Tender Flaky hamantaschen with Prune Filling

Make 3 dozen small-medium pastries

Dough
1 & 3/4 cup all-purpose flour (add more flour, if you need)
1/2 cup (8 tablespoons) butter, cold and grated on large holes of the grater
1 egg, room temperature
1/2 teaspoon lemon juice
1/4 teaspoon salt
1/3 cup cold water

Filling
10 oz (almost 300 grams) prunes or raisins, snipped or cut into small pieces
About 3/4 cup (180 ml) orange or apple juice
1 tablespoon honey
1 tablespoon jam, such as apricot, cherry or orange marmalade
1 tablespoon dry breadcrumbs

Powdered sugar for dusting

Place flour in a large bowl. Add the butter, working it in to make a coarse/crumbly mixture. Leave most of the butter in large, pea-sized pieces.

Stir together egg, lemon juice, salt and water in a glass. Add to flour-butter mixture and, using hands, make a cohesive dough. Cover with plastic wrap and chill the dough for 30 minutes before using.
Meanwhile, make a filling. Put the cut-up fruit and juice in a medium saucepan and bring to a boil. Lower the heat, cover and simmer slowly, stirring occasionally, until the fruit is soft and the liquid has evaporated, about 12 minutes. If the liquid disappears before the fruit is soft, add a little more (the additional liquid can be water). Add the honey, jam and stir over low heat for about 3 minutes. Scrape the chunky jam into a bowl, add breadcrumbs and cool to room temperature. (Idea for the filling comes from Dorie Greenspan web site.)

Place a rack in a lower third of the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats. Have a 2-inch round cookie cutter at hand.

Divide dough into 3 equal parts. Work with one part and keep rest of the dough in refrigerator.
Pat the dough into a rough log, and roll it into rectangle 5-mm thick.
Dust both sides of the dough with flour, and starting with a shorter end, fold it in three like a business letter.
Flip the dough over, give it a 90° turn on your work surface, and roll it again into 5-mm thick rectangle. Repeat once more folding and rolling.

Cut out as many circles as you can. For each cookie, place a heaping teaspoonful of filling in the center of the dough. Lift two sides of the cookie and pinch together the point where they meet. Lift the remaining side – think of it as flap – and pinch together the points where it meets the other two sides of the dough; you’ll have a triangle with a mound of filling peeking above the dough – think Haman’s three-cornered hat. Reroll the scraps and repeat the process again.

Work with rest of the dough repeating the same process.

Bake the hamantaschen for 15 to 17 minutes, rotating the sheet after 8 minutes, or until the cookies are deep brown around the edges. Leave the cookies on the baking sheet for a couple of minutes and then carefully transfer them to a rack to rest until they are only just-warm or reach room temperature.
Dust with powdered sugar.

Lemon-Spice Visiting Cake

I'm a fan of Dorie Greenspan's baking. I'm a proud owner some of her books. And most important, I try some of her recipes. They are always good and excellent source for recommendations. Many years ago I bought "Baking with Julia" and found Lemon Loaf Cake, which became a regular on my menu. Recently New York Times published the enhanced recipe for the same cake and I decided to make it. As always, it's simply the best one. I hope, everybody will enjoy each byte of Dorie's treat. Instead of marmelade glaze, I made a regular lemon glaze and sprinkled with chocolate salt.    

Yield Serves 10 

Butter and flour for the pan

1 ½ cups (204 grams) all-purpose flour

1 ¼ teaspoons baking powder

1 teaspoon ground cardamom

½ teaspoon ground ginger

½ teaspoon fine sea salt

1 ¼ cups (250 grams) sugar

1 large (or 2 small) lemons

4 large eggs, at room temperature

½ cup (120 ml.) heavy cream, at room temperature

1 ½ teaspoons pure vanilla extract

5 ½ tablespoons (77 grams) unsalted butter, melted and cooled

⅓ cup marmalade (for optional glaze)

½ teaspoon water (for optional glaze) 

    Center a rack in the oven, and preheat it to 350. Butter an 8 1/2-inch loaf pan (Pyrex works well), dust with flour and tap out the excess. (For this cake, bakers’ spray isn’t as good as butter and flour.) Place on a baking sheet.

    Whisk the 1 1/2 cups flour, baking powder, cardamom, ginger and salt together.

    Put the sugar in a large bowl, and grate the zest of the lemon(s) over the sugar. Squeeze the lemon(s) to produce 3 tablespoons juice, and set this aside. Using your fingers, rub the sugar and zest together until the mixture is moist and aromatic. One at a time, add the eggs, whisking well after each. Whisk in the juice, followed by the heavy cream. Still using the whisk, gently stir the dry ingredients into the batter in two additions. Stir the vanilla into the melted butter, and then gradually blend the butter into the batter. The batter will be thick and have a beautiful sheen. Scrape it into the loaf pan.

    Bake for 70 to 75 minutes (if the cake looks as if it’s getting too dark too quickly, tent it loosely with foil) or until a tester inserted deep into the center of the cake comes out clean. Transfer to a rack, let rest for 5 minutes and then carefully run a blunt knife between the sides of the cake and the pan. Invert onto the rack, and turn over. Glaze now, or cool to room temperature.

    For the glaze: Bring the marmalade and water to a boil. Brush the glaze over the top of the warm cake, and allow to it to set for 2 hours. The glaze will remain slightly tacky.

    When the cake is completely cool, wrap in plastic to store. If it’s glazed, wrap loosely on top. 

Лимонный кекс на сливках

На 10 порций

Масло и мука для формы

1 ½ стакана (204 грамма) муки

1 ¼ чайных ложки разрыхлителя

1 чайная ложка кардамона

½ чайной ложки молотого имбиря

½ чайной ложки мелкой морской соли

1 ¼ чашки (250 г) сахара

1 большой (или 2 маленьких) лимон

4 больших яйца комнатной температуре

½ стакана (120 мл) сливок при комнатной температуре

1 ½ чайных ложки экстракта ванили

5 ½ столовых ложек (77 г) несоленого масла, расплавленного и охлажденного

⅓ чашка мармелада (по желанию для глазури)

½ чайной ложки воды (по желанию для глазури)

Поставить стойку на середину духовки. Нагреть духовку до 350 Ф (180Ц). Промазать маслом 20-см прямоугольную форму для выпечки хлеба, посыпать мукой.

Смешать 1 1/2 стакана муки, разрыхлитель, кардамон, имбирь и соль в средней по размерам посуде.

Выложить сахар в большую миску и натереть лимонную цедру над сахаром. Пальцами перетереть сахар с цедрой и выжать 3 столовых ложки лимонного сока в смесь. По одному, добавить яйца, взбивая хорошо после каждого. Добавить сливочное масло и сливки. 

Перемешать и осторожно добавить сухие ингредиенты в два приема. Добавить ваниль. Все хорошо перемешать. Вылить жидкое тесто в приготовленную форму. 

Печь в духовке 70 до 75 минут (покрыть фольгой, если верх торта становится очень темным раньше). Проверить деревянной палочкой на готовность. Вынуть готовый кекс из духовки и дать постоять 5 минут. Затем выложить на стойку для полного остывания. 

Для глазури: Смешать мармелад и воду в небольшой кастрюле и довести до кипения на среднем огне. Снять с огня, помазать верх кекса и дать остыть в течении 2 часов.

Когда пирог полностью остынет, обернуть его пленкой для хранения. 

Recipe comes from NY Times Cooking

Russian vanilla pryaniki

Make 2-inch 30-35 cookies

250 ml milk
1 cup (125 g) all-purpose flour
1 & 1/4 cup (250 g) sugar
1/4 teaspoon salt
50 ml vegetable oil
1 tablespoon vanilla extract
2 tablespoons baking powder
1 egg
1 egg yolk
3 cups all-purpose flour

Glaze
1 egg white
1 cup sifted powdered sugar

Pour the milk into medium sauce pan and bring to boil on medium heat. While milk is warming, sift 1 cup of flour, add sugar, salt, mix with spatula. Slowly pour the boiled milk into flour mixture and using a wooden spoon stir everything together to prevent lumps. Pour in the vegetable oil, mix, let the dough cool to room temperature, 10-15 minutes.

In the meantime, sift the remaining flour, add baking powder and mix.

Add vanilla extract, egg and yolk into cooled mixture, mix thoroughly and add the flour mixed with the baking powder. Knead the dough, it should not stick to your hands.

Heat the oven to 350F (180C) and lay the baking tray with parchment paper.

Divided dough into 2-3 parts and rolled out each piece into rectangle 7-8 mm thick. Using 2-inch cutter cut rounds. Place rounds on a baking sheet 1/2-inch from each other. Re-roll the scraps and cut the rounds again.

Bake in a preheated oven until golden brown: about 7-8 minutes on the bottom shelf and 5-6 minutes on the top.

For glaze, beat up powdered sugar and egg white before for several minutes with electric mixer. The mixture should be runny and brush baked cookies all over. Have a nice tea!

Заварные ванильно-молочные пряники "Неженка"

на 30-35 штук

250 мл молока
1 чашка (125 гр) муки
1 & 1/4 чашки (250 гр) сахара
1/4 чайной ложки соли
50 мл раст. масла
1 столовая ложка ванильного экстракта
2 столовые ложки разрыхлителя
1 яйцo
1 желтoк
3 чашки муки

Глазурь
1 белoк
1 чашка просеянной сахарной пудры

Вскипятить молоко. Просеять 1 чашку муки, добавить сюда сахар, соль, перемешать лопаткой. Кипящим молоком заварить тесто, перемешать, чтобы не было комочков. Влить растительное масло, перемешать, тесто остудить до комнатной температуры.

Тем временем просеять оставшуюся муку, добавить разрыхлитель, перемешать.
В остывшее тесто добавить ванильный экстракт, яйцo и желток, тщательно перемешать и добавить муку, перемешанную с разрыхлителем. Вымесить тесто, оно не должно липнуть к рукам.

Нагреть духовку до 350Ф (180Ц)  и выложить противень пергаментной бумагой.
Готовое тесто разделить на части и раскатывать пласты толщиной 7-8 мм, из которых стаканом или рюмочкой вырезать кружки диаметром 5см. Уложить заготовочки на расстоянии друг от друга на противень.

Выпекать в разогретой духовке до золотистого цвета: приблизительно 7-8 минут на нижней полке и 5-6 минут на верхней.

Для глазури нужно взбить сахарную пудру и белки до побеления (не до пиков) и смазать ею ещё тёплые пряники со всех сторон. Приятного чаепития!

Recipe comes from Маринкины творинки

Creamy Limoncello Italian Ricotta Cake

Serve 6 with medium size portions

2 cups ricotta cheese well drained
4 eggs
4 tablespoons sugar granulated
4 tablespoons limoncello creamy or not creamy
lemon zest from 1 lemon

Preheat the oven to 350 F (175°C) .

Grease or use non-stick spray to coat an 8 x 8 square baking pan. Set aside.

In a mixing bowl of stand mixer, whip the ricotta until creamy.
Add the eggs, one at a time. Make sure to scrape down the sides of the bowl.
Add the sugar, one tablespoon at a time. Scrape down the sides of the bowl.
Add the lemon zest and the liqueur. Beat until smooth.
Pour batter into greased 8 x 8 pan.

Bake in preheated oven for 30-35 minutes until light golden, firm and set.

Allow to cool before serving or can be refrigerated and served the next day.
If desired, garnish with small berries, mint leaves and drizzle with extra limoncello.

Ликерные пирожные из итальянского творога Рикотта

На 6 порций

2 чашки творога рикотта, хорошо отжатого
4 яйца
4 столовые ложки сахара
4 столовые ложки ликерa "Лимончелло"
лимонная цедра из 1 лимона

Разогреть духовку до 350 ° F (175 ° C).

Побрызгать антипригарным спреем формочку для выпечки размером 8 x 8 дюймов (20 х 20 см).

Миксером взбить рикотту до кремообразного состояния. Добавить по одному яйца.
Добавить сахар, по одной столовой ложке, лимонную цедру и ликер. Взбить до однородности.
Вылить тесто в приготовленную форму.

Печь в предварительно разогретой духовке в течение 30-35 минут до светло-золотистого цвета. Вынуть из духовки, дать остыть, желательно поставить остывшие пирожные в холодильник на несколько часов.

При желании, украсить ягодами, листьями мяты и сбрызгнуть ликером лимончелло.
Для тех, кто не знает ничего о лимончелло, почитайте в
Wikipedia

Recipe comes from She loves biscotti

Chicken Liver Pate with apples

Make about 2 cups

2 tablespoons olive oil
1 medium onion, chopped
1 large apple, Granny Smith, cored, but not peeled, and cut into medium width sizes
450-500 g chicken liver, washed and cleaned
Salt, pepper to taste

In a large pan, heat one tablespoon of olive oil, add chopped onion and cook on medium heat for about 5-7 minutes until onions are soft and slightly brown. Add sliced apples and cook on a medium heat for 5 minutes until apples are soft.

Remove apple-onion mixture to a medium bowl and set aside.

Add one more tablespoon of olive oil, add livers and saute for 5-7 minutes. Using slotted spoon, take livers into bowl of food processor, add onion-apples mixture and process until smooth paste. If mixture is stiff, add some liquid from the pan you just used for frying livers.

Check for seasoning, add salt and pepper as needed. Cool in a glass container and store in refrigerator for a couple hours before serving

Печеночный паштет с яблоками

На 400 грамм

2 столовые ложки оливкового масла
1 головка лука средней величины, нарезанного на средние лубики
1 большое яблоко с кожурой, вынутж середину и нарезать на средние кусочки
450-500 г куриной печени, промытж от крови и очистить
Соль, перец по вкусу

В большой сковороде нагреть одну столовую ложку оливкового масла, добавить нарезанный лук и жарить на среднем огне около 5-7 минут, пока лук не станет мягким и слегка коричневым. Добавить нарезанные яблоки и тушить на среднем огне в течение 5 минут, пока яблоки не станут мягкими.

Выложить луковую смесь из сковороды в среднюю миску и оставить немного остывать.

Добавить еще одну столовую ложку оливкового масла, выложить сырую печень и тушить в течение 5-7 минут. Шумовкой выложить печень в чашку кухонного комбайна, добавить смесь лука и яблок и прокрутить до образования гладкой пасты. Если смесь немного суховата, добавить немного жидкости из сковороды, где жарилась печень

Добавить соль и перец по вкусу. Охладить в стеклянной таре и хранить в холодильнике в течение нескольких часов до подачи.

Hot dough for vareniki

The dough is quite good, rolls without any problem and holds the shape beautifully. For the amount below you need about 1 pound of filling of your choice.

2 eggs, room temperature
2 tablespoons vegetable oil
125 ml water, room temperature
1/2 teaspoon salt (I used 1/4 teaspoon salt)
2 cups of all-purpose flour, more for dusting

Whisk together eggs, vegetable oil and salt in a large bowl.

In a medium saucepan, warm the water until medium hot and pour slow into egg mixture. Whisk again everything together. Add 1 cup of flour and mix very well. Pour the dough into medium sauce used before and, constantly stirring, on medium heat warm up to 3-4 minutes. Remove from the heat and add one more cup of flour.

Transfer dough to a lightly floured work surface and knead, adding only as much additional flour as needed to keep dough from sticking, until smooth and elastic. Dough will be very soft. Initially, dough will be hot and you can use a wooden spoon to knead, later you can use your hands. Leave the dough covered by plastic wrap for 30-40 minutes.

Заварное тесто для неразваривающихся вареников

яйца — 2шт.
масло растительное — 2 ст.л.
вода — 125мл
соль — по вкусу(~0,5ч.л.)
мука высшего сорта — 2ст.

В эмалированную миску высыпать стакан муки .

Яйца взбить с растительным маслом, добавить соль.

Влить сильно подогретую воду в яично-масляную смесь непрерывно взбивая венчиком.
Всю смесь быстро вылить в миску с мукой , перемешать и поставить на огонь, непереставая мешать прогреть тесто(могут появиться маленькие комочки — это не страшно).

Убрать с огня, добавить второй стакан муки(много отзывов что двух стаканов мало и тесто получается слишком жидким, тогда нужно добавить ещё муки).

Вымесить тесто.Накрыть полотенцем и оставить на расстойку на 30-40 минут.

Recipe comes from Cook Tasty

Roasted Garlic Aioli

serves 5

3 garlic bulbs
1 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons parsley, chopped
2 tablespoons rosemary, chopped
1 teaspoon olive oil
Salt and pepper to taste

Preheat oven to 425 degrees.

Cut the top quarter inch off of each head of garlic. Each individual clove should be visible and exposed. Place the heads of garlic on tin foil and drizzle with oil. Wrap up the garlic and place in oven for 30 minutes, until fragrant, soft, and golden.

Once the garlic has cooled, squeeze individual cloves out of the skin, into a medium bowl.
Combine mayonnaise, lemon, salt and pepper, parsley, and rosemary in the bowl with roasted garlic.
Stir until smooth and creamy. Serve with potatoes or spread on your favorite sandwich!

Соус с печеным чесноком

На 5 человек

3 головки чеснока
1 чашка майонеза
2 столовые ложки лимонного сока
2 столовые ложки петрушки, мелко нарезанные
2 столовые ложки розмарина, мелко нарезанные
1 чайная ложка оливкового масла
Соль и перец для вкуса

Разогреть духовку до 425 Фаренгейтов.

Отрезать верхную часть (1/2 см) от каждой головки чеснока, чтобы все зубцы были видимы.
Положить чеснок на фольгу и сбрызнуть оливковым маслом. Завернуть чеснок и положить в духовку на 30 минут. Через 30 минут проверить или чеснок мягкий и золотый. Вынуть чеснок и дать остыть

Как только чеснок остынет, выжать содержимое из зубцов в среднюю миску.
Смешать майонез, лимон, соль и перец, петрушку и розмарин в миске с жареным чесноком. Перемешать до однородной и кремовой. Подавать с картофелем, мясом или использовать для бутербродов!

Recipe comes from 12 tomatoes

Sicilian Pistachio Cake (Passover friendly)

Yield12 servings

Unsalted butter for pan
2 ⅓ cups/11 ounces/300 grams shelled pistachios, preferably Bronte from Sicily, plus more for decorating
¾ cup/151 grams granulated sugar
3 tablespoons/30 grams potato starch or 3 tablespoons/24 grams cornstarch
1 ½ teaspoons baking powder
6 large eggs, at room temperature
2 tablespoons Strega, Galliano or green Chartreuse liqueur
Confectioners' sugar

Heat oven to 275 degrees. Butter a 9-inch springform baking pan, line the bottom with parchment and butter the parchment.

Place pistachios in a food processor with 2 tablespoons of the sugar. Process until finely ground, but do not allow to turn into a paste. Transfer pistachios to a bowl, add starch and baking powder and whisk to blend ingredients.

Beat eggs in an electric mixer with a balloon whisk until they start to lighten in color and thicken, a minute or so. Add remaining sugar in 3 portions, beating well after each addition. Beat in liqueur. Continue beating about 6 minutes more until the eggs are very pale in color and as thick as softly whipped cream.

By hand, fold in the pistachio mixture in 3 portions. Pour batter into prepared pan. Bake 50 to 55 minutes until a cake tester comes out clean. Turn off oven and open oven door. Leave cake for 10 minutes. Turn it 180 degrees and let it sit in open oven another 10 minutes. Transfer to a baking rack and allow to cool completely. Dust top with sifted confectioners' sugar and decorate, if desired, with whole or coarsely chopped pistachios. Remove sides of pan. Cake is ready to serve. Slices should lift easily off the parchment.

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

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

Date roulade (egg-free ma'amul cookies)

Makes 20-30 cookies

For the filling
2 & 1/4 cups  pitted dates (I prefer medjool, roughly chopped)
3 tablespoons vegetable oil
3 tablespoons water
1 tsp ground cardamom or finely grated unwaxed orange zest (optional)

For the dough
2 cups  plain flour, plus extra for dusting if needed
1 tsp baking powder
Pinch of salt
2 & 1/2 tablespoons granulated sugar
6 tablespoons very soft butter (not melted)
1/4 cup vegetable oil
1/4 cup milk
1 tsp vanilla extract
Icing sugar, for dusting

Preheat your oven to 350 F (190°C/170°C) and line a baking tray with baking parchment.
For the filling, blend all the ingredients until you have a smooth texture with no visible date skin.
For the dough, mix all the dough ingredients together in a mixing bowl until they have all combined to a soft and slightly sticky dough. There's no need to use an electric mixer - it's very easy to do by hand. The mixture will start off looking too wet, but keep kneading and the dough will absorb all the liquid.

Roll out the dough between two pieces of baking parchment to a thin rectangle about 10 x 16 inches (40 cm x 25 cm) in size, and 3 mm thick - dust the paper with flour if it sticks.
Take off the top sheet of parchment and spread the filling on to the dough. If it gets too sticky, dip your spoon in water from time to time. Starting from the one long side, roll the dough into a roulade, using the parchment to help you roll. Then simply lift the parchment and separate the dough from it, and roll the dough a little more to seal the seam underneath the roulade.

Transfer the roulade to the lined baking tray. Score it at 1.5cm intervals using a sharp knife - to make it easier to cut the roulade after baking. Bake for 30 minutes until golden brown.

Remove from the oven and cool for about 15 minutes. Then dust with icing sugar and slice the roulade where you marked it before baking.

Струдель без яиц с финиковой начинкой

На 20-30 печений

Для начинки
2 и 1/4 чашки фиников, нарезанных
3 столовые ложки растительного масла
3 столовые ложки воды
1 чайная ложка кардамона или  мелко тертая цедра одного апельсина

Для теста
2 чашки муки, плюс для подпыления, если необходимо
1 чайная ложка разрыхлителя
Щепотка соли
2 и 1/2 столовые ложки сахарного песка
6 столовых ложек очень мягкого сливочного масла
1/4 чашки растительного масла
1/4 чашки молока
1 ч.л. экстракта ванили
Сахарная пудра для посыпки готового изделия

Разогреть духовку до 350 ° F (190 ° C / 170 ° C) и выложить противень пергаментной бумагой.
Для начинки смешать все ингредиенты в чаше кухонного процессора и провернуть до фладкой смеси.

Для теста смешать все ингредиенты теста вместе в миске и вымешать руками до тех пор пока мука впитает всю влагу.

Раскатать тесто между двумя кусками пергаментной бумаги для выпечки до тонкого прямоугольника размером около 40 см x 25 см и толщиной 3 мм .

Снинать верхний лист пергамента и выложить начинку равномерно на тесто. Если начинка слишком липнет, то помочите ложку в воде и продолжайте распределять начинку. Свернуть тесто с начинкой рулетом. Нижний слой пергаментной бумаги может помочь в скручивании рулета. Выложить рулет швом вниз на приготовленный противень.

Острым ножом нанести надрезы с расстоянием 1.5-2 см. Поставить в нагретую духовку и выпекать 30 минут до золотистого цвета.
Вынуть и остудить в течении 15 минут. Используя надрезы, разрезать рулет до конца на печенья. Посыпать сахарной пудрой

Recipe from "The Palomar Cookbook: Modern Israeli Cuisine"

Lemon Almond Torta

Serves: 8

For the lemon curd:
3/4 (150 g) cup sugar
3 large eggs
juice (~1/2 cup/125 ml) and grated zest from 2 large lemons
4 tablespoons (60 g) unsalted butter, cut into 1/2-inch cubes

For the torta:
2/3 cup (60 g) sliced almonds
1/2 cup (75 g) blanched almonds, lightly toasted
1 cup (140 g) all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (120 g) unsalted butter, cut into 1/2-inch cubes
1 cup (200 g) sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
3 large eggs, at room temperature
icing/confectioner’s sugar, for dusting cake

To make the lemon curd: In a non-corrosive heavy saucepan, combine sugar, eggs, lemon juice and zest. Whisk until thoroughly blended. Add the butter. Cook over medium heat, whisking constantly for 3 to 5 minutes, or until the mixture thickens. Don’t let it boil! Transfer the curd to a bowl, cover the surface with plastic wrap and chill for at least 4 hours or overnight.

To make the torta: Preheat oven to 350F/180C. Generously butter the bottom and sides of a 9-inch (27cm) round springform pan. Line the bottom of the pan with a circle of baking parchment. Gently press about half of the sliced almonds against the side of the pan, adhering them about 2/3 of the way up from the bottom.

In a food processor combine the whole toasted almonds, flour, baking powder and salt. Process for 10-20 seconds, until finely chopped. In a small bowl, beat the eggs lightly with a fork until frothy.

In a large bowl using a hand-held mixer at low speed, beat the butter for 30 seconds, until creamy. Gradually add sugar and continue beating for 2-3 minutes, until light in texture and almost white in color. Beat in vanilla and almond extracts.

Using a rubber spatula, fold the almond/flour mixture into the butter mixture until blended (the batter will be stiff). Stir in the beaten eggs just until smooth. Scrape the batter into the prepared pan and spread it into an even layer with the back of a spoon. Spoon 8 tablespoons of the lemon curd in an evenly-spaced ring around the top of the cake batter, about a 1/2-inch in from the side of the pan. Spoon 3 tablespoons evenly spaced into the center of the ring (it will all melt together into an even layer in the oven, but if you don’t want to bother counting just dollop the curd evenly all over the top). Sprinkle the remaining sliced almonds over the top of the batter. Lightly dust with confectioners’ sugar.

Bake the torta for 25-35 minutes, until a cake tester or toothpick inserted in the center comes out with a few moist crumbs clinging to it. Cool the torta completely in the pan set on a wire rack. Run a thin-bladed knife around the edge of the torta to loosen it from the side of the pan before removing. Peel off the baking paper and dust the torta with more confectioners’ sugar before serving. Eat at room temperature.

Recipe come from Travelers Lunchbox

Gnocchi with Roasted Cauliflower and Lemon

Yield 4 servings

1 head cauliflower, trimmed and cut into small florets
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, divided
3 tablespoons olive oil, divided
1 17.5 package potato gnocchi
1 tablespoon minced garlic
3 tablespoons breadcrumbs
1/4 cup slivered almonds
1/4 teaspoon red pepper flakes
2 tablespoons fresh lemon juice

Preheat oven to 450 degrees F. Toss cauliflower with 1 tablespoon olive oil, 1/4 teaspoon salt and pepper and place in a single layer on a baking sheet. Roast, stirring halfway through, until the cauliflower is tender and lightly browned, about 25-30 minutes.

While the cauliflower is cooking, bring a large pot of water to a boil. Add the gnocchi and cook according to package directions. Drain, reserving 1/2 cup cooking water.

Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the gnocchi to the skillet along with the garlic, breadcrumbs, almonds, red pepper flakes and remaining salt and pepper. Cook until almonds and breadcrumbs are lightly toasted. Add the roasted cauliflower, lemon juice capers and parsley.

If needed, add in some of the reserved cooking water to loosen the gnocchi. Season to taste with salt and pepper, if needed.

Recipe comes from Delish Knowledge

Chipo Latkes (Chicken + Potato)

Make 13 medium size latkes

2 large + 2 medium potatoes, peeled
1/2 medium sweet onion, peeled, cut into medium chunks
1 medium glove garlic
7 oz chicken breast
2 eggs, room temperature
2 tablespoons mayonnaise
Salt, black ground pepper to taste
Oil for frying

Place, 1 medium potato, onion and garlic into food processor and process for 20 seconds. Add chicken, process more for 10 seconds and add eggs. Process until all ingredients are pureed.

Pour puree into a large bowl and add shredded on a large holes of grater rest of the potatoes. Mix well. Add mayonnaise, salt and pepper. Mix well.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve warm.

Дыруны с курятиной

На 13 блинчиков

2 большие + 2 средние по величине картофелины, очищенные от кожуры.
1/2 средней по величине головки лука, очищенного от кожуры и нарезанного на средние куски
1 зубец чеснока
200 грамм свежего мяса куриной грудки
2 яйца, комнатной температуры
2 столовэ ложки майонеза
соль и перец по вкусу
Масло для жарки

В чашу кухонного процессора складываем 1 среднюю картофелину, лук, чеснок и проворачиваем в течении 20 секунд. Добавлаем курятину и проворачиваем еще 10 секунд.

Добавляем айца и проворячиваем до получения пюре.

Выливаем пюре в большую посуду и добавляет натертую на крупной терке остальную картошку. Добавлярм майонез, соль и перец. Все хорошо перемешать.

Нагреть масло на сковороде и вылить дыруны. Жарить на обеих сторонах до золотистого цвета. Подать теплыми.

Baked cabbage blintzes

Excellent dough, might be filled with various veggies and meet fillings. Pastries stays fresh for a couple days in refrigerator.

Makes 12 large size blintzes

Dough
2 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup vegetable oil
1/4 cup sunflower oil
1/2 cup water, room temperature

Filling
Sweet and sour cabbage from 1 pound of thinly shredded green cabbage
1 egg yolk

Egg wash
1 egg white, lightly beaten
sesame seeds for sprinkling

To make dough,  in a medium bowl, mix flour, salt and pepper. Make a well in the center of mixture. Add oils and water and form the dough.

To make filling, follow the recipe to make sweet and sour cabbage. Cool completely and add egg yolk. Mix well.

Preheat oven to 350 F (180 C). Prepare a large cookie sheet.

Divide dough into 12 equal balls.  Roll each ball  into a 5-inch wide stripe as long as possible. Place 2 teaspoons of filling by any of 5-inch side of the stripe, about an half of inch from the edge. Fold this short side of the rectangle up over the filling. Fold the long sides of the rectangle inward, as though you’re folding an envelope. Roll the blintz up and over the filling like a burrito, tucking the edges in as you roll. Place seem down on a cookie sheet. Repeat with all balls and filling.

Brush pastries with egg wash and sprinkle with sesame seeds.

Bake on lower shelf in the oven for 25 minutes. Remove blintzes from oven and cool completely on a cooling rack. They are ready to serve. You can keep them in a paper bag in refrigerator for a couple days. Warm up for 20-25 seconds in microwave.

Brazilian Fish Stew Recipe (Moqueca)

Serves 4

Soup

1 1/2 to 2 lbs of fillets of firm white fish such as halibut, swordfish, or cod, rinsed in cold water, pin bones removed, cut into large portions
3 cloves garlic, minced
4 Tbsp lime or lemon juice
Salt
Freshly ground black pepper
Olive oil
1 cup chopped spring onion, or 1 medium yellow onion, chopped or sliced
2 ribs celery., chopped
1/2 yellow and 1/2 red bell pepper, seeded, de-stemmed, chopped (or sliced)
2 cups chopped (or sliced) tomatoes ( I used 2 cans - 14 oz each - chopped tomatoes)
1 Tbsp paprika (Hungarian sweet) (I used 1/2 tablespoon)
Pinch red pepper flakes (I used 1 teaspoon garlic-chili sauce)
1 large bunch of cilantro, chopped with some set aside for garnish (I added to soup in last 2-3 minutes of cooking)
1 14-ounce can coconut milk

Rice
1 Tbsp olive oil
1/2 onion, chopped
1 clove garlic, minced
1 cup white rice
1 3/4 cups boiling water (check your rice package for the appropriate ratio of liquid to rice for the type of rice you are using)
1 teaspoon salt

Coat fish with garlic and lime juice: Place fish pieces in a bowl, add the minced garlic and lime juice so that the pieces are well coated. Sprinkle generously all over with salt and pepper.
Keep chilled while preparing the rest of the soup.

Make rice for serving with soup: If you are planning on serving the soup with rice, start on the rice. I served with mashed potatoes

Bring a couple cups of water to a boil. Heat one Tbsp of olive oil in a medium saucepan on medium high heat. Add the chopped 1/2 onion and cook, stirring, until the onion is translucent. Add the garlic and cook for 30 seconds more, until the garlic is fragrant. Add the raw white rice and stir to coat completely with the oil, onions, and garlic.

Add the boiling water. (The amount depends on your brand of rice, check the package. If no amounts are given, add 1 3/4 cup of water for every cup of rice.) Stir in 1 teaspoon of salt.

Bring to a simmer, then lower the heat, cover, and let cook for 15 minutes, after which, remove from heat until ready to serve with the soup.

Start cooking the onion, bell pepper, tomatoes, celery: In a large covered pan (such as a Dutch oven), coat the bottom with about 2 Tbsp of olive oil and heat on medium heat.Add the chopped onion and cook a few minutes until softened. Add the bell pepper, celery, paprika, and red pepper flakes. Sprinkle generously with salt and pepper. (At least a teaspoon of salt.) Cook for a few minutes longer, until the bell pepper begins to soften.
Stir in the chopped tomatoes. Bring to a simmer and cook for 5 minutes, uncovered. Stir in the chopped cilantro.

Layer vegetables with fish, add coconut milk: Use a large spoon to remove about half of the vegetables (you'll put them right back in). Spread the remaining vegetables over the bottom of the pan to create a bed for the fish.

Arrange the fish pieces on the vegetables. Sprinkle with salt and pepper. Then add back the previously removed vegetables, covering the fish.
Pour coconut milk over the fish and vegetables.
Simmer, cook, adjust seasonings: Bring soup to a simmer, reduce the heat, cover, and let simmer for 15 minutes. Taste and adjust seasonings. Add  cilantro 2-3 minutes before end of cooking.

You may need to add more salt (likely), lime or lemon juice, paprika, pepper, or chili flakes to get the soup to the desired seasoning for your taste.

Garnish with cilantro. Serve with rice or with crusty bread.

Recipe comes from Simply recipes

Chocolate Swirl Pumpkin Bread

Make 1 loaf

3 ounces semisweet chocolate, coarsely chopped
1 3/4 cups all-purpose flour (I used 1 1/2 cups flour)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon fine salt
1 1/2 cups granulated sugar (I used 1 cup)
1/2 cup vegetable oil
2 large eggs
1 cup canned pumpkin purée (I used leftovers of roasted butternut squash seasoned with 1/2 teaspoon ground coriander)
1 teaspoon vanilla extract

Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with oil, non-stick spray; set aside.

Place the chocolate in a small microwave-safe bowl and microwave in 20-second intervals, stirring in between, until melted and smooth; set aside. (Alternatively, melt the chocolate in a small saucepan over low heat, stirring often.)

Place the flour, baking soda, cinnamon, baking powder, nutmeg, and salt in a medium bowl and whisk to combine and aerate; set aside.

Place the sugar and oil in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until well combined (it’ll look like wet sand), about 1 minute. Stop the mixer and scrape down the sides of the bowl and the paddle.

Turn the mixer to medium speed and add the eggs 1 at a time, beating well after each addition. Reduce the speed to low, add the pumpkin and vanilla, and mix until just combined, about 30 seconds. Stop the mixer and scrape down the sides of the bowl and the paddle.
Return the mixer to low speed, slowly add the reserved flour mixture, and mix until just combined, about 2 minutes total.

Remove the bowl from the mixer and drizzle the melted chocolate evenly over the batter. Using a rubber spatula, fold the chocolate into the batter until it’s just swirled in, making sure to scrape the bottom of the bowl with each stroke, about 5 strokes total. (Be careful not to fully incorporate the chocolate into the batter.)

Pour the batter into the prepared pan and spread it into an even layer. Bake until the bread is browned on top and a toothpick inserted into the center comes out clean (test several spots because you may hit a pocket of chocolate), about 60 to 70 minutes.
Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Remove the bread from the pan and let it cool on the wire rack for at least 20 minutes more before slicing.

Recipe comes from Chowhoud