Potato Pierogies

img_2397

Ingredients:

Dough:

2 cups all-purpose flour
7 oz warm water 
1 pinch salt
1 tablespoon butter or oil
1 egg

Filling:

1 lbs boiled potatoes
6-8oz farmer cheese
1 onion
1 tablespoon butter or oil
salt, pepper

Instructions:

In a bowl, mix flour and salt. Add egg, melted butter, and warm water, mix thoroughly, knead until smooth and elastic firm ball. If too crumbly, add a little water. If sticky, add just enough flour to become workable.Cover the bowl with plastic wrap and let sit about 30 minutes.

Meanwhile, finely chop the onion and fry in 1 tablespoon oil. Cold boiled potato and farmer cheese grind in a meat grinder with a 1/4″ hole meat grinder plate or mash them. Season with salt and pepper. Mix well.

Divide the dough into 2- 3 parts. Flatten each piece first in hands, sprinkle a pastry board with flour, then roll the dough into a thin sheet (about 1/12 inch; 2 mm thick),  1 part at a time (keeping remaining dough covered).

Use a round cookie cutter or the top of a glass to cut out about 3 inch wide circles. Place the pieces of filling in the center of each circle. Fold the circle in half over the filling and pinch together the edges to seal. Transfer each one onto a lightly floured surface. Repeat until remaining dough is used.

In a large pot, bring water lightly salt to a boil. Throw the pierogies into the water. Don’t overfill. Stir carefully to keep them from sticking to the bottom. Once the pierogies have risen, cook for an additional 3 minutes. Use a slotted spoon to transfer the pierogies to a platter. Serve hot with sour cream, fried onion or melted butter.

ENJOY!!!

Braised Chicken Livers with Onion and Apple

img_2624

Ingredients:

16 oz fresh chicken livers
1 medium onion
1/2 sour apple
2 tablespoons marjoram 
salt, black pepper
all-purpose flour
coconut oil or olive oil

Instructions:

Wash the chicken livers and drain well. With a knife, trim away excess fat. In a large skillet heat a 3 tablespoons coconut oil over medium heat, add sliced onions and cook, stirring with a wooden spoon, about 3 -5 minutes. Meanwhile, spread out the flour in a shallow bowl. Add the chicken liver pieces to the flour and toss until coated all over with flour. Move the onion to one side of skillet and add floured chicken livers to the second side of skillet and cook, stirring to prevent sticking, until little browned about 5-7 minutes. (Add additional oil if the chicken livers begin to stick). Add the sliced apple and 1.5-2 cups of water and braise, until chicken livers are ready and the sauce thickens about 15 minutes. Reduce the heat to low, add marjoram, fresh ground pepper, at the end add salt to taste. (Salt is added at the end of cooking to prevent chicken livers from being too hard). Serve with a boiled potato and dill pickles or with a piece of bread.

ENJOY!!!

White and Black Energy Balls

This is a great healthy snack for you and your children. 
img_2585

Ingredients:

1 cup organic pitted dates
1 cup soft dried cranberry
2 tablespoons coconut oil
1/2 lemon 
unsweetened shredded coconut
unsweetened cocoa powder

Instructions:

Place the dates in a glass jar or bowl and cover with water and soak at room temperature for about 1-6 hours to soften, then drain well. Place the dates, cranberries, coconut oil and fresh squeezed lemon juice into a bowl of food processor. Mix very well. Place our mixture into a bowl and allow to sit covered in a refrigerator about 1 hour.

Prepare 2 plates – one with a shredded coconut – second with a cocoa powder. From our mixture, create small balls in your hands (deep your hands in the cold water) and touch into one of the toppings.Then leave them to sit in a refrigerator about 1-2 hours.

ENJOY!!!

Herring Fillet in Oil

img_2394

Ingredients:

5 salted matjes herring fillets
1 medium onion, chopped fine
5 bay leaves
4 allspices
10 whole black peppers
rapeseed oil
milk

Instructions:

Wash a herring fillets under cold tap water. Place into a medium bowl and put cold milk to cover herring fillets. Leave in a refrigerator, every 2 hours rinse and put fresh cold milk again. After 4-6 hours (depends on how herring is salted, we need a slightly salty) rinse under cold water and wipe with a paper towel.

Cut herring fillets crosswise into 3/4-inch pieces and put into a jar together with chopped onion and species, then pour oil over herring to cover them. Turn off the jar and let them sit in the refrigerator about 24 hours. You can keep our herring in the refrigerator up to several days.

ENJOY!!!

Cheesecake

img_2365

Ingredients:

Dough:

6 oz unsalted butter or margarine
2 cups all-purpose flour
3 eggs yolks
1/2 cup sugar
1 1/2 teaspoon baking powder

Cheese Filling:

35 oz farmer cheese (mashed or ground)
3/4 cup milk
1 cup sugar
1/2 cup oil
2 eggs
4 eggs yolks
2 teaspoons vanilla pure extract
16 oz  Peach Slices in 100% Real Fruit Juice (optional)
2 heaped tablespoons potato starch
0.7 oz vanilla sugar

On the top:

3 eggs white
1/2 cup sugar
1 tablespoon fresh squeezed lemon juice

Instructions:

Dough:

Mix the flour with a baking powder. Add egg yolks, butter, sugar, then combine together. Knead until the dough forms into a ball. Place the dough on prepared a baking pan size 13 in x 9 in (lined with baking paper), carefully shape the bottom of the cake.

Filling:

Whip eggs with sugar. Add ground cheese, sugar, oil, extract, potato starch, vanilla sugar. Mix well. At the end add cold milk and chopped peaches (drain without juice). The filling is rare but it has to be. Place filling into a prepared dough.

Bake at 356 ° F for about 50 minutes.

Top of the cake:

Beat egg whites until soft peaks form and carefully mix with lemon juice.

After 50 minutes, place beaten egg white on the baked cake and bake additional 15 -20 minutes until golden white.

After baking oven set aside lightly, wait to cool and then remove the cheesecake.

We can cut only when it is completely cold.

ENJOY!!!

Chocolate & Vanilla Tapioca Pudding

img_2452

Ingredients:

1/2 cup small pearl tapioca
3 cups coconut milk
1/2 cup sugar
2 egg yolks
1 teaspoon pure vanilla extract or 1 fresh vanilla bean
1 pinch salt
1 tablespoon cacao powder
strawberry, blueberry

Instructions:

Place tapioca in a bowl along with the water, cover, and let the pearl soak at room temperature for 1 hour (if needed). Drain water from tapioca.

Heat the coconut milk, pearl tapioca, salt and vanilla bean (split and scraped) to a slow simmer in a heavy pot and cook for  25 minutes or more until the tapioca is completely translucent, stirring frequently. Turn heat off.

Meanwhile in a bowl, whisk together the egg yolks and sugar. Temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup. Then turn the low heat on, add mixture back into the remaining tapioca.Bring the pudding to a gentle simmer over medium-low heat, cook for an additional 5- 10 minutes until the mixture thickens, stirring constantly. Place the half of the pudding in a bowl and cover the surface with plastic wrap. To the second half of the pudding add 1 tablespoon of cacao, then mix well and cook 2-3 minutes more. Place the chocolate pudding in another bowl too and cover the surface with plastic wrap.(If you want to create a marble effect, add chocolate tapioca pudding into the same bowl and cover). Allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly chilled.

Serve in a jar or tall glass layer of the chocolate tapioca pudding, then layer of the vanilla tapioca pudding and again chocolate tapioca pudding. Garnish with diced strawberry and blueberry.

ENJOY!!!