Poke bowl

When I moved to the Netherlands 2 years ago I was pleasantly surprised to see that Dutch people eat A LOT of raw fish. All around you could find various sushi restaurants, dozens of options of eating out or ordering, and what I think surprised me the most was the fact that you could buy relatively cheap and good quality sushi from the supermarket.

After a while the trend emerged to the so called "Poke Bowl" which I have first heard of when I saw a restaurant delivering it. What is a Poke Bowl? Basically, "Poke" represents a traditional Hawaiian dish which consists of raw fish cubes mixed with oils and spices and served as an appetizer or main course. This dish later evolved into modern version, known as "Poke Bowl", which is a mix of raw fish, rice and vegetables. It makes you think of it as a deconstructed sushi roll. Take the fish, rice, seaweed and whatever else you add to your sushi roll and put it in a bowl with some dressing, like you would do to a regular salad, and taa-daa, here you have it.

What I personally love about this dish is the freshness of the ingredients and that I feeds you without being too heavy. Below I propose my favorite healthy, classic version which takes no more than 15 minutes to prepare.

Ingredients (for 2 portions):

• 200 g smoked salmon;
• 1 medium carrot;
• 100 g seaweed salad;
• 1 ripe avocado;
• 1 spring onion;
• 1/2 English cucumber;
• 200 g steamed rice;
• 150 g soy beans; 
• soy sauce;

TIP for those of you living in the Netherlands!

You can easily find all these ingredients at Albert Heijn, that's where I bought mine from. They always have fresh soy beans, smoked salmon cubes which go right into your dish and one tasty seaweed salad. Moreover, for this recipe I used Basmati Rice form Tilda, which already comes steamed, you don't have to cook it anymore. Getting all your all ingredients from one place and ready to be served it's really convenient and it saves you a lot of time.

 I started by preparing the vegetables. I finely chopped the spring onion, removed the cucumber's seeds and sliced it in small cubes, sliced the avocado and peeled thin strips of carrot. *If you are not getting your rice already steamed, prepare it according to the packaging instructions. Then I added all of them in bowl together with the rest of the ingredients, sprinkled some soy sauce and that's it. Super fresh, healthy, quick and delicious meal.

 

 Enjoy!

Goat Cheese and Mushroom Pasta

It's pasta time (again)! Recently I came across a Facebook video of a goat cheese pasta sauce recipe, which basically involved mixing warm pasta water with cheese, and that gave me an idea for a very quick and affordable dish. However, I did not want just plain pasta and sauce, maybe some extra seasoning, so I threw some more ingredients in there which I had around and also felt they would make sense. The result surprised me and made me ask myself why I did not think of that earlier, especially since I am a huge goat cheese lover. ( I have it in my fridge almost 90% of the time). Anyhow, now I can add on my list a new tasty recipe that only takes 15 minutes, so better late than never, right?

Ingredients (for one portion):

• aprox. 65 g dried pasta
• one hand of sliced mushrooms ( I used a mix)
• 2 slices of ham
• 60 g creamy goat cheese
• pasta water
• one garlic clove
• parsley
• salt and pepper 
• Parmesan (optional)  

I started with pasta the water. I usually boil it in a water cooker and then put it on the stove, because then it takes less than 5 minutes to reach the optimal boiling point, so everything moves way faster. Don't forget to properly salt your water.

In the meantime I sliced the mushrooms, the ham and chopped the garlic and I roasted them in one teaspoon of olive oil. When my water was boiling I added the pasta and I cooked it until al dente, according to the packaging instructions. 

After the pasta was cooked I added it over my roasted ingredients, turned off the heat, and then added the goat cheese and a little bit of pasta water, while giving it a proper stir. I kept stirring (and gradually adding water if it was necessary) until de cheese melted and a beautiful soft and creamy sauce formed. I ended by adding fresh parsley, seasoning with salt and pepper, and sprinkling some Parmesan.

                                                  Enjoy! 

Orange Loaf Cake

    Who doesn't love the fresh smell and taste of citruses, of their sweet and sour juice or their volatile oil hidden in the zest? This magic fruits serve de basis for an amazing dessert, the loaf cake, spongy, soft, fluffy and moist. The main star today is the orange, which for me has the perfect balance between sweet and sour. (I might have also chosen orange because a good friend of mine had an intense craving for this dessert and used to mention it to me daily for a while).  If I've already captured your attention and you're wondering what you have to do in order to get this cake, don't worry, you just have to keep adding and adding orange at every step, and there will still not be enough. So let's preheat our ovens and star baking.

 Ingredients:

• 115 g soft butter
• 250 g flour
• 100 g sugar
• 1 vanilla bean
• 3 tsp. baking powder
• a pinch of salt
• 2 large eggs
• 100 ml orange juice
• 5 ml cognac 
• 2 Tbsp. orange zest
• 1 Tbsp. lemon zest

Extra:

• some more orange juice+ orange zest
• powder sugar

!! I recommend using organic oranges and lemons for this recipe because they are not chemically treated. Search in your local supermarket for citruses that have their zest suitable for consumption.

    I prepared the dough by separately mixing the dry and the wet ingredients and the combining them. First, with the help of a mixer I beat the butter together with the sugar until the sugar dissolved and the mixture got creamy. Afterwards I added the eggs, one by one, mixing continuously. When the eggs were incorporated I added all the other wet ingredients: the orange juice and zest, lemon zest, cognac and the vanilla from one bean and I mixed until fully homogeneous.

    In a separate bowl I mixed the flour together with the baking powder and salt. I gradually incorporated the flour mixture into the wet one and poured everything in a loaf tray. If you are using a silicone tray I suggest greasing it with some butter before pouring the mixture and If you are using a tin one also cover it with some baking paper after greasing it, in this is way you will remove the cake easily and you don't risk tearing it apart. 

Final mixture in the loaf tray

    After this essential step I baked the cake for 40 minutes in the preheated oven at 180 Celsius/ 4 on gas. The cake is ready when it reached a golden-brown color and the top is cracked, like you can see in the picture below.  You can also check it by inserting a toothpick which should come out completely clean when the cake is done. 
 

Cooling down the baked cake

    After the cake was baked I took it out of the oven, letting it to partially cool down. While is was still warm (not hot) I poured some orange juice over it in order to make it moist. The rule for this soaking process in quite easy to remember: if the cake is warm, then the liquid used to make it moist has to be cold and if the cake is cold them the liquid has to be warm. Finally, I let it completely cool down and I glazed it with some orange icing which I made by mixing powder sugar with some orange juice until I got a thick and creamy consistence. Feel free to pour as much icing as you want :). I sprinkled some orange zest, I let the cake chill in order for the icing to thicken and then I dug in. 

Glaze

Enjoy!

Apple Cinnamon Pie

It's pie time (again)! As it is still winter and there are not many fresh fruits available I decided to use something specific for this season and keep berries for later. The advantage of apples is that they are not pretentious at all and if you add some spices around them you can create an absolutely delicious dish. Another reason for choosing apples is that I baked this pie when I was still back home, in Romania, and my parents literally had a crate full of apples on the balcony: too many to be eaten until they were going to rot. Moreover, some of them were already moist and had their skin wrinkled and as you can imagine were not that appealing to be eaten like that. I absolutely despise the idea of throwing away good food and I always encourage and emphasize different ways of cooking or transforming it so it still can be consumed. So, I hope this recipe gives you an idea of what to do with some not so pretty apples. (works also with pear :) )

Ingredients:

For dough:

You can see how I make the dough here, as I have this recipe that bakes really beautiful and I usually use it for all the pies I am making. The quantities of the ingredients are the same.

For filling:

• 10 medium apples
• 3 Tbsp granulated sugar
• cinnamon
• juice from half a lemon
• 2 tsp. vanilla extract

Extra:

• 1 egg
• granulated sugar

     I started by preparing the dough as in the recipe provided in the link above. Then I peeled the apples and I cut them in medium pieces, I put them in a bowl, added the granulated sugar, vanilla extract, cinnamon ( add as much as you like, I personally add A LOT) and lemon juice and mixed them all together.

    After I placed to dough in the tray I added my apple mixture and then I covered the pie entirely with dough, making some holes with a fork to make sure that the pie can "breathe" during baking. 

    I dind't forget to grease the pie with some egg wash and sprinkle some granulated sugar before throwing it into the oven.

    For the baking part the same story applies as in the previous recipe. I preheated the oven to 200° C/ gas 5 where I kept the pie for 15 minutes, then I lowered the temperature to 180 °C/ gas 5 and I kept it for another 35-40 minutes until golden brown.

    Finally I let the pie cool down and then served it, of course, with vanilla ice cream, because what else could go better with a pie like this?

Enjoy!