Friday, October 21, 2016

the time is now

Did you know that Julia Child didn’t publish her first cookbook until she was fifty!?
I didn’t, and knowing this makes me a bit calmer as I eat up myself (and everything edible that comes my way) for being late in everything I am passionate about and love.
And did you know that mykitchenkiosk didn’t share a post for last three months!?

I have to be apologetic. It’s been quite some time since the previous post and I am sorry. And it’s not the first time it happens.
I could be writing endless list of valid and schmalid excuses (division of excuses according to beautiful Danielle Krysa) but why? Cooking brings so much joy and happiness and I find it very relaxing and there is no excuse for not sharing that creative process and outcomes more often with all you guys.
But I am not to be blamed, the jerk of an inner critic is the one to be blamed. There I admit it and worry no more.. or just a bit..

But it's Friday evening, probably the most loving time of the week and time to do some baking especially if you crave for some sweets and it's raining outside.
I ate raspberries for breakfast this morning. What a treat as these are probably last fresh raspberries of the season. I really love eating them just as they are, fresh and seducing. But they get along so well with cheese, goat cheese, and right now I want them with cream cheese, baked and covered with dark, dense batter. No more talking, let's make some RASPBERRY CHEESECAKE BROWNIEs

The recipe is from 2012, created by super talented Linda Lomelino, owner of food blog call me cupcake and there is no need to change it because it's perfect as it is.

For the brownie base you will need:
225g melted butter
4 large eggs
4dl sugar
1,5dl all-purpose flour
1/4tsp salt
1dl cocoa powder
1dl milk powder
2tsp vanilla extract

and for the cheesecake layer:
225g cream cheese
1/2dl sugar
1 large egg
3tbsp all-purpose flour
100g fresh raspberries 

Preheat oven to 175C. Layer a 23x33cm or as I did a 38x26 cm pan with baking paper.

Brownie mixture - Melt the butter and leave to cool and meantime mix sugar and eggs in a bowl with an electric mixer until pale and fluffy. In another bowl combine dry ingredients, flour, salt, cocoa and milk powder. Add the melted butter to egg mixture and mix until incorporated and dry ingredients and vanilla extract. Mix everything until smooth.

Cheesecake layer - Mix everything until smooth.

Pour 3/4 of the brownie batter into the prepared pan. Pour cheesecake batter on top. Then dollop the remaining 1/4 of the brownie batter over the cheesecake layer. Drag a fork through the cheesecake layer to create the swirls. Put raspberries on top and let bake for about 40-45 minutes (until toothpick comes out clean). Let cool before serving.

Acknowledgements for this post
Linda Lomelino - Call Me Cupcake

Sunday, July 10, 2016

midday meal

I went yesterday to the farmer's market and got inspired to make plum cake, lemon basil panna cotta, apple galette, ricotta raspberry crumble cake, salad, crunchy colorful salad for lunch at home. But today's sunshine matches just perfectly with easy, almost no cooking required meal. So, summer salad on today's menu. Yellow, orange, green, red, purple on the plate. It takes only 15 minutes to prepare everything. 
Treat yourself and others with fresh and easy summer meals.

Recipe ::
+ 2 avocados, chopped 
+ 2 carrots, peeled and thinly sliced
+ one apple, thinly chopped  (I used local apple called Petrovańća but Granny Smith will work just fine)
+ 2 purple spring onions, thinly sliced
+ one ear of corn, cleaned 
+ + cook for ten minutes in a boiling water, cool slightly and cut kernels off the cob
+ handful of fresh parsley, ruffly chopped 
yogurt-mayonnaise dressing 
+ sea salt and cracked white pepper
+ one tablespoon mayonnaise
+ two tablespoons Greek yogurt  

Place the avocado, carrots, apple, cooked corn kernels, spring onions and parsley in a large bowl and toss to combine. Place the mayonnaise, yogurt, salt and pepper in a small bowl and whisk to combine. Drizzle over the salad and toss well to combine. Serves 2.

Friday, July 8, 2016


No words or explanation needed. It just happened out of rage, sadness or despair. I missed Popsicle Week party hosted by fantastic Billy from Wit & Vinegar again! What a disappointment, huge, big one. I thought, now when I finally have molds, I missed it, again!
Then we had 'without air' summer week party hosted by weather. And I was double hot or double boiled. I felt like in hell. I caught some virus and my body temperature decided to sympathize with the one from the outside. Can it get worse? Probably. Camus's Meursault could tell.
I had a pack of fresh raspberries in the fridge and chopped bananas in freezer. Simple baby smoothie on my mind. To calm me and cool me. 'I must cool my head. I need vitamins and I can't chew.' I added raspberries in a blender and blended for few seconds until smooth. And then I did something that I do so rarely. I passed raspberry mixture through a sieve to remove the pips with the help of the back of the spoon. It's faster like that. Blend no-seeds-raspberry-puree with frozen bananas and eat your no-churn-ice-cream. Grab a spoon and dig in or leave it to room temperature for few minutes and drink it. But I was exhausted from all this exercise and decided to spoon the mixture into frozen pop molds and leave it overnight in freezer where I also planned to be until heat party is over. 
Next day my beautiful and gentle pops and me continued to party but on instagram! Just look how they all dressed up, I mean sprinkled up for photo shooting.

for 4 to 5 molds
250 to 300g fresh raspberries
2 frozen bananas  
sprinkles for photo shooting and after party sweet pleasures