I love experimenting with food, trying new recipes and learning all of the different tastes of Europe. But I just can't help get back to my roots with some good ol' Fried Green Tomatoes! My garden is FULL of tomatoes right now and while Micha and I were out working in the garden and picking the ripe tomatoes Micha couldn't help himself from picking several green tomatoes before I realized what he had done.... for most people here in Czech they might have been upset because they aren't used to cooking with green tomatoes and I must be honest and say that it's been years... probably before I left for college that I ate friend green tomatoes and I had just forgotten about them. Now with all of the green tomatoes Micha and I had we decided to go into the house and fry up a southern favorite!!! They were so delicious and I was glad Micha had decided to pick them and remind me of one of my childhood favorites that I was able to show him. To all of my southern friends you know this recipe but to all of my friends from around the world please give this recipe a try and let me know what you think.
Here's the recipe:
In France, cooking is a serious art form and a national sport.
The summer season just feels like a time for eating as much fresh vegies and food I can get my hands on! However I did not have fresh fish for this recipe and just used what I could find frozen here in Czech BUT this recipe was inspired today by thinking about my family back home in the beautiful sunshine state of Florida where you can catch and eat fresh fish everyday of the year. The herbs all came from my garden and the cream came from the raw milk I buy for Micha everyday!
So go grab some fresh fish, a bottle of white wine and get ready to cook the absolute most delicious creamy fish pasta you've ever eaten! Only about half of my experimentation's with new recipes are edible but this one blew me away with how good it came out! You will never go buy this in a restaurant again:) Micha and I are so full right now that the only appropriate thing to do after eating so much is to go for a walk then call it a night watching a movie!
So give this recipe a try and let me know how it turns out!
Preparation time: 15 minutes or less
300 g light white fish e.g. whiting, herring or fish of your choice!
2 cups of your favorite pasta (I use my mother in-law's homemade fettuccini style)
1 stick of butter (125g) butter
1 tablespoon olive oil
½ large onion, finely diced
¼ cup white wine + extra for drinking with your delicious dinner!
1 1/2 cups cream (I use fresh off my raw cow milk)
2 cloves garlic, finely diced
2 tablespoon fresh chopped chives
1 tablespoon fresh chopped basil + 2 leaves chopped for garnish
1 teaspoon fresh chopped parsley
½ small lemon
1 tablespoon fresh red chilli pepper, sliced
¼ cup grated Parmesan
½ teaspoon raw sugar
Salt and pepper, to taste
1. Bring water to boil, add one drop olive oil, salt and pasta.
2. Boil as per packet instructions.
3. In a small saucepan, heat the olive oil and butter on medium heat, add onions and sauté
4. Add garlic, then white wine, salt and pepper, stir and simmer for 1 minute.
5. Reduce heat to low, add basil, parsley and ¾ of the chives.
6. Slowly add the cream whilst stirring. Simmer for 3 minutes, stirring occasionally.
7. Add lemon juice, raw sugar and ¾ of the Parmesan, and stir regularly, whilst
simmering for next 2 minutes.
8. In a medium hot frying pan, heat some butter and pan fry the fish fillets with some salt and
9. Turn once after 4 minutes and cook a further 1 minute, depending on size of the fish.
10. Break fish into small chunks, add to the simmering sauce and stir.
11. Drain the pasta and transfer to a big serving bowl. Cover with sauce.
12. Garnish with remaining Parmesan and chives and basil, chili and serve.
I have had the good fortune of having a lot of friends and family in my life from different backgrounds: Slovak, Hungarian, and Romanian. I love tasting and eating all of their different foods!
This is one of my very favorite Romanian dishes and works perfect as a meal in itself or to serve as an appetizer. It's so delicious that I promise people will be asking you for the recipe. I usually cook mine in large quantities because it goes so fast but I tried to cut it back for this recipe to give you a normal size bowl... adjust all ingredients to your taste!!!! Enjoy:)
2 eggplants broiled until skin is wrinkled (If you have time it taste best to cook on a grill)
**Note – they will look burned... this is ok and will tasted the best... so make them black...:)
Mayo – Enough to make it wet... adjust to your liking
1/4 cup chopped sweet onion or more to taster
salt and pepper to taste
Set your broiler on high and poke holes in the eggplants with a fork.
Place the eggplants under the broiler and rotate them so that each side is wrinkly, like this:
Once the egg plant is done remove from heat and peel as quickly as possible to avoid getting a bitter taste. Peel all skin and put eggplant in a strainer to drain off excess liquid. Next chop the eggplant until its smooth and mix remaining ingredients .. salt to taste and enjoy with fresh bread like I've got in this picture and tomatoes and fresh onion on the side...:)
Prep time: 35 min, plus chilling
Cook time:45 min
Serves: Makes 15
To give this moist, almond tart a special Easter-time theme, I decorate it with golden marzipan eggs. I like to serve these almond squares for tea or as a dessert with custard or cream... homemade of course... more recipes to come with the custards and creams!
IngredientsFor the tart
1. For the tart: carefully unroll the pastry then roll it out on a lightly floured surface so its slightly bigger and large enough to line a 30cm x 20cm x 2.5cm deep rectangular flan tin. Line the tin with the pastry, easing it into the corners. Prick the base with a fork and chill for 30 minutes.
2. Preheat the oven to 200C/fan 180C/gas 6.
3. Cream the butter and sugar together with an electric hand whisk until pale and creamy. Pour in the eggs gradually, beating well between each bit that you add. Fold in the ground almonds and almond extract using a large metal spoon. The mixture will look curdled.
4. Lower the oven to 180C/fan 160C/gas 4. Spread the jam or conserve over the bottom of the baked pastry case, then pour over the filling and level it out. Scatter over the flaked almonds and bake 25-30 minutes until the top is golden and feels spongy.
For the decoration: while the tart is baking, shape the marzipan eggs. Cut the marzipan into 15 equal pieces, then with your hands, mold each piece into an egg shape. When the tart is done, remove it from the oven and lay the eggs on top while it is still hot, lightly holding each one down so the warmth of the tart lets them stick to the surface. Leave to cool, then remove the tart from the tin, sift the eggs with icing sugar and serve cut into pieces.
I LOVE LOVE LOVE Almond flavored treats and these squares are so moist and rich in almond flavor... they will be a big hit this weekend... trust me... and if you eat to many like I will just make sure you get in a little extra workout! I love to run but I also love to eat and because part of enjoying life for me is trying new foods and eating with pleasure I just do it and don't stress but of course keeping it in moderation and then to balance it out I workout!!!
What is your favorite workout to ward off the sugar going straight to our butts??? Mine is running, ab workouts, yoga, riding a bike (I really need to get one... I miss mine) and swimming.
Hey guys... I forgot to share this recipe a two days ago when I got a huge craving for some southern food.... to all of my European and Northern friends you guys have to try this recipe... I'm telling you it might just change your life...:)
IngredientsFor the dry spice rub
For the pork
1. For the dry spice rub: Put all the ingredients in a bowl and mix well.
2. For the pork: Put the meat on a board and rub all over with half the spice mix. Transfer to a shallow dish and cover loosely with cling film. Leave in the fridge for 1-2 hours. Reserve the remaining rub.
3. Take the pork out of the dish and put on a board. Massage with the remaining dry rub. Preheat the oven to 150C/130C fan/gas 2.
4. Stand the pork on a rack in a roasting tin, skin side up. Pour 100ml water into the tin and cover the pork and tin with a large piece of foil, pinching the foil around the edges to make a good seal. Put the pork in the oven and cook for 5 hours.
5. To finish it off on the barbecue (optional): Thirty minutes before the pork is ready, light at least 2kg lumpwood charcoal or briquettes in a kettle barbecue according to the manufacturer’s directions. When the barbecue coals are hot and have a light coating of ash, push to one side and put the pork, either in its tin (with the liquid drained) or in a foil tray, directly onto the barbecue.
6. Add a couple of handfuls of soaked wood chips as directed on the packet instructions (either to a foil dish or directly on the coals) and close the lid.
7. Barbecue the pork for a further 45 minutes until the smoke and heat forms a crust all over the meat. It should look a very dark reddy brown and even a little blackened in places.
8. Occasionally check that the pork's internal temperature remains at least 75C. If the smoke dies down or the coals lose their heat, add a few more coals, cover with the lid and continue cooking.
9. To serve: When the pork is cooked, transfer to a board, cover with a sheet of foil and leave to stand for 15 minutes. Pull into shreds with a couple of forks. Split the bread and fill with the hot pork. Serve with barbecue sauce, or hot sauce, and coleslaw.
I promise you will LOVE LOVE LOVE this recipe!!! Try it and let me know what you think.
After a super busy day... do you want to know what I whipped up tonight???
These yummy yummy Easter rice Krispie cakes.... They are sooooo good and just about everyone loves them so you can't go wrong having a plate ready for guest to arrive!
Prep time:15 min, plus 1 hr setting time
Cook time:5 min
Serves: Makes 24
Mini white chocolate rice krispie cakes are topped with a Mini Egg for a super easy Easter treat!!!
1. Slowly melt the white chocolate in a heatproof bowl set over a pan of simmering water, making sure the water does not touch the bottom of the bowl.
2. When the chocolate is melted, add the rice krispies and stir well to coat in chocolate.
3. Spoon the mixture into mini cupcake cases. Top with a Mini Egg on each.
4. Leave to set for 1 hour and Waaalaaaa it's done! I don't think baking can get much easier than this... what do you think?
Prep time:15 min
Cook time:25 min
Serves: Makes 20 biscuits
These are really easy to make and always nice to have waiting for any guests to stop by. I ALWAYS have people, friends and family stopping by unexpectedly to say hi so having these simple tasty cookies already made make for a nice afternoon tea with company!
Make Easter biscuits using just an oval cookie cutter and a sharp knife to make broken egg-shaped biscuits.
1. Preheat the oven to 180C/160C fan/gas 4 and butter a baking sheet.
2. Using a food processor, whizz the flour and butter to breadcrumbs then add the sugar, lemon zest and egg yolks and process to make a dough.
3. Roll the dough out onto a floured work surface until it is 5mm thick and cut out using an oval-shaped cookie cutter. Using a sharp knife, cut a zig-zag near the top and split into two biscuits to create the broken egg effect.
4. Transfer onto the baking sheet and cook for 15-20 minutes, or until golden.
5. Leave to cool completely on a wire rack. Sprinkle with icing sugar to decorate.
This super delicious sweet is a favorite in my family! But I mean just from the look how could they not be loved... right??? How's dying to try these this Easter holiday?
Prep time: 20 min
Cook time:12 min
Chocolate fondants are cut open to reveal an oozing Creme Egg inside.
1. Preheat oven to 220C/200C fan/gas 6.
2. Grease four 150ml aluminum pudding basins with butter. Add cocoa powder to the moulds and rotate until the cocoa powder has stuck to the greased surface. Tap the moulds to remove any excess cocoa powder.
3. Melt the butter and chocolate together in a heatproof bowl set over gently simmering water, making sure the water does not touch the bottom of the bowl.
4. With an electric whisk or by hand, slowly whisk together the eggs, egg yolks and caster sugar for 1 minute. Speed up and whisk for a further 2 minutes until pale and fluffy.
5. Slowly pour the melted chocolate and butter mixture into the whisked eggs and sugar and continue to whisk as you go. Once fully incorporated, add the flour and whisk until thoroughly mixed.
6. Divide the mix between the pudding moulds or ramekins, filling them to about ¾ full. Position the Creme Eggs on their sides in the centre of the filled moulds and gently push down into the fondant. Smooth the fondant over the top of the Creme Egg by adding more mixture if necessary and tapping the mould gently on the work surface.
7. Put the fondants on a tray and bake in the centre of the oven for 12 minutes exactly. Remove from the oven and allow to sit and rest for 2 minutes.
8. To serve, run a palette knife around the inside of the mould to loosen. Using a tea towel to protect your hand from the heat, hold the mould under an upturned plate and turn them over together. Carefully lift the mould free to reveal the fondant.
9. Serve with creme fraiche to cut through the sweetness.
This is such a good starter and one that works perfect for Easter dinner which is right around the corner!
Beef, artichoke and feta bruschetta is a speedy and easy meal when you are in a hurry or want something quickly.
As you all know I LOVE beef and so after trying this about a year ago it has been one of my favorite starters and will be served to my family this Easter.
1. Place the steaks on a chopping board, season and rub with 2 teaspoons of the oil from the artichoke jar. Preheat the grill.
2. Cut the focaccia in half and then slice each half as you would a bread roll. Toast under the grill cut side up for 2-3 minutes or until lightly brown
3. Heat a griddle pan and cook the steaks for 1-2 minutes on each side.
4. Transfer the foccacia onto a plate and spread with half the pesto. Sprinkle over the feta cheese. Cut the steaks in half and lay on top of the cheese. Add the artichokes and finish with a spoonful of prepared pesto.
5. Serve immediately with a side salad.
Prep time:20 min
Cook time:18 min
Serves: Makes 12
Cute and fluffy chick cupcakes make wonderful Easter teatime treats! Micha and I are making these today!!!
For the cupcakes
1. For the cupcakes: heat the oven to 180C/160C fan/gas 4. In a mixer, combine the butter and sugar. Once this is pale and fluffy, add 2 eggs one at a time.
2. Add the flour and once this has become a nice fluffy cake batter spoon into cupcake cases in a muffin tray and bake for 18 minutes. Once they are firm but springy to the touch, remove from the oven and allow to cool.
3. To decorate: Put the shredded coconut in a bag and drop in some yellow food colouring. Give it a good shake until the white strands have turned a cheerful yellow colour. Turn it out onto a large plate.
4. In a bowl, combine the butter with the icing sugar. If your buttercream frosting is a bit stiff, add the milk to soften it.
5. Once this has mixed well and become fluffy, dollop 1 heaped teaspoon on each cupcake and spread to form an even layer with a palette knife.
6. Scatter the top of each iced cake with the yellow coconut flakes to give an even coating. Finish each cake with 2 chocolate chip eyes and a jelly beak.
Cooking with Joanna
My passion for food is a huge part of my life. I love trying new foods and creating new and interesting recipes.