Herb Vegan Cheeseball

 The cheeseball has all the favor for an appetizer or other usages*! 

Bite of history: In the early 1800s, a farmer presented an unusual grift to President Thomas Jefferson, a 1,235 pound (560 g) cheese ball (aka The Mammoth Cheese). Cheese ball were not popular for the next 150 years. It resurface in a 1944 cookbook. There are many variations today. 

Makes 1 cup (130 g)

1/2 cup (65 g) nuts, each organic mixture of two of your choice, eg. cashews, peanuts,  sunflower seeds

1/4 cup (30 ml) water or dairy-free milk

2 Tbs. (30 ml) organic each: lemon juice and apple cider vinegar

1 organic garlic, minced

1/4 cup (30 g) (total) chopped or dried herb(s) 

• basil (sweet)
• chives (onion flavor)
• parsley (bright green look and flavor)
• rosemary (woody aroma)
• dill (tangy, grassy flavor)
• thyme (earthy flavor)

If you like...

• "green" mix: parsley, chives, and oregano
• garlic taste: parsley, thyme, basil, bill, and marjoram
• Italian flavor: basil, oregano and rosemary
• herb and nut mix: parley, chives, and dill

1. Bring a kettle of water to a boil.

2. To a heatproof bowl, add the nuts and pour water over. Set for 20 minutes.

3. Drain and add 1/4 cup (30 ml) water/milk, lemon juice, vinegar, and garlic.

4. Blend until mixture is smooth.

 (a) If it is very thick, add 1 Tbs. of water/milk at a time.

5. Transfer to a bowl and add the chopped herbs.

6. Roll or form a block.

7. It will keep in refrigerate for up to 3 days.

*Other usages:

• spread on (gluten-free) bread or crackers 
• speed on cooked meat
• drops on roasted vegetables
• layered in a lasagna
• dip for raw vegetables
• etc.

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Tomato Soup from the Past

“Food is family!”

-unknown

Tomato soap was a stable in my family. It was quick, few ingredients, tomatoes from the garden, and tasty on a cold day. The recipe has a touch of modern ingredients. -Mike

6 ripe organic tomatoes

1 Tbs. (15 g) (gluten-free) flour

1/2 tsp. (2,5 g) each: Himalayan salt, black pepper, and organic sugar

2 1/4 cup (60 ml) (dairy-free) milk

1/4 cup (600 g) baking soda

pinch of dried oregano

optional: basil and/or marjoram

1. Can tomatoes, heat in a saucepan; fresh tomatoes, boil then peel.

2. Cut into small pieces after cooking.

3. Heat 2 cups (480 ml) of milk.

4. In a small bowl of 1/4 cup (60 ml) of milk, stir in the flour, pepper, salt, and sugar.

5. Stir into the milk but do not bring to a boil.

6. Stir the backing soda into the hot tomatoes.

7. Slowly add the hot milk.

8. Simmer for 5 minutes.

9. Add the spice(s).

“I connect food or smell food

with happiness

and family

and togetherness.”

-unknown

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Mushroom Soup à la Hungarian

Hungarian or Magyar cuisine (Hungarian: Magyar konyha) is described as being the spiciest cuisine in Europe, because Hungarian paprika (made of ground red pepper) is found in many of their dishes. There is a mild Hungarian sweet paprika if you prefer. Traditional dishes are based on meat, seasonal vegetables, fruits, breads, and dairy products. 

Gombaleves (Hungarian)

4 Tbs. (56 g) butter (dairy-free yogurt or olive oil)

2 cups (260 g) diced organic onions

1 pound (455 g) sliced organic mushrooms

2 tsp. (4 g) dried dill weed

1 Tbs. (6 g) (Hungarian) (sweet) paprika

1 Tbs. (15 ml) soy sauce or gluten-free liquid aminos

2 cups (480 ml) organic vegetable broth

2 Tbs. (12 g)  cornstarch

1 cup (240 ml) (dairy-free) milk

2 tsp. (10 ml)  organic lemon juice

Himalayan salt, black pepper, and cayenne pepper to taste

garnishes:

• sautéed sliced mushrooms
• chopped parsley
• (dairy-free) sour cream

egy 1. Melt the butter in medium heat or heat the dairy-free olive oil.

kettő 2. Sauté the onions.

három 3. Add the mushrooms, sauté another 5 minutes.

négy 4. Stir in the dill, paprika, soy sauce/liquid aminos, and broth. Reduce the heat to medium-low, cover, and simmer about 15 minutes.

öt 5. Whisk together the cornstarch and milk. Then stir into the soup.

hat 6. Recover and simmer about 10 more minutes.

hét 7. Stir in the sour cream, lemon juice, parsley, and spices.

nyolc 8. Cook for a few minutes over low heat. Watch that it does not boil.

kilenc 9. Serve with a spoonful of sour creams and dash of parsley.

Try some other soups: https://veggiefernandezs.blogspot.com/search/label/soups

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German Vegetarian Burgers

 Even Germans are getting into healthy vegetarian meals. 

Vegetarische Frikadellen (German)

Serves vier 4

3 organic carrots
1/2 cup (65 g)  organic zucchini
1 organic onion
2 organic cloves of garlic
1 cup (130 g) organic broccoli
3 organic spring onions
feta cheese or gluten-free goat cheese
4 slices (gluten-free) toast
1 tbs. (15 g) corn starch
2 tsp. organic  vegetable broth
1 cup (204 ml) (dairy-free)  yogurt and milk
4 tbs. (30 g) (gluten-free) breadcrumbs
2 organic eggs
1 tsp. (2 g)  cumin
1-2 tbs. (15-30 g) (dairy-free) organic butter

4 (gluten-free) buns

oranic condemns: 

• lettuce
• tomatoes
• chopped pickle
• mustard
• ketchup
• onions
• etc.

eins 1. Peel and grate the carrots.

zwei 2.  Finely chop the garlic cloves.

drie 3. Grate zucchini, onion, spring onions, and broccoli in a food processor.  

vier 4. Add the cheese and garlic and sprinkle in the corn starch.

fünf 5. Soak the toast in the milk, then squeeze the excess back into the bowl.

sechs 6. Add to the food processor with the eggs, vegetable broth, yogurt, breadcrumbs, and seasoning. Process the mixture.

sieben 7. Melt the butter in a skillet.

acht 8. Form small balls of the mixture and flatten out to make patties.

neun 9. Brown each side over medium heat.

zehn 10. Serve in buns with any of the condemns.

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Casserole à Beans and Eggs

🕺¡Olé! 💃

Beans add protein; eggs add protein and vitamins. Serve it for breakfast, lunch, or dinner! You can even make it ahead of time and just reheat. Served cold, is tasty as well.

Cazuela de Frijoles y Huevos (Spanish)

Serves 6

Refrigerate for 30 minutes.

Preheat the oven to 375F (185C).

4 cups (520 g) (gluten-free) crusty or stale bread cut into cubes

 (a) If the bread is fresh, bake at 3ooF (150C) for 10 minutes.

2 tsp. (10 ml) olive oil

1 chopped organic onion

2 cups (260 g) organic each: mushrooms and tomatoes (chopped) and black beans (drained)

1 each chopped organic bell pepper and garlic clove

pinch or two of Himalayan salt

3 cups (390 g) organic spinach

6-8 organic eggs

2/3 cup (160 ml) (dairy-free) milk

(dairy-free) cheese

1 tsp. (10 g) each dried: chili powder, cumin, black pepper, and oregano

optional*: salsa, pico de gallo, etc.

uno 1. Place cubes of bread in a baking dish.

dos 2. Heat the oil in a skillet over medium heat.

tres 3. Cook the mushrooms and garlic for 3 minutes.

cuatro 4. Stir in the bell peppers, tomatoes, and spices. Heat for 3 minutes.

cinco 5. Stir in the spinach and heat until wilted.

seis 6. Stir in the beans.

siete 7. Whisk the eggs, milk, and cheese.

ocho 8. Mix in the vegetables.

nueve 9. Pour over the bread.

diez 10. Refrigerate for 30 minutes. It can be refrigerated up to 24 hours.

once 11. Bake for 40 minutes until the center of the casserole is set.

doce 12. Optional salsa on top

*Salsas:

"Salsa.."in a minute!": https://veggiefernandezs.blogspot.com/2019/11/salsain-minute.html

"Pico De Gallo" https://veggiefernandezs.blogspot.com/2024/05/pico-de-gallo-sauce.html

Try other bean recipes:

https://veggiefernandezs.blogspot.com/search/label/Beans

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Casserole à la Quinoa & Broccoli

Cooked quinoa has a rich source of minerals manganese (breaks down carbohydrates, proteins, and cholesterol) and phosphorus (needed for growth, maintenance, and repair of all tissues and cells). (It is gluten-free.)

Broccoli is a good source of vitamin C (helps to repair tissue) and K (aids in blood coagulation and binds calcium in bones).

Try this creamy casserole for the next family gathering.

Cazuela de quinua y brócoli (Spanish)

Serves 6

Preheat the oven to 400F (200C)

3 cups (720 ml) organic vegetable or chicken broth

1 cup (130 g) uncooked quinoa

3 Tbs. (45 ml) olive oil

chopped organi broccoli

1 chopped organic onion

3 diced organic carrots

minced organic garlic

dried oregano

little cayenne pepper to taste

2 Tbs. (30 g) (gluten-free) flour

1 cup (240 ml) each organic (dairy-free): yogurt and milk

2 types of grated (DF) cheese

rinsed and drained organic beans (of your choice)

organic sun-dried tomatoes

garnish (and/or):

• parsley
• dill
• thyme
• basil
• rosemary
• sage
• tarragon

uno 1.  Spray cooking oil in a casserole dish and on a baking sheet.

dos 2. Roast the broccoli with some olive oil. Toss to coat and spread evenly on the baking sheet. Cook 10 minutes on each side. Then turn oven down to 350F (175C). 

tres 3. Bring the broth and the quinoa to a boil.

cuatro 4. Reduce to low, cover, and cook about 15 minutes.

cinco 5. Remove, cover, and stand for 5 minutes. Fluff with a folk.

seis 6. Sauté the onions and carrots in olive oil, about 5 minutes. Add the garlic, some Himalayan salt and black pepper for a minute.

siete 7. Sprinkle in the flour, stir, cook about a minute.

 

ocho 8. Whisk in a cup (240 ml) of broth and the milk slowly. Increase the heat to a simmer, then reduce and let it gently bubble, about 5 minutes. Keep stirring.

nueve 9. Stir in the oregano and cayenne. Remove from the heat.

diez 10. Stir in the quinoa, fold in the beans, roasted broccoli, and sun-dried tomatoes.

once 11. Stir in the yogurt and half of the cheeses.

doce 12. Spread in the baking dish and add the rest of the cheeses.

trece 13. Bake, uncovered, about 15 minutes.

catorce 14. Turn the oven to boil for 3-4 more minutes.

quince 15. Let it rest for at least 5 minutes. 

dieciséis 16. Sprinkle on top with any of the garnishes

Try some of the other quinoa recipes:

https://veggiefernandezs.blogspot.com/search/label/Quinoa

 

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Waffle #3: Waffle-Chocolate!

Waffles can be found from Brussels to Hong Kong across the ocean to America and come in a more variety of ways: hotdog waffles (Hawai'i), syrup filled Strtoopwafel (Germany), with tapioca flour (Indonesia), coconut milk (Vietnam), peanut butter (Hong Kong), Spanish wine....Chocolate waffles first appeared in Germany.

Jump back in history to the ancient Greeks who made cooked flat cakes, called οβελίος /obelios/ "arrow", between hot metal plates. They used the same mixture of flour, water or milk, and eggs as most waffles are made today. 

Makes 6 Schokoladenwaffeln (German)

Preheat the waffle maker

1 1/2 cups (195 g) (gluten-free) flour

3 Tbs. (45 g) organic sugar

1 Tbs. (15 g) baking powder

1/2 tsp. (2,5 g) Himalayan salt

1/4 cup (30 g) organic cocoa powder

2 organic eggs

1 1/2 cups (36 ml) (dairy-free) milk

4 Tbs. (60 ml) melted, (dairy-free) organic butter

1 tsp. (5 ml) vanilla extract

1 cup (130 g) (dairy-free) chocolate chips

toppings:

• (dairy-free) whipped cream
• chocolate syrup
• organic tahini
• organic fruit(s)
• organic jams
• etc.

eins 1. Combine the flour, sugar, baking powder, salt, and cocoa in a bowl.

zwei 2. Make a well in the middle and set aside.

drie 3. Separate the egg yolks from the whites.

vier 4. Beat the egg whites with a mixer until fluffy.

fünf 5. In another bowl mix the egg yolks, milk, butter and vanilla extract.

sechs 6. Fold in the egg whites, leaving it lumpy.

sieben 7. Add the egg mixture into the well of the dry ingredients and mix with a rubber spatular. Leave it lumpy.

acht 8. Add the chocolate chips. 

neun 9. Spray the waffle maker with olive oil cooking spray.

zehn 10. Ladle the batter into the waffle maker.

elf 11. Cook until crisp.

zwölf 12. Serve hot with any of the toppings.

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Waffle #1: Waffle-Omelet

We make our waffles with orange juice and gluten-free flour. I like omelets, so let's try a waffle-omelet.-Mike

The word "waffle" first appears in the English language in 1725.

Makes 3 Gaufres Omelette (French)

Preheat the waffle maker

cooked organic diced ham

1 cup (130 g) organic spinach

3 organic eggs

1 Tbs. (13 ml) (dairy-free) milk

1/4 cup (30 g) (dairy-free) cheese

sliced organic green onions

marjoram and parsely 

un 1. Sauté the ham until warm.

deux 2. Add the spinach, stir.

trois 3. Remove the pan, and let it cool.

quatre 4. Whisk the eggs, milk, and spices.

cinq 5. Stir in the spinach mixture, cheese, and eggs.

six 6. Spray the waffle maker with cooking olive oil spray.

sept 7. Ladle the egg mixture onto the waffle maker or into each section of the waffle maker.

huit 8. Close the lid and hold for 8-10 seconds, release.

neuf 9. Cook until the eggs have cooked.

dix 10. Lift waffle out. 

onze 11. Set it on a wire rack.

douze 12. Serve with more cheese and green onions on top.

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Mushroom Quiche with an Eggplant-Crust

The ingredients might seem a little odd, but the result works, a little bit of French, some Japanese, toss in vegetarian; a brunch or dinner; with or without a side dish....Enjoy.

Serves 6

Preheat the oven to 350F (175C)

2 large Italain eggplants or 3-4 small Asian eggplants, peeled and cut into 1-inch (2,5 cm) cubes, about 5 cups (650 g)

1/2 tsp. (2,5 g) sea salt

3 tsp. (15 ml) olive oil

sliced organic mushrooms

black pepper

thyme

organic green onions, thinly sliced, separate the green and white

organic minced onion

grated ginger

2 bay leaves

1 cup (240 ml) organic vegetable stock/broth

1 cup (90 g) arame 荒布 (type of Japanese seaweed)

juice of 1 organic lime, about 2 Tbs. (30 ml)

4 tsp. (20 g) Dijon mustard

4 organic egg whites

2 organic egg yolks

1/8 tsp. (0,40 g) cream of tartar

1/2 cup (120 ml) organic (dairy-free) milk

(minced or dry) parsley

1. Toss the eggplant and salt in a bowl.

2. Sauté half of the mushrooms in 1 tsp. (5 ml) oil over medium heat. Sprinkle a little salt, black pepper, and thyme. Cook about 4 minutes, until they turn brown and the liquid almost evaporated.

3. Remove to a plate and sauté the rest of the mushrooms the same way. Add more oil if needed.

4. In a large pot, heat the rest of the oil over medium heat.

5. Add the onions and white part of the green onions,, stir and cook about 15 minutes.

6. Reduce the heat and add 1 Tbs. (15 ml) water if it is too dry.

7. Rinse the eggplant quickly, then using a paper towel, gently squeeze the eggplant to remove juices.

8. Add to the onion mixture, with the ginger and bay leaves.

9. Stir for a minute. Add the vegetable stock and half of the arame. 

10. Simmer over medium-high heat about 8 minutes. Stir.

11. Stir in 4 1/2 tsp. (23 ml) lime juice and 3 tsp. (15 g) Dijon.

12. Cook for a minute and then add more lime juice and Dijon to the taste you like.

13. Remove from the heat and use a blender to blend a purée.

14. Grease an 8-inch (20 cm) springform pan, round or square casserole dish.

15. Press the eggplant mixture into the bottom and up the sides.

16. Bake for 25 minutes.

17. The last 10 minutes, beat the egg whites with the cream of tartar to still peaks.

18. In a smaller bowl, whisk eat egg yahoos with the rest of thermal, 1 tsp. (5 g) Dijon, 1 1/2 tsp. (3 g) thyme, green part of the green onions,  1 1/2 tsp. (7,5 ml) lime juice, milk, and parsley.

19. Fold half the beaten egg whites into the egg yolk mixture. Then fold the rest of the egg whites.

20. Pour on top of the eggplant crust.

21. Gently lay mushrooms on top of the egg mixture.

22. Bake for 35-40 more minutes, until the eggs are set.

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Avocado! Banana! Chocolate!...Pudding!!

 Since avocados are so healthy, why not have it for dessert?

Serves 4

1 each organic: avocado and banana

1/4 cup (60 ml) organic almond milk

3 Tbs. (45 g) unsweetened cocoa powder

2 Tbs. (40 g) organic honey

1/4 tsp. (1 ml) vanilla extract

some banana slices

mint leaves

1. Blend all the ingredients in a blender or food processor until smooth.

2. Divide among four glass dessert containers.

3. Top each with a few sliced bananas and mint leaves.

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Baked Apple and Nut Oatmeal

 A good breakfast or snake made of fruit, nuts, and oats hit the spot.

Makes 9 servings

Preheat the oven to 350F (175C)

(dairy-free) organic butter for greasing

3 cups (390 g) organic rolled oats (which are gluten-free)

1/3 cup (95 g) organic brown sugar, packed

2 tsp. (10 g) baking powder

1 tsp. (5 g) cinnamon

1 1/2 cups (360 ml) (dairy-free) milk

2 organic eggs

1/4 cup (30 g) melted, (dairy-free) organic butter

1 tsp. (5 ml) vanilla

1 organic apple, cored, peeled and chopped

1/4 cup (30 g) chopped, organic nuts (pecans, walnuts, or your choice)

optional: sliced apples on the plate

1. Combine the oats, sugar, baking powder, and cinnamon in a bowl.

2. In a different bowl, combine the milk, eggs, melted butter and vanilla.

3. Mix the wet and dry ingredients together.

4. Stir in the chopped apple and nuts.

5. Pour the mixture into the greased baking pan.

6. Cook about 30 minutes.

7. Remove and serve warm.

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Scottish Crowdie Cheese

The most popular Scottish soft, fresh cheese has a sour tasting with lemon or vinegar flavor. Add herbs if you like. It is similar to cottage cheese. You own need three ingredients!

Various types:

Gruth Dhu - mix crowdie with double cream, roll in a oatmeal and crushed black peppercorns

Galic hramsa - rolled in crumbled flaked hazelnuts and almonds

Cranachan "cream crowdie" - includes double cream, oats, whisky, honey, and raspberries

Càise crowdie (Scots Gaelic)

Makes 1 cup (130 g)

Do no freeze.

Refrigerate up to 5 days

1 quart (95 ml) whole milk

2 Tbs. (30 ml) lemon juice or vinegar (Try two batches, one with lemon and other with vinegar.)

1 tsp. (5 g) sea salt

a few optional herbs:

• basil
• dill
• oregano
• lemon zest
• ground black pepper 
• rosewater
• etc.

aon 1. In a non aluminum saucepan over medium heat, heat the milk. Stir occasionally, scraping the bottom and sides.

dhà 2. Heat the milk until it simmer and foams, 195F (91C), about 20 minutes.

 (a) Do not let it boil.

trì 3. Remove the pan and drizzle in the vinegar or lemon.

ceithir 4. Stir once and leave undisturbed for 5 minutes.

còig 5. The milk will curdled. Hence the curds have separated, forming whey.

 (a) Save the whey to use in bread making, soups, smoothies, cooking pasta and rice, to name a few. 

 (b) If it has not curdled, stir in another tablespoon (15 ml) of vinegar/lemon and wait 5 minutes.

sia 6. Let the pot sit undisturbed for 30 minutes.

seachd 7. Line a colander with four layers of cheesecloth or clean cotton or linen dishcloth.

ochd 8. Gently ladle the curds into the colander and drain until it like wet cottage cheese, about 30 minutes.

naoi 9. Gather the corners of the cloth and tie around a faucet or a wooden spoon. Set over a tall pot.

deich 10. Hang the cheese for 30 minutes. Twist the bag once or twice towards the end to remove all the whey.

h-aon deug 11. Scrape the cheese into a bowl and stir in the salt and any herbs.

dhà dheug 12. Spread on oatcakes, biscuits, toast, French bread, sandwich, leafy salad, as a dip....

trì deug 13. Experiment with some of the other varieties of crowdie cheese list above.

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Pudding with Baked Potatos and Apples

There are many recipes for this pudding, not just in Lithuania, but also in Germany and Denmark. Serve as a side-dish.

Pudingas su keptomis bulvėmis ir obuoliais (Lithuanian)

Serves 4

Pre-heat the oven to 400F (200C)

1 pound (455 g) each organic potatoes (unpeeled) and apples (peeled), cut the potatoes into evenly sized pieces

1/2 cup (65 g) (dairy-free) organic butter

2 tsp. (10 g) organic sugar

nutmeg

3/4 cup (180 ml) (diary-free) organic milk

1/4 cup (60 ml) (diary-free) organic cream

(gluten-free) breadcrumbs

venas /vienn-as/ 1. Cover the potatoes with water and bring to boil.

du /doh/ 2. Lower the heat and simmer until you can poke a knife into the potato.

trys /trees/ 3. Sauté the apples in half the butter.

keturi /ket-u-reh/ 4. Add sugar and nutmeg to taste.

penki /penkay/ 5. Drain the potatoes, peel while hot.

šeši / shey-shey/ 6. Mash them with the milk.

septyni /sept-teen-knee/ 7. Add the apples mixture, plus the cream. Mash more.

aštuoni /ash-tony/ 8. Pour the mixture into a baking dish.

devyni /dev-E-neh/ 9. Spread the breadcrumbs on top and bake about 25 minutes.

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A Latin American Peanut Sauce

Peanut sauce in Latin American cuisine? ¡Sí! Serve over potatoes, yuca, or on chicken and meats. 

How did peanut sauce come to L.A.? Peru or Brazil is the origin of peanuts! The Incans of Peru, back 1500 BCE, used peanuts as sacrificial offerings and entombed their mommies. Tribes in Brazil grounded peanuts with maize (corn) to make a drink. Peanuts journey to Europe with Spanish explorers, who took them to Asia and Africa. Africans introduced peanuts to North Americans in the 1700s. 

Peanuts are grown underground.

Salsa de cacahuetes (Spanish)

Molho de amendoim (Portuguese)

Makes 2 cups (5 dl)

4 Tbs. (60 ml) olive oil

1 cup(130 g) of organic each: minced onions and organic peanut butter

2 tsp. (4 g) annatto (orange-red condiment and food coloring) or paprika powder

1 tsp. (2 g) cumin

1 1/2 cups (360 ml) (dairy-free) milk

uno/um  1.  Sauté the onions, annato/paprika, and cumin over medium heat.

dos/dois  2. In a blow, whisk the peanut butter and milk.

tres/três  3.  Add to the sautéed mixture.

cuatro/quatro  4. Reduce the heat to medium-low. Cook about 3 minutes. Stir. 

 (a) Adjust the amount of milk for thin or thick sauce.

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A Goat Cheese Dip with Roasted Garlic

Mixing wonderful, dairy-free goat cheese with the amour of roasted garlic will be delight for your guest and family.

Goat cheese (French: chèvre) was first made in the Loire Valley, France. It is now found from Asia to Europe, to South and North America.

Trempette au fromage de chèvre et à l'ail rôti (French)

Servers 8

Preheat the oven to 400F (200C)

organic garlic

4 tsp. (20 ml) olive oil

1 1/3 cup (300 g) soften goat cheese

1/2 cup  (65 g) (dairy-free) cheese or shredded Parmesan cheese

3 Tbs. (45 ml) (diary-free) milk

organic grape tomatoes

some thyme leaves or dried thyme

(gluten-free) sliced French bread or crackers

un 1. Slice the top off each head of garlic.

deux 2. Drizzle with 1 tsp. (5 ml) olive oil on each. 

trois 3. Place the garlic heads down on a baking sheet.

quatre 4. Roast for 30 minutes, remove and cool.

cinq 5. Reduce the oven temperature to 350F (175C).

six 6. Rub 1 tsp. (5 ml) of olive oil in a small broiler-safe baking dish.

sept 7. In a bowl, mix the  goat cheese, other cheese, and milk. 

huit 8. Squeeze the garlic cloves into the bowl. Stir.

neuf 9. Spread the mixture into the baking dish.

dix 10. Add the tomatoes in the middle, on top of the mixture, and drizzle with oil.

onze 11. Bake another 20 minutes. 

douze 12. Then broil for 1-2 minutes.

treize 13. Drizzle more oil on top and add the thyme.

quatorze 14. Serve with the bread/crackers.

“Enjoying food is how you welcome guests,

and how you spend time together.”

-Robyn Eckhardt

(Cookbook author)

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Pancakes with Berries

Sunday breakfast is always special around our house. Each week, we try to make something different. Waffles seem to be the #1 choice. Pancakes, not really. But these are large and fun to have for dessert!

Pannkoogid marjadega (Estonian)

Makes 6 pancakes

Make the day before or early morning.

A. Pancake / Pannkook:

1 cup (130 g) (gluten-free) flour

2 Tbs. (30 g) organic sugar

2 organic eggs

1 cup (dairy-free) organic milk

1/2 tsp. (2,5 ml)  pure, all-natural vanilla extract

(If Estonian sounds like Finnish, it is because they are both a Finno-Ugric languages.)

üks 1. Sift the flour and sugar. Make a well in the middle.

kaks 2. Drop the egg yolks, milk, and vanilla into the well. Beat until the batter is thin.

 (a) Save the egg whites.

kolm 3. Cover with a cloth, place in a cool place overnight. Or make it in the morning to be used that evening.

B. Berries / Marjad: 

organic berries of choice, rinsed and drained

2 Tbs. (30 ml) water

1 Tbs. (15 g) cornstarch (British: cornflour)

1/2 cup (60 g) oranic sugar 

neli 4. Add the berries, water, and sugar in a saucepan. 

viis 5. Cook over medium-high heat. Stir until it turns into a sauce.

kuus 6. Bring to boil and stir in the cornstarch. 

seitse 7. Reduce the heat, cook about 8 minutes. Stir until thickened.

kaheksa 8. Remove and pour into a bowl to cool.

C. Pancakes / Pannkoogid: 

üheksa 9. Beat the egg whites. 

kümme 10. Fold into the battle.

üksteist 11. Use a buttered crêpe pan or frying pan over medium-hot heat.

kaksteist 12. Remove and pour in 1/2 a cup (120 ml) of the batter. Spread evenly.

kolmteist 13. Cook about 3 minutes on each side. 

neliteist 14. Serve with the bowl of the berry sauce.

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