January 14, 2018

Quick marinated tomatoes


3 Roma tomatoes, cut into 1-inch (2.5 sm) cubes
1/4 cup red onion, thinly sliced
1 tablespoon chopped cilantro
3/4 (180 ml) cup water
1/3 (80 ml) cup white wine vinegar
1 & 1/2 teaspoons sugar
1 & 1/2 teaspoon salt

In a  nonreative bowl, combine tomatoes, red onions and cilantro. In a small pot over medium heat. bring water, vinegar, salt and sugar to a light simmer. Once the salt and sugar have dissolved, remove liquid from the heat and pour it over the tomatoes. Let marinate for about 15 minutes.

I packed a glass container with tomatoes, red onions and cilantro and poured liquid over. Cool till room temperature on kitchen counter and place in refrigerator for a couple hours. If you will make these tomatoes in the morning, they will be ready for dinner.


Супербыстрые маринованные помидоры

3 помидора "Roma", нарезанные на средние кубики
1/4 чашки, тонко нарезанного красного лука
1 столовая ложка мелко нарезанной петрушки
180 мл воды, комнатной температуры
80 мл уксуса из белого вина
1 & 1/2 чайной ложки соли
1 & 1/2 чайной ложки сахара

В пластмассовой или эмалированной посуде перемешать помидоры, петрушку и лук. В маленькой кастрюле смешать воду, уксус, сахар и соль. На среднем огне довести смесь до кипения. Когда соль и сахар полностью растворяться, снять с огня и залить помидорную массу. Оставить на 15 минут.

Я выложила помидорную массу в стеклянный контейнер, залила сиропом и оставила остывать на кухне до комнатной температуры. Потом поставила в холодильник на пару часов. Если Вы сделаете помидоры утром, они будут готовы к вечерней трапезе.


Recipe from "Modern Israeli Cooking" by Danielle Oron


January 08, 2018

Lemon Hot Milk Cake

Makes 1 cake

2-1/4 cups all-purpose flour
2-1/4 tsp baking powder
1/2 tsp salt
4 eggs
2 cups sugar
1 teaspoon vanilla extract
2 tablespoons, plus 2 teaspoons lemon juice
2 tablespoons lemon zest
1-1/4 cups whole milk
10 tablespoons unsalted butter, cubed

Lemon sugar topping
1 tablespoon lemon zest
1 tablespoon, plus 1 teaspoon granulated sugar

Lemon glaze
1-1/2 cups powdered sugar
3-5 tablespoons lemon juice

Preheat oven to 350 degrees.
Grease a Bundt pan well, making sure to treat all of the crevices. Lightly flour pan, and set aside.
Place flour, baking powder and salt in small bowl. Whisk to combine and set aside.

In bowl of your stand mixer, fitted with the paddle attachment, beat eggs on low until they are thickened and very pale yellow.

With mixer on low, slowly add sugar. Then increase mixer medium-high speed and beat until light and fluffy. Return mixer to low, add vanilla, lemon juice and lemon zest. Slowly add dry ingredients until combined.
In small saucepan over medium heat, add milk and butter. Continue heating until butter is melted. Do not boil and whisk mixture.
Pour milk mixture into batter and mix until smooth. Batter will be thin.

Pour into prepared baking pan and bake for 30 to 45 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.

Allow cake to cool 5 minutes in pan. Release sides of the cake with a butter knife to ensure it isn't going to stick.
Turn cake onto a large round platter or cake stand. Allow cake cool until just warm to the touch.
While cake is cooling, make lemon sugar and glaze.
For the lemon sugar, thoroughly mix lemon zest and granulated sugar together in small bowl. Let stand at least 5 minutes.
For the glaze, whisk powdered sugar and lemon juice, using more or less lemon juice as needed to get desired consistency. It should be able to be drizzled over cake.


Drizzle glaze over cake, then sprinkle lemon sugar on top.
Cake will stay soft and moist for three days, if stored in an airtight container.
P.S. from author: "I was a little leery because the batter is so very thin, but it turned out perfectly. It has bright lemony flavor, with a rich buttery finish. My nephew took one bite and said that it tastes like summer. "


Recipe come from Nola