Oven roasted cabbage steaks recipe

Sometimes you come across a great and simple recipe that appeals to you instantly. These roasted cabbage "steaks" caught my attention at a food bloggers' Facebook chat few days ago, and I made the dish just hours after reading about it. I had made roasted cabbage slices with lemon from Kalyn's Kitchen before, several times, actually, so I knew I'd love roasted cabbage. This was very similar recipe, though the cabbage was cut into thick slices instead of wedges, and garlic was used to season the cabbage instead of lemon juice.

Cheap as chips, suits pretty much all known diets (Paleo, LCHF, vegetarian/vegan, gluten-free), overall a great way to serve that humble cabbage to your family and friends.

Oven-roasted cabbage steaks
(Küpsekapsas)
Serves 4 to 6

Adapted from Everyday Maven, originally Martha Stewart's recipe. Martha suggests you sprinkle a tablespoon of caraway or fennel seeds on top and I can see how that would work really well. Next time!

1 head of green cabbage, preferably organic
olive oil
a few garlic cloves, finely chopped
sea salt and freshly ground black pepper

Preheat oven to 200 C/400 F.

Brush a baking sheet lightly with oil.

Remove the outer leaves of the cabbage, then cut the cabbage from top to bottom (e.g. the root end) into 1-1,5 cm thick slices ("steaks"). Place onto the baking sheet.

Scatter about half of the garlic on top, season generously with salt and pepper, then drizzle with olive oil.



Bake in the middle of the oven for about 25-30 minutes, until the "cabbage steaks" are golden brown on edges.

Carefully flip the cabbage slices over, scatter the rest of the garlic on top, season and drizzle with oil. Return the oven and bake for another 20-30 minutes, until cabbage is cooked and golden brown around the edges.

Serve hot.



Got leftovers? Chop the cabbage and use in those dishes:
Finnish mince and cabbage gratin
Estonian cabbage and mince stew

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Whipped semolina pudding with apples and black aronia berries

Recipe by Pille @ Nami-Nami. Above photo by Juta Kübarsepp for the October 2012 issue of Kodu ja Aed ("Home and Garden", an Estonian monthly magazine. I've been their food writer since October 2012)

Back in July, The Wall Street Journal touted the slightly astringent and tart black aronia as possibly the next superberry. While WSJ listed it alongside other health-giving berries, Fox News wrote more directly: Aronia: The North American super berry with cancer-fighting properties., calling aronia the "King Kong of antioxidant berries" (other than that, it's actually a pretty good and informative article). In a word - it's a great berry that's very good to you!

Black aronia berry has been popular here in Estonia for decades - it makes a beautiful hedge plant, especially in the autumn:



See what I mean? The aronia plant has most beautiful dark red leaves in the autumn!

Usually the berries are used to make cordial, though they can be used in so many other ways. I often throw a handful of berries into my smoothie, and I've provided links to various recipes below. Here's a simple autumnal pudding, using apples, aronia berries and cream of wheat/semolina.

Black aronia and apple whipped semolina pudding
(Aroonia-õunavaht)
Serves 4 to 6

1 l (4 cups) water
500 ml (2 cups) a mix of cleaned black aronia berries and chopped apples
100 g caster sugar
a pinch of salt
200 ml semolina (wholewheat or spelt semolina is fine, too)

Put the aronia berries and chopped apples into a saucepan, pour over the water. Bring into a boil, then reduce heat and simmer for about 15 minutes, until the aronia berries have softened.

Take a bowl (or another saucepan) and cover with a sieve. Pour the cooked apples and black aronias - and their boiling liquid - onto the sieve and using the back of a wooden spoon, press as much of the fruit through the sieve. Season the mixture with sugar and a pinch of salt. Bring into a boil.

Pour semolina quickly into the boiling mixture, stirring vigorously to avoid any lumps. Then reduce the heat and simmer gently for 10-15 minutes, stirring every now and then, until semolina - and the pudding - thickens. Remove the pan from the heat and leave to cool for about half an hour. Whisk until fluffy and light - this is best done with an electric mixer.

Serve with milk.

More recipes using black aronia berries aka chokeberries:
Black aronia muffins @ Nami-Nami
Black aronia and kefir smoothie @ Nami-Nami
Aronia jam @ Blooms 'n' Food
6 recipes @ Deep Roots
Aronia jam @ Sto kolorow kuchni (recipe in Polish)
Black aronia soda @ ferdakost
Vispipuuro omenasta ja marja-aroniasta by Riikka @ (recipe in Finnish)
Vispipuuro marja-aroniasta @ Omenaminttu (recipe in Finnish)
Vispipuuro marja-aroniasta ja mustaherukasta by MariMaalla @ Lily (recipe in Finnish)
Aroniaglögi @ Omenaminttu (recipe in Finnish)
Aronia-omenakisselli @ Omenaminttu (recipe in Finnish)
Aronia and rye foam by Malitsu @ Mämmi

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Green smoothie recipe

Recipe by Pille @ Nami-Nami. Above photo by Juta Kübarsepp for the September 2013 issue of Kodu ja Aed ("Home and Garden", an Estonian monthly magazine. I've been their food writer since October 2012)

Here's a recipe for a healthy and delicious pick-me-up smoothie for those days that kids have been driving you crazy, the to-do-list doesn't seem to get any shorter however hard you try, and you simply have no time to cook anything decent for yourself. It's the matter of peeling three fruits and throwing them into the blender (and rinsing the blender afterwards). I'll find time for that any day :)

The green smoothie - if the name didn't give it away already - is the one third from the left on the above photo. Feel free to guess what the other three are ;)

Green smoothie
(Roheline smuuti)
Serves 2

2 kiwis
1 banana
1 avocado
200 ml orange juice*

Peel the banana, kiwis and avocado. Place the flesh into your blender. Add the orange juice and process till smooth. Serve at once.

If you want your smoothie thinner, then add more orange juice, ice or ice-cold water.

* Ideally freshly squeezed, but any good-quality bottled juice will work as well.

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Courgette salad recipe (Shredded Zucchini Salad)

We've got just three summer squash plants this year, and gosh, have they've supplied our family well. I harvest one or two good-sized courgettes (zucchini) every other day and I've been cooking all our family favourites on a regular basis (see recipe links at the end of the post).

I've also been discovering new and novel ways of using the zucchini. Nigel Slater's courgettes with dill cream were a huge hit (bigger with adults than kids, I must admit), as was this (raw, gluten-free and vegan) courgette/zucchini salad from BBC Good Food. The grated courgette salad was new as well as novel - although I had made zucchini "carpaccio" salads before, I had never shredded/grated a courgette for a salad.

Recommended!


One of this year's prolific summer squashes in our garden. 

Shredded courgette salad
Adapted from BBC Good Food
(Särtsakas suvikõrvitsasalat)
Serves 4 to 6



3 - 4 young courgettes/zucchini (about 1 kg in total)
3 Tbsp extra virgin olive oil
1 Tbsp poppy seeds or black onion seeds or black sesame seeds
1 garlic clove, finely grated
juice of half a lime
sea salt and freshly ground black pepper

Rinse the courgettes, grate/shred coarsely (I used the coarse grater blade of my food processor). Put the grated courgettes into a large colander, sprinkle with about a teaspoonful of salt, mix gently. Leave for 30 minutes, to get rid of excess water. Then squeeze with your hands to get rid of even more liquid and transfer into a large bowl.

Dress the courgettes with olive oil, garlic, lime juice, poppy seeds and black pepper. Toss to combine and serve.

More favourite courgette/zucchini recipes:
Courgette and Parmesan tart @ Nami-Nami
Courgette cake with lemon frosting (Lemon and Zucchini Cake) @ Nami-Nami
Oven-baked zucchini and tomatoes with feta @ Nami-Nami
Estonian courgette and cheese soup (Zucchini and Cheese Soup) @ Nami-Nami
Greek Zucchini Pie (Kourkouto) @ Nami-Nami
Roasted marrow with garlic and herbs @ Nami-Nami

See also:
Zucchini cake with crunchy lemon glaze @ David Lebovitz
Zucchini stuffed with freekeh @ Sarah Melamed
Zucchini bake with feta and thyme @ Kalyn's Kitchen
Zucchini and carrot ribbons @ A Veggie Venture
Zucchini, pancetta and farro salad @ Lucullian Delights

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Sautéed Swiss chard aka warm mangold salad recipe

We had a looong winter this year, and for a while it seemed that Spring has decided not to pay us a visit this year. It did, if a bit late. And then, suddenly, the summer arrived. Surprisingly, my vegetable garden seems to like this long winter/late spring/sudden summer a lot. My salad leaves and leafy greens (kale, Swiss chard/mangold, sprouting broccoli) are really thriving, the radishes gave us a bumper crop. The tomatoes, beets, carrots - you name it - all seem to be having a great time! And we'll surely be eating lots of Swiss chard this summer!

Here's my latest Swiss chard crop:

My first mangold dish of the season? This Swiss chard, ricotta and tomato bake, of course. However, then I was a bit lost again, as I couldn't decide which one to pick from those 20 recipes on my Estonian site. I turned my (well, Nami-Nami's) Facebook fans (all 17 000 + of them!) for their favourite Swiss chard/mangold recipes, and one of them, Nelli, recommended this salad recipe on Shelly's QuickQuickYumYum blog.

Thank you, Nelli - and Shelly!

Warm mangold salad
(Soe lehtpeedisalat)
Serves 4 as a side dish



a large bunch of Swiss chard/mangold

Dressing:
2 garlic cloves, finely chopped
3 Tbsp extra-virgin olive oil
1 tsp sweet paprika powder
1 tsp cumin seeds, toasted and slightly crushed
salt
half a lemon, juiced

Rinse the mangold leaves, leave to soak in cold water for 5-10 minutes. Drain and cut into strips about 1 cm wide (just under half an inch).
Heat a large wok or frying pan, add the mangold, a few spoonfuls of water and heat for 5 minutes. Stir every now and then.
Mix the dressing ingredients (except lemon juice). Pour over the mangold leaves and continue sautéing for another 5-7 minutes, until chard is soft. Remove from the heat, drizzle with lemon juice, taste for seasoning (add more salt, if necessary).
Serve hot or cold.

More Swiss chard recipes:
Dalmatian chard with garlic and olive oil @ Maninas: Food Matters
Kartul lehtmangoldiga @ Elust siin ja seal (recipe in Estonian)
Hautatud lehtpeet @ Pisike ja Pisut Segi (recipe in Estonian)
Swiss chard recipes @ Simply Recipes
Swiss chard recipes @ Kalyn's Kitchen

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Pineapple carpaccio with mint sugar

Photo by Juta Kübarsepp for Nami-Nami/Kodu ja Aed, 2013

I know all my far-away readers - at least those on the Northern hemisphere -  are feasting on rhubarb and early strawberries already, but neither one is ready for consumption here in Estonia just yet. The local rhubarb should be ready in a fortnight or so, strawberries in 5-6 weeks. Until then I'll resist buying the imported stuff. Pineapple, however, doesn't grow locally anyway, so I must buy the imported fruit if I want to enjoy some.

Here's a quick dessert idea, originally popularised by Jamie Oliver. You'll find the recipe for "Pukka pineapple with bashed-up mint sugar" - that so Jamie, don't you think? - either in his book Happy Days with Naked Chef or on his website. I've been making this for years, and it's not the first time it's been mentioned here on Nami-Nami - I was served at our 2009 Easter Brunch. A great idea, really quick, and again, suitable for many popular diets (it's gluten free, vegan, raw*, etc).  Note that I gave up bashing up the mint and sugar long time ago, and simply sprinkle these on top. Works just as well.

* Use either a really sweet pineapple and omit the sugar, or use Sucanat or some of the other allowed sweeteners listed here.

Pineapple carpaccio with mint and sugar
(Ananassiviilud mündi ja suhkruga)
Serves 4



1 small, sweet and very ripe pineapple
2-3 Tbsp caster/superfine sugar
a handful of fresh mint leaves

Top and tail the pineapple. Cut off the skin and remove the "eyes". Then cut the pineapple into four wedges and remove the hardened core. Cut into thin slices, place onto a serving plate.

Chop the mint leaves finely, mix with sugar and sprinkle onto the pineapple slices. Leave to macerate for half an hour or serve immediately.

Similar recipes:
Pineapple carpaccio with mint sugar by Anna @ Morsels & Musings (same recipe)
Pineapple carpaccio with mint and rum marinade by Silvia @ Citron & Vanilla
Pineapple carpaccio @ Kitchen Delights
Pineapple carpaccio with saffron syrup and pinenuts @ MyFrenchKitchen
Pineapple carpaccio, candied ginger and lime by Anne @ A Foodie Froggy in Paris

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Recipe for buckwheat with leeks and soy sauce

What's your standby side dish? Pasta? Rice? Couscous? Bulghur? Potatoes? While these figure most frequently in our kitchen as well, then we also have buckwheat about once a fortnight or so. It's easy to cook and the slightly nutty flavour of this pseudo-grain complements quite a few dishes nicely.

Despite its name, buckwheat is not a wheat nor a cereal grain, but belongs to the same family with rhubarb and sorrel. The flavour is hearty and earthy, and it's quite a health food, being nutritionally high in all eight amino acids, calcium, vitamins B and E, and low-GI.

Just some years ago, the buckwheat meant just three things to most people - the Japanese soba noodles, Russian blini and the Breton crepes - all made with buckwheat flour. The hulled and roasted buckwheat kernels - buckwheat groats (kasha) - didn't figure at all, unless you lived somewhere in the Northern and Eastern outskirts of Europe. The Flavour Bible (2009), an excellent compendium of what-goes-with-what written for the American audience, doesn't even mention buckwheat. Heidi Swanson briefly mentions buckwheat flour in her Super Natural Cooking (2007), and suggests combining it with buckwheat honey and tart berries (cranberries, cherries, and such like) - there are no recipes in her book, though you'll find many on her excellent blog, 101 Cookbooks.

And then recipes started popping up here and there. Kim Boyce's Good to the Grain: Baking with Whole-Grain Flours has a great choice of buckwheat recipes, though all using the flour, not the groats (her buckwheat-poppyseed sablés were lovely!). Estonian-American food writer and nutritionist Marika Blossfeldt has several buckwheat recipes in her Essential Nourishment, including kasha casserole and vegetable soup with kasha. Oh, and yours truly has been sharing her favourite buckwheat recipes over the years - see links below :)

2013 seems to be the year of the buckwheat, at least the year of the buckwheat becoming more and more  mainstream.

The Wall Street Journal started the year with Buck-Wild for Buckwheat, including a recipe for San Francisco's Tartine Bakery's buckwheat hazelnut sablés (January 4th, 2013).  The Kitchn praised it recently (Buckwheat: The New Baking Star, January 15, 2013, and Buckwheat for breakfast! 5 stunning ways to fall in love with buckwheat, February 26, 2013). The Guardian followed suit - one of the hottest chefs in Britain Yotam Ottolenghi shared his recipes for buckwheat polenta, and polenta and rice salad with dried cherries and hazelnuts (March 15, 2013). I'm sure more will follow.

Here's a simple buckwheat dish I love making for myself and the kids. Great way to use up leftover cooked buckwheat, though I admit I often cook buckwheat in order to have some left over for this particular dish. Note that it's vegan - and if you use tamari soy sauce, then it's also suitable for those avoiding gluten (buckwheat itself is gluten-free, despite the name).

If you're a fellow buckwheat lover, you may want to check out the Buckwheat Recipes Pinterest board, where you'll find 40+ great pins leading you to some wonderful foodbloggers' recipes. If you'd love to contribute to that board, then just leave your Pinterest handle in the comments and I'll send you an invite!

Buckwheat with leeks and soy sauce
(Tatar porrulauguga)
Source: L. Virkus, A. Kang, H. Ilves "Wok-toidud" (2002, in Estonian), slightly adapted
Serves 4



2 Tbsp oil
1 large leek, white and pale green part only
400 g cooked buckwheat (just under a pound)*
3 Tbsp soy sauce, or to taste

Halve the leek lengthwise, rinse off any dirt, if necessary. Cut into thin slices.

Heat oil in a large non-stick frying pan/skillet over moderate heat. Add the leeks and sauté for a minute.

Turn up the heat, add the cooked buckwheat and fry, stirring constantly, until the buckwheat is heated through.  Season to taste with soy sauce and serve.

* To cook the buckwheat groats, heat some oil in a saucepan, add the groats and give them a quite stir for a few minutes. Add boiling water (the ratio is 2 parts groats to 5 parts water) bring to the boil. Reduce the heat, cover and simmer for about 15-20 minutes. Season to taste with salt and fluff up with a fork before serving. NOTE that I prefer buying raw groats - if you only have that dark kasha available, you can skip the toasting bit.

More buckwheat recipes here on Nami-Nami:
Buckwheat with beets and dill
Cabbage and buckwheat kasha
Buckwheat kasha with mince
Warm buckwheat and mushroom salad
Buckwheat with beef liver
Buckwheat and mushrooms casserole

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Beets with cumin seeds and tomatoes

Regular readers of this blog know about my fondness of beetroot. I'd like to think that I have a pretty good selection and variety of beet recipes here on Nami-Nami. You'll find recipes for beetroot cream cheese spread with horseradish, beetroot and blue cheese risotto, Georgian beetroot and walnut salad, Persian beet borani, beet and feta quiche, a wonderful vegan beetroot borscht, beetroot pesto, beet and blue cheese muffins, beetroot pickled eggs, beetroot and goat cheese soup, beet and ginger cake, beet bruschetta, raw beetroot salad, beet and potato pie, a layered beet and smoked salmon salad, dashing coconut and beet soup here on Nami-Nami - and this is just the tip of the iceberg!

Yet I discovered something totally new - and exciting - last weekend. It all began when my dear hubby told me that he had discovered a long-forgotten pile of beets in our garage that also doubles as a very cold larder. And these were not just beets that he unearthed, but some lovely Chioggia, Golden Burpee and small long beets grown by yours truly last summer. They were perfectly crisp and happy, as they had been hiding themselves in a box of sand destined to entertain our five chicken :)




They needed a great recipe. I made actually two great dishes - a beetroot and chocolate cake (using raw, not cooked beets), and then this recipe for an Indian-style beetroot dish that I came across on Delicious Magazine (UK) website. The recipe was by Tom Norrington-Davies, who credits the Indian food guru Madhur Jaffrey for the original recipe. Tom Norrington-Davies writes that he loves making it "for barbecues and serve it with lamb chops or sausages. It is good hot or cold".

A very novel way of using beets, I thought, and made this dish for our leisurely and long afternoon meal on Sunday. I tweaked the recipe - I couldn't see the point of squeezing the hell, sorry, liquid, out of the canned tomatoes, only to replace it with water later, but otherwise I followed Tom's recipe.

Our test group of the day - four adults and three kids - were all happy with the result, and if you're into sweet-and-sour flavour combinations, you'll love it. Just like Tom, I can see serving this with grilled meats during the summer, or as a vegetable side dish during the winter.

If you're a fellow beet lover, you may want to check out the Beautiful Beet Recipes Pinterest board, where you'll find 100+ great pins leading you to some wonderful foodbloggers' recipes. If you'd love to contribute to that board, then just leave your Pinterest handle in the comments and I'll send you an invite!

Beetroot with cumin seeds and tomatoes
(India peedihautis vürtsköömnete ja tomatitega)
Serves 6

400 g canned crushed tomatoes
about 500 g small beets
3 Tbsp vegetable oil
1 heaped tsp of cumin seeds
1 garlic clove, chopped
2 medium onions, chopped
0.5 tsp dried chilli flakes
1 tsp salt
1 Tbsp red wine vinegar or juice of 1 small lemon
a generous pinch of sugar

Peel the beets, cut into smaller chunks or wedges, depending on the shape of your beets.

Heat the oil in a medium saucepan, add the cumin seeds, onion and chilli flakes and sauté gently for about 5 minutes. Add the garlic and fry for another few minutes, until the onions are starting to brown a little.
Add the beets, canned tomatoes, vinegar/lemon juice and salt and sugar. Bring the ingredients to a simmer, then cover and cook for 40-60 minutes, until the beets are tender.

Uncover, season to taste. Turn up the heat to thicken the sauce a little, if that seems necessary.

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Gigantes plaki aka Greek giant baked beans

Gigantes plaki (yigandes plaki, γίγαντες πλακί) is a popular Greek taverna dish, consisting of oven-baked fasolia gigante ("giant") beans with tomato sauce. Gigantes are occasionally also called elephant beans (elephantes) - which is the name reserved for extra large giant beans :) The gigantes are native to Greece, and the ones from Kastoria are especially prized, as well as the ones from Florina and Drama regions - all three have the PGI-designation or are recognised by the EU as products of Protected Geographical Indication.

If you're in Estonia, look out for Garrido gigantes (either canned or dried, offered by Kaupmees) or Palirria (large cans, offered by HellenicTrade - these are the ones I've been using). Elsewhere, look for the jumbo beans/elephant beans/gigantes at Greek and Middle Eastern markets.  Amazon.com sells Kastoria giant beans online, and there's also a canned variety available. You can use dried or canned cannellini or lima beans instead, but you'll need to adjust cooking times accordingly.

Serve as part of a mezedes spread, or spoon onto a slice of leavened white bread. I sometimes crumble some decent feta cheese on top at the end of the baking time :P

Giant baked beans, Greek style
A recipe from BBC Good Food (September 2009), slightly modified
Serves 8
 

400 g dried giant or butter beans or 3x400 g canned beans
3 Tbsp extra virgin olive oil (Greek, of course)
1 large onion, finely chopped
2 garlic cloves, minced
2 Tbsp concentrated tomato paste/pureé
2x400 g cans crushed tomatoes
1 Tbsp honey
1 Tbsp dried oregano
couple of pinches of ground cinnamon
sea salt and freshly ground black pepper

To garnish:
2 Tbsp finely chopped flat-leaf/Italian parsley

If using dried beans: soak the beans overnight in plenty of water. Drain, rinse, drain again. Place in a large pan covered with fresh water. Bring to the boil, reduce the heat, then simmer gently for 50-60 minutes, until the beans are tender but not too soft. Drain.

If using canned beans: tip the beans onto a large colander, rinse with cold water. Drain and put aside.

Heat the oven to 180C/350F.

Make the sauce: heat the olive oil in a large frying pan over moderately low heat. Add the onion and fry for about 7-8 minutes. Add the garlic and fry for another 2-3 minutes, until the onion is translucent.

Add the tomato puree, sauté for a minute. Add the rest of the ingredients (except the beans) and cook for 2-3 minutes. Season generously with honey, oregano, salt and pepper, then tip in the drained cooked beans.

Transfer the mixture into a large ovenproof dish - I love using my lasagne pan - and bake for approximately one hour. Don't cover and don't stir! The dish is ready when the tomato sauce has thickened and the beans are soft and flavoursome.

Remove from the oven, cool a little. Scatter the parsley on top and drizzle with some extra olive oil.



Similar recipes:
Gigantes sto Fourno @ Kalofagas
Greek style baked beans @ Souvlaki for the Soul
Gigantes in savory tomato sauce @ Mediterranean Cooking in Alaska
Twice-cooked gigante beans with garlic and feta @ Kalyn's Kitchen
Gigantes plaki (Greek baked beans) @ Closet Cooking
Gigantes plaki: Greek baked beans @ Choosy Beggars
Gigandes plaki by Simon Rimmer
Fasolia Gigantes Plaki: Big Greek Beans baked in a Bodacious Red Sauce @ Sortachef: One Hot Cat in a Woodfired Kitchen
Gigantes plaki @ Jono & Jules do Food & Wine
Gigantes plaki @ Life is Like a Dumpling
Greek baked beans (Gigantes plaki) @ the taste space – steam, bake, boil, shake!
Greek baked beans @ Eats Well with Others

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The 3-ingredient cookie

An excellent version with oats, bananas, dried cranberries and grated orange zest.

Have you heard about those three-ingredient cookies consisting of nothing but bananas, oats and an optional fill-in (chocolate, raisins or nuts, for instance)? No added sugar. No added fat. Suitable for vegans and all those on lactose-free, casein-free, gluten-free*, egg-free, dairy-free diets. Take 2 minutes of prep work and need about 15 minutes in the oven. That's less than it takes to unpack your regular grocery bags, so they're super-quick as well.

* You need to make sure you use certified gluten-free oats, also called 'pure oats'. 


I came across the recipe in The Burlap Bag. As the author Lauren notes, even if you eat all of those, you've basically consumed 2 bananas and a cup of oats, so this qualifies as health food in my opinion. They are soft and slightly chewy. They're not the best-oat-cookies-in-the-world (these are!), but they're pretty moreish and satisfying. Flavour- and texture-wise, these remind me of those soft apple and oat drops I've been making, just much quicker and simpler.

My two older kids love them (Karoliine, our youngest, is still to young to have any solids), and the grown-ups are pretty fond of them, too:

 

So here's the recipe. Again, a huge thank you goes out to The Burlap Bag for this great 'cookie' idea. Come autumn, I'll try their Autumn 2-ingredient Cookie, using pure pumpkin pureé.

Use really ripe bananas for making these - the riper your bananas, the sweeter the cookies.

3-ingredient oat cookies
(Kaerahelbeküpsised)
Makes about 16 bite-sized morsels

2 ripe medium-sized bananas
200 ml (4/5 of a cup) of quick-cooking oats
a handful of either raisins or dried cranberries (craisins) or chopped dark chocolate or chopped walnuts

Pre-heat the oven to 170 C/350 F. Line a cooking sheet with a parchment paper or simply grease your cookie sheet thoroughly.

Peel the bananas, place into a bowl and smash with a fork. Add the oats and the add-in (I love the tiny seedless currant raisins):

 

 Mix till combined. Take about a teaspoonful of the mixture at the time, form into a ball and transfer onto your cookie sheet.

 

Bake for about 15-20 minutes, until golden brown. Cool slightly and enjoy!

Other foodbloggers making these:
Anne @ Anne's Food (9 March 2013, in English)
Martiina @ Tegemisi. Toimetusi (4 March 2013, in Estonian)
Gaili @ Tsheburashka (3 March 2013, in Estonian)
Kätrin @ Kätrin kokkab (13 March 2013, in Estonian)
Karen @ Kafka na praia (2 April 2013, in Brazilian Portuguese)

More moreish oatcake recipes:
My melt-in-your-mouth oat cookies
Cheesy oatcakes
Peppery oatcakes
Oatcakes with ginger
Apple and oat drops

Two years ago: Estonian Soda Bread Recipe
Four years ago: Raisin Fruit Soup Recipe (Kissel)

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Cauliflower rice

Have you eaten "cauliflower rice" before? Have you prepared it yourself? What's your favourite cauliflower "rice" recipe?

Kalyn wrote back in 2010 that she realised she's late to the cauliflower rice party. Imagine being then three more years late to the "cauli rice" party!!! I had seen the blog posts here and there, but didn't get around to trying this way of cooking cauliflower until now. We all liked it, and our 2-year old son really-really liked it, so we'll be definitely making this again.

I love cauliflower a lot (see the list of other cauliflower dishes here at Nami-Nami at the end of this post), but I admit this way of preparing cauliflower changes the flavour quite a lot. If I hadn't cooked it myself and someone had offered me a spoonful, I wouldn't have suggested cauliflower at first - texture-wise, it reminded me more of egg fried rice and not grated and fried cauliflower. Perhaps this is the way of introducing cauliflower to those people (men? kids?) who tend to be suspicious of cruciferous vegetables? Perhaps?

Here's my version of cauliflower rice. It's low in carbohydrates, high in fibre, suits vegan, gluten-free and Paleo diets - so a rather universal dish. Cheap as well!


 

Cauliflower rice
(Lillkapsariis)
Serves 4 as a side dish, can be easily halved or doubled




1 large head of cauliflower (about 700 grams)
1 tsp chilli flakes
2 large garlic clove, finely chopped
3-4 Tbsp rapeseed or olive oil
sea salt and freshly ground black pepper
a large handful of fresh parsley, finely chopped

Rinse the cauliflower, drain. Shred finely, using the coarse side of your grater.
Heat the oil on a large frying pan over moderate heat.
Add the grated cauliflower, garlic and chilli flakes and fry the cauliflower for about 5 minutes, stirring regularly. Season generously, scatter the parsley on top and serve.

More cauliflower recipes @ Nami-Nami:
Cauliflower cheese with mustard
Cauliflower with creamy pepper and pesto sauce
Roasted cauliflower (over-baked cauliflower)
Roasted cauliflower with bacon and garlic
Spicy cauliflower with tomatoes and Cauliflower with egg and sage butter
Cauliflower with browned butter and breadcrumbs
Cauliflower with peas and cumin
Cauliflower mince and cheese with dill

Some other "cauliflower rice" recipes:
Cauliflower rice with celery and onion @ Elena's Pantry
Cauliflower Spanish rice @ A Veggie Venture
Cauliflower rice with fried onions and sumac @ Kalyn's Kitchen
Cilantro-lime cauliflower rice @ Big Red Kitchen
Paleo Dirty Rice @ Elena's Pantry
Cauliflower chicken fried "rice" @ Stephen Cooks

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Mulled sea-buckthorn drink

A glass of warming sea-buckthorn drink. If you're unfamiliar with the name "sea-buckthorn", then it's also known as sandthorn, sallowthorn or seaberry, and tyrni in Finnish, Sanddorn in German (as well as Seedorn, Sandbeere, Weidendorn and so on), havtorn in Danish and Swedish, duindoorn in Dutch, Hippophae rhamnoides in Latin, argousier in French.

Are you a fan of Pinterest? I am. I hopped on the Pinterest-bandwagon quite late, but have grown to love it for the ease of identifying and saving various inspirational dishes. It's a great way to spot gorgeous drink and food ideas, and that's where I came across Sandy's sea-buckthorn punch. Sea-buckthorn, the wonderful superberry, has been featured quite often here on Nami-Nami (see below for numerous recipe links), and I try to use it quite regularly in my kitchen as well. This mulled hot drink using a mixture of sea-buckthorn juice, orange juice and black tea, was a great discovery.

Mulled sea-buckthorn drink
(Kuum astelpajujook)
Adapted from Confiture de Vivre
Serves 6 to 8

1 litre of brewed tea (I used Early Grey)
500 ml (2 cups) sea-buckthorn juice
250 ml (1 cup) good-quality orange juice
4 cloves
4 star anise
1 cinnamon stick/bark
5-6 Tbsp soft brown sugar

Optional (for the alcoholic version):
vodka and/or sea-buckthorn liqueur

Mix tea, sea-buckthorn and orange juice, spices and the sugar in a medium-sized saucepan. Bring into a gentre simmer, then leave to infuse for 15-20 minutes on a very low heat.
Remove from the heat, ladle into heatproof glasses and serve.

For an alcoholic version, add 2 cl of vodka and/or sea-buckthorn liqueur per glass.

More sea-buckthorn recipes:
Sea-buckthorn jelly with kama mascarpone mousse @ Nami-Nami
Sea-buckthorn and Amaretto cheesecake @ Nami-Nami
Sea-buckthorn and apple tart @ Nami-Nami
Sea-buckthorn sorbet @ Nami-Nami
Cardamom panna-cotta with sea-buckthorn and apricot compote @ Nami-Nami
Sea-buckthorn juice @ Russian Season
Sea-buckthorn @ Real Epicurean
Gelbe grütze @ Küchenlatein
Coconut cream custard on sanddorn mirror @ Vegalicious Recipes
Sea buckthorn curd with raspberries @ Swedish Food
Sea-buckthorn cheesecake @ Bumpkin Mag
Sea-buckthorn mousse @ Andie's Veggies
Sea-buckthorn kissel with Greek yoghurt @ Suvi sur le vif

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Orange salad with pomegranate seeds, perfect for the festive season

Citrus fruit and Christmas go hand in hand, no? Well, in my house they do. I like serving an orange salad during the festive season - either as a starter, like this beetroot and orange salad with ginger yoghurt dressing or this fennel and orange salad with a simple vinaigrette or even this super-simple orange and red onion salad. Or as a dessert, in a form of a simple "Orange Ambrosia, for instance.

When flipping through the pages of one of my current favourite food magazines, the Swedish-language Lantliv mat & vin, I was immediately drawn to a pretty orange and pomegranate salad. And although Christmas is still a few weeks away, we've had some snow in Estonia already - and it's snowing outside as I'm writing this post - so this salad has been sitting prettily on our table twice during the last week or so. And it'll be definitely making an appearance or two during December.

It'd make a lovely light dessert, or simply one of the dishes on your festive buffet spread. It's also vegan and gluten-free, so suits all kind of special diets.

If you're making this in Estonia and are looking for crushed cardamom seeds, then I recommend buying MEIRA cardamom - it's coarsely ground. If you're looking for fine cardamom "dust" (sorry, powder), then Meira is not for you :) Alternatively, buy whole cardamom pods and grind your own. You'll need seeds from about 20 cardamom pods to get about a teaspoon of ground cardamom. 

Orange salad with pomegranate seeds
Apelsinisalat granaatõunaseemnetega
Adapted from Lantliv Mat & Vin, Nr 6/2012 (Apelsinsallad)
Serves 4, can be easily multiplied

 

 4 large sweet oranges
1 ripe pomegranate
1 Tbsp (brown) sugar
1 tsp ground cardamom seeds

Peel the oranges with a sharp knife, then cut into thin slices, crosswise. Arrange nicely on a large plate.
Remove the pomegranate seeds and scatter on top of orange slices.
Mix the ground cardamom with sugar and sprinkle on top of the fruit.
Serve at once or leave to macerate for an hour or two in a cool place, covered.

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Makhlouta, a comforting rice and lentil soup from Lebanon

Remember those pictures from our garden, taken just ten days ago? Well, just a week later our garden looked - and is still looking - very different, as the snow came surprisingly early this year, and that first snow is still here.



Which means it's time to enjoy autumnal hearty flavours from now on. And here's a neat recipe to start with - a Lebanese soup makhlouta. What impresses me most about this is that it hardly contains anything, yet is most satisfying and flavoursome :)The recipe is slightly adapted from Claudia Roden's wonderful Arabesque: A Taste of Morocco, Turkey, and Lebanon, published in 2006. According to Taste of Beirut food blog, makhlouta means 'mixture' in Lebanese Arabic and it's a soupy stew that contains variour legumes and beans such as lentils, kidney beans, white beans, chickpeas, bulgur wheat. Claudia Roden's version is pretty minimalist, containing just rice and lentils, but I often prefere minimalist versions anyway, so I'm happy with this recipe.

Makhlouta - Lebanese rice and lentil soup
(Liibanoni riisi-läätsesupp)
Serves 6 to 8

 

2 large onions
3 Tbsp olive oil
2 litres vegetable stock
200 g red 'Egyptian' lentils
100 g risotto or porridge rice, rinsed and drained
2 tsp coriander seeds
salt and black pepper

To serve:
1 tsp cumin seeds, crushed
1-2 lemons, cut into sectors

First make the crispy onion topping. Peel and halve the onions, cut into thin slices.
Heat the oil in a heavy saucepan, add the onions and fry gently until the onions are softened and translucent. Now increase the heat and fry until the onions are golden brown and caramelised. Transfer onto a kitchen paper to crispen.

For the soup, bring the water into a boil. Add the lentils and rice. Season with pepper and add the crushed coriander seeds. Bring into a low simmer, cover and simmer for 35-45 minutes, until both rice and lentils are completely soft and the soup nice and creamy. Taste for seasoning  - add salt, if necessary.

To serve, scoop the soup into warm soup bowls, sprinkle with crushed cumin seeds and garnish with crispy onion rings. Place lemon slices or sectors on the table, so everyone can sprinkle some lemon juice on top of their soup.

More makhlouta recipes out there:
Taste of Beirut
Mama's Lebanese Kitchen
Ya Salam Cooking
The Gutsy Gourmet
The Well-Seasoned Cook

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No porcini mushrooms? Make sautéed aubergine/eggplants (Melanzane al funghetto)

The silver-haired Amalfi-born and England-based Antonio Carluccio is known in the United Kingdom as the godfather of Italian gastronomy. This lovely dish is based on his recipe. Gently sautéed cubed aubergines/eggplants with garlic indeed have a flavour reminiscent of porcini/penny bun/cep mushrooms (Boletus edulis in Latin) - hence the title of this post :) A handy recipe to have when you crave mushrooms but cannot get hold of good ones, or when you want to please somebody who cannot eat mushrooms for whatever reason..

Antonio Carluccio recommends this as a side dish to veal chops or Wienerschnitzler, but it's lovely as a vegetarian main with some crusty white bread as well. 

Choose nice and firm aubergines for this.

Melanzane al funghetto  
(Praetud pommud e. melanzane al funghetto)
Serves four

500 g aubergine/eggplant
2 garlic cloves
8 Tbsp extra virgin olive oil
1 tsp seal salt
freshly ground black pepper
2 Tbsp finely chopped fresh parsley

Peel the aubergines (not compulsory, I actually prefer them unpeeled) and cut into neat 1,5-2 cm cubes. Slice the garlic.
Heat oil on a large skillet over moderate heat. Add the aubergine and garlic and sauté for about 10 minutes, stirring every now and then, until the aubergine softens.
Stir in the parsely, season with salt and pepper.
Serve hot or leave to cool before serving.

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Beetroot pkhali, or Georgian beet salad with walnuts and herbs

There have been no beetroot recipes on Nami-Nami recently. I wrote about the wonderful Persian dish, beetroot borani, back in May, but that's three months ago! Me thinks there's definitely time for another beet dish, or I'm in danger of losing my Beetroot Princess* title :)

A fortnight ago we hosted a Georgian feast in our backyard, and one of the many Georgian dishes I prepared was this simple and stunning-looking pkhali, made with beetroot. Pkhali is a Georgian vegetable dish that's something between a salad, dip or even spread, depending on the consistency you choose; the characteristic feature is the aromatic garlic-walnut-herb dressing. (You may have come across an alternative spelling, mkhali. That's the Russian name for this Caucasian salad.) The most popular are beetroot pkhali and spinach pkhali, but one can also use cabbage, eggplant/aubergine, red kidney beans or other vegetables. At any Georgian feast, you would usually find a selection of pkhakli-dishes to sample. I've provided a number of links at the end of the post, if you wish to explore further.

Ideally you'd roast your own beets for the best flavour, but I've used pre-cooked (organic) beets on couple of occasions and I doubt anyone noticed, really.

Charklis pkhali aka Georgian beet salad with walnuts and herbs
(Gruusia peedisalat kreeka pähklitega)
Serves about six or many more as part of a buffét table

 

500 g beets/beetroot

100 g walnuts
3 to 4 garlic cloves
1 tsp salt
freshly ground black pepper, to taste
a handful of fresh parsley
a handful of fresh coriander/cilantro
0.5 tsp dried savoury
0.5 tsp ground coriander seeds
about a Tbsp of good-quality red wine vinegar, apple cider vinegar or balsamic vinegar

If you're using raw beets, then scrub them clean and wash thoroughly, wrap into a piece of foil and bake in a pre-heated 180C/350F oven for 60 to 90 minutes, until the beets are cooked. Cool, peel and grate finely.
If you're using boiled beets, then grate them finely and let drain on a sieve for a while, to get rid of any excess moisture (you can press the beets even drier with your hands or a wooden spoon).
At the same time place the walnuts, garlic cloves and a generous pinch of salt into a food processor and process into coarse paste. Add the coriander/cilantro leaves and parsley, process again for a short while.
(You can obviously use the good old pestle and mortar to make that walnut and garlic paste).
In a big bowl, mix the grated beets, walnut-garlic-herb paste and the rest of the ingredients. Season with salt and pepper according to taste. Be cautious with the vinegar - pkhali needs to be slightly acidic, but never vinegary, and the exact amount depends on the sweetness of your roasted or cooked beetroots.
Cover the bowl and transfer into the fridge or cold larder for 2-6 hours - this "waiting time" is necessary for the flavours to mingle and develop.
To serve**, form the pkhali into small balls (optional) and place onto your serving plate. Garnish with pomegranate seeds, thinly sliced red onion or chopped of spring onion/scallion.
Serve at room temperature.

* My friend Alanna of A Veggie Venture is the reigning Beet Queen, remember :)

** Alternatively, spread the pkhali evenly on a plate, then make a diamond pattern on the spread with the edge of your knife before garnishing (see Melissa's spinach pkhali link below as an example). Of course, you can also simply spoon the pkhali into a suitably sized bowl.

More pkhali recipes: 
Spinach pkhali @ The Traveler's Lunchbox
Spinach pkhali balls @ Jeanette's Healthy Living
Beetroot pkhali @ Winter Skies, Kitchen Aglow
Beet pkhali  @ Stay for Tea
Spinach pkhali @ Delicious Georgian Recipes
Spinach Pkhali, Cabbage Pkhali, Beet Pkhali  @ Food Gather.com

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Coconut and carrot soup with lime and basil

 
I know, I know. It's summer and you're probably wondering why would anyone write about soothing vegetable soups, no?

Well, here's a flavoursome and vegan and gluten-free soup that'd be perfect for those slightly cooler summer nights that we are (at least here in Estonia) bound to encounter every now and then. It's mostly store-cupboard ingredients, so a lovely stand-by recipe. Somehow the coconut and carrots and basil and lime together are very refreshing, and surprisingly suitable for summer months. We thought it worked also well as a cold soup, but that's up to you.

The recipe is adapted from Lina's Matkasse, a popular Swedish grocery-and-recipe delivery service.

Coconut and carrot soup with lime and basil
(Kookose-porgandisupp laimi ja basiilikuga)
Serves 4 to 6

350 g carrots
1 medium onion
1 Tbsp vegetable oil
220 g red lentils (about 1 cup), rinsed and drained
1 litre vegetable stock
thumb-sized piece of fresh ginger, finely grated
400 ml coconut milk
2 garlic cloves, crushed
1.5 tsp cumin seeds, ground
1.5 tsp coriander seeds, ground
0.5 tsp salt
1 lime, juiced
a pinch of chilli flakes (I used Aleppo chili)
a handful of fresh basil leaves

Peel or scrub the carrots and cut into 1 cm slices. Peel and chop the onion.
Heat oil in a heavy saucepan, add the onion and fry for a few minutes. Add the carrots and lentils and a sprinkle of salt, sauté for another few minutes.
Now add the vegetable stock, grated ginger, crushed garlic, cumin and coriander seeds as well as the coconut milk. Bring into a boil, then reduce heat, cover and simmer gently for 15-20 minutes, until the lentils and carrots are soft.
Process the soup until smooth (I prefer a jug blender, but an immersion blender would work as well). Season to taste with salt, lime juice and chilli flakes.
Garnish with basil leaves and serve.

EDIT November 29, 2012: Lydia Walshin featured this recipe on her SoupChick blog. Thank you, Lydia!

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Wild Garlic Hummus Recipe

The wild garlic season has began here in Estonia. For almost a fortnight I see people foraging for the pungent wild leaves in a nearby forest, and I've been picking a small brown paper bag full of leaves twice myself. The other day I was browsing on Pinterest for lovely wild garlic ideas, and came across this lovely recipe for wild garlic hummus on Shaheen's blog Allotment2Kitchen.

I used my regular hummus recipe and simply added a generous handful of wild garlic leaves. The result was a vibrant green dip/spread, that had a wonderful garlicky element, but its Lebanese/Israeli heritage was still there.

Note that wild garlic is also known as ramson (Allium ursinum). It's closely related to wild leeks or ramps (Allium tricoccum). Very generally speaking, the first is common in Europe and the latter in North America. You can easily substitute one for the other in this (and other Nami-Nami's wild garlic recipes).

Wild Garlic Hummus 
(Karulauguhummus)
Serves four

400 g canned chickpeas, rinsed and drained
1 handful fresh wild garlic leaves, rinsed
couple of spoonfuls of water
4 Tbsp extra-virgin olive oil
2 Tbsp freshly squeezed lemon juice
salt and freshly ground black pepper

Drain the chickpeas and place to the food processor with the rest of the ingredients. Blend until you've got a smooth paste (or slightly coarse, if that's how you prefer your houmous). Taste for seasoning - if you wish, add some more lemon juice or salt.

Excellent with toasted pita bread, or on a slice of toast, or spread on crispy crostini or as a dipping sauce with some crudités. We enjoyed ours with some Georgian bread, pictured.

More Wild Garlic recipes:
Wild Garlic Pesto with Almonds @ Nami-Nami
Wild Garlic Pesto with Pinenuts @ Nami-Nami
Wild Garlic Tzatziki @ Nami-Nami
Mashed Potatoes with Wild Garlic @ Nami-Nami
Wild Garlic Butter @ Nami-Nami
Ramson-Almond-Pesto  @ Küchenlatein
Creamy Wild Garlic Soup @ Cinnamon and Thyme
Wild garlic, courgette and mint soup by Angela Hartnett

More hummus recipes:
Harissa-spiked hummus @ Nami-Nami
Beetroot Hummus @ Nami-Nami
Hommus with pomegranate syrup and tahini @ Anissa Helou
Basil hummus @ Simply Recipes
Hummus en fuego @ 101 Cookbooks
Roasted jalapeno and lime hummus  @ The Kitchn
Beet Hummus @ Chocolate & Zucchini

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Meatless Monday: Buckwheat with beets and dill

From the recipe archives - originally posted in December 2010, fully updated in March 2012.



It's time to up the number of buckwheat recipes on Nami-Nami - and I think this beautiful porridge kasha recipe fits the bill nicely. The inspiration for this recipe is from Rose Elliot's book Learning to Cook Vegetarian, and if you love buckwheat and you love beets, then you must try this! It's best served hot, but if you have any leftovers, then this is also an excellent lunch box dish.

A note about buckwheat (Fagopyrum esculentum). It's a pseudograin, and not a member of the cultivated grasses (Graminaceae) to which most grain cereals belong. Buckwheat is closely related to sorrel and rhubarb. It's native to central Asia - buckwheat was domesticated in China or India some 1000 years ago - and was introduced to Northern Europe during the Middle Ages. It's hugely popular in Russia, where the buckwheat groats are toasted to make porridge kasha and the greyish flour is used to make blinis that are famously enjoyed with caviar or smoked salmon.

Note that buckwheat is naturally gluten-free, so it's a suitable and tasty grain alternative to all those who need to avoid gluten.

Buckwheat with beetroot and dill
(Peedi-tatrahautis)
Serves six to eight

2 Tbsp rapeseed or olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
250 g buckwheat groats (about 300 ml)
750 ml boiling water (3 cups)
salt and freshly ground black pepper
500 g cooked beetroot, grated
2 Tbsp chopped fresh dill

sour cream or plain yogurt, to serve (omit for a vegan meal)

First, you need to toast the buckwheat. The buckwheat we usually use in Estonia is pre-roasted and dark brown, so this can be heated on a dry skillet for about 2-3 minutes. If you're using the "light" buckwheat groats, then roast them on a dry hot skillet for about 6-7 minutes, until it's nicely toasty and aromatic.
Heat the oil in a large high frying pan/sauté pan. Add the onion and sauté for 5 minutes. Add the garlic and fry for another minute or so.
Add the toasted buckwheat and boiling water, season with salt and pepper. Cover the pan with a lid, reduce heat and simmer on a low heat for 15-20 minutes, until the water has absorbed and buckwheat is nice and soft (but not mushy!!!).
Fold in the grated beets and heat for another 2-3 minutes. Taste for seasoning, stir in the dill and serve hot.

Lovely with a dollop of sour cream/yogurt and some grilled (Portobella) mushrooms.

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If you like Cosmo (and Sex and the City), then you'll love this drink: Cosmopolitan glögg

Sex and the City (2008)

Miranda Hobbes: [at a bar, drinking Cosmopolitans] 

"Why did we ever stop drinking these?"

Carrie Bradshaw: "Because everyone else started! "

Perhaps it's time to start again?

This delicious and soul-warming winter drink has got its name from the famous Cosmopolitan cocktail. Ok, there's plain vodka and not lemon vodka here, and I haven't used any limes to give the drink an extra zing (though you could, by all means), but the similarities are definitely there. It's officially my favourite mulled drink this year, even if I do go very easy on the vodka most of the time :D

If you like the classic Cosmopolitan, and enjoyed watching Sex and the City, then this drink is for you :)

Cosmo Glögg
(Jõhvikaglögi)
Serves six
Adapted from Finnish-language book "Kotilieden jouluaika: Pikkujoulusta loppiaisen" (2006)



1 litre good-quality cranberry juice drink
2 Tbsp glögg mixture*
100 ml vodka
50 ml orange liqueur (Triple Sec or Cointreau)

To serve:
dried cranberries (aka 'craisins')
orange twist

Bring the juice and glögg mixture into a simmer, then remove from the heat and leave to infuse for 20-30 minutes. Add some sugar to taste, if you really wish so.
Strain and re-heat. Add the spirits and serve in heat-proof glasses.

* I used Meira's glögimauste, which contains finely chopped dried Sevilla orange peel, ginger, cloves, cinnamon and cardamom. You can use any mulled wine or glögg seasoning mix of your choice, if that's not available. 

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