Monday, November 30, 2015

food in jars

Simple process of preserving vegetables and providing 'zing and crunchiness'. Salad, perfect with everything.

_boiling water, salted
_trimmed and quartered carrots - cooked until tender-crisp, 8 minutes; taken out and plunged in the iced water and drained
_parsley, garlic
_vinegar and oil mixed in the ratio 1 to 3 (one glass of white vine vinegar and 3 glasses of olive oil)

Fill glass jars with carrots/parsley/garlic and add liquid, pour over the liquid to seal the jars. Stash or eat the next day if impatient.
If garlic turns turquoise don't be alarmed, garlic contains an enzyme that causes it to turn shades of green or turquoise when it comes into contact with acidic ingredients.

Saturday, November 28, 2015



300 g wheat flour
200 g buckwheat flour (or 170 g wheat flour)
7 g dry yeast
250 ml lukewarm water
1/2 tsp of salt
1 pinch of sugar
2 tbsp olive oil 
1 tbsp of fresh dill* (chopped)
Stir the yeast into the lukewarm water and let it sit for about 15-20 minutes. Mix the flour with the salt and sugar. Once yeast is ready, add in oil. Stir the yeast, water and oil into the flour mixture and add fresh dill. Knead the dough for about 10 minutes until it’s smooth. Cut in three and leave the dough to rest while you prepare the toppings (about 20 minutes). Roll the dough out onto a surface (one at the time). Add toppings and bake it in the oven until crispy (15-20 minutes in a preheated oven on 220°C).

125 g fresh mozzarella cheese
one clove of garlic (finely sliced)
one small courgette (thin sliced lengthwise)
few slices of fresh goat cheese (fresh goat cheese infused with chilly flakes)
olive oil for drizzle 
pinch of salt 
fresh dill

125 g fresh mozzarella cheese
one clove of garlic (finely sliced)
1/2 aubergine (thin sliced lengthwise)
few slices of fresh goat cheese (fresh goat cheese infused with chilly flakes)
olive oil for drizzle 
pinch of salt
fresh dill

*for the wheat flour crust I did not use fresh dill in the dough
2 tbsp pumpkin puree + 1tbsp tomato puree (cover the flatbread dough with this mixture)
125 g fresh mozzarella cheese
1/2 of fennel bulb (thin sliced lengthwise)
few big capers from a jar
pinch of salt
olive oil for drizzle
chilly flakes (optional) 

October 5th, Sara is sending cold breeze from the North. And in that very moment the only thing that keeps her warm is glass of a very young wine and pizza she made for herself. Only pumpkin, garlic, cheese and chilly my dear. And there it was, I made a promise I will make her version of pizza, but by some strange circumstances I remembered courgette.. courgette.. Her version would be TOPPING 4 and the real effect of what was once only idea. Cheers to Sara and her ideas!

Thursday, November 26, 2015

odd thanksgiving

What kind of a thanksgiving dinner is this? Where's the turkey, mash potatoes, cranberry sauce, where is the pumpkin pie!!?

Instead, on your menu today: all day aubergine!

Roast the aubergines in the oven until tender (for about one hour on 200oC). Peel the skin off or cut them in half lengthwise and scoop the flesh into a bowl. Leave to drain for few hours, or in a fridge overnight.
Toast thin slices of bread. Spread stripes of aubergine on toast and season with salt and pepper and drizzle some olive oil on top. Dollop spoonful of Greek yogurt and sprinkle with pomegranate seeds and parsley.

one large red onion
3 cloves of garlic
2 small aubergines
3-4 tbsp olive oil
1 big zucchini
8 tomatoes (blanched for a minute and peeled)
2 cups of homemade tomato juice 
salt and pepper to taste
parsley (optional)
poached eggs (optional) 

This is a classic one pot dish, very nursing and tasty. Wash the vegetables and cut in cubes. Salt the aubergines and leave to drain for at least 20 minutes. Chop the onion and place with drained aubergines in a a large pan with olive oil. As the vegetables soften, add peeled and thinly sliced  garlic and fry briefly. Add chopped fresh tomatoes and juice. Leave to simmer for 15 minutes, and add zucchini and leave to simmer for another 15 minutes. Season with salt and pepper and finish with a little fresh parsley and poached egg.

‘The aubergine and the chickpea are old friends, going hand in hand throughout the Mediterranean. They turn up together in mezes, often whipped to a purée with olive oil, and in garlic-scented stews, in the company of tomato, lamb, mint, lemon and, of course, olive oil.’
Remember that roasted aubergine from breakfast? Better do, as we will use it for our spread. 
Place flesh into a food processor together with can of chickpeas. Add 2-3 tablespoons olive oil, and one tablespoon lemon juice and one clove of garlic. Puree until almost smooth. Season with salt and pepper and pulse again to combine everything. Transfer to a bowl and finish with a little fresh parsley and roasted chilly peppers. Keep refrigerated up to 3-4 days. Serve with crackers. 

 Thank you aubergine!