Nikola | Food Blogger@dorenikaskitchen

Wild ice cream lover 🍨
Fuelled by dreams and 🍰
Slovak wifey in Oz 🦄
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Nikola | Food Blogger

Summer is only a week away and so it's time for strawberry ice cream Eton Mess! •homemade strawberry ice cream
•meringue
•fresh strawberries
•whipped cream

Layer the broken meringue, fresh fruit with ice cream and little bit of whipped cream and enjoy!

I love love love this dessert as you can just put in your broken meringue and whatever fruit or ice cream you have and it will taste amazing no matter what.

Guilty pleasure - add some raw meringue omg it's so good 😱


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Nikola | Food Blogger

I love bao buns! It was honestly the love at first bite. I've waited over 3 years to make them as I thought it super hard to make. And then I read the recipe for dough and decided to cheat with frozen buns because why not? 😂 •1kg piece pork belly •2 cloves garlic, crushed •2 teaspoons finely grated fresh ginger •2 teaspoons Chinese five spice •1/4 cup light soy sauce •1/4 cup hoi sin sauce •1/4 Jack Daniels •1/3 cup brown sugar •1/2 teaspoon olive oil •1 1/2 teaspoons sea salt flakes • 1 egg •1 cup cold water •3/4 cup plain flour •1 pinch bicarbonate of soda
•9 bao buns
•1 green apple
•5 tbsp mayo
•5 tbsp sweet chilli sauce
Using a sharp knife, score the pork rind so that its evenly marked at 1cm intervals. Place pork on wire rack, rind side up, over sink. Pour boiling water carefully over pork rind. Pat dry with paper towel. Cool for 10 minutes.

Meanwhile, combine garlic, ginger, five spice, soy, hoi sin, sherry and sugar in a ceramic or glass dish big enough to hold the pork belly. Place pork into marinade, skin side up, taking care not to get marinade on the skin side.

Refrigerate, uncovered for 3 hours or overnight, allowing pork skin to dry out.

Preheat oven to 180C. Line a roasting pan with foil. Reserving marinade, place pork into a roasting pan. Roast for 45 minutes or until pork is tender. Brush the skin lightly with oil. Sprinkle with salt. Place under a hot grill until skin is crisp and golden.

Beat the egg and icy cold water together until light and fluffy.Add the flour and bicarbonate of soda to the egg mixture and mix together quickly. Do not over-beat mixture. Coat the sliced apples and pan fry.

Steam bao buns in bamboo steamers for 10 minutes and assemble. I served them with fresh coriander and sweet chilli mayo.


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Nikola | Food Blogger

Only 6 days until our wedding! Today I've finally managed to get a dress!!! YES!! Cutting close af meant that I'm not here with I'm you as much as i would like but im promising myself it will change once the wedding is over 😂


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Nikola | Food Blogger

This is Milo. He is the cutest yet the naughtiest little kitten I know. He loves waking up at 5 am and meowing and tearing curtains to shreds to get our attention or throwing my phone off the desk for a good measure.

We got Milo from a local pound where he was with his brother after he was an unwanted litter. He was rather shy the first few days but those days are long gone and after 2 months he is just a pure trouble 😂

#catsofinstagram #catstagram #catlover #catmom #foodblogger #recipeblogger #truecooks #instafoodie #foodbloggers #foodblog #dnesjem #foodblogfeed #domesticgoddess #homecook #slovakgirl #madeinslovakia #aussiecats #kitten #recipeblog #easycooking #easyrecipes


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Nikola | Food Blogger

I've discovered a great veg and fruit market with awesome prices and so I'm getting lots of tasty tomatoes to make chutney.

The recipe for this is super easy so even people not experienced in magic of chutney making can give it a go. (This was my first time trying and cake out great). 500g red onion, finely sliced

1kg tomato, chopped

4 garlic cloves, sliced

1 red chilli, chopped (optional)

4 cm piece ginger, peeled and chopped

250g brown sugar

150ml red wine vinegar

5 cardamom seeds

½ tsp paprika

Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently. Simmer for 1 hr, then bring to a gentle boil so that the mixture turns dark, jammy and shiny. Place into sterilised jars and allow to cool before covering. Will keep for 6 weeks.


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Nikola | Food Blogger

Strawberry season is in full swing and I've made my first sorbet.

This is very poshy-posh strawberry & rose sorbet. •5 cups of strawberries after prepping and slicing
•1 cup sugar
•1 cup water
•1 to 4 tablespoons lemon juice
•2x Twinings Cold Infuse 'Rose Lemonade' (or 1tbsp of rose water) •Wash and dry the fruit.
•Combine the sugar and water in a small saucepan and bring to a simmer over medium-high heat, stirring gently once or twice. Simmer until the sugar is completely dissolved in the water, about 5 minutes. Add a rose infuser or water.Remove from heat and allow to cool.
•Combine the fruit and 1/2 cup of the cooled simple syrup and blend.
•Strain it through a fine-mesh strainer
•Stir in 1 tablespoon of lemon juice. Taste the sorbet base and add more lemon juice if it tastes too sweet and bland.
•Cover the sorbet base and refrigerate until very cold, at least 1 hour or overnight.
•Churn and freeze the sorbet.


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Nikola | Food Blogger

This carrot and cucumber sweet chilli salad is my favourite side these days. It's starting to be quite hot during the days so when I'm after something light this is it.

The recipe for this is super easy, just wash and slice the carrots and cucumber into ribbons using peeler.

Add some good sweet chilli sauce and coat.

Yep, that's it!


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Nikola | Food Blogger

Here in Australia some psychopaths put needles into fresh strawberries and it lead to all the large supermarkets taking them off and farmers struggling big time.

Because of that tons of strawberries are being destroyed or sold very cheap. I was able to buy 8kg of strawberries for $10.

I called my grandmother to get her recipe for the best strawberry jam she makes. •2kg cleaned strawberries without green tops
•500g caster sugar (more is you like more sweet jam)

Wash your strawberries and cut the tops of. Don't soak the strawberries in the water or they will loose the flavour.

Place the strawberries to a largest pot you have and put on a large flame. Stir constantly with a large wooden spoon for 2 hours.

Don't leave it or it will burn and you won't be able to save it. After 2 hours it should have a nice consistency. Try put a little bit to a clean glass and place the glass into cold water. Once it cools you can see if it has the jam consistency.

Once happy add the sugar and stir for another hour or until the consistency is right. Once you add the sugar it will become more runny so it has to come back to jam.

Try the glass test again and once done fill into sterile jars. You can sterilise it or keep in the fridge for 2 months.


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Nikola | Food Blogger

Spring is upon us and what's better than orange, elderflower and Jack Daniels cocktail? TO MAKE IT INTO AN ICE CREAM!!! I've use my favourite @ikea_australia orange & elderflower jam which I love since I was a kid.

1 and 1/2 cups heavy cream

1 cup milk

1/2 cup sugar

zest from 1 orange

1/8 teaspoon salt

6 egg yolks

juice from 1 orange

1/4 cup Jack Daniels

3 tbsp orange and elderflower jam

Mix cream, milk, sugar, zest and salt in a pot until sugar is dissolved and bring it to boil.

Beat the yolks in a bowl until smooth.

Pour the hot cream mixture into beaten yolks gradually and stirring constantly.

Pour this mixture back into the pot and cook over medium low heat until it coats the back of the spoon for 3-5 minutes. Make sure you stir it constantly and don’t let it boil.

Stir in orange juice, Jack Daniels and the jam and cool it until it reaches at room temperature stirring occasionally.

Chill in the fridge about 3 hours.

Transfer it into the bowl of an ice cream maker and freeze according to manufacturer’s instructions.

Keep it in an airtight container and freeze until firm, at least 4 hours.

Take it out 5-10 minutes before serving


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Nikola | Food Blogger

Traditional Viennese apple strudel is omg so yum. My grandmother makes apple strudel with homemade puff pastry, homegrown apples and poppy seeds. Now, nothing beats that but this strudel is still pretty good.

2 tablespoons caster sugar

1 tablespoon plain flour

1/4 teaspoon Masterfoods Ground Cinnamon

2 large granny smith apples, peeled, cored, thinly sliced

2 tablespoons raisins

1 sheet (25cm x 25cm) frozen ready-rolled puff pastry, thawed

Extra flour, to dust

1 egg

Icing sugar, to dust

Preheat oven to 190°C. Combine sugar, flour and cinnamon in a bowl. Add apples and raisins. Toss to coat.

Line a baking tray with non-stick baking paper. Place the pastry on a lightly floured sheet of non-stick baking paper. Dust the pastry lightly with flour. Roll the pastry lightly in one direction to form a 30cm x 40cm rectangle. With one short side facing you, spoon the apple mixture over the bottom half of the pastry, leaving a 2cm border around the edges.

Roll the pastry into a large log. Place, seam side down, on the baking tray. Tuck the ends under the roll.

Combine the egg with 1 tablespoon of water. Brush with the egg mixture. Cut several 2cm-long slits, 2cm apart, into the top of the roll. Bake for 35 minutes or until golden. Transfer to a wire rack lined with baking paper for 30 minutes to cool. Dust with icing sugar and serve with freshly whipped cream.

This recipe is from Taste.com.au


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Nikola | Food Blogger

Did you know that Australians call strawberries (and other berries) winter fruit? The berries are cheapest just about now meaning they must be in peak.

In Slovakia, they are a summer fruit (don't know about any fruit that beats the -20'c in the winter) but we have this old tale about a girl, stepmother and 12 moons.

The girl is left with the horrible stepmother and stepsister and is sent to the forest in winter nights to look for strawberries and told she is not welcome to come back without them.

She wonders around in snow thinking she will freeze to death when she meets 12 men sitting around the fire. Those were the 12 moons. She asked if she could come closer to the fire to warm up a bit and they questioned why is she there so she told them she has to pickup some strawberries.

They told her it's winter and she said she can't come back home without them. So they did some tricks and there were strawberries growing and she pick them up for the stepmother and stepsister.

When she got home they were questioning her where she found them and why there is so little of them. The 'ugly stepsister' hit her with a belt (I know right?) And dressed to go to the forest on her own.

She also met the 12 moons but she was really rude to them saying she is there to find strawberries. Moons got upset and started a big snow. After a little while she died, the stepmother was worried where she is and if she is still eating those strawberries so ventured to the forest to get her but also died in the snow.

And so the young girl lived happily ever after!

Yes, all Slovak tales are this cheerful. What are the tales from your country? Do they teach something? This one is about being polite and not hurting your family members.


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Nikola | Food Blogger

Attention! Here is a recipe for surreal tangy yet creamy lemon ice cream.

This is by far my favourite ice cream yet, and I don't usually like lemon ice creams because they are often watery. Well not this one.

1 and 1/2 cups heavy cream

1 cup milk

3/4 cup sugar

5 teaspoons finely grated fresh lemon zest

1/8 teaspoon salt

6 egg yolks

3/4 cup lemon juice

Mix cream, milk, sugar, zest and salt in a pot until sugar is dissolved and bring it to boil.

Beat the yolks in a bowl until smooth.

Pour the hot cream mixture into beaten yolks gradually and stirring constantly.

Pour this mixture back into the pot and cook over medium low heat until it coats the back of the spoon for 3-5 minutes. Make sure you stir it constantly and don’t let it boil.

If you want, you can immediately sieve it at this step. I didn’t.

Stir in lemon juice and cool it until it reaches at room temperature stirring occasionally.

Chill in the fridge about 3 hours.

Transfer it into the bowl of an ice cream maker and freeze according to manufacturer’s instructions.

Keep it in an airtight container and freeze until firm, at least 4 hours.

Take it out 5-10 minutes before serving
This amazing recipe is from @zerrin_giverecipe 💕


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