Saturday, September 20, 2014
I've been testing various recipes using the spiced Austrian rum, Stroh, and this autumn/winter drink was quite popular. The ApfelSTROHdel recipe is adapted from the Stroh's website (see here), and it's a witty play of words - think of the famous Viennese apple strudel or Apfelstrudel. I've still got some Stroh left, I'll be making this again and again. The nights are getting darker and cooler here, and this is a nice recipe to have on a cold and rainy autumn night :)
400 ml apple juice (you can use apple cider or unfiltered apple juice)
2 cinnamon sticks
2 tsp dark brown sugar (or more, to taste)
60 ml Stroh rum (I used Stroh 40)
Heat the apple juice, cinnamon sticks and sugar gently in a small bowl, stirring, until the sugar has dissolved. Do not boil!
Remove from the heat, let cool for a moment. Stir in the Stroh, pour into glasses and garnish with a thin apple slice (optional).
Enjoy, preferably in front of a flickering fireplace.
Disclosure: This is not a sponsored post as such, but I have received remuneration for sharing this recipe with my Estonian readers on my Estonian-language site.
Monday, September 15, 2014
Recipe by Pille @ Nami-Nami. All photos by Juta Kübarsepp for the September 2014 issue of Kodu ja Aed ("Home and Garden"), an Estonian monthly magazine. I've been their food writer since October 2012.
There's this wonderful cauliflower cheese recipe that I make pretty regularly, as it's super easy, quick, tasty and flavoursome. It's also gluten-free and low-carb, and I always have some cheese and mustard and cream in the fridge. Early this summer I realised that exactly the same cheese-cream-mustard topping works spectacularly well with Swiss chard stems and leaves. I grow around three or four varieties of Swiss chard in my garden, and they thrive well, so I've got a steady supply of those nutritious leafy greens.
This dish looks especially pretty when you use bright and colourful Swiss chard (also known as mangold, silverbeet, rainbow chard). Here's the selection from my garden:
Swiss chard with cheese and cream
a good bunch of Swiss chard (about 400-450 grams)
200 ml double cream
1 Tbsp wholegrain mustard
150 g cheese, shredded
salt and black pepper
Separate the ribs/stems from the greens. Cut the ribs into 5 cm/2 inch pieces. Blanch the ribs in lightly salted boiling water for 3-4 minutes, until they soften. Then add the leaves, and cook for another minute. Drain thoroughly.
Mix the cream and mustard, fold in most of the cheese and season with salt and pepper. Add the Swiss chard stems and leaves.
Transfer the mixture into a buttered oven dish, sprinkle the remaining cheese on top.
Bake in the middle of a preheated 200 C/400 F oven for about 30 minutes, until the gratin is lovely golden and crisp on top.
Serve and enjoy.
More Swiss chard gratin recipes:
Swiss chard gratin by Alanna @ A Veggie Venture
Baked Swiss chard stems with olive oil and Parmesan by Kalyn @ Kalyn's Kitchen
Swiss chard gratin with vegan bechamel by Clotilde @ Chocolate and Zucchini
Swiss chard gratin @ Whole Foods
Swiss chard gratin by Phoebe @ Feed Me Phoebe
Swiss chard au gratin @ Rachel Ray
Alice Waters' Swiss chard gratin @ Serious Eats
Friday, September 12, 2014
Recipe by Pille @ Nami-Nami. Above photo by Juta Kübarsepp for the October 2012 issue of Kodu ja Aed ("Home and Garden", an Estonian monthly magazine. I've been their food writer since October 2012).
Back in July 2013, The Wall Street Journal touted the slightly astringent and tart black aronia as possibly the next superberry. While WSJ listed it alongside other health-giving berries, Fox News wrote more directly: Aronia: The North American super berry with cancer-fighting properties., calling aronia the "King Kong of antioxidant berries" (other than that, it's actually a pretty good and informative article). In a word - it's a great berry that's very good to you!
Black aronia berry has been popular here in Estonia for decades - it makes a beautiful hedge plant, especially in the autumn:
See what I mean? The aronia plant has most beautiful dark red leaves in the autumn!
Usually the berries are used to make cordial, though they can be used in so many other ways. I often throw a handful of berries into my smoothie, and I've provided links to various recipes below. Here's a simple autumnal pudding, using apples, aronia berries and cream of wheat/semolina.
Black aronia and apple whipped semolina pudding
Serves 4 to 6
1 l (4 cups) water
500 ml (2 cups) of cleaned black aronia berries and apple chunks
100 g caster sugar
a pinch of salt
200 ml semolina/cream of wheat (wholewheat or spelt semolina is fine, too)
Put the aronia berries and chopped apples into a saucepan, pour over the water. Bring into a boil, then reduce heat and simmer for about 15 minutes, until the aronia berries have softened.
Take a bowl (or another saucepan) and cover with a sieve. Pour the cooked apples and black aronias - and their boiling liquid - onto the sieve and using the back of a wooden spoon, press as much of the fruit through the sieve. Season the mixture with sugar and a pinch of salt. Bring into a boil.
Pour semolina quickly into the boiling mixture, stirring vigorously to avoid any lumps. Then reduce the heat and simmer gently for 10-15 minutes, stirring every now and then, until semolina - and the pudding - thickens. Remove the pan from the heat and leave to cool for about half an hour. Whisk until fluffy and light - this is best done with an electric mixer.
Serve with milk.
More recipes using black aronia berries aka chokeberries:
Black aronia muffins @ Nami-Nami
Black aronia and kefir smoothie @ Nami-Nami
Aronia jam @ Blooms 'n' Food
6 recipes @ Deep Roots
Aronia jam @ Sto kolorow kuchni (recipe in Polish)
Black aronia soda @ ferdakost
Vispipuuro omenasta ja marja-aroniasta by Riikka @ (recipe in Finnish)
Vispipuuro marja-aroniasta @ Omenaminttu (recipe in Finnish)
Vispipuuro marja-aroniasta ja mustaherukasta by MariMaalla @ Lily (recipe in Finnish)
Aroniaglögi @ Omenaminttu (recipe in Finnish)
Aronia-omenakisselli @ Omenaminttu (recipe in Finnish)
Aronia and rye foam by Malitsu @ Mämmi
(From the recipe archives: this post was originally posted in September 2013)