Maki sushi for kids

Детско маки суши 22 Maki sushi for kids

Maki sushi for kids
With brown rice, oatmeal and boiled smoked salmon

Ingredients:

2-3 sheets of Nori (each makes about 8 sushis)
1 cup of brown round rice
1 cup of fine oat flakes
2 cups of water
1/3 teaspoon of salt
1 teaspoon of brown sugar
2 tablespoons of rice vinegar (or apple cider vinegar)

Possible garnishes:

Avocado
Hard-boiled egg (cooked 15 minutes)
Cucumber
Pickled cucumbers
Smoked fish (trout or salmon, which we are going to boil)
Emmental
Cheese spread

Детско маки суши2 Maki sushi for kids

Preparation:

Soak the brown rice in cold water for an hour (or overnight). Then put it into a colander and rinse several times under tap water until the water running out becomes clear. Transfer to a saucepan, wet with the cup of water and bring to a boil. Simmer 15 minutes over low heat. Then remove from the heat, season with salt, sugar and vinegar. Cover with a clean cloth folded in several layers and let stand. Well-prepared rice should be dry, sticky and not too hot when you start wrapping the sushi. Nori leaves decompose when in contact with hot and damp ingredients.

Wet the oat flakes with the other cup of water. Bring to a boil, cover and let infuse off the heat. The water should be completely absorbed. Season like the brown rice.

Meanwhile, prepare the ingredients for the filling by cutting them into sticks of the same thickness. As for the smoked fish, cook it for 10 minutes in a little water. This procedure eliminates all harmful bacteria and lowers the salt level. You can also boil raw fish, increasing the cooking time to 15 minutes, especially if the fillet is thick.

Place a sheet of seaweed on a bamboo mat (shiny side down). Wet your fingers and spread out 2-3 tablespoons of rice or oatmeal in an even layer on the seaweed leaf. Leave a little bit of space at the top and bottom. Then arrange the garnish widthwise, making an entire length with each ingredient.

Roll up the Nori sheet tightly, pressing and holding the ingredients with your fingers at the very start of the roll. Gently roll the mat, holding it between the index fingers and the thumbs. Moisten the upper strip of the seaweed sheet to fix the sushi roll.

Finally, cut each roll into 6 to 8 maki sushis. It’s easier with a serrated knife (I use the bread knife). Serve with a small cup of 40% less salt soy sauce which can be further diluted with cold water.

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Meringue cake

Дамски каприз 22 Meringue cake

Meringue cake
Or Lady’s caprice
According to my grandmother Velka’s recipe

Ingredients:

5 egg yolks
150 g icing sugar
150 g butter
200 ml milk
Zest of a lemon
1 packet of baking powder
250 g of flour

5 egg whites
6-8 tablespoons of icing sugar

½ cup thick jam
50 g of chopped walnuts

Preparation:

Cream the egg yolks and sugar for 3 minutes with an electric mixer. Then pour in the melted butter in a thin stream and stir in the milk and the lemon zest. Without stopping the mixer, spoon in the flour and baking powder (sifted together).

According to my grandmother’s description in her recipe book, she used to make the dough for the cake differently. First, she creamed the butter and icing sugar, then stirred in the yolks one by one, the lemon zest and the baking powder with the flour. If the dough was thick, she also poured in the milk.

Transfer the batter into a cake pan (mine measured 32 by 20 cm), previously oiled and sprinkled with flour.

Bake the cake at 180°C until it is golden and a stick comes out dry.

Whip the egg whites until stiff with a pinch of salt. Without stopping the mixer, gradually add the icing sugar. Flavor this mixture with vanilla, if you like (my grandmother didn’t use any).

Spread your favorite jam over the warm cake in an even layer (I had green fig jam while my grandmother used to put quince jam). Then sprinkle evenly with chopped walnuts and cover with a thick, even layer of beaten egg whites (my grandma wrote that she put the walnuts in the whites, but according to my mom they were in the jam). With the back of a tablespoon make waves on the whites (by pushing the spoon into the whites and lifting it).

Return the meringue cake to the oven and bake until the egg whites are golden (10 to 15 minutes).

Let the cake cool completely before serving.

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Oven-baked breaded zucchini

Панирани тиквички на фурна2 Oven baked breaded zucchini

Oven-baked breaded zucchini

Ingredients per zucchini:

1 medium-sized zucchini (about 300 g)
3 heaped tablespoons of flour
2 heaped tablespoons of parmesan
1 egg
1 to 2 tablespoons of milk
2 tablespoons of oil
Salt and pepper to taste

Панирани тиквички на фурна 22 Oven baked breaded zucchini

Preparation:

Multiply the ingredients by the number of zucchini.

In a deep plate, combine the flour and parmesan. In another deep plate, beat the egg, milk and oil. Season with salt and black pepper.

Cut the zucchini into slices 6-7 mm thick. Coat each slice with flour and then with egg mixture. Place in a large baking dish lined with parchment paper. Do the same with the other zucchini slices.

Bake the breaded zucchini at 180°C for 20-25 minutes or until golden brown. You can sprinkle each zucchini with parmesan cheese halfway through cooking.

Serve hot as an appetizer.

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Blue cheese spread

Синьо сирене за мазане2 Blue cheese spread

Blue cheese spread

Ingredients:

100 g of blue cheese (young and creamy)
80 g of cheese spread
160 g sour cream

Preparation:

Mix the three ingredients until smooth (with the hand blender) or mash them with a fork and stir until you get a smooth paste. For an even more pronounced blue cheese taste, reduce the sour cream to 100 g or put more blue cheese (mind that the spread will be saltier).

You can add spices to your liking or just black pepper. Crushed nuts and dried fruits go very well with this spread. However, even plain, it is ideal either to spread on a slice of bread, or as a tapenade with vegetable sticks and breadsticks or to flavor pasta, salads and grilled meat.

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Green vegetable quiche on filo pastry

Киш със зелени зеленчуци и кори за баница b2 Green vegetable quiche on filo pastry

Green vegetable quiche on filo pastry

Ingredients:

1 packet of filo pastry

2 zucchini
8 to 10 broccoli florets
60-80 g of feta cheese
300 g of plain yogurt
3 eggs
2 stalks of spring onion
1 bunch of spinach (approx. 200 g)
2-3 sprigs of fresh flat leave mint
2-3 sprigs of fresh parsley
Olive oil
2-3 tablespoons of parmesan
Salt and pepper
Sliced ​​cheese (gouda, maasdam, etc.) or camembert

Киш със зелени зеленчуци и кори за баница 2b2 Green vegetable quiche on filo pastry

Preparation:

The preparation of the quiche begins with pre-cooking the vegetables. Blanch the broccoli for 12 minutes in salted water, then drain the water and dip for a second the broccoli in ice-cold water to keep its color fresh. Cut the zucchini into 8-10 mm slices and grill them on a grill pan until golden brown. Transfer each cooked batch to a covered dish and let infuse.

Chop the fresh greens into strips and stew them in a little olive oil. Season with salt and pepper. Cook the vegetables until soft and reduced in volume. Then, remove the pan from the heat and let cool.

Oil a rectangular baking dish (mine makes about 30 by 21 cm). Line the bottom and sides of the dish with filo pastry (put 8 to 12 filo sheets one over the other, depending on the pastry case thickness you prefer), brushing them here and there with olive oil or melted butter.

Spread all the vegetables (spinach, zucchini, broccoli) over on the base in an even layer. Sprinkle with crumbled feta cheese and grated parmesan. Then, pour over the eggs beaten with the yogurt and seasoned with salt and pepper. Finally, garnish the quiche with slices of your favorite cheese.

Bake the quiche in a preheated oven at 180°C for 40 to 50 minutes or until nicely brown. Out of the oven, let stand for 10 to 15 minutes before serving.

 Киш със зелени зеленчуци и кори за баница 3b2 Green vegetable quiche on filo pastry

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Mulled wine

Планинско греяно вино1 1024x681 Mulled wine

Mulled wine

Ingredients for 2 glasses:

250-300 ml of red wine
2 tablespoons of orange peel jam
The juice of 1 orange
½ juicy apple
4 prunes (pitted)
4-5 fresh mint leaves
1 piece of dried galangal (or a pinch of ground ginger)
1 star anise
1 cinnamon stick
2-3 cloves
2 tablespoons of honey

Preparation:

In a saucepan, combine the orange jam, prunes, apple (peeled and diced), orange juice and honey. Pour in the red wine and add all the flavors, including the mint leaves.

Bring everything to a boil, then turn off the heat. Cover the pot and let stand 20 minutes to infuse.

While the mulled wine is still hot, filter and divide between 2 glasses. Serve immediately. It is an ideal accompaniment during the long winter nights at the time of the aperitif.

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Strawberry jam

Конфитюр от ягоди1 681x1024 Strawberry jam

Strawberry jam
According to my grandmother’s recipe

Ingredients:

3 kg of ripe strawberries
1 ½ kg of sugar

Preparation:

Rinse and cut the stems of the strawberries. Pop them in a saucepan, add the sugar and bring to a boil. Do not add water, strawberries give off a lot of juice. Stir often with a wooden spoon.

Simmer at small bubbles until the sauce thickens leaving a mark on the bottom of the dish when stirred.

Divide the jam into clean, warm jars. While the jam is still boiling, close the jars and turn upside down to vacuum seal them.

Store the strawberry jam in a dry, dark and ventilated place.

Конфитюр от ягоди 21 680x1024 Strawberry jam

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Cherriade or cherry lemonade

Черешада1 680x1024 Cherriade or cherry lemonade

Cherriade or cherry lemonade

Ingredients for a 1 liter bottle:

250 g cherries
3 cold lemons
4 tablespoons of sugar or honey
Sparkling water (chilled)
Mint leaves
Ice cubes

Черешада 41 Cherriade or cherry lemonade

Preparation:

Press the juice of the lemons and pour into the blender bowl. Pit the cherries and dip them in the blender as well.

Blitz the cherries into a creamy smoothie. Filter the pulp, if you prefer a clear, particle-free cherriade. Then add the sparkling water and sugar (or honey) and stir until completely dissolved.

Transfer the cherriade to a glass jug and serve immediately, garnished with mint leaves and ice cubes.

Черешада 21 Cherriade or cherry lemonade

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Redcurrant jelly

Желе от френско грозде 21 681x1024 Redcurrant jelly

Redcurrant jelly

Ingredients for 7-8 jars of 180 ml:

2300 g red currants
1300 g of sugar*

* When making berry jelly, generally you need to add as much sugar as the juice obtained. In our case, from 2300 g of currants, we obtained 1660 g of juice with pulp. After filtering it through a special gauze bag, we got 1440 g of clear juice. We preferred to put a little less sugar than recommended, still obtaining a very nice jelly.

Желе от френско грозде 41 1024x684 Redcurrant jelly

Preparation:

The technology itself is simple. First, rinse the currants, then remove the seeds and mash them into a puree with a tomato and fruit strainer. This press retains the seeds and skin, but not the pulp.

Keeping the pulp, you can make a redcurrant jam. On the other hand, for the jelly, you have to filter the pulp and extract only the juice. Use for this purpose either a special fruit gauze bag or a colander. A juicer can save you all of that effort.

Then weigh the juice obtained and pour it into a deep saucepan. Add the same amount of sugar as the weight of the juice (or 10-20% less). Bring to a boil and cook over low heat, stirring regularly.

Use a cold plate to check if the jelly is ready. A drop of jelly that no longer drips down the plate, speaks of a well-cooked jelly. Mine took about 45 minutes to cook.

Pour the redcurrant jelly into boiled jars and immediately seal tight with the lids (also boiled). Let cool upside down. A well-sealed vacuum jar has a stiff lid in the middle.

Желе от френско грозде1 681x1024 Redcurrant jelly

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Raspberry and coconut smoothie

Смути с малини и кокос1 680x1024 Raspberry and coconut smoothie

Raspberry and coconut smoothie

Ingredients for 2 servings:

50 g fresh coconut (peeled)
250 g raspberries
80 g currants
1 banana
20 g of agave syrup or honey
1 to 2 tablespoons of brown sugar

Смути с малини и кокос 21 681x1024 Raspberry and coconut smoothie

Preparation:

Rinse the fruit, then seed the currants and remove the stems from the raspberries. Squeeze them through a tomato and fruit strainer, keeping the pulp and juice. Cut the coconut into cubes. Peel and slice the banana.

Mix all the ingredients in the bowl of a blender adjusting the sweetness to taste. Whizz until smooth. Dilute with a little water, if desired.

Serve immediately with ice cubes.

Смути с малини и кокос 41 1024x684 Raspberry and coconut smoothie

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