April 23, 2016

Matzo granola with walnuts and coconut


Be careful! It's addictive!

Serves 6
1/4 (60 ml) cup vegetable oil
1/3 (115 gr) cup honey
3 Tablespoons maple syrup
1 Tablespoon cinnamon
1/2 teaspoon salt
5 sheets matzo, crumbled into small pieces
1 cup (115 gr) walnuts, roughly chopped
1/2 cup (45 gr) shredded unsweetened coconut
2/3 cup (105 gr) black raisins

Preheat the oven to 350F (180C) and line a large rimmed baking sheet with parchment paper.

Whisk together the vegetable oil. honey, maple syrup, cinnamon, and salt in a large bowl. Add the matzo and stir to completely coat.

Spread the granola on the prepared baking sheet. Bake 10 minutes. Add the walnuts and coconut and stir to combine. Bake, stirring once, until the matzo browns and walnuts and coconut are toasted, 10 to 12 minutes more. (The mixture will look wet, don't worry, it will crisp up as it cools.)

Remove the baking sheet from the oven and immediately transfer the granola to a large heat-safe bowl. Stir in the raisins. let cool completely, stirring occasionally to break up any large clumps. Store in an airtight container for up 1 week.


Recipe comes from "Modern Jewish cooking" by Leah Koenig

April 11, 2016

Passover Tropical Avocado Brownies


Passover Tropical Avocado Brownies

Make 16 servings
 
   Passover version: 3/4 cup matzoh cake meal MINUS 1 tablespoon PLUS 1 tablespoon potato starch
   Non-Passover verson: ¾ cup unbleached flour
    ½ cup cocoa
    ½ tsp salt
    ¼ tsp baking soda
    ½ tsp cloves {optional}
    1 tsp cinnamon {optional}
    6 Tbs unsalted butter
    1 ounce unsweetened chocolate
    1 cup mashed avocado
    1 cup brown sugar
    3 large eggs
Frosting
   ½ cup mashed avocado
    1½ cups powdered sugar
    ¾ cup cocoa
    1 tsp vanilla
    5 Tbs milk
    ½ cup sweetened coconut flakes {optional}
Instructions
For the brownies: Preheat oven to 350ºF. Lightly oil an 8-inch square pan.
    In a large bowl, combine flour, cocoa, salt, and baking soda. Stir in cloves and cinnamon {if using}.
    In a double boiler or bowl in microwave, melt together butter and chocolate. Stir until smooth.
    Using a food processor, purée avocado until smooth. Add brown sugar and process. Add eggs and chocolate mixture and process until smooth. Scrape wet ingredients into dry and stir to combine. Spread in pan.
    Bake 20 to 22 minutes, until top looks dry and a toothpick inserted in middle comes out with big wet crumbs. Don't overbake. Cool in pan on a cooling rack. If you prefer a moist brownie, remove from oven while a little wet in middle as brownies will set while cooling.
    For the frosting: Using a food processor, purée avocado. Add powdered sugar and cocoa, and process until smooth. Scrape down sides and pulse to mix well. Add vanilla and milk, and process untl thick. Using a spatula, spread frosting on cooled brownies and sprinkle over coconut {if using}.
    Slice into 16 servings. Brownies will keep in an airtight container in refrigerator up to 4 days.


Пасхальные шоколадные пирожные с авокадо
На 16 пирожных
Пасхальная версия : 3/4 чашки matzoh cake meal  МИНУС 1 столовая ложка плюс 1 столовая ложка картофельного крахмала
 Обычная версия : ¾ стакана муки
    ½ чашки какао
    ½ чайной ложки соли
    ¼ чайной ложки соды
    ½ чайной ложки гвоздика
    1 чайная ложка корицы
    6 столовых ложки сливочного масла
    1 (30 грамм) унция несладкий шоколад
    1 (1 большое авокадо) чашка пюре из авокадо
    1 чашка коричневого сахара
    3 больших яйца
Шоколадная глазурь
   ½  (1 маленькое авокадо) стакана пюре из авокадо
    1 ½ чашки сахарной пудры
    ¾ стакана какао
    1 чайная ложка ванильного экстракта
    5 столовых ложки молока
    ½ чашки кокосовой стружки (по желанию)
Разогреть духовку до 350ºF. Слегка смазать 8-дюймовый квадратную форму.
    В большой миске смешайте муку, какао, соль и соду. Добавить гвоздику и корицу.
    В  микроволновой печи растопить масло и шоколад. Перемешать до получения однородной массы.
    Используя кухонный комбайн приготовить пюре из авокадо до получения однородной массы. Добавьте коричневый сахар и процесс. Добавьте яйца и шоколадную смесь и процесс до получения однородной массы. Выложить смесь из авокадо в мучную смесь и хорошо перемешать. Выложить тесто в приготовленную форму.
    Выпекать 20 до 22 минут, пока тесто сверху не будет выглядеть сухим и зубочистка, вставленная в середину теста  выидет сухая.  Вынуть из кастрюли и охладить.
    Для глазури: Используя кухонный комбайн, сделать пюре из авокадо. Добавить сахарную пудру и какао, и процесс до получения однородной массы. Добавить ваниль и молоко о все перемешать. Выложить глазурь на тесто и разровнять по всейповерхности.
    Нарезать на 16 порций. Держать в герметичном контейнере в холодильнике до 4 дней.


The Idea for passover tropical avocado brownies comes from Lunds and Byerlys summer 2015 complimentary cooking magazine. Magazine published non-Passover version and I came out with Passover one.

April 09, 2016

Israeli Couscous with Roasted Butternut Squash and Preserved Lemon


Israeli Couscous with Roasted Butternut Squash and Preserved Lemon

Makes 6 generous servings
    1 1/2-pounds (700 g) butternut squash, peeled and seeded
    3 tablespoons olive oil
    salt
    1 large onion, peeled and minced
    1 3/4 cup (280 g) Israeli couscous, or Italian pepe-style pasta
    1 small cinnamon stick
    1 preserved lemon
    1/2 cup (60 g) golden raisins
    1/4 cup (30 g) dried cherries or cranberries, coarsely chopped (optional)
    1/4 teaspoon ground cinnamon
    1 cup (60 g) chopped flat-leaf parsley
    2/3 cup pine nuts, toasted

Preheat the oven to 475F (245C).

1. Cut the squash into 1/4-inch (1 cm) cubes and toss them with 1 tablespoon of olive oil and a seasoning of salt in a large baking dish or pan.
2. Cook on the upper rack of the oven until the squash is just tender, about 15 minutes. (Don’t overcook.)
3. While the squash is cooking, heat the remaining 2 tablespoons of olive oil in a skillet and cook the onions over medium-high heat with a bit of salt until translucent.
4. As the squash and onions are finished, scrape them into a large bowl.
5. Bring a large pot of salted water to a boil and cook the Israeli couscous with the cinnamon stick until tender, about 10 minutes.
6. While the couscous cooks, cut the preserved lemon in quarters and scoop of the insides, which you should reserve. Dice the lemon into 1/4-inch (1 cm) cubes, add them to the squash, then press the reserved flesh through a strainer to extract the liquid, and add the liquid to the squash.
7. Drain, but don’t rinse the couscous. Discard the cinnamon stick.
8. Add the couscous to the bowl of squash, then add the raisins, cherries or cranberries (if using), ground cinnamon, parsley, and toasted pine nuts.
Serving: Serve warm, although it can also be served at room temperature.
Do-Ahead Tip: You can make this ahead, up to one day in advance, and rewarm it before serving. If so, leave the parsley and toasted pine nuts out, and mix them in right before serving.


Израильский кускус  с тыквой и марокканским консервированным лимоном

На 6 больших порций
 
     700 г тыквы, очищенной, почищенный от косточек и нарезанный на небольшие кубики
     3 столовые ложки оливкового масла
     поваренная соль
     1 большой лук, очищенный и нарезаннэ на мелкие кубики
     1 3/4 чашки (280 г) израильского кускуса,
     1 маленькая палочка корицы
     1 консервированнй лимон
     1/2 чашки (60 г) светлого изюма
     1/4 чашки (30 г) сушенной вишни или клюквы, крупно порезанной
     1/4 чайной ложки молотой корицы
     1 чашка (60 г) нарезанного плоского листа петрушки
     2/3 стакана кедровых орехов, поджаренных

1. Нагреть духовку дo 475F (245C).Перемешать тыкву с 1 столовой ложкой оливкового масла и приправив солью выложить на деко.
2. Печь на верхней полке в духовке, пока около 15 минут. (Не пережарить.)
3. Нагреть оставшиеся 2 столовые ложки оливкового масла в сковороде и готовить лук на среднем огне с небольшим количеством соли до полупрозрачного.
4.  Выложить лук и тыкву в цольшие миску .
5. Взять  большую кастрюлю с подсоленной водой и довести до кипения и варить израильский кускус с палочкой корицы приблизительно 10 минут.
6. Разрезать  сохранившийся лимон в четвертях, вынуть внутренность, которую выложить на приготовленную тарелку. Нарезать лимон в 1/4-дюйма (1 см) кубиками, добавить их в тыкву, а затем выжать лимоннык сок из внутренности лимона прямо в тыквенную смесь..
7. Слейте воду из кускусакускус. Выбросить палочку корицы.
8. Добавьте кускус в миску с тыквой, затем добавить изюм, вишню или клюкву (если используется), молотую корицу, петрушку, и поджаренный кедровые орехи.
Сервировка: Подавать теплым, хотя она также может быть подан при комнатной температуре.
Подсказка: Вы можете сделать это заранее, и нагреть перед подачей на стол. Петрушку и поджаренный кедровые орехи добивуть прямо перед подачей на стол.



Recipe comes http://www.davidlebovitz.com/2009/11/israeli-couscous-with-butternut/

April 05, 2016

Pistachio, hazelnuts, and blueberry muffins


Nowadays we always have leftovers of various types of nuts on hand. I found a recipe to use most of my leftovers. You can experiment with different types of nuts and fruits. They are quite delicious for breakfast.
Make 12 medium size muffins


1/2 cup butter, melted
2/3 cup all-purpose flour
3/4 teaspoon baking powder
7 tablespoons (50 gram) ground almonds
6 tablespoons (40 gram) ground hazelnuts
6 tablespoons (40 gram) ground pistachios
1 & 1/3 cups confectioner's sugar
5 eggs whites, slightly whisked
2 teaspoons vanilla extract
200 gram fresh fruits (I used blueberries)
confectioner's sugar for dusting
Preheat oven to 320F (160C). Butter 12 muffin cups. Combine all the ingredients (except blueberries) in the bowl of food processor and process until foaming (about 1 minute). Spoon the mixture into molds, top with blueberries. Bake 15-20 minutes. They will keep in an airtight container for several days.



The recipe comes from "The violet Bakery cookbook"

March 31, 2016

Passover Potato Latkes


Makes about 20 small latkes.

4 medium potatoes, peeled, grated on large holes
1 tablespoon lemon juice
2 large eggs
1/2 teaspoon each freshly grated nutmeg, ground ginger and sugar
1/4 teaspoon each salt and black pepper
1/3 cup minced onion
1 & 1/2 tablespoon minced garlic
1 & 1/2 tablespoon minced fresh dill or parsley
5-6 tablespoons matzoh meal
Oil for frying

Squeeze out by handfuls as much liquid from potatoes as possible. Pile them into a large bowl. Stir in lemon juice.
In  a  small bowl, beat eggs with spices, sugar, salt and pepper. Pour into potato mixture and stir to blend. Fold in onion, garlic, dill and 5 tablespoons matzoh meal. let stand 5 minutes. Add remaining matzoh meal, if necessary, to make a batter that's fairly thick and holds together.
Cook pancakes in batches over medium-high heat. Make then smaller than regular latkes. Serve hot from the skillet.


Пасхальные картофельнэ оладьи

На 20 небольших оладий

4 картофелины средней величины , почистить от кожуры и натереть на крупной терке
1 столовая ложка лимонного сока
2 больших яйца
1/2 чайной ложки мускатного ореха, молотого имбиря и сахара
1/4 чайной ложки соли и молотого черного перца
1/3 мелко натертого свежего лука
1 & 1/2 столовойложки мелко нарезанного чеснока
1 & 1/2 столовой ложки мелко нарезанного укропа или петрушки
5-6 столовых ложек matzoh meal
Подсолнечное масло для жарки.

Выжать как можно больше жидкости из натертого картофеля. Выложить в большую посудину и добавить лимонный сок.
В небольшой миске смешать.  яйца, специи, сахар и перец. Вылить эту смесь в картофель. Все перемешать. Добавить лук, чеснок, укроп и 5 столовх ложек  matzoh meal. Дать псотоять 5 минут. Если нужно, добавить еще одну столовую ложку matzoh meal. Смесь должна быть вязкой и держаться вместе.
Пожарить оладьи на среднем огне. Эти оладьи меньше по размеру, чем обыцхнэ оладьи. Подать теплыми.

Recipe comes from "Francine Prince's New Jewish Cuisine." book

March 22, 2016

Savory Hamantaschen with Dry Tomatoes Cream Cheese filling



Savory Hamantaschen with Dry tomatoes Cream Cheese filling

I used a savory dough for hamantaschen from "Modern Jewish cooking" by Leah Koenig. Dough is quite unique: it keeps shape, it stays fresh for several days, and it's good for sweet and savory filling. Moreover, I plan to bake salty cookies for wine and beer using this dough. Highly recommend! I have already tweaked the original  recipe.

Makes 30-36 hamantaschen


Dough:
2 & 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
 1/4 teaspoon freshly ground black pepper
1 Tablespoon water
1/4 cup vegetable oil
12 cups sugar
2 eggs

Filling ( my recipe)
6 oz dry tomatoes (not in oil)
6 tablespoons cream cheese
2 teaspoons balsamic vinegar
2 teaspoons brown sugar
6 teaspoons olive oil
salt and pepper to taste

Egg wash:
1 egg slightly beaten
Sesame seeds for sprinkling

To make filling, place everything in food processor and process until everything will come together. It takes 1-2 minutes. My filling was a little bit crumbly.
To make dough, whisk together the flour, baking powder, pepper, and salt in a medium bowl. IN a large bowl, whisk together the water, vegetable oil, sugar, and eggs until combined. Slowly stir in the flour mixture, mixing until the dough begins to come together. Turn the dough out onto a flat surface and knead a few times with your hands until it  is smooth, but not sticky (If dough is dry, add a couple teaspoons of water. if it looks wet, knead in up to 1/4 cup more flour.)

Gather the dough, then divide it in half with a knife and form 2 flat disks. Wrap each disk tightly in plastic wrap and refrigerate for at least 3 hours or up to overnight.

Preheat the oven to 350 F and line a large rimmed baking sheet with parchment paper. Remove one disk from the refrigerator. Divide dough onto smaller pieces and knead each piece in your warm hands. Dough will be enough good to roll out to 1/4  inch thickness. Use 3-in round cookie cutter or glass to cut out as many circles as possible and place 1 teaspoon of filling into the center of each dough circle. Fold like hamantaschen. Pinch the seams firmly to seal.  Gather the dough scrapes, re-roll, cut out additional circles. Repeat the process with remaining dough and filling. . Brush the hamantaschen with the egg wash and sprinkle  with sesame seeds.


Bake until golden and browned, around 15-18 minutes. Remove from the oven and let cookies cool on the baking sheets for 5 minutes. Store in airtight container up to 3 days.


March 15, 2016

Hamantaschen



Delicious hamantaschen recipes from Yiddishe mama

1. Pareve hamantaschen

2. Lemon hamantaschen with chocolate chestnut filling

3. Crispy eggless hamantaschen  *winner of local cooking contest

4. Hamantaschen with  dough recipe created in Australia

5. Hamantaschen with orange juice in dough recipe

6. Cheesy hamantaschen

7. Lemon hamantaschen

8. Honey Oatmeal hamantaschen

9. Savory hamantaschen with dry tomatoes cream cheese filling

Honey Oatmeal Hamantaschen


About 30 hamantaschen

I found this recipe in old cooking book written by Francine Prince "New Jewish Cuisine". First of all, I wanted to try dough recipe. For a second, I did not try any recipe from this book  and selected this recipe to try first. I tweaked a little bit and my hamantaschens turned perfect. I was lazy to follow filling recipe and used  ready poppy seed filling from the can.  I'm still posting recipe with author's filling recipe. I'm sure, many people will try such good dough with a right filling.


Dough:
1/4 cup 1-minute quick oats
About 2 1/4 cups all-purpose flour
1 tablespoon corn starch
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon each cinnamon, ground ginger, and ground coriander
3 tablespoons each packed light brown sugar and honey
4 tablespoons margarine blend, melted
2 tablespoon Italian olive oil
2 large eggs
3 tablespoon ice water or chilled cognac

Filling:
1/2 pound dried apricots
1 pound soft pitted prunes
2 cups unsweetened apple juice
2 tablespoons light brown sugar
1/2 teaspoon ground coriander
1 teaspoon minced lemon zest
2 tablespoons honey
1 teaspoon pure vanilla extract


For the dough, fit food processor with steel blade. Put oats in work bowl and pulverize. Stop machine. Add 2 cups flour, baking powder, salt, starch, spices. Combine in 2 on/off turns.
In measuring cup, combine sugar and honey with melted margarine and oil, beating with fork to blend. Beat eggs into mixture. With machine running, drizzle mixture through feed tube. Process 30 seconds. then drizzle in water or cognac. Process until mixture forms into 1 or 2 balls. Take out from the bowl of food process, add 1-2 tablespoons flour and knead the dough.  Fold up paper around dough and chill for 2 hours or until firm.

To prepare filling, put apricots in strainer. Rinse under cold running water, separating each piece. Transfer to medium saucepan.Add prunes, apple juice, sugar, spices and lemon zest. Bring to boil. Reduce heat and cook until liquid is reduce by half(about 8 minutes), stirring often. Remove from heat. Cover and let stand until cooled. Puree through food mill into medium bowl. Stir in honey and vanilla. (Nay be prepared a day ahead and refrigerated in tightly closed jar. Bring to room temperature before using).

Preheat oven to 350F. Divide dough into 4 equal parts. Roll out each part of dough on lightly floured board to 1/4-inch thickness. Cut into 3-inch mounds with cookie cutter. Re-roll scraps after briefly chilling. Place a teaspoonful of puree in center of each circle. Fold up edges by thirds, leaving an opening at center and punching edges together where they meet. Finished shape should be triangular. Place on cookie sheets about 1 inch apart and bake in the center section of oven until light brown (13-15 minutes)

Cool on wire rack for 20 minutes. Serve while filling is still slightly warm.
I had some extra dough and decided to spread a little bit of orange marmalade and roll in as a cigar. This dough is quite universal.