Saturday, February 23, 2008

Halvah from sunflower seeds

Ingredients:

2 cups peeled and fried sunflower seeds
1.5 cup flour
0.5 cup sugar
0.25 cup vegetable oil (sunflower oil preferably)
0.5 cup water

Method:

Grate sunflower seeds.
Fry flour on a dry skillet, stirring thoroughly until the flour changes color to creamy.
Then, mix flour and grated seeds well, and grate them together once more.
Mix oil, water, and sugar in a saucepan, and bring to boil. Boil until the sugar dissolves with low heating (about 5 minutes), then pour this syrup over the flour-seeds mix, and mix well until the consistency turns even.
Place in a refrigerator until the halvah turns hard.
Slice and serve with black, white, or green tea.

Saturday, February 16, 2008

Potato – Tvorog Garnish

Ingredients for 8:

3 lb young potatoes
2 lb tvorog (or dry small-curd farmer cheese)
1 stick butter or margarine
3 egg yolks
Salt, pepper, caraway seeds, dill weed on taste

Method:

Wash potatoes thoroughly, and cook in salted boiling water until readiness (do not overcook!). Remove water from saucepan, and sprinkle potatoes with dill weed cuts.
Blend tvorog, sour cream, dill, tmin, ground pepper, and hardboiled egg yolks.

To serve, place on a garnish dish a portion of potatoes, place some small cubes butter or margarine over them, and place small dip dish with tvorog blend on the garnish dish.

Saturday, February 09, 2008

Cream with fruits and berries

Ingredients for 8:

1 cup heavy whipping cream
3/4 cup sugar
1-1/2 cups (12 ounces) sour cream
1 envelope (1 tablespoon) unflavored gelatin
1/2 cup cold water
1 teaspoon vanilla extract
5 cups fresh fruit (bite-size pieces) and berries

Method:

Whip cream until fluffy consistency.
In a bowl, combine sour cream, sugar, and vanilla. Whip until fluffy consistency.
In a saucepan, dissolve gelatin in water; let stand 5 minutes. Bring to a boil, stirring constantly. Remove from the heat; drain and let cool for 5 minutes.
Add gelatin into whipped sour cream; mix until smooth. You can mix together whipped cream and whipped sour cream and place in serving cups, or make 2 layers in every serving cup. Cover and chill for 4 hours or overnight. Place fruit and berries on the bottom and the top of every serving cup.

Saturday, February 02, 2008

Apple-Cabbage Salad

Ingredients:

2 cups cabbage
1 medium carrot
1/2 chopped green pepper
1 apple
5 tablespoons lowfat yogurt
1 tablespoon lowfat mayonnaise
1 teaspoon lemon juice
1/4 teaspoon dill weed
Salt and pepper on taste

Method:

Cut the cabbage into fine shreds, until you have 2 cups of cabbage.
Peel and grate the carrot with a grater.
Cut half a green pepper into small pieces.
Peel and grate the apple with a grater.
Put the cabbage, carrot, green pepper, and apple in a large salad bowl, and mix well.
Put the yogurt, mayonnaise, lemon juice, and dill weed in a small bowl or in blender. Blend together to make a dressing.

Pour the dressing over the salad, sprinkle with salt and pepper, and mix well.
Serve immediately.