Offline for two weeks

Hi, everyone,
My name is Ana - Jenny's daughter. My mom asked me to write to you that she has pc problems and that she will have it fixed in 2-3 weeks at most, hopefully. She says hi and can't wait to get back online.

I don't want to have this post empty so i will post a link of my own artworks for you ^_^
This is for full-size of the drawing - http://annyaonweb.deviantart.com/art/All-the-girls-want-188276091

You can see more of my work here - annyaonweb.deviantart.com   

Thank you for your patience, have a great day~!

MY SEEDS

These are the seeds that are waiting for spring as much as i do. I just hope to be able to plant at least a few this week. I'll let you know.

ZEBRA CHEC

This is a cake you can make when you don't have too many ingredients at hand, but still want something sweet. 

8 eggs
2 cups sugar
1 cup yoghurt
1ts vanilla
1ts baking powder
1/2cup shredded coconut
1/2 cup cocoa
2 1/2 cups flour
Mix the flour with baking powder. Beat the eggs with sugar for about 5 minute. Add the yoghurt and vanilla stir wel with a spoon. Add 2 cups of flour in 2-3 additions. Split the batter: 1/3+2/3. In the 1/3 of batter add cocoa and mix well. In the 2/3 add coconut and the rest of the flour (1/2 cup). Line up a 9inch baking pan with parchment paper. In the middle of it pour 2 spoonful of white bater (the one with coconut). In top of it add one spoon of black batter (the one with cocoa). Continue like this until you finish both of them (pouring only one in top of each other). The batters will fall to the edges and fill up the battom of the pan eventually. Bake it at 370F until golden in top and the tester (i use a toothpick) inserted in the middle of the cake comes out clean.

SARAMURA

This is a fish dish. If you love fish as i do, you will love this.

about 2 pounds of fish
5-6 spoons of corn flour
salt, pepper
one tomato, or 3-4 tablespoons of homemade tomato sause (or 1/2 cup canned tomato)
6-7 garlic cloves, minced
red, yellow, green pepper (whatever you have)
olive oil
parsley
mix the corn flour with salt and pepper.

Cover the fish all over with corn flour and fry it in olive oil until golden.

Take it aside. Into a pot pour a few tablespoons of olive oil and the tomato, cut in small pieces.

Cook it for a few minutes. Mince the garlic and cut the pepper into small pieces.

Pour 3-4 cups of water in the pot we have the tomato cooking with olive oil, bring it to boil and add the fried fish, the pepper and the garlic.

Boil it for 20-30 minutes, add salt to taste and before you turn the fire of, add the parsley.

Enjoy it!!!
We ate this dish with polenta. Yammy!!!

 This one was made with file, but i use fish with bones too. In fact, when cooked with bones, the fish tastes better.

APPETISER CAKE

7 eggs
3 spoonful yoghurt
4-5 spoons oil
2 cups flour
1 cup shredded hard cheese
1 cup ham, cut in very thin slices and after that cut in very small pieces
1/2 cup chopped olives
2 teaspoons baking powder
With a mixer, beat the eggs for 4-5 minutes at high speed, until light and fluffy. Add the other ingredients one at a time, stirring well with a spoon. For you to know what kind of chees and ham to use and how to shredd or cut them, i'll show you a picture from an other recipe i made using those.

The last to add is the flour mixed with baking powder. Pour the batter into a baking pan lined with parchment paper. Cook at 370F, until a tester inserted in the middle if the cake come out clean.

CHICKEN MEATBALLS

1 pound ground chicken breast
2 slices of bread, only the core, soak with 2-3 spoons of milk
1 egg
2-3 garlic cloves, minced
salt, pepper
chopped fresh dill and parsley
a few quail eggs
Mix the ground chicken breast with soak core bread.

Add the egg, salt, pepper, dill and parsley and the minced garlic.

Mix well all the ingredients.

Shape into meatballs. Heat olive oil in a skillet over medium-high heat. Add meatballs and brown on all sides.

Remove meatballs from skillet and set aside. If you want, hard boil a few quail eggs and place them inside of the meatballs and cook them as you do with regular meatballs.

 They look good and they are very tasty too.

COCONUT_BUTTERMILK PIE

my pie's name should be coconut-yoghurt pie, because i used yoghurt instead of buttermilk. Coconut-buttermilk pie is a recipe from myrecipes.com

1/2  (15-ounce) package refrigerated pie crust
2  cups  flaked coconut
1/2  cup  butter, melted
1 1/2  cups  sugar
2  tablespoons  all-purpose flour
4  eggs, well beaten
1/2  cup  buttermilk
1  teaspoon  vanilla extract
1  cup  semisweet chocolate morsels
Fit pie crust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Cover with plastic wrap, and set aside. Toast coconut at 350° for 5 minutes or until golden brown, stirring twice. Set aside. Beat butter, sugar, and flour at medium speed with an electric mixer until blended; add eggs, buttermilk, and vanilla, beating well. Stir in toasted coconut and chocolate morsels. Pour mixture into prepared pie crust. Bake at 325° for 30 minutes; shield edges with foil to prevent excessive browning. Bake 25 to 30 more minutes or until set.
i had no buttermilk, so i used yoghurt and i didn't read careful the recipe and i used 1 cup of yoghurt instead of 1/2 cup. the result was a pretty runny filling that separate when baked: the coconut up, the butter, eggs and sugar like a vanilla cream down and chocolate in the middle. hahaha, if i would want to get such a great thing, for sure i wouldn't succeed. i didn't shield the edges of the pie and nothing bad happened.

12 O'CLOCK CAKE

When i was teenager i was a student to a high school. Then it was when i discovered this wonderful cake. I loved it!!!! You could find it everywhere. But i finish the school and i lost the cake for over 20 years. When i found the recipe i was soo happy. I was dreaming about this cake. And it's so easy to make!!! I had to make it right away. And i make it every once in a while since. I think i'll never get enough of it.
Ingredients:
8 eggs
8 tablespoon sugar
4 tablespoon flour
4 tablespoon cacao

chocolate frosting:
8oz chocolate
1 cup whipping cream

syrup:
1 cup water
8 tablespoon sugar
rum

2 cups whipping cream

Separate the eggs. Beat egg yolks and  sugar until light and creamy, about 4 minutes; set aside. Beat egg whites on medium-high speed until soft peaks form. Fold egg-white mixture into egg-yolk mixture in 2 additions, then fold in flour and cocoa. Do not overmix. Line the oven baking pan with parchment paper; pour the batter in. Bake it at 350F until a tester inserted in the middle of the cake come out clean. Take it out of the pan, remove the paper and let it cool of.
While the cake is in the oven, prepare the syrup: bring to a boil the water and the sugar, boil it for about 10 minutes. Let it cool. Add 1-2 spoons of rum, for flavor. When both cake and syrup are cold, pour the syrup over the cake. Cut the cake in squares.
Warm up the whipping cream (don't boil it!!) and add the chocolate. Stir well. let it cool of for a few minutes and pour it over the cake.
Beat the whipping cream on high speed until it holds it's shape, transfer it to a pastry bag and pipe it in top of each square.
Enjoy it!!!

SUCCESSFUL DIET

A few years ago i was working very hard, about 14-16hours a day. And i had no time to eat. I was eating once a day, at night, at 11-12pm, when i got home. So, i started to have problems with my weight: i was getting fat!!! And it started to be harder to move around. Tired, hungry, dizzy, plus a few more problems i knew about - i went to a doctor. And she told me to follow a diet, to lose weight. So i did. What can i say? In 2 months i ate more than i eat in those past 2 years. And i lost about 30 pounds. I couldn't believe it. If i would hear that, i wouldn't believe it, but it happened to me. Here, i will tell you what that doctor prescribed to me:


-food that i could eat:
     -lean meat: chicken breast, white fish, lean ham or bacon, lean beef, boiled, grilled, fried, w/o adding any grease
     -liver, kidney, twice a month (if you eat that!!!)
     -3 eggs/week
     -any vegetables (they have to be at least half of what you eat for breakfast,  lunch or dinner, doesn't matter if they are row or cooked)               
     -fruits - not as a dessert, but as a snack, 2 hours after and 2 hours before you   eat your meals
     -bread - 2 slices/day, before 10am, with your breakfast
     -rice, semolina, pasta, peas, lentil, beans, corn, fava,  chick pea only for breakfast or for lunch
     -fresh milk, yoghurt,  fresh ricotta (not salted), cottage cheese, home made unsalted cheese
     -all the condiments and herbs, but salt. the salt is forbidden!!!


-forbidden food:
     -fat meat, pork, smoked meat, salami, sausages, hunted birds or animals
     -fermented cheeses: hard cheese, feta cheese, camembert, roquefort etc
     -mayonnaise
     -walnuts, hazelnut, peanuts, pistachio, sunflower seeds
     -very sweet fruits: grapes, pears, bergamots, plums
     -pastry - any kind
     -any kind of grease: oil, butter, lard, margarine, sour cream, any cream (light or heavy, doesn't matter)
     -honey
     -sugar
     -any kind of drinks like cola, pepsi and other similar drinks
     -alcohol
     -creams and sauces with butter, egg yolk, oil. 

Now, lets see how we eat daily:
-breakfast (between 8am-10am):
      -lean ham, bacon
              or
      -cheese that it is allowed
              or
      -eggs
              plus VEGETABLES
              plus 2 slices of bread in the first 6 weeks. 

-lunch (2pm):
       -rice, pasta, beans, polenta, corn, peas etc
              plus
       -meat that is allowed or cheese that is allowed or eggs
              plus VEGETABLES  (salads, pickles, tomatoes etc)
-dinner (8pm):
       -white lean meat(chicken, fish, turkey)
               or
       -cheese that is allowed
               plus VEGETABLES (cooked or row, doesn't matter)

ALWAYS, the vegetables on your plate must be at least half of your food. Between breakfast and lunch and between lunch and dinner, you can eat fruits, never as a dessert, always as a snack, 2 hours after your meal.
You have to drink at least 1/2 gallon of liquids/day: water, coffee, tea. Don't sweeten them. Use lemon. 
I don't tell anybody to follow this diet, i just let you know about my experience. I followed many diets in my life, i lost 10 pounds and i gained 20, i didn't know what to do anymore. Until i spoke with this doctor and she explained to me how wrong i was eating. So, it is important to eat correct, not to eat less, in order to lose weight.











 

CHOCOLATE THUMBPRINTS

Again, cookies from Martha Stewart's site. Her recipe, my picture.

2 cups all-purpose flour
1 cup plus 1 tablespoon unsweetened Dutch-process cocoa powder
2 teaspoons coarse salt
8 ounces (2 sticks) unsalted butter, softened
1 1/3 cups sugar, plus more for rolling
2 large egg yolks
2 tablespoons heavy cream
2 teaspoons pure vanilla extract
Chocolate and Vanilla-Bean Ganache
Preheat oven to 350 degrees. Sift flour, cocoa powder, and salt into a small bowl. Cream butter and sugar with a mixer until pale and fluffy. Reduce speed to medium, and add yolks, cream, and vanilla. Scrape sides of bowl. Beat in flour mixture until just combined. Roll balls using 2 teaspoons dough for each, and roll each in sugar. Place 1 inch apart on parchment-lined baking sheets. With the handle of a wooden spoon, press gently in the center of each to create an indentation. Bake, rotating sheets halfway through, until cookies are just set, about 10 minutes. (If indentations lose definition, press centers again.) Let cool slightly on baking sheets. Transfer cookies to wire racks, and let cool. Spoon warm ganache into center of each cookie. Let stand until firm, about 15 minutes. Cookies will keep, covered, for up to 3 days.

Note: the flour is different from a mill to another, so, for me, 2 cups of flour was too much. I advice to add it gradually, not all of it at one time, as i did.
Make the ganache this way: warm up 1/2 cup heavy cream (don't boil it!!) and add 4oz dark chocolate. stir until well combined.

BAKLAVA

Hahahaha, a greek dessert for my greek husband!!!! He deserves it, because he is a good guy.

1 pack Phyllo pastry
1 1/2 pounds ground walnut
1 1/2 cup unsalted butter
1 teaspoon cinnamon powder
2 cups water
2 cups sugar
1 teaspoon vanilla
1/2 cup honey
Preheat oven to 350F (180C). Butter the bottoms and sides of a pan. Mix the walnuts with cinnamon and 2 tablespoon of sugar. Melt the butter. Unroll the Phillo pastry. Lay two sheets of Phyllo in the pan and butter thoroughly using a brush. Repeat until you have 6 sheets layered. Sprinkle about 1/4 of nut mixture on top. Layer with two sheets of dough, butter and add nuts to end up with 4 layers of nuts and dough. The top layer should be about 6-8 sheets deep. Using a sharp knife cut all the way to the bottom of the pan. Pour the rest of the butter over the baklava, especially where you made the cuts. Bake for about 50 minutes until baklava is golden and crisp. Make the syrup while the baklava is baking. Boil water and remaining sugar until the sugar is dissolved. Add honey and vanilla. Simmer for about 10 minutes. Let it cool of. Remove the baklava from the oven and immediately spoon the syrup over it. When you pour the syrup, if the baklava is hot, the syrup has to be cold, if the baklava is cold, the syrup has to be hot.

ENDIVES

I always wanted to try the endives. They are not common here and not too many people know to cook them. In fact, none of my friends could give me a recipe that uses endive. I found one into a culinary site and i decided to try it. They are pretty good. I would cook that again.

Ingredients:
endives
butter
lemon juice
salt, pepper
ham
gorgonzola cheese
Clean up the endives, break and throw away the leafs that doesn't look good. Wash them and cut long-wise. Into a pan warm up 2 spoons of butter, add the endives and add the juice of half a lemon and one teaspoon sugar. Cook them for a few minutes until they are golden color. Let them cool of, wrap them in thin slices of ham, arrange them into a backing pan and cover with gorgonzola slices. Bake until gorgonzola melt.

Because you saute them in butter and add the lemon juice makes the endives to lose the bitter taste they have.

ITALIAN POLENTA COOKIES

I like many of Martha's Stewart desserts, so this wont be the last recipe from her site that i bake. These cookies got my attention because of the corn flour that you have to use in. I had only romanian polenta corn flour tho. I shifted it and it worked pretty well. It was the first time i piped cookies. I liked to play and get different shapes.

1 3/4 cups all-purpose flour
1 cup Italian polenta or coarse yellow cornmeal
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup sugar
1 tablespoon finely grated lemon zest
1 large egg plus 1 large egg yolk
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Whisk together flour, polenta, and salt in a bowl.
Put butter, sugar, and lemon zest in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add egg and egg yolk, one at a time, beating after each addition to combine. Mix in vanilla. Gradually add flour mixture, and beat until just combined. Transfer batter to a pastry bag fitted with a 7/16-inch star tip (such as Ateco #825). Pipe different shapes, spacing 1 1/2 inches apart on baking sheets lined with parchment. Chill in freezer until dough is firm, about 30 minutes. Bake cookies until edges are golden, 15 to 18 minutes, rotating sheets halfway through. Transfer cookies on parchment to wire racks; let cool about 10 minutes. Remove cookies from parchment, and transfer to racks to cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.

GREEK LENTIL SOUP

First time when i ate lentil soup it was 5 years ago, in Greece. My husband cook it for me. I knew about lentil, my mom was telling me how good it is, but i never had the chance to try it. People here forgot about it and it's a pity. So, when i first ate it, i fell in love with this soup. I modified it many times, but usual we go back to this simple recipe. Also, i like how fast you can cook it. In less than one hour the food is done. Since i started to cook lentil, i had 3 different kind of lentils.

I liked them all.

For this soup you need:
1/2 pound green lentil
1 medium anion
2-3 garlic cloves
1 bay leaf
4-5 tablespoons olive oil
2-3 teablespoons vinegar
salt
Put the lentil into a pot, add water and bring it to a boil.

Add the anion and the garlic, sliced thin, the bay leaf, salt and the olive oil.

Don't add more than one bay leaf, or the soup will be bitter. Boil the soup until the lentil is soft. Stir in the vinegar and boil it for one more minute.

This is a variation, with bacon in it.

Bon apetit!!!

WELCOME!!!

Joan  thank you for following my blog.

Pictures lost

Probably i was laughing too much earlier when my husband read a joke to me and that's why i'm crying now. i lost about 800 pictures, about 70 recipes that i could post in here. last night i could see them on the card. today, i can't anymore. i will send the card to my daughter to see if her boyfriend can fix it, but i lost any hope. i'm sooooo upset.wish me good luck.

WELCOME !!!

Jennifer - welcome, and thanks for following my blog!

COCONUT CAKE

1/2 lbs butter
1 1/2 cup sugar
8 eggs
7oz sour cream
vanilla
1ts baking powder
2 1/2 cups flour
3oz unsweetened shredded coconut
turkish delight
Preheat oven at 350F. Line a 10 inch baking pan with parchment. Shift flour and baking powder and set aside. Cut the turkish delight in 1/2 inch cubes.
Beat butter and sugar on high speed until light and fluffy. Add the eggs, one at a time. Add sour cream, vanilla and stir with a spoon. Add the coconut and flour in 3 additions and stir gently until combined. Pour the batter in the pan, add the turkish delight

and bake until a tester inserted in the cake comes out clean.

Remove the cake from the pan and allow to cool. Sprinkle with powder sugar with vanilla flavor.

If you can hold yourself, let it cool of. But the flavor is so wonderful, i'm sure you will get a piece right away. Hahaha, just as i did.

DOUBLE CHOCOLATE CHEESECAKE

Double chocolate cheesecake  is Anna Olson's cake, from Food network. yammy, easy to make and easy to eat!!!!
Brownie Layer
1 cup butter
1 cup cocoa powder
1 3/4 cups sugar
4 large eggs
2 ts vanilla
1 1/4 cups all purpose flour
1 ts baking powder
1/2 cup white chocolate chips

Cheesecake Layer
6oz semi-sweet chocolate, chopped
2x8oz (250 g) packages of cream cheese at room temperature
1/2 cup sugar
1 ts vanilla
1 1/2 cups whipping cream
2oz white chocolate, melted

Brownie Layer
Preheat oven to 350 degrees F. Grease a 10-inch baking pan and line with parchment paper. Melt butter and pour into a larger bowl. Sift cocoa into butter and stir in sugar.

Add eggs to mixture, blending well after each addition.

Stir in vanilla. In a separate bowl, combine flour, baking powder and salt (do not sift). Add to cocoa mixture and blend.

Stir in white chocolate chips.

Pour into pan and bake for 35 minutes, until firm. Cool completely before filling.

Cheesecake Layer
For cheesecake layer, place chopped chocolate in a bowl of a pot of gently simmering water (be sure bowl does not touch the water) and stir to melt.

Remove from heat. Beat cream cheese until fluffy on high speed.

Slowly add sugar while mixing and beat in vanilla.

Pour in whipping cream and whip into cream cheese on high speed, until mixture becomes firm and holds a peak. Scrape chocolate into mixture and blend quickly.

Scrape filling onto brownie base and spread evenly. Chill cake for at lest 2 hours before slicing. To garnish, remove springform pan and drizzle top with white chocolate. (my plastic bag got broken, so, my white chocolate doesn't look like anna's, but the taste is the same, for sure).