1 June 2021

I’m back

The blog I built was abandoned for a very long time.
A lot of things have happened since my last post.
I decided I wanted to move & live in Budapest. Then covid19 came and disrupted all my plans!
So unfortunately we are still with the pandemic and still fighting it.
I have still been able to do a number of interesting things in recent years.
One of them (and I will detail the rest in the following posts) is that I wrote a number of recipes for the American magazine "THRIVE". Vegan food magazine.
here are the recipes and links.
P.s
I know some of you want the recipes of the previous posts, I admit my only problem is my English and translating all the recipes. So from the following posts, I will try to attach a recipe, and sorry in advance for my English :-)



Cherry Galette Soaked in Liqueur
INGREDIENTS
2 cups light spelt flour
2 tbsp sugar
1⁄2 tsp sea salt
1⁄4 tsp cinnamon
60 g coconut oil
5-7 tbsp cold water
Filling
1 kg pitted cherries 
1⁄2 cup cherry liqueur 
Juice and zest of 1⁄2 lemon 
1 tsp cornstarch Sesame, for sprinkling
Dusting
Powdered sugar

METHOD
Preheat the oven to 355°F and line a large baking sheet with parchment paper.
To make the pastry, place the flour, sugar, salt and cinnamon into a food processor bowl. Mix until combined, then add the coconut oil and pulse until sandy. Add the water a tablespoon at a time until a slightly crumbly dough forms.
Take out the dough, knead it a little to get a disk and cover with plastic wrap. Set it aside.
In a large bowl, place the cherries, pour the lemon juice, lemon zest and the liqueur. Stir and refrigerate for half an hour.
After half an hour, bring the bowl out of the fridge and add the cornstarch, mix well.
Roll the pastry out into a circle about 1 cm in thickness, place into the prepared baking sheet. Arrange the cherries in the center and fold the pastry up around it.
Spread coconut butter on the edges of the galette and sprinkle sesame.
Bake the galette for 45-50minutes, or until golden and the fruit filling has started to bubble. Remove from the oven and cool for about 10 minutes.
Dust with a little bit of powdered sugar.






Nectarine Olive Oil Cake
INGREDIENTS
2 cups light spelt flour
2 tbsp sugar
1⁄2 tsp sea salt
1⁄4 tsp cinnamon
60 g coconut oil
5-7 tbsp cold water
Filling
1 kg pitted cherries
1⁄2 cup cherry liqueur
Juice and zest of 1⁄2 lemon
1 tsp cornstarch Sesame, for sprinkling
Dusting
Powdered sugar

METHOD
Preheat the oven to 355°F and line a large baking sheet with parchment paper.
To make the pastry, place the flour, sugar, salt and cinnamon into a food processor bowl. Mix until combined, then add the coconut oil and pulse until sandy. Add the water a tablespoon at a time until a slightly crumbly dough forms.
Take out the dough, knead it a little to get a disk and cover with plastic wrap. Set it aside.
In a large bowl, place the cherries, pour the lemon juice, lemon zest and the liqueur. Stir and refrigerate for half an hour.
After half an hour, bring the bowl out of the fridge and add the cornstarch, mix well.
Roll the pastry out into a circle about 1 cm in thickness, place into the prepared baking sheet. Arrange the cherries in the center and fold the pastry up around it.
Spread coconut butter on the edges of the galette and sprinkle sesame.
Bake the galette for 45-50minutes, or until golden and the fruit filling has started to bubble. Remove from the oven and cool for about 10 minutes.
Dust with a little bit of powdered sugar.

 











Roasted Carrots & Plums in Tahini-Chili Sauce with Crumble
INGREDIENTS
8-10 carrots
12-14 plums, such as damson plum (preferably hard plums)
4 tbsp maple syrup
4-5 tbsp olive oil
Tahini Sauce
1⁄2 cup raw tahini
 3⁄4 cup ice water
 1⁄2 tsp salt
1⁄2 tsp ground black pepper
 1⁄2 tsp ground chili pepper
 2 tbsp soy sauce
Crumble
1 cup flour
1⁄2 cup ground walnuts
1⁄2 tsp salt
 3 tbsp canola oil

METHOD
Line a baking sheet with parchment paper.
Preheat oven to 390°F.
Peel the carrots, cut the plums in half and remove the core. Transfer everything to a bowl, add the oil and maple syrup and mix well.
Transfer the carrots only to the baking pan and roast, first with foil for half an hour.
After half an hour, remove the foil, add the plums, put the foil back on and continue roasting at 355°F for another 10 minutes.
Preparation of tahini chili sauce: In a bowl, place the tahini, spices and soy sauce and mix. A hard paste is obtained. Add 2-3 tablespoons of ice water and continue to mix while the spread turns yellowish to white: add 2-3 tablespoons of water to get a smooth spread.
After half an hour, remove the foil and spread the tahini chili sauce on the vegetables evenly. Continue roasting for another 10 minutes.
Preparing the crumble: Place all the ingredients on a worktop, rub everything in with your fingertips until the mixture looks like moist breadcrumbs.
Add it to the carrots and plums and bake for an additional 5 minutes. Serve.




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milis
milly kay - Food Photograpy

Welcome to my blog. You'll find recipes, stories and mainly, experiences here. As far back as I remember myself and my family, everything always revolved around food. I grew up in a home brimming with good food and with a mother who loves to cook. She inherited her recipes from her own mother.
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