June 22, 2011

Recipe: Camembert and ruccola spring rolls with blueberry jam

When I posted my last blog entry (which is even hard for me to admit how long ago its been) I didn`t think its going to be followed by such a big break. Unfortunately after trying to do way too many things at the same time, working like a dog, I lost the motivation to write. Its silly I know, cos all of this time I been thinking about recipes to post and share, been taking pictures, developing ideas, just when it came to actually writing them down, I stared at the screen a bit empty, lazy until lets face it nothing has happened. Why Im writing this? Well today was the first time after a month I dared looking at the site stats and the comments, and I realized people do read it, and like it, subscribe and leave comments. I also realized how stupid of me was that I left what I worked for just hanging. For all of you who are reading The Wonderingchef, thank you, and lets get the recipes started. 

 

So, not that long ago one of my dear readers requested the following recipe: “Camambert and ruccola filled spring rolls, with blueberry jam”, after I posted a couple of pictures of food ive been working on. So to @onceuponarecipe, and of course to all of you here is the guide to the rolls.

Why did I say guide and not recipe? Well first of all the is very easy, just fill the pastry sheets with the ingredients, and there you go! The only trick is folding the pastry the right way, so it wouldnt blow or break up while frying, also the proper storage is necessary as well, otherwise the sheets get too wet or too dry, which will make them impossible to fry.

After you know the important steps, it all should be easy. The reason why I like making spring rolls, is that that you can fill the sheets with whatever you like, its going to be fun to serve and most likely delicious as well. My favorite ones are duck rolls, one we used to make in a restaurant where I worked in England (there were many days before xmas I made 200 pieces daily)- fun times!

As much I dont like repeating myself too much, I posted a spring roll recipe a couple of month ago, which you can find on this link : https://thewonderingchef.wordpress.com/2011/03/15/spring-rolls-pt1-spinach-smoked-cheese-and-jalapeno/    here I listed all the steps which needs to be followed by making rolls. After you master that, you should be able to make all kinds of goodies, Im only listing suggestions.

Ingredients

These spring rolls can be either starters or desserts, lest say to a wine tasting, or just snack,, I mean after you make it you can do whatever you like 🙂

Brie or camembert cheese– to be honest you can use which ever you prefer, don`t use too expensive once or to strong or gourmet ones, First of all you are going to fry them, cheese will lose a bit of its taste, also going to melt, so dont use very runny ones, as its impossible to work with and just why would you do that to yourself?

Ruccola– fresh and crispy.

Note from all the fillings you need juts a little, lets say one slice of cheese, about half cm thick and a couple of lettuce leafs. If you put too much filling your pastry either going to break while rolling, or while frying the cheese is not going to melt completely.

Spring roll pastry sheet, and egg whites.

Hot oil for frying

Blueberry jam– if this was a perfect world, I would post my very own home made blueberry jam recipe, but its not a perfect world and let me be honest I never made jam before. So use whatever you feel like for dipping, if you take a suggestion ..buy organic! 🙂

So just click on the link and follow the steps listed in the recipe.

Enjoy!

 

May 16, 2011

Recipe: Cottage cheesy doughnut balls with raspberry jam.

Of course I`m not going to leave without a recipe, even if this one won`t fit into any of my dietary days. Also I promised more Hungarian recipes, cos they are fun, cos most of my readers are from The States, or pretty much anywhere from around the World, besides that 3-4 fans I have from my country. So this might be interesting for you “outsiders” 🙂

If there`s one thing we love more than doughnuts, is cottage cheese. Of course we are convinced, the best cottage cheese is indeed in Easter Europe, and nothing tastes so good, or even close. To be honest, I managed to find decent once in Australia, even in England, so this legend might be false, or ricotta also does the trick, even it`s hard for us to admit.

Why do I like this so much? Well it`s fried, there`s cottage cheese in it, and it`s easy. If you don`t belive me just read the recipe:)

Ingredients

500g cottage cheese

250 g all purpose flour

4 eggs

1 teaspoon of bicarbonate of soda

pinch of salt

Crumble the cottage cheese into a flour. Mix in the eggs, the bicarbonate of soda and the pinch of salt in a bowl, and work the ingredients well together.

Spoon them into hot oil, and fry until golden brown. They need to be the size not bigger then a golf ball when ready, you`ll see it almost doubles the size while frying, so make sure the middle will be cooked as well.

So serving suggestion: Icing sugar, vanilla icing sugar, jams. I used raspberry jam, as I have a fixation for raspberry, but you can use anything you want really.

You see? I told you it was easy!

Enjoy! xxx

May 16, 2011

The 90 day diet-Vol2-starchy foods

Well there`s no recipe here this time. 2 reasons, I had no time taking pictures today about the meal, also It was pretty simple and not at all interesting.

So day 2 should be starchy foods, meaning: vegetables cooked, steamed or fried, or fresh, rice, potatoes. Very much vegan to be honest with you. I was planning on an asparagus “risotto”, of course no butter or cream version, but I promise Ill make it, and post it most likely on Friday (if I am lucky enough with work).

It`s the day of the diet when you can get pretty creative if you got the time. Also my favourite sushi is allowed. Of course strictly vegetarian one, even have to watch out for tofu or omelet.

Breakfast of course fruit, nothing else is allowed till lunchtime. I had one apple and 1 banana..by lunch, I was starving!

So my lunch, and as well dinner was: Rice with corn, fresh cut salad (lettuce, onion, tomato, olive oil) and a handful of potato chips. Yes this diet allows chips, within reason of course 🙂 Hopefully on the next starchy day I`ll be back with a more interesting food combination!

Tomorrow is carb day…. my favourite day 🙂

May 15, 2011

The 90 day diet vol1.

So yes, everybody is dieting, trying to lose wight, watch their figure and eat healthy. There are plenty of diets, some well know some not that much, some are really a struggle some easy to keep. I found (especially in my field of work) that keeping and following a diet, can be difficult during a work week. Sometimes you don’t have time to prepare your stuff, or need to go for a work lunch, or just the local deli doesn`t sell the stuff that you need. And after a while people just give up as “it`s just too much work”

The deal with me was pretty much the same. I tried Atkins diet for a while, it worked, but only for a short amount of time, as to be honest I don’t really like to eat meat that much.  So that was a no go, very low energy diets just made me really tired at work, and I still needed to taste most of the food I made so, again no go. I tried to separate some ingredients, so no meat with carbs and etc, it sort of worked but wasn`t enough.

The 90 day diet is popular in Hungary, so I thought I give it a go. Basically ingredients are divided for 4 days, You only eat one kind of food a day, so lats say fruit or carbs, or high protein, and you repeat the days for 90 days, until your body cleans itself. It sounds hard but it isn’t, basically you can eat anything (almost) just on the right day. Make sure your breakfast is always fruit, and make sure you don`t mix the variety of ingredients.

So I`ve been doing this for a week now, and let me tell you, it`s really good.  I never separated my food this much, and it`s easier then I thought, and even after a couple of days I felt better. Of course it`s a slow weight loss process hence the 90 days, but t does make you healthier.  And I sort of made the promise Im going to start cooking for myself, which after work Im really not in the mood for. So now, it`s a promise im following the diet, also I wanna share the recipes I make and create for the separate days, as food is still good, and maybe I inspire some to do the diet with me.

1st day

High protein day

(Anything which includes, meat, fish, eggs, dairy) so basically an Atkins day (some lettuce or fresh vegetables are allowed, but within reason)

So yes, here’s the meat, which sometimes needs sauce or flavouring, and there are limited amount of things you can use. Ketchup and mustard are quite common, on this day mayo is also allowed.  Note you can still use fresh herbs, a bit of garlic, chili etc. Stay away from fried vegetables like onion, or a ratatoullie. Or sauces containing flour or sugar.

Lunch- Steak marinated to red wine mustard, with eggs and basil

1 beefsteak

2 eggs

2 spoons of red wine mustard

1 spoon of butter

1 spoon of olive oil

fresh basil leafs

salt and pepper for seasoning

A day before (no time 2 hours before is also good, but less doesnt do much as a marinade) Mix the olive oil with the mustard. Slice on the top of the steak, season it with salt and pepper. Marinate it with the mustard-oil mix, and keep it a container, make sure it doesn`t dry out.

Fry it over butter, for your preference, with the egg. Put a couple of basil leafs in the oil, making them crispy. Enjoy!

May 11, 2011

so the thing is….

I wrote a blog entry…I loved it…Wordpress deleted it..and all my drafts Ive been working on…. Im not happy..tomorrow new post!

April 25, 2011

Update…

Well it`s been 2 weeks since my last post, I’m not really proud of it though! Plenty of things going on here, work and work and work, which is not bad, so I`m not complaining, just wish I had some more time (or energy)  for blogging. But, of course I`ve been cooking, and taking pictures, so soon plenty of new recipes coming your way! Thank you for the visits and comments, and hopefully you`ll all be back for more!

xxx

The Wonderingchef

Ps: Here are some pictures about the future recipes!

Brie and Ruccola Spring rolls with blueberry jam!

I`ll see you after eight cupcake!

Feta Cheese pockets

Feta Cheese Pockets!

April 12, 2011

Recipe: Ramson and shallot yoghurt dip, with Asparagus.

The days are getting longer, the sun is shining, and we know summer is approaching. Warm is coming, BBQ season is coming, fresh vegetables will blow our mind at markets, and now it`s time for some refreshing easy to digest foods.  Soon we can choose from plenty of beautiful green or white asparagus, in some countries and regions ramson is blooming, and people go crazy for it. If you don`t know ramson(or bear onion) is a herb most likely to b found growing in the wild, usually on woods. In Eastern-Europe it`s very common, also in some places in North-America. To be honest, for a decent price it can be found all over the world, I saw them at markets and delis in Australia, Singapore and England as well.  Ramson tastes a bit like leek, but much better, it`s something that must be tried out, not just for the taste, but it`s very healthy as well. Also, can be used in so many ways, you can easily slice it in your sandwich or salad, or make soup, or even bread with.


When summer comes I always think about yoghurt. It`s easy, and sour, and cold, which is the most refreshing dip or side for a nice BBQ. My all time favourites are tzatziki and labna cheese balls. But nowadays I like to experiment. One thing is sure, onions go well with yoghurt. I just love the nice crunchy chopped fresh shallots, and red onions in the creamy white dip. Other thing I love is dipping, garlic breads and fresh vegetables, me is crazy for that stuff 🙂 So eventually when I spotted the beautiful green bunch of fresh asparagus at the market today, I know I found my perfect companion for my dip.


 

Again, the recipe is easy. Cos I like sharing easy things 🙂 But yes, it shouldnt take you more than 10 minutes making it! So Enjoy!

Ingredients.

(for 3-4 people, as a starter or snack)

200g greek or turkish thick yoghurt.

1 bunch of fresh green Asparagus. About half a kg., mine was 700g. Washed, the bottom cut off.

2 spoons of white wine vinegar

8 big leafs of ramson, rolled up, shiffanade.

2 big shallots, brunoise

salt

white pepper


Boil water in a medium saucepan. Add some salt. Out in Asparagus and cook for about 2-3 minutes. Make sure you don`t overcook. We are trying to keep a nice green colour here, if you cook it for long asparagus will turn grey..not pretty!

immediately put in cold water, or ice. Will keep the colour, and the veg will be nice and crunchy.

Mix the yoghurt with brunoise shallots, shiffanade ramson, vinegar, salt and pepper.

Serve with asparagus!

 

Enjoy!

April 4, 2011

Recipe: Chili lime and prawn Risotto recipe.

Risotto. Why? Because it`s so much fun:) Endless possibilities in one simple meal, ready in no time, and everybody loves it. Even if they say no, they secretly like `em:)

Also chili and lime together is delicious, not to mention if you hide s bit of seafood, in it, you end up with one unique gourmet dinner. Trust me, you can only get compliments for this one. The recipe is simple and fast, and the result is culinary heaven 🙂


So long story short… here is the recipe:

Basic Risotto recipe

150g Arborio rise

50g butter

100ml rose or white wine

2 shallots

3 cloves of garlic

1liter of veg stock approx.

And the delicious extras:

zest and juice of 1 lime

100ml sweet chili sauce

100g of cocktail prawns, of a couple of fresh scampi

1 fresh green shallot thinly sliced.

bit of fresh coriander and some green pepper.


Cook a basic risotto base. Melting the butter, adding the thinly sliced onions, garlic, arborio rise, and wine. Constantly adding a bit of stock, reducing the liquid, adding more stock, untill rise is ready. The outside in nice and soft, and a bit, BUT ONLY A BIT! crunchy in the inside.

Meanwhile melt some butter over a frying pan. Needs to but hot hot hot! Add your prawns or scampi. Fry both sides, add the sweet chilli sauce, stir.

Add zest and juice to risotto. Mix with prawns. Wait a bit stirring, untill flavours combine. Season with salt, coriander and green pepper.

Serve with green shallots and sweet chili on top!

You see? i told you it`s easy:)

Enjoy!

 

April 3, 2011

Recipe: Mini Tomato foccacia bites

Well, I never kept my foccacia obsession a secret, and I guess soon i will need to seek therapy, because I`m just hooked on the amazing tomato bread. The whole thing is just brilliant. It`s cheap, it`s easy, it`s fast, and just soooo yummy!  And not to forget FUN! Soon it`s BBQ season, also perfect timing for parties, and picnic, outdoor fun, and having friends and family over. And good hosts give good food:) Smart good hosts try not to make this not too difficult for themselves:) So foccacia is highly recommended. Especially these little bites.


To be honest there’s absolutely no difference between these and a normal oven foccacia. They just have a fun shape, and easy access at a party. If you wan`t to make them even more fun, you add different colourful toppings, like red bell peppers or zucchini, or just simple herbs, maybe even pesto?

The basic dough is easy peasy. And 1 kg of flour makes plenty. And I mean plenty!  Also don`t forget, they disapear kinda fast. My motto is you can never have enough foccacia:)


Ingredients

1kg of flour

2 spoons of dry yeast

4 spoons of sugar

4 spoons of salt

600ml of luke warm water.

Tomato slices, olive oil, salt, white pepper, crushed garlic, mixed together in a bowl.

In a medium big bowl, sift in flour. Make a hole n the middle, add yeast, sugar and salt. Mix well together

Add water, only a little at the time, and mix with wooden spoon. When flour takes up enough water, transfer on a clean table, and start kneading. Add more flour or water if needed. The dough needs to be medium hard, a bit elastic, easy to knead.

Oil up  medium bowl, put in dough mix, cover and let ir rise at a warm place. It usually needs an hour. Really depending on the quality of the ingredients. Sometimes it triples it`s size within an hour, sometimes it needs more time and patience.

Preheat your oven to 220C.

Roll the dough out, to about 2 cm thickness. With a small glass, or pastry cut, make small rounds. Put them on an oiled baking tray. (Foccacia loves oil, so depending on your taste you can use plenty of olive oil if you like). Make sue you don`t put the rounds too close to each other. place a slice of tomato on top of each, push them into the dough a little bit, so they stay.

Put them in the oven for about 15 minutes, or untill golden brown. leave on a wire rack to cool.

Enjoy the tasty tomato bread goodness!

March 28, 2011

Recipe: Citrus zucchini dip with honey!

I love dipping:) any kind of bread or meat into any kind of dip/sauce.  My ultimate favourites are the ones which are yoghurt based. especially tzatziki. And the roast vegetable ones come close second. Most of the time they are very easy to make, and are great apetizers and party food. They also look very nice most of the time, especially if onse make a pretty colourful selection.


On the other hand, I barely eat zucchini dip. Maybe it`s just me, but I don`t usually find any, eggplant or squash for example are lot more pupolar. Even thou zhucchini holds a lot of potential flavourwise. It has a nice fresh taste, and can be perfect for a nice summer bbq. That`s how I got the idea for citrus. I used fresh lemon and zest, and a spice blend, orange pepper. The spice is amazing, and i`m in love with it, so to  say it can really “spice up” some dishes, with an easy move!


The recipe is easy like A-B-C!, and can be ready in about 20 minutes.

Ingredients (3-4 people)

2 zucchini

2 shallots

juice and zest of 1 lemon

2 spoons of honey

1 spoon of orange pepper- if you do`nt have any orange pepper, add some white pepper, and some orange juice.

salt

Slice shallots and zucchini in small cubes. Don`t make them too small, leave them a bit chunky.

Fry over oil, in a frying pan, untill soft. Add lemon juice, zest, honey, and seasoning. Mix well, fry a bit more.

Transfer into a bowl, and blend with food processor, until still warm.

Keep in fridge to cool.

Enjoy!