Savory Hamantaschen Mediterranean Style

Makes 3 1/2 dozens 3-inch cookies

Filling I
3 large red-yellow sweet peppers
1 teaspoon tomato paste
1/4 teaspoon garlic-chili sauce
Salt and sugar to taste

Filling II
1 tablespoon olive oil
1 medium yellow onion, chopped
1 pound white button mushrooms, cleaned and sliced
1 teaspoon soy sauce
1/4 cup dry cranberries, chopped
1 tablespoon fresh dill, finely chopped
Salt and ground black pepper to taste

Dough
2 & 1/2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup vegetable oil
1 egg
1 teaspoon white vinegar
1/2 cup water

Egg Wash
1 egg, lightly beaten

To make Filling I (It might be done a day before)

Preheat your oven to 400 degrees F. Line a medium rimmed baking sheet with foil. Thinly grease with vegetable oil and spray with non-stick baking spray. Place peppers on a greased foil. Bake them until tender, 30-40 minutes. Remove from the oven and give 5-7 minutes to cool off. Place peppers into a plastic bag to cool completely and close the bag.

Open the bag, remove the skin and dry with paper towels. Place into a bowl of a food processor, add tomato paste, sprinkle with some salt and black pepper. Process until smooth. Remove from the food processor and check for salt, pepper, and even sugar. Mix everything well.

To make the dough, sift together flour. baking powder, and salt in a medium bowl. In a small bowl whisk together the egg, vinegar, water, and oil. pour the egg mixture into dry ingredients and stir until it starts to come together. Then tip out onto lightly floured surface and knead for about 1-2 minutes, until dough is smooth. Clean the bowl, then place the dough back in the bowl and cover with a tea towel. Set aside for 1 hour in a warm, draft-free place.

To make Filling II (It should be done when dough relax)

Heat a frying pan with vegetable oil on medium-high heat. Add chopped onion and saute about 7 minutes. Lightly sprinkle with salt and mix well. Add mushrooms and season with salt and pepper. Reduce heat to medium and continue cooking, stirring frequently, until mixture is dry and starting to brown, 15 to 20 minutes.

Add soy sauce and saute for about 1 minute. Remove from the heat and cool completely.

Add onion-mushroom to a bowl of the food processor and process almost smooth. remove from the bowl and check for salt and pepper. Add chopped dry cranberries, dill and mix well.

Preheat oven to 350 F. Place a parchment paper on a baking sheet and spray with non-stick baking spray.

Divide dough into 4 equal parts.

Roll first part dough between 1/4 inch thick and cut into circles with a cookie cutter or glass rim that is at least 3 inches wide. Stretch the round out a bit.

Using a spatula, thinly spread about 1/2 teaspoon of roasted pepper filling all over each circle. Place a teaspoon of mushrooms filling into the center of each circle. Pinch the edges to form three corners - this will keep them from separating while baking. Place on a baking sheet. Re-roll your scraps until it is ALL used up!

Repeat with other parts of the dough.

Bake in the preheated oven for 25-30 minutes, or until golden brown.

Using a thin spatula, carefully remove the cookies to a wire rack to cool completely.

Store cookies in a tightly covered container.

Dough recipe comes from "Kosher style" by Amy Rosen

Korean Cabbage Toast (Grab n'go breakfast)

Makes 2 servings

2 slices sandwich bread
1 Egg
1/2 cup cabbage, thinly sliced
Salt and pepper to taste
green onions, julienne
1/2 tablespoon butter
ketchup
1/2 teaspoon sugar (you may use brown sugar)

Lightly massage salt into cabbage. Crack an egg into the mixing bowl and stir-it in with the cabbage. Add pepper and mix well. Divide the batter into two equal parts.

Lightly butter the pan, heat on medium-high heat and add half of green onions. Saute for 1-2 minutes, pour half of egg-cabbage mixture onto frying pan. Cook for 2 minutes and flip-over when the omelette is fully set and cook for more 1-2 minutes. Remove omelette from frying pan and give a couple minutes to cook. Repeat with other past of onions and cabbage-egg-mixture. 

Toast bread in toaster. Place cabbage omelette onto bread, add a layer of ketchup and sprinkle with sugar over the ketchup. Serve immediately.

Теплый будерброд с капустой и кетчупом (Корейский завтрак)

На 2 порции

2 ломтика хлеба
1 яйцо
1/2  чашки капусты, тонко нашинскованной
Соль и перец по вкусу
зеленый лук, нарезанный
1/2 столовая ложка сливочного масла
кетчуп
1/2 чайной ложки сахара (вы можете использовать коричневый сахар)

Слегка перетереть соль с капустой. Разбить яйцо в миску и смешать с капустой. Добавить перец и хорошо перемешать. Разделить масу на 2 равные части. 

Слегка разогреть сковороду со сливочным маслом, добавить половину зеленого лука. Обжарить в течение 1-2 минут, вылить на сковороду половину яично-капустную смеси. Жарить в течение 2 минут и перевернуть на другую сторону и жарить еще 1-2 минуты. Переложить омлет из сковороды и дать пару минут немного остыть. Повторить со второй частью лука и капустно-яичной смеси.

Подогреть хлеб в тостере. Выложить капустный омлет на хлеб, побрызгать кетчупом и посыпать сахаром. Тут же подать.

Recipe comes from

Chicken Potato Cakes with Grated Apple Radishes Salad

For Cakes

Makes 10-11 medium size cakes
1 egg beaten
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
10 oz. cooked chicken, shredded (leftover rotisserie chicken)
1 medium yellow onion, cut into several chunks
2 medium potatoes, grated on the smallest holes of the grater
2 tablespoons all-purpose flour
1/4 teaspoon baking soda

Vegetable oil for frying

For salad
For 10-11 cakes
12 medium size pink radishes, shredded on medium/large holes of the grater
1 medium size apple, cored and shredded on medium/large holes of the grater
1 tablespoon parsley and dill, finely chopped
1 teaspoon lemon juice
2 tablespoons sour cream
Salt and black pepper to taste

 For cakes

In a small bowl, combine egg, salt and pepper. Mix together.

Place chicken and onion into a bowl of food processor. Process until small bits and add egg mixture. Process for 5-7 seconds and place a mixture into a largo bowl. Grate potatoes into the same bowl, add flour and baking soda. Mix everything well.

Heat oil over the medium high heat. Working in batches, scoop the chicken mixture onto frying pan, using approximately 1/4 cup for each cake. Brown on both sides until lightly browned. remove cakes to a paper towel-lined plane and cool for 5-7 minutes. Cover with a lid to keep warm.

For salad

Mix all ingredients together and check for salt and pepper.

Serve chicken-potato cakes with salad immediately.

Оладьи из курятины и картофеля со свежим салатом из редиски и яблока

Для оладий

На 10-11 среднего размера оладий

1 яйцо взбитое
1/4 чайной ложки соли
1/8 чайной ложки свежемолотого черного перца
300 грамм мяса приготовленной курицы, нарезанной на средние куски (прекрасно подходят остатки запеченный курицы)
1 средняя головка желтого лука, нарезанный на несколько кусков
2 средних картофеля, натертых на самых маленьких отверстиях терки
2 столовые ложки муки
1/4 чайной ложки соды
Растительное масло для жарки

Для салата

Для 10-11 оладий

12 редисок среднего размера, натертых на средних / больших отверстиях терки
1 яблоко среднего размера, натертое на средних / больших отверстиях терки
1 столовая ложка петрушки и укропа, мелко нарезанных
1 чайная ложка лимонного сока
2 столовые ложки сметаны
Соль и перец по вкусу

Для оладий

В маленькой миске смешать яйцо, соль и перец.

Выложить куски курятины и лук в чашу кухонного комбайна. Прокрутить до образования до маленьких кусочков и добавить яичную смесь. Прокрутить еще в течение 5-7 секунд и выложить в большую миску. Картофель натереть на терке прямо в миску, добавить муку и пищевую соду. Все хорошо перемешать.

Нагреть масло на среднем огне. Выложить оладьи на сковороду н поджарить с обеих сторон до золотистого цвета. Выложить оладьи на покрытую бумажным полотенцем тарелку и остудить в течении 5-7 минут. Накрыть крышкой, чтобы оладьи ставались теплыми до подачи на стол.

Для салата

Смешать все ингредиенты и проверить соль и перец.

Сразу подать на стол.

Dry Fruits Thumbprints

Makes 24 medium-large cookies

Dough

1 cup unsalted butter or refined coconut oil at room temperature

1/3 cup sugar

1 teaspoon vanilla extract

1 egg

2 teaspoons orange blossom water (I used fresh lemon juice)

1 teaspoon rose water

1 & 2/3 cups all-purpose flour

1/3 cup coconut flour

1/2 teaspoon kosher salt

1 teaspoon ground cardamom

2 teaspoon baking powder

Dry Fruit filling ( adapted with tweaks from Real Simple)

1 cup raisins

8 dried dates, pitted

¾ cup red wine, warmed

½ teaspoon orange zest (from 1 orange)

2 tablespoons melted butter

½ teaspoon cinnamon

¼ teaspoon salt

To assembly

A couple tablespoons of milk for brushing

1/2 cup ground roasted hazelnuts

1 tablespoon brown sugar

Powdered sugar for sprinkling before serving (optional)

Make the dough first as it will need to chill and you can prepare the filling while it does.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed for about 3 minutes, until light and fluffy. Add the vanilla, orange blossom water, rose water, and egg and mix until just combined.

In a separate bowl, whisk together the flour(s), salt, cardamom, and baking powder.

Add the dry ingredients to the wet ingredients in two batches (three or four if you double the recipe), stopping to scrape down the sides of the bowl as needed. If it doesn't all come together, use your hands for the last bit of kneading to incorporate all of the flour. Turn the dough onto a piece of plastic wrap and press it into a disk. Wrap and chill in the refrigerator for 2 hours, until firm but still flexible.

Meanwhile, mix raisins, dates, and red wine in a bowl, pushing down fruit to submerge. Let stand for 30 minutes. Drain, reserving 2 tablespoons wine; transfer to a food processor. Add orange zest, 2 tablespoons melted butter, and ½ teaspoon cinnamon and ¼ teaspoon salt; pulse until a thick but spreadable paste forms, about 15 times. Add back reserved wine and mix everything very well.

Line two baking sheets with parchment paper. Preheat the oven to 350°F. Lay raw hazelnuts out on a cookie sheet and roast 350 degrees for 15 minutes. Let cool completely on the baking sheet (they’ll keep cooking until cooled). To remove the outer skin, rub with a clean kitchen towel once cool (We don’t mind the skins, though!). Place cooled hazelnuts into a food processor and process until finely grounded, add brown sugar and mix.

To make each cookie, wet your hands and break off a walnut-sized piece of the dough. Roll into a ball and then flatten between the palms of your hand to about 1/3 inch thick, make a hollow in the center of each with your thumb. Using a pastry brush wet sides with a milk and roll sides into sugar-hazelnut mixture. Place on a parchment-lined cookie sheet 2 inches apart and fill with about 1/2 tsp of the filling mixture. Repeat with the remaining dough and filling.

Refrigerate the cookies for 45 minutes, until firm.

Bake the cookies for 25 minutes (20 minutes convection), until the undersides are golden. Transfer to a cooling rack and let cool completely. Dust the cookies with the powdered sugar if you desire and serve. Store in an airtight container at room temperature for up to 5 days.

Idea comes from https://omgyummy.com/date-and-walnut-thumbprints/

Honey Picnic Cake

Serves 8-10

1 & 1/4 cups sour cream

3/4 cup firmly packed light brown sugar

1 egg

2 cups whole-wheat flour

1 teaspoon baking powder

3 tablespoons honey, warmed

1/2 cups pecans, chopped

Preheat the oven to 300 F. Grease a 9 x 5 inch loaf pan and line the bottom and the two long sides with waxed paper.

Blend the sour cream, sugar, and egg in a food processor until combined. Add the flour and baking powder and process until well blended. Add the honey and process just long enough for them to mix through.

Alla's note: If batter is too stiff, add a several tablespoons of buttermilk or kefir. This cake has an absolutely unique semi-soft texture, which is good to toast, eat fresh or even add jam with butter. 

Spoon into the prepared pan and bake for 1 hour or until a skewer comes out clean when inserted into the center of the cake. Leave in the pan for 15 minutes before turning out onto a wire rack to cool.

Note: this cake is delicious served either as it is or with butter.

Recipe comes from "Sweet food" by Kay Scarlett

Irish Smoked Salmon Pate

Makes about 1 & 1/2 cups

4 ounces (125 gram) smoked salmon, chopped

Juice of 1/2 fresh lemon

1 tablespoon chopped onion

4 ounces (125 gram) cream cheese at room temperature

2 hard-cooked eggs

2 tablespoons heavy (whipping) cream

Salt and fresh ground black pepper to taste

In a blender or food processor, puree the smoked salmon until smooth. Add the lemon juice, onion, and cream cheese and process until smooth.

Add remaining ingredients and blend for 15 seconds. Scrape into a 2-cup ramekin and refrigerate at least 30 minutes, or until ready to serve.

Ирландский паштет из копченого лосося

На 1 и 1/2 чашки

4 унции (125 грамм) копченого лосося, мелко нарезанного

Сок 1/2 свежего лимона

1 столовая ложка нарезанного лука

4 унции (125 грамм) сливочного сыра при комнатной температуре

2 яйца, сваренные вкрутую

2 столовые ложки сливок

Соль и молотый черный перец по вкусу

Выложить копченый лосось в чашу кухонного комбайна и провернуть до образования пюре. Добавить лимонный сок, лук и сливочный сыр и опять провернуть до однородной массы.

Добавить все остальные ингредиенты и прокрутить в течение 15 секунд. Выложить в посуду и поставить в холодильник как минимум на 30 минут.

Recipe from community book.

Hazelnut Rolled Rugelach (egg-less)

Makes 16 large cookies

3/4 cup hazelnuts
2 tablespoons sugar
2 tablespoons brown sugar
4 oz cream cheese, room temperature
1/2 cup (8 tablespoons) butter, room temperature
1 & 1/2 cup all-purpose flour
1/4 teaspoon baking powder

Prepare hazelnuts in advanced.

    Preheat the oven to 350 degrees.

    Line a baking sheet with parchment paper or foil and arrange hazelnuts in one single layer.

    Toast until golden brown and fragrant, about 10-15 minutes, stirring occasionally.

    Place on a clean kitchen towel, cover, and let steam for 1 minute.

    Using the towel, gently rub the nuts to release their skins.

Place hazelnuts in a bowl of food processor and process until small bits, not powder. Add sugars and mix together. Keep in a covered container.

Using a fork, mix the butter, cream cheese to thoroughly combine. In a medium bowl mix baking powder and flour and add to cream cheese mixture. Knead a dough, cover with plastic and leave in refrigerator for 2 hours.

Preheat the oven to 350 degrees.

Divide the dough and hazelnuts mixture into 2 equal parts. Rub flour all over a rolling pin. Working with one dough disk at a time, place the disk on a clean, well-floured surface. Sprinkle with some hazelnuts mixtures all over the top. Applying some pressure with the rolling pin, roll gently from the center of the dough to the top and bottom edges. Rotate the disk and roll to the top and bottom edges again.

Re-flour the work surface and rolling pin, turn the dough over, sprinkle the surface with more hazelnuts mixture and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent.

Cut the circle into 8 equal wedges. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Repeat with second chunk of dough and hazelnut mixture.

Bake about 20 minutes. Remove from the oven and cool completely.

Russian version (Valentina Zarkan)

Poor Student Quick Bread (Healthier American version)

Make 1 loaf (9 x 5 inch)

1 & 1/4 cup all-purpose flour
1/4 cup spelt flour
1 tablespoons flax seeds
1 tablespoon chia seeds
1 cup buttermilk or kefir
1 egg
2 tablespoons fruit jam of your choice
2 tablespoons vegetable oil
1/2 cup sugar (for sweeter version 3/4 cup)
1 teaspoon baking soda diluted in 1 teaspoon apple cider vinegar
1/4 cup finely chopped nuts
1/4 cup dry cranberries

In a medium bowl mix flours and seeds.

In a large bowl, mix buttermilk, jam, egg, vegetable oil, and sugar. Using a spatula, stir until everything evenly combined. Dilute baking soda over the buttermilk mixture, add to it and slowly sprinkle with flour mixture. Using the same spatula, carefully stir everything together. Add chopped nuts and dry cranberries.

Pour batter into the prepared loaf pan and level with an offset spatula. Bake on the bottom rack for about 40 minutes. Move the loaf pan to the upper shelf and bake for 5 minutes.

Remove from the oven, give 10 minutes to cool inside loaf pan. Remove a quick bread from the pan and give time to cool off completely. Wrap tightly into aluminum foil and keep moisture in. Slice and serve for morning tea or coffee.

Кекс "Бедный студент" в Америке

На 1 кекс

1 и 1/4 чашки белой муки
1/4 чашки муки Spelt
1 столовая ложка семян льна
1 столовая ложка семян чиа
1 стакан пахты или кефира
1 яйцо
2 столовые ложки фруктового джема на ваш выбор
2 столовые ложки растительного масла
1/2 чашки сахара (для сладкой версии 3/4 чашки)
1 чайная ложка пищевой соды, разведенная в 1 чайной ложке яблочного уксуса
1/4 чашки мелко нарезанных орехов
1/4 чашки сухой клюквы

Нагреть духовку до 350 Ф (180 Ц). Приготовить прямоугольную дорму для выпечки хлева размером. Смазать растительным мамсло и побрызгать антипригарной жидкостью.

В средней миске смешать два вида муки и семена.

В большой миске перемешать кефир, варенье, яйцо, растительное масло и сахар. Используя кулинарную лопатку, все хорошо размешать. Погасить соду уксусом и влить в кефирную смесь. Добавить мучную смесь, орехи и сухую клюкву. Все хорошо перемешать.

Вылить тесто в подготовленную форму для хлеба. Выпекать на нижней решетке около 40 минут. Поднять на верхнюю полку и печь в течение 5 минут.

Вынуть из духовки, дать 10 минут остыть внутри формы. Вынуть кекс из формы и дать время полностью остыть. Плотно завернуть в алюминиевую фольгу. Нарезать ломтиками и подать утром на завтрак.