Leftovers kulebiak recipe

Life has taken a strange turn for me, and I'm in a situation that I've never been in before, trying to feel my way through it... I can't quite describe it to you as it's still in the process of changing and fluctuating and I'm not really sure what is happening or even what I want to happen. I'm finding comfort in Eastbourne.

Our house here stands on a hill next to the Downs national park with a view to the sea in the distance. I always find that nature both soothes and teaches me. One day the sun's so warm and strong that the wild flowers on the downs give off a heady smell that I can't get enough of and reminds me of Greece; the very next day could look the same, but as soon as you step outside you realize that it's fresh, cool and windy. One day the sea is dark and serious, on another it's so soft that appears to not even be there, melting into the sky. So I ask myself, why would we expect anything else from life? All we can do is be authentic, speak our truth and accept the current situation. Accepting is the hard part, I find. Cooking always helps to take me away from the past and into the present moment, especially cooking leftovers, which is, of course, the art of improvisation. We stuffed this "kulebiak" pie with mushrooms, onions, kale and a yellow pepper, all fried on olive oil with soya sauce and little bit of white wine, then cooled and finally mixed with grated cheddar cheese and an egg, to stick it all together.

 You can stuff "kulebiak" with any leftovers you like. We've used onion, mushrooms, spinach and soft cheese with garlic and herbs before and this worked out beautifully too. The general idea is to fry the onion first (or garlic if you have no onion), then add any other leftover ingredients and flavours - soya sauce, wine, cream, chilli sauce, anything you like really. Remember to season, the allow to cool before mixing with hard or soft cheese and an egg, or even just some egg white. The important constant is the dough, which is very easy to make. Simply combine all the ingredients down there with your hands until they form a soft ball. Split it into two balls and put it in the fridge for 1 hour, before rolling them both out. Cut out two equal rectangles and save the remaining dough for decoration. I made odd looking flowers and leaves to go on top, but it really didn't matter: anything looks good on top of a "kulebiak". Put your stuffing on one sheet of dough and the other sheet on top, pressing the edges down firmly with a fork. Use a little egg and cream to stick your decorations on and pain the entire kulebiak before putting it in the oven for 40min at 200 degrees C. Enjoy while it's still warm, washed down with borsht.

Ingredients:

400g flour
150g unsalted butter
2 tablespoons vegetable oil
Teaspoon of salt
180ml water from the fridge

1 egg and 1 teaspoon of cream for glazing

Filling:

Whatever you like

Crunchy sweet potato patties aka leftover cuisine

Patties are probably my favourite thing to make from leftover mash. Especially sweet potato mash, as that adds an exotic element to my patty, making me feel like I'm snacking in a tropical country. If I close my eyes I can almost smell coconuts in the warm breeze... To be perfectly honest, I can always smell coconuts in the breeze because I religiously slather myself in coconut oil, as well as cooking with it and even putting it in my green tea. So these patties...

I used sweet potato mash from the day before (just sweet potato, cooked with skins on, then mashed with butter and sea salt), added an egg, a tin of (drained) lentils, pumpkin seeds, chilli flakes, garlic granules, paprika and black pepper. I went for spice and crunch. I mixed it all together with my hands, as you would with meatballs and then coated each patty in breadcrumbs before frying on a combination of vegetable and coconut oils. It takes about 4min each side. Serve with pickled green chillies and lime

Fancy sweet potato mash for Halloween

As you may have guessed from the name of this blog, I am a fan of mashed potato. I love it for it's unfussy, simple honesty and rustic charm. I don't write about it because it's a sure thing. Everyone knows Mashed Potato. But today, for Halloween, I decided to dress it up like this

That's sweet potato and sweetcorn mash up there with crispy crayfish, toasted sesame seeds (Oh my God - delicious), green chillies, spring onions and some paprika-infused Argan oil my love brought me from Morocco. I cooked the corn on the cob and unpeeled sweet potatoes together in salted water, until soft. I kept the skin on the potatoes as this is where most of the vitamins are (read: because I'm a bit lazy), and mashed them with more sea salt, black pepper and goat's butter. I then added all the fancy stuff, which you can substitute for other fancy stuff if you like

Leftover risotto balls aka arancini

It's too easy to live a life filled with anxiety, frustration and stress, especially in a city like London. The more we want to move away from negative emotions, the more they stalk us. I've found that the only way is through: to accept that life is not meant to be easy, it's meant to make us grow. Ironically, once you accept life with all it's issues, the issues often give way and the clouds part. I'm going through one of these sweet moments right now, and it's giving me such an innate trust in the universe that every setback I encounter, every emotion that I face, I know is there for a reason and I accept them all. I am in the process of building the life I want, a very simple one in a way, yet here in London this is a challenge. I now see this as a good thing, because life would be monotonous with no challenges

I am eating simply too. Plenty of grains and vegetables, not much meat. I have a house guest in my living room and we share a lot of our meals. Recently, I made a risotto with some dried wild mushrooms I still had from Poland. The next day I rolled the left over risotto into small balls - it was still sticky from the melted parmesan. I could have rolled the balls around in some breadcrumbs like they do in Sicily, but I forgot and just fried them in about a centimeter of olive oil, turning every few minutes. They were divine! Make sure you don't throw away your left-over risotto, and do this instead. I ate them with a rocket salad on the side for lunch