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This is maybe the easier and the quicker recipe I’ve ever posted, but it saves my dinner. My friends and I do appreciated it and for these reasons deserves a space in the blog. Besides to make it you don’t need to switch on the oven and wait at least half an hour until it’s ready, just bring a pot of water to a boil and drop the balls for a few minutes.
I’m not a big fan of sweets in general, but peanut butter is one of my favorite cream. I usually eat it in sandwiches, sauces and whatever comes out of the refrigerator. As filling it gives a toch of decadence to this simple glutinous rice balls, while fleur de sel enanches and complements its natural flavour.

Before preparing this dessert I was thinking to fill the balls with the azuki beans paste I prepared in a large amount, but then I decided to use it in another sweet recipe. I need to develop an idea that came up in my mind, try it  and  then I’m going to post!

I do suggest to keep the dough covered with a damped towel and boil the balls immediatly as they dry up very quickly. Besides they can be also be frozen and boiled in a second time.
What else? Make it and enjoy it!

sesame glutinous rice balls with peanut butter and fleur de sel

Ingredients (makes 20 balls)

For the dough
200 gr glutinous rice flour
140 ml water

For the filling
100 gr unsalted peanut butter
1 tbsp agave syrup
1\2 tsp fleur de sel

For the topping
50 gr black sesame seeds
50 gr white sesame seeds

Start by heating a pan and toasting the sesam seeds, then set the topping aside.

For the filling combine unsalted peanut butter, agave syrup and fleur de sel until it forms a thick paste.

Before making the dough bring a pot of water to a boil.

Put glutinous rice flour and water in a bowl and whisk with a fork. Knead until the dough becames like play dough. Pinch off small pieces of dough and flatten into round discs. Spoon some of the filling into the centre of each disc and roll into balls.

During this operation remember to cover the dough with a damped towel and boil the balls immediatly as they dry up very quickly.

Drop the balls into the boling water and remove when they float on the surface. Roll over the sesame seeds and serve immediately.

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I have difficulty remembering birthdays and with all these I’ve forgotten this year there is also the first of my blog. The only one I can remember is mine, but only because it’s the day after new year’s eve. Anyway, next year we’ll celebrate the blog’s birthday with a proper recipe.

I haven’t been posting for a long time, but leaving Berlin and moving to Lisbon has not been so easy. I decided to came here in a month and arrived with only a few clothes, a couple of books and the laptop, I bought a new camera and find an apartment with a lot of kitchen tools and fresh herbs on the terrace. Now that I’m settled in I can finally post constantly, unless until I decide to move to another country!

This soup of this post is the one I used to drink when I lived in Poland. I wrote drink because it’s liquid, after removing the vegetables and filter it, and often served into mugs at the beginning of the meal. The best one I had was in Ro Raw Organic, definitively my favorite vegan restaurant in Krakow. It was lyukewarm and topped with fresh sprouts.

Barszcz is a versatile soup. Can be served hot during the winter, with mushroom dumplings (barszcz z uszkami) for the Christmas Eve feast, or cold in the summertime. I used my Polish friend Paolina’s version, that in my opinion is perfectly balanced in flavours. I suggest you to garnish it with all kind of fresh sprouts you have, I found out the amaranth sprouts you can see in the picture.

barszcz 04

Ingredients (serves four)

For the barszcz
1 litre water
1 carrot
1 onion
1 leek
1 celery stalk
2 beetroots
3 garlic cloves smashed
2 bay leaves
1 tsp black peppercorn
1 lemon juice
salt
fresh marjoram and sprouts to garnish

For the sour cream
80 gr sauerkraut
soy cream (I used Tofutti) or unsweetened plain soy yogurt
lemon juice

Start by preparing the sour cream. If you use a soy cream it’s enough to whisk it with lemon juice. If you use yogurt it’s better to make the cream a few hours in advance. Drain the yogurt in a colander covered with cotton cloth in order to remove the excess liquid. Keep it into the refrigerator until solid, then stir lemon juice into it.

For the barszcz peel and chop carrot, onion, leek, celery stalk and beetroots. Put them into a pan with water, garlic cloves smashed, bay leaves, black peppercorn and salt. Bring it to a boil, then lower the heat to a minimum and simmer for two hours.
15 minutes before it is done add juice of one lemon and keep simmer. Remove the pan from the heat, take out the vegetables and reserve for another use. Filter through a fine mesh and allow to cool completely.

Serve the soup by topping with sour cream and sprinkling fresh marjoram, sprouts and black pepper. I suggest to prepare the soup the day before to let all the flavours enhance. You can storage into the refrigerator up to 4 days.

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