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Spanish Hash {Patatas Bravas+Eggs}

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Spanish Hash (Patatas Bravas and Eggs)
This recipe got created by accident which happens here A LOT. The night before Brad went on his trip we had a tapa night. I guess we were still in Spain in our spirits.  Stay-in dates are great when it’s impossible to get a babysitter plus we can make any food we love for a fraction of the price at a restaurant. I love tapas but what I love even more is that we usually cook them together.  It’s such a great way to start a date! Drinking wine while juggling multiple pots and pans and hot plates tends to infuse an everyday activity like cooking with much hilarity. Try it for yourself if you don’t believe me.  ( But be safe. Seriously.)

Patatas Bravas is one of the tapas that is “a must” for us. Fried potatoes served with spicy tomato sauce. Brilliant. “Bravas” means “fierce” in Spanish, apparently. How can you NOT love a dish that is fierce?!!!

Spanish Hash was born out of leftovers but it turned out to be such a  beautiful and satisfying breakfast dish I decided it deserved a life of its own.  I am definitely reserving this for weekend breakfasts and brunches. It would take just a few minutes to throw together if you have potatoes boiled and sauce made the night before.

Ingredients:

( For the bravas sauce)

  • Olive Oil- 1 tbs.
  • Onion (chopped) -1
  • Garlic – 4 cloves, sliced
  • Red Chilli- 1, minced
  • Carrot- 1 medium, finely chopped
  • Fresh thyme- 2-3 sprigs ( you can also use dried thyme)
  • Chopped Tomatoes- 1 tin (400gr)
  • Red Wine Vinegar- 1tbsp.
  • Salt and pepper to taste

Note: The sauce recipe makes about 1 cup but you will only need 1/4 cup for the breakfast hash. Reserve the rest to make “patatas bravas” or serve it with your favourite pasta. 

Ingredients for the Hash: (Serves 2 but you can easily double or triple it)

  • Potatoes (boiled and cubed)- 2 medium
  • Olive Oil- 1 tbsp.
  • Eggs- 1-2  per person ( I used 3 because I eat 1 and Brad eats 2)
  • Goat Cheese (crumbled)- 1 tbs. (or use whatever cheese you like)
  • Parsley- 1-2 sprigs

Method:

As I mentioned earlier you can cook potatoes and the sauce the night before. This way your morning will be much smoother. If you are doing everything in one go here is what you need to do.

Half your potatoes and bring them to a boil in a pot full of water, then cook them for 6-8 minutes longer until soft but not falling apart. Drain and cool the potatoes.

Heat a tablespoon of olive oil in a saucepan and cook your chopped onion and sliced garlic over low heat for 5 minutes, then add minced chilli, chopped carrot and thyme (leaves only) and cook for 5 minutes longer.  Then pour in your canned tomatoes, vinegar and a pinch of salt and pepper, turn the heat up and bring to a boil, then turn the heat down and let the sauce simmer for 10 minutes until it’s thick.  When you are satisfied with the thickness of the sauce take it off the heat, pour it in a food processor or a blender and blend until smooth. Scoop 1/4 cup out and reserve the rest for a later use.

Preheat your oven to 350F/180C

Heat 1 tbsp. of oil in a frying pan and add your cubed potatoes into it, cook them until they are golden brown, then add 1/4 cup of the bravas sauce. Make little wells in the sauce and potatoes and carefully crack your eggs into them and put the pan in the preheated oven for 6-8 minutes depending on how soft or firm you like your egg yolks.  Once the the eggs are set, take them out, sprinkle them with crumbled goat cheese and chopped parsley.

I can’t tell you enough how wonderful the bravas sauce is! It’s like the most flavourful ketchup with a bit of a kick to it. I am absolutely in love with it and am currently adding it to everything. Enjoy!

Spanish Hash {Patatas Bravas+Eggs}
Note: The bravas sauce recipe was adapted from “Jamie Does Spain”.

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Crumb Apricot Cheesecake

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Crumb Apricot Cheesecake
Do you have a recipe you’ve made so many times you know it by heart? Better yet, was that recipe passed on to you by your momma? The one I am about to share with you is one of those recipes. The first time I made it I was in my early teens and since then I’ve made it hundreds of times…literally. It was my mom and my “go to recipe” when there was only about half an hour between a phone call and guests appearing on our doorsteps.  We made it so many times we used every kind of fruit filling possible. I thought we exhausted all the options but I was wrong.

Last Saturday morning I woke up with a strong urge to bake and I knew I was craving something Slavic. 🙂 That’s right it’s a thing. I made a dash to the closest Polish shop and picked up a pound of farmer’s cheese. It was a good start. When I grabbed the closest to me cookbook an old, marked with food stains piece of paper fell out. I grinned widely when I picked it up. The precious sheet of paper contained a collection of our family’s favourite recipes typed up by my mom and sent to me when I left for college in America. Bingo! That’s exactly what I needed.

Crumb Apricot Cheesecake
If you follow my blog you’d know that when it comes to recipes nothing is sacred to me. I love to change things up and what started out as my mom’s favourite recipe became highly experimental at some point of the process. Needless to say, I was beyond pleased when I cut into it (after hours of waiting for it to cool) and found out the risk payed off!
What my mom and I always made was essentially a seasonal fruit encased in rich and buttery pastry but somehow I ended up with a fruit cheesecake with a buttery crust and almond crumb topping. Pure luxury.
Crumb Apricot Cheesecake
Have I convinced you that you too need it in your life?

Ingredients:

For the pastry:

  • Flour-2 1/2cups
  • Butter- 1 cup/250 gr.
  • Sugar- 1 cup
  • Egg- 1
  • Baking powder-1/2 tsp

For the filling:

  • Apricots- 12
  • Farmer’s Cheese (Tvorog)/Cream Cheese- 500 gr/16 oz
  • Eggs -2
  • Sugar- 1 cup
  • Semolina- 2 tbsp.
  • Vanilla bean/Vanilla extract- seeds from 1 vanilla bean/ 1 tsp.
  • Ground Almonds ( for the topping)- 1/4 cup

Method:

In the food processor combine flour, cold butter, sugar and baking powder, pulse until the  mixture resembles fine bread crumbs, add the egg and pulse until just combined.  (This could also be easily done in a regular bowl with a pastry blender.) Take the pastry out of the food processor, it will be soft.  Pinch off 1/3 of the pastry, wrap it in a plastic wrap and put in the freezer. Wrap the rest in the plastic wrap as well and put this portion in the fridge for 30 minutes.

Crumb Apricot Cheesecake

Now let’s take care of the filling.  Cut your apricots in half and pit them. Set aside. (I also planned to use the red and black currants at first but then changed my mind and that is why they are in the picture.)

Combine farmer’s cheese or cream cheese, eggs, sugar, semolina and vanilla bean seeds in a large bowl using a hand mixer until smooth or a food processor if you want your farmer’s cheese to be less grainy. ( I processed mine in the food processor for a silky consistency.)

When the pastry is finished chilling take it out of the fridge and roll it out to fit an 9″ springform pan lining the bottom and the sides all the way to the top. Don’t worry if your pastry tears, just take the overhanging pieces and patch up the holes! That pastry is very pliable and forgiving. When your springform pan is lined all the way put it back in the fridge for 20 minutes.

Then take it out of the fridge and fill it with the cheese filling and top with apricots.

Crumb Apricot Cheesecake
Now it’s time to get your crumb topping out of the freezer. In Russia this dessert is called “Tertiy Pirog”, which literally means “Grated Pastry” because the top is being frozen and then grated directly on the filling with a vegetable grater like so.
Crumb Apricot Cheesecake
I decided to toss my crumbs with ground almonds for an extra indulgence. Trim off your overhanging sides and press them gently in to blend with the crumb topping. When the pastry casing bakes it magically all blends together beautifully.

Put it in the preheated oven at 350F/180C and bake for 50 minutes or until golden. Cool it for an hour until cool to the touch and then chill it in the refrigerator for at least 2 more hours to ensure the cheese filling in cooled completely. (Waiting for it was the hardest part for me. :-)) Crumb Apricot CheesecakeDust with additional powdered sugar if desired and enjoy with a cup of tea!
Crumb Apricot CheesecakeCrumb Apricot Cheesecake

My Personal Pinterest {Contest}

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Vikalinka
Hello Friends!!

I am ready for a contest. Are you?

Have you had a few recipes that you’ve kept on your wishlist for a while but haven’t had a chance to get around to actually make them? I am offering myself as your official tester and taster. Let me know what it is you want me to cook and I will be your personal genie. Does that sound like fun? Great!

I do have a couple of conditions. In order to enter, “Like” Vikalinka on Facebook and “Share” it with your friends. Leave a comment for me on my Facebook page to show that you did that. I will draw three winners and will feature you and your recipe idea in my next blog posts.
Ready, Set, Go!

Vikalinka

Rudolph, the red meat reindeer…

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There is a chain of stores in the UK called Lidl and anyone who has lived in Europe will immediately smile as soon as they hear the name as the chain has a presence in a few European countries. That store is truly amazing for two reasons-their low prices and their absolutely the most random and unpredictable selection of the stock they carry. I am not sure how they manage to keep the prices down but I am guessing it’s due to the European Union free trade laws and also because they sell the least known and recognized brands from all over Europe.
Searching of the unexpected discovery of the week is one of my favourite reasons for going there. What will I find at Lidl today? It was the store that had frozen turkeys in October just in time for Canadian Thanksgiving while no other store in all of London would bring them in till late November for the Christmas season.
As per my usual custom after I drop the kidlets at school I stop at Lidl once a week or twice, maybe thrice who is counting. Am I ever glad I stopped this week because I was not disappointed! They had everything you would EVER want-from recorders and ukuleles to reindeer steaks and Cherry Schnapps! It is not a big store! When I got to the frozen meat section all of my usual restraint got up and left and this is what I came away with…

Siberian Reindeer, Venison, a Duck and a Goose

And a ukulele. Not for myself. Honestly.

While I was hauling this unusually heavy lot to my flat I couldn’t stop thinking of what kind of Christmas and post-Christmas meals I will be cooking. Aren’t you curious about what is going to come out of the Vikalinka’s kitchen? Come and visit often! Great things are coming!!