Taught my kids how to make Carlotta, a recipe which includes fruits, peaches, milk and gelatin that my mom passed on to me. .
Carlotta has been a staple dessert on our table during the holidays since forever. .
.You’ll soon see the Tornadoes demonstrate how to make it on Home Cooking with the Tornadoes very soon!
GRANDMA’S WHOLE WHEAT SPINACH CREPES
Ingredients for crepes:
1 cup of spelt flour or whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 or 4 eggs
1 cup of milk (almond milk or soy milk can be used)
1/2 cup water
3 tablespoons of cooking oil
non-stick cooking spray
Ingredients for spinach filling:
1 tsp of olive oil
1 small yellow onion
3 cloves of garlic
frozen spinach chopped
little bit of heavy cream
In a large bowl, combine sifted spelt flour, baking soda, salt, eggs, milk, water, and oil to form a very smooth and thin batter. Use a blender or whisk. If you have time (I never do) let the batter sit in the fridge for 15 minutes. Over medium heat, heat an 8-inch frying pan for a few minutes. Coat it with cooking spray, I do it with each pancake. Use approximately a 1/4 cup of prepared crepe batter and pour into the frying pan. Twirl the pan so that the batter covers the bottom of the pan in a thin layer. The first crepes are often an experiment as you get the temperature and amount of batter just right. You will improve as you go and those crepes are always delicious. For this recipe I am using my favorite spinach filling, that’s how my grandma made those for me since I was a kid. Heat the olive oil in a pan on a medium heat and add chopped onion. When it’s caramelized add the frozen spinach in and mix for couple minutes. Add garlic, salt and pepper. Pour in a little bit of heavy cream which gives it a nice smooth texture. Cook for 3 more minutes on a low heat and your filling is ready. Fill the crepes with spinach spread and roll them. I like to top them with ricotta cheese, but it’s not necessary. Super easy and quick dinner!
Making pilmeni last night for Alex and we're going to post a few pics and terribly shot videos about it. We don't claim to be photographers or videographers. I'm a chef , he's a butcher and the love of my crazy life. That's more than enough work for the poor guy. So here we go.
The recipe is everything you should already have
5 c flour
7 xl eggs
1 tsp. Olive oil
That's it!! If the dough is to firm add a tablespoon of water at a time until it's at the right texture. (Like fresh play-dough sp?) Add flour to mixer or bowl if doing it by hand. Make well , add in eggs and oil and mix bringing it all to the center as you go.
Let it rest for about 20 minutes to let the gluten strands relax a bit. It will roll much easier this way.
Start with a very clean and very dry surface!! This is super important.
Flour your rolling area - if you have a pasta roller, lucky you! You can go ahead and flour your roller and get to cranking.
For the rest of us
Taking a large palm sized ball of dough (see pic) start rolling out either a circle if using a form or a sheet if cutting the dough and filling by hand.
The awful videos in the next post will give you an idea .
Another week another birthday bake which explains the chaos in the kitchen. This is my first attempt at making #Bajan#coconutbread (or sweetbread as we used to call it but that now has more grim connotations). Mum’s quantities were somewhat vague but I managed to work it out enough to produce a light, buttery delicious effort and the fresh coconut makes it 😍😍😍. There’s still room for improvement so I guess I’ll be making it again #baking#foodofmychildhood#bajansweetbread
Teach us delight in simple things ~ Rudyard Kipling
Long before I could whip up a batch of scones, let alone ever remotely imagining the act of rolling a meringue into a roulade, (such bravery, I shall always attribute to @helen_goh_bakes, @ottolenghi and their wondrous book ‘Sweets’), afternoon tea was as simple as a slice of cheese and tomato on a SAO biscuit. So here is a sampling of food from my childhood, fond memories of secretly devouring treats prepared by mother for guests and hoping there will be plenty left overs to enjoy once said guests departed. A blessed Sunday to you all, invite a friend over for a cup of tea, it can be as simple as opening a packet of Arnott’s SAO biscuits ☺️☕️💕🌿
I have no shame in admitting that this was my dinner tonight! I had no energy for anything else but this was just what I needed. Why is tinned spaghetti in tomato sauce so comforting?! Or is that just me 🙈😂 #foodofmychildhood#comfortfood#lazydinner#mumlife
Guten Morgen Ihr Lieben,
Hatte diese Woche zwar ganz frei aber Silvester steht ja auch vor der Tür😉🥂
Habt Ihr Vorsätze oder versucht Ihr stets an euch zu arbeiten?
Also so ein Frühstück wird es zumindest auch in 2018 weiterhin geben. Milchreis von @reishunger mit Kirschen, Mandeln und Spekulatius =Kindheitsessen oder???😍
Vielen vielen Dank übrigens dass Ihr meine Fragen in meiner Instastory zu meinem letzten persönlichen Post (Nr.6) so ehrlich beantwortet habt. Ich denke ich werde mir am Wochenende mal die Zeit nehmen und euch ein bisschen mehr über Moon Yoga, unregelmässige Zyklen, Pcos und Endometriose erzählen...
Habt einen tollen Tag und genießt die letzten Tage des Jahres 2017😘😘😘
Hey guys how are you doing? New Year’s Eve is almost here😉Do you have New Years resolutions or do you work on yourself answays?
For sure I will continue with a delicious breakfast whenever I can like this ricepudding with warm cherries, almonds and speculoos = #foodofmychildhood 😍😍😍
Thank you guys a lot for your honesty on my Instastory questions related to my last personal post (Nr.6). I think I will take the time on the #weekend to tell you a little bit more about moon yoga, unregular cycles, pcos and endometriosis
Have a great day and enjoy the rest of 2017😘😘😘