It is very easy to prepare and not need to slice it and put cream.
Ingredients:
-1-1/4 cups walnut pieces,
- including 7 unbroken walnut halves
-10 tablespoons unsalted butter, softened
-3/4 cup sugar
-3 eggs
-1-3/4 cups sifted flour
-1 teaspoon baking powder
- Pinch of salt
photo credit: mnem
How to prepare the recipe:
1. Preheat oven to 350 degrees F. Grease and flout a 9-inch springform pan. (Use a 9-inch cake pan if you do not have a springform pan.)
2. Set aside 7 of the best walnut halves and coarsely chop the remaining walnuts in the bowl of a food processor.
3. In a mixing bowl, beat the butter. Add the sugar, eggs, flour, baking powder, and salt one ingredient at a time, beating continuously. When the ingredients are well mixed, add the chopped walnuts and mix evenly. Pour the batter into the prepared pan.
4. Bake for 45 minutes. Let cool for 10 minutes. Loosen the sides by running a knife around the side of the pan. If you are using a springform pan, open it and loosen the bottom of the cake with a spatula. Turn the cake onto a cooling rack with a quick jerk. Immediately reverse the cake onto another cooling rack and garnish with the reserved walnut halves. Let the cake cool top-side up.
Oriental salad is a simple cooking recipe, which require small time for preparation. You could prepare for one salad oriental breakfast or dinner in the family.
Oriental Salad Ingredients:
-1 kg small potatoes
-2 onions
-5 tablespoons apple vinegar or grape vinegar 3 (9 degrees)
-6 tablespoons oil
-3 hard-boiled eggs; sliced
-100 g sliced olive
-salt, pepper
How to prepare the recipe:
Place the eggs to boil and boil for approx. 5 minute from the moment the seething water, then rinse with cold water, clean and cut washers.
Potatoes are washed and put to boil in the skin, with salt water. Oriental salad potatoes are chosen for children, which are otherwise difficult to clean. Keep the fire about 30 minutes after water began to boil – try to stick all with a fork. Do not keep too much on fire as the oriental salad should be sliced thin and difficult to cut if boiled too long (crash).
While potatoes boil, mix vinegar, oil, salt, pepper and onion, it leaves few minutes for the onion mixture to sea a little and lose quickly.
Peel boiled potatoes, cut into slivers and add the previously prepared sauce. For the oriental salad to come out tasty, put the potatoes in hot sauce for the sauce to penetrate them. Add to the salad oriental disks of eggs, olives. Mix well the salt and vinegar. If oriental salad is too dry add a little oil.
Fisherman’s soup is a great recipe to serve. Soup is served hot, with hot pepper and polenta.
Fisherman’s soup Ingredients:
-500 g carp without head
-500 g smolt
-500 g perch or bream
-400 g anchovy
-250 g carrots
-250 g parsnip and celery
-500 g onion
-100 ml oil
-1 kg tomatoes
-1.5L soup
-50 ml vinegar
-salt, parsley, Green lovage
How to prepare the recipe:
Peel the greens, cut in thin pieces and boil it with finely chopped onion and oil.
Separately boil anchovies, and passed through a strainer and put in pot with broth. Borsch boil separately and add over to soup .
Peel the remaining fish, wash, cut into pieces and place in pot with broth. Let it boil 10 minutes, then add tomatoes peeled and cut in slices, salt suits and make it taste with vinegar. Let on the fire for 5 minutes, then give away pot of fisherman’s soup , sprinkle the lovage and parsley leaves, chopped finely.
These delicious breadsticks will be ready in 2-5 hrs.
Ingredients:
-1 package Dry yeast
OR
-1 cake Compressed
-1 tablespoon Honey
-1 cup Warm water
-1 1/2 teaspoon Salt
-1 cup Whole wheat flour
-2 cups White flour (as needed)
-2 1/2 tablespoons dry minced onion
-1 Egg white, lightly beaten
-Sesame or caraway seeds or Coarse salt
photo credit: grongar
How to prepare the recipe:
Add yeast and honey to warm water in a large bowl. When it bubbles, add salt, whole wheat flour, onion, and enough white flour to make a soft dough. Knead till smooth and elastic. Let rise till doubled, about an hour.
Punch down, and divide into 16 equal pieces. Roll each into a long bread- stick shape and place on a baking sheet sprayed with Pam (or the like). You’ll need two large baking sheets to hold the breadsticks. Let rise till light, about 1/2 hour.
Brush with egg white and sprinkle with seeds or coarse salt. Put a pan of hot water on the floor of your oven. (This helps make a crisp crust.) Bake in preheated 400 F oven for about 20 minutes.
If you make these in advance, reheat briefly in a hot oven before serving. You can add other herbs such as dill, parsley, basil, whatever, if you like.
