It’s time to take a quick break from pumpkin recipes (I still have a few to post here as they are really good). Last week I was asked to share my favourite beet recipe in one of the most popular Slovak cooking magazines. I didn’t want to write about borscht, although I like it. Such choice is too obvious for Ukraine born food blogger, isn’t it? So my choice was easy and tasty beet hummus with chili flakes.
Cookbook project has taught me a lot of new skills and quiche baking is one of them. Quiches featured in the book have mostly a puff pastry base. Puff pastry is a nice dough, but as I’m always trying to avoid wheat flour I was interested in other options. So I found that corn polenta can be one of them. Here is a recipe for polenta quiche with lentils, tomatoes and bell peppers. Isn’t it nice, to combine New World crops in a French baking technique?
Small notice before I start. I found that a lot of people don’t like polenta. May be the trick is that you have to use liquid with intense taste for making polenta. It could me milk, mix of milk and cream, cream, vegetable or meat stock. Just “water and salt” combination is not enough 🙂
I actually wanted to take a short break from cooking and food writing but can you guess where I found myself on Friday evening? Of course, right in the kitchen again. Well, if it can’t be helped, I should use this endless enthusiasm wisely and write a new recipe here.
My Friday night hero was Buddha bowl. I’ve been excited about it since the moment I saw it on Instagram as I love dishes made from many ingredients. Is Buddha bowl a dish? In a way yes, but maybe I would prefer to call it “food concept” because ingredients can be combined in any order you want. Original Buddha bowl is a vegetarian dish, however I found meat recipes too and I added a hard boiled egg to my own version. Here are a few rules of what should be added to Buddha bowl.
I’ve got few home grown zucchini in Nová Baňa and 2 of them were white. It’s actually interesting because I have been trying to find white zucchini (so common in my native Odessa) for last 5 years of my life in Slovakia but all my attempts were unsuccessful. Nová Baňa managed to surprised my once again.
I cook a lot of dishes with zucchini, both green and white. It is nice, when it’s stewed with sour cream, chicken and dill or like a filling for a cake. Zucchini pancakes are nice dish for late summer morning. I used chickpea flour for this recipe, but you can substitute it with white all purpose flour.
2 weeks has passed since my last post was published. Now try to guess, what I was looking for during all this time? Rhubarb is the answer. I haven’t found it yet and it’s a kind of culinary frustration as I was looking forward to cooking something with it so much (it’s hard to believe but I’ve never tried rhubarb yet). There is just no rhubarb in Bratislava, at least in all grocery stores where I usually do shopping and even farm market can‘t help this time. However, I don’t lose hope to bake my first Rhubarb cake.
So I will not write about Rhubarb in this post, but I will share Chickpea flour tofu recipe.
Short intro: I love to visit Oriental food shop in Vysoká street in Bratislava, as it always inspires me to try something new. Last Friday, I was looking for a tahini for humus, but I found myself paying also for oyster sauce and chickpea flour (because why not, it’s gluten free with a lot of proteins). At first I had no idea how I would use this flour, but the decision was found quickly: I decided to cook chickpea ravioli with potatoes, bryndza cheese and leek.
Spring is just behind the corner and farewell comes to cold season dishes. So it’s time to cook them for the last time till late autumn.