Goat Cheese Potato Ravioli with Garlic and Dill
Dough:
187g (1 1/2 cup) flour
2 large eggs
1/2 tsp salt
Filling:
340g (12 oz) potatoes
15g (0.5 oz) fresh dill, chopped
3 cloves garlic, minced
115g goat cheese
3/4 tsp salt
1) To prepare the dough, place flour and salt into a large bowl. Crack in the eggs and mix with a fork. When it starts coming into a ball, continue kneading with your hands. It should be smooth, soft but not sticky. Wrap into plastic wrap and refrigerate for about an hour.
2) To make the filling, peel the potatoes and boil them in a lightly salted water. Let cool completely and mash with a fork. Mix in the dill, garlic, goat cheese and salt. Set aside.
3) Roll out the dough into about a 2-3 mm (1/8 inch) thick rectangle on a lightly floured surface. Cut into 7-8cm (3 inch) squares (I got 18 large ravioli).
4) Take about one tablespoon of the filling and roll into a ball. Flatten a little bit and place on a square. Top with another square and seal the edges using your fingertips. Repeat it with the remaining dough and filling.
5) Bring a large pot to boil. Add a pinch of salt. Add a few ravioli into the boiling water and cook for 6-8 minutes or until soft. Drain.
6) To make fried ravioli, heat some butter in a large skillet. Fry each ravioli on both sides until brown and crispy. Serve plain or with some sour cream.
Recipe by collecting memories
Meaty and filling mushroom fritters. These will leave you full for a long time without making you feel heavy. Just make sure you add dill - this is the key ingredient! Oh, and don't add all the flour at once. You may want to reduce/increase it a little bit as it will depend on how long you fried onions and mushrooms. Couldn't be easier! Just a few steps and you have yummy healthy fritters. And don't forget sour cream - the more, the better.
Mushroom Fritters
250g mushrooms, finely chopped
1 small onion, finely chopped
1 tsp dried dill
Generous pinch of salt
1 large egg
50g flour
Oil, for frying
1) In a saucepan, heat 1-2 tablespoons of olive oil. Fry onions until softened and golden brown. Add garlic, salt and dill. Finally add mushrooms, cover, reduce heat and let simmer until mushrooms start releasing liquid. Uncover and cook until all the liquid evaporates. Remove from heat and let cool for 10 minutes.
2) Add egg and mix to combine. Finally, stir in flour. Mix well.
3) Heat a tablespoon of oil in a saucepan and drop 2-3 tablespoons of the batter. Flatten if needed. Fry on both sides until golden brown. Serve immediately.
Recipe by collecting memories
Pasta dishes have always been my favourite ones. It's because pasta is extremely versatile and you can think of thousands of yummy dishes to make with it. One of my latest experiments was this creamy pasta salad. What is good about it, is that despite being amazingly delicious, it is also healthy. The dressing is made with greek yogurt instead of mayonnaise.
P.S. it is even better the next day after being refrigerated overnight. Enjoy!
Creamy Pasta Salad with Greek Yogurt Feta Dressing
200g ditalini pasta, cooked and drained
1 can sweet corn
1 large tomato, chopped
2 cloves garlic, minced
1/2 red onion, sliced
55g (handful) of black olives, halved
1/2 head lettuce (Iceberg), chopped
75g mixed baby leaves, chopped
salt & pepper
Greek Yogurt Feta Dressing
100g Feta cheese
300g/ (a little more than 1 cup) greek yogurt
1 1/2 tsp garlic powder
1 tbsp dried dill
1 tsp dried parsley
1/2 tsp salt
1/8 tsp white pepper
1 tsp dried oregano
1/2 tsp lemon juice
1) In a large bowl, combine together all the ingredients for the salad. Set aside.
2) For the dressing, combine all the ingredients in a food processor and pulse to make a smooth paste. Alternatively, you can simply put all the ingredients in a bowl and mix everything by hand.
3) Pour the dressing onto the salad and mix until evenly distributed. Keep in refrigerator.
Recipe by collecting memories
So my experiments with healthier food continues. These muffins are made half from whole wheat and half from wheat flour. But the best thing is that there's no butter, only 2 tablespoons of oil and they're still very moist. These are packed with various seasonings but you can mainly taste dill in them. So the result satisfied me completely - they're delicious, guilt-free and super frangrant!
Low Fat Onion Dill Muffins
100g whole wheat flour
100g wheat flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/2 tsp ground cumin
1 tsp dried basil
2 tsp dried oregano
1 1/2 tbsp chopped fresh dill
1 egg
2 tbsp olive oil
2 medium onions, chopped
3 cloves garlic, chopped
250ml whole milk
oil for greasing the muffins tins
1) Preheat oven to 180 deg. C.
2) In a bowl, mix together the first 8 ingredients.
3) In a saucepan, combine together 1 tbsp olive oil and onions. Set over medium low heat and leave. Stir time to time. When they're softened and golden brown, remove from heat. Mix in the garlic and dill. Let cool.
4) In a large bowl, beat the egg. Beat in the milk. Start adding the flour mixture. Finally, add the onions and mix just until combined.
5) Grease 9 muffin tins with oil. Bake for 15 - 20 minutes or until a toothpick inserted into the muffin center comes out clean.
Makes 9 muffins.
Potato and Dill Fritters with Cheese
25g whole wheat flour
25g all purpose flour
1/2 tsp baking powder
3/4 tsp salt
1 tsp oregano
1/2 tsp cumin
pinch chilli powder
1/2 tbsp dill, chopped
1 potato, grated
1 egg, ligtly beaten
2 garlic cloves, minced
1 onion, chopped
25g cheese, grated
sour cream, to serve
1) In a medium bowl, mix together the first 8 ingredients.
2) In another bowl, mix together the egg, potato, garlic and onion.
3) Add flour mixture into wed ingredients and mix until combined.
4)
Preheat olive oil in a pan over medium heat. Sprinkle half of the
cheese into a pan and place the batter on top. Sprinkle with remaining
cheese. Cover and let cook.
5) Flip the pancakes over and let cook for some more minutes. Serve with sour cream.
Serves 1.
