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Bagel Sandwich with Smoked Salmon

September 15, 2014 · by Delightsofculinaria · 8 Comments

This bagel sandwich with smoked salmon makes an elegant breakfast or great brunch.It’s really simple, quick, and delicious. You can serve it as open faced sandwich or with the top. And the best part is ….. no cooking required.

Ingredients:

bagels sliced

avocado sliced

smoked salmon or lox sliced

capers (optional)

Spread- 4 ozs. cream cheese

1 tablespoon plain greek yogurt

1/4 teaspoon onion powder

salt (optional)

1 tablespoon fresh dill chopped*

You can sub in chives or basil.

Directions- Whip or mix all spread ingredients.

Spread cream cheese spread over bagel.

Top with sliced avocados,smoked salmon slices(or lox),and capers.

open face bagel sandwich with smoked salmon-3

open-face sandwich with salmon

Ingredients

Ingredients:
bagels sliced
avocado sliced
smoked salmon or lox sliced
capers (optional)
Spread-
4 ozs. cream cheese
1 tablespoon plain greek yogurt
1/4 teaspoon onion powder
salt (optional)
1 tablespoon fresh dill chopped*
You can sub in chives or basil.

Instructions

Directions-
Whip or mix all spread ingredients.
Spread cream cheese spread over bagel.
Top with sliced avocados,smoked salmon slices(or lox),and capers.

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Filed Under: appetizer, Breakfast · Tagged: avocados, bagel with smoked salmon, bagels, breakfast, breakfast sandwiches, brunch, cream cheese spread, easy breakfast, elegant breakfast, lox, lox sandwich, quick recipes, simple recipes, smoked salmon, snack, spread, teatime

Coconut Cake Raffaello

September 3, 2014 · by Delightsofculinaria · 10 Comments

This coconut cake Raffaello will just melt in your mouth! A soft and moist cake with almonds,coconut,and white chocolate. Creamy frosting is very tasty and simple with just two ingredients. Overall this cake is super easy to make and divine as the Raffaello candy.

This recipe was inspired by my sister-in-law Galina with additions of few ingredients.

Ingredients:

Cake-

6 eggs

1 cup sugar

1 cup all-purpose flour sifted

1 teaspoon vanilla

Cream/frosting-

16 ozs. Mascarpone cheese

1 can condensed milk

Filling and toppings-

1 can evaporated milk

2 tablespoons amaretto liqueur *

1 1/4 cup toasted sliced or slivered almonds

1/2 cup toasted shredded coconut flakes(unsweetened) + more for topping ( I toasted in the oven)

1/2 cup apricot jam/preserve heated and cooled (optional but good)

Shredded white chocolate

Raffaello candies for decoration

* you can sub in 1 teaspoon almond extract/essence

Directions:

Heat oven to 325 degrees.

Line the bottom of 9 inch springform pan with parchment paper and grease the sides.

In a stand mixer or using a hand mixer,beat eggs,sugar, and vanilla until light and fluffy.

Gradually on low speed or using hands/spatula mix in flour. Bake for 30-35 minutes. Let cool.

Cream-

Whip mascarpone cream with condensed milk for not more then a minute. Just as well combined.

Soaking-

Combine evaporated milk with amaretto liqueur or almond extract/essence.

Assembling:

Slice cake in half. Using a spoon,pour half of evaporated milk mixture* on the bottom layer.

Spread jam if adding any,followed by good amount of cream.

Sprinkle almonds,coconut, and white chocolate(optional).

Moist the other half cake layer and place it on top.(sliced side down.)

Spread remaining cream all over the cake.

Add shredded coconut to the top and sides of the cake.

Sprinkle with white chocolate and top with Raffaello candies.

Refrigerate for at least 4-6 hours.

*If you like your cake to be on the sweeter side, add 2 tablespoons of condensed milk to evaporated milk. If you don’t like your cakes moist,you might want to reduce soaking mixture.

Coconut Cake Raffaello

Ingredients

Cake-
6 eggs
1 cup sugar
1 cup all-purpose flour sifted
1 teaspoon vanilla
Cream/frosting-
16 ozs. Mascarpone cheese
1 can condensed milk
Filling and toppings-
1 can evaporated milk
2 tablespoons amaretto liqueur *
1 1/4 cup toasted sliced or slivered almonds
1/2 cup toasted shredded coconut + more for topping ( I toasted in the oven)
1/2 cup apricot jam/preserve heated and cooled (optional but good)
Shredded white chocolate
Raffaello candies for decoration
* you can sub in 1 teaspoon almond extract/essence

Instructions

Heat oven to 325 degrees.
Line the bottom of 9 inch springform pan with parchment paper and grease the sides.
In a stand mixer or using a hand mixer,beat eggs,sugar, and vanilla until light and fluffy.
Gradually on low speed or using hands/spatula mix in flour.
Bake for 30-35 minutes. Let cool.
Cream-
Whip mascarpone cream with condensed milk for not more then a minute. Just as well combined.
Soaking-
Combine evaporated milk with amaretto liqueur or almond extract/essence.
Assembling:
Slice cake in half. Using a spoon,pour half of evaporated milk mixture* on the bottom layer.
Spread jam if adding any,followed by good amount of cream.
Sprinkle almonds,coconut, and white chocolate(optional)
Moist the other half cake layer and place it on top.( sliced side down.)
Spread remaining cream all over the cake.
Add shredded coconut to the top and sides of the cake. Sprinkle with white chocolate and top with Raffaello candies.
Refrigerate for at least 4-6 hours.
*If you like your cake to be on the sweeter side, add 2 tablespoons of condensed milk to evaporated milk.
If you don't like your cakes moist,you might want to reduce soaking mixture.

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Filed Under: Dessert · Tagged: almond cake, almonds, amaretto, cake, cake.recipes, coconut, coconut cake, coconut cake raffaello, delicious cakes, delicious frosting, desset, easy cake, favorite cake recipe, mascarpone cream, raffaello, raffaello cake, russian desserts, russian food, simple cAKE, special cake, special occasion cake, sweets

Peach Muffins

August 27, 2014 · by Delightsofculinaria · Leave a Comment

Sweet and tender cake-like peach muffins with crunchy and buttery almond crumble.These Peach muffins can be a delightful breakfast or dessert treat when peaches are in season.

Ingredients:

3 cups flour (I used 1 1/2 cup white and 1 1/2 cup whole wheat)

3 eggs

1 cup sugar

1/2 teaspoon salt

2 1/2 teaspoons baking powder

1/2 cup oil

1 1/2 cups plain yoghurt

3/4 cup milk

1 teaspoon vanilla

1/2 teaspoon cinnamon optional

2 large or 3 small peaches diced

Almond crumble:

3/4 cup almonds*

3/4 cup flour

3/4 cup softened butter

3/4 cup brown sugar*

1/2 teaspoon cinnamon optional

*you can sub in walnuts for almonds, and regular granulated sugar for brown sugar.

Directions:

Preheat oven to 400F.

In a bowl, whisk together flour,sugar,salt,baking powder and cinnamon(optional).

In another bowl,whisk together eggs,yoghurt,milk,oil, and vanilla.

Combine wet ingredients with dry ingredients and mix in peaches.

Line a cupcake pan or a muffin pan with liners. Spoon batter in to each liner 3/4 full.

In a medium bowl using fork or your hands mix all crumble ingredients.

Top muffin batter with generous amount of almond crumble.

Bake for 15-17 minutes if using cupcake pan or 22-24 minutes if using muffin pan.

Peach Muffins

Ingredients

3 cups flour (I used 1 1/2 cup white and 1 1/2 cup whole wheat)
3 eggs
1 cup sugar
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/2 cup oil
1 1/2 cups plain yoghurt
3/4 cup milk
1 teaspoon vanilla
1/2 teaspoon cinnamon optional
2 large or 3 small peaches diced
Almond crumble:
3/4 cup almonds*
3/4 cup flour
3/4 cup softened butter
3/4 cup brown sugar*
1/2 teaspoon cinnamon optional
*you can sub in walnuts for almonds, and regular granulated sugar for brown sugar.

Instructions

Preheat oven to 400F.
In a bowl, whisk together flour,sugar,salt,baking powder and cinnamon(optional).
In another bowl,whisk together eggs,yoghurt,milk,oil, and vanilla.
Combine wet ingredients with dry ingredients and mix in peaches.
Line a cupcake pan or a muffin pan with liners. Spoon batter in to each liner 3/4 full.
In a medium bowl using fork or your hands mix all crumble ingredients.
Top muffin batter with generous amount of almond crumble.
Bake for 15-17 minutes if using cupcake pan or 22-24 minutes if using muffin pan.

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Filed Under: Breakfast, Dessert, Uncategorized · Tagged: almond crumble, baking, best muffins, breakfast, delicious, dessert, easy recipes, food, healthy muffins, muffins, peach muffins, peach muffins with almond crumble, peaches, recipes, summer, whole wheat muffins

Tomato Cheese Appetizer

August 26, 2014 · by Delightsofculinaria · 2 Comments

These tomato cheese appetizers are delicious,quick and easy to make.My moms garden has been in abundance of ripe red tomatoes,so I’ve been using tomatoes in many different ways.This appetizer is very well known among Slavic people,I twisted a little by adding sliced hard boil egg.

Ingredients:

tomatoes sliced

mozzarella cheese shredded

mayonnaise

garlic cloves crushed

hard boiled eggs sliced

salt and black pepper if desired

dill for garnish

Directions:

Combine garlic and mayonnaise.

Spread mayo mixture on tomato slices.

Sprinkle with cheese.

Add a slice of hard boiled egg on top of the cheese.(optional)

Sprinkle with salt and black pepper.

Garnish with dill.

Tomato Cheese Appetizer

Ingredients

tomatoes sliced
mozzarella cheese shredded
mayonnaise
garlic cloves crushed
hard boiled eggs sliced
salt and black pepper if desired
dill for garnish

Instructions

Combine garlic and mayonnaise.
Spread mayo mixture on tomato slices.
Sprinkle with cheese.
Add a slice of hard boiled egg on top of the cheese.
Sprinkle with salt and black pepper.
Garnish with dill.

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Filed Under: appetizer · Tagged: appetizer, cheese, easy recipes, eggs, garlic spread, pomidori, russian food, Russian recipes, simple recipes, summer recipes, tomato cheese appetizer, tomatoes, tomidori s sirom, vegetarian, zakuska

Greek Salad

August 21, 2014 · by Delightsofculinaria · Leave a Comment

This is light and healthy Greek salad recipe.Greek Salad is a crisp, light, healthy summer salad. Torn Romaine lettuce is topped with juicy tomatoes, crisp cucumbers, kalamata olives, red onion, peppers and crumbled or diced feta cheese then tossed with light and tangy lemon olive dressing.This Greek salad is refreshing and perfect for summer.

Ingredients:

1-2 romaine hearts sliced or torn

1-2 tomatoes sliced into thin wedges

1/2 english cucumber sliced in semicircles

1/2 red onion thinly sliced

kalamata/black olives

pepperoncini and/or green bell pepper sliced

Crumbled or diced feta cheese

Fresh parsley minced (optional)

Dressing:

2 tablespoons lemon juice

1 tablespoon white balsamic vinegar*

1 teaspoon salt or to taste (I used pink himalayan)

1 teaspoon sugar

fresh ground black pepper

1/2 teaspoon dry parsley

1 large clove garlic or 2 small

1/3 cup olive oil (high quality recommended)

*You can sub in white or red wine vinegar

Directions for dressing:

In a bowl whisk lemon juice,balsamic vinegar,salt,sugar,parsley,black pepper,and garlic.Gradually whisk in olive oil.Continue to whisk until the dressing is well combined and thickened a little.Set a side for at least 15 minutes-30 minutes.Or refrigerate for later use.

Place all salad ingredients in a salad bowl or a plate.Toss with prepared dressing.

Greek Salad

Ingredients

1-2 romaine hearts sliced or torn
1-2 tomatoes sliced into thin wedges
1/2 english cucumber sliced in semicircles
1/2 red onion thinly sliced
kalamata/black olives
pepperoncini and/or green bell pepper sliced
Crumbled or diced feta cheese
Fresh parsley minced (optional)
Dressing:
2 tablespoons lemon juice
1 tablespoon white balsamic vinegar*
1 teaspoon salt or to taste (I used pink himalayan)
1 teaspoon sugar
fresh ground black pepper
1/2 teaspoon dry parsley
1 large clove garlic or 2 small
1/3 cup olive oil (high quality recommended)
*You can sub in white or red wine vinegar

Instructions

In a bowl whisk lemon juice,balsamic vinegar,salt,sugar,parsley,black pepper,and garlic.Gradually whisk in olive oil.Continue to whisk until the dressing is well combined and thickened a little.Set a side for at least 15 minutes-30 minutes.Or refrigerate for later use.
Place all salad ingredients in a salad bowl or a plate.Toss with prepared dressing.

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Filed Under: Salad · Tagged: best salad recipe, clean eating, cucumbers, dinner, easy homemade salad dressing, feta cheese, greek salad, greek salad dressing, greek salad recipe, healthy recipes, healthy salad, healthy salad dressing, lemon dressing, light dressing, light salad, olives, recipes, Salad, simple salad, summer, summer recipes, summer salad, tomatoes

Flatbread Pizza

August 15, 2014 · by Delightsofculinaria · 3 Comments

This Flatbread pizza recipe is a quick and easy meal to make especially when your day seem to be very hectic to spend a lot of time in the kitchen.You can choose from variety of breads, sauces, and toppings.You can also make your flatbread pizza from naan bread,pita bread or plain any other choice of flatbread.Wheat,white, or gluten-free type.Sauces are versatile as well,marinara,pesto,alredo, or plain olive oil garlic spread.

Ingredients for vegetable pizza as pictured above:

whole wheat naan bread

mozzarella cheese shredded

bell peppers diced

sun dried tomatoes

fresh tomatoes diced

green onions chopped

feta cheese or parmesan cheese

Spread:

1/3 cup olive oil

3-4 garlic cloves crushed

salt and black pepper

dried oregano,basil,and/or parsley (optional)

Direction:

Preheat oven to 400 degrees.

Combine spread ingredients in a small bowl. Spoon or brush it on the flat bread.

Sprinkle mozzarella cheese following with the rest of the toppings.

Bake until cheese is melted and bubbly.

Flatbread Pizza

Ingredients

Ingredients for vegetable pizza as pictured above:
whole wheat naan bread
mozzarella cheese shredded
bell peppers diced
sun dried tomatoes
fresh tomatoes diced
green onions chopped
feta cheese or parmesan cheese
Spread:
1/3 cup olive oil
3-4 garlic cloves crushed
salt and black pepper
dried oregano,basil,and/or parsley (optional)

Instructions

Preheat oven to 400 degrees.
Combine spread ingredients in a small bowl. Spoon or brush it on the flat bread.
Sprinkle mozzarella cheese following with the rest of the toppings.
Bake until cheese is melted and bubbly.

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Filed Under: Dinner, lunch, Main course, Uncategorized · Tagged: cheese, clean food, clean recipes, dinner, easy meal, easy pizza, flat bread pizza, gluten-free pizza, healthy pizza, healthy recipes, kid friendly, kid friendly recipe, kids, lunch, meat pizza, naan pizza, pita pizza, pizza, pizza recipe, quick and easy recipe, quick pizza, vegetables, vegetarian pizza, whole wheat naan pizza

Almond Chocolate Coconut Scones

August 9, 2014 · by Delightsofculinaria · 3 Comments

Scones are classic teatime biscuit treats that are quick and easy to make.These almond chocolate coconut scones are full of scrumptious goodness.Slightly sweetened flaky biscuits with shaved chocolate, sliced almonds, coconut flakes and glazed with sweet coconut glaze.They are perfect with coffee or tea.

Ingredients:

3 cups all-purpose flour

3 tablespoons sugar

1 tablespoon + 1 teaspoon baking powder

3/4 teaspoon salt

1 1/2 sticks unsalted butter,cold.

1 cup coconut milk (milk,almond milk or cream will work too)

1 egg

1/2 cup sliced almonds toasted

1/2 cup chopped chocolate ( or chocolate chips)

1/2 cup shredded coconut toasted

Glaze:

1 1/2 cup powdered sugar

2 tablespoons coconut milk,milk,or cream

1/4 teaspoon vanilla

Direction:

Preheat oven to 400F degrees.

Line two baking sheets with parchment paper.

In a bowl of stand mixer,whisk together flour,sugar,baking powder,and salt.Shred cold butter and using your hands quickly work in the butter with flour mixture to create crumb mixture. You can also use a large blender to combine flour mixture with butter.

Add coconut,chocolate, and almonds to the mixture.

in a small bowl whisk coconut milk with egg.

Add milk and egg mixture to flour mixture and mix until combined.

On a slightly floured surface,divide the dough in half and pat a 6 inch circle.Cut the circle in to wedges.Transfer scones to baking sheet and set them at least 1 inch apart.

Bake for 15 to 18 minutes.

Prepare the glaze.Combine powdered sugar with coconut milk (reg.milk) and vanilla.

Pour or brush glaze over baked warm scones. Sprinkle with coconut flakes and sliced almonds over the top.

Almond Chocolate Coconut Scones

Ingredients

3 cups all-purpose flour
3 tablespoons sugar
1 tablespoon + 1 teaspoon baking powder
3/4 teaspoon salt
1 1/2 sticks unsalted butter,cold.
3/4 cup coconut milk (milk,almond milk or cream will work too)
1 egg
1/3 cup sliced almonds toasted
1/3 cup chopped chocolate ( or chocolate chips)
1/3 cup shredded coconut toasted
Glaze:
1 1/2 cup powdered sugar
2 tablespoons coconut milk,milk,or cream
1/4 teaspoon vanilla

Instructions

Preheat oven to 400F degrees.
Line two baking sheets with parchment paper.
In a bowl of stand mixer,whisk together flour,sugar,baking powder,and salt.Shred cold butter and using your hands quickly work in the butter with flour mixture to create crumb mixture. You can also use a large blender to combine flour mixture with butter.
Add coconut,chocolate, and almonds to the mixture.
in a small bowl whisk coconut milk with egg.
Add milk and egg mixture to flour mixture and mix until combined.
On a slightly floured surface,divide the dough in half and pat a 6 inch circle.Cut the circle in to wedges.Transfer scones to baking sheet and set them at least 1 inch apart.
Bake for 15 to 18 minutes.
Prepare the glaze.Combine powdered sugar with coconut milk (reg.milk) and vanilla.
Pour or brush glaze over baked warm scones. Sprinkle with coconut flakes and sliced almonds over the top.

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Filed Under: Breakfast, Dessert · Tagged: afternoon tea, aking, almond chocolate coconut scones, almonds, breakfast, brunch, chocolate, coconut, coffee, dessert, flaky scones, glazed scones, quick scones, scones, sweet biscuits, sweet dough, teaparty, teatime

Pasta with Fresh Tomato Sauce

August 4, 2014 · by Delightsofculinaria · 1 Comment

My moms garden is in abundance of tomatoes every summer.And every time when I have a lot of something,I think of a way how to use it in a perfect way.Making pasta with fresh tomato sauce is great way to use those extra tomatoes.This pasta sauce is so easy and quick to make ,that you will have a healthy and amazingly delicious lunch or dinner in no time.

Ingredients: 4 large tomatoes or 2 lbs Roma tomatoes

8-10 cloves garlic minced

1 shallot or half onion finely chopped

1/2 cup chardonnay or any other white wine

8 basil leaves minced

1 tablespoon finely parsley

1/2 cup grated Parmesan

salt and fresh ground pepper

4 tablespoons olive oil

cooked pasta (I used whole wheat spaghetti)

Directions: Cut a small X on the bottom of each tomato.Place tomatoes in a pot or a bowl and cover with boiling water. Cover with lid and blanch for 5 minutes.

Carefully peel of the skin and roughly chop the tomatoes.

Heat a saute pan and add oil. Throw in onions and garlic and cook for 2 minutes.Pour in chardonnay and let it evaporate for about a minute.Add tomatoes,basil and parsley.Cook sauce until thickened,about 10-12 minutes.Season with salt and pepper.

Combine cooked pasta with sauce and sprinkle some parmesan cheese. You can add yourchoice of sautéed or grilled vegetables to pasta.

Pasta with Fresh Tomato Sauce

Ingredients

Ingredients: 4 large tomatoes or 2 lbs Roma tomatoes
8-10 cloves garlic minced
1 shallot or half onion finely chopped
1/2 cup chardonnay or any other white wine
8 basil leaves minced
1 tablespoon finely parsley
1/2 cup grated Parmesan
salt and fresh ground pepper
4 tablespoons olive oil
cooked pasta (I used whole wheat spaghetti)

Instructions

Cut a small X on the bottom of each tomato.Place tomatoes in a pot or a bowl and cover with boiling water. Cover with lid and blanch for 5 minutes.
Carefully peel of the skin and roughly chop the tomatoes.
Heat a saute pan and add oil. Throw in onions and garlic and cook for 2 minutes.Pour in chardonnay and let it evaporate for about a minute.Add tomatoes,basil and parsley.Cook sauce until thickened,about 10-12 minutes.Season with salt and pepper.
Combine cooked pasta with sauce and sprinkle some parmesan cheese. You can add yourchoice of sautéed or grilled vegetables to pasta.

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Filed Under: Dinner, lunch, Main course · Tagged: easy recipes, food, fresh tomato sauce, healthy dinner, healthy pasta, healthy sauce, pasta, pasta recipes, pasta with red sauce, quick dinners, recipes, red sauce, summer recipes, tomato sauce, tomatoes

Blueberry Lemon Sticky buns

July 31, 2014 · by Delightsofculinaria · 4 Comments

These blueberry lemon sticky buns are beyond delicious! They are super good,sticky,and fingerlicking.My kids loved them…my family members loved them…Im sure you’ll love them too. Perfect with cup of coffee in the morning.Kids liked them with milk, and great with hot cup of tea as well.

Ingredients-

yields 18-20 rolls

Dough:
1 cup warm milk (not hot)
1/2 cup sugar
1/4 cup butter melted (1/2 stick)
2 large or 3 medium eggs
1 1/2 tablespoons oil

1/4 teaspoon salt
1 1/2 teaspoon yeast
1 tablespoon sour cream

2 ozs cream cheese*

1 teaspoon vanilla

3 1/2 – 4 cups Canadian flour(highly recommended) or all purpose flour**
1 egg for egg wash

1 tablespoon water

Filling:

2 lemon zested

3/4 cup white sugar

3/4 flour

1/2 (1/4 cup) butter melted

blueberries

Glaze-

2 cups powdered sugar

1/2 lemon juice squeezed

lemon zest from 1 lemon optional

1/4 cup butter melted

1/2 cup milk

* you can replace for 1/4 cup sour cream
**Most European/Russian stores and Winco Foods carry it.
Direction using bread maker:
Add sugar to milk.Stir until sugar disolves.Stir in yeast and 1/2 cup flour and set aside.

Melt butter,let it cool.

In another mixing bowl whisk with hand blender eggs,cream cheese,sour cream,oil,salt,vanilla.

Whisk in milk mixture to egg mixture.

Whisk in butter.Add rest of the flour,and transfer dough mixture to bread maker.

Set your setting on “dough”.

With stand mixer:

1.Follow steps 1-4

2.Whisk in butter.Transfer mixture to stand mixer bowl.

3.Add flour.

4.Mix dough with hook attachment.Starting on med-low speed and increasing speed gradually to highest.

5.Cover bowl with plastic wrap.Place the bowl in the warmest place in your house covered with blanket or towel.

I like to place it in the microwave(don’t turn it on!).

6.Let dough rise,about 2 +/- hours.

Filling-

In a mixing bowl, combine lemon zest and sugar. Rub sugar and lemon zest using your hands.

Whisk in flour.

Pour in butter and rub the mixture with your hands to create crumbs.

Making buns-

Preheat oven to 350 degrees.

Butter or grease 2 small or 1 large baking pans/dish.

Roll the dough into large thin ractangle.

Brush on a thin layer of melted butter or spread evenly using your fingers.

Sprinkle the filling mixture over buttered dough.

Sprinkle blueberries over crumb mixture.Roll the dough into a log.Pinch the edges and seal the seams.

Slice the roll into 1 inch slice.Arrange pieces onto buttered pans.

Cover with kitchen towel and allow to rise for about 20 minutes. Take it outside during summer for quicker better rise.

Whisk egg and water together and brush on buns.

Bake for 25-30 minutes or until they are deep golden brown.

Glaze- Combine all ingredients together using a whisk.

Remove buns from oven and pour the glaze over them while hot.

Serve warm or room temperature.

Blueberry Lemon Sticky buns

Ingredients

yields 18-20 rolls
Dough:
1 cup warm milk (not hot)
1/2 cup sugar
1/4 cup butter melted (1/2 stick)
2 large or 3 medium eggs
1 1/2 tablespoons oil
1/4 teaspoon salt
1 1/2 teaspoon yeast
1 tablespoon sour cream
2 ozs cream cheese*
1 teaspoon vanilla
3 1/2 – 4 cups Canadian flour(highly recommended) or all purpose flour**
1 egg for egg wash
1 tablespoon water
Filling:
2 lemon zested
3/4 cup white sugar
3/4 flour
1/2 (1/4 cup) butter melted
blueberries
Glaze-
2 cups powdered sugar
1/2 lemon juice squeezed
lemon zest from 1 lemon optional
1/4 cup butter melted
1/2 cup milk
* you can replace for 1/4 cup sour cream
**Most European/Russian stores and Winco Foods carry it.

Instructions

Direction using bread maker:
Add sugar to milk.Stir until sugar disolves.Stir in yeast and 1/2 cup flour and set aside.
Melt butter,let it cool.
In another mixing bowl whisk with hand blender eggs,cream cheese,sour cream,oil,salt,vanilla.
Whisk in milk mixture to egg mixture.
Whisk in butter.Add rest of the flour,and transfer dough mixture to bread maker.
Set your setting on "dough".
With stand mixer:
1.Follow steps 1-4
2.Whisk in butter.Transfer mixture to stand mixer bowl.
3.Add flour.
4.Mix dough with hook attachment.Starting on med-low speed and increasing speed gradually to highest.
5.Cover bowl with plastic wrap.Place the bowl in the warmest place in your house covered with blanket or towel.
I like to place it in the microwave(don't turn it on!).
6.Let dough rise,about 2 +/- hours.
Filling-
In a mixing bowl, combine lemon zest and sugar. Rub sugar and lemon zest using your hands.
Whisk in flour.
Pour in butter and rub the mixture with your hands to create crumbs.
Making buns-
Preheat oven to 350 degrees.
Butter or grease 2 small or 1 large baking pans/dish.
Roll the dough into large thin ractangle.
Brush on a thin layer of melted butter or spread evenly using your fingers.
Sprinkle the filling mixture over buttered dough.
Sprinkle blueberries over crumb mixture.Roll the dough into a log.Pinch the edges and seal the seams.
Slice the roll into 1 inch slice.Arrange pieces onto buttered pans.
Cover with kitchen towel and allow to rise for about 20 minutes. Take it outside during summer for quicker better rise.
Whisk egg and water together and brush on buns.
Bake for 25-30 minutes or until they are deep golden brown.
Glaze- Combine all ingredients together using a whisk.
Remove buns from oven and pour the glaze over them while hot.
Serve warm or room temperature.

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Filed Under: Breakfast, Dessert · Tagged: baking, blueberries, blueberry lemon rolls, blueberry lemon sticky buns, blueberry rolls, breakfast, brunch recipes, buns, christmas brunch recipes, coffee pastry, dessert, glazed buns, glazed rolls, holiday breakfast, lemon, lemon glaze, pastry, recipe, rolls, Russian recipes, sticky buns, sticky rolls, summer, sweet dough, teatime, thanksgiving bruch recipes, yeast dough

Berry Cake Roll

July 24, 2014 · by Delightsofculinaria · 4 Comments

This is a quick and tasty berry cake roll recipe that is perfect for summer when berries are in season.Making a berry cake roll that is easy to make,refreshing,and beautiful is simply delightful.It’s tastes really light that you might be tempted to get seconds.

Ingredients:

6 eggs

3/4 cup sugar

3/4 cup all purpose flour sifted

Cream-

1 package (8 0zs) cream cheese

1 1/2 cup powdered sugar

1 3/4 cup heavy whipping cream

1 teaspoon vanilla

1 tablespoon orange liqueur

Mix or choice of berries:

sliced strawberries

raspberries

blackberries

blueberries

shredded almonds

Directions-

Pre heat oven to 350 degrees.

Line a 10×15 jelly roll pan (large baking sheet) with parchment paper going over the sides of baking sheet.Spray with cooking spray.

In a stand/hand mixer bowl, beat eggs on medium speed while slowly adding sugar.Increase speed to high and beat until eggs are pale and fluffy.

Carefully mix in flour.

Spread the batter evenly on prepared pan.

Bake for about 10-12 minutes or until cake is golden.

Roll the cake up loosely while hot and let cool completely.

Cream:

Beat cream cheese until smooth.Add in powdered sugar and continue to beat until sugar is well combined.Add vanilla or liqueur.

On medium speed gradually pour in heavy whipping cream while slowly increasing the speed as it begins to thicken. Continue to beat on high until cream is fluffy.

Assembling:

Carefully remove parchment paper while unrolling the roll.

Spread cream over the roll and scatter your choice of berries over the cream.

Roll the cake and cover with cream.

Top with shredded almonds and decorate with berries and mint.Refrigerate for at least 1 hour.

Berry Cake Roll

Ingredients

Ingredients:
6 eggs
3/4 cup sugar
3/4 cup all purpose flour sifted
Cream-
1 package (80zs) cream cheese
1 1/2 cup powdered sugar
1 3/4 cup heavy whipping cream
1 teaspoon vanilla
or
1 tablespoon orange liquor
Mix or choice of berries:
sliced strawberries
raspberries
blackberries
blueberries
shredded almonds

Instructions

Pre heat oven to 350 degrees.
Line a 10x15 jelly roll pan (large baking sheet) with parchment paper going over the sides of baking sheet.Spray with cooking spray.
In a stand/hand mixer bowl, beat eggs on medium speed while slowly adding sugar.Increase speed to high and beat until eggs are pale and fluffy.
Carefully mix in flour.
Spread the batter evenly on prepared pan.
Bake for about 10-12 minutes or until cake is golden.
Roll the cake up loosely while hot and let cool completely.
Cream:
Beat cream cheese until smooth.Add in powdered sugar and continue to beat until sugar is well combined.Add vanilla or liqueur.
On medium speed gradually pour in heavy whipping cream while slowly increasing the speed as it begins to thicken. Continue to beat on high until cream is fluffy.
Assembling:
Carefully remove parchment paper while unrolling the roll.
Spread cream over the roll and scatter your choice of berries over the cream.
Roll the cake and cover with cream.
Top with shredded almonds and decorate with berries and mint.Refrigerate for at least 1 hour.

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Filed Under: Dessert, Uncategorized · Tagged: almonds, berries, berry cake roll, berry roll cake, berry roulade, cake, cake roll recipe, dessert, light, quick dessert, recipes, roll, rulet, simple dessert, spring desserts, summer, summer dessert, teatime, tort, whipped cream

Baby Potatoes and Mushrooms in Creamy Sauce

July 20, 2014 · by Delightsofculinaria · 4 Comments

Incredibly delicious and comforting baby potatoes recipe.I love baby potatoes! Their tiny size make them super cute and flavorful.Potatoes are cooked in water,drained and then tossed in creamy garlicky sauce with mushrooms.It’s a perfect summer side dish to grilled meats or main dish for vegetarians.

2 lb. baby potatoes(red,yellow,fingerling)

16 oz.(1 lb.)whole small button mushrooms or sliced large size mushrooms

8 -10 garlic cloves minced or crushed

1 shallot minced (optional)

1 cup heavy whipping cream*

3/4 cup sour cream *

2 tbs.butter

2 tbs.oil

salt to taste

* You can sub in creme fraiche

Directions:

Place potatoes in a pot covered with water.

Bring to a boil,reduce heat and season with salt.

Cook until potatoes are fork tender ready.

Drain the water,place the pot with potatoes on medium heat and let all the liquid evaporate.Just few minutes.

In a large saute pan/frying pan/skillet heat oil with butter on medium -high heat.

Throw in mushrooms and shallots.Sauté until liquid is absorbed.

Mix in garlic.Cook for 1-2 minutes stirring.

Throw in cooked potatoes and cook for few minutes stirring occasionally.

Combine heavy cream and sour cream.

Stir in mixed creams to potatoes.Season with salt.

Cook in sauce for about 1 minute.

Garnish with finely chopped dill,parsley or chives.

Baby Potatoes and Mushrooms in Creamy Sauce

Ingredients

2 lb. baby potatoes(red,yellow,fingerling)
16 oz.(1 lb.)whole small button mushrooms or sliced large size mushrooms
8 -10 garlic cloves minced or crushed
1 shallot minced (optional)
1 cup heavy whipping cream*
3/4 cup sour cream *
2 tbs.butter
2 tbs.oil
salt to taste
* You can sub in creme fraiche

Instructions

Place potatoes in a pot covered with water.
Bring to a boil,reduce heat and season with salt.
Cook until potatoes are fork tender ready.
Drain the water,place the pot with potatoes on medium heat and let all the liquid evaporate.Just few minutes.
In a large saute pan/frying pan/skillet heat oil with butter on medium -high heat.
Throw in mushrooms and shallots.Sauté until liquid is absorbed.
Mix in garlic.Cook for 1-2 minutes stirring.
Throw in cooked potatoes and cook for few minutes stirring occasionally.
Combine heavy cream and sour cream.
Stir in mixed creams to potatoes.Season with salt.
Cook in sauce for about 1 minute.
Garnish with finely chopped dill,parsley or chives.

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Filed Under: Dinner, lunch, Main course, Uncategorized · Tagged: baby potaoes, baby potatoes and mushrooms in creamy sauce, baby potatoes recipe, comforting potatoes, cooked potatoes, cream sauce, creamy sauce, easy recipes, finger ling potatoes, flavorful, garlicky sauce, grilled meats, healthy, mushrooms, potato recipe, potatoes in cream sauce, red potatoes, side dish, simple recipes, summer side dish, vegetarian, yellow potatoes

Tomato Salad

July 9, 2014 · by Delightsofculinaria · 1 Comment

A stunning tomato salad that is easy-to follow,healthy,and flavorful.This tomato salad tastes incredible with homegrown tomatoes and goes perfectly with plov(rice pilaf),grilled kabobs,and potatoes. Thanks to my moms kindness to share her garden tomatoes and sweet yellow peppers with me.

Ingredients:

3-4 tomatoes cut in half then thinly sliced

2 pickling cucumbers or 1/3 of english cucumber thinly sliced (optional)

1-2 sweet peppers thinly sliced (optional)

1/2 red onion thinly sliced

2 garlic cloves (optional)

Desired one or all optional herbs:

dill

cilantro

parsley

basil

salt and pepper

1/4 cup unrefined sunflower oil*(my fav) or any other of your choice

*easily can be found at European (Russian)stores.

Directions:

Mix all ingredients in a bowl and serve immediately.

Tomato Salad

Ingredients

3-4 tomatoes cut in half then thinly sliced
2 pickling cucumbers or 1/3 of english cucumber thinly sliced (optional)
1-2 sweet peppers thinly sliced (optional)
1/2 red onion thinly sliced
2 garlic cloves (optional)
Desired one or all optional herbs:
dill
cilantro
parsley
basil
salt and pepper
1/4 cup unrefined sunflower oil*(my fav) or any other of your choice
*easily can be found at European (Russian)stores.

Instructions

Mix all ingredients in a bowl and serve immediately.

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Filed Under: Salad · Tagged: clean eating, dinner, easy to follow recipe, flavorful salad, garden salad, healthy salad, homegrown tomato salad, lunch, Russian recipes, Salad, seasonal salad, simple recipes, summer salad, sunflower oil, tomato salad, uzbek salad

Fruit Kompot

July 3, 2014 · by Delightsofculinaria · Leave a Comment

Fruit Kompot is a Eastern European cold fruit punch drink. Seasonal fruits are simmered in a pot filled with water then cooled and refrigerated for a cool refreshing drink.Fruit kompot is a much better choice over store bought fruit punch that has artificial coloring,flavorings,and additives.If you want to be more on the healthier side…just don’t add sugar.

Fruit Kompot is very popular drink in Slavic homes especially during summer.It’s always good to have a nice refreshing cold drink on a hot summer day and its perfect party drink as well. I like to cook a big pot of it because it stores well in the fridge and we can enjoy this goodness for several days.

Summer Kompot-

Ingredients:

(fresh or frozen)

Cherry plums or plums

Strawberries

tart cherries

nectarines

Cherries

peaches

apricots

blueberries

any Sugar or sweetner to taste

water

lemon juice if needed to adjust acidity

As shown: cherry plums(alicha in Russian),strawberries,tart cherries,and nectarines.

Fall kompot:

Apples quarted

cranberries

pear quarted

dried fruits

frozen berries

any sugar or sweetner to taste

lemon juice if needed to adjust acidity

Directions:

Place good amount of desired mix of fruits in a pot.Fill pot with water and bring to a slight boil.

Add sugar according to your liking.let it simmer for about 30 minutes.

Add lemon juice if needed.

Let cool,strain to a pitcher,large jar or glass container and refrigerate.

Fruit Kompot

Ingredients

Summer Kompot-
Ingredients:
(fresh or frozen)
Cherry plums or plums
Strawberries
tart cherries
nectarines
Cherries
peaches
apricots
blueberries
any Sugar or sweetner to taste
water
lemon juice if needed to adjust acidity
As shown: cherry plums(alicha in Russian),strawberries,tart cherries,and nectarines.
Fall kompot:
Apples quarted
cranberries
pear quarted
dried fruits
frozen berries
any sugar or sweetner to taste
lemon juice if needed to adjust acidity

Instructions

Directions:
Place good amount of desired mix of fruits in a pot.Fill pot with water and bring to a slight boil.
Add sugar according to your liking.let it simmer for about 30 minutes.
Add lemon juice if needed.
Let cool,strain to a pitcher,large jar or glass container and refrigerate.

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Filed Under: appetizer, Main course, Uncategorized · Tagged: drink, drink recipes, easy, easy recipes, friut kompot, fruit drink, fruit punch, homemade drink, kompot, mixed fruit drinkpunch, non-alcoholic drink, recipes, refreshing, russian fruit drink, russian fruit punch, simple recipes, summer drink

Grilled Cheeseburger

July 1, 2014 · by Delightsofculinaria · Leave a Comment

4th of July is only few days away.And if you still didn’t make up your mind on what to make…How about a juicy restaurant style cheeseburger? In our family it became a Fourth of July tradition,because …what can be more American then a cheeseburger?!

Burgers are so versatile.There is many ways to make a burger with many different flavors depending on spreads,toppings,sauce,and cheese you will use. Portobello mushroom and blue cheese is my favorite. Adding portobellos to meat creates a juicier burger and blue cheese gives it extra flavor.If you don’t like blue cheese, you can add any other cheese or none at all.

If you want a perfect,juicy,and delicious burger…please follow these tips:

1.Dip meat into cold water for 30 seconds before grilling.(great tip from foodandwine.com)

2.Flip burgers just once on the grill.

3.Don’t over cook the meat (it will be dry)

4.Brush burgers with melted butter or oil.

5.Never flatten burgers with spatula.

6.Use fresh good quality meat.

Ingredients:

2 lbs ground chuck or cross rib roast (or chuck mixed with sirloin)*

1 portobello mushroom or 5-6 white button mushrooms

blue cheese crumbled

salt and pepper

1/2 stick butter melted

*ask your butcher to grind it for you if don’t have grinder

Your choice of 6 buns (regular,whole wheat,thin, or none at all. Just wrap everything in lettuce for protein style)

Spreads:

equal amount of-

ketchup

sweet dill relish

mayonnaise

combine all ingredients

Lemon garlic spread-

3 tablespoons mayonnaise

3 garlic cloves crushed

1/2 teaspoon dijon mustard (optional)

1 tablespoon fresh lemon juice or white or red wine vinegar.

combine all ingredients.

Any choice toppings:

Tomatoes

red or white onions sliced

butter or iceberg lettuce

avocado

bacon

sauteed mushrooms

Dill pickles

jalapeños

American,cheddar,swiss cheese

Direction:

If you have a meat grinder,grind the meat with portobello mushroom.You can also cut them into small diced pieces or use a blender to grind mushrooms.

Mix meat,mushrooms,salt and pepper together.

Form big 1 inch thick patties (apprx. 6-8 patties)

If the meat is cold,let it sit at room temperature for 20-30 minutes before grilling.*

Brush the grill with oil or spray with nonstick.

Dip patty in cold water for 30 seconds.Brush on melted butter or oil.

Grill for 6-7 minutes per side medium-well.On last 2 minutes of grilling add a slice of cheese.Set meat a side and let rest for 3-5 minutes.

Toast buns on the grill or pan.If you like you can brush butter or oil on the sliced side of the bun.

Add spread on one side of the bun,following with desired toppings and grilled patty.

* Burger patties can be prepared ahead of time and stored in the fridge until grilling.Let them sit at room temp. for 20-30 minutes before grilling.

**These Burgers can be pan grilled/fried with little oil if you choose not to grill.

Grilled Cheeseburger

Ingredients

2 lbs ground chuck or cross rib roast (or chuck mixed with sirloin)*
1 portobello mushroom or 5-6 white button mushrooms
blue cheese crumbled
salt and pepper
1/2 stick butter melted
*ask your butcher to grind it for you if don't have grinder
Your choice of 6 buns (regular,whole wheat,thin, or none at all. Just wrap everything in lettuce for protein style)
Spreads:
equal amount of-
ketchup
sweet dill relish
mayonnaise
combine all ingredients
Lemon garlic spread-
3 tablespoons mayonnaise
3 garlic cloves crushed
1/2 teaspoon dijon mustard (optional)
1 tablespoon fresh lemon juice or white or red wine vinegar.
combine all ingredients.
Any choice toppings:
Tomatoes
red or white onions sliced
butter or iceberg lettuce
avocado
bacon
sauteed mushrooms
American,cheddar,swiss cheese

Instructions

If you have a meat grinder,grind the meat with portobello mushroom.You can also cut them into small diced pieces or use a blender to grind mushrooms.
Mix meat,mushrooms,salt and pepper together.
Form big 1 inch thick patties (apprx. 6-8 patties)
If the meat is cold,let it sit at room temperature for 20-30 minutes before grilling.*
Brush the grill with oil or spray with nonstick.
Dip patty in cold water for 30 seconds.Brush on melted butter or oil.
Grill for 6-7 minutes per side medium-well.On last 2 minutes of grilling add a slice of cheese.Set meat a side and let rest for 3-5 minutes.
Toast buns on the grill or pan.If you like you can brush butter or oil on the sliced side of the bun.
Add spread on one side of the bun,following with desired toppings and grilled patty.
* Burger patties can be prepared ahead of time and stored in the fridge until grilling.Let them sit at room temp. for 20-30 minutes before grilling.
**These Burgers can be pan grilled/fried with little oil if you choose not to grill.

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Filed Under: Dinner, lunch, Main course · Tagged: best burger, best burger spread, blue cheese mushroom cheeseburger, burger, cheeseburger, familytime, fourth of july recipes, grassfed beef, grilled burger, grilling, holiday, juicy burger, lunch, organic, outdoors, picnic, restaurant style cheeseburger, spread, summer, summer holidays recipes, summer recipes, weekend

Cherry Clafouti

June 28, 2014 · by Delightsofculinaria · Leave a Comment

Cherry Clafouti is a french country-style egg custard dessert slightly similar to quiche.Sweet cherries are covered in pancake-like batter then baked until puffed and nicely browned.It”s a really quick and easy custard type dessert that has no need to be cooled or stored in a fridge before serving.Clafouti also can be versatile by replacing cherries with any berries,plums, or peaches.It can also be served for breakfast or brunch.

Ingredients:

1 1/2 cups pitted fresh or canned cherries(drained)

4 eggs

1 1/4 cup milk

1/4 cup granulated sugar

1/2 cup all-purpose flour

pinch of salt

1 teaspoon vanilla extract

1 teaspoon kirsch liquor (optional)

powdered sugar for dusting

butter for greasing the pan

Directions:

Heat oven to 325F degrees.

Butter a 10 inch round pan (do not use a springform pan or removable tartlet pan).

Arrange cherries evenly on the bottom of a pan.

Whisk eggs and milk together.

Add sugar,vanilla,kirsch(optional),salt and flour.Continue whisking until all lumps are removed.

Pour the custard over cherries and bake for 1hour – 1 hour and 15 minutes.The custard should be lightly browned and firm to touch when done.

Dust with powdered sugar while still warm or cooled.

Cherry Clafouti

Ingredients

1 1/2 cups pitted fresh or canned cherries(drained)
4 eggs
1 1/4 cup milk
1/4 cup granulated sugar
1/2 cup all-purpose flour
pinch of salt
1 teaspoon vanilla extract
1 teaspoon kirsch liquor (optional)
powdered sugar for dusting
butter for greasing the pan

Instructions

Heat oven to 325F degrees.
Butter a 10 inch round pan (do not use a springform pan or removable tartlet pan).
Arrange cherries evenly on the bottom of a pan.
Whisk eggs and milk together.
Add sugar,vanilla,kirsch(optional),salt and flour.Continue whisking until all lumps are removed.
Pour the custard over cherries and bake for 1hour - 1 hour and 15 minutes.The custard should be lightly browned and firm to touch when done.
Dust with powdered sugar while still warm or cooled.

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Filed Under: Breakfast, Dessert · Tagged: baked pancake, baking, berry clafouti, breakfast, brunch, cherries, cherries dessert, cherry clafouti, clafouti recipe, dessert, easy recipe, food, french, french baking, quick dessert recipe, recipes, simple dessert, summer dessert, sweet custard dessert

Lamb Osso Bucco

June 23, 2014 · by Delightsofculinaria · Leave a Comment

Lamb is highly rated in our family.We LOVE lamb!!! (shanks and chops the most) It’s very rich and yet so delicate and mild.

Lamb Osso Bucco is a comforting delicious Italian lamb dish that is aromatic and full of flavor.The meat is seared and then braised in a flavorful sauce until tender and nearly falling of the bone.

Osso Bucco is Italian for bone with a hole and refers to the marrow in the center of the cross cut shank. The reason for cutting is to expose the richness of the bone marrow.So you can prepare the shank as is or have a butcher cut the shank crosswise for vital nutrients.

Ingredients:

6 lamb shanks (or crosscut shanks-osso bucco style)

1 onion sliced

3-4 carrots cut in chunks

4-5 celery and/or fennel cut in chunks

7 garlic cloves

14.5 ozs. diced tomatoes or 2-3 fresh tomatoes

8 ozs. tomato paste

2 cup red wine

1 cup beef or chicken broth/stock

1 tablespoon dried oregano

4 rosemary sprigs

6 thyme sprigs

1 bay leaf

salt

black pepper

oil

Directions:

Heat a dutch oven or frying pan with oil.

Season lamb with salt and pepper.

Sear on all sides until well browned.

Sear in batches.Add more oil if needed.

Remove each batch and set aside.

Add onions,carrots,celery/fennel to the pot.Add more oil if needed.

Stir and Sauté for approx. 10 minutes.

Add tomato paste,oregano, and 2 crushed garlic cloves 5 whole garlic cloves.

Continue to saute stirring for another 3 minutes.

Add red wine,stir and cook for another minute or two.

Add tomatoes,stock/broth,bay leaf,salt and pepper.

Transfer shanks back to dutch oven or a large baking dish.(pour sauce over shanks if using baking dish)

Arrange sprigs of rosemary and thyme in between the shanks.

Heat oven to 350 degrees.

Cover with foil and braise the shanks for 2 hours.

Turn the sides and continue to braise for another 1 hour.

Remove foil and braise uncovered for 20-30 minutes.

When done the meat should be tender and nearly falling off the bone.

Serve over mashed potatoes,risotto,rice, or pasta with your choice of vegetables.Pour sauce over the shank as much as desired.

-I served with mashed potatoes,steamed broccolini and organic veggie mix from Trader Joe’s(corn,green beans,peas and carrots).

Lamb Shank Osso Bucco

Ingredients

6-7 lamb shanks (or crosscut shanks-osso bucco style)
1 onion sliced
3-4 carrots cut in chunks
4-5 celery and/or fennel cut in chunks
7 garlic cloves
14.5 ozs. diced tomatoes or 2-3 fresh tomatoes
8 ozs. tomato paste
2 cup red wine
1 cup beef or chicken broth/stock
1 tablespoon dried oregano
4 rosemary sprigs
6 thyme sprigs
1 bay leaf
salt
black pepper
oil

Instructions

Heat a dutch oven or frying pan with oil.
Season lamb with salt and pepper.
Sear on all sides until well browned.
Sear in batches.Add more oil if needed.
Remove each batch and set aside.
Add onions,carrots,celery/fennel to the pot.Add more oil if needed.
Stir and Sauté for approx. 10 minutes.
Add tomato paste,oregano, and 2 crushed garlic cloves 5 whole garlic cloves.
Continue to saute stirring for another 3 minutes.
Add red wine,stir and cook for another minute or two.
Add tomatoes,stock/broth,bay leaf,salt and pepper.
Transfer shanks back to dutch oven or a large baking dish.(pour sauce over shanks if using baking dish)
Arrange sprigs of rosemary and thyme in between the shanks.
Heat oven to 350 degrees.
Cover with foil and braise the shanks for 2 hours.
Turn the sides and continue to braise for another 1 hour.
Remove foil and braise uncovered for 20-30 minutes.
When done the meat should be tender and nearly falling off the bone.
Serve over mashed potatoes,risotto,rice, or pasta with your choice of vegetables.Pour sauce over the shank as much as desired.
-I served with mashed potatoes,steamed broccolini and organic veggie mix from Trader Joe's(corn,green beans,peas and carrots).

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Filed Under: Dinner · Tagged: best lamb recipe, braised lamb, braised meat, christmas dinner, delicious, dinner, dinner for two, easter, easter recipes, elegant dinner, food, healthy, holiday dish, holiday recipes, italian recipes, lamb, lamb dish, lamb osso bucco, lamb shanks, mashed potatoes, meat, meat dish, osso bucco, recipes, special occasion, valentines day dinner, vegetables

Bruschetta

June 20, 2014 · by Delightsofculinaria · Leave a Comment

Bruschetta is one of my favorite summer appetizers.It’s one of the freshest,simplest, and healthiest appetizers out there(no frying or mayo).

The combination of sweet tomatoes and aromatic basil with tangy sweet balsamic and olive oil is simply divine.Great thing about bruschetta… that it can be served as an appetizer,snack,salad or lunch.Whatever you’re in the mood for.And at parties they’re are gone in a zoom!

Ingredients:

3 roma tomatoes diced

4 thick slices fresh mozzarella cheese

5-6 fresh basil leaves sliced

2 tablespoons sun-dried tomatoes chopped(optional)

2 tablespoons fire roasted peppers chopped (optional)

3 tablespoons extra virgin olive oil(good quality)

2 tablespoons black or white balsamic vinegar

salt and fresh ground pepper

1/2 french baguette or any Italian bread sliced diagonally (I used whole wheat french baguette)

2 cloves garlic

olive oil for drizzling

Heat oven on broil.

Arrange bread slices on a lined baking sheet.

Drizzle some olive oil and sprinkle a little salt and black pepper.

Toast in the oven for 3-5 minutes or until bread is slightly browned.Let cool.

In a bowl, combine tomatoes,mozzarella cheese,basil,sun-dried tomatoes,fire roasted peppers,salt,balsamic vinegar,and olive oil.Set aside.

Rub each piece of bread with garlic.

Spoon tomato mix on top of each slice of bread.

Bruschetta

Ingredients

3 roma tomatoes diced (liquid removed)
4 thick slices fresh mozzarella cheese
5-6 fresh basil leaves sliced
2 tablespoons sun-dried tomatoes chopped(optional)
2 tablespoons fire roasted peppers chopped (optional)
3 tablespoons extra virgin olive oil(good quality)
2 tablespoons black or white balsamic vinegar
salt and fresh ground pepper
1/2 french baguette or any Italian bread sliced diagonally (I used whole wheat french baguette)
2 cloves garlic
olive oil for drizzling

Instructions

Heat oven on broil.
Arrange bread slices on a lined baking sheet.
Drizzle some olive oil and sprinkle a little salt and black pepper.
Toast in the oven for 3-5 minutes or until bread is slightly browned.Let cool.
In a bowl, combine tomatoes,mozzarella cheese,basil,sun-dried tomatoes,fire roasted peppers,salt,balsamic vinegar,and olive oil.Set aside.
Rub each piece of bread with garlic.
Spoon tomato mix on top of each slice of bread.

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Tiramisu Meringue Cake

June 18, 2014 · by Delightsofculinaria · 6 Comments

Tiramisu meringue cake is an amazing and super delicious cake with combination of meringue and tiramisu cake.Soft coffee soaked sponge cake has a thick middle layer of nutty marbled chocolate meringue and covered in heavenly divine cream.

This recipe was shared with me by an awesome baker Marina from my church.Her Food always looks SUPER and DELICIOUS! Thank you so much Marina.

Please take note… This cake does require some time to make,I like to split the process in two days. Day 1:Make meringue and custard(store in fridge covered),Day 2: Bake cake,make frosting and assemble.

Ingredients:

Meringue-

6 egg whites

pinch of salt

pinch of cream of tartar

1 1/2 cups sugar

1/2- 1 cup hazelnuts(not toasted)

1 tablespoon cornstarch

3 ozs. chocolate chips

Cream-

6 egg yolks

1/2 cup sugar + 1/2 cup sugar

16 ozs. cream cheese (2 packages 8oz each)

2 cups heavy whipping cream

Cake batter-

8 eggs

1 cup sugar

1 1/4 cup sifted flour

1 teaspoon vanilla

Syrup-

1 cup coffee

1 tablespoon kahlua liquor

1 tablespoon sugar

Other ingredients-

shredded chocolate

toasted hazelnuts

Directions-

Meringue:

Preheat oven to 300 degrees.

Whip egg whites with pinch of salt and pinch of cream of tartar.

Add in sugar slowly while beating.Egg whites need to come to stiff peeks.

Mix nuts with cornstarch and gently fold in to meringue.

Melt chocolate chips and gradually fold in to meringue making a marble effect.Just few turns,don’t over mix.

Reduce oven temperature 250 degrees just before placing the pan in the oven.

Bake for 4 hours. Open door to cool completely before taking it out,so meringue doesn’t crack.

Custard-

Prepare water bath.Whip egg yolks with 1/2 cup sugar until frothy and place it on water bath.

Heat for 10 minutes stirring continually until sugar dissolves.

Take off heat and mix in Kahlua liquor,let cool completely.

Cake-

Heat oven to 350 degrees.

Prepare and line a 10 inch spring foam cake pan.

Beat eggs and sugar together until pale and thick.(15-20min)

Add vanilla.

Add sifted flour and gently mix it in.

Bake for 25-30 minutes. Test with toothpick.It needs to come out clean.

Combine syrup ingredients.

Cream-

Whip cream cheese with 1/2 cup sugar until smooth.

Gradually add in custard.

In a separate bowl, whip heavy whipping cream until stiff.

Fold in half of whipped cream with cream cheese mixture and leave the rest to decorate the cake.

Assembling-

Slice the cake in half.

Soak cake with coffee syrup using a brush.

Spread cream on the soaked side and add shredded chocolate over it.

Place meringue on top of shredded chocolate and spread more cream over meringue.Add shredded chocolate over cream.

Soak second layer of cake and flip soaked side down.

Cream cake all over. Decorate with toasted hazelnuts and shredded chocolate.
Refrigerate overnight.

Note: If decorating the sides of cake as shown you will need more heavy whipping cream.

Tiramisu Meringue Cake

Ingredients

Meringue-
6 egg whites
pinch of salt
pinch of cream of tartar
1 1/2 cups sugar
1/2- 1 cup hazelnuts(not toasted)
1 tablespoon cornstarch
3 ozs. chocolate chips
Cream-
6 egg yolks
1/2 cup sugar + 1/2 cup sugar
16 ozs. cream cheese (2 packages 8oz each)
2 cups heavy whipping cream
Cake batter-
8 eggs
1 cup sugar
1 1/4 cup sifted flour
1 teaspoon vanilla
Syrup-
1 cup coffee
1 tablespoon kahlua liquor
1 tablespoon sugar
Other ingredients-
shredded chocolate
toasted hazelnuts

Instructions

Meringue:
Preheat oven to 300 degrees.
Whip egg whites with pinch of salt and pinch of cream of tartar.
Add in sugar slowly while beating.Egg whites need to come to stiff peeks.
Mix nuts with cornstarch and gently fold in to meringue.
Melt chocolate chips and gradually fold in to meringue making a marble effect.Just few turns,don't over mix.
Reduce oven temperature 250 degrees just before placing the pan in the oven.
Bake for 4 hours. Open door to cool completely before taking it out,so meringue doesn't crack.
Custard-
Prepare water bath.Whip egg yolks with 1/2 cup sugar until frothy and place it on water bath.
Heat for 10 minutes stirring continually until sugar dissolves.
Take off heat and mix in Kahlua liquor,let cool completely.
Cake-
Heat oven to 350 degrees.
Prepare and line a 10 inch spring foam cake pan.
Beat eggs and sugar together until pale and thick.(15-20min)
Add vanilla.
Add sifted flour and gently mix it in.
Bake for 25-30 minutes. Test with toothpick.It needs to come out clean.
Combine syrup ingredients.
Cream-
Whip cream cheese with 1/2 cup sugar until smooth.
Gradually add in custard.
In a separate bowl, whip heavy whipping cream until stiff.
Fold in half of whipped cream with cream cheese mixture and leave the rest to decorate the cake.
Assembling-
Slice the cake in half.
Soak cake with coffee syrup using a brush.
Spread cream on the soaked side and add shredded chocolate over it.
Place meringue on top of shredded chocolate and spread more cream over meringue.Add shredded chocolate over cream.
Soak second layer of cake and flip soaked side down.
Cream cake all over. Decorate with toasted hazelnuts and shredded chocolate.
Refrigerate overnight.

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Filed Under: Dessert, Uncategorized · Tagged: best frosting, cake, chocolate, coffee cake, creamy cake, desserts, frosting, hazelnuts, meringue, meringue cake, russian cakes, special cake, sponge cake, sweets, teatime, tiramisu cake

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