AFTER A HOT SUMMER, WHEN IT WOULD NOT LIKE TO STAND AT A PLATE, A RICH HARVESTED FRESH VEGETABLES AND FRUIT FALL. AND SO YOU WANT TO PAMPER YOURSELF AND NEARBY NOT ONLY BY HOME BILLETS, WHICH ARE LATERED IN BANKS IN ABUNDANCE, BUT AND ANYTHING UNUSUAL AND TASTY. WE RECEIVED SEVERAL RECIPES FROM DIFFERENT CUISINE OF THE WORLD FOR YOU TO PREPARE ORIGINAL APPETIZATION, TO MAKE AN UNUSUAL PIE OR TO CREATE A DELICIOUS AIR DESSERT ...
Kashgen Bademjan
We borrowed this recipe again from Ariana Bundy’s new book “Pomegranates and Roses: My Family Persian Recipes” (see Russian Emirates No. 50). Kashgeh Bademjan eggplant appetizer with cream, fried onions, garlic, mint and walnuts is usually served at parties with lots of fresh pita bread. Kashk (kash is a dried cheese product that is either squeezed into round balls or sold in powder form) gives eggplant a special rich and rich taste. Before adding it to dishes, mix it with water to make a paste or a liquid mass.
Ingredients
- 6-7 medium eggplant
- 60 ml (1/4 cup) olive or vegetable oil
- 1 large chopped onion
- 4 cloves finely chopped garlic
- 75 g (1/4 cup) diluted porridge
- 1/2 teaspoon of salt
- Pepper to taste
For gravy:
- 2 sprigs of fresh finely chopped mint (or 1 tsp. Dried)
- 2 tbsp. l olive oil
- 2 cloves, chopped garlic
- 3 tbsp. l porridge
- 1/3 tsp saffron (it needs to be crushed and dissolved in 2 tbsp. l. hot water)
- 1 tbsp. l walnuts
Cooking method
- Bake eggplant at 200 ° C for 45-60 minutes. Peel, chop the pulp and put on a non-stick pan with olive oil and onions. Fry until golden brown. At the end, you need to add chopped garlic and fry until the mass turns brown.
- Then add so much water to cover the entire mass and simmer for 20-30 minutes until the mixture is soft enough. Make mashed potatoes from the resulting mixture of eggplant and onions in a blender, add porridge, as well as salt and pepper to taste.
- Making the gravy.
Fry mint in 1 tbsp. oil, then fry the garlic in the remaining oil until golden brown, and set aside. - Put the eggplant puree on a large flat plate. Garnish with mint and fried garlic, drizzle with olive oil and a mixture of saffron and porridge. Sprinkle with nuts and serve with fresh tortillas, although a crispy baguette is also suitable.
Dumplings with mushrooms and cabbage
Not a single feast in Ukraine can do without dumplings. This version of the recipe is more relevant to Western Ukrainian or even Polish cuisine. However, dumplings - they are in Africa dumplings!
Ingredients
For 36 pieces (6 servings):
- 360 plain flour
- 1 egg
- 240 ml of hot water
- 3/4 tsp salt
- 1 tsp vegetable oil
For filling:
- 2 tbsp. l vegetable oil
- 15 g butter
- 1 onion, finely chopped
- 250 g finely chopped mushrooms
- 300 g sour cabbage (weight without liquid)
To serve:
- 2 large onions, chopped
- 20 g butter
- Rinse the cabbage in a colander under running water. Drain. Heat 1 tbsp. l vegetable oil in a large pan and add the onion and a pinch of salt. Cook, stirring, over medium heat for 5 minutes. Add mushrooms and cook another 5 minutes until cooked. Add the sprouted cabbage and cook another 10 minutes. There should be no liquid in the pan. Season to taste with salt and pepper and set aside.
- Measure the flour, pour into a large bowl and make a depression in the middle. Break the egg into it, mix with hot water, salt and oil. Quickly mix the ingredients with a fork, mix.
- Knead for about 8 minutes until a smooth and elastic dough is formed, adding a little flour if it sticks. Divide the dough into 3 parts and cover with a towel so that it does not dry.
- Roll the first part of the dough to a thickness of 3 mm. Cut out approximately 12 cm with a simple mold with a diameter of 7 cm. Cover the circles with a towel so that they do not dry. Repeat with the remaining dough, and you should get 36 circles.
- Put a circle of dough on the palm, in the middle a spoonful of cabbage filling. Moisten the edges with water and pinch the dumpling tightly. Sprinkle flour on the table and cover the dumplings with a towel so that they do not dry.
- Fry chopped onion in butter with a pinch of salt for 15 minutes until golden and soft. Reduce heat and hold for a few minutes before caramelization.
- Boil the pot with boiling water, boil half the dumplings for 5 minutes, stirring so that they do not stick. Remove with a slotted spoon, keep in a warm oven so that they do not cool down while the second portion is being prepared.
- Serve dumplings just like that, sprinkled with fried onions, or heat the remaining butter and olive oil and fry the dumplings on both sides. Serve sprinkled with onion on top.
Neapolitan cottage cheese pie
One of the options for traditional Italian baking. The cake is very tasty, with a delicate curd filling and a delicate citrus flavor.
The ingredients
Dough
- 320 g flour
- 120 g butter
- 50 g sugar
- 1 tsp baking powder
- a pinch of salt
- 2 eggs
For filling:
- 500 g fat cottage cheese (18%)
- 100 g sugar
- 4 yolks
- 250 ml of milk
- 60 g butter
- 2 tsp starch
- 3 tbsp. l flour
- 1 tbsp. l vanilla sugar
- 1 tbsp. l grated orange zest
- 0.25 tsp cinnamon
- 2 tbsp. l finely chopped candied lemon
Cooking method
- Sift flour with baking powder, add sugar and chilled butter, diced. Rub with your fingers to the state of wet crumbs. Add eggs, knead the dough. Wrap in plastic wrap and refrigerate for about an hour.
- Cream. In a saucepan, grind 2 yolks with half the sugar. Whisk, add starch and 3 tbsp. flour. Still whipping, pour hot milk into the mixture. On a small fire, stirring constantly, bring the cream to a boil. As soon as the mass thickens - remove from heat. Add butter, mix and set to cool.
- Beat cottage cheese with the remaining sugar, zest, cinnamon and 2 yolks in a homogeneous mass. If the cottage cheese is dry and does not beat well, you can add 3-4 tbsp. l sour cream or natural yogurt. Combine the cooled custard with the curd, beat thoroughly and mix in the candied fruit mixture.
- Divide the dough in half. Roll one half into a circle, 5-6 cm larger in diameter than the form in which the cake will be baked. Place the rolled dough in a greased form, press the edges to the sides. Put the stuffing.
- Roll the second half of the dough into a circle slightly larger than the diameter of the mold and cut into 10 strips of the same width. Lay strips in the form of a lattice on top of the filling. If desired, grease the top with yolk.
- Bake the cake in an oven preheated to 180 ° C for 1 hour 30 minutes. After 50 minutes, cover the top of the pie with foil and bake until cooked. Allow the finished cake to cool to room temperature in the mold, then put in the refrigerator for at least 2 hours.
Strawberry marshmallows
This delicacy, which we are accustomed to since childhood, cannot be replaced by any sugar “marshmallows” from the supermarket. Therefore, we insistently ask all the friends who fly to visit us from Russia and the CIS countries to bring marshmallows or marshmallows. But what if you try to make marshmallows yourself?
The ingredients
- 250 ml of water
- 3 3/4 cup sugar
- 4 squirrels
- 1 tsp lemon essence
- 85 g of any fruit gelatin (preferably strawberry)
- 125 ml boiling water
- 3 teaspoons agar-agar (gelling powder)
Cooking method
- First you need to dilute the fruit gelatin with 125 ml of boiling water, and let stand so that all the grains are completely dissolved
- In a medium-sized saucepan, pour 250 ml of water and pour 3 teaspoons of agar-agar into it. Let the mixture boil over medium heat, stirring constantly.
- As soon as the water with agar-agar boils, pour 3 3/4 cups of sugar, mix well and let the syrup boil again. The syrup should be cooked for 6 minutes. Attention! The syrup foams very much, so it must be constantly stirred and kept on medium heat.
- At the moment when the syrup is boiled for 2 minutes, you need to turn on the mixer and beat the squirrels to a white persistent lush mass.
- As soon as the syrup has boiled for the required 6 minutes, you need to turn on the mixer at maximum speed and begin to pour the hot syrup into the protein mass with a stream, without ceasing to whisk.
- When all the syrup has been poured, add lemon essence to the mixture and then strawberry gelatin. Carefully scoop the edges of the bowl with a spatula so that the mass is well connected. Then beat the marshmallow for another 5-6 minutes. The mass itself should be thick and not drip from a spoon.
- While the marshmallows are whipping, cover the table with parchment paper and prepare a pastry bag with an asterisk nozzle
- Put the mass in a bag and squeeze marshmallows on paper. It is advisable to work quickly, the marshmallow in the bowl did not start to harden. servings are 100 medium-sized marshmallows.
- Ready marshmallows must be allowed to dry for 24 hours. Sprinkle marshmallows on top with powdered sugar and only then gently remove the knife from the paper with a knife and sprinkle the bottom of each item with powdered sugar.
