Happy Easter to everyone who is celebrating. And to all of you who are not. 😉
I was raised very religiously. Catholic. Easter is now a holiday when we eat a lot of traditional food made for this occasion. Easter then was a sequel to many visits to the church, holy sacraments and thinking about suffering, sacrifice, love, loss, forgiveness.
I am thinking a lot lately about my childhood. I’m going back in my mind to places and situations that defined me and defined some of the challenges I am facing today. I’m going back in order to go forward. I think I’m at a crossroad, many of which we encounter. Is it a crossroad if there is no more roads than one? I still feel like things are changing and about to change. And I welcome the change. It was long waited. 🙂
This is my 365th post. Wow. Never thought there would be this many…
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.
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.
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!
I made this pie when the season of peaches was closing to an end. So, probably late August or early September.
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! )
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!
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! 😀
Today is a very special day… I am a first-time guest blogger in this lovely community! 🙂
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! 🙂
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… ❤ I miss you!
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 can’t cook? There’s Lori who started less than a year ago. And now, here’s Ivy who didnt like cooking about a year ago. The feeling must be really great. Right, Ivy? NOW, they rock in the kitchen. 😀
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 post…
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. 🙂
I blend berries with some concentrated juice, water and that’s it. Have a great day!
I have this WP app on my phone almost since I opened my blog and it has been awesome to write my drafts when I’m not around computer, but in the last weeks my mobile became the only screen I can look at. I am getting more into it to see what I can do… It is not the same of course, I can’t post some of the stuff that I had in mind, and I can’t put my logo on the photos, or tags and categories – I think, but it’ll make my blog blues dissapear 🙂
Remember how I was sad about summer not being sunny and warm? We are having some late warm and sunny weather here and it is beautiful, I am really enjoying in it hehe, even if it’s from my bed.
I have so much ideas to share with you, from my ponderings, photographs I made, interior design DIY’s, even fashion stuff and ootd (“outfit of the day”), projects that require more energy and are waiting for me in my folders… Oh yes, I have made a peach pie that I can’t wait to share recipe for, and something I won’t give away because it was so new for me… Now you can see why I can’t wait to be back and editing, but I will take all the time I need and explore this app more. 😉
I am getting all your comments-love and it makes me smile seeing all those dear names 🙂
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. 🙂
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;
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.
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! 😉
Super easy to make, super easy for your stomach and super healthy for you.
That’s the right way to describe this meal. 🙂
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:
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.
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.
Bread (Old bread the best)
Garlic in powder
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…