Happy Birthday to Me…

Naaah, I’m just kidding! ๐Ÿ˜€ I am not sad, quite the opposite. Plus, you did not think I wouldn’t make a post about my B Day??

Hehe…

I am already enjoying in last few hours and feeling like a birthday girl thanks to my lovely family and boyfriend, I am chillin’ and feeling a bit excited I will admit! Have no idea why tho… Must be the chocolate rush. ๐Ÿ˜‰

So you can see what I am talking about;

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Food porn!

My date of birth is actually very special this year. Don’t believe me? Check it out;

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EPIC! ๐Ÿ˜‰

Plus, fun fact; I have the same birth day as Albert Einstein. Hihihihihihi ๐Ÿ™‚

For some reason listening to Iggy Azalea gets me pumped up right now, so I’ll see ya!ย Have tons of fun and rest this weekend, that is my birthday wish for you! โค

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Orange. What was first, the color or the name?

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I love taking photos like this one… When I don’t have to do ANY editing whatsoever, none. ๐Ÿ™‚

Also, I totally like the orange theme! It seems that I am surrounded with it since I saw it everywhere when I read this week’s theme for DPchallenge.

Enjoy in my gallery of “orange” while I go and eat one ๐Ÿ˜Ž

In response to The Daily Post’s weekly photo challenge: “Orange you glad itโ€™s photo challengeย time?.”

Soup from Hokkaido Squash

I had to spend 10 minutes on Google because I could not remember from what squash EXACTLY I made this soup from. ๐Ÿ™‚ Found. Hokkaido. Fancy.

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I made this few months ago and thank God for the photos coz I couldn’t remember anything other than this squash was so hard to peel and cut I almost broke my knife. I had to chop it like wood, no kidding. ๐Ÿ˜€

Ok, the process was easy.

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After I peeled it and cut into medium pieces I put it in water (enough to cover the squash) and put salt and mix of spices, one or two carrots and one small celery. Then when it all boils, stir until the squash becomes soft.

Then put squash in a blender of any kind with a little bit of water in which it cooked and blend. Place it all in another bowl and add water from where the squash was cooking in the amount you wish your soup to be thick. And that’s it!

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It is delicious. ๐Ÿ™‚ I am bringing this to Fiesta Friday at Angie’s as always. โค

Upside Down Peach Pie ใƒƒ

I made this pie when the season of peaches was closing to an end. So, probably late August or early September.

I promise it tastes much better than it looks :D
I promise it tastes much better than it looks ๐Ÿ˜€

And I had planned out to make a post about it for Fiesta Friday but then life happened. (btw, it’s already FF number 43?! Crazy! O_o )

It is about timeย โŒš to bring this one to the party @Angie’s, although almost three months later. Better later than not at all. ๐Ÿ˜‰ Thanks Angie for waking up my love for cooking – for real, and thanks this week co-hosts. ๐Ÿ™‚

I wanted to make some kind of cake or pie with fresh peaches (since they are gone in the winter) and I found this recipe for upside down pie. Since I love everything unusual, I decided to make it. I no longer recall how exactly the recipe went, so this is going to be short and not organised. I hope you’re ok with it. ๐Ÿ˜€

So, first I made dough. It’s like every dough recipe for pies, but I found the original recipe; PEACH PIE. It’s in Croatian so now you will know how I feel here. ๐Ÿ˜‰ ๐Ÿ˜›

Dough; 200 grams of smooth flour, 1 egg, 100 grams of butter, 160 grams of powder sugar, half of baking powder, half of vanilla sugar.

I placed the dough in the fridge and peeled and sliced peaches. I caramelized the sugar by melting it on small flame and stirring all the time. Note; DO NOT put the butter in it. It will go all weird and solid in a matter of seconds! Speaking of seconds, two is exactly how long you have from pouring caramelized sugar (melted) into the mold (baking tray) and getting everything even before it becomes solid like a hard candy. Oh yeah, place baking paper on the bottom first and go over with a piece of butter. I don’t remember why anymore, but butter seemed to be important. Then comes the caramelized sugar.

By then, I thought that this pie will be impossible to eat, but I am no quitter! I placed fresh cut up peaches on the now caramel bottom and I wish I took some photos of that, it looked awesome.

Dough goes on top. And here, I can just laugh. My dough was so weird and I couldn’t get it to stretch, really, I tried anything. (It supposed to be cold for easy handling but it wasn’t enough) I wasted about half a kilo of flour trying to maneuver with it without it sticking to everything… It was useless. Finally, I gave up of perfection and just tried to stretch it as wide as I could with my hands and just flip it and throw it on the top of poor peaches. Then I stretched it out some more to make it fit the shape of the mold. Just to get it over with, I made some tiny wholes with a fork all over the dough because that’s how we do it in Croatia. Oh yeah, and apparently that is the way to make your pie more yummy and amazing.ย At this point, I was convinced I had a case of laughable pie…

But! 35 minutes later on 190 Celsius in the oven was I surprised, boy oh boy… Not only did it smell fantastic, it tasted delicious. Delicious I say!

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Take out the pie when the dough has nice colour and wait for it to cool down before turning it over. I suggest anyone to try this kind of pie. I guess caramel wasn’t hard because of the fruit juice. It is doable with any kind of fruit you would do pie from; apples, pears… Anything really. And if you’re up for peaches, they can be from compote. I hope I encouraged you to try it! ๐Ÿ˜€

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Happy Fiesta everyone!

โค

p.s. I have not forgot Andrea from Cooking with a Wallflower for guessing correctly how many times I wrote “coconut” in my Coconut Experiment. ๐Ÿ˜€ Well done! ๐Ÿ˜‰

DUMPLINGS WITH PLUMS by Ivy @ Ivy Mosquito

Today is a very special day… I am a first-time guest blogger in this lovely community! ๐Ÿ™‚

This was arranged about two months ago and I am excited and happy that is finally here…my time to shine with my recipe of traditional dumplings hehe… Thank you Jhuls for having me over at thenotsocreativecook which is completely misleading because her recipes always leave me wanting more and more! ๐Ÿ™‚

I hope you will like it. There is something special about this post also. It collided with our days of honoring the loved ones that are not around anymore (November 1st and 2nd) and these dumplings come from my grandma who I love and who has taken care of me since I was a little baby. I dedicate this to her. I will always remember you.

p.s. I am able to look at the screen for a little while so I took the opportunity and approved all of your comments and answer as many I could. I will answer to them all. Thank you for all your wishes… โค I miss you!

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I started cooking when I was 9. I often wonder how does it feel when you did not start at an early age. I mean, some of us started just few years back, few months, or even few days back. I wonder how does it feel not being able to love cooking just because you believe you canโ€™t cook? Thereโ€™s Lori who started less than a year ago. And now, hereโ€™s Ivy who didnt like cooking about a year ago. The feeling must be really great. Right, Ivy? NOW, they rock in the kitchen. ๐Ÿ˜€

Well, Ivy here is such a funny gal and she made me smile especially when we excanged so many emails regarding the guest post. I met her at Fiesta Friday (thanks to the wonderful and amazing Angie). I was really happy when she emailed me, telling me that she wanted to do a guest postโ€ฆ

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Sunny Sunday :)

Greetings fellow bloggers!
Whassup?

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I’m enjoying in my drink, soaking up the sun on the balcony… But, it’s not just any drink – it’s aronia berries. Frozen since that is all I got, but still great. To check out just how awesome aronia is, google the health effects it has. It is ah-mazing. ๐Ÿ™‚

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I blend berries with some concentrated juice, water and that’s it. Have a great day!

THE COCONUT EXPERIMENT

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I am bringing this to Fiesta Fridayย #33 at Angie’sย โค . For bonus points; Count how many times I have written “coconut” ๐Ÿ˜‰

Few days ago I was walking through a local grocery store and stopped at the fruit/vegetable section. There it was. Coconuts. Whole coconuts, dirt on them, straight from the… I don’t know from where coconuts come from but I know it’s somewhere nice and warm and beachy – nothing like here. Yes I am mad about the promise made to me by nature that we will have four seasons here, one of them called SUMMER and I was let down this year. There was no summer. ๐Ÿ˜ฆ There was a bit of nice weather just to make it in the cities more south. Here, in my drawer, I have an angry bathing suit who did not see the daylight this year and an equally angry owner who didn’t get to wear it.

This was all necessary so you can understand the excitement and nostalgia when I saw coconuts. 6 kunas per piece (just above 1 $). After me and bf had our fun by shaking the coconut to hear the water inside, I decided to buy one. I’ve never had a “straight from the tree” coconut and I saw my opportunity. ๐Ÿ™‚

After initially telling me that I wouldn’t possibly be able to open it (so supportive) bf went on YouTube to search how to open a coconut. Turns out, pretty easy. I drilled holes by hand with corkscrew in the darker spots on top (I guess that’s where the coconut is attached to the tree) and voila, I could pour the water out. It is recommended to filter the water before drinking it, but that didn’t stop me to drink it straight from the coconut and pretending I had just find my source of water on a deserted island. ย Water tasted refreshing and sweet, with coconut flavor (shock!). It’s pretty delicious.ย ๐Ÿธ

Next step was to crack the coconut open.ย I had a few issues opening it and at one point it became a family activity. ๐Ÿ˜€ You have to grab a hammer and do a little hit in one line in the middle of coconut all the way around and it just gives up after a while. I was lucky it opened perfectly so now I have two sides of coconut and I will do something fun and decorative with it. ๐Ÿ™‚

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Bf got everything out with a knife and I peeled off the crust left on the pieces. We ended up with a surprisingly big amount of coconut based on a size of it. Since I figured we won’t munch the whole thing and it had to be in water the whole time I searched on YouTube for what can I do with it. Turns out, a lot. Have you ever tried or heard about coconut oil? It is awesome to use instead of regular oil and it benefits your body a lot. I wanted however to make coconut flour so I found this helpful video;

My original thought was to make coconut milk, but since I don’t have a blender that flew off the table. Anyway, I followed instructions in the video and got this;

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You can use itย for making all sorts of cakes, it goes into anything coconuty and I know you can even make bread from it. I donโ€™t know how that tastes, but you canโ€ฆ What was left was this coconut oily water and then I decided to make oil. I knew it would be a silly small amount but I was interested if I could do it. And yes, indeed, I can do it. ๐Ÿ™‚

Again I just followed the video – waited for the oily part to divide from the water, gather it with spoon in bowl and cook until the pieces of coconut turned brown. I ended up with a few spoons of home-made coconut oil.

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This is half-eaten ๐Ÿ˜‰

I encourage you to go on this adventure. I can’t believe how easy it was and how expensive coconut oil and flour is in the store. I think I will be making some more. ๐Ÿ™‚

p.s. I made home-made Bounty a while ago, so this coconut story is not over! ๐Ÿ˜‰