Today I am introducing Polish pierogi ruskie or dumplings with a potato and cream cheese filling! Recently I have had a craving for some of the Ukrainian, Russian, or Polish dishes my grandmothers used to serve. Neither of them are still alive. Thinking back, I have to say, I don’t even know how they did it. Many times when we came to visit, there would be a large family gathering with more than 15 people, yet they would always serve homemade food such as pelemeni, vareniki or pierogi. All of these require a lot of work and are dumplings that need to be formed by hand. I needed half an hour for two people, you can probably imagine how much time it took them for the amount of people visiting. My favorite are either pierogi or vareniki, which are either filled with cream cheese only or cream cheese with potatos. So today I am giving you the traditional pierogi ruskie.
Today I am presenting chicken pot pie, a main course which is perfect for using leftover chicken, goose, duck or similar from Christmas. Obviously you don’t need to necessarily have leftovers, but you can start from scratch. Just saying. You may also go for other vegetables, traditionally chicken pot pie is served with carrots, mushrooms, and peas, but you can use whatever you have at hand and mix it conveniently with the meat. Regardless of how you vary the filling, you will get a very flaky pie crust and a creamy chicken and vegetable filling. This is perfect souldfood for a cold and chilly winter day.
It is one-pan pizza day! Are you in for a pizza with a thick yet fluffy crust? Then this pizza is for you. It reminds me a little of the one you find at Pizza Hut, but better as it is homemade and from scratch. You will need to invest about 25min into the dough as it has a stretching and folding technique you need to repeat every 5 minutes. But other than that it is mostly waiting as this is a typical yeast dough. I also made my very own tomato sauce. You can go with store-bought, but I didn’t mind chopping garlic and onion for this extra delicious sauce. Since this pizza needs to be made the night before and will be chilled in the fridge, I arranged for it to be eaten during lunch as we like to have our main meal during lunchtime. That’s the beauty of this pizza, depending on when you want to eat it, you can schedule accordingly.
Today I am introducing arepas with chicken and guacamole filling. Arepas are Colombian corn flatbread with no gluten and serve as the base for a hearty sandwich. I already introduced one filled arepa on this blog. Arepa boyacense is a popular arepa with cheese filling. Today I decided to make a plain version with a hearty filling. If prepared this way, arepas can serve as the main course, in this instance they are filled with crispy chicken pieces and the famouse avocado cream called guacamole. Many people instantly go to Mexico when they hear guacamole. However, I have learned that actually Colombians are the ones eating most avocados per capita. Every time I visited Colombia, I saw avocado being sold on the street, every bbq would have guacamole served with the rest. But rest assured, Colombian guacamole is much milder than the Mexican version, so this is not spicy at all.
Today you will get Colombian red beans or frijoles, yay! I really enjoy eating these and the recipe below was invented by my husband who tweaked the family recipe to his liking. Red beans are served all throughout Latin America. My friends are often surprised when they realize that Colombian red beans are mild in flavor as many immediately think of spicy red beans from Mexico or Brazil. However, rest assured, these beans are not spicy as they are flavored with cilantro and other equally mild herbs.
I am baking bread! You wonder why that is so special? Well, that’s because my husband is the designated bread baker of this family and he does it well, so I don’t dare to. The below recipe, however, sounded simple enough and for that reason I decided to give it a try. I like that it is so easy to make. Mix ingredients, add a little flour, pour into loaf pan and bake, that’s about it. I do enjoy that it is so soft in the center, I didn’t expect that to be honest.
Guys, I find it amazing how easy it is to make this two-ingredient vegan pumpkin pasta! Seriously, even if you are not into making your own pasta, I can definitely recommend making this one. You don’t even need a pasta machine, the dough can be rolled out by hand with a rolling pin, cut it into long stripes, and voila, you’ve got yourself delicious tagliatelle! I tried both options, tagliatelle by hand and also using the pasta machine to make spaghetti, both work wonderfully. As stated, this is vegan pumpkin pasta as it only contains pumpkin puree and all-purpose flour as its two ingredients. I find that so awesome!
You asked for it, so finally you get traditional Uruguayan empanadas! Yay! Empanadas are flaky pasties in the shape of a half-moon filled with juicy and seasoned beef and boiled eggs. Usually they are served with the herb dip called chimichurri. Just thinking about these delicious treats make me want to grab one. When I made a story on Instagram about empanadas, I was surprised how many of you asked for the recipe and how many were excited about them. You guys encourage me to continue posting Uruguayan recipes, even if they may not be as popular as others. So here goes.
You voted 100% that I post the recipe here when I showed you in an Insta story how we made spaghetti from scratch at home. So here we go, today you will get the recipe for homemade pasta. Obviously they taste so much better than store-bought. And this delicious summer sauce with tomatos, olives, capers, and anchovies, seriously, this is delicious. During my one month break when we moved from Hamburg to Munich I had the chance to eat a lot of homemade pasta. I did learn a thing or two during that time. For example that you really need to knead the dough for a while for the gluten to develop its powers. Or that you need to flour the dough all the time so that the spaghetti doesn’t stick. I mean, I didn’t use a pasta attachment back then, I did everything by hand, rolling it out and cutting the pasta.
Barbecue and grilling season has started and for that reason I brought along the Uruguayan national dish: chivito. Chivito literally translates as “little goat”, even though it has nothing to do with a goat. Legend has it that an Argentinian tourist ordered something with goat from Antonio Carbonaro, the owner of the famous restaurant El Mejillón in Punta del Este. Since Antonio didn’t have any goat at hand, he came up with this burger/sandwich, which Anthony Burdain called the Everest of steak sandwiches: chivito.