The First Days of Autumn in the Countryside | Family Dinner, Bread & Pickles
Bige’s Quiet Living
263,422 views
The first days of autumn in the countryside — preparing the garden for a family dinner, baking soft cheese bread, making homemade pickles and a fresh grape & walnut cake. A silent vlog about slow living in the gentle early autumn light.
My brother and his family are visiting from Italy, so I refreshed the garden and our home with autumn textiles and small pumpkins. I made stuffed peppers with olive oil and soft cheese-filled bread while the family gathered for a barbecue. The next morning, I harvested acur and grapes, made hot-brine mixed pickles, and baked a grape & walnut cake.
Thank you for sharing these peaceful early autumn days with me. 🤍
CHAPTERS
00:00 First Days of Autumn in the Countryside
00:30 Preparing the Garden for a Family Dinner
03:14 Stuffed Peppers with Olive Oil
08:49 Homemade Soft Cheese Bread and Family Barbecue
13:25 Family Dinner in the Countryside
13:49 Harvesting Acur and Making Homemade Pickles
17:24 Harvesting Grapes from the Garden
19:09 Fresh Grape and Walnut Cake
21:25 Quiet Autumn Evening in the Garden
— RECIPES —
Measurements are based on a 200 ml cup.
🌿 BAKED STUFFED PEPPERS WITH OLIVE OIL
Ingredients: 2 kg bell peppers; 2½ cups Baldo or medium-grain rice; 4 large onions; 2 large tomatoes; 1 cup olive oil; 3 tbsp pine nuts; 2 tbsp dried currants; 1 bunch dill; ½ bunch parsley; ½ bunch fresh mint; 2 tsp dried mint; 1 tsp allspice; ¼ tsp cinnamon; 1 tsp black pepper; 2–2½ tsp salt; 1½ tbsp sugar; 1 lemon; 1½ cups hot water.
For baking: 1–1½ cups hot water; 3–4 tbsp olive oil; juice of ½ lemon.
Method: Cut the stem ends from the peppers to use as lids and remove the seeds. Lightly sauté the pine nuts in olive oil. Add finely chopped onions and cook until soft. Add the rinsed rice and sauté for 2–3 minutes. Add the tomatoes, currants soaked in warm water, sugar, salt and black pepper. Add 1½ cups hot water and cook over low heat for 6–8 minutes, leaving the rice firm. Remove from the heat; mix in the chopped herbs, dried mint, allspice, cinnamon and juice of ½ lemon. Rest for 10–15 minutes. Fill the peppers about ¾ full without packing and replace their lids. Arrange in a baking dish. Mix the baking ingredients and pour around the peppers. Cover with parchment paper and foil; bake at 190°C / 374°F for 40 minutes. Uncover, lightly brush the peppers with olive oil and bake for another 20–25 minutes, until browned.
🧀 SOFT CHEESE-FILLED BREAD
Ingredients: 120 g milk (½ cup + 1 tbsp); 18 g sugar (1½ tbsp); 7 g instant yeast (1 packet); 2 eggs; 350 g all-purpose flour; 6 g salt (1 tsp); 55 g softened unsalted butter; 150–200 g diced Turkish kaşar or another mild melting cheese.
Method: Mix the milk, sugar, yeast and eggs. Add the flour and salt, then knead. Gradually work in the butter until smooth and soft. Let rise for about 1 hour. Divide, fill each piece with 1–2 cubes of cheese and shape into balls. Proof on a baking tray for 30 minutes. Bake at 170°C / 338°F for 25–30 minutes, until golden.
🥒 HOT-BRINE ACUR, CUCUMBER & CARROT PICKLES
Ingredients: Acur, cucumber and carrot to fill the jar; 3–4 garlic cloves; 1–2 grape leaves; 1 tbsp rock salt; ½ cup (100 ml) grape vinegar; 1 tsp sugar; boiling drinking water to fill the jar.
Method: Pack a clean jar tightly with the vegetables, garlic and grape leaves. Add the salt, vinegar and sugar. Fill with boiling drinking water and seal securely. The brine ratio depends on jar capacity. For long-term shelf storage, always follow a tested canning method.
🍇 FRESH GRAPE AND WALNUT CAKE
Ingredients: 3 eggs; ¾ cup (150 g) sugar; ½ cup (100 ml) neutral oil; ¾ cup (150–160 g) yogurt; 1¾ cups (190–200 g) all-purpose flour; 1 packet baking powder; 1 packet vanilla; 1 small tsp cinnamon; zest of 1 lemon; 1 tsp lemon juice; pinch of salt; 1 cup (150 g) fresh grapes; ½ cup (50–60 g) walnuts.
Method: Beat the eggs and sugar until pale. Add the oil, yogurt, vanilla, lemon zest and lemon juice. Mix the flour with the baking powder, cinnamon and salt, then add it to the batter. Gently fold in the grapes and walnuts. Bake at 170°C / 338°F for 45–55 minutes.
MUSIC
The music in this video is licensed through Epidemic Sound.
https://share.epidemicsound.com/bige26
This is an affiliate link. If you subscribe through it, I may earn a commission at no additional cost to you.
CONTACT
For business inquiries and collaborations: bigesartstudio@gmail.com
#slowliving #silentvlog #autumnvlog
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The First Days of Autumn in the Countryside | Family Dinner, Bread & Pickles
Bige’s Quiet Living
263,422 views
The first days of autumn in the countryside — preparing the garden for a family dinner, baking soft cheese bread, making homemade pickles and a fresh grape & walnut cake. A silent vlog about slow living in the gentle early autumn light.
My brother and his family are visiting from Italy, so I refreshed the garden and our home with autumn textiles and small pumpkins. I made stuffed peppers with olive oil and soft cheese-filled bread while the family gathered for a barbecue. The next morning, I harvested acur and grapes, made hot-brine mixed pickles, and baked a grape & walnut cake.
Thank you for sharing these peaceful early autumn days with me. 🤍
CHAPTERS
00:00 First Days of Autumn in the Countryside
00:30 Preparing the Garden for a Family Dinner
03:14 Stuffed Peppers with Olive Oil
08:49 Homemade Soft Cheese Bread and Family Barbecue
13:25 Family Dinner in the Countryside
13:49 Harvesting Acur and Making Homemade Pickles
17:24 Harvesting Grapes from the Garden
19:09 Fresh Grape and Walnut Cake
21:25 Quiet Autumn Evening in the Garden
— RECIPES —
Measurements are based on a 200 ml cup.
🌿 BAKED STUFFED PEPPERS WITH OLIVE OIL
Ingredients: 2 kg bell peppers; 2½ cups Baldo or medium-grain rice; 4 large onions; 2 large tomatoes; 1 cup olive oil; 3 tbsp pine nuts; 2 tbsp dried currants; 1 bunch dill; ½ bunch parsley; ½ bunch fresh mint; 2 tsp dried mint; 1 tsp allspice; ¼ tsp cinnamon; 1 tsp black pepper; 2–2½ tsp salt; 1½ tbsp sugar; 1 lemon; 1½ cups hot water.
For baking: 1–1½ cups hot water; 3–4 tbsp olive oil; juice of ½ lemon.
Method: Cut the stem ends from the peppers to use as lids and remove the seeds. Lightly sauté the pine nuts in olive oil. Add finely chopped onions and cook until soft. Add the rinsed rice and sauté for 2–3 minutes. Add the tomatoes, currants soaked in warm water, sugar, salt and black pepper. Add 1½ cups hot water and cook over low heat for 6–8 minutes, leaving the rice firm. Remove from the heat; mix in the chopped herbs, dried mint, allspice, cinnamon and juice of ½ lemon. Rest for 10–15 minutes. Fill the peppers about ¾ full without packing and replace their lids. Arrange in a baking dish. Mix the baking ingredients and pour around the peppers. Cover with parchment paper and foil; bake at 190°C / 374°F for 40 minutes. Uncover, lightly brush the peppers with olive oil and bake for another 20–25 minutes, until browned.
🧀 SOFT CHEESE-FILLED BREAD
Ingredients: 120 g milk (½ cup + 1 tbsp); 18 g sugar (1½ tbsp); 7 g instant yeast (1 packet); 2 eggs; 350 g all-purpose flour; 6 g salt (1 tsp); 55 g softened unsalted butter; 150–200 g diced Turkish kaşar or another mild melting cheese.
Method: Mix the milk, sugar, yeast and eggs. Add the flour and salt, then knead. Gradually work in the butter until smooth and soft. Let rise for about 1 hour. Divide, fill each piece with 1–2 cubes of cheese and shape into balls. Proof on a baking tray for 30 minutes. Bake at 170°C / 338°F for 25–30 minutes, until golden.
🥒 HOT-BRINE ACUR, CUCUMBER & CARROT PICKLES
Ingredients: Acur, cucumber and carrot to fill the jar; 3–4 garlic cloves; 1–2 grape leaves; 1 tbsp rock salt; ½ cup (100 ml) grape vinegar; 1 tsp sugar; boiling drinking water to fill the jar.
Method: Pack a clean jar tightly with the vegetables, garlic and grape leaves. Add the salt, vinegar and sugar. Fill with boiling drinking water and seal securely. The brine ratio depends on jar capacity. For long-term shelf storage, always follow a tested canning method.
🍇 FRESH GRAPE AND WALNUT CAKE
Ingredients: 3 eggs; ¾ cup (150 g) sugar; ½ cup (100 ml) neutral oil; ¾ cup (150–160 g) yogurt; 1¾ cups (190–200 g) all-purpose flour; 1 packet baking powder; 1 packet vanilla; 1 small tsp cinnamon; zest of 1 lemon; 1 tsp lemon juice; pinch of salt; 1 cup (150 g) fresh grapes; ½ cup (50–60 g) walnuts.
Method: Beat the eggs and sugar until pale. Add the oil, yogurt, vanilla, lemon zest and lemon juice. Mix the flour with the baking powder, cinnamon and salt, then add it to the batter. Gently fold in the grapes and walnuts. Bake at 170°C / 338°F for 45–55 minutes.
MUSIC
The music in this video is licensed through Epidemic Sound.
https://share.epidemicsound.com/bige26
This is an affiliate link. If you subscribe through it, I may earn a commission at no additional cost to you.
CONTACT
For business inquiries and collaborations: bigesartstudio@gmail.com
#slowliving #silentvlog #autumnvlog