Sour cream fried pirozhki

Sour cream fried pirozhki

1/2 cup sour cream
1/4 cup buttermilk
1 egg
1 Tablespoon vegetable oil
1 teaspoon sugar
1/2 teaspoon salt
1/2 tespoon baking soda
2 & 1/4 cups all-purpose flour

Oil for frying

 In a mediaum bowl, mix together sour cream, buttermilk, egg, vegetable oil, and sugar. In another bowl whisk together salt, baking soda and flour. Slowly add flour mixture to sour cream mixture. Form the dough and let it to rest for 30 minutes.

Meanwhile prepare any filling you like

Roll out the dough on a floured surface, about ⅛ inch thick. Using a glass or cookie cutter, cut out 3.5 inch rounds. Spoon 1 to 2 teaspoons of filling in the center, fold it to create a half moon and seal the edges using your fingers or a fork

Pour 1-2 tablespoons vegetable  oil on frying pan. Heat the frying pan to a medium low flame.Place pirozhki on frying pan. Cook for about two minutes on each side. (the color of the dough must golden brown). Remove from the frying pan and let cool for 15-20 minutes.

Жареные пирожки на сметанном тесте.

1/2 чашки сметаны
1/4 чашки кефира
1 яйцо
1 столовая ложка растительного масла
1 чайная ложка сахара
1/2 чайной ложки соли
1/2 чайной ложки соды
2 & 1/4 чашки муки

В небольшой посудине перемешать сметану, кефир, яйцо, растительное масло и сахар. В другой посуде перемешать соль, соду и муку. Медленно добавить мучную смесь к жидкой. Замесить тесто и оставить отдыхать на 30 минут.

Пока сделать начинку, которую Вы любите.

Раскатать тесто толщиной 2-3 мм, стаканом или кружкой вырезать кружки, на которые выложить начинку. Каждый кружок закрыть и защипить пальцами или вилкой.

Налить 1-2 столовые ложки растительного масла на сковороду. нагреть сковороду на медленном огне. Выложить пирожки и жарить по 2 минуты на каждой стороне. Пирожки должны получиться золотисто-коричнового цвета. Поджаренные пирожки выложить на тарелку и дать остыть в течении 15-20 минут.

Cauliflower "Fried Rice"

Cauliflower "Fried Rice"

Ingredients
(adapted from Family Fresh Meals)
1 Tablespoon olive oil
1 Small onion, chopped
2 Cloves garlic, minced
1/2 Cup shredded carrots
1/4 Cup peas
1/2 inch grated fresh ginger (my addition)
2 Cups grated cauliflower
1 Egg
1 Tablespoon soy sauce
2 Tablespoons scallions, chopped
Salt & pepper to taste

To grate the cauliflower, place about 5 - 6 florets into the bowl of a food processor and pulse about 25 times.  The cauliflower will have a rice-like consistency.  Set aside.

Add the olive oil to a large pan and saute the onion and garlic on medium heat until soft and translucent.  Add the carrots and peas and continue cooking on medium heat for another couple of minutes.  Add the soy sauce, raise the heat to high and add the cauliflower.  Saute for a couple of minutes until the cauliflower is heated through.

Make a well in the center of the pan and crack in the egg.  Whisk until the egg scrambles and distribute it throughout the mixture.  Season with salt and pepper, top with the scallions and serve hot.  Makes approximately 2 servings.

Жареный рис из цветной капусты.
На 2 порции.

1 столовая ложка оливкового масла
1 небольшая луковица, мелко нарезанная
2 зубца чеснока, мелко нарезанного
1/2 чашки мелконарезaнной моркови
1/4 чашки зеленого горошка
1 см свежего  натертого имбиря.
2 чашки крошки цветной капусты
1 яйцо
1 столовая ложка соевого соуса
2 столовых лозхки мелко нарезанного зеленого лука для украшения
соль и перец по вкусу

Чтобы сделать крошку из цветной капусты, положите соцветия капусты в кухонный комбайн и пропульсируйте 25 раз. Полить оливковым маслом большую сковороду. Выложить в нее лук и чеснок и зарить на среднем огне 5-7 минут. Добавить морковь и зеленый горошек и жарить еще несколько минут. Добавить соевый соус, натертый имбирь,  добавить огня и выложить в сковороду цветную капусту. Жарить 5-10 минут.

Сделать углубление в центре сковороды и разбить в него яйцо. Тут же, до того,что яйцо зажариться, вмешать яйцо в цветную капусту на сковороде. Посолить и поперчить по вкусу. Снять с огня, дать немного остыть и посыпать мелко нарезанным зеленым луком.


Recipe came from http://hungrycouplenyc.blogspot.com/2013/05/cauliflower-fried-rice.html

Pareve Hamantaschen

Pareve Hamantaschen

Makes 40 medium size pastries

2 & 1/2 cups  all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder

2/3 cups sugar
1 teaspoon orange zest
2 eggs
1/4 cup canola oil
1 tespoon vanilla extract

1-5 teaspoon water (if you need. I did not need it)

Filling: favourite one

Into a bowl sift together flour, baking powder, and salt. In another bowl  mix sugar with orange zest, add eggs, canola oil, and vanilla extract. Add flour mixture, stirring, until a smooth dough is formed. Gather dough into a ball and flatten into a disk. Let rest for 30 minutes on a counter.

Preheat oven to 350° F.

Halve dough. On a lightly floured surface roll out half of dough 1/4 inch thick. With a 3-inch cutter cut out as many rounds as possible. Transfer rounds with a metal spatula to a large baking sheet, arranging about 1/2 inch apart. Reroll scraps and cut out more rounds. Put 1 teaspoon filling in center of each round and fold up edges to form triangular cookies resembling a tricornered hat, pinching corners together and leaving filling exposed. (Pinch dough tightly enough so seams are no longer visible and sides are taut enough to prevent cookies from leaking filling as they bake.)

Bake hamantaschen in middle of oven 15-20 minutes, or until pale golden. Cool hamantaschen on baking sheet 5 minutes and transfer to racks to cool completely. Make more hamantaschen with remaining dough and filling in same manner. Hamantaschen keep in an airtight container at room temperature 5 days.

Sephardic Passover Walnut Cake

It's one of the best cakes I tried so far in America. It's absolutely delicious and refreshing for Holiday table. I will make this one over and over again. It's really good!

Sephardic Passover Walnut Cake

1 cup of matza cake meal
1 cup ground walnuts
2 tbsp of Passover baking powder
1 tbsp cinnamon
5 eggs, separated
1 cup sugar
1 tsp vanilla extract
⅔ cup vegetable oil
1 cup kosher sweet wine

Preheat the oven at 350F. Generously coat a Bundt pan with cooking spray.
In a medium bowl, mix cake meal, ground walnuts, baking powder and cinnamon. Set a side.
Beat egg whites on high speed until stiff peaks form.
In a large bowl, beat egg yolks, sugar and vanilla at medium speed, until creamy pale yellow, 3-5 minutes.
Slowly pour oil. Beat for another minute until well incorporated.
Reduce speed and add wine. Beat until well combined.
Add flour mixture and beat at low speed for another minute.
Using a spatula, carefully fold egg whites into cake batter. Pour into prepared pan and bake at 350F for 45-50 minutes.
Let the cake cool for about 30 minutes.
Run a butter knife around the sides. Place a serving plate on top of the pan, flip it over shaking it slightly. Remove the pan. When the cake has completely cooled, sprinkle some powdered sugar on top.

Recipe from May I have that recipe

Passover Tart Lemon Squares

Note: Now I can add a couple words about them. They're good  just couple hours after baking and next day. Hope, you can eat them quickly. I have plans to test a couple more Passover recipes. Wait for my posts.

Passover Tart Lemon Squares
Pastry
110 grams (4 oz) unsalted butter
¼ cup caster sugar
½ cup superfine matzo meal ( I took matzo cake meal)
½ cup potato flour (starch)

Preheat the oven to 180ºC/350°F
Grease and line a 23cm square cake tin with baking paper.
In a food processor, combine the pastry ingredients and process until a soft dough has formed.
Otherwise, cream the butter with the sugar in a small bowl until the mixture is light and fluffy.
Stir in the potato flour and the matzo meal until a soft dough forms.
Press the dough into the tin.
Bake at 180ºC/350°F for 15 – 20 minutes, or until lightly browned.

Topping
3 eggs
1 cup caster (superfine) sugar
3 tablespoons potato flour (starch)
¼ cup of lemon juice
Finely grated rind of 1 lemon

If you have a food processor, combine all the ingredients and whiz until mixed. Otherwise using a spoon, combine the sugar, the potato flour and the lemon rind in a small bowl.
Add the eggs one at a time and gently mix until smooth.
Lastly add the lemon juice.
Pour the lemon mixture over the cooked base and return to the oven.
Bake until just cooked, about 20-30 minutes.
While still warm, sift with icing sugar. (During Passover, you can make this at home by putting superfine sugar into a food processor and blitzing it).
Allow to cool in the tin before cutting into squares.

Пасхальные лимонные пирожные

Тесто
110 грамм (1/2 чашки)  сливочного масла комнатной температуры
1/2 чашки сахара
1/2 чашки мацовой муки (matzo cake meal)
1/2 чашки картофельного крахмала

Нагреть духовку до 180Ц/350Ф.
Накрыть пекарской бумагой формочку/деко размером 23  х 23 см. Промаслить бумагу и немного подогреть в духовке

В чашу кухонного комбайна положить масло, сахар, мацовую муку и картофельный крахмал. Все провернуть до получения однородного теста. Выложить тесто тесто в приготовленную форму и равномерно распределить по дну формы. Поставить в духовку и печь 15-20 минут, Тесто должно быть бледно-коричневого цвета.

Тем временем приготовить лимонную начинку.
3 яйца
1 чашка сахара
3 столовых ложки картофельного крахмала
1/4 чашки лимонног сока (сок одного большого лимона)
свежая цедра одного лимона

Все ингридиенты положить в чистую чашку кухонного комбайна и провернуть до получения однородной массы. Вынуть тесто из духовки и равномерно вылить лимонную начинку поверх. Поставить в духовку и печь 20-30 минут.

Вынуть из духовки и дать немного остыть. Пока еще лимонные пирожные теплые посытпать сахарной пудрой и дать остыть. Нарезать на квадраты и подавать на стол.

Recipe comes from Jillian Leiboff blog. This site has a lot of Passover recipes to choose from.

Carrot Raisin Salad From 'Down South'

Carrot Raisin Salad From 'Down South'
Yield: Serves 4 to 6

1/2 cup plus 2 tablespoons mayonnaise
2 teaspoons curry powder, preferably homemade (see below)
2 teaspoons kosher salt
1/4 teaspoon cayenne
Juice of 1 lemon
1 pound carrots, peeled and shredded (about 4 cups)
2 cups good-quality raisins
1 cup loosely packed fresh flat-leaf parsley leaves, thinly sliced

Homemade Curry Powder
2 teaspoons cumin seeds
2 teaspoons cardamom seeds
2 teaspoons coriander seeds
1 tablespoon plus 1 teaspoon ground turmeric
1 teaspoon dry mustard
Heaping 1/4 teaspoon cayenne

Procedures

    1 In a medium bowl, mix the mayonnaise with the curry, salt, cayenne, and lemon juice. Fold in the carrots, raisins, and parsley. Refrigerate for an hour or up to 4 hours to allow the flavors to develop.

    2 To make the curry powder: Toast the cumin, cardamom, and coriander seeds in a small, dry skillet over medium-low heat until the seeds are lightly browned and fragrant, 2 to 3 minutes. Transfer to a bowl and let cool completely. Add the turmeric, mustard powder, and cayenne and mix to combine. Grind the spices in a coffee grinder. Store in an airtight container for up to 2 months.

Recipe from http://www.seriouseats.com/recipes/2014/03/carrot-raisin-salad-from-down-south.html

Cheesy Mashed Potato Pancakes

Cheesy Mashed Potato Pancakes

3 cups chilled leftover mashed potatoes
2/3 cup shredded cheddar cheese
2 Tablespoons chopped scallions, green and white parts
1 egg, lightly beaten
3 Tablespoons plus 1/2 cup all-purpose flour
Vegetable oil, for pan-frying
Sour cream, for serving

Note: add salt and pepper to taste

In a large bowl, stir together the mashed potatoes, cheese, scallions, egg and 3 tablespoons flour until combined. Using your hands, divide the mixture into 12 portions. Roll each portion into a compact ball then flatten it into a pancake about a 1/2-inch-thick.

Place the remaining 1/2 cup of flour in a shallow dish and carefully dredge each pancake in the flour.

Heat 3 to 4 tablespoons of vegetable oil in a large sauté pan over medium heat. (Add enough oil to thoroughly coat the bottom of the pan.)

Fry the pancakes, in batches, until they're golden brown and crispy on both sides, 3 to 4 minutes. Add more oil to the pan as needed between batches. (Do not overcrowd the pan and do not flip the pancakes too soon or they won't develop a crisp crust.) Transfer the pancakes to a paper towel-lined plate and immediately sprinkle them with salt.

Serve the potato pancakes topped with sour cream and garnished with additional chopped scallions.

Блинчики из картофеля-пюре и сыра

3 чашки остывшего картофеля-пюре
2/3 чашки натертого сыра Чеддар
2 столовых ложки мелко нарезанного зеленого лука
1 яйцо
3 столовых ложли плюс 1/2 чашки муки
подсолнечное масло для жарки
сметана для подачи на стол

Если нужно добавить соль и перец в катртофель-пюре

В большой посудине перемешать вместе картофель, сыр, лук, яйцо и 3 столовых ложки муки. Руками сформировать 12 шариков. В небольшую тарелку насыпать 1/2 чашки муки и обкатать каждый шарик в ней. Слегка приплюснуть и выложить на предварительно нагретую сковороду.

Пожарить блинчики с обеих сторон. Выложить блинчика на бумажные полотенца, посыпать солью и дать остыть.

Подавать на стол со сметаной и зеченым луком.

Recipe from http://best-foood.blogspot.ca/2013/12/cheesy-mashed-potato-pancakes.html?m=1

Lemon hamantaschen with Chocolate-Chestnut filling.

Lemon hamantaschen with Chocolate-Chestnut  filling.

I created the recipe by myself putting together lemon cookie dough with Chocolate-chestnut filling from Giada de Laurentiis. First of all, filling is quite delicious and can be used for many delicious pastries. For a second, cookie dough and such unique fulling creates unbelievable good treats. I hope, many of you will enjoy. And most important I found a new and very kosher ingridients for my daily menu.

Serves:
28 to 30 cookies

Lemon cookie gough

zest of one lemon
¾ cup sugar
1 stick (1/2 cup) butter or margarine, softened
juice from 1 lemon
1 egg
2 cups flour (if you need more flour, please add a little bit)
1/2 tsp baking powder
1/4 tsp salt

Mix the lemon zest and sugar together, then let sit for 5 minutes.
Beat the butter and lemon sugar together until light and fluffy. Add in the egg, lemon juice and continue beating until combined.
Add the flour, baking powder and salt and mix until just combined. Gather the dough together and wrap in plastic, and refrigerate for at least an hour.

Chocolate Chestnut filling

2 cups roasted chestnuts
2/3 cup sugar
Pinch kosher salt
4 tablespoons amber rum
4 teaspoons unsweetened cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup (about 1 1/2 ounces) mini semisweet chocolate chips

Blend the chestnuts, sugar and salt in a food processor until the chestnuts are finely ground. Add the rum, cocoa, cinnamon, cloves and ginger. Blend until the filling is almost smooth, scraping down the work bowl as necessary. Add the chocolate chips and pulse until combined. (Can be made 2 days in advance).

On a well-floured surface, roll the dough to about 1/4" thick. If it's very sticky, you may want to knead in some extra flour.
Using a 2 1/2" round cutter - this can vary on your preference - cut out circles as close together as possible.
Place about 3/4 of a teaspoon of filling in the center of each circle. Fold up two sides of the circle, and pinch together well to seal, then repeat with the remaining side, pinching both corners.

Bake on a cookie sheet at 350 F for 12 to 15 minutes, until just beginning to brown at the corners. Let cool on the sheets for 5 minutes, then remove to a wire rack to cool completely