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

March 12, 2020

Hamantaschen with Cranberry filling


About 25-27 medium (3-inch) cookies

Dough
1 & 1/2 cups all-purpose flour
1/2 teaspoon baking power
1 egg
6 tablespoons butter, room temperature
1/3 cup sugar
1/4 teaspoon salt
3 & 1/2 tablespoon sour cream

Filling (King Arthur Flour)
1/4 cup (57 g) orange juice
1/3 cup (71 g) light brown sugar, packed
1 cup (99 g) fresh or frozen cranberries
1/2 cup (57 g) dried cranberries
1 tablespoon (14 g) melted butter
1/8 teaspoon orange oil or 1 teaspoon grated orange rind
1 teaspoon Yuletide Cheer Spice or cinnamon

Egg wash
Remaining 1 tablespoon beaten egg
2 tablespoons water or milk


For filling combine the orange juice, brown sugar, and both types of cranberries in a small saucepan set over medium-low heat.

Cook the mixture, stirring occasionally, until it begins to thicken to a jam-like consistency, about 10 to 15 minutes.

Remove the pan from the heat and stir in the melted butter and spice.

Transfer the cranberry mixture to a heat-safe bowl and allow it to cool to room temperature.

The filling might be done in advance and kept in a covered container in a fridge. Remove from the refrigerator 30 minutes before making hamantaschen.

For the dough, in a small bowl, beat lightly egg and remove 1 tablespoon of liquid and set aside for egg wash.

In a medium bowl, mix sour cream, salt, and beaten egg.

In a large bowl, beat the butter and sugar until light and fluffy, about 2 minutes. Pour sour cream mixture and briefly beat to combine everything.

In another medium bowl, mix baking powder and flour. Add flour mixture to wet ingredients and make a dough Cover with a plastic wrap and place it to the refrigerator for about 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

Divide dough into 2 equal balls. On a lightly floured surface, roll one ball out to 1/4 inch in thickness.
Cut into circles using a cookie cutter (3-inch) or the rim or a drinking glass. Place cookies 2 inches apart onto the prepared cookie sheets. Spoon about 2 teaspoons of preserves into the center of each one. Pinch the edges to form three corners.

Re-roll the scraps and make more cookies. Repeat process with another ball.

For egg wash, mix remaining beaten egg and water. Brush each cookie.

Bake for 10 minutes on a lower-third shelf in the preheated oven and 10 minutes on the upper-third shelf, until lightly browned. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Sprinkle with powdered sugar (optional)

Keep in an airtight container for a couple of days.


March 03, 2020

Mushroom, Tomato, and Quinoa Salad


Yield 6 servings

24 baby bella mushrooms, sliced
2 tablespoons olive oil
1 & 1/2 teaspoons salt

Balsamic Shallot Dressing
1/4 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons honey
1 & 1/2 teaspoon salt
3-4 cloves garlic, minced
2 shallots, thinly sliced

Assembly
1 & 1/2 cups raw quinoa, cooked according to a package directions
1 pint cherry tomatoes, halved

Preheat oven to 425 F. Line baking sheet with parchment paper.

Place mushrooms, oil and salt on a baking sheet , toss to combine. Roast for about 45 minutes, until browned (I roasted for about 20 minutes)

Prepare balsamic shallot dressing. Combine all ingredients except shallots in a small bowl. Whisk to combine. Add shallots and marinate for 15 minutes, up to overnight.

Place quinoa, tomato, roasted mushrooms and dressing into a large bowl. Stir to combine.


Салат с грибами, помидорами и крупой киноа (лебеда)

На 6 порций

24 маленьких грибов Bella, нарезанные на небольшие куски
2 столовые ложки оливкового масла
1 и 1/2 чайной ложки соли

Соус с бальзамическим уксусом и луком shallot
1/4 чашки оливкового масла
3 столовые ложки бальзамического уксуса
2 столовые ложки меда
1 и 1/2 чайной ложки соли
3-4 зубца чеснока, очень мелко нарубленые
2 лука-шалот, тонко нарезанные

Для салата
1 и 1/2 чашки сырой лебеды (quinoa), приготовленной в соответствии с указаниями на упаковке
250 грамм помидор черри, разрезанных наполовину

Разогреть духовку до 425 F. Положить на деко пергаментную бумагу.

Выложить грибы, полить оливковым масло и посыпать солью на противень, перемешать. Запечь в духовке 45 минут, пока не подрумянится (я запекала около 20 минут).

Приготовить соус. Смешать в небольшой миске все ингредиенты, кроме лука. Добавить лук-шалот и дать замариноваться в течение 15 минут или поставить на ночь в холодильник.

Выложить киноа, помидоры, запеченые грибы и соус в большую миску. Все хорошо перемешать.


Recipe comes from "More real life kosher cooking" by Miriam Pascal



February 29, 2020

Homemade Cream Cheese from Amy Rosen


YIELDS 1 CUP

1 cup heavy whipping cream
1 cup milk
1-1/4 cups 2% plain yogurt
1/2 teaspoon kosher salt
3 tablespoons white vinegar


In a saucepan over medium heat, whisk together the cream, milk, yogurt and salt. Bring to a boil, stirring constantly and making sure it doesn’t boil over, for about two minutes. Add the vinegar, bring up to a rolling boil for 30 seconds, then lower the heat and let simmer for three minutes more.

Remove from the heat and let cool for one hour.

Line a fine-mesh strainer with a clean cotton tea towel and place over a medium bowl. Pour the mixture into the lined strainer and cover with plastic wrap. Place in the fridge and let drain overnight.
Discard the liquid from the bowl and spoon your gorgeous, tangy cream cheese into an airtight container, stirring until smooth. It will keep in the fridge for up to two weeks.


Recipe comes from "Kosher style" by Amy Rosen

February 24, 2020

Stir-Fried Celery With Peanuts and Bacon


Makes 4 servings

½ bunch celery or 2 celery hearts (½ pound)
2 oz thick-cut bacon, cut crosswise into ½-inch pieces (I used turkey bacon)
½ cup salted roasted peanuts
¼ head green cabbage, leaves torn into 1-inch pieces
1 tsp soy sauce
1 tsp unseasoned rice vinegar
Chile oil, for serving

Spin It:
Fennel or Brussels sprouts for the celery
Omit the celery and double the cabbage
Kohlrabi or cauliflower (thinly sliced) for the cabbage
Pancetta or pork sausage meat for the bacon
Hot sauce for the chile oil

Directions

Cut celery stalks crosswise on a long diagonal into ¼-inch pieces. Snap off the light green celery leaves from the innermost stalks and set those aside.

Place bacon in a large cold skillet, then place over medium heat. Cook, stirring occasionally, until bacon renders most of its fat and starts to curl up and turn golden but is nowhere near crisp, about 5 minutes. Add peanuts, increase heat to medium-high, and cook, stirring frequently, until peanuts take on some color, about 2 minutes. Add celery and cabbage, season lightly with salt, and cook, tossing, just until celery is browned in spots but still crunchy, and the cabbage is bright green and tender, but still has some bite to it, about 4 minutes. Add soy sauce and vinegar and toss through.
Transfer to a serving platter. Drizzle with chile oil and top with reserved celery leaves.


Стир фрай из сельдерея с арахисом и беконом

На 4 порции

200 грамм сельдерея
Толстый бекон (около 60 грамм), нарезанный крестообразно на ½-дюймовые части (я использовала бекон индейки)
½ чашки жареного арахиса
¼ кочана зеленой капусты, листья порвать на средние куски
1 чайная ложка соевого соуса
1 чайная ложка неочищенного рисового уксуса
Масло чили, для сервировки

Замещения:
Вместо сельдерея можно использовать фенхель или брюссельская капуста
Вместо капусты можно использовать кольраби или цветную капусту (тонко нарезанная)
Вместо бекона можно использовать панчетту
Нарезать стебли сельдерея по диагонали на ¼-дюймовые куски. Отрезать светло-зеленые листья сельдерея с самых внутренних стеблей и отложить их в сторону.

Положить бекон в большую холодную сковороду, поставить на средний огонь. Жарить, время от времени помешивая, пока бекон не выделит большую часть своего жира и не начнет скручиваться и не станет хрустящим, около 5 минут. Добавить орехи арахис, увеличить огонь до среднего и продолжать жарить, часто помешивая, пока арахис не приобретет некоторый цвет, около 2 минут. Добавить сельдерей и капусту, слегка приправить солью и жарить, подбрасывая, пока сельдерей не подрумянится в пятнах, но все еще хрустит, и капуста не станет ярко-зеленой и нежной, около 4 минут. Добавить соевый соус и уксус, все хорошо перемешать.

Выложить на блюдо. Сбрызнуть оливковым маслом с чили и сверху выложить листья сельдерея.


Recipe comes from "Where Cooking Begins" by Carla Lalli Music.

February 23, 2020

No-bake Chocolate and Walnut Brownies


Makes 16 

18 soft fresh dates (360 g), pitted
1 cup (100 g) cocoa powder, plus extra for dusting
¼ cup (60 ml) maple syrup
1½ cups (240 g) almonds
60 g unsalted butter, melted
2¼ cups (335 g) raisins
¾ cup (75 g) walnuts

Line a 20 cm square slice tin with non-stick baking paper. Place the dates, cocoa, maple syrup, almonds and butter in a food processor. Process for 3–4 minutes or until well combined. Add the raisins and walnuts and process to combine. Press into the tin, using the back of a spoon. Refrigerate for 2 hours or until firm.

Remove the brownie from the tin and cut into squares. Dust with cocoa to serve.


Шоколадно-ореховые пирожные без выпечки

На 16 штук

18 мягких свежих фиников (360 г) без косточек
1 чашка (100 г) какао-порошка, плюс дополнительный для посыпки
¼ чашка (60 мл) кленового сиропа
1½ чашки (240 г) миндаля
60 г несоленого сливочного масла, растопленного
2 чашки (335 г) изюма
¾ чашки (75 г) грецких орехов

Выложить 20-сантиметровую форму пергаментной бумагой для выпечки. Выложить финики, какао, кленовый сироп, миндаль и масло в кухонный комбайн. Провернуть в течение 3–4 минут до полного соединения. Добавить изюм и грецкие орехи и опять провернуть. (У меня получилась очень густая смесь и я добавила 2-3 столовые ложки молока). Выложить в проготовленную форму и разровнять ложкой. Поставить в холодильник как минимум на 2 часа до подачи. 

Перед подачей вынуть пирожные из формы и нарезать квадраты. Пыль с какао подавать.


Recipe comes from "Modern Baking" by Donna Hay

February 20, 2020

Savory Hamantaschen Mediterranean Style


Makes 3 1/2 dozens 3-inch cookies

Filling I
3 large red-yellow sweet peppers
1 teaspoon tomato paste
1/4 teaspoon garlic-chili sauce
Salt and sugar to taste

Filling II
1 tablespoon olive oil
1 medium yellow onion, chopped
1 pound white button mushrooms, cleaned and sliced
1 teaspoon soy sauce
1/4 cup dry cranberries, chopped
1 tablespoon fresh dill, finely chopped
Salt and ground black pepper to taste

Dough
2 & 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup vegetable oil
1 egg
1 teaspoon white vinegar
1/2 cup water

Egg Wash
1 egg, lightly beaten


To make Filling I (It might be done a day before)
Preheat your oven to 400 degrees F. Line a medium rimmed baking sheet with foil. Thinly grease with vegetable oil and spray with non-stick baking spray. Place peppers on a greased foil. Bake them until tender, 30-40 minutes. Remove from the oven and give 5-7 minutes to cool off. Place peppers into a plastic bag to cool completely and close the bag.

Open the bag, remove the skin and dry with paper towels. Place into a bowl of a food processor, add tomato paste, sprinkle with some salt and black pepper. Process until smooth. Remove from the food processor and check for salt, pepper, and even sugar. Mix everything well.

To make the dough, sift together flour. baking powder, and salt in a medium bowl. In a small bowl whisk together the egg, vinegar, water, and oil. pour the egg mixture into dry ingredients and stir until it starts to come together. Then tip out onto lightly floured surface and knead for about 1-2 minutes, until dough is smooth. Clean the bowl, then place the dough back in the bowl and cover with a tea towel. Set aside for 1 hour in a warm, draft-free place.

To make Filling II (It should be done when dough relax)

Heat a frying pan with vegetable oil on medium-high heat. Add chopped onion and saute about 7 minutes. Lightly sprinkle with salt and mix well. Add mushrooms and season with salt and pepper. Reduce heat to medium and continue cooking, stirring frequently, until mixture is dry and starting to brown, 15 to 20 minutes.

Add soy sauce and saute for about 1 minute. Remove from the heat and cool completely.

Add onion-mushroom to a bowl of the food processor and process almost smooth. remove from the bowl and check for salt and pepper. Add chopped dry cranberries, dill and mix well.

Preheat oven to 350 F. Place a parchment paper on a baking sheet and spray with non-stick baking spray.

Divide dough into 4 equal parts.

Roll first part dough between 1/4 inch thick and cut into circles with a cookie cutter or glass rim that is at least 3 inches wide. Stretch the round out a bit.

Using a spatula, thinly spread about 1/2 teaspoon of roasted pepper filling all over each circle. Place a teaspoon of mushrooms filling into the center of each circle. Pinch the edges to form three corners - this will keep them from separating while baking. Place on a baking sheet. Re-roll your scraps until it is ALL used up!

Repeat with other parts of the dough.

Bake in the preheated oven for 25-30 minutes, or until golden brown.

Using a thin spatula, carefully remove the cookies to a wire rack to cool completely.

Store cookies in a tightly covered container.


Dough recipe comes from "Kosher style" by Amy Rosen

February 18, 2020

Korean Cabbage Toast (Grab n'go breakfast)


Makes 2 servings

2 slices sandwich bread
1 Egg
1/2 cup cabbage, thinly sliced
Salt and pepper to taste
green onions, julienne
1/2 tablespoon butter
ketchup
1/2 teaspoon sugar (you may use brown sugar)

Lightly massage salt into cabbage. Crack an egg into the mixing bowl and stir-it in with the cabbage. Add pepper and mix well. Divide the batter into two equal parts.

Lightly butter the pan, heat on medium-high heat and add half of green onions. Saute for 1-2 minutes, pour half of egg-cabbage mixture onto frying pan. Cook for 2 minutes and flip-over when the omelette is fully set and cook for more 1-2 minutes. Remove omelette from frying pan and give a couple minutes to cook. Repeat with other past of onions and cabbage-egg-mixture. 

Toast bread in toaster. Place cabbage omelette onto bread, add a layer of ketchup and sprinkle with sugar over the ketchup. Serve immediately.


Теплый будерброд с капустой и кетчупом (Корейский завтрак)

На 2 порции

2 ломтика хлеба
1 яйцо
1/2  чашки капусты, тонко нашинскованной
Соль и перец по вкусу
зеленый лук, нарезанный
1/2 столовая ложка сливочного масла
кетчуп
1/2 чайной ложки сахара (вы можете использовать коричневый сахар)

Слегка перетереть соль с капустой. Разбить яйцо в миску и смешать с капустой. Добавить перец и хорошо перемешать. Разделить масу на 2 равные части. 

Слегка разогреть сковороду со сливочным маслом, добавить половину зеленого лука. Обжарить в течение 1-2 минут, вылить на сковороду половину яично-капустную смеси. Жарить в течение 2 минут и перевернуть на другую сторону и жарить еще 1-2 минуты. Переложить омлет из сковороды и дать пару минут немного остыть. Повторить со второй частью лука и капустно-яичной смеси.

Подогреть хлеб в тостере. Выложить капустный омлет на хлеб, побрызгать кетчупом и посыпать сахаром. Тут же подать.

Recipe comes from


February 14, 2020

Chicken Potato Cakes with Grated Apple Radishes Salad



For Cakes

Makes 10-11 medium size cakes
1 egg beaten
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
10 oz. cooked chicken, shredded (leftover rotisserie chicken)
1 medium yellow onion, cut into several chunks
2 medium potatoes, grated on the smallest holes of the grater
2 tablespoons all-purpose flour
1/4 teaspoon baking soda

Vegetable oil for frying

For salad
For 10-11 cakes
12 medium size pink radishes, shredded on medium/large holes of the grater
1 medium size apple, cored and shredded on medium/large holes of the grater
1 tablespoon parsley and dill, finely chopped
1 teaspoon lemon juice
2 tablespoons sour cream
Salt and black pepper to taste

 For cakes

In a small bowl, combine egg, salt and pepper. Mix together.

Place chicken and onion into a bowl of food processor. Process until small bits and add egg mixture. Process for 5-7 seconds and place a mixture into a largo bowl. Grate potatoes into the same bowl, add flour and baking soda. Mix everything well.

Heat oil over the medium high heat. Working in batches, scoop the chicken mixture onto frying pan, using approximately 1/4 cup for each cake. Brown on both sides until lightly browned. remove cakes to a paper towel-lined plane and cool for 5-7 minutes. Cover with a lid to keep warm.

For salad

Mix all ingredients together and check for salt and pepper.

Serve chicken-potato cakes with salad immediately.



Оладьи из курятины и картофеля со свежим салатом из редиски и яблока

Для оладий

На 10-11 среднего размера оладий

1 яйцо взбитое
1/4 чайной ложки соли
1/8 чайной ложки свежемолотого черного перца
300 грамм мяса приготовленной курицы, нарезанной на средние куски (прекрасно подходят остатки запеченный курицы)
1 средняя головка желтого лука, нарезанный на несколько кусков
2 средних картофеля, натертых на самых маленьких отверстиях терки
2 столовые ложки муки
1/4 чайной ложки соды
Растительное масло для жарки

Для салата

Для 10-11 оладий

12 редисок среднего размера, натертых на средних / больших отверстиях терки
1 яблоко среднего размера, натертое на средних / больших отверстиях терки
1 столовая ложка петрушки и укропа, мелко нарезанных
1 чайная ложка лимонного сока
2 столовые ложки сметаны
Соль и перец по вкусу

Для оладий

В маленькой миске смешать яйцо, соль и перец.

Выложить куски курятины и лук в чашу кухонного комбайна. Прокрутить до образования до маленьких кусочков и добавить яичную смесь. Прокрутить еще в течение 5-7 секунд и выложить в большую миску. Картофель натереть на терке прямо в миску, добавить муку и пищевую соду. Все хорошо перемешать.

Нагреть масло на среднем огне. Выложить оладьи на сковороду н поджарить с обеих сторон до золотистого цвета. Выложить оладьи на покрытую бумажным полотенцем тарелку и остудить в течении 5-7 минут. Накрыть крышкой, чтобы оладьи ставались теплыми до подачи на стол.

Для салата

Смешать все ингредиенты и проверить соль и перец.

Сразу подать на стол.

February 10, 2020

Dry Fruits Thumbprints


Makes 24 medium-large cookies

Dough
1 cup unsalted butter or refined coconut oil at room temperature
1/3 cup sugar
1 teaspoon vanilla extract
1 egg
2 teaspoons orange blossom water (I used fresh lemon juice)
1 teaspoon rose water
1 & 2/3 cups all-purpose flour
1/3 cup coconut flour
1/2 teaspoon kosher salt
1 teaspoon ground cardamom
2 teaspoon baking powder

Dry Fruit filling ( adapted with tweaks from Real Simple)
1 cup raisins
8 dried dates, pitted
¾ cup red wine, warmed
½ teaspoon orange zest (from 1 orange)
2 tablespoons melted butter
½ teaspoon cinnamon
¼ teaspoon salt

To assembly
A couple tablespoons of milk for brushing
1/2 cup ground roasted hazelnuts
1 tablespoon brown sugar
Powdered sugar for sprinkling before serving (optional)


Make the dough first as it will need to chill and you can prepare the filling while it does.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed for about 3 minutes, until light and fluffy. Add the vanilla, orange blossom water, rose water, and egg and mix until just combined.

In a separate bowl, whisk together the flour(s), salt, cardamom, and baking powder.

Add the dry ingredients to the wet ingredients in two batches (three or four if you double the recipe), stopping to scrape down the sides of the bowl as needed. If it doesn't all come together, use your hands for the last bit of kneading to incorporate all of the flour. Turn the dough onto a piece of plastic wrap and press it into a disk. Wrap and chill in the refrigerator for 2 hours, until firm but still flexible.

Meanwhile, mix raisins, dates, and red wine in a bowl, pushing down fruit to submerge. Let stand for 30 minutes. Drain, reserving 2 tablespoons wine; transfer to a food processor. Add orange zest, 2 tablespoons melted butter, and ½ teaspoon cinnamon and ¼ teaspoon salt; pulse until a thick but spreadable paste forms, about 15 times. Add back reserved wine and mix everything very well.

Line two baking sheets with parchment paper. Preheat the oven to 350°F. Lay raw hazelnuts out on a cookie sheet and roast 350 degrees for 15 minutes. Let cool completely on the baking sheet (they’ll keep cooking until cooled). To remove the outer skin, rub with a clean kitchen towel once cool (We don’t mind the skins, though!). Place cooled hazelnuts into a food processor and process until finely grounded, add brown sugar and mix.

To make each cookie, wet your hands and break off a walnut-sized piece of the dough. Roll into a ball and then flatten between the palms of your hand to about 1/3 inch thick, make a hollow in the center of each with your thumb. Using a pastry brush wet sides with a milk and roll sides into sugar-hazelnut mixture. Place on a parchment-lined cookie sheet 2 inches apart and fill with about 1/2 tsp of the filling mixture. Repeat with the remaining dough and filling.

Refrigerate the cookies for 45 minutes, until firm.

Bake the cookies for 25 minutes (20 minutes convection), until the undersides are golden. Transfer to a cooling rack and let cool completely. Dust the cookies with the powdered sugar if you desire and serve. Store in an airtight container at room temperature for up to 5 days.


Idea comes from https://omgyummy.com/date-and-walnut-thumbprints/