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chili

Adjika

Adjika

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This sauce of Georgian origin (ანიკა) needs no introduction. It has been available in Estonian stores since the Soviet era and is still popular here. I did some research on local posts and notes and found that this sauce is often not prepared very hot. The amount of chili is rather moderate and the light sweetness, spices made during cooking, coriander, and garlic dominate. Frequently a little walnuts were also added, which gives the sauce an extra nutty nuance.

Preparation time: 1 hour
Level: Easy
Quantity: About 0.5 liters of adjika

Ingredients:
Five red bell peppers, seeds removed
7 large red Serrano chilies, seeds removed
Handful of walnuts
Large handful of fresh coriander
7 medium cloves of garlic
1 teaspoon ground coriander powder
2 teaspoons ground lentil seeds
1 teaspoon ground cumin
Sea salt to taste

Preparation:

  1. Remove the mushrooms from the peppers and cut them into pieces so that they can be passed through a meat grinder.
  2. Clean the chilies from the seeds, and peel the garlic.
  3. Pass all the ingredients through a meat grinder, paprika, chilies, garlic, walnuts, and coriander.
  4. Pour the resulting mixture into a saucepan and bring to a boil.
  5. Grind cumin, coriander seeds, and lentil seeds. Add to the boiling adjika. Season the mixture with sea salt.
  6. Boil the adjika until the liquid evaporates and the sauce thickens slightly.
  7. Pour into jars, close the lids, and store the adjika in the refrigerator,
    Use as a side dish with meat or vegetarian dishes.
    Ready!!
Pasta Aglio e Olio

Pasta Aglio e Olio

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A classic pasta from the Naples region but enjoyed across Italy. It’s one of the simplest yet most flavorful pasta dishes you can find in Italian cuisine. The dish usually consists of four main ingredients — spaghetti, garlic, olive oil, and parsley — but you can also add dill and, if desired, grated Parmesan cheese.


Preparation time: 20 minutes
Difficulty: Easy
Serves: 2

Ingredients:
7–8 cloves of good-quality garlic, finely chopped or thinly sliced
1 red chili pepper, thinly sliced and then finely chopped
A handful of flat-leaf parsley, finely chopped
5–6 tablespoons of good-quality olive oil
200 g of spaghetti
Sea salt and black pepper for seasoning
Optional: Grated Parmesan cheese for serving, although it is often omitted.

Instructions:

  1. Finely chop or thinly slice the garlic, and finely chop the chili pepper and parsley.
  2. Cook the spaghetti according to the package instructions. Be sure to generously salt the pasta water.
  3. A few minutes before the spaghetti is done, heat the olive oil in a pan over medium heat. Add the garlic and chili, and lightly sauté for about 1 minute.
  4. Add the cooked spaghetti to the pan and toss well. Add some pasta cooking water to create a sauce.
  5. Season with sea salt and black pepper. Stir in the chopped parsley.
  6. If desired, add about 1 tablespoon of grated Parmesan cheese.
  7. If the pasta seems too dry, add more pasta cooking water.
  8. Serve immediately, sprinkling with freshly ground black pepper and more Parmesan if you like.
    Ready!
Autumn baked vegetable and baked vegetable soup with goat cheese

Autumn baked vegetable and baked vegetable soup with goat cheese

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Every year in autumn, I make a baked dish of seasonal vegetables. I prepared it this year as well, but I expanded this activity so that the day before, I made puree soup with goat cheese from the remaining vegetables.

Baked vegetables:
Preparation time: About 2 hours
Level: Easy
Quantity: For four to six

Ingredients:
1 small cabbage cut into quarters
1 small red cabbage cut into quarters
5-6 smaller potatoes cut in half
4-5 thinner carrots
2 fennel, cut in half
1 very small pumpkin, cut into pieces as desired
5 small ones were considered cut in half
3 peppers cut in half
2 large garlic cloves cut in half crosswise
2 red Jalapeno chilies
5 shallots cut in half
80 ml of olive oil
Garnish with fresh parsley and dill
Season with sea salt, black pepper and oregano

Baked vegetagle Soup:
Preparation time: 30 min
Level: Easy
Quantity: For four

Ingredients:
About half the amount of baked vegetables
200 g of harder goat cheese, most of the goat cheese is used up in the soup, a little goat cheese for sprinkling on top of the soup
Optional: 100 g grated pecorino romano
200 ml of whipped cream
1 tbsp almond flakes roasted in a dry pan
A little fresh parsley to serve
Black pepper and, if necessary, sea salt for seasoning

Preparation:

  1. Peel the vegetables you want to peel, I used carrots, potatoes, and beets with the peel. Cut everything into pieces of suitable sizes.
  2. Put all the vegetables in a baking pan, sprinkle with olive oil, season with sea salt, black pepper, and oregano, and cover the baking pan with foil and bake at 180 degrees for about 45 minutes.
  3. Remove the foil and bake for another 30 minutes.
  4. When serving, decorate the food with chopped dill and parsley
  5. To prepare the soup, place about half of the vegetables in the cooking pot. Squeeze the garlic cloves into the soup. Add whipped cream, pecorino romano if you wish and chopped goat cheese.
  6. Add about 300 ml of water, heat the soup until it boils, and blend it with a hand blender until smooth. Since the food contains beets, the soup will probably be relatively red. If the soup is too thick, add water.
  7. Cover the soup with a lid and let it boil. Remove the soup from the stove and season with salt and black pepper if necessary.
  8. To serve, toast the almond chips in a dry pan over medium heat until they are lightly browned.
  9. Crumble the goat cheese on top of the soup, sprinkle almond chips, and chopped parsley on the soup.
    Ready!!
Texas Chili

Texas Chili

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Texas chili is an interesting dish in that aspect that it does not contain beans, peppers, or tomatoes. It is made from either ground beef or good quality beef stewed over low heat for a long time. Onions, garlic, and various dried chilies provide flavor.

Preparation time: 30 minutes preparation, 4-5 hours stewing
Level: Easy
Quantity: For four to six

Ingredients:
1.5 kg beef sirloin or good quality ground beef
1 large onion, chopped
5-6 medium garlic cloves chopped
2 dried Pasilla chilies
2 dried Ancho chilies
2 dried Arbol chilies
1 teaspoon hot chili powder
2 teaspoons ground cumin
750 ml of beef broth
4 tbsp cooking oil for browning
Fresh oregano to serve.
1 fresh lime juice for squeezing over food

The food is suitable for eating with tortillas, corn chips, and guacamole, it can be made into burritos or used to make enchiladas.

Preparation:

  1. Clean the dried chiliesfrom seeds and soak them in water only covering the chilies for 30 minutes. Grind carefully in a food processor with the leaching water. Crush for 3-4 minutes so that the chili paste is uniform.
  2. Cut the meat into pieces about 1-2 cm in size and brown in a thick-bottomed broiler until the meat is nicely golden brown. Brown in parts so that the meat does not release too much liquid and does not become dry.
  3. Put the meat aside and brown the onion and garlic in the same pot for about 2 minutes. Grind the cumin seeds finely and add them to the onion and garlic. Season with sea salt, ground chili powder, and black pepper. Seasoning requires about 0.25 teaspoons of sea salt and the same amount of black pepper.
  4. Pour the meat into the onion and garlic, add chili paste and beef broth. Mix the food and place the fried brain under the lid at 140 degrees C.
    The food could be simmered for 4-5 hours. When the food is ready, mix it carefully, the meat is very soft and tends to fall apart.
    Serve with fresh lime and coriander.
    Ready!!!
Chocolate chip cookies with chili and sea salt flakes

Chocolate chip cookies with chili and sea salt flakes

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Recipes for chili chocolate chip cookies are circulating on Mexican food sites and blogs, mostly using very hot chili powders. I made my own version of these cookies. I put about half as much chili powder as usual but still, these cookies will wake you up. When prepared in this way, the cookies come out very soft, either slightly runny on the inside or at least with a soft consistency.

Preparation time: 1.5 hours
Level: Easy
Quantity: About 70 cookies

Ingredients:
250 g wheat flour
80 g of dark cocoa powder
0.5 teaspoon of chili powder
2 eggs
1 teaspoon of ground cinnamon
250 g room temperature butter
170 g of sugar
1.5 teaspoons of vanilla sugar
400 g of dark chocolate buttons or chopped chocolate
Sea salt flakes for sprinkling on cookies

Preparation:

  1. Mix sugar, butter, flour, eggs, chili, cinnamon, cocoa powder, sugar and dark chocolate.
  2. Mix the components into a smooth dough. Shape the dough into 2.5 cm balls and place on a baking sheet covered with baking paper.
  3. Sprinkle sea salt flakes on the cookies.
  4. Bake at 180 degrees for 12 minutes, no more. Allow the cookies to cool properly after baking.
  5. Transfer to an airtight container and store in a cool place.
    Ready!!
Harissa

Harissa

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Harissa is a chili paste with a slightly sharp, spicy, and fresh taste that originates from North Africa. While traveling in Morocco, it was possible to enjoy this spice paste many times and I remember its taste well. The spiciness of this spice paste can be adjusted, but at least the version available in Morocco is not so much spicy as it is flavorful and fresh. Harissa is available in many well-stocked grocery stores and spice shops, but it’s also very easy to make at home.

Preparation time: Soaking the chili peppers overnight, roasting the peppers for 30 minutes. Mixing the mixture for 10 minutes.
Level: Easy
Amount: about 200 ml of Harissa

Ingredients:
6-8 dried chili peppers, for example, Mexican Pasilla is very suitable and has a good taste
2 peppers, roasted
3 large garlic cloves
1 teaspoon of ground cumin
1 tsp coriander seeds
1 tsp fennel seeds
Juice of one lemon
50 ml of good-quality olive oil
Sea salt for seasoning

Preparation:

  1. The day before making the Harissa, put the dried chili peppers in water. The next day, remove the stems and seeds. If you want a spicier harissa, you can leave the seeds partially or completely. Place the chilies in a food processor.
  2. Cut the peppers in half, place the cut side down on the baking pan, and roast in the oven at maximum temperature for about 20 minutes until the skin of the peppers starts slightly to burn.
  3. Let the peppers cool and peel, also remove the seeds. Place the peppers in a food processor.
  4. Finely grind the coriander seeds, cumin seeds, and fennel seeds and add them to the peppers in a food processor.
  5. Peel the garlic and add to the other components.
  6. Squeeze the juice of one lemon and add it to the other components, also add olive oil and about 0.25 teaspoons of sea salt.
  7. Grind all the components into a beautiful, red paste. Transfer the finished harissa to a bowl or jar and use the harissa in the preparation of various foods.
    Ready!!
Pasta della Norma – Sicilian Eggplant Pasta

Pasta della Norma – Sicilian Eggplant Pasta

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A well-known pasta dish from Sicily. The food is named after Bellini’s opera “Norma”. According to Wikipedia, this food won a tourism award in Italy in 2018 and was named Food of the Year. Since it consists of so many flavors that I like, I can’t argue with it. Made with care, this dish is very tasty.
When it comes to pasta, it is very important to carefully prepare the sauce so that the flavors can blend evenly. The only tricky part about this pasta is that the eggplant needs to be properly cooked first, either in the oven or in a pan, and then added to the sauce.
Food that is worth the effort.

Preparation time: 45 minutes including cooking the eggplant
Level: Easy
Serves: two

Ingredients:
100 g of spaghetti
1 medium eggplant cut into cubes of about 2 cm
500 ml tomato passata
A handful of chopped parsley
A handful of chopped basil
Salt and black pepper to taste
5 medium garlic cloves finely chopped
50g Grated ricotta salata cheese or parmesan
2 tablespoons of olive oil for frying and a few tablespoons of olive oil for cooking eggplants

Preparation:

  1. Heat the oven to 200 degrees C. Cut the eggplant into 2 cm pieces, place on a baking sheet covered with baking paper, sprinkle with olive oil, and bake for about 25-30 minutes until the eggplant is slightly dry but cooked through. Stir the eggplant cubes from side to side with a spoon so that they cook evenly.
  2. While the eggplant is cooking, chop the garlic, heat the olive oil in a pan over medium heat, and fry the garlic for about 1 minute.
  3. Add the tomato paste to the garlic and let the sauce simmer. Season with black pepper and sea salt, chop parsley and basil, and add to the sauce. Allow to simmer over low heat.
  4. Cook the pasta in plenty of salted water according to the manufacturer’s instructions. Let the water boil, be sure to add salt, and cook the pasta until semi-soft.
  5. At the same time, add the cooked eggplant cubes to the sauce and mix gently.
  6. When the pasta is ready, put the spaghetti from the boiling water directly into the pasta sauce, and mix. If the pasta is dry, add the spaghetti cooking water.
  7. Grate the ricotta salata or parmesan and shake it on the plate with extra black pepper when serving.
  8. Serve with a sprig of basil.
    Ready!!
Spaghetti all’Assassina

Spaghetti all’Assassina

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Spaghetti all’Assassina, also known as burnt spaghetti (Spaghetti bruciati), isn’t probably the most famous Italian dish in the world. It is a pasta dish, where the pasta is not boiled before being put together with the sauce, but it is fried together with the components of the sauce, and the liquid in the sauce cooks the spaghetti soft and edible. When preparing this dish, it is important to use a large pan with a thick bottom and preferably made of cast iron, which can accommodate the length of the spaghetti, and it is important that together with the sauce, the spaghetti is fried until very brown, then the browned spaghetti is scraped off the pan with a spatula and the procedure is repeated on the other side. Finally, tomato puree is added, in which the spaghetti is “cooked” until the sauce dries, sticks to the spaghetti, and is fried again until brown.

There is a bit of skill involved in preparing this dish, but if you follow the process properly, it’s not too bad. The result is one of the spiciest dishes in Italian cuisine, which is also extremely tasty.

Preparation time: 30 minutes
Level: Medium
Serves: two

Ingredients:
300 g of spaghetti of your choice
3-4 tablespoons of tomato paste
7-8 medium garlic cloves finely chopped
2 red chilies, seeds removed and cut into thin pieces or rounds
700 ml tomato puree (passata)
High-quality cold pressed olive oil for frying and serving
Black pepper and sea salt to taste
Basil or other herbs of your choice for serving

Preparation:

  1. Finely chop the garlic and cut the chilies in half and then into pieces or cut the chilies into rounds
  2. Heat 3-4 tablespoons of olive oil in a large, thick-bottomed, preferably cast-iron pan, add tomato paste, garlic, and chili. Stir and fry for a few minutes.
  3. Add the spaghetti and gently fry the spaghetti for 7-8 minutes. Spread the spaghetti in the pan and let it brown. If the spaghetti is brown on one side, stir it with a spatula and brown on the other side. Repeat this procedure several times.
  4. Season the spaghetti with sea salt and black pepper.
  5. When the spaghetti has browned to a dark brown in places, add the passata and cover the spaghetti with it and let it simmer. Do not stir the spaghetti all the time, so as not to break it too much.
  6. Fry, stirring gently from time to time, until the liquid evaporates and the tomato sauce sticks to the spaghetti.
  7. At this time, the spaghetti will start to brown again. Brown the spaghetti for 7-8 minutes, stirring gently in between. Taste the spaghetti and make sure it is soft enough. Spaghetti must be al dente, slightly crunchy, but tasty. If the spaghetti is too hard, add a little water and repeat the procedure.
  8. When the spaghetti is ready, arrange it neatly on a tower serving plate and decorate it with a sprig of basil or other herbs of your choice.
    Ready!!
Simple Mexican tacos

Simple Mexican tacos

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Tacos are the heart of Mexican cuisine. Historically, it is said that thin cornbread filled with fish was offered to the staff of Hernán Cortés when the conquistadors arrived in the territories of present-day Mexico, at least this is what the historian Bernal Díaz del Castillo, who was a soldier in the expedition of the conquistadors to the territories of Mexico, writes.
A taco is a thin cornbread or corn-wheat bread wrapped around a filling and usually eaten with the hand. Tacos can be filled with various meats, vegetables, fish, cheese, etc. I made two types of tacos using wheat flour and blue corn flour tortillas available at the store. As a filling, I used oven-baked manatee fillet and roasted shrimp, which I seasoned with Mexican adobo seasoning. In addition, I used a not-very-spicy chili sauce and a mint coriander sauce. I used cherry tomatoes, avocado, cucumber, and herbs in addition to the meat and shrimp.

Preparation time: about 1-hour preparation, 20-30 min preparation
Level: Easy
Serves: four

Ingredients:
12 small wheat tortillas and 12 small corn tortillas
400 g chicken fillet cut in half
400 g of tiger prawns
A handful of cherry tomatoes, cut in half
250 g of fresh cucumber, sliced
2-3 avocados, sliced
2 medium peppers
3-4 tbsp Taco seasoning or Mexican adobo seasoning mix
A handful of chopped fresh coriander, parsley, and, if desired, dill
Favorite sauces, I used Mexican chili sauce and cilantro-peppermint sauce, and sour cream.
Sea salt for seasoning
A few tablespoons of cooking oil for frying
2-3 limes

Preparation:

  1. Prepare the chicken. Cut the chicken fillet into thirds lengthwise, and brown. The chicken will be much juicier if it is prepared after browning in the oven at 200 degrees C for about 10 minutes, but frying in a pan is also suitable.
  2. When the chicken is ready, cut the meat into pieces suitable for the tacos, pour into a bowl, add the taco seasoning mixture, and mix.
  3. Brown the shrimp in a small amount of cooking oil for a few minutes, pour into a bowl, and season with the taco seasoning mixture.
  4. Brown the tortilla plates in a dry pan. Heat the pan, place the tortilla plate on the pan, and fry for about a minute on each side until the tortilla plates are slightly browned. Fold the tortilla plates twice, then it’s nice to put the filling between them, but you can also put it on a plate to cool slightly.
  5. Cut the cherry tomatoes into suitable pieces, slice the cucumber, peppers, and avocados, and chop the herbs.
  6. Assemble the tacos, place chicken or shrimp on the tortilla, add tomatoes, cucumber, avocado, peppers, and herbs, add sauce if desired, squeeze fresh lime juice, and serve immediately.
    You can put any other components in the taco filling, cheese, black beans, corn, etc.
    Ready!!
Mexican adobo seasoning mix

Mexican adobo seasoning mix

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Mexican spice mixes are characterized not so much by the sharpness of the spice, but rather by the richness of variation and taste, which is supported by the fresh flavors of avocado, tomato, lettuce, cucumber, or paprika in food. Medium-hot chili peppers, cumin, and paprika certainly play a role in creating the main flavors, in which case smoked paprika adds its special nuance. Black pepper, cinnamon, garlic, onion, oregano, and cilantro are also used a lot in Mexican cuisine. The seasoning mixes for tacos, quesadillas, nachos, fajitas, and burritos are relatively similar, but here I will show one of the most common options for seasoning tacos and nachos.

Ingredients:

1 tablespoon of turmeric
2 tbsp cumin seeds
1.5 tablespoons of garlic powder
1 tablespoon of onion powder
1.5 tbsp of oregano
0.5 tbsp sea salt
1 tbsp black pepper
2 tablespoons paprika

Preparation:
Mix all the components and grind in a coffee or spice grinder for 10-15 seconds until the mixture is relatively uniform.
Use taco and nacho foods. Spices are used relatively liberally in Mexican cuisine. To season 1 kg of minced meat or some other filling, at least half or even the entire amount of seasoning given in the recipe is used.
Ready!!

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