Easy Canned Fishloaf

Yield 3 servings

1 can (14.75 oz.) pink salmon, drained and boned
5 large eggs, room temperature
2 tablespoons semolina
1/3 teaspoon salt
1 tablespoon olive oil
1 medium-large onion, chopped
Ground black pepper to taste

Grease an 8 1/2- x 4 1/2- x 2 1/2-inch loaf pan. Heat the oven to 350 F.

Flake the salmon with folk in a medium-sized bowl.

In a large skillet heat 1 tablespoon olive oil over medium-low heat. Add the onions. Cook, uncovered, for 8-10 minutes or until the onions are tender, stirring occasionally. Add onions to salmon and mix well.

In a medium sized mixing bowl, beat eggs with immersion blender and add semolina. Beat again for about 20 seconds and add salt.

Combine the wet ingredients with the salmon mixture. Use a spatula to turn the salmon mixture into the loaf pan.

Bake for 20 to 25 minutes or until cooked through.

Cool for about 10 minutes in a pan and place on a boards to cool completely. Slice before serving. Serve with a light salad, sauce, salsa or grains.

Рыбная запеканка из консервы от  Натальи Калниной

На 3 порции

1 банка (14,75 унции) консервированного розового лосося, отжать от жидкости и удалить косточки
5 больших яиц, комнатной температуры
2 столовые ложки манной крупы
1/3 чайной ложки соли
1 столовая ложка оливкового масла
1 луковица среднего размера, мелко нарезанная
Перец черный молотый по вкусу

Смазать 8 1 / 2- x 4 1 / 2- x 2 1/2-дюймовую форму для выпечки хлеба. Разогреть духовку до 350 F (180 Ц).

В небольшой миске вилкой размять лосось.

В большой сковороде разогреть 1 столовую ложку оливкового масла на среднем огне. Добавить лук. Тушить без крышки в течении 8-10 минут или до тех пор, пока лук не станет мягким, время от времени помешивая. Добавить лук в лосось и хорошо перемешать.

В миске среднего размера взбить яйца с помощью погружного (вертикального) блендера и добавить манную крупу. Снова взбить около 20 секунд и добавить соль.

К яичной массе добавить смесь лосося с луком и перемешать. Используя лопаточку, выложить все в форму для выпечки хлеба.

Выпекать 20-25 минут или до готовности.

Охладить в течение 10 минут в форме и выложить на доску для полного охлаждения. Нарезать на порционные куски перед подачей на стол. Подавать с легким салатом, соусом, сальсой или зернами.

Palmier with Homemade Almond Paste

2 sheets frozen puff pastry, store-bought

Almond Paste
3/4 cup Raw Almonds
3/4 cup Powdered Sugar
1 Egg White
1 tsp Almond Extract
A dash of Sea Salt
2 tablespoons sugar
1 tsp Pure Vanilla Extract
2 tablespoons powdered sugar or 2 tablespoons water (optional)

Egg wash
1 egg yolk
1 tablespoon milk

Powdered sugar for sprinkling (optional)

To make almond paste, add almonds to food processor and process until completely fine. Add in 1 and 1/2 cups powdered sugar, egg white, almond extract and sea salt combine for a minute or two. Add sugar and vanilla extract and process until the mixture turns into a paste and starts to combine and gather in the processor.

If mixture is runny add 2 more tablespoons powdered sugar. If mixture is too dry, add 2 tablespoons water.

To make egg wash, mix egg yolk and milk.

Place puff pastry sheet on the counter to thaw for about 30 minutes. Lightly roll the dough, make sure to even out the seams.

Spread evenly half of almond paste.

Starting at a long side, roll up jelly-roll style, stopping in the middle. Starting at the other side, roll up pastry jelly-roll style to score mark.

Repeat with other pastry sheet.

Heat the oven to 400°F. Place a rack in the middle position.

Transfer the log to a baking sheet. Cover with plastic wrap and chill for 30 minutes to give the dough time to firm up. This will make them easier to cut and also help them puff better in the oven.

After chilling, transfer the logs to the work surface. Use a sharp knife to slice the log across into cookies roughly 1/2-inch wide.

Transfer the cookies to a parchment-lined baking sheet, laying them cut-side up. Brush with egg wash. Make sure to space the palmier a few inches apart — they will puff quite a lot in the oven!

Bake in batches if necessary; place the un-baked cookies in the fridge to chill between batches.

Bake for 18 to 20 minutes, until dark golden.

Let the palmier cool for a few minutes on the baking sheet, then transfer to a cooling rack to cool completely. They will become crispier as they cool. Sprinkle with powdered sugar.

Palmier are best the day they are made, but can be stored in an airtight container for several days. They will gradually lose their crispiness over time.

Breakfast Cheesy Pancake

Makes 2 servings

100 ml milk, room temperature
1/4 teaspoon salt
1 egg
1 small apple, cored and grated on a large holes (for sweeter version) or 1 tablespoon parsley, minced  (for savory)
1/2 cup shredded cheddar cheese
1/2 cup all-purpose flour
1/4 cup whole-wheat flour
1/2 teaspoon baking powder
1 teaspoon black sesame seeds
1 tablespoon vegetable oil
Sour cream for serving

Using immersion blender, mix milk, salt and egg. In a medium bowl sift together flours and baking powder. Slowly add dry ingredients to a wet ones. Mix in cheese and apple.

Pour vegetable oil on a 9-inch frying pan and preheat over medium high heat for 3-4 minutes. Scoop the batter and spread all over the bottom of frying pan and sprinkle with black sesame seeds. Cook until bottom is lightly browned and turn pancake on other side.

Carefully remove the pancake from the frying pan, turn around and let cool slightly on a plate. Cut into 4 sections.

Serve warm with sour cream and even more fruits.

Сырный блин к завтраку

На 2 порции

100 мл молока, комнатная температура
1/4 чайной ложки соли
1 яйцо
1 маленькое яблоко, натертое на крупной терке (для более сладкой версии) или 1 столовая ложка петрушки, очень мелко нарезанной (для пикантной версии)
1/2 чашки тертого сыра чеддер
1/2 чашки белой муки
1/4 чашки цельнозерновой муки
1/2 чайной ложки разрыхлителя
1 чайная ложка семян черного кунжута
1 столовая ложка растительного масла
Сметана для сервировки

Используя вертикальный блендер, взбить молоко, соль и яйцо. В средней миске просеить вместе муку и разрыхлитель. Медленно добавить сухие ингредиенты к взбитой смесии. Добавить сыр и яблоко.

Подогреть растительное масло на сковороде (9-inch) в течении 3-4 минуты. Выложить тесто. Используя лопатку распределить по всему периметру сковороды и посыпать семенами черного кунжута. Жарить пока дно не подрумянится и перевернуть блин на другую сторону.

Осторожно выложить блин со сковороды, перевернуть и дать немного остыть на тарелке. Разрезать на 4 равных сегмента.

Подавать теплым со сметаной или фруктами

Politiki with Red Beans Pate

I love coleslaw and always find new recipes. This time I serve coleslaw "Politiki" with soft tortillas and red beans pate on it.

Serves 6-8 people

175 gram white cabbage, finely shredded
175 gram red cabbage, finely shredded
2 large carrots, grated
4 red peppers, roasted, skinned, sliced
Small handful flat-leaf parsley, finely chopped
2 Tablespoons small capers
For the dressing
60 ml olive oil
30 ml red wine vinegar
1 Tablespoon coarse Dijon mustard
1 clove garlic, minced
1/2 teaspoon salt

Make the dressing whisking together the oil, vinegar, mustard, garlic and salt.

Mix all prepared ingredients in a large bowl, pour the dressing and serve.

Recipe from "Rick Stein's Long Weekends: Over 100 New Recipes from My Travels Around Europe " by Rick Stein

Red Beans, Onion & Pepper Pate

Yield 1 & 1/2 cups

1 tablespoon canola oil
1 medium onion, chopped
1/2 large red bell pepper, chopped
1 small jalapeno, chopped
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon sugar
1 can red beans, drained, liquid reserved
1/2 teaspoon salt
1 teaspoon lemon juice
Additional salt and ground black pepper to taste

Place a large saute pan over medium-high heat and drizzle with oil. Add onion, sprinkle with salt and saute for 5 minutes. Add red pepper and stir, saute for more 2-3 minutes. When onion and peppers are softened, add jalapeno, cumin, paprika, sugar, and beans. Sprinkle again with salt and continue to saute for more 3-4 minutes. Take out from the heat and leave to cool for 2-3 minutes.

Pour mixture into a bowl of the food processor, add 1 tablespoon of the reserved liquid and 1 teaspoon of lemon juice. Process until smooth. Check for seasonings.

The red beans pate will keep for 4 days in the refrigerator.

Quick Pickled Cabbage

Servings 8 people

1/2 medium head cabbage shredded or sliced
1 medium onion finely diced
1 cup boiling water
1/2 cup white vinegar
1 teaspoon salt heaping teaspoon
1 teaspoon sugar heaping teaspoon
1 carrot, grated optional

Thinly slice/shred the cabbage into strips and place into a bowl. Finely dice the onion and mix with cabbage.

Add the vinegar, salt and sugar to the boiling water and pour over the cabbage mixture. Using your hands, mix and massage the brine through the cabbage for a minute. Allow to sit for at least 30 minutes, but best to be left overnight. Keep it refrigerated.

Кислая капуста по-быстрому

На 8 порций

1/2 средней головки капусты, тонка нашинкованной
1 средняя головка лука, мелко нарезанная
1 чашка кипятка
1/2 чашки белого уксуса
1 чайная ложка поваренной соли
1 чайная ложка сахарной кучи чайной ложки
1 морковь, тертая по желанию

Тонко нашинковать капусту и положить в миску. Мелко нарезать лук и смешать с капустой.

Добавить уксус, соль и сахар в кипящую воду и залить капусту и лук. Руками перемешать смесь, немного втирая жидкость в капусту. Дать постоять 30 минут, но лучше оставить на ночь в холодильнике. Хранить в холодильнике.

Recipe comes from Peter's Food Adventures

Hamantaschen with Cranberry filling

About 25-27 medium (3-inch) cookies

Dough
1 & 1/2 cups all-purpose flour
1/2 teaspoon baking power
1 egg
6 tablespoons butter, room temperature
1/3 cup sugar
1/4 teaspoon salt
3 & 1/2 tablespoon sour cream

Filling (King Arthur Flour)
1/4 cup (57 g) orange juice
1/3 cup (71 g) light brown sugar, packed
1 cup (99 g) fresh or frozen cranberries
1/2 cup (57 g) dried cranberries
1 tablespoon (14 g) melted butter
1/8 teaspoon orange oil or 1 teaspoon grated orange rind
1 teaspoon Yuletide Cheer Spice or cinnamon

Egg wash
Remaining 1 tablespoon beaten egg
2 tablespoons water or milk

For filling combine the orange juice, brown sugar, and both types of cranberries in a small saucepan set over medium-low heat.

Cook the mixture, stirring occasionally, until it begins to thicken to a jam-like consistency, about 10 to 15 minutes.

Remove the pan from the heat and stir in the melted butter and spice.

Transfer the cranberry mixture to a heat-safe bowl and allow it to cool to room temperature.

The filling might be done in advance and kept in a covered container in a fridge. Remove from the refrigerator 30 minutes before making hamantaschen.

For the dough, in a small bowl, beat lightly egg and remove 1 tablespoon of liquid and set aside for egg wash.

In a medium bowl, mix sour cream, salt, and beaten egg.

In a large bowl, beat the butter and sugar until light and fluffy, about 2 minutes. Pour sour cream mixture and briefly beat to combine everything.

In another medium bowl, mix baking powder and flour. Add flour mixture to wet ingredients and make a dough Cover with a plastic wrap and place it to the refrigerator for about 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

Divide dough into 2 equal balls. On a lightly floured surface, roll one ball out to 1/4 inch in thickness.

Cut into circles using a cookie cutter (3-inch) or the rim or a drinking glass. Place cookies 2 inches apart onto the prepared cookie sheets. Spoon about 2 teaspoons of preserves into the center of each one. Pinch the edges to form three corners.

Re-roll the scraps and make more cookies. Repeat process with another ball.

For egg wash, mix remaining beaten egg and water. Brush each cookie.

Bake for 10 minutes on a lower-third shelf in the preheated oven and 10 minutes on the upper-third shelf, until lightly browned. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Sprinkle with powdered sugar (optional)

Keep in an airtight container for a couple of days.

Mushroom, Tomato, and Quinoa Salad

Yield 6 servings

24 baby bella mushrooms, sliced
2 tablespoons olive oil
1 & 1/2 teaspoons salt

Balsamic Shallot Dressing
1/4 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons honey
1 & 1/2 teaspoon salt
3-4 cloves garlic, minced
2 shallots, thinly sliced

Assembly
1 & 1/2 cups raw quinoa, cooked according to a package directions
1 pint cherry tomatoes, halved

Preheat oven to 425 F. Line baking sheet with parchment paper.

Place mushrooms, oil and salt on a baking sheet , toss to combine. Roast for about 45 minutes, until browned (I roasted for about 20 minutes)

Prepare balsamic shallot dressing. Combine all ingredients except shallots in a small bowl. Whisk to combine. Add shallots and marinate for 15 minutes, up to overnight.

Place quinoa, tomato, roasted mushrooms and dressing into a large bowl. Stir to combine.

Салат с грибами, помидорами и крупой киноа (лебеда)

На 6 порций

24 маленьких грибов Bella, нарезанные на небольшие куски
2 столовые ложки оливкового масла
1 и 1/2 чайной ложки соли

Соус с бальзамическим уксусом и луком shallot
1/4 чашки оливкового масла
3 столовые ложки бальзамического уксуса
2 столовые ложки меда
1 и 1/2 чайной ложки соли
3-4 зубца чеснока, очень мелко нарубленые
2 лука-шалот, тонко нарезанные

Для салата
1 и 1/2 чашки сырой лебеды (quinoa), приготовленной в соответствии с указаниями на упаковке
250 грамм помидор черри, разрезанных наполовину

Разогреть духовку до 425 F. Положить на деко пергаментную бумагу.

Выложить грибы, полить оливковым масло и посыпать солью на противень, перемешать. Запечь в духовке 45 минут, пока не подрумянится (я запекала около 20 минут).

Приготовить соус. Смешать в небольшой миске все ингредиенты, кроме лука. Добавить лук-шалот и дать замариноваться в течение 15 минут или поставить на ночь в холодильник.

Выложить киноа, помидоры, запеченые грибы и соус в большую миску. Все хорошо перемешать.

Recipe comes from "More real life kosher cooking" by Miriam Pascal