Berries (34)

Memo with what to eat pancakes

I honestly often forget the stuffing, which cooked pancakes, so I decided to make a post in which as in a notebook will record all of them, so as not to strain your brain each pancake)))

So here’s what I currently have (the list will be updated):

1. The most simple, loving.

• All kinds of jams/preserves,

• Honey,

• Syrup (especially maple),

• Salted caramel,

• Condensed milk + optional ground cardamom (didn’t want to include in the list, but many of her love),

• Chocolate sauce (not purchased, and melted chocolate with milk),

• Nut paste,

• Halva,

• Sour cream,

• Yogurt,

• Different cheese

• Cheese,

• Fish,

• Caviar,

• Fruit/berries.

2. Complicated sweet.

• Poppy-seed filling,

• Vanilla curd with berries, fruit or sauce of them

• Cottage cheese stuffed with nuts, dried fruit and honey/jam,

• Curd with banana/figs,

• Nut filling with dried fruit,

• Homemade Nutella and fruit

• Homemade salted caramel out of dates,

• Fried banana with chocolate and peanut butter,

• Caramelized apples with cinnamon, raisins and nuts,

• Ice cream and berries/fruit sauce

• Fruit or berry toppings on creamy-based

• Pancake cake.

3. More complicated not really sweet or not sweet.

• Cheese type sauce tzatziki,

• Cheese with herbs,

• Cheese/cream cheese with pickled/salted cucumbers and greens,

• Goat cheese and caramelized onion or roasted leeks,

• Goat cheese and spinach,

• Goat cheese, honey, nuts, thyme,

• Cottage cheese/ricotta cheese, honey/jam and nuts

• Blue cheese and pear,

• Carmelitana pear and blue cheese ice cream,

• Baked pumpkin with blue cheese and caramelized onions,

• Baked pumpkin and cream cheese

• Camembert and berry sauce

• Mozzarella and sun-dried tomatoes,

• Different humusy,

• Salmon and cream cheese,

• Herring with pickled onions and fresh Apple

• Mushroom stuffing,

• Mushroom stuffing with chicken,

• Pate and caramelized onions,

• Classic pancakes with meat

• Cheese and meat with mustard sauce

• Baked ham with creamy horseradish and pickled cucumbers,

• Duck with Hoisin sauce,

• Baked crispy bacon and maple syrup.

Let me remind you that recipe for pancakes in which to wrap the filling – here.

All my pancakes can be found in the section of breakfasts here.

Tkemali of red currant

The plum sauce that is as delicious as the classic, and cook it very quickly. The great thing is that the currants don’t need to go through and separated from the twigs.

The sauce is suitable for meat, especially pork shish-kebab, shish kebab, chicken Tabaka, as well as rice.

Ingredients:

• 300 g red currants,

• Small bunch of cilantro (about 15-20 stems),

• A small bunch of parsley (10-15 stems),

• 2-3 cloves garlic,

• 1 tsp coriander (put gradually to your taste),

• 0.5 tsp. Cayenne pepper or 1 tsp. acute adzhika Caucasian, or half of a hot pepper without seeds,

• Salt/pepper to taste

• Optional 1 tbsp of sweetener if the berries you have very acidic (I have Jerusalem artichoke syrup).

How to do:

1. Wash currants, place in the skillet/saucepan and mash the berries to let the juice. Do not RUB it in porridge, just need to drain some of the liquid. Bring the currants to a boil and simmer for 2-3 minutes, cooled and rubbed through a sieve into the blender. Twigs, bones, and skin to throw away.

2. Add in herbs and garlic, punched to homogeneity, and only then add the spices. Add gradually so as not to overdo it. Stir and taste, adjusting the sauce to perfection. It is supposed to be very fragrant, spicy-spicy, moderately acidic, the consistency of a liquid sour cream. Cool and store in a glass airtight container in the refrigerator.

To increase the shelf life of the sauce after whisking you back to shift in a saucepan, bring to boil and immediately turn off, remove and cool in the refrigerator.

2 minute raspberry thyme lemonade

Very fragrant, unusual and beautiful!

Ingredients:

• 1 lemon,

• 2-3 handfuls of raspberries,

• A sprig of thyme,

• 2 liters of water of neutral taste, not mineral water with salts (I have 50/50 carbonated and plain water),

• Sweetener to taste,

• Ice.

How to do:

1. Wash raspberries, lemon, thyme. Peel the lemon peel with a knife straight to the lobules, so that there is no white part of the peel left, and the lemonade is not bitter. Set aside a few raspberries for serving. Put everything else in a blender, add 0.5 liters of still water and beat thoroughly.

2. Strain the mixture through a fine strainer or through a bag for nut milk. This is your lemonade concentrate.

3. Now add to it the remaining water and sweetener to taste. You may need less / more water than I have in the recipe, be guided by your taste. Add ice, set aside berries and enjoy.

Zucchini muffins with buckwheat and coconut flour (gluten-free & dairy-free))

These muffins are special because they are high in fiber, and not the test. They get a little wet, but I it is a very good choice. By the way, the presence of zucchini in baking and no one notices;)

Ingredients (8 – 10 muffins, depending on the size of the form):

• 2 zucchini about 400 g,

• 2 eggs,

• Juice (about 5 tbsp) and zest of half a lemon (zest first three, then squeezing the juice),

• 75 g of buckwheat flour,

• 25 g of coconut flour,

• 3 tbsp coconut oil

• 5 tbsp sweetener or to taste (I have Jerusalem artichoke syrup),

• 3 tsp cinnamon or to taste

• 1 tsp ground vanilla

• 0.5 tsp. salt,

• 1 Cup of berries (I had blueberries, but in General, the stuffing can put any dried fruit, nuts, other berries, chocolate, etc.).

How to do:

1. My zucchini and grate on a coarse grater. If you don’t want the muffins had a greenish color, then be sure to peel. If you green will not confuse – do not bother. Sprinkle with a little salt, mix and leave for 10 minutes, until juices. Then carefully squeeze the juice from the zucchini using a towel or nut milk bag. That is you put a spoon of grated zucchini in a towel, wrap and squeeze in the sink, juice is not needed.

2. Next, whisk in a blender until smooth eggs with zucchini and all other ingredients except flour. Then gradually introduce the flour and knead until smooth. The dough will be as sour cream. Then manually mix up the dough the filling of your choice. If you use frozen berries, they can not unfreeze.

3. Grease molds with vegetable oil (I had coconut), and fill them with batter 2/3 full because the muffins will rise a bit. Bake for approximately 1 hour at 160C on the middle shelf. All ovens are different, and molds different in size (the larger the form, the longer it is baked muffin), so looking at the situation. If the cakes were covered with a Golden crust and a toothpick comes out almost dry, the cakes are ready.

4. The finished muffins should be cooled, then remove from the mold, so they were all mushy, and give them a little stand on the plate below the surface is a little dried up. I then just dried (on the baking sheet, not in the form) in the oven in fan mode for 5 minutes so that the crust became even more appetizing. But it is optional.

Pistachio and raspberry cashew cake

Raspberry and pistachio is a perfect combination of flavors, which can be used for raznoobraznyh dishes. I love raspberry ice cream with pistachios, and now decided to make raspberry cashew cake.

About the nuances of vegan cooking, raw food desserts I have written in detail in this post. Here I will describe the recipe.

Ingredients are given for a rectangular silicone mold (27х13см). Cake height was about 5 cm.

This amount of ingredients will fit into a round shape about 21-22cm, height will be the same – 5cm.

If your shape is more or less proportional increase/decrease the amount of ingredients.

1. Shell:

1 Cup (about 100g) dry roasted pistachios.

If you have pistachios in the shell, keep in mind that the weight of kernels of peanuts is 40% of the total weight. That is, to obtain 100g of pure cores, you will need approximately 250g of pistachio nuts in the shell.

3-5 dates.

A couple of pinches of sea salt. If you are using salted pistachios, in addition to some salt is not necessary.

2. Cashew layer:

1 Cup (a little more than 100g) raw cashews, soaked at least 2 hours (I soak overnight).

100 ml coconut milk. You can substitute coconut cream or mixture of cream with water.

2 tbsp Jerusalem artichoke syrup or any other sweetener/dried fruit, which is eaten.

0.5 tsp. of ground vanilla or the seeds of 1 pod.

Juice of 1 small lemon (3-4 tbsp).

3 tbsp (30 g) unrefined coconut oil. The oil you need to ensure that the cake kept its shape.

A couple of pinches of sea salt.

Optional 1 tbsp of lemon zest.

3. Raspberry layer:

300 g of raspberries. You can use both fresh and frozen. Frozen berries need to thaw and live with the resulting juices.

2 tbsp Jerusalem artichoke syrup or any other sweetener which is eaten.

2 tbsp of Chia seeds.

1 tbsp coconut oil.

4. Decoration:

A handful ground to a crumb of pistachio nuts and a few raspberries.

How to do:

1. Training.

Pistachios are clean (if they are in the shell), wash and dry in the oven at a temperature of 100-140C on convection mode to crisp.

If you use ready dried/roasted nuts, dry again not necessary.

Soak the cashews in advance at least 2 hours in clean water to potable water. Before cooking, drain the water and rinse the nuts.

2. Basis.

Grind in a blender all the ingredients for the bottom layer. Usually 2-3 bike, and enough. The mixture should be sticky and hold its shape. If it crumbles – add another date.

Grease the molds with coconut/olive oil or lay in the bottom of the form baking paper or cling film, place and tamp nutty mass.

3. Filling.

Mix in a blender all the ingredients for the cashew layer. Try it, add more sugar or lemon juice if necessary. Knock the nuts to the consistency of cream.

Put the nut cream on the base, flatten and put in the freezer.

All the ingredients for the raspberry layer punch in a blender until smooth and place in a form, when the nut layer has hardened a bit. It’s about 20-30 minutes of freezing.

4. Decoration. A handful of pistachios crush up the crumbs and sprinkle over raspberry layer, then remove the dessert for 3-4 hours (or overnight) in the freezer until hardens.

5. Feed.

To get dessert you need 30-40 minutes before serving. After the end of that time slice, and there are even later. Take the time dessert needs to be cold, but not frozen, so reveal all the flavors. Can decorate it further, such as raspberries.

Important. The knife I recommend to hold it under hot water, wipe and then cut the cake. And I really love 1 time to cut the finished cake, and then just to get it out of the freezer and serving pieces. Very convenient.

I wish gastronomical pleasure!

Stewed venison with cranberry sauce

To prepare the game, need or experience with talent, or this recipe. It is very simple and, in principle, suitable for any meat. Even from the “soles” you will be able to make divine delicate dish.

You need to come up with a marinade, pour it over the meat, put it in an airtight container (culinary sleeve, roaster, etc.), put it in the oven for 4-5 hours at 140C. As a result, you get something amazing!

By the way, ideally the meat first sear in a pan until brown and then bake, but do not always have the pan on which is placed this huge piece of meat that I had:) Even without frying, the taste turned out excellent.

In this case, I had deer ribs (2 lbs.), and the marinade is this:

50 ml olive oil

150 ml dry white wine

3 tbsp Dijon mustard,

1 tbsp Worcestershire sauce,

1 tbsp balsamic vinegar,

3 garlic cloves, minced,

Spices: 1 tsp each:

Oregano,

Basil,

Rosemary,

Powder dried garlic,

Cayenne Chile pepper,

Salt,

Freshly ground pepper (I have a mixture of peppers).

The marinade is a bit like a set of spices in the recipe of tomato soup with venison. This is all because I made some soup, wildly happy with the result and decided from this concept not to leave.

Here in this and this recipes is another good options of marinade.

After all, as I described above. Mix the marinade ingredients together with the meat removed in the oven. After cooking, allow the meat to relax a bit, then separate the flesh from the bones and serve with cranberry sauce (recipe here).

Ideally, if you have such meat will be two of sauce, some cream and berries. Then all the flavors will be revealed correctly and sparkle.

Garnish is perfect mashed pumpkin, Jerusalem artichoke puree, or sauteed mushrooms. Yes, any vegetables or light vegetable salad, and pickles.

P. S. According to this principle, and I cook beef ribs, but unlike the game, I have them at the end of searing to a crisp. Here this trick will not work – everything begins to dry up.

Thick tomato soup with venison

Hearty, nourishing, fragrant and incredibly delicious! You can also cook this beef, it will be delicious.

Ingredients:

1 kg of venison on the bone (I had ribs),

2 liters of water,

3 onions,

1 carrot,

10 peppers and peas,

4 leaves of Laurel,

900ml tomato passata is crushed tomatoes in own juice,

70g tomato paste (optional)

3 tbsp Jerusalem artichoke syrup (optional)

3 cloves garlic,

Spices: 1 tsp each:

Oregano,

Basil,

Dried rosemary (you can substitute 2 sprigs fresh),

Powder dried garlic,

Smoked paprika,

Worcestershire sauce,

0,5 – 1 tsp Cayenne Chile pepper (you can substitute 1 fresh Chile pepper and add it to the onion sauté),

Salt/pepper to taste.

How to do:

1. Meat rinse, cover with cold water to the entire surface of the meat was closed (I needed 2 liters of water), add 1 onion, carrot, peppercorns and Bay leaf. Cook for 1.5-2.5 hours on a very low heat under the closed lid so that the broth has not boiled away. .Cooking time depends on the meat, it should be very tender and soft, and literally move away from the bone. If this did not happen – cook to such a state.

2. Once the meat reached the condition, remove it from the broth, allow to cool slightly and carefully disassemble the fibers, ejecting all hryaschik, bones and veins. The long fibers tear across the below piece was no longer than 3cm, otherwise it will be not very convenient to eat. Consider it your meditation;)

3. Tomato sauce. 2 onions cut into small dice, crush the garlic. In a deep frying pan saute the onion until Golden in the frying oil (I have ghee), add the garlic and fry for another 20 seconds, actively stirring, then add the passata, tomato paste and all the spices, except the salt and syrup. Salt and sugar are already ready soup not to miscalculate. Simmer the sauce for 5 minutes.

4. The sauce is ready add the meat, there strain the broth (spices, carrots, onions and Bay leave from the soup – kicks), mix, taste, add spices if necessary, and salt and sweetness (if tomatoes are sour). Just a couple of tablespoons of syrup will remove excessive acid. Bring to a boil, the soup is ready.

5. Feed. This soup with the correct flow is more fun and authentic. Recommend serve with sour cream and cranberry sauce (recipe here). You can also sprinkle the soup with chopped parsley and dill.

In General I recommend to try some soup in its pure form, then with cream, then with sour cream and cranberry sauce, then add the greens, and to identify their personal preferences.

By the way, the soup becomes every day more delicious;)

Cashew cake (vegan «cheesecake») with berries

About raw food vegan sweets I used to think about how and nut milk – it is very difficult and dreary, but in fact this cake is much easier to make than traditional cheesecake.

Cakes are best done in small forms (I have all 17 cm) for several reasons:

Because it is more convenient to cut the dessert, still from the freezer.

And the portions are small, just what you need, because hazelnut cake with dried fruit is a nutritious treat.

I will tell you a good formula for Kaka, and what are the ingredients in it are replaceable. So for this recipe you can prepare a great variety of delicious cakes for your taste.

The ingredients given for the shape (17 cm). If your shape is more or less proportional increase/decrease the amount of ingredients.

1. Shell:

1 Cup (a little less than 100g) dry roasted nuts (I roasted walnut). You can replace the hazelnuts, almonds, pecans, cashews or mixed nuts. In principle you can use any which you like.

3 Fig. You can substitute dried figs or other dried fruit, which will connect the walnut crumbs and not let it crumble.

A couple of pinches of sea salt. Salt perfectly accentuates the sweetness of the cake, it is no substitute in this case.

2. Filling:

1 Cup (a little more than 100g) raw cashews, soaked at least 2 hours (I soak overnight).

100 ml coconut milk. You can substitute coconut cream or mixture of cream with water.

2 tbsp Jerusalem artichoke syrup or any other sweetener/dried fruit, which is eaten.

0.5 tsp. of ground vanilla or the seeds of 1 pod.

Juice of 1 small lemon (3-4 tbsp).

1/2 Cup blueberries or any other berries. You can use both fresh and frozen. Frozen berries need to thaw and drain excess juice.

3 tbsp (30 g) unrefined coconut oil. The oil you need to ensure that the cake kept its shape.

A couple of pinches of sea salt.

Optional 1 tbsp of lemon zest.

Decoration:

Everything that you like: berries, chocolate/vanilla sauce, nuts, etc.

How to do:

1. Training.

Nuts for the base wash and dry in the oven at a temperature of 100-140C on convection mode to crisp. I’m always at home to have been ready roasted nuts of different varieties, I use them for different dishes.

If you use ready dried/roasted nuts, dry again not necessary.

Soak the cashews in advance for clean water drinking. Before cooking, drain the water and rinse the nuts.

2. Basis.

Grind in a blender all the ingredients for the bottom layer. Usually 2-3 bike, and enough. The mixture should be sticky and hold its shape. If it crumbles – add another date.

Grease the molds with coconut/olive oil or lay in the bottom of the form baking paper or cling film, then place and tamp nutty mass.

3. Filling.

Mix in a blender all the ingredients for the second layer, in addition to berries. Try it, add more sugar or lemon juice if necessary. Knock the nuts to the consistency of cream.

2/3 of nut mass aside from blender in a bowl, to the remainder add the berries and run until smooth. Try again, add more sugar or lemon juice if necessary.

Put the berry layer to the substrate, flatten and put in the freezer. After 20-30 minutes, put on top of the remaining hazelnut cream.

Generally can alternate nut and berry cream in any order, or do something like the “Zebra”. Or even make just one pecan layer without the use of berries.

Decorate the dessert you want and put for 3-4 hours (or overnight) in the freezer until the cake is set.

4. Feed.

To get dessert you need 30-40 minutes before serving. After this time it should be cut, and there is also a little later. Take the time dessert needs to be cold, but not frozen, so he reveals all tastes.

Important. The knife I recommend to hold it under hot water, wipe and then cut the cake. And I really love 1 time to cut the finished cake and again put it in the freezer, and then just get pieces a La carte as needed, very handy!

Want an interesting experiment with fillings and gourmet pleasure!

Fried Camembert with Sweet & Sour berry sauce, spicy salad and rye croutons

1. First make the berry sauce on the basis of which is described here.

In this case, I took about 100g of blueberries and 30g of cranberries, spices added a pinch of salt, pepper, rosemary, thyme, 1tbsp.l. the Jerusalem artichoke syrup and a 1st.l. balsamic cream.

You can even make it in advance, it is perfectly stored in the refrigerator for a week.

2. Camembert/brie, roast or bake.

3. While preparing the cheese, make the salad.

A handful of salad mix or any neutral taste salad (corn, for example) my dry. Throw on a plate, pour dressing on salad, mix, on top add roasted pecans or walnuts.

Dressing “vinaigrette”.

Mix in the emulsion 3st.l. unrefined olive oil + 1tbsp.l. balsamic vinegar + 1tbsp.l. lemon juice + 1H.l. honey or any mild sweet syrup (Jerusalem artichoke, for example) + salt and pepper to taste. The sauce should be buttery, spicy sour-sweet.

4. Feed.

Spread on a plate with salad a head of cheese, some toast from your favorite bread (I dried in the toaster rye with a salt crust), the sauce is served separately or put a couple of tablespoons directly into the cheese. Enjoy)

Oatmeal crumble with vanilla sauce (you can make vegan, gluten free)

Crumble is something like an upside-down cake when the crumb of the dough is baked on top of the filling, not the bottom in the form of a cake. The traditional recipe for sweet and fatty for me, so I made some modifications, and it was the option of oatmeal and a minimum of oil and sweetener, but with high fruit. This is a super simple, quick and delicious Breakfast or dessert.

The ease of the recipe is that all ingredients can be put on the eyes, and will still be delicious. Sometimes cakes just from what is in the fridge, and it turns out a culinary masterpiece. Below I will talk about the technology and its perfect proportions of ingredients.

The dish consists of 2 layers: fruit/berry/vegetable & oat layer.

I recommend to bake it in ceramic or glass form in order to bring to the table, but not necessarily.

The bottom layer.

In this case, the filling is what was in the fridge. You can use any fruit/vegetables (carrot, pumpkin), fruits that like. Most importantly they wash very well, go through and clean that in the process of eating you or the inedible parts of the fruit.

I have 500g of black currant and a handful of blueberries, juice and zest of half an orange, 2 tbsp Jerusalem artichoke syrup.

Optionally, the filling can add some spice. Apples, pears, plums, pumpkin, carrots blends perfectly with the cinnamon. Berries (cherries, raspberries, blackberries, blueberries) are perfectly combined with vanilla. In the filling you can also add nutmeg, ground ginger, dried fruits, and nuts.

Frozen berries can not be defrosted. The extra juice will still evaporated in the cooking process.

If the filling is sweet enough, I recommend to sprinkle it with lemon juice, lime, orange. So the taste will be more complex and interesting. Currants, to my mind, very cool combined with orange juice, I used it.

Sweetener add 1st.l., stir and taste until the flavor will not be balanced for you.

The top layer (crumble).

I have about 200g whole grain blend of flakes “4 cereals”, 50g. buckwheat flour, handful of almonds, 3 tbsp butter, softened ghee (you can substitute vegetable with a neutral taste), 0,5 tsp ground vanilla zest and juice of half an orange, 2 tbsp syrup topinambur, a pinch of salt.

Important. First clean off with citrus zest, then squeeze the juice out of it. If you do the opposite – it will be very difficult)

Sometimes I add to oatmeal or 1 egg 100-150ml milk (coconut is very tasty), when I want a more uniform and dense layer crumble.

The cereals and the flour can use any. You can do without flour do. It is possible to grind the flakes smaller and add nuts/seeds/almond petals, lubie spices (cinnamon, vanilla, etc.). Everything is optional.

Mix in a bowl all the dry ingredients, add liquid and mix to a consistency where all the weight is evenly moistened. Direct wet mass is, it is not necessary, since it will impregnate the juice from fruits and berries in the cooking process.

Slightly smear the form with butter, put the filling, spread the crumble on top and bake at 180C on the middle shelf until Golden brown. I have it took about 25 minutes, but all ovens are different – be careful. At the end of baking you can activate the grill so the crust was more crunchy.

Important. I often make crumble in the evening for Breakfast. In this case I baked it for 20 minutes, and in the morning I bring to readiness the remaining 5-10 minutes.

Serve with Greek yogurt or vanilla ice cream.

In Greek yogurt (1 jar 125g), you can add a quarter of a vanilla pod or half a teaspoon of ground vanilla, a few drops of lemon juice and 1H.l. syrup (maple/artichoke). It turns out incredibly delicious!

Cold this crumble I also really like eating as a snack)