Lemon poppy seed cookies

Lemon poppy seed cookiesFor the cookies:
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 tbsp. poppy seeds
8 tbsp. unsalted butter, at room temperature
2/3 cup sugar
2 tbsp. lemon zest
1 large egg

For the glaze:
1/2 cup confectioners’ sugar
1-2 tbsp. freshly squeezed lemon juice

Preheat the oven to 350° F. Line two baking sheets with parchment paper. In a small bowl, whisk together the flour, baking powder, salt and poppy seeds. Set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Mix in the lemon zest and egg until blended. Mix in the dry ingredients on low speed just until incorporated.

Drop balls of dough onto the prepared baking sheets about 2 inches apart. Bake for 9-11 minutes or until cookies are set and just beginning to brown at the edges (do not let the tops brown). Allow to cool on the baking sheet for 2 minutes, then transfer to a wire rack set over wax paper to cool a bit before glazing.

To make the glaze, whisk together the confectioners’ sugar and 1 tablespoon of lemon juice. Add more lemon juice if necessary, just until the glaze has reached a consistency good for drizzling over the cookies. Glaze the cookies and let the glaze set before serving.

Recipe adapted from annies-eats.com

Pavlova cake with lemon mascarpone frosting and berry sauce

Pavlova cake with lemon mascarpone frosting and berry sauceMeringue
8 egg whites
pinch of salt
2 cups organic cane sugar
2 tbsp cornstarch
2 tsp white vinegar

Lemon mascarpone
1 tub (8 oz/225g) mascarpone
1 cup heavy cream
1 tbsp powdered sugar
pinch of salt
2 tsp finely grated lemon zest (about 1 large lemon)

Berry sauce

raspberries or blackberries and powdered sugar for topping

Preheat the oven to 350°F and line four baking trays with parchment paper. Draw 2 8 inch circles (using the bottom of an 8 in cake pan) on each sheet of paper, set aside.

Whisk the egg whites with the salt in an electric mixer until firm peaks form. Gently add in the sugar, by the spoonful, still beating, until the meringue mixture is stiff and satiny.

Sift the cornstarch and gently pour the vinegar on top of the mixture, and fold in lightly with a large spatula until combined, being careful not to deflate the meringue.

Pipe meringue disks onto each of the two sheets of baking paper, following the circle templates, and smoothing over the top to ensure as even a surface as possible.

Place the trays into the oven and immediately turn the heat down to 250°F. Bake for 30 minutes or until the meringues are just baked.

Turn the oven off and leave the door closed for about 30 minutes, to ensure that the surface of the meringue become crispy but the center remains soft and fluffy.

After 30 minutes, prop the oven door slightly open with a wooden spoon to finish cooling.

For the lemon mascarpone filling, beat the mascarpone, sugar and salt until in an electric mixer until gets fluffy. Slowly pour in the cream and continue beating until the mix is fully whipped, being careful not to over beat.

Lightly fold in the finely grated lemon zest and refrigerate until required.

Make the berry sauce and cool to room temperature.

To assemble the cake:
Carefully remove the sheet of baking paper from the first meringue disk and place on a serving platter.

Use a spatula to spread an even layer of lemon mascarpone on top of the meringue and lightly drizzle the berry sauce over the surface in a criss-cross fashion.

Repeat with the second and third layers, finishing by placing the final meringue disk on top.

Drizzle generously with berry sauce so that it cascades over the sides of the pavlova cake, top with fresh raspberries or blackberries and finally, a dusting of powdered sugar.

Recipe adapted from tabletwentyeight.com

Soba noodles with spicy garlic shrimp

soba noodles with spicy garlic shrimp
4 tablespoon hoisin sauce
4 tablespoon lime juice (about 2 limes)
Zest of two limes
2 tablespoons sesame oil
6 tablespoons soy sauce
2 teaspoons chili sauce (Sriracha), more if desired
2 tablespoons water
1 teaspoon cornstarch

3 tablespoons olive oil
4 garlic cloves, minced
1 teaspoon minced ginger
1/4 teaspoon red chili flakes
1 pound large shrimp (16/20 count), peeled and deveined

1 cup thinly sliced baby portabello mushrooms
1 cup shredded carrots
1 cup thinly shredded purple cabbage
1 cup sugar snap peas
2 cup cilantro, for garnish
4 slices lime, for garnish

Heat a large pot of water to boiling on high.
Meanwhile, mix all sauce ingredients together in a medium-sized bowl. Transfer to a small pot, boil sauce until thickened, stirring as needed. About 1 minute. Turn off heat and set aside. Taste and add more seasoning as desired.
Heat a large pan over medium-low heat. Add olive oil, garlic, ginger, and red chili flakes. When the ingredients begin to gently sizzle, cook, stirring as needed for 3 minutes to infuse the flavors into the oil. Add the shrimp to the infused oil and cook for about 3 minutes on each side, or until shrimp is pink. Transfer to a plate. Turn off heat, reserve pan.
Add noodles to the boiling water, cook for 4 minutes, or as suggested by manufacturer. Drain noodles, keep warm.
Turn heat to up to medium high on the reserved pan. Add mushrooms and carrots, saute for 1-2 minutes. Add cabbage and peas, saute for additional 2 minutes. Turn off heat and add cooked noodles and shrimp to the pan. Gradually add enough sauce to coat the ingredients, stirring gently to combine.
Divide dish into 4 servings, top with cilantro and serve with a lime slice.

Recipe adapted from jessicagavin.com

Spelt sunflower seed-flax seed biscuits (Magos pogácsa teljes kiőrlésű tönkölylisztből)

Spelt sunflower seed-flax seed biscuits (Magos pogácsa teljes kiőrlésű tönkölylisztből)3/4 C. almond milk
3/4 C. Greek yogurt or sour cream
1 stick room temperature butter, cut into small pieces
2 tsp salt
2 C. spelt flour
2 C. whole wheat flour
1 tsp organic cane sugar
2 1/2 tsp yeast
4 tbsp sunflower seeds
3 tbsp flax seeds
1 egg, for egg wash

Add ingredients in your bread machine according to the manufacturer’s instruction. Process on dough setting.
On a floured surface, roll out dough to 1/2 inch thickness. With the tip of a sharp knife, score parallel lines to create a lattice pattern on top, being careful not to cut too deeply in the dough. Using a 1-2 inch biscuit cutter or shot glass, cut out biscuits and lay on a parchment lined cookie sheet. Re-roll scrap, and continue the cutting process until finished. Cover with a clean dish towel and let rest for 30 minutes.
Preheat the oven to 375 Fahrenheit. Beat the egg in a small bowl. When the biscuits are done rising, brush their top lightly with the egg wash. Bake in the preheated oven for about 15 minutes, or until golden on top.
Cool on wire rack.

Recipe adapted from nosalty.hu

Sour cherry-cheese chocolate cake

sour cherry - cheese chocolate cakeFor the dough
2 1/2 cup AP flour
10 tbsp butter
3/4 cup powdered sugar
1 package vanilla sugar, or additional 1 tbsp sugar + 1 tsp vanilla extract
2 tbsp cocoa powder
1 large egg
2 tsp baking powder
3-4 tbsp cold milk, or as needed

Cheese layer
1 lb. farmer’s cheese
2 tbsp sour cream or Greek yogurt
2 large eggs
1 package vanilla sugar or 1 tbsp sugar + 1 tsp vanilla extract
3/4 cup sugar
2 tbsp semolina flour
grated zest of 1 lemon
2 cups fresh or frozen sour cherries

In the bowl of a food processor, add the flour, baking powder, butter, sugar, vanilla sugar, cocoa powder and the egg, and milk as needed. Pulse until dough comes together, then knead into a ball. Cover in plastic wrap, and chill in the fridge for at least an hour.
Preheat the oven to 350 Fahrenheit.
Lightly grease a 7×11 inch baking dish, spread half of the chilled dough, pushing the pieces into a thin layer. Spread the cheese layer, then crumble the remaining dough on top.
Bake in the preheated oven for 35-40 minutes, or until cheese layer appears set.

Cheese layer
In a large bowl, mix the farmer’s cheese, sugar, vanilla sugar, lemon zest, eggs, sour cream or yogurt and the semolina. Mix until until thoroughly combined. Add sour cherries and stir.

Recipe adapted from nosalty.hu

Earl grey and vanilla panna cotta in almond spelt Pâte Sablée tartelettes

Earl grey and vanilla panna cotta in almond spelt Pâte Sablée tartlets1 cup almond milk
1 tbsp loose leaf Earl Grey tea
1 vanilla bean
1 cup half & half
pinch of salt
3 tbsp agave syrup or honey
1 1/2 tsp gelatin powder
4 pre-baked tart shells

Warm milk in a small saucepan with the loose leaf tea – heat but don’t boil. When the milk is hot, remove from the stove and let infuse 1 hour.
Sprinkle the gelatin in a small bowl, add 2 tablespoons cold water – stir until gelatin dissolves – set aside.
Strain the tea-infused milk, then place in a medium saucepan with the half and half, pinch of salt, agave syrup. Heat the mixture while whisking on medium-low until the syrup dissolves and the mixture is hot, but not boiling. Add the gelatin and whisk until gelatin dissolves.
Place in the fridge or freezer to cool.
Pour the cooled panna cotta into the shells. You will have some panna cotta left over – pour in small jars, and refrigerate overnight to set.

Recipe adapted from kitchenhealssoul.com

Coconut macaroons

IMG_00084 large egg whites
1/4 tsp salt
2/3 cup organic cane sugar
1 tsp vanilla extract, or 1/2 tsp vanilla + 1/2 tsp coconut extract
4 tbsp AP flour
3 cups shredded unsweetened coconut

Preheat oven to 325ºF.

In a mixing bowl, beat the egg whites by hand until slightly foamy with the salt. Fold in sugar, mix until sugar melts into egg whites. Add the extract and flour, and mix until combined. Add coconut, and mix well until coconut is completely incorporated.

Drop by rounded tablespoonfuls onto parchment lined baking sheets. Bake in preheated oven for 18-20 minutes or until golden brown.

Cool on wire rack.

Recipe adapted from iheartnaptime.net