Tomato and Eggplant salad

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DSC_3163Combination of tomatoes and eggplants is very popular in russian and Italian cuisine.They go perfectly together.This salad is delicious and simple to make consisting of  few ingredients.

Tomato and Eggplant salad

Ingredients

  • 1 eggplant diced (large)
  • 2 cups grape or cherry tomatoes
  • 1 cup grated mozzarella or colby jack cheese
  • 4-5 cloves garlic crushed
  • 2-3 tablespoons mayonnaise
  • salt
  • fresh dill chopped
  • oil for frying or baking

Instructions

  1. Sprinkle eggplants with salt and set aside for 30 minutes.
  2. Fry or bake eggplants until you get a nice golden brown color.
  3. Let them completely cool down.
  4. In a bowl,combine eggplants,tomatoes,cheese,garlic and mayonnaise.
  5. Transfer to a salad bowl and sprinkle with dill.
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Uzbek Manti

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Uzbek Manti are steamed dumplings with different variety of fillings like spiced beef,lamb,potato,cabbage,pumpkin and meat with potato.They are very popular in Central Asian cuisines and  came to be famous in Russian cuisine as well.

We made them together with mom very often when I was growing up,and now that I’m married  I still love to get together with mom and sisters and make them as we used to.Its a great way for us to catch up on our talks, have fun and then enjoy this yummy goodness together.My personal favorite filling is beef,or beef mixed with lamb or cabbage.You’ll just love my moms recipe for this dish.They are very juicy,authentic and just the way they should be.

You will need a steamer with sauce pot to steam them.I also make my dough in bread maker .It’s faster and easy.But you can do it by hand as well.

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Ingredients

  • Dough-
  • 1 cup water
  • 3 eggs
  • 5 1/2 cups flour (I used canadian)
  • 1 teaspoon salt
  • Beef or lamb filling-
  • Ground or minced beef tri tip/ground lamb
  • 4 onions diced
  • salt and pepper
  • 1/2 tablespoon ground cumin
  • 1 3/4 cup water
  • Cabbage-
  • 1/2 head cabbage shredded
  • 2 onions diced/chopped
  • salt and pepper
  • 1 teaspoon ground cumin
  • Potato*-
  • 6-8 potatoes cubed (small)
  • 3-4 onions diced/chopped
  • salt and pepper
  • 1 teaspoon ground cumin
  • *add ground meat if using meat with potatoes filling.
  • 1 stick melted butter
  • sour cream if desired

Instructions

  1. If using a bread maker for the dough,just throw in all the ingredients and click on the dough setting.
  2. press cancel and take it out before the bread maker will start to heat up.
  3. You can make the dough using a stand mixer with a hook attachment or using hands.
  4. Let the dough rest for about 30 minutes.
  5. Filling-
  6. Mix all the ingredients well.
  7. Fill the steam pot with water and bring to a boil.
  8. Cut a long piece of dough from the side.Roll it in to a long log.
  9. Cut the dough in to 1 inch pieces.Dip and press both sides of pieces into flour.
  10. Roll it out into thin rounds either using a rolling pin or pasta maker.
  11. Place the filling in the middle
  12. Pinch opposite sides together.
  13. Place them on a well buttered steamer disk.
  14. Place on the top of boiling steamer pot.Reduce heat to medium.
  15. Cook for 40 minutes.
  16. Place cooked manti on a serving plate.
  17. Pour melted butter on top and enjoy with green tea! (by Uzbek tradition)
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Baby Dutch Potatoes with Onions and Dill

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Baby Dutch Potatoes with Onions and dill

Ingredients

  • Yellow dutch potatoes*
  • 1 large onion chopped or thinly sliced
  • 1 1/2 sticks salted butter (about 10-12 tablespoons)
  • 2 tablespoons olive oil
  • fresh chopped dill
  • salt
  • *You can substitute for red potatoes,yukon,or russet potatoes(peeled). Make sure to slice the potatoes in half or fourths.

Instructions

  1. Place washed potatoes in a cooking pot.Fill pot with water to cover potatoes.Bring to a boil and season with salt.Reduce heat to low. Cook until the potatoes are tender.
  2. In a skillet or saute pan,Heat oil and butter on medium heat.Add onions and saute until caramelized and golden brown in color.
  3. Turn off the heat and mix in chopped dill.
  4. Drain the potatoes and transfer to a serving dish.
  5. Pour sauteed onions with butter over the potatoes and serve.
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Sponge Cake with Creamy Poppy Seed Filling

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If you’re a big fan of poppy seeds then you’ll love this cake.Soft sponge cake with lightly sweetened pastry cream,dulce de leche, and of course poppy seeds.I love anything with poppy seeds especially cakes.

 

Ingredients:

 

7 eggs

 

1 cup sugar

 

1 1/4 cup sifted self rising flour or regular but add 1/2 teaspoon baking powder.

 

Cream:

 

Prepared pastry cream

 

2 butter sticks softened at room temperature

 

1 can cooked condensed milk ( dulce de leche)

 

1 1/2 cup poppy seeds cooked and grinded

 

1/2 cup toasted and crushed hazelnuts

 

To cook poppy seeds:

 

Place poppy seeds in a small sauce pan.Cover with water.Bring to a boil,then reduce heat to low.

 

Cook for 30 minutes,strain, and let it cool.

 

Grind poppy seeds using a meat grinder.

 

Syrup:

 

1 cup boiling water

 

3 tablespoon sugar

 

-Combine and let it cool

Directions for cake-

Heat oven to 325 degrees.

Using a mixer, beat eggs with sugar until thick and pale in color.

Gradually add sifted flour and mix on low.

Pour the batter in to a lined round 9 inch baking pan(10 inch will work too)

Bake for about 35-40 minutes or until the top is golden brown in color.

Let it cool completely.

Cream:

Whip softened butter with a mixer.Gradually add in pastry cream by 2-3 tablespoons at first 2-3 times.Reserve half of pastry cream for later.

Add cooked condensed milk and poppy seeds.Whip it on high speed for few minutes.

Assembling:

Divide sponge cake to equal 3 layers.

Spray or pour syrup on the first layer.

Spread a generous amount of poppy seed cream.

Cover with the second layer and repeat the steps.

Place the third layer on top and spread the reserved pastry cream on the top and around the sides of the cake.Add crushed hazelnuts to the sides of the cake.Decorate the top as desired.

Sponge Cake with Creamy Poppy Seed Filling

Ingredients

  • Ingredients:
  • 7 eggs
  • 1 cup sugar
  • 1 1/4 cup sifted self rising flour or regular but add 1/2 teaspoon baking powder.
  • Cream:
  • Prepared pastry cream
  • 2 butter sticks softened at room temperature
  • 1 can cooked condensed milk ( dulce de leche)
  • 1 1/2 cup poppy seeds cooked and grinded
  • 1/2 cup toasted and crushed hazelnuts
  • To cook poppy seeds:
  • Place poppy seeds in a small sauce pan.Cover with water.Bring to a boil,then reduce heat to low.
  • Cook for 30 minutes,strain, and let it cool.
  • Grind poppy seeds using a meat grinder.
  • Syrup:
  • 1 cup boiling water
  • 3 tablespoon sugar
  • -Combine and let it cool

Instructions

  1. Directions for cake-
  2. Heat oven to 325 degrees.
  3. Using a mixer, beat eggs with sugar until thick and pale in color.
  4. Gradually add sifted flour and mix on low.
  5. Pour the batter in to a lined round 9 inch baking pan(10 inch will work too)
  6. Bake for about 35-40 minutes or until the top is golden brown in color.
  7. Let it cool completely.
  8. Cream:
  9. Whip softened butter with a mixer.Gradually add in pastry cream by 2-3 tablespoons at first 2-3 times.Reserve half of pastry cream for later.
  10. Add cooked condensed milk and poppy seeds.Whip it on high speed for few minutes.
  11. Assembling:
  12. Divide sponge cake to equal 3 layers.
  13. Spray or pour syrup on the first layer.
  14. Spread a generous amount of poppy seed cream.
  15. Cover with the second layer and repeat the steps.
  16. Place the third layer on top and spread the reserved pastry cream on the top and around the sides of the cake.Add crushed hazelnuts to the sides of the cake.Decorate the top as desired.
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