Recipe: Selection of easy-tasty and colorful dips!

 

If there`s one thing to know about The Wonderingchef..so moi, is that I like dipping! Ok so now its out there let me tell you why… cos it`s fun! I mean who doesn’t like to dip fresh bread or nachos into tasty and cool dips? Its perfect for movie night, bbq night, wine tasting night, party night, or just nights… Also never over think it, if you got a blender at home, and a few cans of stuff hidden in your kitchen there’s so many things a creative mind can do.

I took the photos a couple of months ago, as I’m working on a project only a few friends know of. I been saving the recipes and pictures, but to be honest with you, they are just too good to stay on a disk, and not be shared. So here they are hope you will enjoy them! The whole 3 dips and 1 salad should take not much more then an hour. If you only pick one, there’s one which literally takes 5 minutes to create!

Note: If you use yogurt, wherever in the world you are, there`s going to be plenty to chose from, however, I really advise you to buy good quality, THICK Greek or Turkish yogurt! Otherwise the dips will end up runny, and that’s not nice. In case there’s no available thick yogurt, press it trough a fine sieve, so it will get rid of excess water!

Be creative with the spices! Don`t have ginger? use coconut milk! Don`t have chili? Use pepper! and so on and on and on…you dip will be tasty anyway:) 

1st zucchini and yogurt salad, with lemon grass (serves 4)

2-3 small zucchinis, or  2 big ones, or 1 very big one

200ml of thick yogurt

handfull of lemon grass..shiffanade

3 cloves of garlic

salt, white pepper

1 onion finely chopped

3 spoons of olive oil.

Slice the zucchini into small-medium cubes, so they will stay chunky after frying. Heat a frying pan, add olive oil, onion and crushed garlic. Add zucchini and fry/brown all sides, until cooked in the middle.season.  Set aside to cool. When cold, mix it with yogurt, and lemon grass! (With mint, or Thai basil, or with some extra chili is fantastic!)

Instant beetroot dip

Here you can use fresh or canned beetroots as well. It doesn`t make any difference. Only the fresh beets you need to cook and peel of course. If you use canned beetroot, get rid of the brine..you don’t need that!

1 medium can of beetroot. or 2-3 fresh ones

3- 4 cloves of garlic

3 spoons of olive oil

handful of fresh thyme leafs

Blend all ingredients together! WOA…I told you it`s instant! (add a bit of honey, and rosemary for an extra twist!)

3: 5 minute mint-chili and yogurt dip!

200 ml of yogurt

handful of fresh mint

2 cloves of garlic

a bit of olive oil

chilies- depending how much you like them, or how strong are the ones you have. Here i really cant tell. I used one, of course i didnt use the seeds, and it was till nice and spicy!

bit of salt.

Blend mint, garlic, salt, and chili together. Most likely you will need to use some olive oil to help your blender. Don`t leave any chunks it should look like a pesto.

Mix with yogurt! (got some nice middle eastern spices at home? use them!)

4:  Roasted Carrot dip with honey, ginger, and corriander

3-4 carrots, thinly sliced

1 onion finely chopped

2 spoons of olive oil

1 spoon of honey

1 spoon of shredded fresh ginger

couple of fresh coriander leafs

Roast carrot on a frying pan, with olive oil, honey and onion. Make sure they are soft!

Blend all ingredients together while still warm!

So now! Dip the bread and enjoy!

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Recipe: Halloumi cheese and pesto bites

 

 

I finally managed to find some decent halloumi cheese in the supermarket. Let me tell you, I love them! Its a great substitute for a vegetarian BBQ, which meat lovers will like as well. These cheese is traditionally Cyprian, and very popular in The Middle East and Greece. Usually made by sheep’s or goats milk, sometimes there are cows milk based available too.

The best thing about it: It goes ell with almost anything, with chili or sweeter sauces, vegetables, grills, prosciutto, salads..you name it. Spices as well can be used while grilling, I would recommend sumac and some cured lemon.

I had to try out some bread recipes today, and ended up, with a nice thin sourdough, which is perfect toasted with some olive oil. I thought it ill go well with the halloumi, just wanted to make it a  bit colorful As I said it goes well with almost anything, I thought I add some grilled tomatoes, and since I had a pesto open just spread it on the toast. The result was yummy! The combination of the flavors was just amazing, and nothing beats fresh home-made bread! Its perfect as a welcome snack or to a wine tasting or to pretty much any food-loving occasion!

Note: If its your first time grilling halloumi, there’s a few things you should know. Fry it in a non-stick frying pan. Make sure the pan is burning hot…and I mean literally burning hot! Use only a drop of olive oil, not much more! Don`t overcrowd, so try and fry maybe 3-4 at once, or else the temperature will drop and your cheese is going to melt instead if grilling. Just brown each side and your cheese is ready!

Heat a frying pan, add a couple of spoons of olive oil, toast the bread slices at both sides

Spread some pesto over the toasts, while they are still warm so it melts a bit.

heat the same frying pan, until burning hot

add halloumi cheese and fast fry on both sides

when finished with cheese add tomato halves, and grill

season with a bit of sumac and white pepper only if you like

be careful with salt, as the cheese itself is very salty!

Enjoy!!

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Recipe: Pea and mint soup, with balsamic glaze and tomato bread.

 

 

It looks like every summer has a “trend” soup, especially among Budapest caterers/restaurants/bloggers. This summer it seems to me, the craze is, minted pea soup. This one I actually do like. It`s easy to make, it goes well with plenty of sides and garnishes. And actually is plenty tasty. And I like easy and simple, and of course the light green color is funky:)  (note: Im really sleepy, just going to cut the chase, and continue writing the recipe…)

Don`t overcook the peas, as the color of the soup will become dark. You can use fresh or frozen peas, this is really up to you. The soup sometimes can use some Parmesan cheese, as a garnish, will become very tasty. You can use ready-made balsamic glaze, is just as good as home-made ones. Very easy just boil balsamic vinegar with some sugar.

Ingredients For 3-4 serves

3 onions thinly sliced

4 cloves of garlic, crushed

3 spoons of butter

1 glass of dry red wine

2-3 handful frozen or fresh peas

100 ml creme

0,5 liter of vegetable stock

handful of fresh garden mint

salt, white pepper

4 slices of sourdough bread

2 tomatoes

In a saucepan melt butter. Add onion, soften it, be sure doesn’t get brown.

Add garlic, and peas, mix well.Add wine and saute the vegetables.

Add half of the stock and bring it to boil.

When peas are soft remove from stove add mint and blend. Make sure you blend well, as sometimes there can be a couple of hard peas.

Add remaining stock, and creme, and bring back to boil. Stir well, and blend again if needed.

Serve with balsamic glaze, and tomato bread… goes well with cool dry rose or white wine!

Enjoy!

 

 

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Recipe: Chili and orange cookies

 

Who doesnt like cookies? As they can come in many sizes, packages,  not to even mention the taste. Wel just like a cupcake or a muffin, the flavour can be changed just the way we want. There are plenty of good quality cookies available in stores, especially nice gourmet ones are getting popular too.

But making them is so damn easy. Although I think everyone should find a basic recipe, that works for them. After all sort of ingredients can be added, pretty much anything from chocolate chips, to caramel, to chili and coconut..you name it! There`s plenty of dough recipes on the internet, some are a bit complicated some are easy as ABC, the outcome will always be planty of delicious cookies.

So here is the basic cookie recipe I use, with the baking it will b ready in about 20-25 minutes, makes about 20 pieces.

Ingredients

250g butter, softened

140g caster sugar

1 teaspoon vanilla extract

1 egg yolk

300g plain white flour

2 thai chilies, seeds removed, chopped finely (you can use more or less chilies, depending on how strong are the ones you have)

100g candied orange zest, ready or home made.

Preheat the oven to 180C. Beat the butter in a bowl with a whisk, until soft and white. Beat in sugar.

Add egg yolk, beat in well, add vanilla extract.

Add chili and orange zest. Mix in well with a wooden spatula.

Fold in flour, don`t add to much at a time.

Lay down baking sheets on a trey.

Spoon in dough mixure, one should be a bit smaller then a golf ball. Make sure you leave some space between the cookies, as they will spread while baking.

Bake for about 12-15 minutes. Don`t worry when you take them out, the dough still going to be soft! Leave them to cool for a couple of minutes. Transfer later to a wire rack, to cool completely!

Enjoy!

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Recipe: Gorgonzola toasts with poached figs

 

 

How about a little snack? Dinner party, wine tasting, bbq, birthday party..these little toasts will serve you well. Easy and will be ready in no-time. Especially now, when figs are in season, you can easily replace the poached figs to some fresh ones with balsamic glaze. For this one I used ciabata bread, but any thick crust dough will be nice, especially french baguettes!

To prepare the poached figs will take some time, depending of course how many you are making, to me 40 pieces were 20 minutes, it also cools fast, and in case you wont be using all, it can be stored up until a month in the fridge!

Ingredients for 10 toasts

10 slices of ciabata bread, or any other bread

50 g of Gorgonzola cheese

20 figs, dried..or fresh ones, which don`t need to be poached

100ml of red wine

100ml of water

2 spoons of sugar

1 spoon of white wine vinegar

little bit of salt

Combine the water, wine, vinegar, sugar and salt in a small sauce pan, add figs, and bring it to boil. Cook until liquid is reduced, and you end up with a thick caramelized. Put it aside to cool.

Spread the gorgonzola on the bread slices, add as thick as you like, depending how much you like the taste of the cheese. Some prefer a bit less, some a bit more. Put it in the oven to 180C for a couple of minutes, until golden brown.

When toasts are ready, add 2-3 figs each, spread some of the caramelized wine jam, on the serving plate!

Enjoy!

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Travel: Sassi di Matera, Italy

 

When I started writing The Wonderingchef, just a little a year ago, I wanted to create a travel-food-recipe-restaurant blog, but lately I`ve been concentrating more on the recipe part of the blogging. Even thou I did travel (cruise ship, holiday etc) I have been taking the pictures, collecting information, just the posts never happened. This one i been planning to send just about a year ago, and a few months ago, when i finished the whole editing, writing, wordpress played a cruel joke with me and deleted my draft. So Matera Sassi post Volume 2 here I go again and hopefully will make it this time!

Italy, this amazing country, struggles with weird politics and leaders, constant financial crisis and unemployment, with its problems could be anywhere in the world. Still it`s tourism is glowing like always, I mean a country which can call the cities Rome, Milan, Florence, Venice their own, must be proud..even if their are not. I listed the most popular tourist sites, but still it has much more to offer. Much much more! It would be difficult to name a region, or a small city that has nothing unique to offer, like making the best bread, or balsamic vinegar, or have amazing views, castles or churches. Some of them are right on the map, some of them are a bit more isolated and hidden from the masses, some of them have not much more inhabitants then a few hundred people, still when you arrive will be treated with friendly, welcoming hospitality.

Only recently I started discovering south of Italy, and just cant wait to go back and learn more. One of the most favorite places I found was Matera Sassi, in Puglia. As you can see from the pictures the view is magnificent, the atmosphere is just peaceful. Now I could give you a short history lesson about the place, but you will find the background in Lonely Planet or on Wikipedia. The city is most lilley to be one of the first human settlements in Italy, the houses are dug in the stones, which is characteristic for Basilicata and Apulia regions. When you walk around…and you should take this one seriously..try to avoid the siesta, as it will be completely empty and very very very hot! Of course I mean summertime.. if still you pick the 12-16.00 hour time, bring a hat and plenty of water with you.

When you are here make no plans, its easy to spend hours around the little hills/streets/houses, getting lost finding better and better views for photography. Some people still live here, there are coffee shops, churches  (of course), restaurants, galleries everything a tourist needs.  Still the strange thing for me was, there were no tourists, I was wondering did no one ever heard about this place? Is it really so isolated? And people apparently did hear about it, and to be honest it is easy to reach. You either sign up for a day tour at a travel agency, or rent a car and on the way you can visit other fantastic places as well.

For movie geeks just like me, its a big treat as Mel Gibson`s “Passion of the Christ” was shot here, among a few other films.

In case you were wondering which region to visit again in Italy, Puglia and Basilicata is highly recommended!

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