Warm Salad with Pan-Roasted Egglant and Zaatar-Lime Dressing

Yield 1 large serving

1 medium eggplant, peeled and medium cubed
1 medium tomato, cut into medium chunks
1 teaspoon parsley, finely chopped
vegetable oil for frying

Dressing
zest and juice from 1 lime
2 teaspoons olive oil
2 teaspoons zaatar (you can use 1 tablespoon cumin seeds instead of zaatar)
1 tablespoon honey
1 shallot, minced

Salt, black pepper, garlic-chili sauce to taste

In a large bowl, lightly sprinkle eggplant cubes with salt and set aside for 15 minutes.

Meanwhile, prepare dressing. If you use cumin seeds, toast them for 3-5 minutes on a dry frying pan before mixing into dressing. In a small bowl, combine the zaatar or cumin, honey, lime zest and juice. Whisk ingredients together and stir in the olive oil. Add in the minced shallots, and season with salt and black pepper. Leave on a counter for 10 minutes to marinate.

Heat 1 teaspoon vegetable oil in a medium frying pan on medium-high heat.

Quickly rinse the eggplant and pat it dry. I prefer to drain water with hands and pat dry. Add eggplant cubes to hot frying pan, lower the heat to medium and roast slowly adding a bit of oil if needed for 8-10 minutes. Slow roasting will give quite caramelized color to eggplant. Remove from the heat and give a couple minutes to cool.

Add dressing, tomato and eggplant to a medium salad bowl. Add garlic-chili sauce and check for salt and pepper. Add if needed. Sprinkle with chopped parsley.

Serve immediately with fish, meat, pita or yogurt.

Теплый салат с баклажаном и заатаром

1 средний баклажан, очищенный и порезанный на средние кубики
1 средний помидор, нарезанный на средние кусочки
1 чайная ложка петрушки, мелко нарезанная
растительное масло для жарки

Соус

цедра и сок из 1 лайма
2 чайные ложки оливкового масла
2 чайные ложки zaatar (вы можете использовать 1 столовую ложку семян тмина вместо zaatar)
1 столовая ложка меда
1 лук-шалот, очень мелко нарезанный

Соль, черный перец, garlic-chili соус по вкусу

В большую миску выложить кубиками баклажана и посыпать солью. Оставить на 15 минут. Тем временем приготовить соус. Если вы используете семена тмина, их нужно пожарить 3-5 минут на сухой сковороде. В маленькой миске смешать zaatar или тмин, мед, цедру лайма и сок. Все перемешать и добавить оливковое масло. Добавить в соус лук-шалот, приправить солью и черным перцем. Оставить мариноваться на 10 минут.

Нагреть 1 чайную ложку растительного масла на средней сковороде на большом огне.

Быстро промыть кусочки баклажана под холодной водой и высушить на бумажных салфетках. Я предпочитаю выдавить воду руками и высушить на салфетках. Выложить кубики баклажанов на горячую сковороду, уменьшить огонь до среднего и медленно жарить, добавляя немного масла, если необходимо, в течение 8-10 минут. Медленное обжаривание придает баклажанам красивый карамельный цвет. Снять с огня и дать пару минут остыть.

В среднюю салатницу вылить соус, добавить помидор и баклажан. Добавить, garlic-chili sauce, если необходимо добавить соль и перец. Посыпать рубленой петрушкой. Подавать сразу с рыбой, мясом, питой или йогуртом.

Quick Spicy Chickpea Flatbreads

Makes 6  5-6-inch flat-breads

Dough
6 tablespoons butter or kosher margarine, room temperature, cubed
150 ml boiled water
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 & 3/4 cups all-purpose flour
1/4 cup chickpea flour
Vegetable oil for frying

Chicken Filling
1 tablespoon vegetable oil
1 medium yellow onion, chopped
2 medium garlic cloves
1/2 teaspoon thyme
1/2 teaspoon chili powder
1/2 teaspoon curry powder
cayenne pepper for sprinkling
9 oz chicken, roasted (roasted chicken leftovers are welcome)

For filling, coat the bottom of the pan with oil. Heat the pan on medium-high heat until the oil is shimmering. Add the onion and stir to coat the onions with the oil. Spread the onions out evenly over the pan, sprinkle with salt and let cook for about 5 minutes, stirring occasionally. Add garlic, spices and sprinkle with cayenne pepper to taste. Stir everything and saute for one minute.

Remove from the heat and give a couple of minutes to cool.

Place chicken and onion mixture into a bowl of food processor and process until small bits.

Filling might be done in advanced and kept in refrigerator in airtight container.

For the dough, place butter, salt and garlic powder into large mixing bowl. Pour boiled water and mix together until butter is melted. In a medium bowl mix flours and add to wet mixture. Knead the dough by hand, incorporating all flour.

Sprinkle the 2 tablespoons of all-purpose flour in a mound on your working space. Transfer the dough and knead a bit more.

Divide the dough and filling into six equal pieces; form each dough piece into a ball.

In the meantime, place a large skillet (9-inch) on the stove top and preheat it over medium heat.

Working with one piece of dough at a time, roll it into a rough circle or oval about 3-inch in diameter, using more flour if necessary. Place 1 part of the filling in the center. Pinch the edges of the dough over the filling. Turn the flatbread over, and gently press down again on the bottom. This will push the filling out into the edges of the bread; using rolling pin roll out bread to a round 5-6 inches in diameter. Repeat with other 5 balls.

Fry with little oil the flat-breads in the skillet or on the griddle. Cook for 2 to 3 minutes on one side, or until golden brown, then flip and cook the second side for another 2 minutes. Transfer the flat-breads from the pan to a rack to cool slightly before serving.

Serve immediately with salads, salsa, dips, veggies and even fruits. Store flat-breads, well wrapped, in refrigerator for a couple days.

Apricot Raisin Bran Loaf

Yield 6-8 servings (1 piece per serving)

1 & 1/8 cups dried apricots, chopped
1 & 1/2 cups raisins
1 & 1/2 cups processed bran cereal (I used Multigrain Bran Cereal)
3/4 cups soft light brown sugar
2 & 1/4 cups warm milk
1 & 1/2 cups self raising flour, sifted ( I used 1 & 1/2 cups all-purpose flour)
3/4 cup whole-wheat flour , sifted
1/2 teaspoon baking powder (I used 3/4 teaspoon)
1 & 1/2 teaspoon pumpkin pie spice

Measure the dried fruits, bran cereal and brown sugar into a bowl. Add the warm milk and stir. Leave to set for half an hour. Most of the liquid will have been absorbed.

Preheat the oven to 180*C/350*F/ gas mark 4. Grease 9 x 5 inch deep loaf tin and line with wax paper. Set aside.

Whisk together the flours baking powder and mixed spice to aerate somewhat. Stir into the wet mixture to combine. You will have a wet, stiff mixture. If mixture is too stiff, add a small splash of water. Spread into the prepared pan, leveling off the top.

Bake in the preheated oven for 50 minutes, or until a skewer inserted in the center comes out clean. If you think it is browning too quickly, cover lightly with some foil.

Leave in the tin for 10 minutes to cool, then tip out onto a wire rack to finish cooling.

Serve with butter, this loaf is quite delicious toasted. Store in an airtight container.

Кекс с  курагой, изюмом и отрубями

На 6-8 порций (1 штука на порцию)

1 & 1/8 чашки кураги, мелко нарезанной

1 & 1/2 чашки изюма

1 & 1/2 чашки обработанных зерновых отрубей (я использовалa Multigrain Bran Cereal)

3/4 чашки мягкого светло-коричневого сахара

2 и 1/4 чашки теплого молока

1 & 1/2 чашки блинной муки, просеянной

3/4 стакана цельнозерновой муки, просеянной

1/2 чайной ложки разрыхлителя (я использовала 3/4 чайной ложки)

1 & 1/2 чайной ложки специй для тыквенного пирога

Отмерить сухофрукты, отруби и коричневый сахар в миску. Добавить теплое молоко и перемешать. Оставить на полчаса, что большинство молока впиталось. 

Разогреть духовку до отметки 180 * C / 350 * F / gas 4. Смазать маслом форму для выпечки 9 х 5 дюймов и выложить вощеной бумагой. Отложить в сторону.

Смешать два вида муки, разрыхлитель и специи. Добавить к молочной смеси и перемешать. У вас будет влажная, жесткая смесь. Если смесь слишком жесткая, добавить немного воды. 

Выложить тесто  в подготовленную форму и разровнять.

Печь в предварительно разогретой духовке в течение 50 минут или пока деревянная лучинка, вставленная в центр, не выйдет чистой. Если вы думаете, что кекс слишком быстро румянится, накройте немного фольгой.

Вынуть из духовки и оставить в форме на 10 минут, затем выложите на решетку, чтобы полностью охладить.

Подавать со сливочным маслом, этот хлеб довольно вкусный подрумянным в тостере. Хранить в герметичном контейнере.

Recipe from "Sweet food" by Kay Scarlett

Savory Spring Crepes

Yield 2 servings

1 cup chickpea flour
¾ teaspoon kosher salt, divided
6 tablespoons olive oil, divided
3 ounces feta cheese, crumbled (about ¾ cup)
¼ cup plain whole-milk Greek yogurt
⅛ teaspoon freshly ground black pepper
1/2 teaspoon zaatar
sliced avocado, chopped sun-dried tomatoes, fresh herbs and lemon wedges, for serving

Whisk flour and ¼ teaspoon salt in a medium bowl. Gradually whisk 1 cup water and 2 tablespoons oil into flour until smooth. Set aside for 10 minutes.

Meanwhile, process feta, yogurt, pepper, zaatar and ¼ teaspoon salt in a food processor until smooth, about 1 minute. Set aside.

Heat 1½ teaspoons oil in skillet over medium-high. Pour in half of batter (about ¾ cup) and swirl skillet to cover bottom. Cook until bubbles form on surface and top looks slightly dry, 4 to 5 minutes.

Loosen edges with a spatula and flip crepe. Cook, undisturbed, until cooked through, about 2 minutes. Slide onto a large plate. Repeat with remaining 1½ teaspoons oil and ¾ cup batter.

Top with whipped feta, sun-dried tomatoes, herbs and avocado. Squeeze 1 lemon wedge over each crepe and drizzle with remaining oil.

Serve immediately. Crepes and whipped feta can be done in advanced and put together just before serving. excellent choice for breakfast.

Idea for the recipe comes from Real Simple Magazine

Spring Gari Coleslaw

Yield 2 servings

3 cups green cabbage, thinly shredded
1 teaspoon apple cider vinegar
4 large pink radishes, shredded on a large holes of box grater
1/2 large cucumber, seeded, shredded on a large holes of box grater
8 sugar snaps, trimmed, stringed, cut in medium pieces on diagonal

Dressing
1 tablespoon gari, Japanese pickled ginger, minced
1 medium garlic clove, minced
4 tablespoons mayonnaise
4 tablespoons buttermilk
Salt, black ground pepper, sugar to taste

Parsley and dill for decoration (optional)

To make dressing, in a medium bowl mix all ingredients and set aside for 30-40 minutes.

Sprinkle cabbage with apple cider vinegar and using hands lightly mix it. leave on a counter for 10 minutes. Add rest of ingredients and mix again.

Pour dressing over and mix together. Check for salt and pepper. Sprinkle with fresh herbs.

Serve immediately.

New Orleans Shrimp Pate

Serves 12

1-1/2 cups peeled, cooked shrimp meat
1/3 cup minced onion
1/2 cup melted butter
1 Tablespoon prepared horseradish
1 teaspoon salt
3 Tablespoons lemon juice
2/3 cup mayonnaise
4 dashes Tabasco pepper sauce
4 dashes Worcestershire sauce

Combine all ingredients in blender or processor; blend well to thick paste. Pack firmly into 3-cup mold. Chill 4 hours.

Unmold and serve with toast rounds.

Паштет из креветок по нью-арлеански

На 12 порций

1-1 / 2 чашки очищенного, отваренного мяса креветок
1/3 чашки лука, нарезанного
1/2 чашки растопленного масла
1 столовая ложка хрена
1 чайная ложка соли
3 столовые ложки лимонного сока
2/3 чашки майонеза
4 капли соуса острого соуса "Tabasco"
4 капли соуса  Worcestershire

Выложить все ингредиенты в чашу кухонного процессора и прокрутить до образования густой пастой. Выложить в форму и поставить на холод на 4 часа. Подавать на тостах.

Recipe from Group Recipes

Warm Lettuce & Corn Salad with Zaatar

Yield 2 servings

2 & 1/2 cups thinly shredded iceberg lettuce
8 large black olives from the can, drained and chopped
2 tablespoons thinly sliced red onion
2 teaspoons olive oil
1 teaspoon lemon juice
1/2 teaspoon vegetable oil
1 large ear of sweet corn, shucked
Salt and ground black pepper

Zaatar mix (Recipe from Feasting at Home)
1 tablespoon dried thyme
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon toasted  sesame seeds
1 tablespoon sumac
½ teaspoon kosher salt
¼ teaspoon or more Aleppo chili flakes- optional

For the deep flavor, toast sesame seeds and dried thyme first.

Mix all the ingredients together in a small bowl. Store in an airtight container.

In a big mixing bowl, add lettuce, black olives, and red onion. Sprinkle with zaatar and pour lemon juice, olive oil. Using 2 forks, gently toss together.

Heat 1/2 teaspoon vegetable oil on medium-high heat.

To cut off the kernels, rest the ear firmly in a bowl or on a board and cut from stem to tip. Don’t cut the cob itself or you’ll pick up tough, woody bits.

Lower the heat to medium and add corn kernels, sprinkle with salt and black pepper. Saute for 3-4 minutes stirring occasionally. Remove from the heat, give 1-2 minutes to cool and place over the salad. Using 2 forks, mix salad again.

Serve immediately.

Chocolate-Covered Digestive Biscuits (Egg-less)

Yield: 16 (2 3/4–inch) cookies

4 1/2 ounces all-purpose flour (about 1 cup, spooned; 125 g)
2 ounces whole wheat flour (about 1/3 cup; 55 g), plus more for dusting
2 1/4 ounces sugar (about 1/3 cup; 60 g)
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon sumac (optional)
1/8 teaspoon (0.5 g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or use the same weight
4 ounces cold unsalted butter (about 8 tablespoons; 113 g), cut into 1/4-inch cubes
2 ounces cultured low-fat buttermilk (about 1/4 cup; 55 g)
9 ounces roughly chopped dark or milk chocolate (about 1 1/2 cups; 285 g)
Chopped nuts (optional)

Make the Dough: Adjust oven rack to lower-middle position and preheat to 350°F (177°C). Combine all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, sumac and cubed butter in the bowl of a food processor. Process until butter virtually disappears into a fine, floury meal. Add buttermilk and pulse to form a damp and crumbly dough. Turn onto an unfloured surface and knead into a ball.

Roll and Bake the Biscuits: On a generously floured surface, roll dough until just shy of 1/4 inch (4.7 mm), using as much flour as needed along the way to prevent sticking. Dust away excess flour with a pastry brush and decorate with a docking tool if you like. Cut into 2 3/4–inch rounds and transfer to a parchment-lined half sheet pan. Gather up scraps, knead, roll, and cut as before.
Bake until firm to the touch and light brown all over, about 18 minutes. Cool directly on sheet pan and continue with next step, or store in an airtight container up to 3 days at room temperature.

Temper the Chocolate: Temper chocolate on water bath.

Coat the Biscuits: Working with just 2 or 3 biscuits at a time, dollop a generous 1/2 tablespoon, or just over 1/4 ounce, chocolate over each. Spread into an even layer over biscuit and, as chocolate starts to thicken, bounce the tines of a fork across the surface to create a wavy pattern. Repeat with remaining biscuits and chocolate. (Before it hardens, store excess chocolate according to the directions here.)  Sprinkle with chopped nuts.

Serve biscuits immediately, preferably with hot tea, and transfer to an airtight container for up to 3
weeks at room temperature.

Печенье без яиц с шоколадной глазурью

На 16 средних по размеру печений

1 чашка белой муки
1/3 чашки цельно-зерновой муки
1/3 чашки сахара
1/4 чайной ложки разрыхлителя
1/4 чайной ложки пищевой соды
1/8 чайной ложки (0,5 г) кошерной соли
8 столовых ложек; 113 г), нарезанного на кубики сливочного масла
1/4 чашки кефира или buttermilk
285 г мелко нарезанного шоколада

Разогреть духовку до 350 ° F (177 ° C). Смешать белую и цельнозерновую муку, сахар, разрыхлитель, пищевую соду, соль и масло в чаше кухонного комбайна. Прокрутить до образования крошки и добавить кефир. Пропульсировать до получения влажного и рассыпчатого теста. Выложить на подсыпанную мукой доску и замесить тесто.

Раскатать тесто толщиной 5 мм, если нужно, то добавить муку. используя столько муки, С помощью круглок  формы вырезать печенья и переложить на выстеленный пергаментной бумагой противень. если осталось тесто, то его еще раз раскатать и вырезать еще печенья.

Выпекать до светло-коричневого цвета примерно 18 минут. Остудить прямо на противне.

Распустить шоколад на водяной бане.

Украсить шоколадом печенья, используя 1/2 столовой ложки на каждое печенье. Дать шоколаду застыть. По желанию можно посыпать молотыми орехами.

Держать в герметичном контейнере до 3 недель при комнатной температуре.

Recipe comes from Serious Eats