Nectarine tart

I really needed something sweet last Sunday. I had flour, nectarines and almonds at home, so...


















"Nectarine tart"

For the pastry:

- 200g flour
- 150g unsalted butter
- 2 eggs
- 1 tbsp sugar

Beat all together and chilled in a cool place for 30 min.

For the filling:

- 100g sugar
- 150g butter
- 2 eggs
- 150g almonds, ground
- 50g flour
- 2 nectarines

Whisk the butter and sugar until smooth. Add eggs, flour, almonds and mix together.

Roll out the pastry and line the tin. Prick all over with a fork. Bake for around 15-20 min in180 stC.
Spoon the filling into the pastry case, arrange the nectarines slices across the top and bake again for another 30 min.

Old fashion pumpkin soup

"Old fashion pumpkin soup"

- 2 spoons oil
- 1 onion, sliced
- 500g pumpkin, cut into cubes
- 400g potatoes, sliced
- 500 ml water
- 500 ml milk
- salt, pepper
- freshly grated nutmeg

Heat theoli and fry the onion for 3-4 min. Add the pumpkin and potatoes stir well and wait another 5 min. Add the water and milk, salt, pepper. Bring to the boil and then simmer for 15 min, add nutmeg.
Blend well and serve with a cream on a top for decoration or with a fresh herb.

Spicy corn Muffins

It is less calories than muffins made from a regular flour? ;)


















"Spicy corn muffins"

- 230g cornmeal
- 2 tsp baking powder
- 100g white flour
- 1/2 glass milk
- 2 eggs
- little can corn
- 1 chilli, chopped
- 50g grated yellow cheese
- fresh herbs like oregano or thyme


Mix together cornmeal, white flour, baking powder, add eggs, corn, milk, chili, cheese and herbs.
Spoon the mixture into the greased tin and bake around 20 min in 180C.

Mushroom soup with buckwheat

Mushroom soup with buckwheat 

Ooh... the fog! And humidity! Low temperatures in and of themselves are not that unpleasant, but this humidity that gets right to your bones? Nothing helps like hot soup at home. And mushroom soup with buckwheat brings the most pleasant associations to mind: a bit of Christmas, some flavoursome chops...











"Mushroom soup with buckwheat "


- a handful of dried forest mushrooms or 300 g fresh ones
- 1 chopped onion
- 2 cloves garlic
- 100g buckwheat 
- 4 glasses of clear bouillon or water 

Soak the mushrooms in water, wait and then cook. /Slice fresh mushrooms./ Fry  the onions in olive oil, add chopped garlic and mushrooms. Follow by buckwheat, fry all briefly and then put in the pot containing bouillon. Boil until soft, add salt and pepper to taste.  May be served with some soured cream. 

Apple pie for cloudy autumn

Apple pie for cloudy autumn


I may not have put up a new recipe for a week but it dies not mean I have been lazy. On the contrary. I hardly left the kitchen as I had a house full of  those I love the most... It also means that I was browsing well-tested and well-loved recipes. Only yesterday I found an almost forgotten recipe for a traditional apple pie :-) There are two kinds apparently: we either add cooked or fresh apples... so?










"Apple pie for cloudy autumn"

- 2.5 kilo sour apples 
- 4 glasses flour
- 250 g butter
- 4 yolks
- 2 tsp baking powder
- 1 glass sugar, almost full
- 4 tbsp soured cream

Prepare the dough: sprinkle your working surface with flour, add butter, baking powder, cream, sugar, and eggs. Blend ( I used a kitchen robot).  Wrap most of the dough in foil and put in the fridge. Wrap the rest and put in a freezer. In the meantime peel the apples and remove seeds, grate. Sprinkle with sugar and cinnamon.
Flatten the dough  with a rolling pin and put in a greased and floured tin.  Puncture with a fork and bake for 10 minutes in the oven. Place grated apples on top and decorate with the rest of frozen dough, grated. Bake in 180 C for  ca. 40-45 minutes. 

Lazy pierogi

Lazy pierogi

The dish of my childhood and a treat for my children. It is called "lazy" because it is easy to eat and even easier to prepare... If you use little flour it may be considered "light". If you serve it fried it is heaven in the mouth but it's packed  with calories. 













"Lazy pierogi"

- 1/2 kilo white full-fat cheese 
- 2 eggs
- flour, as much as can be incorporated
- sugar to sprinkle

Press the cheese, using a fork. Add two eggs, stir. Add as much flour as to be able  to form long rolls. Not too much however, to avoid making the dough to hard. 
Form long rolls, flatten them slightly with your hand and cut into small pieces diagonally. 
Boil water with salt,  throw in the pierogi in portions. Once they surface, boil for 1-2 minutes. Take out with colander ladle, pour hot butter on top and sprinkle with sugar.

Oleksandra's Ukrainian borsch

Oleksandra's Ukrainian borsch


We had to do something with the beetroot. Oleksandra demanded carrots, root celery, leek, beans, and potatoes. I found all I needed on the local market. On our Sunday table a thick, Ukrainian borsch made our mouths water...











"Oleksandra's Ukrainian borsch"

- 5 beetroots
- root celery, some carrots, leek
- 4 potatoes 
- a generous handful of beans
- spare ribs or another piece of meat for broth


Cook beetroots until soft. Start simmering the meat. Soak the beans in water for a few hours, then cook until soft. Put the diced vegetables, except for leek, in the broth. add beans and diced potatoes. At the very end add grated beetroot for 2-3 minutes. Add a tablespoon of vinegar, add herbs and salt to taste. Serve with  a tablespoon of soured cream.