Hawaiian Coleslaw

Hawaiian Coleslaw

500 gramm sliced green cabbage
500 gramm sliced red cabbage
1 red bell pepper, diced (I took orange one)
1/2 red onion, diced
2 scallions, thinly sliced
2 Tablespoons chopped fresh basil
2 cups pineapple chunks (fresh or canned)
3/4 cup candided whole or silvered almonds (optional)

Dressing
1/3 cup olive oil
1/3 cup vinegar
2 tablespoons honey
2 teaspoons kosher salt or to taste
1/4 teaspoon grounded black pepper

In a large bowl, combine cabbages, red pepper, onion, scallions, and basil.
Dressing: in a medium saucepan, combine dressing ingredients; bring to boil. Pour hot dressing over cabbage mixture, toss well. Cover and refrigerate until serving time. Toss colespaw with pineapples and almonds shortly before serving.

Капустный салат по гавайски

500 грамм нашинкованной зеленой капусты
500 грамм нашинкованной красной капусты
1 красный сладкий перец, мелко нарезанный
1/2 красного лука, мелко нарезанного
2 стебля зеленого лука
2 столовые ложки мелко нарезанного базилика
2 чашки кусочков ананаса (свежего или консервированного)
3/4 чашки миндальных орех

Соуз-заправка

1/3 чашки оливкового масла
1/3 чашки уксуса
2 столовые ложки меда
2 чайные ложки соли  или по вкусу
1/4 чайной ложки молотого черного перца

В большой миске смешать 2 вида капусты, сладкий перец, лук, зеленый лук и базилик. В небольшой кастрюле смешать все составляющие соуса и довести на огне до закипания. Снять с огня и залить салатную смесь. Поставить в холодильник. Перед подачей на стол заправить ананасом и орехами. Все хорошо перемешать.

Recipe comes from "The Silver platter" by Daniella Silver and Norene Gilletz

Greek Honey Nut Cake

My blog has a collection of honey cakes. I tried many of them and this one is pareve and the best.





Greek Honey Nut Cake



Serves 8-10 people



The cake

2 cups walnuts
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3 large eggs
1/2 cup light brown sugar, lightly packed
1 tablespoon dark molasses
1 teaspoon vanilla exptract
1 teaspoon freshly grated navel orange rind
1/2 cup vegetable oil
1/4 cup orange juice

Hot honey syrup

2/3 cup water
1/4 cup sugar
One 1/4-inch-thick slice lemon
1/4 cup honey



Position rach in the lower third of the oven and preheat to 350F. Butter a 9x9x2 inches pan.
To make the cake: Place the nuts, flour, baking powder, baking soda, salt, and cinnamon in the bowl of food processor fitted with a steel blade. Process until the nuts are groupnd very fine. Set aside.

Put eggs in a large bowl of electric mixer fitter with beaters. Beat on medium-high speed until light in color and thickened, about 3 minutes. Add the brown sugar, beat about 2 minutes, then beat to the molasses, vanilla, and orange rind.



Slowly pour oil. Beat 30 seconds longer.



Reduce mixer speed to medium-low. Add 1/2 of nut/flour mixture. Pour orange juice, and quickly add remaining nut/flour mixture. Pour batter into the prepared pan. Center the pan on the rack and bake in preheated oven for 25-30 minutes.



Remove the cake from the oven and set the pan on a cake rack to cool slightly.



To make syrup. Place the water, sugar and lemon slice in a small saucepan, bring to a slow boil and simmer for 5 minutes. Stir in the honey and cook on a low flame for 2 minutes longer.  Remove lemon slice. After cake stood for 15 minutes, cut into squares, leaving cake in the pan, spoon the hot syrup over the cake. Let stand 2 hours or until syrup is absorbed.

Медовик по-гречески

Этот рецепт я нашла в замечательной книге Carole Walter "Great Cakes", которая была издана почти 20 лет тому назад.


На 8 человек


Тесто

2 чашки грецких орех
1 чашка муки
1 чайная ложка разрыхлителя
1/2 чайной ложки соды
1/2 чайной ложки соли
1 чайная ложка молотой корицы
3 яйца
1/2 чашки коричневого сахара
1 столовая ложка молассес (molasses)
1 чайная ложка ванильного экстракта
1 чайная ложка свежей цедры апельсина
1/2 чашки подсолнечного масла или vegetable oil
1/4 чашки апельсинового сока




Горячий медовый сироп

2/3 чашки воды
1/4 чашка сахара
кусочек лимона толщиной 3-4 мм
1/4 чашки меда


Нагреть духовку до 350Ф (180Ц). Промаслить формочку размерами 25см х 25 см х 5 см. Выложить орехи, муку, разрыхлитель, соду, соль и корицу в чашку кухонного комбайна и прoвернуть до получения мелкой крошки. Выложить крошку в отдельную посуду.


В другой посуде взбить электро миксером яйца до побеления, 3 минуты. Добавить коричневый сахар и продолжать взбивать еще 2 минуты. Добавить молассес, ваниль и апельсиновую цедру.

Медленно добавить подсолнечное масло и продолжать взбивать еще 30 секунд. Уменьшить скорость миксера и добавить половину мучной смеси. Добавить апельсиновый сок и вторую половину мучной смеси.


Выложить смесь в подготовленную форму и поставить в духовку на нижнюю полку. Печь 25-30 минут. Вынуть готовый торт из духовки и дать немного остыть (15 минут).


Сделать сироп. В небольшой кастрюле довести до кипения воду, сахар и лимон. Кипятить на небольшом огне 5 минут. Добавить мед и еще кипятить 2 минуты. Снять с огня, вынуть лимон.


Нарезать торт на порционные куски прямо в форме и полить горячим сиропом. Дать постоять 2 часа, чтобы торт хорошо пропитался.


Recipe comes from Great Cakes by Carole Walter

Red salad

Red Salad

The original recipe is being published in one of the newest cooking books "Genius Recipes" I tweaked and tried. Believe me, it's really good and especially healthy in a winter.

2 medium roasted beets, peeled and grated using large grating side of a box grater
1/4 red cabbage, very finely sliced
1 small red onion. peeled and finely chopped
3 tablespoons source cream
2 tablespoons mayonnaise
Salt and pepper to taste

Massage cabbage with bit of salt and mix with other ingredients. Taste and find out if you need mroe salt and pepper.

Красный салат

2 средних по размеру головки красной свеклы ( вареной или печеной), очистить от кожиры и натереть на крупной терке.
1/4 средней головки красной капусты, очень мелко нашинкованной
1 маленькая головка красного лука, мелко нарезанного
3 столовых ложек сметаны
2 столовых ложек майонеза
соль и перец по вкусу

Перетерь соль с капустой, добавить остальные ингридиенты. Попробывать на соль и перец. Если нужно, добавить.

Crispy Potato Corn Latkes with Jalapeño Dill Sauce

Crispy Potato Corn Latkes with Jalapeno Dill Sauce

For the Potato Latkes:

1 pound shredded potatoes, fresh or thawed freezer hash browns (about 4 cups)
1 cup chopped scallions, greens and whites
2 large eggs
1/3 cup cornmeal
1 teaspoon salt
1/4 teaspoon pepper
Oil for frying (Vegetable, Peanut, Grape Seed)

For the Jalapeño Dill Sauce:

1 cup sour cream
1 tablespoon grated jalapeño
1 1/2 tablespoons fresh chopped dill (I used parsley)
Salt and Pepper
Directions:

Place a large skillet over medium heat and preheat the oven (or warming drawer) to 200 degrees F. After measuring the potatoes, place them in a sieve over a bowl and press down with paper towels to extract as much of the moisture as possible. Then mix all the latke ingredients thoroughly, in a large bowl. Set aside.
In a small bowl mix the ingredients for the dill sauce. Salt and pepper to taste and put in the fridge until ready to serve.
Add enough oil to coat the bottom of the skillet and place it over medium-high heat. Once the oil is hot, use a 2 tablespoon scoop to scoop the mixture into the skillet. Add 4-6 at a time, depending on the size of your skillet. Use the back of a spatula to flatten each mound into a 2 inch circle. Fry for approximately 2 minutes, then flip and fry another 2 minutes, until both sides are golden and crispy.
Place the crispy potato latkes on a plate lined with a paper towel and place in the oven to keep warm. Repeat with remaining mixture and oil. Once all the potato latkes are cooked, serve warm with the jalapeño dill sauce.

Хрустящие дыруны с кукурузной мукой и острым соусом

1/2 кг картофеля, натертого на крупной терке
1 чашка мелко нарезанного зеленого лука
2 яйца
1/3 чашки кукурузной муки
1 чайная ложка соли
1/2 чайной ложки перца
Подсолнечное масло для жарки

Для соуса:
1 чашка сметаны
1 столовая ложка мелко нарезанного острого перца jalapeño
1 1/2 столовой ложки мелко нарезанного укропа или петрушки
соль и перец по вкусу

Поставить скобороду разогреваться. Пока сковорода разогревается, положить натертый картофель в бумажные кухонные полотенца и отжать всю влагу из картошки.  Положить в посуду и добавить лук, яйца и кукуружную муку. Добавить соль и перец.

В маленькой посуде смешать все ингридиенты для соуса.

Выложить дыруны на нагретую сковородку и жарить на каждой стороне по 2 минуты. Подать теплыми с соусом.



Recipe comes from http://www.aspicyperspective.com/potato-latkes-dill-sauce/

Pickleback Slaw

The best slaw I had in America. Really Delicious!

Pickleback Slaw


    1 small head green cabbage
    1 small head red cabbage
    2 carrots, peeled and grated
    2 tart apples, like Granny Smith, peeled and cut into matchsticks
    ½ cup mayonnaise, preferably homemade or Hellmann’s
    3 tablespoons juice from a pickle jar, or of pickle relish
    1 tablespoon Dijon mustard
    1 tablespoon cider vinegar
    2 teaspoons pepper sauce, like Frank’s, or to taste (I did not use)
    Kosher salt
    Ground black pepper

Cut the cabbages in half and remove the core from each side. Cut each half in half and slice each resulting quarter into thin ribbons. I massaged salt into cabbage before adding apples and carrots) Mix with carrots and apples in a large nonreactive bowl.
In a separate bowl, whisk together the remaining ingredients.
Pour the dressing over the cabbage and toss. Season to taste. The coleslaw may be covered with plastic wrap and refrigerated. Toss again before serving .

Recipe comes from New York Times

Imitation crabmeat balls

Great healthy dish, which goes well with salad or sauce. Great to serve for potluck.

Imitation crabmeat balls

Makes 12-13 large balls

2 packages (each 8 oz) imitation crabmeat, chopped or flaked
3 hard-boiled eggs, ruffly chopped
4 oz soft Havarti cheese, cut in small pieces
2 large garlic gloves
2 tablespoons mayonnaise
salt, pepper to taste

Place crabmeat into food processor and process until very small bits. Take out 1/3 of mixture in a separate bowl. Add eggs, cheese and garlic to mixture and process for 30 seconds. Take out mixture and add mayonnaise, salt and pepper. Form 12-13 balls and roll in crabmeat bits reserves earlier.

Russian version

Coconut-Date Truffle Bites

Several months ago I made Chocolate Chips ourmeal raising treats They are amazing and very healthy. This time I deicided to make something similar and quite tasty. It's still healthy and very easy to make.

Coconut-Date Truffle Bites

Makes 20 medium size balls

2/3 cup roasted, salted almonds
30 whole pitted dates
1/2 cup flaked unsweetened coconut
2 tablespoons unsweetened cocoa
1 tablespoon coconut oil ( I took sunflower oil)
1/8 teaspoon salt
2 ounces bittersweet chocolate, chopped


1. Place almonds in a food processor; process until finely ground. Add dates; process until finely ground. Add coconut and next 3 ingredients (through salt); pulse until combined.

2. Scoop about 2 teaspoons cocoa mixture with a spoon, and roll into a ball. Repeat the procedure with remaining cocoa mixture. Place the truffles on a platter lined with parchment paper; refrigerate 1 hour.

3. Place chocolate in a medium microwave-safe bowl; microwave at HIGH 1 minute and 20 seconds or until melted, stirring every 20 seconds. Add truffles, stirring gently to coat. Return truffles to platter until the chocolate sets.

Трюфеля из кокосовой стружки и фиников

На 20 среднего размера  шариков

2/3 стакана жареного , соленого миндаля
30 фиников без косточек, нарезать на мелкие кусочки
1/2 чашки стружки несладкий кокоса
2 столовые ложки несладкого какао
1 столовая ложка кокосового масла ( я взяла подсолнечное масло)
1/8 чайной ложки соли
60 грамм сладкого шоколада , мелко нарезанного

. Положить миндаль в кухонный комбайн и прокрутить до полного измелчения. Добавить порезанные финики, кокосовую стружку и следующие 3 ингредиента (включая соль) ; Прокрутить до полного измелчения..

2. Добавить какао и кокосовое масло. Провернуть в комбайне и вынуть смесь. Скатать 20 шариков и поместить их на блюдо, накрытое пергаментной бумагой. поставить в холодильник  на 1 час.

3. Поставить шоколад в микровольновую печь на 1 минуту 20 секунд до полного расплавляния, перемешивая каждые 20 секунд . Вынуть трюфеля из холодильника и покрыть шоколадом. Полохить трюфеля на туже тарелку и поставить в холодильник до застывания. Хранить в холодильнике. .

Recipe comes from Cooking Light 2013

Crispy Apple Walnut Strudel with Wine Dough

Crispy Apple Walnut Strudel with Wine Dough

I had never used wine for dough. I saw the dough recipe in Saveur magazine and madly wanted to try it. I decided to use dough recipe for pareve apple strudel, which turned on to be very crispy. Here's the recipe.

The idea came from http://www.saveur.com/layered-apple-walnut-poppy-seed-strudel-cake-prekmurska-gibanica-recipe

P.S. It stays fresh and crispy on next day or two. You can keep strudel at room temperature for 2-3 days. 

Dough:

2 1⁄4 cups (10 1⁄4 oz.) all-purpose flour
1⁄4 cup plus 2 tbsp. white wine
1/4 cup cold water
2 tbsp. vegetable oil
1 tbsp. sugar
1⁄2 tsp. kosher salt

Apple filling:

4 medium tart apples, such as Granny Smith, peeled, cored, and chopped
2 tsp. fresh lemon juice
1 tablespoon sugar
1 tablespoon dry bread crumbs

Walnut filling

1⁄2 cup ground walnuts
1/2 teaspoon cinnamon
1 teaspoon sugar

Make the strudel dough: In the bowl of a stand mixer fitted with the dough hook, combine the flour with the wine, oil, sugar, salt, and 1⁄4 cup water. On low speed, mix until the dough comes together, and then increase the speed to medium and knead until smooth and elastic, 8 to 10 minutes. Divide dough into 2 equal parts. Wrap each part of dough in plastic wrap and refrigerate for 1 hour or up to 24 hours.

In medium bowl, toss apples, sugar, lemon juice and bread crumbs. Set aside.
Make walnut filling mixing together all ingredients

Preheat oven to 350F

Dust work surface lightly with flour. Using floured rolling pin, roll out dough(one part) as thin as possible (15 x 10 inches rectangle) With pastry brush, spread 2 tablespoons vegetable oil all over dough. Sprinkle with half of walnut filling. Using hands press walnut filling into dough. Leaving 2 inches from long side, spoon half of apple mixture onto one long side of dough. Gently lift apple-topped edge of dough and  cover apples, start rolling up strudel toward plain dough edge until filling is completely sealed. If needed, turn log to place seam on bottom.

Repeat with second part of dough and half of apple-walnut fillings. Bake 25 to 28 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool slightly, about 20 minutes, before cutting into pieces.

I hope to have time later to translate the recipe on Russian.

Ricotta Chocolate Chip Cookies

Ricotta Chocolate Chip Cookies

Makes 22-25 medium size cookies

1 cup whole-milk ricotta cheese
1/2 stick unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 1/2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
1/2 cup dark chocolate chips

In the bowl of a stand mixer, combine the ricotta cheese, butter, granulated sugar, and brown sugar, whipping until well blended and slightly fluffy. Mix in the egg and vanilla.
To the wet mixture, add the flour, baking soda, baking powder, and salt, mixing well to combine. To this mixture, add the three types of chocolate chips, again stirring until well blended.
Cover the bowl with plastic wrap and place in the freezer for 20 minutes. Preheat the oven to 350 degrees.
Once chilled, use an ice cream scoop to place golf ball sized pieces of dough on baking sheets covered with parchment paper or cooking spray. Bake for 15-20 minutes, until the edges are lightly browned.

Recipe comes from http://lakocinera.blogspot.com/2010/10/ricotta-chocolate-chip-cookies.html

Banana Ricotta Pancakes

Banana Ricotta Pancakes

You can make then in the evening and warm up a little bit in the morning. they are so good.

1 cup all-purpose flour (I used 1 1/3 cups flour)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole-milk ricotta
1 large egg
1/2 cup milk
2 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
1 small ripe banana, mashed

1. Whisk together flour, sugar, baking powder and salt in a medium bowl. In a large bowl, whisk together ricotta, egg, milk, butter, vanilla and banana. Gently stir flour mixture into ricotta mixture until just blended.

2. Grease a large nonstick skillet over medium heat with cooking spray or melted butter. Drop tablespoonfuls of batter into skillet. Cook pancakes, turning once, until golden brown on both sides, about 4 minutes total. Keep pancakes warm on a plate in oven while cooking remaining pancakes.

3. Stack pancakes on dessert plates, top with caramel and sliced bananas, if desired, and serve.

Блинчики с сыром рикотта и бананом

1 чашка муки (я использовала 1 1/3 чашки муки)
2 столовые ложки сахара
2 чайные ложки разрыхлителя
1/2 соли
1 чашка сыра рикотты
1 яйцо
1/2 чашки молока
2 столовые ложки сливочного масла, растопленного
1 чайная ложка ванильного экстракта
1 небольшой банан, разнятым до состояния пюре.

Перемешать муку, сахар, разрыхлитель и соль в небольшой посуде. В большой посуде смешать рикотту, яйцо, молоко, масло, ванильный экстракт и банан. Добавить мучную смесь и все хорошхо перемешать.

Нагреть сковороду. Пожарить блинчики до ярко жолотистого цвета на каждой стороне. Подать теплыми.

Recipe comes from http://www.myrecipes.com/recipe/ricotta-banana-pancakes

Weekdays banana bread

Weekdays banana bread

1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
2 eggs
1/2 cup oil
3 1/2 bananas, very ripe, mashed
2 tablespoons creme fraiche or sour cream
1 teaspoon vanilla extract
2/3 cup walnuts, toasted and chopped

Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.

Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.

Кекс с бананами

1 2/3 чашки муки
1 чайная ложка соды
1/4 чайной ложки молотой корицы
12 чайной ложки соли
1 чашкa + 2 столовые ложки сахара
2 яйца
1/2 чашки подсолнечного масла
3 1/2 банана, измельченного в пюре
2 столовые ложки сметаны
1 чайная ложка ванильного экстракта
2/3 чашки мелко нарезанных грецких орехов.

Нареть духовку до 350Ф. Положить пергаментную бумагу на дно формочки для выпечки.
в отдельной посуде смешать муку, соду, корицу и соль. В дугой посуде взбить яйца с сахаром (10 минут). Добавить масло, банановое пюре, сметану и ванильный экстракт. Все перемешать. Добавить мучную смесь и орехи. Вылить тесто в форму и печь 45-60 минут.

Recipe courtesy of Chef Joanne Chang of Flour Bakery in Boston

Chewy rugelach with walnut filling

Chewy rugelach with walnut filling

Makes 24 medium size pastries.

Dough

2 cups all-purpose flour
1/2 teaspoon salt
2/3 teaspoon baking soda
1 teaspoon sugar
1 cup buttermilk
1 cup pepper jack cheese or mozarella grated on small grating side of a box

Filling (from  "Eating the Bible" by Reva Rossner)

1 & 1/4 cups (300gramm) ground nuts (walnuts, peacans or almonds)
1/3 cup sugar
Pinch of salt
1 Tablespoon meted butter or margarine
2 Tablespoons water
1 Tablespoons maple syrup (I took honey)

Egg wash
1 egg, lightly beaten

Preheat the oven to 350 degrees F.

Mix together flour, salt, baking soda and sugar. In a separate bowl combine buttermilk and cheese. Add flour mixture to cheese mixture and form a dough.

Make a filling combining all ingridients together,

Divide dough and filling in 3 equal parts. On a well-floured board, roll each part of dough into a 9-inch circle. Spread one part of filling on each circle. Cut the circle into 8 equal wedges. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper.Brush each cookie with the egg wash and sprinkle with sugar. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

Рогалики с ореховой начинкой.

Тесто:

1 чашка кефира
1 чашка тертого сыра на мелкой терке
0,5 чайной ложки соли
2/3 чайной ложки соды
1 чайная ложка сахара
2 стакана муки


Начинка:

1 + 1/4 чашки (300 грамм) перемолотых грецких орех
1/2 чашки сахара
Щепотка соли
1 столовая ложка расплавленного сливочного масла или маргарина
2 столовых ложки воды
1 столовая ложка кленового сиропа или меда

1 яйцо для помазки.

Нагреть духовку до 350Ф.

Приготовить тесто и начинку. Разделить тесто и начинку на 3 равных части. Раскатать каждую часть в круг и смазать одной порцией начинку. Свернуть рогалики, вылоижть на деко и помазать яйцом. По желанию посыпать сахаром. Печь 15-20 минут. Вынуть из духовки и дать остыть.

Avocado and cilantro mayonnaise sauce

Today I want to try new sauce. It looks like this sauce can be good with vegetables, fish and meat.

Avocado and cilantro mayonnaise sauce

    ~1/2 cup mayonnaise, can also use sour cream or yogurt
    1 ripe avocado
    1 small bunch of cilantro, leaves only and lightly chopped
    1 garlic clove, crushed
    2 tablespoons of lime juice
    2-3 tablespoons of Tabasco Green Jalapeño sauce, adjust more or less depending on your spice level preference ( I took 1/2 of fresh Jalapeño)
    Salt to taste

    Combine all the ingredients in a small food processor or blender, you can start with a small amount of the Tabasco Green Jalapeño sauce and then add more after blending.
    Blend or mix until you have a smooth sauce. Taste and adjust the amount of hot sauce as desired.
    The sauce can be made ahead of time and refrigerated until ready to serve.

Соус с авокадо и петрушки

~1.2 чашки майонеза (можно использовать йогурт или сметану)
1 спелое авокадо, очистить от кожицы и коточки
1 маленький пучок петрушки (только зеленые листья)
1 зубец чеснока, очищенного
2 столовые ложки сока лайма или лимона
2-3 столовые ложки Tabasco Green Jalapeño соуса (я использовала 1.2 свежего перца   Jalapeño)
Соль по вкусу

Все ингридиенты положить в чашки кухонного комбайна и прокрутить получения однородной массы. Если у вас есть Tabasco Green Jalapeño соус, то сначала положите 2 столовые ложки крепкого соуса. Если Вы хотите более крепкий соус, добавьте больше соуса в конце.



Recipe comes from http://laylita.com/recipes/2014/12/19/avocado-cilantro-mayonnaise-sauce/

Zucchini corn bread

Zucchini corn bread

It goes with honey and tea very well. I enjoy every bite, especially in the evening. I will be breaking fast with a very good treat.

1 & 1/2 small zucchini, coarsely shredded (1 cup)
1 cup low-fat buttermilk
1 (8-ounce) can creamed corn
1/2 cup shredded extra-sharp cheddar cheese
2 large eggs, room temperature
3 tablespoons sugar
1 tablespoon butter, melted
1 & 1/2 teaspoon salt
1 & 1/4 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 baking soda
Dash cayenne pepper
For sweeter verson Add 1/2 cup plumped raisins

Combine zucchini, buttermilk, creamed corn, cheese, eggs, sugar, butter, salt, and cayenne in a large bowl, using a woodden spoon. Toss together the cornmeal, flour, baking powder, baking soda in another bowl. Mix zucchini mixture with flour mixture.

Heat the skilled until very hot, remove from the heat. Scrape the batter into skillet and even the top with spatula. Bake until lightly browned around the edges and toothpick inserted into the center comes out clean, about 25 minutes. use a knife to loosen the bread around the edges of the skillet, and carefully transfer the bread to a rack. let cool at lesat 10 minutes. Cut into 12 wedges, and serve warm or at room temperature.

I found the recipe at Weightwatchers 50th anniversary cookbook and modified to be sweeter.

Summer layered tuna salad

Summer layered tuna salad

Make 2 medium servings.

1/3 cup cooked rice
1 can (5oz) tuna in water, well-drained
1 medium cucumber, peeled and grated on large grating side of a box grater
1 small red onion, finely chopped
fresh juice of 1/2 lemon
1/4 cup pepper jack cheese grated on small grating side of a box grater (you can use any favorite cheese)
1 hard-boiled egg (white and yellow separated)

Salt and mayonnaise to taste.

Mix red onion and lemon juice and let stand in a small bowl for 10-15 minutes.

Mix 2 teaspoons mayonnaise with rice and layer mixture on a bottom of the plate. Place tuna over. Sprinkle with salt and spread a teaspoon of mayo over the tuna.  Sprinkle cucumber with salt, mix and layer on a top of tuna. Spread a teaspoon of mayonnaise over the cucumber. Drain onion and layer over cucumber. Sprinkle with cheese and spread mayo again.

Grate white part of the hard-boiled egg  on small grating side of a box grater and place on a top of cheese, sprinkle with salt and spread with mayo. Grate yellow part of the egg  on small holes of grater and sprinkle on a top of salad. Keep at room temperature for 1 hour and 2 hours in refrigerator before serving.  It's quite good on next day.

Летний слоеный салат из тунца.

На 2 порции

1/2 чашки сваренного риса
1 консервная баночка (150 грамм) тунца в воде,  воду отжать
1 средний свежий огурец, очищенный и натертый на крупной терке
1 маленькая луковица красного лука, мелко нарезанного
сок из половины лимона
1/4 чашки сыра, натертого на маленькой терке
1 круто-сваренное яйцо, очищенное, белок отделить от желтка

Соль и майонез по вкусу

положить лук в лимонный сок и оставить на 10-15 минут.

Смешать 2 чайные ложки майонеза с рисом и уложить на дно блюда. Затем выложить тунец, посыпать солью и помазать майонезом. Посыпать огурец солью и выложить на тунец, помазать майонезом. Отцедить лук и выложить на огурец, промазать майонезом. Посыпать сыром и натертым на мелкой терке белком, помазать майонезом и посыпать натертым желтком. Оставить при комнатной температуре на 1 час, поставить в холодильник на 2 часа перед подачей. Очень хорош на следующей день.

Idea of recipe comes from http://vk.com/vtarelke?w=wall-4806561_407660

Sugar Free honey cake

I'm a fan of "Cook's Country" magazine. Last issue has a pretty decent honey cake recipe.  I'm trying to make a new recipe each year. So, this year I went for sugar-free honey cake from such good cooking magazine. The internal textture of the cake is absolutely perfect.

Serves 12

2 & 1/2 cup all-purpose flour (I took 3 cups. Initially I used 2 & 1/2 cups and later added 1/2 cup more because the batter looked thin for me.)
1 & 1/4 teaspooon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup water
4 large eggs
1/4 cups + 2 tablespoon unsweetened apple sauce
1/4 cup vegetable oil
1/4 cup orange juice
1 teaspoon vanilla extract
1 & 3/4 cups honey

Adjust oven to middle position and heat oven to 325 F. Heavenly spray 1-cup Bundt pan with baking spay with flour. Whisk flour, salt, baking powder, baking soda in large bowl. Whisk water, eggs, applesauce, oil, orange juice, and vanilla extract in separate bowl until combined. Whisk honey into egg mixture until fully combined.

Whisk honey mixture into flour mixture until combined. Scrape batter into prepared pan. Bake until skewer inserted into middle of cake comes out clean, 45 to 55 minutes, rotating pan halfway through baking.
Let cake cool in pan for 30 minutes, loosen cake from sides of pan and invert onto rack. let cool completely, about 2 hours. cooled cake can be wrapped at room temperature for up to 3 days.

My collections of Honey cakes.

1. Honey Cake from Marcy Goldman
2. Banana-Honey cake with Vodka glaze
3. Honey Yorgut Loaf
4. Classic Honey cake from "Joy of Cooking"
5. Honey Carrot Raisin Loaf
6. Walnut, dry fruits & honey cake
7. Applesauce Honey Cake from Martha Stewart

Ina Garten's zucchini pancakes

Ina Garten's zucchini pancakes

My zucchini pancakes became very popular among my readers. So I decided to try something similar. I think, I found another good recipe.

2 medium zucchini (about 3/4 pound)
2 tablespoons grated red onions
2 extra-large eggs, lightly beaten
6 to 8 tablespoons all-puspose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

vegetable oil for frying

Grate the zucchini into a bowl using large grating side of a box grater. Immediately stir in onions and eggs, Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper.(if the batter gets too thin, add the remaining 2 tablespoons of flour.

Heat a large saute pan over the medium heat. Add oil. Drop heaping soup spoons of batter into pan. Cook the pancakes about 2 minutes on each side, until browned. Serve warm.

Оладьи из зеленых кабачков

2 средних кабачка (300 грамм)
2 столовые ложки натертого красного лука
2 больших яйца
6-8 столовых ложек муки
1 чайная ложка разрыхлителя
1 чайная ложка соли
1/2 чайной ложки порошка черного перца

подсолнечное масло для жарки

Натереть кабачки на крупной терке. Добавить лук, яйца, 6 столовых ложек муки, ражрыхлитель, соль и перец. Все хорошо перемешать. Если тесто водянистое, добавьте еще 2 столовые ложки муки.

Нагреть большую сковороду. Добавить подсолнечное масло.  Выложить столовой ложкой оладьи и жарить на каждой стороне по 2 минуты. Подаватч теплыми.

Recipe come from book "Barefoot contessa at home"

Banana-Walnut Muffins with Cream cheese filling

Banana-Walnut Muffins with Cream cheese filling.

Make 12 muffins.

This recipe easy to make, because all ingredients usually on hand at home. Here they are:

Preheat oven to 350F. Line a 12-cup muffin pan with paper liners. In a medium bowl, blend 1/2 cup cream cheese, softened, with 1/2 cup sugar and 1 large egg, beaten. Refrigerate filling.

In a large bowl, whisk together 1 & 1/2 cup all-purpose flour, 1 & 1/2 ground cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. In separate bowl, mash 4 bananas. Stir in 1 cup light brown sugar. 1/3 cup vegetable oil, and 1 large egg, beaten. Fold banana mixture into flour mixture along with 1/2 cup chopped walnuts.

Fill cups halway with batter. Spoon 2 tablespoons chilled filling into each cup. Top with remaining batter, just covering filling, and 1/2 cup chopped walnuts. Bake until a cake tester comes out mostly dry with a few moist crumbs, about 25 minutes. Serve warm or qt room temperature.

Recipe comes from Oprah magazine

Avocado and Egg Salad

Avocado and Egg Salad

Makes 2 servings


I love experimenting with avocado. While ago I made Avocado egg salad This time I decided to so something slightly different. Believe me, mix of avocado, lemon juice, and mayo gives unbelievable richness to the salad. Personally I think, this salad is better than previous one.

1 large avocado
1 hard-boiled egg, grated
2 tablespoоns chopped green onions or red onion
1 tablespoon chopped parsley
1 teaspoon lemon juice
salt and cayenne pepper to taste
3 teaspoons mayonaise

Halve the avocado and remove pit by hitting it forcefully with hell of heavy knife, so knife stocks in pit. Remove avocado flesh and mash with fork. Add egg, onions, and parsley.  Pour lemon juice and mayo. Add salt and cayenne pepper to taste.

Салат из авокадо и яиц

На 2 порции

1 большое авокадо
1 круто-сваренное яйцо, натертое на крупной терке
2 столовых ложки мелко нарезанного зеленого лука или красного
1 столовая ложка мелко нарезанной петрушки
1 чайноая ложка лимонного сока
соль и жгучик перец по вкусу
3 чайные ложка майонеза.

Разрезать ножом авокадо на две равные части. Удалить косточку и выложить в тарелку. Помять вилкой. Добавить яйцо, лук и петрушку. влить лимонный сок и майонез. Добавить соль и перец по вкусу.