Hamantaschen with Almond Streusel

Yields about 3 & 1/2 dozens cookies

Filling

5 oz. (140 gram) dry apricots

3/4 cup dry cranberries

1/3 cup water, room temperature

4 tablespoons fruit spread or thick jam

Streusel

1/2 cup almond pieces

2 digestive biscuits

2 tablespoons sesame seeds

Dough

2 cups all-purpose flour

8 tablespoons (about 100 gram) butter, cold

2 tablespoons sugar

1/4 teaspoon salt

1/2 teaspoon baking powder

2 tablespoons almond meal or flour

1/2 cup + 1 tablespoon kefir or buttermilk

1/2 teaspoon vanilla extract

2 egg yolks (whites reserved for egg wash)

To make a streusel, place biscuits, sesame seeds, and almonds into a bowl of a food processor and process until a small bit resembles.

To make filling, place dry fruits and water into a medium saucepan and bring to boil on medium heat. Stir occasionally. Lower the heat and simmer for about 4-5 minutes until almost all water will be evaporated. Remove from the heat and give a couple of minutes to cool.

Place fruits and jam into a bowl of food processor and process until a small bit resembles. Remove filling into a plastic container, cover with a lid and keep on a kitchen counter.

To make a dough, place the flour into a big plastic bowl and shred butter with a grater in it. Using a pastry blender, cut the butter into the flour.

In a medium bowl, mix sugar, salt, almond meal, and baking powder. Add to a flour mixture.

In another medium bowl, mix vanilla extract, egg yolks, and kefir. Add to dry ingredients. Using your hands, make a dough. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350 F and line a large rimmed baking sheet with parchment paper. Remove dough from the refrigerator. Divide dough into smaller pieces and knead each piece in your warm hands. The dough will be enough good to roll out to 1/8-inch thickness. Use a 2-in round cookie cutter or glass to cut out as many circles as possible and place 1 teaspoon of filling into the center of each dough circle. Fold like hamantaschen. Pinch the seams firmly to seal. Gather the dough scraps, re-roll, cut out additional circles. Repeat the process with the remaining dough and filling. Brush the hamantaschen with the egg whites. Carefully lift each cookie and dip face down into streusel. Place on a cookie sheet.

Bake for about 12-14 minutes. remove from the oven and cool completely. Keep in an airtight container. 

Tangy Avocado Dip

Serves 2

In food processor combine 1/4 preserved lemon (chopped) and 1 scallion (coarsely chopped) with 1/4 cup each fresh cilantro and plain Greek yogurt, 1 teaspoon hot sauce and 1/4 teaspoon salt and pulse until finely chopped. Pulse in1 ripe avocado until almost smooth. serve with chips.

Пикантный соус из авокадо

На 2 порции

В кухонном комбайне смешать 1/4 консервированного лимона (предварительно нарезать) и 1 зеленый лук (крупно нарезанный) с 1/4 чашки свежей петрушки и 1/4 чашки греческого йогурта, 1 чайной ложки острого соуса и 1/4 чайной ложки соли. Добавить 1 спелый авокадо и прокрутить до получения почти однородной массы. Подавать с чипсами.

Recipe comes from "Good Housekeeping" magazine

Double Mushrooms Creamy Soup with Coconut Milk and White Beans

Yields 4 servings

1/2 oz. (about 15 grams) dry mushrooms

3 cups cold water + more for boiling mushrooms

1 medium yellow onion, peeled and chopped

2 medium carrots, peeled and chopped

3 medium potatoes, peeled and chopped

2 stalks celery, cleaned and chopped

1 can (13.5 oz.) coconut milk

3/4 cup white canned beans, rinsed

1 teaspoon vegetable oil

4 oz (about 120 gram) fresh mushrooms, cleaned and sliced

2 tablespoons, fresh parsley, chopped

1/2 teaspoon schmaltz (optional)

Salt, ground black pepper, lemon juice, garlic-chili sauce to taste

Place dry mushrooms into a medium saucepan and cover with cold water. Bring to a boil, lower the heat and simmer for about 10 minutes. Drain water and reserved it for future use. Cool and chop dry mushrooms.

Bring 3 cups of water to a boil in a large pot. 

Combine onion, carrot, celery, and potatoes in the work bowl of a food processor. Process until all of the vegetables are chopped into tiny pieces, but don't let them get mushy. Using a spatula take out the mixture and place it in a medium bowl. Put into boiling water and sprinkle with salt and ground black pepper. Lower the heat and simmer for about 7 minutes.

Heat vegetable oil in a medium saucepan over medium heat. Cook and stir mushrooms until mushrooms are lightly browned, for about 5 minutes. Sprinkle with some salt and ground black pepper. Remove from the heat to cool a bit.

Add coconut milk. Stir to combine everything and simmer for about 5-7 minutes. Add chopped dry mushrooms and two tablespoons reserved liquid. Using an immersion blender, puree vegetables with coconut oil.

Add mushrooms, drained white beans, and chopped parsley. Simmer for about 5-7 minutes. Check for spices. Add lemon juice, garlic-chili sauce. For fat-lovers, add chicken fat (schmaltz).

Remove from the heat. Stir together a couple of times and serve warm. Leftovers might be stored in a lidded plastic container and reheated before serving time.

Ready for Lunch Flaky Tarts with Chicken Filling

Yields about 2 dozen medium size pastries

Filling 

9-10 oz. cooked chicken meat, shredded by hand

1 tablespoon vegetable oil

1 medium yellow onion, chopped

2 medium garlic cloves, minced

1 medium yellow sweet pepper, chopped

1 medium red sweet pepper, chopped

2 tablespoons ketchup

1/2 teaspoon ground coriander

Salt, black and cayenne pepper to taste

Dough (https://www.kosher.com/recipe/easy-flaky-dough-5927)

2 cups flour

1/2 teaspoon salt

8 ounces margarine or butter (cold)

2 tablespoons vinegar

1 egg yolk

1/3 cup cold water

Egg wash

1 egg white, lightly beaten

Sesame seeds for sprinkling

Dough and filling must be done in a day before tarts will be served.

To make a dough, sift flour and salt in a bowl. Place flour into a bowl of a food processor and cut margarine into it. Process until small crumbs.

Add egg yolk and vinegar. Start processing and add cold water. Process until the soft dough will be formed. Wrap into plastic and refrigerate overnight.

To make a filling, in a large skillet heat 1 tablespoon of vegetable oil over medium heat. Add onions, sprinkle with salt and sauté until softened, about 5 minutes. Add garlic and stir until fragrant, about one minute. Add peppers, ketchup, coriander, and continue to sauté for about 3 minutes. Add a bit of vegetable oil and chicken. Sprinkle with more salt and ground black pepper. Allow cooking for about 3-4 minutes. Remove from the heat. Check for spices and let cool for 2-3 minutes.

Place mixture into a bowl of a food processor and process until a smooth paste. Remove a paste into a medium bowl and keep refrigerated until ready to use.

The next day after breakfast, remove dough and filling from the refrigerator. Line a large baking sheet with parchment paper. Preheat an oven to 350 F (180 C).

Cut the dough into quarters. Working with one part of the dough at a time, roll out into a rectangle 1/8 thick. Using a 6-inch cutter, cut into disks. Place a tablespoon of filling on one disk and cover with another one. Using a fork, firmly press the edges together. Reroll scraps and repeat this process with remaining dough and filling and arrange on a parchment-lined baking sheet.

Wet a pastry brush with egg wash and brush each pastry. Sprinkle with sesame seeds. Bake for about 20-25 minutes. Remove from the oven and give half an hour to cool. Serve with a salad of your choice.

Delicate Almond Crescent Cookies

Yields 20-23 medium size cookies

2/3 cup almonds

1 & 2/3 cups all-purpose flour

1/3 cup granulated sugar

1 cup unsalted butter, very soft

1/4 teaspoon salt

Powdered sugar for sprinkling

Place almonds into a bowl of food processor and process for about 1 minute. Add flour and sugar. Process for about 20-30 seconds.

In a big bowl, mix butter and salt. Add flour-nut mixture and knead a dough. The dough will be very soft. Make 20-23 balls and place them on a plate. Cover with plastic wrap and store in a refrigerator for about 1 hour.

Preheat an oven to 325 F. Line a cookie sheet with parchment paper, grease with a bit of vegetable oil and non-stick cooking spray. Choose a cookie sheet, which fits into your refrigerator.

Remove the plate with balls from the refrigerator and roll out each ball into a 3' - 4' log. Carefully bend to shape into a crescent. Place on a cookie sheet. Store a filled cookie sheet in the refrigerator for about 15 minutes.

Bake 14-16 minutes.

Remove from the oven, cool almost to room temperature, and sprinkle with powdered sugar.

Keep in an airtight container for a couple of days.

Нежные миндальные рожки

На 20-23 печенья среднего размера.

2/3 чашки миндаля

1 и 2/3 чашки белой муки

1/3 чашки сахарного песка

1 чашка (200 грамм) несоленого масла, очень мягкого

1/4 чайной ложки соли

Сахарная пудра для посыпки

Выложить миндаль в чашу кухонного комбайна и провернуть до образования крошки, около 1 минуты. Добавить муку и сахар. Провернуть еще в течении 20-30 секунд.

В большой миске смешать масло и соль. Добавить мучно-ореховую смесь и замесить тесто. Тесто получается очень мягким. Сделать 20-23 шарика и выложить их на тарелку. Накрыть полиэтиленовой пленкой и хранить в холодильнике около 1 часа.

Разогреть духовку до 325 F (160 C). Выстелить противень пергаментной бумагой, смазать небольшим количеством растительного масла и побрызгать антипригарным спреем. Противень должен умещаться в вашем холодильнике.

Достать тарелку с шариками из холодильника и раскатать каждый шарик в цилиндр размером 3–4 дюйма (до 10 см). Осторожно согнуть, чтобы получился полумесяц. Выложите на противень. Поставить заполненный противень в холодильник примерно на 15 минут.

Выпекать 14-16 минут.

Вынуть из духовки, остудить почти до комнатной температуры и посыпать сахарной пудрой.

Хранить в герметичном контейнере пару дней.

Zucchini Cottage Cheese Pancakes

Yields 2 dozen medium size pancakes

1 medium size zucchini, shredded on a large holes of the grater

1/4 teaspoon salt

1 cup all-purpose flour

1 cup whole-wheat flour

1 cup cottage cheese

2 eggs

3 tablespoons sugar

1/2 cup milk

1/2 cup buttermilk or kefir

1 teaspoon baking soda

Vegetable oil for frying

Sprinkle zucchini with salt, mix, and place into a colander for 10-15 minutes. 

In a large bowl, mix cottage cheese, eggs, sugar, and buttermilk. Whisk everything together and add flour. 

Using clean hands, drain as much as a possible liquid out of zucchini and add to a dough. Sprinkle with baking soda and carefully stir everything together.

Spray a griddle or a skillet with non-stick spray and heat over medium heat.  Pour about one tablespoon of vegetable oil.

Using a large tablespoon, pour some batter onto the prepared pan. Heat pancakes for 2-3 minutes per side or until golden. Add vegetable oil as need it.

Remove from the skillet on paper towels and cool until room temperature. Serve with yogurt or sour cream.

Творожные оладьи с цукини

На 2 дюжины блинов среднего размера

1 цуккини среднего размера, натертый на больших отверстиях терки

1/4 чайной ложки соли

1 чашка универсальной муки

1 чашка цельнозерновой муки

1 чашка творога

2 яйца

3 столовые ложки сахара

1/2 чашки молока

1/2 чашки пахты или кефира

1 чайная ложка пищевой соды

Растительное масло для жарки

Кабачки присыпать солью, перемешать и поместить в дуршлаг на 10-15 минут.

В большой миске смешать творог, яйца, сахар и кефир. Все перемешать и добавить муку.

Чистыми руками отжать воду с кабачков и добавить в тесто. Посыпать пищевой содой и тщательно все перемешать.

Сбрызнуть сковороду антипригарным спреем и нагреть на среднем огне. Полить дно сковороды примерно одной столовой ложкой растительного масла.

Используя большую столовую ложку, налить немного жидкого теста на подготовленную сковороду. Жарить блинчики по 2-3 минуты с каждой стороны или до золотистого цвета. При необходимости добавить немного растительного масла.

Поджаренные блинчики выложить на бумажные полотенца и остудить до комнатной температуры. Подавать со сметаной или йогуртом.

Rose Water Sandwich Cookies with Walnut Filling

 Yields 22 2-inch sandwich cookies

Dough

9 tablespoons butter, room temperature

1/3 cup sugar

1 egg

1 teaspoon rose water

1/2 teaspoon vanilla extract

1/8 teaspoon salt

About 2 cups all-purpose flour

1/4 teaspoon baking powder

Filling

1 cup walnuts, small-medium pieces

7 oz. (1/2 can) condensed milk

The filling might be made in advance and kept in a plastic container in a refrigerator. Remove from the fridge 30 minutes before to bring to room temperature. The filling will be very soft and ready to smear on cookies.

Preheat oven to 350°F. Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently. Remove from the oven, give a couple minutes to cool off. Place walnuts and condensed milk in a bolw of food processor and processe until smooth paste.

In a small bowl, mix rose water, vanilla extract, and egg.

Prepare a big plastic bowl and place soft butter there. Using an electric mixer, beat butter for about 1 minute, add sugar, and beat more for 1 minute. Slowly pour the egg mixture and beat for two more minutes.

Sift together flour, salt, and baking powder. Add to butter-egg mixture and make a dough. The dough will be very soft. Wrap with plastic and leave in the refrigerator overnight.

Remove dough from refrigerator and leave on a counter for 30 minutes.

Preheat the oven to 350° and line 2 large baking sheets with parchment paper.

Divide the dough in half and form each portion into a disk. Using hands, knead each disk to make it a bit playable. Roll each one to a thickness of ⅛ inch. Cut out 22 cookies from each sheet and place them on the prepared baking sheets. To get a right amount of cookies, I reroll scraps and cut cookies again.

Bake the cookies until firm to the touch, 10 minutes. Let cool for about 3 minutes.

Spread ½ tablespoon of the filling on one cookie and sandwich with another. Repeat until all cookies are used.

Sprinkle with powdered sugar (optional). Keep in an air-tight container.

Печенье-сэндвич с ореховой начинкой

На 22 печений среднего размера

Тесто

9 столовых ложек сливочного масла комнатной температуры

1/3 чашки сахара

1 яйцо

1 чайная ложка розовой воды

1/2 чайной ложки ванильного экстракта

1/8 чайной ложки соли

Около 2 чашки универсальной муки

1/4 чайной ложки разрыхлителя

Начинка

1 чашка грецких орехов, порезанных на мелкие и средние куски

7 унций. (1/2 банки) сгущенного молока

Начинку можно сделать заранее и хранить в пластиковом контейнере в холодильнике. Вынуть из холодильника за 30 минут, чтобы довести начинку до комнатной температуры. Начинка будет очень мягкой и ее можно будет намазать на печенье.

Разогреть духовку до 350 ° F (180 Ц). Выложить грецкие орехи на противне в один слой. Печь от 8 до 10 минут, часто проверяя. Вынуть из духовки, дать пару минут остыть. Выложить грецкие орехи и сгущенное молоко в кухонный комбайн и измельчите до однородной массы.

В небольшой миске смешать розовую воду, экстракт ванили и яйцо.

Выложить мягкое масло в большую пластиковую миску. Взбить электрическим миксером масло в течении 1 минуты, всыпать сахар и взбивать еще 1 минуту. Медленно влить яичную смесь и взбивать еще две минуты.

Просеять вместе муку, соль и разрыхлитель. Добавить к масло-яичной смеси и замесить тесто. Тесто получится очень мягким. Обернуть полиэтиленом и оставьте на ночь в холодильнике.

Достать тесто из холодильника и оставить на кухонном столе на 30 минут.

Разогрейте духовку до 350 Ф (180 Ц) и застелить 2 больших противня пергаментной бумагой. 

Разделить тесто пополам и сформировать 2 диска. Руками разомнуть каждый диск, чтобы было легко раскатывать. Раскатать каждый кусок теста до толщины 3-4 мм. Вырезать из каждого листа 22 печенья и выложить их на подготовленные противни. Чтобы получить нужное количество печенья, я раскатываю остатки и снова разрезаю печенье.

Печь печенье 10 минут, пока оно не станет твердым на ощупь. Дайте остыть примерно 3 минуты.

Намазать ½ столовой ложки начинки на одно печенье и накрыть другим печеньем.

Посыпать сахарной пудрой (по желанию). Хранить в герметичной таре.

Scottish Potato Scones

Yield 4 servings

1 pound potatoes (baking potatoes, peeled, cooked, and mashed)

1 ounce butter (2 tablespoons, melted, plus more for greasing)

1/2 teaspoon salt

1 medium egg

4 1/2 ounces flour (1 cup/125 g, plus extra for rolling)

1 teaspoon baking powder

Heat the oven to 400 F (200 C).

Place the mashed potatoes in a large bowl and add all the other ingredients to form a sticky dough.

Roll out half of the dough on a floured surface into cricle to approximately 1/2-inch thickness. Score a cross into the dough to mark 4 equal wedges. Grease a baking sheet with butter. Place wedges on a baking sheet and repeat with another portion of the dough. Bake the scones for 15 minutes until golden brown and risen. Serve with butter and eat warm.

Usually I boiled and mashed potatoes in the evening. I place mashed potatoes into plastic container with a lid and keep on a kitchen counter until next morning. This way I get drier mashed potatoes. Drier mashed potatoes create a dough that will roll out more easily, especially if you include the egg.

Recipe comes from The Spruce Eats