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Croissant Chicken Salad Sandwich

November 19, 2013 · by · Leave a Comment
Croissant chicken salad sandwich
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Croissant chicken salad sandwich

Buttery,flaky croissant with creamy chicken salad is a satisfying and elegant chicken sandwich.By dividing the sandwich in half  or using a petite croissant ;these sandwiches will look impressive at  baby showers,bridal showers,brunch or any get togethers.Both of the recipes are delicious and can be made with other type of breads as well.

6-8 croissants

I  cooked/roasted chicken breast sliced or cubed ( or 2 cans of canned)

1/4 of apple cored and chopped

3/4 cup grapes halved (green or purple)

1 tablespoon fresh dill finely chopped

1/2 cup sliced almonds toasted

1/3 cup fried bacon pieces(optional)

fresh black ground pepper

1 cup mayonnaise

1/2 cup heavy whipping cream

salt

spinach(optional)

 

Other option-

I cooked/roasted chicken breast  sliced or cubed ( or 2 cans of canned)

1/2 cup peeled and cubed cucumber

3 green onion finely chopped

1/2 cup mayonnaise

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Croissant Chicken Sandwich

Ingredients

  • 6-8 croissants
  • #1
  • I cooked/roasted chicken breast sliced or cubed ( or 2 cans of canned)
  • 1/4 of apple cored and chopped
  • 3/4 cup grapes halved (green or purple)
  • 1 tablespoon fresh dill finely chopped
  • 1/2 cup sliced almonds toasted
  • 1/3 cup fried bacon pieces(optional)
  • fresh black ground pepper
  • 1 cup mayonnaise
  • 1/2 cup heavy whipping cream
  • salt
  • spinach(optional)
  • Other option-
  • #2
  • I cooked/roasted chicken breast sliced or cubed ( or 2 cans of canned)
  • 1/2 cup peeled and cubed cucumber
  • 3 green onion finely chopped
  • 1/2 cup mayonnaise

Instructions

  1. #1.
  2. Combine chicken,apples,grapes,dill,almonds,bacon(if preferred) in a bowl.
  3. In another small bowl combine mayonnaise,heavy whipping cream,salt and pepper.
  4. Add mayonnaise mixture to chicken and mix well to combine.
  5. Slice croissant in half.Arrange spinach leaves(if preferred).Add chicken salad on top of spinach.
  6. #2.Mix chicken,green onions,cucumber and mayonnaise in a bowl.
  7. Slice croissant and add chicken salad to one of the halved slices and top with other croissant.
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croissant chicken salad sandwich

 

 

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Yellow Split Pea Soup

November 11, 2013 · by · Leave a Comment
yellow split pea soup
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yellow split pea soup

This yellow split pea soup is one of many traditional Russian soups.It’s very tasty,light,and healthy.

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Yellow Split Pea Soup

Ingredients

  • 2 chicken beasts cut in to strips or cubed
  • 2 cups dried yellow split peas
  • 1 carrot diced
  • 1 onion chopped
  • 8 cups water or chicken/vegetable stock*
  • salt and pepper
  • 3 tablespoons oil
  • 1 tablespoons fresh chopped dill
  • * you can add up to 2 extra cups if you prefer more thinner type of soup.

Instructions

  1. Heat oil over medium heat in a dutch oven or stockpot.Add the chicken and cook, stirring, until beginning to brown.
  2. Add onions and carrots.Cook,stirring, until onion is soft.
  3. Add in the peas,salt and pepper.Stir.
  4. Pour in water or stock.Bring to boil over high heat.Reduce heat to low and continue to simmer,covered for 1 hour or until peas are tender.
  5. Throw in fresh dill and give it a stir.
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French Macarons

November 8, 2013 · by · 15 Comments
macarons
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french macarons

Famous french macarons are popular petite sandwiched almond meringue cookies with paper thin domed shell and soft chewy cake-like inside.These cookies are filled with variety of delightful tasty fillings like :butter cream,dulce de leche,chocolate ganache,lemon curd and much much more.The steps on making macarons are very simple,yet  they seem not so easy to get perfect results from the first time.They are known to be finicky and tricky,but there are few tips to get them perfect.I really recommend you to watch this video for tips.Don’t be frustrated if they don’t come out right the first time.It took me six times to get them perfect,and it’s not that they’re bad;they still taste good.When you know how a true macaron should be; you will make multiple attempts to reach that goal of perfection.All I can say is if you’re a macaron lover,it’s worth all the multiple attempts and hard work.

french macarons

 

french macaroons

 

Sift almond flour/meal and powdered sugar together to a bowl .Process big leftover pieces of almond flour in a blender and try to sift them again.Discard any leftover big pieces of almond flour.Set it aside.Give sifted almond flour/meal and powdered sugar a stir so it’s well incorporated.

photo 1-1

Make sure your bowl and mixer whisk clean,dry and free of grease.

Beat egg whites with pinch of salt on medium speed.
When egg whites become foamy, add granulated superfine sugar.Continue to beat on high speed(speed 8-9 on stand mixer).

Beat until the meringue just holds stiff peaks (when you slowly raise the whisk the meringue is straight up, no drooping, called a ‘beak’) (but do not over mix the meringue or it will ‘break’).

photo 2-1

 

Fold in almond flour/powdered sugar mixture carefully in three batches.When folding, cut through the meringue and then fold up and over, making sure to scrape the bottom and sides of the bowl.
Be careful not to under mix and not to over mix here.The batter will fall back into the bowl in a thick ribbon.Should be shiny and flow like ‘magma’.

Fill a pastry bag, fitted with 1/2 inch tip, with about half the batter.
Pipe about 1 – 1 1/2 inch rounds onto the parchment paper, using the template as a guide.
Then tap the baking sheet on the counter 4-5 times to break any air bubbles.
Let the Macarons sit at room temperature for about 30-60 minutes (depending on the temperature and humidity of your kitchen) or until the tops of the Macarons are no longer tacky.(when you run your finger through the top of a macaron, its not sticky and formed a dry skin/shelll; thats when they are ready to go in to the oven.)

Heat oven on 285 degrees.
Bake macaroons 13-15 minutes ( depending on your oven)
Bake only one baking sheet at a time.
( I tried baking two at a time,and it failed)

 

photo 3-1

Let them cool. Pair macarons of similar size, and pipe your desired filling.
Sandwich macarons and place them in the fridge to mature at least overnight.(Thats when they will have a little crunch on the outside and soft and chewy on the inside.)
Best served at room temperature.

Check out this website for troubleshooting tips.

mac

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French Macarons

French Macarons

Ingredients

  • 3 egg whites aged*
  • pinch of salt
  • 1/3 cup granulated superfine sugar**
  • 2 cups powdered sugar/icing sugar
  • 1 cup + 2 tablespoons almond flour
  • *Separate egg whites from yolks and leave it overnight at room temperature.Or place it in the fridge for up to 5 days then bring it room temperature before baking.
  • **You can make it superfine by pulsing regular sugar in a blender.
  • Your choice of fillings:
  • All time favorite nuttela filling
  • -Nuttela
  • Salted caramel or dulce de leche filling
  • - 1/2 cup dulce de leche
  • - pinch of salt
  • - 8 tablespoons butter
  • Butter cream filling
  • - 1 stick butter
  • -1 - 1 1/2 powdered sugar
  • -1 teaspoon vanilla
  • -1 tablespoon milk
  • Raspberry butter cream filling-
  • 1/4 cup salted butter
  • 3/4 cup powdered sugar
  • 1/2 cup raspberries
  • -adapted from entertaining with beth
  • Mascarpone filling
  • - 8 ozs mascarpone cheese
  • -1/2 cup powdered sugar
  • -1 tablespoon vanilla,or 2 tbsp. strong coffee,espresso,strong earl grey tea. or 1 teaspponn almond extract***
  • ***You can add it to regular butter cream instead of milk.

Instructions

  1. Make sure your egg whites are at room temperature and aged for at least 1-2 days.
  2. On a piece of parchment, use a sharpie,pen or marker to draw 1-inch (2.5 cm) circles about 2 inches apart.It will be used as a template or you can just turn it over use to pipe out rounds.
  3. Sift almond flour/meal and powdered sugar together to a bowl .Process big leftover pieces of almond flour in a blender and try to sift them again.Discard any leftover big pieces of almond flour.set it aside.Give sifted almond flour/meal and powdered sugar a stir so it's well incorporated.
  4. Make sure your bowl and mixer whisk clean,dry and free of grease.
  5. Beat egg whites with pinch of salt on medium speed.
  6. When egg whites become foamy, add granulated superfine sugar.Continue to beat on high speed(speed 8-9 on stand mixer).
  7. Beat until the meringue just holds stiff peaks (when you slowly raise the whisk the meringue is straight up, no drooping, called a 'beak') (but do not over mix the meringue or it will 'break').
  8. Fold in almond flour/powdered sugar mixture carefully in three batches.When folding, cut through the meringue and then fold up and over, making sure to scrape the bottom and sides of the bowl.
  9. Be careful not to under mix and not to over mix here.The batter will fall back into the bowl in a thick ribbon.Should be shiny and flow like 'magma'.
  10. Fill a pastry bag, fitted with 1/2 inch tip, with about half the batter.
  11. Pipe about 1 - 1 1/2 inch rounds onto the parchment paper, using the template as a guide.
  12. Then tap the baking sheet on the counter 4-5 times to break any air bubbles.
  13. Let the Macarons sit at room temperature for about 30-60 minutes (depending on the temperature and humidity of your kitchen) or until the tops of the Macarons are no longer tacky.(when you run your finger through the top of a macaron, its not sticky and formed a dry skin/shelll; thats when they are ready to go in to the oven.)
  14. Heat oven on 300 degrees.
  15. Bake macarons 12-15 minutes ( depending on your oven)
  16. Bake only one baking sheet at a time.
  17. ( I tried baking two at a time,and it failed)
  18. Let them cool. Pair macarons of similar size, and pipe your desired filling.
  19. Sandwich macarons and place them in the fridge to mature at least overnight.(Thats when they will have a little crunch on the outside and soft and chewy on the inside.)
  20. Best served at room temperature.
  21. Fillings-
  22. Salted caramel:
  23. Beat all the ingredients together until you have a smooth consistency.
  24. Butter cream filling:
  25. Beat butter and sugar together.
  26. Add milk or any desired flavoring
  27. Whip until well combined.
  28. Raspberry butter cream-
  29. Whip butter with an electric mixer until pale and fluffy.Add sugar.
  30. Then place sieve on top of a bowl the same size. Work raspberries through the sieve with a spatula, pushing them through, mashing them around until you extract their juice. You want 3 tablespoons of juice.Add juice to buttercream, and whip until combined.
  31. Mascarpone filling-
  32. Whip all the ingredients.
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Chicken Marsala with Pasta

November 3, 2013 · by · 6 Comments
Chicken marsala
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chicken marsala

Chicken Marsala is an Italian dish made from chicken cutlets,mushrooms and marsala wine.This is a simply delicious and elegant recipe for family meal or perfect for any special occassion.

 

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Chicken Marsala with Pasta

Ingredients

  • 2 chicken breasts
  • flour for dredging
  • salt and fresh ground pepper
  • 1 teaspoon dry parsley
  • 8 ounces crimini or porcini mushrooms sliced
  • 1 small onion finely diced
  • 3 garlic cloves minced
  • 1/2 cup marsala wine
  • 1 1/2 cup heavy whipping cream
  • 4-5 fresh basil or parsley finely chopped
  • 1/4 cup grated parmesan or parmesan-romano blend*
  • 4 tablespoons olive oil
  • 4 tablespoons butter
  • *You can find parmesan-romano blend at Trader Joes. And you may add more cheese if you like.
  • For a little lighter version:
  • Replace heavy whipping cream for 1 cup chicken broth/stock and 3/4 cup marsala wine.

Instructions

  1. Slice chicken breast in half horizontally.
  2. Place chicken on a cutting board and lay a piece of plastic wrap on top.
  3. Pound chicken breasts with meat mallet,until they are about 1/4 inch thick.
  4. Combine flour,salt,pepper and parsley in a shallow dish.
  5. Heat 2 tablespoons of olive oil and butter over med-high heat using a sauté pan or large skillet.
  6. Dredge both sides of the chicken cutlets in the flour mixture and fry them on both sides until golden brown (About 5 minutes each side).
  7. Remove chicken from the pan.
  8. Add another 2 tablespoon of olive oil and butter.
  9. Throw in mushrooms and onions in the pan and sauté until mushrooms are nicely browned and the moisture evaporated.
  10. Throw in basil or parsley.
  11. Add marsala wine and let alcohol evaporate.About 1-2 minutes.
  12. Pour in heavy whipping cream or chicken stock/broth.
  13. Season with salt and pepper.
  14. Add cheese and stir to combine.*
  15. Transfer chicken cutlets back in the sauté pan with mushroom sauce and let it simmer for about 10-12 minutes.
  16. *stir in 2 tablespoons butter then add the chicken.only if adding chicken stock instead of heavy whipping cream.
  17. Serve with cooked spaghetti or your choice of pasta.
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Tres Leches Cake

October 30, 2013 · by · 6 Comments
tres leches cake
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tres leches cake

This cake is amazing! Tres Leches Cake (three milk cake) is from Latin American origin.It’s basically a sponge cake soaked with a mixture of three types of milk;evaporated,condensed and heavy cream and frosted with luscious Chantilly cream.Originally this cake is made in a single layer sheet cake.I decided to give it a little twist by slicing it in half and adding a hint of rum and raspberries.Ohhh.. the taste is heavenly! Very moist and not too sweet.

Ingredients-

1 cup all-purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

5 eggs separated

1 cup sugar

1 teaspoon vanilla

1/3 cup milk

1 can(12 ounces) evaporated milk

1 can(14 ounces) sweetened condensed milk

1/2 cup heavy whipping cream

2 tablespoons dark rum (optional)

Chantilly frosting:

2 1/2 cups heavy cream

4 tablespoons powdered sugar

8-12 oz. Raspberries

Directions-

1.Preheat oven to 350 degrees.Line and grease a 9 inch round pan.

2.In a large bowl,whisk together the flour,baking powder and salt;set aside.

3.In a bowl of an electric mixer fitted with whisk attachment,whisk the egg yolks and 3/4 cup sugar until the mixture is thick and pale yellow.

4.Add the whole milk and vanilla and mix to combine.

5.Pour the egg yolk over the flour mixture and,using a rubber spatula,gently fold together until thoroughly combined.

6.Clean out the bowl and the whisk.Towel dry.

7.Add the egg whites to the bowl and whisk on high speed until soft peaks begin to form.With the mixer still running,pour the remaining 1/4 cup of sugar and beat until the egg whites are stiff but not dry.

8.Working in three batches,gently fold the egg whites into the batter until just combined.

9.Pour batter into the prepared pan and smooth the surface with spatula.

10.Bake for about 30 minutes,or until toothpick inserted in the center comes out clean.Let the cake cool completely.

11.Mix together evaporated milk,condensed milk,rum and heavy cream together in a small pitcher or glass measuring cup.

Chantilly cream:Whip heavy cream and powdered sugar until thick and stiff peaks form.

12.When the cake is cool,Slice the cake in half to have total of two layers.

13.Lay the first layer on the cake plate upside down.

14.Pierse the surface of the cake with fork or toothpick.

15.Slowly drizzle half of the milk mixture over the top of the cake,making sure to get around the edges of the cake.

16.Spread a thin layer of Chantilly cream and arrange raspberries all over the first layer of the cake.

17.Place the second layer on top of the raspberries.Pierce the cake surface with fork or toothpick really well.Slowly and gently drizzle the milk mixture,giving some time for the cake to absorb liquid and continue to drizzle the milk mixture.

18.Spread chantilly cream all over the cake top and sides.Decorate as desired.

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Tres Leches Cake

Ingredients

  • 1 cup all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 eggs separated
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1/3 cup milk
  • 1 can(12 ounces) evaporated milk
  • 1 can(14 ounces) sweetened condensed milk
  • 1/2 cup heavy whipping cream
  • 2 tablespoons dark rum (optional)
  • Chantilly frosting:
  • 2 1/2 cups heavy cream
  • 4 tablespoons powdered sugar
  • 8-12 oz. Raspberries

Instructions

  1. 1.Preheat oven to 350 degrees.Line and grease a 9 inch round pan.
  2. 2.In a large bowl,whisk together the flour,baking powder and salt;set aside.
  3. 3.In a bowl of an electric mixer fitted with whisk attachment,whisk the egg yolks and 3/4 cup sugar until the mixture is thick and pale yellow.
  4. 4.Add the whole milk and vanilla and mix to combine.
  5. 5.Pour the egg yolk over the flour mixture and,using a rubber spatula,gently fold together until thoroughly combined.
  6. 6.Clean out the bowl and the whisk.Towel dry.
  7. 7.Add the egg whites to the bowl and whisk on high speed until soft peaks begin to form.With the mixer still running,pour the remaining 1/4 cup of sugar and beat until the egg whites are stiff but not dry.
  8. 8.Working in three batches,gently fold the egg whites into the batter until just combined.
  9. 9.Pour batter into the prepared pan and smooth the surface with spatula.
  10. 10.Bake for about 30 minutes,or until toothpick inserted in the center comes out clean.Let the cake cool completely.
  11. 11.Mix together evaporated milk,condensed milk,rum and heavy cream together in a small pitcher or glass measuring cup.
  12. Chantilly cream:Whip heavy cream and powdered sugar until thick and stiff peaks form.
  13. 12.When the cake is cool,Slice the cake in half to have total of two layers.
  14. 13.Lay the first layer on the cake plate upside down.
  15. 14.Pierse the surface of the cake with fork or toothpick.
  16. 15.Slowly drizzle half of the milk mixture over the top of the cake,making sure to get around the edges of the cake.
  17. 16.Spread a thin layer of Chantilly cream and arrange raspberries all over the first layer of the cake.
  18. 17.Place the second layer on top of the raspberries.Pierce the cake surface with fork or toothpick really well.Slowly and gently drizzle the milk mixture,giving some time for the cake to absorb liquid and continue to drizzle the milk mixture.
  19. 18.Spread chantilly cream all over the cake top and sides.Decorate as desired.
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Cake base adapted from pioneerwoman.com

tres leches cake

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Balsamic Chicken Drumsticks

October 26, 2013 · by · Leave a Comment
balsamic chicken drumsticks
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balsamic chicken drumsticks

Chicken drumsticks are perfect finger food and great for any occasion.These drumsticks are glazed with tangy, slightly sweet and perfectly salty sauce.The recipe is so simple and can be marinaded in advance.Just throw them in the oven when ever your ready.It’s quick,easy and delicious!

 

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Balsamic Chicken Drusticks

Ingredients

  • 12 drumsticks
  • 1/2 cup balsamic vinegar
  • 3 tablespoons honey
  • 2 tablespoons ketchup
  • about 2-21/2 tablespoons salt
  • 10-12 garlic cloves
  • 1/2 tablespoon fresh thyme
  • 1 tablespoon chopped sage
  • 1 teaspoon garlic powder
  • 1/2 teaspoon fresh ground black pepper
  • Basting Sauce:
  • leftover marinade
  • 2 tablespoons light brown sugar (dark will do also)

Instructions

  1. Preheat oven to 450 degrees.
  2. In a blender,combine balsamic vinegar,ketchup,thyme,sage,salt,pepper,garlic powder,honeyand garlic.
  3. Place chicken in a large ziplock bag or bowl.Add marinade to chicken drumsticks and place the chicken in the fridge for 2 hours or more.
  4. Line a baking sheet with parchment or aluminum foil.
  5. Arrange drumsticks on the lined baking sheet.( DO NOT discard marinade)
  6. Bake for 35-40 minutes basting with sauce and rotating back to front,front to back every 10-13 minutes.
  7. Sauce:
  8. Pour leftover marinade in a small sauce pan.
  9. bring to boil on medium heat.
  10. Add 2 tablespoon light brown sugar.
  11. cook marinade for 2-3 minutes.
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Pumpkin Brown Rice

October 25, 2013 · by · Leave a Comment
pumpkin brown rice
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pumpkin brown rice

Very nutritious and delicious hearty brown rice cooked with pumpkin, yields to creamy risotto like results.You can substitute pumpkin with butternut or acorn squash,or even pureed pumpkin.Perfect side dish for upcoming holiday .

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Pumpkin Brown Rice

Ingredients

  • 2 cups brown rice
  • 1 small onion diced
  • 1 1/2 cup diced pumpkin,butternut or acorn squash
  • 4 cups chicken or vegetable stock
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1/2 teaspoon cumin powder (optional)
  • salt to taste

Instructions

  1. Heat sauté pan on medium heat.
  2. Add olive oil and butter.
  3. Add onions,and sauté them until soft and slightly caramelized.
  4. Throw in pumpkin/butternut squash/or acorn squash.
  5. Add cumin if preferred .
  6. Add Rice and salt.
  7. Mix well.
  8. Add chicken/vegetable stock.
  9. Turn heat up to high and bring to a boil.
  10. When starts to boil,reduce heat to low and cook for about 40-45 minutes.
  11. Turn off the heat and let it sit for 5 minutes to absorb liquid.
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Lentil soup

October 20, 2013 · by · 2 Comments
DSC_4354
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DSC_4354

I love to cook lentil soup for several reasons.My family loves it,Kids love it,it’s hearty-yet healthy,filling,and most of all its tasty.This recipe is light,flavorful and delivers your body with good stuff.

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Lentil soup

Ingredients

  • 1 1/4 cup lentils(I used green)*
  • 1 medium onion chopped
  • 1 carrot diced
  • 2 celery ribs diced
  • 1 small mexican squash or zucchini diced
  • 1/2 red pepper diced
  • 8 0zs.tomato sauce
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon dry parsley
  • 1/2 teaspoon dry basil
  • 2 quarts water,chicken or vegetable broth.
  • 1-2 potatoes diced(optional)
  • 1-2 bay leaves
  • salt and pepper
  • 1/4 cup chopped parsley and/or cilantro
  • 3 tablespoons oil
  • *For lentils to cook faster, soak them in cold water for at least one hour.

Instructions

  1. Heat a dutch oven or pot on medium heat.
  2. Add onions,carrots,celery,and bell pepper.
  3. Saute vegetables until soft and tender.
  4. Throw in mexican squash or zucchini.
  5. cook for a minute and add tomato sauce,salt,smoked paprika,cumin powder,dry parsley,dry basil and bay leaf.
  6. Cook for 3-5 minutes stirring occasionally.
  7. Add lentils.
  8. Pour in water or broth.
  9. Bring it to boil on high heat.
  10. When starts to boil,reduce heat to low and continue to cook covered for about 30 minutes.
  11. If adding the potatoes,throw them in and continue to cook for another 10-15 minutes or until the potatoes are tender.
  12. Add in fresh chopped parsley and/or cilantro.
  13. Enjoy!
  14. Note-Soup will thicken as it sits.You might need to add more water or broth if you dont prefer it to be on the thicker side.
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Broccoli Salad

October 11, 2013 · by · 2 Comments
DSC_4363
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broccoli salad

 This is crunchy,healthy and refreshing broccoli salad with creamy garlic dressing.Try it for your next lunch or dinner.

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Broccoli Salad

Ingredients

  • Salad-
  • 4 cups broccoli florets
  • 3 green onion sprigs chopped
  • 6 radishes cut in half and sliced
  • 1 small cucumber cut in half and sliced
  • 2 hard boiled eggs sliced
  • 1/2 cup shredded cheddar or Colby jack cheese
  • Optional-1/2 cup LA ChOY chow mein noodles
  • Dressing:
  • 3 tablespoons mayonaisse
  • 3 tablespoons sour cream
  • 3 tablespoons olive oil
  • 2 garlic cloves crushed
  • 1 tablespoon dill chopped (optional)
  • salt and fresh ground pepper.

Instructions

  1. Combine all the ingredients for dressing.
  2. Mix all the ingredients for the salad with the dressing.
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Poppy seed Walnut Cake with Dulce de Leche

October 9, 2013 · by · 13 Comments
poppy seed walnut cake with dulce de leche frosting
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If you’re a poppy seed lover like me,then this cake is for you.The cake is very scrumptious and consists of lots and lots of poppy seeds and walnuts.Dulce de leche frosting enhances the cake and makes it divine.I tried making this cake using different flours,and my best pick  considering the taste and health wise is spelt and almond flour( or spelt by itself).You can use regular white flour or whole wheat pastry flour also.

To make the process quicker,I like to bake meringue layer a day before Im baking the cake.

Ingredients:

6 eggs

1 cup sugar

2 teaspoon baking soda + 1 tablespoon vinegar combined

1 3/4 cups poppy seeds

1 cup walnuts

1 cup pastry whole wheat flour*

* you can substitute for all-purpose white flour or spelt flour

 

1  can dulce de leche

12 ozs. cream cheese (1 1/2 package cream cheese)

1 stick butter room temperature.

1 cup heavy whipping cream or 8 ozs cool whip ( I prefer heavy cream )

1 teaspoon vanilla

Syrup:

1/2 cup boiling water

2 tablespoons sugar

(mix together,let it cool)

Meringue:

3 egg whites

1 cup sugar

a pinch cream of tartar

Frosting:

 

Direction:

Meringue-

Prepare a lined 10 inch springform pan.

Heat oven to 200 degrees.

Beat egg whites with sugar and cream of tartar on high speed until the peeks are stiff and glossy.

Transfer to the cake pan. Spread meringue evenly. Bake for 3 1/2 -4 hours. leave it to cool and continue drying overnight in the oven ( best results)

 

Pre heat oven to 325 degrees.

In a mini blender,pulse and chop walnuts together with poppy seeds.

Beat eggs with sugar until fluffy and pale in color.

Sift flour and combine poppy seeds and baking soda with vinegar.

Gently mix in flour poppyseed walnut mix.

Line the bottom of the 10 inch pan with parchment paper.

Grease or spray the sides and bottom of the pan.

Transfer the batter to the prepared pan and bake for 35-40 minutes or until toothpick comes out dry and clean.Let cool.

Dulce de Leche frosting:

Beat cream cheese with butter.

Add dulce de leche and beat until well combined.

Gradually Pour in heavy whipping and vanilla, beat until cream thickens.**

**Or replace with cool whip

Assembling:

Slice the cake in half.

Moist (a little) the cake layer with syrup using spoon or spray.

Spread dulce de leche frosting.

Place the meringue layer on top. Add more cream and spread.

Moist ( a little) and place third layer on top of the meringue layer.

Spread frosting on sides and top of the cake.

Decorate as desired.

poppy seed walnut cake with dulce de leche frosting

 

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You can use this flour,regular white flour ,or spelt and almond flour.

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Poppyseed Walnut Cake with Dulce de Leche

Ingredients

  • 6 eggs
  • 1 cup sugar
  • 2 teaspoon baking soda + 1 tablespoon vinegar combined
  • 1 3/4 cups poppy seeds
  • 1 cup walnuts
  • 1 cup pastry whole wheat flour*
  • * you can substitute for all-purpose white flour or spelt flour
  • 1 can dulce de leche
  • 12 ozs. cream cheese (1 1/2 package cream cheese)
  • 1 stick butter room temperature.
  • 1 cup heavy whipping cream or 8 ozs cool whip ( I prefer heavy cream )
  • 1 teaspoon vanilla
  • Syrup:
  • 1/2 cup boiling water
  • 2 tablespoons sugar
  • (mix together,let it cool)
  • Meringue:
  • 3 egg whites
  • 1 cup sugar
  • a pinch cream of tartar

Instructions

  1. Direction:
  2. Meringue-
  3. Prepare a lined 10 inch springform pan.
  4. Heat oven to 200 degrees.
  5. Beat egg whites with sugar and cream of tartar on high speed until the peeks are stiff and glossy.
  6. Transfer to the cake pan. Spread meringue evenly. Bake for 3 1/2 -4 hours. leave it to cool and continue drying overnight in the oven ( best results)
  8. Pre heat oven to 325 degrees.
  9. In a mini blender,pulse and chop walnuts together with poppy seeds.
  10. Beat eggs with sugar until fluffy and pale in color.
  11. Sift flour and combine poppy seeds and baking soda with vinegar.
  12. Gently mix in flour poppy seed walnut mix.
  13. Line the bottom of the 10 inch pan with parchment paper.
  14. Grease or spray the sides and bottom of the pan.
  15. Transfer the batter to the prepared pan and bake for 35-40 minutes or until toothpick comes out dry and clean.Let cool.
  16. Dulce de Leche frosting:
  17. Beat cream cheese with butter.
  18. Add dulce de leche and beat until well combined.
  19. Gradually Pour in heavy whipping and vanilla, beat until cream thickens.**
  20. **Or replace with cool whip
  21. Assembling:
  22. Slice the cake in half.
  23. Moist (a little) the cake layer with syrup using spoon or spray.
  24. Spread dulce de leche frosting.
  25. Place the meringue layer on top. Add more cream and spread.
  26. Moist ( a little) and place third layer on top of the meringue layer.
  27. Spread frosting on sides and top of the cake.
  28. Decorate as desired.
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Zapekanka

September 9, 2013 · by · 5 Comments
tvorog cheese cake
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tvorog cheese cake

 

Zapekanka is a russian style cheese cake consisting of tvorog(farmers cheese) or ricotta cheese.This recipe is delicious and perfect for breakfast or for a dessert after lunch or dinner.It has only three ingredients which makes it very easy to make and serving it with strawberry or raspberry sauce is optional.

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Zapekanka -Творожная запеканка

Ingredients

  • 3 1/2 cups tvorog or ricotta cheese
  • 1 1/2 can of condensed milk (14 ozs can)
  • 5 eggs
  • sour cream
  • sauce-
  • strawberries or raspberries
  • sugar

Instructions

  1. Heat oven to 350 degrees.
  2. Line and grease the bottom of 9 inch springfoam baking pan with parchment paper.
  3. Using a hand or stand mixer,beat eggs with tvorog.
  4. Add condensed milk and beat well to combine.
  5. Transfer the batter to the baking pan and bake for about 1 hr and 15min.
  6. Let it cool completely.
  7. Sauce-
  8. Combine strawberries or raspberries with little sugar using a hand or stand blender.
  9. Pass through a fine mesh sieve.
  10. or bring the pureed strawberries or raspberries to a slight boil , then pass it through fine mesh sieve.
  11. Serve with sour cream and sauce if desired.
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Shurpa-Шурпа на костре

September 4, 2013 · by · 3 Comments
shurpa
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shurpa

Shurpa is the most popular Uzbek soup that take special place in national culinary of Uzbek cuisine.Although there is many different recipes of shurpa, but the base ingredients are the same consisting of meat,potatoes and vegetables with various spices and aromatic herbs.Shurpa is a hearty soup that can be cooked on stove or on the fire.Cooking it on the fire is my families favorite,it adds a smoky flavor to the soup which makes it taste hundred times better.My mom and dad are pros on that.Dad is always in charge of controlling the fire and mixing the ingredients, and mom cooks the soup.It’s cooked in a large cast iron pot (kazan).Cooking it in regular pot will make a difference in taste and wont taste the same.This recipe serves a fairly big crowd, around 15-20 people and usually they’ll ask for seconds but you can cut all ingredients by half if you don’t need that much.This recipe came from my mom who always get requests to cook it for parties,special occasions and of course the family.The images are for shurpa on the fire, but the steps are the same to cook it on the stove.Just cut the ingredients by half.

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            Prepare the firepit.Place the pot on top.Heat it really well.Add oil.When the oil is hot, throw in the meat and mix.

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Continue to mix….

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until the meat is well browned.

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Add onions.Mix.Add carrots and continue to mix.

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Throw in bell pepper and continuing to mix.

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Add tomato sauce,salt,black pepper,paprika,cumin and red pepper flakes(optional) and continue to mix and cook for 3-5 min.

Add garlic,bay leaves,and water.Bring to a boil then reduce heat and let it simmer for 20 minutes.

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Throw in potatoes….

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And add more water if needed to cover potatoes all the way.

Simmer for 25-30 minutes or until potatoes are done.

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Throw in all the fresh herbs and mix.

Serve in a bowl with crusty bread or Uzbek lepeshka(flat bread).

For leftover shurpa,transfer to regular pot and refrigerate when cooled.

Print
Shurpa-Шурпа на костре

Ingredients

  • 4-5 lbs. lamb and beef.(preferably ribbed lamb like chops,ribblets,small shanks and stew meat.For beef I use tri tip or chuck).
  • 7 medium russet potatoes peeled and cut in half*
  • 7 medium yellow or yukon potatoes peeled and cut in half*
  • 3 large onions chopped
  • 2-3 carrots peeled and cut in rounds.
  • 2 green bell peppers julienned
  • 2 red bell peppers julienned
  • 8 ozs.tomato sauce or tomato puree.(I use half of each)
  • 10-12 cloves garlic
  • 1 cup oil
  • About 7.5 quarts water +/-
  • 1 teaspoon red pepper flakes(optional)
  • 1 tablespoon paprika
  • 2 tablespoon cumin
  • 1 cup chopped cilantro
  • 1 cup chopped dill
  • 1 cup chopped basil**
  • 1 cup chopped parsley
  • Salt and pepper(for salt I used 3 tablespoons of pink Himalayan salt)
  • * If potatoes are too big,slice in very thick rounds.
  • **You can use Thai basil also or half cup of each.

Instructions

  1. Prepare fire with wood or heat a cast iron pot on stove.Place the pot on top.
  2. Heat it really well and add oil.
  3. When the oil is hot, throw in the meat and mix.
  4. Continue to mix occasionally until the meat is well browned.
  5. Add onions.Mix.Add carrots and continue to mix.
  6. Throw in bell pepper and continuing to mix.
  7. Add tomato sauce,salt,black pepper,paprika,cumin and red pepper flakes(optional) and continue to mix and cook for 3-5 min.
  8. Add garlic,bay leaves,and water.Bring to a boil then reduce heat and let it simmer for 20 minutes.
  9. Throw in potatoes.
  10. Add more water if needed to cover potatoes all the way.
  11. Simmer for 25-30 minutes or until potatoes are done.
  12. Throw in all the fresh herbs and mix.
  13. Serve in a bowl with crusty bread or Uzbek lepeshka(flat bread).
  14. For leftover shurpa,transfer to regular pot and refrigerate when cooled.
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Pan Fried Homestyle Potatoes

August 29, 2013 · by · 2 Comments
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Pan fried homestyle potatoes (жареная картошка) is very popular and simple comfort food in Russian,Ukrainian, and Belorussian cuisines.You can almost call it national dish.My mom would always prepare it for us when we were growing up.It’s quick,its easy and most of all it’s delicious.You can have it for breakfast with fried eggs,lunch with fresh tomato salad,or dinner with russian style meat patties(Kotleti) or sautéed mushrooms.

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Pan Fried Homestyle Potatoes

Ingredients

  • 4-5 russet potatoes,peeled and thick julienned or sliced
  • 1/2 onion sliced
  • 1/4 cup oil
  • 2 tablespoons butter
  • salt
  • optional herbs-
  • chopped green onions or chives
  • dill
  • parsley

Instructions

  1. Wash throughly and drain peeled and julienned potatoes.
  2. Season with salt.
  3. Heat a skillet on high heat.
  4. Add oil.
  5. Throw in potatoes.
  6. Stir occasionally.
  7. When potatoes are slightly browned,throw in sliced onions and butter.
  8. Continue to cook the potatoes until softened and evenly browned.*
  9. Transfer fried potatoes to a serving plate and garnish with desired herbs and ketchup.
  10. * If you prefer not really browned potatoes,you will need to cook it under the lid on medium-high heat.
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pan fried homestyle potatoes

 

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Tamari-Garlic Glazed Salmon on Cedar Plank

August 27, 2013 · by · 5 Comments
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Summer days have been really warm for us,with slightly cool evenings.Perfect weather to grill something and enjoy your dinner with family or friends.There is several recipe blogs I always follow, and one of them is tatyanaseverydayfood.com where I got this recipe for delicious and moist cedar plank salmon.It’s one of the best salmon recipes I tried and can’t pass with out sharing it .

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Tamari-Garlic Glazed Salmon on Cedar Plank

Ingredients

  • 1 or 2, 3-pound salmon fillets, skinned and de-boned
  • 1 or 2 cedar planks
  • 1/2 cup tamari
  • 1/4 cup honey
  • 1/4 cup olive oil
  • 4 to 6 garlic cloves, finely minced

Instructions

  1. Cedar planks need to be soaked at least 2 hours before using.
  2. Whisk together in small bowl the tamari, honey, oil and garlic.
  3. Place salmon fillets in large tray and pour marinade over the top.
  4. Cover and refrigerate for at least 2 hours.
  5. When ready to grill, remove salmon from marinade; pour marinade off into a small saucepan.
  6. Season salmon with ground black pepper.
  7. Prepare your grill.
  8. Remove cedar planks from water and place onto grill until one side starts to smoke lightly.
  9. Turn plank over and place prepared fillet on top.
  10. Keep grill closed, checking periodically to make sure planks are not on fire and grill salmon for 20 to 25 (depending on thickness), just until salmon flesh loses its translucency.
  11. Place remaining marinade into small saucepan and heat over medium heat.
  12. Bring to a simmer and whisk for 5 to 6 minutes until slightly thickened.
  13. Use to top salmon when serving.
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  Credit :http://www.tatyanaseverydayfood.com/Recipe_Page/Main_Entry/Cedar_Plank_Salmon/Recipe_Page.html

Filed Under: Dinner · Tagged: , , , , ,

Crepes with Three Cheeses

August 20, 2013 · by · 3 Comments
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DSC_3198

 

Crepes or “blinchiki”are very popular in Russian/Ukrainian cuisines.They are very versatile with variety of fillings and are perfect for breakfast,brunch or  served as a dessert at parties or any type of gatherings.

 

 

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Crepes with Three Cheese Filling

Ingredients

  • Batter:
  • 2 1/2 cup sifted flour
  • 2 cups milk
  • 1 cup water
  • 6 eggs
  • 1 stick butter melted (1/2 cup or 4 oz.)
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • Filling:
  • 8 ozs. cream cheese
  • 1 cup ricotta cheese
  • 1 cup farmers cheese (tvorog)*
  • 1 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 egg
  • *you can substitute with mascarpone cheese or cottage cheese(drained)

Instructions

  1. Batter -Combine all the ingredients using a hand blender/mixer.Place the batter in the fridge for at least an1 hour and up to 48 hours.
  2. Filling- In a mixing bowl,beat all the ingredients using a hand/stand mixer.
  3. Heat a non-stick pan on medium-low heat.
  4. Spray with cooking spray or coat with butter.
  5. Pour about half of ladle to the pan and swirl around the pan evenly.
  6. Cook for about 30 seconds and flip.Cook for another 10 seconds.
  7. Spread the filling all over the crepe.
  8. Roll it up and cut it in half.
  9. Melt about 2 tablespoons butter in a skillet.
  10. Add rolled crepes to the skillet.
  11. Saute them until well browned on both sides.
  12. Serve with dollop of sour cream or fresh strawberry sauce.
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Mashed Potato Pancakes with Chives and Cheese

August 13, 2013 · by · 5 Comments
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DSC_3776

These potato pancakes are delicious! And with just few ingredients it’s really simple and easy to make.This recipe is perfect to use left over mashed potatoes or you can cook up fresh mashed potatoes.I like to make them with fresh chives and cheddar cheese, coated with breadcrumbs for crispiness,pan fried and served with a dollop of sour cream.

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Mashed Potato Pancakes with Chives and Cheese

Ingredients

  • 4 cups mashed potatoes
  • 1 egg
  • 5 tablespoons flour
  • (4 ozs.) or 1 cup cheddar or Colby jack cheese shredded
  • 3 tablespoons fresh chives chopped
  • breadcrumbs or flour.
  • oil for frying

Instructions

  1. Combine egg,flour,chives,and cheese with mashed potatoes.
  2. Shape the potato mixture in to patties.
  3. Dredge patties in breadcrumbs or flour.
  4. Heat a skillet.
  5. Add oil about 2-3 tablespoons.
  6. Fry potato pancakes on both sides for about 3-4 minute or until well browned and crispy.
  7. Fry in batches and add more oil as needed.
  8. Enjoy with dollop of sour cream.
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Pickled Tomatoes

August 7, 2013 · by · 14 Comments
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DSC_3746

Pickling tomatoes and cucumbers is very well-known in Russia and Ukraine. It’s a great way of preserving tomatoes in a brine and makes it enjoyable during winter months.These pickled tomatoes go well with famous Ukrainian fried potatoes and Uzbek plov. My dearest friend Nellya that lives in Ukraine shared this recipe with me,so the recipe is straight from Ukraine with Ukrainian method of pickling. Sterilizing jars for this recipe is not needed, but you will need a blanket or a thick towel.

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Pickled Tomatoes

Ingredients

  • Per 1 quart jar or 1 liter-
  • Tomatoes
  • 1-2 whole onion round
  • 5-6 carrot rounds
  • 3 bell pepper slices
  • 1 bay leaf
  • 3 garlic cloves
  • one sprig of parsley
  • one sprig of dill
  • 10 black peppercorns.
  • 1.5 heaping tablespoons sugar
  • 2 tablespoon vinegar
  • 1 tablespoon salt
  • water
  • For 3 liter jars-
  • 1.5 tablespoon salt
  • 3 tablespoons vinegar
  • 4 tablespoons sugar

Instructions

  1. Place onion,carrots,garlic,black peppercorns,dill,parsley,bay leaf on the bottom of the jar.
  2. Place tomatoes in a jar.preferably small, but slice in half or quarters if large.
  3. In a pot or sauce pan bring water to a boil.
  4. Fill jars(with tomatoes)with boiling water and let them sit for 15-20 minutes.
  5. Pour out the water from jars back into the pot and bring it to a boil again.
  6. Add sugar,salt and vinegar to the jar with tomatoes and fill it back with the boiling water that was poured out in to the pot.
  7. Close the lid tightly.Cover a table with blanket or towel, and place the jar upside down. cover it with blanket or a towel.
  8. Keep them covered with a blanket or a towel for 24 hours.
  9. Ready in a week or two.The longer, the better.
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Cedar Plank Grilled Salmon with Lemon and Garlic

August 5, 2013 · by · Leave a Comment
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DSC_3732

This is one of my all time favorite recipe for plank grilled wild salmon.The fillet is so tender,moist,seasoned and infused with smoky aroma.If you haven’t tried plank grilling salmon,I highly recommend to try it and experience the difference from plain grilled salmon.This recipe is very simple and the taste is amazing.

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Cedar Plank Grilled Salmon with Lemon and Garlic

Ingredients

  • 1 (3-4 lbs) whole filet of salmon
  • 1 lemon squeezed
  • 1/4 cup olive oil
  • 6-8 garlic cloves crushed
  • 2 tablespoons fresh chopped dill
  • salt and black pepper

Instructions

  1. Soak cedar planks in water with a pot or bowl filled with water on top of the planks.Soak at least 2 hours.
  2. In a bowl,whisk oil,lemon juice,garlic,dill,black pepper and salt together.
  3. Place fish on a large tray and pour marinade over the fish.
  4. Cover and refrigerate at least 1 hour.
  5. Prepare your grill with charcoal fire or gas.
  6. Place the plank on hot grill grate and cover with lid for about 5 minutes.
  7. Turn it over and place salmon fillet on the hot side of the plank.
  8. Cover the grill with lid and cook for about 20-25 minutes depending on the thickness.
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Filed Under: Dinner, healthy, lunch, Main course, russian food, salmon, seafood · Tagged: , , , , , , , , , , , , , , ,