Spelt galette with sweet potato, beet and caramelized shallots

I wanted to try this recipe not only because of the filling, that is of course delicious, but also because of the dough. It’s choux pastry variation and as I haven’t had any experience with it, I was excited to try it. I can’t describe how pleasant is to work with this dough. I made it ‘half spelt’ and even despite it the dough was amazingly elastic.
( 🇸🇰 slovenský preklad  nájdete za anglickým textom)
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Pumpkin and apple puff pastry spirals (aka vertuta)

One day I will write “The Bessarabian cookbook”. Do you know where Bessarabia is? It’s a historical region in Eastern Europe between the Danube and the Dniester rivers, located both in the South of modern Ukraine and Moldova. Bessarabia was a kind of melting pot of many nations and in  their culinary traditions, you can see and taste influence of not only Ukrainian and Moldavian cuisines but also  Turkish, Balkan and Greek cuisines there. My native Odessa is not located directly in Bessarabia (well, it’s just around 40km from the place where the Dniester meets the Black sea) but being the biggest city in Ukrainian South it has a lot of Bessarabian people living there. That’s why you can find many  Bessarabian staple dishes in Odessa restaurants and that’s why I know how to cook them – I’ve just got used to them since my childhood.
Here is one of classical autumn dishes from that region, it’s called vertuta and it’s phyllo pasty roll of spiral with different fillings. I will share  a recipe with a  pumpkin and apple filling. I baked it with “ready to use” puff pastry which is closest to phyllo pasty.

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Pumpkin risotto with oyster mushrooms

It’s already the 6th pumpkin recipe here, but as I claimed that this autumn will be about pumpkin “I just can’t get enough”.

I’ve made pumpkin risotto for a cooking book I started doing not so long ago and it was so nice that I got inspired and created my own version of this comfort warming autumn dish.

Food and culture story. I’ve used oyster mushrooms in this recipe and I have to say  that these mushrooms are very popular in Slovakia, both in cooking and in medicine: you can find a huge number of different dietary supplements with beta-glucans extracted from them.  Oyster mushrooms are used like meat supplements in many dishes, I’ve even seen “fake tripe soup” made of them.
( 🇸🇰 slovenský preklad  nájdete za anglickým textom)

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This fall favourite: pumpkin bread with crunchy peanut butter

I tried this bread for the first time just 1 week ago and since then I’ve already baked 3 loaves because it’s so good that I just can’t get enough. It’s my favourite recipe of this fall so far. The recipe has obvious US origin and the key ingredient is canned pumpkin pyre which can’t be found here in Bratislava as it’s simply not produced. I  replaced pyre with mashed roasted pumpkin and it worked perfectly. I also found that crunchy peanut butter works better than creamy one as parts of peanuts in baked bread give extra “wow” factor.
(🇸🇰 slovenský preklad nájdete za anglickým textom)

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Roasted pumpkin and kale pilaf

Pumpkin season started here in Bratislava so I decided to join everyones madness about this “essence of fall” vegetable.
My relations with pumpkin are the story of love and hate as I have refused even to try any dishes with it since I was a kid. But then I moved to Slovakia where pumpkin is one of the staple fall vegetables and there are huge amount of dishes with pumpkin. I had to change my mind because many of them are cool.
This autumn I want to collect all of pumpkin recipes I like here in my blog. Let’s start with kale and pumpkin pilaf.

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