Month: January 2020

Light Bûche de Noël

One thing was certain, that the white kitten had had nothing to do with it – it was the black kitten’s fault entirely.

Lewis Carroll, Alice in Wonderland
Bûche de Noël

Ingredients:
– 140g eggs whites
– 140g sugar
– 10g cocoa
– 150ml cream 33%
– 10g powdered sugar

Method:
1 Separate egg whites from egg yolks
2 Beat the whites until strong peaks, gradually adding sugar
3 Add cocoa to the beaten whites and carefully mix with a spatula
4 Put the cocoa-eggs-sugar mixture on a baking (~30x20cm) form with a baking paper and flatten the dough a bit
5 Bake the cake 20 minutes at 165C, remove it from oven, wait 5 minutes and then carefully remove the baking paper 🙂
6 Beat cream with powdered sugar until strong peaks and put whipped cream on the cake and flatten.
7 Roll off the cake quickly but carefully
8 Put the rolled cake to the fridge for at least 1 hour
9 Cut the rolled cake into portions with a sharp knife. Serve with red berries !
10 Enjoy, it is really delicious 😉

Avocado breakfast is always a great idea !

You can cut all the flowers but you cannot keep Spring from coming.

Pablo Neruda
Avocado Toasts

Ingredients (for 2 servings):
– 3 small avocado
– 150g cream cheese (e.g., Almette cheese)
– multigrain bread (at best, home-made but in any case multigrain!)
– 6 cherry tomatoes
– parsley/dill for serving
– 1 tsp salt

Method:
1 Mash avocado pulp, cheese, black pepper and salt
2 Butter avocado-cheese mixture on multigrain bread
3 Decorate with parsley and cherry tomatoes

Adjarian Khachapuri

Не пой, красавица, при мне
Ты песен Грузии печальной:
Напоминают мне оне
Другую жизнь и берег дальный.

А.С. Пушкин
Adjarian Khachapuri Recipe

Dough ingredients:
– 250g cottage cheese
– 100g wheat flour (looks better with 50g wheat+50g rye flour, but tastier with wheat flour only :-))
– 1 egg
– 1/2 teaspoon salt
– 1/2 teaspoon soda + 1/2 teaspoon vinegar

Filling ingredients:
– 2 teaspoon yogurt
– 3 garlic cloves
– 200g fresh baby-spinach
– 30g cheese

Extra filling ingredients:
– 2 eggs

Method:
1 Preheat the oven to 180C
2 Mix dough ingredients (soda+vinegar are added at the last step and are mixed with other ingredients) and knead the dough
3 Split the dough into 2 equal pieces to form 2 boats
4 Put the formed boats on baking paper and bake 20 minutes at 180C in the oven (without filling)
5 While boats are being baked, cut spinach and boil it in a pan with some water for 2 minutes, then remove excessive water
6 mix yogurt+spinach+grated-garlic+grated-cheese in a bowl
7 take the boats from the oven (after 20 minutes baking) and
7.1 put the mixture from 5 into both boats
7.2 put 1 egg over the mixture from 5 in each of the boats
8 bake the filled boats another 10-15 minutes
9 Serve with fresh baby spinach !

Russian Napoleon cake

The fresh smell of coffee soon wafted through the apartment, the smell that separates night from day.

Haruki Murakami

Hmm… Why is it called “Napoleon”? Because it is complex, multilevel and exceptionally tasty !

Method:
1 to be served with coffee
2 details are to be added soon, besides

A picture is worth a thousand words.
– Napoléon Bonaparte

Vareniki avec Bortsch: comme a la table du Bon Roi Stanislas

Patsuk opened his mouth, stared at the vareniki, and opened his mouth wider still. At that moment, a varenik jumped out of the bowl, splashed into the cream, flipped over and leapt straight up into his mouth. Patsuk opened his mouth again, and another varenik went through the same performance. The only trouble he took was to munch it up and swallow it.

Nikolai Gogol, Christmas Eve

Vareniki dough ingredients:
– 260g wheat flour
– 130ml water
– 30ml olive oil
– 1/2 tsp salt

Vareniki filling ingredients:
– 250g potato
– 1 large onion
– 1/2 tsp salt

“Bortsch” ingredients:
– 3 large beet roots
– 1 tsp vinegar

Method:
1 Add olive oil in the middle of flour heap and mix
2 Stir in boiled water into the oily flour
3 Let the dough rest for 15 minutes
4 Peel potatoes, cut into ~2x2x2cm pieces, boil for 20 minutes, and make a potatoes puree with one teaspoon salt
5 Fry chopped onion till gold and add to potatoes-puree
6 Boil whole peeled beet roots in 1l salted water for 20 minutes, remove the beet roots from the broth
7 Roll out the dough to ~2mm and make round circles out of it with a cup or a glass
7.1 repeat 7 with the rest dough until no dough is left 🙂
8 Put 1 teaspoon of potatoes-puree with onion in the middle of each circle
9 Fold the circles half in half and lock the ends of circles tightly with finger tips (I usually do it twice through the whole length)
10 Carefully put Vareniki into boiling salted water, boil for 4-5 minutes
11 Serve Vareniki in the beetroot broth with a vinegar (1 teaspoon vinegar per serving)
12 Enjoy Vareniki avec Bortsch comme a la table du Bon Roi Stanislas !

Aubergine rolls with walnuts

Далече от брегов Невы,
Теперь я вижу пред собою
Кавказа гордые главы.
Над их вершинами крутыми,
На скате каменных стремнин,
Питаюсь чувствами немыми
И чудной прелестью картин
Природы дикой и угрюмой;

А.С. Пушкин
Aubergine Rolls with Walnuts Recipe

Ingredients:
– 1 aubergine
– 3 garlic cloves
– 50g walnuts
– 200g fresh cream cheese
– [optional] 40g sesam for serving
– 1 bunch parsley
– 1/2 tsp salt
– 1/3 tsp black pepper

Method:
1 Wash aubergine, dry it and cut into 1cm width strips
2 Bake aubergine strips on a backing paper for 20 minutes at 180C
3 Mix in a bowl chopped garlic+chopped walnuts+cheese+chopped parsley+salt+pepper
4 Put a teaspoon of walnuts-cheese-etc. mixture on each aubergine strip and roll it [optionally in sesame]
5 Serve with cherry tomatoes and fresh parsley !

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