December 31, 2013

Sweet buns with Lubavitch Sweet yeast Dough

Sweet buns with Lubavitch Sweet yeast Dough

Many years ago I bought a quite delicious cooking book compiled by women from Lubavitch community. They choose recipe they trust and make again and again. This time I decided to try one of the recipes from this book.

1. Basic Sweet Dough

Make 50 buns or pirozhkis.

1/2 sugar
2 packages dry yeast
1 & 1/2 teaspoon salt
 6 & 1/2 to 7 cups flour
1 & 1/4 cups apple juice
1 cup margarine
3 eggs, at room temperature
1/2 teaspoon vanilla extract (optional)

In a large mixer bowl, combine sugar, yeast, salt, and 2 cups of flour. In a 1-quart saucepan, heat apple juice and margarine until warm. Margarine does not have to melt.

Gradually add warm liquid to dry ingredients, beating with mixer at low speed. Increase speed to medium and beat 2 minutes. Add eggs and vanilla and 2 & 1/2 cups of flour. Beat 2 minutes. By hand, stir in enough additional flour to make stiff dough, about 2 cups.

Turn dough onto a lightly floured board and knead 8 to 10 minutes until smooth and elastic, adding more flour if necessary.

Place dough in a well-oiled bowl and turm to oil the top. Cover and let rise in warm place about 1 hour until doubled in bulk. Punch down, turn onto floured board, cover with bowl and allow to rest 15 minutes for easier shaping.

2. What to make: piroshki and sweet buns.

3. How to shape it.

Imitation Crabmeat Green Tomato salad

Imitation Crabmeat Green Tomato salad

Make 2 portions

6-8 leaves butter torn lettuce,
4 oz imitation crabmeat, chopped
1 large tomato, sliced
1/4 cup red onion, thinly sliced


2 tablespoons mayonaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon sugar
2 tablespoоn olive oil

Salt and pepper to taste

For dressing, in a small bowl, whisk all dressing ingridients, except salt and pepper.

In a deep salad bowl, place butter lettuce leaves. In a separate bowl combine the next three salad ingredients. Pour the dressing over the salad and toss very well. Add salt and pepper. Pour salad over the leaves.

Салат с крабовыми палочками, помидорами и зеленью.

На 2 порции

6-8 листьев зелени "butter lettuce"
120 грамм крабовых поличек, мелко порезанных
1 большой помидор, нарезанные на тонкие дольки.
1/2 чашки сладкого красного лука, нарезанного кольцами


2 столовые ложки майонеза
1 чайная ложка горчицы Dijon
1 чайная ложка лимонного сока
1/2 чайной ложки сахара
2 столовые ложки оливкового масла

Соль и перец по вкусу.

В небольшой посуде перемешать все составляющие соуса. Соль и перец не добавлять.
В глубокую салатную посуду уложить листья салата. В отдельной посуде перемешать крабовые палочки, помидор и лук. Залить соусом и добавить по вкусу соль и перец. Выложить салат поверх листьев.

December 27, 2013

Banana-Honey Cake with Vodka glaze

Unexpectedly for myself I found this easy recipe in  one of Williams-Sonoma cooking books "Dessert of the day". First of all, this recipe can be made parve and served with any meal. For a second, any of us can experiment with spices. This easy cake will become very spicy and rich. Definitely I will make this recipe again. I have already offered a cake for test to several people, and they like it. It does not rise high, it's a quite dense and definitely very honeyish.  William-Sonoma published cake without glaze, and I added the glaze and some new spices. First time I  introduced vodka glaze in a Cosmopolitan Bread

Banana-Honey Cake with Vodka glaze
2 & 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2  cup (125 gramm) + 2 tablespoons unsalted butter (together 10 tablespoons)
Butter can be substituted on pareve margarine  to make a recipe parve.
1/2 cup firmly packed light brown sugar
1/2 cup honey
2 large eggs
2 bananas, mashed
I added 1 teaspoon ground ginger and 1/8 teaspoon red pepper.
1 cup powdered sugar
2 tablespoons vodka
1 teaspoon apple or orange juice (if you need more to make glaze, add it)

Preheat the oven to 350F (180C). Butter a 9 inch (23-sm) square baking pan. Sprinkle with flour and tap out the excess.

In a bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. In another bowl, using an electric mixer, beat the butter and brown sugar on medium speed until creamy. Add the eggs, increase the speed to medium-high, and beat until smooth. Add the dry ingredients in 2 additions, alternating with the mashed bananas and beating on medium speed after each addition until smooth.

Spread the batter evenly in the prepared pan.

Bake until a toothpick inserted into the center comes out clean, 35-40 minutes. Let cool completely in the pan or on a wire rack. Cut in squares and serve.

I used for baking a regular bread pan, waited 15-20 minutes after baking and cover with glaze. To make a glaze, I mix all ingredients until paste was formed.

Банановый медовик с  глазурью из водки.
Тесто для медовика:
2 & 1/4 чашки муки
1 чайная ложка соды
1 чайная ложка разрыхлителя
1 чайная ложка молотой корицы
1/2 чайной ложки соли
1/2  чашки (125 gramm) + 2 столовые ложки несоленого сливочного масла (вместе 10 столовых ложек) Можно заменить на parve маргарин.
1/2 чашки коричневого сахара
1/2 чашки меда
2 болших яйца
2 банана (провернуть их в мясорубке или кухонном комбайне до получения пюре)
Я добавила 1 чайную ложку  сухого  имбиря и 1/8 чайной ложки красного перца.
1 чашка сахарной пудры
2 столовых ложки водки
1 чайная ложка яблочного или апельсинового  сока(если нужно больше, добавьте.)

Нагреть духовку до 350Ф (180Ц). Помазать маслом небольшую квадратную дечку (23 см). Обсыпать внутри мукой.

В небольшой посуде смешать муку, разрыхлитель, соду, корицу, сухой имбирь, переци соль. В другой глубокой посуде электрическим миксером на средней скорости взбить масло и сахар. Добавить яйца. Увеличить скорость и продолжать взбивать. Добавить сухую массу в 2 приема, чередуя с бананами. Взбивать до того, как все хорошо перемешается. Вылить в приготовленную дечку, аккуратно разровнять и поставить в нагретую духовку.

Печь в течении 35-40 минут. Проверить лучинкой на готовность. Вынуть из духовки и дать остыть.  Нарезать на квадратики и подать к столу.

Я использовала стандарную дечку для выпечки хлеба. Вынула из духовки, подождала 15-20 минут и залила глазурью.  Для глазури нужно перемешать все ингридиенты до получения пасты.

December 16, 2013

Cheesy Roses

Cheese Roses

Makes 25-30 mini pasтries.

1 cup farmer's cheese
1/4 cup melted butter
1 egg
1/4 cup sugar
1/2 teaspoon baking soda
1 tablespoon lemon juice
2 cups all-purpose flour
2 tablespoons milk
Chocolate salt for sprinkling

1. In a bowl mix well farmer's cheese, butter, egg and sugar.  Add baking soda diluted in lemon juice. Add flour and form a dough.

2. Divide the dough in  3 parts. Take one piece and cover the other. roll out the 1/3 portion of dough to about 1/8" thick on a floured board. Using a cutter or a drinking glass, cut out approximately 3 inch circles. Place 3 rounds one after another one overlapped a 1/4 inch and use the roller pin to smooth the  surface. Roll all of them together as you see on a picture and cut in the middle (the thickest part).Stand them up with a cut side down.
Reroll your scraps until it is ALL used up!

3. Brush each pastry with a milk and sprinkle with chocolate sugar.

4. Bake in a pre-heated oven at 180C / 350F" for 20 minutes.

Творожные цветочки

На 25-30 пирожных

1 чашка домашнего творога
1/4 чашки растопленного сливочного масла
1 яйцо
1/4 чашки сахара
2 чашки муки
1/2 чайной ложки соды
1 столовая ложка лимонного сока
2 столовые ложки молока
Chocolate salt для посыпки
Для начала, растираем яйцо с сахаром, маслом и творогом. Добавляем соду, гашенную лимонным соком, и муку. Хорошо вымешиваем тесто, раскатываем и вырезаем из него кружочки с помощью чашки. Выкладываем в нахлест по три штуки. Скатываем их в трубочку и разрезаем ножом на две части.

Застилаем пергаментом ( или силиконовым ковриком или просто смазываем сливочным маслом) противень. Выстраиваем на нем розочки. Смазываем молоком и посыпаем шоколадной солью.
Выпекаем в разогретой до 170 градусов духовке в течении 20 минут.
Recipe from

December 05, 2013

Quick Poppyseed Strudel

First time I posted about poppyseed strudel 7 years ago. I can not imagine that I run my culinary diary already 7 years. For last 7 years I started to write articles, created my own website and learned a lot of good new things. This recipe with me all the time. It's easy, tasty, and reminds me a strudel we used to eat many years ago back in Ukraine.

Dough: 2 tubes (8 ounces EACH) refrigerated crescent rolls.

Filling: 1 can poppy-seed filling, 1/4 cup of honey, 1 cup chopped walnuts, 1/2 raisins or dry cherries.

Prepare filling: mix everything together.
Unroll crescent dough; press seams and perforations together, forming a 15 in x 12 inch rectangle. Spread 1/2 filling lengthwise down the center of dough. Roll up, jelly roll fashion. Seal edges, pace the log seam side down, on nongreased cookie sheet. Repeаt with another can of dough. Bake at 375 F. for 30 to 35 minutes or until golden brown.

Universal glaze: 1 tablespoon melted margarine, 1 tablespoon lemon juice, 1 cup powdered sugar. Mixed everything together and brush the strudel. Cut into slices

Пирог с маком. (американская версия)

Удобств в Америке много, и одно из них тесто компании Pillsbury. Пытаясь освоиться в Америке, мы используем американские продукты для наших старых и особенно вкусных рецептов. От пирога с маком никто и никогда не отказывался. Этот пирог делается очень быстро и почти не черствеет.

Тесто: 2 баночки замороженного теста компании Pillsbury "Сrescent"

Начинка: 1 баночка готовой маковой начинки, 1/4 чашки меда, 1 чашка мелко нарубленных орехов, 1/2 чашки изюма или сухой вишни.

Для получения начинки смешать все ингридиенты.

Вынуть тесто из баночки и раскатать в прямоугольник, защипить все дырочки. Выложите половину начинки на каждый прямоугольник, и сверните каждый лист вместе с начинкой в рулет. Выложите 2 рулета на противень. Пеките пироги около 30-35 минут, пока они не зарумянятся.

Универсальная помадка: 1 столовая ложка расстопленного маргарина, 1 столовая ложка лимонного сока, 1 чашка сахарной пудры. Все хорошо перемешать и помазать струдель. Нарежаьт струдель на порционные куски.

Recipe from Pillsbury Inc.

November 27, 2013

Spicy Pumpkin Bundt Cake

I'm not the biggest fan if the canned pumpkin, but someone gave to my mom a can, and I looked everywhere for a recipe to utilize the canned pumpkin. Since I trust Martha Stewart, I tried her recipe and it turns very delicious. My coworkers like it very much and asked me to do again. I used less sugar and it tastes really well with cream cheese.  I think, it's a good idea for Holiday potluck breakfast or brunch..

Makes 1 big bundt cake or 2 medium-size loaves

Nonstick cooking spray, for pan
4 cups cake flour (not self-rising), plus more for dusting
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 1/2 cups packed light-brown sugar (I used 2 cups of brown sugar)
4 large eggs
1 cup buttermilk
1 1/2 cups canned pumpkin puree
Confectioners' sugar, for dusting

Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with cooking spray. Dust with flour, and tap out excess.
Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree, and beat until combined. Pour batter into prepared pan.
Bake cake until golden and a wooden skewer inserted into the center comes out clean, about 55 minutes. Let cool on a wire rack for 30 minutes. Carefully turn cake onto rack too cool completely. Before serving, dust with confectioners' sugar.

Recipe came from The Martha Stewart Show, November Fall 2007

November 23, 2013

Sweet Tuna Salad

Sweet Tuna Salad

2 (6-ounce each) cans tuna fish packed in water; drained
1/4 cup sweet relish (1 medium size pickle, chopped)
1/4 cup canned sweet yellow corn Nibblets
1/2 medium size sweet red pepper, choppped (my addition)
1/3 cup mayonnaise
1 tablespoon honey Dijon-style mustard
salt, black pepper to taste

Place tuna, relish, corn, red pepper, mayonaise and mustard in a medium salad bowl. Mash and mix with a fork until blended well. Chill in refrigerator for 1 hour before serving. Arrange on platter.

Сладкий салат с тунцом

2 (180 грамм каждая) коробочки консервированного тунца в воде. Открыть и отцедить от воды.
1 среднего размера соленый огурец, мелко нарезанный
1/4 чашки консервированной кукурузы
1/2 средней величины красного перца, мелко нарезанного
1/3 чашки майонеза
1 столовая ложка горчицы Dijon
соль и перец по вкусу

Перемешать тунец, соленый огурец, краный перец, майонез и горчицу в небольшой посуде. Поставить в холодильник на 1 час перед подачей на стол. Перед подачей быложить на блюдо и украсить.

Recipe comes from "Quick & Kosher" by Jamie Geller

November 17, 2013

Blueberry Corn muffins

Make 16 medium size muffins

1/2 cup butter, softened (I took parve margarine)
1 cup firmly packed light brown sugar
2 large eggs
1/2 cup orange juice
2 teaspoons vanilla extract
1 cup unbleached all-purpose flour
2/3 cup yellow corn meal
2 teaspoons baking powder
1 cup blueberries
cinnamon sugar (optional)

Beat the butter with sugar in a large bowl until light and fluffy. Beat in the eggs, orange juice and vanilla.

In another bowl mix the flour, corn meal and baking powder. Add the dry ingredients to the wet and stir until just blended. Fold in blueberries.

Lightly grease muffins cups with canola oil. Fill the cups about 2/3 full. Sprinkle with cinnamon sugar. Bake for 20 minutes.

Recipe comes from Convington Inn, St.Paul
100 Harriet Island Road B3,
St.Paul, MN

The recipe was published in local magazine

November 15, 2013

More rugelach

The Hanukkah season is approaching and we're looking for new and exciting recipes to make. I found a very good slideshow on Seriouseats. As for me, this site is absolutely one of the best resources for new ideas and recipes. I hope, everyone will find a right rugelach for the Holiday party. Enjoy!

November 14, 2013

Curried Tuna with Apples and Raisins - Extra Healthy Sandwich

Working on article for Russian newspapers, I found this very easy and absolutely healthy recipe. I tried and it turns very delicious, easy lunch for 2 people.  Definetely, I take the recipe for the future article.

Curried Tuna with Apples and Raisins - Extra Healthy Sandwich

For 2 big sandwiches

2 big whole-wheat buns
1 (5 oz/140 gramm) can water-packed albacore tuna, drained
4 teaspoons mayonnaise
1 small Granny Smith apple, pelled, halved, cored and shredded
2 tablespoons raisins, soaked in hot water for 2-3 minutes and drained
1 tablespoon minced red onion
1 teaspoon mild curry
1 teaspoon fresh lemon juice
salt and pepper to taste
1 cup loosely packed greens or other mild lettuce
1 medium carrot, peeled and sheredded
1 medium size ripe tomatoes, thinly sliced
To make a curried tuna: In a medium bowl, using a large spoon, mix together tuna, mayonnaise, apple, raisins, onion, curry powder and lemon juice. Add salt and pepper to taste.
Cut buns in half lengthwise and toast the slices. Lay them out on a clean dry counter. Top 2 bottom slices with equal amount of green or lettuce.  Top greens with carrots and tomatoes, followed with tuna mix. Sprinkle each piece with a little bit of salt. Close each sandwich with a top slice of bun, pressing down slightly to make the shole sandwich stick together, then cut in half vertically and serve.
Полезный бутерброд с тунцом, яблоками и изюмом.

На 2 больших бутерброда

2 большие булочки
1 упаковка (140 грамм) тунца в воде, воду отцедить
4 чайных ложек майонеза
1 маленькое яблокo, очищенное от кожуры и натертое на крупной терке
2 столовых ложки изюма, предварительно подержать изюм в горячей воде 2-3 минуты. Вынуть и отжать.
1 столовая ложка очень мелко нарезанного красного лука
1 чайная ложка порошка карри
1 чайная ложка свежего лимонного сока
соль и перец по вкусу
1 чашка зелени
1 средняя морковка, очищенная и натертая на крупной терке
1 средней величины помидор, тонко нарезанный.

Приготовить тунец, Хорошо перемешать тунец, яблоко, изюм, лук, майонез, лимонный сок и порошок карри. Добавить соль и перец по вкусу. Разрезать булочки пополам по длине и подсушить в тостере или в духовке. Вынуть из тостера, дать немного остыть. Выложить зелень на нижнюю половинку, наверх положить морковь и помидоры. На самый верх выложить тунцовую смесь.  Накрыть верхней половинкой и немного прижать, чтобы будерброд держался вместе. Подавать сразу.

Recipe idea came from "flour, too" by Joanne Chang, who is an owner  of "Flour", one of the best bakery in Boston. MIT teachers and students are the customers of hers.

November 11, 2013

Baking class with Jeffrey Sherman

So, I went to a baking class to meet new people and learn things. I also checked if my knowledge is up to the level of professional baker.
First of all, baking class was organised by wonderful rabbi Alexander Davis in BethEl synagogue. He  created an inspirational food program for all of us, who like cooking and want to learn more about cooking.

For a second, Jeffrey Sherman, one is the best Jewish cooking professionals, presented excellent recipes for the class. So, I met new people and learned new things.

Jeff Sherman's Rugelach

One of the recipes is famous rugelach. The recipes is quite familiar and well-tested, and rugelach are absolutely delicious.
2 sticks unsalted butter, room temperature (not melted)
8 ounces cream cheese, softened
2 tablespoons sour cream
1/2 teaspoon salt
1 & 1/2 tablespoon sugar
2 & 1/4 cups all-purpose-flout (+ flour for rolling)
Filling for one recipe:
1 cup sugar
1 tablespoon cinnamon
18-ounce jar of jam
2 & 1/2 cups finely chopped walnuts
1/2 stick butter, melted
Egg wash:
2 yolks mixed with water or milk
Cream butter, cheese; add sour cream, scraping bowl to mix well. Add dry ingredients. Mix well; start the mixer on LOW speed. Watch closely to not over-beat, The dough should be soft and pliable, but not wet and not dry.
Divide into 4 pieces. Refrigerate several hours.
Working with one portion of dough at a time, roll into an 8-inch circle for Crescents. Dough must be rolled thin but still able to be manipulated. Brush the dough with light coating of melted butter. Spoon and smooth jam. Sprinkle with cinnamon/sugar, followed by nuts. Cut the circle into 8-12 wedges (12 wedges provides 2-bites) Roll the dough beginning from ling edge to narrow point. Place each crescent onto a parchment lines cookie sheet.
Preheat oven to 375F. Brush each piece with egg wash and sprinkle with cinnamon sugar. Bake for 21-23 minutes. Begin checking at 18 minutes. Using a metal spatula transfer rugelach to a cooling rack.
Since the uncooked cookies are frozen, it is preferable to bake amount needed on the day they will be served, and keep the remaining pieces frozen until needed.

November 06, 2013

Pie Weight Disc

Why don't I bake tarts?.. ...because I hate to use pie weights (ceramic beads, dried rice or beans). Now I'm happy to present something new, modern, and, most important, reusable. He is a Pie Weight Disc  Definitely, it would do easy work for all of us to make tarts and pies. From my side, I would like to thank you a blogger behind Baking bites for introducing new and quite useful kitchen gadget. I hope to buy such good thing and use for my own baking adventures.

November 02, 2013

Russian style Mushroom pie

Russian style Mushroom pie

Dough I:

1 & 1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (8 tablespoons) margarine, melted
1/2 cup sour-cream

Dough II:

1 cup Crème fraîche or sour cream
1 egg
3 tablespoons all-purpose flour
1/2 teaspoon salt
2 gloves garlic, minced

1 pound fresh mushrooms, sliced
2 tablespoon butter

To prepare the base (dough I): combine the flour, baking powder and salt in a bowl. Add the melted margarine and sour cream. Use a spoon and then your hands to stir the mixture until it comes together into a ball. Leave the dough for 30 minutes to rest.

To make the filling: in a large sauté pan melt butter on medium heat. Add mushrooms, stir to coat with the butter. Increase the heat to high, stirring constantly until the moisture the mushrooms has released and evaporated, 7-10 mintes. Remove from heat.

While the mushrooms are cooking, roll out one disk of the pie dough into a rough 13-inch circle on a lightly floured surface. Transfer the dough to a 9-inch pie dish.

To prepare the dough II: in bowl, whisk together the sour cream, egg, salt garlic and flour.

Add the mushroom mixture to a pie shell and pour dough II.

Bake at 350 degrees F about 40 minutes. For best results, let pie cool to room temperature before serving to let the filling thicken properly.

Store pie in the fridge. If desired, reheat pie at microwave oven.

Пирог с грибами.

Тесто I

1 & 1/2 чашки муки
1 чайная ложка разрыхлителя
1/2 чайной ложки соли
1/2 чашки (8 столовый ложек) маргарина
1/2 чашки сметаны

Тесто II

1 чашка сметаны
1 яйцо
3 столовых ложки муки
1/2 чайной ложки соли
2 зубца чеснока, мелко порезанного


1/2 кг свежих грибов
2 столовых ложки сливочного масла

Приготовить тесто для основы пирога. Смешать муку, разрыхлитель и соль. Добавить растопленный маргарин и сметану. Замесить тесто и оставить отдыхать на 30 минут.

Приготовить начинку из грибов. Нарезать грибы. Нагреть масло в сковороде и выложить в нее грибы. Помешать и жарить на среднем огне до того, как все жидкость испорится, приблизительно 7-10 минут. Снать с огня и дать остынуть.

Приготовить тесто для верха, смешав сметану, яйцо, муку, соль и чеснок.

Тесто для основы раскатать в круг диаметром 26 см и выложить в приготовленную форму диаметром 18-20 см. Выложить на тесто грибы и залить вторым тестом. Нагреть духовку до 350 Фаренгейтов и печь 40 минут, до полной готовности. Вынуть из духовки и дать полностью остынуть. Хранить пирог в холодильнике, если нужно подогреть в микроволновой плите.

October 26, 2013

Crunchy Brussels Sprouts Salad

Crunchy Brussels Sprouts Salad

Makes 10 to 12 servings

1 cup walnuts, chopped
1/4 cup olive oil
2 pounds Brussels sprouts, trimmed and thinly sliced
1 cup red onion, finely chopped
1/2 teaspoon ground nutmeg
kosher salt
ground black pepper
1 cup dried cranberries
2 teaspoons lemon juice (optional)

In large, dry skillet, toast walnuts over medium heat, tossing, about 5 minutes. Set aside and reserve pan.

Using the same pan, warm oil over medium-high heat until it shimmers. Add Brussels sprouts, onion, nutmeg, and salt and pepper to taste. Cook, stirring, until Brussels sprouts are wilted, 2 to 3 mintes. Remove from heat. Add dried cranberries and reserved walnuts. Toss to combine and transfer to a serving bowl.  If you need, add lemon juice. Serve warm

Салат из брюссельской капусты.

На 10-12 порций.

1 чашка грецких орех, мелко нарезанных
1/2 чашки оливкового масла
1 кг Брюссельской калусты, мелко нарезанной
1 чашка мелко нарезанного сладкого красного лука
1/2 чайной ложки натертого мускатного ореха
черный перец
1 чашка сухой клюквы
2 чайной ложки лимонного сока

Выложить грецкие орехи в большую сковороду и поджарить в течении 5 минут. Выложить орехи в небольшую миску. В ту же сковороду добавить оливковое масло и нагреть его на среднем огне. Добавить брюссельскую капусту и лук и жарить 2-3 минуты, помешивая. Выложить капусту и лук в салатницу, добавить орехи и клюкву. Посолить и поперчить. если нужно добавить лимонный сок. Подавать теплым.

Recipe from "Oprah"-magazine November 2013

October 13, 2013

Nutella Rugelach

Nutella Rugelach

Yield: 24 cookies

1 9-inch pie dough (store bought or homemade)
1/2 cup Nutella
1 tablespoon butter, melted
coarse sugar


Preheat oven to 400°F. Line a baking sheet with parchment paper, set aside.

Roll out pie crust into a 9 inch circle (or if it's store the package and unroll the pie crust) and slice into 12 triangles each one(like you would a pizza).

Spread each triangle with a healthy amount of Nutella. Roll into a crescent, starting with the wide end. Continue till all triangles are filled with Nutella. Transfer crescents to baking sheet, leaving about an inch for possible spreading.

Brush the top of each Nutella crescent with the melted butter and sprinkle generously with coarse sugar. Bake for 10 - 12 minutes, or until they are lightly golden brown.

Remove from oven and serve immediately, or store in an airtight container for up to 3 days.

Быстрые рогалики с Нутеллой

На 24 рогалика

1 упаковка теста для американского пая
1/2 чашки Нутелла
1 столовая ложка сливочного масла, растопленного
крупный сахар

Нагреть духовку до 400Ф. Выложить дечку пекарской бумагой.

Раскатать листы пая и нарезать на 12 секторов каждый. Намазать каждый сектор небольшим количеством Нутеллы (healthy amount) и завернуть рогалики. Положить на приготовленное деко. Помазать каждый рогалик растопленным сливочным маслом и поставить в духовку на 10-12 минут. Вынуть из духовки, дать остыть и подать к столу.

Это быстро, удобно и прекрасно подходит к молоку, кофе и чаю.

Recipe from

October 03, 2013

Heavenly Buttermilk Pancakes

I found this easy recipe on a site with THE interesting note: "This recipe was entered in the contest for Your Best Holiday Breakfast." So, I decided to try. Previously I learned about another definitely delicious recipe, which I make all the time. Of course, many of you will ask me a question which recipe is better.  I think, my old recipe with oatmeal is much better. Probably, no one entered my old recipe in the contest, because my recipe would be a winner.

Heavenly Buttermilk Pancakes

Makes 20-25 medium size pancakes

1 cup flour
1 cup buttermilk
2 eggs
1 tablespoon sugar
1 tablespoon melted butter
1 teaspoon baking powder
dash of salt

Sift the flour, sugar, baking soda, and salt into a large bowl.
In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
Add the buttermilk mixture to the flour mixture and stir until just incorporated.
Heat a frying pan or griddle over medium heat and lightly coat with butter or nonstick spray. Ladle the batter into the heated pan and cook until the top bubbles and the bottom is browned.
Flip and cook until the other side is nicely browned. Serve as you like them. We like ours with powdered sugar, homemade jam and some sprinkled cinnamon.

Recipe came from

September 23, 2013

Tomato, Corn, and Avocado Salad

I have a couple extra boiled (grilled) corn ears, and I was looking for a healthy recipes to use them.
Actually I found:

    1 ear corn
    1/2 pint (recipes calls for 2 pints) cherry, grape, or pear tomatoes, halved (or quartered if large)
    1 avocado, halved, pitted, peeled, and diced
    2 scallions, thinly sliced
    2 tablespoons fresh lime juice
    1 tablespoon vegetable oil, such as safflower
    Coarse salt and ground pepper

Stand ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels. Discard cob. Add tomatoes, avocado, scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss gently to combine.

Салат из помидор, авокадо и кукурузы.

1 кочан сваренной кукурузы
10-12 штук помидор 'Cherri", порезанных на половину
1 авокадо, тонко нарезанное
2 столовые ложки сока лайма
1 столовая ложка салатного масла (я предпочитаю подсолнечное)
Соль и перец по вкусу.

Острым ножом срезать желтые зерна с кочана кукурузы. Добавить к ним помидоры, авокадо, зеленый лук, сок лайма и салатное масло. Посолить и поперчить. Очень аккуратно перемешать и подать к столу.

Recipe from Martha Stewart

September 20, 2013

Feta Cheese Buns

Being a good Yiddishe balaboosta, sometimes I use leftovers for delicious dishes. This time it's a farmer's and feta cheeses. While ago I posted a recipe, which I use all the time creating new combinations of cheeses. This time I used farmer's homemade farmer's cheese and feta. It's quite good and unusual treat for tea and coffee.

Makes 20 medium size buns

2 cups farmer's cheese,
1 cup crumbled feta
1/2 cup melted butter
2 large eggs
3 cups all-purpose flour
1 teaspoon salt
3 teaspoons baking powder
3 tablespoons sugar
3 tablespoons milk
5 teaspoons sesame seeds (optional, I used sea salt and pepper)

In a big bowl mix together farmer's cheese, feta cheese, eggs, sugar, and salt (I used food processor) Add melted butter. In another bowl mix flour and baking powder. Add flour mixture to a big bowl. Mix well until dough is soft and slightly sticky, then turn out onto floured surface and let rest under a large greased bowl for about 30 minutes.

Preheat the oven to 350F (180C). Divide the dough into 2 equal parts. Shape each part of dough into 10 balls and place on greased baking sheet to rest for 5 minutes. Lightly brush balls with milk and sprinkle each ball with 1/4 tsp sesame seeds. I sprinkled with sea salt and pepper.

Bake in preheated oven 20-25 minutes until golden brown. Let them cool completely before serving.