Hot dough for vareniki

The dough is quite good, rolls without any problem and holds the shape beautifully. For the amount below you need about 1 pound of filling of your choice.

2 eggs, room temperature
2 tablespoons vegetable oil
125 ml water, room temperature
1/2 teaspoon salt (I used 1/4 teaspoon salt)
2 cups of all-purpose flour, more for dusting

Whisk together eggs, vegetable oil and salt in a large bowl.

In a medium saucepan, warm the water until medium hot and pour slow into egg mixture. Whisk again everything together. Add 1 cup of flour and mix very well. Pour the dough into medium sauce used before and, constantly stirring, on medium heat warm up to 3-4 minutes. Remove from the heat and add one more cup of flour.

Transfer dough to a lightly floured work surface and knead, adding only as much additional flour as needed to keep dough from sticking, until smooth and elastic. Dough will be very soft. Initially, dough will be hot and you can use a wooden spoon to knead, later you can use your hands. Leave the dough covered by plastic wrap for 30-40 minutes.

Заварное тесто для неразваривающихся вареников

яйца — 2шт.
масло растительное — 2 ст.л.
вода — 125мл
соль — по вкусу(~0,5ч.л.)
мука высшего сорта — 2ст.

В эмалированную миску высыпать стакан муки .

Яйца взбить с растительным маслом, добавить соль.

Влить сильно подогретую воду в яично-масляную смесь непрерывно взбивая венчиком.
Всю смесь быстро вылить в миску с мукой , перемешать и поставить на огонь, непереставая мешать прогреть тесто(могут появиться маленькие комочки — это не страшно).

Убрать с огня, добавить второй стакан муки(много отзывов что двух стаканов мало и тесто получается слишком жидким, тогда нужно добавить ещё муки).

Вымесить тесто.Накрыть полотенцем и оставить на расстойку на 30-40 минут.

Recipe comes from Cook Tasty

Roasted Garlic Aioli

serves 5

3 garlic bulbs
1 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons parsley, chopped
2 tablespoons rosemary, chopped
1 teaspoon olive oil
Salt and pepper to taste

Preheat oven to 425 degrees.

Cut the top quarter inch off of each head of garlic. Each individual clove should be visible and exposed. Place the heads of garlic on tin foil and drizzle with oil. Wrap up the garlic and place in oven for 30 minutes, until fragrant, soft, and golden.

Once the garlic has cooled, squeeze individual cloves out of the skin, into a medium bowl.
Combine mayonnaise, lemon, salt and pepper, parsley, and rosemary in the bowl with roasted garlic.
Stir until smooth and creamy. Serve with potatoes or spread on your favorite sandwich!

Соус с печеным чесноком

На 5 человек

3 головки чеснока
1 чашка майонеза
2 столовые ложки лимонного сока
2 столовые ложки петрушки, мелко нарезанные
2 столовые ложки розмарина, мелко нарезанные
1 чайная ложка оливкового масла
Соль и перец для вкуса

Разогреть духовку до 425 Фаренгейтов.

Отрезать верхную часть (1/2 см) от каждой головки чеснока, чтобы все зубцы были видимы.
Положить чеснок на фольгу и сбрызнуть оливковым маслом. Завернуть чеснок и положить в духовку на 30 минут. Через 30 минут проверить или чеснок мягкий и золотый. Вынуть чеснок и дать остыть

Как только чеснок остынет, выжать содержимое из зубцов в среднюю миску.
Смешать майонез, лимон, соль и перец, петрушку и розмарин в миске с жареным чесноком. Перемешать до однородной и кремовой. Подавать с картофелем, мясом или использовать для бутербродов!

Recipe comes from 12 tomatoes

Sicilian Pistachio Cake (Passover friendly)

Yield12 servings

Unsalted butter for pan
2 ⅓ cups/11 ounces/300 grams shelled pistachios, preferably Bronte from Sicily, plus more for decorating
¾ cup/151 grams granulated sugar
3 tablespoons/30 grams potato starch or 3 tablespoons/24 grams cornstarch
1 ½ teaspoons baking powder
6 large eggs, at room temperature
2 tablespoons Strega, Galliano or green Chartreuse liqueur
Confectioners' sugar

Heat oven to 275 degrees. Butter a 9-inch springform baking pan, line the bottom with parchment and butter the parchment.

Place pistachios in a food processor with 2 tablespoons of the sugar. Process until finely ground, but do not allow to turn into a paste. Transfer pistachios to a bowl, add starch and baking powder and whisk to blend ingredients.

Beat eggs in an electric mixer with a balloon whisk until they start to lighten in color and thicken, a minute or so. Add remaining sugar in 3 portions, beating well after each addition. Beat in liqueur. Continue beating about 6 minutes more until the eggs are very pale in color and as thick as softly whipped cream.

By hand, fold in the pistachio mixture in 3 portions. Pour batter into prepared pan. Bake 50 to 55 minutes until a cake tester comes out clean. Turn off oven and open oven door. Leave cake for 10 minutes. Turn it 180 degrees and let it sit in open oven another 10 minutes. Transfer to a baking rack and allow to cool completely. Dust top with sifted confectioners' sugar and decorate, if desired, with whole or coarsely chopped pistachios. Remove sides of pan. Cake is ready to serve. Slices should lift easily off the parchment.

Quick marinated tomatoes

3 Roma tomatoes, cut into 1-inch (2.5 sm) cubes
1/4 cup red onion, thinly sliced
1 tablespoon chopped cilantro
3/4 (180 ml) cup water
1/3 (80 ml) cup white wine vinegar
1 & 1/2 teaspoons sugar
1 & 1/2 teaspoon salt

In a  nonreative bowl, combine tomatoes, red onions and cilantro. In a small pot over medium heat. bring water, vinegar, salt and sugar to a light simmer. Once the salt and sugar have dissolved, remove liquid from the heat and pour it over the tomatoes. Let marinate for about 15 minutes.

I packed a glass container with tomatoes, red onions and cilantro and poured liquid over. Cool till room temperature on kitchen counter and place in refrigerator for a couple hours. If you will make these tomatoes in the morning, they will be ready for dinner.

Супербыстрые маринованные помидоры

3 помидора "Roma", нарезанные на средние кубики
1/4 чашки, тонко нарезанного красного лука
1 столовая ложка мелко нарезанной петрушки
180 мл воды, комнатной температуры
80 мл уксуса из белого вина
1 & 1/2 чайной ложки соли
1 & 1/2 чайной ложки сахара

В пластмассовой или эмалированной посуде перемешать помидоры, петрушку и лук. В маленькой кастрюле смешать воду, уксус, сахар и соль. На среднем огне довести смесь до кипения. Когда соль и сахар полностью растворяться, снять с огня и залить помидорную массу. Оставить на 15 минут.

Я выложила помидорную массу в стеклянный контейнер, залила сиропом и оставила остывать на кухне до комнатной температуры. Потом поставила в холодильник на пару часов. Если Вы сделаете помидоры утром, они будут готовы к вечерней трапезе.

Recipe from "Modern Israeli Cooking" by Danielle Oron

Lemon Hot Milk Cake

Makes 1 cake

2-1/4 cups all-purpose flour
2-1/4 tsp baking powder
1/2 tsp salt
4 eggs
2 cups sugar
1 teaspoon vanilla extract
2 tablespoons, plus 2 teaspoons lemon juice
2 tablespoons lemon zest
1-1/4 cups whole milk
10 tablespoons unsalted butter, cubed

Lemon sugar topping
1 tablespoon lemon zest
1 tablespoon, plus 1 teaspoon granulated sugar

Lemon glaze
1-1/2 cups powdered sugar
3-5 tablespoons lemon juice

Preheat oven to 350 degrees.
Grease a Bundt pan well, making sure to treat all of the crevices. Lightly flour pan, and set aside.
Place flour, baking powder and salt in small bowl. Whisk to combine and set aside.

In bowl of your stand mixer, fitted with the paddle attachment, beat eggs on low until they are thickened and very pale yellow.

With mixer on low, slowly add sugar. Then increase mixer medium-high speed and beat until light and fluffy. Return mixer to low, add vanilla, lemon juice and lemon zest. Slowly add dry ingredients until combined.
In small saucepan over medium heat, add milk and butter. Continue heating until butter is melted. Do not boil and whisk mixture.
Pour milk mixture into batter and mix until smooth. Batter will be thin.

Pour into prepared baking pan and bake for 30 to 45 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.

Allow cake to cool 5 minutes in pan. Release sides of the cake with a butter knife to ensure it isn't going to stick.
Turn cake onto a large round platter or cake stand. Allow cake cool until just warm to the touch.
While cake is cooling, make lemon sugar and glaze.
For the lemon sugar, thoroughly mix lemon zest and granulated sugar together in small bowl. Let stand at least 5 minutes.
For the glaze, whisk powdered sugar and lemon juice, using more or less lemon juice as needed to get desired consistency. It should be able to be drizzled over cake.

Drizzle glaze over cake, then sprinkle lemon sugar on top.
Cake will stay soft and moist for three days, if stored in an airtight container.
P.S. from author: "I was a little leery because the batter is so very thin, but it turned out perfectly. It has bright lemony flavor, with a rich buttery finish. My nephew took one bite and said that it tastes like summer. "

Recipe come from Nola

Date roulade (egg-free ma'amul cookies)

Makes 20-30 cookies

For the filling
2 & 1/4 cups  pitted dates (I prefer medjool, roughly chopped)
3 tablespoons vegetable oil
3 tablespoons water
1 tsp ground cardamom or finely grated unwaxed orange zest (optional)

For the dough
2 cups  plain flour, plus extra for dusting if needed
1 tsp baking powder
Pinch of salt
2 & 1/2 tablespoons granulated sugar
6 tablespoons very soft butter (not melted)
1/4 cup vegetable oil
1/4 cup milk
1 tsp vanilla extract
Icing sugar, for dusting

Preheat your oven to 350 F (190°C/170°C) and line a baking tray with baking parchment.
For the filling, blend all the ingredients until you have a smooth texture with no visible date skin.
For the dough, mix all the dough ingredients together in a mixing bowl until they have all combined to a soft and slightly sticky dough. There's no need to use an electric mixer - it's very easy to do by hand. The mixture will start off looking too wet, but keep kneading and the dough will absorb all the liquid.

Roll out the dough between two pieces of baking parchment to a thin rectangle about 10 x 16 inches (40 cm x 25 cm) in size, and 3 mm thick - dust the paper with flour if it sticks.
Take off the top sheet of parchment and spread the filling on to the dough. If it gets too sticky, dip your spoon in water from time to time. Starting from the one long side, roll the dough into a roulade, using the parchment to help you roll. Then simply lift the parchment and separate the dough from it, and roll the dough a little more to seal the seam underneath the roulade.

Transfer the roulade to the lined baking tray. Score it at 1.5cm intervals using a sharp knife - to make it easier to cut the roulade after baking. Bake for 30 minutes until golden brown.

Remove from the oven and cool for about 15 minutes. Then dust with icing sugar and slice the roulade where you marked it before baking.

Струдель без яиц с финиковой начинкой

На 20-30 печений

Для начинки
2 и 1/4 чашки фиников, нарезанных
3 столовые ложки растительного масла
3 столовые ложки воды
1 чайная ложка кардамона или  мелко тертая цедра одного апельсина

Для теста
2 чашки муки, плюс для подпыления, если необходимо
1 чайная ложка разрыхлителя
Щепотка соли
2 и 1/2 столовые ложки сахарного песка
6 столовых ложек очень мягкого сливочного масла
1/4 чашки растительного масла
1/4 чашки молока
1 ч.л. экстракта ванили
Сахарная пудра для посыпки готового изделия

Разогреть духовку до 350 ° F (190 ° C / 170 ° C) и выложить противень пергаментной бумагой.
Для начинки смешать все ингредиенты в чаше кухонного процессора и провернуть до фладкой смеси.

Для теста смешать все ингредиенты теста вместе в миске и вымешать руками до тех пор пока мука впитает всю влагу.

Раскатать тесто между двумя кусками пергаментной бумаги для выпечки до тонкого прямоугольника размером около 40 см x 25 см и толщиной 3 мм .

Снинать верхний лист пергамента и выложить начинку равномерно на тесто. Если начинка слишком липнет, то помочите ложку в воде и продолжайте распределять начинку. Свернуть тесто с начинкой рулетом. Нижний слой пергаментной бумаги может помочь в скручивании рулета. Выложить рулет швом вниз на приготовленный противень.

Острым ножом нанести надрезы с расстоянием 1.5-2 см. Поставить в нагретую духовку и выпекать 30 минут до золотистого цвета.
Вынуть и остудить в течении 15 минут. Используя надрезы, разрезать рулет до конца на печенья. Посыпать сахарной пудрой

Recipe from "The Palomar Cookbook: Modern Israeli Cuisine"

Lemon Almond Torta

Serves: 8

For the lemon curd:
3/4 (150 g) cup sugar
3 large eggs
juice (~1/2 cup/125 ml) and grated zest from 2 large lemons
4 tablespoons (60 g) unsalted butter, cut into 1/2-inch cubes

For the torta:
2/3 cup (60 g) sliced almonds
1/2 cup (75 g) blanched almonds, lightly toasted
1 cup (140 g) all-purpose flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (120 g) unsalted butter, cut into 1/2-inch cubes
1 cup (200 g) sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
3 large eggs, at room temperature
icing/confectioner’s sugar, for dusting cake

To make the lemon curd: In a non-corrosive heavy saucepan, combine sugar, eggs, lemon juice and zest. Whisk until thoroughly blended. Add the butter. Cook over medium heat, whisking constantly for 3 to 5 minutes, or until the mixture thickens. Don’t let it boil! Transfer the curd to a bowl, cover the surface with plastic wrap and chill for at least 4 hours or overnight.

To make the torta: Preheat oven to 350F/180C. Generously butter the bottom and sides of a 9-inch (27cm) round springform pan. Line the bottom of the pan with a circle of baking parchment. Gently press about half of the sliced almonds against the side of the pan, adhering them about 2/3 of the way up from the bottom.

In a food processor combine the whole toasted almonds, flour, baking powder and salt. Process for 10-20 seconds, until finely chopped. In a small bowl, beat the eggs lightly with a fork until frothy.

In a large bowl using a hand-held mixer at low speed, beat the butter for 30 seconds, until creamy. Gradually add sugar and continue beating for 2-3 minutes, until light in texture and almost white in color. Beat in vanilla and almond extracts.

Using a rubber spatula, fold the almond/flour mixture into the butter mixture until blended (the batter will be stiff). Stir in the beaten eggs just until smooth. Scrape the batter into the prepared pan and spread it into an even layer with the back of a spoon. Spoon 8 tablespoons of the lemon curd in an evenly-spaced ring around the top of the cake batter, about a 1/2-inch in from the side of the pan. Spoon 3 tablespoons evenly spaced into the center of the ring (it will all melt together into an even layer in the oven, but if you don’t want to bother counting just dollop the curd evenly all over the top). Sprinkle the remaining sliced almonds over the top of the batter. Lightly dust with confectioners’ sugar.

Bake the torta for 25-35 minutes, until a cake tester or toothpick inserted in the center comes out with a few moist crumbs clinging to it. Cool the torta completely in the pan set on a wire rack. Run a thin-bladed knife around the edge of the torta to loosen it from the side of the pan before removing. Peel off the baking paper and dust the torta with more confectioners’ sugar before serving. Eat at room temperature.

Recipe come from Travelers Lunchbox

Gnocchi with Roasted Cauliflower and Lemon

Yield 4 servings

1 head cauliflower, trimmed and cut into small florets
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, divided
3 tablespoons olive oil, divided
1 17.5 package potato gnocchi
1 tablespoon minced garlic
3 tablespoons breadcrumbs
1/4 cup slivered almonds
1/4 teaspoon red pepper flakes
2 tablespoons fresh lemon juice

Preheat oven to 450 degrees F. Toss cauliflower with 1 tablespoon olive oil, 1/4 teaspoon salt and pepper and place in a single layer on a baking sheet. Roast, stirring halfway through, until the cauliflower is tender and lightly browned, about 25-30 minutes.

While the cauliflower is cooking, bring a large pot of water to a boil. Add the gnocchi and cook according to package directions. Drain, reserving 1/2 cup cooking water.

Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the gnocchi to the skillet along with the garlic, breadcrumbs, almonds, red pepper flakes and remaining salt and pepper. Cook until almonds and breadcrumbs are lightly toasted. Add the roasted cauliflower, lemon juice capers and parsley.

If needed, add in some of the reserved cooking water to loosen the gnocchi. Season to taste with salt and pepper, if needed.

Recipe comes from Delish Knowledge