Whole grapefruit and almond cake

Serves 8 to 10

1 large grapefruit, washed, quartered, seeds and skin removed

1 cup sugar

1/2 cup unsalted butter, melted

2 large eggs

1/4 teaspoon almond extract

1 1/2 cups + 2 tbsp all-purpose flour (I used 1 cup al-purpose flour + 1/2 cup whole-wheat flour)

1 & 3/4 teaspoon baking powder

1/2 teaspoon baking soda 

1/2 teaspoon salt 

Grapefruit Glaze

1 cup icing sugar

5-7 teaspoons grapefruit juice

1/4 almond extract

1/4 cup sliced almonds (I used chopped)

For the cake, preheat the oven to 325 F, grease and flour a 8-in spring form or cake pan.

In a food processor pulse the grapefruit until finely chopped. Add the granulated sugar, butter, eggs and almond extract and puree until blended. Add the flour, baking powder, baking soda and salt to the grapefruit mixture and process briefly until just combined. Smooth the batter into the prepared pan and bake for 45 to 50 minutes or until a toothpick inserted in the center comes and the top is golden brown.

Cool in the pan for the 10 minutes before removing cake to a cooling rack to cool completely about 2 hour.

For the glaze, in the small bowl, combine the icing sugar, 5 teaspoons of the grapefruit juice or orange juice and almond extract. If needed, add more juice, one teaspoon at the time until the mixture is wunny enough to drizzle.

Spread the glaze over the cake. evenly on the sliced almonds. Allow the glaze to set until it is matte and dry on top, about 30 minutes.

Store in an airtight container at room temperature for up 4 days.

Быстрый миндальный торт с грейпфруктом.

На 8 порций.

1 большой грейпфрут, вымытый, разрезанный на четвертинки, очищенные от семян и кожицы

1 чашка сахара

1/2 чашка (100 грамм) растопленного несоленого сливочного масла

2 больших яйца

1/4 чайной ложки экстракта миндаля

1 1/2 чашки + 2 столовые ложки белой муки (я использовала 1 чашку белой муки + 1/2 чашки цельнозерновой муки)

1 и 3/4 чайных ложки разрыхлителя

1/2 чайной ложки пищевой соды

1/2 чайной ложки соли

Грейпфрутовая глазурь

1 чашки сахарной пудры

5-7 чайных ложек грейпфрутового сока

1/4 миндального экстракта

1/4 чашки нарезанного миндаля (я использовала нарезанный)

Для торта разогреть духовку до 325 F, смазать маслом и мукой 8-дюймовую пружинную форму.

В кухонном комбайне измельчить грейпфрут. Добавить сахар, масло, яйца и миндальный экстракт и провернуть до состояния пюре. Добавить муку, разрыхлитель, пищевую соду и соль в грейпфрутовую смесь и провернуть до полного смешания. Выложить тесто на подготовленную форму и печь в течении 45-50 минут или пока зубочистка, вставленная в центр, выйдет чистой.

Охладить в форме в течение 10 минут, выложить торт на решетку для полного остывания около 2 часов.

Для глазури в небольшой миске смешать сахарную пудру, 5 чайных ложек грейпфрутового или апельсинового сока и миндальный экстракт. При необходимости добавить больше сока, по одной чайной ложке за раз, пока смесь не станет достаточно вязкой, чтобы ею обмазать торт.

Намазать торт глазурью. равномерно посыпанным нарезанными миндальными орехами. Дайте глазури застыть, пока она не станет матовой и не высохнет, примерно 30 минут.

Хранить в герметичном контейнере при комнатной температуре до 4 дней.

Recipe comes from "Modern Lunch" by Allison Day

Apple, Celery, and Walnut Salad with Chicken

Yields 6 servings

For the spicy chicken

1 tablespoon ground cumin

1 tablespoon sweet paprika

1 to 1 1/2 teaspoons cayenne pepper

1 tablespoon ground turmeric

1 teaspoon granulated sugar

1 teaspoon freshly ground black pepper

2 teaspoons sea salt

3 garlic cloves crushed

5 tablespoons fresh lemon juice

2 (about 1 lb.) boneless, skinless chicken breast halves

2 to 3 tablespoons sunflower or other mild vegetable oil

For the salad

1 1/2 tablespoons fresh lemon juice plus more to taste

1/2 teaspoon granulated sugar plus more to taste

1/4 to 2/3 cup store-bought or homemade mayonnaise

1 medium (8 oz) green apple such as Granny Smith, cored and cut into 1/2-inch (12-mm) dice

1 medium (8 oz) red apple such as Gala, cored and cut into 1/2-inch (12-mm) dice

1/2 medium (about 12 oz) head celery cut into 1 1/2-inch (4-cm) lengths

1/2 cup fresh walnut halves coarsely chopped

Handful chopped fresh flat-leaf parsley (about 1/4 cup)

1 head crisp lettuce such as romaine, leaves separated

Watercress sprigs

Make the spicy chicken

In a medium bowl, combine the cumin, paprika, cayenne, turmeric, sugar, black pepper, salt, garlic, and lemon juice.

Using a sharp knife, slash the chicken in a couple of places. Rub the spice paste all over the chicken, place it in the bowl, and cover with plastic wrap. Let marinate in the refrigerator for at least 3 hours. ( i marinated for overnight)

Preheat the oven to 350°F (177°C).

In a small roasting pan, place the chicken and all of the paste. Brush or drizzle with sunflower oil.

Bake for 20 minutes, then turn over and bake until cooked through, about 20 minutes more, depending on the size of the chicken pieces. Baste 2 or 3 times during cooking.

Move to a plate, spoon the degreased drippings over the chicken, and let cool.

Make the salad

In a large bowl, combine the lemon juice and sugar with 1 tablespoon mayonnaise. Toss the diced apple in the dressing.

Add the celery, most of the walnuts, half of the parsley, enough mayonnaise to reach your desired consistency, and mix thoroughly. Taste and add more lemon juice or sugar if necessary.

Slice the chicken crosswise and toss lightly through the salad.

Place a few lettuce leaves on each plate and pile the salad over it. Add a few watercress sprigs, scatter the remaining walnuts on top, and sprinkle with chopped parsley.

Recipe comes from "Simply delicious" by Darina Allen

Mini Veggie Tarts with Meaty Pate

Yields about 20 3-inch cookies

For cookies:

4 oz. zucchini, peeled and cut into medium chunks

1 medium carrot, peeled and cut into medium chunks

¾ cup all-purpose flour

1/2 cup whole-wheat flour

1/4 teaspoon baking powder

1/4 teaspoon salt

1 tablespoon of ghee, melted

1/4 of a teaspoon of garlic

1/4 of a teaspoon of oregano

1/4 of a teaspoon of cumin

1/4 of a teaspoon of cinnamon

1/4 of a teaspoon of chili powder

For pate:

1 pound (454 gram) ground beef, brake in small pieces

2 tablespoons vegetable oil + more if need it

1 yellow onion, chopped

2 cloves of garlic, minced

2 stalks celery, chopped

2 tomatoes, chopped

3 tablespoons ketchup

1/2 teaspoon of salt

1/2 teaspoon of black pepper

1/2 teaspoon of paprika

1/2 teaspoon of thyme

1 cup water, room temperature

To serve:

yellow onion, chopped finely

fresh parsley, chopped

some salt to taste

To make puree, place zucchini and carrots chunks in a medium pot and cover with cold water. Bring to boil on medium-high heat and simmer for 25-30 minutes until veggies are tender. Drain the water and leave it in a pot for a couple of minutes to cool.

Meanwhile, melt the ghee and mix with spices. Using immersion mixer, puree veggies, and measure 1 cup. Add pureed veggies into ghee. Mix well.

In a medium bowl add flours, salt, and baking powder. Add dry ingredients to wet ones. Knead dough on a lightly floured surface.

Preheat the oven to 350 F (180 C). Place parchment paper on a large cookie sheet and grease with vegetable oil. Spray with non-stick baking spray.

Using a rolling pin, start at the center, and begin to roll the dough away from your body, rotating the dough 90 degrees every few rolls to ensure even thickness. Once cookie dough reaches 1/4 inch-thick, cut into circles with a cookie cutter. I used a 3-inch cookie cutter. Place cookies on a prepared sheet and bake for about 10-14 minutes: 5-7 minutes on a lower shelf and 5-7 minutes on the upper one.

Remove from the oven and cool on a cooling rack. Cookies might be done in advance and store in an air-tight container.

To make a pate with ground beef, coat the bottom of the thick-bottomed sauté pan with oil. Heat the pan on medium-high heat until the oil is shimmering. Add chopped onion, some salt, and ground black pepper. Stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook for about 3-4 minutes, stirring occasionally. Add minced garlic in the end.

Add ground beef, stir and cook through for about more 3-4 minutes. Add celery, tomatoes, spices, ketchup, and water. Mix well. Sprinkle with some salt and simmer for about 15 minutes covered. Stir occasionally until almost all water evaporated. Remove from the heat and cool for 3-4 minutes.

Puree in a food processor. Check for spices and add if needed.

Mix chopped onions, parsley, and some salt. Using your hands, massage through.

Lay one tablespoon on a cookie and garnish with the onion-parsley mixture on a top. Serve immediately.

Dorie Greenspan's Chocolate-Covered Chai-Tea Bars

 Makes 16 bars

1 cup almond flour

1/3 cup all-purpose flour

1/4 cup granulated sugar

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

Finely grated zest of 2 clementines, 1 tangerine, or 1 orange

3 large egg whites, at room temperature, lightly beaten with a fork

1 tablespoon honey

1 teaspoon vanilla extract

8 tablespoons (1 stick) unsalted butter, melted and still warm

1 tablespoon loose chai tea leaves (from 3 teabags)

3 ounces coarsely chopped milk chocolate, for the glaze (optional)

Center a rack in the oven and preheat it to 350°F. Butter an 8-inch square baking pan and line the bottom with parchment paper.

Put both the flours, sugar, ginger, cinnamon and salt in a large bowl and whisk (or stir with a fork) to blend and work out any clumps of almond flour. Stir in the zest. Pour the whites over the dry ingredients and mix them in with a flexible spatula. It takes a minute or so to blend in the whites; when they’re in, you’ll have a thick batter. Stir in the honey and vanilla. Stir the tea into the warm melted butter and pour the butter over the batter. Working patiently (you’ll think there’s too much butter, but there isn’t), stir and fold the batter until the butter is fully incorporated. You’ll have a beautiful, smooth batter with a silky sheen. Scrape it into the pan — it will be a thin layer — and use the spatula to even the top.

Bake for 25 to 27 minutes, until the cake is a deep golden brown and just starting to pull away from the sides of the pan. Poke the top, and it will feel firm and just a bit springy; a tester inserted into the center of the cake will come out clean. Transfer the pan to a rack and wait for 3 minutes, then run a table knife between the cake and the sides of the pan. Invert the cake onto the rack, peel away the paper, invert onto another rack and allow to cool to room temperature.

If you’d like to glaze the bars, melt the chocolate in a heatproof bowl over barely simmering water or in the microwave. However you do it, melt it slowly and carefully — milk chocolate has an unpleasant way of going from smooth to grainy and then burnt; baby it. Pour the chocolate over the top of the cake and spread it evenly over the surface. Slide the glazed cake, on the rack, it into the refrigerator for about 30 minutes to set the chocolate.

Cut the cake into 16 bars or, if you’re not using the entire cake, only as many bars as you need; the rest of the cake will keep better if it’s in a larger piece. If the cake was glazed and refrigerated and the bars are still cold, let them sit until they come to room temperature.

Recipe comes from "Everyday Dorie" by Dorie Greenspan

Savory Oats with Peas and Fried Egg (morning bowl)

Makes 1 serving

1 medium yellow onion, chopped

2 tablespoons old-fashioned oats

3 tablespoons canned peas, drained

1 egg

Salt, black ground pepper to taste

Vegetable oil for frying

Non-stick cooking spray

Spray a medium skillet with non-stick cooking spray. Add vegetable oil and heat over medium-high heat until hot. Add chopped onions and cook for 4 minutes or until tender. Stir frequently with a wooden spoon or heatproof spatula. Lightly sprinkle with salt and black pepper. Add old-fashioned oats and cook for two more minutes, stirring frequently. Add peas and continue to sauté for two more minutes. If you like to add some favorite spice, please do it at the end of the cooking.

Remove from heat and place the mixture on a medium plate. 

Wipe the pan with a paper towel. Spray again with non-stick cooking spray and add a bit of vegetable oil. Crack an egg into the pan. Cook for three minutes or until white is completely set. Remove from pan and season with salt and pepper. Place over the oat-onion mixture. 

Serve immediately. If you like pickles, you can add them.

Жареная овсянка с луком, зеленым горошком и жареным яйцом.

На 1 порцию

1 средняя головка лука, мелко нарезанная

2 столовые ложки овсянки

3 столовые ложки консервированного горошка, отцедить воду

1 яйцо

Соль, черный молотый перец по вкусу

Растительное масло для жарки

Антипригарный кулинарный спрей

Сбрызнуть сковороду антипригарным спреем. Добавить растительное масло и нагреть на среднем или сильном огне до горячего состояния. Добавить нарезанный лук и тушить 4 минуты или до готовности. Помешивать часто деревянной ложкой или термостойкой лопаткой. Слегка посыпать солью и черным перцем. Добавить овсяные хлопья и готовить еще две минуты, часто помешивая. Добавить горошек и продолжать обжаривать еще две минуты. Если вы хотите добавить любимые специи, сделайте это в конце приготовления.

Снять с огня и выложить смесь на тарелку среднего размера.

Протереть ковороду бумажным полотенцем. Снова сбрызнуть антипригарным спреем и добавить немного растительного масла. Разбить яйцо над сковородой. Жарить три минуты или до полного застывания белого цвета. Снять со сковороды и приправить солью и перцем. Выложить поверх овсяно-луковой смеси.

Подавать немедленно. Если вам нравятся соленые огурцы, можете добавить их.