Shakshuka
Okay, I don't have a picture of this one, but it was delicious. I sautéed mushrooms, onions, bell peppers and garlic, added a large can of crushed tomatoes, let it all simmer for about ten minutes, added paprika, cloves, salt, a little sugar, cumin, pepper, and caraway, and then cracked three or four eggs into it. After that, I covered it and let it simmer until the egg whites were cooked. Ladled it into bowls and ate it with homemade bread. Very tasty.
Laskiaispulla
These are Finnish pastries traditionally eaten for Shrove Tuesday, from what I understand. I made them for Sarah's birthday and they turned out pretty incredible. I definitely needed to follow a recipe for these, and I've included it here. They weren't too difficult and really turned out well.
Ingredients
1 cup milk
0.5 cup white sugar
0.5 tsp salt
2 tsp ground cardamom
1 egg
2.75 cups white flour
1 package quick yeast
4 ounces butter
2 cups heavy cream
1 cup powdered sugar
fruit, chocolate, or other fillings
Directions
1. Heat milk to just before simmering, then mix in sugar, salt, and cardamom until it dissolves.
2. Beat half of the egg and mix it into the milk.
3. Add 0.75 cups flour and yeast to the milk mixture until well incorporated.
4. Mix in the rest of the flour and whisk/knead until a soft dough forms.
5. Melt butter, let it cool, and add to the dough.
6. Knead dough and add flour as needed until it starts to feel like bread dough and stops sticking to every surface in the kitchen.
7. Let the dough double, then separate into small dough balls (I made 19 with these quantities), place them onto a baking sheet, and let them double again.
8. Brush the buns with the rest of the egg, then bake at 425 degrees F for about 12 to 15 minutes until they're browned on top. Let them cool completely.
9. Mix heavy cream and powdered sugar until stiff peaks form.
10. Slice the buns in half, coat liberally with the cream-sugar filling, and add fruit preserves, chocolate, or whatever other filling. I tried grape jam, nutella, salted caramel spread, and sliced blackberries (which were the best).
11. Enjoy!
225 kcal per bun
9g fat
32g carbohydrates (17g sugar)
3g protein
Eggs Benedict
For Sarah's birthday, I also made eggs benedict. They were nothing special, just a standard recipe, but they turned out really well, so here's a picture.
Avgolemono
This is a Greek-inspired sauce/soup that's pretty hearty and not too challenging. Once again I'm going to provide a basic outline to a recipe, since it's rather flexible. I filled a pot with boiling water and added diced carrots, onions, and garlic (lots of garlic), then tossed in diced chicken for flavor, maybe 2 ounces. In a separate bowl, I mixed two cups of lemon juice and 3 eggs. While the main pot was boiling, I added a box of orzo and let it cook fully, then mixed in the lemon-eggs and let it simmer for a couple minutes before serving. It needed lots of salt and pepper, but the lemon-egg-garlic flavor was really nice. If you leave out the vegetables, it'll make a nice sauce for pasta or chicken; if you add chunks of chicken and potatoes, it'll turn into a stew. As it was, it made a nice soup and was very filling. We had plenty of leftovers (still do, in fact); I'd recommend adding a lot of water before refrigerating, as the orzo will suck up all available moisture.
Well, that's all for now. Next time I'll have recipes for kalakukko and super low-calorie brownies.
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