Egg (47)

2 tested recipe of delicious delicate pancakes that do not break

These pancakes always turn out! Wrote recipes test post about empanadas, but decided to make a separate post, since they are suitable for any fillings. Pancakes are obtained thin, but strong. By themselves, they are also very tasty.

Plus the recipes, wrote some cool ways the ingredients can be changed to suit your mood and taste, but not lose quality.

Once again, the basic recipes are intended for cooking pancakes, in which you will wrap some delicious stuffing. If you want to improve the taste of the pancakes themselves, I recommend to use the recommendations in the end of the post;)

So, first basic recipes.

Recipe 1.

The ingredients on 11-12 large pancake (26 cm in diameter):

  • 200g – 1.5 cups tsz flour (I often use spelt flour or whole wheat that is finely ground, ideally to sieve),
  • 3-4 eggs (depends on their size – 3 large or 4 small, generally the more eggs, the firmer and the “rubber” will pancakes),
  • 600 ml – 3 cups of cow’s milk
  • 0.5 tsp. salt,
  • 1-2 tbsp Jerusalem artichoke syrup or any other sweetener
  • 2-3 tbsp vegetable oil without bright aroma and flavor.

Recipe 2 (choux pastry, love him even more).

The ingredients are the same as in the previous recipe, only instead of 1 Cup milk – 1 Cup of boiling water(!).

How to do it.

For recipe 1 whip all ingredients until smooth. If you have a blender: first, beat the eggs with the salt and sweetener, then add milk and butter, whisk a little, then gradually introduce the flour and cook until smooth.

If you are whipping by hand, similar to the first, the eggs with the salt and sweetness, then add 1 Cup milk and butter, bring until smooth, then gradually introduce the flour and the dough will be no lumps, add another 2 cups of milk, peremeshivaete ready.

Then the dough should be left on for 25-30 minutes or at least 10 minutes (this is important). The solid particles of flour will swell, gluten is formed and the dough becomes stretchy and elastic. Then again all beat well and bake pancakes in a good non-stick pan on medium-high heat (the pan should pre-heat well).

For recipe 2 should be the same beat all ingredients except boiling water. Boiling water is added to the end, constantly stirring the dough, and then let the dough stand for a while.

With the first part, I fry 2 minutes maximum, second maximum 1 minute. The oil I use only for baking the first pancake, then this is not required. The first pancake is not very pretty. I use it to try and evaluate if you need anything to add to the dough (salt, sweetness). The result is 10 beautiful openwork pancakes.

Important. Second recipe turns out more pancakes. In principle, the number of pancakes is strongly dependent on their thickness and diameter of the pan. Will bake delicately in a small frying pan, pancakes will be approximately in 2 times more.

In the process of baking pancakes spread on a plate and cover with a lid or anything, so they don’t dry. As soon as espacosa all, just wrap the filling in them or make a pancake cake.

How can these recipes to change:

  • 1 Cup milk to replace a Cup of cream (vegetable oil in this case not to put, and even so be bold),
  • 1 Cup milk to replace the nut/coconut milk (if you use fat coconut milk, the oil also can not put),
  • 1 Cup milk to replace the yogurt
  • Replace all of the milk or part of it melted milk,
  • To replace the water in the brew, beer, or vegetable/beef broth (it is suitable for savoury fillings),
  • Replace vegetable oil for butter or ghee,
  • Put the dough a few teaspoons of cocoa, but it it densifies the batter, so the pancakes will be slightly thicker. For this variant it is necessary to add in the dough into 1-2 tbsp more sweetener. Also very tasty in this chocolate dough, add 1 tbsp of ground coffee or shot of espresso.
  • Put the dough a couple of tablespoons without slides matcha. For this option, you also need to add in the dough into 1-2 tbsp more sweetener.
  • Add to the dough 3-4 tablespoons of sourdough bread (or leftover sourdough), pancakes are incredibly fragrant,
  • Part of flour (no more than 30%) to replace buckwheat, oats or rye flour,
  • Add your favorite spices depending on the toppings (vanilla, cinnamon, nutmeg, turmeric, chili, curry, etc.).

I’m still going to experiment with a “flax egg” and the addition of fruit juice/puree, onions or something else and add new variations.

P. S. this post is a reminder of fillings for pancakes.

Have a nice culinary discoveries!

Waffles/pancakes made of zucchini with salmon and cream cheese

Another super Breakfast! To cook simply, and the taste is awesome)

For 2 servings you will need.

Dough:

1-2 zucchini (500g),

1 egg,

2 tbsp rice/buckwheat flour or 1st.l. each of them

2 tbsp fresh herbs (dill, parsley, chives, Basil),

1 clove garlic (optional)

Salt/pepper/Provence herbs – pinch,

If desired, you can also put a handful of grated hard cheese in the dough.

 

Topping:

Salmon salted or smoked 4 piece

Cottage cheese or sour cream – 4 tbsp

How to do:

1. Zucchini wash, remove the seeds and soft part inside, grate on a coarse grater, salt and leave for 10-15 minutes. Excess juice drained, and the pulp of the zucchini thoroughly squeeze through the towel. I have 500g of zucchini left a total of 130g of pulp.

Important. I work with zucchini only in rubber gloves. Their juice is very unpleasant to stick to hands and is difficult to wash off.

Important 2. Push zucchini, straining nut milk and other similar cases I have one special “ugly” towel, which are easy to wash. I recommend to have this;)

2. The herbs and crush the garlic. The mass is mixed with all the ingredients for the dough except the flour. Stir well, then add the flour and mix well again.

3. Preheat waffle iron, grease with oil for frying (I have MCE). You should have 4 waffles (2st.l test each). Bake until Golden brown (about 5-7 minutes). Ready waffles before serving, put on the grill and cool slightly.

They will be crispy on the outside and soft on the inside.

If no waffle – no problem. My life hack in this situation is this: fry on the grill pan, so pancakes were delicious with pretty patterned stripes. If this pan is no ordinary pan with non-stick coating is also nice, it will be delicious.

4. Feed.

A waffle/crumpet to pay 1st.l. cream cheese or thick cream, top with piece of salmon. Waffles you can sprinkle it with lemon juice, sprinkle with freshly ground black pepper, throw some capers or green onions.

And I sooo love to serve this dish with a poached egg, then it’s just delicious!

My perfect creamy Syrniki Recipe (Cheese Pancakes)

Cheesecakes are a very simple dish and also very complicated. I’ve been looking for the perfect recipe, and finally I’m ready to present it.

My ideal cheesecake is a beautiful dense creamy washers, which is absent nothing but cottage cheese and vanilla.

The flavor and texture of cheese varies at the same time(!) from 3 factors: the actual cheese, the proportions of all ingredients and technology.

  1. Cheese.

There is an important fat content and structure.

The perfect cheese for me is 5%, it adds creamy taste to the cheesecakes and does not spread when frying. Of skim milk cheese obtained rather crumbly cheese than creamy.

Structure of the cheese should be smooth (not crumbly) and is quite dry, it is very important. Most important thing is to find a smooth uniform curd, and with a moisture content to not understand the problem. Just throw it in a cheesecloth or thin kitchen towel, put it all in a colander and top load. In a few hours the excess water will go.

  1. Ingredients (about 12 pancakes):
  • 540 g of cottage cheese (this is the standard 3 packs of cheese for 180 g). 100 g of cottage cheese can be replaced dense (not soft) cream cheese turns out very tasty. If the cheese is salty, that salt does not add.
  • 2 yolk (the remaining egg whites I put in porridge),
  • 1-2 tbsp rice flour + flour for boning cheese, or 2-3 tablespoons white whole wheat fine flour + flour for boning (amount of flour depends on the curds and how much sweetener you put in, because it thins the dough),
  • 100 g raisins or sweetener to taste (below I will explain how to choose the right amount),
  • 0.5 tsp. salt,
  • Vanilla (I have 1 tsp of ground vanilla),
  • Any optional fillings of your choice (poppy seeds, cinnamon, dried fruit, nuts, peel of lemon/orange, etc.), I love putting zest of half a lemon or into the ground, or it can sprinkle the finished dish.
  • A little oil of ghee or vegetable oil for greasing the pan.
  1. Technology.

3.1. Do cottage cheese (highly recommend to do it in the evening).

Mix cottage cheese with salt and vanilla. Then gradually start adding the sweetener (if you do it without raisins) and periodically try cottage cheese. As soon as her taste became you really like, it means that the sweetener is enough.

I put 2-3 tablespoons of Jerusalem artichoke syrupto the pancakes just were not fresh. The less sweets you put, the denser the cheesecake will be, and the less you will need flour. Moreover, you can always add a bit of syrup/jam to have the finished cheesecakes.

If using raisins, it is first necessary to soak them in boiling water, rinse thoroughly and dry.

Now add to the cream cheese yolks, flour and stuffing (optional). Quickly stir the cheese with a fork, no need to work with him, so he doesn’t “floated”. The mixture should be dense. If so, then enough flour, if not, add a spoon of flour and mix again.

But I still recommend not to put flour than specified in the recipe. For night curd hardens and is great shape.

3.2. Shape the cheesecakes. At this point, you can turn on the oven to preheat to 180 C.

Place the flour on a work surface, and cottage cheese divide into 2-3 equal parts, spread on the surface and generated from them sausages with a diameter of about 3-4 cm obvalivaya in flour on all sides. Sausages should be neat and smooth.

Important. Do everything quickly, so again the dough is not warmed up from the hand and not sailed, and didn’t take too much flour.

Prepared sausages cut into equal parts. If you rolled up 2 jokes, each cut into 6 parts. If rolled up 3 sausages, then cut them into 3 parts. Then coat each slice in flour.

Now give future cheesecakes beautiful shape. Cover each Cup and roll on the work surface a few times. You will get a beautiful smooth cheesecake. This can be done and cooking ring. The Internet is full of videos on how to do it, if the description is not clear. It is very simple.

Then a little replusive it to the height was 3 cm, he is in the process of cooking still falls, the end result is around 2-2,5 see

3.3. Fry.

Well-heated pan with non-stick coating over medium heat, then reduce the heat to medium, cover the pan with a little oil of ghee or any neutral taste, suitable for frying.

Whatever pan you choose, the cakes on it must lie at a sufficient distance from each other. You should easily be able to turn them over without damaging adjacent. I recommend to use a narrow spatula.

Fry on both sides until the moment when you seize the crust, then put them on a baking sheet with parchment. Bake in the heated(!) oven for about 5 minutes.

3.4. Feed.

Recommend to serve with Greek yogurt or sour cream, berries, fruit, dried fruit and nuts. They can be sprinkled with cinnamon, cocoa or ground into crumbs coconut (like me now), pour syrup, homemade condensed milk or Nutella, or spread on top of fried banana. That is absolutely limitless number of options for all tastes.

Well, as usual, I recommend the portion of cheese to freeze, in case of lack of time, always at hand was a delicious homemade Breakfast.

Low carb sugar free pumpkin/apple pancakes

Traditional pancakes, I prefer to replace Apple, pumpkin, plum, carrot etc. the Principle of this recipe is similar to the cookie recipe, which I make based on Apple, carrot and pumpkinpuree.

Feature of such dishes is the inclusion in the diet more fruits/vegetables and the ability to cook them without added sugar due to the natural sweetness of fruit.

The recipe for pumpkin pancakes (about 20-25 pieces with a diameter of 8-10cm):

Ingredients.

Whole wheat flour – 100-120 g of tsz or 50/50 wheat with buckwheat flour (General flour you can and should experiment, but then its scope may vary),

Milk 250-300 ml (any, but very tasty with coconut low-fat),

Puree of pumpkin – 300 g

Egg – 3 PCs.,

Coconut oil (you can substitute any vegetable oil that you like) – 2 tbsp.

Salt – 0,5 tsp,

Ground vanilla – 1 tsp or seeds of half a vanilla pod

Cinnamon – 3 tsp,

Ground ginger 0.5 tsp.,

Nutmeg – 0.5 tsp.,

Optional zest of half an orange and half a lemon.

Spices can add any of your own. Pumpkin is very good combination of cardamom and star anise, but I don’t use them.

How to do it.

1. Pumpkin puree.

Pumpkin wash, cut in half, remove the seeds (you can leave them and very tasty bake), put the skin down and bake in the oven without adding anything. Clean the pumpkin, you can either a tablespoon, scooping the flesh straight from the rind or hands to tear off the thin skin, it depends on the variety. After that the pulp need slenderite into a puree. If required can add water. Puree the consistency should resemble very thick cream.

Also, the pumpkin can be done steamed or saute in a small amount of water and then punch in a blender. I usually bake a lot of pumpkin and then use it to make completely different meals.

2. In a blender to send pumpkin all ingredients except flour, punch and gradually add flour. Consistency should be like yogurt.

Keep in mind that if you experiment with other types of flour, the quantity will be different, do not overdo it. It is better to add gradually and watch for consistency.

Ideally, let the dough stand for 15-20 minutes, stir and then bake. This is necessary in order to test the developed gluten, which makes pastry more elastic. But if you don’t have the time to bake immediately. Especially if you use flour without gluten.

3. Fry in a pan with good nonstick coating. The pan well to heat, and then fry on a medium heat. The first batch with a drop of oil, then on a dry pan.

On the first side to fry until the pastry top is not dry, and the pancake safely, it will be easy perevernutyi on the second side for 1-2 minutes until tender.

It is important each time to stir the dough before sending the crepe in the pan. If this is not done by the end of the bake the dough on the bottom will be very tough. Pancakes are different in texture.

4. Feed.

Insanely delicious to serve these pancakes with cream cheese/sour cream/Greek yogurt and nuts pecans/walnuts, a little watering them with maple syrup and sprinkled with cinnamon. Or hazelnuts with honey instead. Well, very tasty!

But most of all I love these pancakes warmed up. Usually bake a lot at once in the evening. Part frozenand part is heated in the oven in the morning and is served as described above)

The fact that my recipe is very little flour in this recipe and the pancakes turn out a bit first. But if you give them soak overnight, then reheated, they will be just perfect. High fruits and vegetables, at least flour. Like pancake, eat, and like or not;)

If you eat the pancakes right away, I recommend them after roasting bake for 5-7 minutes at 180C, but this is optional.

The recipe for Apple pancakes (about 20-25 pieces with a diameter of 8-10cm):

Everything is by analogy with a recipe for pumpkin pancakes, but instead of pumpkin puree, I use fresh sour-sweet apples, peeled carefully from the skin, veins and seeds, and spices, use salt, vanilla and cinnamon, plus a handful of raisins. Raisins can not put, but it turns out just incredibly cool!

That is, the ingredients for Apple pancakes will be as follows:

Whole wheat flour – 100-120 g of tsz or 50/50 wheat with buckwheat flour (General flour you can and should experiment, but then its scope may vary),

Milk – 300 ml (any, but very tasty with coconut low-fat),

Fresh peeled apples – 300 g

Egg – 3 PCs.,

Coconut oil (you can substitute any vegetable oil that you like) – 2 tbsp.

Salt – 0,5 tsp,

Ground vanilla – 1 tsp or seeds of half a vanilla pod

Cinnamon – 3 tsp,

A handful of raisins.

The cooking process is the same as the pumpkin pancakes (see above), all raisins should be put in the prepared dough is the latest and mix with your hands, but do not penetrate into the blender. It needs to remain whole.

Important. For this recipe you can make delicious waffles in a waffle iron if you have it;) it Turns easier and faster!

Closed scrambled eggs with mushrooms and cheese

This dish surprises everyone! Fragrant melted cheese, sweet filling in a frame of fried eggs – just incredibly tasty stuff.

The filling can generally do any to your taste, here’s the best part in cooking technology;) this is Probably my favorite kind of submission of the eggs, well, after poached, of course))

The recipe is for 2 servings.

1. 1 medium onion minced and passerbys oil for frying (in this case better the butter ghee) on medium heat. It is important to bring the bow to the point that he started to get caramelized and became sweet.

2. 200-250g of mushrooms/Portobello washed and cut into plates. At the end of frying onions increase the heat and add 1-2 crushed garlic cloves, season with salt and pepper. Fry for 30sec to a strong garlic smell, then put the mushrooms and the leaves of 1 stem of thyme/any herbs that you love. Cook stirring occasionally until Golden mushrooms, place in a bowl.

3. Wash 3 eggs and with a fork lightly stir the eggs in the bowl. I fry egg pancake in the same pan as the stuffing, pre-wiping it with a paper towel. You can take the other pan. Grease it with a drop of oil, pour the eggs and distribute them across the surface of the pan, like we always do with pancakes. Immediately spread the filling on one half “pancake” slightly receded from the edges and sprinkle with grated cheese (about a handful).

I like to use a mixture of Parmesan and Gruyere, or blue cheese with some neutral.

Once the egg clutch from the bottom, you hook the big blade free edge and close them stuffing. It turns out the envelope. Fry for two minutes, turn over, fry for another 1-2 minutes. It’s all finished.

4. Straight from the pan, chop the eggs with a spatula into two parts, spread on a plate. Serve, sprinkled with Parmesan cheese, sprinkled with truffle oil and optional balsamic cream.

Bon appetit!

Where to use the whites left over from preparing other dishes

I have always disliked dishes in which only egg whites or only yolks are used in cooking. Cook, and then with the remaining parts of the egg you need to come up with something.

Over time, I developed my favorite recipes, where you can attach proteins or yolks. But these dishes are not always desirable, or the ingredients are not enough, and the eggs do not wait long. I needed a straight simple option for every day.

Hooray, now I have no problems with proteins!!! I put them in my morning oatmeal. Porridge turns out to be creamy, creamy, some incredibly cool.

Here the most important thing is to mix the protein very quickly into the already prepared porridge, otherwise you will get porridge with an egg. I tried different ways to optimize this process. As a result, I just whisk the protein before kneading into the porridge a little with water or milk, on which I cook the porridge, so the egg penetrates very evenly into the porridge texture.

Straight highly recommend to try! If you throw more nuts and berries on top, then straight mmmm…

Whole wheat quiche Lorraine with chicken breast and mushrooms

This post I will gradually be supplemented with recipes of quiches with different fillings, and now I will describe the basic nuances and cooking technique on the example of a recipe that is prepared most often.

Actually Kish is a high-calorie and fatty dish, so in the classic version I don’t eat, and home of “fat-free” it))

Kish consists of 3 parts, each of which I am optimizing to your taste (all the proportions bring to round shape dimetrom about 25 cm, height keisha makes about 4 cm):

1. The base/crust of dough (2 recipes).

You need about 200-300 g of the test, if you do not do bumpers. I have kisha bumpers do not.

A classic recipe (wheat flour + butter).

Typically, the proportions of flour and butter in shortcrust pastry 1 to 1, I’m in 2 times less oil. In addition, the dough I make from whole wheat flour and ghee (my recipe here).

Dough vegetable oil from buckwheat flour. Recipe here.

Important. I usually make a lot of dough, portion it and then freeze the food in the film, that at any moment you can quickly prepare this pie.

2. Filling.

The filling is cooked mainly from lean poultry/fish with the addition of mushrooms and vegetables. It’s mostly protein and fiber.

3. Cream sauce with cheese.

In creamy egg sauce traditional cream replace with low-fat sour cream/Greek yogurt or milk.

The specified form size I make about 500 g of sauce: 300 g of sour cream/yoghurt/milk, 150 gr. cheese (about 100 g of cheese type Gouda + 50 g aromatic Parmesan/gruyère/Roquefort) and 2-3 eggs. If you use less cheese, add the filling 1 egg to the quiche not lose shape.

The process:

1. On the bottom of the form lay out the dough, prick it randomly with a fork and 20 minutes at 160C in the oven. Get the form, silent cooled cake. Put the oven on to warm to 180C.

2. While preparing the cake cools, prepare the filling.

This variant of the filling consists of 2 large onions 5-6 large enough mushrooms or 10-15 small, 2-3 chicken fillets. Instead can use breast fillets chicken thighs. With him is delicious, and with the breast dietine.

Cut onion into cubes and fry on medium heat until Golden brown in a small amount of ghee oil (or any frying), then add the sliced wafers mushrooms and thyme a couple pinches (he is very cool goes well with mushrooms), salt and pepper to taste, wait until all the moisture from the mushroom will come out, and they are browned, then add chicken, cut into medium-sized pieces. Also wait until any excess moisture is evaporated and all the stuffing is ready.

The most important rule of preparation of the filling: it should be like you just like that, without dough and cheese. Made, tried. If delicious – so quiche you will like it. Put here anything you want, in any combination, if only you were good.

3. Cheese grate, mix. A handful aside for sprinkling on top.

Beat eggs with salt, pepper, 0.5 tsp. nutmeg and other spices at your discretion, add sour cream/milk/yoghurt and cheese, mix well. I mix straight into the blender.

3. Grease ghee the edge of the form with the crust. Spread the filling of chicken and mushrooms, pour cheese mixture and sprinkle with the cheese, which previously was postponed. Put into the oven for about 30-35 minutes at 180C.

You can certainly have a dish immediately, but I prefer it ostatici in the refrigerator, and then reheated before serving. So he’s like delicious and perfectly keeps the shape and not falling apart like freshly made.

Often I cook the quiche for the future. In this case, it is first necessary to fully cool at room temperature, then put into the refrigerator. Then I cut it in portions and freeze in a plastic container.

This little more is dietary the recipe in taste from the classics to differ almost not be checked;)

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)

Honey cake without sugar and heat the honey (to make vegan and gluten free)

Traditional honey cake overly sweet for me, in addition to the classic recipe uses refined white flour and strong heating of the honey, and I do not welcome. Came up with their version on whole wheat flour without heating the honey. The recipe is written in great detail, so it is long, but very simple.

Ingredients:

The dough (8-10 cakes with a diameter of 15cm).

150-200g flour (I tsz wheat, for gluten-free option, you can use a 50/50 buckwheat and oat).

50g of butter ghee (for a vegan option – coconut).

4 eggs or 12ст.l. aquababy (eggs I love, but in baking it is very convenient to use aquatab, which I did in this case).

Jerusalem artichoke syrup – to taste (I have about 5 tbsp)

Cream.

150g cream cheese/mascarpone + 350g sour cream (for vegan recipe instead of cheese and sour cream need to take a coconut cream and a couple tablespoons of coconut flour).

Honey to taste (I have about 5st.l.).

Zest of half a lemon and 1 vanilla pod (optional).

Keep in mind that the quality of honey on taste of honey. Choose the most favorite and pleasant to taste.

How to do:

1. Dough. Soften the butter in a water bath, connect with aquatabs and topinambur syrup, beat the mixture, add the flour (optional, you can sift it to the cakes was more airy). The amount of flour depends on the thickness of cakes, than the dough is thinner, the thinner you can make the cake.

Important. If you make a cake with eggs, then they must be beaten with pinch of salt white (about 5 minutes) and then gently combine with the remaining ingredients, then add the flour.

2. Preheat the oven to maximum, and at this time on baking paper to draw the circles a little larger in diameter than your cake layers. I just looked around your baking dish.

They need to ensure that the cakes were about the same size. Spread the dough with a spatula or spoon inside the circle without going over the edge of the line, not thicker than 2-3mm.

Bake for 3-4 minutes, remove with a spatula and lay on a plate to cool. Cakes when removing should be soft (!). If the cake solid, then overexposed. This cake can be crushed and put on the sprinkles cake.

If you are cooking in coconut crude oil, then the oven heat is not above the 170S (177С – temperature dymlenija oil), respectively, to bake a little longer. See when the edges start to brown and remove.

When all cakes are ready, cool them at room temperature, then refrigerate.

3. Cream. Mix all ingredients in a container and refrigerate until firm. As soon as the cream will become thick enough to spread, and the cakes are cold, you can assemble the cake. Put the cake layer on a plate, top with cream, then more cake and so on. The last cake also apply cream in the fridge for a day(!). Not at night, and live for 24 hours.

Between the cakes if you want you can put the nuts/dried fruits/berries, but in the classic honey nothing is not in use.

If the honey taste in this recipe you will not be enough, it can be strengthened if cooled cakes to lubricate the honey, let it soak, and then assemble cake as described above.

4. Ready cake can be decorated with crumb cake, ground nuts, honey combs or anything)))

Spicy fried eggs with spinach, suluguni and georgian spices

Recipe:

1. 1 small onion (I had shallots) and crushed passiruete oil for frying (ghee, avocado, olive with low acidity, etc.) on medium heat. It is important to bring the bow to the point that he started to get caramelized and became sweet.

2. At the end of cooking add the onions 1-2 chopped cloves of garlic. Fry for another 30 sec to a strong garlic smell, then place a handful of fresh spinach (about 50 g) and a generous pinch of chopped herbs (parsley/cilantro/tarragon), cook stirring occasionally until the spinach is loss of volume.

3. While the filling is being prepared, prepare 2-3 eggs depending on your preferences: if you like omelette, beat the eggs with milk/cream/yogurt, if you like scrambled eggs, mix the eggs slightly, for the fried eggs, just gently break the eggs into a bowl without damaging the yolk.

4. As soon as the spinach will fall off, Svan add a pinch of salt, 1/2 tsp Khmeli-suneli, mix and fill the stuffing with eggs, spread the grated feta (about 50 g). Then cover with lid and on low heat fry until cooked eggs.

5. Feed. Decorate with fresh spinach leaves, chopped herbs, ground pepper and serve with fresh bread.

By the way, here eggs are not photoshopped, but really orange like a village. Bought at Dawn and Milki.