Monthly Archives: July 2013

Feta and Zucchini Fritters with Garlic Yogurt Sauce

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Feta and Zucchini Fritters
How do you know your friends really love you? It’s easy. They share their garden bounty with you!I felt really loved by my friend Angela not once but twice last week. First when the girl showed up at my door with a bag full of zucchini she’d earlier that day cut from her garden. And the second time when I had the first bite of the zucchini fritter dipped in a zingy garlic yogurt sauce. Oh the joy when the recipe turns out even better than you’d envisioned!
Feta and Zucchini Fritters with garlic yogurt sauceFeta and Zucchini Fritters with Garlic Yogurt Sauce
Here is what you will need to make the fritters.
Ingredients:

  • Zucchini- 3 medium
  • Salt-1tsp.
  • Onion- 1 large
  • Butter- 1 tbsp.
  • Fresh Dill (chopped) – 1/4 cup
  • Feta cheese (crumbled)- 6 0z/200 gr
  • Flour- 1/2 cup/125 gr
  • Eggs-2
  • Pepper to taste (optional)
  • Oil for frying

Ingredients for Garlic Yogurt Sauce:

  • Greek Yogurt- 1 cup
  • Garlic- 2 cloves
  • Fresh Dill- 1 tbsp

Method:

Grate zucchini and toss it with 1 tsp. of salt in a large colander, let it sit for 30 min. The salt will draw water out of zucchini. Squeeze the zucchini to remove the excess water and wrap it in two sheets of paper towel, squeeze again. Don’t skip this step even if it seems fiddly as it’s important to the success of the recipe and it’s the only fiddly step! I promise. Place zucchini in a large bowl.

Chop the onion and saute in butter or oil over low heat for about 5 minutes. I chose butter. I am Russian after all. Add the onion to the bowl of zucchini along with feta cheese and dill, mix to combine. Whisk flour and eggs together, the mixture will be sticky and add to the zucchini mixture. Combine all the ingredients together. At this point you can add more salt and freshly ground pepper. I didn’t add any more salt because feta is already quite salty and in the end I was happy with the taste. Your zucchini mixture will look more like a zucchini salad rather than a pancake batter, don’t get alarmed, the egg and flour concoction will hold your patties together like magic. 🙂

Add enough oil to the large skillet to come up about 1/2 inch and allow it to get very hot. Drop the zucchini mixture the size of a golf ball into the hot oil and flatten it a bit to form a patty. Fry until golden on both sides.

Mix yogurt, minced garlic and chopped dill to make the garlic yogurt sauce. Serve immediately and enjoy!

Feta and Zucchini Fritters with Garlic Yogurt SauceFeta and Zucchini Fritters with Garlic Yogurt Sauce These fritters are wonderful both as a side dish to your meat and as a vegetarian main course.
Feta and Zucchini Fritters with Garlic Yogurt Sauce
Note: The recipe was adapted from “Please to the table” by Anya von Bremzen and John Welchman

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Strawberry Meadow Galette for Brad {giveaway closed}

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Strawberry Meadow Galette
In the early days of my husband and I dating he told me that his name Bradley meant “from a meadow” and that little tidbit just added to his allure. As if he needed any help I was already hopelessly in love with him. This past Sunday we celebrated our 12th wedding anniversary. Our night out in London was absolutely perfect-aimless wandering through the South Bank, crossing the Thames on our way to the West End with numerous stops in hundred year old pubs culminated in us being serenaded by a lovely street performer in Covent Garden along with a couple hundred other people. I couldn’t help feeling so blessed by having him by my side for the last 14 years.

A day later at home I made this Strawberry Meadow Galette which is dedicated to my Brad. 🙂 Throughout the years, no matter how busy we’ve been we’ve always managed to find time for a quick tea and a chat and I know we will have many more in the years to come, for which I am happy to bake for!Strawberry Meadow GaletteStrawberry Meadow GaletteStrawberry Meadow Galette
Ingredients: {For the Pastry} Makes 2 galettes

  • Flour-3 cups
  • Salt-3/4 tsp
  • Butter-3/4 cup/200gr
  • Sour Cream-3/4 cup/200 gr

Ingredients: {For the filling}

  • Strawberries (cut in half)- 2 lbs
  • Sugar- 1 cup (I used vanilla scented sugar for extra flavour)
  • Egg- 1 (for brushing)
  • Edible flowers for decorating (optional)

Strawberry Meadow Galette

I am a big fan of galettes as I love the rustic look of them plus they are so easy! Check out this Yellow Plum and Blueberry Galette  and Eggplant, Red and Yellow Pepper Galette  that I’ve made in the past.

The pastry I am sharing is very special and comes from one of my favourite Russian cookbooks Please to the Table by Anya von Bremzen. I’ve adapted it slightly for my own taste. Sour cream makes this flaky pastry pleasantly tart which contrasts the sweetness of the fruit fillings in pies and galettes.

Strawberry Meadow Galette
Method:

In a large bowl combine flour and salt, add the butter using a pastry blender, cut it into the flour until it resembles coarse crumbs. Add sour cream and work it into the mixture with your hands until it comes together. Knead briefly, divide into two balls, wrap them in plastic wrap and chill in the fridge for 30 minutes.

Pre-heat the oven to 350F/180C. Line your baking sheets with parchment paper and set aside.

Dust your work surface with some flour and roll out your pastry 1o″ in diameter. Wrap the pastry around the rolling pin and transfer it on a baking sheet lined with parchment paper. Arrange half of the strawberries cut side down on the pastry leaving an inch wide border filling free and sprinkle with 1/2 cup of sugar. Fold the border over the berries while brushing the pleats of pastry with a beaten egg to hold the pastry in place and also to give your galette a beautiful golden colour. Sprinkle the pastry with additional sugar if desired.

Repeat with another ball of pastry.

Bake in the oven for 25-30 min.

Decorate with edible flowers to make it look like a meadow! 🙂

Strawberry Meadow Galette
Giveaway:

A couple of months ago kind people of Lurpak sent me a nice package which I would love to share with my readers. If you are not from Europe and not sure what Lurpak is click on the link above. I am giving away a beautiful apron!

Lurpak apron

This apron is not only useful to keep your clothes in top shape while you are busy in the kitchen but also is a brilliant cheat sheet for a novice or a seasoned cook alike! From recipes to useful tips this apron is full of helpful information.

Lurpak apron
And if it’s not enough I am also throwing in a Lurpak kitchen towel!

Lurpak kitchen towel

So what do you do to receive these items?

  1. “Like” Vikalinka on Facebook.
  2. “Share” Vikalinka Facebook Page with your friends.
  3. Leave a comment on my Facebook page that you’ve shared.
  4. For an additional entry, share this post on Twitter and include Vikalinka in your post  and then come back here and leave a comment telling me you did so. That comment will count as your extra entry.

That’s it!!

The contest will close on July 31 st. 

Good luck!

Spinach and Walnut Pesto Potato Salad

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Spinach Walnut Pesto Potato Salad
In this season of barbecues and outdoor eating you can’t find a more suitable side dish to a grilled steak or a burger than a nicely made potato salad. At least not for me. In my potato loving ways I am Russian through and through. However, I will only eat a potato salad made by me. A potato salad snob? Perhaps. I give no excuses but I do offer recipes. One of my all time favourite potato salads is called Olivier and I often turn to it at my family’s requests but as usual I crave variety.

A couple of weeks I ago a stumbled upon a recipe for a Georgian bean salad in one of my numerous cookbooks. The dressing for it caught my eye as something I vaguely recalled eating as a child while spending a holiday in the country of Georgia with my parents. Georgia’s cuisine is quite famous and loved in Russia for its unusual flavour combinations, their use of fresh herbs and spices and overall deliciousness. Needless to say, I was absolutely thrilled with the result. The dressing had the basic ingredients for Italian pesto but instead of using basil and pine nuts as the base, it called for spinach, cilantro, parsley and walnuts. I made so much of that pesto and literally fell in love with the flavour that for the next two weeks I’ve been putting it in everything-my morning eggs, my sandwich and finally potato salad. This is how a new and now a favourite potato salad was born. I wanted to contrast the creamy texture of new potatoes with something crunchy so I added sliced radishes and fresh shelled peas. Voila!

Spinach Walnut Pesto Potato SaladSpinach Walnut Pesto Potato Salad
Ingredients:

  • New small potatoes- 1 lbs
  • Radishes-10
  • Fresh peas- 1/4 cup (shelled)
  • Baby greens – 2 cups

Ingredients for pesto:

  • Spinach-200gr
  • Walnut pieces- 3/4 cup
  • Garlic cloves- 3
  • Red wine vinegar-3 tbsp.
  • Flat leaf parsley- 1/4 cup
  • Cilantro-1/4 cup
  • Red chilli or dried chilli flakes (optional)-1 small
  • Lemon juice- 1/2 lemon
  • Olive oil-1/3 cup
  • Salt and pepper- a pinch of both

Method:

Cook the potatoes in a large pot until tender but not falling apart, they should be firm. I prefer to cook mine with the skins on. If you are using large potatoes, quarter them after they’ve been cooked. Let them stream dry and set aside.

While the potatoes are cooking prepare the pesto. Combine all the ingredients but olive oil in a food processor and blend until smooth.  With the motor of the food processor still running slowly pour in the olive oil in a thin steady stream until the mixture is well combined.

{The recipe given here will make about 1.5 cups of pesto. Use 1/4-1/3 cup for the potato salad and refrigerate the rest in an air-tight container. It will keep for two weeks in your fridge or a month in a freezer.}

Coat the potatoes with the pesto sauce while they are still warm. That will allow for the flavours to blend properly. Put in the refrigerator for the potatoes to cool. Before serving toss the salad with sliced radishes, shelled peas, and baby greens.

Spinach and Walnut Pesto Potato Salad
As you can seen I had little visitors while I was shooting who were set to pinch sweet peas off any time I wasn’t looking but got caught in the act!

Get Your Picnic On!

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Roasted Eggplant Salad

Lately, I am all smiles. Why wouldn’t I be? The weather outside is glorious! I know I am not the only one who is loving sweet summer days that lead to wonderful outdoor dining. A while back I announced a contest. I suggested my readers would challenge me with any recipes/meal ideas and I would cook them, photograph them and report back. I was supposed to randomly draw up 3 winners. Drum rolls please….
The first winner is Noemi Hedrick. Here is what she requested, “I would love to see a picnic “done well”. Cold foods that make you want to picnic ALL DAY! I love chicken on skewers and dip. Can you deal with that?”

Absolutely!

I loved working on this post because it combined so many things that I adore-my reader’s request, Russian food I grew up on, endless tasting tests with friends and family while having picnics of my own.

The first thing I got working on was skewered meat with dip called Shashlik in Russian, which is mostly likely a borrowed word as it doesn’t sound Russian to me. 🙂 Shashlik is a marinated meat that is later skewered and slowly roasted over hot coals. It’s Russian campers’ favourite past time. All city dwellers will talk of nothing more than their desire to finish the work week and go to the countryside “na shashliki” (to have shashlik).  This tasty food came to Russia in the 19th century and was brought by Russian soldiers who fought in the Crimean War and fell in love with that local delicacy. Since then it’s been one of the most beloved foods and became the symbol for outdoor eating.Russian skewered meat "Shashlik"

My husband Brad was first introduced to shashlik by my two friends Marina and Misha in the country house outside of Nizhni Novgorod, Russia. He loved it so much that he made it his first project in our newly bought house to build a brick fire pit for making shashlik. It does tend to leave an impression on people!

Russian Shish Kebab "Shashlik"
Shashlik is traditionally enjoyed with fresh vegetables and simple salads.
        My Picnic Menu

  1. Pork Shashlik with Minted Greek Yogurt Dip
  2. Crudités (tomatoes, green onions, cucumbers or any vegetables you like)
  3. Grilled Eggplant Salad with crusty bread
  4. Mixed Olives
  5. Red Wine

Russian Picnic Menu
Russian Picnic Menu
Grilled Eggplant Salad
Ingredients for Shashlik:

Marinade:

  • Onions (sliced for marinade)- 3 large
  • Garlic- 1 head
  • Cumin- 1 tbsp.
  • Paprika- 1 tbsp.
  • Oregano- 1 tsp.
  • Salt- 1 tsp.
  • Fresh Pepper- 1 tsp.
  • Red Wine Vinegar- 2/3 cup
  • Lemon Juice- 1 lemon
  • Bay Leaf-2

Skewers:

  • Pork Loin- 2,5 lbs
  • Onions (quartered for skewers)
  • Bell Peppers- 2-3 (red, green, yellow)

Method:

{The night before}

In a large wide bowl combine all the ingredients for marinade, then add 3/4″ cubes of pork loin, cover with either a lid or a cling wrap and refrigerate over night.

Prepare hot coals for grilling until coated with white ash or use a gas grill.

Remove the meat from the marinade and string it on a skewer intermittent with pieces of bell peppers and onions. Grill the skewers sprinkling with marinade every 3 minutes for 9-11 minutes.

Note: Do not use the onion slices from the marinade on your skewers as they were in contact with raw meat for hours and might be unsafe to eat.

Ingredients for Minted Greek Yogurt Dip:

  • Greek Yogurt-1 cup/250ml
  • Lemon Juice-1/2 lemon
  • Fresh Mint- 3-4 sprigs, leaves only (to taste)
  • Cucumber (diced)- 1/4 cup
  • Radishes (diced)-1/4 cup
  • Salt and Pepper to taste

Method:

Recruit your spouse or partner to grill the meat. This way you can get all the side dishes ready. Combine yogurt, lemon juice, mint, salt and pepper. Add cucumbers and radishes right before serving as the vegetables will release quite a bit of liquid and will make the dip too watery if combined too early.

Also prepare a selection of raw vegetables and arrange them on a platter. They will be delicious with Minted Greek Yogurt Dip.

Grilled Eggplant Salad

Ingredients for Grilled Eggplant Salad:

  • Eggplant- 2 medium
  • Eastern European style or Italian marinated mushrooms (usually in the deli section)- 1 small jar
  • Bell peppers (red, orange, yellow)-  2-3 mini peppers or just the number according to the size
  • Cherry tomatoes (halved)- 7-8
  • Olives (optional)-1/4 cup
  • Flat leaf parsley (chopped)- 1/4 cup
  • Garlic (crushed)- 1 clove
  • Red wine vinegar- 1 tbsp.
  • Olive Oil- 1 tbsp.
  • Salt to taste

Method:

While your barbecue is warming up, cut the eggplants into 1/2″ slices and leave them in a bowl filled with water and 1 tsp. of salt for 30 minutes. Then remove them from water and put on the skewers, brush with a bit of olive oil or spray with a calorie reduced cooking spray. Grill on the barbecue for 10 minutes, test for doneness, they should not be spongy but have a soft and silky texture.

While your eggplant is getting grilled, prepare the dressing for the salad. Mix together oil, vinegar, crushed garlic and chopped parsley, set aside.

As soon as you take the eggplant off the grill, put the slices in a salad bowl and pour the dressing on them while still hot, then add the remaining ingredients, season with salt if needed.

Set aside for the flavours to meld. This salad is delicious both cold from the refrigerator and at room temperature. Perfect picnic food!

{Note: Grilled Eggplant is also great just on its own with the salad dressing as pictured in this post.}Grilled Eggplant SaladRussian skewered meat "Shashlik"
So what do you think Noemi? Did I handle it alright?

Rhubarb Blackberry Cobbler with Cornish Clotted Cream

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Rhubarb Blackberry Cobbler with Cornish Clotted Cream
As much as I love chocolate when the summer months come around all I want is to indulge in fruit and berries- blueberry smoothies for breakfast, peaches and apricots for snacks, strawberries and cream for dessert, rhubarb and blackberry cobbler for tea time. Fruit galore! Who’s with me?
Rhubarb Blackberry Cobbler with Cornish Clotted Cream
The tea time in England is nearly a sacred ceremony and I couldn’t feel more at home with it. A love for tea and tea cakes is something the Brits and the Russians have shared for centuries. And it turns out the same goes for rhubarb. The rhubarb in Britain is said to be cultivated from the seeds imported from Russia in the 17th century, which in turn were brought over from China and were considered a prized possession along with tea and opium. The name rhubarb is believed to originate from a combination of two words “Rha”, an ancient name for the Russian River Volga on the banks of which rhubarb grew wildly and “barbaros”-foreign. There you have it-even the humblest of things can have very exotic roots.

The rhubarb blackberry cobbler I am sharing today is something I’ve made for years and we never get tired of it.  Whenever I bring it to a party without a fail I get asked for the recipe. It’s that good. Oh forget modesty. It’s utterly brilliant! Warm and delicious with natural flavours of tangy rhubarb and sweet blackberry this cobbler is only made better by a touch famous Cornish Clotted Cream or Cornish Clotted Ice Cream for hot summer days.

Rhubarb Blackberry Cobbler with Cornish Clotted CreamRhubarb Blackberry Cobbler with Cornish Clotted Cream
Ingredients:

  • Fresh Rhubarb cut into 1/2 inch pieces-5 cups/1.250 kg
  • Blackberries- 1 cup/250 gr
  • Sugar- 1 cup/250 ml

For the Topping:

  • Flour- 1 cup/ 250 ml
  • Baking Powder- 1 1/2 tsp
  • Sugar- 1/4 cup/60 ml
  • Salt-1/4 tsp.
  • Butter- 1/3 cup/75 ml
  • Rolled Oats (not instant)-1/2 cup/125 ml
  • Milk- 2/3 cup/150 ml
  • Granulated sugar for sprinkling (optional)-1 tbsp.

Method:

Preheat the oven to 375F/190C (180C for a fan assisted oven)

Put diced rhubarb with blackberries in a baking dish or a deep cast iron skillet and pour sugar over, stir to combine.

For the topping, mix flour, baking powder, sugar and salt. Cut in butter until the mixture is crumbly, then add oats and combine everything together, add milk and stir until just moistened. Drop spoonfuls on the rhubarb blackberry mixture leaving spaces here and there. Sprinkle with a tablespoon of sugar.

Bake uncovered for 40 minutes until the rhubarb is cooked and the top is golden and crusty. Serve warm at tea time with a dollop of Cornish Clotted Cream or Ice Cream.

Rhubarb Blackberry Cobbler with Cornish Clotted CreamRhubarb Blackberry Cobbler with Cornish Clotted CreamRhubarb Blackberry Cobbler with Cornish Clotted Cream Blackberry Rhubarb Cobbler

Asparagus Risotto with Prosciutto di Parma Ribbons

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Asparagus Risotto with Prosciutto di Parma ribbons
If I was forced to choose the top three things I love about Italy I would have to say, in no particular order, my friend Angela and her crazy funny family, risotto and prosciutto di Parma.
Well, my fondness for Angela is understandable but the rest might require some explanation. Most people, you see, are pasta freaks. They will eat past in any form or shape with any sauce imaginable. Me, I love risotto. Warm, gooey and comforting risotto is all I want when I think of cooking something quick and simple, something I can eat out of a bowl while curled up on a sofa. And donʼt even get me started on Parma ham, The love affair started a few years back when we visited…you guessed it…Parma. How can one city give the world both Parmegiano Reggiano and Prosciutto di Parma? The two are the works of a culinary genius! Or as Jane Austin put it in one of her famous books, “A happy thought indeed”. As Iʼd mentioned previously English summers can definitely work on giving us more sunshine but there are some things this climate does well and, apparently, growing asparagus is one of them. I was happy to take full advantage of fresh English asparagus that filled the shops and vegetables stands all over the city. The season is short so I was quick to think of several ways of incorporating one of my favourite vegetables into our meals.

Fresh seasonal asparagus is so flavourful on its own you don’t even need much to make this risotto work. Feel free to skip Parma ham if you are a vegetarian. This way you can enjoy the pure, unadulterated taste of asparagus.

Or you can add a prosciutto di Parma ribbon to bring out even more flavour.
Asparagus Risotto with Prosciutto di Parma Ribbons
Ingredients: Serves 4

  • Arborio Rice- 1.5 cups/400 gr
  • Chicken or Vegetable Stock- 3 cups/750 ml
  • Olive Oil- 2 tbsp.
  • Onion-1
  • Celery- 2 stalks
  • Garlic-2 cloves
  • White wine (optional)-1/4 cup/75ml
  • Butter- 2 tbsp.
  • Parmesan Cheese (freshly grated)- 4 oz/125 gr (or to taste)
  • Salt and Pepper to taste
  • Asparagus- one bunch (10-12 stalks)
  • Prosciutto Di Parma- 1 or 2 ribbons per person

Asparagus Risotto with Parma Ham Ribbons

Asparagus Risotto with Prosciutto RibbonsMethod:

Put the stock in a pot and heat it. Wash the asparagus and cut off the tips, cut the rest of the stalks crosswise in 1 cm pieces.  Chop up onion, celery and garlic and saute them in olive oil in a large deep pan over slow heat for 10 minutes. Then turn the heat to medium and add rice, and fry it while stirring for 2-3 minutes, add the wine and continue stirring until the wine evaporated. Add a ladle of the stock and cook over low/medium heat until the stock is absorbed by the rice, add the chopped asparagus reserving the tips to the rice, continue adding a ladle of the stock each time you see that the liquid got absorbed by the rice, keep stirring as doing so will bring out the creaminess in rice.

While your risotto is cooking, quickly cook the asparagus tips. They will take 5-7 minutes, so arrange for both asparagus and risotto be done at approximately the same time.

When all your stock is gone taste your rice to make sure it’s cooked, if it’s not add a ladleful of water.  Risotto is NOT rice pudding and shouldn’t disintegrate in your mouth. Rice just like pasta should be cooked al dente- slightly firm to the bite.

When the rice is the right texture remove it from the heat and stir freshly grated parmesan into it (not that awful pre-grated stuff), then add butter, cover with the lid and walk away for 5 minutes. I once heard that this trick is called “the risotto maker”. When you come back and take the lid off you will see the most beautiful and creamy risotto! If your risotto is cooked the right way it will ripple when you pour it into a bowl but won’t hold any shape.
Place a few asparagus spears on each plate.
Asparagus Risotto
Or add a Parma Ham ribbon.
Asparagus Risotto with Prosciutto di Parma RibbonsAsparagus Risotto

Chunky Pico De Gallo

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Chunky Pico De Gallo
I can’t believe it took me so long to share one of my favourite things to eat with you friends! However, summer is upon us, and since even England is reluctantly warming up, it calls for colourfully fresh outdoor dining.

This salad is something that appears on our table any season of the year but tastes best in the summer when the tomatoes are ripe and flavourful. It comes in many incarnations as long as there are the major players present-tomatoes, onions, cilantro, garlic, chillies and lime juice. The rest is variable and optional. I usually make it into a fresh salsa but once in a while I change it up and add  various beans, corn and such. You can use it as a filling for your burritos and fajitas but you can also eat it as a salad. My kids called it a dip because they were dipping tortilla chips into it. Whatever you call it, this concoction is bursting with flavours, vitamins and is out-of-this-world delicious.

Chunky Pico De Gallo
Ingredients:

  • Cherry Tomatoes (red and yellow)- 2 large handfuls
  • Red Onion-1 small
  • Garlic-2 cloves
  • Cilantro- a bunch
  • Red Chilli (minced)-1
  • Lime Juice (I was out of limes and used lemons!)- from 1 lime
  • Green Onions-3
  • Chick Peas/Black Beans- 1 can
  • Green Lentils (optional)-1/4 cup
  • Corn- 1 cup
  • Avocado (diced)-1
  • Salt to taste

Method:

Half or quarter the cherry tomatoes, dice the red onion finely, mince the garlic cloves and red chilli, then add chopped cilantro, sliced green onions and lime juice. To the mixture add the beans/chick peas, lentils, corn and salt. Mix everything and taste for the right balance of spices. You can see that this is hardly an accurate recipe and more of an idea. I like my pico de gallo spicy but you can skip or half the amount of onion and garlic if you prefer a milder version.  Add diced avocado right before serving to avoid browning.

This Pico De Gallo is truly a flavour winner and packed with power foods like chick peas, lentils and avocado. My kids were scarfing it down, having completely forgotten that they can’t stand tomatoes!

Chunky Pico De Gallo