Toasty olive oil granola

nigella-granola

This recipe is from Nigella Lawson’s new book Simply Nigella. I found mixed reviews for the book—and the accompanying show—online, but I love it. Or rather, I love to hate it. The recipes sound very simple and tasty, Nigella looks rather incompetent with the kitchen utensils and is very verbose… Still, I am quite sure this is not the last recipe from this book to be  featured on this blog.

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Leek soup

leek-soup

Creamy vegetable soups are like a hug from the inside. I like to keep things simple when I serve this soup for lunch, so I do not pass it through a sieve (ghasp!) and I do not add any cream. I do add a few pieces of crispy bacon on top and I do serve it with freshly baked sourdough bread.

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Cherry swirl cheesecake

cherry-sheesecake

I got rave reviews for this one. Cheesecake, what else would you expect? Along with a few modifications, I made one shortcut with this cake, but I do not think it compromised the quality: instead of making my own cherry mixture, I used store-bought jam. The original recipe is from the BBC goodfood website, and I am including my own modifications here.

There is very little skill needed to execute this recipe, and despite my mention of a KitchenAid, a whisk, a spoon, and a strong hand are all you need in terms of equipment. The one crucial element with all cheesecakes is that you do not shock it with a change in temperature: if you leave the cheesecake to cool in the oven, it will not have any cracks.

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Blitva

blitvaIn my life, I ate many sides with fish: potatoes, rice, all sorts of vegetables, salad… But the only side I consider appropriate to serve with fish is blitva. This is both the name of the dish, and the name of the featured vegetable, outside of Dalmatia known as Swiss chard. As with many dishes that I have known longer than I have been aware of myself, I cannot be prescriptive with the recipe, only descriptive.

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