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

[amd-zlrecipe-recipe:51]

 

 

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

[amd-zlrecipe-recipe:49]

 

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.

 

 

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.

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’).

 

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)

 

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.

[amd-zlrecipe-recipe:48]

 

 

 

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.

 

[amd-zlrecipe-recipe:47]

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.

[amd-zlrecipe-recipe:46]

Cake base adapted from pioneerwoman.com

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!

 

[amd-zlrecipe-recipe:45]

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 .

[amd-zlrecipe-recipe:44]

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.

[amd-zlrecipe-recipe:43]

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

[amd-zlrecipe-recipe:42]

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.

 

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

[amd-zlrecipe-recipe:41]

 

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.

[amd-zlrecipe-recipe:37]

 

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.

            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.

Continue to mix….

until the meat is well browned.

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

Throw in bell pepper and continuing to mix.

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.

Throw in potatoes….

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

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

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.

[amd-zlrecipe-recipe:36]

 

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.

[amd-zlrecipe-recipe:35]

 

 

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 .

[amd-zlrecipe-recipe:34]

  Credit :http://www.tatyanaseverydayfood.com/Recipe_Page/Main_Entry/Cedar_Plank_Salmon/Recipe_Page.html

 

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.

 

 

[amd-zlrecipe-recipe:33]

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.

[amd-zlrecipe-recipe:32]

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.

[amd-zlrecipe-recipe:31]

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.

[amd-zlrecipe-recipe:30]