Feta Cheese Buns

Being a good Yiddishe balaboosta, sometimes I use leftovers for delicious dishes. This time it's a farmer's and feta cheeses. While ago I posted a recipe, which I use all the time creating new combinations of cheeses. This time I used farmer's homemade farmer's cheese and feta. It's quite good and unusual treat for tea and coffee.

Makes 20 medium size buns

2 cups farmer's cheese,
1 cup crumbled feta
1/2 cup melted butter
2 large eggs
3 cups all-purpose flour
1 teaspoon salt
3 teaspoons baking powder
3 tablespoons sugar
3 tablespoons milk
5 teaspoons sesame seeds (optional, I used sea salt and pepper)

In a big bowl mix together farmer's cheese, feta cheese, eggs, sugar, and salt (I used food processor) Add melted butter. In another bowl mix flour and baking powder. Add flour mixture to a big bowl. Mix well until dough is soft and slightly sticky, then turn out onto floured surface and let rest under a large greased bowl for about 30 minutes.

Preheat the oven to 350F (180C). Divide the dough into 2 equal parts. Shape each part of dough into 10 balls and place on greased baking sheet to rest for 5 minutes. Lightly brush balls with milk and sprinkle each ball with 1/4 tsp sesame seeds. I sprinkled with sea salt and pepper.

Bake in preheated oven 20-25 minutes until golden brown. Let them cool completely before serving.

Harvest vegetable saute.

Harvest vegetable saute.

Yield: 5 or 6 servings.

2 big yellow onions, thickly chopped in half rings
2 big carrots, peeled and grated on a grater with a big holes
2 big red or yellow peppers, finely chopped
3 big red tomatoes, finely chopped
2 big eggplants, peeled and cut into medium-small size cubes
3-4 garlic cloves, minced
2 big red apples, grated on a grater with a big holes
salt, pepper, lemon juice to taste
olive oil for sauteing

Note: It's a very slow process. I think, it's going to take up to 1 hour to saute all vegetables.
No matter of timing, I love these veggies with meat, fish or just a side dish in a fall.

Pour 4-5 cups of water in a big bowl, add 1 teaspoon of salt and place eggplant cubes in it. Leave for 40-45 minutes. It removes the moisture, makes it less bitter and adds crispness.

Heat oil in large nonstick skillet over medium-high heat. Add onions; cook 8-10 minutes or until tender  and little bit brown, stirring occasionally. Add grated carrots and continue to cook for more 10 minutes. Add a little bit of salt and pepper. At this moment you can start adding peppers and tomatoes.

While veggies are sauteing, prepare eggplant cubes. Using your hands, squeeze water out of eggplant cubes and add to veggies on a skillet. Add garlic and grated apples. Check for salt, pepper and lemon juice, If you feel you need them, add to taste. Saute for 20 minutes stirring occasionally. Serve warm or at room temperature.

This recipe came from my mom's friend a long time ago. Every fall I used to make this dish several times. It's healthy and delicious in a fall.

Осеннее вегетарианское соте.

На 5 или 6 порций

2 больших луковицы, очишенных и порезанных на большие полукольца
2 большие моркови, очищенные и натертые на крупной терке (бурячная)
2 больших красных или  желтых перца, мелко нарезанных
3 больших помидора, мелко порезанных
2 больших баклажана, очишенных и порезанных на небольшие кубики
3-4 зубца чеснока, мелко нарезанных
2 больших красных яблока, натертых на крупной терке
соль, перец, лимонных сок по вкусу
оливковое масло для жарки

В большую миску налить 4-5 чашек воды, добавить 1 чайную ложку соли и баклажанные кубики. Дать постоять 40-45 минут.

Нагреть масло в большой сковороде, добавить нарезанный лук и жарить на среднем огне 8-10 минут. Помешать и добавить морковку. Продолжать жарить на небольшой огне 10 минут. Добавить немного соли и перца. После чего добавить сладкий красный перец и помидоры.

Руками вынуть баклажаны из воды о хорошо отжать воду. Выложить на сковородку, помешать и добавить чеснок. В последнюю очередь положить натертые яблоки и все протушить на медленном огне 20 минут. Желательно каждые 3-4 минуты помешивать. Подавать теплым или комнатной тепературы.

Super dough for pierogi

Makes 80 pierogi (vareniki)

1 cup sparkling water
1 egg
1/2 teaspoon salt
1/2 teaspoon sugar
4 tabelspoons vegetable oil
4 cups all-purpose flour

In a big bowl mix together water, egg, salt, sugar, and vegetable oil. Slowly add flour and knead until soft dough will be formed. This dough is quite unique because it does not need more flour for rolling and making pierogi. Russian women make vareniki, pelmeni and even baked pirozhki.

СУПЕР ТЕСТО НА ПЕЛЬМЕНИ И ВАРЕНИКИ
На 80 вареников.
Ингредиенты:
- газировка 1 ст. (минеральная вода газированная)
- яйцо 1 шт
- соль 0, 5 ч.л.
- сахар 0, 5 ч.л.
- масло растительное 4 ст.л.
- мука 4 ст. (можно и меньше)

В миске соединить все составляющие, кроме муки.
Муку подсыпать постепенно, потому что она у всех разная.
Замесить мягкое, эластичное, блестящее тесто, чтобы не прилипало к рукам и столу.
Все, мука нам больше не нужна.
Вот за это вы тесто и полюбите - за чистую кухню)))
С этой порции получается около 1 кг. теста.
Дальше лепим вареники или пельмени, его можно варить, тушить или печь.
Также подходит на чебуреки, но тогда в тесто не добавлять яйцо.

Recipe from http://vk.com/vtarelke?w=wall-4806561_256348

Flaky Turkish Feta Turnovers

Flaky Turkish Feta Turnovers

Makes 30 turnovers

They are good and stay fresh for several days. They are really good with tea, coffee, salads, soups and just as a snack. The most important all ingredients you can find in your refrigerator. Nothing special to buy. I think, turnovers would be good for potluck. Enjoy!

Dough:
3 & 1/2 cups all-purpose flour plus more for kneading
1 teaspoon salt
1 teaspoon baking powder
1/2 cup olive oil
8 tablespoons unsalted butter, melted
1/2 cup plain yogurt
1 large egg

Filling
10 ounces feta cheese (I took 8 ounces + 2 ounces cream cheese)
1/2 cup chopped dill
2 large egg

I added 2 tablespoons of flour to filling to make it firmer

1 large egg, beaten with 1 teaspoon water for egg wash

In a large bowl whisk together the flour, salt, and baking powder. In a medium bowl, whisk together the olive oil, melted butter, yogurt, and egg. Add liquid to dry ingredients and stir well with a wooden spoon until the dough gathers into a mass. Scrape the spoon clean and add any bits of dough to the dough in the bowl.

Scrape the dough onto an unfloured work surface and knead briefly until it forms a cohesive mass. The dough may not look completely smooth and it may want to break apart; do not concerned. Slip the dough into a large resealable plastic bag, and let the dough rest at room temperature for 1 or 2 hours. During this time the dough will become supple and feel soft, and it will be easy to work with.

To make filling, crumble the feta into medium bowl. Add dill and eggs and stir to combine well. I placed all ingredients into food processor and pulsed several time. Add flour.

Divide the dough into 30 equal pieces. Roll each piece between your palms into a ball and set the balls on an unfloured work surface. Cover loosely with plastic wrap. Flatten one ball of dough with your fingertips to make a circle about 31/2 inches in diameter. Place a generous teaspoonful of filling just below the center of the dough circle. Fold the top half of the dough over the filling to form a half-moon shape, and press the edges of the dough together firmly to seal. Place the turnover onto one of the prepared pans. Repeat with remaining dough and filling, placing 15 turnovers on each sheet, 1 to 2 inches apart. Paint the turnovers with egg wash.

Bake about 30 minutes. With a wide metal spatula, transfer the pastries to wire cooling racks. Serve warm at room temperature.

Recipe came from "A baker's odyssey: by Greg Patent.

Beet and Goat Cheese Crostini with Caramelized Onions

Beet and Goat Cheese Crostini with Caramelized Onions
Servings 6
    1 tablespoon olive oil
    1 medium onion, thinly sliced
    1 medium jar Gold’s Borscht (I took 1/2 medium size roasted beet)
    4oz. goat cheese
    1 teaspoon dried thyme
    1 teaspoon salt
    1 long baguette, sliced and toasted (I took regular bread slices)
    1 tablespoon chopped chives  (optional)
     1 tablespoon lemon juice

In a skillet, heat the olive oil on medium heat. Add the onions and stir to coat, letting them cook until caramelized, about 20 minutes. In 10 minutes I added 1 tablespoon of lemon juice.

In a medium bowl, strain the borscht, reserving the liquid for another use (like this Pink Rimmed Gefilte Fish).

In a blender or food processor, place the beets, goat cheese, thyme and salt. Blend on high for 1-2 minutes. If the mixture is stuck, add up to 2 tablespoons of the borscht liquid, one at a time.

Assemble the crostini by smearing 2 teaspoons of the cheese mixture on each baguette slice and topping with the caramelized onions. Sprinkle the chives over the baguette slices and serve immediately at room temperature.

Бутерброды (crostini) с красной свеклой (буряком), козим сыром и луком

На 6 порций
1 столовая ложка оливкового масла
1 средней величины голоцка лука, мелко порезанного
1 средняя банка Gold’s Borscht (Я взяла 1/2 средней величины бурячка, предварительно отваренного Советую Вам сделать тоже).
 1 чайная ложка сухого тмина
1 чайная ложка соли
1 столовая ложка зеленого лука (chives)
1 столовая ложка лимонного сока

Подогреть оливковое масло на сковороде. Добавить лук, перемешать и жарить на умеренном огне 20 минут. Через 10 минут добавить 1 столовую ложку лимонного сока.

Отцедить жидкость из банки "Gold’s Borscht". В моем случае я просто нарезала буряк. Положить буряк, козий сыр, тмин, соль в кухонный комбайн и провернула все до получения пасты.

 Положить 2 чайные ложки пасты на кусочек хлеба и сверху выложить жареный лук. Посыпать желеным луком. Подавать сразу.


Recipe from Joy of kosher

Lemon Yogurt cake

It's quite unusual cake: no oil, no butter. And result is quite delicious with peanut butter or jam. It stays fresh for a long time. Next time I will make this cake, I will make with glaze, but instead of 1 tablespoon of lemon juice, I will use 1 teaspoon.  The recipe was published without a swirl mixture. I decided to enhance with something sweat. Believe me, it's really good.

Lemon Yogurt cake

1 cup whole-wheat pastry flour
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
2 eggs
1/2 cup honey
1 cup Greek yogurt
Zest and juice of 2 large lemons

Swirl mixture
2 tablespoons cocoa powder
1 tablespoons sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger


Preheat oven to 350F. Oil an 8x8-inch baking dish (I took standard 5x10 non-stick loaf pan)
Whish dry ingridients together in a medium bowl (Instead of whole-wheat flour, I used only all-purpose flour). In a separate bowl whisk together eggs, honey, yogurt, lemon zest, and lemon juice. Add wet ingredients to dry ingredients and fold gently until combined.

In a small bowl, mix together all of the ingredients for swirl mixture.

Spoon half the batter into the prepared load pan, and spread it into an even layer with an offset spatula. Sift sworl mixture over the batter to evenly coat. Spoon the rest of the batter into pan. Bake for 40 minutes, or until a toothpick or cake teste inserted into center comes out clean.

Glaze (optional)

1 Tablespoon fresh lemon juice
1/4 cup powdered sugar

To make the glaze, whisk together 1 tablespoon lemon juice with powdered sugar. Pour evenly over cake while it's still warm.

Let cook completely before slicing.

Кекс с йогуртом и медом

1 чашка цельнозерновой муки
1 чашка просой белой муки
1 чайная ложка соды
1 чайная ложка разрыхлителя
1/4 чайной ложки соли
2 яйца
1/2 чашки меда
1/ чашка греческого йогурта
цедра и сок из 2 больших лимонов.

Прослойка
1 столовые ложки какао-порошка
1 столовая ложка сахара
1 чайная ложка корицы
1 чайная ложка молотого сухого имбиря

Нагреть духовку до 350Ф. Смазать маслом небольшоу дечку, рекомендовано 8x8 дюймов (я взяла стандартную формочку для выпеки бабанового кекса 5x10 дюймов.)

Смешать сухие ингридиенты (вместо цельнозерновой муки, я взяла обыкновенную белую муку)
В ордельной посуде смешать яйца, мед, йогурт, лимонную цедру и сок. Добавить эту жидкую смесь к сухим ингридиентам.

Приготовить послойки, смешав все ингридиенты.

Вылить половину теста в форму, разравнять и посыпать прослойкой. Сверху вылить вторую половину теста. поставить в духовку на 40 минут. Перед тем, как вынуть, попробувать лучинкой на готовность.

Пожеланию приготовить помадку смешав 1/4 чашки сахарной пудры с 1 столовой ложкой лимонного сока. Полить теплым кекс и оставить остывать.


Recipe from Taste for Life test kitchen

Blueberry Pie Bars

It's an awesome picnic dish. You have to eat right away after cooling.

Blueberry Pie Bars

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies

1/2 cup quick-cooking oats

1/4 cup packed brown sugar

1/4 teaspoon ground cinnamon

1/2 cup granulated sugar

4 teaspoons cornstarch

Juice of 1 lemon

4 cups fresh blueberries

Heat oven to 375°F. Spray 9-inch square baking pan with cooking spray. Break up three-fourths of cookie dough into pan. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 15 to 20 minutes or until golden brown.
Meanwhile, in medium bowl, crumble remaining cookie dough. Add oats, brown sugar and cinnamon; toss. Set aside.
In small bowl, stir together granulated sugar, cornstarch and lemon juice. Gently stir in blueberries. Sprinkle blueberry mixture evenly over crust. Crumble oat mixture over blueberry mixture.
Bake 30 to 40 minutes or until topping is golden brown and filling is bubbly. Cool 1 hour before serving. Cut into squares.

Recipe from Betty Crocker

Maple-Stout Quick Bread

As many of you notice, I love to try new  ingredients.  I had never tried a quick bread with no sugar and such healthy ingredients as beer and maple syrup. What I found this recipe, immediately I decided to try.  It's so good, that you will make, I'm sure, this recipe over and over again.  It's good for breakfast, coffee and tea, and it's really good with fruit compote. I hop,e you will try.


7.88 ounces all-purpose flour (about 1 3/4 cups)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons butter, softened
3/4 cup packed dark brown sugar
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup stout beer
1/2 cup fat-free sour cream
5 tablespoons maple syrup, divided
Baking spray with flour (such as Baker's Joy)
5 tablespoons powdered sugar

1. Preheat oven to 350°.
2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, baking powder, and salt, stirring well with a whisk. Place butter and brown sugar in a large mixing bowl; beat with a mixer at high speed until well blended. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine beer, sour cream, and 1/4 cup syrup, stirring well with a whisk. Beating at low speed, add flour mixture and beer mixture alternately to the butter mixture, beginning and ending with flour mixture; beat just until combined.
    3. Scrape batter into a 9 x 5-inch metal loaf pan coated with baking spray. Bake at 350° for 43 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging. Cool 10 minutes in pan on a wire rack. Remove from pan; cool completely on wire rack.
    4. Place powdered sugar in a small bowl. Add remaining 1 tablespoon syrup; stir until smooth. Drizzle glaze over cooled bread; let stand until set, if desired.

Recipe from http://www.myrecipes.com/recipe/maple-stout-quick-bread-50400000123580/