April 14, 2014

Sephardic Passover Walnut Cake

It's one of the best cakes I tried so far in America. It's absolutely delicious and refreshing for Holiday table. I will make this one over and over again. It's really good!

Sephardic Passover Walnut Cake

1 cup of matza cake meal
1 cup ground walnuts
2 tbsp of Passover baking powder
1 tbsp cinnamon
5 eggs, separated
1 cup sugar
1 tsp vanilla extract
⅔ cup vegetable oil
1 cup kosher sweet wine

Preheat the oven at 350F. Generously coat a Bundt pan with cooking spray.
In a medium bowl, mix cake meal, ground walnuts, baking powder and cinnamon. Set a side.
Beat egg whites on high speed until stiff peaks form.
In a large bowl, beat egg yolks, sugar and vanilla at medium speed, until creamy pale yellow, 3-5 minutes.
Slowly pour oil. Beat for another minute until well incorporated.
Reduce speed and add wine. Beat until well combined.
Add flour mixture and beat at low speed for another minute.
Using a spatula, carefully fold egg whites into cake batter. Pour into prepared pan and bake at 350F for 45-50 minutes.
Let the cake cool for about 30 minutes.
Run a butter knife around the sides. Place a serving plate on top of the pan, flip it over shaking it slightly. Remove the pan. When the cake has completely cooled, sprinkle some powdered sugar on top.

Recipe from May I have that recipe

March 31, 2014

Passover Tart Lemon Squares

Note: Now I can add a couple words about them. They're good  just couple hours after baking and next day. Hope, you can eat them quickly. I have plans to test a couple more Passover recipes. Wait for my posts.

Passover Tart Lemon Squares
110 grams (4 oz) unsalted butter
¼ cup caster sugar
½ cup superfine matzo meal ( I took matzo cake meal)
½ cup potato flour (starch)

Preheat the oven to 180ºC/350°F
Grease and line a 23cm square cake tin with baking paper.
In a food processor, combine the pastry ingredients and process until a soft dough has formed.
Otherwise, cream the butter with the sugar in a small bowl until the mixture is light and fluffy.
Stir in the potato flour and the matzo meal until a soft dough forms.
Press the dough into the tin.
Bake at 180ºC/350°F for 15 – 20 minutes, or until lightly browned.

3 eggs
1 cup caster (superfine) sugar
3 tablespoons potato flour (starch)
¼ cup of lemon juice
Finely grated rind of 1 lemon

If you have a food processor, combine all the ingredients and whiz until mixed. Otherwise using a spoon, combine the sugar, the potato flour and the lemon rind in a small bowl.
Add the eggs one at a time and gently mix until smooth.
Lastly add the lemon juice.
Pour the lemon mixture over the cooked base and return to the oven.
Bake until just cooked, about 20-30 minutes.
While still warm, sift with icing sugar. (During Passover, you can make this at home by putting superfine sugar into a food processor and blitzing it).
Allow to cool in the tin before cutting into squares.

Пасхальные лимонные пирожные

110 грамм (1/2 чашки)  сливочного масла комнатной температуры
1/2 чашки сахара
1/2 чашки мацовой муки (matzo cake meal)
1/2 чашки картофельного крахмала

Нагреть духовку до 180Ц/350Ф.
Накрыть пекарской бумагой формочку/деко размером 23  х 23 см. Промаслить бумагу и немного подогреть в духовке

В чашу кухонного комбайна положить масло, сахар, мацовую муку и картофельный крахмал. Все провернуть до получения однородного теста. Выложить тесто тесто в приготовленную форму и равномерно распределить по дну формы. Поставить в духовку и печь 15-20 минут, Тесто должно быть бледно-коричневого цвета.

Тем временем приготовить лимонную начинку.
3 яйца
1 чашка сахара
3 столовых ложки картофельного крахмала
1/4 чашки лимонног сока (сок одного большого лимона)
свежая цедра одного лимона

Все ингридиенты положить в чистую чашку кухонного комбайна и провернуть до получения однородной массы. Вынуть тесто из духовки и равномерно вылить лимонную начинку поверх. Поставить в духовку и печь 20-30 минут.

Вынуть из духовки и дать немного остыть. Пока еще лимонные пирожные теплые посытпать сахарной пудрой и дать остыть. Нарезать на квадраты и подавать на стол.

Recipe comes from Jillian Leiboff blog. This site has a lot of Passover recipes to choose from.

March 21, 2014

Carrot Raisin Salad From 'Down South'

Carrot Raisin Salad From 'Down South'
Yield: Serves 4 to 6

1/2 cup plus 2 tablespoons mayonnaise
2 teaspoons curry powder, preferably homemade (see below)
2 teaspoons kosher salt
1/4 teaspoon cayenne
Juice of 1 lemon
1 pound carrots, peeled and shredded (about 4 cups)
2 cups good-quality raisins
1 cup loosely packed fresh flat-leaf parsley leaves, thinly sliced

Homemade Curry Powder
2 teaspoons cumin seeds
2 teaspoons cardamom seeds
2 teaspoons coriander seeds
1 tablespoon plus 1 teaspoon ground turmeric
1 teaspoon dry mustard
Heaping 1/4 teaspoon cayenne


    1 In a medium bowl, mix the mayonnaise with the curry, salt, cayenne, and lemon juice. Fold in the carrots, raisins, and parsley. Refrigerate for an hour or up to 4 hours to allow the flavors to develop.

    2 To make the curry powder: Toast the cumin, cardamom, and coriander seeds in a small, dry skillet over medium-low heat until the seeds are lightly browned and fragrant, 2 to 3 minutes. Transfer to a bowl and let cool completely. Add the turmeric, mustard powder, and cayenne and mix to combine. Grind the spices in a coffee grinder. Store in an airtight container for up to 2 months.

Recipe from http://www.seriouseats.com/recipes/2014/03/carrot-raisin-salad-from-down-south.html

March 19, 2014

Cheesy Mashed Potato Pancakes

Cheesy Mashed Potato Pancakes

3 cups chilled leftover mashed potatoes
2/3 cup shredded cheddar cheese
2 Tablespoons chopped scallions, green and white parts
1 egg, lightly beaten
3 Tablespoons plus 1/2 cup all-purpose flour
Vegetable oil, for pan-frying
Sour cream, for serving

Note: add salt and pepper to taste

In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons flour until combined. Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.

Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour.

Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)

Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.

Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.

Блинчики из картофеля-пюре и сыра

3 чашки остывшего картофеля-пюре
2/3 чашки натертого сыра Чеддар
2 столовых ложки мелко нарезанного зеленого лука
1 яйцо
3 столовых ложли плюс 1/2 чашки муки
подсолнечное масло для жарки
сметана для подачи на стол

Если нужно добавить соль и перец в катртофель-пюре

В большой посудине перемешать вместе картофель, сыр, лук, яйцо и 3 столовых ложки муки. Руками сформировать 12 шариков. В небольшую тарелку насыпать 1/2 чашки муки и обкатать каждый шарик в ней. Слегка приплюснуть и выложить на предварительно нагретую сковороду.

Пожарить блинчики с обеих сторон. Выложить блинчика на бумажные полотенца, посыпать солью и дать остыть.

Подавать на стол со сметаной и зеченым луком.
Recipe from http://best-foood.blogspot.ca/2013/12/cheesy-mashed-potato-pancakes.html?m=1

March 03, 2014

Lemon hamantaschen with Chocolate-Chestnut filling.

Lemon hamantaschen with Chocolate-Chestnut  filling.

I created the recipe by myself putting together lemon cookie dough with Chocolate-chestnut filling from Giada de Laurentiis. First of all, filling is quite delicious and can be used for many delicious pastries. For a second, cookie dough and such unique fulling creates unbelievable good treats. I hope, many of you will enjoy. And most important I found a new and very kosher ingridients for my daily menu.

28 to 30 cookies

Lemon cookie gough

zest of one lemon
¾ cup sugar
1 stick (1/2 cup) butter or margarine, softened
juice from 1 lemon
1 egg
2 cups flour (if you need more flour, please add a little bit)
1/2 tsp baking powder
1/4 tsp salt
1 cup lemon curd (recipe below)

Mix the lemon zest and sugar together, then let sit for 5 minutes.
Beat the butter and sugar together until light and fluffy. Add in the egg, lemon juice and continue beating until combined.
Add the flour, baking powder and salt and mix until just combined. Gather the dough together and wrap in plastic, and refrigerate for at least an hour.

Chocolate Chestnut filling

2 cups roasted chestnuts
2/3 cup sugar
Pinch kosher salt
4 tablespoons amber rum
4 teaspoons unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup (about 1 1/2 ounces) mini semisweet chocolate chips

Blend the chestnuts, sugar and salt in a food processor until the chestnuts are finely ground. Add the rum, cocoa, cinnamon, cloves and ginger. Blend until the filling is almost smooth, scraping down the work bowl as necessary. Add the chocolate chips and pulse until combined. (Can be made 2 days in advance).

On a well-floured surface, roll the dough to about 1/4" thick. If it's very sticky, you may want to knead in some extra flour.
Using a 2 1/2" round cutter - this can vary on your preference - cut out circles as close together as possible.
Place about 3/4 of a teaspoon of filling in the center of each circle. Fold up two sides of the circle, and pinch together well to seal, then repeat with the remaining side, pinching both corners.

Bake on a cookie sheet at 350 F for 12 to 15 minutes, until just beginning to brown at the corners. Let cool on the sheets for 5 minutes, then remove to a wire rack to cool completely


Piccadilla Cafeteria Copycat Recipe

2 (8 oz.) pkg imitation crab or lobster meat
1/2 cup diced red onion
1/2 cup diced green pepper ( I took orange one)
1 celery heart stalk, diced
1 teaspoon dried dill weed
1/2 cup mayonnaise
lots of crushed black pepper

I added:
3 teaspoons lemon juice
1 teaspoon Dijon mustard

Flake the imitation crab pieces and place all ingredients in a bowl. Stir well.

Салат с крабовыми палочками

2 (240 грамм) пакета крабовых палочек или мяса лобстера
1/2 чашки мелко нарезанного красного лука
1/2 чашки мелко нарезанного зеленого перца (Я взяла перец другого цвета)
1 палочка сельдерея, мелко нарезанного
1 чайная ложка сухих семян укропа
1/2 чашка майонеза

Я добавила:
2 чайные ложки лимонного сока
1 чайная ложка горчицы Dijon

В небольшой посуде разделить крабовые палочки на небольшие кусочки, добавить все остальные ингридиенты. Хорошо перемешать.

Recipe from http://lubysathome.blogspot.com/2013/03/neptune-salad.html

February 25, 2014

Passover brownies

Working on a new article for Passover, I found a very interesting cooking site running by author of cooking book "Cooking in Israel" Orli Ziv. Site has a lot of new recipes and one of the Passover brownies. Here they are:

Passover brownies

Makes 10-12 brownies.

3/4 cup matzo flour
1 cup sugar
20 gr. (1 Tbs) vanilla sugar
2 eggs
150 gr. (0.3 lbs) bittersweet chocolate
75 gr. (0.15 lbs) butter
1/4 cup brandy
Walnuts – handful
Chocolate chips – handful

1. Mix the matzo flour, sugar, vanilla sugar.
2. Melt chocolate & butter.
3. Mix chocolate with the flour.
4. Add to the mixture eggs, brandy, walnuts & chocolate chips.
5. Bake in a baking pan 20 x 30 cm. in 170c (350f ) about 25 min.
6. Cut into squares while the cake is still hot.

Пасхальные шоколадные пирожные

На 10-12 пирожных

3/4 чашки мацовой муки
1 чашка сахара
20 грамм (1 столовая ложка) ванильного сахара
2 яйца
150 грамм темного шоколада
75 грамм сливочного масла
1/4 чашка коньяка
1/2 чашки мелко нарезанных грецких орехов.

Смешать мацовую муку, сахар и ванильный сахар в отдельной посуде.
Растопить шоколад со сливочным маслом. Добавить шоколадную смесь к мучной. Добавить яйца, коньяк и грецкие орехи. Все хорошо перемешать.

Приготовить дечку размером 20 на 30 см с высокими бортиками. Вылить тесто на деко и запекать в предваретельно нагретой духовке при температуре 350Ф (170Ц) 25 минут. Вынуть из духовки и сразу нарезать на небольшие квадраты. Подавать с мороженым и фруктами.

I promise to try more recipes from Orly Ziv's site.

Golden Vanilla Pound Cake

I love to try recipes from King Arthur Flour web site. It's my fourth recipe and it turned out very delicious cake. For those who are lookign for a good baking recicpes, please, use King Arthur Flour site.
Golden Vanilla Pound Cake

3/4 cup unsalted butter, at room temperature
3-ounce package cream cheese, at room temperature
3/4 teaspoon salt (1/2 teaspoon if you use salted butter)
1 1/2 cups sugar
1 teaspoon baking powder
2 teaspoons vanilla extract
1 teaspoon almond extract
5 large eggs, at room temperature
3 tablespoons milk
2 tablespoons King Arthur Cake Enhancer, optional (I did not use)
1 3/4 cups + 2 tablespoons King Arthur Unbleached All-Purpose Flour

2 tablespoons sugar
1 teaspoon vanilla extract
1 teaspoon water
1) Preheat the oven to 350°F. Lightly grease a 9" x 5" x 2 3/4" loaf pan, or a 12" x 4" x 4" tea loaf pan. To avoid overflow, be SURE to use the correct size pan!
2) In a medium-sized mixing bowl, beat together the butter, cream cheese, salt, sugar, baking powder, vanilla extract, and almond extract until well combined.
3) Add the eggs one at a time, beating well after each addition; the mixture may look slightly curdled/grainy. After you've added the final egg, beat at high speed for 3 minutes. Once all the eggs are added, stir in the milk.
4) Add the cake enhancer, then sprinkle in the flour gradually, with the mixer going at low speed. Mix just until combined. The batter will be smooth and thick, but still pourable. Pour and scrape the batter into the prepared pan.
5) To make the topping, combine the sugar, vanilla, and water. Stir until the mixture is syrupy. At first it'll seem very stiff, but will become "drizzlable" as you stir. Set the topping aside.
6) Set the cake on a baking sheet, for easiest handling and as a precaution against potential overflow (which shouldn't happen if you use the correct size pan). Bake it for 55 minutes (for either size pan).
7) Remove the cake from the oven, and brush/drizzle with the sugar mixture. Return the cake to the oven for an additional 15 to 20 minutes. Remove the cake from the oven, and set it on a rack. Insert a toothpick into the center; it should come out clean. If you use an instant-read thermometer, the center should register about 200°F to 205°F. The very top, right under the crust, will still be kind of soggy; don't worry about it.
8) After 5 minutes loosen the cake's edges and turn it out of the pan to cool completely on a rack.

Recipe from http://www.kingarthurflour.com/recipes/golden-vanilla-pound-cake-recipe