Wild peach, Gorgonzola & Caramelized Onion Phyllo Quiche

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I love this time of year when the markets are packed with wild peaches. So plump and juicy, it is hard to just eat one. I wanted to use them for a savory recipe and came up with this very easy quiche. The phyllo dough gives it a super crispy edge and I used olive oil, instead of butter to assemble the dough.

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This recipe is enough for a 25cm mold or oven dish.

Ingredients:

For the caramelized onions:

3 medium white onions, thinly sliced

3 tablespoons of olive oil

Pinch of salt

Pinch of pepper

For the cream mixture:

300ml of cream

2 egg yolks

2 eggs

About 1/2 a teaspoon of salt

Pinch of pepper

Pinch of garlic powder

Extras:

150grs of gorgonzola, crumbled

2 wild peaches, thinly sliced

7 sheets of phyllo dough

Olive oil for brushing the dough

Optional:

Fresh thyme to decorate the quiche

 

Preheat  the oven to 180C/350F.

Place the olive oil for the onions in a large pan over medium-low heat. Once the oil is hot, add the onions, salt and pepper. Cook for about 8 minutes until the onions become caramelized. Stir from time to time so that they don’t burn. Set it aside.

Brush your oven dish with some olive oil. Then place one sheet of phyllo dough, brush it with some olive oil and repeat until you are done with all 7 sheets.

Spread the caramelized onions over the bottom of the quiche, then sprinkle the gorgonzola and finally add the peaches.

In a separate bowl, whisk the cream, yolks, eggs, salt, pepper and garlic powder.

Carefully pour the cream mixture over the quiche.

Bake it for about 30 minutes until the dough is golden and the filling is set and slightly golden.

Let it cool down a bit. I like to serve it with a few leaves of fresh thyme.

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Mini Cucumber with Greek Yogurt & Savory Granola

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A super healthy snack since summer is around the corner. It’s super crunchy, fresh and very easy to make. Great to take to a picnic too.

This recipe serves 2.

Ingredients:

2 cups of Greek yogurt

8 mini cucumbers, sliced lengthwise

Drizzle of olive oil

Chopped chives

For the savory granola:

½ cup of oatmeal

½ cup of nutritional yeast

¼ cup buckwheat

Pinch of celery salt

1 teaspoon of sumac

Pinch of salt

Pinch of cayenne

Pinch of garlic powder

Pinch of onion powder

¼ cup of olive oil

 

To make the granola, preheat your oven to 180C/350F. Line a baking tray with parchment paper. Mix all of the ingredients for the granola in a bowl and then spread it over the prepared baking tray. Bake for 15 minutes, stirring half way through. Then allow it to cool down.

Serve the Greek yogurt in one bowl, drizzle some olive oil and top with a bit of chopped chives. Serve the granola in another bowl. Dip the cucumber slices in the Greek yogurt and then coat them in the granola. Enjoy!

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Sun-dried Tomato Pesto Babka

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Time for a savory babka recipe. I made a pesto with sun-dried tomatoes and cashew nuts. The result is a bread that reminds of pizza. Besides eating it plain, you can cut two thin slices, place some cheese in between and then waffle it. Yes, it’s good! It gets crispy on the outside and melted cheese on the inside. Heaven!

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This recipe is for one large babka (25cm loaf pan)

Ingredients:

For the dough:

3 ½ cups of all-purpose flour

7grs of dry yeast

½ cup of warm water

½ cup of milk

1 teaspoon of salt

4 tablespoons of olive oil

1 egg

1 tablespoon of sugar

For the sun-dried tomato pesto:

180gr of sun-dried tomatoes preserved in oil, drained

½ cup of unsalted cashew nuts

40gr of grated Parmesan

2 tablespoons of dried basil

1 tablespoon of dried oregano

1 teaspoon of lime juice

1 teaspoon of sugar

½ cup of tomato puree

Pinch of salt

Chili flakes to taste

Extra:

Egg wash

 

Place the yeast and the warm water in the bowl of the stand mixer. Let it stand for 5 minutes.

After the 5 minutes are up, add the remaining ingredients for the dough. Knead on low speed for 5 minutes, using the dough hook attachment. If you knead it by hand, do it for about 10 minutes.

Then remove the dough from the bowl. Clean the bowl and grease it with a bit of vegetable oil. Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

While the dough is rising, start making the pesto. Place all of the ingredients for the pesto in the food processor. Pulse until you have a paste and everything is mixed through. Place it on a bowl and set it aside until ready to use.

Once the dough has risen, divide it into 2 equal pieces. Roll out one piece into a rectangle of about 34x26cm. Spread half of the pesto all over the dough. Then roll it like a tight crepe. Repeat for the remaining piece of dough.

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Once you have two filled logs, grab one and make a clean slice over the middle. But leave the top part attached. Then twist it trying to keep the open side up. Repeat for the other log. Then twist the two logs together, slice off the uneven edges. Then pinch the edges to seal them and tuck them underneath. Place the babka in a loaf pan lined with parchment paper. Cover it with a piece of greased plastic wrap. Let it rise for 1 hour in a warm place.

About 15 minutes before the second rise is up, preheat your oven to 180C/350F.

Brush the babka with the egg wash. Bake it for about 20-25 minutes or until golden.

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Purple Carrot & Golden Beet Tart with Tahini & Sumac

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I made this tart today for dinner and it hardly lasted till dinner. Since I cook everything early to be able to photograph it during daylight, it was hard to stop eating it. I love the sweetness of the carrots and beets combined with the citrusy sumac and creamy tahini. It’s a very easy tart to make for this holiday season.

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This recipe is enough for a 40x24cm tart.

Ingredients:

1 sheet of puff pastry (40x24cms)

4 medium purple carrots, thinly sliced lengthwise with a mandolin

1 very large golden beet, thinly sliced with a mandoline

Olive oil

Salt

Pepper

For the tahini-sumac sauce:

¼ cup of tahini

1 tablespoon of sumac

Juice of ½ a lemon

2 tablespoons of olive oil

1 tablespoon of honey

2 tablespoons of balsamic vinegar

Pinch of garlic powder

Pinch of onion powder

Chili flakes to taste

Pinch of salt

Pinch of pepper

For the toppings:

80grs of feta, crumbled

¼ cup of chopped chives, dressed in a bit of olive oil, white vinegar, salt and pepper

¼ cup of toasted pine nuts

2 tablespoons of pomegranate seeds

Extra:

Egg wash

 

Preheat your oven to 180C/350F.

Cook the thinly sliced carrots and beets in a large pan with some olive oil, salt and pepper. I cooked them separately for about 5 minutes until tender but still firm, stirring often.

To make the tahini-sumac sauce, just mix all of the ingredients in a bowl.

Place the puff pastry on an oven sheet lined with parchment paper. Fold the edges, making a 1cm border and pinch to seal them. Using a fork, pinch the dough all over, except for the borders.

Spread the tahini-sumac sauce evenly over the pastry. Arrange the cooked carrot and beet slices all over the pastry. Make sure to spread them evenly, so there is a good ratio of carrot/beet on each slice later on.

Brush the edges of the puff pastry with the egg wash. Bake it for 35 minutes, till golden.

To serve, spread the crumble feta all over. Do the same for the toasted pine nuts, pomegranate and the dressed chives. Enjoy!

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Onion Jam Wreaths

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I’ve wanted to make savory bread again and yesterday I made these wreaths. Thinking onion soup meets rolls in a way. The bread is very soft and the sweetness of the onions really comes through in the jam. These make a great appetizer or side dish to a soup.

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This recipe makes 2 medium wreaths.

Ingredients:

For the dough:

3 ½ cups of all-purpose flour

7grs of dry yeast

½ cup of warm water

½ cup of milk

6 sprigs of thyme, leaves only

1 teaspoon of salt

4 tablespoons of olive oil

1 egg

1 tablespoon of sugar

¼ cup of grated Parmesan cheese

For the onion jam:

4 tablespoons of olive oil

8 medium white onions, thinly sliced

Salt

Pepper

1/3 cup of white wine

¼ cup of balsamic vinegar

1 tablespoon of sugar

4 sprigs of thyme, leaves only

Extra:

Egg wash (1 egg beaten with 1 tablespoon of water)

 

Place the yeast and the warm water in the bowl of the stand mixer. Let it stand for 5 minutes.

After the 5 minutes are up, add the remaining ingredients for the dough. Knead on low speed for 5 minutes, using the dough hook attachment. You can also knead it by hand.

Then remove the dough from the bowl. Clean the bowl and grease it with a bit of vegetable oil.  Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

While the dough is rising, start making the onion jam. Place the olive oil and sliced onions in a large pan over medium heat. Add some salt and pepper and cook for about 14 minutes. Stir from time to time until the onions have caramelized. Then add the white wine, balsamic vinegar, sugar and thyme. Let it cook while stirring until all of the liquid has evaporated. Taste for salt and pepper. Blend it until smooth. Set it aside to cool down.

Once the dough has risen, place it on a floured working area and divide it into 2 equal pieces.

Roll one piece into a large rectangle of about 35x24cm. Spread some of the onion jam all over the dough. Roll it lengthwise like a tight crepe. Cut the crepe in half trying to make a clean cut, except on one end. Then start twisting the 2 pieces, make sure the opened side showing the onion jam is facing up. Pinch the ends to seal them. Finally form a circle with it, tuck the ends underneath and give it a pinch to seal them. Repeat for the other piece of dough.

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Place each wreath on a baking sheet lined with parchment paper. Grease with some vegetable oil two large pieces of plastic wrap. Cover the wreaths with them, greased side touching them (this will prevent them from sticking to the plastic). Let the wreaths rise for 1 hour in a warm place.

About 10 minutes before the wreaths are done rising, preheat your oven to 180C/350F.

Once the hour is up, brush each wreath with the egg wash. If you want, you can sprinkle them with some sea salt. Bake them for 18 minutes or till golden. Enjoy!

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Sweet Potato Rolls Stuffed with Chinese BBQ Chicken

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This is something you can do with the leftovers from the holidays. I used rotisserie chicken and I mixed it with some Chinese BBQ sauce, soy sauce, oyster sauce and sesame oil. But you can use leftover turkey or pork instead or just keep them vegetarian.

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This recipe makes 28 small rolls, I made half on a cast iron skillet and half on an oven dish.

For the dough:

7 grs of dry yeast

½ cup of cream, lukewarm

¼ cup of milk

½ cup of mashed sweet potatoes (I roasted them until tender)

3 ½ cups of all-purpose flour

Pinch of salt

3 tablespoons of butter, melted and cooled

1/3 cup of sugar

2 eggs

For the filling:

2 ½ cups of chopped rotisserie chicken, leftover turkey or pork

2 tablespoons of Chinese BBQ sauce

2 tablespoons of soy sauce

1 teaspoon of sesame oil

2 tablespoons of oyster sauce

Extras:

Egg wash (1 egg beaten with 1 tablespoon of water)

 

Place the lukewarm cream and yeast in the bowl of the stand mixer and let it sit for 5 minutes. After the 5 minutes have passed, add the remaining ingredients for the dough to the bowl with the yeast.

Knead on low speed for 5 minutes, using the dough hook attachment.  You can also knead it by hand.

Then remove the dough from the bowl and place it on a floured working area, it will be very sticky so flour your hands as well. Clean the bowl and then grease it with a bit of vegetable oil. Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

Place all of the ingredients for the filling in a pan over medium heat and just stir until the chicken is evenly coated. I like to mix it in a pan because the Chinese BBQ sauce is quite sticky and hard to mix unless it’s warm. Set it aside

Once the hour has passed, lightly oil the cast iron skillet or oven dish in which you are going to bake the rolls.

Place the dough in your floured working area. Punch it and divide it into 2 equal pieces. Grab one piece and slice it into 14 pieces. Make each piece into a ball, flatten it and stuff it with about 1 tablespoon of the filling. Close the edges by pinching them together and form a ball again. Place the bun on the prepared skillet, repeat for the rest of the dough.

Cut a big piece of plastic wrap and brush it with some vegetable oil. Then cover the rolls with it and let them rest for 1 hour in a warm place.

About 10 to 15 minutes before the second rise is done, preheat your oven to 180C/350F.

Remove the plastic wrap from the skillet and brush the buns with the egg wash.

Bake for 20 minutes or until golden. Enjoy!

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Savory Granola

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Not too long ago I tried savory Greek yogurt for breakfast. I topped it with oven-dried cherry tomatoes and smoked almonds. And I really enjoyed it. I’ve been seeing different recipes for savory granola passing by online, so I decided to make my own version. It makes a great salad topping. 

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I used it to top this salad which I had for dinner tonight. Wasabi arugula, baby kale, shallots, pan roasted sweet potatoes and apples. It adds a delicious crunch.

Ingredients:

1 cup of oatmeal

¼ cup of pumpkin seeds

6 sprigs of fresh thyme

20gr of grated Parmesan

¼ of chopped walnuts

¼ cup of olive oil

1 egg white, beaten

Pinch of cayenne

Pinch of salt

Pinch of onion powder

 

Preheat the oven to 180C/350F. Line a baking tray with parchment paper.

Mix all of the ingredients in a large bowl, I used a fork. Try to break any big clumps.

Spread the mixture over the prepared tray.

Bake for 20 minutes. Then stir the granola, breaking any big clumps.

Bake for an extra 5 minutes until it is all evenly golden.

Allow it to completely cool down before storing it in an air tight container.

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Okonomiyaki (Japanese Pancake)

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Japanese pancakes have been on my to-do list for a long time now. I finally made them today for dinner. This is my version of the savory cabbage pancake. I decided to make it vegetarian but you can also add meat if you want. I kept it simple with just cabbage, carrot and spring onion. Instead of using kewpie mayo as one of the toppings, I just mixed Greek yogurt with wasabi paste.

This recipe makes 3 large pancakes.

Ingredients:

For the pancake:

6 cups of thinly sliced cabbage

1 ½ cups of shredded carrot

3 spring onion, finely chopped

2 cups of rice flour

½ cup of all-purpose flour

½ cup of panko

5 eggs

5gr of dashi powder

1 cup of water

2 tablespoons of soy sauce

Vegetable oil for frying

For the Okonomiyaki sauce:

½ cup of ketchup

3 tablespoons of Worcestershire sauce

1 ½ tablespoons of honey

Pinch of garlic powder

2 tablespoons of soy sauce

1 tablespoon of apple cider vinegar

Toppings:

5 tablespoons of Greek yogurt

1 tablespoon of wasabi paste

Sesame seeds

Pickled ginger

Spring onion, thinly sliced

 

Whisk together all of the ingredients for the Okonomiyaki sauce in a medium bowl. Set aside.

Whisk the Greek yogurt with the wasabi paste and set it aside.

In a large bowl, whisk the water with the dashi powder. Then add the rice flour, all-purpose flour, panko, eggs and soy sauce. Whisk until everything is combined. Finally add the cabbage, carrot and spring onions. Mix well.

I used a small 20cm pan, and cooked it like a frittata. Add 2 tablespoons of vegetable oil to a pan, over medium heat. Once the oil is hot, add 1/3 of the pancake batter. Make sure to spread it evenly and press firmly with the spatula.  Cook until golden on both sides, this will take about 4 minutes per side.  I find it easier to flip the pancake using a plate to prevent it from breaking.

Repeat for the remaining batter.

To plate it, I drizzled some of the Okonomiyaki sauce and the Greek yogurt with wasabi. Then sprinkled some sesame seeds and sliced spring onions. Finally garnish it with some pickled ginger.

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Dutch Baby Pancake with Gouda, Crispy Bacon & a Fried Egg

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Dutch baby pancakes are usually sweet, served with powdered sugar and fruit. I wanted to make a savory version of it.  I sprinkled shredded Gouda to the batter before it went into the oven and then topped it with some bacon and a fried egg. You can play around with the toppings as you like. It is super easy to make. The edges of the pancake are crispy and in the center it is still soft. This savory version is not only nice for breakfast but it also works great for lunch.

This recipe is for 1 pancake.

Ingredients:

For the batter:

2 eggs

½ cup of milk

¾ cup of all-purpose flour

2 tablespoons of butter

Pinch of salt

Toppings:

5 tablespoons of shredded Gouda cheese

2 or 3 slices of crispy bacon, chopped

1 fried egg or more if you like

Chives, chopped

 

Preheat the oven to 230C/446F with a cast iron skillet inside.

Place the eggs, milk, flour and salt in the blender and blend until smooth. Leave the batter in the blender.

Take the hot skillet out of the oven and add the butter. Place it back in the oven until the butter melts, this will only take about 1 minute. Take the skillet out of the oven again. Swirl the butter so it coats all the edges of the skillet. Once the skillet is completely coated in butter, pour the remaining melted butter into the blender with the rest of the pancake batter. Blend until everything is combined.

Add the pancake batter into the hot skillet and sprinkle the shredded Gouda over it.

Bake for 15 to 18 minutes until the pancake turns golden and the edges have puffed up.

Serve with a fried egg, crispy bacon and chives.

 

Heirloom Tomato, Fresh Corn & Miso Butter Galette

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I had an issue with my laptop early last week and I had to have it repaired. I finally got it back, so I can post a new recipe again. I made this galette a few days ago for dinner. Taking advantage of summer produce, I got more heirloom tomatoes. For some sweetness I added corn to the filling. But not just corn, I cooked it in miso butter. The miso butter goes very well with the corn. And while baking, it chars a bit which gives it another level of flavor.

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This recipe makes 2 medium galettes.

Ingredients:

For the crust:

1 cup of all-purpose flour

½ cup of cornmeal

½ cup of buckwheat flour

150gr of cold butter

1 egg yolk

½ teaspoon of salt

2 tablespoons of grated Parmesan cheese

¼ cup of cold water

For the filling:

7 heirloom tomatoes

2 ears of corn

2 tablespoons of butter

2 teaspoons of aka miso

Extras:

About 4 tablespoons of grated Parmesan

Egg wash

 

You can make the crust using a food processor or a stand mixer fitted with the paddle attachment. I used the stand mixer. Add the all-purpose flour, cornmeal, buckwheat flour, salt, parmesan and cold butter. Mix on low speed for about 2 minutes. Then add the egg yolk and water, mix on low speed for a couple of minutes until you have an even dough.

Divide the dough into 2 pieces. Make each piece into a ball and then flatten it with the palm of your hands. Wrap them in plastic wrap and let them rest in the fridge for 30 minutes.

While the dough is resting, slice the tomatoes. Don’t make them too thin otherwise they will break too easily while cooking them. Place the slices in a non-stick pan over medium heat. Let it cook for 1 minute per side and then place them on a rack with a plate underneath to catch all the liquid. Let them drip until the dough is ready. This is important, otherwise they will make the crust soggy while baking.

About 4 minutes before the dough is ready, slice the kernels off the cob. Melt the butter in a pan over medium heat. Once the butter has melted, add the miso and stir to mix it. Then add the corn. Cook for about 3 minutes while stirring. Transfer the miso corn into a plate and set aside.

Preheat the oven to 200C/390F.

Take out the dough from the fridge. Place a sheet of parchment paper on your working area. Sprinkle a bit of flour on the parchment paper and start rolling out the dough in the shape of a circle of about 22cm. It doesn’t need to be a perfect circle, just make sure it’s not too thick. Add a bit of the corn, leaving a 3cm border. Then add half of the tomato slices and finish with some more corn. Fold the edges over the filling, pressing to secure them. Repeat for the other galette. I didn’t add any salt to the filling, because for me the miso was salty enough.

Brush the edges of the crust with the egg wash and bake for 10 minutes.

Then lower the heat to 180C/350F. Remove the galette from the oven. Brush the edges again with some egg wash and sprinkle 2 tablespoons of Parmesan over the edges. Finish baking for 25 to 30 minutes until the edges are golden.

Let it cool down for about 10 minutes before serving. You can serve it with a bit of chopped chives for some extra color.