Monday, 22 August 2016

West coast in UK

Hello my blog readers, I am delighted to be back to blogging. I have new ideas and new recipes for the next season but for now I am posting a photos of the beautiful Cardigan bay in Wales !






















Thursday, 4 August 2016

Raw vegan mini cups

Hello blog readers, this my last recipe before
 I go on holiday! 
Enjoy!!!
 






Ingredients:
for 12 cups
100 gr nuts, brazil nuts, cashew, walnuts or combo
1 tsp flax seeds
1 tsp chia seeds
90 gr dates or dried figs
50 gr dried berries such as cranberries
100 gr porridge oats
1 Tbsp oil, I used coconut 
1 Tbsp date syrup or any other ( even honey )
fresh strawberries
mint leaves


Place all ingredients in a food processor and blitz until everything is nicely chopped.
Scrape off into a clean and lightly oiled surface and form a long sausage shape.
Cut it into half then each half into half and so on to get 12 pieces.
One by one, pat and push into a small cookie cutter, pushing down in the centre and removing the cutter.
They don't need to look perfect. 
Place a piece of strawberry onto each cup and decorate with mint leaves.

note: I made double batch straight away, 12 cups and 12 balls, ready to be eaten as a snack !
Place them in an airtight container and keep them in the fridge for up to 2 weeks. They freeze well too !
recipe from Jamie Oliver!




Monday, 1 August 2016

Grilled corn & quinoa super salad

Hello August, the season of corns, tomatoes, figs and other yummy fruits and veg. Usually in August I am in Macedonia, my homeland, visiting my family. Mainly I can be found in my parents garden, sitting under their fig tree and just chilling. Not this year though ..
Although quinoa it is not something I eat when I am over there, the flavour of this salad transports me back home ......If you haven't seen the post Macedonia yet, here is a link 










Ingredients:

serve 4

1 cup of quinoa
1 avocado
4 medium size tomatoes
100 - 150 gr feta cheese
2 corn on the cob
green leaves such as rocket, parsley or basil
salt and pepper
olive oil


Heat 2 Tbsp of oil in a saucepan and add dry unwashed quinoa. Stir couple of times until the quinoa starts to change colour, then add 
1 1/2 cup of boiling water. 
Cook the quinoa covered with lid for a 12 - 15 minutes on a low temperature. 
I love cooking quinoa in this way, it's got a nice and nutty flavour.
In a meantime, heat up your griddle pan and place the corns on it. Turn it occasionally until the corns are nicely charred, then slice off the kernels.  This will take about 30 minutes. 
Dice the tomatoes and avocado, crumble the feta cheese and combine everything together with the cooked quinoa and grilled corn. Season it well with salt and pepper and drizzle some extra virgin olive oil. 
In the end mix in the green leaves. 
Enjoy!!!

note:  for the tea, place 1 teaspoon of fennel seeds in you favorite tea cup, pour in hot water and leave it to infuse for 5 minutes. Add slice of lemon and enjoy this tea, it is good for your digestive department :) 








Thursday, 28 July 2016

Buckwheat and courgette balls with pasta sauce

We absolutely love spaghetti with tomato based sauce. I usually make the sauce using RED LENTILS and other yummy ingredients but this time I enriched the sauce with these little balls made of courgettes and I add some leftover cooked chick peas. Grated cheese on the top is compulsory.....









Ingredients:

1 onion, diced 
1 big carrot, grated
2-3 Tbsp oil
1 tin of chopped tomatoes + 200 gr chopped fresh tomatoes
salt
pepper
dry oregano 
pinch of brown sugar
pinch of chili flakes
3-4 minced garlic cloves
2 handful cooked chick peas
fresh basil
**********************************************
for the courgette balls:
1 medium size green courgette, about 150 gr
1 egg
50 gr buckwheat flour
1 tsp baking powder
little salt and pepper
fresh basil leaves, torn apart
**************************************************

500 gr wholewheat spaghetti 
cheese for topping
more fresh basil leaves
+
good olive oil 


Heat 2-3 Tbsp of olive oil in a saucepan on a medium to low heat and add the diced onion. Cook until soft. Add the carrots and continue cooking.
Add the tomatoes, salt, pepper, sugar, chili flakes and oregano.
Bring to simmer for about 45 minutes. Add the minced garlic and fresh basil right in the end of the cooking as well as the balls and the cooked chick peas.
In the meantime make the courgette balls:
- grate the courgette in a small mixing bawl, add the rest of the ingredients and stir well.
Heat 2 Tbsp of oil in a medium size frying pan . 
Using two teaspoons, form a ball shapes and drop them in the frying pan.
Fry them on medium to low temperature until they get a nice and deep colour.
Place them on a kitchen paper to get rid of some excess oil before you add them to to sauce.
Cook the spaghetti according to the packet and add them to the sauce. At this stage I always drizzle some good olive oil.
Serve immediately with some garlic bread on a side and green leaves salad.....











Tuesday, 26 July 2016

Super tasty vegan cookies

School holidays has started and we are on week one. The weather is not too bad so lots of outings and picnics are involved. I am still doing a lot of baking especially in the evening when I have more time for myself. I am slightly obsessed with this cookies, I bake them every second day so I always have then for a healthy snack alongside a savory crackers and carrot sticks.. 







Ingredients:

150 gr ground porridge oats
50 gr ground almonds
4 Tbsp maple syrup
1 Tbsp cocoa powder 
50 gr cocoa nibs
handful of currants (optional )
4 Tbsp melted coconut oil
1 tsp vanilla extract
pinch of salt
85 ml water

Combine everything in a mixing bawl , using your hands form a 16 cookies .
Place them on a baking tray covered with a baking paper. 
Bake the cookies for 20 minutes on 170 C . 

Thanks for reading! I would appreciate any comments or suggestions from you.



Thursday, 14 July 2016

One pot magic pasta

Inspired by Italian PASTA CRUDI, meaning raw pasta or pasta cooked together with the rest of the sauce ingredients. I have been making Spaghetti crudi cooked with fresh and ripe tomatoes but this is something different. The taste has blown my mind completely and now I am back to eating pasta like crazy. Try with parmesan on the top - it's bonkers !











Ingredients:

serve 4 - 5 

400 gr fresh and ripe tomatoes, chopped
200 gr pasta
2 - 3 handfuls kale
3 cloves garlic, chopped
200 gr cooked beans
zest of one lemon
50 ml olive oil
salt and pepper
1000 ml water

Place all ingredients in a large cooking pot, bring it to boil and simmer for 12 - 15 minutes.
Sprinkle with fresh herbs, add some extra virgin olive oil and freshly grated parmesan.
Keep it vegan - sprinkle some nutritional yeast for cheesy taste and extra B vitamins.
























Saturday, 9 July 2016

Veggie caviar

I can't have enough of this, since I made it last week, I haven't eaten anything else for snack or lunch.
This spread reminds me of the Balkan's legendary ajvar, it's just the method of prep is different but still deliver a explosion of taste....































Ingredients:

5 Tbsp olive oil
1 aubergine, diced 
1 courgette, diced
1 red or yellow pepper, diced
1 - 2 hot chilies ( optional ) 
1 large onion, diced
2 carrots, grated
3 big tomatoes, diced
2 garlic cloves


Heat the oil in a large frying pan.
Add the aubergines, courgettes, pepper, chilies and onions as well as salt and pepper and saute until lightly caramelised, about 20 - 25 minutes.
 Whizz all the caramelised veggies in a food processor then put them back in the frying pan, add the carrots and the tomatoes.
Cook over a medium heat for an hour, stirring from time to time until you have a thick paste.
Add the garlic right in the end. Add some more oil if is dry. Season it with salt and pepper .
Store this spread into a sterilized jar in the fridge for two weeks.




Monday, 4 July 2016

Ricotta, feta and watermelon bruschetta #2

I made this bruschetta for our Sunday brunch and I was so pleased to see the children happily munching them. My daughter made a comment about the combination as we don't really eat melon with cheese on regular days. However I grew up eating bread and fruit as a snack but then there was plenty of fruit growing in our garden and the cheese was saved for stuffing a peppers usually the shape of a cone, only to be served to the children as an ice cream....those were the days...





You will need:

french bread such as baggete  
ricotta cheese
watermelon cut into cubes
crumbled feta cheese
fresh basil and mint 


Slice the bread and spread with ricotta cheese.You can toasted if you wish.
Mix up the melon and the feta cheese and sprinkle some of the herbs.
Spoon it over the bread, sprinkle with some extra basil and mint.

note: balsamic vinegar goes really well drizzled over


Thursday, 30 June 2016

Summer bliss bruschetta #1


Obligatory in summer when tomatoes are ripe and sweet. The taste is luxurious and each bite takes me back in the past... 
















You will need:

1 long bread, sliced 
3 medium or big tomatoes as ripe as you can find
1 avocado
1 garlic clove
salt, pepper
cold pressed olive oil
fresh basil 

Peal the tomatoes and get the seeds out.
Chopped them up into a small squares.
Chop the avocado flash as well.
Mix up all ingredients and mash it up with a fork.
Toast the bread,sprinkle some oil on it before you spread the filling.

Thursday, 23 June 2016

Homemade organic baguettes

Forget about super food, low carb diet,  buckwheat, quinoa, spelt, goji berries and what ever else is there these says. Lets go back to basics. A homemade white bread ! 











You will need:

450 gr flour*
1 tsp salt
about 300 ml water
pre-fermented starter ( 1/4 tsp dry yeast, 50 ml water and 100 gr flour )

Prepare the starter a day before you want to bake the bread.
Pour the water in a small breakfast bawl, add the yeast and mix it up. Add the flour and combine everything using a spatula. 
Cover it up with plastic wrap and leave it to ferment for 24 hours.

The next day, pour about 300 ml of lukewarm water in a glass mixing bawl, add the starter and mix up to dissolve into the water. It is fine if you leave some lump in.
Add the flour little by little followed by salt and combine all using your hand , stand mixer with dough attachment or a silicone spatula. 
Transfer the dough onto a floured surface and knead for 5 minutes. Add more flour if needed.
Place the dough into a oiled glass bawl, cover with plastic wrap and leave it for 3 - 4 hours to prove. 
After that, transfer the dough onto a floured surface and half it to get two peaces of dough.
Shape each dough into a long shapes and place them on a floured tea towel .
Cover with tea towel and let them prove again for a good two hours.
Heat the oven on 200 C 
Transfer the baguettes onto a baking flat tray, quickly dust it with some flout and make a few cuts at the top.
Bake the breads for 10 - 15 minutes, turn the oven down to 180 C and bake for further 15 minutes.

* I used organic unbleached white flout .


Thanks for reading! I would appreciate any comments or suggestions from you.