6-7 medium potatoes (peeled and cut to 3mm (1/8″) rounds)
1 cup milk
1 1/2 cup of cream
1 1/2 tea spoon salt (+ pepper to taste)
1/4 spoon of ground nutmeg
1-2 cloves of garlic chopped with some parsley
Shredded parmesan cheese
Heat milk with cream, do not boil. Add nutmeg, salt and pepper. Smear some olive oil on the bottom of a baking dish (you can use one slice of potato for that). Mix potatoes with garlic/parsley mixture and some cheese and add to the baking dish. Pour milk mixture over potatoes so that they were covered with milk mixture, sprinkle some cheese on top. Cover with foil and bake for about 30 min, uncover and bake for another 30 min (Oven at 375F).
- 1 head of cauliflower
- 1 cup of frozen peas (optional)
- 1/2 -1 cup chopped colored sweet peppers (optional)
- 1 clove of garlic chopped with some parsley
- whipping cream
- 2 eggs
- 2 tbsp flour
- 1 cup of shredded parmesan cheese
Cooking instructions (easy!)
Split cauliflower into florets (big florets split into smaller ones), steam them until almost done. Or boil the whole cauliflower in a big pot and then split it into florets.
Meanwhile beat eggs, add whipping cream, flour, half of parmesan cheese, salt and pepper to taste, beat everything until smooth and a little increased in volume.
Add cauliflower florets to a greased baking dish, sprinkle garlic/parsley mix around, then add sweet peppers and frozen pease on top. Pour cream mixture over the dish and sprinkle leftover cheese on top. Bake about 40 min or until the top turns golden.
It’s great as a side dish and also on its own. Peas and sweet peppers sure add taste and color to this dish.
If you like Cabbage Rolls you will love this dish. Another name for it is Lazy Cabbage Rolls – the same ingredients, but no rolling. It’s a very light meal, and you can make it without rice and/or without meat for even lighter version. If you go for a vegetarian version you can add mushrooms to the mix. Don’t be scared by a lot of ingredients – it doesn’t take long to prepare and it’s very easy to make .
- 1 pack of Ground Turkey (or chicken, or beef)
- 1 cup of Rice (any rice you like, I use brown rice)
- 1 cup of Chicken Broth or hot boiled water (I use water)
- 1 big head of Cabbage
- 1 big Onion
- 3-4 Garlic Cloves
- 1 pound Tomatoes, diced (or 1 can of diced tomatoes)
- 1 pound of Sweet Colored Peppers, diced
- 1 big Carrot, peeled and shredded (or 1-2 handfuls of store bought matchstick carrots)
- 1-2 stalks of Celery, peeled and diced
- Olive Oil, salt, pepper to taste
- Curry (Optional)
Add ground turkey to a skillet with heated olive oil, break it into small pieces as much as you can, let it cook, stirring, until it’s no longer pink. Meanwhile, in another skillet cook onion and garlic until it’s golden brown, add it to turkey, salt and pepper it (I also sprinkle it with Curry that I love so much, and it’s a very healthy spice), add chicken broth or water, cover and let it cook for about 30 minutes. Add rice (if you use it), I also add some shredded carrots to it, mix it well and cook it all together, stirring once in a while, for about 5 min.
Meanwhile start shredding cabbage and dicing vegetables. Keep shredded cabbage and diced mixed vegetables in different bowls. Add half of shredded cabbage to a pot you’ll be cooking in, salt it and give it a little squeeze, place half of diced mixed vegetables on top of cabbage, half of tomatoes,
then add cooked meat mixture, then cabbage again, the other half of mixed vegetables and another half of tomatoes. Add some chicken broth or hot water to it, so it wouldn’t stick to the bottom, cover it and let it cook for about 1-1,2 hours. That’s it, it’s ready to eat. It’s delicious if you serve it with sour cream on top. It can be a a side vegetarian dish if cooked without meat.
Buckwheat is a very healthy grain, very good for you, and cooking it is very easy. You can eat it with cold or hot milk, with or without sugar, or you can heat it in a skillet with some olive oil and use it on a side with meat dishes.
- 2 cups buckwheat
- water (1/2 inch above buckwheat)
Wash buckwheat in a pot you’ll be cooking it in. Wash it well, about 4-5 times, until the water runs clear. Add salt and enough water to cover it + another 1/2 inch.
Cover the pot, place it in the oven, let it cook for about 90 minutes on 250F. Done. I leave it in the oven for a little while after I turn it off. Eat it with chicken broth or with milk:
This is another variation of potato salad, it’s made with smoked fish. There are two kinds of smoked fish – hot smoked and cold smoked. Hot smoked fish crumbles, cold smoked fish does not, it has a smooth texture (lox, for example). Smoked Whiting fish is the first kind, it crumbles.
- 3-4 boiled potatoes, peeled and diced (boil them with skin on, cool completely)
- Smoked Whiting fish, crumbled (I used both that you see on the picture)
- 3-4 pickles, diced
- 1 cucumber, diced
- 1 yellow onion, diced
- parsley and dill, chopped
- Mayonnaise and sour cream (equal parts, just enough to make the salad moist)
- Salt and pepper to taste
Mix everything, and you are done!
Sponge cake is a cake that you can eat just out of the oven, or you can make all kinds of beautiful and delicious cakes and deserts with it. It’s easy to make. Three basic ingredients for a sponge cake are eggs, sugar and flour. This time I added vanilla, lemon rind and a bit of cornstarch to it. I found this recipe in an old magazine and it turned out great!
Ingredients for sponge cake:
- 5 eggs
- 1 cup of sugar
- 1 cup of flour (minus 1 tsp if you use cornstarch)
- 1 tsp of cornstarch
- 1 tsp baking powder
- grind from 1 lemon (optional)
- 1/8 tsp vanilla powder (or 1/2 tsp liquid vanilla) (optional)
Ingredients for the filling:
- 1,5 cup raspberries
- 2 small cans or 1 big can (29 oz) of apricots
- 1 cup of small curd cottage cheese (farmer cheese is best, I used homemade cottage cheese)
- 150 gram sugar
- 18 gram gelatine powder (3 envelopes)
- grind from 1 lemon
- lemon juice from 2 lemons
- 400 ml (1 pint) whipping cream
- some coconut flakes for garnish
Syrup for soaking the sponge cake:
- 1 cup water
- 1/3 cup sugar (1/2 or 1 cup for a thicker syrup if you prefer)
- 2 tbsp rum or brandy
Line baking spring-form with parchment paper. Heat the oven to 350F.
Separate egg whites from egg yokes into two different bowls. Be careful not let any yoke droplets into the whites.
Beat egg yokes until they become frothy, continue beating adding the rest of the sugar, lemon grind and vanilla until it becomes smooth and thick. Put your mixer away. From now on use only a wooden spoon or spatula.
Carefully fold egg yokes mixture into egg white mixture working from the sides, not just mixing it like you would normally do. When it’s all smooth and uniformed start adding flour using the same motion from the sides of the bowl.
Pour the batter into the form and bake it for about 30-35min. The cake is done when you gently press the center and it springs back immediately.
Place it onto a wire rack to let cool completely before you can cut it in two, soak it with syrup and add filling.
Now, this was a traditional way of making sponge cake, and that’s exactly how I made it the first time. Then I experimented – I mixed everything together in one big bowl, sprayed spring form with baking spray, poured batter into it and baked about 30 min at 350F, and it worked for me just fine, it’s also much faster.
Bring water and sugar to a boil, let it boil until all sugar is dissolved (about 1-2min), let it cool, add rum or brandy to it. It’s ready for soaking the cake. Place the bottom part of the cake on the serving plate, and the top of it on another plate upside down. Use a spoon, a brush or a cup with a spout to do it. Keep a little of the syrup to use is on the top of the cake before you spread the top layer of filling.
How to make a filling
- Cream together cottage cheese, sugar, lemon juice and lemon rind.
- Drain apricots, catching the liquid in a bowl. Puree apricots in one bowl (reserve a few for garnish), and raspberries in another bowl.
- Mix gelatine with 3-5 tbsp apricot liquid in a small pot, place it on medium heat and dissolve it stirring it constantly.
- Stir gelatine into cottage cheese mixture, allow to cool, mix one half of it with pureed raspberries, and another half – with pureed apricots.
- Shortly before both raspberry and apricot cream start to set (just wait a few minutes), beat the whipping cream until it’s stiff, mix half of it with raspberry mix and another half with apricot mix.
- Spread raspberry cream on the bottom part of the cake, cover it with the top part, soak with leftover syrup if you have it, and spread apricot cream on top and on the sides of the cake.
- Sprinkle it all over with coconut flakes, tilt the plate a little to get the sides, garnish with apricots.
I know, it looks like a lot of work, but it’s much easier than it sounds. It’s delicious and light. Keep it in the fridge for at least couple of hours before serving. I make it a day ahead.
1. Lipstick does not go well on dry lips. Use chap-stick or lip-smacker 10 minutes prior to applying lipstick. I always do it before applying any makeup, and lipstick goes on at the end.
2. If you have dry skin try using sour cream once or twice a week – apply it on clean skin, wash it off with warm water after 10-15 minutes, follow up with your favorite moisturizer. Sour cream is natural product, it’s a very inexpensive way to take care of your skin and goes a long way.
3. If your finger nails are brittle and crack easily switch to hand cream that has either lactic acid or urea in it. I have read it in a Home Medicine book when no doctor could help me. I’ve been using for years Dead Sea Minerals brand, and love it. I also use nail growth system called Rejuvacote from Duri cosmetics, it’s like a transparent nail polish, very nice. These two things have done wonders for me over the years. Give it a try.
This is a different kind of jello, it has funny ingredients in it – like celery, walnuts and cream cheese. Many years ago a friend shared it with me and I love it since.
- 1 can sweet dark cherries (cut in halves)
- 1 6 oz package cherry jello
- 2 cups apple cider or juice
- 1/2 cup thinly sliced celery (about 2 stalks)
- 1/2 up chopped walnuts
- 3 oz Philadelphia cream cheese
- 8 oz apple sauce
Bring apple cider or juice to boil. Take it off the stove, add cherry jello powder and stir it until it dissolves. Open can with cherries. Keep the liquid and add enough water to it to make 1,5 cups. Add this liquid to the jello and stir it. Take out 2 cups and keep it at room temperature. Put the rest of the liquid into the bowl and into the fridge. Let it set half way, add cherries, walnuts and celery, mix well and transfer it back to the fridge until it’s completely set.
Mix soft cream cheese with 2 cups of jello mix (that was kept at room temperature) until it’s smooth, stir in apple sauce and pour it on top of completely set jello. Leave it in the fridge for at least 2 hours. I always do it the day ahead. To serve: turn it over onto serving plate, cover the bowl with wet hot towel so the jello would come out easier.
Fritata is a great for breakfast, lunch and dinner. I think there is no hard set recipe for it, the main ingredient is eggs, but the rest is up to you, you can make it with anything you have handy. Use the idea of fritata and feel free to experiment. And the idea is simple – it’s a fancy omelet with vegetables and may be ham or leftover cooked ground beef/chicken/turkey. Here is how I made it today for breakfast with the ingredients I had in my fridge.
Ingredients (that I had handy):
- 8 eggs
- 1/2 cup cream (heavy whipping cream or half-and-half)
- parmesan cheese
- onion, peeled and diced
- garlic, minced
- few slices of ham, diced
- some sweet peppers, diced
- 1 tomato, diced
- 2 boiled potatoes, peeled and and cut into circles
- salt, pepper to taste
Cook onions and garlic in some olive oil until just start getting golden, add ham and vegetables, cook together for a couple of minutes. Smear baking dish with a little olive oil, cover the bottom with potato slices, spread vegetable mixture on top. Beat eggs with some salt, pepper and whipping cream, stir some cheese into it, pour it over vegetable mixture, sprinkle some more cheese on top and bake for about 30 minutes at 350F. It should be golden brown and the middle of it should be set. That’s it, you are done.
This is a wonderful desert recipe from my French cooking book – just in time for Christmas! Of course I added my magic touch to it but the idea is all French. It’s perfect for any celebration, it looks beautiful, it’s so easy to make and at the end you have both – sophisticated desert and Glentwein (or Gluhwein, or Mulled wine) – hot spiced wine is so good on a cold day!
- Pears, peeled
- Bottle of red wine (1,5 Liter for those 10 pears on the picture)
- 1 – 1,5 cup of sugar
- Spices – whole cloves, cinnamon, star anise, all spice, vanilla
- orange and lemon rind
- juice from 1/2 lemon or lemon slices
- Whipped cream for garnish
Choose hard pears, I like Bosc pears. Make sure they don’t have any soft spots and the stem is attached.
Peel them with potato peeler, I find it easier to do in vertical motion, leaving the stem attached. Cut off a little from the bottom of each pear so they could stand on the plate.
Bring wine in a big pot to a boil , add all ingredients, let sugar dissolve, add pears, reduce the heat and let it simmer for about 1 hour; they will float so once in a while pour some wine on them with a ladle.
To make sauce transfer some of the hot wine into a smaller pan, let it simmer for 30-40 minutes to reduce it until it gets thicker.
Place on a plate with some whipped cream, pour a little sauce over the pear – it’s ready to be served. Enjoy!