Cold Yet Hot Eggs

Hi there, we are back with another fantastic recipe! This one involves eggs and I have to admit that I wasn’t that eager to try it out. I was sure we wouln’t like the taste of the eggs but as usual, I was completely wrong. I also think that there is something very 80′s in egg dishes. Perhaps I have to blame one of my cookbooks from that decade which includes all sorts of egg recipes… Eating eggs seemed to in vogue back then. But anyway, you might have heard about these eggs before: they are called devilled eggs. This a vey simple way to prepare them.

Devilled eggs

  • 4 hard-boiled eggs
  • 2 pimientos (a kind of red pepper, very hot)
  • 4 olives
  • 2,5 tbsp mayonnaise
  • 1 dried chili or chili powder
  • cayenne pepper
  • salt and pepper

The eggs have to be cold so you can boil them beforehand. Remove the shells and halv the eggs with a sharp knife. Remove the egg yolks very carefully and put them into a small bowl. Smash the yolks with a fork. You can rinse the egg whites under cold water and then dry them.

Chop the pimientos and olives and put them into the bowl with the smashed egg yolks. Add the mayonnaise, dried chili or chili powder and the rest of the spices. Mix well. It won’t taste as hot as you might think because of the mayonnaise, but you can adjust the amount of chili and pimientos as you like.

Finally, spoon the filling into the egg halves. Garnish with some chopped olives and pimientos, if you have any left, and sprinkle with cayenne pepper. Done!

This was enough for two not so hungry persons. It was a nice late night snack.

 

New Addiction: Sweet Potato and Beetroot with Blue Cheese

Sweet potato is one of our favourite vegetables at the moment and it has almost completely replaced potato on our menu.  The recipe of today is one of our more luxurious sweet potato recipes but very easy to make. It’s a nice side dish to serve with basically anything or it can be the actual main course! In this recipe, I don’t have any exact measurements to give you since I don’t remember how many grams we ate, but try to estimate how much each person is going to eat.

Sweet potato and beetroot with blue cheese

  • equal amount of sweet potato and beetroot (e.g. 500g each)
  • blue cheese
  • olive oil
  • honey
  • black pepper
  • cayenne pepper
  • salt

Preheat the oven to 225 Celsius. Peel the sweet potato(es) and beetroots and cut them into small cubes. Put them into a large bowl and pour some olive oil over them. Mix well. Start with a small amount of oil and add if necessary. The vegetables should be covered in oil. The add a bit of honey and sprinkle some black pepper, cayenne pepper and salt and mix it well once again. Pour the veggies onto a baking tray covered with baking paper and bake for 25 to 30 minutes or until they are tender when cut with a fork. Transfer the veggies to plates and sprinkle with great chunks of blue cheese. Serve immediately!

Very addictive and quite healthy (well, better than french fries)!

Home-made Ravioli with cheese and walnuts

Have you ever refrained from making some food because you didn’t have the right kitchen equipment for that? We thought that making your own pasta would be difficult, or even impossible, without one of those fancy looking pasta machines. But we were so wrong! We managed to make beautiful pasta just by using a rolling pin. No machines were needed, then.

We happen to like raviolis and after getting bored with the supermarket raviolis, and due to the whole horse meat fuss, we wanted to make our own raviolis so we could 1. be 100% sure what we eat and 2. eat what we want. I got inspiration for this recipe from my recent trip to the Canary Islands where I ate all sorts of great pasta dishes. Luckily they were so good or otherwise I could have been a bit disappointed not to find any local specialities.

Our raviolis are made of durum wheat and they are filled with feta, parmesan cheese and walnuts. The sauce is very rudimentary but I wanted to include truffle taste into the dish. We had only truffel oil and it was best to mix it with something and not just pour over the raviolis since it has quite a strong taste. So, feel free to make your own changes but here is the basic recipe:

  • 2 dl durum wheat
  • pinch of salt
  • 1 egg
  • 0,75 tbsp olive oil

Combine the wheat and salt in a bowl and add the egg and olive oil. Mix well. Knead the dough until it feels smooth and firm. Put it in the fridge in a plastic wrap. Next, make the filling:

  • 1 onion
  • 1 dl rucola
  • 1dl feta cheese (crumbled)
  • 1 dl walnuts (crushed)
  • 0,5 dl parmesan cheese (grated)
  • pinch of salt and blck pepper

Chop the onion and fry it in a pan. Chop the rucola and add it with the walnuts, parmesan, and feta. Remove the pan from the heat and season with salt and black pepper. It doesn’t matter if the filling gets cold at this point.

Now, take the dough out of the fridge. Roll out the dough very thin and with the help of a glass or other round object, cut circles out of it. Place some filling on half of the dough circles and brush the edges woth water. Place another circle on top of the filling and press the edges thightly together. You can use a fork to press them and it makes a nice decorative pattern on the raviolis as well.  Use all of the dhoug and roll it out as many times as you have to. We got approximately 12 quite large raviolis out of the dough.

Next you have to cook the raviolis. Heat water in a large pan and bring it to the boil. Put  the raviolis into the boiling water very carefully and cook for a minute or two. They start to float when ready. The cooking time might depend on how thin you managed to roll out the dough.  Pick them out with a skimming ladle and place on plates.

While they are cooking, you can make the additional sauce if you like: we just heated some cooking cream in a pan, added some balck pepper and a tiny dash of truffle oil. Then we mixed the sauce with the raviolis and topped everything with what was still left of the filling. Oh, and don’t forget to grate some parmesan as well! Enjoy!

 

 

Peanut butter at Its Best

Couple of weeks ago we had a party and we baked all kinds of goodies. Evidently, we were so much in the party mood that we forgot completely to take pictures of what we baked. However, one of our guests left the party with a recipe and later baked the same tartlets as we had baked. She was kind enough to send us pictures of her tartlets and the actual baking process. Thank you Kropsu for your more than professional-looking pictures! So nice that we didn’t have to make the tartlets again even though they were so good that we wouldn’t mind eating them again.

Peanut butter tartlets

  •  4 1/4 dl plain flour
  • 4 tbsp cocoa powder
  • pinch of salt
  • 1 dl caster sugar
  • 220g margarine or butter
  • 2 egg yolks
  • 4 tbsp cold water

Mix the flour, cocoa powder, salt and sugar in a bowl. Cut the margarine into small pieces and add them into the flour mixture. Blend the margarine into the mixture using your fingers or knives. The mixture should be quite smooth and damp.

Using a whisk beat the egg yolks and water, and pour it into the flour mixture and stir it only a little. Now you should be able to shape the dough into a ball. Cover the ball e.g. with a plastic wrap and put in the fridge for half an hour (at least).

Preheat the oven to 220 Celsius. Take the dough out of the fridge and press the dough into cupcake moulds with floury fingers. Press it to the bottom and the edges of the mould because it should later keep the filling inside. You can use silicone moulds or paper moulds. Bake them blind for five minutes (this means putting e.g. baking paper and dried beans on the bottom of the mold, they help the douhg to keep its desired shape, see picture below).

After five  minutes, take them oout of the oven and remove the beans etc. Lower the temperature to 175 Celsius. Bake them for another five minutes and then let them cool completely.

Now it’s the time for the first part of the filling:

  • 115g peanut butter
  • 115g cream cheese (e.g. Philadelphia)
  • 2 tbsp soft butter
  • 0,5 dl sugar
  • 1 tsp vanilla sugar
  • 1,2 dl whipping cream

Use an electric whisk to beat the peanut butter, cream cheese, and butter. Add slowly the sugar and vanilla sugar. The mixture should be quite fluffy. Beat the whipping cream in another bowl and fold it to the peanut butter mixture. Fill the tartlets with the mixture but leave some space for the second filling as well. Place the tartlets into the fridge and chill for at least two hours.

The second filling:

  • 1,2 dl whipping cream
  • 115 g dark chocolate

Chop the chocolate into small pieces and place into a bowl. Heat the cream in a sacepan and pour the hot cream over the chocolate. Stir until the chocolate has melted. Cool for half an hour before spreading it over the tartlets. Put them into the fridge once again and cool for another two hours.Serve chilled or at room temperature. If you want, you can garnish them with crushed peanuts.

It might seem first that the recipe is difficult and it takes a lot of time to bake the tartlets but in reality it’s very simple. Most of the time the tartlets are in the fridge and you have time to do other stuff.

This recipe should yield something like 16 tartlets. We promise that these tartlets will be a huge success!

 

 

Quick Quesadillas

Today’s recipe is the right choice if you have yesterday’s leftovers in the fridge and very little time to prepare your meal. The only thing you probably have to buy is a package of tortillas (and we mean flour tortillas, the mexican ones).

Here is what you have to do next:

  • See what you have in the fridge. We happened to have some chicken from yesterday, cooked sweet potatoes, sun-dried tomatoes, avocado, cucumber, and some grated cheese.
  • Heat in the microvawe all the ingredients you definitely want to be warm. E.g. we heated the chicken in the microvawe.
  • Cut all the ingredients into small cubes.
  • Place them on the other half of each tortilla.
  • Sprinkle some grated cheese on top.
  • Fold the tortilla in half.
  • Heat a large pan and fry the tortillas for a couple of minutes or until they get golden brown. You can try to flip them over and fry on the other side too.

I guess they are originally called quesadillas. We played it safe and fried them only on one side as you can see from the pictures. Eat them as such or cut them into triangles. Cheese or some kind of a sauce is an essential ingredient or otherwise the quesadilla might be a bit dry.