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Lemon Cupcakes with Strawberry Whipped Cream Frosting

August 1, 2011 · by · 1 Comment
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I love making  cupcakes. I think they are so cute  and fun to make.They make great centerpiece on birthday parties,weddings, even holidays. The best thing is, that they’re so easy to make and you can play around and create something new every time.
24 cupcakes or 12 muffin size cupcakes
Ingredients:
3 eggs
1 cup sugar
1 1/2  cups flour
1 ¼  tsp. baking powder
½ tsp. salt
½ stick unsalted butter (softened)
2 ounces cream cheese (softened)
½ cup buttermilk
juice from 1 lemon
zest of one lemon
Whipped Cream:
1 pint heavy whipping cream
2 cups powdered sugar
about 10-12 strawberries (pureed using blender)
Directions:
Preheat oven to 350 degrees. In a medium bowl, combine flour, baking powder and salt; set aside.
In another medium size bowl,using electric mixer beat the butter, cream cheese and sugar until light and creamy.Add eggs one at a time, beating well after each time you add another egg.On low speed add the flour mixture and buttermilk alternatively. Add lemon juice and zest, and mix on low speed until well combined. Divide batter between 24 or 12 cupcake/muffin tins. Bake for about 20 minutes.Let cool completely.
Cream:
Using electric mixer beat heavy whipping cream and sugar on high speed until thick and fluffy.  Be careful not to over do it. Fold in the strawberries .  Decorate the cupcakes using a pastry bag filled with cream. Add ¼  slice of strawberry on top of the cupcake and sprinkle some lemon zest.

Filed Under: Dessert ·

”Adjika” Georgean style salsa

August 1, 2011 · by · Leave a Comment
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This sauce is very fragrant and spicy. It can be used as a dip with your favorite chips or as a topping for any other dish like rice,mashed potatoes, beans ,or pasta. It goes well with everything. You can even spread it on bread to go with your soup like Borscht, lentil or bean soup. Add it to your  sandwich to give it a little kick.

Ingredients:
2 tomatoes
1 red bell pepper
10 cloves garlic
¼ bunch of cilantro
1 habanero pepper seeded *
1 Serrano pepper seeded *
salt and black pepper to taste
¼ cup sunflower oil (or olive oil)
*You can substitute for jalapeno peppers
Directions:
Combine all ingredients using a food processor or blender.
Filed Under: sauce ·

Russian Merringue Cake ”Grafskiye Razvalini”

July 28, 2011 · by · Leave a Comment
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I love Meringues for couple of reasons;One,they feel so light and not as heavy as cakes with flour. And two, it  tastes so good it just melts in your mouth.
This Cake does not require cutting,so just take by piece one after one until……. Its all gone!
Ingredients:
4 egg whites room temperature
1 1/2 cup sugar
Cream-
1 condensed milk
3  sticks softened butter
1 ½ – 2 cups finely crushed walnuts or toasted hazelnuts
Chocolate glaze-
1 tbsp sour cream
¼ cup milk
2 tbsp sugar
1 tbsp cocoa ( I prefer dutch)
2 tbsp. Butter
Directions:
Heat oven to 275 degrees.
Beat egg whites with sugar until very stiff .
Line a baking sheet with parchment paper.Fill pastry bag with egg whites mixture. Squeeze medium size swirls on the baking sheet.Bake for another 3-3 ½ hours.
Cream:
Beat butter,gradually add condensed milk .Beat well until well combined and slightly fluffy.
Chocolate glaze:
In a small sauce pan, combine milk,sour cream, sugar and cocoa. Simmer over medium heat. Add butter. Cook until thickens.(if the chocolate sticks to the spoon, then its ready)
Assembling:
Take one meringue cookie at a time dip it in to cream then in the bowl with walnuts/hazelnuts.Stack it on a flat plate in to a mountain shape.Using a  tablespoon pour the chocolate over the cake. Keep it in the fridge.

 

Filed Under: Dessert · Tagged: ,

Raviollis in Garlic Cream Sauce with Sundried Tomatoes and Spinach

July 23, 2011 · by · Leave a Comment
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My favorite raviolis  is with Portobello mushroom and mozzarella cheese filling from Costco, but you can use your favorite.
Ingredients:
1 lb. Your choice of Raviolis
10 cloves garlic  smashed and chopped
1 tbsp. Olive oil
4 tbsp. Butter
½ freshly grated nutmeg
1 1/2 cup heavy whipping cream
kosher or sea salt
fresh ground pepper
2 tbsp sun dried tomatoes
1 cup baby spinach
1 tbsp grated Parmesan cheese
Cook Ravioli according to package directions.
Heat oil and butter in a heavy skillet on med heat.Add garlic.cook for a minute or two. Add heavy cream. Bring to boil and simmer for about 8 minutes. Add nutmeg,salt,pepper and cheese .
Add sun dried tomatoes and spinach to cooked raviolis. Pour cream over the raviolis and gently mix couple times. Transfer to a serving plate.
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Raviollis in Garlic Cream Sauce with Sundried Tomatoes and Spinach

Ingredients

  • 1 lb. Your choice of Raviolis
  • 10 cloves garlic smashed and chopped
  • 1 tbsp. Olive oil
  • 4 tbsp. Butter
  • ½ freshly grated nutmeg
  • 1 1/2 cup heavy whipping cream
  • kosher or sea salt
  • fresh ground pepper
  • 2 tbsp sun dried tomatoes
  • 1 cup baby spinach
  • 1 tbsp grated Parmesan cheese

Instructions

  1. Cook Ravioli according to package directions.
  2. Heat oil and butter in a heavy skillet on med heat.Add garlic.cook for a minute or two. Add heavy cream. Bring to boil and simmer for about 8 minutes. Add nutmeg,salt,pepper and cheese .
  3. Add sun dried tomatoes and spinach to cooked raviolis. Pour cream over the raviolis and gently mix couple times. Transfer to a serving plate.
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Filed Under: Dinner, Main course ·

Chicken Eggrolls

July 22, 2011 · by · Leave a Comment
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Eggrolls
These crispy homemade chicken eggrolls are better then any chinesse restaurant eggrolls. Everyone loves them in our family and they are gone in a blink at parties.You can substitute beef,pork,or turkey for chicken and omit meat for vegetarians.For best crispy results buy eggroll or lumpia wrappers in Asian market.
Ingredients:
3 boneless chicken thighs grounded
1 onion finely chopped
2 carrots shredded
¼ cabbage shredded
2 bean threads ( soaked in boiling water) cut into one inch wide
25 sheets egg roll wrappers
1 egg whipped with fork
1 egg whipped with fork for the wrapper
soy sauce
¼ cup oil + for frying
Other optional ingredients:
mushrooms
celery
string beans
zuchinni
Directions:
Heat oil on med-high heat. Add chicken.Cook until slightly browned.Add onions and carrots. Cook until tender.add cabbage,soy sauce and bean threads.cook for a minute or two ,stirring the mixture. Add egg and mix it in.
Take one wrapper,place meat mixture on the lower corner. seal top corners with whipped egg and roll them up tucking in the two side corners. Repeat with the rest.
In a medium size frying pan, heat plenty of oil and fry them turning once until golden brown. Make sure to stand by because they  tend to burn fast.
Eggrolls
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Chicken Eggrolls

Ingredients

  • Ingredients:
  • 3 boneless chicken thighs grounded
  • 1 onion finely chopped
  • 2 carrots shredded
  • ¼ cabbage shredded
  • 2 bean threads ( soaked in boiling water) cut into one inch wide
  • 25 sheets egg roll wrappers
  • 1 egg whipped with fork
  • 1 egg whipped with fork for the wrapper
  • soy sauce
  • ¼ cup oil + for frying

Instructions

  1. Directions:
  2. Heat oil on med-high heat.
  3. Add chicken.cook until slightly browned.
  4. Add onions and carrots. Cook until tender.
  5. Add cabbage,soy sauce and bean threads.Cook for a minute or two stirring the mixture.
  6. Add the egg and mix it in.
  7. Take one wrapper,place meat mixture on the lower corner. seal top corners with whipped egg and roll them up tucking in the two side corners. Repeat with the rest.
  8. In a medium size frying pan, heat plenty of oil and fry them turning once until golden brown. Make sure to stand by because they tend to burn fast.
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Filed Under: appetizer · Tagged: , , , , , , , , , ,

kievskiy cake

July 21, 2011 · by · 9 Comments
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Kievskiy cake is meringue cake with nuts in between two sponge cakes slightly soaked with syrup and apricot preserve  that’s covered with delicious cream!. Sounds so delightfully tasty already, but wait until you try it… It can’t be better. Its a very popular Russian/ Ukrainian cake that got it’s name from “Kiev” city  in Ukraine in early 1950’s.There is also lots of variation on making this cake, and this recipe is the one that my family adores .(especially my mom,who is not a big fan of sweets).

Meringue takes some time to bake, I like to make it day before I make the whole cake.When Apricots in season I like to make my own preserve, (apricots and sugar simmering over low heat for about 1.5 hours) but otherwise I use store bought.

For Meringue:

4 egg whites
1 1/2 cup sugar

For Cake:

6 eggs

1 cup sugar

1 cup flour

For Cream:
1 can condensed cream

2 sticks butter softened at room temp.

1 package cream cheese

8 oz container whip cream topping (Also you can beat heavy cream with powdered sugar, taste will be slightly different but still taste good) *

Apricot jam or preserve (or any other of your choice)

cooled sugar syrup (boil 1 cup water with 3 tbsp. sugar. let cool)

finely chopped walnuts or peanuts

crushed maria’s cookies or graham cracker cookies

* You can also omit whip cream, just add 2 sticks butter and 1 more can of condensed milk.

Directions:

Meringue:
Heat oven to 250 degrees.

On high speed beat egg whites with sugar until really stiff about 20-25 minutes.

Line the bottom of 9″ spring foam pan with parchment paper. Bake for 30 minutes on 250 degrees then reduce to 175 degrees for another 4 hours. (I like to leave it in the turned off oven overnight)

Cake:

Heat oven 325 degrees.

On high speed beat eggs with sugar, when the batter is stiff and light, add flour and mix it well.

Pour the batter into 9” round baking pan and bake for  about  30-35 minutes.

Let  the cake cool.

Cream:
Beat butter with cream cheese until smooth.

Gradually add condensed milk and beat well until combined.

Add whip cream and beat again.

note: If you will use heavy whipping cream instead of whip cream topping, then beat it together with powdered sugar  in separate bowl then fold it in gently to the cream.

 

 

 

Assembling:

Slice the cake in half.Using a tablespoon pour sugar syrup on the cake(don’t over do it)

spread the jam or preserve.
spread a good layer of cream
sprinkle with nuts
place meringue cake on top, and add another good layer of cream.

Soak the other slice of cake with syrup, and spread jam or preserve.Place it on top of the cake.

Spread the remaining cream all over the cake. Sprinkle cookie crumbs on the top,(and sides if you like) and nuts on the sides of the cake.Or you can do how ever you like depends on your preference. Keep it in the fridge for at least two hours. Serve with a cup of hot tea.Enjoy!

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kievskiy cake

Ingredients

  • For Meringue:
  • 4 egg whites
  • 1 1/2 cup sugar
  • For Cake:
  • 6 eggs
  • 1 cup sugar
  • 1 cup flour
  • For Cream:
  • 1 can condensed cream
  • 2 sticks butter softened at room temp.
  • 1 package cream cheese
  • 8 oz container whip cream topping (Also you can beat heavy cream with powdered sugar, taste will be slightly different but still taste good) *
  • Apricot jam or preserve (or any other of your choice)
  • cooled sugar syrup (boil 1 cup water with 3 tbsp. sugar. let cool)
  • finely chopped walnuts or peanuts
  • crushed maria's cookies or graham cracker cookies
  • * You can also omit whip cream, just add 2 sticks butter and 1 more can of condensed milk.

Instructions

  1. Directions:
  2. Meringue:
  3. Heat oven to 250 degrees.
  4. On high speed beat egg whites with sugar until really stiff about 20-25 minutes.
  5. Line the bottom of 9" spring foam pan with parchment paper. Bake for 30 minutes on 250 degrees then reduce to 175 degrees for another 4 hours. (I like to leave it in the turned off oven overnight)
  6. Cake:
  7. Heat oven 325 degrees.
  8. On high speed beat eggs with sugar, when the batter is stiff and light, add flour and mix it well.
  9. Pour the batter into 9'' round baking pan and bake for about 30-35 minutes.
  10. Let the cake cool.
  11. Cream:
  12. Beat butter with cream cheese until smooth.
  13. Gradually add condensed milk and beat well until combined.
  14. Add whip cream and beat again.
  15. note: If you will use heavy whipping cream instead of whip cream topping, then beat it together with powdered sugar in separate bowl then fold it in gently to the cream.
  20. Assembling:
  21. Slice the cake in half.Using a tablespoon pour sugar syrup on the cake(don't over do it)
  22. spread the jam or preserve.
  23. spread a good layer of cream
  24. sprinkle with nuts
  25. place meringue cake on top, and add another good layer of cream.
  26. Soak the other slice of cake with syrup, and spread jam or preserve.Place it on top of the cake.
  27. Spread the remaining cream all over the cake. Sprinkle cookie crumbs on the top,(and sides if you like) and nuts on the sides of the cake.Or you can do how ever you like depends on your preference. Keep it in the fridge for at least two hours. Serve with a cup of hot tea.Enjoy!
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Filed Under: Dessert · Tagged: , , , , , , , , , , , , , , , , , , , ,

Chebureki with Meat / Cheese and Tomato

July 7, 2011 · by · 2 Comments
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This dish is  known alot in Central Asian areas and really popular in Tatar,Georgian and Uzbek kitchens . Its similar to big empanada. All the diet thoughts have to be thrown out with this dish, but its so worth it. Goes well with hot green tea and little sugar added if desired. You can make the dough from scratch or just buy uncooked flour tortillas .it saves you time and you don’t have to deal with the mess.
For the filling I usually use ground beef (I like to make myself) or tomatoes with fresh mozzarella cheese and basil (great for vegetarians). You can use any other ground meat if you like.
Ingredients:
1 package of uncooked flour tortillas ( I buy at Costco)
oil for frying
water for moisting
For meat filling:
1 pound ground beef
1 onion chopped
salt and pepper
½ tsp. cumin powder
½ cup cold water
For Cheese and tomato filling:
1 big or 2 small tomatoes diced
1 fresh whole mozzarella cheeses shredded
salt
fresh basil finely chopped
For the fillings,combine all the ingredients well, and add a thin layer of filling on the top side of the tortilla. Using your fingers moist the edges with water.take the side without filling and fold it into half moon shape pressing firmly on the edges.
Heat lots of oil in a deep frying pan.Place two chebureks in hot oil turn the heat to med-low and close the lid. Fry about 1-2 minutes per side. Careful when turning over not to make holes,so the juice won’t come out. Repeat the steps with the rest of the tortillas. Enjoy!
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Chebureki with Meat / Cheese and Tomato

Ingredients

  • Ingredients:
  • 1 package of uncooked flour tortillas ( I buy at Costco)
  • oil for frying
  • water for moisting
  • For meat filling:
  • 1 pound ground beef
  • 1 onion chopped
  • salt and pepper
  • ½ tsp. cumin powder
  • ½ cup cold water
  • For Cheese and tomato filling:
  • 1 big or 2 small tomatoes diced
  • 1 fresh whole mozzarella cheeses shredded
  • salt
  • fresh basil finely chopped

Instructions

  1. For the fillings,combine all the ingredients well, and add a thin layer of filling on the top side of the tortilla. Using your fingers moist the edges with water.take the side without filling and fold it into half moon shape pressing firmly on the edges.
  2. Heat lots of oil in a deep frying pan.Place two chebureks in hot oil turn the heat to med-low and close the lid. Fry about 1-2 minutes per side. Careful when turning over not to make holes,so the juice won't come out. Repeat the steps with the rest of the tortillas. Enjoy!
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Filed Under: appetizer, Main course ·

Rice Krispies cereal and Marshmallow Treats

July 6, 2011 · by · 1 Comment
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My sister made these once and all kids fell in love with these crunchy ,but yet soft treats.
Makes approx. 60 treats.
Ingredients:
30 chewy caramel candies
½ can condensed milk
2 tbsp. Butter
3 cups rice krispy cereal
1 bag of big marshmallows
toothpicks
Direction:
Remove wrapper from caramel candies (you might ask your kids to help you with this procedure). Melt butter in a small sauce pan on low heat. Add caramels and cond. Milk. Stirring most of the time until caramels are melted.
Using a toothpick dip the marshmallow in caramel and then quickly into cereal.repeat the procedure for the rest of  the marshmallows.
Filed Under: Dessert ·

Beef or Lamb Kabobs Marinade

July 6, 2011 · by · 5 Comments
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This is a tasty and easy marinade for beef or lamb kabobs. You can marinade meat and leave in the fridge overnight in a big Ziploc bag or you can start to grill it i as soon as in one hour and thirty minutes. For beef  kabobs I always use Tri-tip (trimmed)and  wood charcoal/ chips for grilling.. This particular recipe was made for a big crowd and  I used about 7-8 pounds of beef. Serve with bread and fresh onion salad.
Ingredients:
7-8 lbs trimmed  beef tri-tip cut into 1 ¼ inch cubes or lamb
Marinade:
1 onion
1 bunch of cilantro
2/3 cup  ”Chaka’s Mmmmm Sauce”
2/3 cup soy sauce
2 tbsp. Cumin powder
2 tbsp. Paprika
3 tbsp . Grill Mates Montreal steak seasoning
2 tbsp. Garlic powder or garlic with herbs seasoning
1 tbsp.salt
1 tsp. black pepper
½ cup oil
3 limes or lemon squeezed ( you can also use red wine vinegar,balsamic vinegar or red wine instead)
Onion Salad:
2 onions sliced in rounds
5 pieces of cilantro chopped
2 tbsp. Oil
2 tbsp. Vinegar ( preferably white balsamic vinegar)
pinch of salt
black pepper
Meat:
Combine all the ingredients using a blender or food processor. Place meat in a large zip lock bag. Pour the marinade, close the bag tightly and mix well. place it in the fridge if you plan to grill next day or for 1 hour  at room temperature if you will need to grill it right away.
Salad:
Mix all the ingredients well. serve on top or bottom of the grilled kabobs.
Filed Under: Dinner, grilled, Main course, russian, uzbek ·

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” 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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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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