June 25, 2018

Cold chocolate cake

Makes 6 large servings or 10 small servings

200 gram milk chocolate,  broken into medium chunks
140 ml heavy whipping cream, cold
4 tablespoons butter (50 gram)
3 tablespoons pecans, chopped
3-4 tablespoons raisins
2 soft brioche buns (200 gram)

Pour the cream into a medium saucepan and place it over medium-low heat for a few minutes. Add chocolate and butter. Keep an eye on the cream — it's not necessary to boil or simmer it. It just needs to allow the hot cream to melt the chocolate and butter .

While chocolate is melting, place buns into food processor and pulse until finely ground. Pour chocolate mixture in large bowl, add crumbs, raisins and pecans. Mix everything very well.

Place a clear plastic wrap into standard banana bread loaf tin covering bottom and sides. Pour the mixture from the bowl and place into refrigerator for 6 hours at least to firm. I kept mine for overnight.

Take out from refrigerator a tin with a firm mixture. Place into hot water for a several minutes. Invert onto cutting board, take off the wrap and cut into portions.


На 6 порций:
200 г молочного шоколада
140 мл жирных сливок
50 г сливочного масла
50 г орехов пекан (соленых)
75 г изюма.
2 мягкие булочки бриошь (200 gramm)

Поломать 200 г молочного шоколада в маленькую кастрюлю, добавить 140 мл жирных сливок, 50 г сливочного масла и подогреть, помешивая, пока он не растает. Порезать 50 г орехов пекан (соленых) и положить в большую миску с 75 г изюма.

Порубить 2 мягкие булочки бриошь в кухонном комбайне до образования крошек. Положить в миску, добавить растопленный шоколад. Перелить в форму для кекса вместимостью 500 г и дать остыть. Поставить в холодильник на ночь.

Быстро окунуть в горячую воду, затем перевернуть вверх дном и постучать по дну, чтобы торт вышел из формы. Порезать на кусочки и подавать с ароматным кофе.

Recipe comes from Kuking.net

June 18, 2018

Barley and Pomegranate Salad

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings

1 1/2 cup pearl barley
8 celery stalks (leaves reserved)
1/4 cup olive oil
3 tablespoons sherry vinegar
4 cloves garlic, minced
2/3 teaspoon ground allspice
salt, pepper
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh parsley
seeds from 2 large pomegranates
1 crisp apple (Fuji, Macintosh, Granny Smith)

Rinse the barley in cold water. Place in a medium pot and cover with cold water. Simmer for 30-35 minutes, until tender but with a bite (think al dente pasta).

Dice the celery stalks, and reserve the celery leaves.
Mince the garlic cloves.

Drain the barley and transfer to a large bowl. Add the olive oil, vinegar, garlic, celery, allspice, and salt and pepper and mix until well-coated. Let the barley mix cool.

Cut the top and bottoms off the pomegranates, then make shallow cuts into and around the pomegranate skin, following the guide of the white membranes (meaning cut into the white parts, not the sections with seeds), to make quarters. Split open the pomegranate and place in a large bowl filled with water. Use your hands to loosen the seeds, under the water to minimize staining. Remove the white pith membranes and drain the seeds.

Chop the apple into a small dice, removing the seeds.

Roughly chop the dill and parley.

Add the pomegranate seeds, celery leaves, chopped dill and parsley, and apple to the barley, and mix to combine. Marvel at the colors, and then enjoy!

Slightly modified from Plenty by Yotam Ottolenghi (http://firsttimefoods.com/barley-and-pomegranate-salad)

June 14, 2018

Oven Baked Chicken and Rice

Servings: 5

5 chicken thigh fillets, bone in, skin OFF
1 onion, chopped (brown, white or yellow)
2 cloves garlic (large), minced
2 tbsp/ 30 g butter (or olive oil)
1 1/2 cups / 270 g long grain white rice
1 1/2 cups / 375 ml chicken broth/stock
1 1/4 cups / 312 ml water, hot (tap is fine)

Chicken Rub:
1 tsp paprika powder
1 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
3/4 tsp salt
Black pepper

Optional garnish:
Fresh thyme leaves or finely chopped parsley

Preheat oven to 180C/350F.

Scatter onion and garlic in a baking dish (about 10 x 15" / 25 x 35 cm), then place butter in the centre. Bake for 15 minutes (check at 12 minutes, mix if some bits are browning too much).

Meanwhile, mix together Chicken Rub. Sprinkle on both sides of the chicken.

Remove baking dish from the oven. Add rice then mix.
Place chicken on rice. Then pour chicken broth and water around the chicken.

Cover with foil, then bake for 30 minutes. Remove foil, spray chicken with oil (optional), then bake for a further 20 minutes until liquid is absorbed.

Stand for 5 minutes, then remove chicken and fluff up rice. Garnish with parsley if desired, serve and enjoy!

Запеченая курятина с рисом

На 5 порций
5 куриных бедер с косточкой, без кожи
1 головка лука, мелко нарезанного
2 больших зубчика чеснока. очень мелко нарезанного
2 столовые ложки / 30 г сливочного масла (или оливкового масла)
1 1/2 чашки / 270 г длинного белого риса
1 1/2 чашки / 375 мл куриного бульона
1 1/4 чашки / 312 мл горячей воды

1 ч.л. порошка паприки
1 ч.л. сушеного тимьяна
1/2 ч.л. чесночного порошка
1/2 чайной ложки лукового пошка
3/4 ч.л. соли
Черный перец

Для подачи
Свежие листья тимьяна или мелко нарезанная петрушка

Разогреть духовку до 180 ° C / 350 ° F.

Выложить тонком слоем лук и чеснок в форме для выпечки (около 10 x 15 "/ 25 x 35 см), затем положить мало в центре. Запекать в течение 15 минут (проверить после 12 минут, перемешать лук с маслом в форме).

Смешать все специи и обмакнуть обе стороны куритяны в специи.

Вынуть форму из духовки, добавить рис, все хорошо перемешать. Выложить курятину на рис и залить бульоном и водом.

Накрыть фольгой и запекать в течение 30 минут. Проверить на соль и перец. Если нужно добавить. Снять фольгу, вилкой перемешать рис и запекать еще 20 минут, пока вся жидкость не выкипит.

Вынуть из духовки, дать постоять 5 минут, посыпать мелко нарезанной петрушкой и подать на стол.

Recipe comes Recipe tin Eats

June 12, 2018

Cherry Coconut Loaf Cake (with walnuts)

Servings: 8-10
Time: 1 hour 30 minutes

165 g unsalted butter
10 ml coconut oil
100 g castor sugar
100 g brown sugar
3 eggs
1 1/2 tsp vanilla extract
300 g all-purpose flour
1/4 tsp salt
1 1/2 tsp baking powder
60 g chopped walnuts (you can use other nuts or even chocolate chips)
110 g cherries (measured after removing seeds)
100 ml full fat coconut cream or coconut milk for a lighter version

Wash and pit your cherries add them into a bowl along with the walnuts, keep aside. Preheat your oven to 160 C. Grease and line an approx 21 cm x 8.5 cm loaf pan.

In a medium-large bowl add the butter, coconut oil and sugars. Whisk well until the mixture gets light and fluffy (you may use a stand mixer or hand mixer). Then add the eggs one at a time, whisking well after each addition, followed by the vanilla.

Sift your flour, salt and baking powder in a bowl. Take two tablespoons of flour and add it to the cherries and walnuts, mix well.

Add the remaining flour into the butter mixture and mix well. Now add the coconut cream, mix well. Finally, fold in the cherry-walnut-flour mixture. Do not over mix.

Pour the prepared batter into the loaf pan and bake at 160 C for roughly 1 hour and 20 minutes. Keep checking after an hour. Once a skewer inserted in the middle of the cake comes out clean, the cake is ready.

Let the cake cool in the pan on a wire rack for 15-20 minutes then remove the cake from the pan to cool completely.
Garnish with more cherries, I added a simple glaze by mixing icing sugar and lemon juice.

Recipe comes from Bakes a Lot lady

June 05, 2018

Matzoh-Blueberry Icebox Cake

Makes 8 servings

1/2 cup plus 5 tbsp superfine sugar
1 pkg (8 oz) cream cheese, softened
1 3/4 cups heavy cream
3/4 cup frozen wild Maine blueberries, thawed
6 matzohs
Red and blue liquid food coloring ( i did not use)

Line an 8 x 8-inch baking dish with plastic wrap, leaving overhang on 2 sides.

In a glass measuring cup, combine 1/4 cup water and 2 tbsp sugar. Microwave 1 minute, then stir until sugar is dissolved to make a simple syrup.

Beat cream cheese in a medium bowl until smooth. Add 1 cup cream and 1/2 cup sugar. Beat until fluffy and smooth. Fold in blueberries.

Place 1 matzoh in prepared dish, generously brush with simple syrup and spread a generous 1/2 cup blueberry mixture over matzoh to edges. Repeat layering 4 times, top with remaining matzoh and brush liberally with simple syrup. Use overhanging plastic to cover stack, and seal with another piece of plastic wrap. Refrigerate 4 hours or overnight.

Uncover stack and invert onto a plate. Remove and discard plastic. Beat 3/4 cup cream with 3 tbsp sugar and a few drops each of red and blue food coloring to create a purple hue. Spread whipped cream on top and sides of cake and serve.

Recipe comes Family Circle