Tag Archives: fruits

Nectarine Raspberry Rye Galette

I think I have just discovered the whole world of galette. For a month or so I’ve been delaying the inevitable. I knew I want to make it but I got lost among all those recipes that circle around the web.

I look through all kinds of recipes for the dough and finally decided to go with one that calls for rye flour. Lately I experiment more with all kinds of different flours, for example today I baked delicious, perfect for sandwiches, wheat germ semolina bread. Wonderful crust with a soft and fluffy inside. I’m getting hungry just thinking about it 🙂

recipe coming soon!!!

As for the gelatte: from this dough recipe I made two middle size galette. One sweet and one savory.

The rye flour gave it and amazing nutty flavor. The crust just melts in your mouth!

Recipe adapted from Linda from The Tart Tart:

Ingredients:

For crust:
1 cup (2 sticks) unsalted butter, very cold, cut into small cubes
6 Tbsp. cup very cold water
1/2 tsp salt
1 cup rye flour
1-1/2 cups all-purpose flour

For filling:
3 big nectarines, pitted, cut in half, sliced 1/3 inch thick
1/2 to 3/4 cup fresh raspberries
4 Tbsp turbinado sugar (regular brown sugar will do)

– for this recipe I used only 2 Tbsp. of sugar and the fruits were definitely TOO TART FOR MY HUSBAND but pretty tasty for me.

Egg wash:
1 egg yolk
1 Tbsp heavy cream

Directions:

In a big bowl combine both flours and salt. Add cold butter cubes. Work it with your hand(s) until all the butter is combined and the dough resembles wet crumbs. Do not overdo it. Make a well in a center and pour 3 Tbsp of water. Knead it until the water is combine, make another well and add the remaining 3 Tbsp of water. Knead it again until the dough is smooth and easy to work with. The original recipe calls for 1/2 cup of water but after I added the first 6 Tbsp. is seemed to me that the additional 2 Tbsp. would have made the dough way too sticky and too wet.  

Divide the dough into 2 the same size balls. Wrap in plastic foil and chill for about 20 minutes in the freezer. After that take out one ball and on lightly floured surface, with a rolling pin, roll the dough into a circle about 9 inch in diameter. It doesn’t have to be a perfect circle.

You might want to do in in between two sheets of parchment paper. I tried it but the paper was sliding back and forth as I was trying to roll the dough. Finally I ended up rolling it on lightly floured counter top and gently removing it to the baking sheet lined with parchment paper after all. In a few places the dough cracked but I sealed it working the dough gently with my fingers.

Add fruits. Arrange them as you want. I put the raspberries in the middle but it caused that, while eating it, the first bite was really tart. Next time I would arrange it in between nectarines.

While arranging the filling leave out at least 1 inch edge (2 inches would be perfect).

At this point sprinkle the fruit with sugar.

Fold the edges over the fruit.

Make sure to seal all the holes and cracks in the dough where juices can leak out while baking.

Repeat with the second ball of dough OR keep it till next use.

To use the frozen dough the next day or a few days later, take it out from the freezer 30 minutes to an hour before rolling.

Transfer baking sheet to the freezer and chill it for 10 to 15 minutes.

Preheat oven to 375 F.

After the dough is chilled, remove it from freezer and brush the edges with egg yolk and whipped cream mixture.

Bake for 45 to 50 minutes, until the edges are golden brown and the filling is bubbling. 

Wait a few minutes before slicing. Enjoy warm or cold. It is delicious either way!

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Apple-Cherry Pizza and Sundried tomatoes Pizza on Mint-Basil dough

I have to admit, WE LOVE PIZZA. Whenever there is a pizza in the oven our two-year old always does her pizza song: “pizza, pizza, we eat”, and her pizza dance.

When my husband and I were dating I had surprised him with the skills of making pizza while he did the same eating it topped with a pineapple… .

These days we eat pizza quite often.

The base for my pizza dough is always the same. I have found the perfect one and I stick to it EVERY SINGLE time. I make mine in bread maker.

Recipe:

1 1/2 cups water

2 Tbsp olive oil

2 tsp salt

1 tsp sugar

3 1/2 cups bread flour *

1 package (2 1/4 tsp) active yeast

1/4 cup chia seeds/flax-seed meal (or mix of both)**

* sometimes I use a few cups of all-purpose flour with a cup of bread flour. sometimes I use whole wheat flour with all-purpose flour plus a cup or half of bread flour. No matter what kind of flour I mix I always try to include the bread flour as it gives a nice crisp to the crust. and depends on how much of each flour is used the amount of water needs to be adjust as well.

** to add an extra twist to the dough sometimes I add:

a handful of chopped fresh parsley, mint or basil, or mix of these.

I’ll tell you, the moment you bite the crust filled with those herbs you’ll be in love!!!!!!!!

Directions for bread maker:

wet ingredients first plus salt and sugar, next flour and yeast on top. close the machine, set on “dough”. press “start”. During the second kneading open the lid and add herbs, chia seeds/ flax-seed meal. close the lid. after it’s done take it out, knead a few times on a lightly floured surface and let it rest for about 10 minutes, covered. Divide into 6 parts.

For deep dish pizza spread 1 part of the dough inside a pie pan. For New York, roll the dough thinner and put it on a baking sheet.

Refrigerate or freeze the rest of the dough.

Bake in 450 F.

For deep dish pizza for 15 to 20 minutes.

For thin crust for 12 to 15 minutes.

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My husband’s pizza is pretty much the same each time.

Cheddar cheese, tomato pizza sauce (homemade), chicken breast, pineapple (fresh or canned), corn (fresh or canned), green or red bell pepper (not always). Thin crust.

chicken pineapple pizza

Mine varies, but a few weeks ago I have found an all time favorite:

cheese (cheddar, jack or mozzarella),

apple (granny smith),

cherries,

corn,

and pineapple (optional).

I know that it might sound weird but this pizza is one of the best dishes I have ever ate.

I came up with this idea after eating a pear gorgonzola pizza at California Pizza Kitchen a few moths ago.

My last creation was pretty tasty, too:

Sundried tomatoes in olive oil,

mushrooms,

cheese,

red bell pepper.

Although I burned the tomatoes too much it still was delicious! 

I spread the olive oil from sundried tomatoes over the dough first. Not a lot, just a bit. Then went cheese, mushrooms, bell peppers and sundried tomatoes.

Next time I’m going to add the tomatoes a few minutes before taking the pizza from the oven. This way I won’t burn them.

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The Ultimate Mother’s Day Breakfast – healthy and with love

I have never been big on gifts. For any occasion. B-day, Christmas, Women’s Day or Mother’s Day. Maybe because I grew up in a household where those things weren’t that important. My mom prefers to receive a living plant than a bunch of dead-in-a-few-days flowers. Maybe because of her I’m the same way.

But every single year no matter what we celebrated the most important thing was to be nice to the person who was celebrating her or his day.

A simple hug or a few words assuring that you remember.

So for those who still haven’t decide what to give to their mothers on Mother’s Day, I say: “make her a delicious breakfast to bed. and give her the day off”. She’ll appreciate it more than anything!

If it’s homemade and a little healthier than usual it’s even better.

Something like whole wheat buttermilk blueberry banana pancakes with turbinado sugar.

I assure you, that will make her day!

Recipe:

dry ingredients:

1 1/2 cup whole wheat pastry flour,

1 1/2 tsp. baking powder,

1 tsp. baking soda,

4 tsp. turbinado sugar,

1/4 tsp. salt,

1/4 cup flaxseed meal,

wet ingredients:

1 1/2 cup buttermilk (homemade will work great)*

2 1/2 Tbsp. butter, melted, cooled,

2 eggs,

fruit filling

1 cup fresh blueberries,

1 ripped banana, sliced

Directions:

In one bowl mix very well dry ingredients.

In second bowl mix very well wet ingredients.

Combine dry ingredients with wet. Do not overmix it. Now wait for at least 10 minutes for the batter to rest and let the baking soda and powder to start working its magic.

In the meantime heat the griddle on medium high. Melt about 1/4 Tbsp butter on it.

Sliced you banana so it’s ready to use.

When the griddle is ready spoon about 1/4 cup of the batter on it, more for bigger pancake.

Now sprinkle it with a few blueberries and sliced banana. (picture below does not show bananas because it’s from a different recipe, but you get the idea 🙂 )

Wait until bubbles appear on the top and the batter doesn’t look runny anymore.

Flip on the other side and fried for another minute or until light brown.

Garnish with the leftover fruits, maple syrup, honey, jam, icing sugar or whipped cream… . Whatever is your mother’s favorite topping 🙂 

I do like mine plain served with black coffee.

All-purpose flour will work if you do not have whole wheat pastry flour. You can use regular white or brown sugar in place of turbinado sugar.

I used to make them without that healthy twist before and they looked like that: 

* Homemade buttermilk:

you’ll need milk and fresh lemon juice. For each cup of milk you need 1 Tbsp of lemon juice. So for this recipe you need:

1 1/2 cup of milk

1 1/2 Tbsp lemon juice (2 Tbsp. are fine, too)

Pour the lemon juice into the milk. VERY GENTLY stir just one time. Let it sit for at least 10 minutes before using.

Happy Mother’s Day!!!

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MyMeatlessMondays

Avocado-kiwi-banana smoothie

This recipe had been waiting to be finally posted for weeks. I made this smoothie, but you can call it pudding or ice cream as well, for the first time when I was still pregnant with a huge iron deficiency. A few months back I have started making all kinds of smoothies with spinach, kale and avocados in them in order to boost the iron level. This one is one of my favorite so far.

It’s really fast and easy to make and it tastes delicious.

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Ingredients:

1 avocado

1 banana

1 kiwi

1 Tbsp. fresh mint

1/4 cup chia seeds (or flax seed meal or mix of both)

1 cup pineapple juice, frozen into ice cubes

For more ice cream like consistency use frozen banana slices.

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Blend all the ingredients together, garnish with fresh strawberry and enjoy!

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A few weeks ago my friend Jennifer told me she made one of my smoothies (with kiwi in it) and while it was good it was tangy. I do agree. This smoothie has a little tangy after taste and I think it’s because of the kiwi. It can be skipped or honey (or agave nectar) can be added to smooth the tanginess out or you can simply add a few tsps of lemon juice instead of the kiwi. It depends on a personal taste. I like when my smoothies taste a tiny bit sour.

btw,

this recipe makes an awesome face mask!!! I’M SERIOUS!!!

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