Tag Archives: easy cooking

Family Cake recipe

Hello guys, today I share with you one of my favorite cake recipes. Moreover, it is a family recipe which I got from my mum, who used to prepare the cake for me and my sister when we lived all together. I wrote down the recipe in my old notebook and used it quite often ever since. Mum usually makes it “zebra cake”: half chocolate and half vanilla-flavored, or just vanilla with raisins. As you can see, the recipe is very versatile. You can make it all-the-time favorite vanilla, add currants or dry cranberries, add any fruits you have on hand. The cake was cooked so many times, that believe me even very beginner in baking can handle it. It is the lifesaver cake – the recipe I always turn to if I need the tried&tasted cake when you need the trusted cake recipe that always turns nice and delicious.
KEKS-3

 

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Coconut panna cotta

Panna cotta is such a universal dessert that suits any season, whether it’s freezing winter or hot summer. Cold panna cotta being served straight from the fridge with some fresh chopped strawberries is a perfect refreshing dessert for a sunny day; but if you take it out from the fridge a lit bit ahead of time, while quickly prepare super easy but super aromatic topping, like rosemary-scented mandarins, or quick sauté fresh cubed apples in a butter with a pinch of cinnamon and nutmeg – and you have got a nice dessert that warms you up on a cold day.
 I have noticed that I make this dessert during cold months here: probably I miss the snow and the white color of panna cotta reminds me winter in my hometown… This time the idea to garnish panna cotta with coconut candies and flakes came to my mind, so I decided to add coconut milk to the mixture instead of using only regular milk or cream.
Coconut panna cotta
It looks like a mountain, which is completely covered in snow. Doesn’t, it? and those candies are like small snowballs, that little children make to play in a snow fight.
Coconut panna cotta/cup
TIP: If you sprinkle panna cotta with red and pink edible hearts – it can be a lovely dessert to impress your other half on a St.Valentine Day.
panna cotta with coconut milk
I serve panna cotta in glasses, but If you prefer, you can grease cups/ramekins with some oil and pour panna cotta in it, and then when it’s set and firm untold it before serving onto small individual plates.

Coconut panna cotta

What You’ll Need
2 tsp gelatin powder
3 tbsp cold water
1/2 can coconut milk (about 180ml)
250ml whipping cream (or heavy cream)
60g white sugar
1 tsp vanilla
coconut candies and flakes for garnish, optional
How to Make it
  1. In a small bowl, add cold water and sprinkle with gelatin, and let stand for 5 minutes.
  2. Meanwhile, in a small pan over medium heat,  heat the coconut milk, whipping cream, vanilla and sugar until sugar is dissolved, (but not simmer). Remove from the heat.
  3. Add softened gelatin to the creamy mixture and stir until gelatin is completely dissolved.
  4. Divide the pan cotta mixture evenly among prepared cups/glasses. Cover with plastic wrap and refrigerate until set, at least 4 hours or overnight.
  5. Garnish with coconut candies and flakes before serving.
Enjoy!
Coconut panna cotta//with coconut candies

Red pepper Dip

Hello-hello! If you have seen the previous post, I promised the recipe with roasted peppers, so for keeping you waiting for so long. Here it is. The dip is such a nice snack, especially for mums, when you are doing lots of thing at a time, it is easy to forget to feed yourself (of course not your child, haha). All you need for this lovely dip is to prepare roasted peppers ahead, and then just whizz peppers with nuts and oil in a blender until you have a rough paste. In fact, I actually prefer not to measure ingredients in such simple recipes, throw in as you feel – that’s all. Then scoop the dip into a beautiful bowl, put on a table with some sliced bread or crackers on the side, and dig in when you have a time. Red pepper dip goes nicely with roasted chicken or fried chicken breasts. Yum! Healthy, delicious and sooooo quick to prepare, sounds perfect. 😀
Roasted red pepper dip
I’ve tried this dip with a store-bought almond meal and homemade roasted ground almonds, and surprisingly I love the option with almond meal. Honestly speaking, I thought I would like a note of roasted nuts in the dip but I didn’t. The choice is up to you, try both and let me know what do you like more.
Dip with roasted red peppers and almonds
Tips
If you like it spicy – add chili flakes or chili oil.
If you want to make the consistency thinner – add a splash of water.
No nuts? Not a problem, make it nut free – sub almonds with breadcrumbs.
Red pepper dip

Red pepper Dip

  • Servings: 2
  • Difficulty: easy
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What You’ll Need
1 roasted&marinated red pepper
1 garlic clove from the marinade
1 tbsp EV olive oil
2 tbsp almond meal
6-8 basil leaves (optional)
1-2 tbsp water, optional (to thin the dip, if desired)
Salt, pepper, to taste
How to Make it
  • Put all ingredients in a blender, blend until desired consistency.
  • To make it thinner, add water – spoon by spoon, but not much!
  • Serve with bread, crackers or even chicken.
Enjoy!

Sunday Breakfast: Oladushki

 One of the most-viewed and visited posts in my blog is “oladushki”. For those of you who don’t yet know the meaning – it’s Russian name for small pancakes. Yes, it’s absolutely incorrectly to call them blini as many people do (blini are large and thin like crepes, look here), and how they are usually called in restaurants or sold in stores.Oladushki with sour cream

 This is the perfect breakfast or brunch to spoil yourself with on the weekend, and it could be made in a short time. Russian housewives most of the time use soured or any leftover kefir to prepare these soft beauties. You can try to substitute with buttermilk, drinking but thick yogurt, or as I did – used laban (local dairy drink). Oladushki go well with many sauces: honey, sour cream, sweetened yogurt, jam or sweet condensed milk. You can also serve them as a savory breakfast: with cream cheese or sour cream along with cured salmon or caviar.Russian Oladushki with jam&yogurt

 Few tips on how to make oladushki soft and fluffy (not only to add a baking soda for leaving):
you should sift the flour (add the air); do not over-mix the batter (it leads to tough texture);
let the batter rest for a half an hour and then do not stir it again (otherwise the bubbles will deflate);
carefully scoop the batter from the side of the bowl – do not dip the spoon into the center;
finally, when you flip oladushki over – do not press it with a spatula.
 So, this or next weekend morning that you make these oladushki, make a few extra. Cover tightly with plastic wrap and keep in the fridge. And next hectic morning you don’t need to skip breakfast: reheat them, sit down&enjoy and plan for a successful day. 🙂
Soft&fluffy Russian oladushki

Sunday Breakfast: Russian Oladushki

  • Servings: 2-3
  • Difficulty: easy
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I served oladushki with plum preserve and vanilla yogurt.
All ingredients should be at room temperature, so take them out of the fridge 1 hour ahead.
Ingredients
1 medium egg
a pinch of fine salt
1-2 tsp white sugar
250ml kefir (laban or buttermilk), warm
170g plain flour
1/3 tsp baking soda
sunflower or any other veg.oil for frying
Method
  • In a large mixing bowl, beat an egg with salt and sugar until fluffy. Mix in kefir.
  • Sift the flour with soda into the batter. Whisk gently until the ingredients are just incorporated. Do not overmix –  it leads to tough texture.
  • Let the batter rest for a half an hour and then do not stir it again (otherwise the bubbles will deflate).
  • Preheat the frying pan (until a drop of water skitters across the pan), lightly coat with oil.
  • Carefully scoop the batter from the side of the bowl. When oladushki are dry around the edges and bubbles over the top – turn it over. Don’t press oladushki with a spatula!
  • Transfer to a large plate in a single layer, keep it uncovered (you may keep them in a warm oven), while preparing the rest.
  • The best eaten fresh with your favorite sauces. But they also can be covered with a plastic wrap and kept in the fridge until the next morning.
Enjoy!

Mandarin-lemon pudding

 There are so many recipes in this world, including pudding recipes: some are baked, another prepared with gelatin and then cooled in a fridge.. and then I’m feeling stuck and really don’t know which one to try. 🙂 I like easy-to-make recipes like this one – baked pudding. It has the amazing mandarin-lemon flavour and bright tasting. The pudding is good on its own, but I also prepared a simple citrus sauce, that I made for this peach pie, and it was absolutely delicious! 🙂
 Any favourite pudding recipes, guys? I’d like to hear which one do you like and cook.
Mandarin-lemon pudding

Baked mandarin-lemon pudding

  • Servings: 2
  • Difficulty: easy
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For the citrus sauce recipe click here.
 
Ingredients
2 medium eggs, at room temperature
1 tsp vanilla extract
a pinch of nutmeg, optional
50g white sugar
zest from 1 mandarin +1/2 lemon
100ml full-fat milk
50g plain flour
1 tsp melted butter, for greasing
Preparation
  1. Beat eggs until pale and fluffy.
  2. Add vanilla, nutmeg, sugar, zests and whisk for a few minutes.
  3. Pour in milk.
  4. Sift in flour, whisk to combine.
  5. Grease tins with butter. Divide the batter between tins. Optionally sprinkle with citrus zest.
  6. Bake in preheated 200C oven for 18-20 minutes. Then reduce to 190C and bake for 7-10 minutes more.
  7. Serve warm with sauce. Enjoy!
Adapted from Russian telecast “Cook with A.Zimin”