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Eggplant Caviar Appetizers

July 2, 2011 · by · Leave a Comment
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Eggplant Caviar is a classic Russian appetizer. Its basically sauteed vegetables in tomato sauce. You can serve it as an appetizer on top of  bread with butter or  bake these in a puff pastry and sip your favorite tea with your girlfriends on a nice afternoon.

Ingredients:
1 eggplant diced
1 red bell pepper diced
1 green bell pepper diced
2-3 carrots  coarsely shredded
1 big or 2 small onions diced
1 tomato diced
8 oz. Tomato sauce
3 bay leafs
1 clove garlic crushed
salt and pepper
½ cup light olive oil
2 puff pastry sheets
Directions:
Heat oil heavy pot like dutch oven. Add onions and saute for about 3 minutes on medium heat.Add carrots and peppers.saute another 3 minutes and throw in eggplants. Stir occasionally and simmer for 5 minutes on low heat. Add tomato sauce,bay leaf,salt and  pepper.Simmer for another 15 minutes.add garlic. Let it cool.
Heat oven to 375 degrees.Cut the pastry sheet in to four squares. Add 1-2 tablespoons of caviar in the middle of the square. Using your fingers press two edges together. Bake until pastries are golden brown .
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Eggplant Caviar Appetizers

Ingredients

  • Ingredients:
  • 1 eggplant diced
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2-3 carrots coarsely shredded
  • 1 big or 2 small onions diced
  • 1 tomato diced
  • 8 oz. Tomato sauce
  • 3 bay leafs
  • 1 clove garlic crushed
  • salt and pepper
  • ½ cup light olive oil
  • 2 puff pastry sheets

Instructions

  1. Directions:
  2. Heat oil heavy pot like dutch oven. Add onions and saute for about 3 minutes on medium heat.Add carrots and peppers.saute another 3 minutes and throw in eggplants. Stir occasionally and simmer for 5 minutes on low heat. Add tomato sauce,bay leaf,salt and pepper.Simmer for another 15 minutes.add garlic. Let it cool.
  3. Heat oven to 375 degrees.Cut the pastry sheet in to four squares. Add 1-2 tablespoons of caviar in the middle of the square. Using your fingers press two edges together. Bake until pastries are golden brown .
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Filed Under: appetizer · Tagged: , , , , ,

Cold Summer Soup ”Okroshka”

June 30, 2011 · by · Leave a Comment
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okroshka
”Okroshka” is a cold soup of diced vegetables and bologna combined with liquid like kvass, diluted kefir, or diluted sour cream and plain yogurt. It’s usually  served during summer hot weather days. My family favorite is with sour cream and plain yogurt, and sometimes with homemade kvass and mayonnaise added when serving.
Ingredients:
3 hard boiled eggs diced
1 big  or 2 small russet potatoes cooked with skin,peeled and diced
¾ pound Russian style bologna diced (or regular bologna)
5-6 radishes cut in half and thinly sliced
½ of English cucumber diced
5 stalks green onion finely chopped
good amount of baby dill chopped
6 cups cold boiled water
2 ½  cups sour cream
16 oz plain yogurt or kefir
salt
Directions:
In a pot combine all diced and chopped ingredients. Add sour cream,yogurt ,salt and water. Mix well. Keep it cold in a fridge.

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Cold Summer Soup ”Okroshka”

Ingredients

  • 3 hard boiled eggs diced
  • 1 big or 2 small russet potatoes cooked with skin,peeled and diced
  • ¾ pound Russian style bologna diced (or regular bologna)
  • 5-6 radishes cut in half and thinly sliced
  • ½ of English cucumber diced
  • 5 stalks green onion finely chopped
  • good amount of baby dill chopped
  • 6 cups cold boiled water
  • 2 ½ cups sour cream
  • 16 oz plain yogurt or kefir
  • salt

Instructions

  1. In a pot combine all diced and chopped ingredients. Add sour cream,yogurt ,salt and water. Mix well. Keep it cold in a fridge.
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Filed Under: Dinner, lunch, Main course, Soup · Tagged: , , , , , , , , , , , ,

Syrniki or Tvorozhniki with Plum Sauce

June 29, 2011 · by · Leave a Comment
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These always bring my childhood memories.Occasionally my mother would make these while we(kids) are still sleeping.And we would wake up to this sweet smell that fills the whole house.
Syrniki is Russian type of fried farmers cheese pancakes. The outside becomes crispy and the inside is creamy and warm. Its usually served with sour cream. But, I wanted to do something a little different like using creme fraiche instead of sour cream and pouring  hot plum sauce over it.
Ingredients:
2 cups Farmers cheese
2 tbsp.sugar
2 eggs
1 tsp.vanilla
1/2 cup all purpose flour + extra for dipping
1 tsp. baking powder
oil for frying
creme fraiche or sour cream
For Plum Sauce:
4  plums sliced
¾ cup sugar
1 tbsp. Cornstarch
1/3 cup water
Beat together cheese,sugar,eggs, and vanilla.gradually add flour and baking powder. Shape the mixture into mini cakes.dip both sides in flour. Heat oil on medium heat in frying pan. Fry them until golden brown.
Sauce:
Combine plums with sugar in a small pot. Bring to slight simmer. Cook for 5 minutes. In a cup mix together corn starch with water and add to plums.cook for another minute.
Place Syrniki on a serving plate.pour sauce over syrniki and add a dollop of creme fraiche or sour cream.Enjoy!
Filed Under: Breakfast ·

Farmers Cheese with Strawberries (russian tvorog)

June 29, 2011 · by · Leave a Comment
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This could served for breakfast or dessert. It fits in both categories. I like to make mine with creme fraiche, but its good with heavy cream too.
Serves 3
 Ingredients:
2 cups Farmers cheese (tvorog)
4 ladyfingers ,graham cracker, or marie’s cookies. Crushed using blender or food processor.
1/3 cup creme fraiche or heavy cream
6-8 strawberries cut into fourths
2 tbsp powdered sugar or add more if you prefer sweeter
½ tsp. Vanilla
1 tbsp. Sugar
2 tbsp. Sour cream
mint and strawberries for garnish
Directions:
Combine using hand blender or mixer  Farmers Cheese ,creme fraiche, powdered sugar and vanilla.beat for 2 minutes or until  little stiff.
In a separate bowl mix strawberries, sour cream and sugar using a spoon.
Add  two tablespoons of  cookie crumbs into large martini glasses( or any other glass). Add cheese mixture on top of cookie crumbs, and strawberries with sour cream on top of cheese mixture. Garnish with mint and cut strawberries.Enjoy!!!

 

Filed Under: Breakfast, Dessert ·

Prawns with Diablo sauce and Forbidden Rice

June 27, 2011 · by · Leave a Comment
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This dish comes with two sauces,diablo sauce which is spicy and tangy , and honey cream sauce which is a little sweet. It’s a perfect combination to broiled garlic prawns and black rice.
So why is it called”Forbidden Rice”? 
Because In china, (where it is originally from) It was considered the emperors rice,and it was forbidden for anyone else to eat it.
Serves 2
2 cups black forbidden rice cooked in salted water.
Ingredients for Diablo Sauce:
1 bell pepper chopped
1 shallot chopped
4 cloves garlic chopped
½ of mango chopped
1 habanero Chile chopped
1 Serrano Chile
1 tbsp. Grated ginger 
½ tsp. Cumin
½ cup chicken stock
1 tbsp. Butter + 1 tbsp oil
salt
½ lime squeezed
*If you think the chilies will be too spicy for , you can substitute for  1 tbsp. Hot chili sauce or adjust to your taste.
Honey Cream Sauce Ingredients:
½ of small-medium size onion chopped
3 garlic cloves chopped
1 tsp. Honey
2/3 chicken stock
½ Heavy whipping cream
salt and pepper to taste
2 tbsp. Butter
Prawns:
12 prawns
3 cloves garlic crushed
1 tbsp. Butter melted (also can use oil)
salt and pepper
chopped cilantro
Directions:Peel the shell from prawns.Combine with the rest of the ingredients. Broil prawns at 500 degrees for about 5 minutes or until done.
To make sauce #1: In a heavy bottomed skillet on med-high heat add butter with oil and saute shallots and garlic until golden brown.Add chilies,red pepper,cumin,and ginger.Stir and cook for about 1 minute.Add mango and chicken stock. Simmer for about 7 minutes or until veggies are soft  and little liquid left. Puree with a hand blender and season with salt and lime juice.
To make sauce #2: In heavy bottomed skillet saute onion and garlic with butter until light golden color.add stock and honey. When starts to boil add the cream and simmer for about 3-5 minutes.season with salt and pepper.puree with blender.
Pour sauce #1  around the inside of the dinner plate more towards to the middle of  the plate. Pour sauce #2 around the plate but more to the edge of the plate.place cooked rice in the middle and prawns around the rice.
Filed Under: Dinner, Main course ·

Summer Salad with Tomatoes and Peppers

June 26, 2011 · by · Leave a Comment
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This salad is fresh and refreshing. Its the best with homegrown tomatoes when their so sweet and juicy. But its still good with store bought like the ones that are on the vine.
Ingredients:
4 -5 Tomatoes cut into six sections
4 medium sized multi colored peppers cut six sections(I usually buy at Costco)
Fresh baby dill finely chopped
5 cloves garlic crushed
salt & pepper
3 tbsp Unrefined Sunflower oil
Direction:
Mix all the ingredients in a medium sized bowl.
Filed Under: Salad ·

Eggs with Vegetables and Herbs

June 26, 2011 · by · 2 Comments
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This breakfast dish can be made with your choice of fresh herbs like cilantro,parsley,sage,oregano,thyme,rosemary,basil or chives. I used basil and sage for a little Italian twist. You can use cilantro and chives with salsa on top for Mexican twist, and how about Greek with parsley,chives and little bit of feta cheese on top? Or  just have fun and create your own little twist.
4 yellow young potatoes thinly sliced
¼ red onion finely chopped
¼ red bell pepper
¼ green bell pepper
1/3 eggplant(if thin and long) diced
½ tomato diced
salt & pepper
 4 tbsp. Olive oil
4 eggs
fresh herbs finely chopped
Season potatoes with salt and pepper. fry the potatoes on hot skillet with olive oil until its nice and crispy . Using heavy skillet  saute onion in olive oil approx.2 min. Add peppers and eggplant cook for another 3 minutes. Add tomatoes. Cook  stirring occasionally  for 4-5 minutes.season with salt and pepper and add herbs. Fry  or poach eggs.
Transfer potatoes on the serving plate, place about 2 tablespoon of vegetables on top of potatoes, and place one egg on top of vegetables. Sprinkle with herbs if you like.
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Eggs with Vegetables and Herbs

Ingredients

  • 4 yellow young potatoes thinly sliced
  • ¼ red onion finely chopped
  • ¼ red bell pepper
  • ¼ green bell pepper
  • 1/3 eggplant(if thin and long) diced
  • ½ tomato diced
  • salt & pepper
  • 4 tbsp. Olive oil
  • 4 eggs
  • fresh herbs finely chopped

Instructions

  1. Season potatoes with salt and pepper. fry the potatoes on hot skillet with olive oil until its nice and crispy . Using heavy skillet saute onion in olive oil approx.2 min. Add peppers and eggplant cook for another 3 minutes. Add tomatoes. Cook stirring occasionally for 4-5 minutes.season with salt and pepper and add herbs. Fry or poach eggs.
  2. Transfer potatoes on the serving plate, place about 2 tablespoon of vegetables on top of potatoes, and place one egg on top of vegetables. Sprinkle with herbs if you like.
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Filed Under: Breakfast · Tagged: , , ,

Filet mignon with Mushroom Wine Sauce or Cabernet Sauce

June 23, 2011 · by · Leave a Comment
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Summer is here, so does the grilling begins. Not that we don’t grill in winter,but not as much as we do in summer. Enjoy your late summer nights and skip all those waiting lines in restaurants by grilling this tender juicy steak . Mushroom wine sauce is little lighter and smoother then the Cabernet sauce. My personal preference is the Cabernet sauce so is my husbands.So choose your style and let the meat sizzle.
* Mushroom sauce will be great on chicken breast also.
For the steak:
Filet Mignon
Sea salt
Fresh crushed pepper
Butter softened at room temperature
Rub salt and pepper on the filet.Spread soft butter on the top and bottom of the steak.grill the steak  until desired doness.

Cabernet Sauce:

5-6 cloves garlic crushed
1 shallot thinly chopped
½ cup Cabernet red wine
½ cup heavy cream
1 tsp. Dijon mustard
sea salt or kosher salt
freshly crushed black pepper
3 tabls. Butter
Saute garlic and shallot with butter on medium heat until just turning golden brown.add wine on low heat and boil to reduce wine to half.stir in heavy cream with wooden spoon. When cream begins to simmer add Dijon mustard. Season with salt and pepper.Stir and cook for 2 minutes or until sauce slightly thickens.
Mushroom Wine Sauce:
4-5 mushrooms sliced
5-6 cloves garlic crushed
1/3 cup white wine
1/3 heavy whipping cream
1/3 cup chicken stock
sea salt or kosher salt to taste
fresh ground pepper
3 tbsp. Butter
1 tbsp. Oil
On high heat saute mushrooms with oil. Using different skillet on medium-low heat saute  garlic with butter until slightly golden brown.Make sure not to burn  garlic.
Add wine, boil to reduce wine to half. Add heavy cream and stock. Simmer until sauce slightly thickens.Season with salt and pepper.Add mushrooms and stir with wooden spoon.
Pour the sauce over your steak and enjoy. Can be served with your choice of steamed or grilled vegetables or Mashed potatoes.

 

Filed Under: Dinner, Main course ·

Trifle Cake with Pineapple and Almonds

June 23, 2011 · by · 3 Comments
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Very delicious and well moist trifle cake, the best part are the toasted slivered almonds.
For the cake:
7 eggs
1 cup sugar
1 ¼  cup flour (sifted)
For  Cream:
1 can condensed milk
1 package cream cheese
1 can  crushed pineapples
2-3 Tbsp. Rum
1 egg
¾ cup powdered sugar
8oz. Whip cream
 Toasted slivered almonds (toast them in the oven)
Heat oven to 350 degrees. On high speed beat eggs and sugar until  light and fluffy. Add sifted flour and mix well on slow speed. Transfer the  cake batter onto well greased baking pan . Bake for about 15-20 minutes depending on your oven.let the cake to cool down.
Cream:In a medium bowl beat together cream cheese with powdered sugar. Add egg.beat again.
In a separate bowl combine condensed milk,crushed pineapples(with juice),and rum.mix well.
How to assemble the cake:
This cake will be layered  about 2-3 layers depending on the size of your dish.You can use a large glass baking dish also (I even like it more like that).Cut cake in to medium sized squares, and place some square pieces on the bottom of deep glass dish. Using a spoon, pour good amount of pineapple mixture over the cake.repeat steps for the next layers including last one. Spread cream cheese mixture on the last layer. Add whip cream on top of the cream cheese mixture.Sprinkle with slivered almonds
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Trifle Cake with Pineapple and Almonds

Ingredients

  • For the cake:
  • 7 eggs
  • 1 cup sugar
  • 1 ¼ cup flour (sifted)
  • For Cream:
  • 1 can condensed milk
  • 1 package cream cheese
  • 1 can crushed pineapples
  • 2-3 Tbsp. Rum
  • 1 egg
  • ¾ cup powdered sugar
  • 8oz. Whip cream
  • Toasted slivered almonds (toast them in the oven)

Instructions

  1. Heat oven to 350 degrees. On high speed beat eggs and sugar until light and fluffy. Add sifted flour and mix well on slow speed. Transfer the cake batter onto well greased baking pan . Bake for about 15-20 minutes depending on your oven.let the cake to cool down.
  2. Cream:In a medium bowl beat together cream cheese with powdered sugar. Add egg.beat again.
  3. In a separate bowl combine condensed milk,crushed pineapples(with juice),and rum.mix well.
  4. How to assemble the cake:
  5. This cake will be layered about 2-3 layers depending on the size of your dish.You can use a large glass baking dish also (I even like it more like that).Cut cake in to medium sized squares, and place some square pieces on the bottom of deep glass dish. Using a spoon, pour good amount of pineapple mixture over the cake.repeat steps for the next layers including last one. Spread cream cheese mixture on the last layer. Add whip cream on top of the cream cheese mixture.Sprinkle with slivered almonds
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Filed Under: Dessert · Tagged: , , ,

Italian Spinach Soup

June 21, 2011 · by · 1 Comment
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This is delicious and healthy soup with lots of spinach.I usually like to cook my own chicken/beef broth, but its not necessary.You can use store bought also.Since I cooked chicken broth, Of course I’m not going to waste chicken so I added some to the soup.This recipe was adapted from Marcella Hazan’s Essential’s of Italian cooking with few of my changes.
Ingredients:
1 lb. Spinach chopped
1 onion chopped
6 tbsp. Butter
3 cups  yellow young potatoes  cut into quarters then ¼ inch sliced
2 1/2 cups 2% milk
7 cups chicken broth ( you can use vegetable broth also)
1 tsp. Freshly grated nutmeg
5 tbsp. Freshly grated Parmesan cheese
salt and pepper
Directions:
Put butter and onion in to a large pot and turn to a medium heat. Saute when the onion is soft and slightly golden in color. Add the spinach and saute until the spinach is soft.stirring about 3-4 minutes.
Add milk,broth, and nutmeg. Bring to simmer stirring occasionally. Add Parmesan cheese,salt and pepper.
Turn off the heat and serve into bowls with  toast or crostini on the side.
Optional: add fresh ground pepper to the bowl.
Filed Under: Uncategorized ·

Chocolate truffle cake with Nut crust and Raspberry sauce

June 20, 2011 · by · Leave a Comment
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If you love Chocolate, then this cake is for you.This chocolate truffle cake is creamy and smooth with rich chocolate flavor. and is perfect to the crunchy nut crust. And with raspberry sauce ….it’s like a party in your mouth. I used 9 x 2 ¾ spring form baking pan.

Ingredients for crust:
2 cups coarsely chopped Pecans (or walnuts)
3/4 stick butter softened room temperature
¾ cup sugar ( I used Torbanido sugar)
2/3 cup flour
Truffle:
2 ½ cups Heavy whipping cream
(2) 12oz Semi sweet or Dark chocolate chips
2 egg yolks
Raspberry sauce:
(2) 12 oz thawed frozen raspberries ( also can use fresh)
1 cup powdered sugar
Crust:Combine nuts with butter,sugar and flour. Press down the mixture in a well greased spring form baking pan and bake at 375 degrees for 15 minutes. Let the crust cool completely.
Truffle:Bring the cream to boil and pour it over chocolate.stir until smooth and that all chocolate is melted. Add egg yolks and stir well again. Pour the truffle mixture over the cool crust and refrigerate at least 6 hrs.
Raspberry sauce: Mix Raspberries in a mini blender or food processor. Add powdered sugar and mix well. You can adjust sugar depending on your taste. Using strainer separate the seed from the sauce.

 

Filed Under: Dessert · Tagged: , , , ,

Russian Tea Cookies

June 19, 2011 · by · 1 Comment
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These mouth watering cookies really melt in your mouth. Really great with a cup of hot tea. This recipe was adapted from grabngorecipes.com
makes about 45 cookies

Ingredients:
1 cup softened butter
1/2 cup powdered sugar
1 1/2 teaspoon vanilla
1/4 teaspoon salt
2 1/4 cups Gold Medal® all-purpose flour
1 cup finely chopped roasted walnuts
additional powdered sugar for rolling

Recipe directions:
Heat oven to 400ºF.
Cream butter in a large mixing bowl.
Add the vanilla then gradually add the 1/2 cup powdered sugar
Gradually add flour and salt to the butter mixture.
Add the walnuts and mix well.
Shape dough into 1-inch balls and place 1 inch apart on ungreased baking sheets.
Bake 15-17 minutes or until edges are very lightly browned. 
Remove the cookies from the baking sheets and roll in powdered sugar while still hot.
Cool on wire racks and roll cookies again in powdered sugar.

***Once cookies are completely cooled, they may be stored in a closed container for up to 1 week.

***These rich tiny cookies are extra-special when made with roasted Hazelnuts.

***Special treat your cookies by adding coconut for coconut lovers. Toast 3/4 cup coconut by baking uncovered
 in a pan at 350°F for 5 to 7 minutes, stirring occasionally, until golden brown. Let coconut cool before adding to the dough.

Filed Under: Dessert ·

Smoked Salmon Carpaccio

June 17, 2011 · by · Leave a Comment
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Smoked salmon carpaccio is a delicious and fancy appetizer.One of my favorites.
6-8 thin slices of smoked salmon
¼  onion finely chopped
Arugula and Baby Romaine lettuce ( or you can use spring mix)
Capers
Salt and fresh ground pepper
Grilled/ toasted slices of bread such as ciabatta or pugliese
1 tbsp. Champagne wine vinegar (or white wine vinegar)
2 tbsp. Cold pressed olive oil
sauce:
2 tbsp. Mayonnaise
1 tsp. Honey
Mix mayo with honey and pour the sauce in to squeezable bottle.
Drizzle sauce on the plate.
Arrange slices of salmon,drizzle with sauce.
In a bowl combine lettuces,onion,vinegar,salt,pepper and olive oil.
Mix and arrange the salad in the middle of a platter.
Add capers on top of the salad. Place sliced crusty  bread slices or crackers on top of the salad.
Serve by starting with the bread, place salmon and salad on top of the bread and Enjoy!
Filed Under: appetizer · Tagged: , , , , , , ,

Peach Drink with Berries

June 17, 2011 · by · Leave a Comment
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A really refreshing drink on a hot summer day. In this photo I used frozen raspberries because I ran out of berries,it was ok, but I prefer berries. Mix all the ingredients together in big pitcher.
1 can frozen Welch’s peach white grape juice
1 bottle sparkling water
1 bottle Ginger Ale
frozen berries
fresh mint
ice cubes

 

Filed Under: Beverages ·

Chipotle Grilled Wings

June 16, 2011 · by · Leave a Comment
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7 oz. Chipotle peppers in adobe sauce
6-7 cloves garlic
3 teaspoons Dijon mustard
2 tsp. Paprika
2 tsp. Smoked chipotle pepper
2 tsp. Black pepper
½ tsp. Cayenne pepper
2 tabls. Garlic powder
2 tabls. Onion powder
1 tsp.cumin powder
2 tbsp + 1 tsp. Salt
4 tbsp. Honey
½ cup red wine vinegar
4 tbsp. Oil
5 pieces  cilantro
Using mini blender combine all the ingredients. Defrost the wings,wash. Wash the bag.Transfer wings in the bag pour the marinade over wings. Zip the bag and shake it until all parts are covered with marinade. Marinade overnight and grill it on the grill.
Blue Cheese Yogurt Dip:
1 cup plain yogurt or Greek yogurt
¼ cup finely chopped green onions (green part only)
¼ finely chopped red onion
¼ cup crumbled blue cheese (good one)
salt to taste
fresh cracked pepper
Mix all the ingredients in a medium size bowl.

 

 

Filed Under: Dinner, Main course ·

Napoleon Cake

June 14, 2011 · by · 1 Comment
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napoleon cake
Napoleon cake is a traditional Russian cake that is often served on birthdays and New Years.There is many different recipes for Napoleon. I go by the simplest and easiest recipe there is with only 3 ingredients ; salted butter,flour, and ice cold water. This cake can be done with condensed milk cream or  pastry cream (custard type). Condensed milk cream gives you a very crunchy sweet type of cake ( that’s what I like) , and pastry cream makes the cake more moist and soft . Keep in mind that it is best on the second or third day.This cake is a little time consuming, but it is worth it.
Cake: 8 layers
2 sticks salted butter (softened at room temperature)
3 cups flour
1 cup ice cold water
Condensed milk cream:
2 cans of condensed milk
4 sticks butter softened at room temperature
Or (my fav cream) Check here
 In a large bowl combine flour and butter by  trying to make a crumb like mixture with your hands.
Add ice cold water and mix with your hands few times.
Divide the dough into 8 balls . Cover with plastic wrap and let it stay in the fridge for 1-2 hours up to 2 days.
To make the cake:
Heat oven to 400 degrees
On well floured surface roll the ball (dough) into a really thin crust . Using a dinner plate or any other round dish,cake pan or lid place it upside down on the crust and cut around it.

Sift a little of  flour on to a baking sheet (upside down) or use parchment paper,  Transfer the dough to a baking sheet, if you still have

enough space transfer the cut off edge of the crust too, you will use that for crumbs that will go on the top and sides of the cake.

Bake until golden brown. Repeat the steps for the rest of the dough.
Cream:
Using a hand mixer beat butter until slightly fluffy. Add two tablespoons of condensed milk and beat again. Add another two tablespoons of  condensed milk and beat. Add the remaining condensed milk and beat.
Assembling cake:
Using spatula, place a generous amount of cream on the crust spread it evenly. Repeat for all the layers. Make crumbs out of  the baked edge parts of the cake. Spread the cream on top and sides of the cake and cover the cake with crumbs. Also you can add walnuts or sliced almonds on top. Place it in the fridge overnight or more.

 

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Napoleon Cake

Ingredients

  • Cake: 8 layers
  • 2 sticks salted butter (softened at room temperature)
  • 3 cups flour
  • 1 cup ice cold water
  • Condensed milk cream:
  • 2 cans of condensed milk
  • 4 sticks butter softened at room temperature

Instructions

  1. In a large bowl combine flour and butter by trying to make a crumb like mixture with your hands.
  2. Add ice cold water and mix with your hands few times.
  3. Divide the dough into 8 balls . Cover with plastic wrap and let it stay in the fridge for 1-2 hours up to 2 days.
  4. To make the cake:
  5. Heat oven to 400 degrees
  6. On well floured surface roll the ball (dough) into a really thin crust .
  7. Using a dinner plate or any other round dish,cake pan or lid place it upside down on the crust and cut around it.
  8. Sift a little of flour on to a baking sheet (upside down) or use parchment paper, Transfer the dough to a baking sheet, if you still have
  9. enough space transfer the cut off edge of the crust too, you will use that for crumbs that will go on the top and sides of the cake.
  10. Bake until golden brown. Repeat the steps for the rest of the dough.
  11. Cream:
  12. Using a hand mixer beat butter until slightly fluffy. Add two tablespoons of condensed milk and beat again. Add another two tablespoons of condensed milk and beat. Add the remaining condensed milk and beat.
  13. Assembling cake:
  14. Using spatula, place a generous amount of cream on the crust spread it evenly. Repeat for all the layers. Make crumbs out of the baked edge parts of the cake. Spread the cream on top and sides of the cake and cover the cake with crumbs. Also you can add walnuts or sliced almonds on top. Place it in the fridge over night or more.
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Filed Under: Cakes, Dessert ·

Caprese Salad with Mixed Greens

June 12, 2011 · by · Leave a Comment
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This salad is one of my favorites, With fresh mozzarella, sweet red tomatoes and aromatic smell of basil , Its just so GOOD!!! When we were in Italy on our vacation with my husband I ordered Caprese salad everyday for lunch and dinner, That’s how much I love it. On my salads (especially this one) I’m picky about olive oil. I like to use cold pressed fresh olive oil from Whole Foods or any other store that its available depends on where you live
1 fresh mozzarella cheese cut in ¼ inch rounds
1 tomato on Mixed greens such as spring mix.
the vine sliced in to ¼ inch rounds
extra virgin olive oil
balsamic vinegar
2 pieces basil leafs finely chopped
salt ( I prefer sea salt, or kosher salt)
fresh cracked pepper
In medium bowl mix together  salad greens , basil,  with 1 tablespoon olive oil  and 1 tablespoon balsamic vinegar,add little bit of salt and fresh cracked pepper.
Transfer the Salad on to a flat serving plate. Arrange tomatoes and cheese on top of the greens (tomato,cheese,tomato,cheese ….so on) sprinkle with salt and pepper , and drizzle with olive oil.

 

 

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Ukranian Borscht

June 9, 2011 · by · 3 Comments
Borscht
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Borscht
Borscht is a soup mostly made with beets and cabbage. It is a speacialty of Russian and Ukranian cuisine. It’s still a specialty in my family.There is lots of variations how to make borscht, but the base ingredients are cabbage and beets.Most of the time I can cook borscht without any meat or broth(believe me It’s still good) but sometime I would make it with homemade chicken or beef broth.
1 big or 2 small onions chopped
1 big or 2 small carrot shredded
½ green bell pepper chopped
½ red bell pepper chopped
1 small raw beet and 1 cooked beet for really red borscht shredded
4 cloves garlic finely chopped or crushed
8oz. Tomato sauce
3 bay leaves
8 medium russet potatoes peeled and cut into squares
½  of medim size cabbage thinly sliced
2/3 cup flat leaf parsley finely chopped (optional)
2/3 baby dill finely chopped
3 quarts (12 cups) of water,chicken/beef broth with meat
salt and pepper
3 tablespoon oil
Heat oil in large heavy pot on medium-high heat.
Add garlic . When garlic starts to turn light brown add onions, carrots, and bell peppers.
Saute for 7 minutes, stirring occasionaly.
Add beets.saute for another 4-5 minutes.
Add the tomato sauce,bay leaves and black pepper. Stirring few times,let it cook for 5 minutes .
Throw in the potatoes and pour in water or broth.
Season with salt,stir,close lid and bring to boil.
When starts to boil reduce heat to low and cook until potatoes are done.
Throw in cabbage,parsley and dill.(I like to add half of uncut bell pepper for more flavor.)
Bring to a light boil and remove from heat.Tear chicken/beef in to small parts and throw in to the pot.
It is best when served couple hours later.serve with dallop of sour cream , thinly sliced onions and bread.
Optional: to cook Beef or Chicken stock; Bring water to a boil in a big pot,add whole chicken or beef (your choice of meat,ribs ). 1 whole onion and 1 carrot peeled.2 bay leaves and season with salt.cook for an hour on low heat or until chicken is soft and tender.
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Vegetarian Ukranian Borscht

Ingredients

  • 1 big or 2 small onions chopped
  • 1 big or 2 small carrot shredded
  • ½ green bell pepper chopped
  • ½ red bell pepper chopped
  • 1 small raw beet and 1 cooked beet for really red borscht shredded
  • 4 cloves garlic finely chopped or crushed
  • 8oz. Tomato sauce
  • 3 bay leaves
  • 8 medium russet potatoes peeled and cut into squares
  • ½ of medim size cabbage thinly sliced
  • 2/3 cup flat leaf parsley finely chopped (optional)
  • 2/3 baby dill finely chopped
  • 3 quarts (12 cups) of water,chicken/beef broth with meat
  • salt and pepper
  • 3 tablespoon oil

Instructions

  1. Heat oil in large heavy pot on medium-high heat.
  2. Add garlic . When garlic starts to turn light brown add onions, carrots, and bell peppers.
  3. Saute for 7 minutes, stirring occasionaly.
  4. Add beets.saute for another 4-5 minutes.
  5. Add the tomato sauce,bay leaves and black pepper. Stirring few times,let it cook for 5 minutes .
  6. Throw in the potatoes and pour in water or broth.
  7. Season with salt,stir,close lid and bring to boil.
  8. When starts to boil reduce heat to low and cook until potatoes are done.
  9. Throw in cabbage,parsley and dill.(I like to add half of uncut bell pepper for more flavor.)
  10. Bring to a light boil and remove from heat.Tear chicken/beef in to small parts and throw in to the pot.
  11. It is best when served couple hours later.
  12. Serve with dallop of sour cream,thinly sliced onions/green onions/garlic and bread.
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