Cherry Pie with Red Wine, Rosemary and Thyme

PIN-Cherry Wine Rosemary Thyme Lana Del Rey pie recipe - cookin5m2 -3000.jpg

It is without a doubt that if you have been following me lately, you would notice how excited I was for the release of the new album LUST FOR LIFE by Lana Del Rey. I have played it countless times already. More than 45 times on my MacBook alone, knowing that I listen to music on my phone WAY more.

Ever since one of the songs was shared in a video snippet from one of the rehearsals, I fell in love with it and was so eager listen to the official release. There was nothing that disappointed me when I listened to it in the album. I fell in love with it even more.

The way Lana paints images with her choice of words is inspiring. It was so inspiring that I couldn’t help but take her words and descriptions and materialize them!

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Cherry…
It is cherry season and Lana brings her songs with plenty of fruit references, but this time, it was a recipe in a song. Cherry and wine, rosemary and thyme!

I went in the kitchen to play, and came out with a gorgeous pie… All while playing the album on repeat.

I expect you to do the same!

The pie is a sweet mix of flavors. You can’t go wrong with a flakey crust. The filling is a sweet and tart mix from the slightly sweetened dark cherries, and a pungent kick of wine flavored with rosemary and thyme. It is a burst of flavor that gently serenades your taste buds on the mellow tempo of the song Cherry!

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TINY-Cherry Wine Rosemary Thyme Lana Del Rey pie recipe - cookin5m2 -3000.jpgCherry Pie with Red Wine, Rosemary and Thyme

Ingredients

  • 2 pieces (500g) Shortcrust pie pastry
  • 1400g dark red tart cherries
  • 5 tbsp brown sugar
  • 6 tbsp corn starch

  • 2 cup wine
  • Juice from the cherries
  • 2 tbsp brown sugar
  • 1 twig rosemary
  • 5-6 French thyme twigs 
  • 1 egg
  • 2 tbsp cream
  • Sugar and salt for sprinkling

Procedure

  • Start by mixing the pittes cherries with the sugar and allow them to rest until all the juices are out
  • Steep and reduce 2 cups wine with the juice from the cherries, the sugar, rosemary and thyme until reduced to almost one cup and let cool
  • Roll out half of the pie pasrty until it’s almost the size of your pie dish. Lay over the pie dish and let it hang. Cool in the fridge
  • Roll out the other half of the pie dough until its lenght is the same as the pie dish. Cut into uniform strips then cool in the fridge for a lattice pattern
  • Once the wine is cool, remove the herbs and add the corn starch and mix well. Add to the cherries and slide into the chilled pie plate
  • Take the chilled strips of dough and arrange into a lattice pattern (or lay it flat and cut holes in it for steam to escape)
  • Whisk the egg with cream and some salt and brush generously on top of the pie and sprinkle with brown sugar. This helps it glisten and creates a rough crips texture on top
  • Bake in a preheated oven at 200ºC for 10 min on the lower rack to brown and seal the bottom then move to the middle rack at 180ºC for 40-50 min until its bubbling and the top has browned
  • Allow it to cool completely before slicing and serving with a generous scoop of vanilla ice cream!

Sweet and Sticky Sesame Chicken

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Fear takes different forms.
When we are young, we are afraid of the darkness.
We grow up and find that it’s not that scary.
We grow up and start getting scared of things we never expected to induce fear in our spines.
We fear getting older.
We fear responsibilities
We fear the death of someone dear
We fear ending up alone, dying alone, meeting new people, getting out of our comfort zone and trying something new,…
We fear failure as we fear success.
We are afraid of other people’s jealousy, their opinions, their comments, their criticism.
We are afraid of ourselves. No wonder we’d be afraid of others.

As adults, all the fears inside our heads materialize in front of us. And sometimes we stand helpless in the face of those fears that block the road for us.

Fear stops us from doing what we want to do. And unless we put our fears in front of us, and get nuclear on their asses, we will still be controlled by them.

But that’s not easy.
Just, one step at a time.
We can do it
Yes we can

I was binge-watching (as it has been going on for some time now) Desperate Housewives, and this closing line came up to fit exactly what I wanted to say in this post:

“There is much to be afraid of in this world. But what we fear has nothing to do with gruesome masks, or plastic spiders, or life-like monsters. It’s the thoughts in our heads that terrify us the most […] How do we conquer these terrifying thoughts? We start by reminding ourselves, what does not kill us just makes us stronger!”

DESPERATE HOUSEWIVES S04E06: Now I Know Don’t Be Scared

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If you’re scrolling to check the recipe, the long list of ingredients might spread some fear across your spine.
But fear not. Most of the ingredients are things you can find in your kitchen cabinet, or in any supermarket nearby. So conquer those fears and rush into the kitchen because this is a kickass recipe and I’m sure you’ll be licking your plate clean, if not the cooking pot itself!

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Serves 4 persons

Ingredients

For the sauce

  • 3 tbsp honey
  • 4 tbsp soy sauce
  • 3 tbsp rice vinegar
  • 2 tbsp brown sugar
  • 3 tbsp sweet chili sauce
  • 1kg skinless boneless chicken breasts
  • 1 tsp salt
  • 1/2 tsp white pepper (or black pepper)
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cloves
  • 3 tbsp corn starch
  • 5 tbsp flour
  • Vegetable oil
  • 3 large carrots, sliced diagonally
  • 3 regular zucchinis, sliced diagonally
  • 1 large onion, sliced
  • 5 garlic cloves, minced
  • 5 cm ginger root, minced or grated
  • 4 stalks green onions
  • 2 tbsp sesame
3 tbsp sesame oil
  • 2 cups basmati rice
  • 4 cardamom pods
  • 4 whole cloves
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • Salt

Procedure

  • Cut the breasts into cubes and season with salt, white pepper, nutmeg, cloves, and plenty of corn starch and flour then set aside
  • In a large wok or pot, heat 1/4 cup vegetable oil and fry the chicken in batches without overcrowding the pan. Cook undisturbed for 3-5 minutes on each side until golden and crispy
  • Remove from the oil and drain on paper towels while you fry the rest. Add more oil if needed
  • In the same bowl with leftover seasoned flour, mix the sauce ingredients and set aside
  • In the same pot or wok, adding more oil if needed, put half of the garlic and ginger then add the carrots and toss in the oil for 5 minutes until slightly softened on the outside. Add the zucchinis and onion and toss to cook
  • Add the chicken and toss to combine
  • Pour the sauce and sesame seeds and stir until it thickens slightly
  • Add the sesame oil and green onions and take off the heatFor the rice:
  • In a large pot, pour 2L of water with around 2 tablespoons salt, the cardamom, cloves, and coriander and cumin seeds and bring to a boil
  • Wash and strain the rice until the water runs clear. Carefully add to the boiling water and reduce to medium low
  • Boil for 12-15 min until the rice is cooked. Pour over a colander and it’s ready to be served

Four Ways to Have Watermelons in Summer

It’s Summer.
It’s hot and humid.

I totally get you if you don’t feel like cooking. But I won’t forgive you if you don’t make something delicious to eat.

It’s no big deal. Getting ingredients right out of the fridge directly to the table isn’t that bad when it’s the right stuff. Fruits can pass for dinner.
Even popcorn. Popcorn and wine. I swear I can call that dinner and I know some of you will relate

But this time I’m giving you a tip that is healthy as it is refreshing and easy.

PIN-Ways to eat watermelon Cheese recipe - cookin5m2 -1727 Continue reading

White Baladi Goat Cheese

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I have never held in my hands the udders of a four-legged mammal before. But it was during our stay in Hardine for the Blooming April events series that Bruno and I decided to go on a little adventure and decided one morning to go to the nearby goat herder and get ourselves some fresh goat milk and attempt to make cheese.

We woke up one Sunday morning and drove to where the goats are. Charbel, the goat herder, gave us the white plastic wide-mouthed gallons and advised us to put on latex gloves because the smell would be hard to get rid of. Charbel got a mother goat out and calmly it obliged and offered her udders for us. We approached and started squeezing to no avail. I was afraid of squeezing wrong or too much and end up hurting the goat. But after being told that I SHOULD squeeze harder, I had no option but to try. Continue reading