Perfect soft boiled egg

soft boiled egg

soft boiled egg-3

 

I like eggs prepared any way, but soft boiled eggs and poached eggs are my favorite. They are very easy and quick to make. To make a perfect soft boiled egg a timer is a must.

 

Ingredients:

large eggs

small pot of water

salt

bread/toast

 

Directions:

Bring pot of water boil.

then lower the heat, so the water is simmering.

Add one egg at a time with spoon.

For 1-2 eggs cooking time 5 minutes

For 3-4 eggs add another 30 sec- a minute

Run the eggs under cold water for 30 -60 sec.

Peel the top of the egg,sprinkle some salt and serve with crusty bread or toast.

soft boiled egg

Perfect soft boiled egg

Ingredients

  • large eggs
  • small pot of water
  • salt
  • bread/toast

Instructions

  1. Directions:
  2. Bring pot of water boil.
  3. then lower the heat, so the water is simmering.
  4. Add one egg at a time with spoon.
  5. For 1-2 eggs cooking time 5 minutes
  6. For 3-4 eggs add another 30 sec- a minute
  7. Run the eggs under cold water for 30 -60 sec.
  8. Peel the top of the egg,sprinkle some salt and serve with crusty bread or toast.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/perfect-soft-boiled-egg/

 

Lemon Blueberry Bread

lemon blueberry bread-3

lemon blueberry bread

 

This Lemon blueberry bread is bursting with  deliciousness! Sweet juicy blueberries and tangy lemon complement each other well. Lemon glaze on top of the bread makes it divine and scrumptious. It’s a perfect breakfast bread with coffee or tea.

Ingredients:

2 eggs

2 cups  flour + 1 tablespoon divided

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup butter room temperature

2 teaspoons vanilla extract

1 cup sugar

1/2 cup sour cream*

1/3 cup milk*

zest of 2 lemons

juice of 1 lemon

1 cup blueberries

Glaze:

1 cup powdered sugar

2-3 tablespoons lemon juice

zest of 1 lemon

* you can sub in greek yogurt

 

Directions:

Pre heat oven to 350.

Spray 8×4 loaf pan with cooking spray.

In small bowl, toss blueberries with 1 tablespoon flour.

In a large bowl, whisk together flour, baking powder, and salt. Set aside.

In a separate bowl, mix together the butter, vanilla, eggs, sugar, sour cream,milk, lemon zest, and lemon juice.

Combine the wet and dry ingredients, just until smooth. Do not overmix or your bread will come out tough.

Gently fold the blueberries into the batter.

Pour batter into prepared loaf pan and bake for 50-55 minutes. The bread will be finished when a toothpick inserted into the center comes out clean.

Once bread is finished, remove from oven and allow to cool for about 10 minutes in the loaf pan. Remove from loaf pan and transfer to a wire rack to cool completely.

Once bread has cooled, whisk together the powdered sugar, lemon juice and zest. Start with one tablespoon of lemon juice and whisk well. If your mixture is too thick, slowly add up to one more tablespoon of lemon juice. You want the glaze to be thin enough to drizzle, but thick enough to set up on the bread.

Using a spoon, drizzle the glaze on top of the bread. The glaze should harden up a little more after about 15-20 minutes.

 

Adapted from Livewellbakeoften.com

 

lemon blueberry bread-3

Lemon Blueberry Bread

Ingredients

  • 2 eggs
  • 2 cups flour + 1 tablespoon divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter
  • 2 teaspoons vanilla extract
  • 1 cup sugar
  • 1/2 cup sour cream*
  • 1/3 cup milk*
  • zest of 2 lemons
  • juice of 1 lemon
  • 1 cup blueberries
  • Glaze:
  • 1 cup powdered sugar
  • 2-3 tablespoons lemon juice
  • zest of 1 lemon
  • * you can sub in greek yogurt

Instructions

  1. Pre heat oven to 350.
  2. Spray 8x4 loaf pan with cooking spray.
  3. In small bowl, toss blueberries with 1 tablespoon flour.
  4. In a large bowl, whisk together flour, baking powder, and salt. Set aside.
  5. In a separate bowl, mix together the butter, vanilla, eggs, sugar, sour cream,milk, lemon zest, and lemon juice.
  6. Combine the wet and dry ingredients, just until smooth. Do not overmix or your bread will come out tough.
  7. Gently fold the blueberries into the batter.
  8. Pour batter into prepared loaf pan and bake for 50-55 minutes. The bread will be finished when a toothpick inserted into the center comes out clean.
  9. Once bread is finished, remove from oven and allow to cool for about 10 minutes in the loaf pan. Remove from loaf pan and transfer to a wire rack to cool completely.
  10. Once bread has cooled, whisk together the powdered sugar, lemon juice and zest. Start with one tablespoon of lemon juice and whisk well. If your mixture is too thick, slowly add up to one more tablespoon of lemon juice. You want the glaze to be thin enough to drizzle, but thick enough to set up on the bread.
  11. Using a spoon, drizzle the glaze on top of the bread. The glaze should harden up a little more after about 15-20 minutes.
  12. Adapted from Livewellbakeoften.com
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/lemon-blueberry-bread/

 

French Breakfast muffins – healthier version

french breakfast muffins-2

 

whole wheat french breakfast muffinsThese are fantastic french breakfast muffins that are a little guilt free. It’s a healthier version recipe with whole wheat and oat flour,and coconut oil (click here on how to choose your coconut oil). Coconut oil is much healthier then butter or shortening and surprisingly… taste of it is not noticed in the muffin. They are perfect and delicious goodies for breakfast, brunch, snack, or a little treat with tea. They are our family favorite. Very simple and easy to make and incredibly tasty.

These healthier version of french breakfast muffins are not dry,wet, or hard, but very soft and absolutely delicious…to the part where they can be very addicting!!!  It’s hard to eat just one…you’ll want seconds..or  thirds, or maybe more.

 

 

 

french breakfast muffins-2

 

French Breakfast muffins – healthier version

Ingredients

  • 1 1/2 cup whole wheat flour*
  • 1 1/2 cups oat flour*
  • 1 cup sugar
  • 1 teaspoon salt
  • 1 tablespoon + 1/4 teaspoon baking powder
  • 2 eggs
  • 2/3 cup coconut oil*
  • 1 1/4 cup milk*
  • You can sub in all purpose flour,butter and just reduce milk to 1 cup.
  • Coating:
  • 2 1/2 sticks butter melted
  • 2 1/4 cup sugar
  • 4 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg

Instructions

  1. Preheat oven to 350 degrees
  2. Grease a mini muffin/cupcake pan.
  3. In a bowl,using a whisk,stir together flours,salt,baking powder and set aside.
  4. In a separate bowl,whisk together coconut oil with sugar. Add the eggs and mix.
  5. Stir in flour mixture alternately with milk. (one third flour,one third milk...)
  6. Divide batter evenly among mini muffin/cupcake cups.
  7. Bake for 13-15 minutes.
  8. Prepare coating.Combine sugar,cinnamon,and nutmeg in deep dish or bowl.melt butter.
  9. When done baking, dip the warm muffins in the butter,coating well.Then roll muffins in the cinnamon nutmeg sugar mixture to coat well.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/french-breakfast-muffins-healthier-version/
      french breakfast muffins

Bagel Sandwich with Smoked Salmon

open face bagel sandwich with smoked salmon-2

open face bagel sandwich with smoked salmon-2 This bagel sandwich with smoked salmon makes an elegant breakfast or great brunch.It’s really simple, quick, and delicious. You can serve it as open faced sandwich or with the top. And the best part is ….. no cooking required.

Ingredients:

bagels sliced

avocado sliced

smoked salmon or lox sliced

capers (optional)

Spread- 4 ozs. cream cheese

1 tablespoon plain greek yogurt

1/4 teaspoon onion powder

salt (optional)

1 tablespoon fresh dill chopped*

You can sub in chives or basil.

 

Directions- Whip or mix all spread ingredients.

Spread cream cheese spread over bagel.

Top with sliced avocados,smoked  salmon slices(or lox),and capers.

 

open face bagel sandwich with smoked salmon-3

 

 

 

open-face sandwich with salmon

Ingredients

  • Ingredients:
  • bagels sliced
  • avocado sliced
  • smoked salmon or lox sliced
  • capers (optional)
  • Spread-
  • 4 ozs. cream cheese
  • 1 tablespoon plain greek yogurt
  • 1/4 teaspoon onion powder
  • salt (optional)
  • 1 tablespoon fresh dill chopped*
  • You can sub in chives or basil.

Instructions

  1. Directions-
  2. Whip or mix all spread ingredients.
  3. Spread cream cheese spread over bagel.
  4. Top with sliced avocados,smoked salmon slices(or lox),and capers.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/bagel-sandwich-with-smoked-salmon/

Peach Muffins

peach muffins-2

peach muffins

 

Sweet and tender cake-like peach muffins with crunchy and buttery almond crumble.These Peach muffins can be a delightful breakfast or dessert treat when peaches are in season.

Ingredients:

3 cups flour (I used 1 1/2 cup white and 1 1/2 cup whole wheat)

3 eggs

1 cup sugar

1/2 teaspoon salt

2 1/2 teaspoons baking powder

1/2 cup oil

1 1/2 cups plain yoghurt

3/4 cup milk

1 teaspoon vanilla

1/2 teaspoon cinnamon optional

2 large or 3 small peaches diced

Almond crumble:

3/4 cup almonds*

3/4 cup flour

3/4 cup softened butter

3/4 cup brown sugar*

1/2 teaspoon cinnamon optional

*you can sub in walnuts for almonds, and regular granulated sugar for brown sugar.

 

Directions:

Preheat oven to 400F.

In a bowl, whisk together flour,sugar,salt,baking powder and cinnamon(optional).

In another bowl,whisk together eggs,yoghurt,milk,oil, and vanilla.

Combine wet ingredients with dry ingredients and mix in peaches.

Line a cupcake pan or a muffin pan with liners. Spoon batter in to each liner 3/4 full.

 

In a medium bowl using fork or your hands mix all crumble ingredients.

Top muffin batter with generous amount of almond crumble.

Bake for 15-17 minutes if using cupcake pan or 22-24 minutes if using muffin pan.

peach muffins

 

 

peach muffins-2

peach muffins-5

 

Peach Muffins

Ingredients

  • 3 cups flour (I used 1 1/2 cup white and 1 1/2 cup whole wheat)
  • 3 eggs
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/2 cup oil
  • 1 1/2 cups plain yoghurt
  • 3/4 cup milk
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon optional
  • 2 large or 3 small peaches diced
  • Almond crumble:
  • 3/4 cup almonds*
  • 3/4 cup flour
  • 3/4 cup softened butter
  • 3/4 cup brown sugar*
  • 1/2 teaspoon cinnamon optional
  • *you can sub in walnuts for almonds, and regular granulated sugar for brown sugar.

Instructions

  1. Preheat oven to 400F.
  2. In a bowl, whisk together flour,sugar,salt,baking powder and cinnamon(optional).
  3. In another bowl,whisk together eggs,yoghurt,milk,oil, and vanilla.
  4. Combine wet ingredients with dry ingredients and mix in peaches.
  5. Line a cupcake pan or a muffin pan with liners. Spoon batter in to each liner 3/4 full.
  6. In a medium bowl using fork or your hands mix all crumble ingredients.
  7. Top muffin batter with generous amount of almond crumble.
  8. Bake for 15-17 minutes if using cupcake pan or 22-24 minutes if using muffin pan.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/peach-muffins/

Almond Chocolate Coconut Scones

almond coconut and chocolate scones-3

almond chocolate coconut scones

 

Scones are classic teatime biscuit treats that are quick and easy to make.These almond chocolate coconut scones are full of scrumptious goodness.Slightly sweetened flaky biscuits with shaved chocolate, sliced almonds, coconut flakes and glazed with sweet coconut glaze.They are perfect with coffee or tea.

 

Ingredients:

3 cups all-purpose flour

3 tablespoons sugar

1 tablespoon + 1 teaspoon baking powder

3/4 teaspoon salt

1 1/2 sticks unsalted butter,cold.

1 cup coconut milk  (milk,almond milk or cream will work too)

1 egg

1/2 cup sliced almonds toasted

1/2 cup chopped chocolate ( or chocolate chips)

1/2 cup shredded coconut toasted

 

Glaze:

1 1/2 cup powdered sugar

2 tablespoons  coconut milk,milk,or cream

1/4 teaspoon vanilla

Direction:

Preheat oven to 400F degrees.

Line two baking sheets with parchment paper.

In a bowl of stand mixer,whisk together flour,sugar,baking powder,and salt.Shred cold butter and using your hands quickly work in the butter with flour mixture to create crumb mixture. You can also use a large blender to combine flour mixture with butter.

Add coconut,chocolate, and almonds to the mixture.

in a small bowl whisk coconut milk with egg.

Add milk and egg mixture to flour mixture and mix until combined.

On a slightly floured surface,divide the dough in half and pat a 6 inch circle.Cut the circle in to wedges.Transfer scones to baking sheet and set them at least 1 inch apart.

Bake for 15 to 18 minutes.

Prepare the glaze.Combine powdered sugar with coconut milk (reg.milk) and vanilla.

Pour or brush glaze over baked warm scones. Sprinkle with coconut flakes and sliced almonds over the top.

almond coconut and chocolate scones-3

 

 

Almond Chocolate Coconut Scones

Ingredients

  • 3 cups all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon + 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 1/2 sticks unsalted butter,cold.
  • 3/4 cup coconut milk (milk,almond milk or cream will work too)
  • 1 egg
  • 1/3 cup sliced almonds toasted
  • 1/3 cup chopped chocolate ( or chocolate chips)
  • 1/3 cup shredded coconut toasted
  • Glaze:
  • 1 1/2 cup powdered sugar
  • 2 tablespoons coconut milk,milk,or cream
  • 1/4 teaspoon vanilla

Instructions

  1. Preheat oven to 400F degrees.
  2. Line two baking sheets with parchment paper.
  3. In a bowl of stand mixer,whisk together flour,sugar,baking powder,and salt.Shred cold butter and using your hands quickly work in the butter with flour mixture to create crumb mixture. You can also use a large blender to combine flour mixture with butter.
  4. Add coconut,chocolate, and almonds to the mixture.
  5. in a small bowl whisk coconut milk with egg.
  6. Add milk and egg mixture to flour mixture and mix until combined.
  7. On a slightly floured surface,divide the dough in half and pat a 6 inch circle.Cut the circle in to wedges.Transfer scones to baking sheet and set them at least 1 inch apart.
  8. Bake for 15 to 18 minutes.
  9. Prepare the glaze.Combine powdered sugar with coconut milk (reg.milk) and vanilla.
  10. Pour or brush glaze over baked warm scones. Sprinkle with coconut flakes and sliced almonds over the top.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/almond-chocolate-coconut-scones/

almond coconut and chocolate scones-6

 

 

Blueberry Lemon Sticky buns

sticky buns

blueberry lemon sticky buns-8

These blueberry lemon sticky buns are beyond delicious! They are super good,sticky,and fingerlicking.My kids loved them…my family members loved them…Im sure you’ll love them too. Perfect with cup of coffee in the morning.Kids liked them with milk, and great with hot cup of tea as well.

Ingredients-

yields 18-20 rolls

Dough:
1 cup warm milk (not hot)
1/2 cup sugar
1/4 cup butter melted (1/2 stick)
2 large or 3 medium eggs
1 1/2 tablespoons oil

1/4 teaspoon salt
1 1/2 teaspoon yeast
1 tablespoon sour cream

2 ozs cream cheese*

1 teaspoon vanilla

3 1/2 – 4 cups Canadian flour(highly recommended)  or all purpose flour**
1 egg for egg wash

1 tablespoon water

 

Filling:

2 lemon zested

3/4 cup white sugar

3/4 flour

1/2 (1/4 cup) butter melted

blueberries

 

Glaze-

2 cups powdered sugar

1/2 lemon juice squeezed

lemon zest from 1 lemon optional

1/4 cup butter melted

1/2 cup milk

 

* you can replace for 1/4 cup sour cream
**Most European/Russian stores and Winco Foods carry it.
Direction using bread maker:
Add sugar to milk.Stir until sugar disolves.Stir in yeast and 1/2 cup flour and set aside.

Melt butter,let it cool.

In another mixing bowl whisk with hand blender eggs,cream cheese,sour cream,oil,salt,vanilla.

Whisk in milk mixture to egg mixture.

Whisk in butter.Add rest of the flour,and transfer dough mixture to bread maker.

Set your setting on “dough”.

With stand mixer:

1.Follow steps 1-4

2.Whisk in butter.Transfer mixture to stand mixer bowl.

3.Add flour.

4.Mix dough with hook attachment.Starting on med-low speed and increasing speed gradually to highest.

5.Cover bowl with plastic wrap.Place the bowl in the warmest place in your house covered with blanket or towel.

I like to place it in the microwave(don’t turn it on!).

6.Let dough rise,about 2 +/- hours.

 

Filling-

 

In a mixing bowl, combine lemon zest and sugar. Rub sugar and lemon zest using your hands.

Whisk in flour.

Pour in butter and rub the mixture with your hands to create crumbs.

 

Making buns-

Preheat oven to 350 degrees.

Butter or grease 2 small or 1 large baking pans/dish.

Roll the dough into large thin ractangle.

Brush on a thin layer of melted butter or spread evenly using your fingers.

Sprinkle the filling mixture over buttered dough.

blueberry lemon sticky buns-2

Sprinkle blueberries over crumb mixture.Roll the dough into a log.Pinch the edges and seal the seams.

blueberry lemon sticky buns-3

Slice the roll into 1 inch slice.Arrange pieces onto buttered pans.

blueberry lemon sticky buns-4

Cover with kitchen towel and allow to rise for about 20 minutes. Take it outside during summer for quicker better rise.

Whisk egg and water together and brush on buns.

Bake for 25-30 minutes or until they are deep golden brown.

Glaze- Combine all ingredients together using a whisk.

Remove buns from oven and pour the glaze over them while hot.

Serve warm or room temperature.

sticky buns

Blueberry Lemon Sticky buns

Ingredients

  • yields 18-20 rolls
  • Dough:
  • 1 cup warm milk (not hot)
  • 1/2 cup sugar
  • 1/4 cup butter melted (1/2 stick)
  • 2 large or 3 medium eggs
  • 1 1/2 tablespoons oil
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon yeast
  • 1 tablespoon sour cream
  • 2 ozs cream cheese*
  • 1 teaspoon vanilla
  • 3 1/2 – 4 cups Canadian flour(highly recommended) or all purpose flour**
  • 1 egg for egg wash
  • 1 tablespoon water
  • Filling:
  • 2 lemon zested
  • 3/4 cup white sugar
  • 3/4 flour
  • 1/2 (1/4 cup) butter melted
  • blueberries
  • Glaze-
  • 2 cups powdered sugar
  • 1/2 lemon juice squeezed
  • lemon zest from 1 lemon optional
  • 1/4 cup butter melted
  • 1/2 cup milk
  • * you can replace for 1/4 cup sour cream
  • **Most European/Russian stores and Winco Foods carry it.

Instructions

  1. Direction using bread maker:
  2. Add sugar to milk.Stir until sugar disolves.Stir in yeast and 1/2 cup flour and set aside.
  3. Melt butter,let it cool.
  4. In another mixing bowl whisk with hand blender eggs,cream cheese,sour cream,oil,salt,vanilla.
  5. Whisk in milk mixture to egg mixture.
  6. Whisk in butter.Add rest of the flour,and transfer dough mixture to bread maker.
  7. Set your setting on "dough".
  8. With stand mixer:
  9. 1.Follow steps 1-4
  10. 2.Whisk in butter.Transfer mixture to stand mixer bowl.
  11. 3.Add flour.
  12. 4.Mix dough with hook attachment.Starting on med-low speed and increasing speed gradually to highest.
  13. 5.Cover bowl with plastic wrap.Place the bowl in the warmest place in your house covered with blanket or towel.
  14. I like to place it in the microwave(don't turn it on!).
  15. 6.Let dough rise,about 2 +/- hours.
  16. Filling-
  17. In a mixing bowl, combine lemon zest and sugar. Rub sugar and lemon zest using your hands.
  18. Whisk in flour.
  19. Pour in butter and rub the mixture with your hands to create crumbs.
  20. Making buns-
  21. Preheat oven to 350 degrees.
  22. Butter or grease 2 small or 1 large baking pans/dish.
  23. Roll the dough into large thin ractangle.
  24. Brush on a thin layer of melted butter or spread evenly using your fingers.
  25. Sprinkle the filling mixture over buttered dough.
  26. Sprinkle blueberries over crumb mixture.Roll the dough into a log.Pinch the edges and seal the seams.
  27. Slice the roll into 1 inch slice.Arrange pieces onto buttered pans.
  28. Cover with kitchen towel and allow to rise for about 20 minutes. Take it outside during summer for quicker better rise.
  29. Whisk egg and water together and brush on buns.
  30. Bake for 25-30 minutes or until they are deep golden brown.
  31. Glaze- Combine all ingredients together using a whisk.
  32. Remove buns from oven and pour the glaze over them while hot.
  33. Serve warm or room temperature.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/blueberry-lemon-sticky-buns/

Cherry Clafouti

cherry clafouti-5

 

cherry clafouti-5

Cherry Clafouti is a french country-style egg custard dessert slightly similar to quiche.Sweet cherries are covered in pancake-like batter  then baked until puffed and nicely browned.It”s a really quick and easy custard type dessert that has no need to be cooled or stored in a fridge before serving.Clafouti also can be versatile by replacing cherries with any berries,plums, or peaches.It can also be served for breakfast or brunch.

Ingredients:

1 1/2 cups pitted fresh or canned cherries(drained)

4 eggs

1 1/4 cup milk

1/4 cup granulated sugar

1/2 cup all-purpose flour

pinch of salt

1 teaspoon vanilla extract

1 teaspoon kirsch liquor  (optional)

powdered sugar for dusting

butter for greasing the pan

Directions:

Heat oven to 325F degrees.

Butter a 10 inch round pan (do not use a springform pan or removable tartlet pan).

Arrange cherries evenly on the bottom of a pan.

Whisk eggs and milk together.

Add sugar,vanilla,kirsch(optional),salt and flour.Continue whisking until all lumps are removed.

Pour the custard over cherries and bake for 1hour – 1 hour and 15 minutes.The custard should be lightly browned and firm to touch when done.

Dust with powdered sugar while still warm or cooled.

Cherry Clafouti

Ingredients

  • 1 1/2 cups pitted fresh or canned cherries(drained)
  • 4 eggs
  • 1 1/4 cup milk
  • 1/4 cup granulated sugar
  • 1/2 cup all-purpose flour
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon kirsch liquor (optional)
  • powdered sugar for dusting
  • butter for greasing the pan

Instructions

  1. Heat oven to 325F degrees.
  2. Butter a 10 inch round pan (do not use a springform pan or removable tartlet pan).
  3. Arrange cherries evenly on the bottom of a pan.
  4. Whisk eggs and milk together.
  5. Add sugar,vanilla,kirsch(optional),salt and flour.Continue whisking until all lumps are removed.
  6. Pour the custard over cherries and bake for 1hour - 1 hour and 15 minutes.The custard should be lightly browned and firm to touch when done.
  7. Dust with powdered sugar while still warm or cooled.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/cherry-clafouti/

Macadamia Nut Waffles

macadamia nut waffles

macadamia nut waffles

These Macadamia nut waffles will wake your family up to a tropical breakfast.You will think that you are on vacation somewhere in the tropics.Delicious hot pile of homemade waffles with sweet crunchy macadamia nuts, topped with toasted coconut, mix of berries and/or tropical fruits and fluffy whipped cream.It will make your weekend breakfast fancy and special.

Ingredients:

1  3/4 cup whole wheat pastry flour*

3 tablespoons ground flax seed meal

1/4 teaspoon salt

2 tablespoons sugar

1 tablespoon baking powder

1 1/2 cups milk,coconut,or almond milk

2 eggs yolks and whites separated

1/2 teaspoon vanilla

3 tablespoons coconut oil or vegetable oil

1/2 – 3/4 cup coarsely chopped macadamia nuts

*you can use regular all-purpose flour or 1/2 white + 1/2 whole wheat

 

Choice for garnish-

diced pineapples

diced mango

berries

toasted coconut

chopped macadamia nuts

whipped cream

 

Direction-

Preheat the waffle iron.

In a large mixing bowl combine flour,flax,salt and baking powder.Whisk to combine.

In a medium bowl whisk egg yolk,milk,vanilla, and oil.

In a small bowl whip the egg whites and set aside.

Pour the milk mixture to flour mixture and whisk to combine.

Add the whipped egg whites and chopped macadamia nuts.

Spray both sides of the waffle iron with non-stick cooking spray.

Scoop the waffle batter into the waffle iron and close.Cook depending on your waffle maker.

Serve with whipped cream, syrup/pure maple syrup and garnish with desired toppings.

 

Macadamia Nut Waffles

Macadamia Nut Waffles

Ingredients

  • 1 3/4 cup whole wheat pastry flour*
  • 3 tablespoons ground flax seed meal
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 1/2 cups milk,coconut,or almond milk
  • 2 eggs yolks and whites separated
  • 1/2 teaspoon vanilla
  • 3 tablespoons coconut oil or vegetable oil
  • 1/2 - 3/4 cup coarsely chopped macadamia nuts
  • *you can use regular all-purpose flour or 1/2 white + 1/2 whole wheat
  • Choice for garnish-
  • diced pineapples
  • diced mango
  • berries
  • toasted coconut
  • chopped macadamia nuts
  • whipped cream

Instructions

  1. Preheat the waffle iron.
  2. In a large mixing bowl combine flour,flax,salt and baking powder.Whisk to combine.
  3. In a medium bowl whisk egg yolk,milk,vanilla, and oil.
  4. In a small bowl whip the egg whites and set aside.
  5. Pour the milk mixture to flour mixture and whisk to combine.
  6. Add the whipped egg whites and chopped macadamia nuts.
  7. Spray both sides of the waffle iron with non-stick cooking spray.
  8. Scoop the waffle batter into the waffle iron and close.Cook depending on your waffle maker.
  9. Serve with whipped cream, syrup/pure maple syrup and garnish with desired toppings.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/macadamia-nut-waffles/

 

 

Wholesome Banana Pancakes

healthy banana pancakes

healthy banana pancakes

These healthy wholesome banana pancakes are a twist on traditional pancakes.They are moist and fluffy with a slight nutty taste and loaded with super-foods. Spelt/whole wheat flour,chia seeds, and flax seed meal has tons and tons of health benefits.I use chia seeds and flax meal a lot .I add them to cereal,yoghurt,oatmeal,porridge,muffins,pancakes,waffles…etz. You can call this totally guilt-less delightful breakfast that can give you a good health boost.

 

Ingredients:

2 overriped bananas

2 eggs

1 3/4 cup milk

1/4 cup raw cane sugar

1 1/2 cup spelt flour (or mix equal parts of white and whole wheat flour)

1/3 cup ground flax seeds

1/4 cup chia seeds

1/4 teaspoon salt

1 tablespoon baking powder

1 teaspoon vanilla

2 tablespoons oil

1/2 cup chopped walnuts optional

Variations: You can use 1 cup flour and  1/2 cup oat bran if desired.If you try to avoid sugar,you can avoid adding it,or replace with honey or any other healthy sweetner.You can use regular granulated or brown sugar too.You can replace regular dairy milk with almond,coconut, or soy milk.

 

Directions:

In a mixing bowl combine flour,chia seeds,flax meal,baking powder,salt, and walnuts (if desired).

Using a hand mixer,beat eggs,sugar and bananas.Gradually add milk.

Add flour and other mixed ingredients to wet ingredients.Mix until well combined and all lumps disappeared.

Heat a lightly oiled skillet or griddle on med-low heat.Add one scoop of batter using a ice cream scooper.

Allow pancakes to cook until they are golden brown.Flip pancakes over and cook the other side until golden brown .

Serve with pure maple syrup(healthier choice) or homemade syrup.

Top with fresh fruits,berries,whipped cream or cottage cheese mixed with condensed milk.

Wholesome Banana Pancakes

Wholesome Banana Pancakes

Ingredients

  • Ingredients:
  • 2 overriped bananas
  • 2 eggs
  • 1 3/4 cup milk
  • 1/4 cup raw cane sugar
  • 1 1/2 cup spelt flour (or mix equal parts of white and whole wheat flour)
  • 1/3 cup ground flax seeds
  • 1/4 cup chia seeds
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla
  • 2 tablespoons oil
  • 1/2 cup chopped walnuts optional
  • Variations: You can use 1 cup flour and 1/2 cup oat bran if desired.If you try to avoid sugar,you can avoid adding it,or replace with honey or any other healthy sweetner.You can use regular granulated or brown sugar too.You can replace regular dairy milk with almond,coconut, or soy milk.

Instructions

  1. In a mixing bowl combine flour,chia seeds,flax meal,baking powder,salt, and walnuts (if desired).
  2. Using a hand mixer,beat eggs,sugar and bananas.Gradually add milk.
  3. Add flour and other mixed ingredients to wet ingredients.Mix until well combined and all lumps disappeared.
  4. Heat a lightly oiled skillet or griddle on med-low heat.Add one scoop of batter using a ice cream scooper.
  5. Allow pancakes to cook until they are golden brown.Flip pancakes over and cook the other side until golden brown .
  6. Serve with pure maple syrup(healthier choice) or homemade syrup.
  7. Top with fresh fruits,berries,whipped cream or cottage cheese mixed with condensed milk.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/wholesome-banana-pancakes/

Overnight Oats with Buckwheat

overnight oats and buckwheat

overnight oats and buckwheat

I don’t know of healthier breakfast then overnight oats with buckwheat.A filling,delicious,and nutritious breakfast with superfood ingredients and tons of health benefits.Can it get better then that??? 

Overnight oats are oats soaked overnight in liquid such as milk(any kind).I like to add buckwheat and other super foods to give it an extra boost.They are very versatile and made with variety of ingredients,flavorings,and fruits.

If not using Natures Path’s superfood cereal, you will need to use raw (light green)buckwheat, not roasted. Using raw ingredients known as “live food” has more health benefits because, when food is heated over 118 degrees F. most of the food nutrients are destroyed.Eating more raw food gives you more energy and amazing health results.

Ingredients:

1/3 cup rolled oats

1/4 cup Nature path organic Qi’a buckwheat,chia,hemp cereal*

2 tablespoons ground flax seeds

3 tablespoons plain yoghurt

3/4-1 cup milk (regular,almond,coconut,etz….)

1 tablespoon vanilla

2 tablespoons maple syrup,honey,agave,or condensed milk.

Fresh fruit and/or berries

Choice of nuts

*You can make your own;just add raw buckwheat,chia seeds,hemp seeds,almonds,and cranberries.

overnight oats with buckwheat

 

Direction:

Place all the ingredients (except fruit) in a glass jar such as mason jar or any other glass container.Stir to combine all the ingredients.Cover with lid and refrigerate overnight.When ready to serve, top with fruit and berries and more nuts or chia seeds if desired.If you like more liquid in your oats add more milk and adjust sweetness to your liking.

 

 

Overnight Oats and Buckwheat

Overnight Oats and Buckwheat

Ingredients

  • Ingredients:
  • 1/3 cup rolled oats
  • 1/4 cup Nature path organic Qi'a buckwheat,chia,hemp cereal*
  • 2 tablespoons ground flax seeds
  • 3 tablespoons plain yoghurt
  • 3/4-1 cup milk (regular,almond,coconut,etz….)
  • 1 tablespoon vanilla
  • 2 tablespoons maple syrup,honey,agave,or condensed milk.
  • Fresh fruit and/or berries
  • Choice of nuts
  • *You can make your own ,just add raw buckwheat,chia seeds,hemp seeds,almonds,and cranberries.

Instructions

  1. Place all the ingredients (except fruit) in a glass jar such as mason jar or any other glass container.Stir to combine all the ingredients.Cover with lid and refrigerate overnight.When ready to serve, top with fruit and berries and more nuts or chia seeds if desired.If you like more liquid in your oats add more milk and adjust sweetness to your liking.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/overnight-oats-buckwheat/

French Toast Casserole

French toast casserole

French toast casserole

This is a scrumptious and special breakfast casserole that can be made ahead.This French toast casserole has a crunchy top with custardy bread filling.You can simply cover the bread in casserole dish with plastic wrap,and whisk all the ingredients for the custard then cover and refrigerate until morning.Or if you like it to be pudding like ,you can pour the custard over bread and refrigerate overnight. I made this casserole last week for sisters brunch, and it was a big hit.I served it with delicious blackberry sauce,and that made it even more special.Mmmmmm!!!

Ingredients:

1 challah bread*

10 eggs

1/3 cup powdered sugar

2 cups heavy whipping cream**

2 cups milk**

1 1/2 zested and juice squeezed

3 tablespoons orange liqueur (optional,but very good)

1/4 teaspoon salt

sliced almonds

* You can use french bread or any other lightly sweetened specialty bread.

** Or 4 cups half and half

 

Blackberry Sauce:

2 cups blackberries

1/2 cup turbinado sugar ( light brown sugar or regular white is fine too)

1/2 teaspoon cinnamon

1 tablespoon orange liqueur (optional)

1/2 cup water*

orange zest( about 1/2 orange)

 

Note: If you like your sauce to be thicker, add 1 teaspoon cornstarch to water.

*You can mix  1/4 cup water + 1/4 cup orange juice and reduce the amount sugar.

 

Directions:

Heat oven to 350 degrees.

Slice bread in to large chunks and arrange all pieces of bread in the glass baking dish or casserole dish.Sprinkle  a little of turbinado sugar over the top of bread.

In a mixing bowl,whisk eggs with salt.Add cream,milk,sugar,orange zest,orange juice,and orange liqueuer. Whisk to incorporate all the ingredients.

Pour the custard mixture over bread.Sprinkle sliced almonds over the bread.

Cover with foil and bake covered for about 30-35 minutes.Remove foil and continue to bake until the top is light golden brown ( about another 25-30 minutes).When ready to serve, dust with powdered sugar and add more almonds if desired. Serve with warm maple sauce,homemade syrup with cinnamon,or blackberry sauce.

Blackberry sauce directions:

Place blackberry in a blender.Pulse until well blended.Press the sauce through fine mesh strainer to remove the seeds.Add sugar,orange zest,cinnamon,water/orange juice blackberries.

Heat the sauce in a sauce pan on medium heat.Let it simmer for about 3-5 minutes.Whisk in orange liqueuer.

French toast casserole-4

French Toast Casserole

French Toast Casserole

Ingredients

  • Ingredients:
  • 1 challah bread*
  • 10 eggs
  • 1/3 cup powdered sugar
  • 2 cups heavy whipping cream**
  • 2 cups milk**
  • 1 1/2 zested and juice squeezed
  • 3 tablespoons orange liqueur (optional,but very good)
  • 1/4 teaspoon salt
  • sliced almonds
  • * You can use french bread or any other lightly sweetened specialty bread.
  • ** Or 4 cups half and half
  • Blackberry Sauce:
  • 2 cups blackberries
  • 1/2 cup turbinado sugar ( light brown sugar or regular white is fine too)
  • 1/2 teaspoon cinnamon
  • 1 tablespoon orange liqueur (optional)
  • 1/2 cup water*
  • orange zest( about 1/2 orange)
  • Note: If you like your sauce to be thicker, add 1 teaspoon cornstarch to water.
  • *You can mix 1/4 cup water + 1/4 cup orange juice and reduce the amount sugar.

Instructions

  1. Directions:
  2. Heat oven to 350 degrees.
  3. Slice bread in to large chunks and arrange all pieces of bread in the glass baking dish or casserole dish.Sprinkle a little of turbinado sugar over the top of bread.
  4. In a mixing bowl,whisk eggs with salt.Add cream,milk,sugar,orange zest,orange juice,and orange liqueuer. Whisk to incorporate all the ingredients.
  5. Pour the custard mixture over bread.Sprinkle sliced almonds over the bread.
  6. Cover with foil and bake covered for about 30-35 minutes.Remove foil and continue to bake until the top is light golden brown ( about another 25-30 minutes).When ready to serve, dust with powdered sugar and add more almonds if desired. Serve with warm maple sauce,homemade syrup with cinnamon,or blackberry sauce.
  7. Blackberry sauce directions:
  8. Place blackberry in a blender.Pulse until well blended.Press the sauce through fine mesh strainer to remove the seeds.Add sugar,orange zest,cinnamon,water/orange juice blackberries.
  9. Heat the sauce in a sauce pan on medium heat.Let it simmer for about 3-5 minutes.Whisk in orange liqueuer.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/french-toast-casserole/

Breakfast Egg Sandwich with Pesto

breakfast sandwich

breakfast sandwich

Breakfast is my favorite meal of the day. I love breakfast!!! I don’t really care about other meals as much as breakfast. This is a tasty ultimate breakfast egg sandwich dressed up with flavorful pesto sauce.Mmmm… so delicious and just perfect!

Ingredients-

(As many as needed)

Bread of your choice ( I used bread tortas from costco)

Turkey,ham,or bologna slices

Havarti cheese slices

Tomato sliced

Avocado sliced

pesto sauce

Eggs

 

Direction-

Heat oven to 450 degrees.

Slice bread in half.

Spread a desired amount of pesto sauce on one side of the bread.

Place sliced turkey,ham, or bologna on top,followed by cheese and tomatoes.

Place both pieces of bread on to a lined baking sheet with parchment paper.

Toast for about 3-5 minutes or until the bread is well toasted and cheese is melted.

Meanwhile,fry eggs any way you prefer.You can make them sunny side up,scrambled, or simple folded omelet.

Take sandwiches from the oven.

Add avocado on top of tomatoes and place egg on top of tomatoes.

Place the top bread over eggs.

ENJOY!

egg sandwich

Breakfast egg sandwich with pesto

Breakfast egg sandwich with pesto

Ingredients

  • (As many as needed)
  • Bread of your choice ( I used bread tortas from costco)
  • Turkey,ham,or bologna slices
  • Havarti cheese slices
  • Tomato sliced
  • Avocado sliced
  • pesto sauce
  • Eggs

Instructions

  1. Heat oven to 450 degrees.
  2. Slice bread in half.
  3. Spread a desired amount of pesto sauce on one side of the bread.
  4. Place sliced turkey,ham, or bologna on top,followed by cheese and tomatoes.
  5. Place both pieces of bread on to a lined baking sheet with parchment paper.
  6. Toast for about 3-5 minutes or until the bread is well toasted and cheese is melted.
  7. Meanwhile,fry eggs any way you prefer.You can make them sunny side up,scrambled, or simple folded omelet.
  8. Take sandwiches from the oven.
  9. Add avocado on top of tomatoes and place egg on top of tomatoes.
  10. Place the top bread over eggs.
  11. ENJOY!
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/breakfast-egg-sandwich-pesto/

 

Lazy Vareniki

Lazy Vareniki

Lazy Vareniki

Well known and all time favorite Ukrainian breakfast dish.Lazy vareniki is like traditional cheese filled vareniki but simplified by combining all ingredients together in a bowl.It’s made of quick dough, cut into small pieces and cooked in boiling water.Tossed with lots of butter and served with sour cream.If desired,you can make simple sour cherry *sauce (sooo good) or strawberry sauce and pour it over vareniki.

*I found frozen sour cherries at my local European/Russian store.

2 cups farmers cheese(tvorog)*

2 eggs

1/2 cup sugar

1/2 teaspoon salt

1  1/2 cups flour

6 tablespoons butter melted (for serving

sour cream (serving)

Sugar (serving)

Large pot and water for boiling

You can substitute ricotta cheese or cottage cheese,but you will need to adjust flour.

Sour cherry sauce-

1 cup frozen sour cherries

1/4 -1/2 cup sugar (sweetness to your liking)

1 tablespoon corn starch

 

Strawberry sauce-

Strawberries

sugar

Direction-

1.Combine tvorog,eggs,sugar,salt in a bowl using stand mixer,spoon, or fork.

2.Add flour and mix to combine.If dough is too sticky,add flour 1 tablespoon at a time. It should be soft,not tough.

3.Divide dough into four sections.

DSC_5322

4.On a well floured surface, roll a long rope/snake.*

5.Cut the rope into 1/2 inch pieces.

6. Bring water to boil and add 1/2 teaspoon of salt.

7.Throw in vareniki one by one.(don’t over crowd ,cook in batches if needed)

8.When vareniki begin to float on top,cook for 3-4 minutes.

9. Drain the water.Transfer to a mixing bowl and toss with melted butter and sugar.

Serve with sour cream and/or with desired sauce (below).

*If you want to be lazier then lazy….use a teaspoon to drop the dough in the water.

Sour cherry sauce-

Place cherries and sugar in a small sauce pan.

When sugar has melted,and begins to simmer, take 3 tablespoons of juice from the sauce pan to a cup.

Add cornstarch to the cup with sour cherry juice.Mix well.

Stir in cornstarch mixture with sour cherries and cook until liquid thickens a little.

lazy vareniki

 

Strawberry sauce-

Slice strawberries.

Combine strawberries with sugar in a small sauce pan.

Cook stirring until sugar is dissolved (try not to overcook).

 

To reheat;melt a little bit of  butter in a pan.Throw in cooked vareniki.Saute until golden in color.

Lazy Vareniki

 

Lazy Vareniki

Lazy Vareniki

Ingredients

  • 2 cups farmers cheese(tvorog)
  • 2 eggs
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups flour
  • 6 tablespoons butter melted (for serving
  • sour cream (serving)
  • Sugar (serving)
  • Large pot and water for boiling
  • Sour cherry sauce-
  • 1 cup frozen sour cherries
  • 1/4 -1/2 cup sugar (sweetness to your liking)
  • 1 tablespoon corn starch
  • Strawberry sauce-
  • Strawberries
  • sugar

Instructions

  1. Direction-
  2. 1.Combine tvorog,eggs,sugar,salt in a bowl using stand mixer,spoon, or fork.
  3. 2.Add flour and mix to combine.If dough is too sticky,add flour 1 tablespoon at a time. It should be soft,not tough.
  4. 3.Divide dough into four sections.
  5. 4.On a well floured surface, roll a long rope/snake.
  6. 5.Cut the rope into 1/2 inch pieces.
  7. 6. Bring water to boil and add 1/2 teaspoon of salt.
  8. 7.Throw in vareniki one by one.(don't over crowd ,cook in batches if needed)
  9. 8.When vareniki begin to float on top,cook for 3-4 minutes.
  10. 9. Drain the water.Transfer to a mixing bowl and toss with melted butter and sugar.
  11. Serve with sour cream and/or with desired sauce (below).
  12. 1.Sour cherry sauce-
  13. 2.Place cherries and sugar in a small sauce pan.
  14. 3.When sugar has melted,and begins to simmer, take 3 tablespoons of juice from the sauce pan to a cup.
  15. 4.Add cornstarch to the cup with sour cherry juice.Mix well.
  16. Stir in cornstarch mixture with sour cherries and cook until liquid thickens a little.
  17. Strawberry sauce-
  18. 1.Slice strawberries.
  19. 2.Combine strawberries with sugar in a small sauce pan.
  20. 3.Cook stirring until sugar is dissolved (try not to overcook).
  21. To reheat;melt a little bit of butter in a pan.Throw in cooked vareniki.Saute until golden in color.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/lazy-vareniki/

Mushroom quiche

mushroom quiche

mushroom quiche

This Mushroom quiche is rich,delicate and perfect for fancy breakfast or brunch.Crispy buttery crust filled with savory creamy custard and sautéed mushrooms.

It’s not hard to make it , but is a little time consuming. You can save some time and buy ready-made pie shell,but of course it’s not going to be buttery,flaky, and delicate as homemade.Because it’s time consuming;I make it day before serving, so all  do in the morning is reheat and serve.

By pre baking the shell,your crust will be crisper and not soggy.

Crust-

Adapted from America’s Test Kitchen

1 3/4 cups all-purpose flour *

1/2 teaspoon salt

12 tablespoons  chilled unsalted butter,cut into 1/2-inch pieces

3 tablespoons sour cream

1/3 cup ice water

1 large egg white,lightly beaten.

dry beans

foil or parchment paper

* I used spelt flour,worked well.(pictured above)

Filling-

2 shallots finely chopped.

8 oz.. mushrooms ( any type) sliced ( you can add more if you really love mushrooms)

1/4 cup white wine (optional)

2 tablespoons butter

1/4 teaspoon salt

1/4 fresh ground black pepper

pinch of nutmeg

7 eggs, lightly beaten

4 cups half-half or milk (or 2 cups heavy whipping cream + 2 cups milk)

1/2 cup -3/4 cup grated Gruyere or Swiss cheese.

 

Directions-

Crust:

1.Process flour and salt in food processor until combined.About 3 seconds.

Add butter and pulse until butter is size of large peas,about 10 pulses.

2.Combine sour cream and water in a small bowl.

Add half of the mixture to flour mixture; pulse 3 times.

Repeat with the remaining sour cream mixture.

Pinch dough with fingers;if dough is floury,dry,does not hold together,add 1-2 tablespoons more ice water and pulse until dough forms large clumps and no dry flour remains,3-5 pulses.

3.Turn dough out onto counter and flatten into 6-inch disk;wrap disk in plastic wrap and refrigerate until firm but not hard,1-2 hours before rolling.(dough can be refrigerated for 24 hours;let stand at room temperature for 15 minutes before rolling).

4.Grease a pie dish, quiche pan or any other deep cake pan.

Roll out the dough on generously floured counter to 15 -inch circle about 1/4 inch thick.

Roll dough loosely around rolling pin and unroll into prepared pan.Working around circumference,ease dough into pan by gently lifting edge of dough with 1 hand while pressing into pan with other.

Trim any dough that extends more than 1 inch over edge of pan.Patch any cracks or holes with dough scraps as needed.

Refrigerate any remaining dough scraps or make apple pie.

Refrigerate dough lined pan for 20-30 minutes.

5.Heat Oven to 375 degrees.

Line dough with parchment paper or foil and fill completely with dry beans or pie weights, including corners of the shell.

Bake for 15-20 minutes.Remove beans,paper or foil from the crust.

Filling-

Reduce oven to 325 degrees.

In a saute pan, melt butter and throw in mushrooms and shallots.

Saute until liquid is evaporated.

Add white wine (if preferred) and let it evaporate about 1 minute.

Combine eggs,milk,half-half or cream with milk,nutmeg,salt and black pepper using a whisk,blender,or stand mixer.

Stir in mushroom mixture.

Sprinkle half of the grated cheese on the bottom of the pastry shell.

Pour custard mixture with mushrooms into pastry shell.

Sprinkle the remaining grated cheese on top of the custard.

Place dish on a baking sheet ,and bake for about 1 :15 -1:30 minutes or until custard is puffed and browned.

Serve warm or cooled.

Or place it in the fridge when cooled and serve next day (cold or warmed up)

Mushroom quiche

Ingredients

  • Crust-
  • Adapted from America's Test Kitchen
  • 1 3/4 cups all-purpose flour *
  • 1/2 teaspoon salt
  • 12 tablespoons chilled unsalted butter,cut into 1/2-inch pieces
  • 3 tablespoons sour cream
  • 1/3 cup ice water
  • 1 large egg white,lightly beaten.
  • dry beans
  • foil or parchment paper
  • * I used spelt flour,worked well.(pictured above)
  • Filling-
  • 2 shallots finely chopped.
  • 8 oz.. mushrooms ( any type) sliced ( you can add more if you really love mushrooms)
  • 1/4 cup white wine (optional)
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1/4 fresh ground black pepper
  • pinch of nutmeg
  • 7 eggs, lightly beaten
  • 4 cups half-half or milk (or 2 cups heavy whipping cream + 2 cups milk)
  • 1/2 cup -3/4 cup grated Gruyere or Swiss cheese.

Instructions

  1. Directions-
  2. Crust:
  3. 1.Process flour and salt in food processor until combined.About 3 seconds.
  4. Add butter and pulse until butter is size of large peas,about 10 pulses.
  5. 2.Combine sour cream and water in a small bowl.
  6. Add half of the mixture to flour mixture; pulse 3 times.
  7. Repeat with the remaining sour cream mixture.
  8. Pinch dough with fingers;if dough is floury,dry,does not hold together,add 1-2 tablespoons more ice water and pulse until dough forms large clumps and no dry flour remains,3-5 pulses.
  9. 3.Turn dough out onto counter and flatten into 6-inch disk;wrap disk in plastic wrap and refrigerate until firm but not hard,1-2 hours before rolling.(dough can be refrigerated for 24 hours;let stand at room temperature for 15 minutes before rolling).
  10. 4.Grease a pie dish, quiche pan or any other deep cake pan.
  11. Roll out the dough on generously floured counter to 15 -inch circle about 1/4 inch thick.
  12. Roll dough loosely around rolling pin and unroll into prepared pan.Working around circumference,ease dough into pan by gently lifting edge of dough with 1 hand while pressing into pan with other.
  13. Trim any dough that extends more than 1 inch over edge of pan.Patch any cracks or holes with dough scraps as needed.
  14. Refrigerate any remaining dough scraps or make apple pie ;) .
  15. Refrigerate dough lined pan for 20-30 minutes.
  16. Heat Oven to 375 degrees.
  17. Line dough with parchment paper or foil and fill completely with dry beans or pie weights, including corners of the shell.
  18. Bake for 15-20 minutes.Remove beans,paper or foil from the crust.
  19. Filling-
  20. Reduce oven to 325 degrees.
  21. In a saute pan, melt butter and throw in mushrooms and shallots.
  22. Saute until liquid is evaporated.
  23. Add white wine (if preferred) and let it evaporate about 1 minute.
  24. Combine eggs,milk,half-half or cream with milk,nutmeg,salt and black pepper using a whisk,blender,or stand mixer.
  25. Stir in mushroom mixture.
  26. Sprinkle half of the grated cheese on the bottom of the pastry shell.
  27. Pour custard mixture with mushrooms into pastry shell.
  28. Sprinkle the remaining grated cheese on top of the custard.
  29. Place dish on a baking sheet ,and bake for about 1 :15 -1:30 minutes or until custard is puffed and browned.
  30. Serve warm or cooled.
  31. Or place it in the fridge when cooled and serve next day (cold or warmed up)
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://delightsofculinaria.com/mushroom-quiche/

Zapekanka

tvorog cheese cake

tvorog cheese cake

 

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

Zapekanka -Творожная запеканка

Ingredients

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

Instructions

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

Pan Fried Homestyle Potatoes

DSC_3839

DSC_3839

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.

Pan Fried Homestyle Potatoes

Ingredients

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

Instructions

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

pan fried homestyle potatoes

 

Crepes with Three Cheeses

DSC_3198

DSC_3198

 

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

 

 

Crepes with Three Cheese Filling

Ingredients

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

Instructions

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