Autumn tortilla night

 

We invited frends over for dinner last night. As we got back late from work we were pleased that our son wants to go to bed early, otherwise top achievement would be tomato and basil bruschetta. What do you prepare in lack of time when you still  wish to make an impression? I remembered that I recently bought home made tortillas from one lady that prepares them for local restaurants, I’ve put them in freezer, just in case of unexpected guests or mexican food hungry husband. It was excellant opportunity to add spicy flavor in early October night. I would have made them myself but admit that bought ones were perfectly thin, elastic and tender. If you have great proven recipe for tender tortilla, please share! Thing I like most about tacos, burritos and wraps is wonderful food sharing. So many colorful plates and bowls on dinner table, smiling faces that are busy making their meal and passing bowls to each other. First time I tried tortilla was ten years ago when I was living at Munich, Germany. I was there to learn german after graduation and my dear friends who live there invited me over for dinner. Ever since I love to prepare them for friend because you get to prepare something tasty and (more less) healthy that it sutable also for my vegeterian friend Aleksandra, and to enjoy it yourself. I don’t know about you guys, but how often do you get to sit peacefully with your guests when preparing dinner?

I think there is no need to write in steps recipe but will be happy to share what was served last night on our table. If there is need process description please comment!

TASTY TORTILLA FILLINGS 

– makes enough for about 12 tortillas, count 2 per person –

Bowl 1: Veggies you like (in my case: 1 pound mashrooms, 2 red and 1 green paprika, 1 small aubergine, 1 bigger red onion, 1 clove garlic, 2 medium zucchini), salt&pepper, olive oil

Bowl 2: 1 pound chicken brests cut in small cubes flovered with kurkuma, olive oil and salt

Bowl 3: 1 pound tender beef spiced with fresh hot chilly, tyme and salt 

Bowl 4: 1 cup creme fraiche with few drops of lemon juice and freshly grated red pepper

Bowl 5: some green lettuce

Bowl 6: about 1 cup sweet corn

Bowl 7: about 1 cup black beans 

Bowl 8: about 1/2 cup grated cheese

Tabasco and other spices on table according to taste!

 

Heat tortillas on hot pan for few seconds on each side, cover to keep them warm for serving. Let your guests decide what and how much to fill. Eat with hands please, forget forks and knife! It was so good that I forgot to take more pictures!

I finished dinner with simplest dessert I ever made. My hubby liked it so much that we ask me to do it again today after lunch. Read about it in my next blog!

Home made granola

I know lots of people who don’t eat breakfast. I’m not one of them, actually it’s not good idea to go near me if I leave home without having proper breakfast. I stick to good old oatmeal for more than 15 years! Although I often change way how to prepare it. I use to eat it cooked with cinnemon or mixed with whey based protein but more recently swiched to rolled oats mixed with raisin, dries cranberries, sunflower and golden linseeds. I don’t eat any diary product for 2 months now so changed skimmed milk with almond or oat milk. It’s simple to make your own milk at home and much cheaper so you must try if you use it. My two year old son also loves this super healhy oat mixture. I read somewhere that it’s really important to use omega-3 fatty acids in kid’s diet and linsed contain an abundance. It’s suposse to be important for brain development so go shopping everyone who wants to have baby Einstein. They can even lower cholesterol level, what a great job for such a tiny seed. My husbant is  bread, butter and marmolade type of breakfast eater. He adores fig&orange marmalade from “Dida Boža”, even though we have lot of home made marmolade and jam he somehow always buys this brand.

On weekdays we are always in hurry so he usually eats some crunchy granola with plain jogurt. As he often compaints prepacked cereals are to sweet and graesy few days ago I decided to surprise him with homemade granola. Everything seamed perfect until I turned oven on and started cleaning bedroom. Granola was overbrowned and bitter as I remembered to turn oven off after more than one hour! You can guess my darling wasn’t exited with breakfast so he took banana from fridge after tasting my granola. This didn’t encouraged me to repeat lesson yesterday! There are so many granola recipes all over blogs and web sites but I think prepackaged still take advantage over homemade granola.

Everybody who wants clever, fast and nutritious breakfast should make own granola because you can personalize them in so many ways. Here’s my favourite mixture adopted from www.eatthelove.com . Really excellent balance between sweetness and crunchiness.

Healthy nut granola

  • 3 cups (350 g) old fashion oats
  • 2 cups (125 g) nuts I use minced hazelnuts and almonds
  • 1/2 cups (100 g) seeds – I used mostly raw sunflower seeds and some golden flax seeds and sesame
  • 1 tsp ground cinnamon
  • just a little bit of sea salt 
  • 2 tbsp unsweetened cocoa
  • 3 tbsp unsweetened shredded coconut
  • 3 tbsp dry sweetener – I used dark brown sugar
  • 1/4 cup wet sweetener – I used Agave nectar
  • 1/3 cup oil or fat – I use about 4 tbsp melted Coconut Oil
  • 1/4 cup apple and apricot puree
  • vanilla (I used one stick bourbon vanilla)
  • 1-2 large egg white (I had some egg whites left from fruit crostata, no more than 2) 
  • 1 1/2 cups (225 g) dried fruit – I use a mix of dried aronia fruit, cranberries and raisins

Preheat the oven to 300˚F. Place the cereal, nuts, seeds, spices and salt in a large bowl. Place the sweeteners, oil and vanilla in a small pan and heat on medium until the dry sweetener has dissolved into the wet sweetener. Pour over oats, nuts and cinnamon, folding to coat evenly with a large spatula. Add egg whites. Pour the granola onto the rimmed baking sheet. Spread the granola out until it’s flat and evenly distributed. Bake in the oven for 20 minutes. Take out and sprinkle the dried fruit in the middle of the pan. Using a heatproof spatula, “pull” the granola from the edges of the pan to the center, creating a heaping pile over the dried fruit. Then press down and spread the granola with the fruit mixed in, over the pan again until even and flat. You may need to pack the granola in tightly with the spatula. Bake for an additional 15 minutes. Take out of the oven and let cool in the pan until absolutely at room temperature (if you start picking it apart, the granola won’t stay chunky). Store in an airproof jar.

This granola is perfect as a snack so please enjoy!