yakalskovich: (Domino Dress)
This is a dip for tortilla chips made from avocados which is not guacamole; it contains things no self-respecting guacamole would even tolerate in the vicinity. Still, people seem to like it (to judge by the speed with which it vanishes at parties), so here is the recipe.




You start with these ingredients, and turn them into a paste that is almost completely but not quite entirely unlike guacamole. )


...with tortilla chips.
yakalskovich: (Lazy leopard)
I ate the most amazing thing today at a fusion/sushi kind of place.

Coconut cream sauce with wasabi in.

There was rice with it, lightly wokked verggies (quartered mushrooms, onions, sliced broccoli, carrots, zucchini, green beans; green asparagus would be nice as well), and shrimps, but that was just the filling part. The taste was coconut cream with wasabi.

I must experiment with that!
Pasting in from my LJ -- lovely cake!

--

Mom made Sandtorte tonight and not only did I help but I finally remembered to get the recipe. This is probably the only one of Oma's recipes I hadn't gotten. So without further delay, the recipe for the bestest German poundcake (and coffee accompanier) ever!

Sandtorte

Makes one 10" ring-shaped poundcake
Total time under 2 hrs.

Ingredients

1 lb. unsalted sweet butter
2 cups sugar
10 large eggs (or 12 if they are smallish eggs)
1/2 lemon's worth of lemon OR 1 tsp. lemon juice
(optional lemon zest, 1/2 tsp.)
3 cups flour
1 tsp. baking powder
2 tbsp. (min.) rum, almond flavoring, amaretto, anisette, vanilla, etc.

Directions

  1. Pre-heat oven 325 F.
  2. Soften butter and cream with a mixer 'til all the lumps are gone, gone, gone.
  3. Add 2 cups sugar, continue blending with mixer.
  4. Add 10-12 eggs. 10 if they are regular large, more if they are undersized.
  5. Add lemon juice and/or zest.
  6. Slowly add about 3 cups flour, adding 1/2 cup at a time and making sure it's well-blended.
  7. Add the baking powder. (Tonight we forgot and it came out OK but for proper rising, add it!)
  8. Add liquid flavoring or liqueur to taste. Mom says start with 2 tbsp. to know there's enough and then add in, tasting 'til it meets your taste.
  9. Make sure mixture isn't too thick. Should not be thin but shouldn't be like dough either.
  10. Keep mixer going at least 10 min. more to get it very creamy and lump-free.
  11. Grease 2-piece angel food cake pan -- kind with removable base & pole.
  12. Pour batter into pan.
  13. Put in 325 F oven for 1 hr., then raise temp up to 350 for 15 min.
  14. Insert strand of spaghetti to test for done-ness. Should come out drive.
  15. Allow to cool a bit.
  16. Because it's a 2-piece pan, to take it out you just push up bottom and pole and there's the cake!

Recommended Serving

Sandtorte is meant to be eaten in thin slices, not big slabs. It should stick together well enough to do this or you've made it wrong or it's not baked enough.

Really good with coffee, esp. dunked.
I've made this a couple of times recently so thought I'd share the recipe. Friday night we thought we'd have a bit of a feast so we started with asparagus [boil gently, wrap in proscuitto or parma ham, put a slice of brie on top and hove under the grill until the cheese softens] then the pie [see below] and Rocky Road with Joe's Ice Cream for pudding.

Here's the pie: )
A big pot. Water sufficient to cover a pound of fish (I used cod this time, but any white fish will do) four or five potatoes, cut into about 1-inch chunks and a 1-pound bag of those mini carrots, or cut regular ones into "pennies" as my kids say. Also good is a few stalks of celery, leaves and all, cut small.

Add salt and pepper, and simmer it all until the veggies are soft. Mash a few of the potatoes against the side of the pot, and thicken with equal parts butter and flour-- I like two or three tablespoons of each-- rolled into small balls and stirred in.

Turn off the fire and stir in heavy cream, or milk and cream, to the consistency you like.Oh yes, now add the dill. Fresh or dried, it's good either way!
Alternatively it could be called "Anything that comes to hand Soup" and it qualifies as cheap and filling and remarkably low in calories.

Ingredients - or what came to hand today )
Last night I made an amazing dish from a cookbook I bought several years ago in Italy. The name given in the book is "Sa Prazzina," but I can find nothing with the same name on Google.it. Thus, I have taken to calling it "una tombola," which is a game like Bingo. However, rather than being in tribute to pass time of hundreds of thousands of elderly Italians, I use the term because it it a word I just learned in my Italian studies.

Anyway, the thing is basically a giant dough pocket stuffed with yummy things. It's like a giant, infinitely better Hot Pocket. Here's how to make it:

1 lb/500 g pizza dough
1 lb/500 g eggplant, unpeeled and diced in small cubes
1 lb/500 g tomatoes, diced in small cubes
5 cloves of garlic (but more is better, if you ask me), finely diced
lots of basil (I used 6 sprigs), diced
salt
olive oil

1. Saute the eggplant around 10 minutes in 2 tbsp of oil. Remove from heat.

2. Add the tomatoes, basil, garlic and salt to taste and mix.

3. Roll out the dough on an oiled/greased tray. Create a large oval

4. Spread the eggplant/tomato filling along the oval, leaving enough dough to pull over the pile.

5. Fold the sides up so they touch everywhere but in the middle. This will be necessary as there's far more filling than there is dough

6. Bake 25+/- minutes at 200 C/400 F.

Enjoy!

I got this recipe out of this awesome Jewish cookbook. Made it several times and every time, I go, "OMG, this is the best!" It's so simple you hardly even need a "recipe."

Caraway Fish

Take some fresh or thawed fish -- halibut, tuna, yellowtail, salmon, it all works -- and put in a lightly greased/oiled pan. Pre-heat oven to 350 F. To prep fish, put a few pads of butter/oleo on top, sprinkle thoroughly with caraway seeds, drizzle with lemon juice, and add salt and pepper. Put in the over for 25-30 min 'til cooked to consistency you like it. (I prefer still a bit moist but not at all raw.)

It is SO good!
yakalskovich: (Default)
[livejournal.com profile] saphyria found this and linked me to it -- I must totally try that!

The weekend after Maxlrain, Nazgul?
yakalskovich: (Chinese horse)
We will make this on Sunday -- just for reference.
ext_185628: (standing on swing)
Hello! I've been lurking here for a while and figured it was high time I contributed something to the mix. Over the weekend, we found this recipe for fried chicken. I like the site because it recalculates portions for serving sizes and does the conversion between US and Metric.

*What we have learned from this recipe*
The oil used will tint the coating of the chicken. If it looks burnt don't panic, it's likely just the oil. Also the thinner the chicken, the faster it cooks through
This is a soup recipe that I made up that turned out to be (shockingly enough) quite yummy.

It requires approximately:

1 L vegetable stock
1 red onion
4 to 6 cloves of garlic
olive oil
2 to 3 carrots
1 can of garbanzo beans
Around one handful of farro (wheat berries)
Around 200 ml of tomato sauce
Oregano
Parsley

As with most things, I added the oil to a stock pot to almost cover the bottom, then added the FINELY chopped garlic, onion, and carrots. I sauteed until the onion was clear then added the stock and the tomato sauce.

When everything had boiled a few minutes, I added the drained and washed garbanzo beans and the farro.

I let whole thing boil around 5 minutes, stirring often, then lowered the heat and added the herbs to taste.

I then let it all simmer for 25 minutes, and served with a light sprinkling of grated parmesan cheese.

Mmmm....
This is a super easy recipe I made up the other day. Have made it twice this week and it's a new favorite.

PAST WITH TOMATO, GARLIC & CAPERS

INGREDIENTS

olive oil
pine nuts
garlic (minced)
1 tomato (chopped)
capers
oregano
mint (optional)
salt
pepper
pasta (bowtie, ziti, etc.)

DIRECTIONS

Heat water to boiling and throw in the pasta. Meanwhile...

Saute handful of pine nuts and 1-2 tsp garlic in the oil for a couple minutes, 'til lightly browned. Add tomato bits and throw in handful of capers, plus a dash of oregano. A little bit of mint also adds to it. Saute until pasta is done (consult box).

Drain pasta and pour sauteed stuff over it.

This recipe takes about 15 min. and in my version, serves 2. Easy to scale upward or down.
Brought to you by Caleb, who gave me this since he still hasn't joined this community...

To make the soup you need:

1 onion
garlic
kale
potatoes (6 to 10 small red ones)
carrots
1 can of cannellini beans
1.5 liters vegetable broth (use those italian cubes)
olive
parsley

Chop onions, carrots, garlic and parsley until they are fine (very small and minced)

Saute in oil

Once ready (you should KNOW), add the broth and washed, drained beans

Sit 30 minutes at medium, stirring a lot

Add chopped potatoes and cover one hour

Add kale then wait 20 minutes and serve
Made this tonight, from a Jewish recipe book, and it was delicious and easy so I thought I'd share.

Easy Baked Fish with Caraway Seeds

Serves 2
Time: 35 min. total

Ingedients
2 filets fish - salmon, tilapia, or other, fresh or thawed
salt
pepper
melted butter
lemon juice
caraway seeds

Directions
Pre-heat oven to 350 F. Lightly grease pan, place fish skin side down. Brush with melted butter. Season with salt and pepper. Sprinkle with caraway seeds. Then brush with lemon juice. Cover pan loosely with aluminum foil and bake in the oven for 25-30 minutes.

Came out very nice and juicy and, strangely, tasted like turkey, probably because of the caraway Easiest fish recipe yet!
I'm in a cooking mood tonight and have just under a pound of stewing beef and some left over veggies to hand so this is what I'm going to do with them )
This is one of my favorite dishes and favorite recipes ever. I just made it tonight so I thought I'd share it.

The Story Behind It
The story goes that Opa, my German grandfather, learned this recipe while a soldier in the Kaiser's army in WWI. He was drafted at around 16 and served for a year or two until he took some gas, which fortunately didn't maim him for life but did get him out of the war. Anyway, later on, when he got married, this is what he would cook when his wife, who normally did all the cooking, was out of town or sick. My mom loved this stuff as a kid and then years later, when she had her own kids, she made this too -- especially during camping trips. Because there are no fresh ingredients and it can be made with instant potatoes, it's perfect for camping. It doesn't -look- pretty but practically everybody loves it.

Pic!
2009
I know it looks unappetizing but it's good, I swear!

Ingredients
I make it using these ingredients. None of it is very exact and you can substitute real potatoes for fake of course.

1 box (1 lb.)  instant mashed potatoes
for instant  mashed potatoes: milk, butter/margarine, salt, water, as directed on package
1 small can (1 cup) plain tomato sauce
1 can corned beef
1 bottle (1 1/2 cup) sweet gherkins (pickles), chopped
sweet gherkin -juice-

Directions
1) Make the mashed potatoes.
2) Stir in the tomato sauce.
3) Crumble in the corned beef and stir. Leaving it kind of lumpy is OK.
4) Chop up all the gherkins (save the juice) and stir in.
5) Stir in gherkin juice to taste. (I usually use -all- of it.)

Tada!

Tips
Salt, pepper and/or ketchup can be added.
Made this tonight, starting with a recipe in a Jewish cookbook and then adapting it a bit.

Delicious, easy-to-make cold salad, good with sandwiches, as a side dish, or even as a whole dinner (double-servings). Recipes makes enough for 3.

Sweet Onion & Cucumber Salad

Ingredients

2 cucumbers
1 large sweet onion
salt (to taste)
6 tbsp. (90 mL) cider vinegar
3 tbsp. (40 mL) water
2-3 tbsp. (40 mL) minced fresh dill -or- 1 tbsp. (15 mL) dried dill
3 tbsp. (40 mL) sugar
handful raisins

Directions

1. Slice cucumbers thin. No need to peel.
2. Slice onion thin. (Yes, peel.)
3. Mixed cucumbers in onions in a bowl. Toss in some salt, to taste, then leave bowl for 10 minutes. (Salt brings out the juiciness.)
4. Mix sugar, dill, and raisins, then mix in with veggies.
5. Pour vinegar and water into bowl and mix.
6. Serve cold.

Mmm!
yakalskovich: (Default)
This is the Brownie recipe from the Wiki cookbook that I use...

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