Date roulade (egg-free ma'amul cookies)

Makes 20-30 cookies

For the filling
2 & 1/4 cups  pitted dates (I prefer medjool, roughly chopped)
3 tablespoons vegetable oil
3 tablespoons water
1 tsp ground cardamom or finely grated unwaxed orange zest (optional)

For the dough
2 cups  plain flour, plus extra for dusting if needed
1 tsp baking powder
Pinch of salt
2 & 1/2 tablespoons granulated sugar
6 tablespoons very soft butter (not melted)
1/4 cup vegetable oil
1/4 cup milk
1 tsp vanilla extract
Icing sugar, for dusting

Preheat your oven to 350 F (190°C/170°C) and line a baking tray with baking parchment.
For the filling, blend all the ingredients until you have a smooth texture with no visible date skin.
For the dough, mix all the dough ingredients together in a mixing bowl until they have all combined to a soft and slightly sticky dough. There's no need to use an electric mixer - it's very easy to do by hand. The mixture will start off looking too wet, but keep kneading and the dough will absorb all the liquid.

Roll out the dough between two pieces of baking parchment to a thin rectangle about 10 x 16 inches (40 cm x 25 cm) in size, and 3 mm thick - dust the paper with flour if it sticks.
Take off the top sheet of parchment and spread the filling on to the dough. If it gets too sticky, dip your spoon in water from time to time. Starting from the one long side, roll the dough into a roulade, using the parchment to help you roll. Then simply lift the parchment and separate the dough from it, and roll the dough a little more to seal the seam underneath the roulade.

Transfer the roulade to the lined baking tray. Score it at 1.5cm intervals using a sharp knife - to make it easier to cut the roulade after baking. Bake for 30 minutes until golden brown.

Remove from the oven and cool for about 15 minutes. Then dust with icing sugar and slice the roulade where you marked it before baking.

Струдель без яиц с финиковой начинкой

На 20-30 печений

Для начинки
2 и 1/4 чашки фиников, нарезанных
3 столовые ложки растительного масла
3 столовые ложки воды
1 чайная ложка кардамона или  мелко тертая цедра одного апельсина

Для теста
2 чашки муки, плюс для подпыления, если необходимо
1 чайная ложка разрыхлителя
Щепотка соли
2 и 1/2 столовые ложки сахарного песка
6 столовых ложек очень мягкого сливочного масла
1/4 чашки растительного масла
1/4 чашки молока
1 ч.л. экстракта ванили
Сахарная пудра для посыпки готового изделия

Разогреть духовку до 350 ° F (190 ° C / 170 ° C) и выложить противень пергаментной бумагой.
Для начинки смешать все ингредиенты в чаше кухонного процессора и провернуть до фладкой смеси.

Для теста смешать все ингредиенты теста вместе в миске и вымешать руками до тех пор пока мука впитает всю влагу.

Раскатать тесто между двумя кусками пергаментной бумаги для выпечки до тонкого прямоугольника размером около 40 см x 25 см и толщиной 3 мм .

Снинать верхний лист пергамента и выложить начинку равномерно на тесто. Если начинка слишком липнет, то помочите ложку в воде и продолжайте распределять начинку. Свернуть тесто с начинкой рулетом. Нижний слой пергаментной бумаги может помочь в скручивании рулета. Выложить рулет швом вниз на приготовленный противень.

Острым ножом нанести надрезы с расстоянием 1.5-2 см. Поставить в нагретую духовку и выпекать 30 минут до золотистого цвета.
Вынуть и остудить в течении 15 минут. Используя надрезы, разрезать рулет до конца на печенья. Посыпать сахарной пудрой

Recipe from "The Palomar Cookbook: Modern Israeli Cuisine"

Lemon Almond Torta

Serves: 8

For the lemon curd:
3/4 (150 g) cup sugar
3 large eggs
juice (~1/2 cup/125 ml) and grated zest from 2 large lemons
4 tablespoons (60 g) unsalted butter, cut into 1/2-inch cubes

For the torta:
2/3 cup (60 g) sliced almonds
1/2 cup (75 g) blanched almonds, lightly toasted
1 cup (140 g) all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (120 g) unsalted butter, cut into 1/2-inch cubes
1 cup (200 g) sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
3 large eggs, at room temperature
icing/confectioner’s sugar, for dusting cake

To make the lemon curd: In a non-corrosive heavy saucepan, combine sugar, eggs, lemon juice and zest. Whisk until thoroughly blended. Add the butter. Cook over medium heat, whisking constantly for 3 to 5 minutes, or until the mixture thickens. Don’t let it boil! Transfer the curd to a bowl, cover the surface with plastic wrap and chill for at least 4 hours or overnight.

To make the torta: Preheat oven to 350F/180C. Generously butter the bottom and sides of a 9-inch (27cm) round springform pan. Line the bottom of the pan with a circle of baking parchment. Gently press about half of the sliced almonds against the side of the pan, adhering them about 2/3 of the way up from the bottom.

In a food processor combine the whole toasted almonds, flour, baking powder and salt. Process for 10-20 seconds, until finely chopped. In a small bowl, beat the eggs lightly with a fork until frothy.

In a large bowl using a hand-held mixer at low speed, beat the butter for 30 seconds, until creamy. Gradually add sugar and continue beating for 2-3 minutes, until light in texture and almost white in color. Beat in vanilla and almond extracts.

Using a rubber spatula, fold the almond/flour mixture into the butter mixture until blended (the batter will be stiff). Stir in the beaten eggs just until smooth. Scrape the batter into the prepared pan and spread it into an even layer with the back of a spoon. Spoon 8 tablespoons of the lemon curd in an evenly-spaced ring around the top of the cake batter, about a 1/2-inch in from the side of the pan. Spoon 3 tablespoons evenly spaced into the center of the ring (it will all melt together into an even layer in the oven, but if you don’t want to bother counting just dollop the curd evenly all over the top). Sprinkle the remaining sliced almonds over the top of the batter. Lightly dust with confectioners’ sugar.

Bake the torta for 25-35 minutes, until a cake tester or toothpick inserted in the center comes out with a few moist crumbs clinging to it. Cool the torta completely in the pan set on a wire rack. Run a thin-bladed knife around the edge of the torta to loosen it from the side of the pan before removing. Peel off the baking paper and dust the torta with more confectioners’ sugar before serving. Eat at room temperature.

Recipe come from Travelers Lunchbox

Gnocchi with Roasted Cauliflower and Lemon

Yield 4 servings

1 head cauliflower, trimmed and cut into small florets
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, divided
3 tablespoons olive oil, divided
1 17.5 package potato gnocchi
1 tablespoon minced garlic
3 tablespoons breadcrumbs
1/4 cup slivered almonds
1/4 teaspoon red pepper flakes
2 tablespoons fresh lemon juice

Preheat oven to 450 degrees F. Toss cauliflower with 1 tablespoon olive oil, 1/4 teaspoon salt and pepper and place in a single layer on a baking sheet. Roast, stirring halfway through, until the cauliflower is tender and lightly browned, about 25-30 minutes.

While the cauliflower is cooking, bring a large pot of water to a boil. Add the gnocchi and cook according to package directions. Drain, reserving 1/2 cup cooking water.

Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the gnocchi to the skillet along with the garlic, breadcrumbs, almonds, red pepper flakes and remaining salt and pepper. Cook until almonds and breadcrumbs are lightly toasted. Add the roasted cauliflower, lemon juice capers and parsley.

If needed, add in some of the reserved cooking water to loosen the gnocchi. Season to taste with salt and pepper, if needed.

Recipe comes from Delish Knowledge

Chipo Latkes (Chicken + Potato)

Make 13 medium size latkes

2 large + 2 medium potatoes, peeled
1/2 medium sweet onion, peeled, cut into medium chunks
1 medium glove garlic
7 oz chicken breast
2 eggs, room temperature
2 tablespoons mayonnaise
Salt, black ground pepper to taste
Oil for frying

Place, 1 medium potato, onion and garlic into food processor and process for 20 seconds. Add chicken, process more for 10 seconds and add eggs. Process until all ingredients are pureed.

Pour puree into a large bowl and add shredded on a large holes of grater rest of the potatoes. Mix well. Add mayonnaise, salt and pepper. Mix well.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve warm.

Дыруны с курятиной

На 13 блинчиков

2 большие + 2 средние по величине картофелины, очищенные от кожуры.
1/2 средней по величине головки лука, очищенного от кожуры и нарезанного на средние куски
1 зубец чеснока
200 грамм свежего мяса куриной грудки
2 яйца, комнатной температуры
2 столовэ ложки майонеза
соль и перец по вкусу
Масло для жарки

В чашу кухонного процессора складываем 1 среднюю картофелину, лук, чеснок и проворачиваем в течении 20 секунд. Добавлаем курятину и проворачиваем еще 10 секунд.

Добавляем айца и проворячиваем до получения пюре.

Выливаем пюре в большую посуду и добавляет натертую на крупной терке остальную картошку. Добавлярм майонез, соль и перец. Все хорошо перемешать.

Нагреть масло на сковороде и вылить дыруны. Жарить на обеих сторонах до золотистого цвета. Подать теплыми.

Baked cabbage blintzes

Excellent dough, might be filled with various veggies and meet fillings. Pastries stays fresh for a couple days in refrigerator.

Makes 12 large size blintzes

Dough
2 cups all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 cup vegetable oil
1/4 cup sunflower oil
1/2 cup water, room temperature

Filling
Sweet and sour cabbage from 1 pound of thinly shredded green cabbage
1 egg yolk

Egg wash
1 egg white, lightly beaten
sesame seeds for sprinkling

To make dough,  in a medium bowl, mix flour, salt and pepper. Make a well in the center of mixture. Add oils and water and form the dough.

To make filling, follow the recipe to make sweet and sour cabbage. Cool completely and add egg yolk. Mix well.

Preheat oven to 350 F (180 C). Prepare a large cookie sheet.

Divide dough into 12 equal balls.  Roll each ball  into a 5-inch wide stripe as long as possible. Place 2 teaspoons of filling by any of 5-inch side of the stripe, about an half of inch from the edge. Fold this short side of the rectangle up over the filling. Fold the long sides of the rectangle inward, as though you’re folding an envelope. Roll the blintz up and over the filling like a burrito, tucking the edges in as you roll. Place seem down on a cookie sheet. Repeat with all balls and filling.

Brush pastries with egg wash and sprinkle with sesame seeds.

Bake on lower shelf in the oven for 25 minutes. Remove blintzes from oven and cool completely on a cooling rack. They are ready to serve. You can keep them in a paper bag in refrigerator for a couple days. Warm up for 20-25 seconds in microwave.

Brazilian Fish Stew Recipe (Moqueca)

Serves 4

Soup

1 1/2 to 2 lbs of fillets of firm white fish such as halibut, swordfish, or cod, rinsed in cold water, pin bones removed, cut into large portions
3 cloves garlic, minced
4 Tbsp lime or lemon juice
Salt
Freshly ground black pepper
Olive oil
1 cup chopped spring onion, or 1 medium yellow onion, chopped or sliced
2 ribs celery., chopped
1/2 yellow and 1/2 red bell pepper, seeded, de-stemmed, chopped (or sliced)
2 cups chopped (or sliced) tomatoes ( I used 2 cans - 14 oz each - chopped tomatoes)
1 Tbsp paprika (Hungarian sweet) (I used 1/2 tablespoon)
Pinch red pepper flakes (I used 1 teaspoon garlic-chili sauce)
1 large bunch of cilantro, chopped with some set aside for garnish (I added to soup in last 2-3 minutes of cooking)
1 14-ounce can coconut milk

Rice
1 Tbsp olive oil
1/2 onion, chopped
1 clove garlic, minced
1 cup white rice
1 3/4 cups boiling water (check your rice package for the appropriate ratio of liquid to rice for the type of rice you are using)
1 teaspoon salt

Coat fish with garlic and lime juice: Place fish pieces in a bowl, add the minced garlic and lime juice so that the pieces are well coated. Sprinkle generously all over with salt and pepper.
Keep chilled while preparing the rest of the soup.

Make rice for serving with soup: If you are planning on serving the soup with rice, start on the rice. I served with mashed potatoes

Bring a couple cups of water to a boil. Heat one Tbsp of olive oil in a medium saucepan on medium high heat. Add the chopped 1/2 onion and cook, stirring, until the onion is translucent. Add the garlic and cook for 30 seconds more, until the garlic is fragrant. Add the raw white rice and stir to coat completely with the oil, onions, and garlic.

Add the boiling water. (The amount depends on your brand of rice, check the package. If no amounts are given, add 1 3/4 cup of water for every cup of rice.) Stir in 1 teaspoon of salt.

Bring to a simmer, then lower the heat, cover, and let cook for 15 minutes, after which, remove from heat until ready to serve with the soup.

Start cooking the onion, bell pepper, tomatoes, celery: In a large covered pan (such as a Dutch oven), coat the bottom with about 2 Tbsp of olive oil and heat on medium heat.Add the chopped onion and cook a few minutes until softened. Add the bell pepper, celery, paprika, and red pepper flakes. Sprinkle generously with salt and pepper. (At least a teaspoon of salt.) Cook for a few minutes longer, until the bell pepper begins to soften.
Stir in the chopped tomatoes. Bring to a simmer and cook for 5 minutes, uncovered. Stir in the chopped cilantro.

Layer vegetables with fish, add coconut milk: Use a large spoon to remove about half of the vegetables (you'll put them right back in). Spread the remaining vegetables over the bottom of the pan to create a bed for the fish.

Arrange the fish pieces on the vegetables. Sprinkle with salt and pepper. Then add back the previously removed vegetables, covering the fish.
Pour coconut milk over the fish and vegetables.
Simmer, cook, adjust seasonings: Bring soup to a simmer, reduce the heat, cover, and let simmer for 15 minutes. Taste and adjust seasonings. Add  cilantro 2-3 minutes before end of cooking.

You may need to add more salt (likely), lime or lemon juice, paprika, pepper, or chili flakes to get the soup to the desired seasoning for your taste.

Garnish with cilantro. Serve with rice or with crusty bread.

Recipe comes from Simply recipes