Archive | August, 2012

Fizzy Lemonade

28 Aug

Homemade fizzy lemonade.

  • juice of one lemon
  • 1 tbsp honey
  • 2 cups carbonated water

1. In a tumbler or jar, combine the lemon juice, honey and carbonated water. Stir well.

2. Feel free to adjust the quantities of lemon juice, honey and water to your own preferences.

Two lemons and a jar with honey.

Fizzy lemonade.

Avocado Egg Sandwich

21 Aug

Avocado egg sandwich.

The following recipe makes two sandwiches.

  • 4 slices of your favourite bread (I used whole wheat), toasted
  • 1 avocado, peeled, pitted and cut into chunks
  • 3 eggs, hard-boiled and cut into chunks
  • 1/3 small red onion, finely chopped
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 tsp dijon mustard
  • 1/2 tsp paprika
  • sea salt and freshly ground black pepper

Avocado, red onions and eggs.

Avocado, eggs and red onions mixed with paprika, salt, pepper, dijon, lemon juice and olive oil.

In a large mixing bowl, add in the onions and lemon. Let sit for a few minutes so that the lemon juice reduces the raw taste of the onions. Add in the avocado pieces and extra virgin olive oil, then roughly mash. Add in the eggs, paprika, salt, pepper and dijon.  Combine well.  Assemble the sandwiches and enjoy.

Avocado egg sandwich.

Avocado egg sandwich.

Pita od Visnja

14 Aug

Pita od visnja (Serbian style sour cherry strudel).

Pita od Visnja is a Serbian style cherry strudel. It is traditionally made with pickled sour cherries and phyllo. Thank you to Lillian for sharing her recipe.

  • about 10 sheets of phyllo pastry
  • 1 jar (776 mL) of sour pitted cherries, drained well
  • 1/2 cup brown sugar
  • 1/3 cup carbonated water
  • 1/2 canola oil
  • 1/4 plain bread crumbs
  • 1 cup icing sugar

Phyllo and sour cherries.

Line a baking pan with parchment or aluminum foil. Spread a thin layer of oil onto the foil or parchment. Unwrap two sheets of phyllo and lay on top of the baking dish. Place a few cherries (10 to 15) near the edge of the phyllo length wise. Sprinkle 2 to 3 tbsps of brown sugar over the cherries. Sprinkle 2 to 3 tbsps of bread crumbs over the cherries and brown sugar. (The bread crumbs will absorb the liquids that are released from the cherries during baking and prevent soggy pastries.) Roll the phyllo closed and tuck in the edges. Repeat until baking sheet is full or the cherries run out.

Pita od visnja unbaked and uncut.

Precut pita od visnja, ready for the oven.

Drizzle oil over the top of the phyllo and  also sprinkle about 1 to 2 tbsps of carbonated water on top of the phyllo. This helps the phyllo to puff up.  If so desired, cut the phyllo (almost to the bottom) before baking. This will help separate the pieces during serving.

Pita right after it has been removed from the oven. Leave in the oven for 2 or 3 more minutes if you like your pita od visnja more golden brown and crispy.

Bake in a preheated 400 ºC oven for 10 to 12 minutes. The phyllo will begin to brown near the edges. Leave in longer if you prefer extra crispy golden brown phyllo. Immediately after removing from the oven, dust a generous amount of icing sugar over the baked pita.  Let cool for a few minutes before separating pieces and serving.

A generous dusting of icing sugar over the pita.

TIP: Work quickly as phyllo sheets dry out quickly.

Baked Balsamic Portbello Mushrooms

7 Aug

Portobello mushrooms baked with balsamic vinegar.

  • 6 portbello mushrooms
  • 6 tbsps balsamic vinegar
  • 6 tbsps extra virgin olive oil
  • freshly ground pepper and sea salt to taste

In an oven safe dish, season each mushroom with one tablespoon of balsamic vinegar, one tablespoon extra virgin olive oil and pepper. Placing the mushrooms such that the stems are facing up, bake in a preheated oven at 350º for 15 minutes. Season with salt when finished.

Six portobello mushrooms in a baking dish.

Portobello mushrooms seasoned with balsamic vinegar, olive oil and freshly ground pepper.

Mushrooms finished baking.