Easy Roasted Mushrooms

 by J. Kenji López-Alt 

https://www.seriouseats.com/easy-roasted-mushroom-food-lab-recipe

PICKLED RED CABBAGE by Nigella.

 

• 500 grams red cabbage
• 35 grams fine sea salt
• 200 millilitres medium dry cider (or apple juice)
• 400 millilitres raw, unfiltered apple cider vinegar
• 2 x 15ml tablespoons caster sugar
• 2 teaspoons peppercorns
• 2 teaspoons juniper berries
• 1 teaspoon mustard seeds
• ½ teaspoon dried thyme
• 2 fat cloves of garlic
• 25 grams fresh ginger

METHOD

1. Sterilise a 750ml / 3 cup (although a 1 litre / 1 quart one will be fine) preserving jar. I consider a jar sterilised if it’s come straight out of the dishwasher and not so much as a finger has touched the inside of it. But you can just hand wash the jar in soapy liquid, rinse it well, and dry it in a 140°C/120°C Fan/275°F oven. Leave to cool before filling.
2. Remove the core, then slice the red cabbage finely and put into a colander. Sprinkle over the salt and gently toss the cabbage to get it all coated, then leave over a bowl for 3 hours. Do not be tempted to leave out this step. It makes all the difference.
3. Make the pickling liquid as soon as the cabbage is in the colander. Put the cider and vinegar into a saucepan, and add the sugar, peppercorns, juniper berries, mustard seeds and thyme.
4. Peel both the garlic and ginger, cut them into thinnish slices, and add them to the saucepan. Give everything a good stir, bring gently to the boil, then turn up the heat, and let it bubble away for 2 minutes, switch the heat off and leave everything in the pan to cool.
5. When the cabbage has had its 3 hours, get out a large chopping board and lay a tea towel you don’t mind staining on top of it. Take the colander to the sink and rinse the cabbage really well under the cold tap. Squeeze as much water as you can out of it, then spread it out on the tea towel and wrap it and pat it dry.
6. Put the cabbage into your sterilised jar, pushing it down so that it is tightly packed. Strain the pickling liquid into a jug, using a fine-mesh sieve so nothing drops through, and pour over the cabbage, then press down on the cabbage to submerge it all.
7. Put it into the fridge and leave for at least 2 days before eating it. In theory, it will keep happily for 3 weeks, but it is unlikely that you will have any left by then. Always remember to take it out of the fridge in time to get the chill off it before eating.

ADDITIONAL INFORMATION

STORE:
Seal in sterilised jar and refrigerate for up to 3 weeks.

RUBY NOODLES by Nigella.

INGREDIENTS

Serves: 4

METRICCUPS

• 450 millilitres beetroot juice
• 2 limes
• 2 fat cloves garlic
• 2 teaspoons grated fresh ginger
• 2 teaspoons sea salt flakes (or 1 teaspoon fine sea salt)
• ½ teaspoon dried chilli flakes
• 350 grams spaghetti
• 2 teaspoons toasted sesame oil plus 2 teaspoons more
• 3 teaspoons fish sauce or vegan "fish" sauce
• 1 teaspoon plus 1 x 15ml tablespoon brown rice vinegar
• 4 teaspoons soy sauce
• 4 x 15ml tablespoons roughly chopped fresh coriander
• 2 x 15ml tablespoons finely chopped chives

METHOD

1. Put water on to boil for the spaghetti, adding salt as usual when it comes to the boil.
2. Pour the beetroot juice into another pan, also large enough for the pasta later, and add the juice of one of the limes. Peel and mince or grate in the garlic, then stir in (I’d advise against using a wooden spoon, unless you don’t mind its getting stained) the grated ginger, salt and chilli flakes. Once you put the pasta in to cook, bring this pan to a simmer over low heat.
3. Cook the spaghetti in the salted boiling water for 5 minutes, then drain, add to the simmering beetroot juice pan, turn up the heat so that the beetroot juice bubbles more robustly, and cook it until the pasta is al dente. This can take up to 8 minutes, but check at 5. It really depends on the spaghetti you are using but I find it cooks more slowly in the beetroot juice. At any rate, you will need to hover over the pan a bit, tossing it around with a pasta fork every now and again to make sure it doesn’t stick. When the spaghetti’s cooked, it will have absorbed all the bubbling beetroot juice, except for a scant, shiny scarlet syrup. If the spaghetti has absorbed all the beetroot juice before it has cooked, add in a little hot water from a just-boiled kettle, very slowly, and in gradual increments, as needed.
4. Once the pasta is cooked, take the pan off the heat and add 2 teaspoons of the sesame oil, 2 teaspoons of the fish sauce, 1 teaspoon of the brown rice vinegar and 2 teaspoons of the soy sauce, toss well, and decant into a shallow bowl to cool.
5. It will be quite sticky when cold, but don’t panic. In a little jug, mix together the juice of half a lime, the remaining 2 teaspoons of sesame oil, the tablespoon of brown rice vinegar, the last teaspoon of fish sauce, and the last 2 teaspoons of soy sauce, pour over the noodles and toss to combine. Taste for seasoning and sprightliness; you may want more lime juice or salt. Add the chopped herbs, toss to mix, and devour.
6. https://youtu.be/irG-k07p6Kk

оладьи из цукини

Марио Батали, например, печет дивные оладьи из цукини с добавлением свежей рикотты, зеленого лука и лимонной цедры. 

Из того, что я пробовала до сих пор, этот вариант, ИМХО, пока лучший. 

Продукты (на 20 шт.):  
2 средних цукини/кабачка (вес каждого около 200 г), натереть на крупной терке
2 небольших зубчика чеснока, нарезать очень тонкими пластинками
1 зеленый лук, тонко нарезать
1 ч. л. тонко натертой свежей лимонной цедры
1 ст. л. нарезанной петрушки
1/2 стакана свежей овечьей рикотты
2 больших яйца
соль, свежемолотый черный перец
3/4 стакана пшеничной муки
оливковое масло для жаренья
ломтики лимона для сервировки

В большой миске перемешиваем цукини, чеснок, зеленый лук, петрушку и лимонную цедру.
Добавляем рикотту, яйца, соль и перец, перемешиваем. 

Просеиваем в миску муку и снова все перемешиваем. Масса получается довольно густая.

Наливаем в сковороду оливковое масло слоем примерно 5-6 мм и ставим на огонь.

Высаживаем оладьи порциями (по 2 ст. л.) в нагретое масло и готовим с двух сторон на умеренно-высоком огне до золотисто-коричневого цвета. 

Выкладываем оладьи на бумажные полотенца, чтобы избавиться от жира.

М.Б. предлагает подавать эти оладьи с дольками лимона. А мы любим по-русски, со сметаной :)
Приятного аппетита!    

Овощное рагу

 Овощное рагу или гивеч (на первом фото) мама заготавливала на зиму в больших количествах. Представляете, сколько надо было испечь баклажанов и перцев, сколько помидоров обработать! А мы любим это блюдо в любое время, потому что все овощи доступны практически круглый год. Готовить его очень просто, если вы испекли баклажаны и перцы (для этих сойдет и духовка).На один средний баклажан понадобится 2 сладких перца, 2-3 средних помидора. Впрочем, пропорции – дело вкуса и привычки. Мякоть баклажана крупно нарежьте (чтобы чувствовался!), испеченные перцы очистите от кожицы и семян и нарежьте полосками. С помидоров снимите кожицу, удалите семена и нарежьте мякоть кубиками. Накрошите побольше репчатого лука и пассеруйте в растительном масле до прозрачности и слабого румянца. Добавьте помидоры, перемешайте и тушите минут 5. Увеличьте огонь, влейте столовую ложку сухого белого или красного вина, добавьте чайную ложку коричневого или обычного сахара, соль, красную и острую паприку, доведите до кипения. Пусть покипит минуты 3. Добавьте баклажаны, перцы, перемешайте, уменьшите огонь и тушите под крышкой минут 20-25. Остудите, посыпьте нарезанной свежей петрушкой – и мечите на стол.

𝐇𝐨𝐰 𝐭𝐨 𝐒𝐭𝐨𝐩 𝐃𝐢𝐬𝐜𝐚𝐫𝐝𝐢𝐧𝐠 𝐬𝐨 𝐌𝐮𝐜𝐡

 𝐁𝐮𝐬𝐭𝐢𝐧𝐠 🥖𝐒𝐨𝐮𝐫𝐝𝐨𝐮𝐠𝐡🥖𝐒𝐭𝐚𝐫𝐭𝐞𝐫 𝐌𝐲𝐭𝐡𝐬 & 𝐇𝐨𝐰 𝐭𝐨 𝐒𝐭𝐨𝐩 𝐃𝐢𝐬𝐜𝐚𝐫𝐝𝐢𝐧𝐠 𝐬𝐨 𝐌𝐮𝐜𝐡 

When I first started baking, I was too intimidated to start sourdough. 

It seemed so complex. There are all these rules. It’s finicky.

 And when I see the posts from new bakers, people are still struggling with this. Somehow people (and books and videos) all seem to strive to make it as complex as possible, with lots of do’s and plenty of don’ts

Over the years I have learned that the vast majority of these rules don’t make any sense, and they show a fundamental misunderstanding of how sourdough baking works.

- Your starter doesn’t need to be fed 6 hours before baking

- You don’t need to feed your starter daily or weekly

- Your starter doesn't have to float to bake bread. 

- You never need to discard any starter if you bake frequently

- You can bake with a starter straight from the fridge, even if it doesn’t look active

- You don’t need to weigh when feeding your starter

- Starters don’t grow stronger over time

- You don’t have to feed your starter 1:2:2 or 1:4:4 or whatever

- The proportion of flour and water in your starter doesn’t matter

- You can feed it almost any flour

- You can use a starter fed on white flour in a whole wheat or rye loaf, and vice versa

- It doesn’t really matter how much starter you use in your recipe

- You don’t need to proof in a climate-controlled environment (like an oven)

- You don’t need to separate between bulk proofing and other stages of proofing

- You can convert almost any recipe using commercial yeast to sourdough.

- All recipes recommending X hours of this and X hours of that are estimates at best, and they are often wrong.

Confused? Actually, it’s really simple. My objective is to make great-tasting (and looking!) bread with the minimum of fuss. Once you understand the underlying principles, you can fit sourdough baking into your schedule without bending over backwards.

The one thing you need to remember is that sourdough is very forgiving. When I doubt, bake it. Used too much flour? Bake it. Proofed too long? Bake it. Too much water? Bake it. Most of the time, the result will taste great, even if it doesn’t look Instagram worthy. Don’t overthink it.

People seem to think of their starter as some kind of pet. If doesn’t get fed, it gets sluggish. It needs to be in the right condition to be used. It gets hungry.  It develops over time. None of that is really true.

A starter is just a home for yeast cells and bacteria. The yeast cells convert sugars and starches in the flour into gas- this is called fermentation. As they do so, they multiply. At some point, they start crowding each other out and ‘run out of food’, so to speak.

In your starter, all you need to do is to keep the yeast cells alive. And when you mix your dough, all you do is starting the fermentation process by introducing these yeast cells. Keep in mind the yeast cells will grow exponentially.

I think a useful metaphor is to think of your yeast cells like fire. 🔥

Your sourdough starter is a lit candle. It has fire. It is capable of setting fire to another candle, or to a bonfire, or to a whole forest. Whether the candle’s fire is big or small doesn’t really matter. Even one candle can set a house on fire, provided the conditions are right. For fire, the conditions are fuel and oxygen. For sourdough, the conditions are fuel (i.e. the carbohydrates in flour) and the right temperature.

As long as you keep a fresh candle at the ready and light it with the previous one, you can keep your fire going indefinitely. That’s what you’re doing with a starter. But 10 or 100 candles later, the fire is not ‘better’ or stronger or more mature. It’s still the same fire. Just like the yeast cells in your starter don’t really change over time.

So do you need to feed your starter 6 hours before using it in a dough? No. As long as your starter has active yeast cells (which it does, otherwise it would be dead) it will work. Just like it doesn’t matter if you light your fireplace with a candle that was lit 6 hours ago or 1 hour ago. It also doesn’t matter whether you use a flamethrower or a match. As long as there is fire to get the process started.

I can’t overstate the importance of understanding the role of temperature. Fermentation goes fast above 20C/70F. It slows down significantly below 5C/40F. Use this to your advantage. Just like a fire can burn fast when the wind brings it oxygen, and will be calm (but not dead) when there is no wind.

Keep your starter in the fridge, and it will remain alive, but quiet. Ready to use when you want. Keep it in a warm spot and it will ‘burn out’ pretty quickly.

Once you understand this, you can stop the frenzied feeding of your starter, wasting lots of flour and creating ‘discard’. All you need is active yeast cells. They stay active a long time in your fridge (someone recently re-activated 4500 year old yeast cells from an Egyptian tomb. Google it.)

𝐀 𝐩𝐫𝐚𝐜𝐭𝐢𝐜𝐚𝐥 𝐞𝐱𝐚𝐦𝐩𝐥𝐞: 

I bake 2-4 times a week. I keep my starter in the fridge. It’s a small quantity, perhaps 40-60g (I don’t measure it). When I bake, I use about half of it in the dough. What I take out I replenish with flour and water till it’s roughly the same quantity again.  Does the proportion of water versus flour matter? Not really. As long as there is flour, the yeast will live. I might leave the starter out for an hour or two. Then it goes back in the fridge, ready for the next bake.

Does the quantity of starter in your dough matter? Hardly. Just like one match can light a forest, a small quantity of starter can leaven your dough.

When you leaven your dough (or grow the starter- both are the same fermentation process), two things determine the speed of fermentation. First of all the number of active yeast cells introduced at the beginning.  Second of all the temperature.

So when you mix a dough with less starter than the recipe says (or with a starter that is not super active) it will still ferment. However, it might take a little longer. How much longer? Yeast cells can double as quickly as in 90 minutes. So if you use half the starter required (or a less active starter) it may take an extra 90-120 minutes for your dough to proof. When you are operating on a 24 hr cycle, that difference is not a big deal.

All the recipes that say x hours of bulk fermentation, followed by x hours of proofing: the yeast cells don’t know what shape the dough is in. As long as the temperature is right, they will keep on multiplying and creating gas. And if the temperature in your kitchen is 2C/4F warmer or colder than the one that was used in the recipe, the timings will be off. So take them with a grain of salt.

The solution is to bake when the dough is ready for baking. You need to learn when the dough is ready. This takes some practice. Once you have made the same recipe a number of times, you will know how much time it takes. And if it’s a warm day, you’ll see it going faster than usual. That’s fine: if you need to course correct because the dough is fermenting too quickly, put it in the fridge. If it’s too slow, put it in a warm spot.

Feeding the starter: Back to the fire metaphor: the starter doesn’t care what flour you feed it. As long as the flour has fuel, i.e. carbohydrates, the yeast cells will do their work. So you can keep a single starter, feed it whatever flour you want, and use it in any recipe, whether it’s whole wheat or white or something else.

𝐓𝐡𝐞 𝐛𝐨𝐭𝐭𝐨𝐦 𝐥𝐢𝐧𝐞:  

Baking bread really only consists of 3 steps:

- Mix the ingredients.

- Wait for the dough to be ready

- Bake it.

You can make any of these steps as complicated as you want. But the most important one (and arguably hardest to learn) is the second one. With practice, you will know when your dough is ready. But because this is so hard to grasp exactly, people have created all those ‘rules’. But often they are just wrong, or not necessary, even if they work under certain circumstances.

𝐇𝐞𝐫𝐞 𝐢𝐬 𝐦𝐲 𝐭𝐲𝐩𝐢𝐜𝐚𝐥 𝐫𝐨𝐮𝐭𝐢𝐧𝐞: 

- 9PM Mix dough

take the starter out of the fridge

mix flour, water (75%), salt (2%) starter (between 10-20%). Mix. Let sit for a while.

Replace used starter and put it back in the fridge.

Fold dough once or twice before I go to bed. Leave it out.

- 8AM check on dough. Maybe fold if I feel like it. If it’s already doubled, put it in fridge (this happens in summer)

- 6PM check on dough. Again, if it’s already done, put in fridge. If not, leave out

- 9PM turn on oven to 245C/475F.

Shape dough into banneton. Leave while oven heats up.

Score and bake.

The times are not exact. I can bake and hour earlier or an hour later. It doesn’t matter.

A note on baking: again, people are trying to make an exact science by stating a required internal temperature. The bread is ready when it LOOKS ready. You can tap it for a hollow sound, but a thermometer is neither required, nor an accurate gauge of readiness. Even the baking temperature is flexible. It might bake a little faster at 250C vs 225C. But both will work. 

This was a long story. But the idea is to give you the understanding why you can let go of all the strict rules. Sourdough is extremely forgiving and flexible.

𝐎𝐧𝐞 𝐥𝐚𝐬𝐭 𝐭𝐡𝐢𝐧𝐠: 

If someone wants to start baking and wants to make their own starter, I say ‘Don’t bother’. 

Ask someone to give you a starter. All bakers have unlimited quantities. Starting a starter from scratch is interesting, but it’s finicky and most people get a lot more fun out of the actual baking instead of 2 weeks of tending to a jar of flour and water. Most sourdough bakers will be happy to give you some.

https://www.facebook.com/michiel.leijnse

#sourdough #baking #bread

Blueberry, Cardamom + Ginger Jam

 recipe where you can use fresh or frozen blueberries. 

Makes 3 small jars

 500g fresh or frozen blueberries

2 cups (430g) raw caster sugar
2 tablespoons lemon juice 
1 ½ teaspoons finely grated ginger 
The seeds from 8-10 cardamom pods, finely ground or ¾-1 teaspoon ground cardamom
 Place the blueberries, sugar, lemon juice, ginger and cardamom into the Biroix Dutch Oven over medium-high heat. Bring to the boil. Reduce heat to medium-low. Simmer, stirring often, for 30-35 minutes or until the jam gels when tested*.
Spoon hot jam into sterilised jars**. Seal. Set aside to cool.
*To test if your jam gels, place a small saucer in the freezer before you start cooking. When ready to test, spoon a small amount of jam onto the saucer, run your finger through the middle. If the jam doesn’t run back into the centre, you’re ready to transfer to jars. If it runs back into the empty space, cook for a further 5 minutes then re-test.
** To sterilise jars, wash in hot soapy water, rinse well. Place upside down in a cool 110-120C oven for 15-20 minutes or until jars are completely dry. To sterilise the lids, the best practice is to boil them for 5 minutes and place them on a cooling rack to air-dry.

Сладко-Острые огурчики для бургеров

БОльшую часть банок я закрываю колечками, очень удобно в бургеры и бутерброды добавлять. Они очень хрустящие, сладкие с острым послевкусием 

Стакан 250 гр родной гранёный 

Этого маринада хватает ровно на 7 банок по 0,72 как на фото

Итак

6 стаканов воды

1 стакан сахара

1 стакан уксуса вкусного, типа яблочный, виноградный

2 ст л соли без горки

6 ст л Чили Соуса ( любой прозрачный )

Черный перец горошком 10-15 шт

Семена горчицы чайная ложка

Уксус вливаем после закипания

Дальше, кто как привык, хотите, два раза заливайте и в тепло, хотите один раз и стерилизуйте 

мин 7-8

Я закидываю в скороварку на 3 мин на высокое давление. 

Mushrooms with pearl barley and basil.

1. Мake a vegetable stock by pouring 500ml of boiling water from the kettle over 1 tbsp of dried mushrooms. 

2. Bring a deep pan of water to the boil then rain in 250g of pearl barley and bring it back to the boil. 

Lower the heat to a simmer and let it cook for 25-30 minutes till the grains are tender. 

They should still have a pleasingly chewy quality. 

Drain and set side. 

3. Peel and roughly chop a medium-sized onion. 

Warm 4 tbsp of olive oil in a casserole or high-sided frying pan. Stir in the onion and leave to soften over a moderate heat with the odd stir. 

After 20-25 minutes it should be pale gold. 

Peel and crush 2 cloves of garlic and continue cooking for another few minutes.

Finely slice 600g of assorted mushrooms (split them into firm and tender depending on what varieties you are using). 

Add the mushrooms and cover the pan with a lid. 

Cook until the mushrooms are golden, adding a little more oil as necessary. 

Stir in 1 tbsp of tomato purée, cook for 2 minutes, then stir in 1 heaped tbsp of plain flour.

4. Add the dried mushrooms and their soaking water and bring to the boil then lower the heat, season with salt, black pepper and ½ tsp of dried chilli flakes.

5. Stir in the cooked barley and continue cooking for 7-8 minutes. 

Tear up a handful of basil leaves. 

Add the basil and any fragile mushrooms you kept to one side. 

Squeeze the juice from half a lemon and stir in, a little at a time, tasting as you go. 

Serve in shallow bowls. 

Enough for 4

• Dried porcini are expensive but you can buy bags of mixed dried mushrooms – often broken pieces – at a reasonable price. Their deep umami goes a long way; you only need 1 tbsp of dried mushrooms to give you 500ml of rich, bosky stock.
• Wheat berries would be an interesting substitute for the barley, but take longer to cook – about 40 minutes

 https://www.karenskitchenstories.com/2019/12/oatmeal-maple-bread.html?m=1

Тещин язык.

Острая томатно-кабачковая паста. 

Прекрасная альтернатива традиционному кетчупу.

⁃ 3 кг кабачки (или цуккини)

⁃ 3-2 шт. горького перца

⁃ 4-5 шт. болгарского перца

⁃ 100 г чеснока

⁃ 700 г томатной пасты

⁃ 700 мл воды

⁃ 1 стакан подсолнечного масла

⁃ 1 стакан сахарного песка

⁃ 3 ст.л. соли

⁃ 3 ст.л. 9% уксуса

Выход: 5 литровых банок.

Процесс:
Кабачки, 
горький и болгарский перец,  

чеснок 
очистить, нарезать на куски, сложить в процессор (блендер) и пюрировать в однородную массу. 
В кастрюльку (желательно с толстым дном) положить 

- томатную пасту, налить воды, хорошенько размешать.
Кастрюлю с получившимся соусом поставить на средний огонь. 
Когда соус закипит, добавить 

- масло, сахар, соль и уксус. 
Затем в кастрюлю положить пюре из кабачков, перцев и чеснока, еще раз размешать и довести до кипения.
После закипания тушить на небольшом огне, прикрыв (но не накрыв) крышкой, примерно 40 минут, не забывая время от времени помешивать.
Паста готова.
Пасту переложить в баночки и хранить в холодильнике
Если Вы хотите, пасту также можно заготовить на зиму: разложить в стерилизованные банки и закатать. Потом переложить банки в теплое место кверху дном на 2 суток, после чего убрать в темный шкаф.
Остроту пасты можно варьировать количеством горького перца и чеснока.

STIRATO | ITALIAN BAGUETTES

 https://www.karenskitchenstories.com/2014/07/stirato-italian-baguettes.html?fbclid=IwAR0_UN34mjsFzz4euZ1zmWlQghfyssrF5Hi9LW_e9cPTB9LXH_R_cPqfiLI&m=1&fs=e&s=cl

СЛИВОЧНОЕ МОРОЖЕНОЕ А-ЛЯ СЕМИФРЕДО

МОРОЖЕНОЕ 

Продукты:
• 500 мл сливок для взбивания (35% - 38%)
• 120 мл (1/2 стакана) сгущеного молока
• 50 г маленьких пирожных безе (меренг)
• 150 г засахаренных измельченных орехов*
• 1 ст. л. свежей цедры апельсина или лимона

Для ягодного соуса:
• 200 г клубники или малины (или смеси ягод)
• 40 г сахара
• 2 ч. л. лимонного или апельсинового сока

И сливки, и сгущенка должны быть холодными.
В чашу миксера наливаем сливки и начинаем взбивать.

Когда они становятся гуще, добавляем сгущенку и продолжаем взбивать до образования устойчивой массы.

Добавляем раскрошенные меренги, цедру и вручную перемешиваем лопаткой. Смесь готова.

Если у вас есть засахаренные орехи, самое время добавить их в сливочную массу и перемешать. Я так и сделала в первый раз, а потом поняла, что мне больше нравится вкус семифредо, которое я посыпаю орехами непосредственно при подаче.

Массу перекладываем в контейнер или в металлическую миску, затягиваем пищевой пленкой и отправляем в морозилку на ночь. Это мой вариант, более практичный, как мне кажется.

Можно сделать по-другому, как в журнальной версии: выстелить пищевой пленкой форму для английского кекса, поместить в нее 2/3 сливочной массы, сверху налить часть ягодного соуса (и целые ягоды) и завершить оставшейся массой.

Приготовить ягодный соус очень просто: ягоды, сок и сахар перемешать и взбивать в блендере до образования однородной смеси. Охладить.

На следующий день вынуть форму из морозилки, перевернуть на блюдо или на доску, высвободить семифредо, нарезать ломтиками или кубиками, разложить в порционные тарелки или бокалы, полить оставшимся соусом.

Если ждете гостей, это имеет смысл, наверное, так как неразрезанный десерт на блюде выглядит довольно эффектно. Проблема в том, что ягодный соус, не говоря о целых ягодках, успевает довольно сильно заморозиться и оттаивает куда медленнее, чем семифредо. Это не очень хорошо отражается на вкусе. Мне показалось, что соусом лучше полить уже готовый десерт, посыпать его свежими ягодами и орехами. И замораживать смесь в форме для английского кекса вовсе не обязательно – можно накладывать в креманки или в бокалы традиционные шарики, используя горячую ложку для мороженого.

Вариантов подачи много.
Можно полить шарики шоколадным соусом и посыпать калеными фисташками, пластиночками миндаля или засахаренными орехами.
Или полить карамельным соусом и посыпать орехами и шоколадными капельками-чипсами.
В ресторане Лави семифредо подают с кленовым сиропом и медом.

Frittata

 

A frittata is my #1 favorite brunch item to make at home. It’s easy and versatile, so I thought with Easter coming up this weekend, you may like a frittata recipe idea… or five! I usually make my frittatas with whatever vegetables I have on hand, which means that I’ve tried a whole bunch of various combinations over the years. Below are a few of my favorites along with some tips.

First things first though, you may be asking… what is a frittata? Some call a frittata a crustless quiche (although, I call a quiche a crust-full frittata). It’s an egg-bake filled with yummy vegetables, herbs, and a bit of cheese. If you’re not a savory breakfast person, it’s a quick weeknight dinner option.

How To Make A Frittata

Frittatas are so simple to make! Here’s how:

1. Choose a recipe variation below, and start by whisking together the frittata base: a simple mixture of eggs, almond milk (or any milk), garlic, salt, and pepper.
2. Then, sauté your veggies in a 10 or 12-inch cast iron skillet just until tender.
3. When the veggies are ready, stir in any spices or herbs before adding the eggs. Pour in the frittata base, and shake the pan gently to distribute it among the vegetables.
4. Sprinkle your frittata with cheese and transfer the pan to a 400-degree oven.
5. Bake for 15 to 20 minutes, or until the eggs are set and the top is lightly golden around the edges.
6. Allow the frittata to cool slightly before slicing and devouring!

Frittata Recipe Variations

Part of the fun of a frittata is getting creative with your vegetable and herb combinations. Here are 5 of my favorites!

1. Broccoli & Feta (pictured above)
2. Roasted Red Pepper & Spinach
3. Spring Veggie with Asparagus
4. Mixed Mushroom & Tarragon
5. Caprese, with Cherry Tomatoes & Basil

Frittata Tips

Follow these tips and tricks to make an A+ frittata every time:

• Spread your veggies evenly throughout the pan before pouring in the eggs. Once you pour the egg mixture in, you won’t be moving the vegetables around much (or you’d end up with scrambled eggs!), so make sure the veggies are spaced evenly in the pan to get a final frittata with veggies in every bite.
• Change it up! Play around with these flavor combinations. If you try swapping in different herbs or vegetables, keep in mind that a good veggie:egg ratio is about 1/4 cup of veggies per egg, or 2 heaping cups of vegetables for 6-8 eggs.
• Use a cast-iron skillet. The best choice for making frittatas, cast iron skillets can safely go from stovetop to oven, and they conduct heat well and evenly. Seasoning a cast-iron pan gives it a non-stick quality, so a well-seasoned skillet will result in the easiest slicing & serving. I like to use an enameled cast iron skillet, which does not require any pre-seasoning. If you don’t have a skillet, go make this breakfast casserole recipe instead.
• Safety first! Don’t forget that when the cast iron skillet comes out of the oven, the handle will remain hot for a while – I’ve learned this the hard way multiple times. Place a kitchen towel on it to remind yourself not to grab it before it cools off. You can also get one of these silicone handle covers.

• Frittata Serving Suggestions

  If you’re serving your frittata as part of a bigger brunch, mimosas, classic french toast, banana bread, pancakes or muffins, French toast, baked oatmeal, overnight oats, blueberry scones, or fruit salad would all be great choices to go with it.

  To dress up individual slices, top them with additional fresh herbs or serve with sliced avocado, dollops of lemony yogurt, or scoops of pesto, pico de gallo or tomatillo salsa.

  For a weeknight dinner, I like to serve my frittata with a kale salad and some good bread.

• Ingredients

  Basic Frittata Recipe:

  • 6 large eggs, use 8 eggs for a 12-inch skillet
  • ¼ cup unsweetened almond milk, or any milk
  • 2 garlic cloves, minced
  • ¼ teaspoon sea salt, more for sprinkling
  • Freshly ground black pepper
  • Extra-virgin olive oil, for drizzling
  • Choose ingredients for one of the variations below:

  Variation #1: Broccoli Feta (pictured)

  • 6 scallions, chopped
  • 2 cups chopped broccoli or broccolini
  • ⅛ teaspoon smoked paprika
  • ¼ cup crumbled feta cheese

  Variation #2: Roasted Red Pepper & Spinach

  • 1 shallot, chopped
  • 2 roasted red bell peppers, chopped
  • 2 cups spinach
  • ⅓ cup crumbled feta cheese

  Variation #3: Spring Veggie

  • 4 spring onions or scallions, chopped
  • ½ cup chopped asparagus, tender parts
  • ½ cup frozen peas, thawed
  • ½ cup halved mini mozzarella balls
  • ¼ cup crumbled feta
  • ¼ cup chopped tarragon or chives

  Variation #4: Mixed Mushroom & Tarragon

  • 1 shallot, chopped
  • 12 ounces mixed mushrooms, chopped
  • ¼ cup chopped tarragon
  • ⅓ cup grated pecorino cheese

  Variation #5: Caprese

  • 1 shallot, chopped
  • 2 cups halved cherry tomatoes
  • ¾ cup halved mini mozzarella balls
  • ½ cup sliced basil

  • Instructions

    • Preheat the oven to 400°F.
    • Whisk the eggs, almond milk, garlic, and salt until well combined. Set aside. Follow the instructions to make one of the vegetable variations below:
    • Broccoli Feta: Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the scallions, broccoli, and a pinch of salt and pepper and cook, stirring occasionally, until the broccoli is tender but still bright green, 5 to 8 minutes. Stir in the smoked paprika, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
    • Roasted Red Pepper & Spinach: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until translucent, about 5 minutes. Add the roasted red peppers and spinach. Sauté until the spinach is wilted, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
    • Spring Veggie: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the scallions, asparagus, and a pinch of salt and pepper and cook, stirring occasionally, until the asparagus is tender but still bright green, about 5 minutes. Add the peas, then add the egg mixture and gently shake the pan to distribute. Add the mozzarella and feta and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
    • Mixed Mushroom & Tarragon: Heat 1 tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until beginning to soften, about 3 minutes. Add the mushrooms, stir, and cook until soft and tender, about 8 minutes, stirring only occasionally. Stir in the tarragon, then add the egg mixture and gently shake the pan to distribute. Sprinkle with the pecorino and bake 15 to 20 minutes or until the eggs are set. Season to taste and serve.
    • Caprese: Heat ½ tablespoon olive oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the shallot, and a pinch of salt and pepper and cook until translucent, about 5 minutes. Add the tomatoes, half the basil, stir, then add the egg mixture and gently shake the pan to distribute. Add the mozzarella and bake 15 to 20 minutes or until the eggs are set. Top with the remaining basil. Season to taste and serve.

https://www.loveandlemons.com/frittata-recipe/