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.