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Category: Easy

Pumpkin crepes

All ingredients and proportions are the same as for regular crepes, pumpkin addition makes them extra flavorful. You can stuff your crepes with whatever you like, making them sweet or savory. They are actually absolutely delicious just as they are, and the color will brighten your day.

Ingredients :

(for 10 small crepes, about 4″ in diameter, double the amount for more)

  • 1 egg
  • Sugar – 1 tbsp
  • Salt – 1/4 tsp
  • Flour – 1/2 cup
  • Milk – 1 cup
  • Pumpkin puree – 2-3 tbsp
  • Vegetable oil – 1 tbsp

Directions:

  • Put an egg into a bowl, add salt, sugar and about one third of flour
  • Mix all together with whisk till well combined
  • Add pumpkin puree and mix again
  • Start adding milk gradually alternating with flour till batter is smooth with no clumps of flour
  • Whisk in a tablespoon of vegetable oil
  • Put your non stick skillet on medium high heat, no oil is needed since there is some inside the batter
  • Using ladle pour 2-3 tbsp of batter into the pan, rotate the skillet it so the batter spreads evenly and covers the skillet surface
  • Fry about 1 minute on one side (when the edge is golden brown), flip it over and fry about 30 seconds on another side
  • Remove a crepe into a plate
  • I usually taste the 1st one and adjust salt/sugar if needed

Abundance of Cilantro!

It’s not just a way to preserve such fragrant and delicate herb but make a great condiment of your own.

Here is one idea – cilantro pesto:

Ingredients:

  • Cilantro – about 1 cup (stems can be used too)
  • Garlic – 3-4 cloves
  • Red pepper flakes
  • Lime juice 2-3 tbsp
  • Olive oil – 3/4 of a cup
  • Pistachios – 1/4 cup
  • Salt -1/2 tsp
  • Pepper – 1/4 tsp
  • Optional – Manchego cheese

Directions:

  • Put all the ingredients into the food processor and pulse till it becomes a paste.
  • It can stay in the fridge for weeks, great with rice, pasta, fish, cracker or just slice of bread.

Zucchini Flowers Tempura

Cut fresh “male” flowers, the ones with long stems. Don’t worry – very few of them can pollinate lots of female flowers, so you don’t put your zucchini harvest in danger.

Ingredients

  • flour – 2 tbsp
  • baking powder 1/4 tsp
  • sparkling water – 1/3 cup
  • grape seed oil -2-3 tbsp

Directions:

  • Mix flour with the baking powder and start adding your sparkling water gradually stirring constantly to avoid lumps.
  • Heat the oil in the pan, dip each flower and every sage leaf into the batter and put into the hot oil
  • Fry about 2 min on each side till golden brown
  • Sprinkle with salt

You can add some sage leaves to the bouquet, applying the same tempura treatment to them:

Soup in Roasting Pan – Butternut Squash

Roasted vegetables have more pronounced and concentrated flavor when caramelized in oven. Not only butternut squash, but any vegetable soup that’s intended to be pureed. The ingredients and their proportions depend on what you have in your fridge, some can be added (carrots, hot pepper), some omitted (fennel, sweet pepper). The combination in the list of the ingredients makes for very delicious, comforting, satisfying soup and it’s made with the minimal effort.

Ingredients:

  • Butternut squash
  • Fennel
  • Onion
  • Sweet pepper
  • Tomatoes
  • Chicken stock (vegetable stock or water)
  • Hot sauce (sriracha)
  • Roasted pumpkin seeds for garnish

Directions:

  • Cut butternut squash into ~ inch size pieces
  • Slice onion, fennel, sweet peppers, tomatoes
  • Place on a big roasting pan in 1 layer
  • Sprinkle with olive oil, salt and pepper
  • Roast in the preheated to 375 °F oven for about 45 min till all vegetables are cooked and slightly brown
  • Put all vegetables in a blender, add some water or chicken stock and puree or use emerging blender in a pot
  • Move into a pan, add some hot sauce and bring the soup to a boil, check for seasoning and adjust if needed.
  • Serve hot with roasted pumpkin seeds and/or feta cheese crumbles

 

Directions:

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.

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.

 

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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