Do try these at home: some dishes from other food bloggers

What would I do without you, other foodbloggers?? You are a constant source of fantastic inspiration, and here's just a snapshot of dishes I've tried lately.

David Lebovitz's fantastic Fresh Apricot Ice Cream (especially if you've got some lovely French apricots from the market). MattBites kindly provides the recipe. I had no almond extract at home, so used 2 tsp of Amaretto instead. Lovely..

David Lebovitzi aprikoosijäätis

Oh, and while you're at it - his Strawberry Sour Cream Ice Cream is pretty delicious as well (Dagmar has the recipe). I made it quite a few times this summer, and my Estonian friends say the recipe works with bilberries, too:

Maasika-hapukoorejäätis

Elise's Tuscan Scrambled Eggs made a great light supper, and we'll be making it again soon:

Toskaana munahüüve

I really enjoyed Patricia's Crash-Hot Potatoes (see also Wendy's version):

Krõbedad purustatud kartulid

And while we're at it, here are couple of really-really-really tasty dishes Ximena made us when we were visiting her and her husband J. in Madrid in April. First off, Ferrán Adrià´s bag-of-chips tortilla was both genius and tasty:

Ximena kartulikrõpsutortilja

Similarly, Ximena's salmorejo is so worth making with some ripe summer tomatoes:

Salmorejo - Hispaania tomatidipp

And last, but by no means least, my friend Alanna in St Louis makes a great Classic Seven-Layer Salad:


Thank you, everybody!!

Have you ever tried golden raspberries?

They're just as pretty as the 'regular' red ones (I've mentioned yellow ones before). K. took these lovely close-ups for me. (And no, these are not salmonberries or cloudberries).

Oven-baked Chicken with Feta Cheese

I'm not doing much cooking these days. It's too hot, I'm not in the mood, and I'm taking it easy on my summer vacation. Of course I do cook - and I've already made quite a few nice jams for the winter - but it's mostly tried-and-tested old favourites of mine, so there's not much to blog about. However, here is one of those old favourites that I do need to tell you about. The recipe is based on this Swedish Arla recipe. I remember making it quite regularly about a decade ago, and was happy to rediscover this dish again. A whole chicken breast with cheese topping is a bit too much for us, so we've split the fillet sideways (?). If you've got a mightier appetite, then feel free to use a whole chicken breast per person and extending the baking time by 10 minutes.

Oven-baked Chicken with Feta Cheese
(Ahjus küpsetatud kanafilee fetaga)
Serves 4

2 large or 4 small chicken breast filets (ca 600 g)
100 g feta cheese, crumbled
200 ml sour cream or creme fraiche or plain yogurt
a pinch of dried oregano
freshly ground black pepper
a pinch of salt

If using large chicken breasts, then cut them into two layers and gently pat and form into filets again (or simply use four small chicken breasts and pat thinner).
Season with pepper and just a little bit of salt. Place into a oiled oven-proof dish.
Mix feta cheese with sour cream, season with oregano. Divide the mixture on top of chicken fillets.
Bake in the middle of 200 C oven for about 30 minutes, until the chicken is cooked through and feta topping is golden.

Serve either with baked potatoes and vegetables, or a light summer salad.