Lemon Cupcakes with Strawberry Whipped Cream Frosting

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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.

''Adjika'' Georgean style salsa

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.

Russian Merringue Cake ''Grafskiye Razvalini''

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.

Raviollis in Garlic Cream Sauce with Sundried Tomatoes and Spinach

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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Chicken 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.

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kievskiy cake

kievskiy cake-2

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!

Chebureki with Meat / Cheese and Tomato

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!

Rice Krispies cereal and Marshmallow Treats

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.

Beef or Lamb Kabobs Marinade

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.

Eggplant Caviar Appetizers

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 .[amd-zlrecipe-recipe:66]

Cold Summer Soup ''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.

[amd-zlrecipe-recipe:112]

Syrniki or Tvorozhniki with Plum Sauce

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!

Farmers Cheese with Strawberries (russian tvorog)

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!!!

Prawns with Diablo sauce and Forbidden Rice

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.

Summer Salad with Tomatoes and Peppers

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.

Eggs with Vegetables and Herbs

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.

[amd-zlrecipe-recipe:70]

Filet mignon with Mushroom Wine Sauce or Cabernet Sauce

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.

Trifle Cake with Pineapple and Almonds

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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