Category Archives: Recipes

Seasonal recipes – Lazy Blueberry Turnovers / Ленивые булочки с голубикой

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Lazy Blueberry Turnovers

My blueberry turnovers on July 29, 2012

They are delicious and very easy to make and the children will enjoy making them, too.

 

 

 

 

Ingredients:

500g puff pastry

200g fresh blueberries

4 t sp sugar

4 t sp lemon juice

Lemon zest

1 egg for brushing

On a lightly floured surface, roll out puff pastry into a sheet of 0.5cm thickness and cut into 8 squares. Into the centre of each square spoon 2 tablespoons of fresh blueberries, 0.5 teaspoons of sugar, 0.5 teaspoons of lemon juice and a little bit of lemon zest. Fold the squares diagonally in half and press edges to seal.

Place on a baking tray covered with baking parchment and brush the turnovers with egg. Pre-heat the oven to 180°С and bake for 30-35 minutes or until golden brown. Serve with a dusting of icing sugar and some cream.

(I only put some lemon zest into the filling, didn’t add any lemon juice, the turnovers came out very yummy anyway. Some recipes on the Internet advise to add some corn starch to the filling, probably to keep the juice from spilling out.)

 

Ленивые булочки с голубикой

Готовятся легко и быстро, можно приготовить с детишками, им будет интересно поучаствовать.

Ингредиенты:

500г теста

200г голубики

4 ч. л. сахара

4 ч.л. лимонного сока

Лимонная цедра

1 яйцо для смазки

Тесто раскатать в пласт толщиной 0.5 см и разрезать на 8 квадратов. В центр  каждого квадрата положить 2 ст.л. голубики, 0.5 ч.л. сахара, 0.5 ч.л. лимонного сока и немного лимонной цедры. Квадраты свернуть по диагонали с угла на угол, чтобы получились треугольные булочки и хорошо залепить края. Положить на противень, покрытый бумагой для выпечки, и смазать яйцом. Выпекать 30-35 минут в духовке, предварительно разогретой до 180°С. При подаче можно посыпать сахарной пудрой и полить сливками.

(Я положила только немного цедры, а лимонного сока не добавляла, всё равно получилось очень вкусно! Некоторые рецепты в Интернете советуют добавить немного крахмала к ягодам и сахару, наверно, чтобы сок сильно не вытекал.)

Давно забытый вкус – морковка по-корейски!

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Вот захотелось недавно морковки по-корейски. Захотелось и всё тут, начала искать рецепт, спрашивать друзей, родных и знакомых – безрезультатно. Оно и понятно, ведь спрашивала я русских, а они эту морковку по-корейски могут легко и быстро купить в магазине или на базаре, поэтому зачем им грузиться рецептом, когда проще купить?

Пришлось побродить по Интернету. Но, как говорится, нет худа без добра, и заодно с рецептами морковки по-корейски я нашла 2 потрясающих русских сайта с рецептами блюд, вкус которых давно забыла, а благодаря этим сайтам наверняка скоро приготовлю и вспомню – ура! Вот некоторые рецепты, которые мне хочется приготовить в самом ближайшем будущем – оладьи из кабачков (надеюсь, что кабачков у меня в этом году много нарастёт!), пирожное «Картошка» (помните такие?!!), Салат «Мимоза» (рыбные консервы первым слоем, а потом слоями на тёрочке овощи разные, яйца и майонез), ну и конечно же селёдка под шубой и винегрет!

Адреса сайтов, где можно найти вышеназванные рецепты и много много других вкусностей здесь:

http://gotovim-doma.ru/

и

http://forum.say7.info/

 

Ну а сейчас рецепты морковки по-корейски и пара вариаций на тему:

1.  Морковка по-корейски №1

500г моркови

500г лука

100мл растительного масла

1 ч л уксуса 70%

1 ст л сахара

3-4 зубчика чеснока

Красный острый молотый перец

Кориандр

Соль

 

Морковь натереть длинной соломкой (лучше на специальной тёрке для морковки по-корейски). Посолить, перемешать и дать постоять 20-30 мин, потом отжать.

В морковь добавить сахар, красный перец (0.5 ч л) и перемешать.

Лук крупно нарезать, обжарить в растительном масле до тёмно-золотистого цвета. Лук убрать (и не использовать), масло убрать с огня, немного остудить и добавить уксус. Горячим маслом залить морковь и перемешать.

Добавить выдавленный через чеснокодавку чеснок и кориандр.

Всё хорошо перемешать и поставить в холодильник на 2-3 помариновать.

 

2.       Морковка по-корейски №2

Морковь 500г

Лук 1 шт

Чеснок 2-3 зубчика

Растительное масло 50-60мл

Уксус 1.5-2 ст л

Кориандр 1\4 ч л

Красный острый молотый перец

Чёрный молотый перец

Сахар, соль – по щепотке

 

Морковь нарезать соломкой, чеснок продавить в чеснокодавке, сухие семена кориандра подавить широкой стороной ножа на доске. Морковь посыпать кориандром, красным и чёрным молотым перцем, солью, сахаром, добавить чеснок.

Луковицу мелко нарезать и зажарить до золотисто-коричневого цвета. Лук удалить из сковороды и не использовать. Горячим маслом полить морковь с чесноком и специями и хорошо перемешать.

Добавить уксус и перемешать.

Хорошо охладить в холодильнике.

 

3.       Морковка по-корейски №3

На 1 кг моркови:

1 ст л уксуса 70%

2 ст л сахара

1 ст л соли

1 ст л соевого соуса

1\2 ст л кориандра

Перец чили молотый на вкус

 

4.       Картошка по-корейски

В этом рецепте морковку заменяют на картошку.

Сырой картофель натереть на тёрке или нарезать брусочками, промыть водой 2 раза.

Картофель положить в сито и в сите опустить в кипящую воду, и как только вода закипит, картофель сразу вынуть.

Дать стечь воде и добавить все те же специи, что и для морковки по-корейски.

В конце можно добавить мелко нарезанное мяско, которое жарят отдельно на сковороде с маслом и мелко нарезанным луком.

 

5.       Салат с морковкой по-корейски и печенью

500г печени

300г морковки по-корейски

150г лука

Растительное масло, соль, майонез

 

Обжарить лук на растительном масле, добавить печень, посолить, жарить до готовности (приблизительно 5-7 минут), дать остыть.

Смешать печень и морковку по-корейски и заправить майонезом.

Seasonal recipes – courgettes

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Courgettes with Pasta (from Fork to Fork by Sarah & Monty Don)

600g (1lb 5oz) yellow courgettes

100ml (3 ½ fl oz) extra virgin olive oil

600g (1lb 5oz) fresh spaghetti

100g (4oz) shelled fresh peas

Sea salt and black pepper

Bunch of fresh basil leaves (torn) or lemon thyme (chopped)

100g (4oz) pecorino or similar hard cheese, cut into almost translucent slices

Serves 6

Bring a large pan of salted water to the boil. Slice the courgettes into 10mm (1/2in) rounds. Cook them quickly in 1 tablespoon of the olive oil, whilst cooking the spaghetti in the boiling water. Add the peas to the courgettes to heat through. Drain the spaghetti, mix with the vegetables and season. Serve with the cheese and herbs scattered over the surface, and the rest of the oil drizzled over.

 

Courgette Frittata (from Fork to Fork by Sarah & Monty Don)

600g (1lb 5oz) courgettes

6 tablespoons olive oil

4 large cloves of garlic, finely chopped

12 eggs

50g (2oz) Parmesan, freshly grated

Handful of fresh basil leaves, torn

Sea salt and black pepper

Serves 6

Coarsely grate the courgettes into a colander, salt them lightly and leave to drain for 30 minutes. Press out the moisture.

Heat half the oil in a frying pan, and cook the garlic gently without colouring it. Add the courgettes and fry for about 5 minutes. Take from the heat and allow to cool.

Beat the eggs in a bowl, and stir in the courgette mixture, the Parmesan, the torn basil leaves, and salt and pepper to taste.

Heat the rest of the oil in a large frying pan and, when hot, pour in the egg mixture. Lower the heat and cook slowly, stirring as the egg begins to set. When the mixture is firm, except for the top, finish by placing it under a preheated hot grill until it is slightly browned.

Place a plate over the top and carefully turn the frittata out onto the plate. Serve warm, cut into wedges.

 

Courgette Fritters (from The Garden to Kitchen Expert by Judith Wills & Dr D.G. Hessayon)

4 courgettes (approx. 800g / 1 3/4lb)

1 small onion

2 tbsp fresh chopped parsley

2 tbsp fresh chopped chives

3 eggs

2 tsp paprika

1 tsp ground cumin

Salt and black pepper

100g (3 ½ oz) grated Parmesan

200g (7oz) plain flour

100ml (3 ½ fl oz) vegetable oil

Juice of 1 lemon

Serves 4

Grate courgettes and press in a clean tea-towel to remove moisture. Mix with finely chopped onion, parsley, chives, beaten eggs, paprika, cumin and seasoning.

Stir in cheese and flour, then leave mixture to stand for 30 minutes.

Heat oil in a large frying pan, then drop in large spoonfuls of the mixture and fry over medium heat, turning halfway, until golden on both sides: approx.: 5 minutes. Remove with a slotted spoon and drain on kitchen paper. Serve sprinkled with lemon juice.

 

Courgette Cake (from The Garden to Kitchen Expert by Judith Wills & Dr D.G. Hessayon)

 

Use peeled courgettes or marrow for this recipe – the vegetable makes the cake really moist.

100g (3 ½ oz) sultanas

100ml (3 ½ fl oz) apple juice

225g (8oz) courgettes

225g (8oz) butter

225g (8oz) caster sugar

2 eggs

1 dessert apple

1 tsp salt

½ tsp ground cinnamon

225g (8oz) self-raising flour

Makes 8 slices

Soak sultanas in apple juice for approx. 15 minutes. Grate courgettes, then press them in a clean tea-towel to remove moisture.

Cream together softened butter and sugar in a mixing bowl, then gradually beat in eggs. Stir in drained sultanas and courgettes. Peel and grate apple and add to mixture.

Stir salt and cinnamon into flour and fold into the mixture. Spoon into a greased 1 kg (2 ¼lb) loaf tin lined with lightly greased baking parchment and level off the top. Bake at 180®C / Gas mark 4 for 50 minutes, or until golden and a skewer inserted in the centre comes out clean.

Leave to cool in the tin for 15 minutes, then remove and peel off parchment, and finish cooling on a wire rack. Store in an airtight tin – it will keep for a week.

 

Deep-fried Courgette Flowers (from The Garden to Kitchen Expert by Judith Wills & Dr D.G. Hessayon)

Female flowers have a small fruit behind them – male ones do not. Don’t waste the large male flowers, they make an excellent crispy snack or canapé. If you use self-raising flour, you will get a slightly lighter batter, but any flour will do.

8 courgette flowers

125g (4oz) flour

Salt and black pepper

25g (1 oz) grated Parmesan

Vegetable oil

Serves 2-4

Combine flour and seasoning in a bowl. Gradually mix in up to 200ml (7 fl oz) cold water (you may need a little less) until you have a smooth batter. Stir in cheese.

Put enough oil in a large saucepan to come no more than halfway up the sides and heat to 180®C / Gas mark 4, or until a cube of bread dropped in turns golden in 30 seconds.

Dip each courgette flower in the batter, then drop in the oil. Fry for 2 minutes, or until golden. Drain on kitchen paper, sprinkle with salt and serve immediately.

Seasonal recipes – broad beans

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Broad Bean and Feta Salad (from Abel and Cole)

Broad beans are delicious combined with these flavours. Other good additions would be roast peppers. Serves 2–3.

  • 225 g / 1/2 lb fresh broad beans, shelled weight
  • 60 g / 2 oz Feta cheese, cubed
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon white wine vinegar
  • 3 tablespoons olive oil
  • Salt and pepper

Put the beans in boiling water for 3–4 minutes until tender. Drain well and put into a bowl. Mix together the oil, vinegar and mint and stir into the hot beans. When the beans have cooled to room temperature, mix in the cubed Feta and serve.

 

Broad Beans with Onions and Bacon (from Abel and Cole)

Serves 2 as a side dish.

  • 250 g broad beans, shelled
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 175 ml chicken stock
  • 125 g smoked bacon, thinly sliced
  • juice of 1 lemon
  • salt and pepper to taste

Cook the broad beans in boiling salted water for 2 minutes. Drain and cool. Peel and discard the outer skins. Heat the oil in a large frying pan over a medium–high heat. Add the onion and sauté for 5 minutes. Add the broad beans and bacon and sauté for a further 5 minutes. Add the stock and bring to a boil. Reduce the heat to low, and simmer for 15 minutes, or until the broad beans are tender. Add lemon juice and season to taste with salt and pepper. Serve warm or at room temperature.

 

Broad Bean Pod Fritters (from Abel and Cole)

Did you know that you can cook (and eat) those furry little sleeping bag covers for your broad beans? A chef tipped us off on this one. They’re delicious – just as anything that is fried and dusted with salt is. Your compost bin may start feeling deprived, though.

  • 10-12 broad bean pods
  • 2 mugs of flour
  • 1 mug of milk
  • A good pinch of sea salt, pepper and chilli powder (or any other punchy spice)
  • Sunflower oil, for frying

Tear the broad bean pods along their seam. Trim any string sides off. Cut each pod half into 3-4cm pieces – if you do this at a diagonally angle it looks fancier. Place in a large shallow bowl or on a plate. Season it well. Place the milk in a separate bowl, much the same sizes.

Dredge the trimmed pods through the flour. Dip in the milk. Dredge through the flour again. You can deep or shallow fry them. Do this until golden. Let them cool slightly. You can eat them like this, but if you want them extra crispy, give them one more dip in the hot oil. They’re extra moreish this way. Dust with salt and serve. Delicious on their own. Also very yummy with a dip like our sticky Red Chilli Jam.

 

Broad Bean Salad with Bacon (from “Fork to Fork” by Monty & Sarah Don)

Serves 6.

For this recipe, use the very young tender beans, while their skins are still soft – 1.5kg (3lb5oz) of beans in pods, when shelled, yields about 300g (10 1/2oz). This is good eaten warm with a few shavings of Parmesan.

  • 100g (4oz) very finely sliced dry-cured streaky bacon
  • Olive oil for frying
  • 275g (10oz) shelled broad beans
  • Bunch of fresh flat-leaf parsley, finely chopped
  • Parmesan cheese
  • Lemon quarters

For the dressing:

  • 1-2 tablespoons olive oil
  • Juice of ½ lemon
  • Sea salt and pepper

Cut the bacon into strips and fry in a little olive oil for about 5 minutes until it is slightly crisp. Cook the beans in boiling water for 4 minutes – less if they are very tiny. Drain the beans and dress them immediately with the olive oil and lemon juice. Season with salt and pepper. Add the bacon and parsley, and serve while still warm with shavings of Parmesan and quartered lemon. (Shave the Parmesan with a potato peeler).

 

Broad Bean Risotto (from “The Garden to Kitchen Expert by Judith Wills & Dr D. G. Hessayon)

You can serve this with grilled or baked chicken breast – or even add chopped cooked chicken to the risotto with the beans. Serves 4.

  • 300g (11oz) broad beans
  • 1 onion
  • 4 tbsp olive oil
  • 3 cloves garlic
  • 300g (11oz) risotto rice
  • 750ml (1 ¼ pints) hot vegetable stock
  • 1 tbsp fresh chopped parsley
  • 1 tbsp fresh chopped mint
  • Juice of ½ lemon
  • 50g (2oz) grated Parmesan

Boil or steam beans. Sweat finely chopped onion in the oil in a large pan over low heat for 5 minutes to soften but not colour, adding chopped garlic for the last minute.

Stir in rice until coated with oil. Stir a large ladle (about 75ml / 2 ½ fl. oz) of the hot stock into the risotto and continue stirring until stock has been absorbed by rice. Repeat until all stock is used up or rice is cooked through and creamy.

Stir in beans, parsley, mint, lemon juice and half the cheese. Serve sprinkled with remaining cheese.