My Mom's marinated Zucchini Antipasti - fresh from the garden...


This is one of the newest recipes from my Mom. She is really proud of it. It's simple and fast to do, and just delicious as a cold appetizer during lunch or supper. We used the zucchinis from my parents' garden.

Ingredients

  • 2-3 zucchinis
  • salt, pepper
  • 1 tablespoon vinegar
  • 4 tablespoon oil
  • 1/2 - 1 teaspoon honey
  • 2-3 clove garlic (minced)

Preparation

  1. Slice the zucchinis lengthwise. Heat up a grill pan. Fry the zucchini slices on both sides till they get soft. Take them out and place them on a plate. Sprinkle with salt and pepper.
  2. Prepare the dressing: Mix the vinegar with the honey, garlic and oil. Brush on top side of the zucchini slices. Let cool down and serve. 






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My Mom's Tomato Salad - fresh from the garden...


As my parents had so many fresh vegatables from their garden, we tried to use some of them. My Mom makes a very simple but delicious tomato salad which tastes even better with those tasty tomatoes from the garden.

The tomato salad is a perfect little addition/side dish to her Ćevapčići (an oriental dish of grilled spiced ground beef roles - traditional recipe from the Balkans with origin in former Slovenia where my father was born).

Ingredients:

  • 3 big tomatoes
  • 2 medium onions
  • 2 tablespoon cider vinegar
  • 1 tablespoon olive oil
  • 3 tablespoon vegetable oil
  • 2 tablespoon pumpkin seed oil
  •  salt, pepper

 

Preparation:

  1. Half the onions and the tomatoes and slice them. Add them to a bowl.
  2. Add the dressing. Start with pouring first the cider directly over the salad. Then pour the oils  and spice with salt and pepper. Mix the salad strongly. My Mom always adds the vinegar, oil, and spices directly over the salad but you can also prepare the dressing separately. However, always start with the vinegar as it mixes easier as when you start with the oil.









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Fresh from the garden...


My parents have a nice little garden. It's not a perfect stretch of even ground, it is a little on a slope and basically has three levels on the right side and one level on the left side. I like it because it is kinda wild and has everything. On the right side, on the middle level there is even an apple and two plum trees. Also, we had re-planted two of our old little christmas trees in the garden. Both of them re-connected to the ground, and one already got really huge!

This year, they planted a lot of strawberries, tomatoes, zucchinis, different kinds of peppers, onions, garlics, cucumbers, pumpkins, brussel sprouts, lettuce, lavender, and some herbs such as bay leaves, chives, rosemary.

Here are a few pics:

Right side, upper level: Some broussel sprouts in front and the Christmas tree in the back
Right side, middle level: Plum and Apple trees and some cucumber and peppers in front
Right side, lower level: Lavender, chives, zucchini, strawberries and more
Left side of the garden: Tomato plantage













Semolina Flummery (Grießflammeri) with Strawberry Coulis




I was inspired to this recipe by my former work colleague Annette and her story of overboiling milk :)

A flummery is a sweet soft dessert pudding which was boiled with water and thickend with a starch based ingredient. It is not completely clear, where the name came from, and it kinda has different meanings the further you look back for its origin, but one possible origin is from the early 17th century in Britain and refers to a dish of oatmeal boiled to a jelly.

Nowadays, a flummery is equally used for the word pudding. However, there used to be differences between a flummery and a pudding. A flummery used to always be a sweet treat and as a binding ingredient they used gelatin whereas a pudding could be sweet or savery and they used egg yolks as binding ingredient.

Ingredients:

For the Flummery
  • 500 ml milk
  • 1 pinch of salt
  • 50 g sugar
  • 1 teaspoon lemon peel
  • 1 vanilla pod
  • 75 g semolina
  • 2 Eggs - seperated
  • 50 ml heavy cream
  • optional: roasted almond slices

For the Strawberry Coulis:
  • 2 cups fresh strawberries - hulled and haved
  • 1/3-1/4 cup water
  • 1 tablespoon sugar
  • 1 teaspoon fresh pressed lemon juice


Preparation:

Flummery:
  • Bring the milk, salt, sugar and lemon peel to a boil. Cut the vanilla pot open lengthwise and scrape out the core, add to the mix. Stir and stay with the milk, as it can easily overboil.
  • Add the semolina when it boils, stir till it thickens, then take it off the heat.
  • Mix the egg yolks with the cream and stir into the semolina-milk mix. Beat the egg whites and fold it into the mix. 
  • Pour the mix into bowls or jars. If you want to turn the cold flummery upside down on a plate later, you need to wash out the bowls with cold water before pouring the mix in.
  • Let the flummery cool down. Serve with strawberry coulis and roasted almond slices on top.
Note: If you want it a little more like a pudding, use less semolina and use the gelatine instead of egg yolks for binding. Then it also looks smoother when you turn the cold pudding upside down on a plate.


Strawberry Coulis:
  1. Bring water and sugar to a boil, disolve the sugar. Add the strawberries and lemon juice and cook for 5 minutes till soft.
  2. Transfer the mixture to a blender and blend till smooth. 
Note: If you want it smoother and thinner, add more water and strain through a fine meshed sieve. 








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Linguine all'Arrabiata à la Dubrovskis




My uncle came visiting and showed us how to enjoy the summer. He also prepared this special dish. You can use any kind of pasta for it, but he used Linguine. Arrabiata means that the sauce has some kick to it. As my uncle cannot eat fresh pepper or chili, he used some paprika and cayenne spice. He also used caperns and olives that  tasted deliciuos. Instead of the big caperns you can also use the smaller bite-sized ones :)

Ingredients:

  • Oil
  • 2 Onions - chopped
  • 3-4 cloves Garlic - chopped
  • 200g Caperns
  • 200-300g Olives (green and black)
  • 2 cans Tomatoes (diced)
  • 1 tablespoon Tomatopaste
  • 2 tablespoon fresh Rosemary - finely chopped
  • 2 tablespoon fresh Basil - finely chopped
  • pepper, salt, cayenne pepper, paprika to taste
  • 500g Linguine pasta
  • 100g Parmegiano Reggiano cheese - grated
  • 1 Baguette

Preparation:

  1. Start with heating up the oil. Sautée the garlic for 1 min, be careful that it doesn't get brown and bitter. Add the diced onions and sautée for 3-4 min. Add the olives, cook for 3 min, then add the caperns and cook for another 3 min.
  2. Now, add the tomato sauce and bring to a rapid boil. Let boil for 5-10 min. 
  3. In the meantime, boil salted water for the linguine. Add the pasta into the boiling water and cook for 9-11 min.
  4. Finish the sauce with the tomato paste and the fresh herbs (rosemary and basil). Stir and spice to taste with pepper, salt, cayenne pepper and paprika. Let cook for 1 more minute.
  5. Drain the pasta. Mix the linguini with the sauce. 
  6. Serve with parmesan and baguette. 



Need for speed - I accepted the challenge!




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