September 15, 2021

Cheesy Plum Mini Galettes

Yields 6 medium pastries


1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 cup spelt flour

1/2 cup (8 tablespoons) butter

1 tablespoon sugar

1 egg

4 oz. soft goat cheese


14 Italian plums *, pitted and quartered

1 tablespoon almond flour + more for sprinkling

1 tablespoon dry breadcrumbs

1 tablespoon brown sugar + more for sprinkling

Egg wash

1 egg, lightly beaten

2 tablespoons milk

sesame seeds for sprinkling

For galette dough,

* Italian plums are smaller in size than regular plums.

Line a large baking sheet with parchment paper. Freeze with vegetable oil and non-stick baking spray.

For the crust, in a medium bowl, mix all-purpose flour and spelt flours. Add baking powder and mix again.

Place softened butter and sugar into a large mixing bowl. Mix, using a hand mixer on medium speed for 1-2 minutes, or until the butter mixture is a pale yellow, light, and fluffy. Use a rubber spatula to scrape the sides of the bowl once or twice while mixing. Add egg and beat again. Sprinkle small pieces of goat cheese on top of the mixture and beat again until everything is incorporated. Add flour mixture and knead a dough.

Wrap the dough into plastic wrap and refrigerate for about 1 hour.

Preheat oven to 350 F (180 C).

For the filling, mix plums, breadcrumbs, almond flour, and brown sugar.

Remove dough from the refrigerator and divide it into six equal pieces. Roll each into a 6-inch circle and sprinkle with almond flour. Arrange the plum slices (about 5) on top in overlapping concentric circles to within about 2-inch in off the edge. Fold the edges of the dough over the plums in a free-form fashion, working your way around and creating pleats as you go.

For the egg wash, mix egg and milk. Prepare a pastry brush.

Transfer the galette to a prepared baking sheet and brush with egg wash. Repeat with other pieces of the dough.

Bake for about 12-14 minutes on a lower shelf in the oven. Take the baking sheet from the oven. Quickly rush pastries with egg wash again and sprinkle with brown sugar and sesame seeds. Continue baking for about 12-14 minutes on an upper shelf in the oven.

Take pastries from the oven and cool completely. Serve warm or at room temperature.

September 10, 2021

Quick Warm Salad with Wilted Cabbage and Chicken in Asian Style

Yields 2 servings

1 teaspoon vegetable oil

2 large chicken thighs, cut into thin strips

4 cups green cabbage, thinly shredded

1 medium sweet pepper (color of your choice), thinly shredded

1 tablespoon cornstarch

1⁄2 teaspoon ground ginger

1⁄4 teaspoon garlic powder

1⁄2 cup water

1 tablespoon soy sauce

Salt, ground black pepper, cayenne pepper to taste

Sesame seeds and chopped parsley for decoration

Place shredded cabbage and pepper into a large bowl and set aside for about 5-10 minutes.

Sprinkle chicken with salt and ground pepper. Using your hands, massage spices into it.

Heat oil in a frying pan. Add chicken strips and stir fry over medium-high heat, turning constantly until done.

For a sauce, mix cornstarch, ground ginger, garlic powder, soy sauce, and water in a medium bowl.

Add cabbage and pepper to chicken and sauté for 2 minutes until cabbage is crisp-tender. Stir sauce into chicken/cabbage mixture. Sauté for about 3-4 minutes. Check for spices. If needed, add salt, ground, and cayenne peppers.

Remove from the heat and give a couple of minutes to cool off. Place on a nice dinner plate and decorate with chopped parsley and sesame seeds.

Быстрый теплый салат с тушеной капустой и курицей в азиатском стиле

На 2 порции

1 чайная ложка растительного масла

2 больших куриных бедра, тонка нарезанных 

4 чашки тонко нашинкованной зеленой капусты

1 сладкий перец среднего размера(цвет на ваш выбор), мелко нарезанный

1 столовая ложка кукурузного крахмала

1⁄2 чайной ложки молотого имбиря

1⁄4 чайной ложки чесночного порошка

1⁄2 чашки воды

1 столовая ложка соевого соуса

Соль, черный молотый перец, кайенский перец по вкусу

Кунжут и мелко нарезанная петрушка для украшения

Выложить нашинкованную капусту и перец в большую миску и отставить примерно на 5-10 минут.

Посыпать курицу солью и молотым перцем. Втереть руками специи в курятину.

На сковороде разогреть масло. Добавить куриные полоски и жарить, помешивая, на среднем или сильном огне, постоянно переворачивая до готовности.

Для соуса в средней миске смешать кукурузный крахмал, молотый имбирь, чесночный порошок, соевый соус и воду.

Добавить в сковороду капусту и перец и обжаривать в течение 2 минут, пока капуста не станет нежной. Добавить соус в смесь курицы и капусты. Обжаривать около 3-4 минут. Проверить на наличие специй. При необходимости добавить соль, молотый и кайенский перец.

Снять с огня и дать пару минут остыть. Выложить на красивую тарелку и украсить мелко нарезанной петрушкой и кунжутом.

Recipe was adopted from one of groups on Facebook.

September 05, 2021

Leontine’s Apple Cake

 Makes 24 sm cake

9 tablespoon (125 g) butter, softened

2/3 cup (250 g ) raw (demerara) sugar

1 egg

250 g (9 oz/1⅔ cups) plain (all-purpose) flour

½ teaspoon baking powder

½ teaspoon vanilla extract

4 cooking apples (such as rennet or golden delicious), about 750 g (1 lb 10 oz) in total

pouring (whipping) cream, for serving

pinch of ground cinnamon

icing (confectioners’) sugar, for dusting

Preheat the oven to 170°C (325°F/Gas 3). Butter and flour a round 24 cm (9½ inch) spring form cake tin (I used a rectangle one).

Using electric beaters, cream the butter and sugar in a bowl and then beat in the egg. Mix in the flour, baking powder and vanilla, switching to mix with your hands when it gets too stiff. Knead briefly to incorporate everything.

Put about two-thirds of the dough in the prepared tin. Press it firmly over the bottom and two-thirds of the way up the side. Peel the apples, quarter and core them and chop into pieces of about 2 cm (¾ inch). Put the apples over the crust and even them out, checking there are no gaps. Crumble the rest of the pastry evenly over the apples in nice big crumbly bits. Bake for 55-60 minutes or until the pastry is golden and firm. Towards the end, cover the top with a sheet of foil if it looks like over-browning. Remove from the oven and cool.

Whip the cream to soft peaks, scattering in the cinnamon. Dust the cake with icing sugar and serve with the cinnamon cream.

Recipe comes from "Recipes and Dreams from an Italian Life" by Tessa Kiros