Minestrone Soup

Ingredients

1 onion

2 medium carrots

2 stalks of celery

4 medium sized garlic cloves

1 potato

1/3 cup of small pasta

1 (15 ounce) can of White Beans

1 (14 ounce) can of diced tomatoes

1 potato

4 cups of broth

1 teaspoon of dry basil

1 teaspoon of dry oregano

pepper

25 grams of frozen Parmesan cheese

1. In a deep pot, saute the diced onion until translucent in color. Add the minced  garlic and saute for an additional minute. Add all of the diced carrots, celery, potato and saute for about 5 more minutes.

2. Add the diced tomatoes. Then add the beans and spices. Add the broth, bring to boil and then simmer for about 15 minutes.

3. Add the pasta and chunk of Parmesan cheese. Simmer for about 20 minutes. Check salt and pepper.

Great with tea or just as something to munch on.  Bubliki are easily stored for a prolonged period of time.  This is an easy recipe worth trying.

Ingredients:

1 can of condensed milk

3 eggs

3 cups of flour

2 tbs of water

1/2 tsp baking soda

pinch of salt

1. In your standing mixer, add 2 eggs, 1 can of condensed milk and mix until combined. Add a pinch of salt and baking soda and then slowly start adding the 3 cups of flour.

2. Dough should be soft. Refrigerate for 30 minutes. Meanwhile pre-heat your oven to 430 F.
3.  Take out the dough. take small pieces of dough and roll out thinly. Form into doughnut shapes  and place on a baking covered with a cookie sheet.

4. Whisk 1 egg with 2 tbs of water. Lightly brush the egg mixture over all of the bubliki.

5. Bake for 10 minutes.

Ingredients:

2 medium potatoes

3tbs oil

1/4 tsp thyme

6-8 white mushrooms

1 bag of baby spinach

3 chicken cubes

6 cups of water

nutmeg

salt and pepper

1 tbs of tomato paste (optional)

1/2 cup of fresh chopped parsley

1/4 cup of heavy cream

1 onion

1 carrot

Instructions:

In a deep pot add six cups of water and 3 chicken cubes. Boil until cubes are dissolved.

Peel and cut the potatoes into cubes. Add to the boiling pot and boil for 5 minutes. Add 1tbs of tomato paste (optional).

Chop the onion and fry until transparent in color. Add the sliced mushrooms.

Add the carrots and garlic (optional)  to the frying pan.

Add the parsley. Salt and pepper.

Add enough heavy cream to barely cover the mushrooms. Mix and fry for another 2 min.

Add the contents of the frying pan to the boiling pot. Boil for 10 min. Add salt, pepper, nutmeg and thyme.

Meanwhile, wash the spinach.

Add spinach to boiling pot. Boil for 1 min. Cover with lid and remove from heat.Allow to sit 10-30 min.

For the dip:

1 can of garbanzo beans

1/4cup chopped parsley leafs

3tbs of olive oil

1 tbs of lemon juice

2-4 garlic cloves

For the pita bread:

3 cups of all purpose flour

2tsp of honey or sugar

3tbs of olive oil

2tsp of yeast

1tsp of salt

1 – 1 1/4 cups of warm water

Dip Instructions:

Add all of the components in a blender and blend until the consistency is smoothe.

Pita Bread Instructions:

Mix all of the ingredients in a bowl. When all the ingredients are incoporated knead for 10 minutes (important). If using a mixer use the dough hook and mix on low speed for 10min.  After mixing cover with plastic or a damp cloth and allow to sit 1 1/2 hrs. until double in size.

After the dough has doubled in size, punch it down and divide it into 8-12 balls. Set aside and allow to rest for 20 min. Meanwhile, pre-heat oven to 400F. Roll out the dough into thin circles.  Bake for 6-12 minutes, depending upon how crispy you want your pita bread.

Ingredients:

3kg strawberries

1/2 lemon

1 orange

2kg sugar

1.  Peel and romove the seeds from 1/2 of a lemon. Slice the orange into thin slices and also remove the seeds (do not peel).

2.  Add the strawberries, lemon, orange and sugar to a deep pot. Bring to boil and boil for 5 minutes. After 5 minutes, remove from heat and allow to sit for four hours.

3. After four hours, bring to boil and boil for 5 minutes. Allow to completely cool. Repeat the same process for a totale of 3 times.

4. On the fourth time, allow it to come to simmering point,  remove from heat and pour the jam in a jar.

Suggestions: Add a teaspoon of this jam to your cup of tea, or spread on bread and eat with your tea.

Ingredients

3 eggs

2 medium potatoes

3 chives

1 Chicken breast

Mayo

Salt and Pepper

Optional: Montreal Chicken Seasoning

In a pot, boil the chicken.  In a separate pot, boil the 2 potatoes.

Boil the eggs until fully cooked.

Cut the chicken breasts into small pieces and season with a little salt and pepper. If you have Montreal Chicken Seasoning  add some of that as well.

Grate the potatoes and 2 of the eggs.   Add just a pinch of salt (mayo contains salt).

In a deep bowl, add a layer of chopped chives and spread about a teaspoon of mayo over the chives and spread. Then add a layer of chicken and spread a teaspoon of mayo. Continue do to the same by adding a layer of eggs, then a layer of potatoes. Then add your layers again in reverse order, with mayo in between each layer.

If you want to flip the salad make sure to run a knife through the sides of the salad first. Decorate with your 3rd boiled egg or any other way you wish.

Enjoy!

Ingredients:

400-500g of Salmon

1 onion

300mL of whipping cream

1-2 tbs of flour

2-5 Potatoes

1/2 of chopped Dill

4-5 cups of Bullion

You can use any kind of bullion that you would like. You can use Salmon bullion if you buy the whole fish, or you can use chicken bullion. Even though you can prepare this soup with regular water, I would use bullion because it gives flavor. I made my own bullion. You can make your own with chicken cubes, or by boiling 2 chicken legs or the salmon head for 20 minutes. Meanwhile, in a separate cup, mix 300ml of whipping cream with one to two tbs of white flour. Set on aside and allow the flour to completely dissolve in the whipping cream.

After the bullion has boiled for 20 minutes, add the diced potatoes.

Add the diced onion, boil for 5-7 minutes. Add salt and pepper.

Add the Salmon and boil for 10 minutes.

Add the whipping cream mixture. Bring to a boil. Add salt and pepper if needed.

Add the dill cover with lid.  Remove from heat. Serve after 10 minutes.

]]> http://roxyinthekitchen.com/2012/06/15/finnish-salmon-soup/feed/ 5 roxyinthekitchen IMG_5445-1 IMG_5430-1 IMG_5432-1 IMG_5433-1 IMG_5436-1 IMG_5438-1 http://roxyinthekitchen.com/2012/06/14/chocolate-honey-cake-with-prunes/ http://roxyinthekitchen.com/2012/06/14/chocolate-honey-cake-with-prunes/#comments Thu, 14 Jun 2012 03:56:01 +0000 roxyinthekitchen http://roxyinthekitchen.com/?p=151 ]]> This is an tasty  cake and lighter in calories than most cakes. Family loves it! It is sweet but not too sweet.

Ingredients

For the cake layers:

3tbs of cocoa powder

6tbs of milk

4tbs of sugar

2tbs of honey

50g of butter

1 1/2 tsp of soda

1 egg

300-400g of flour

1 tsp of Baking Powder

Whipping Cream 3-4 tbs

For Cream:

500g of sour cream (30% fat)

1 cup of sugar

200g of Prunes(you can use more or less depending on what you like)

For the Glaze:

2tbs of cocoa powder

4tbs of sugar

6tbs of hot water

2tsp of butter

For the side decoration:

Chocolate Graham Crackers

For the cake layers, set a up a double boiler, add the sugar, cocoa powder, honey, milk, and butter. When everything is fully melted and incorporated, add the soda. Bubbles will start forming. Continue stirring for about 5-7 minutes until the bubbles stop forming. Remove from heat and allow to cool down to a warm temperature. Add the egg, mix, slowly add the flour. The dough should not be too sticky yet not too hard either. Refrigerate for about 30 minutes.

Divide the dough into 6-8 pieces. On a parchment paper roll out each ball to the necessary size (mine was about 9″ wide). Poke the rolled out layers with a fork.

Bake at 355F for about 6-8 minutes (keep an eye on it, it may be a little longer or shorter depending on your oven) until brown. Spread a light layer of the whipping cream over each of the baked cake layer. This will help the layers stay soft.

For the cream, mix 500g of sour cream with 1 cup of sugar until it forms a creamy texture. (If your sour cream is not heavy enough, and becomes runny, add some gelatine)

On each layer of the cake (except the very top one) , add some cream and prunes. Leave some cream for the sides of the cake.

For the glaze, add the cocoa, sugar, hot water and  mix. Set it on  a double boiler add the butter and mix until fully melted and incorporated. Allow it to cool down. Add on to of cake. Add the graham crackers to the sides of the cake.

]]> http://roxyinthekitchen.com/2012/06/14/chocolate-honey-cake-with-prunes/feed/ 1 roxyinthekitchen IMG_5372-1 IMG_5344-1 IMG_5357-1 IMG_5362-1 IMG_5365-1 IMG_5367-1 IMG_5369-1 http://roxyinthekitchen.com/2012/06/09/banana-rafaello-no-guilt-delicious-dessert/ http://roxyinthekitchen.com/2012/06/09/banana-rafaello-no-guilt-delicious-dessert/#comments Sat, 09 Jun 2012 04:59:57 +0000 roxyinthekitchen http://roxyinthekitchen.com/?p=133 ]]> This is a healthy dessert that is easy to make and is absolutely delicious.

Are you looking for a yummy healthy dessert? This is it!

Ingredients:

2 large bananas

150-200g of almond flour

150-200g of crushed Greek nuts (or Greek nuts flour)

50 g of coconut flakes

In a food processor or good blender, pulse the almonds until it becomes flour like. Do the same to the Greek nuts.

In a blender puree the 2 bananas.

Combine all the ingredients and mix. If the mixture is too wet keep adding more almond flour, Greek nuts OR coconut flakes.

Roll the mixture into small balls. Roll the bolls on coconut flakes.

Refrigerate for 1-2 hrs before serving!

Ingredients:

113g of butter

450g of chocolate

200g of sugar

400g of flour

5  large eggs

2tsp of vanilla extract

1/2tsp salt

1 tsp baking powder

Powdered sugar for rolling the chocolate balls

***The yield of this recipe is about 2 dozen cookies.

In a double boiler melt the chocolate and butter. Be cautious and periodically mix the chocolate once it starts melting.

This is what the melted chocolate will look like:

Once the chocolate has melted set it aside to cool. Meanwhile, in a mixer, or with a hand mixer, mix 5 eggs until bubbles appear, at which point start adding sugar and mix until double in size and color appears to be whiter. Add vanilla extract and mix.

Slowly start adding the cooled chocolate. Continue mixing with the mixer.

Mix the flour with the salt and baking powder. Add slowly and mix with the rest of the ingredients. At some point you will see that it is hard to mix with the mixer as the batter will become thicker, at which point you should either switch to a dough hook on your mixer, or finish mixing the ingredients manually with a spoon. Once fully mixed cover the bowl and refrigerate for 3 hours or overnight.

This is what the consistency of your dough will look like after all the ingredients have been mixed into the dough.

This is what the consistency of the dough will look like after refrigeration.

Preheat the oven to 355 F. Form little balls (a tbs can be used to make sure that you take the same amount of dough for every cookie). Roll the cookie balls onto powdered sugar.

Place the cookie balls on a baking pan covered with  parchment paper. Bake for 10-12 minutes. Do NOT over bake.

Take cookies out of the oven and allow the cookies to cool down before removing from parchment paper.

Cookies are ready to be served