I always have a mixed feelings about September.
I was always a good girl, therefore I loved going back to school. I love this feeling of starting something new. You know – new notebooks, pencils, books. I love writing the first page.
I grow up in a house by the lake. You could easily feel September in the air. Even when it was warm during the day in the evening you could feel this cold patches of cold air. The trees turn yellow and red.
I don’t go to school anymore. I still have a week of holidays planned for October, but September still feels like a start of something new. It also makes me feel melancholic and sad, as when you loose something. But when the weather is lovely you try to squeeze all from it.
Yes, I know that September is over and we are in October now, it’s cold and it’s getting darker and darker everyday.
Somewhere in the beginning of September we invited a friend over for dinner. The weather was so gorgeous that we decided to eat outside (yes, I still love our balcony).
Well it wasn’t traditional cooking for a friend, as Jackie helped me with preparing the pierogi. No, it’s not that I am such a bad friend who makes her friends to earn a dinner, but we were trying out the pasta maker for the first time and Jackie wanted to be a part of that amazing event. We had planned ice cream making as well, but it turned out we would have finished around midnight or later, so we skipped that this time.
Even though Jackie is Kenyan, her pierogi shaping skills are stunning.
Pierogi with chicken, spinach and feta cheese
Recipe from Kwestia Smaku
- 3 cups of flour
- pinch of salt
- 1 cup water
- 120 g chicken breast, grilled or roasted
- 300 g spinach, fresh or frozen
- 140 g feta cheese
- 2/3 cup parmesan, grated
- 3 Tbsp mint, chopped
- 2 garlic clove, chopped
- 2 eggs
- nutmeg, grated
- black pepper
- 1/2 onion, chopped
- 80g butter
Dough: Sieve the flour into a bowl. Add pinch of salt and 2/3 of water. Mix together adding gradually the remaining water until the dough comes together.
Knead until you get a firm and smooth dough.
Cover the dough with a cling film and leave in a fridge for an hour.
Filling: Cut the chicken into small pieces. If you use fresh spinach fry it briefly with a few tablespoons of water until leaves wilt, remove from the pan and drain it. If you use frozen spinach thaw and drain it.
Mix chicken, spinach, feta cheese, parmesan, mint, garlic and eggs together. Spice it with nutmeg, tarragon and black pepper.
Split the dough into a few smaller parts and roll it very thin.
If you have a pasta roller, use it.
Cut it with a glass or a round cookie cutter.
Place a small spoonful of the filling into the centre of each round. Fold over, and press together. If the dough doesn’t want to stick brush the edges with water.
To make nice seal just pinch it with your thumb and index finger. Repeat procedure with the remaining dough.
For garnish: Melt butter in a pan. Add chopped onion and fry until soften.
Boil water with a pinch of salt in a pot. Add pierogi and cook around 2-3 minutes until they float to the top. Remove them with a slotted spoon.
Place on a plate and garnish with melted garlic butter.
Next day, simply fry them until golden on a non-stick pan using some butter or oil, they will taste good.