanilla bean, or 1 tsp vanilla extract, or vanilla sugar
1 large egg yolk
100g ground almonds
270g plain flour
+vanilla icing sugar*, for dusting
Preparation
  • *First, prepare your own vanilla icing sugar. Split vanilla pod lengthwise into two halves, and put it in a jar with icing sugar, close tightly. After 1-2 days you will get amazing naturally-flavoured vanilla icing sugar!
  • For the dough quickly mix butter with sugar, salt and vanilla. Mix in egg yolk. Sift flour and add it to the dough along with almonds. Qucikly knead the smooth dough. Cover with cling wrap and refrigerate for 1-2 hours.
  • Divide the dough and form rolls 1.5-2.5cm in diameter. Cut each roll into 5-6cm length slices, and form the crescent shape biscuits.
  • Put biscuits on a baking tray lined with parchment. Bake in preheated 200C oven for 10-15 minutes.
  • Put vanilla icing sugar in a plate, and roll still warm biscuits in it.
  • Let the biscuits cool on a rack.

Enjoy!

German vanilla biscuits

Vegetable bake with mozzarella and bacon

This simple, good-looking and so-delicious bake is a time-saving dish for busy week days, or when you’re tired but still want to prepare homey food. I love one-pot recipes, whether its made on a hob or in the oven, they are always comforting, full of flavor and tasty!
For this bake I used young potatoes, that can be substitute with regular, but make sure to slice it very thinly. Want better and quicker? Use boiled or roast potatoes! For the vegetarian option – omit the bacon.
Also the bake can be great and tasty work lunch, you can see it’s not difficult or time-intensive task. Homemade lunches are definitely healthier than any fast food, you know every single ingredient in it, also you can make it balanced, nutritious and satisfying. Beyond that, such home-packed meals is one of the simplest ways to trim your budget.Vegetable Bake with mozzarella and bacon

Vegetable bake with mozzarella and bacon

  • Servings: 2
  • Difficulty: easy
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Ingredients
6-7 small potatoes
1 leek, chopped
1-2 capsicum
3-4 bacon slices, smoked
70-100g mozzarella, or as much as you wish, cut into cubes
40-50g pecorino or parmesan cheese, grated
1 spring of fresh rosemary, or 1 tsp dried
1/3 tsp paprika
1/3 tsp turmeric
5-7 mix peppercorns (black, white, pink), crushed
fresh basil, few leaves, for garnish, optional
sea salt, to taste
2 Tbsp olive oil

Method

  1. Preheat oven to 200C. Grease a baking dish with olive oil.
  2. Slice and fry bacon (without any oil). Transfer to paper towel to absorb exsess fat. Set aside.
  3. While the frying pan is still hot, add leek to it and saute on a medium heat for few minutes. Do not let it brown.
  4. Throughly wash and rub potatoes, thinly slice. Roughly chop capsicums. Put vegetables in a bowl, add 1 Tbsp olive oil, spices, season with salt and stir well.
  5. Spread leek on the baking dish. Add vegetables.
  6. Bake for 30-40 minutes, or until potatoes are tender. Add bacon, mozzarella and pecorino/parmesan, and bake for 5-10 minutes more. If you have grill, put the baking dish under the grill for 5 minutes.
  7. Sprinkle with basil and extra pecorino/parmesan, if desired.
  8. Serve with green salad.

Enjoy!

Potato bake with mozzarella and bacon

 

Trout fritters with green peas

 Last weekend I bought a beautiful rainbow trout. It’s a very delicious fish, that rich in omega-3 fatty acids, and its’ also an excellent source of vitamins and protein. One its part gone to be cured (you may find the recipe here), another was roasted and I still had some more. I decided to make a pie from the book “pies and tarts” by S.Reaynaud. The recipe is very simple, it’s called for the trout, puff pastry, peas and horseradish, I’d had all that stuff. I’d made the filling and was disappointed because its quantity was more then enough, despite that I used more puff pastry then was needed. Fortunately, the overall result was fine, and the pie tasted pretty good. Have you tried to cook any pies from that book?

Thus I had to fix the remaining trout.. And here is the easiest and quickest recipe of delicious fritters. I used fresh trout, but you can substitute it with salmon, fresh or canned. I ate these little fritters for breakfast, they were good and satisfying!

Trout fritters
After plating I topped it with with sour cream and some horseradish sauce, also I recommend finishing it with a slice of cured trout or salmon. It was truly divine!Trout tritters with green peas and horseradish

Trout fritters with green peas

  • Servings: 2-3
  • Difficulty: easy
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Ingredients
100-150g fresh trout, chopped
2 large potatoes, peeled and grated
50-60g green peas, fresh or frozen
1 Tbsp finely chopped onion, optional
1 egg white (or whole egg)
1-2 tsp horseradish sauce
3-4 Tbsp thin cream
4 Tbsp or more plain flour

sea salt, white pepper, to taste

Garnish: sour cream, horseradish sauce, lemon wedges, cured trout/salmon slices
Method
  • Preheat oven to 200C. Line the baking tray with parchment.
  • Squeeze out the liquid from potatoes. Add it to a mixing bowl along with trout, peas and onion. Add horseradish, egg white, cream and combine.
  • Add flour, salt and pepper, and mix well.
  • Scoop out the dough to make 10-12 fritters. Gently press them down with hand.
  • Bake for 20-25 minutes or until golden-brown.
  • Serve with sauce you like and cured trout slices.
Enjoy the meal!
 Trout fritters with peas and horseradish