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
Below you can find the basic recipe, and adopted one like on the photos. I topped the cake with fresh sliced pears and some frozen blackberries, plus used brown sugar instead of white for more brownish color and caramel taste.
Pear&blackberry cardamom  cake
 Also, I’d love to welcome everyone to the virtual party – Fiesta Friday, that I’m co-hosting today, where bloggers join together and “bring” delicious food, share beautiful photos, chat and having fun with each other (to join click here, where you find ‘linkup’). I haven’t participated a long time and really miss these parties, and can’t wait to see what others bloggers will bring!
Family Cake

Family Cake: Basic recipe

  • Servings: 6
  • Difficulty: easy
  • Print
What You’ll Need
125g butter, at room temperature
125g white sugar
2 eggs
a pinch of salt
vanilla
250g plain flour
1 tsp baking powder or 1/2 tsp baking soda, dissolved in lemon juice
50ml milk
How to Make It
  1. Preheat oven to 180C.
  2. Whisk the butter with sugar until pale (just a bit, do not over whisk).
  3. Beat in eggs one by one until just incorporated along with salt and vanilla.
  4. Sift the flour along with baking powder.
  5. Mix in milk.
  6. Pour the batter into greased (and lined if needed) baking tin.
  7. Bake for 1 hour.
  8. Allow to cool slightly in the pan and then carefully transfer to the serving plate.
  9. Serve warm with a cup of freshly brewed tea.
Enjoy!
 

Pears&blackberries cardamom cake

  • Servings: 6
  • Difficulty: easy
  • Print
What You’ll Need
120g butter, at room temperature
80g brown sugar
2 eggs
a pinch of salt
1 tsp vanilla extract
2 whole cardamoms, used only crushed seeds
240g plain flour*
2 tsp baking powder*
*or 240g self-raising flour
50ml milk
3-4 pears, sliced
lemon juice
some frozen blackberries
1-2 tbsp demerara sugar
few hazelnuts, chopped, optional
How to Make It
  1. Preheat oven to 180C.
  2. Whisk the butter with sugar until pale (just a bit, do not overwhisk).
  3. Beat in eggs one by one until just incorporated along with spices.
  4. Sift the flour along with baking powder.
  5. Mix in milk.
  6. Pour the batter into greased (and lined if needed) baking tin.
  7. Slice pears, drizzle with lemon juice. Arrange slices on the top, slightly push into the batter. Scatter over frozen blueberries. Sprinkle with demerara sugar and nuts, if desired.
  8. Bake for 1 hour.
  9. Allow to cool slightly in the pan and then carefully transfer to the serving plate.
  10. Serve warm with a cup of freshly brewed tea.
Enjoy!

Monastery beetroot salad with coriander seeds

 Hello guys! How is your foodie-blogo-life going on?
I’ve wanted to post this recipe for so long that almost forgot about it. When I was a student I didn’t want to spend much time cooking, so the food was usually prepared well ahead of time, and then reheat, or simple dishes were all the time favorite, like boiled potatoes served with homemade pickles or macaroni a la flot, or famous salad vinegret was cooked pretty often. So, the recipe of this salad I read in one tiny little book with few recipes suitable for the Lent diet, when you’re not allowed to eat meat and dairy products; and I liked it from the first spoon (even though first time I didn’t use neither honey or coriander seeds) and since then I prepare it. I highly suggest not to omit coriander seeds, as they give so much flavor, and the simple beetroot salad turns into something special. And I love the idea that this bright salad can be made all year round and served whether as a starter or a healthy main dish (add some roast fish steaks on a side for the more nourishing meal).

MonasteryBeetroot Salad

Monastery beetroot salad with coriander seeds

  • Servings: 2-4
  • Difficulty: very easy
  • Print
You’ll need 
450-500g beetroot
2 medium brown onions
2 tbsp vegetable oil
1.5 tbsp whole coriander seeds, crushed
150g prunes, without stones
100g walnuts, raw or dry-roasted
2 tsp runny honey
some chopped parsley or dill, for garnish, optional
How to make it
  1. Boil or roast beetroots until ready to eat. Peel, cut into cubes or wedges.
  2. Saute onions in oil until translucent, add coriander seeds and fry for 1 minute more.
  3. Chop prunes and walnuts, combine with honey. Mix into beetroot.
  4. Drizzle with extra oil and honey, if desired. Sprinkle with some more coriander seeds and (optionally) with fresh chopped parsley or coriander.
Enjoy!
MonasteryBeetroot Salad with coriander seeds

 

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
  • Print
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!

Leftovers wholemeal galette

 If you could have a look at my freezer you would found there a disc of shortcrust pastry. It’s very handy to have one there, so once you don’t know what to cook or unexpectedly a friend decided to come over, you can prepare a nice tasty galette (or mini quiches, click here for the ideas) in almost no time. Tip: make a couple of crusts ahead, shape into discs (it takes less space in the freezer and then easier to roll out) and freeze. For the filling you can use almost whatever you can find in your fridge or even freezer, wether it is savory or sweet stuff. And another tip: freeze roasted or boiled chicken, deli ham leftovers; or if you bought too many fruits and berries, clean and cut them and freeze as well.
 This time I had a roasted chicken and gammon leftovers, I combined both. Gammon was a bit dry, so probably I won’t use it next time. But the chicken tasted quiet nice, especially mixed with lots of leeks sautéed in a butter and few cherry tomatoes. Some cream cheese (on any other cheese) on top makes this delicious wholemeal galette only better.
Leftovers Wholemeal Galette
If you fancy to try sweet galette click here. Cherry one!  😉

Leftovers wholemeal galette

  • Servings: 4-6
  • Difficulty: easy
  • Print
Ingredients 
Wholemeal shortcrust pastry
100g wholemeal flour
100g plain flour
120g butter
1-2 tbsp iced cold water
Filling
roasted chicken leftovers
leek, sautéed in butter&oil
few cherry tomatoes, cut into halves
2 quill eggs (1 egg yolk separated), optional
some cream cheese
S&P to taste
Method
  • For the pastry combine ingredients, shape into a disc and keep in the fridge for 30 minutes, or freeze until needed.
  • Roll out the pastry into 2-3mm thick disk, arrange filling. Pour over slightly bitten eggs, if using. Dot with creame cheese. Fold in the pastry edges. Brush with remaining egg yolk.
  • Bake in preheated 180C oven for 30 minutes.
Enjoy!

Russian Beetroot Caviar

 This bright beetroot dip doesn’t contain salmon or any other fish raw. In my home-country vegetable spreads and dips that are mushed into a non-smooth consistency are often called caviar. In USSR fish caviar was an expensive product and most of the time was served over special occasions, but people have always wanted something tasty not only during holidays or weekend; and such vegetables as an eggplants, marrows and beetroots were cheap and available almost throughout the year, thus I guess economical version of the “caviar” was created.

russian-beetroot-caviar

 The recipe I found in a book dated 1990, it calls to boil beetroot, fry onions and press through the  meat-grinder machine along with other ingredients. Easy-peasy. It turned out so tasty, that i have already made it few times in a row! Moreover, it was a hit at the home-party, especially when I served this dip nicely decorated with little festive crackers; needless to say, guests asked for the recipe!
 The original Russian recipe calls for the salted pickled cucumbers, which are usually watery and personally I don’t like its taste, so I used regular crunchy pickled cucumbers and the beetroot dip was absolutely amazing and delicious! I prefer slightly coarse a caviar-like texture, so I don’t blend ingredients too much, but if you wish – just blitz it more to get the smooth dip. Enjoy!

Russian Beetroot Caviar

  • Servings: 4
  • Difficulty: easy
  • Print
Ingredients 
400g/2 medium-size beetroots
2 tps olive or sunflower oil, for frying
1/2 large brown onion
~100g pickled cucumbers
2 cloves of garlic
Salt&Pepper, to taste
Method 
  1. Boil beetroots until soft. Cool, clean and chop.
  2. Chop the onion and fry in a oil until soft and golden, about 5 minutes.
  3. Finely chop cucumbers. Also finely chop or mush garlic.
  4. Blitz all ingredients in a food processor until desired consistency.
  5. Check the seasoning. Serve with rye bread or crackers.
Enjoy!