Red pepper Dip
- 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.
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.
I’ve been on a homemade everything kick for a quite long time.. 😀 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.
I keep crackers in airtight container in the fridge up to 5 days.
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 sautéed 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.
It’s my very first pumpkin cheesecake! 🙂 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.