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. 🙂 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. 😀

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. 🙂 I am bringing this to Fiesta Friday at Angie’s as always. ❤

Upside Down Peach Pie ッ

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 😀

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 time ⌚ to bring this one to the party @Angie’s, although almost three months later. Better later than not at all. 😉 Thanks Angie for waking up my love for cooking – for real, and thanks this week co-hosts. 🙂

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. 😀

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. 😉 😛

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. 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! 😀

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Happy Fiesta everyone!

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. 😀 Well done! 😉

THE COCONUT EXPERIMENT

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I am bringing this to Fiesta Friday #33 at Angie’s ❤ . For bonus points; Count how many times I have written “coconut” 😉

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. 😦 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. 🙂

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.  Water tasted refreshing and sweet, with coconut flavor (shock!). It’s pretty delicious. 🍸

Next step was to crack the coconut open. I had a few issues opening it and at one point it became a family activity. 😀 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. 🙂

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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 it for making all sorts of cakes, it goes into anything coconuty and I know you can even make bread from it. I don’t know how that tastes, but you can… 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. 🙂

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 😉

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. 🙂

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

Fresh Summer Tuna Salad ☺

Super easy to make, super easy for your stomach and super healthy for you.

That’s the right way to describe this meal. 🙂

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I do this salad for lunch only during summer because it is somewhat cold (if the ingredients have been in refrigerator) and it takes me about 10 minutes to make. I love it, it’s perfect for hot summer days. full of vitamins and refreshing. 🙂

You don’t even need the recipe, but let me put it here for you just in case.

Ingredients for 1 person:

2 tomatoes

few (about three) bigger lettuce leaves

half of small tuna can

Chop up the tomatoes and lettuce after washing them and add half a can of chopped tuna. you can add oil from can, I don’t. I really like it fresh, I even don’t use salt. tuna is salty enough.

This is an entry to Angie’s Fiesta Friday. 🙂 Enjoy!

p.s. It is so strange to have two recipes for meals with tuna on my blog when I eat it so rarely. 😀

Tomato + tuna + yogurt = you won’t believe

Tomato + tuna + yogurt = you won't believe

It’s yummy time!

For today your experienced cook Ivy (not really) has prepared something difficult (not really). So, let’s get going! 😉

I wanted to make stuffed mushrooms for a while now, but then I found an amazing recipe online for tomato with tuna stuffing and I was immediately going “Ooooo”. I like to try things I never made. The original recipe had corn and some spices which I didn’t have, so I modified the original to my own version.

Tuna - Summer Edition

  • Servings: 4-6
  • Difficulty: easy
  • Print

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Ingredients:

6 tomatoes
2 cans of chopped tuna
2 firm yogurts
1 can of chopped olives

Directions:

Wash tomatoes and get the inside out from the middle. Put a bit of salt inside and upside down while you prepare the stuffing.

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Mix yogurt with tuna and olives, make it how you like it… Add more olives, or tuna, or less yogurt if you want too. Stuff the tomatoes and left in the refrigerator for a few hours. Serve cold.

I made home-made version of bruschetti with it. It was really easy, so there goes a recipe for that.

Bruschetti With Bacon

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Ingredients:

Bread (Old bread the best)
Bacon
Oregano
Garlic in powder
Ketchup

Directions:

I cut three slices of bread and put them in a pan on a thin layer of oil. Fry the slices on both sides just for a minute or two. Put away and put oregano and garlic on with ketchup so the spices stay on the slice. (I put them additionally in a toast maker before putting the spices on) Put the bacon on top and you’ve made yourself a tasty crunchy snack.

I hope you like this, it really makes quick and tasty summer dinner or breakfast. Or lunch, it has no boundaries. 😀 This is an entry to Fiesta Friday #22 over at Andie’s. Go and check out the other entries!

I was taught that yogurt and tuna and tomato do not go together. They do. I wonder how many things I am still listening to (obeying) without even questioning them? It makes me wonder…

 

Double the pudding – double the pleasure

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I made this dessert up. I mean, I am sure that something like this already exist, but I didn’t look for anything, I had in my mind what was I gonna do and how. 🙂 And by the title, you can’t even tell that I am not in fact a marketing pro…

The only thing I adapted was the cookie crumbles on top, it was originally supposed to be chocolate decoration – sliced to make wavy shapes. I know… Awesome.

But in absence of milk or cooking chocolate I’ve remembered that I like to eat pudding with biscuits/cookies. And… voila! The idea was made in making. And – the dessert is gluten free!

The instructions are pretty simple, but I will do the recipe shortcut. Just because I can. And because I’m Fansy – song inserted. For Angie’s Fiesta Friday number 16!

Double pleasure - Chocolate & Vanilla Pudding

  • Servings: 5 (I had leftovers)
  • Difficulty: easy
  • Print

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Ingredients:

Chocolate pudding – gluten free

Vanilla pudding – gluten free

1 Liter of milk (500 mL for each pudding)

Sugar – 2-3 spoons for every pudding mixture

Cookies – crumbled

Strawberries

 

Preparation:

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Read the behind of the pudding mix bag. I usually put half a liter of milk aside and from that I take 6 spoons of milk into a bowl. The rest I put on a stove on light flame. In the bowl I add sugar (2-3 spoons) and content of the bag – he pudding powder. I stir the mixture by hand until the rest of the milk boils. I remove it from the stove before milk goes over and then put it back now adding the thick mixture from the bowl while stirring. I let it cook for a minute or two, mixing with spoon and then pour it in the prepared cups. It is very important that the inside of a cup, or glass, or a bowl, wherever you put the pudding in is wet, because otherwise the pudding will stick to the inside of it and it will be impossible to get out like I did in this recipe.

I made the pudding from vanilla first and pour it to the half of glasses. Then left them to cool in the fridge and half an hour later I repeated the thing with chocolate pudding. When that was done, I pour it to the top and left to cool down. After another half an hour I placed the pudding on plates with a help of a toothpick (go with a toothpick around the inner side to detach the pudding completely from the glass). I put the cookie crumbles on top and strawberries on that. Yumm!

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Eating Paleo | Yumm!

Eating Paleo | Yumm!

Paleo diet caught my attention recently when I came across an amazing blog with lots and lots and lots of recipes based on Paleo. I think this recipe is not from her blog, but she definitely got me interested. So I searched for more.

What is Paleo? I am to lazy to explain myself so I’m gonna let the internet do it for me:

“The Paleo Diet, the world’s healthiest diet, is based upon the fundamental concept that the optimal diet is the one to which we are genetically adapted.”

“The paleolithic diet is a modern nutritional plan based on the presumed diet of Paleolithic humans. It is based on several controversial premises, the most important of which are: first, that human genetics have scarcely changed since the dawn of agriculture, which marked the end of the Paleolithic era, around 15,000 years ago; second, that modern humans are adapted to the diet or diets of the Paleolithic period; and, third, that it is possible for modern science to discern what such diets consisted of.”

There. Basically, it is about avoiding food that has been processed like sugar and flour. For the record, I am not now convinced that I eat like my two-legged ancestors did, but this type of diet seems to me very healthy and – YUMMY! 🙂

You should just see what you can do with Paleo… I was exploring it a bit, always adding my own touch and that is what I like about it, you can do whatever you want. You can play with Paleo but still keep your favorite food and you can go full Paleo hardcore and eat only approved food. Your choise. The whole experience is weird for me because:

A) I don’t like cooking
B) My family loved it and quickly adopted some meals and some were eating something they hate differently cooked.

Yaay!

Ok, so about this snack I made. Well that’s a lie, I didn’t make it alone, but ok, I made it. 🙂
It is Paleo based recipe with bread – forbidden in Paleo diet. Ugh, I hate the word DIET because it is not a diet but just different way of preparing meals and eating different groceries what we don’t eat normally.

I always add something that is forbidden on Paleo list, like potatoes or bread, which makes my meals Paleo-ish. 🙂

What I did for this snack that I was thrilled with and eat my part in 5 minutes humming at the same time b/c of how delicious it was?
Here:

Paleo eggs with stuffing

Ingredients:

6 eggs
mayonnaise (quantity per wish)
tartar sos (quantity per wish)
some type of salami or meat or sausage or bacon
red pepper powder
bread

Process:

Boil the eggs. How many eggs will you make depends on how much you’re going to eat. 🙂
When done, remove the shell and cut in half. Carefully remove the yolk in a plate or container. We divided three yolks into one container, three in other because we wanted to make one stuffing with tartar sauce and one with mayonnaise. So, put the mayonnaise (or tartar sauce) with yolk and mix with spoon. Add a little bit of salt, and a little bit of red pepper powder. Taste to see if it is salty enough.

Keep adding mayonnaise (or tartar) until you have enough stuffing for all eggs. Put the bacon or salami (or meat) previously cut into squares in the mix and put in the albumen. Grab few slices of bread if you want to, we bought black bread with seeds. I added on the side few big spoons of yoghurt with some oregano on top and it was super delicious!

 

That’s it! Enjoy! ❤

This is an entry for Fiesta Friday!

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Recipe for Ferrero cake!

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I will make the recipe available in WP codes version on original post, so check that out if you wish to print it. 🙂

For the biscuit:

2 glasses of sugar (I used a glass that contains 2,5 dL)

1 glass of rough flour

1 glass of smooth flour

½ of baking powder

1,5 spoon of baking soda (bicarbonate)

¾ glass of cocoa (with no sugar)

1 vanilla sugar

2 eggs

1 glass of milk

½ glass of hot water

 

For when the biscuit is baked:

½ glass of boiled milk cooled down

mixed with 2 spoons of sweet cocoa

 

For the cream:

400 grams of Nutella

500 grams of mascarpone cheese (I used whey b/c it’s cheaper)

200 grams of toasted hazelnuts

8 big cookies with hazelnut, we have Napolitanke and they look like this:

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Process:

Mix the yolk from 2 eggs with sugar, pour the milk while mixing and then pour in the hot water. Mix the albumen separately until it is like whipped cream and add to the mixture slowly mixing with spoon, not with electric machine. Put in the oven, preheated to 180 Celsius and bake approximately 40 minutes. You can check with a toothpick when the biscuit is done, just put the toothpick in and if nothing stays on it – it is done.

Cool the biscuit down and cut it in half.

Now, the cream. First, take the skin of the hazelnuts by warming them in hot water (if desired) and fry them just a little in a pan. Mill the cookies and hazelnuts with a machine or a mixer. I left 50 grams of hazelnuts for the decoration on top. Mix all the ingredients together. Divide in thirds – 1/3 for the first layer, 1/3 for the second and the rest for all around the cake.

Put the first half of biscuit in mold again so it would not soften and lose texture because now you will pour the milk with sweet cocoa over it, to make it juicy. I turned it upside down because it is more straight from the bottom. Pour just how much milk you think it needs, and don’t forget that you need the same amount for the second half. Put the cream on the first half. Put the second half of biscuit on top and repeat pouring the cocoa and milk mixture on. Now put the second layer of cream on. You can remove the mold and start applying the rest of the cream all around the cake. I had some leftover, but it quickly vanished. 😉

I have decorated the top with the ground hazelnuts I have left aside for that purpose and with few of Ferrero Rocher’s bought in store.

Bon Appetit! Dobar tek!

Fiesta Monday? | Ferrero cake

Fiesta Monday? | Ferrero cake

I had to do this today too… Mostly because I said I would post it on Saturday, thought I would do it on Sunday and well…it’s already Monday. Monday, Bloody Monday.

As most of you already know, my birthday was two week’s ago (for those of you who don’t, check out the challenge we did on the right – in sidebar). And I wanted to celebrate it with a cake, since I haven’t made (had) a cake for my birthday… Well… …..since… I don’t know. Long time ago. So, I wanted a Ferrero cake, which is not a surprise if you have been reading stuff about me which I have to write when I get an award – talking about this. Yes. The very demanding and very delicious Ferrero cake it was.

I had to borrow two extra pair of hands (kisses!) or I wouldn’t have made it in such sort time before the get-together.

I will write down a recipe, as soon as I translate it on English.

After two or three hours (I lost track of time) it looked like this. If you’re wondering – it tasted heavenly. 😀 The biscuit was soft because of the warm milk I poured on it when it was baked and the filling was from mostly Nutella. And.. Nutella. That needs no explaining. 🙂 If you’re thinking: “Hey Iva, why is the last one with candles on just one piece?” That is because when I remembered to take a picture of the cake with candles, that was actually all that was left of the cake. 😉

Update! Recipe:

Ferrero Cake

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For the biscuit:

2 glasses of sugar (I used a glass that contains 2,5 dL)

1 glass of rough flour

1 glass of smooth flour

½ of baking powder

1,5 spoon of baking soda (bicarbonate)

¾ glass of cocoa (with no sugar)

1 vanilla sugar

2 eggs

1 glass of milk

½ glass of hot water

 

For when the biscuit is baked:

½ glass of boiled milk cooled down

mixed with 2 spoons of sweet cocoa

 

For the cream:

400 grams of Nutella

500 grams of mascarpone cheese (I used whey b/c it’s cheaper)

200 grams of toasted hazelnuts

8 big cookies with hazelnut, we have Napolitanke and they look like this:

kras-napolitanke-nougat-420g

 

 

 

 

 

Process:

Mix the yolk from 2 eggs with sugar, pour the milk while mixing and then pour in the hot water. Mix the albumen separately until it is like whipped cream and add to the mixture slowly mixing with spoon, not with electric machine. Put in the oven, preheated to 180 Celsius and bake approximately 40 minutes. You can check with a toothpick when the biscuit is done, just put the toothpick in and if nothing stays on it – it is done.

Cool the biscuit down and cut it in half.

Now, the cream. First, take the skin of the hazelnuts by warming them in hot water (if desired) and fry them just a little in a pan. Mill the cookies and hazelnuts with a machine or a mixer. I left 50 grams of hazelnuts for the decoration on top. Mix all the ingredients together. Divide in thirds – 1/3 for the first layer, 1/3 for the second and the rest for all around the cake.

Put the first half of biscuit in mold again so it would not soften and lose texture because now you will pour the milk with sweet cocoa over it, to make it juicy. I turned it upside down because it is more straight from the bottom. Pour just how much milk you think it needs, and don’t forget that you need the same amount for the second half. Put the cream on the first half. Put the second half of biscuit on top and repeat pouring the cocoa and milk mixture on. Now put the second layer of cream on. You can remove the mold and start applying the rest of the cream all around the cake. I had some leftover, but it quickly vanished. 😉

I have decorated the top with the ground hazelnuts I have left aside for that purpose and with few of Ferrero Rocher’s bought in store.

Bon Appetit! Dobar tek!

This is an entry for Fiesta Friday!

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