Monday, August 21, 2017
Weekend was busy as usual, this time I managed to make some chicken broth from left overs roasted chicken from dinner. Little Loki getting into the picture.
I picked more parsley and basil. I chopped the parsley and freeze it and basil was made into pesto.
I also made a peach pie, and this week will be under the spell of peaches, our local peaches are ready, on sale at the market and they are so sweet and delicious.
Friday, August 18, 2017
Today something sweet with cherries before they are gone for another year.
1 pkg (450 g) frozen butter puff pastry, thawed
2tsp maple syrup ( I didn't use it)
2tbsp icing sugar
Sour Cherry Filling:
2 cups fresh sour cherries, pitted ( I used sweet cherries)
1/3 cup granulated sugar
1tsp lemon juice
1tbsp all-purpose flour
¾ cup ricotta cheese
¼ cup icing sugar
1tbsp grated lemon zest
Sour Cherry Filling:
In a saucepan, bring cherries, sugar and 3 tbsp water to boil. Reduce heat to medium-low; cook, stirring occasionally, until tender, about 15 minutes. Stir in lemon juice. Whisk flour with 1 tbsp water; whisk into cherry mixture and cook until thickened to consistency of jam, about 1 minute. Let cool completely, about 1 hour.
Meanwhile, stir together ricotta cheese, icing sugar and lemon zest; set aside.
On floured surface, roll out each half of pastry into 12-inch (30 cm) square; cut each into four squares.
Spread ricotta filling over half of each square, mounding in center; top with sour cherry filling. Brush pastry edges with water; fold one corner over filling to make triangle. With tines of fork, press edges to seal; pierce top of each in three places for vents ( this part its easier done after you refrigerate). Transfer to parchment paper-lined rimmed baking sheets. Refrigerate for 30 minutes or for up to 12 hours. Whisk egg with 1 tsp water; brush over turnovers. Brush with maple syrup. Bake, one sheet at a time, in 425 F (220 C) oven until puffed and golden, about 15 minutes. Let cool for 5 minutes. Dust with icing sugar. Serve warm or at room temperature.
Wednesday, August 16, 2017
So yesterday I pulled out the carrots, I didn't know if there will be any because I tried to grow them for 3 years now and so far no success and this year I had many bugs on them. My plan was to use them for dinner but after I pulled the first one out I started to think about what I can do for dinner other then the carrots. I was really surprise after few more come out and when I finished pulling them out it was just enough for dinner. We had few raw and the rest I steamed with some broccoli and cauliflower. For dinner we had: fried potatoes ( I had some frozen dill from last year so I toss the potatoes with it), steamed veggies and chicken stuffed with broccoli.
Monday, August 14, 2017
About a month ago we got a kitten, we talked about getting one for a long time but somehow the time was never right, until now, when my husbands friend from work showed him pictures of her cat with six kittens. We didn't know how it will be when he comes home because we already have older cat, after two day of separation they met each other and started to play. There still is some tension between them, just because the little guy is full of energy and is all over the place, jumping on everything and on everybody, including the cat, but they adjusted really well and we are happy with our decision.
Friday, August 11, 2017
Wednesday, August 9, 2017
So the potatoes are gone and the cucumbers are slowly finishing. I don't know what I'm going to do when my green walls are gone. The herbs are growing well and I still have many strawberries. Next week I will pull out the carrots and when the cucumbers are finished, my big containers will be empty. We still have few cucumbers every day and even though the bottom part of the cucumber is drying there are new cucumbers growing on top.
Monday, August 7, 2017
Friday, August 4, 2017
Yesterday I made another recipe from the Food Everyday cookbook, this time was a Shrimp, tomato and basil pasta and it came out delicious. The shrimp that I used was already cooked and frozen so i just defrosted and cooked for a short time, the tomatoes in a can were with basil but I still added more fresh basil and I didn't add any water because the tomatoes had a lot of juice.
- 1½ pounds medium shrimp, peeled and deveined (tails removed)
- coarse salt and fresh ground pepper
- 6 teaspoons olive oil
- 2 garlic cloves, minced
- 1 can (14.5 ounces) diced tomatoes in juice
- 1 pint cherry or grape tomatoes, halved
- ½ pound linguine
- 1½ cups lightly packed fresh basil leaves, torn into small pieces, plus extra leaves for garnish (optional)
Season the shrimp with salt and pepper. In a large skillet, heat 4 teaspoons of the oil over high heat. Add the shrimp; cook until opaque throughout, turning occasionally, about 3 minutes. Transfer to a bowl; set aside.
Make the sauce: To the same skillet, add the remaining 2 teaspoons oil and the garlic; cook over medium heat until fragrant, about 30 seconds. Add the canned tomatoes and their juice, along with 2 cups water; bring to a boil. Reduce the heat; simmer, stirring occasionally, until the tomatoes have softened and are saucy, about 15 minutes. Remove the sauce from the heat; stir in the cherry tomatoes.
Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente. Drain; return the pasta to the pot. Add the tomato sauce, shrimp, and basil; season with salt and pepper and toss. Serve immediately, garnished with basil leaves, if desired.