February 25, 2014

Passover brownies

Working on a new article for Passover, I found a very interesting cooking site running by author of cooking book "Cooking in Israel" Orli Ziv. Site has a lot of new recipes and one of the Passover brownies. Here they are:

Passover brownies

Makes 10-12 brownies.

3/4 cup matzo flour
1 cup sugar
20 gr. (1 Tbs) vanilla sugar
2 eggs
150 gr. (0.3 lbs) bittersweet chocolate
75 gr. (0.15 lbs) butter
1/4 cup brandy
Walnuts – handful
Chocolate chips – handful

1. Mix the matzo flour, sugar, vanilla sugar.
2. Melt chocolate & butter.
3. Mix chocolate with the flour.
4. Add to the mixture eggs, brandy, walnuts & chocolate chips.
5. Bake in a baking pan 20 x 30 cm. in 170c (350f ) about 25 min.
6. Cut into squares while the cake is still hot.

Пасхальные шоколадные пирожные

На 10-12 пирожных

3/4 чашки мацовой муки
1 чашка сахара
20 грамм (1 столовая ложка) ванильного сахара
2 яйца
150 грамм темного шоколада
75 грамм сливочного масла
1/4 чашка коньяка
1/2 чашки мелко нарезанных грецких орехов.

Смешать мацовую муку, сахар и ванильный сахар в отдельной посуде.
Растопить шоколад со сливочным маслом. Добавить шоколадную смесь к мучной. Добавить яйца, коньяк и грецкие орехи. Все хорошо перемешать.

Приготовить дечку размером 20 на 30 см с высокими бортиками. Вылить тесто на деко и запекать в предваретельно нагретой духовке при температуре 350Ф (170Ц) 25 минут. Вынуть из духовки и сразу нарезать на небольшие квадраты. Подавать с мороженым и фруктами.

I promise to try more recipes from Orly Ziv's site.

Golden Vanilla Pound Cake

I love to try recipes from King Arthur Flour web site. It's my fourth recipe and it turned out very delicious cake. For those who are lookign for a good baking recicpes, please, use King Arthur Flour site.
Golden Vanilla Pound Cake

3/4 cup unsalted butter, at room temperature
3-ounce package cream cheese, at room temperature
3/4 teaspoon salt (1/2 teaspoon if you use salted butter)
1 1/2 cups sugar
1 teaspoon baking powder
2 teaspoons vanilla extract
1 teaspoon almond extract
5 large eggs, at room temperature
3 tablespoons milk
2 tablespoons King Arthur Cake Enhancer, optional (I did not use)
1 3/4 cups + 2 tablespoons King Arthur Unbleached All-Purpose Flour

2 tablespoons sugar
1 teaspoon vanilla extract
1 teaspoon water
1) Preheat the oven to 350°F. Lightly grease a 9" x 5" x 2 3/4" loaf pan, or a 12" x 4" x 4" tea loaf pan. To avoid overflow, be SURE to use the correct size pan!
2) In a medium-sized mixing bowl, beat together the butter, cream cheese, salt, sugar, baking powder, vanilla extract, and almond extract until well combined.
3) Add the eggs one at a time, beating well after each addition; the mixture may look slightly curdled/grainy. After you've added the final egg, beat at high speed for 3 minutes. Once all the eggs are added, stir in the milk.
4) Add the cake enhancer, then sprinkle in the flour gradually, with the mixer going at low speed. Mix just until combined. The batter will be smooth and thick, but still pourable. Pour and scrape the batter into the prepared pan.
5) To make the topping, combine the sugar, vanilla, and water. Stir until the mixture is syrupy. At first it'll seem very stiff, but will become "drizzlable" as you stir. Set the topping aside.
6) Set the cake on a baking sheet, for easiest handling and as a precaution against potential overflow (which shouldn't happen if you use the correct size pan). Bake it for 55 minutes (for either size pan).
7) Remove the cake from the oven, and brush/drizzle with the sugar mixture. Return the cake to the oven for an additional 15 to 20 minutes. Remove the cake from the oven, and set it on a rack. Insert a toothpick into the center; it should come out clean. If you use an instant-read thermometer, the center should register about 200°F to 205°F. The very top, right under the crust, will still be kind of soggy; don't worry about it.
8) After 5 minutes loosen the cake's edges and turn it out of the pan to cool completely on a rack.

Recipe from http://www.kingarthurflour.com/recipes/golden-vanilla-pound-cake-recipe

February 13, 2014

Dried Plum-and-Port Bread

 I decided to make something interesting for Valentine's Day.

Dried Plum-and-Port Bread

2 cups chopped pitted prunes (dried plums)
1 3/4 cups port or other sweet red wine
1 1/2 cups all-purpose flour
1/2 cup whole-wheat or all-purpose flour
3/4 cup packed brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup vegetable oil
1/4 cup plain low-fat yogurt $
2 teaspoons grated lemon rind $
1 teaspoon vanilla extract
2 large eggs, lightly beaten
Cooking spray
1 tablespoon turbinado sugar or granulated sugar

Combine prunes and port in a small saucepan; bring to a boil. Cover and remove from heat; let stand 30 minutes.
Preheat oven to 350°.
Lightly spoon flours into dry measuring cups; level with a knife. Combine all-purpose flour and next 5 ingredients (all-purpose flour through cinnamon) in a medium bowl; stir well with a whisk. Make a well in center of mixture. Drain prunes in a colander over a bowl, reserving liquid. (prunes will be mushy) Combine reserved liquid, oil, and next 4 ingredients (oil through eggs); stir well with a whisk. Stir in prunes. Add to flour mixture, stirring just until moist.
Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with turbinado sugar. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack.

Recipe from  Cooking Light NOVEMBER 2000

February 11, 2014

Butternut squash yogurt latkes

Since I used half of  butternut squash for soup, I have to use another half. I decided to make some latkes. The recipe is mine and really delicious.

Butternut squash yogurt latkes

Makes 16-18 large latkes.

1 & 1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 medium size peeled and shredded butternut squash
1 cup yogurt
1 tablespoon sugar
2 eggs

In a large bowl, sift together flour, baking soda, and salt. Then add the squash, yogurt, sugar, and an eggs. Done. Mix everything together.

Heat a pan or griddle over medium-low heat; melt a little butter to the bottom or coat lightly with cooking spray. Ladle approximately 1/4 cup batter into the pan for each pancake and cook until the undersides are browna nd the tops are lightly speckled with bubbles. Flip pancakes and cook until undersides are browned.

Serve immediately.

February 10, 2014

Roasted Vegetable Soup with Herb Dumplings

Roasted Vegetable Soup with Herb Dumplings

It's my first attempt to make this recipe. I made without dumplings and, definitely, will make again and again with dumplings. It's exceptionally delicious and healthy.

Serves 6
For the soup:
1/2 butternut squash
3 carrots
2 parsnips
1 sweet potato
2 leeks, white and light green parts only
1 yellow onion
4 cloves garlic, unpeeled
Olive oil
Chile powder (optional)
7 cups vegetable stock
1 bay leaf
For the dumplings:
1 cup flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 tablespoons chilled butter, cut into small pieces
1 tablespoon finely chopped marjoram
1 tablespoon finely chopped parsley
1 tablespoon finely chopped thyme
1/2 cup milk
Chopped parsley, green onions and grated cheese for garnish
Preheat oven to 400°F.
Peel and chop the butternut squash, carrots, parsnips, and sweet potato into 1-inch chunks. Cut the leeks into chunks. Peel and quarter the onion. Leave the garlic cloves unpeeled. Toss with enough olive oil to coat, plus a generous pinch of salt and pepper and a pinch of chile powder, if desired. Spread the vegetables evenly on two baking sheets. Roast until tender, 30-40 minutes. Squeeze the soft, roasted garlic from the skins.
Working in batches, puree the vegetables in a blender, adding vegetable stock as necessary to achieve a smooth consistency. Transfer the puree to a large pot along with the remaining vegetable stock and the bay leaf. Season to taste and simmer for at least 10 minutes.
Meanwhile, prepare the dumplings. Whisk together the flour, baking powder, and salt. Add the butter and rub with your fingers or a fork until the mixture resembles fine crumbs. Stir in the herbs. Add the milk and stir until combined.
Drop tablespoonfuls of the dough into the simmering soup. Cover the pot and simmer for 5-10 minutes until the dumplings are cooked through.
To serve, ladle soup and dumplings into bowls and garnish with chopped parsley, grated cheese and chopped onions..

Суп с запеченными овощами и клецками

1/ 2 сквоша
3 моркови
2 корня пастернака
1 сладкий картофель
2 лука-порей, только белые и светло-зеленые части
1 желтый лук
4 зубчика чеснока, неочищенные
оливковое масло
Чили порошок (по желанию)
7 чашек овощного бульона
1 лавровый лист
Для клецок:
1 чашка муки
2 чайные ложки разсрыхлителя
1/2 чайной ложки кошерной соли
2 столовые ложки охлажденного сливочного масла, нарезанного на мелкие кусочки
1 столовая ложка мелко нарезанного майорана
1 столовая ложка мелко нарезанной петрушки
1 столовая ложка мелко нарезанного тимьяна
1/2 стакана молока

Очистить и нарезать свош (тыкву) , морковь, корень пастернака и сладкий картофель на небольшие кусочки. Нарезать лук-порей на куски. Очистить лук и нарезать на 4 части . Оставить дольки чеснока неочищенными. Добавить  в овощи достаточно оливкового масла, несколько щепоток соли и перца и щепотку чили порошка. Перемешать и разложить на противне.Запечь до готовности, 30-40 мин.

Вынуть из духовки. Приготовить чашки кухонного комбайна, в которую переложить все запеченнье овощи и выжать чеснок из шкурок. Провернуть все в комбайне до получения пасты.
Нагреть бульон и выложить все обощную массу в него. Добавить лавровый лист и варить на менее 10 минут.

Между тем, приготовить клецки. Смешать муку, разрыхлитель и соль. Добавьте масло и втиреть пальцами или вилкой, пока смесь будет напоминает крошки . Добавить травы и молоко. Замесить тесто. Столовой ложкой выложить тесто в кипящий суп. Накрыть крышкой суп и на медленной огне варить 5-10 минут.

Выложить в тарелки и украсить петрушкой, мелко нарезанным зеленым луком и натертым сыром.

Recipe came from http://www.thekitchn.com/recipe-roasted-vegetable-soup-with-herb-dumplings-recipes-from-the-kitchn-178828

February 06, 2014

Egg salad sandwich everyone loves

Egg salad sandwich everyone loves

Makes enough for 4 sandwiches

6 large eggs
1/4 cup mayonaise
2 tablespoon chopped scallions or shallots
2 tablespoons chopped flat-leadf parsley
Salt and ground black pepper
1 tablespoon lemon juice
1 to 2 tespoons Dijon mustard
1/2 teaspoon Hungarian sweet paprika
8 slices Whole Wheat or Multi-grain Sandwich Bread
1 small bunch watercress or baby arugula, rinsed, dried and stemmed or 1 generous cup shredded lettuce

Quick changes

Replace the paprika with 2 teaspoons curry powder, a popular seasoning for egg salad
Ig you want some crunch, add 1/2 cup finely diced riv of selery, or some choppe toasted walnuts or pecans.

To cook the eggs, put tham in a saucepan where they'll fit in a single layer and cover them by several inches of cold water. Place on medium heat and bring to a full rolling boil. Set times and cook the eggs for exactly 5 minuts, so that the very centers of the yolks are still slighly soft. Put a bowl in the sink and use a slotted spoon to transfer the eggs to the bowl. Let cold water run over the eggs as you use the back of the spoon to gently smash the shell of each one in several places, then add about 2 cups of ice cubes and enough water to cover eggs in a bowl.

Remove and peel the eggs one at a time and set aside. Rinse the peeled eggs under running water and return them to the bowl of ice water until they are full cold. Transfer to a dry bowl, cover with plastic wrap, and refrigirate until needed.

When you're ready to make salad, whish together the mayonnaise, scallions, parsley, salt, pepper, lemon juice, mustard, and paprika in a medium mixing bowl. Coarsely chop the eggs and add to the bowl, then gently fold everything together.

Divide the salad evenly among 4 of the slices of bread, spreading it flat. Then top with the green and tomato slices (optional) Cover with remaining bread and cut in half.

Бутерброд с яичным салатом

на 4 порции

6 яиц
1/4 чашки майонеза
2 столовые ложки мелко нарезанного зеленого лука
2 столовые ложки мелко нарезанной петрушки
соль и черный перец по вкусу
1 столовая ложка лимонного сока
1 или 2 чайные ложки Dijon горчицы
1/2 чайной ложки венгерской паприки
8 кусков хлеба, желательно испеченньго из раный сортов пшеницы
1 чашки свежей зелени.

Положить яйца в кастрюлю, залить холодной водой, довести до кипения и кипатить 5 минут.
Снать с огня и поставить под холодную воду. Подержать несколько минут. Вынуть яйца, дать им остыть. Почистить яйца от скорлупы, мелко нарезать, добавить майонез, зленый лук, петрушку, соль, перец, лимонный сок, горчицу и венгерскую паприку.

Нарезать хлеб, положить предварительно помытую о посушенную зелень на хлеб, выложить яичную массу  и накрыть сверху еше одним куском хлеба. Рзрезать пополам и подать на стол.

Recipe came from Nick Malgieri's Bread

February 02, 2014

Lemon Ricotta Cookies with Lemon Glaze

Lemon Ricotta Cookies with Lemon Glaze


2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

Preheat the oven to 375 degrees F. (next time I would preheat the even to 350F)


In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.


Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Recipe from Food Network