Sunday, September 21, 2014

SPICY PARMESAN BAKED SQUASH SALAD AND A FIG NUTMEG TARTLET

There are a few good good things in autumn, though aren't?  Spot the the vegs and fruits, season is there. And pumpkin carving is coming :-)
And it's the season when no need for excuse to cook comfort food.
It can be meaty, or meat free, curry or stew I have so many favs. My last comfort food recipes are featured on Stocksy, a lovely Confit Duck with a Warm Red Cabbage and Kale Salad. Check it out, please!

And here below comes an autumn dessert with figs  and a spicy squash salad. Both are quick and easy so if You're in a rush these are ideal choice. Go for it!



Spicy Parmesan Baked Squash with Fresh Salad

half of squash (I used Harlequin)
50 gr freshly grated parmesan
1 pack of fresh green salad leaves

3/4 tbsp salt
1/2 teaspoon mustard seeds
1/2 teaspoon coriander seeds
1 garlic clove
1/2 teaspoon cumin
1/2 teaspoon of smoked paprika
1 tbsp olive oil


for the dressing:
25 ml extra virgin olive oil
pinch of salt
pepper
1 shallot
half tbsp balsamic vinegar






  1. Preheat oven to 180 C. Scoop the seeds of squash then cut into 1cm thick slices. Put them into a bowl.
  2. Put coriander, mustard seeds, salt, paprika, mashed garlic and olive oil into a mortar. Crush well. Pour that over the squash and mix well with your hands to coat evenly. Set aside for at least 20 minutes.
  3. Meanwhile mix the ingredients of salad dressing in a jar. Cover with a lid, then shake well and set aside. 
  4. Arrange the squash slices on a baking tray. Sprinkle with parmesan and bake in the oven for 20-25 minutes or until tender.
  5. Put the salad leaves on a serving plate. Place the squash over the top then pour with the dressing and serve immediately. 



FIG AND NUTMEG TARTLETS


Ingredients for 6:

70 gr plain flour
20 gr ground walnut
40 gr wholemeal spelt flour
1 egg yolk
110 gr cold unsalted butter
25 gr sugar 

for the filling:

4-6 fresh figs
250 ml single cream
3 egg yolks
2 tbsp sugar
vanilla paste
pinch of freshly grated nutmeg




  1. Put both sorts of flour and walnut into a food processor. Add sugar, egg yolk and diced butter. Pulse for a few minutes until it comes together. Wrap into cling film and chill for an overnight.
  2. Preheat oven to 180C. Roll the dough out on a dusted surface then cut 6 bigger circles than the diameter of the tins. Place the dough into the tins and cover with a piece of baking sheet. Place some baking balls on the sheet then bake for 10-12 minutes in the oven. 
  3. Meanwhile make the filling: heat the cream on low with sugar. Whisk the egg yolks with vanilla  then add the cream stirring with a wire whisk to combine. Wash figs, cut the stalk off then slice thinly. 
  4. When the pastry half-baked remove from the oven. Reduce the heat to 160 C. Remove the baking balls and sheet, then place the figs evenly over the bottom. Spoon the filling carefully around the figs and bake for further 15-20 minutes or until golden. 
  5. Leave to cool the remove from the tin. 


Disclosure: this post was financially supported by SACO Kitchen.

Tuesday, September 16, 2014

A PERFECT AUTUMN CURRY: CHICKPEA AUBERGINE AND SQUASH

I haven't been here for a while for a reason.
In the last 6 weeks we went back to Hungary and then spent a week in Italy, where it was literally rainy. Awful. Honestly. But the food was brilliant as always.
And going back to Hungary I was spoiled as my Mum, Mother-in law, and my Sister cooked most of the time, so I hardly cooked anything. I enjoyed the fantastic Minestrone what was made by my Mother-in-law, my Grandma's Filled Pepper, my Mum's  Floating Island and my Sister's lovely stews. My boys ate dozen of Scnitzels with chips almost every other day and no doubt they were not bored by that by the end of the long holiday.  But by the end of the sixth week I really missed my kitchen. I would have liked to cook and bake in my own dishes to my taste. I had many ideas what to bake with figs, grapes, blackberry and try something new with squash, chestnut and so on.
So here is my very first recipe at the beginning of autumn. A real comfort food. Ideal diner on a rainy day when it's chilly outside but eating a hot curry can be heart warming. Curry with Chickpeas Squash and Aubergine. The whole meal was inspired by the vegs which are in season now, and seasoned with mild, fragrant spices.



Wednesday, July 9, 2014

POTATO CAKE WITH PINE NUT ICE CREAM AND VINO SANTO ROASTED CHERRY

Where should I start? At the beginning... I read about a recipe competition a couple of weeks ago. The theme was so inspiring that even if I'm really busy to work for a new, lovely client on a huge project quite recently  I couldn't resist that. The organizers look  for Tuscany inspired recipes! I love Tuscany and I'm definitely in love with Italian food. Only two weeks and we'll be there again as every year. If I close my eyes I can see myself getting up early and drive for the local market to look for the best Italian burrata, mussels, juicy fresh fruits and bread. What kind of other adventure could be more  fantastic than hunting through an Italian market? To me nothing.



Monday, June 30, 2014

FRESH OYSTERS WITH TOMATO SALSA




Oysters.... ambivalent food, isn't it? I know someones how would die for it and know many others who would never ever tasted even if they died of starving.
My first memory with oyster was about 10 years ago. I was sitting in a fancy restaurant where lots of dozens of oysters were sitting on ice. They looked so inviting I couldn't resist them. But I was more than disappointed. It was not tasty, not bad just like nothing. So after then I haven't tried again. Until a couple of weeks ago when I read a great interview on lovely Lizzy's site on Bizzy Lizzy's Good Things. There were so many new infos in that to me, that I decided to go for it again. I searched heavily on the web for a recipe to my taste. I was sure to eat them with some juicy veg. And what could be juicer than some fresh, red tomatoes? So tomato salsa proved a good decision and all in all it was much more delicious than anything in my kitchen recently.

Friday, June 6, 2014

GRILLED AUBERGINE SPREAD

Recently I'm not in a mood to develop on my own recipes. I'm rather focusing on improving my photography skills and just cook our loved and easy made family favorite recipes instead. The season of spring is a real heaven in terms of ingredients. Asparagus, new potato, broad beans, peas, rhubarb are in season at almost the same time. I could eat them every day and I have so many all time favorite recipes that I wouldn't like to change. But sometimes a new recipe, a bit of freshness or a tiny little twist can be added to my home made foods.

This recipe was published in Guardian last Saturday. The author stated that it was a real Provencal starter could be served on canape or as a dip. Sounds great! Go ahead, it's really-really delicious!