Saturday, June 17, 2017

code: sss w/ pp

video




45°15′N 19°51′E
June 17, only few more stands selling fresh strawberries at the market. Once again, I will make vibrant salty strawberry sauce with pink peppercorns. It is an opportunity not to be missed! Believe me, or even better just make for yourself. It takes only 15 minutes all together.
I saw the recipe for this sauce while scrolling down insta profile @withfoodandlove few weeks ago. And you know what, OMG it is GREAT with everything.

Salty Strawberry Sauce with Pink Peppercorns
4 cups strawberries, sliced, quartered
1 cup water
1 teaspoon pink himalayan salt (as I didn’t have this on hand I used good quality coarse sea salt)
1 teaspoon pink peppercorns, crushed
2 tablespoons honey

In a medium sized pan (sauce pot) bring the strawberries, water, salt and pepper to a rapid boil. Reduce to a strong simmer and cook until most of the water has evaporated and the berries have become soft. Stir and smash the berries with the spoon occasionally. This will take about 10 minutes. Turn the heat off and add in the honey. Stir to combine.

The sauce can be served hot or cold


Thursday, January 5, 2017

winter solstice/entrance of the minor cold



Land awakens and blooms with life and activity before returning to slumber.



Based on an ancient lunar calendar Japanese year is divided in 72 microseasons, each of them offering a 'poetic journey' through the year. Today is January 5 and that means it’s the end of winter solstice and “Wheat sprouts under snow” microseason, and beginning of minor cold “The water dropwort flourishes” microseason, season that lasts approximately from January 6 – 10.

Not knowing in advance that kumquat is a seasonal fruit of  “Wheat sprouts under snow” microseason, I produced few jars of compote made with this smallest of the citrus fruits. What I love the most about kumquat is the skin, edible, golden, sweet-tasting skin. Like any other fruit it’s not possible to keep it fresh for a longer time and making compote is a way of preserving it. 
















































Recipe for this light sweet delight is adopted from Diana Yen, food stylist and caterer from Brooklyn and can be found on page 88 of The Kinfolk Table, book of recipes for small gatherings. 

Kumquat Compote
200g sugar
240ml water
455g kumquats, well washed, halved or quartered, and seeded
2 star anise pods
2 cardamom pods
about 1.28 cm slices of fresh ginger  

In a heavy saucepan stir together water and sugar and brig the mixture to a boil, stirring until sugar is dissolved. Add kumquats and spices (star anise, ginger and cardamom) and let simmer for about 30 minutes on medium heat or until mixture is thickened and jamlike. Place the compote to one big jar or few small jars (240ml) with fitting lids and store in cold dark place. 







My New Year was simple and days that followed were dusted with light snow. The remains of white cover balance these shorter days, few hours of sunlight. I am lucky to have few days off and fortune to spent hours in kitchen. 
With this easy to make golden jars filled with slightly acidic and bittersweet citrus flesh be ready to celebrate passed days with just simple click of the lid. Well stored is always ready for any kind of celebration.

Eat well and be happy in your lives! 
Happy New Year!



Saturday, December 17, 2016

ode to autumn


Sticky semolina-quince cake
 1 cup semolina
1 cup ground walnuts
1 and 1/3 cups sugar
12g baking powder
1 cup milk, plus 100ml
1/2 cup vegetable oil
2 cups quince (peeled and grated)

Preheat the oven to 180C. With a wooden spoon mix gently all ingredients in one bowl. Scrape the batter into the prepared pan (lined with parchment paper) and bake for about 35-40 minutes.
Meanwhile, in a small saucepan warm 100ml of milk over medium heat until it starts boiling. 
As soon as the cake comes out of the oven drizzle boiling milk over a hot cake and leave to cool slightly. 

Best served with homemade yogurt ice cream!


Homemade yogurt ice cream
350g plain yogurt
250g creme fraiche
100g icing sugar (sifted)
1 tbsp vanilla paste 

Make sure all ingredients are at room temperature before mixing. Combine all and cover the bowl with plastic wrap and leave in a fridge until mixture is completely chilled (at least 2-3 hours). 
Churn the mixture in an ice cream maker according to the manufacturer's instructions and then transfer it to a container and freeze until firm.