Garlicky Cheese Spread (leftover recipe)

Yield about 1 cup

1 medium onion, chopped

3 medium garlic cloves, minced

50 ml white wine

75 ml heavy whipping cream

3-4 oz (about 100 gram) cream cheese or homemade yogurt cheese

1/4 teaspoon ground anise

Salt, ground black and cayenne peppers to taste

In a medium saute pan, add wine and heat over medium heat. Add onions and sprinkle with salt. Cook the onions until soft and the pan starts to dry out- about 5 minutes. Add garlic, whipping cream and continue to saute for more 3-5 minutes. Sprinkle with black and cayenne peppers to the end. 

Place cream cheese, ground anise and onion mixture to the medium container and puree everything with immersion mixer. Check for spice and adjust if you need.

Place in refrigerator for a couple hours before serving. Serve on a toast with some other flavorings. I like with fresh lemon zest and a couple drops of honey. 

Recipes comes from Julia Lyevina Blog

 

Quick Flatbreads with Green Cheesy Filling

Makes  4 medium size flat breads

Filling

3-4 sprigs spring onions, cleaned

small-medium bunch flat parsley, big stems removed

1 clove of garlic, minced

1/4 teaspoon olive oil

1/4 teaspoon lemon juice

1/4 teaspoon salt

cayenne pepper to taste

Dough

1 cup whole-wheat flour (might be substituted to all-purpose flour)

1/2 cup all-purpose flour

1/4 teaspoon salt

ground black pepper to sprinkle

2 tablespoons butter

75 ml boiling water

35 ml ice-cold water

To assembly

2-3 tablespoons processed cheese any kind, shredded

Vegetable oil of frying

Yogurt Feta Dip from Elie Krieger

Makes 2 servings

¾ cup plain Greek yogurt (low-fat or whole)

½ cup crumbled feta cheese (2 ½ ounces)

3 tablespoons chopped fresh dill, or other tender herb such as parsley or cilantro (I used capers)

2 teaspoons fresh lemon juice

1 small clove garlic, grated or finely minced

1 teaspoon olive oil

Freshly ground black pepper to taste

Stir together the yogurt, feta, dill, lemon juice, garlic, olive oil and pepper in a medium bowl.

Dip will keep for up to 4 days in an airtight container in the refrigerator.

For the filling, place spring onions and parsley into a bowl of a food processor. Process until small bits resemble. In a medium bowl mix onion-parsley with garlic, olive oil, lemon juice, teaspoon salt, and cayenne pepper. Set aside.

For the dough, in a large bowl mix flours, salt, and ground black pepper. Place butter in s small bowl and pour boiling water over. Mix until all butter is melted. Add to flour mixture and pour icy water. Knead a dough, leave in a bowl, and cover with a dry towel for 30-40 minutes. 

To assembly, divide the dough and filling into 4 equal parts. Roll each porting into a very thin rectangle, spread a quarter of the filling all over the dough and lightly sprinkle with shredded cheese. Starting with the longer side, roll up and wrap in a snail. Using your hands, flatten the snail and roll out into a medium flatbread. Repeat with the rest of the portions of the dough and filling.

Pour two teaspoons of vegetable oil into medium skillet and heat on medium heat. Fry flatbreads for 2 to 3 minutes, or until golden brown. Flip and fry on the second side for another 2 minutes. Transfer from the pan to a rack to cool slightly before serving. Add more oil as needed. For success, please, don't over-oil pan.

Serve warm with yogurt feta dip.

Russian version for Daniya

Argentinean Apple Dessert

Makes 12 servings

Makes 12 servings

3 cups all-purpose flour 

1 teaspoon baking powder

1/4 teaspoon salt

2 cups sugar 

1 cup butter, cold 

1 teaspoon finely shredded lemon peel

4 large apples, peeled, cored and sliced 

1 cup warm milk 

2 eggs 

1/4 cup brandy or whiskey 

1 teaspoon vanilla essence 

Heat the oven to 350 F (180 C).

Grease and flour 13 x 9  x 2 inch baking pan. Set aside.

In a mixing bowl stir together flour, salt, baking powder and sugar. Cut butter till mixture resembles coarse crumbs. Stir in lemon peel.

Place half of the crumb mixture in the bottom of the prepared. Cover with half of sliced apples. Cover with remaining mixture and remaining apples.

Beat together warm milk, eggs, brandy and vanilla essence. Pour over the apple mixture in baking pan. 

Bake in 350 for about 1 hour or until golden and cake tests done. Cool completely for a couple hours and cut into squares. Serve with a scoop of ice cream or dollops of whipping cream.

Насыпной яблочный пирог по-аргентински

На 12 порций

3 чашки муки

1 чайная ложка разрыхлителя

1/4 чайной ложки соли

2 чашки сахара

1 чашка сливочного масла, холодного

1 чайная ложка мелко нарезанной лимонной цедры

4 больших яблока, очищенных, и нарезанных на дольки

1 чашка теплого молока

2 яйца

1/4 чашки бренди или виски

1 чайная ложка ванильной эссенции

Нагреть духовку до 350 F (180 C).

Смазать жиром и посыпать мукой противень размером 13 x 9 x 2 дюйма. Отложить в сторону.

В миске смешать муку, соль, разрыхлитель и сахар. Перетереть со сливочным маслом до появления мелкой крошки. Добавить лимонную цедру.

Выложить половину крошки на дно приготовленного противня. Накрыть ломтиками нарезанных яблок. Посыпать оставшейся смесью и выложить яблоками.

Взбить вместе теплое молоко, яйца, бренди и ванильную эссенцию. Залить пирог равномерно.

Печь примерно 1 час или пока верхушка пирога не станет золотистой. Остудить в течении пару часов и нарезать на квадраты. Подавать с мороженым или взбитыми сливками.

Idea comes from "The Avon International Cookbook"

Homemade Yogurt Lemon Soft Cheese

Yield about 3 cups

2 cups whole milk Greek yogurt

2 cups light sour cream

2 teaspoons lemon juice

1 teaspoon salt

Mix together all ingredients.

Cover the mesh strainer with the cheesecloth, leaving the sides and long edges draped over the edges of the strainer.

Place the strainer over a bowl.

Transfer the mixture into the strainer to let the whey separate from solids, about 3-4 hours at room temperature.

Lightly cover the mixture with the ends of the cheesecloth and place in the refrigerator overnight or for 12 hours. Place weight on a top of cheese. I use 1-pound jar with salsa.

Uncover the cheesecloth and place the yogurt cheese into a bowl. Serve and enjoy!

Note: For initial 3-4 hours straining I use a bigger size strainer, for overnight - a bit smaller than a first one.

Домашний сыр из йогурта с лимонным вкусом

На 3 чашек

2 чашки греческого йогурта из цельного молока

2 чашки нежирной сметаны

2 чайных ложки лимонного сока

1 чайная ложка соли

Смешать все ингредиенты.

Выложить сетчатое сито марлей, оставив концы свисать.

Поставить сито на чашу.

Выложить смесь в сито, чтобы сыворотка стекла, примерно на 3-4 часа при комнатной температуре.

Накрыть смесь концами марли и поставить в холодильник на ночь или на 12 часов. Желательно поставить груз (500 грамм) на сыр. 

Открыть марлю и выложить сыр в контейнер. Наслаждайтесь!

Примечание: для начального 3-4-часового стекания я использую сито большего размера, для ночного - немного меньшее, чем первое.

Mexican Street Corn Salad (Esquites)

Yield: Serves 4

2 tablespoons (30 ml) vegetable oil

4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)

Kosher salt

2 tablespoons (30 ml) mayonnaise

2 ounces (60 g) feta or Cotija cheese, finely crumbled

1/2 cup finely sliced scallions, green parts only

1/2 cup (1/2 ounce) fresh cilantro leaves, finely chopped

1 jalapeno pepper, seeded and stemmed, finely chopped

1 to 2 medium cloves garlic, pressed or minced on a Micro-plane grater (about 1 to 2 teaspoons)

1 tablespoon (15 ml) fresh juice from 1 lime

Chili powder or hot chili flakes, to taste

Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.

Add mayonnaise, cheese, scallions, cilantro, jalapeno, garlic, lime juice, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.

Мексиканский уличный салат из кукурузы

На 4 порции

2 столовые ложки (30 мл) растительного масла

4 початка свежей кукурузы, очистить зерна (около 3 чашек свежих кукурузных зерен)

Кошерная соль

2 столовые ложки (30 мл) майонеза

2 унции (60 г) сыра фета или брынзы, мелко накрошенного

1/2 чашки мелко нарезанного зеленого лука, только зеленые части

1/2 чашки (1/2 унции) петрушки, мелко нарезанной

1 перец халапеньо, мелко нарезанный

От 1 до 2 средних зубчиков чеснока, пропущенных через давилку

1 столовая ложка (15 мл) свежего сока из 1 лайма

Порошок чили или горячие хлопья чили, по вкусу

Нагреть масло в большой сковороде с антипригарным покрытием. Добавить кукурузные зерна, приправить по вкусу солью, перемешать один или два раза и готовить, не мешая, пока не обуглится на одной стороне, около 2 минут. Перемешать и жарить, пока она не обуглится на второй стороне, примерно еще 2 минуты. Продолжая помешивая, жарить еще 5-6 минут. Переложить в большую миску.

Добавить майонез, брынзу, зеленый лук, кинзу, халапеньо, чеснок, сок лайма, порошок чили и перемешать. Попробобать на соль и перец. Если нужно, добавить. Подать немедленно.

Recipe comes from Serious eats

Cheesy Seed Crisps (gluten-free)

Yields 15-18 crisps

1/2 cups shelled pumpkin seeds (salted or unsalted)

1/2 cups shelled sunflower seeds (salted or unsalted)

1/4 cup uncooked quinoa (any color)

2 Tablespoons sesame seeds (I used 1 tablespoon white and 1 tablespoon black sesame seeds)

2 tablespoons flax seeds or chia seeds

1 Tablespoon extra virgin light olive oil

1 teaspoon kosher salt

2 cups shredded mozzarella or Cheddar cheese

Preheat oven to 400 F. Line 2 rimmed baking sheets with parchment paper.

In a medium bowl, combine all ingredients. Spoon about 1/4-cup mixture onto prepared baking sheet. Spread into a 2-3 -inch circle. Repeat with remaining cheese mixture.

Bake uncovered, for 10-15 minutes, until cheese is bubbling and golden, making sure crisps do not burn. Cool completely. 

Plate cheese crisps on a cheese board to serve. 

Might be used for the salad as a topping or as a garnish.

Recipe comes from "Variations" by Daniella Silver.

 

Baked Zucchini Caviar (Kabachkovaya ikra in oven)

Yields 4 cups

2 medium zucchinis, cut into medium chunks

1 medium carrot, peeled and cut into medium chunks

1 medium onion, peeled and cut into medium chunks

1 medium red pepper, peeled and cut into medium chunks

2 beef steak tomatoes

3 garlic cloves

2 tablespoons olive oil

1/2 teaspoon salt + more to taste

black ground pepper, lemon juice, sugar to taste

Preheat the oven to 350 F (180 C). Spray with non-stick cooking spray 8-inch square deep glass pan. 

Remove the stem from tomatoes and cut a shallow X on the bottom of the tomato. Place tomatoes in a deep bowl and pour boiling water over to cover and keep for about 1 minutes.  Peel the skins off with a sharp knife and cut into medium chunks removing some seeds. 

Place all vegetables into prepared glass pan, drizzle with olive oil and sprinkle with salt. Using a large tablespoon lightly mix everything in a pan. Cover with aluminum foil and bake for 40 minutes. 

Remove from the oven, uncover and give about 5 minutes to cool. Using immersion mixer, puree everything.  Check for salt, pepper, sugar and lemon juice. Some people like to use white vinegar instead of lemon juice. It's absolutely appropriate. 

Pour into clean and dry 4-cups glass jar and keep in refrigerator. Serve with chips, cheese or flat breads. 

Russian version