Легчайший, нежнейший салат!
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Wednesday, March 16, 2011
Квашеная капуста
Рецепт хрустящей кисленькой капусты от моей бабули, профи в этом деле. Простой и очень вкусный! А главное - никакой физкультуры с перетиранием и отжиманием :) Несмотря на наличие рассола, квасится в собственном соку.
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Гречневый салат
Вкусно, легко, и очень полезно! Удобно брать с собой на работу на обед (регулируйте сами количество и наличие чеснока в этом случае).
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Green Tea Shortbread Cookies
The first time I had matcha tea I thought it tasted like dirt. I guess it's one of those acquired taste. And I have acquired it alright. I tried putting the stuff not only in my drinks but also in cake, cookies, ice cream, pudding, and even my oatmeal breakfast. Some turned out great, so not so much. But this is the winner. Matcha + shortbread cookies = so-delicious-you-convince-yourself-it-is-healthy cookies.
The bitterness and subtle flavor of the tea complimented the simplicity of shortbread cookies perfectly. None of the ingredients overpower the other. I use enough tea in this recipe so that cookies taste and smell like tea but are not overly bitter.
The recipe is simple. I just basically add 1 tablespoon of matcha and a teaspoon of vanilla extract to my normal shortbread cookies.
Ingredients
Directions
The bitterness and subtle flavor of the tea complimented the simplicity of shortbread cookies perfectly. None of the ingredients overpower the other. I use enough tea in this recipe so that cookies taste and smell like tea but are not overly bitter.
The recipe is simple. I just basically add 1 tablespoon of matcha and a teaspoon of vanilla extract to my normal shortbread cookies.
Ingredients
- 2 1/2 cup all purpose flour
- 1 tablespoon matcha (I got mine in a Korean supermarket for $9/2 oz.)
- 1/2 teaspoon salt
- 1/2 cup sugar
- 2 sticks (1 cup) chilled butter
- 1 teaspoon vanilla extract
Directions
- With a food processor, pulse flour, matcha, sugar and salt together.
- Cut butter into cubes and add to the mixture. Add vanilla extract. Pulse until butter is cut into the dough and the mixture is crumbly. Stop the machine just before the dough totally stick together and ride up the bowl.
- Gather into 2 balls. Flatten and wrap in plastic wrap. Refrigerate for 30 minutes or more until the dough is hard enough to roll out and cut without sticking. If refrigerate overnight, set the dough at room temperature for about 20 minutes before rolling.
- If rolling and cutting out cookies seems like too much work, just roll the dough into logs about 1 inch in diameter. Wrap and refrigerate.
- Adjust oven racks to the upper third and lower third. Preheat the oven to 300 degrees and line 2 baking sheets with parchment paper.
- Roll out the dough to about 1/4 to 1/3 inch thick and cut out with cookie cutter. Or if using the log method, use a sharp knife to cut the dough out into 1/4 inch thick. Arrange in prepared cookie sheets. These cookies don't expand much so just give them maybe 1/2 inch space between each other.
- Bake for about 25 minutes or until the edges start to brown. Rotate and switch sheet position half way through.
- Let cool on the baking sheets for a minute then transfer to cooling racks. Let cool completely before storing or serving. The cookies develop more flavor and better texture when they are cold. They stay for about 1 to 2 weeks in cookie jars (not air-tight). http://sucheela.blogspot.com/2010_01_01_archive.html
Chocolate Stuffed Mini Shortbread Cookies
If you enjoy shortbread cookies and chocolate mousse, what could be better than making a chocolate mousse filled shortbread cookies recipe? You can halve this recipe if you want to but remember the cookies are very small so people can easily eat several at once. They will keep for a couple of days in the refrigerator. The cookies are filled with a creamy chocolate mixture and then baked.
After that they are topped with mousse and you can either spoon the mousse in or pipe it using a piping bag. They will look fine if you spoon the mousse in but more elaborate if you pipe it. It can take a while to get used to piping though so you might have to eat your mistakes, which should not be a problem in this case because the little treats taste so good!
These dainty morsels are perfect for kids and adults alike. You can serve them at a party or even give them to trick-or-treaters at Halloween. A chocolate mousse in shortbread cookies recipe might not be the first thing to come to mind when you are planning sweet treats for a party or special occasion but why not? These taste wonderful and you are sure to love them.
Chocolate Mousse Filled Crumbly Cookies Recipe
Ingredients -3 softened sticks butter
3 cups all purpose flour
⅔ cup white sugar
14 oz sweetened condensed milk
2 eggs
1 teaspoon vanilla extract
1 cup milk
1 cup heavy cream
1 package jello instant chocolate pudding mix
Preparation:
Preheat the oven to 350 degrees F.
Grease 72 mini muffin cups quite heavily.
Beat the sugar and butter until the mixture is creamy.
Beat in the flour until it is evenly crumbly and moist.
Roll a teaspoon of this dough into a ball and press it on to the bottom of a mini muffin cup and halfway up the sides.
Repeat with the rest of the dough.
Beat the eggs with a wire whisk and stir in the sweetened condensed milk and the vanilla extract.
Spoon this mixture into the muffin cups, filling them about halfway up.
Bake for 16 minutes or until the centers are puffy and the edges are starting to turn golden brown.
Let the cookies cool on a wire rack.
The centers will flatten slowly.
Whisk the milk and cream with the pudding mix and spoon or pipe this mixture into the cookie cups.
Let them cook completely on a wire rack and release them from the cups using a knife tip.
(Makes 72)
Photo Description:
These crumbly shortbread cookies are truly delicious with the chocolate mousse filling. Whether you serve these to your family after dinner or present them to guests at a dinner party, they will be greatly appreciated. The cookies are light and crumbly and the filling is every chocoholic's dream. You can see from the picture that the chocolate mousse looks great piped into the shortbread cookies recipe but you can spoon it in if you're not comfortable with a piping bag, or if you're in a rush, because they will taste just as fantastic. http://www.jellorecipes.net/Jello-Recipes/mousse-recipes/shortbread-cookie-recipe.php
Very Garlicky Avocado Salad
June 17th, 2009 by Margot
INGREDIENTS
3 medium avocados (ripe, peeled and cubed)
juice of 1 lemon or lime
sea salt to taste
2-3 garlic cloves (peeled, chopped finely)
METHOD
Mix all ingredients, serve chilled.
Serve 4 people as side dish.
- I served it on the side of Saltfish and Ackee, with some rice and fried plantains. http://www.coffeeandvanilla.com/?p=6221
Bell Peppers Stuffed with Turkey & Mushrooms
December 2nd, 2010 by Margot
INGREDIENTS
600g minced meat (I used turkey)
2 onions (chopped)
3 tbs of butter
350g mushrooms (chopped)
2 chicken cubes
½ cup hot water
1½ tbs smoked paprika powder
½ tbs garlic powder
1 tsp chilli flakes
8-10 medium bell peppers (yellow, orange or red)
METHOD
Fry mushrooms and onions on butter until browned. Add minced meat and fry some more until cooked. Dissolve cubes in water, add to the pot together with all spices. Cook for couple of minutes until all liquid is gone.
In meantime deseed peppers making cuts around pepper stems to create “lids”.
Once meat is ready stuff peppers with it and cover back with the “lids”.
Place them on baking tray lined with baking paper or in separate ramekin dishes, if the peppers are not even and won’t stand on their own.
Bake in the oven preheated to 200°C (392°F) until soft and browned.
Make 4-5 portions as a main dish or 8-10 as a snack.
- Taste good with some brown rice and Cheesy Chive Sauce. http://www.coffeeandvanilla.com/?p=13123
Chłodnik from Scratch – Polish Cold Yogurt Soup with Beets
July 11th, 2010 by Margot
INGREDIENTS
bunch of young beets with leaves (about 6 not too small ones)
¼ lemon juice
3 garlic cloves (chopped) or 1 tsp minced garlic
1250 ml / 5 cups of boiling water
1 English cucumber (quartered and sliced or diced)
about 10 / 150g radishes (halved and sliced)
4 spring onions – green part only or chive (chopped)
small bunch of dill – about 25g (chopped)
2 x 500g natural yogurt or cultured buttermilk
sea salt to taste
black peppercorns (freshly ground) to taste
golden caster sugar to taste - optional
4-6 hard boiled eggs to serve
1- 1½ kg baby potatoes (cooked) to serve
1 tbs unsalted butter for potatoes
METHOD
Discard ugly beetroot leaves, the rest wash and chop together with stems. If there is plenty of leaves use only half. Wash also, peel and chop beets, you can dice them or cut into thin strips.
Place in a large pot with boiling water, garlic and lemon juice. Cook covered until beets are soft but still crunchy.
Remove from fire, add cucumber, radishes, half of the dill (reserve the rest to sprinkle over potatoes), spring onions and leave aside to cool down a little bit. Add yogurt, season to taste with salt, pepper and sugar and place in the fridge for at least an hour.
Serve chilled with freshly cooked baby potatoes topped with butter and dill and hard boiled eggs on a side.
Make 6 servings.
- Add a little bit more boiled water if the soup is too thick or too intense in flavour.
- If you have too many beetroot leaves, wash and chop them and freeze to use later in different soups.
- Here is recipe for previous / lazy version of chłodnik I made from cooked and peeled already beets you can easily get in supermarket: Easy Chłodnik – Polish Summer Cold Beetroot & Yogurt Soup. http://www.coffeeandvanilla.com/?p=11979
Heart Shape Christmas Tree Chocolate Cookies (Chocolate Cutout Cookies)
October 28th, 2007 by Margot
[chocolate cookies dough recipe originally by Nicole from: Baking Bites]
INGREDIENTS
¾ bar (170g) unsalted butter (softened)
1 cup golden caster sugar
2 small eggs
2 tsp vanilla extract
3 cups plain flour
⅓ cup cocoa powder
1 tsp baking powder
¼ tsp fine salt
designer icing and ribbons for decorating
METHOD
In a large bowl combine butter and sugar and cream until fluffy. Then add egg, vanilla extract, cocoa powder, salt, baking powder and gradually flour, mixing dough all the time with hand mixer or a spoon. Create ball from the dough and leave it in the fridge for at least 2 hours.
Then preheat oven to 180°C (356°F).
Take out part of the dough from the fridge and roll it out on lightly floured surface to about ½ cm thick. Cut out shapes with cookie cutters and place on baking trays lined with Teflon sheet or baking paper. Repeat the same with the rest of the dough. If it is too soft make ball from it again and place in the fridge for a while.
Bake cookies for about 10-12 minutes. Let them cool down before decorating with icing.
To make Christmas tree cookies cut out wholes, before baking cookies, so you can put ribbon through it.
After applying icing, leave them to dry for 24 hours before decorating with ribbons.
If you are planning to eat cookies shortly after baking you can also melt white chocolate to decorate cookies, instead of using icing.
This recipe makes about 30 cookies.
http://www.coffeeandvanilla.com/?p=926
INGREDIENTS
¾ bar (170g) unsalted butter (softened)
1 cup golden caster sugar
2 small eggs
2 tsp vanilla extract
3 cups plain flour
⅓ cup cocoa powder
1 tsp baking powder
¼ tsp fine salt
designer icing and ribbons for decorating
METHOD
In a large bowl combine butter and sugar and cream until fluffy. Then add egg, vanilla extract, cocoa powder, salt, baking powder and gradually flour, mixing dough all the time with hand mixer or a spoon. Create ball from the dough and leave it in the fridge for at least 2 hours.
Then preheat oven to 180°C (356°F).
Take out part of the dough from the fridge and roll it out on lightly floured surface to about ½ cm thick. Cut out shapes with cookie cutters and place on baking trays lined with Teflon sheet or baking paper. Repeat the same with the rest of the dough. If it is too soft make ball from it again and place in the fridge for a while.
Bake cookies for about 10-12 minutes. Let them cool down before decorating with icing.
To make Christmas tree cookies cut out wholes, before baking cookies, so you can put ribbon through it.
After applying icing, leave them to dry for 24 hours before decorating with ribbons.
If you are planning to eat cookies shortly after baking you can also melt white chocolate to decorate cookies, instead of using icing.
This recipe makes about 30 cookies.
http://www.coffeeandvanilla.com/?p=926Polish Vegetable Salad
April 29th, 2007 by Margot
INGREDIENTS
1 kg potatoes (boiled and then peeled)
1kg carrots (peeled & boiled)
1kg parsnips (peeled & boiled)
2 large tins of non flavoured and non coloured peas (about 700g)
2 large tins of sweet corn (about 500g drained)
2 large tins of kidney beans (about 500g drained) – optional
500g cucumbers in brine / fermented cucumbers (about 10-12 medium cucumbers)
5-6 medium apples (about 700g)
600g jar of mayonnaise
grinded pepper corns
salt
2 tsp – 1 tbs mustard (I used whole grain mustard)
10 eggs (hard boiled) – optional
First chop cucumbers and mix them with chopped apples so they won’t get brown.
Then chop and stir other ingredients, leave carrots, parsnips and potatoes at the end not to stir them too much.
Season with pepper, mustard and salt.
Serve with eggs aside or mix them into the salad.
Serves about 15 people. http://www.coffeeandvanilla.com/?p=92
Traditional Polish Easter Eggs Dyed in Onion Shells
April 13th, 2009 by Margot
[pictured eggs were gift from our friends Gosia & Marcin]
INGREDIENTS
eggs (washed)
plenty of white onion shells / skins
piece of candle or small birthday cake candle- optional
METHOD
Draw designs on eggs with the candle, place them together with onion shells in a pot of water and cook until eggs will achieve desired shade, about 30-40 minutes. Places with design drawn by candle should remain not dyed.
You can also hard boil eggs first, crack the shell a little bit and then place in the pot full of water and onions shells and simmer for about 30 minutes. Let them cool down before peeling. This way you will get marble effect on the eggs, similar to this one posted here: Marble Eggs, but reddish-brown.
INGREDIENTS
eggs (washed)
plenty of white onion shells / skins
piece of candle or small birthday cake candle- optional
METHOD
Draw designs on eggs with the candle, place them together with onion shells in a pot of water and cook until eggs will achieve desired shade, about 30-40 minutes. Places with design drawn by candle should remain not dyed.
You can also hard boil eggs first, crack the shell a little bit and then place in the pot full of water and onions shells and simmer for about 30 minutes. Let them cool down before peeling. This way you will get marble effect on the eggs, similar to this one posted here: Marble Eggs, but reddish-brown.
- Gosia & Marcin, once again thank you for those beautiful eggs
http://www.coffeeandvanilla.com/?p=5755
Liquor Infused Chocolate Cupcakes
February 14th, 2009 by Margot
INGREDIENTS
for the dough
2 cups plain flour
1½ cups golden caster sugar
1 cup soft dark brown sugar
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp salt
¾ cup sweet almond oil, or other neutral one that does not have strong taste or scent, like canola or Carotino oil, or even yellow olive oil not the extra virgin one
1 cup soured cream or double cream mixed with ½ lemon juice
1½ cups water
2 tbs white vinegar, I used rice vinegar
2 eggs
for topping and infusing
Malibu, reserve port, espresso, Kahlua or even some strawberry sauce (non-alcoholic version) – allow 2 tsp for each cupcake
600ml whipping cream
1 cup golden caster sugar
100g white marzipan and food colouring (I used red), ready sprinkles or even fresh fruits such as cherries or strawberries
EQUIPMENT
2 muffin trays (for 12 muffins each)
48 paper muffin cases
whisk
icing syringe
tools and cutter for marzipan
METHOD
Preheat oven to 170°C (338°F).
In meantime combine together flour, sugar, cocoa, baking soda, salt and mix together with the whisk. Add also oil, eggs, water and soured cream, whisk until well blended. Add also vinegar. Pour batter into muffin cases up to the level of the tray, place them in the oven and bake for about 30 minutes.
Let them cool down completely before topping with whipped cream and decorations.
To prepare marzipan decorations combine white marzipan with colouring. Cool it down before cutting out shapes.
When cupcakes are cooled down make a little hole on the top of each and pour inside liquor, coffee or sauce of your choice.
In meantime prepare whipped cream in a food processor mixing whipping cream with sugar until stiff. Fill icing syringe with whipped cream and top cupcakes with it. At the end decorate with marzipan, sprinkles or fresh fruits.
Place in the fridge, just before serving place each cupcake in extra muffin case, as they can be sticky from the liquor.
This recipe make 24 cupcakes.
- Happy Valentine’s!
http://www.coffeeandvanilla.com/?p=5096
Easter Lemon & Vanilla Cupcakes
April 5th, 2010 by Margot
INGREDIENTS
for the lemon muffins
2 large or 3 smaller eggs
½ cup golden caster sugar
½ bar unsalted butter – 125g (melted and cooled down)
1½ cup self rising flour
2 tsp natural lemon extract
for vanilla butter cream
¼ bar unsalted butter – about 70g
2 cups icing sugar
2 pinches of fine sea salt
¼ cup full fat milk
½ tsp vanilla extract or 1 tbs vanilla sugar
few drops of food colouring - optional (I used natural pink food colouring made of beetroot juice)
micro sugar coated speckled chocolate eggs or other Easter decorations
EQUIPMENT
baking tray for 12 muffins
12 paper muffin cases
electric whisk
piping syringe or just a knife
METHOD
Preheat oven to 180°C (356°F).
Whisk eggs and sugar until fluffy, slowly fold in flour, lemon extract and melted butter and mix well. Scoop out mixture into muffin cases and bake in the oven for about 15 minutes or until golden brown. Remove from the muffin tray and leave to cool down.
When muffins are completely cooled down cream together all ingredients for vanilla butter cream except food colouring and sprinkles. Once butter cream is smooth add colouring gradually to achieve desired colour. Top each cake with generous portion of the cream, spread it nicely with a knife or piping syringe, decorate with speckled eggs and place in the fridge for couple of hours.
This recipe make 12 cupcakes.
- When making muffins add few drops of milk if dough is too thick to scoop out easily.
- Cupcakes can be easily stored overnight in air tight container in the fridge.
- This recipe is almost identical with Vanilla Fairy Cakes except for lemon extract and Easter egg decorations. http://www.coffeeandvanilla.com/?p=11050
Double Jam Short Bread Cookies
December 8th, 2007 by Margot
INGREDIENTS
250g unsalted butter / 1 bar (softened)
2⅔ cups plain flour
½ cup golden caster sugar
2 tbs vanilla sugar
jam – I used strawberry conserve
EQUIPMENT
double (vol-au-vent) cookie cutters (like on the picture) or one bigger and one smaller cutter to cut out hole for jam
METHOD
Combine butter, flour, sugars and knead with your hands till dough is smooth and sticky.
Divide it into 2-3 portions and place in the fridge for about an hour.
Preheat oven to 175°C (350°F).
Take out from the fridge one portion of the dough, cut into 5mm slices and cut out cookies.
If dough is sticky, pass knife under the cookie with cutter before removing it.
Place on baking tray lined with teflon sheets.
Bake for 15-20 minutes till golden. Leave aside to cool down.
Repeat the same with the rest of the dough, making sure to cut out even amount of cookies with and without the hole in the middle.
When cookies are cooled down completely, place a little bit of jam on each cookie without the hole.
Then stick to them cookies with the holes and press a little bit for jam to come out on the top.
This recipe make about 30 double cookies, 4 cm / 1,5 inches wide. http://www.coffeeandvanilla.com/?p=1203
Pecan Shortbread Cookies
Today I found a recipe for Pecan Shortbread Cookies that I had to try. I usually avoid cookies that call for cooling the dough in the fridge because, let’s face it, I’m impatient and if I’m making cookies it means I want them now! I love shortbread though and knew these would be worth the wait, and they were!
Pecan Shortbread Cookies:
1 cup pecans, toasted and coarsely chopped
1 cup unsalted butter, room temperature
2/3 cup light brown sugar
1 teaspoon pure vanilla extract
2 cups all purpose flour
1/4 teaspoon salt
To Toast Pecans: Preheat oven to 350 degrees and place rack in center of oven. Bake the nuts 8-10 minutes or until browned and fragrant. Cool on wire rack and then coarsely chop the nuts. Set aside.
In a medium sized bowl place the flour and salt and whisk to combine. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (2-3 minutes). Beat in the vanilla extract. Scrape down the sides of the bowl and then add the flour mixture, mixing only until incorporated. Stir in the chopped pecans.
Divide the dough in half and wrap each half in plastic wrap and refrigerate until firm (at least one hour).
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper and set aside.
Remove one half of the dough from the refrigerator and, on a lightly floured surface, roll into a 1/4 inch (.5 cm) thick circle. Then, with a lightly floured cookie cutter, cut out rounds or stars. Place the cookies on the prepared baking sheets and refrigerate for 10 minutes to firm up the cookie dough. Roll and cut out the remaining cookies.
Bake for approximately 13-15 minutes or until the shortbreads are a deep brown color. This ensures a crunchy and crumbly cookie. If you only bake the shortbread until they are light brown the shortbread will be softer in texture. Remove cookies from oven and cool on a wire rack. The shortbreads can be stored at room temperature for about one week or else frozen.
Makes about 36 shortbread cookies (depending on the size). http://blisstree.com/eat/pecan-shortbread-cookies-97/
Shortbread Cookies with White Chocolate & Raspberries Recipe
Shortbreads:
2 cups (280 grams) all-purpose flour
1/4 teaspoon salt
1 cup (226 grams) unsalted butter, room temperature
1/2 cup (60 grams) powdered (confectioners or icing) sugar
1 teaspoon pure vanilla extract
Filling:
1/4 - 1/2 cup of raspberry jam
2 ounces (60 grams) white chocolate, grated
Homemade Raspberry Jam:
Raspberry Preserves:
2 cups (225 grams) (8 ounces) frozen raspberries, unsweetened
1/4 cup (50 grams) granulated white sugar
a few drops of fresh lemon juice
DIRECTIONS
In a separate bowl whisk the flour with the salt. Set aside.
In the bowl of your electric mixer (or with a hand mixer), cream the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour.
Preheat oven to 350 degrees F (177 degrees C) with the rack in the middle of the oven. Line two baking sheets with parchment paper.
On a lightly floured surface roll out the dough until it is about 1/4 inch (1 cm) thick. Using a 2 to 3 inch (5 to 7.5 cm) cookie cutter (round, square, heart, etc.) cut out the dough. Place the cookies about 1 inch (2.54 cm) apart on the prepared baking sheets. Use a smaller cookie cutter (3/4 - 1 inch (2.54 cm)) to cut out the centers of half of the cookies on the baking sheet. (You will be sandwiching two cookies together and there will be a small 'window or cut out' in the top cookie so you can see the jam underneath.) Place the unbaked cookies, on the baking sheet, in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Bake for about 10 minutes, or until cookies are lightly browned. Cool on a wire rack.
To Assemble Cookies: Place the cookies with the cut-outs on a wire rack and dust the tops with the confectioners' (powdered or icing) sugar.
On the bottom surface of the full cookie (top of cookie will face out) spread with about a 1/4 - 1/2 teaspoon of jam. Sprinkle with a little grated white chocolate. Place the cut-out cookie on top and gently sandwich them together, making sure not to smug the confectioners' sugar. Using a small spoon, fill the cut-out with a little more jam.
Makes about 12 sandwich cookies. http://www.sugarcraft.com/catalog/RECIPES.HTM
Zaida's Guacamole Surprise
2 medium sized ripe avocados
1/4 cup soft tofu (low-fat surprise)
1 tbsp finely chopped green onions
1 tbsp finely chopped shallots
1 finely chopped garlic
1/2 cup Rotel tomatoes
2 finely chopped roma tomatoes
salt to taste
3 tbsp fresh lime juice
Cut the avocado in half and remove the seed, and scoop the flesh out with a spoon. Mash the avocado with hand or a wooden spoon. Add the tofu to the bowl and mash well, mix well till the tofu is completely broken up and mixed with the avocado.Add the rest of the ingredients and mix well to combine. For smoother texture, use a food processor. http://ezrailsoncookbook.blogspot.com/
Mennonite Shortbread Cookies
1 c butter, softened
2 cups of sugar
2 eggs
1 cup milk soured with 1/2 tsp lemon juice
1 tsp baking soda
1 ts nutmeg (or almond)
1 tbsp baking powder
1/2 tsp salt
5 c flour
Cream butter with sugar. Add eggs, beat well. Mix soda with milk and lemon juice. Add to creamed mixture alternatively with dry ingredients. Roll out dough on floured board. Cut shapes. Bake on ungreased cookie sheet at 400 degrees for 8-10 minutes -- watch carefully while baking. http://ezrailsoncookbook.blogspot.com/
Cathy's Homemade Cheese Ravioli
Ingr:
Homemade Spaghetti Sauce
Dough:
3 cups of flour
5 egg yolks
½ tsp saltEnough water to make a smooth dough (if needed)
Beat the egg yolks and add them and the salt to a mixing bowl already filled with flour. Use your hands and mix to form a dough. If you can’t get all the flour hydrated into a dough, add more water until you can form a nice firm but sticky dough. Knead the dough for about 10 minutes, or until it is smooth and stretchy. Although you can roll out the ravioli sheets immediately, letting the dough rest for 20 minutes or more allows the proteins in the dough to relax and makes rolling much easier. Rest the dough covered under the mixing bowl so it won't dry out too much.
Roll out or put through pasta maker, roll over form, fill - -see below-- and seal. Do not overfill.
Filling:
1 cup grated scamorza cheese
1/2 cup grated parmaesan cheese
1 lb ricotta cheese
1/4 bunch fresh parsely
1/2 tsp cracked pepper
1 tsp salt
1/4 cup chopped spinach
After filling and sealing, chill. Drop ravioli into salted boiling water (add salt after bringing to boil) and cook for 4-5 minutes. Serve http://ezrailsoncookbook.blogspot.com/
Beef Stroganoff with Homemade Noodles
Ingr
2 lb round steak cut into 1 inch cubes
2 Tbsp vegetable oil for browning meat
1 medium onion, chopped
6-8 cloves of garlic, finally chopped
1/2 lb of sliced fresh mushrooms
1 cup sour cream
8 oz can tomato sauce
1 tsp salt
1/8 tsp pepper
1 Tbsp Worchestershire sause.
12 Tbsp found and 2 Tbsp water used to thicken sauce, if desired.
Brown meat and add onions. Cook a few minutes more. Add remaining ingredients except flour and water Stir. Cover and simmer for 2 hour or until meat is tender. May add mushrooms just before serving. Enjoy.
http://ezrailsoncookbook.blogspot.com/Cathy's Bread Machine Whole Wheat Pizza Crust
Ingr:
1 cup water
1/4 cup olive oil 1 tablespoon honey
2 1/2 cups unbleached flour
1 cup whole wheat flour
1 teaspoon salt
2 tablespoons wheat germ
2 1/2 teaspoons yeast
Combine all ingredients in the pan of a bread machine according to your bread machine's instructions (most call for putting all the liquid ingredients in first, then all the dry ingredients, and sprinkling the yeast on top of the dry ingredients). Set the bread machine to the "pizza dough" setting or the "dough" setting. Bread machines put the dough through a kneading and rising cycle, and will signal when the rise is complete. Dough is then ready to use for pizza or calzones.
Top or fill with ingredients of your choice and bake in an oven at 450˚F until dough is golden.
Makes 4 calzones or individual pizzas
идея поздравления ко Дню влюбленных: Торт - сердечко
Торт-сердечко с розами из мастики
Традиция готовить подарочки и открытки ко дню влюбленных, оказывается, берет своё начало со времен Герцога Орлеанского, который, сидя в тюрьме, писал любовные записочки своей жене. Наибольшую популярность этот обычай, дарить «валентинки», получил в 18 веке. Сегодня под «валентинкой» мы подразумеваем милые любовные поздравления и анонимные признания в любви в День влюбленных на открыточках в виде сердечек.
Какая девочка сегодня не ждет Дня влюбленных с замиранием сердца: а вдруг найдется, тайные обожатель, который решится признаться в любви!
Есть еще много интересных фактов и историй, рассказанных про День влюбленных в журнале Шпилька: легенда Святого Валентина - наверное, самая известная из них.
Розы из мастики от surbitonart.co.uk
Ну, раз уж розы - символ Дня влюбленных, идея поздравления ко Дню Св Валентина тортиком с розочками, вполне кстати, продолжаю учиться делать их из сахарной мастики.
Художественной лепки пост
Обожаю пасту, почти всякую и почти во всех вариациях, и очень простую, и с разными соусами, добавками. Ну а равиоли - это вообще один из моих любимейших видов пасты. И самая вкусная паста, конечно, домашняя. Главное, не бояться, а то многие думают, что для приготовления пасты в домашних условиях необходим "маленький свечной заводик в Самаре". На самом деле все гораздо проще. Главное - использовать хорошую муку твордых сортов пшеницы - и дело в шляпе! Ну и практиковать почаще. Уверяю вас, это не еда, а лакомство, пища богов!
Есть несколько видов приготовления теста для пасты - с оливковым маслом и без, с яйцом и без него, с добавками и проч. Также существует необъятное количество видов пасты в зависимости от ее формы и т.д. Я сегодня делала классику, равиоли, но по-кипрски - оговорка относится только к начинке! Равиоли - это паста в виде кружочков, эллипсов или квадратиков с начинкой и фигурно обрезанными краями. Равиоли упоминаются в итальянской литературе уже с 13-го века, до возвращения Марко Поло из Китая, поэтому китайское происхождение равиоли до сих пор считается спорным.
( много фоток )
Кушать будем? Приятного аппетита!
Есть несколько видов приготовления теста для пасты - с оливковым маслом и без, с яйцом и без него, с добавками и проч. Также существует необъятное количество видов пасты в зависимости от ее формы и т.д. Я сегодня делала классику, равиоли, но по-кипрски - оговорка относится только к начинке! Равиоли - это паста в виде кружочков, эллипсов или квадратиков с начинкой и фигурно обрезанными краями. Равиоли упоминаются в итальянской литературе уже с 13-го века, до возвращения Марко Поло из Китая, поэтому китайское происхождение равиоли до сих пор считается спорным.
( много фоток )
Кушать будем? Приятного аппетита!
Любимая паста и убийца лобстеров
Спагетти, а еще лучше спагеттини с лобстером - один из самых любимых рецептов пасты, хоть и готовлю я ее не слишком часто - во-первых, лобстреры
( вся драма под катом )( вся драма под катом )
Паста с хлебными крошками
Скажу сразу, что пасту мы просто обожаем! Причем, чем она проще - тем лучше. Поэтому я очень заинтересовалась рецептом Спагетти с хлебными крошками/Spaghetti con mollica di pane в журнале Эллы
( а дальше )Отличной пятницы и замечательных выходных всем! а у нас они будут длинными и насыщенными - в воскресенье большой карнавал, в понедельник "Зеленый понедельник", который на Кипре является национальным праздником (все поедут есть "на природе" овощи-фрукты и морепродукты), а вторник нам начальство подарило - шаркаем ножкой!
Спагетти карбонара
Не буду изобретать велосипед. Большинство, наверное, пробовали это блюдо в итальянских ресторанах или хотя бы "заглядывали к соседу в тарелку" с этим ароматным блюдом. Безусловно, специалисты могут до хрипоты спорить о правильном рецепте этой пасты, а я покажу рецепт не классической карбонары, а так как ее готовлю я, попробовав несколько вариаций и выбрав ту, которая нам больше всего понравилась. На сегодняшний день это уже опробованный несколькими годами практики один из самых любимых рецептов пасты, как раз для холодной погоды, которая накрыла нас на этой неделе.
( что не так )
Ангус-стейк с перцем
Как и обещала, вернулась с мясом.
Ангус-стейк (филе) с перцем. Прогулки по пустынным пляжам, они навевают зверский аппетит, ага. А я в субботу как раз буквально выхватила у мясника единственное филе ангус-бычка на глазах изумленной
( маринад )
Овощной салат с квиноа
Совершенно подсела на квиноа, хотя открыла для себя эти желтенькие зернышки всего пару лет назад. Даже не смогу толком описать необычный вкус этих малюсеньких солнечных шариков, когда они лопаются во рту - очень сочные и ни на что не похожие по вкусу. И так легко готовить!
( про салат и полуночные забеги )
Макаронс. Les Macarons
Не знаю даже, как и описать мою неземную любовь к этим французским печенюшкам. Это что-то из серии "любите ли вы макаронс так, как их люблю я"...
Единственная проблема заключается в их недетской калорийности, а потому - в попытках жуткого контроля за количеством съеденных макаронс в день :) Эта часть всегда самая сложная!
Рецепт кофейных макаронс взяла у Мари-Элен, поскольку давно присматриваюсь к ее красавчикам (их у не там много всяких), но у нее сливочная начинка с цикорием. Я же люблю кофейные макаронс (а какие я не люблю?...) просто со сливочной начинкой, поэтому убрала из рецепта цикорий. В остальном следовала ее рецепту, но поскольку решилась на самостоятельную лепку макаронс в первый раз, то достигнуть идеала ее красавчегов мне, конечно, не удалось, да и с плотностью крема и соответственно толщиной начинки нужно еще поиграть. Но тем не менее была безумно довольна результатом и счастлива первой пробой пера, так сказать. Ведь если все так вышло в первый раз, то при довольно регулярной практике надеюсь достичь идеала или хотя бы более красивого результата, потому что к вкусовым качествам претензий нет абсолютно никаких.
( и откроются вам врата рая )
С Рождеством или мери кристмас вам всем!
Поздравляю всех, кто отмечает наступающее Рождество!
Тепла вам всем и вашим семьям, удачи, радости и детства в душе хотя бы на один этот прекрасный день!
Хороших всем праздников!!!
А я на самом деле не просто так с поздравлениями под елкой, а с еще одним традиционным рождественсим греческим печеньем - μελομακάρονα (меломакАрона) - маленькие коржики с медом. Оно невероятно сладкое, но очень простое в исполнении.
( рецепт )
Еще раз хороших всем праздников!!!
http://maljdaka.livejournal.com/tag/%D0%92%D1%8B%D0%BF%D0%B5%D1%87%D0%BA%D0%B0
Взрослый кофейный кекс
Обожаю всякую выпечку с ликерами и прочим алкоголем - в каком бы виде ни потреблять, главное - потреблять))
Не так давно у Софии, которая
( что делать )
Рождественское печенье с миндалем. Κουραμπιέδες (курабьедес, курабье)
Все уже столько всего напекли к Рождеству - мне никогда не успеть все испечь и тем более не перепробовать, с такими габаритами потом в новый год не пустят)))
Но у нас ведь тоже дело к зиме - похолодало, дует, льет дождь - и на фоне этого все время хочется горячего чая со сладеньким. Вот и я испекла одну из кипрских традиционных рождественских сладостей - печенье с миндалем, курабье. Не путать с курабье, к которому мы все привыкли с детства, хотя это тоже песочное печенье.
Рецепт очень простой, но с одним маленьким но очень важным условием.
Надо (на 20-25 печенюшек): 300-350 гр муки, 100 гр миндальной муки, 200 гр несоленого сливочного масла, 70 гр сахара, 1 яичный желток, 0,5 кофейной чашечки коньяка или бренди, 1 ч.л. пекарского порошка, ваниль, 100-150 гр сахарной пудры, 0,5 стакана розовой воды.
Хорошенько взбить сливочное масло с сахаром до пышного воздушного состояния и светлого цвета. Внимание, важное условие заключается именно в этом - чтобы масло было наивысшего качества, и взбить его очень-очень хорошо.
На маленькой скорости добавить желток, миндаль, пекарский порошок и ваниль, перемешать до однородности. Затем постепенно добавляя муку хорошо вымесить мягкое и нежное тесто.
Руками вылепить печенье и уложить на противень с бумагой для выпечки. Классическая форма - круглая, такие небольшие полушария диаметром 4 см, но тут уж у кого на что фантазии хватит - можно налепить полумесяцев, овальных печенюшек (особенно легко с помощью суповой ложки), звездочек и т.п.
Выпекать в духовке при 140-150'C (в зависимости от мощности духовки) около 20-25 минут до светло-золотистого цвета.
Сразу же еще горячим печенье сбрызнуть розовой водой и хорошенько обвалять в сахарной пудре.
Печенье неплохо хранится (но все же это не английский рождественский кекс, в печенье много масла), а если разложить его по коробочкам - получится замечательный подарок друзьям к Рождеству.
http://maljdaka.livejournal.com/21977.html
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