Ingredients:
For the biscuits:
250 gr strong white flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp salt
115 gr cold butter grated
3 tbs chopped dill
245 gr buttermilk (if you don’t have buttermilk mix 2/3 yogurt with 1/3 milk and you’ll get a good replacement)
2 tbs butter melted
For the filling:
100 gr smoked salmon
1 box Philadelphia cream chesse with chives
juice from 1/2 lemon
some capers around 15 I think I used
1 tbs chopped dill
salt and pepper to taste
rocket salad
Method:
For the biscuits:
Mix the flour, baking powder, baking soda and salt in a bowl. Add the grated butter and mix until coated in flour.
Add the dill and the butemilk until you get a sticky dough. Line a baking sheet with baking paper and preheat your oven to 200 grades C.
Form your biscuits in medium sized spheres and brush them with the melted butter.
Bake them for about 15-20 minutes or until golden brown.
For the filling:
Mix the cream cheese with the lemon juice, capers and dill, add salt and pepper to taste.
If you find the filling to be too thick add some sour cream in it. I didn’t because we like it as it is.
Cut your biscuits in 2 put some of the cream cheese on each side of the biscuit (on the inside of course), put some salmon on top of the cream cheese on the bottom half of the biscuit, add some rocket salad and then put the top of the biscuit over it.
Monday, July 27, 2009
Friday, July 24, 2009
Tomato and Onion Salad with Tahini Dressing
Yield 4 servings
Time 30 minutes
By: Mark Bittman
Ingredients
1 medium red or white onion, peeled and diced
Salt and pepper to taste
1/2 garlic clove, peeled and minced, or to taste
1/3 cup tahini paste
1/2 teaspoon ground cumin
2 tablespoons fresh lemon juice, or more to taste
4 medium tomatoes, cored and chopped
1/2 cup fresh parsley leaves, chopped
Method
1. Soak onion in salted cold water while preparing other ingredients, about 30 minutes. Whisk or blend together garlic, tahini and cumin, and add lemon juice; the mixture will become very thick. Thin with hot water, a tablespoon at a time, just so the mixture can be spooned. (It will thin further when tossed with tomatoes.) Season to taste with salt and pepper.
2. Toss onion, tomatoes and parsley with dressing. Taste, adjust the seasonings and serve.
Time 30 minutes
By: Mark Bittman
Ingredients
1 medium red or white onion, peeled and diced
Salt and pepper to taste
1/2 garlic clove, peeled and minced, or to taste
1/3 cup tahini paste
1/2 teaspoon ground cumin
2 tablespoons fresh lemon juice, or more to taste
4 medium tomatoes, cored and chopped
1/2 cup fresh parsley leaves, chopped
Method
1. Soak onion in salted cold water while preparing other ingredients, about 30 minutes. Whisk or blend together garlic, tahini and cumin, and add lemon juice; the mixture will become very thick. Thin with hot water, a tablespoon at a time, just so the mixture can be spooned. (It will thin further when tossed with tomatoes.) Season to taste with salt and pepper.
2. Toss onion, tomatoes and parsley with dressing. Taste, adjust the seasonings and serve.
Hummus Recipe
Ingredients
4 garlic cloves, minced and then mashed
2 15-oz cans of garbanzo beans (chickpeas), drained and rinsed
2/3 cup of tahini (roasted, not raw)
1/3 cup freshly squeezed lemon juice
1/2 cup water
1/4 cup olive oil
1/2 teaspoon of salt
Pine nuts (toasted) and parsley (chopped) for garnish
Method
1 In a food processor, combine the mashed garlic, garbanzo beans, tahini, lemon juice, 1/2 cup water, and olive oil. Process until smooth. Add salt, starting at a half a teaspoon, to taste.
2 Spoon into serving dish and sprinkle with toasted pine nuts and chopped parsley.
Serve with crackers, raw dip vegetables such as carrots or celery, or with pita bread. You can cut the pita bread into thin triangles, brush with olive oil and toast for 10 minutes in a 400°F oven to make pita chips with which to serve the hummus.
Makes about 3 cups.
4 garlic cloves, minced and then mashed
2 15-oz cans of garbanzo beans (chickpeas), drained and rinsed
2/3 cup of tahini (roasted, not raw)
1/3 cup freshly squeezed lemon juice
1/2 cup water
1/4 cup olive oil
1/2 teaspoon of salt
Pine nuts (toasted) and parsley (chopped) for garnish
Method
1 In a food processor, combine the mashed garlic, garbanzo beans, tahini, lemon juice, 1/2 cup water, and olive oil. Process until smooth. Add salt, starting at a half a teaspoon, to taste.
2 Spoon into serving dish and sprinkle with toasted pine nuts and chopped parsley.
Serve with crackers, raw dip vegetables such as carrots or celery, or with pita bread. You can cut the pita bread into thin triangles, brush with olive oil and toast for 10 minutes in a 400°F oven to make pita chips with which to serve the hummus.
Makes about 3 cups.
Yam, Zucchini, and Chickpea Salad
2 yams, cut into a medium dice
1 zucchini, medium dice
1 can chickpeas, rinsed and drained
2 garlic cloves
3 sprigs or more parsley, leaves finely chopped
2 scallions, chopped
Dressing:
1 Tbsp tahini
zest of one lemon
juice of one lemon
1 garlic clove, smashed into a paste with some salt
salt and pepper to taste
Preheat oven to 350 degrees. Spread sweet potato and zucchini pieces in a single layer on a baking sheet, and drizzle with olive oil, then sprinkle with salt and pepper. Roast about 1 hour, until soft and caramelized in spots. If vegetables get soft before they darken, pop them under the broiler for 3 minutes, and they'll get plenty brown. Remove, and set aside.
In a small frying pan over medium heat, saute chickpeas and whole garlic cloves in 1 tsp of olive oil (just enough to moisten) for about 3 minutes, until the chickpeas dry out a bit.
In a medium-large bowl, mix the chickpeas with the yams and zucchini. Salt and pepper to taste, if needed. Add the parsley.
Combine all ingredients in the dressing; if too clumpy, add water by the teaspoon until the dressing is smooth and runny. Pour over vegetables, toss to coat, and serve warm or room temperature, or hell, even cold. This stuff is good any which way.
1 zucchini, medium dice
1 can chickpeas, rinsed and drained
2 garlic cloves
3 sprigs or more parsley, leaves finely chopped
2 scallions, chopped
Dressing:
1 Tbsp tahini
zest of one lemon
juice of one lemon
1 garlic clove, smashed into a paste with some salt
salt and pepper to taste
Preheat oven to 350 degrees. Spread sweet potato and zucchini pieces in a single layer on a baking sheet, and drizzle with olive oil, then sprinkle with salt and pepper. Roast about 1 hour, until soft and caramelized in spots. If vegetables get soft before they darken, pop them under the broiler for 3 minutes, and they'll get plenty brown. Remove, and set aside.
In a small frying pan over medium heat, saute chickpeas and whole garlic cloves in 1 tsp of olive oil (just enough to moisten) for about 3 minutes, until the chickpeas dry out a bit.
In a medium-large bowl, mix the chickpeas with the yams and zucchini. Salt and pepper to taste, if needed. Add the parsley.
Combine all ingredients in the dressing; if too clumpy, add water by the teaspoon until the dressing is smooth and runny. Pour over vegetables, toss to coat, and serve warm or room temperature, or hell, even cold. This stuff is good any which way.
Zucchini Breakfast Casserole Recipe
Ingredients
6-8 eggs
1 cup ricotta cheese
1 cup freshly grated Parmesan cheese
1/4 teaspoon Tabasco sauce or other hot chili sauce
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups grated zucchini (from 2-3 fresh zucchinis)
1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes),
1/2 cup sliced fresh basil (from about 20 leaves)*
4 cups cubed day-old bread (from about 4 slices)
Olive oil
*Chiffonade basil by stacking a few leaves on top of each other, roll them up like a cigar, slice thin, starting at one end of the cigar and working your way down.
Method
1 Preheat oven to 350°F. In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, Tabasco, salt and pepper.
2 Prepare the vegetables and bread. Once you chop the tomatoes, squeeze excess moisture out of them by pressing them in a sieve, or wrapping in paper towels and squeezing. Add the tomatoes, basil, and zucchini to the egg mixture. Moisten the bread cubes with a little water then squeeze out any excess moisture using paper towels. Mix the bread cubes into the egg mixture.
3 Coat the bottom and sides of a 9x13 baking dish generously with olive oil. Pour the egg vegetable mixture into the baking pan and even it out in the pan. Place in the middle rack of the oven. Bake for 30 minutes at 350°F. The casserole should puff up and brown lightly. If it hasn't after 30 minutes at 350, increase the heat to 425° and cook for 5-10 minutes further. Remove from oven and let cool on a rack for 10 minutes before cutting into squares to serve.
Makes 6-8 portions.
6-8 eggs
1 cup ricotta cheese
1 cup freshly grated Parmesan cheese
1/4 teaspoon Tabasco sauce or other hot chili sauce
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups grated zucchini (from 2-3 fresh zucchinis)
1 1/2 cups chopped plum tomatoes (from 4-5 fresh tomatoes),
1/2 cup sliced fresh basil (from about 20 leaves)*
4 cups cubed day-old bread (from about 4 slices)
Olive oil
*Chiffonade basil by stacking a few leaves on top of each other, roll them up like a cigar, slice thin, starting at one end of the cigar and working your way down.
Method
1 Preheat oven to 350°F. In a large bowl beat the eggs. Add the ricotta and beat until smooth. Mix in the grated Parmesan cheese, Tabasco, salt and pepper.
2 Prepare the vegetables and bread. Once you chop the tomatoes, squeeze excess moisture out of them by pressing them in a sieve, or wrapping in paper towels and squeezing. Add the tomatoes, basil, and zucchini to the egg mixture. Moisten the bread cubes with a little water then squeeze out any excess moisture using paper towels. Mix the bread cubes into the egg mixture.
3 Coat the bottom and sides of a 9x13 baking dish generously with olive oil. Pour the egg vegetable mixture into the baking pan and even it out in the pan. Place in the middle rack of the oven. Bake for 30 minutes at 350°F. The casserole should puff up and brown lightly. If it hasn't after 30 minutes at 350, increase the heat to 425° and cook for 5-10 minutes further. Remove from oven and let cool on a rack for 10 minutes before cutting into squares to serve.
Makes 6-8 portions.
Red Pesto Ravioli Recipe
1 pound fresh cheese raviolis
12 plump, chewy sun-dried tomatoes (about 2 ounces)
2 medium cloves garlic
a couple big pinches of red pepper flakes
1/3 cup extra-virgin olive oil
1 teaspoon fresh thyme
1/8 teaspoon salt
1/4 cup walnuts or pine nuts, lightly toasted
3 handfuls of baby spinach tossed with a glug of olive oil and a big pinch of salt.
2/3 cup oven-roasted cherry tomatoes (optional)*
a bit of crumbled goat cheese
Bring a large pot of water to a boil. Salt generously and cook the raviolis per package instructions. Drain, but reserve about one cup of the hot pasta water (important!).
In the meantime, make the sun-dried tomato pesto by pulsing the sun-dried tomatoes, garlic, pepper flakes, olive oil, thyme, and salt in a food processor until it comes together into a textured crumble. Add the walnuts, and pulse a few more times - see photo. Set aside.
Combine 1/2 cup of the reserved pasta water in a large mixing bowl along with two-thirds of the sun-dried tomato pesto. Add the cooked raviolis and gently toss. Add more of the hot pasta water if needed to thin the pesto out - it should make a nice chunky sauce. Taste and add more of the pesto if you like - it's really a matter of personal preference at this point.
Arrange the baby spinach on a large platter and top with everything from the ravioli mixing bowl. Top with the cherry tomatoes and a bit of crumbled goat cheese.
Serves 2 - 4.
*To oven-roast cherry tomatoes: Heat oven to 350F degrees. Cut each tomato in half and arrange in a large oven-proof baking dish. Mix together a big splash of olive oil, a spoonful of brown sugar, and a few pinches of salt. Pour this over the tomatoes. Gently toss them a bit, making sure they all get coated. Arrange tomatoes cut-side up. Place in the oven and bake for 45 mintutes or so, until the tomatoes are shrunken and sweet.
12 plump, chewy sun-dried tomatoes (about 2 ounces)
2 medium cloves garlic
a couple big pinches of red pepper flakes
1/3 cup extra-virgin olive oil
1 teaspoon fresh thyme
1/8 teaspoon salt
1/4 cup walnuts or pine nuts, lightly toasted
3 handfuls of baby spinach tossed with a glug of olive oil and a big pinch of salt.
2/3 cup oven-roasted cherry tomatoes (optional)*
a bit of crumbled goat cheese
Bring a large pot of water to a boil. Salt generously and cook the raviolis per package instructions. Drain, but reserve about one cup of the hot pasta water (important!).
In the meantime, make the sun-dried tomato pesto by pulsing the sun-dried tomatoes, garlic, pepper flakes, olive oil, thyme, and salt in a food processor until it comes together into a textured crumble. Add the walnuts, and pulse a few more times - see photo. Set aside.
Combine 1/2 cup of the reserved pasta water in a large mixing bowl along with two-thirds of the sun-dried tomato pesto. Add the cooked raviolis and gently toss. Add more of the hot pasta water if needed to thin the pesto out - it should make a nice chunky sauce. Taste and add more of the pesto if you like - it's really a matter of personal preference at this point.
Arrange the baby spinach on a large platter and top with everything from the ravioli mixing bowl. Top with the cherry tomatoes and a bit of crumbled goat cheese.
Serves 2 - 4.
*To oven-roast cherry tomatoes: Heat oven to 350F degrees. Cut each tomato in half and arrange in a large oven-proof baking dish. Mix together a big splash of olive oil, a spoonful of brown sugar, and a few pinches of salt. Pour this over the tomatoes. Gently toss them a bit, making sure they all get coated. Arrange tomatoes cut-side up. Place in the oven and bake for 45 mintutes or so, until the tomatoes are shrunken and sweet.
Fried Tofu with Spicy Scallion Soy Sauce
serves 4
1 block of firm tofu
2 tablespoons of vegetable oil, more if needed
Sauce
2 tablespoons low sodium soy sauce (I prefer low sodium for almost all of my cooking)
2 tablespoons toasted sesame oil (Kadoya brand is my preference)
3 tablespoons chopped scallions
1-2 teaspoons of red chili powder (고추가루 gochu gahloo) - optional if you do not want spice
2 teaspoons sesame seed
Directions
Carefully slice tofu. Make one cut down the center and then cut into even 3/4 inch thick pieces. You should get about 16 pieces of tofu. On a plate, lay down a piece of paper towel. You will drain the tofu on here AFTER cooking.
In a heavy fry pan over medium high heat, heat 2 tablespoons of oil. Carefully lay down tofu pieces. CAREFUL! It can begin to splatter. Use caution. Cook until golden and crisp on one side (about 3 minutes) and carefully turn over so that it gets golden and crisp on the other side (another 3 minutes). Remove from pan and place on plate with the paper towel. (It collects the excess oil.) Repeat until all tofu is cooked.
In a small bowl, mix all the ingredients for the sauce together.
Plate the tofu on your serving dish. Carefully spoon a small amount of sauce on top of each slice of tofu. Can be served hot or warm.
1 block of firm tofu
2 tablespoons of vegetable oil, more if needed
Sauce
2 tablespoons low sodium soy sauce (I prefer low sodium for almost all of my cooking)
2 tablespoons toasted sesame oil (Kadoya brand is my preference)
3 tablespoons chopped scallions
1-2 teaspoons of red chili powder (고추가루 gochu gahloo) - optional if you do not want spice
2 teaspoons sesame seed
Directions
Carefully slice tofu. Make one cut down the center and then cut into even 3/4 inch thick pieces. You should get about 16 pieces of tofu. On a plate, lay down a piece of paper towel. You will drain the tofu on here AFTER cooking.
In a heavy fry pan over medium high heat, heat 2 tablespoons of oil. Carefully lay down tofu pieces. CAREFUL! It can begin to splatter. Use caution. Cook until golden and crisp on one side (about 3 minutes) and carefully turn over so that it gets golden and crisp on the other side (another 3 minutes). Remove from pan and place on plate with the paper towel. (It collects the excess oil.) Repeat until all tofu is cooked.
In a small bowl, mix all the ingredients for the sauce together.
Plate the tofu on your serving dish. Carefully spoon a small amount of sauce on top of each slice of tofu. Can be served hot or warm.
Subscribe to:
Posts (Atom)