No need to explain to you how beautiful the nature is in Spring, and specially my beloved village, Deirmimas, which was blossoming, radiant with green views, fragrant with blooming trees… I will let the pictures tell you of the greatness of the Nature.
Green peas from our garden
Physalis, also from our garden
green beans, from my uncle’s garden
for you, Diana…!
Whenever we feel like weak or down, or lost and everything seems blurry, uncertain, wondering why this or that has happened to us, well, at the end of each dark tunnel, there’s a dim light, waving for us, to reach, and through our path, we might stumble or fall but with each downfall we rise higher. As my friend Loulou said, there’s always hope, in each corner of our path. This is what makes us, strong, ambitious persons. Here’s to new beginnings… this sweet spicy cookie…
This lovely butternut squash has been standing in the kitchen for quite some time, and ready to be peeled and devoured. And I was wondering about the flavours that squashes can give to a soup. A delectable one, perhaps! And I was right about that, I really enjoyed the creaminess and sweetness of this squash in soup. Try this heart-warmy delicious soup and tell me your thoughts.
Butternut Squash Soup
- 1 butternut squash, about 1 kg, deseeded and peeled
- 2 tbsp oil
- 1 tbsp butter
- 2 onions, diced
- 1 garlic clove, thinly sliced
- 850 ml hot vegetable soup
- 4 tbsp crème fraîche, plus more for drizzling
- 1-2 tbsp red dried chilies
1.Heat oven to 200C/180C fan/gas 6. Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with half the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.
2. While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and ¾ of the chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
3. Tip the squash into the pan, add the stock and whizz with a stick blender until smooth and silky. Reheat gently, and add hte crème fraîche then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli, and if desired, a drizzle of olive oil.
Happy New 2013 to everyone. A warm-hearty soup is the best to stay warm during the cold storm that has arrived to our region. And since I love mushrooms, the best way to enjoy them and satisfy myself is by preparing and sipping this soup. I’ve been thinking of doing this soup long time ago. And this is the best time for it.
- 50 g butter
- 2 tbsp olive oil
- 1 onion, chopped
- 700g mushrooms, coarsely chopped
- 850 ml chicken stock
- 150 ml cream
-1 tbsp dried thyme
-salt and pepper
In a large saucepan, melt the butter and a little of the olive oil and add the onion, and cook for 10 minutes until soft then add a little olive oil and the mushrooms and cook until they are browned.
Stir in the stock and thyme and bring to the boil, then reduce the heat and leave to simmer for about 20 min. Then transfer the soup to a blender and blend until the soup is smooth. Transfer back to the pan and on low heat, add the cream and stir. Season with salt and pepper to taste. Ladle into small bowls and drizzle over some olive oil. Enjoy.
Hope this Christmas brings joy, peace of mind and good health to everyone. Our Christmas Eve’ was smooth, cool, and beautiful. As every year, I prepare the dessert. The bûche de Noêl. And some chocolate truffles. All was very good and delicious.
Chocolate Bûche with Mascarpone cherries filling
Chocolate Bûche with Chestnut cream filling
It’s the holidays time. I love that time of the year. Full of joy and enthusiasm. Today is my birthday. So for that occasion, I have prepared my favourite dessert Tiramisu. I started baking new recipes. This Cheese muffin recipe is great as an appetizer, specially for the holiday menu. It’s simple and delicious. The spring onions add a flavoured touch.
Cheese Muffin with spring onion, ( adapted from bbcgoodfood magazine)
- 250g self-raising flour
- 1 tsp baking powder
- 100g mature cheddar, grated
- 50g parmesan
- 90 ml vegetable oil
- 275 ml milk
- 1 egg
- 2 tbsp spring onions, chopped
Heat the oven to 190C. Oil the muffin tins. Mix all the dry ingredients, the cheddar and the parmesan in a large bowl and season with salt and pepper. Whisk the oil, milk, egg and spring onions. Quickly mix the wet ingredients into the dry. Fill the muffin tins and bake for 15-20 minutes until puffed and golden.
Another recipe that calls for apples. Apple muffins. Those are the best muffins I have ever made. Perfect baking, perfect spongyness, perfect moistness, perfect taste, perfect combination of apple and cinnamon. Try out these delicious muffins, and tell me what you think. We loved them.
Next time I bake muffins, I’ll use the same measurements and use instead of apples, other fruits, maybe bananas. They’ll be yummi.
There has been a few days off, last weekend, we took the opportunity to spend it in the village; we were all there. we had fun. It was cold, it rained alot, and oh how i love the smell of nature, the moist earth, the wet trees, after the rain. I extremely enjoy walking in the nature, exploring the new scents that have risen. All fresh, all clear, all beautiful.
When I’m at the village i enjoy baking and it has been a while since I last baked a sweet treat. A nice fall recipe, rich with spices, like cinnamon, nutmeg. So I made this delicious apple pie. The crust cracked abit but the taste was amazing. The pie didn’t last 2 days.