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Birds Milk Cake

Ingredients (all should be in a room temperature):

  • 5 eggs
  • 1/2 + 1 cup of sugar
  • 12 tbsp of butter
  • 3/4 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1tbsp of gelatin
  • 1/2 cup of water
  • 2 oz of dark chocolate

Directions:

Separate whites and yolks of 5 eggs

For the batter:

  • Beat yolks with 1/2 cup of sugar in a stand mixer or hand mixer.
  • Add 8 tbsp of room temperature butter
  • Sift 3/4 cup of flours with 1/2 tsp of soda.
  • Add flour + soda to the yolk and butter, mix the batter,
  • Place into 8 ” foil form greased with vegetable oil,
  • Put into a preheated to 375 degrees Fahrenheit oven for 25-30 min.
  • Let the crust cool.

For the topping:

  • Mix 1 tbsp gelatin with 1/2 cup of water, heat it till gelatin dissolves.
  • Place 5 whites into the bowl of the electrical mixer, add 1/2 tsp cream of tartar and start beating on high speed for about 2 minutes.
  • Add 1 cup (or a little less) of sugar, keep beating for another minute.
  • Add gelatin mixture slowly and beat till firm glossy peaks.
  • Assemble the cake: Decorate the crust with berries, slices of mandarins.
  • Place the whites mixture on top, shape the cake.
  • Put in the fridge for at least 30 minutes.
  • Make the chocolate glaze by melting 2 tbsp of butter with 2 oz of dark chocolate on low heat.
  • Gently spoon the glaze over the cake, decorate with mint and berries and put it back in the fridge.

Serve cold.

Самый простой и вкусный рецепт торта Птичье Молоко

Ингредиенты:

  • 5 яиц
  • 1/2 + 1 ст. сахара
  • 100 + 50 гр. сливочного масла
  • 1/2 ч.ложки соды 3/4 ст муки
  • 1 ст. ложка желатина
  • 1/2 стакана воды
  • 50 гр тёмного шоколада

  • Отделите белки от желтков
  • Взбейте желтки с половиной стaкана cахара в стационарном миксере или ручным миксером.
  • Добавьте 100 грамм мягкого сливочного масла
  • Просейте муку с содой , смешайте с желтками.
  • Мягкое тесто положите в смазанную растительным маслом форму и поместите в разогретую до 180 духовку на 25-30 минут
  • Корж остудите.
  • Растворите 1 ст ложку желатина в 1/2 стакана воды на медленном огне.
  • Взбейте белки с лимонной кислотой 2 минуты
  • Добавьте сахар, продолжайте взбивать еще минуту.
  • Постепенно добавьте желатин, продолжая взбивать до получения густой, блестящей массы.
  • Выложите белковую массу на корж украшеный ягодами, и/или дольками мандарина.
  • Торт поставьте в холодильник на 30 минут.
  • Растопите 50 граммов масла + 50 грамм тёмного шоколада на медленном огне.
  • Залейте торт шоколадной глазурью. Украсьте мятой и свежими ягодами.

Подавать холодным.

Pumpkin cookies – soft, delicious, super easy to make.

And good for you! They are nice to have for breakfast with coffee, and they can be a light Thanksgiving dessert.

All done in one big bowl, just make sure it’s big enough. The recipe is for 32-34 cookies, depending on the size you make them.

Ingredients:

  • Unsalted Butter (room temperature) – 1 stick (1/2 cup)
  • Margarine (room temperature) – 1 stick (1/2 cup) or replace it with another stick of butter
  • Granulated sugar – 1/2 cup
  • Brown sugar – 1/2 cup
  • 1 egg
  • All-purpose flour – 2 cups
  • Quick or old fashion oats – 2 cups
  • Baking soda – 2 tsp
  • Ground cinnamon – 2 tsp
  • 1/2 tsp of salt
  • Solid pack Pumpkin – 1 can (16 oz)
  • Pecans, walnuts, cranberries (optional)
  • I try to add several pieces of roasted butternut squash or pumpkin, it’s roasted with salt and sage, but adds a lot to the flavor – 1/2 cup.

Directions:

  • Preheat oven to 350 °F
  • Cream butter & margarine using hand mixer or a whisker
  • Gradually add sugar, continue creaming
  • Add an egg, salt, soda, vanilla, cinnamon, beat all together
  • Gradually add flour and oats, alternating with the pumpkin, mixing well to combine
  • Add your garnish of choice (pecans, walnuts, cranberries, raisins)
  • Spoon the dough onto the baking sheet covered with parchment paper
  • Bake for 20-25 minutes till golden and still a little soft to the touch
  • Sprinkle with confection sugar

Enjoy!

Zucchini Crepes Inside and Out.

For the out – The crepes themselves are made with ground zucchini. They melt in your mouth, but stuffed with herbed cheese – it is a complete meal.

Here is how you make the crepes:

  • Grate small to medium fresh zucchini or yellow squash (the finer the grate the better, I found it was best using the food processor). You may peel it if it doesn’t look fresh enough, I didn’t. If a zucchini is not too watery – don’t squeeze it. It will make your crepes delicately sweet and silky. If it is too watery – discard some of it.
  • Add about 5 tbsp of flour
  • Add 1 egg
  • Pinch of salt
  • 1 tsp of sugar (optional, zucchini are sweet enough)
  • Combine everything together
  • Gradually add 1 cup of milk, stirring constantly so there are no lump
  • Add 1 tbsp of light olive oil or canola oil to the batter (any oil you use for frying)
  • Heat not stick pan on medium heat, add 1 tbsp light oil (you won’t need to add oil later, it’s already in the batter)
  • Fry the crepes about 1-2 min on each side (1st side usually takes 2 min, 1 min after flipping them)
  • Taste the 1st one for salt and adjust as needed.
  • For the filling mix cottage or ricotta cheese with finely chopped herbs – dill/parsley/cilantro/garlic (optional), add a spoon of sour cream or yogurt for smoother consistency.

And with the inside:

The inside is a hash of zucchini, onions and carrots.

The crepes:

Ingredients:

  • 2 eggs
  • 2 cups of milk
  • 1 tbsp sugar
  • pinch of salt
  • 1 cup flour

Directions:

  • I always start with whisking the eggs with a whisker,
  • Add salt, sugar, flour
  • Gradually add milk.
  • Keep whisking to avoid the lumps.

The filling:

Start roasting onions till slightly golden, then add carrots, zucchini and optionally chili pepper if you want it spicy, then add salt and pepper. Keep frying all together on medium heat till all cooked through (about 10-15 minutes). The hash is quite delicious, I would eat it with a spoon, but wrapped in a crepe makes it an extraordinary breakfast or lunch.

Blended Ratatoulle (икра)

Just cook your ratatouille the way you usually do (or as I suggest below) and after it’s cooked and chilled (at least a little) – put it all in a blender and puree. It creates a very delicious, creamy, and versatile vegetable dip, which you can spice to your liking and serve warm right away, room temperature or cold, and can be a sauce or a side for any fish, chicken or meat. I can eat it with a spoon, but if you put that spoon on a slice of good rye bread – it’s hard to stop.

  • Start with roasting onions (and you don’t have to chop them too fine as it will all be blended) on medium high heat.
  • When onions turn golden – add eggplant as they cook the longest
  • Once eggplant gets some golden crust – add chopped zucchini
  • When zucchini softens add garlic and chili pepper (optional)
  • Add chopped tomatoes, you can also add tomato paste, herbs of your choice (thyme, oregano, parsley)
  • Mix everything, check for seasoning, cover the lid, reduce the heat and let it cook for about 15 min till all the vegetables are fully cooked
  • The vegetable size and proportions are very flexible, you can also saute every vegetable separately
  • You can add salt and pepper to every vegetable as you add it or season the whole pot when all the ingredients are in
  • Turn the heat off, let it cool (at least slightly), place in a blender or food processor and puree. Check the dip for seasoning and adjust if needed.

German Apple Tart

The beauty of this recipe is – you can make a crust of your choice, or the one provided below, sprinkle it with lemon zest and any chopped nuts mixture (there are walnuts in this recipe) and the amount of spices (cinnamon, cloves) is totally up to you.

Ingredients:

For the dough

  • All purpose flour – 2 cups (275 gr)
  • Room temperature butter – 1 and 1/4 sticks (150 gr)
  • Confectioner’s sugar – 3/4 cup (100 gr)
  • 1 egg

For the filling:

  • Walnuts – 2-3 tbsp (50 gr)
  • Lemon – 1
  • Cinnamon – tsp
  • Ground clove 1/4 tsp
  • Granny smith apples – 2-3
  • Apricot or any fruit/berry preserve

Directions:

  • In a small bowl make a mixture of chopped walnuts, lemon zest, cinnamon, clove
  • Slice the apples thinly (2-3 mm) and sprinkle with lemon juice
  • Combine all the dough ingredients in a big bowl and kneed the dough with your hands. It will take 2-3 minutes.
  • Roll it into a ball, cover with the plastic wrap and refrigerate for about an hour
  • Roll the chilled dough 1/5 of an inch (about 5 mm) thick with the rolling pin
  • Place the dough into a foil form (8 inch diameter)
  • Using your fingers cover the walls of the form
  • Make some holes in the dough with a fork
  • Sprinkle walnut mixture over the dough
  • Arrange apple slices on top
  • Place the tart into preheated to 375°F oven and bake for about 45 min
  • In a small saucepan warm up your apricot or strawberry preserve and glaze the tart
  • Also optional – sprinkle some cognac over the tart
walnut mixture

Sourdough Bread with Seeds

At least 12 hours prior to kneading the dough mix:

For the leaven:

  • 10 gr (1 tbsp) of cold starter
  • 70 ml (1/3 cup) room temperature water
  • 70 gr ( 0.5 cup) flour

Makes about 120 gr of leaven

Seeds mixture (you can use any combination if you don’t have these particular seeds):

  • 300 ml room temperature water
  • 1 tbsp sunflower seeds
  • 1 tbsp pumpkin seeds
  • 1 tbsp flaxseeds
  • 1 tbsp chia seeds

For the dough:

  • Water with seeds mixture
  • White bread flour – 400 gr
  • Wholewheat flour – 100 gr
  • Salt – 10 gr
  • Cold water – 25 ml

Directions:

  • If your starter lives in the fridge you will need about 12 hours to activate it by combining 10 grams of the cold starter, 70 ml room temperature water and 70 gr of flour in a glass container, just so you can mark the level and watch it rise. Cover your container and leave it on the counter (temperature should be about 70 °F)
  • After 12 hours (could be up to 16 hours) it should at least double in size.
  • Pour your water with the seeds into a big bowl (you can use stand mixer bowl)
  • Add your activate starter (leaven) to the water, it should flow. If it doesn’t – don’t proceed!
  • Add white bread flour and wholewheat flour and mix to combine. If you use stand mixer use the low (2 out of 10) speed, mix till all the ingredients combined (about a min and a half on a low speed), or 2 min using your hands.
  • Cover the bowl with a towel or plastic wrap and let it sit for almost an hour.
  • After an hour add salt + 25 ml of cold water and knead for about 8-10 minutes by hand or 5 min using stand mixer on speed 4 out of 10.
  • Cover the bowl with plastic wrap and let to rest and proof for 40 min, the temperature should be above 72°F or 22 °C.
  • After 40 minutes start folding the dough. You can use coil folding or envelope folding.
  • Repeat folding 4 times, maybe 5, leaving the dough to proof for 40 minutes in between. Each time it will feel more stringy and pleasant to touch.
  • After 4 or 5 foldings, load the dough on the floured working surface and shape the bread, it can be done with the same folding and rolling it. Place into a container or bowl flat side down covered with the kitchen towel dusted with flour (rice flour is a good option). Put the container into the fridge for 12-16 hours for the cold fermentation.
  • Place cast iron pan (or dutch oven) into your oven, preheat your oven with the pan inside for 30 minutes to 450°F.
  • Take your bread out of the fridge, place onto a parchment paper. Cut your formed bread on an angle so that it has room to rise. I sprinkle the bread with some bread deep spice mixture (it’s salt with red pepper flakes and herbs).
  • When your oven is preheated – using gloves!!! take the pan out and place the parchment paper with the bread on it inside, cover the lid and quickly place the pan into the oven. Let it bake for 20-25 minutes with the lid on, then remove the lid and bake for another 20-25 minutes.
  • Using gloves!!!! take the pan out of the oven, transfer the bread onto a cooling rack.

Enjoy the view!

Zucchini Bread, so simple, so good!

I didn’t create this recipe, it is from my coworker Dale Krupla, the great cook and the gardener. He brought this bread to work, I tried a small bite, loved it, asked for the recipe and it became one of my family’s favorite. Of course I cut 1/3 of the sugar from the amount in the original recipe as I always do with desserts, the sugar amount in the recipe here i already cut down, but it’s still sweet.

It’s quite easy to make, and the beauty is – all done in one big bowl, no whipping, no blending – just your hand and a whisker. And the zucchinis.

Ingredients:

  • 2.5 cups shredded zucchini (packed)
  • 3 eggs
  • 1 cup vegetable oil
  • 1/2 cup brown sugar
  • 1/2 cup granulated white sugar
  • 3 cup flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp cinnamon
  • 1 cup chopped walnuts or pecans

Directions

  • Stir together all wet ingredients. Gradually fold in the dry ingredients till just everything is incorporated.
  • Gently stir in 1 cup of nuts. Batter should be pretty thick.
  • Spoon into greased bread pans
  • Bake at 350 for 50-55 min or check when knife comes out clean

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