ДОРОГИЕ ЧИТАТЕЛИ, ОБРАТИТЕ ВНИМАНИЕ, ЖМИТЕ ВНИЗУ КАЖДОГО РЕЦЕПТА ДЛЯ ПРОСМОТРА НА РУССКОМ ЯЗЫКЕ

Monday, June 9, 2014

Muhallebili Baklava / Cream Baklava

This is one tasty baklava! It is not only flaky and fragrant, and crispy, and sweet, but it also has tender creamy centre, which I chose to be lemon-tahini combination.

I did suffer in the kitchen while preparing it, it got really hot here finally. But it was all worth it! Small piece of this baklava with thick and cold Greek yoghurt and some juicy fruit -  heaven!:)



Recipe is adapted from here


Syrup

1,5 cups sugar
1.5 cups water
1/3 of  a lemon, squeezed
3-4 cardamom pods, slightly crushed

Cook all ingredients (together with squeezed lemon) on medium heat for about 20 minutes, until 1/3 is evaporated.


Creamy filling

500ml milk
2 tb.s. flour
1 tb.s. corn starch
pinch of salt
5 tb.s. sugar
2 egg yolks
vanilla
zest of 1/3 lemon

Bring milk to boil. In a small bowl combine flour, starch, egg yolks and pour some cold milk into the mixture, stir well and pour it into the boling milk, whisking until thickens. Set aside. Add vanilla and zest.



Baklava

you'll need approximately 500g philo dough
app. 1/2 cup tahini paste
app. 1/2 cup canola oil

Brush baking form with oil. Place first layer of dough (about 5 sheets) onto the bottom of it (so that the sides of the dish would be covered), brush with oil and tahini. Cover with another layer of dough, brush and place third layer. Pour the prepared cream over the dough. Repeat with layering and brushing of the rest of the filo dough. Pour the rest of oil over the top layer. Pinch all the sides, precut into desired portions and bake at 175C during 45 minutes, until crispy and golden. Take it out and let it cool for 5 minutes.

Pour your syrup over baklava and let it rest in the fridge for a couple of hours. Enjoy with something refreshing!:)



Monday, June 2, 2014

Banana Coconut Cream Cake / Бананово Кокосовый Торт


This cake is amazing! It's tender, fluffy, moist, light, fruity...very summery indeed! The yellow cake is delicious as it is even without anything on top, but I paired it with this light banana soufflé, some sour-sweet raspberry jam and creamy coconut frosting. A real delight!

Yellow cake (source)

2 cups AP flour
1 1/4 cup sugar
10g baking powder
1 t.s. salt
1/2 cup soft butter
1 cup milk
2 eggs
vanilla


Preheat oven to 175C. Mix dry ingredients. Add butter, milk and eggs. Beat until creamy, add vanilla.  Pour the batter into two 20cm forms covered with baking paper. Bake each cake during 30-35 minutes until done. Cool on a wire rack.



Banana soufflé

3 large bananas, blended into purée
25ml lemon juice
1 full tb.s. gelatine, soaked in some cold water
35g sugar
2 tb.s. coconut liqueur

Place banana purée, lemon juice and sugar into a small pan and heat it, stirring occasionally, until first bubble appears. Set aside. Add soaked gelatine, whip and add liqueur or rum.
Set the soufflé into fridge, but watch it, so that it does not harden completely.

Trip the tops of each cake. Spread already slightly hardened soufflé over one layer of cake. Spread some raspberry jam over the soufflé. Cover with another cake.

Open a refrigerated can of coconut milk, collect all the creamy top part, leaving watery part on the bottom. Whip the cream with some vanilla powdered sugar. Spread the whipped coconut cream over the top of the cake. Refrigerate.



Vanilla Meringue Buttercream

160 g sugar
60ml water
2 egg whites
100-150 g softened butter
vanilla and rum extracts
grated coconut to decorate the sides of the cake

Cook water with sugar during 10 minutes, until syrup thickens. Beat egg whites until fluffy, slowly pour the syrup into egg whites, beating all the time. Continue for around 5 more minutes, until firm picks form.

Beat soft butter and add it to the meringue. Beat until silky. Cover with this cream sides of the cake.

Refrigerate during several hours. Enjoy!



Friday, May 23, 2014

Berry Basil Wine Sorbet / Ягодно Базиликовое Сорбе с Вином


During summer months I can practically live on sorbets alone, feeling fresh, chilled, light (after dropping a kilo or two) and happy as a summary of all above.

This sorbet is a little bit fancier than what I would usually make. Besides dominating strawberry taste and pleasant notes of white wine, basil definitely can be tasted too, despite it being discarded after cooking.

Here is a recipe of this lovely summer-y (and sugar free!) dessert.



500g strawberries
3 very ripe bananas (frozen)
small bunch of basil leaves
stevia sweetener to taste
200ml wry white wine (I like dry wine, semi sweet fruity one will also do)

My strawberries were frozen 2 days prior cooking, but that does not matter, fresh berries can be used. Place strawberries, basil leaves and wine into a pan ans let the mixture boil. Set the pan aside and let it cool completely and all the aromas infuse. Discard basil leaved. The mixture can now be sieved, but I skip this step very often.



Place frozen bananas into a food processor and pulse until creamy, add strawberry-wine compote and pulse until all is smooth. Freeze in an airtight container during several hours or churn in an ice cream maker.

Enjoy!:)


Friday, May 16, 2014

Coconut Chocolate Fudge Bars / Кокосово-Шоколадный Пляцок



The weather is getting normal finally, I already had my 30 minutes of sun bathing this spring...which should have happened a month ago at least. Of course, the higher the temperature outside, the less I want to bake.

This recipe is something from a list of interesting recipes to try out. My creativity was close to zero (guess it's the summer heat) this time. I did manage to change some things. My kids loved this cake. It's very fluffy, with juicy coconut centre, it is a very satisfying cake too.


The recipe is adapted from here.

200g butter
150g sugar
pinch of salt
150ml Greek yoghurt
3 eggs
1 egg white
3 tb.s coconut liqueur
2tb.s. coconut flakes
10g baking powder
2 cups flour (I took 1 AP and 1 cake flour)
2 tb.s. cocoa powder

In a mixer beat sugar with soft butter until fluffy. Add eggs, liqueur, yoghurt. Add flour, baking powder, coconut.

Grease 20x20cm baking form and pour one half of the dough.

Add 2 tb.s. of cocoa powder to the rest of the dough and pour it on top of the white one.



200g cottage cheese
some coconut liqueur
3tb.s. sugar
1 egg yolk
6 tb.s. coconut flakes

Mix all ingredients in blender until smooth texture. Roll 16 balls and place them in freezer for 30 minutes.

Take the balls out of the freezer and push them into the dough.

Bake at 180C for 40-45 minutes. Let the cake cool completely.

Melt 160g dark chocolate. Add 160g soft butter into the chocolate and stir. Place the mixture into the fridge until it got firmer.
Whip the ganache until slightly lighter in colour. Frost the cake. And let it cool for at least 1 hour before serving. Cut into bars and enjoy!



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