Bouillabaisse, à la minute!

Well, I don't know about the Bouillabaisse part but the tastes are very much the same. How incredibly easy to make, and what a taste! This is tortellini taken to a different level; and for a pasta & fish lover like myself, it's a match made in heaven.

How to

Boil some tortellini with optional filling to 'al dente' texture, (approximately 4 minutes). Drain all of the water and add some spiced tomato sauce (basil, garlic) or plain tomato sauce mixed with pesto. Let simmer and add just a splash of cooking cream for a richer sauce base. 

Here's where you go nuts with the spices: I used sweet paprika, mixed peppers and mediterranean salt (infused with rosemary among other things).

Taste the soup and adjust the tomato sauce, cream and spices til' you've achieved your desired textures and tastes.

Pour the tortellini + sauce into a bowl, serve with tunafish and garnish with some basil.

Bon Appétit!

Ricotta and Spinach Tortellini with Haricots verts and garlic 'n' basil sauce!

Apple Baklawa!! (ili pita od jabuka)

Sometimes... words aren't necessary :)

 

Garlic baked veggies with curry polenta

A most unexpected mix of tomatoes, egg-plant, zucchini, red paprika & garlic...

...teamed up with some curry-infused polenta and tomato- basil sauce for a delicious supper!

Bread Galore!

Pictures of lovely bread baked for dinner this Thursday! The bread is baked on a traditional serbian recipe for "lepinje", with a twist of crushed linseed.

To be enjoyed with a glass of well chilled watermelon juice... my new favorite beverage =)

Blueberry crumble pie

One of the all-time easiest and tastiest dessert is the Blueberry crumble pie. Together, the sweet blueberries and the crunch, taffee- like oat spread is a match made in heaven.

Basic Recipe

• 300g Berries (in this case blueberries (you can also use strawberries, raspberries or a combination of the three) use your imagination to make the perfect mix!)
• 1 dl Sugar
• 1 dl Flour
• 1 dl Oatmeal grains
• 50-100 g Margarine (depending on your preferences)

Place the berries in a pie form. Mix all the remaining ingredients in a bowl and blend well.
Bake in a preheated oven (200 C) until the crumble pie turns golden. Let cool for at least half an hour before serving it with vanilla ice cream, vanilla sauce or au naturale.


Bon Appétit!

Scones saves the breakfast yet again

This time I used a combination of flour-
2 dl plain wheat flour and 3 dl sunflower-bread mix

Basic Recipe:

• 5 dl Flour
• 2,5 teaspoons Baking soda
• 1 teaspoon Salt
• 50 g-75 g Margarine
• 2 dl Milk
  

Mix all of the dry ingredients, add the margarine and blend well. Stir in the milk until the mix becomes a homogenous mass. Bake in a preheated oven (225 C) until the scones become golden.

Serve with tea, honey, an assortment of your favorite jams (St. Dalfour is a recommendation- their products does not contain any added sugars, only fruit), some cheese, and good friends!

St. Dalfour marmelads are made by gently cooking fruits according to the tradition of the French countryside- naturally yummy!

Chocolate Meringue Cake...

... the name itself sounds to good to be true!

This chocolate based, chocolate filled, meringue creation is a dessert fit for kings.

The recipe

Base
225 g	chocolate biscuits
55 g	margarine
Cream Filling
3	egg yolks
4 tblspoons	sugar
4 tblspoons	cornstarch
6 dl	milk
100 g	dark chocolate (cocoa powder can also be used)
Meringue
3	egg whites
100 g	sugar
1 teaspoon	vanilla sugar

1. First, crush the chocolate biscuits with a rolling pin until the all of the biscuits have turned into crumbles. Put the crumbles in a bowl and mix with some margarine. Put the mix in a oven- proof, round shaped tin (size of your choice, I would recommend ca. 23 cm) and even out the mixture with your hands so that it covers the entire base of the tin.
   
2. Mix the egg yolks with the sugar and the cornstarch until the mix becomes smooth. Heat the milk until you see the first bubble, then slowly fold in the egg yolk mix. Keep stirring the cream until it thickenes and achieves the texture of a pudding.
3. Chop the chocolate and mix it in with the filling, blend well! Pour the filling on top of the crumble- mixture in the tin.
   
4. Meringue: Mix the egg whites with a electric mixer for about 5 minutes. Fold in the sugar and vanilla sugar little by little and mix until the meringue becomes glossy and very firm.
   
5. Pour the finished meringue on top of the chocolate filling and bake the cake in a preheated oven (16o degrees celcius) for about 30 minutes. The cake is ready when the meringue turns golden and looks chewy!

Bon Appétit!

New school year, new (food) challenges!

Gotta love pancakes! Enjoy them with a savoury filling (ham and cheese, sour cream and onions, chantellers or mushrooms..) or as traditional sweet pancakes.

Here is a list of my *must haves* when it comes to sweet toppings;

• Eurokrem (or nutella) with crushed walnuts or hazelnuts
• Eurocrem (or nutella) with coconut flakes (a lethal sweet combination)
  
• Apricot jam with plazma crumbles (or any wheat cookie of your preference)
• Cherry marmelade
• Strawberry jam with plazma crumbles
• Plain white sugar
• Caramelized bananas
  

Crispy american mini pancakes with coconut flakes and sliced bananas!