DP2M1499
Recipes

Crescent Moods

I just recently watched Food Inc., fairly old movie, but the problematic didn’t get obsolete or changed in the mean time. There is an example in the movie that show how our society is dealing with problems, or let’s call them discrepancies. Feeding the cows with corn to achieve lower price of the meat. E.Coli outbreaks rise alarmingly caused by improper cow nourishment and the solution to this is to wash the meat in ammonia. Seems like all that we do is we are obsessively keeping the statistics, graphs and percentages on desired levels. The specified numerical thresholds which are labeled as good and correct.

When you look at the whole situation over of the charts and graphs, it seems barely logical and quite bizarre. A wast amount of energy, time and resources spent on keeping the system working in certain directions. For what, meat that is hardly a tissue, let along steak? Looking solemnly at numbers and desperately adjusting them to make the formula perfect. And this is happening on every aspect of our society – environmental policy, education, industrial production and health care. And we dare to call ourselves developed countries. Yes, it is amazing what we can achieve when we set our mind, energy and resources to reach goals.  That is the real goals, that improve and function in the society, not just keeping up the numbers. The progress line can’t be endlessly heading straight up into growth, harder, better, faster, stronger. Funny how we hear this words with positive connotation, when the reality is that not every growth is positive or for the better. And by strategically fine tuning one number, other markers collapse or rise over the allowed limits, and the vicious circle is spinning, with nobody enjoying the ride.

This seems to grand to solve on an individual level. And it seems so apparently logical that we should be functioning on a different level. Cycles are the ever occuring universal rhythm. It’s very easy to get caught up in the fuss over numbers and steady growth. Not necessarily bad, but know what the numbers are about and that progress looks like an oscillated amplitude. This way you can enjoy the crescent phases just as much as the peaked full moon.

Below is a recipe for no ordinary crescent rolls, which do not grow bigger in the oven. But this is how they are just perfect.

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Crescent Poppy Seed Rolls

For the dough:

  • 1 cup rice flour +  more for rolling
  • 1 cup buckwheat flour
  • 1/4 cup flax egg
  • 1/4 cup olive oil
  • 2 tbsp sugar
  • 1/2 tsp salt
  • 3-6 tbsp water
  • 3 tbsp water with a little maple syrup to glaze

Poppy seed filling:

  • 1 cup ground poppy seeds
  • 1 cup milk
  • 3 tbsp maple syrup
  • pinch of salt

There are accidentally vegan, if you use rice or soy milk. I have nothing against eggs, but this works for the days when eggs are missing in the fridge, also the flax egg gives great texture to the dough and a certain nutty flavour. Preheat the oven to 180°C (350 F). Mix all of the ingredients for the filling. Mix flours with salt. Add oil mixed with sugar and mix to flours into sandy mixture. Rub flax egg in the sandy mixture and gradually add water slowly. Mix, you will end up with sticky dough. Add a sprinkle of flour and knead to for a nice smooth dough ball. Roll out on well floured surface, cut and fill with filling. Finish by glazing them with water and maple syrup and sprinkle with poppy seeds. Bake for 25-30 minutes and cool out on the rack.

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figs_on_fig_leaves
Recipes

October figs

The figs are late this year, because we had cold and wet summer. As terrible as is sounds, the good side of that is that right now you can get both of the most voluptuous fruits in season at the market – pomegranate and figs. This calls for a celebration pastries, with amazing texture which literary bursts flavour in your mouth.

The only right way to consume figs is to eat them straigt from the tree, when they are dripping ripe, but since I’m nowhere close to a ripening fig tree, this week the market figs will do. Although flavourful, these are usually picked when still a little hard, in order to get to the market in one piece. So, although I still loudly declare that figs are best just as they are, and over preparing them does them no good, here is an exception, because market figs are not as soft and moist, and also cold from autumn mornings. This is how you get them warm and dripping gooey, but still as simple as possible to keep them real.

Fig puff squares

  • Wrap of refrigerated puff pastry
  • 6-10 Fresh figs
  • Marmalade
  • 1 Pomegranate
  • Powdered sugar for dusting

Preheat the oven to 220°C (420 F). Cut puff pastry sheet in squares, big enough fit size of your figs. You can cut figs in various different ways or have them all in the same form. Put one small teaspoon of marmalade on each square, and lay a cut fig on it. I used cherry marmalade, but homemade from figs would be fantastic, if you have it on the hand. Bake for half an hour, sprinkle pomegranate seeds and powdered sugar before serving warm.


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apricot yogurt popsicles
Recipes

Coolest finds in the fridge

Bet you are searching for some recipes to be prepared straight from the fridge in the hot summer. Here is one tipsy adult popsicle recipe, featured in the latest edition of Mrvica magazine. These are best stocked up in the fridge for spontaneous drop by. Forget gin on rocks with slice of cucumber, lick it off the stick and you won’t even notice you got yourself drunk.

Click here to download the free online magazine and see more icy fresh recipes: http://www.mrvica.hr/download.php?br=20

DP2M1150

White currant & Cucumber Gin popsicles

  • 350g fresh white currants
  • ½ cup sugar
  • Juice of half a lemon
  • 1 cup gin
  • ½l  water
  • 1 sliced lemon
  • 1 sliced cucumber

The number of popsicles depends on your molds. I didn’t have any so I used plastic champagne glasses which worked great, and resulted in 8 popsicles. Simmer the the white currants and sugar with about ½ a cup of water for 8-10 mins. Leave to cool. Strain, and push pulp through sieve to remove seeds. Add the lemon juice, gin and water. Pour in popsicle model, insert cucumber and lemon slices and freeze for at least 5 hours.

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barbecue_prawns_mint_pesto
Recipes

Prawn skewers & black mint pesto

My cooking lately is quite minimal as it has been inspired by recent island life. Every island I’ve ever been to has a certain attitude of serene coolness. No fuss, easygoing, cool but without the ego behind it. And this is how being on an island profoundly influences your mind flow. Already the sea voyage feels cathartic, draining land dust away and when the wast empty horizon opens in front of you, you sort of really feel the edge of the earth, the bend of it. The wast waters around the islands make you feel distant and disconnected. Funny thing is that it feels so safe. For example, if zombie apocalypse would happen. Or there is a full inbox pending.

Island people don’t complicate. They make use of everything around them and the sheer simplicity of it is beautiful. Their attitude is calm, courageous, but without force. They carry a belief with them that everything will be ok. No matter what shit hits the fan, they will somehow fix the fan. If it still won’t spin, we’ll have a cool drink instead. Islands make you realize you don’t need all that much to live. And most importantly what you really need. No it’s not the wi-fi. No, not the bra eighter. Always pack them, never wear them. It’s good for the mind, to get the grasp of the true priorities. Doesn’t last long on land, but then later again comes the time to let go of the land. So, while this island spirit lasts these spicy prawn skewers with chilli rub are best when matched with refreshing mint pesto for balance. No plates, no forks, you don’t need that really.

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Mint pesto:

  • 1 cup loosely packed black mint leaves
  • 1 chopper garlic clove
  • 1/3 cup
  • juice from 1/4 lime
  • pepper, salt

Chop mint leaves finely, mix it with all ingredients. Serve with prawn skewers straight of the grill.

 

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IceCreamHoney
Recipes

Honey and goat yogurt Ice cream

Here it is for a perfect season opening – minimal creamy ice cream with kind of savory quality. Yes,  rosemary was considered, but I wanted it as minimal as possible. If you feel like experimenting, you can add rosemary, thyme, tarragon to the milk when heating it with the honey.

HoneyGoatIceCream

 

Honey and Goat yogurt ice cream

2 cups goat yogurt

1 cup whole milk (cow or sheep milk)

1/2 cup honey

3/4 cup soft goat cheese

1/2 tbsp salt

Heat the milk and disolve honey in it. Cool down completely. Whizz up all of the ingredients, until soft cheese fully incorporates. Transfer to the ice cream container and freeze it according to manufacturer’s manuals. Serve with a drizzle of honey.

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saffron cauliflower soup
Recipes

Saffron cauliflower soup

Lately my cooking is all about colours. The gray dullness outside makes me crave vibrant foods and what better way then to use blooms to spice things up. As saffron is strong enough to tint the textiles, it is also used to clear away the blues as it is an antidepressant. So, here is a soup to warm and energize.

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Saffron Cauliflower Soup

1 head cauliflower florets, broken into pieces
1 small peice of celeriac, diced
1 medium diced onion
2 peices of garlic
2 Tbsp ghee
1 Tbsp chopped fresh parsley leaves for garnish
1 Tbsp sliced almonds for garnish
1 tsp saffron
4 cups chicken or vegetable stock

In a heavy-bottomed pot, sauté the onions and garlic in the melted ghee until fragrant.  Add the celeriac and cauliflower.  Pour in the stock and bring the mixture to a boil.  In a small saucepan, warm a bit of ghee and heat the saffron, releasing its flavor and color.  Add to the soup mixture.  Cook for about 15-20 minutes, or until the cauliflower is tender.  Use a stick blender to puree the soup until smooth.  Taste and add salt, if needed, garnish with parsley and almonds.

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chocolate_porn
Recipes

Lust in cake form

When the winter is ending I crave intense colors. And flavors, extra salty feels right so does spicy. And chocolate. This is definitely the lustiest cake, despite the fact that it’s moistness and rich color come from beets.

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Red velvet chocolate beet cake

1 cup plain flour/GF flour
1/3 cup carob powder*
1 satchet baking powder
1/2 tsp salt
1 cup beet and soaked dates puree
1/4C sugar
2tbsp coconut oil + more for greasing
1 tsp vanilla extract
 *I prefer carob powder but you can substitute it with cocoa powder. (edit: Using Carob gives the cake amazing red colour, with cocoa the cake gets much darker)
Glaze:
2 ripe bananas
1 ripe avocado
1/4 cup carob powder
1 tbsp coconut oil
vanilla extract
Preheat oven to 180°C/355°F. Grease and line a small cake tin.
In a large mixing bowl combine flour, carob, baking powder and salt.
In a separate medium mixing bowl combine beet&date puree, sugar, coconut oil and vanilla and pour into dry ingredients. If you feel your mix is not wet enough, add in some milk or water until it reaches a thick cake batter consistency. Use your best judgement. Mix until just combined and pour into cake tin.

Bake for 20 – 23 minutes or until cooked through and a skewer inserted removes clean. Cool down and in the mean time prepare the glaze: blend all of the ingredients together and pour over cake.

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