Baked chesnuts: how to select and bake chesnuts

Christmas is officially on its' way. And that means: Christmas markets are widely open ;) Hot spiced wine, sweet comforting scent of roasting chestnuts, big company and a lot of fun during cold evenings. Wanna make a Christmas mood at home? Here's how.

Chestnut season is running from early October through late December. When buying chestnuts pay attention to healthy, unwrinkled shells and a glossy brown surface. Pick the heaviest chestnuts. Fresh chestnuts feel firm to the touch and are heavy in the hand. There should be no space between the shell and the nut inside.

Did you know that chestnuts...

• ...are the best choice for evening snack? Because they are easy to digest and are boosted with relaxing Tryptophan
• ...act as a base food and therefore help at heartburn?
• ... contain a mix of protein, starch and fibre, thus making for a longer time full?
• ... with a high value of B-vitamins make the nerves stronger?

As you understood for this recipe you need only main ingredient and around 30 minutes.

First, wash the nuts under running water. Preheat the oven to 160-180C.  With the use of a sharp knife, make a cross-shaped incision about 0.4 cm deep on the top of each chestnut shell. Bake them 20 minutes and leave in the closed oven for another 10 minutes to rest. Here you go: a healthy snack is ready to go.

Low-carb cauliflower recipe

Another week passed by so quickly. I got frightened when I realised that my last post was 2 weeks ago.. A disaster, I have to say! Days are changed by nights, you wake up in the darkness and come back in the darkness. Hello November! What else can I say?!

Indeed my last week was quite intensive: some appointments, new James Bond premiere, pilates, yoga, cooking class... All in all gathering more impressions and experience to share with you and cheer you up even when outside it is so rainy, wet and miserable. Therefore today we will make a nice risotto variation. It is a special recipe and I believe not many of you ever imagined this product to be used as a main ingredient for risotto. But "YES! It is cauliflower!" and we will make it a hero today. I am considering us all being creative and curious so I thought "Why not?". We are mostly used to make fried cauliflower in Ukraine and nothing else. Especially when I know that it is a low-carb product and in autumn our bodies usually gain weight just in case the winter will be too cold:)

And by the way I served in a self-painted plate. We made those during the "Decoration" workshop organised by IKEA in the beginning of autumn.
How do you like it? Let me know in the comments below.

So let's start!

Ingredients:
(for 2 portions)

2 cups Cauliflower or 1 middle sized Cauliflower
1 tbsp Extra Virgin Olive Oil
1 small chopped Shallot onion
1/2 cup Bouillon Vegetable Broth
1/2 cup Parmesan Cheese (Grated)
2 tbsp sesame seeds
1 tbsp sunflower seeds

The directions are as usually very easy, quick and the result will surprise you by its' uniqueness and nutrition value.

1. Wash Cauliflower and cut it into smaller parts. Pulse cauliflower florets in a food processor until they are small enough to be rice-like.

2. Cut shallot onion. In a skillet over medium heat fry it in the olive oil until tender.

3. Add cauliflower, vegetable stock and cook about 10 minutes.

4. Salt and pepper and add grated cheese.

5. In a dry saucepan heat sesame and sunflower seeds. Stir them all the time so that they do not get burned. It takes about 3-5 minutes to feel the pleasant smell in the air. But be cautious not to keep them too long on the heat.

This is it. I served my portion with smoked salmon and cherry tomatoes. It is up to you what you like the most. It may be a good combination to meat, fish on any other source of good protein. What is your beloved source of protein?

Bon Appétit!

The best recipe with chicken liver: Salad with chicken liver with honey-rosemary dressing

Today I wanted to talk about nostalgia. You know that feeling, when you want to travel back in time into the moment, when all over the flat a magic aroma of fresh baked cake was being spread. Just because it was Sunday and your mom had enough time to make something special for the family. Or just because you said you would love a piece of cake. Not a tradition in your family? Well in Ukraine we have a lot of interesting traditions and customs. Families have their own recipes that travel from grandma through mom to daughter for centuries. I find it actually very special to have a family recipe that could bring you back to those careless times...Ok,ok, I got it. Enough for today. Let us talk about the actual recipe I want to share.

 Remember one of my first posts? Light and hearty salad with chicken liver got quite popular during the whole life of my blog, I have to say. And I can fully understand it. Rich taste, healthy ingredients, balanced nutritional value and much more. So I modified the recipe and enriched it with additional rosemary note for exquisite taste. Lunch or dinner, it is JUST A PERFECT CHOICE.

Ingredients:
for 2 portions

200g of chicken liver
8 cherry tomatoes
mixed green salad 
2 mushrooms
1/2 avocado
sprinkle of pepper, salt
2 tbsp of olive oil
1 tbsp coconut oil (any oil for frying)
2 tsp of water
1/2 tsp of honey (for #iquitsugar followers rice syrup is an alternative)
1/2 tsp dried rosemary
2 tbsp soy sauce

Wash the liver in cold water and dry it with a paper-towel. Heat the pan with a sprinkle of coconut oil or any oil you prefer to fry on. Fry the liver for a few minutes from every side. Add some water and stir covered for 5-7 minutes. After the liver is ready (if you stick a fork in it no red liquid appears on top) add 2 table spoons of soy sauce and fry a bit more so that the liver becomes darker because of the sauce. Meanwile prepare all the veggies. By preparing I mean - wash them and chop. Prepare basic salad on the plate: mixed green salad, halved cherry tomatoes, avocado cubes and mushroom slices. On the veggie-pillow put hot juicy liver. Spice the salad with some pepper and salt. Mix honey, oil, rosemary and water and pour the salad with honey-rosemary sauce.

As you see: easy and quickly healthy food is on your table. All you need is a teaspoon of patience and sprinkle of time ;)

Bon Appétit!

How to live without sugar? The best autumn recipe of sugarfree pumpkin pie

So my fourth week without sugar is gone. Are you still with me? Or already lost your mind in a sugary world? ;) Well, you should not get upset. I have something for you.

I think it is time to support you and share the best tricks of healthier lifestyle for your own benefits. I have to admit that I am not a robot and, of course, from time to time enjoy something sweet. But it is always a question of choice. And right at the moment when you are on your way to grab a mega fatty piece of cake, you are able to stop yourself and switch to a healthier alternative. It is always a matter of healthy choice, remember!

So when "I quit sugar"-book ended up in my hands, I did not get obsessed by the whole idea. I am always critical regarding any strict approach when we are talking about nutrition habits and getting our bodies strong and healthy. We are all humans, living in a world of a big variety of food (lucky us if compared to our ancestors). Nowadays a big popularity has a "Eat what you can find in the nature"-approach. In other words, eating what our ancestors did - only food growing from the earth, no processed food. Hello!? We are in the 21-st century. We have developed since those early days. Our bodies got used to the food we cook and are able to digest it quite well. By food here I mean normal dishes, not a ready-to-go fast food of frozen pizza. But a normal soup, meat with salad, even dessert... Not a news to our body. Important is to find a balance and know the nutritional value of the consumed food.

As autumn is in its full power, and Facebook just reminded me of a pumpkin pie I posted two years ago, I though it might be a good choice for today's recipe. I am a big fan of pumpkin and already have a couple of recipes for you (see Pumpkin 3-layer cheesecake recipe or Pumpkin cream soup - the classic one).

 Ingredients:

(for 28 cm round baking form) 

For the crust:

125 g whole wheat flour
1 ripe banana
40 g butter
2 tbsp ice cold water
1 tbsp yogurt
125 g oat meal flour or grounded oat meal
sprinkle of salt

For the Filling:
1 middle-sized Hokkaido pumpkin
4 whole eggs
1/2 teaspoon salt
2 teaspoons vanilla extract
2 tablespoons pumpkin spice or mix together nutmeg, cinnamon, cloves
3 tbsp rice syrup

Prepare your crust: in a large bowl combine both types of flour with salt; using pastry blender kitchen processor, cut in butter, yogurt and banana. Pour in cold water and mix well until dough starts to hold together. Wrap dough in a plastic foil and put into the fridge for about 30 minutes.

Preheat oven to 180 C.

Take the dough out of the fridge. Oil your baking form (mine was 28 cm in diameter) and place a thin layer of the crust into the form trying to make nice edges.

Bake the crust for 15 minutes.

While the crust is baking prepare your filling. I already shared the best tips "How to get pumpkin puree" here. So prepare the puree in advance, as it is hard to work with hot ingredients.
Mix all ingredients thoroughly together in a bowl. I used rice syrup for additional sweetness. It depends on your taste, of course. As I do not consume sugar, I feel the sweetness more than other people. Thus I used not too much of the syrup. Keep in mind that my recipes are not very strict. I prefer being creative in the kitchen and try to find substitutes in case I do not have some required ingredients.

Eventually pour filling mixture into the crust.

Bake for 45 minutes -1 hour or until centre is set.

Set aside to cool to room temperature.

I love eating smooth pumpkin pie in combination with a hot cacao. Especially when it is cold and rainy outside... Enjoy your week and eat healthy!

"Wild and noble vegetables" cooking course: the best tips and tricks for autumn recipes (Part 1)

With the first falling autumn leaves the concentration falls apart and the wish to stay in warm bed gets stronger with every day. On one of those weekends recently I would have really preferred warm home coziness rather than going for a walk. But not this time :) As I already mentioned before, I got a lovely present from my husband - a cooking class in one of the best restaurants of Hamburg. I was so anxious, excited and curious that I could not find a place the whole morning. I was thinking about the people, who will join the class, the whole process (how will it look like?), place (will that be a special kitchen or the real one?) and overall about the event. And finally the time was to leave. My husband joined me as a photographer and a big fan of gourmet recipes. Through rainy streets we walked to Apples restaurant calming down our expectations. The course started with a glass of champagne in Apples Bar. In a nice atmosphere we were getting acquainted to people who joined the group until finally we were welcomed in the real kitchen of the restaurant. Just to be there and feel the atmosphere was already a big chance. And here are the main ingredients we were using to prepare a 4-course dinner... Except of a bowl of patience,  2 cups of curiosity and 1 kg of love, of course ;)

Pumpkin, porcini mushrooms, beets, brussel sprouts, venison...All in all pure autumn surrounded us during the whole day. Chef de Cuisine of Apples Restaurant, young, energetic and full of enthusiasm lady -  Julia Eckerstorfer - was kindly guiding us through a big world of professional tips and tricks in the Big Kitchen. The main topic of the class was "Wild and noble vegetables". 

It included 4 course-menu preparation:

Course 1: Pigeon Breast, Colourful Beets, Pistachios, Wild Herbs, Elderberries

Course 2: Sarsnip Soup, Duck Ham, Porcini Mushrooms

Course 3: Roasted Venison steak, Hokkaido - Pumpkin, Brussel Sprouts, Grapes, Rosemary

Course 4: Dessertvariation - Family Style

I have to admit that it was my first time taking a cooking course. And this one was a long-expected as we had to make a reservation a year in advance. So once I entered the restaurant, I was so overwhelmed and wanted to find out every single secret they use to cook such exquisite dishes. Finally I was there, in a nice company of real gourmets and professional chef. We were granted professional aprons and had a very creative mood for the upcoming cooking. It was full of unexpected taste combinations, interesting tips and tricks, new flavors, ideas and recipes. The process itself was always interactive. Our 'teacher' helped each of us to learn how to cut a pigeon to get a nice breast part. This was especially useful for me as I never knew how the correct process should be step by step. And this one may be used for chickens and any other poultry. We were asking a lot of question while preparations and cooking, as it became more and more exciting. By the way, my vocabulary also improved and I got to know some 'kitchen vocabulary'. For example, did you know, that the whole process of preparations is usually called 'mise en place'? 

Preparing a perfect Goose breast

So many colors can happen only in the autumn season: red, orange, white, yellow.. and these are all beets. So cute and so tasty!

Sprinkle of salt and beets are almost ready to be placed in the oven...

I know you might be already very curious and will definitely share some tips and tricks with you in one of my next posts. Meanwhile you may have a look on the process itself. 

The course took about 3 hours and then was finished by a 4-course dinner with all the participants. This was apparently the most pleasant part of the day. As usually, very friendly and high-level service of restaurant Apples, was complemented by delicious dishes. And you know the feeling, when you eat something enormously tasty and you know that you cooked it?! By the way, pictures of the final courses will also follow a bit later. 

Overall, I enjoyed the course very much. 

New professinal apron, hand-made chocolate, CD with all the recipes and steps, precious tips and tricks from Chef of Apples restaurant, and happy full us after 4-course menu. Better idea for your Saturday?! No way ;)

See you in my next posts and enjoy the weekend.  

In combination with home-made honey, olive oil and some vinegar these tiny colorful beets became unbelievable.

Yes, this is me... Smelling, touchinh, tasting... Trying to feel with all my senses :)

Cutting a pigeon to get a perfect breast part...

Hokkaido pumpkin is perfect because it may be cooked not peeled.

Sarsnip soup was a totally news for me... Never tried, never cooked, never imagined that perfect creamy taste

Guess why brussels sprouts are right beside the grapes

Even dandelion leaves were in the herbs mixture... Who could ever think of  it?!