Check my guest post about Vegetables on Tangy Review. Thank you, Aparna. It was a great opportunity to write a guest post on your blog. Check also the other articles. You will learn a lot about food.
We all have our limits in the kitchen and we try every day to go beyond them. My first recipes, really scary recipes, are now done and the list is new. Maybe for some of you were easy, but for me, were a fight which I manage to win after a test or two.
- Meringue / Pavlova
After reading about it on the internet, I got so scared that I postponed for a few months making this recipe, even I was dying to eat some meringues. The first time I did, I manage to make them perfect. Even with my old rusty oven, I found that if you leave the oven door cracked for the entire time, you will get your job done.
Next step was to make Pavlova. The first one I wanted without sugar or just a tablespoon of sugar and it was a big mistake. Great taste, but no shape. Lesson learned: meringue/ Pavlova need sugar to have the beautiful crust.
- Crème Brule
Keep in mind that I started cooking, really cooking, just a few years ago, and I was so scared to try complicated recipes. So crème Brule, a French dessert, which I managed to do it after one try.
Making homemade bread is an art. My mom used to make it without the bread machine. I am a modern cook and a scared one so I bought a bread machine. It helps me a lot, but the bread my mom used to make tasted so good.
- Plum crumble
The first time I did a crumple I wanted to have the texture I really like in a crumble, the combination between the soft plums and the crispy crumble.
- Cooking pumpkin
When I decided to bake a pumpkin, I choose a recipe which felt so good just looking at the photos. I remember reading the ingredients and seeing in my mind the pumpkin in my oven.
This recipe is one of my best recipes and the one that I make when I want to eat pumpkin.
When you love goulash and you don’t have a place to eat a great goulash next to your home, you have only one option: make it yourself. Yummy!
That was a great recipe. I poured my soul in that recipe and it went great. The second time, changed the recipe, and it got the same taste but a little to liquid. Lesson learned: If a recipe is great don’t change anything.
- Sweet cream soups
I discovered that I don’t like sweet meals. I love desserts, but not sweet soups or stews. So I add ginger or garlic or chili.
- Vegetarian chili
After you have a real traditional chili con carne is difficult to find a recipe for a vegetarian chili which will taste as great as the one with meat.
- Cake with whole pears and whole pears in pastry
After I saw this recipe, I couldn’t stop thinking how beautiful it looked and how much I wanted to take photos of this cake. The only fear was that the pear will not be whole after baking.
I already made my next “scary” list:
- Beef bourguignon
- Coq au vin (Chicken in wine sauce )
- Croquembouche (Caramel-glazed cream puffs)
- Escargots a la Bourguignonne (Snails in garlic-herb butter)
Any advice? I need a lot of courage to start any of them. I don’t feel that I am ready, yet.
Valentine’s Day is coming soon. So, I made this to surprise my husband. Easy and healthy, made with different nuts and seeds, would go great as a homemade present for a loved one. Even the boys can do it.
- 1/2 cup walnuts left in water overnight (keep the water)
- 1/2 cup cashew nuts left in the water overnight
- 8 dates
- 3-4 tablespoons almond milk or water from the walnuts
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- 1/2 cup almonds left in water overnight
- 3 tablespoons melted coconut oil
- 2 tablespoons carob powder
- 3 tablespoons coconut flakes
Raw chocolate truffles
Put everything in the blender except the coconut flakes. Mix it well.
Start making small balls using an ice cream scoop. Roll each candy into coconut flake. Keep it in the fridge all the time. Enjoy!
After January with raw recipes I will start this month with something light and so good for a February afternoon. A cream soup for all the vegans, vegetarians or the meat lovers. I grew up with bors/ciorba which are traditional sour soups.
Borș is a liquid ingredient used in my country (Romania) to make traditional sour soup called also borș or ciorba.
This ingredient consists of wheat or barley bran, sometimes sugar beet, fermented in water – a slightly yellowish, sour liquid, which can also be drunk as such. The word has thus two different, if related meanings.
Romanian “borș” soup recipes can include various kinds of vegetables and any kind of meat, including fish. One ingredient required in all recipes by Romanian tradition is lovage leaves, which has a characteristic flavor and improves significantly the soup’s aroma.
So starting from a bors recipe, I made a cream soup and used ginger to improve the aroma.
- 1 sweet potato chopped
- 3 stems celery chopped
- 1 carrot chopped
- 1/4 cup minced peeled fresh ginger
- 1 red onion chopped
- 1 leek chopped
- salt and pepper
- 2 cups vegetables stock
- 3 garlic gloves crushed
- 1 teaspoon nutmeg
- 1 tablespoon coconut oil
Sauté the onions with the cooking fat in a large sauce pan over a medium heat for few minutes. Stir frequently to prevent the onions from burning. Add the garlic, celery, carrot and leek to the pan and cook for approximately 3-4 minutes to allow everything to soften.
Add the stock, the nutmeg,ginger and the sweet potatoes. Bring to a boil and than allow to simmer for approximately 10-15 minutes, or until the sweet potatoes are soft.
Remove the soup from the heat and season with salt and pepper to taste. Puree the soup in a blender. Serve it with cheese or bread. Enjoy!