Thursday, 27 April 2017

Uovo al Pomodoro

Today I am presenting a recipe from tuscan part of Italy. Simplicity is central to the Tuscan cuisine. Legumes, bread, cheese, vegetables, mushrooms and fresh fruit are used. Tuscan cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation. Today I am presenting a very simple recipe. I am not sure how it is spelled but it means Eggs Poached in Tomato Sauce.

The most basic version of this recipe requires some form of tomato, be it fresh, canned, whole, chopped or pureed; some aromatics such as garlic or herbs; and, of course, eggs. But it is a dish that is easily adaptable and takes well to a number of extra additions.

Recipe Source: cookingchanneltv
Place: tuscan, Italy


Tomatoes - 3 big (finely chopped)
Onion - 1 big (finely chopped)
Garlic - 5 pods (minced)
Oil - 2 tbsp
Salt - to taste
Pepper - 1 tbsp
Red pepper flakes - 1/2 tsp
Eggs - 2
Handful of herbs (parsley, basil, oregano, thyme etc)


For the red sauce:

Puree the tomatoes to a smooth, creamy consistency.
Add the oil to a large pan over medium heat. Add the onion and saute until soft but not browned
Add the garlic and the red pepper flakes if using and cook for another 2 to 3 minutes.
Add the pureed tomatoes and season with salt and pepper. Reduce the heat to medium-low and simmer for about 10 minutes. Strive for balance in the consistency of the sauce; it should be fluid but shouldn't look overly wet. A few minutes before taking the sauce off the heat, add half the amount of herbs.

For the uovo al pomodoro: 

Preheat the oven to 230C.
Add a few ladlefuls of red sauce to one oven-safe skillet or a glass vessel.
Crack 2 eggs directly on top of the red sauce. Season with salt and pepper, and transfer to the oven until the whites are cooked completely but the yolks are still runny, 7 to 8 minutes.
Garnish with the chopped parsley, and serve hot with a slice of grilled Tuscan bread on the side.

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Monday, 24 April 2017

Twisted Snail Buns

It’s more than certain that nothing can top off a homemade pastry for breakfast. The smell only, increases your appetite and awakens all of your senses. From the time this baking marathon has started I have been baking something or the other for breakfast. Today I am sharing with you twisted snail buns and they look amazing on first sight.

The most interesting part is that the preparation of these snails is not complicated at all. Although it seems as though you’ll have to have some special skills in order to get them right, trust me you will make it on the first try. With a little patience and a little more persistence you will get perfectly home baked snails to treat your loved ones or to surprise your colleges at work.

We had this for breakfast along with a bowl of muesli and milk. And believe me it was a very heavy breakfast. Do try this out.

Recipe Source: soulkitchenrecipes
Country: Macedonia


All purpose flour - 2 cups
Milk - 1/4 cup
Wate2 - 1/4 cup
fresh yeast - 2 tsp
oil - 2 tbsp
salt -  to taste
sugar -  1 tsp
olive oil
Milk (to glaze) - 2 tbsp
herb powders 


  • In a bowl, whisk together water, sugar and yeast and let it sit for about 10 minutes. In large bowl add sifted flour, salt, milk, oil and add the yeast. Knead until you get smooth and elastic dough. Cover bowl with towel and let it rest until doubled in size, about one hour.
  • After dough has risen, divide in 8 equal parts of dough and roll out each part into a rectangle of about 25 cm x 15 cm. Brush the dough with olive oil.
  • Cut the dough into strips about 2 cm wide. Starting from the shortest end, diagonally roll the dough until you get a long roll, and then twist it around to shape it into a snail shell.
  • Lay them on a baking sheet lined with baking paper and let the buns rest for about 30 minutes
  • glaze the buns with milk. Sprinkle a mix of herbs on the top and bake in the oven about 15 minutes at 230 degree C or until golden brown.

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Sekerpare is a much loved Turkish dessert, made in Turkish homes, which means "a piece of sweetness." Mainly prepared by baking some soft balls of almond based pastry dipped in thick flavored sugar syrup.

 When I first read about this recipe, I was so much skeptical to try it out. I have never poured sugar syrup on cookies and didn’t know how they would turn. But still the recipe interested me. The cookie dough has semolina in it and this remins me of the Basboussa I have made earlier. Basboussa is bakes as a cake while sekerpare is baked as a cookie. But they taste similar. The cookies while coming out of oven are crispy. Cool syrup is poured over hot cookies and let to soak. After some time the cookies take up all the syrup and become soft. When you take a bite, you will get the crispy nut on top and soft sugar syrup soaked cookie and together it was fantastic.

Each cookie has a pistachio on top. But when I baked the cookie, I didn't have pistas in hand. After baking, I poured the sugar syrup and that time I got the pistas. I just placed the pistas on top of these cookies and they stuck there because of the sugar syrup. Lovely cookies I say.

Recipe Source: Gayathriscookspot
Country: Turkey


For The Cookies:

Flour-1 cup
Sooji/ Semolina-1/4 cup
Sugar-1/4 cup
Curd-1/8 cup
Butter-1/3 cup
Baking Powder-1/2 tsp
Pistachios for topping

For The Syrup:

Sugar-1/3 cup
Water- 1/2 cup


  • First make the sugar syrup and allow it to cool completely before baking the cookies.
  • Add water to sugar and bring it to boil.
  • Simmer and let it boil for 10 minutes until thick and syrupy.
  • Set aside to cool.
  • Preheat oven to 180°C.
  • In a bowl cream together butter and sugar.
  • Add the curd and beat until fluffy.
  • Add the flour, sooji and baking powder.
  • Make small balls out of the dough and press to make a cookie.
  • Arrange on a greased baking tray.
  • Top each cookie with a pistachio nut.
  • Bake for 20 minutes or until golden.
  • Arrange the baked cookies on a plate and pour cool syrup on top of each cookie.
  • After some time the cookie would have absorbed all the syrup.
  • Serve along with a cup of coffee.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75