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Archives for August 2015

Chocolate Salami

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Chocolate Salami is a quick no bake recipe to enjoy for kids and adults. I was craving something sweet and didn’t want to spend my time in the kitchen. This recipe is one of the easiest desserts to put together with the least effort.  It is popular in
Russia, the Balkans and across Europe especially Italy and Portugal. The
authentic version uses eggs, butter, biscuits, sugar and cocoa powder and is prepared during festive times like Easter and Christmas. I have upgraded my version with a touch of brandy for extra aroma.

Makes 3 logs 8-inches wide

Ingredients:

600 grams biscuits (like Graham’s crackers)
0.5 cup chopped nuts (walnuts, almonds or hazelnuts)

0.5 cup

sugar
300 grams butter
3 Tsp. cacao powder
6 Tsp milk
1 bitten egg
1 Tbs. brandy (optional)

Directions

In bowl, break the biscuits into small pieces. Do not powder them. Add chopped nuts of your choice and mix with the broken biscuits. Set aside.

Place the butter in a heat proof bowl and place this bowl over a pot of simmering water (double boiler). Allow the butter to melt. Add cacao powder and  sugar and stir until
sugar fully dissolves. Turn off flame and allow this mixture to cool a bit.
Then add lightly bitten egg and milk.

Add the chopped biscuits and nuts mixture to the butter  mixture and mix well.

On the work surface, place a layer of plastic wrap. Place
the chocolate biscuit mixture in the center and shape into a log. It is easier
to work in small batches so I usually have 3-4- logs to wrap.

Tightly wrap the log similar to a salami shape. Twist the
ends and tie the ends in a knot. Place in the freezer for at least 3 to 4 hours
or overnight.

Cut into ½" slices and serve with coffee: makes a
perfect morning every time.

Poppy Seed Roulade

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My college friend Zrinka was visiting me last week. Since I haven’t seen her for a while I have decided to make something special like this Poppy Seed Roulade. This is one of my favorite childhood pastry that I didn’t have a chance to eat very often due to tedious process of preparing poppy seed filling. Luckily, I found a pre-made poppy seed paste in my local Russian store. The paste makes everything easy without the sacrificing the taste. To keep the pastry moist and light I use farmer cheese dough instead of traditional yeast one. 

Makes 2 loaves

Ingredients:

  • 300 grams flour
  • 200 grams soften margarine
  • 250 grams farmer cheese
  • ¼ tsp. salt
  • ½ tsp. sugar
  • ½ tsp. baking powder
  • 8 Tbs. prepared poppy seed paste

Directions

Make the dough 
Using a fork combine together soften
margarine and farmer cheese in a big bowl. In a separate bowl mix dry ingredients such as flour, salt,
sugar and baking powder. Add vanilla extract. Incorporate the dry mixture into
the first bowl using the mixer. Finish the dough by knitting on a lightly
floured surface. The dough come out soft , slightly sticky but easy to work
with. Divide it 2 pieces, wrap in a plastic wrap and keep in a fridge for at
least an hour. It could be done in advance as well.

Heat the oven to 375°.

Take the dough out of the fridge. Working on each half at a
time flatten each into a 10” x 15” rectangle. Spread half of the poppy seed
filling over each rectangle. Start rolling from the long side. Fasten the edges
to keep the filling inside tightly.

Transfer
loaves, seam side down, to a buttered parchment paper. Bake until golden brown,
about 40 minutes. 

After it is done let it cool and dust with sugar powder.
Slice before serving. Floss after.

Dacha-style  Omelet

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The Seattle summer has been very hot this year. As a result, many people has managed to grow sweet and juicy tomatoes right at their backyard! My friend Nastya shared some of her delicious vegetables with me and inspired to recreate my favorite omelet with tomatoes. I added some fresh zucchini and cheese for extra flavor. It used to be out regular breakfast meal during the time I have spent at my grandma’s “dacha”.

Makes 4 servings

Ingredients:

  • 2 tsp olive oil
  • 1 medium onion, diced
  • 2 small zucchini, diced into matchsticks
  • 4 large eggs
  • 4 large egg whites
  • ¼ cup Asiago cheese, grated
  • salt and fresh pepper
  • 2 medium ripe tomatoes, thinly sliced
    crosswise

Directions

Preheat oven to 400°F.

Heat oil in a 10-inch skillet over medium-low heat. Stir in
onion and cook until slightly golden, about 5 to 7 minutes. Add zucchini,
increase heat to medium-high, season with salt and pepper and cook 2 to 3
minutes or until the moisture dries up, stirring occasionally.

In a medium bowl whisk eggs, egg whites, Asiago, salt and
pepper.

Pour the eggs into the skillet making sure they cover all
the vegetables. Arrange tomatoes in an on top and season with salt and pepper.
When the edges begin to set (about 2 minutes) move skillet to oven. Cook about
16 to 18 minutes, or until omelet is completely cooked. Serve warm, cut into 4
pieces with a warm toast.