Friday, July 23, 2010
2 cup of blackberry
2 liters of water
About 3 table spoons of potato starch
About 2 cups of sugar or to taste
Let’s take 2 cups of berries and press them through the metal sieve. Set the juice a side and add the left over pulp to the pot and add 2 litters of water. Bring to boil and let simmer for about 10 minutes.
Strain the liquid and discard the berry leftovers. Set about 1 cup of liquid aside and put the rest back in the pot and bring to boil. Then lower the heat. Add sugar and mix. Take the cup of liquid that was set a side once it cooled down and mix with potato starch. Make sure that the mix is smooth and there are no lumps of starch.
Add the juice that was reserved and the starch mix. Let simmer for a minute or too for the liquid to thicken.
3 cups of vegetable stock
1 table spoon of olive oil
About 2 cups of multi color bell pepper
2 tea spoons of harissa
2 tablespoons of pomegranate molasses
3 garlic cloves
1/2 tea spoon ground cumin
1/2 tea spoon ground coriander
Place soaked beans in the heavy pot. Add vegetable stock, cover with the lid and cook for about 1 hour or until beans are very soft on a small fire. Alternatively you could use a pressure cooker. In that case reduce the amount of stock to 2 cups and cook for 15 minutes once the pressure builds. Allow the pot to cool down till the pressure gets released.
In a separate pot heat olive oil and add cumin, coriander, harissa and garlic and sauté until fragrant. Add bell peppers and sauté until you can sense pepper aroma in the air. Add pomegranate molasses and beans with the liquid. Bring to boil and simmer for about 5 to 7 minutes for flavors to melt into each other.
Enjoy with some steamed rice and a cup of green tea.
Thursday, June 10, 2010
These biscuits were a common treat in Soviet Russia at the school buffets. They cost 8 kopees (equivalent of 8 cents) and were quite popular. Currently it is one of the most nostalgic requests of Russian people leaving abroad. The recipe is quite simple. Here is what you'll need:
110 ml of milk
200 gr sugar
100 gr of butter
1/4 teaspoon of baking soda
400 gr flour
Egg yolk for glaze
Mix milk and sugar in a heat proof bowl, bring to a boil and let sugar dissolve. Pour syrup over butter and let butter melt and dissolve in syrup. Add vanilla and coffee extract, egg, baking soda and flour. Mix gently until soft dough forms. Roll out to 1/2 inch thickness. Cut the biscuits out with about 5 inch biscuit cutter, brush with egg yolk and let stand while the oven is heating up to 400 F. Bake about 12 minutes or until golden.
Can keep for 2 to 3 days in an air tight container.
Monday, June 7, 2010
I got this recipe from MarthaStewart.com and the cake is absolutely fragrant and has wonderful texture to it. The recipe is based on olive oil that provides for great crust and great earthy flavor.
Here is what you'll need:
1/2 cup olive oil, plus more for pan
1/2 cup milk
1 large egg
1 1/2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
About 1 1/2 cups of chopped dry fruit- I have tried it with dates, raisins and dry apples- all good, raisins is significantly sweeter then other options
1 1/2 teaspoons finely grated lemon zest (from 1 lemon)
Preheat oven to 350 F. Prepare 9 inch tart pan or cake pan oiled with a tea spoon of olive oil.
In a bowl whisk together oil, milk, and egg; set aside. Add flour, sugar, baking powder, and salt and stir with a rubber spatula just until smooth (do not overmix). Gently fold in dry fruit and lemon zest.
Spread batter in prepared pan; set pan on a rimmed baking sheet. Bake until golden and a toothpick inserted in center comes out clean, 35 to 40 minutes.
Cool in pan 15 minutes before unmolding cake onto a wire rack to cool completely. Keep, wrapped in plastic, at room temperature up to 1 day. To serve, cut into wedges.
Monday, February 8, 2010
1/2 cup butter or 110 gr
Sunday, December 27, 2009
My romance with this recipe started in the local natural foods market- I have tried their lemon bar and liked it so much that went to their chief to ask for a recipe. They told me that it is proprietary information and they can not give it to me. So I have started experimenting and trying different combinations until I have archived very comparable result.
Here is what you'll need:
For the dough:
1 3/4 sticks of butter
1/2 cup sugar
1/4 tsp salt
1 tsp lemon extract
2 1/4 cup all- purpose flour
For the filling:
1 large lemon, graded with zest
1 large , preferably green, apple
1/2 cup sugar or to taste
1 tsp of lemon extract
The rest is quite easy. Beat the butter with sugar and salt together until soft and fluffy. Add lemon extract. Add in the flower and mix in carefully until the dough forms.
At this step I have tried few different ways of assembling the bars and my favorite ended up being to divide the dough in 2 part- one of them about 3/4 and the other about 1/4. Then refrigerate for about 30 min so that it is still soft but hard enough to grade.
While the dough if chilling, prepare the filling. Grade lemon and peeled apple on the grader, add the sugar and lemon extract.
I recommend using fluted tart pan and place in on the baking pan in the oven.. Butter it up some and grade the bigger part of the dough. Press in in lightly. Spread the filling, take care of the edges. Then grade the smaller part of the dough. don't worry if you can see the filling. It would come out fine.
Bake at 350F ( about 175C) until it is golden on top. Cool down before cutting.