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snack

Sweet Potato and Stilton Knishes

Sweet Potato and Stilton Knishes

I have a list of blogs that I typically cycle through for inspiration - recipes, travel and photography. Leading upto Purim, the interweb was flying wild with hamantaschen on every platform. I see them as basically jam cookies in a cool shape. That's it. Then Molly posted a savory potato version that caught my fancy and my hands twitching. I was inspired. 

During a casual conversation with a barely Jewish friend, I realised there was a story to hamantaschen, that is named for Haman's Ears, and why it is baked for Purim. Here is the story, if you like, and expectedly, it is filled with Old Testament, love and persecution.  And yet....

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Cured Salmon Crackers

Cured Salmon Crackers

Rice crackers schmeared with garlic scape pesto and then topped with Tea Cured Salmon, and boiled eggs! Snacking made easy, fast, cheap and healthy! In the latest issue of NOURISHED magazine(BOUNTY), I share a recipe for curing salmon at home. What I love about doing that is how easy it is, taking all of 10 minutes, and then how cheap it is! 

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Smoky Apple Chips

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I am going to get straight to the point. These chips are awesome! That's all.

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Smoky Apple Chips
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Enjoy!

Smoky Apple Chips

2 firm red apples, sliced thin, seeds removed

1 tsp smoky paprika

1 tsp salt

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Preheat oven to 225F.

Arrange the slices of apples on parchment lined trays in rows. Make sure you don't overlap the slices, they stick.

Bake for an hour and half.

Remove from oven and start carefully peeling the slices off the paper. By the time, you are done peeling, they will be dry as a chip.

If they still seem a touch wet, put the damp ones back in the oven for another half hour.

Places the slices in a jar and toss with salt and paprika.

Store in sealed containers.

These chips are great with hummus.

Raw Nut and Fruit Bites

Raw Nut and Fruit Bites

Stopping for a quick recipe update. Something that keeps me going during the day, be it for an after-run energy boost or a pick-me-up with coffee or just a bite of a little sweet after lunch... These balls are packed with protein and a boost of needed energy from natural sugars.

Raw Nut and Fruit Bites

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1/4 cup pitted dates and cranberries

1 T butter

1 cup assorted nuts, raw

In a small sauce pan, gently heat the dates and cranberries with the butter until the dates are soft and mashable. Let the mixture cool slightly. While still warm, process the mixture with the nuts until they are all in tiny chunks. Butter your hands lightly. When the mixture is cool enough to handle yet, still warm, scoop a tablespoon and roll into balls using gentle pressure in the palm of your hands.

Store in an airtight container for upto two weeks, if they last that long! :)

Scones that taste like Summer....

Corn, Cheese and Sundried tomato scones


Yep, I started baking again... The heat has abated just enough for me to not melt when the oven is on. Or for that matter, butter stays in shape for more than a couple of seconds outside the fridge.

I figured that was a sign for making tarts, scones and such. I was in a savory mood and inspired by the barmy sun streaming in (through those same large windows I complained about before), I decided to bake some summer into a bite.


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Corn, Cheese and Sundried Tomato Scones they were to be, spiced with fresh cracker pepper.

In the corn country that we live in,the ear is available year round but they are the sweetest and most succulent during of the months of Summer. Sun kissed tomatoes ofcourse begged to be included and the cheese was well the knot of the happy marriage :)



Corn, Cheese and Sundried Tomato Scones

200 g flour
1 tsp salt
1.5 tsp baking powder
60 g cold butter, cubed
140 g milk
1 egg white, whipped frothy
2 tsp fresh coarse cracked pepper
1/4 cup grated aged Pecorino cheese
corn kernels from 1 medium ear
2 T diced sundried tomatoes
1 yolk + 1 T cream for egg wash


Corn Scones


Sift together the flour, salt, pepper and baking powder together. Cut into the mixture the cold butter until they are no more than the size of peas. Stir in the corn, tomatoes, cheese, and mix well. Add the egg white and milk and mix for form a dough.

On a floured surface knead just a bit to make into a non-sticky dough ball. Pat the dough out with your palms to 1/2 inch thickness. Using a cookie cutter, cut out scones and place on a greased baking sheet. Brush egg wash over the scones.

Bake at 425F for 10-12 minutes until golden brown on top. Cool on rack. Serve warm with clotted cream or spiced Bechamel sauce.
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Share your creations tagging @ashafsk on Instagram and hashtag #MadeFromFSK