April 07, 2020

Passover Apple Almond Cake (Nigella Lawson cake my way)


Apple Puree
1-2 Granny Smith apples
2 tsp lemon juice
1 tsp sugar

Cake
Oil or butter to grease the tins
4 large eggs, separated
1 & 1/2 cups (165 g) almond meal
1/2 cup + 1 tablespoon sugar,
3 teaspoon lemon juice

Topping
1/3 cup almonds, ground into tiny bits, but not completely ground

Brown sugar syrup
1/3 cup water, room temperature
1 tablespoon brown sugar

Optional
1 cup whipped cream
1 teaspoon powdered sugar
Fresh berries


Peel, core and chop the apples roughly. Place the apples in a microwave proof bowl with the lemon juice and sugar and loosely cover. Microwave on high for 4 minutes or until you can mash the apple to a rough puree with a wooden spoon or fork. You can also stew the apples in a saucepan. (You should have about 143 g /generous ½ cup of puree.) Leave to cool.

Preheat the oven to 350 F (180° C). Grease and flour two 8-inc (20 cm) non-stick round spring form with butter or oil and potato starch. Line the bases with baking paper.

Put the cooled apple puree into a large bowl. Blitz to a puree using a stick blender. Measure 1/2 cup of apple puree and stir in the egg yolks, almond meal, 1/2 cup of sugar and 3 tsp of lemon juice to make a thick batter. Whip the egg whites in the bowl of an electric mixer fitted with the whisk attachment until the egg whites have formed stiff peaks. Add the remaining tablespoon of sugar and beat until combined. Gently fold the egg whites through the apple puree mixture.

Pour the mixture into prepared form and bake for 35-40 minutes for the sandwich tins. It's worth checking 5 minutes before the suggested time, as ovens do vary. Put the form onto a wire rack to cool slightly before unmoulding. When cake is cooled, remove the lining paper from the cake.



Prepare brown sugar syrup. In a small sauce pan, add brown sugar and water and bring to a boil. Stir constantly for about 5 minutes and reduce heat to medium. Remove from heat and brush the top of the cake. Sprinkle with almonds bits and with clean hands slightly press them into cake. If you have extra syrup, drizzle over the nuts.

Serve with whipped cream, fresh berries or just sift powdered sugar over the top of the cake, just before serving. Keep in airtight container for 2 days.

If you want layered cake, double the ingredients and bake two cakes. Sandwich them with whipped cream or jam. Keep refrigerated.


Idea comes from Jillian Leiboff's blog

April 05, 2020

Passover Mixed Green Salad with Cream Cheese "Croutons"


I tweaked recipe for better results.

Yield 8 servings

1/4 cup kosher for Passover panko bread crumbs
2 tsp. chopped fresh thyme
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cut into 1/2-inch cubes
8 cups loosely packed torn mixed salad greens
1 Granny Smith apple, cut into thin slices
1/2 cup pomegranate seeds (I used dry cranberries)
1/2 cup canned corn kernels, drained and rinsed under cold water

Dressing
1 clove garlic, minced
1/4 cup olive oil
3 Tbsp. balsamic vinegar
1 Tbsp. honey

Place cream cheese cubes in a single layer inside a small plastic bag and freeze for 20-30 minutes.

To make the dressing, mix all ingredients in a small bowl and set aside.

Lay down salad greens on a large salad plate, sprinkle with apple slices, corn kernels, and pomegranate seeds.

Combine bread crumbs and fresh thyme fin medium bowl. Add the cream cheese in small batches, tossing lightly after each batch until cream cheese cubes are evenly coated with bread crumb mixture.

Heat large heavy nonstick skillet sprayed with cooking spray on medium heat. Add a few cream cheese cubes; cook 3 min. or until evenly browned, turning frequently. Transfer to a plate. If needed, repeat with remaining cheese cubes.

Toss salad greens with remaining ingredients in a large bowl; top with cream cheese cubes. Serve immediately.


Idea for the recipe comes from My food and family

April 01, 2020

Red Cabbage & Farro Salad


Yield: 4 servings

200 g/ about 1 cup farro
½ teaspoon fine sea salt
about 200 g/ 7 oz/ 2 cups shredded red cabbage
2 medium carrots
4 green onions

Dressing:
2 tablespoons olive oil
2 tablespoons runny honey
2 tablespoons apple cider vinegar
2 tablespoons fresh lemon juice
1 garlic clove
fine sea salt and pepper to taste

Cook the farro in salted water according to your package instructions. Drain well and let cool down a bit.

In the meantime, finely slice the red cabbage, carrots and green onions. Combine the grains with the vegetables.

Mix together all the dressing ingredients and combine them with the salad. Adjust the taste with salt and pepper.

Let sit for about 2 hours before serving, and adjust the taste again. Add more salt, pepper, vinegar or lemon juice, if necessary. Serve at room temperature.


Салат с фарро и красной капустой

На 4 порции

200 г / около 1 чашки фарро
½ чайной ложки мелкой морской соли
около 200 г / 7 унций / 2 чашки тонко нашинкованной красной капусты
2 средних моркови, натертая на крупной терке
4 стебля зеленых лука, мелко нарезанные

Соус для заправки
2 столовые ложки оливкового масла
2 столовые ложки жидкого меда
2 столовые ложки яблочного уксуса
2 столовые ложки свежего лимонного сока
1 зубчик чеснока

Сварить крупу фарро в подсоленной воде в соответствии с инструкциями на упаковке. Отцедить воду и дайть немного остыть.

В большой миске смешать красную капусту, морковь и зеленый лук. Добавить фарро.

Для соуса-заправки смешать все ингредиенты и полить салат. Все хорошо перемешать. Проверить на соль и перец.

Оставить на столе на 2 часа, перед подачей опять проверьте на вкус. При необходимости добавить соль, перец, уксус или лимонный сок. Подать при комнатной температуре.


Recipe comes from Where is my sppon

March 28, 2020

Easy Canned Fishloaf


Yield 3 servings

1 can (14.75 oz.) pink salmon, drained and boned
5 large eggs, room temperature
2 tablespoons semolina
1/3 teaspoon salt
1 tablespoon olive oil
1 medium-large onion, chopped
Ground black pepper to taste

Grease an 8 1/2- x 4 1/2- x 2 1/2-inch loaf pan. Heat the oven to 350 F.

Flake the salmon with folk in a medium-sized bowl.

In a large skillet heat 1 tablespoon olive oil over medium-low heat. Add the onions. Cook, uncovered, for 8-10 minutes or until the onions are tender, stirring occasionally. Add onions to salmon and mix well.

In a medium sized mixing bowl, beat eggs with immersion blender and add semolina. Beat again for about 20 seconds and add salt.

Combine the wet ingredients with the salmon mixture. Use a spatula to turn the salmon mixture into the loaf pan.

Bake for 20 to 25 minutes or until cooked through.

Cool for about 10 minutes in a pan and place on a boards to cool completely. Slice before serving. Serve with a light salad, sauce, salsa or grains.


Рыбная запеканка из консервы от  Натальи Калниной

На 3 порции

1 банка (14,75 унции) консервированного розового лосося, отжать от жидкости и удалить косточки
5 больших яиц, комнатной температуры
2 столовые ложки манной крупы
1/3 чайной ложки соли
1 столовая ложка оливкового масла
1 луковица среднего размера, мелко нарезанная
Перец черный молотый по вкусу

Смазать 8 1 / 2- x 4 1 / 2- x 2 1/2-дюймовую форму для выпечки хлеба. Разогреть духовку до 350 F (180 Ц).

В небольшой миске вилкой размять лосось.

В большой сковороде разогреть 1 столовую ложку оливкового масла на среднем огне. Добавить лук. Тушить без крышки в течении 8-10 минут или до тех пор, пока лук не станет мягким, время от времени помешивая. Добавить лук в лосось и хорошо перемешать.

В миске среднего размера взбить яйца с помощью погружного (вертикального) блендера и добавить манную крупу. Снова взбить около 20 секунд и добавить соль.

К яичной массе добавить смесь лосося с луком и перемешать. Используя лопаточку, выложить все в форму для выпечки хлеба.

Выпекать 20-25 минут или до готовности.

Охладить в течение 10 минут в форме и выложить на доску для полного охлаждения. Нарезать на порционные куски перед подачей на стол. Подавать с легким салатом, соусом, сальсой или зернами.


March 26, 2020

Palmier with Homemade Almond Paste


2 sheets frozen puff pastry, store-bought

Almond Paste
3/4 cup Raw Almonds
3/4 cup Powdered Sugar
1 Egg White
1 tsp Almond Extract
A dash of Sea Salt
2 tablespoons sugar
1 tsp Pure Vanilla Extract
2 tablespoons powdered sugar or 2 tablespoons water (optional)

Egg wash
1 egg yolk
1 tablespoon milk

Powdered sugar for sprinkling (optional)


To make almond paste, add almonds to food processor and process until completely fine. Add in 1 and 1/2 cups powdered sugar, egg white, almond extract and sea salt combine for a minute or two. Add sugar and vanilla extract and process until the mixture turns into a paste and starts to combine and gather in the processor.

If mixture is runny add 2 more tablespoons powdered sugar. If mixture is too dry, add 2 tablespoons water.

To make egg wash, mix egg yolk and milk.

Place puff pastry sheet on the counter to thaw for about 30 minutes. Lightly roll the dough, make sure to even out the seams.

Spread evenly half of almond paste.

Starting at a long side, roll up jelly-roll style, stopping in the middle. Starting at the other side, roll up pastry jelly-roll style to score mark.

Repeat with other pastry sheet.

Heat the oven to 400°F. Place a rack in the middle position.

Transfer the log to a baking sheet. Cover with plastic wrap and chill for 30 minutes to give the dough time to firm up. This will make them easier to cut and also help them puff better in the oven.

After chilling, transfer the logs to the work surface. Use a sharp knife to slice the log across into cookies roughly 1/2-inch wide.

Transfer the cookies to a parchment-lined baking sheet, laying them cut-side up. Brush with egg wash. Make sure to space the palmier a few inches apart — they will puff quite a lot in the oven!

Bake in batches if necessary; place the un-baked cookies in the fridge to chill between batches.

Bake for 18 to 20 minutes, until dark golden.


Let the palmier cool for a few minutes on the baking sheet, then transfer to a cooling rack to cool completely. They will become crispier as they cool. Sprinkle with powdered sugar.

Palmier are best the day they are made, but can be stored in an airtight container for several days. They will gradually lose their crispiness over time.

March 23, 2020

Breakfast Cheesy Pancake


Makes 2 servings

100 ml milk, room temperature
1/4 teaspoon salt
1 egg
1 small apple, cored and grated on a large holes (for sweeter version) or 1 tablespoon parsley, minced  (for savory)
1/2 cup shredded cheddar cheese
1/2 cup all-purpose flour
1/4 cup whole-wheat flour
1/2 teaspoon baking powder
1 teaspoon black sesame seeds
1 tablespoon vegetable oil
Sour cream for serving

Using immersion blender, mix milk, salt and egg. In a medium bowl sift together flours and baking powder. Slowly add dry ingredients to a wet ones. Mix in cheese and apple.

Pour vegetable oil on a 9-inch frying pan and preheat over medium high heat for 3-4 minutes. Scoop the batter and spread all over the bottom of frying pan and sprinkle with black sesame seeds. Cook until bottom is lightly browned and turn pancake on other side.

Carefully remove the pancake from the frying pan, turn around and let cool slightly on a plate. Cut into 4 sections.

Serve warm with sour cream and even more fruits.


Сырный блин к завтраку

На 2 порции

100 мл молока, комнатная температура
1/4 чайной ложки соли
1 яйцо
1 маленькое яблоко, натертое на крупной терке (для более сладкой версии) или 1 столовая ложка петрушки, очень мелко нарезанной (для пикантной версии)
1/2 чашки тертого сыра чеддер
1/2 чашки белой муки
1/4 чашки цельнозерновой муки
1/2 чайной ложки разрыхлителя
1 чайная ложка семян черного кунжута
1 столовая ложка растительного масла
Сметана для сервировки

Используя вертикальный блендер, взбить молоко, соль и яйцо. В средней миске просеить вместе муку и разрыхлитель. Медленно добавить сухие ингредиенты к взбитой смесии. Добавить сыр и яблоко.

Подогреть растительное масло на сковороде (9-inch) в течении 3-4 минуты. Выложить тесто. Используя лопатку распределить по всему периметру сковороды и посыпать семенами черного кунжута. Жарить пока дно не подрумянится и перевернуть блин на другую сторону.

Осторожно выложить блин со сковороды, перевернуть и дать немного остыть на тарелке. Разрезать на 4 равных сегмента.

Подавать теплым со сметаной или фруктами


March 20, 2020

Politiki with Red Beans Pate


I love coleslaw and always find new recipes. This time I serve coleslaw "Politiki" with soft tortillas and red beans pate on it.

Serves 6-8 people

175 gram white cabbage, finely shredded
175 gram red cabbage, finely shredded
2 large carrots, grated
4 red peppers, roasted, skinned, sliced
Small handful flat-leaf parsley, finely chopped
2 Tablespoons small capers
For the dressing
60 ml olive oil
30 ml red wine vinegar
1 Tablespoon coarse Dijon mustard
1 clove garlic, minced
1/2 teaspoon salt

Make the dressing whisking together the oil, vinegar, mustard, garlic and salt.

Mix all prepared ingredients in a large bowl, pour the dressing and serve.

Recipe from "Rick Stein's Long Weekends: Over 100 New Recipes from My Travels Around Europe " by Rick Stein


Red Beans, Onion & Pepper Pate

Yield 1 & 1/2 cups

1 tablespoon canola oil
1 medium onion, chopped
1/2 large red bell pepper, chopped
1 small jalapeno, chopped
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon sugar
1 can red beans, drained, liquid reserved
1/2 teaspoon salt
1 teaspoon lemon juice
Additional salt and ground black pepper to taste

Place a large saute pan over medium-high heat and drizzle with oil. Add onion, sprinkle with salt and saute for 5 minutes. Add red pepper and stir, saute for more 2-3 minutes. When onion and peppers are softened, add jalapeno, cumin, paprika, sugar, and beans. Sprinkle again with salt and continue to saute for more 3-4 minutes. Take out from the heat and leave to cool for 2-3 minutes.

Pour mixture into a bowl of the food processor, add 1 tablespoon of the reserved liquid and 1 teaspoon of lemon juice. Process until smooth. Check for seasonings.

The red beans pate will keep for 4 days in the refrigerator.


March 15, 2020

Quick Pickled Cabbage


Servings 8 people

1/2 medium head cabbage shredded or sliced
1 medium onion finely diced
1 cup boiling water
1/2 cup white vinegar
1 teaspoon salt heaping teaspoon
1 teaspoon sugar heaping teaspoon
1 carrot, grated optional

Thinly slice/shred the cabbage into strips and place into a bowl. Finely dice the onion and mix with cabbage.

Add the vinegar, salt and sugar to the boiling water and pour over the cabbage mixture. Using your hands, mix and massage the brine through the cabbage for a minute. Allow to sit for at least 30 minutes, but best to be left overnight. Keep it refrigerated.


Кислая капуста по-быстрому

На 8 порций

1/2 средней головки капусты, тонка нашинкованной
1 средняя головка лука, мелко нарезанная
1 чашка кипятка
1/2 чашки белого уксуса
1 чайная ложка поваренной соли
1 чайная ложка сахарной кучи чайной ложки
1 морковь, тертая по желанию

Тонко нашинковать капусту и положить в миску. Мелко нарезать лук и смешать с капустой.

Добавить уксус, соль и сахар в кипящую воду и залить капусту и лук. Руками перемешать смесь, немного втирая жидкость в капусту. Дать постоять 30 минут, но лучше оставить на ночь в холодильнике. Хранить в холодильнике.


Recipe comes from Peter's Food Adventures