Roasted Cabbage with Pickled Mustard Seeds and a Parsley Cream Sauce (a Dominique Crenn recipe)

Date Published: Mar 27th, 2024 | Last Updated: Mar 27th, 2024
Author: Abby |Category: mains, vegetarian
Serves: 4 | Prep time: 24 hours before | Cook time: 1 hour

Jump to recipe |

In August of last year Toby and I went to LA for the first time to attend my friend Mehdi’s wedding. We stayed at a nice hotel called Short Stories and they happened to be hosting a pop-up restaurant called Netflix Bites! It was a restaurant that served dishes from celebrity chefs that appeared on a Netflix series. There were quite a few exciting dishes to choose from so naturally we over-ordered and had 3 main dishes between the two of us. My favourite of the night was a roasted cabbage dish by Dominique Crenn. I had never had cabbage like this before and the flavours were so unique! I was instantly obsessed and knew I had to recreate it somehow. Lucky for me, it’s one of the dishes on her Masterclass – yes, I subscribed to Masterclass just to cook this dish. It was worth it. 🙂

Strap in, this is a lengthy recipe. There are 5 components and it takes some time to put them all together but each step on its own is actually quite simple and you can make most of these components ahead of time and keep it in the fridge if you don’t want to jumble 5 different things at once in the kitchen.

Although there are a lot of components, each one has a purpose:

How it all began – the roasted cabbage dish served at the restaurant

Homemade Sauerkraut – this adds extra tartness and a bit of crunch. You have to make this 2 weeks ahead. Dominique Crenn teaches us to appreciate the humble cabbage by making our own sauerkraut. It’s surprisingly easy and you only need 2 ingredients!
- Here’s a great website if you want to learn about the fermentation process and lacto-fermentation: https://urbanfarmandkitchen.com/how-to-make-sauerkraut-lacto-fermented-cabbage/
Pickled Mustard Seeds – these add a little pop (kind of like caviar or roe on sushi) and sweetness to balance out the texture and flavours of the dish. It takes a minimum of 2 hours to marinate but it tastes better if left overnight so definitely make this ahead of time.
Parsley Oil – this is pretty easy to make and results in a beautiful deep green oil, super concentrated in parsley flavour. You will need a powerful blender like a Vitamix to break down the parsley fine enough. You can either make this the day-of or up to a week early.
Crème Fraîche Sauce – this is the creamy tart sauce that makes the base of the dish. The parsley oil will be mixed through this to complete the flavours. You can either make this the day-of or up to a week early.
Roasted Cabbage – the cabbage is first seared with thyme and garlic to bring out extra flavour, then finished off in the oven to cook through.

Anyways, without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients & Tools you’ll need:

Sauerkraut:
- A small or medium savoy cabbage (depending on how much you want to make)
- Kosher salt
- Tools: a kitchen scale and maybe gloves, fermenting container with weights or glass jar with a lid and something heavy in a ziploc bag.
- A knob of butter (~30g) – used later on for heating up the finished sauerkraut before serving
Pickled Mustard Seeds:
- 1/2 cup (100g) yellow mustard seeds
- 2 Tbsps (30g) rice vinegar
- 2 Tbsps (30g) sherry vinegar
- 1.25 Tbsps (20g) granulated sugar
- 1/2 tsp (3g) kosher salt
Parsley Oil:
- 50g flat leaf parsley leaves
- 100g grapeseed oil
- Tools: a powerful blender
Crème Fraîche Sauce:
- 2 Tbsps sauerkraut liquid
- 500g crème fraîche
- 2 Tbsps (30g) Sherry vinegar
- 1/2 Tbsp fresh lemon juice
- Salt & pepper to taste
Roasted Cabbage:
- 1 large cabbage, cleaned
- Grapeseed oil for searing (or any other neutral flavoured oil tolerant to high heat)
- 2 + 2 cloves of garlic, peeled
- 4 + 4 sprigs of fresh thyme

Directions:

A. Optional: Homemade Sauerkraut (Make at least 2 weeks ahead, it will keep in the fridge for up to 3 months):

This step is optional. You can use store-bought sauerkraut as well for the recipe, the flavours will be similar.

Ingredients & Tools you’ll need:
- A small or medium savoy cabbage (depending on how much you want to make)
- Kosher salt
- Tools: a kitchen scale and maybe gloves, fermenting container with weights or glass jar with a lid and something heavy in a ziploc bag.

Cut: Peel away any wilted, dirty outer leaves of the cabbage. Cut the cabbage in half and cut out the core. Chop the rest of the cabbage thinly.

Weigh & Salt: Weigh the amount of sliced cabbage you have on a kitchen scale. Calculate 2.5% of the weight of your cabbage and that will be the amount of salt you will add to the cabbage.

Example: my sliced cabbage weighed 1033g (or 1.033kg) x 0.025 = 25.8g. I rounded up and used 26g of salt.

Massage: Make sure your hands are thoroughly washed and cleaned (you can wear disposable kitchen gloves if you’ve got some) – we don’t want to introduce contaminants into our cabbage. Once you’ve added in your salt, massage the cabbage with your hands to mix the salt through, lightly crushing the cabbage as you massage. Do this for about 5-10 minutes until you get a slightly softened and wet cabbage mix.

Pack and Compress: Transfer your sauerkraut to a clean fermenting vessel or glass jar. Use the back of a ladle and compress down the sauerkraut to allow the juices to come up and surround the cabbage. Add a weight* to the top and close the lid. If your container is not light-proof, put your jar in a dark cool place.

*You can get special glass weights for fermenting purposes, but if you don’t have any on hand you can just fill a clean ziploc bag with water, salt, sugar – or anything that will add weight, seal it tight and use it as a weight.

Check on it regularly: If you’re not using a fermenting vessel and if your lid is air-tight, you will need to check on it at least once a day to quickly release any built up gasses. Do not leave the lid off too long to introduce excess air. If you have a special fermenting vessel then you don’t need to do this because the lid will allow the gasses to escape on its own. However, you do need to check on it at least once every 3-4 days to see if any mold has developed or there is any odd discolouration patches. If so, you will need to start over and ensure all your instruments are clean.

2 week final check: After 2 weeks, the sauerkraut should be ready! Do a final inspection for any mold or weird dark patches. The sauerkraut should be a uniform colour and a pale yellow/brown colour (like regular sauerkraut). Give it a taste! This will keep in the fridge for up to 3 months.

B. Pickled Mustard Seeds (Make the day before – this step takes some time and patience and needs to marinate at least 2 hours, so make it early – it will keep in the fridge for 1 month):

Ingredients you’ll need:
- 1/2 cup (100g) yellow mustard seeds
- 2 Tbsps (30g) rice vinegar
- 2 Tbsps (30g) sherry vinegar
- 1.25 Tbsps (20g) granulated sugar
- 1/2 tsp (3g) kosher salt

Blanch the seeds by simmering for 5 minutes

Blanche the mustard seeds: Place your mustard seeds in a saucepan and add enough cold water to submerge the seeds and cover it by about 2-3cm. Turn on the heat to HIGH to bring it to a simmer, then turn the heat down to LOW and continue to simmer for 5 minutes. After 5 minutes, strain and discard the water. Repeat this step 3-8 more times until the seeds are no longer bitter and softened but with a crunchy/pop like caviar. The seeds themselves will not have much of a flavour. Once done, strain the seeds and set aside.

The amount of water doesn’t matter too much but if you use too little, the seeds will absorb it all and you won’t be able to simmer, but if you use too much then it will take much longer for the water to come to a boil and you will be waiting for ages.

Yes, this will take a while depending on how many times you have to do it. I did it 6 times. Dominique Crenn said to do it 10-20 times!! 🤯

Prepare the vinegar brine: In the same saucepan on LOW heat, add in the rice vinegar, sherry vinegar, sugar, and salt. Stir together until the sugar and salt have dissolved. Add in the blanched mustard seeds and simmer on LOW heat for 15 minutes, until the majority of the vinegar brine has been absorbed by the seeds. Turn off the heat.

Marinate & Chill: Transfer the mustard seeds and all of the liquid into a heat-proof container and allow it to cool. Put on an airtight lid and let it marinate and chill in the refrigerator for at least 2 hours before using. This will keep in the fridge for up to 1 month.

C. Parsley Oil (Make ahead or the day-of. It will last in the fridge up to a week):

Ingredients and Tools you’ll need:
- 50g flat leaf parsley leaves
- 100g grapeseed oil
- Tools: a powerful blender

Remove the stems off the parsley so you’re left with just the leaves. Wash and thoroughly dry all the parsley.

Get out your blender and add a third of the amount of grapeseed oil into the the blender, then the parsley, then drizzle the remaining grapeseed oil over top. Start the blender off slow until everything is broken up, then turn it up to HIGH for 2-3 minutes until you get a smooth paste.

You want a 1:2 ratio between the leaves and the oil. The recipe calls for 50g leaves and 100g oil. If you don’t quite have 50g or have more than 50g, just weigh it and multiply it by two and that will be the amount of grapeseed oil you’ll need.

Once blended, line a fine mesh strainer with a cheesecloth/muslin/coffee filter. Strain the blended parsley in oil through this. You can squeeze the bag to release all the oil, but be careful not to squeeze any chunks. You should have a beautiful smooth deep green-coloured oil.

D. Crème Fraîche Sauce (Make ahead or the day-of. It will last in the fridge up to a week):

Ingredients you’ll need:
- 2 Tbsps sauerkraut liquid
- 500g crème fraîche
- 2 Tbsps (30g) Sherry vinegar
- 1/2 Tbsp fresh lemon juice
- Salt & pepper to taste

In a saucepan on LOW-MED heat, add the sauerkraut liquid and let it come to a simmer. Add in the crème fraîche and whisk until smooth.

Add in the sherry vinegar, lemon juice, pinch of salt and pepper and mix thoroughly. Taste and add more salt if needed – it should be a creamy tart and slightly salted sauce. Once the sauce is hot, turn off the heat – you do NOT want the sauce to come to a boil, just heated through.

E. Roasted Cabbage (Make the day-of):

Ingredients you’ll need:
- 1 large cabbage, cleaned
- Grapeseed oil for searing (or any other neutral flavoured oil tolerant to high heat)
- 2 + 2 cloves of garlic, peeled
- 4 + 4 sprigs of fresh thyme

Slice the cabbage into wedges, each wedge will be an eighth of the cabbage – cut it in half, then half of each piece, then half again (see photo). Do NOT remove the core of the cabbage. You want to keep it intact so the leaves all stay together when you’re cooking.

Preheat the oven to 160˚C/325˚F and prepare a lined baking tray.

Sear the cabbage: In a wide-based pan on HIGH HEAT, add a drizzle of grapeseed oil to cover the bottom of the pan. Heat the oil until it starts to shimmer then add in 2-3 cabbage wedges depending on the size of your pan (you do not want to crowd the pan or else the moisture released from the cabbage will end up steaming it). Add in 2 peeled garlic cloves and 4 sprigs of fresh thyme to the oil. When fragrant, tilt the pan and baste the hot oil over the cabbages as it sears. As you sear the cabbage on HIGH heat, you will have to move the pan on and off the heat intermittently when the pan gets too hot to control the heat. Watch out for oil splatters and check the underside of the wedges after 2-3 minutes. Once the underside is a nice brown colour, flip it over and sear the other side, continuing to baste with the oil as it cooks. When both sides are seared, transfer the cabbage to a lined baking tray. Repeat with the rest of the cabbage wedges, adding in more grapeseed oil as needed and replacing the garlic cloves and fresh thyme if they get too browned.

Roast the cabbage: Once all the cabbage wedges have been seared, bake them in the preheated oven for 20-25 minutes or until the cabbage is cooked through – use a fork to check the centre for doneness. The fork should go through with a bit of resistance – not too hard that you can’t poke through, but not too soft that it’s mushy. Turn off the oven when done.

While the cabbage is cooking, start heating up the sauerkraut and the crème fraîche sauce to prepare it for plating (see next steps below).

F. ASSEMBLY (finally!):

Heat up the sauerkraut: Take out about 2 cups of sauerkraut and squeeze out the liquid a little. Add the sauerkraut to a saucepan on MED heat with 30g of butter and mix until the butter has melted and the sauerkraut has heated through. Turn off the heat.

Warm up the crème fraîche sauce (if it isn’t already): Pour the crème fraîche sauce into a saucepan and heat on LOW-MED heat until hot. Do not let it come to a boil.

Add 2 Tbsps of parsley oil to the crème fraîche sauce and lightly mix together – don’t mix too thoroughly, you want to see specks and streaks of the green oil contrasting with the white sauce.

Plating: In a wide base bowl or plate, place 2 roasted cabbage wedges in the centre, followed by a big spoonful of warmed sauerkraut beside it. Add a few spoonfuls of the parsley oil/crème fraîche sauce around the cabbage and finish it off with small spoonfuls of pickled mustard seeds around the plate. Serve immediately. Enjoy!

Summarized Recipe:

Roasted Cabbage with Pickled Mustard Seeds and a Parsley Cream Sauce (a Dominique Crenn recipe)

Date Published: Mar 27th, 2024 | Last Updated: Mar 27th, 2024
Author: Abby |Category: mains, vegetarian
Serves: 4 | Prep time: 24 hours before | Cook time: 1 hour

A. Optional: Homemade Sauerkraut (Make at least 2 weeks ahead, it will keep in the fridge for up to 3 months):

This step is optional. You can use store-bought sauerkraut as well for the recipe, the flavours will be similar.

Ingredients & Tools you’ll need:
- A small or medium savoy cabbage (depending on how much you want to make)
- Kosher salt
- Tools: a kitchen scale and maybe gloves, fermenting container with weights or glass jar with a lid and something heavy in a ziploc bag.

Cut: Peel away any wilted, dirty outer leaves of the cabbage. Cut the cabbage in half and cut out the core. Chop the rest of the cabbage thinly.
Weigh & Salt: Weigh the amount of sliced cabbage you have on a kitchen scale. Calculate 2.5% of the weight of your cabbage and that will be the amount of salt you will add to the cabbage.
- Example: my sliced cabbage weighed 1033g (or 1.033kg) x 0.025 = 25.8g. I rounded up and used 26g of salt.
Massage: Make sure your hands are thoroughly washed and cleaned (you can wear disposable kitchen gloves if you’ve got some) – we don’t want to introduce contaminants into our cabbage. Once you’ve added in your salt, massage the cabbage with your hands to mix the salt through, lightly crushing the cabbage as you massage. Do this for about 5-10 minutes until you get a slightly softened and wet cabbage mix.
Pack and Compress: Transfer your sauerkraut to a clean fermenting vessel or glass jar. Use the back of a ladle and compress down the sauerkraut to allow the juices to come up and surround the cabbage. Add a weight* to the top and close the lid. If your container is not light-proof, put your jar in a dark cool place.
- *You can get special glass weights for fermenting purposes, but if you don’t have any on hand you can just fill a clean ziploc bag with water, salt, sugar – or anything that will add weight, seal it tight and use it as a weight.
Check on it regularly: If you’re not using a fermenting vessel and if your lid is air-tight, you will need to check on it at least once a day to quickly release any built up gasses. Do not leave the lid off too long to introduce excess air. If you have a special fermenting vessel then you don’t need to do this because the lid will allow the gasses to escape on its own. However, you do need to check on it at least once every 3-4 days to see if any mold has developed or there is any odd discolouration patches. If so, you will need to start over and ensure all your instruments are clean.
2 week final check: After 2 weeks, the sauerkraut should be ready! Do a final inspection for any mold or weird dark patches. The sauerkraut should be a uniform colour and a pale yellow/brown colour (like regular sauerkraut). Give it a taste! This will keep in the fridge for up to 3 months.

B. Pickled Mustard Seeds (Make the day before – this step takes some time and patience and needs to marinate at least 2 hours, so make it early – it will keep in the fridge for 1 month):

Ingredients you’ll need:
- 1/2 cup (100g) yellow mustard seeds
- 2 Tbsps (30g) rice vinegar
- 2 Tbsps (30g) sherry vinegar
- 1.25 Tbsps (20g) granulated sugar
- 1/2 tsp (3g) kosher salt

Blanche the mustard seeds: Place your mustard seeds in a saucepan and add enough cold water to submerge the seeds and cover it by about 2-3cm. Turn on the heat to HIGH to bring it to a simmer, then turn the heat down to LOW and continue to simmer for 5 minutes. After 5 minutes, strain and discard the water. Repeat this step 3-8 more times until the seeds are no longer bitter and softened but with a crunchy/pop like caviar. The seeds themselves will not have much of a flavour. Once done, strain the seeds and set aside.
- The amount of water doesn’t matter too much but if you use too little, the seeds will absorb it all and you won’t be able to simmer, but if you use too much then it will take much longer for the water to come to a boil and you will be waiting for ages.
- Yes, this will take a while depending on how many times you have to do it. I did it 6 times. Dominique Crenn said to do it 10-20 times!! 🤯
Prepare the vinegar brine: In the same saucepan on LOW heat, add in the rice vinegar, sherry vinegar, sugar, and salt. Stir together until the sugar and salt have dissolved. Add in the blanched mustard seeds and simmer on LOW heat for 15 minutes, until the majority of the vinegar brine has been absorbed by the seeds. Turn off the heat.
Marinate & Chill: Transfer the mustard seeds and all of the liquid into a heat-proof container and allow it to cool. Put on an airtight lid and let it marinate and chill in the refrigerator for at least 2 hours before using. This will keep in the fridge for up to 1 month.

C. Parsley Oil (Make ahead or the day-of. It will last in the fridge up to a week):

Ingredients and Tools you’ll need:
- 50g flat leaf parsley leaves
- 100g grapeseed oil
- Tools: a powerful blender

Remove the stems off the parsley so you’re left with just the leaves. Wash and thoroughly dry all the parsley.
Get out your blender and add a third of the amount of grapeseed oil into the the blender, then the parsley, then drizzle the remaining grapeseed oil over top. Start the blender off slow until everything is broken up, then turn it up to HIGH for 2-3 minutes until you get a smooth paste.
- You want a 1:2 ratio between the leaves and the oil. The recipe calls for 50g leaves and 100g oil. If you don’t quite have 50g or have more than 50g, just weigh it and multiply it by two and that will be the amount of grapeseed oil you’ll need.
Once blended, line a fine mesh strainer with a cheesecloth/muslin/coffee filter. Strain the blended parsley in oil through this. You can squeeze the bag to release all the oil, but be careful not to squeeze any chunks. You should have a beautiful smooth deep green-coloured oil.

D. Crème Fraîche Sauce (Make ahead or the day-of. It will last in the fridge up to a week):

Ingredients you’ll need:
- 2 Tbsps sauerkraut liquid
- 500g crème fraîche
- 2 Tbsps (30g) Sherry vinegar
- 1/2 Tbsp fresh lemon juice
- Salt & pepper to taste

In a saucepan on LOW-MED heat, add the sauerkraut liquid and let it come to a simmer.
Add in the crème fraîche and whisk until smooth.
Add in the sherry vinegar, lemon juice, pinch of salt and pepper and mix thoroughly. Taste and add more salt if needed – it should be a creamy tart and slightly salted sauce. Once the sauce is hot, turn off the heat – you do NOT want the sauce to come to a boil, just heated through.

E. Roasted Cabbage (Make the day-of):

Ingredients you’ll need:
- 1 large cabbage, cleaned
- Grapeseed oil for searing (or any other neutral flavoured oil tolerant to high heat)
- 2 + 2 cloves of garlic, peeled
- 4 + 4 sprigs of fresh thyme

Slice the cabbage into wedges, each wedge will be an eighth of the cabbage – cut it in half, then half of each piece, then half again (see photo). Do NOT remove the core of the cabbage. You want to keep it intact so the leaves all stay together when you’re cooking.
Preheat the oven to 160˚C/325˚F and prepare a lined baking tray.
Sear the cabbage: In a wide-based pan on HIGH HEAT, add a drizzle of grapeseed oil to cover the bottom of the pan. Heat the oil until it starts to shimmer then add in 2-3 cabbage wedges depending on the size of your pan (you do not want to crowd the pan or else the moisture released from the cabbage will end up steaming it). Add in 2 peeled garlic cloves and 4 sprigs of fresh thyme to the oil. When fragrant, tilt the pan and baste the hot oil over the cabbages as it sears. As you sear the cabbage on HIGH heat, you will have to move the pan on and off the heat intermittently when the pan gets too hot to control the heat. Watch out for oil splatters and check the underside of the wedges after 2-3 minutes. Once the underside is a nice brown colour, flip it over and sear the other side, continuing to baste with the oil as it cooks. When both sides are seared, transfer the cabbage to a lined baking tray. Repeat with the rest of the cabbage wedges, adding in more grapeseed oil as needed and replacing the garlic cloves and fresh thyme if they get too browned.
Roast the cabbage: Once all the cabbage wedges have been seared, bake them in the preheated oven for 20-25 minutes or until the cabbage is cooked through – use a fork to check the centre for doneness. The fork should go through with a bit of resistance – not too hard that you can’t poke through, but not too soft that it’s mushy. Turn off the oven when done.
- While the cabbage is cooking, start heating up the sauerkraut and the crème fraîche sauce to prepare it for plating (see next steps below).

F. ASSEMBLY (finally!):

Heat up the sauerkraut: Take out about 2 cups of sauerkraut and squeeze out the liquid a little. Add the sauerkraut to a saucepan on MED heat with 30g of butter and mix until the butter has melted and the sauerkraut has heated through. Turn off the heat.
Warm up the crème fraîche sauce (if it isn’t already): Pour the crème fraîche sauce into a saucepan and heat on LOW-MED heat until hot. Do not let it come to a boil.
Add 2 Tbsps of parsley oil to the crème fraîche sauce and lightly mix together – don’t mix too thoroughly, you want to see specks and streaks of the green oil contrasting with the white sauce.
Plating: In a wide base bowl or plate, place 2 roasted cabbage wedges in the centre, followed by a big spoonful of warmed sauerkraut beside it. Add a few spoonfuls of the parsley oil/crème fraîche sauce around the cabbage and finish it off with small spoonfuls of pickled mustard seeds around the plate. Serve immediately. Enjoy!

March 27, 2024

AbbyLeave a comment

Asian Smashed Cucumber Tomato Egg Salad

Date Published: Mar 5th, 2024 | Last Updated: Mar 5th, 2024
Author: Abby |Category: Asian, side dishes, salads, mains, <30 mins, easy, quick, healthy, low-cal, Taiwanese, vegetarian
Serves: 2 as mains, 1 large plate | Prep time: 30 mins | Cook time: 5 mins

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This recipe came to me on a search to use up leftover salad ingredients to clear the fridge before our 2 week vacation overseas. It’s quick, easy, flavourful, and kept us on track of our healthy eating goals! This dish is like a cross between a smashed cucumber salad and a tomato egg stir-fry (番茄炒蛋).

In our efforts to be more healthy in this new year, we stocked up on fresh salad ingredients in bulk from Costco just over a week ago and have been slowly getting through it before our trip (it’s amazing how long cos lettuce keeps in the fridge!). It’s the night before our flight and we managed to finish all the leafy greens, but I still had one cucumber and a handful of cherry tomatoes left. Toby has not been a fan of this batch of cherry tomatoes and says they’re too tart for him (I think it’s fine), so instead of making a basic chopped cucumber and tomato salad, I looked for other options that might mask the tomatoes, but to also be quick and easy so I could start packing. I came across this recipe from Bon Appétit. It came out beautifully and so easy the first time. I’ve made some adaptations and added in exact measurements and ended up with this recipe to share!

What is Asian Smashed Cucumber Salad?

Smashed cucumber salad is a very popular Chinese starter/side dish. It’s served cold and in its essence is a mix of cucumber, salt, raw garlic, and some sort of acid (usually black vinegar). It’s supposed to light and refreshing, yet still have a punch of garlicky saltiness to be savoury. There are many variations out there and some people will add in sesame seeds, chilli, ginger, and/or cilantro. You’ll commonly see this dish not only in nice restaurants, but also in small street-side shops in Taiwan. It’s quick, easy, and takes minimal effort and ingredients. An Asian smashed cucumber salad does not traditionally have tomatoes nor eggs in it, so if you want to go the OG route, leave them out, but I prefer this version because it bulks it up and balances the dish out so it’s not so punchy in flavours and you can eat a whole bowl in one sitting as a main meal.

Smashing is important!

A key component to this dish is smashing the cucumbers. If your cucumbers look like they’ve been chopped, then you haven’t smashed them enough. You want the outside skin to crack and the inside to be crushed, but not flattened. Smashing cucumbers allow the marinating sauce to penetrate deeper and infuse the flavours better. It’s also a good way to relieve some stress 😜.

Happy cooking!

Ingredients you’ll need:

1 cucumber (English hothouse – those long ones)
1/2 Tbsps cooking salt
A large handful of cherry tomatoes, halved
2 large cloves garlic, minced
1/4 cup black vinegar
2 Tbsps granulated sugar
6 eggs
3 green onions/scallions, sliced
1/4 tsp white pepper
Drizzle of sesame oil
2 Tbsps of chilli crisp (or more to your liking) – you can substitute with chilli oil instead

Directions:

Cut the cucumber in half lengthwise and again crosswise. Use a large knife on its flat side to smash the cucumber until cracked then slice into bite sized pieces (see photo).

Place the smashed cucumber in a strainer over a bowl and mix in 1/2 Tbsp of salt. Let the cucumber sit for 30 minutes to allow excess water to be released. After 30 mins, discard the released cucumber water and place the cucumber in a mixing bowl.

Add the sliced cherry tomatoes, minced garlic, black vinegar, and sugar to the cucumbers. Mix everything together and let it marinate for another 30 minutes.

Make the eggs: While the cucumber and tomatoes are marinating, crack the eggs into a bowl and whisk. Mix in green onions and a pinch of salt. Heat a pan on MED HIGH heat and add in enough oil to coat the bottom of the pan. Let the pan get hot (it’ll be ready when the oil is shimmering and just starting to smoke) then add a drop of egg. The oil is hot enough if the egg drop puffs up right away. Add in the rest of the egg mixture carefully and the edges should start to puff within a few seconds. Once the edges are slightly browned, use a spatula to gently move the egg around to cook evenly. You want big chunks of scrambled eggs that’s slightly crispy on the edges but still soft and moist (see photo). This should take less than 2 minutes. Turn off the heat and scoop the egg into the bowl with the marinating cucumber and tomatoes.

Add white pepper, a drizzle of sesame oil, and a few spoonfuls of chilli crisp. Mix everything around, taste and adjust salt or sugar to taste. You should have a tangy, sweet, and salty dish. Serve immediately on a wide bottom dish so the liquid pools outwards.

Summarized Recipe:

Asian Smashed Cucumber Tomato Egg Salad

Ingredients:

1 cucumber (English hothouse – those long ones)
1/2 Tbsps cooking salt
A large handful of cherry tomatoes, halved
2 large cloves garlic, minced
1/4 cup black vinegar
2 Tbsps granulated sugar
6 eggs
3 green onions/scallions, sliced
1/4 tsp white pepper
Drizzle of sesame oil
2 Tbsps of chilli crisp (or more to your liking) – you can substitute with chilli oil instead

Directions:

Cut the cucumber in half lengthwise and again crosswise. Use a large knife on its flat side to smash the cucumber until cracked then slice into bite sized pieces (see photo). Place the smashed cucumber in a strainer over a bowl and mix in 1/2 Tbsp of salt. Let the cucumber sit for 30 minutes to allow excess water to be released. After 30 mins, discard the released cucumber water and place the cucumber in a mixing bowl.
Add the sliced cherry tomatoes, minced garlic, black vinegar, and sugar to the cucumbers. Mix everything together and let it marinate for another 30 minutes.
Make the eggs: While the cucumber and tomatoes are marinating, crack the eggs into a bowl and whisk. Mix in green onions and a pinch of salt. Heat a pan on MED HIGH heat and add in enough oil to coat the bottom of the pan. Let the pan get hot (it’ll be ready when the oil is shimmering and just starting to smoke) then add a drop of egg. The oil is hot enough if the egg drop puffs up right away. Add in the rest of the egg mixture carefully and the edges should start to puff within a few seconds. Once the edges are slightly browned, use a spatula to gently move the egg around to cook evenly. You want big chunks of scrambled eggs that’s slightly crispy on the edges but still soft and moist (see photo). This should take less than 2 minutes. Turn off the heat and scoop the egg into the bowl with the marinating cucumber and tomatoes.
Add white pepper, a drizzle of sesame oil, and a few spoonfuls of chilli crisp. Mix everything around, taste and adjust salt or sugar to taste. You should have a tangy, sweet, and salty dish. Serve immediately on a wide bottom dish so the liquid pools outwards.

March 5, 2024

AbbyLeave a comment

Sausage Mushroom Zucchini Tian (kinda like a risotto but easier)

Date Published: Feb 28th, 2024 | Last Updated: Feb 28th, 2024
Author: Abby |Category: easy, healthy, low-cal, mains, vegetarian
Serves: 4-6 | Prep time: 1 hour | Cook time: 40 mins

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‘Tian de Courgettes au Riz’ is a recipe from the great Julia Child. I came across this recipe randomly through my search for healthier meals in this new year and found many adaptations of it. From those adaptations, I played around with the recipe, added in mushrooms and sausage (because why not) to make it a more rounded and hearty meal, and out came yet another adaptation of her recipe 😛. According to the internet, a “tian” is a French word used to describe a shallow baking dish but also the name of a baked vegetable dish (Martha Stewart compares the wordplay to a casserole and a casserole dish).

In its essence, this dish is pretty much rice cooked in zucchini liquid mixed with mushroom, meat, and cheese. It’s kind of like a risotto, except much easier to achieve. This recipe seems long, but I promise it’s just wordy and not difficult at all. Once you get into it, you’ll realize that it’s quite easy and not at all intimidating unlike other Julia Child recipes.

This recipe is a fantastic way to use up an overflow of zucchinis in the summer season. For 6 portions, it uses up about 6 large zucchinis. I wish I discovered this recipe sooner when Toby and I were staying on the farm. His dad grew sooooo many zucchinis that we were gifting them to everyone we see (he was seriously harvesting at least 6-8 a day at peak season!).

Happy cooking!

Ingredients you’ll need:

*You will need an oven-proof pot or dutch oven with a lid – I used a 5 1/4 quart dutch oven.

1.5kg zucchinis (roughly 6 large ones)
500g portobello mushrooms, cleaned and sliced
Roughly 1/2 a cup of milk (amount will vary depending on how much liquid is released from your zucchini and mushrooms)
3 cloves garlic, minced
2 medium brown onions, diced
3 Tbsps all purpose flour
1 cup Parmesan cheese, grated + extra for sprinkling
Salt & pepper to taste
3/4 cup medium grain rice (I use arborio/risotto rice, but any medium grain will do)
300-400g kielbasa (Polish sausage), diced
- You can use any protein you like (ie. sausage, ground beef, shredded rotisserie chicken…etc.), but make sure your protein is cooked, dry, and doesn’t add any extra liquid or else it’ll throw off the liquid ratio to cook the rice.

Directions:

Cut the fibrous ends off the zucchinis and grate each one using a large hole grater (this is a whole lot quicker if you have a food processor with a grating function). Place a colander over a bowl and put the grated zucchini into the colander with 3 tsps of salt. Use your hands and massage the salt through the zucchini, making sure its mixed well. Set aside for 1 hour, allowing the liquid from the zucchini to release and collect in the bowl below.

After 1 hour, squeeze out as much zucchini liquid as you can and save this liquid. Rinse the grated zucchini under cold water to remove any excess salt and squeeze until dry and set aside (do not save this liquid).

While you’re waiting for the zucchini to release its liquid, cook the mushrooms: in a large pan on MED-HIGH heat, add a drizzle of oil and sauté the mushrooms until cooked (4-5 minutes). Place the cooked mushrooms in a strainer and reserve any liquid.

Measure out the amount of collected zucchini liquid from step 2 and add in the released liquid from the mushrooms in step 3 until it makes 3.75 cups. If the combined liquid is not enough to make up 3.75 cups, then add enough milk to make up the rest of the amount. Pour the liquid into a saucepan and heat it up on the stove until warmed. Do NOT let it come to a boil, otherwise it may split. Only heat it up until warmed. Keep on LOW heat until ready to use.

Preheat the oven to 220C/425F.

In an oven-safe pot or dutch oven (make sure there’s a lid, I used a 5 1/4 quart size dutch oven) on MED-HIGH heat, add a drizzle of oil and sauté the garlic and onion together for 3-4 minutes until the onion turns translucent. Then add in the grated zucchini and continue to sauté for another 5-6 minutes.

Add in the cooked mushrooms and 3 Tbsps of flour to the pan and continue mixing for 2 more minutes until everything is well combined then turn off the heat.

Mix in the Parmesan cheese, rice, and kielbasa (or your choice of cooked protein).

Pour in the warmed zucchini/mushroom/milk liquid over top. Mix it all together then cover with the lid and bake in the preheated oven for 20 minutes.

Add Parmesan and bake uncovered for another 20-25 mins

After 20 minutes, remove the lid and add a sprinkling of Parmesan cheese over top and continue baking without the lid for another 20-25 minutes, or until the liquid has been absorbed and the top is slightly golden brown. Once it’s done, take it out of the oven and let it rest for 10 minutes for any remaining liquid to absorb before serving. When dishing it out, add another sprinkle of Parmesan cheese before serving. Enjoy!

Summarized Recipe:

Sausage Mushroom Zucchini Tian (kinda like a risotto but easier)

Ingredients:

*You will need an oven-proof pot or dutch oven with a lid – I used a 5 1/4 quart dutch oven.

1.5kg zucchinis (roughly 6 large ones)
500g portobello mushrooms, cleaned and sliced
Roughly 1/2 a cup of milk (amount will vary depending on how much liquid is released from your zucchini and mushrooms)
3 cloves garlic, minced
2 medium brown onions, diced
3 Tbsps all purpose flour
1 cup Parmesan cheese, grated + extra for sprinkling
Salt & pepper to taste
3/4 cup medium grain rice (I use arborio/risotto rice, but any medium grain will do)
300-400g kielbasa (Polish sausage), diced
- You can use any protein you like (ie. sausage, ground beef, shredded rotisserie chicken…etc.), but make sure your protein is cooked, dry, and doesn’t add any extra liquid or else it’ll throw off the liquid ratio to cook the rice.

Directions:

Prepare the zucchini: Cut the fibrous ends off the zucchinis and grate each one using a large hole grater (this is a whole lot quicker if you have a food processor with a grating function). Place a colander over a bowl and put the grated zucchini into the colander with 3 tsps of salt. Use your hands and massage the salt through the zucchini, making sure its mixed well. Set aside for 1 hour, allowing the liquid from the zucchini to release and collect in the bowl below. After 1 hour, squeeze out as much zucchini liquid as you can and save this liquid. Rinse the grated zucchini under cold water to remove any excess salt and squeeze until dry and set aside (do not save this liquid).
Cook the mushrooms: While you’re waiting for the zucchini to release its liquid, cook the mushrooms: in a large pan on MED-HIGH heat, add a drizzle of oil and sauté the mushrooms until cooked (4-5 minutes). Place the cooked mushrooms in a strainer and reserve any liquid.
Prepare the liquid: Measure out the amount of collected zucchini liquid from step 2 and add in the released liquid from the mushrooms in step 3 until it makes 3.75 cups. If the combined liquid is not enough to make up 3.75 cups, then add enough milk to make up the rest of the amount. Pour the liquid into a saucepan and heat it up on the stove until warmed. Do NOT let it come to a boil, otherwise it may split. Only heat it up until warmed. Keep on LOW heat until ready to use.
Preheat the oven to 220C/425F.
In an oven-safe pot or dutch oven (make sure there’s a lid) on MED-HIGH heat, add a drizzle of oil and sauté the garlic and onion together for 3-4 minutes until the onion turns translucent. Then add in the grated zucchini and continue to sauté for another 5-6 minutes.
Add in the cooked mushrooms and 3 Tbsps of flour to the pan and continue mixing for 2 more minutes until everything is well combined then turn off the heat.
Mix in the Parmesan cheese, rice, and kielbasa (or your choice of cooked protein).
Pour in the warmed zucchini/mushroom/milk liquid over top. Mix it all together then cover with the lid and bake in the preheated oven for 20 minutes.
After 20 minutes, remove the lid and add a sprinkling of Parmesan cheese over top and continue baking without the lid for another 20-25 minutes, or until the liquid has been absorbed and the top is slightly golden brown. Once it’s done, take it out of the oven and let it rest for 10 minutes for any remaining liquid to absorb before serving. When dishing it out, add another sprinkle of Parmesan cheese before serving. Enjoy!

February 28, 2024February 28, 2024

AbbyLeave a comment

Tomato Spanakorizo – Greek Spinach Rice

Date Published: Feb 23rd, 2024 | Last Updated: Feb 23rd, 2024
Author: Abby |Category: easy, <30 mins, vegetarian, healthy, snacks, low cal
Serves: 6 as a side | Prep time: 10 mins | Cook time: 30 mins

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Spanakorizo is a traditional Greek spinach rice dish. I had never heard of it until I came upon it through my weekly foodie email subscriptions that I use for inspiration in things to cook for the week. The version that I saw was a lemony version with dill, mint, and crumbled feta (check out the recipe here), but upon further research I found a tomato version of it as well that looked just as good. Both dishes are called ‘Spanakorizo’ = spinach rice and when you google recipes for spanakorizo, you’ll get a mix of some with tomato and some without. After lots of recipe comparisons, I went with the saucy tomato version by Mia Kouppa and it was DELICIOUS and so easy! This recipe is a direct adaptation from hers (it’s perfect, I didn’t change much other than added some extra measurements of ingredients and rewrote some directions to suit my brain) – I’d recommend checking out her website with more photos and explanations to the history of the dish.

Tomato Spanakorizo – Greek Spinach Rice

Lemon Spanakorizo – Greek Spinach Rice

Both versions of spanakorizo are great, so if you’ve got the time you should definitely try making both. The lemon version is more dry like a regular rice pilaf and pairs nicely as a side dish, but this version is saucy and more flavourful which is great when eaten with toasted bread.

This recipe uses a LOT of spinach, which is perfect if you find yourself in abundance over the growing season. You can use regular mature spinach or baby spinach. It’s currently winter time in NYC and fresh mature spinach is hard to come by, so I bought the big box of baby spinach from Costco for this recipe – it’s actually the perfect amount!

This recipe does make quite a bit, so if you’re only cooking for 2-3 people, I’d recommend halving the recipe.

Happy cooking!

Ingredients you’ll need:

1/2 cup olive oil
4 spring onions, chopped
450g (1 lb) of fresh spinach, chopped coarsely – I used the big box of baby spinach leaves from Costco, but if you’re using mature spinach, make sure to chop it into smaller pieces so you don’t get stringy cooked spinach in the end)
1/4 cup fresh parsley, chopped
3/4 cup (180g) medium grain rice, uncooked and rinsed
2 cups (500ml) tomato passata
2 cups (500ml) chicken stock
1/2 tsp kosher/cooking salt + more to taste
Optional to serve: crumbled feta cheese, toasted bread

Directions:

In a medium sized pot on MED heat, heat a 1/2 cup olive oil then add in the spring onions. Cook for 1-2 minutes until fragrant.

Next, add in the spinach, parsley, and rice. If the pot is overflowing with the spinach, stir the spinach into the olive oil in small batches and let it wilt before adding more.

Pour in the tomato passata, chicken stock, and salt. Let it come to a boil then turn the heat down to LOW and let it simmer for 20-25 minutes with the lid on until the rice is cooked.

Done! Serve as a side dish or on its own family-style with toasted bread. Optional to sprinkle some crumbled feta cheese over.

Summarized Recipe:

Tomato Spanakorizo – Greek Spinach Rice

Ingredients:

1/2 cup olive oil
4 spring onions, chopped
450g (1 lb) of fresh spinach, chopped coarsely – I used the big box of baby spinach leaves from Costco, but if you’re using mature spinach, make sure to chop it into smaller pieces so you don’t get stringy cooked spinach in the end)
1/4 cup fresh parsley, chopped
3/4 cup (180g) medium grain rice, uncooked and rinsed
2 cups tomato passata
2 cups (500ml) chicken stock
1/2 tsp kosher/cooking salt + more to taste
Optional to serve: crumbled feta cheese, toasted bread

Directions:

In a medium sized pot on MED heat, heat a 1/2 cup olive oil then add in the spring onions. Cook for 1-2 minutes until fragrant.
Next, add in the spinach, parsley, and rice. If the pot is overflowing with the spinach, stir the spinach into the olive oil in small batches and let it wilt before adding more.
Pour in the tomato passata, chicken stock, and salt. Let it come to a boil then turn the heat down to LOW and let it simmer for 20-25 minutes with the lid on until the rice is cooked. Done! Serve as a side dish or on its own family-style with toasted bread. Optional to sprinkle some crumbled feta cheese over.

February 23, 2024February 23, 2024

Abby1 Comment

Lemon Spanakorizo – Greek Spinach Rice

Date Published: Feb 23rd, 2024 | Last Updated: Feb 23rd, 2024
Author: Abby |Category: sides, easy, healthy, low cal, vegetarian
Serves: 6 as a side | Prep time: 10 mins | Cook time: 30 mins

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Spanakorizo is a traditional Greek spinach rice dish that is lemony and savoury with hints of salt from the feta crumbled on top. It’s flavourful enough on its own, but would pair well with a fish or pork roast. Alternatively, you can mix in some shredded rotisserie chicken and make it a complete meal!

I discovered this dish through my weekly email subscriptions of a foodie website and as soon I saw it, I knew I had to make it. I researched a few different recipes and most of them were very similar with a few differing factors, so I combined a couple of different recipes based on their reader reviews and came up with this one! (Through my research I also learned of a tomato version of a spanakorizo that looked just as good – you can check out the recipe here).

Tomato Spanakorizo – Greek Spinach Rice

Lemon Spanakorizo – Greek Spinach Rice

This recipe does make quite a bit, so if you’re only cooking for 2-3 people, I’d recommend halving the recipe.

Happy cooking!

Ingredients you’ll need:

1 lemon
2 cloves garlic, minced
1 medium onion, diced small
1.5 cups (290g) medium-grain white rice, rinsed and drained
1/2 cup packed (23g) fresh dill leaves, finely chopped
1/2 cup packed (20g) fresh mint leaves, finely chopped
1 tsp kosher salt
1/4 tsp freshly ground black pepper
450g (1 lb) of fresh spinach, chopped coarsely – I used the big box of baby spinach leaves from Costco, but if you’re using mature spinach, make sure to chop it into smaller pieces so you don’t get stringy cooked spinach in the end
2.25 cups (560ml) chicken or vegetable stock, or more as needed
1/3 cup feta cheese, or more for sprinkling

Directions:

Remove lemon zest in large wide strips using a peeler or paring knife. Set aside.

In a large pot on MED heat, add a drizzle of olive oil and sauté the garlic and onion together until the onions are soft.

Next, add in the rice, lemon zest (from step 1), dill, mint, salt and pepper. Sauté for 30 seconds, then add in the spinach and chicken broth. It will seem like a LOT of spinach at this stage, but continue to stir it through and the spinach will wilt down. Once the spinach has all wilted, let the liquid come to a boil them simmer on LOW heat for 25 minutes with the lid on.

After 25 minutes, take off the lid and stir it around. Taste and if the rice is a bit under, add a splash of chicken broth and cook a little longer with the lid on until cooked. When the rice is cooked, turn off the heat and use a fork to fluff up the rice. Remove the pieces of lemon zest and let the rice sit without the lid for 5 mins to absorb any remaining liquids. Drizzle a bit of fresh lemon juice and a sprinkling of feta cheese over before serving. Taste and adjust salt as needed. Enjoy!

Summarized Recipe:

Lemon Spanakorizo – Greek Spinach Rice

Ingredients:

1 lemon
2 cloves garlic, minced
1 medium onion, diced small
1.5 cups (290g) medium-grain white rice, rinsed and drained
1/2 cup packed (23g) fresh dill leaves, finely chopped
1/2 cup packed (20g) fresh mint leaves, finely chopped
1 tsp kosher salt
1/4 tsp freshly ground black pepper
450g (1 lb) of fresh spinach, chopped coarsely – I used the big box of baby spinach leaves from Costco, but if you’re using mature spinach, make sure to chop it into smaller pieces so you don’t get stringy cooked spinach in the end
2.25 cups (560ml) chicken or vegetable stock, or more as needed
1/3 cup feta cheese, or more for sprinkling

Directions:

Remove lemon zest in large wide strips using a peeler or paring knife. Set aside.
In a large pot on MED heat, add a drizzle of olive oil and sauté the garlic and onion together until the onions are soft.
Next, add in the rice, lemon zest (from step 1), dill, mint, salt and pepper. Sauté for 30 seconds, then add in the spinach and chicken broth. It will seem like a LOT of spinach at this stage, but continue to stir it through and the spinach will wilt down. Once the spinach has all wilted, let the liquid come to a boil them simmer on LOW heat for 25 minutes with the lid on. After 25 minutes, take off the lid and stir it around. Taste and if the rice is a bit under, add a splash of chicken broth and cook a little longer with the lid on until cooked.
When the rice is cooked, turn off the heat and use a fork to fluff up the rice. Remove the pieces of lemon zest and let the rice sit without the lid for 5 mins to absorb any remaining liquids. Drizzle a bit of fresh lemon juice and a sprinkling of feta cheese over before serving. Taste and adjust salt as needed. Enjoy!

February 23, 2024February 23, 2024

Abby1 Comment

Czech Potato Dumplings – Bramborové Knedlíky

Date Published: Feb 13th, 2024 | Last Updated: Feb 13th, 2024
Author: Abby |Category: Czech, sides, breads, vegetarian
Serves: 8-10 | Prep time: 1 hour | Cook time: 1.5 hours total (20-30mins per dumpling)

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What are Czech Dumplings or Knedlíky?

Knedlíky or dumplings are a staple side dish in Czech food. I see it as THE carb in a Czech meal. Similar to noodles in Asian food or pasta in Italian food, if there’s something rich, saucy, or soupy, you bet it’ll be served with a knedlíky.

There are a few different kinds of dumplings, but the two most common ones I’ve seen in Czech are the fluffy bread dumplings (houskové knedlíky) and the denser potato dumplings (bramborové knedlíky). The lighter bread dumplings are made with a yeast dough so it’s fluffy but still with a bit of structure and chew and best served with a saucy dish such as svičkova to soak up all the flavours whereas the potato dumplings are much more dense and is like eating a side dish of potatoes that can balance the richness of a dish such as something served with sauerkraut like a vepřo knedlo zelo. Of the two, the bread dumplings are more commonly seen and you can very easily buy them at the supermarket in Czech instead of making them fresh, but I don’t think anyone will be angry if you use them interchangeably. This recipe is for the potato dumplings (bramborové knedlíky). If you want to make the bread dumplings, you can find the recipe here.

Bread Dumpling / Houskové Knedlíky – lighter, fluffier

Do I need to use a special type of flour?

These dumplings are traditionally made with ‘sharp flour’ or ‘continental flour’ which is a coarser flour made from hard wheat that is common in Europe, but actually super difficult to find in regular grocery stores. As a result, this recipe uses a 3:2 ratio mix of all-purpose flour and farina/cream of wheat to achieve the same texture.

Although these dumplings are pretty easy to make, please allow enough time to cook them all. If you don’t have a big pot, you may have to cook them one or two at a time (which is what I always end up doing) and it takes 20-30 mins each time (allow 1.5 hours to cook all 4). If you’ve got extra pots and the stove space, boil them all at once in separate pots so they’re all ready at the same time! I don’t know why it took me so long to think of this.

How do I freeze leftover knedlíky?

Every recipe for knedlíky I’ve seen always makes WAY more than what you need. My guess is that since you’re going through all the effort of making them, you might as well make a bigger batch and freeze them to have on hand. This recipe is no different. If you follow the instructions, you’ll have enough knedlíky for 8 – 10 people. I had thought about halving the recipe when I was writing it, but then remembered how well they keep in the freezer and how easy it is to have dumplings in a pinch when you’re short on time or too lazy to put in the effort, so I left the proportions alone.

I find it best to freeze leftover dumplings in slices rather than a log so it defrosts quickly. You can either freeze them in single portions or altogether in a bag, but make sure you separate the slices a little so it’ll be easier to separate when you only want to defrost a few slices. I freeze them in a ziploc bag or you can wrap it up in cling wrap individually.

To defrost and reheat: The best way to get the best texture is to steam them, especially if you are reheating from frozen. However, I’m lazy and I take out my desired portion and leave it in the fridge the night before then microwave them with a sprinkle of water before serving.

*Note: This recipe and its instructions have been adapted from Cook Like Czechs (who’s got way more beautiful-looking dumplings than I could ever achieve – check it out).

Happy cooking!

Ingredients you’ll need:

900g yellow/Yukon gold potatoes
260g (1.5 cups) all-purpose flour
160g (just under 1 cup) cream of wheat/farina
1/2 Tbsp cornstarch or potato starch
1 tsp kosher/cooking salt
1 egg, whisked

Directions:

Prepare the potatoes (make ahead of time): Boil the potatoes with the skin on until soft and easily pierced with a fork (20-30mins). Drain the potatoes and let it cool down completely (1-2 hours, or overnight). Once cooled, peel and discard the potato skin and use a hand grater to finely grate (use the small grating hole) the peeled potatoes into a bowl and set aside.

To save time, boil the potatoes the day before and let it cool overnight then peel and grate it the next day. Don’t peel or grate it too early or else the potato will start drying out.

In a large mixing bowl, mix together the flour, cream of wheat, corn starch, and salt. Add in 1 whisked egg and the grated cooked potatoes. Use your hands or a stand mixer and work the dough until you get a smooth, soft, homogenous dough ball. Add a little extra flour if the dough is too sticky.

Divide the dough into 4 equal pieces (roughly 330g each), each formed into fat logs (see photo). Make sure the length of your log does not exceed the diameter of your pot. Don’t worry if they’re not perfect logs. You’ll hardly notice when you serve them as slices.

Lightly boil a pot of water. Gently lower 2 logs into the water (if you have a small pot, you may want to cook just one at a time to not overcrowd them). Let them boil for 25 – 30 minutes. Occasionally move them around in the water to ensure they are not stuck to the bottom of the pot. They will start to float when they’re roughly halfway cooked. To check if they’re cooked, you can slice off a piece and try it – you should get a dense bread-y texture with a little bounce.

Tip: To save time and if you’ve got extra pots and the stove space, boil them all at once in separate pots so they’re all ready at the same time!

Once cooked, remove each log from the water onto a cutting board or drying rack and stab it a couple times with a chopstick or a fork to release the steam. Let it sit for a few minutes to slightly cool down, then slice into 1.5cm slices and serve!

Some examples of knedliky served in traditional Czech dishes:

Summarized Recipe:

Czech Potato Dumplings – Bramborové Knedlíky

Ingredients:

900g yellow/Yukon gold potatoes
260g (1.5 cups) all-purpose flour
160g (just under 1 cup) cream of wheat/farina
1/2 Tbsp cornstarch or potato starch
1 tsp kosher/cooking salt
1 egg, whisked

Directions:

Prepare the potatoes (make ahead of time): Boil the potatoes with the skin on until soft and easily pierced with a fork (20-30mins). Drain the potatoes and let it cool down completely (1-2 hours, or overnight). Once cooled, peel and discard the potato skin and use a hand grater to finely grate the peeled potatoes into a bowl and set aside.
- To save time, boil the potatoes the day before and let it cool overnight then peel and grate it the next day. Don’t peel or grate it too early or else the potato will start drying out.
In a large mixing bowl, mix together the flour, cream of wheat, corn starch, and salt. Add in 1 whisked egg and the grated cooked potatoes. Use your hands or a stand mixer and work the dough until you get a smooth, soft, homogenous dough ball. Add a little extra flour if the dough is too sticky. Divide the dough into 4 equal pieces (roughly 330g each), each formed into fat logs (see photo). Make sure the length of your log does not exceed the diameter of your pot.
- Don’t worry if they’re not perfect logs. You’ll hardly notice when you serve them as slices.
Lightly boil a pot of water. Gently lower 2 logs into the water (if you have a small pot, you may want to cook just one at a time to not overcrowd them). Let them boil for 25 – 30 minutes. Occasionally move them around in the water to ensure they are not stuck to the bottom of the pot. They will start to float when they’re roughly halfway cooked. To check if they’re cooked, you can slice off a piece and try it – you should get a dense bread-y texture with a little bounce.
- Tip: To save time and if you’ve got extra pots and the stove space, boil them all at once in separate pots so they’re all ready at the same time!
Once cooked, remove each log from the water onto a cutting board or drying rack and stab it a couple times with a chopstick or a fork to release the steam. Let it sit for a few minutes to slightly cool down, then slice into 1.5cm slices and serve!

February 13, 2024February 11, 2025

Abby6 Comments

Healthy “Creamy” Mushroom Broccoli Soup

Date Published: Jan 15th, 2024 | Last Updated: Jan 15th, 2024
Author: Abby |Category: < 30mins, easy, quick, main, vegetarian, soups, appetizers, healthy, low-cal
Serves: 4-6 (as a main) | Prep time: 10 mins | Cook time: 20 mins

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Keeping on the new years resolution, here’s another recipe to add to the healthy vault! This creamy soup hits the spot for something hearty on a chilly day yet won’t break the calorie bank. Coming in at only 252 calories per serving, there’s no actual cream in this soup at all – the creaminess of the soup comes from the puréed potatoes and oat milk. This soup is so easy and quick to make and is packed full of broccoli and mushrooms. You can whip it up in under 30 minutes and have lunch for the rest of the week.

Without further ado, here’s the recipe! If you have any comments or suggestions, I’d love to hear from you in the comment section! You can follow me on instagram, youtube and facebook to see all the recipes I post!

Happy cooking!

Ingredients you’ll need:

2 + 1 cloves garlic, minced
300g white or portobello mushrooms, sliced
Pinch of dried thyme leaves
1 yellow onion, diced
2 medium sized Yukon gold potatoes, washed and diced into 2cm cubes
2 large heads of broccoli, washed and cut into florets
4 cups (1L) chicken stock
2 cups of oat milk or soy milk
Salt to taste
Ground black pepper to taste
Croutons (optional)

Directions:

In a medium sized soup pot on MED heat, add a drizzle of olive oil. Add in 1 clove of minced garlic, sliced mushrooms, dried thyme, and a pinch of salt and pepper. Sauté for 3-5 minutes until cooked. Turn off the heat and remove the mushrooms and any liquid. Set aside.

In the same pot on MED heat, add another drizzle of olive oil and sauté the remaining 2 cloves of minced garlic and diced onion. When the onion has softened and turned translucent, add in the potatoes, broccoli, and chicken stock. Stir, then turn the heat up to HIGH to bring the soup to a boil, then turn it down to MED heat. Put on a lid and let it boil for 15 minutes.

After 15 minutes, remove 2 ladles of the ingredients in the pot (without any liquid) into a separate bowl and use a spatula to quickly break up the ingredients into small bite-sized pieces. Set aside.

Add oat milk into the pot and bring the heat back up to HIGH to reach a boil, then turn the heat off.

Use a stick blender (or regular blender) to purée everything in the pot. If you want a creamier soup, turn the heat back on and simmer the soup until desired consistency. Add salt and pepper to taste.

Add back in the removed ingredients from step 3 and also the cooked mushrooms along with any of its liquid. Taste and readjust salt and pepper as needed. Serve hot with croutons. Enjoy!

Summarized Recipe:

Healthy “Creamy” Mushroom Broccoli Soup

Ingredients:

2 + 1 cloves garlic, minced
300g white or portobello mushrooms, sliced
Pinch of dried thyme leaves
1 yellow onion, diced
2 medium sized Yukon gold potatoes, washed and diced into 2cm cubes
2 large heads of broccoli, washed and cut into florets
4 cups (1L) chicken stock
2 cups of oat milk or soy milk
Salt to taste
Ground black pepper to taste
Croutons (optional)

Directions:

In a medium sized soup pot on MED heat, add a drizzle of olive oil. Add in 1 clove of minced garlic, sliced mushrooms, dried thyme, and a pinch of salt and pepper. Sauté for 3-5 minutes until cooked. Turn off the heat and remove the mushrooms and any liquid. Set aside.
In the same pot on MED heat, add another drizzle of olive oil and sauté the remaining 2 cloves of minced garlic and diced onion. When the onion has softened and turned translucent, add in the potatoes, broccoli, and chicken stock. Stir, then turn the heat up to HIGH to bring the soup to a boil, then turn it down to MED heat. Put on a lid and let it boil for 15 minutes.
After 15 minutes, remove 2 ladles of the ingredients in the pot (without any liquid) into a separate bowl and use a spatula to quickly break up the ingredients into small bite-sized pieces. Set aside.
Add oat milk into the pot and bring the heat back up to HIGH to reach a boil, then turn the heat off.
Use a stick blender (or regular blender) to purée everything in the pot. If you want a creamier soup, turn the heat back on and simmer the soup until desired consistency. Add salt and pepper to taste.
Add back in the removed ingredients from step 3 and also the cooked mushrooms along with any of its liquid. Taste, and readjust any salt and pepper if needed. Serve hot with croutons. Enjoy!

January 16, 2024

Abby2 Comments

French Onion Spinach Dip ‘Cob Loaf’

Date Published: Jan 15th, 2024 | Last Updated: Jan 15th, 2024
Author: Abby |Category: snacks, appetizer, <15mins, easy, sauces/dips, snacks, vegetarian
Serves: 4-6 | Prep time: 10 mins + chill overnight | Cook time: 20mins

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Toby has a bad habit of leaving the microscope on at work and the nurses kept calling him out on it. Eventually they started a tally and if he left the microscope on 5 times, he had to make the clinic a cob loaf. He actually lasted a good few weeks until he reached five 😂. We had no idea how to make a cob loaf and came upon this recipe from Taste.com.au when we were looking it up for the first time. The recipe was ridiculously easy and the results were SO GOOD. We’ve made it 5 more times since and it has become a part staple for us! I guess you just can’t beat a classic.

What is a Cob Loaf?

A “cob loaf” is a round loaf of bread. I had never heard the term ‘cob loaf’ until I came to Australia. The term cob loaf is used interchangeably here as the definition of the round bread loaf but also as a dish where a dip is served inside the round loaf of bread. So when someone says they’re bringing a “cob loaf” to the party, they mean that they’re going to bring a dip that is served inside a carved out round loaf of bread. It took me so much longer than I’d like to admit to figure all of this out 😂😂😂. Upon further research for this post, I’ve learned that a cob loaf has been consistently the most popular party food in Australia and has been around for 100 years! 😮

The traditional and most popular “cob loaf” dip is a spinach dip consisting of cream cheese, spinach, and french onion soup mix. The other common type I’ve seen is a bacon and cheese cob loaf. Cob loaves have evolved over the years and pretty much any type of dip served in a round bread bowl is considered a cob loaf. This recipe is a traditional cob loaf.

You can either buy the pre-made French onion soup mix powder from the shops, or make your own. I’ve done a blind taste test trial with Toby and he couldn’t tell the difference between the two. So if you’re feeling extra lazy, just buy the prepackaged mix. I prefer making my own mix for a number of reasons: A) more cost-effective if you already have all the pantry ingredients, B) there aren’t any preservatives or synthetic ingredients when you make the mix yourself, C) the flavour will be consistent time after time in case you can’t find your favourite french onion mix or if you’re travelling and it’s not a commonly available item in the shops, and D) you can tweak the ingredients easier for a personalized flavour.

Happy cooking!

Ingredients you’ll need:

Spinach Dip:
- French Onion seasoning mix (or you can buy a 40g packet pre-made French onion soup mix):
  - 1/4 cup onion flakes
  - 1/2 tsp onion powder
  - 1/2 tsp garlic powder
  - 1 beef bouillon cube, crushed into a powder
  - 1/2 tsp dried parsley
  - 1/4 tsp celery salt
  - 1/4 tsp black pepper
- 250g frozen spinach, thawed
- 250g cream cheese, softened
- 300ml sour cream
- Salt and pepper to taste
1 cob loaf (any round bread loaf)

Directions:

Defrost the spinach and squeeze out all of the water.

Put all of the ingredients in a mixing bowl and stir until completely mixed through, making sure you get rid of any clumps: french onion soup mix (or spice blend), spinach, cream cheese, and sour cream. You can put it all in a food processor to make it easier.

Place the mixture into an airtight container and chill for 4 hours, or best if overnight.

The next day, pre-heat oven to 180˚C (or 160 fan-forced).

Prepare the cob loaf by cutting the top 1/4 off and slicing it into large pieces. Then cut a hole into the remaining bread bowl and remove the bread inside. Tip: if you have a particularly large bread, don’t remove as much bread from the inside or else your dip won’t fill up the bowl nicely and it’ll look too ’empty’ when serving.

Pour the spinach dip into the bread bowl. Serve cold or warmed in the oven (I personally prefer it warmed so the flavours come out better).

To serve it warmed: Place the bread bowl with the dip inside on a baking tray and the sliced bread pieces around the bowl and bake for 15-20 minutes until the edges are golden brown. Serve immediately. Enjoy!

Summarized Recipe:

French Onion Spinach Dip ‘Cob Loaf’

Ingredients:

Spinach Dip:
- 40g packet French onion soup mix OR:
  - 1/4 cup onion flakes
  - 1/2 tsp onion powder
  - 1/2 tsp garlic powder
  - 1 beef bouillon cube, crushed into a powder
  - 1/2 tsp dried parsley
  - 1/4 tsp celery salt
  - 1/4 tsp black pepper
- 250g frozen spinach, thawed
- 250g cream cheese, softened
- 300ml sour cream
- Salt and pepper to taste
1 cob loaf (any round bread loaf)

Directions:

Defrost the spinach and squeeze out all of the water.
Put all of the ingredients in a mixing bowl and stir until completely mixed through, making sure you get rid of any clumps: french onion soup mix (or spice blend), spinach, cream cheese, and sour cream. You can put it all in a food processor to make it easier.
Place the mixture into an airtight container and chill for 4 hours, or best if overnight.
The next day, pre-heat oven to 180˚C (or 160 fan-forced).
Prepare the cob loaf by cutting the top 1/4 off and slicing it into large pieces. Then cut a hole into the remaining bread bowl and remove the bread inside.
- Tip: if you have a particularly large bread, don’t remove as much bread from the inside or else your dip won’t fill up the bowl nicely and it’ll look too ’empty’ when serving.
Pour the spinach dip into the bread bowl. Serve cold or warmed in the oven (I personally prefer it warmed so the flavours come out better).
To serve it warmed: Place the bread bowl with the dip inside on a baking tray and the sliced bread pieces around the bowl and bake for 15-20 minutes until the edges are golden brown. Serve immediately. Enjoy!

January 16, 2024

AbbyLeave a comment

Spicy Cucumber Curry Soup

Date Published: Jan 1st, 2023 | Last Updated: Jan 1st, 2023
Author: Abby |Category: starter, appetizer, main, healthy, vegetarian, < 30mins, easy, low-cal
Serves: 6-8 as a starter, 4 as mains | Prep time: 10 mins | Cook time: 15 mins

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With an abundance of cucumbers on the Homolka farm lately, I’ve been experimenting with different ways of using it up. This recipe uses up 4 cucumbers at a time, however full disclaimer, the actual flavour of the cucumber is masked by the spices, but it’s still a delicious and hearty soup nonetheless, and also healthy and low in calories! (If you’re looking for a cucumber soup full of cucumber flavour, check out the Hot or Cold Creamy Cucumber Soup recipe.)

Happy cooking!

Ingredients you’ll need:

1 large onion, diced
4 garlic cloves, minced
4 large cucumbers, peeled, deseeded, and chopped
1.5 Tbsps curry powder
2 tsps red pepper flakes
1/4 tsp cayenne pepper (or more if you prefer it spicier)
1/4 cup soy sauce
2 tsps sesame oil
2 cups chicken stock (or vegetable stock)
1 cup milk
4 cups of cooked shredded chicken (optional)
1 cup Greek yogurt
Salt and pepper to taste

Directions:

In a medium sized pot on MED-HIGH heat, add a drizzle of oil and sauté the garlic and onion until the onion is very soft, translucent, and slightly browned (~5 mins).

Set aside a large handful of sliced cucumbers for garnish at the end and add the rest into the pot. Mix around for 30 seconds then add in the curry powder, red pepper flakes, and cayenne pepper. Sauté for another minute until the spices are fragrant, then add in the soy sauce, sesame oil, chicken stock, and milk. Bring the soup to a boil then simmer gently for 10 mins with the lid on, until the cucumbers are soft.

After 10 minutes, turn off the heat and use a stick blender and blend until smooth. Alternatively, you can pour the soup into a blender instead of using a stick blender.

Put the soup back on the stove on MED heat and add in the shredded chicken. Once heated through, stir in the greek yogurt and taste to adjust salt and pepper as needed. Garnish with the reserved cucumbers when serving. Enjoy!

Summarized Recipe:

Spicy Cucumber Curry Soup

Ingredients:

1 large onion, diced
4 garlic cloves, minced
4 large cucumbers, peeled, deseeded, and chopped
1.5 Tbsps curry powder
2 tsps red pepper flakes
1/4 tsp cayenne pepper (or more if you prefer it spicier)
1/4 cup soy sauce
2 tsps sesame oil
2 cups chicken stock (or vegetable stock)
1 cup milk
4 cups of cooked shredded chicken (optional)
1 cup Greek yogurt
Salt and pepper to taste

Directions:

In a medium sized pot on MED-HIGH heat, add a drizzle of oil and sauté the garlic and onion until the onion is very soft, translucent, and slightly browned (~5 mins).
Set aside a large handful of sliced cucumbers for garnish at the end and add the rest into the pot. Mix around for 30 seconds then add in the curry powder, red pepper flakes, and cayenne pepper. Sauté for another minute until the spices are fragrant, then add in the soy sauce, sesame oil, chicken stock, and milk. Bring the soup to a boil then simmer gently for 10 mins with the lid on, until the cucumbers are soft.
After 10 minutes, turn off the heat and use a stick blender and blend until smooth. Alternatively, you can pour the soup into a blender instead of using a stick blender.
Put the soup back on the stove on MED heat and add in the shredded chicken. Once heated through, stir in the greek yogurt and taste to adjust salt and pepper as needed. Garnish with the reserved cucumbers when serving. Enjoy!

January 1, 2023January 1, 2023

Abby1 Comment

Hot or Cold Creamy Cucumber Soup

Date Published: Jan 1st, 2023 | Last Updated: Mar 7th, 2024
Author: Abby |Category: starter, appetizer, main, healthy, vegetarian, < 30mins, easy, low-cal
Serves: 6-8 as a starter, 4 as mains | Prep time: 15 mins | Cook time: 20 mins

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Happy New Year everyone!

Summer is upon us which means the Homolka farm is once again in full swing with an array of fresh home-grown veggies! Of these veggies, zucchini and cucumber seem to always be in abundance with Toby’s dad at least harvesting 4-6 per day! There’s only so much cold cucumber salad you can make, so I was on the hunt for cooked cucumber recipes. I’ve always been a sucker for soups so when I came upon a hot cucumber soup recipe from EatingWell.com, I just had to try it! It was delicious right from the start but I made a few little adjustments and doubled the recipe amount so I can have this as a main dish instead of a small appetizer portion. This recipe can be served hot, warm, or chilled – cold soups never seem satisfying and hearty for me, so I always like to have it hot.

This is only part of the cucumber mania on the farm! ❤️

This soup is so quick and easy to make. It’s also fantastic for using up an abundance of cucumbers and best of all it’s creamy and low in calories at the same time! Sounds too good to be true, eh?

Happy cooking!

Ingredients you’ll need:

4 cloves garlic, minced
1 large onion, diced
2 Tbsps lemon juice
4 large (~8 cups) cucumbers, peeled, deseeded, and sliced
3 cups chicken stock (or vegetable stock)
1 tsp cooking salt
1/2 tsp black pepper
2 avocados, diced
1 cup Greek yogurt

Directions:

In a medium sized pot on MED-HIGH heat, add a drizzle of oil and sauté the garlic and onion until the onion is very soft, translucent, and slightly browned (~5 mins).

Add the lemon juice and sauté for another minute, scraping up any bits on the bottom of the pot.

Set aside a large handful of sliced cucumbers for garnish at the end and add the rest into the pot. Mix around for 30 seconds then add in the chicken stock, salt, and black pepper. Bring the soup to a boil then simmer gently for 10 mins, until the cucumbers are soft.

After 10 minutes, turn off the heat and add the diced avocados to the pot. Use a stick blender and blend until smooth. Alternatively, you can pour the soup into a blender instead of using a stick blender.

Stir in the greek yogurt and taste to adjust salt and pepper as needed. Garnish with the reserved cucumbers when serving. Enjoy hot, or chilled!

Summarized Recipe:

Hot or Cold Creamy Cucumber Soup

Ingredients:

4 cloves garlic, minced
1 large onion, diced
2 Tbsps lemon juice
4 large (~8 cups) cucumbers, peeled, deseeded, and sliced
3 cups chicken stock (or vegetable stock)
1 tsp cooking salt
1/2 tsp black pepper
2 avocados, diced
1 cup Greek yogurt

Directions:

In a medium sized pot on MED-HIGH heat, add a drizzle of oil and sauté the garlic and onion until the onion is very soft, translucent, and slightly browned (~5 mins).
Add the lemon juice and sauté for another minute, scraping up any bits on the bottom of the pot.
Set aside a large handful of sliced cucumbers for garnish at the end and add the rest into the pot. Mix around for 30 seconds then add in the chicken stock, salt, and black pepper. Bring the soup to a boil then simmer gently for 10 mins, until the cucumbers are soft.
After 10 minutes, turn off the heat and add the diced avocados to the pot. Use a stick blender and blend until smooth. Alternatively, you can pour the soup into a blender instead of using a stick blender.
Stir in the greek yogurt and taste to adjust salt and pepper as needed. Garnish with the reserved cucumbers when serving. Enjoy hot, or chilled!

January 1, 2023May 7, 2024

Abby4 Comments