Thursday, January 29, 2015

Pierogi Ruskie


Pierogo Ruskie adapted from here.

500g floury potatoes, peeled and cut into large chunks
4 large onions, diced
2 tbs olive oil
200g cream cheese
50g cottage cheese
salt and pepper

335g plain flour
1 egg, lightly beaten

To serve:
Sour cream
Dill, chopped (optional)

To make the dough: Combine the flour and a generous pinch of salt in a medium bowl. Add egg and 125ml warm water and combine. Knead for a couple of minutes, just until a soft, smooth dough forms. Set aside at room temperature for about an hour to rest.

To make filling: Place potatoes in a pot of cold salted water and bring to a boil. Boil for 10 minutes, drain and set aside.

Heat oil in a pan over medium heat then sautee onions for 20-30 minutes until they're soft and very, very brown.

Mash together potatoes, 1/4 of the cooked onions and the cheeses, either by hand or in a food processor, until mixture is very smooth. Season with salt and pepper to taste. Set aside to cool to room temperature.

To assemble: Divide the dough into 3 hunks. Lightly dust the bench with flour and, working with one hunk at a time, roll the dough out and cut circles out using a 8-9cm cutter (I used the largest of my set of 3 scone cutters).
Fill each circle with a heaped teaspoon of fillings, moisten the edge of one half of the circle with water and pinch the edges together to seal. Continue until all the dough is used up (we got exactly 33 pierogi). This will probably leave you with a lot of leftover filling to eat at your leisure.

To cook: Turn the oven on low to keep the pierogi warm until they're all cooked.
Bring a large pot of salted water to the boil. Working in 3 or 4 batches, boil the pierogi for three minutes, by which time they should have floated to the top of the water. Remove with a slotted spoon, place in in an oven-proof dish and stash in the oven while you cook the rest. Don't leave them in the oven longer than that though because they'll dry out and stick together.

Reheat the remaining onions.

To serve: Drizzle with sour cream and scatter with onions and dill (if using). Eat with simultanious haste and restraint because "OMG GET IN MY MOUTH" but also "I don't want them to be over!!!"

Saturday, January 24, 2015

Quickie blog: Ham and Kimchi Omelette


Ham and Kimchi Omellete- serves 1 quite hungry/greedy person

50g ham, diced/sliced- I used some deli slices but you could use whatever
2/3 cup kimchi- if using store bought kimchi, squeeze most of the liquid out of it
2 eggs
salt & pepper
corriander (cilantro) to garnish, optional
Take a small frying pan with short sides and preheat over medium high.

Add the kimchi and ham and fry for 2-3 minutes to 1) take the chill off and 2) let the flavours meld together. Set kimchi-ham mixture aside and wipe out the frying pan (unless you want a bright red omelette).

In a bowl, combine eggs, 1 tablespoon of water and salt and pepper to taste. Whisk well with a fork until the eggs are foamy.

Pour 1 tablespoon olive oil into the frying pan and place on medium heat.

Once pan is hot, add eggs and swirl to coat the pan. As the edges set, lift them and let the uncooked egg on top run underneath.

Once it almost cooked (still slightly runny on top; it'll continue to cook on the plate) scatter the kimchi and ham over half the omelette. Turn off the heat.

Now the tricky part: take a plate and set on the bench. Using a forward-and-back motion, shimmy the omelette, filling half first, out of the frying pan and onto the plate. Once the filling half of the omelette is on the plate, gradually tilt the frying pan so that the other half lands on top of the filling.

Garnish with corriander and enjoy!

A note on kimchi: store-bought is delicious but if you're feeling daring you should give making your own a go. I use my mum's recipe found here but instead of chunks of carrots and daikon, I use cabbage and julienned carrots and I omit the garlic scapes. It's all a matter of preference, just make sure you have 2kg of vegetables to start with.

Come back soon to read all about how I went making pierogi ruskie.

Friday, January 23, 2015



The recipe I used for the croissants can be found at Dessert For Two. It's a small batch recipe so it only makes a a few croissants but that's what makes the recipe so approachable and it was an awesome Sunday treat for Michael and I.

You should check out her blog. Her photos are much nicer than mine (aren't everyone's though, I know you don't come here for the photography).


Monday, June 10, 2013

Meatballs in Almond Sauce (And Giveaway Winner!)

Thanks to everyone who entered but unfortunately not everyone can win. Congratulations...
COWGAL JAZZY! You've won a copy of Tiny Food Party (and maybe a packet of TimTams). Please send me a personal message on my Facebook page with your address and I will post you your prize ASAP.
To everyone who would like a shot at winning future giveaways, follow the blog and/or like my Facebook page to find out about them first.
Note: I wasn't paid to promote Tiny Food Party. It's just a book that I bought and thought was cool. The opinions I've expressed previously are my own.

Adapted from Meatballs by Food Love (can you believe I couldn't find a link to this book?!)

55g crustless white bread (weight after removing crusts)
3 tbs water
500g pork mince
1 onion, finely chopped
1 garlic clove, finely chopped (or in my case, Microplaned)
1 egg, lightly beaten
freshly grated nutmeg
salt and pepper

Almond Sauce:
25g crustless white bread (weight after removing crusts)
110g blanched almonds
2 garlic cloves, finely chopped
150ml dry white wine, like Sauvignon Blanc
425ml cold vegetable stock (if you use hot stock let the mixture cool before putting it in the blender)
salt and pepper

1. Add water to bread and leave to soak

2. To make almond sauce: heat a little olive oil in a frying pan over medium high heat. Add almonds and bread and fry until both are golden brown, stirring often to prevent burning. Add the garlic and fry for about 30 seconds more. 

3.Add wine and boil for about 2 minutes, then season to taste with S&P. 

4. Pour mixture into a blender or bar mix canister. Add stock (see note in ingredients) and then blend until smooth. Set aside.

5. Back to the meatballs: squeeze the excess water out of the bread and place in a bowl with pork, onion, garlic and egg. Season to taste with nutmeg, S&P and mix well to combine.

6. Roll mixture into about 30 meatballs. Fry in a pan over high heat to brown on all sides. Add almond sauce to pan, bring to boil and then lower to simmer. Simmer for about 20 minutes until the meatballs are cooked through and the sauce has thickened.

7. Taste sauce for seasoning and serve meatballs with rice and salad. A spritz of lemon juice over the meatballs is also tasty.