I have tasted this Italian-style fish soup with beans at my sister’s. If you follow the proper procedure, making it can take up to 1.5 hours, but you prepare the fish stock in advance (and freeze it for later use), the whole process can go much faster.
Ingredients for the fish stock:
A head and a spine of a large white-fleshed fish (in my case I’ve used a meagre)
1 branch of celery
Parsley and silantro
1 branch of basil
1 (!!) whole allspice berry
3 berries of white pepper
2 liter water
This is a very quick and tasty salty cake. I’ve had the recipe for a long time in my favorites folder, and recently, I picked it up. The result was so great that I ended up making one variation after another. As always, I’ve taken the original recipe as an inspiration and modified it.
100 gr. butter, melted and then chilled to room temperature
100 ml. milk
2 tbsp. sugar
1/2 tsp. salt
200 gr. flour
1.5 tsp. baking powder
200 gr. green peas (if you are using frozen ones, no need to unfreeze them before the cooking)
100 gr. cabanos sausages cut into “narrow” rings
100 gr. grated hard cheese
Following-up on the mini-quiches theme started by Mini Pumpkin and Three Cheese Quiches post. Below is the recipe for very quick eggplant quiches.
(For 7 quiches)
1 medium-sized eggplant
1 medium-sized red bell pepper
2 tbsp. olive oil
2 tbsp. sour cream
120 gr. feta cheese
1 tbsp. bread crumbs
1 branch of basil and 1 branch of thyme
Here’s a very quick recipe for mini-quiches. They are very quick and can make an excellent breakfast or late-night dinner snack. When accompanied by some sort of a fresh salad as a side dish they can become a complete light meal. Also, they are a great idea for picnicking – the portions are already made and they can be great without pre-heating.
(For 12 quiches)
150 gr. pumpkin
150 gr. carrot
150 gr. sweet potato
150 gr. kashkaval cheese
160 gr. mozzarella cheese
60 gr. Roquefort cheese
4 tbsp. vegetable oil
3 garlic cloves
Leaves from 3 branches of basil
Gravlax is a Nordic dish consisting of salmon cured in salt, sugar and dill.
This is a very simple variant of curing salmon in salt and sugar, that is being used in our family for the last 15-20 years.
This very simple salad has become one of our favorites at home. It is light, soft and very suitable for hot summer days. Best results are obtained when using hard zucchinis, this way there are less liquids in the vegetable. Also, using green ones adds some attractive color to the resulting salad. Could also be made with mixing green, yellow and white zucchinis, and then the salad will be very colorful. It is better to use small zucchinis, as they have less seeds and keep their structure better under thermal processing.
600 gr. zucchini
1 medium-sized onion
1 tbsp. vegetable oil
1/2 bunches of dill
2 tbsp. mayonnaise
I have to start by saying that this soup has a very unusual taste. (Unusual, but good :-)) Also, it is very light and can be served either hot or cold. As you can see from the below picture, the soup was prepared as a part of a multi-course dinner, but, since it is interesting enough on its own, I prefer writing about it separately.
(Below will yield about 1 liter of soup)
30 gr. coconut oil (any other oil having neutral taste can be used instead)
600 gr. pumpkin
200 gr. coconut milk
1.5 glasses chicken stock
1/4 sprigs of parsley
1 tbsp. lemon juice
1 tsp. yellow curry paste
Many people prepare home-made marinades. Cucumbers in Brine is, probably, one of the simpler and tastier home-made marinades ever invented. Below you can find my version, heavily influenced by my mother, but, as always, modified and adjusted to my own taste.
Cucumbers (the amount should be chosen accordingly to the jar you have for marinating)
1-2 garlic cloves
1-2 sprigs of dill
Small horseradish root
Sometimes its great to repeat things you’ve already done, but with different ingredients.
Since the agriculture has developed lots of variations of Cherry Tomatoes (see, for example, the Tricolor Cherry Tomato salad as a reference on how to combine different types for a greater effect), I did some experiments with the kinds I’ve managed to find at different Farmers Markets.
In this case I have made my Marinated Cherry Tomatoes (see the original recipe for all the details) with yellow cherry tomatoes. The yellow ones are completely different from the red ones, and the result is different: these ones are much more “watery” therefore, when made in brine, they simply “explode” in your mouth…
Try this with the original recipe, the sensation is absolutely different….
Ready for use jars of this sauce practically “live” nowadays in my refrigerator (and freezer – for longer term usage). I have picked up the idea once in a cooking magazine, and I am keeping using it and returning to it ever since. Cooking this sauce is very simple and it can later on be used for either a complete solution for a pasta sauce or a basis for a more complex pasta sauce. It can also be used as a basis for tomato soup or stew, pizza sauce, sauce for kebaps/burgers or even for tomato-based fish dishes. And, of course, it can also be consumed “straight from the jar” with a spoon 🙂
Most important secret for making a successful tomato sauce is picking up very ripe and “sweet” tomatos. When such tomatoes aren’t available at the markets, it is better to use Italian canned tomatoes.
Following yields approximately 3 lilters of sauce.