I try to avoid bragging around here - but I seriously believe we've discovered the best whole wheat pizza crust out there. It all started as a harmless if somewhat tedious desire to incorporate more wholemeal flour into our diets. I also wanted to make the pizza crust the thin and crispy type I generally prefer. But then... what do you know? I actually come up with something way better than expected. Believe it or not, but this whole wheat pizza crust is in reality better tasting than its regular flour counterpart. Needless to say, I'll be making most of our pizzas using this recipe from now on.
And since sharing is caring as they say, here's the recipe. Enjoy :)
P.S: the photo above is an example of how a section looks like in the version of our mushroom and Gorgonzola pizza. :)
Last year: Sauteed cod with pea cream (Italian).
Two years ago: Pepitoritas (Mexican cajeta and pumpkin seed crescents).
Three years ago: Straciatella cream pie (Italian).
This is the Slavic version of oatmeal porridge, especially popular in the countries of Belarus, Poland, Russia and Ukraine, where it's a breakfast staple, both in private homes and cantina-style restaurants. It's indeed a simple and delicious way of preparing classic oatmeal, it's reasonably light, using only very little butter and sugar, but it tastes like a proper satisfying breakfast should taste like. If you're from Eastern Europe, it might taste like home as well :). It's also dead easy and fast to make, so give it a try as soon as tomorrow.
{In Romania, our country, it's not common to encounter this type of porridge, but then again, we're not precisely the most Slavic-influenced country in the area either.}
Serve it with cinnamon sprinkled on top. As you can notice, I like my cinnamon in extra servings. :)
P.S: Happy birthday, dad! :)
Last year: Sangria (Spanish) (vegan).
Two years ago: Cajeta (Goat milk caramel) (Mexican).
Three years ago: Straciatella cream pie (Italian).
Soufflés are something quite intimidating for amateur cooks. I remember we were quite reluctant to try them in our first year of cooking. But now that we've mastered them, thanks to our step-by-step pictures, you'll see they're not hard to make at all. And considering they're so fluffy and airy and sweet you should get to making some right away :).
As to more on their background, they're a traditional French baked good, they can come in various savory or sweet versions and they're usually made with creamier cheeses (or even directly cream). But here we made it using quark which is an almost zero-fat liquid kind of cheese and the result was not only wonderful but also very light.
It's funny that souffle is very often used in movies as a means for humor: either it deflates with an obscene sound when brought to the table after a long anticipation (the sound never happens, by the way), or the annoying person orders it at the restaurant just when everyone at the table was preparing to leave (and these desserts take a while to make). :)
But anyway, the point remains, as always, that it was delicious and easier to make than it looks.
Enjoy. :)
Recipe adapted from here.
P.S: Today is my mom's birthday and a soufflé like this is definitely something she'd like. Her cooking was always very influenced by French cuisine, but I don't remember her making a soufflé. Happy birthday! :)
Last year: Moroccan potato salad (vegan).
Two years ago: Simple tomato gratin (Gratin Provencal).
Three years ago: Stuffed baked avocados (Middle Eastern).
I once attempted to recreate this classic dish of my childhood and Romanian tables everywhere here (adding mushrooms and sunflower seeds among other changes), but never got a chance to show you the classic, which I totally prefer (due to nostalgia reasons).
The true and original version which I'll show you here is done in my mom's kitchen and by her. And it's the best and simplest version out there and the most delicious fast and hearty stew one could wish for. Enjoy :)
Last year: Creamy coconut milk rice (vegan).
Two years ago: Tagliatelle with tuna, lemon, rucola and pine seeds.
Three years ago: Stuffed baked avocados (Middle Eastern).
{ For the 1st of June, which in Romania is celebrated as kids' day, it was time to post another cake which I'd make for Mira. :) This is the ideal choice as a kid-friendly cake, so if you have some little guests to entertain, don't hesitate. }
I love poppy seeds in everything (including crazy things like salads with a poppy seed vinaigrette or veggie gratins). And, obviously, especially in pastry and desserts (be them yeast-based or just your regular muffin).
You can see where this is going, can't you? Bundt cake was next. Full of flavor depth and crunch from the lovely poppy seeds. And what could be a better base for this than a light and fluffy (what I don't usually like about most bundt cakes is their tendency to be too dry, it isn't the case here, cross my heart) and full-of-honey-flavor-and-smell-and-sweetness cake?
As if things weren't perfect already, there had to be a scrumptious strawberry glaze dripping off the sides of the glorious cake described above and enveloping its all in a pink strawberry liquid embrace.
If you don't like bundt cakes or plain muffins or "bread-y" cakes too much (like me), this is definitely the bundt to start with. It will make you reconsider.
Recipe adapted from Good Food.
Last year: Elder flower and vanilla syrup (vegan).
Two years ago: Raw walnut-cocoa truffles with honey and cinnamon (raw vegan).
Three years ago: Stuffed baked avocados (Middle Eastern).
