Сальса с персиками


3 больших персика очистить, нарезать на небольшие кубики
3 больших томата, нарезать на небольшие кубики
1 маленькая красная луковица, очень мелко нарезать
1 зубчик чеснока, очень мелко нарезать
сок одного свежевыжaтого лемона
1 пучок петрушки, мелко нарезать

1 ч.л. сахара
1 ч.л.
соли

 

Муравейник

Думаю что больше слов не надо 🙂

Myraveinik

Тесто:
-0,5 стакана сахара
-3 яйца
-5 ст. ложек масла растопить
-1 чайная ложка соды с уксусом
-щепотка соли
-3 стакана муки

Крем:
-Банку сгущенки варить 1 1/2 часа ПОСЛЕ закипания воды. Полностью остудить
-200 г масла
-3 столовых ложки мёда

Тесто:
Замесить крутое тесто. Разделить на 4 кусочка. Положить тесто в морозильник на ночь. Pротивень смазать маслом. Натереть тесто тонким слоем прямо на протвень, по одному кусочку на противень, страясь чтобы не было сплошного “коржа”, а отдельные кусочки. Выпекать при температуре 350F, до золотистого цвета, минут 8-10. Пока тесто еще тёплое, переложить в большую миску и поломать на маленькие кусочки.

Крем:
Всё ингредиенты для крема взбить миксером до однордной массы. Хорошенечко перемешать крем с кусочками теста. Выложить получившуюся массу на терелку/блюдо и руками сформировать горочку. Горочку стоит плотно утрамбовать, легче всего делать это смочив руки водой. Муравейнику нужно дать пропитаться хотя бы один день.

Myraveinik

Fish Cakes

Fish Cakes

-500 grams pollock fillets (or any other white fish)
-1 onion, minced
-4 sliced French bread, soaked in milk
-3 teaspoons fresh dill, finely chopped
-3 teaspoons parsley, finely chopped
-1 egg
-olive oil for frying

1. Combine all ingredients, except oil, in a large bowl and mix well
2. Refrigerate for 20 minutes before making fish cakes
3. Make 18 small round fish cakes
4. Fry 3-5 minutes on each side
5. Serve warm with salad or pasta

Fish Cakes

Greek Salad Pita Pockets

Greek Salad Pita Pockets

-1 cup shredded romaine lettuce
-1 tomato, finely chopped
-½ cup finely diced cucumber
-8 thin slices red onion
-1 oz (30g) crumbled feta cheese
-4 pitted black olives, sliced
-4 pitted green olives, sliced
-½ tablespoon extra virgin olive oil
-½ tablespoon lemon juice
-2 whole grain pita breads, cut in half and opened into pockets

1. Mix together all the ingredients in a bowl until well combined
2. Fill each pita half with equal amounts of the filling
3. Serve right away

Greek Salad Pita Pockets

Cranberry-White Chocolate Chip Cookies

Cranberry White Chocolate Chip Cookies

-2/3 cup butter, softened
-2/3 cup brown sugar
-2 large eggs
-1 1/2 cups old-fashioned oats
-1 1/2 cups flour
-1 teaspoon baking soda
-1/2 teaspoon salt
-1 6-ounce package Original Sweetened Dried Cranberries
-2/3 cup white chocolate chips

1. Preheat oven to 375 degrees F
2. Using an electric mixer, beat butter and sugar together in a medium mixing bowl until light and fluffy
3. Add eggs, mixing well
4. Combine oats, flour, baking soda and salt in a separate mixing bowl
5. Add to butter mixture in several additions, mixing well after each addition
6. Stir in sweetened dried cranberries and white chocolate chips
7. Drop by rounded teaspoonfuls (about 30 cookies) onto ungreased cookie sheets
8. Bake for 10-12 minutes or until golden brown

Cranberry White Chocolate Chip Cookies

Cranberry Muffins

Cranberry Muffins

-1/2 cup butter, softened
-1 cup sugar
-2 eggs
-1 teaspoon vanilla extract
-1 cup sour cream
-2 cups all-purpose flour
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-1 cup chopped fresh or frozen cranberries

1. In a mixing bowl, cream butter and sugar
2. Add eggs and vanilla; mix well
3. Fold in sour cream
4. Combine flour, baking powder, baking soda and salt; stir into the creamed mixture just until moistened
5. Fold in cranberries
6. Fill greased or paper-lined muffin cups two thirds full
7. Bake at 400 degrees F for 20-25 minutes or until muffins test done
8. Cool in pan 10 minutes; remove to a wire rack

Strawberry-Banana Angel Torte

Ingredients:

-1 prepared angel food cake (8 inches)
-1/2 cup sour cream
-1/4 cup sugar
-1/4 cup pureed fresh strawberries
-3/4 cup sliced ripe bananas
-1/2 cup sliced fresh strawberries
-1 cup heavy whipping cream, whipped
-halved fresh strawberries

Strawberry-Banana Angel Torte

1. Split cake horizontally into three layers; place bottom layer on a serving plate
2. In a large bowl, combine the sour cream, sugar and pureed strawberries; fold in bananas and sliced strawberries
3. Fold in whipped cream
4. Spread a third of the filling between each layer; spread remaining filling over top
5. Cover and refrigerate until serving
6. Garnish with the sliced strawberries

Yummy Chocolate Chip Cookies

Chocolate Chip Cookies

-1 3/4 cups all-purpose flour
-1 teaspoon baking soda
-1 1/4 cups packed brown sugar
-1 cup (2 sticks) butter or margarine, softened
-1/2 cup granulated sugar
-2 large eggs
-2 tablespoons milk
-2 teaspoons vanilla extract
-2 1/2 cups quick or old-fashioned oats
-2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
-1 cup coarsely chopped nuts (optional)

1. Preheat oven to 375° F
2. Combine flour and baking soda in small bowl
3. Beat brown sugar, butter and granulated sugar in large mixer bowl until creamy
4. Beat in eggs, milk and vanilla extract
5. Gradually beat in flour mixture
6. Stir in oats, morsels and nuts; mix well
7. Drop by rounded tablespoon onto ungreased baking sheets
8. Bake for 9 to 10 minutes for chewy cookies or 12 to 13 minutes for crispy cookies
9. Cool on baking sheets for 1 minute; remove to wire racks to cool completely

Салат из Цветной Капусты с Редиской

Летний и легкий в приготовлении салат. Приятного аппетита 🙂

400 гр цветной капусты
150 гр редиски
4 ст л
оливкового масла
30 гр зеленого лука
5 ч л лимонного сока
петрушка, по вкусу
укроп, по вкусу
перец
соль

Цветную капусту отварить в воде, охладить, разделить на мелкие соцветия, выложить в салатницу и украсить нарезанным редисом и измельченной зеленью. Салат заправить смесью масла, лимонного сока и мелко нарезанного лука, посыпать перцем и солью.

Berry Crème Fraîche Cake

А вот что я решила сделать на свой день рождения 🙂 Очень даже вкусно получилось!

Berry Cake

Ingredients:

Cake:
-2 1/2 cups flour
-1 teaspoon baking soda
-1/2 teaspoon salt
-1 teaspoon baking powder
-8 ounces unsalted butter, softened
-2 cups sugar
-4 large eggs
-1 cup buttermilk
-2 teaspoons vanilla extract
-1/2 cup poppy seeds

Berry Creme Fraiche Cake

Crème fraîche berry filling:
-1 cup blueberries or blackberries
-1/4 cup plus 2 tablespoons sugar
-2 cups creme fraiche (you can make it at home, recipes follows)
-2/3 cup heavy whipping cream
-1 pint raspberries

1. Preheat oven to 350 degrees F
2. Grease the bottom and sides of two 9-inch cake pans
3. Line the bottoms with parchment paper
4. In a medium bowl, sift together the flour, baking soda, salt and baking powder
5. Beat the butter with the sugar until light, about 1 minute
6. On medium speed, add the eggs, one at a time, beating for 30 seconds after each addition
7. Stir together the buttermilk and the vanilla
8. On low speed, add half of the buttermilk mixture
9. Mix until incorporated and then scrape down the sides of the bowl
10. Add half of the dry ingredients
11. Mix until combined and scrape down the sides of the bowl
12. Add the remaining buttermilk and the dry ingredients in the same order
13. Stir in the poppyseeds
14. Divide the batter between the two pans
15. Evenly spread it in the pans
16. Bake the cakes until a skewer inserted in the middle comes out clean, about 25-30 minutes
17. Cool the cakes in the pans for 10 minutes
18. Remove the pans and let the cakes cool completely
19. Carefully peel off the parchment paper
20. Using a serrated knife, cut each cake in half horizontally, making a total of 4 layers
21. Cook the blueberries and 1/4 cup of sugar in a small saucepan over medium-low heat, stirring often, until the sugar has dissolved, about 5-7 minutets
22. Let cool to room temperature
23. Whip together the creme fraiche, cream and remaining 2 tablespoons sugar until stiff enough to hold its shape but smooth
24. Place a cake layer on a serving plate
25. Spread one quarter of the creme fraiche filling on top of the cake
26. Top with one quarter of the blueberry sauce and then one quarter of the raspberries
27. Place a second cake layer on top and spread creme fraiche, blueberry sauce, and raspberries on top
28. Repeat with the third and fourth layers, ending with berries on top of the cake
29. Refrigerate the cake, if not serving right away

Berry Cake

Crème Fraîche
-2 cups heavy whipping cream
-2 tablespoons buttermilk
In a plastic container, stir together the cream and the buttermilk. Cover with an airtight lid and store at room temperature for 24 hours. Stir and cover. Let sit for another 24 hours. If the creme fraiche is thick, refrigerate it. If it is still thin, let sit for another 24 hours. Using an electric mixer, whisk until stiff.

Berry Creme Fraiche Cake