Red pepper Dip

Hello-hello! If you have seen the previous post, I promised the recipe with roasted peppers, so for keeping you waiting for so long. Here it is. The dip is such a nice snack, especially for mums, when you are doing lots of thing at a time, it is easy to forget to feed yourself (of course not your child, haha). All you need for this lovely dip is to prepare roasted peppers ahead, and then just whizz peppers with nuts and oil in a blender until you have a rough paste. In fact, I actually prefer not to measure ingredients in such simple recipes, throw in as you feel – that‚Äôs all. Then scoop the dip into a beautiful bowl, put on a table with some sliced bread or crackers on the side, and dig in when you have a time. Red pepper dip goes nicely with roasted chicken or fried chicken breasts. Yum! Healthy, delicious and sooooo quick to prepare, sounds perfect. ūüėÄ
Roasted red pepper dip
I’ve tried this dip with a store-bought almond meal and homemade roasted ground almonds, and surprisingly I love the option with almond meal. Honestly speaking, I thought I would like a note of roasted nuts in the dip but I didn’t. The choice is up to you, try both and let me know what do you like more.
Dip with roasted red peppers and almonds
Tips
If you like it spicy – add chili flakes or chili oil.
If you want to make the consistency thinner Рadd a splash of water.
No nuts? Not a problem, make it nut free – sub almonds with breadcrumbs.
Red pepper dip

Red pepper Dip

  • Servings: 2
  • Difficulty: easy
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What You’ll Need
1 roasted&marinated red pepper
1 garlic clove from the marinade
1 tbsp EV olive oil
2 tbsp almond meal
6-8 basil leaves (optional)
1-2 tbsp water, optional (to thin the dip, if desired)
Salt, pepper, to taste
How to Make it
  • Put all ingredients in a blender, blend until desired consistency.
  • To make it thinner, add water – spoon by spoon, but not much!
  • Serve with bread, crackers or even chicken.
Enjoy!

Radish-Cucumber salad

¬†Many of you already greeted the autumn season and began to bake various apple pies and cook hearty dishes. Autumn signs have been also trickling¬†into Dubai, but slowly and¬†it is still summer-like days here with plenty of strong sunshine during the day-time. Mornings and days, though still warm and sunny as usual, have been¬†followed by lovely and cool evenings. Despite of all hot days, it’s a big advantage of living near the Gulf: we can enjoy the sea and sand¬†any time over the year long. That’s what we did one¬†afternoon – went to a beach. But before the joy of swimming in the sea, I prepared¬†a very simple, light and fresh, and crunchy salad. It needs only few¬†ingredients including¬†beautiful¬†radishes, which I found at local supermarket and just couldn’t resist¬†picking¬†up a huge bunch.Radishes-Cucumbers-Spring Onion

As you can see, the recipe is V-E-R-Y simple: all you need is love, fresh sliced cucumbers and bright radishes, chopped spring onions, some seasoning and sour cream!

Radish-Cucumber salad

 I like this salad. It reminds me summer holidays: staying at parents house, fun of gardening and eating lots of fresh veggies and berries. And for that reason I decided to mix up vegetable slices with traditional Russian dressing Рsour cream, instead of olive oil. Simple and well-loved. Be generous with spring onion!  You may also add some chopped dill, if you wish.
Radish-Cucumber salad (with sour cream dressing)
¬†Don’t be sad if the summer is over in your place, I will post autumn recipes soon {more pie recipes are on the way..} Thanks for reading and Stay turned! ūüôā

Olive Oil and Rosemary Crackers

¬†I’ve been on a homemade everything kick for a quite long time.. ūüėÄ Homemade crackers is not an¬†exception. I’ve tried lots of¬†crackers¬†recipes and usually crackers turned out like cookies, not very crunchy,¬†tasted like shortbread cookies,¬†or I was¬†unable¬†to roll out dough thinly. Finally, after tasting and comparing different recipes, I created my own recipe of salty crackers. You need only few ingredients to prepare these amazingly tasty, crunchy and aromatic crackers! The dough contains extra virgin olive oil and rosemary, natural bitterness and pepperyness of the oil and piney aroma of the herb give incredible taste and smell to the dough and crackers. You can make sticks, twists or roll out the dough very thinly and cut out any shape you like. I enjoy these¬†crackers¬†as is, it’s a nice midday snack; you can also make a sauce and dip¬†crackers into it.Crackers Twists

This edible bouquet for all beautiful and¬†wonderful¬†ladies, who has brought many tasty dishes to¬†Fiesta Friday party today! A feast for the eyes and the stomach! ūüėČRosemary Crackers Bouquet

Olive Oil and Rosemary Crackers

  • Difficulty: easy
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Ingredients
160g strong/bread flour
130g wholemeal flour + more if needed
3/4 tsp baking powder
2 tsp ground sea salt
1/2 tsp freshly ground black or white pepper
1.5-2 Tbsp finely chopped fresh rosemary 
150ml water
90ml extra virgin olive oil
 
  • In a large bowl, mix flours, baking powder, salt, pepper, rozemary. Add water and mix with a spatula or wooden spoon. Add olive oil and mix again. Place the dough on a lightly floured surface and knead with hands. Add a bit more flour if the dough is too sticky.
  • Cut the dough into¬†equal¬†6-8 pieces. Roll each piece into circle as thinly as you like, cut into squares, diamond shape. You can also cut into strips (1.5-2cm width, 15cm length) and then twist each strip.
  • Place crackers on a baking sheet and bake in preheated 220-230C (450F) oven for 10-11 minutes or until golden color.

I keep crackers in airtight container in the fridge up to 5 days.

 
Enjoy!

Best Ever Plum Crumble

¬†I discovered crumbles not long time ago, but¬†immediately¬†fall in love. Thank to the British for this amazing, simple and absolutely¬†delicious¬†dish! I’ve already tried various sweet crumble recipes – with peaches, mixed berried, pears.. I love them all! But.. Once I stumbled upon a new crumble recipe by James Martin, he is a well-known English chef; the recipe called for plums, spices and wine. And what do you think – it’s the best crumble I’ve ever made and tried! Plums with spices¬†saut√©ed¬†in red wine remind me mulled wine, and it’s incredibly tasty! This crumble is very aromatic and¬†delicious¬†even without ice cream on top! I slightly¬†adapted¬†the recipe – added oats and chopped nuts, walnuts and/or pistachios is a nice crunchy addition here.Plum crumble

Best ever plum crumble

  • Servings: 2
  • Difficulty: easy
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Ingredients 
20g butter
7-8 dark plums, halved, stones removed
1 vanilla pod or 1 tsp vanilla extract
1 star anise
a pinch of fresh nutmeg
1 cinnamon stick
20ml water
60ml red wine
2-3 tbsp golden syrup (I used honey)
2-3 tbsp brown or raw sugar
Crumble topping
50g plain flour
30g oat flour or fine oats
2 tbsp demerara sugar
40g butter, softened
2-3 tbsp chopped pistachios or walnuts
To serve
vanilla ice cream
Preparation
  1. Preheat oven to 200C.
  2. Heat the butter in a pan over medium heat. Add the plums and fry for a few minutes.
  3. Add the split vanilla pod, star anise, nutmeg and cinnamon stick to the pan. Add the water, red wine, honey and sugar and bring to the boil. Reduce the heat and simmer for 5-6 minutes, until the plums break down to a thick sauce. Transfer plums with sauce to one or 2 individual baking dish.
  4. For the crumble topping, mix the flours and sugar together in a bowl. Rub in the butter with your fingers until the mixture resembles breadcrumbs. Mix in chopped nuts.
  5. Sprinkle the crumble over the plums and bake in the oven for 20-25 minutes, until golden-brown.
  6. Remove and allow to cool slightly before serving with ice-cream.
Enjoy!

Plum crumble-2

Pumpkin Cheesecake

¬†It’s my very first¬†pumpkin¬†cheesecake! ūüôā I do love both¬†cheesecake¬†and pumpkin, but never tried to combine them together until I baked too many pumpkin slices and already couldn’t eat them.
Cheesecake is¬†enjoyed¬†by millions around the world, and each person has its own take on the best way of making it. Truly a¬†scrumptious¬†dessert! I guess that the pumpkin cheesecake is the America’s¬†favorite¬†dessert. Moreover, I’ve heard about National Pumpkin¬†Cheesecake¬†Day, is that true? In Russia we eat pumpkin, too, but usually it’s sliced and simply baked with sugar, or whole pumpkin stuffed with grains (have a look at my recipe here).
I knew how to make a basic cheesecake, so I just added pumpkin puree and some spices. Oh, I’m so happy with the result! The only thing I was worried that it can be too¬†wobbly, finally it set good, just cracked a little. The texture is perfect – creamy,¬†deliciously¬†smooth and not-very-sweet, everything how I like.¬†Unfortunately, the cheesecake has some unwanted calories, thus¬†for weight watchers I recommend to substitute cream cheese with low-fat cottage cheese or quark.Pumpkin cheesecake

Pumpkin Cheesecake

  • Servings: 8-10
  • Difficulty: easy
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You need 18cm baking tin for this recipeSlice of pumpkin cheesecake
Ingredients should be at room temperature
Crust
150g graham crackers, finely crushed
80g butter, melted
Filling
350g cooked pumpkin, then pureed
220-250g cream cheese
30g brown sugar + 40g white caster sugar
2 tbsp double cream (35% fat)
2 whole eggs + 1 egg yolk
2 tbsp cornstarch (cornflour)
1 tbsp plain flour
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp ginger powder
small pinch of ground cloves, allspice and salt
Method
  1. To make crust. In a medium bowl, blend butter with graham crumbs. Press the mixture into the base of baking tin to create an even layer. Chill for 10 minutes in the fridge, then bake in preheated 160C oven for 5-7 minutes. Take the tin out and let it cool for 10 minutes.
  2. To make filling. Meanwhile, in a large bowl, beat the cream cheese with sugar until smooth consistency. Add pumpkin and combine. Break one at a time, add egg yolk, mix to combine. Add double cream, cornstarch, flour and all spices. Beat until well combined. Pour the filling into crust, spread evenly and bake in preheated 180C oven for 45-50 minutes.
  3. Take the tin out of the oven, let it cool at room temperature. Cover the baking tin and refrigerate overnight.
  4. Remove cheesecake from the tin and slide onto a plate, slice and serve.
Enjoy!
[Click the photos for a closer look]