For the body and soul...

Whole Wheat Pancakes with Strawberry Sauce

2009-03-31T17:27:00.000-07:00

Makes about 12-14 pancakes

FOR THE PANCAKES:
¾ cup all-purpose flour
¾ cup whole-wheat flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
¾ cup skimmed milk
1 cup buttermilk
1 tbs honey
¼ teaspoon vanilla extract

strawberry sauce, maple syrup or honey to serve

FOR THE STRAWBERRY SAUCE:
4 cups frozen strawberries, thawed
1 teaspoon fresh lemon juice
2 tbsp maple syrup

TO MAKE THE PANCAKES:
1. Mix together the flours, baking powder, baking soda, and salt.
2. In another bowl, beat together the eggs, milk, buttermilk, honey, and vanilla extract.
3. Preheat a large nonstick griddle or skillet over a medium-low flame.
4. Pour the wet ingredients into the bowl with dry ingredients. Mix
only enough to combine them. The batter should remain lumpy.
5. Use a 1/4-cup measuring cup to ladle the batter onto the griddle or skillet.
6. Cook over medium heat until small bubbles appear on the surface of each pancake, then turn and cook until golden brown.
7. Serve warm with the strawberry sauce and maple syrup or honey.

TO MAKE THE STRAWBERRY SAUCE:
1. In a food processor, process the strawberries into chunky puree.
2. Place together with the lemon juice in a small saucepan. Heat over low heat until warm.
3. Stir in the maple syrup.

Source of the recipe: The Food You Crave: Luscious Recipes for a Healthy Life
by Ellie Krieger, adapted

Original entry: http://forthebodyandsoul.blogspot.com/2009/03/taste-crate-whole-wheat-pancakes-with.html

Magdalenas

2009-03-18T18:08:00.000-07:00

makes about 36 little cakes

250 g olive oil (or sunflower oil)
250 g eggs*
250 g pastry flour or all-purpose flour
250 g sugar
lemon zest grated of one large lemon

1. Preheat the oven to 180 °C (350 ° F). Grease or line mini muffin pan.
2. Whisk the eggs. Gradually add the sugar whisking constantly until you obtain smooth batter.
3. Continue whisking, gradually pouring the olive oil in.
4. Fold in lemon zest and sifted flour.
5. Spoon into prepared muffin pan.
6. Bake for 20 to 35 minutes (the time will vary depending on the size of pan you're using).

* you'll need about 4 extra large eggs in this recipe. Weight the eggs with their shells.

Original entry: http://forthebodyandsoul.blogspot.com/2009/03/magdalenas.html

Spinach and Ricotta Cannelloni

2009-03-14T06:19:00.000-07:00

Serves 4

1 package cannelloni pasta (you’ll need about 16 shells)
1 tbsp olive oil
2 garlic cloves, crushed or minced
300 g frozen spinach, thawed
400 g ricotta cheese
40 g (8 tbsp) Romano or Parmesan cheese, grated
salt
pepper

WHITE WINE SAUCE:
2 tbsp butter
2 tbsp flour
200 ml dry white wine
250 ml milk
salt
white pepper

1. In a large pan heat the olive oil, add the garlic and cook for a few seconds. Add the spinach and cook for 2-3 minutes (if the spinach is not completely thawed this will take longer). Leave to cool slightly.
2. When the spinach is slightly cooled combine with 4 tbsp grated Romano or parmesan cheese and all the ricotta. Season with salt and pepper. Fill the cannelloni shells with the mixture (I spoon the mixture with a tiny dessert spoon, alternatively, you can use piping bag)
3. Preheat the oven to 180°C (350 °F). In meantime prepare the sauce. Melt the butter and flour in a saucepan over low heat, stirring constantly until you have smooth paste. Add a little wine alternating with a little milk, stirring well after each addition. Continue until all the wine and milk has been used and the sauce starts to thicken. Stir constantly. Season with salt and white pepper.
4. Pour half of the sauce into a large baking dish, arrange the cannelloni in a single layer over the sauce, cover with the rest of the sauce, sprinkle with the remaining Romano or parmesan cheese. Bake for about 40 minutes or until tender.

Original entry: http://forthebodyandsoul.blogspot.com/2009/03/spinach-and-ricotta-cannelloni.html

Smoked Salmon, Leek and Goat's Cheese Quiche

2009-03-02T06:14:00.000-08:00

FOR THE CRUST:
250 g all purpose or pastry flour, sifted
150 g cold butter, cut into cubes
4 tbsp iced water
pinch of salt

FOR THE FILLING:
200 g smoked salmon
1 leek (white part only)
1 tbsp olive oil
100 g soft goat cheese
1 cup (250 ml) milk (at least 2% fat)
3 extra large eggs
2 tbsp lemon juice
1 tbsp chives, chopped
salt
pepper

1. Place the flour, salt and butter in a food processor. Pulse until the mixture looks crumbly. While the motor is running, add water, spoon by spoon to form smooth dough. Transfer to a flat surface and knead slightly to form a ball.
2. Grease the tartlet pans with butter. Roll out the dough on a lightly floured surface. Line up the tartlet pan. Cover with a piece of parchment paper and fill with baking weights or uncooked peas or beans. Refrigerate for 30 minutes.
3. Preheat the oven to 390°F (200°C ). Bake the crust for 15-20 minutes, take out from the oven and remove the parchment paper and weights.

TO PREPARE THE FILLING:
1. Slice the leek. In a frying pan heat 1 tbsp olive oil, cook the leek until tender but not brown.
2. Cut the salmon into small pieces.
3. In a bowl beat slightly the eggs and milk. Add crumbled goat cheese and chives. Season with lemon juice, salt and pepper.
4. In a separate bowl combine pieces of salmon and leek. Arrange in the tart shell. Cover with the egg and milk mixture.
5. Bake for 30-35 minutes. Leave to cool for 5-10 minutes before unmolding so that the batter sets, then serve.

Source of the recipe: own creation

Original entry: http://forthebodyandsoul.blogspot.com/2009/03/salmon-leek-and-goats-cheese-quiche.html

White Chocolate and Vanilla Muffins

2009-03-01T07:45:00.000-08:00

Makes 12

DRY INGREDIENTS:
380 g flour
2 teaspoons baking powder
pinch of salt
125 g caster sugar
200 g white chocolate

WET INGREDIENTS:
2 eggs
375 ml milk
1 teaspoon lemon peel
½ vanilla pod (reserve the other half for the icing)
160 g butter, melted

WHITE CHOCOLATE ICING:
200 g white chocolate, roughly chopped
2 tbsp olive oil
½ vanilla pod

1. Preheat the oven to 210°C (410°F). Grease or line muffin pan with paper muffin cups.
2. Sift all the dry ingredients except white chocolate into a large bowl.
3. Chop the chocolate roughly. Add to the dry ingredients.
4. Split half of the vanilla pod lengthways, scrape out the seeds.
5. In a small bowl, whisk together the eggs and milk. Add the lemon peel and vanilla seeds.
6. Pour the egg mixture and melted butter into the bowl with dry ingredients. Stir with a metal spoon to combine. Do not over mix!!!
7. Spoon into the muffin pan filling ¾ full.
8. Bake for 20 minutes or until toothpick inserted in a muffin comes out clean.
9. Let cool slightly before removing from the pan. Serve warm or cold with the white chocolate icing.

WHITE CHOCOLATE ICING:
Break the white chocolate bars into pieces. Melt with olive oil and vanilla seeds in a heatproof dish over a pan of simmering water. Spread over cooled muffins. Let the icing set slightly before serving.

Source of the recipe: Le Cordon Bleu Home Collection: Muffins, modified

Original entry: http://forthebodyandsoul.blogspot.com/2009/02/white-chocolate-and-vanilla-muffins.html

Chocolate and Raspberry Tartlets

2009-02-21T13:42:00.000-08:00

Makes 6

FOR THE CRUST*
125 g all –purpose or pastry flour
15 g cocoa
35 g caster sugar
pinch of salt
80 g cold unsalted butter, cut into cubes
1 large egg yolk
about 2 tbsp iced water

FOR THE MASCARPONE CREAM:
200 ml heavy cream
3 tbsp icing sugar
225 g mascarpone

FOR THE RASPBERRIES IN SYRUP:
250 g raspberries (frozen are fine)
40 g sugar
2 tbsp water

FOR THE TOPPING:
200 g fresh raspberries

1. Grease the tartlets pans.
2. Place the flour, cocoa, sugar, salt and butter in a food processor. Pulse until the mixture looks crumbly. While the motor is running, add egg yolk and water, spoon by spoon to form smooth dough. Transfer to a flat surface and knead slightly to form a ball.
3. Divide the dough into six equal pieces. Roll out each piece on a lightly floured surface. Line up the tartlets pans.
4. Place a piece of parchment paper over each tartlet and fill with baking weights or uncooked peas or beans. Refrigerate overnight (or at least 3 hours).
5. Preheat the oven to 190°C (370°F)
6. Put the tartlets straight from the fridge to the oven. Bake for 15 minutes, then remove from the oven, remove the parchment paper and weights. Return to the oven and bake for 5 minutes more, or until the dough feels completely baked. Leave to cool for about 5 minutes, unmold and leave to cool completely.
7. In the meantime prepare the raspberries in syrup. Place the sugar, water, and lemon juice in a small saucepan. Bring to a boil stirring until the sugar dissolves. Boil for 3-4 minutes, reduce the heat and add 250 g of raspberries. Simmer for about 3 minutes or until syrup forms. Set aside to cool completely.
8. Prepare the cream. Whip the cream with the sugar. Fold in mascarpone.
9. Spoon the cream onto the pastry cases. Just before serving, top with a few fresh raspberries + some raspberries from the syrup. Drizzle with more syrup. Serve immediately.

*prepare one day in advance to chill properly.

Source of the recipe: inspirade by pictures and recipes on La Tartine Gourmande food blog.

Original entry: http://forthebodyandsoul.blogspot.com/2009/02/chocolate-and-raspberry-tartlets.html

Risalamande (Danish Rice Pudding)

2009-02-05T17:32:00.000-08:00

Serves 4

4 cups full-fat milk
1/3 cup (65 g) short-grained rice
½ vanilla pod (reserve the other half for the sauce)
1 cup whipping cream
3 tbsp caster sugar
65 g almond flakes
1 whole almond

1. Split half of the vanilla pod lengthways, scrape out the seeds.
2. Place the milk and vanilla in a heavy-bottomed pan. Bring to a boil.
3. Reduce the heat. Add the rice gradually stirring constantly.
4. Increase the heat and bring to a boil again.
5. When the milk boils, reduce the heat, cover and simmer on a very low heat for about 1 hour or until the rice is cooked. Stir from time to time, making sure that the rice doesn’t stick too much to the bottom.
6. Leave to cool completely.
7. Whip the cream together with sugar. Fold the whipped cream and almonds into the rice. You can add more sugar or more almonds if you wish. Serve with warm cherry sauce (recipe below)

Cherry Sauce

1 ½ cup (about 185 g) frozen cherries*
½ tbsp lemon juice
3 tbsp sugar
½ vanilla pod
1 ½ cup water + 2 tbsp cold water
1 heaped tbsp potato starch (corn starch can be substituted)

1. Place the cherries in a medium saucepan. Add lemon juice, sugar and 1 ½ cup water. Add the vanilla pod. Simmer until the cherries are tender.
2. Combine the potato starch with 2 tbsp cold water.
3. Bring the cherries to a boil. Remove the vanilla pod from the pot. Reduce the heat, and , stirring constantly, slowly pour the water with the starch. Simmer for a few minutes until the sauce thickens slightly.

* I used frozen sour cherries in this recipe, but regular sweet cherries should work as well.

Original entry: http://forthebodyandsoul.blogspot.com/2009/02/risalamande.html

Copyright © 2009 For the Body and Soul. All rights reserved.

Totally Chocolate Chocolate Chip Cookies

2009-01-14T17:18:00.002-08:00

Makes 12-14 cookies

125 g dark chocolate (minimum 70% cocoa solids)

150 g flour
30 g cocoa, sieved
1 teaspoon baking soda
½ teaspoon salt
125 g soft butter
75 g light brown sugar
50 g golden caster sugar or regular white sugar
1 teaspoon vanilla extract
1 egg, cold
350 g dark chocolate chips

1. Preheat the oven to 340°F (170°C). Line a baking sheet with parchment paper.
2. Melt the 125 g chocolate in a heatproof dish over a pan of simmering water.
3. In a medium bowl combine the flour, cocoa, salt and baking soda. Set aside.
4. Using an electric mixer, cream the butter and sugars. Add the melted chocolate and mix again until completely combined.
5. Add vanilla extract and cold egg. Beat until well combined.
6. Add the dry ingredients, mix on the lowest speed until well combined.
7. Stir in chocolate chips.
8. Using an ice-cream scoop, scoop 12-14 mounds of the dough onto prepared baking sheet, spacing the cookies about 2.5 inches (6 cm) apart. Do not flatten them.
9. Bake for about 18 minutes. Leave on the baking sheet for 4-5 minutes, then transfer to a wire rack to let them cool and harden.

Source of the recipe: Nigella Express, Nigella Lawson, adapted

Original entry: http://forthebodyandsoul.blogspot.com/2009/01/totally-chocolate-chocolate-chip.html

Copyright © 2009 For the Body and Soul. All rights reserved.

Amond cheesecake

2009-01-14T17:18:00.001-08:00

Smoked Salmon, Leek and Tomato Tartlets

2008-11-29T05:27:00.000-08:00

Source of the recipe: Tarty i tartlatetki, Sarah Branbery, modified

Makes 6

FOR THE CRUST:
125 g all purpose flour, sifted
pinch of salt
75 g cold butter, cut into pieces
2-3 tbsp iced water (place the water for a few minutes in the freezer before using)

FOR THE FILLING:
120 ml ( ½ cup) crème fraîche
1 teaspoon horseradish
½ teaspoon lemon juice
1 teaspoon capers
salt and pepper
½ leek (white part only)
1 tbs olive oil
1 large tomato or 4-5 cherry tomatoes
100 g smoked salmon
dill, chopped

TO PREPARE THE CRUST:
1. Grease the tartlets pans with butter.
2. Place the flour, salt and butter in a food processor. Process until the mixture resembles breadcrumbs. While the motor is running, add water spoon by spoon to form smooth dough. Knead the dough lightly.
3. Divide the dough into six equal pieces. Roll out each piece on a lightly floured surface. Line up the tartlets pans.
4. Place a piece of parchment paper over each tartlet and fill with baking weights or uncooked peas or beans. Refrigerate for 30 minutes.
5. Preheat the oven to 390°F (200°C )
6. Bake for 10-15 minutes, remove from the oven, remove the parchment paper and weights and set aside.

TO PREPARE THE FILLING:
1. Slice the leek. In a frying pan heat 1 tbsp olive oil, cook the leek until tender but not brown.
2. Peel and seed the tomato. Cut into small cubes and drain on a paper towel.
3. Cut the salmon into small pieces.
4. In a bowl combine crème fraîche, horseradish and capers. Season with ½ teaspoon lemon juice, salt and pepper. Add egg yolks and stir to combine.
5. In a separate bowl combine pieces of salmon, leek and tomatoes. Gently combine the two mixtures together.
6. Spoon into pre-baked pastry. Bake for 15 minutes. Leave to cool for 5 minutes before unmolding. Serve.

Original entry:

Pear and Pecan Salad

2008-11-16T17:20:00.000-08:00

Source of the recipe: own creation

Serves 4

1 package red leaf curly lettuce
1 pear

FOR THE NUTS:
½ cup pecans
1 teaspoon olive oil
½ tbsp honey
½ tbsp maple syrup
¼ teaspoon coarse sea salt
1/8 teaspoon black ground pepper
¼ teaspoon cinnamon

Preheat the oven to 350°F (170°C). Line a baking sheet with parchment paper. In a bowl combine the nuts with olive oil, honey, maple syrup and spices. Spread on prepared baking sheet. Bake until golden brown, 12 to 15 minutes, stirring occassionaly. Remove from the oven and let cool completely.

FOR THE MAPLE DRESSING:
1 tbsp balsamic vinegar
4 tbsp extra virgin olive oil
1 tbsp maple syrup
coarse salt and freshly ground pepper

Place all the dressing ingredients in a jar. Shake until well combined.

Wash and dry the lettuce, if the leaves are big tear them into pieces. Peel, core and cut the pear either in cubes or strips. Divide the lettuce leaves into four plates. Sprinkle with pieces of pear and nuts. Pour the maple dressing over the salad and serve immediately.

Original entry: http://forthebodyandsoul.blogspot.com/2008/11/pear-and-pecan-salad.html

Apple Muffins with nutmeg and cinnamon

2008-11-09T06:00:00.000-08:00

Source of the recipe: "le Cordon Bleu' Home Collection": Muffins, modified

FOR THE MUFFINS:

375 g flour
2 teaspoons baking powder
pinch of salt
2 teaspoons cinnamon
1 teaspoon nutmeg
3 tbsp caster sugar
155 g unsalted butter
3 tbsp honey
2 eggs
170 ml milk
3 apples

FOR THE CINNAMON SUGAR:
1 teaspoon cinnamon
2 tbsp caster sugar

1. Preheat the oven to 200°C (390°F). Grease or line muffin pan with paper muffin cups.
2. Peel and core the apples. Cut into very small cubes (or grate).
3. Sift all the dry ingredients to a large bowl. Make a well in the center.
4. Heat the butter with honey over low heat until melted.
5. In a separate small bowl, mix together the eggs and milk.
6. Pour the egg mixture and the butter mixture into the well in the dry ingredients. Add the apples and mix.
7. Spoon into the muffin pan filling ¾ full.
8. Bake for 20 minutes or until toothpick inserted in a muffin comes out clean.
9. Let cool slightly before removing from the pan. Serve warm or cold.

Original entry: http://forthebodyandsoul.blogspot.com/2008/11/apple-muffins.html

Pumpkin and Ginger Jam

2008-11-03T06:10:00.002-08:00

Source of the recipe: Nami Nami food blog

Makes 4 jars (250 ml each)

1 kg pumpkin , diced
60 g freshly grated ginger
1 lemon
200 ml water
500 g jam sugar (with pectin)

1. Wash and dry the lemon . Grate the zest. Remove the white pith and discard. Cut the lemon flesh into small pieces.
2. Place the pumpkin, water, lemon flesh and ginger in a large heavy bottomed pot. Cover and simmer until soft. Remove the lid for the last 5-10 minutes of cooking to enable the extra moisture to evaporate.
3. Smash the pumpkin with a wooden spoon, or if you want a very smooth jam, press through a fine sieve.
4. Add sugar and lemon zest. Cook for 10 minutes.
5. Spoon hot jam into sterilized jars and close immediately.

Original entry: http://forthebodyandsoul.blogspot.com/2008/11/pumpkin-and-ginger-jam.html

Cumin Bread

2008-11-03T06:10:00.001-08:00

Source of the recipe: 1x umrühren bitte food blog

For the cream crumbs:
150 g cream 35-36% fat

For the pre-ferment:
220 g flour
5 g salt
half a teaspoon active dry yeast (or 0.5 g fresh yeast)
170 ml water

For the final dough:
270 g flour
20 g whole wheat flour
150 ml water
1 teaspoon active dry yeast (or 0.8 g fresh yeast) pre-ferment
50 g cream crumbs
7 g salt
10 g cumin

To make pre-ferment:
Place all the ingredients in a bowl and mix until smooth with a spoon. Cover with a plastic wrap or dish towel and leave at room temperature for 2 hours. Refrigerate overnight.

To make cream crumbs:
Bring the cream to a boil. Heat over low heat until the fat separates, and the milk solids turn into nutty brown crumbs. Leave to cool.

Final dough:
1. Dissolve the yeast in 50 ml water. Mix the rest of the water with preferment.
2. Place all the ingredients except salt in a stand mixer bowl. Stir with a hook on the lowest speed.
3. Add salt and mix for six minutes on speed 2. The final dough should be smooth and a bit sticky.
4. Cover with plastic wrap or dishtowel and let rise for 30 minutes.
5. Transfer the dough onto a flat surface, stretch and fold (the exact Strech & Fold instruction can be found on Zorra’s blog here). Cover and set aside for another 30 minutes.
6. Shape the dough into one big or two small loaves. Transfer to a baking sheet lined with parchment paper. Let rise for 45 minutes.
7. In the meantime preheat the oven to 420°F (220°C).
8. Just before baking, spray or brush the loaves with some water and slash with a sharp razor. 9. Transfer to the preheated oven. Bake for 15 minutes, open the oven door to release the steam, bake for 20 minutes more. If the bread turns too dark, cover with aluminum foil.
10. Transfer to a wire rack to cool.

Original entry: http://forthebodyandsoul.blogspot.com/2008/10/cumin-bread.html

Hazelnut, Chocolate and Banana Bread

2008-10-13T16:15:00.000-07:00

Source of the recipe: Béatrice Peltre (La Tartine Gourmande food blog), adapted

¾ cup (100 g) quinoa flour
½ cup (80 g) white rice flour
½ cup (80 g) tapioca starch
2 eggs
2 ripe bananas, mashed
2/3 cup (150 g) blond cane sugar
2 tbsp almond butter
1/3 cup (80 ml) olive oil or canola oil
1/2 teaspoon sea salt
¾ cup (80 g) hazelnut, toasted
3 tbsp pumpkin seeds, toasted
¾ cup (75 g) milk chocolate, roughly chopped
½ teaspoon baking soda
½ teaspoon baking powder
1 teaspoon pure vanilla extract

1. Preheat the oven to 350°F (180°C)
2. Grease and flour an 8 1/2-by-4 1/2-inch loaf pan.
3. In a bowl (or using stand mixer equipped with a paddle), lightly beat the sugar with eggs.
4. Add the oil and almond butter, and then vanilla extract.
5. Add mashed bananas, mix until smooth.
6. In a separate bowl, combine quinoa flour, white rice flour, tapioca starch, baking soda, and baking powder.
7. Fold in the egg mixture. Stir until combined.
8. Add nuts and chocolate and stir until the ingredients are just combined.
9. Place the butter into the loaf pan. Bake 50-60 minutes or until a skewer inserted in the middle comes out clean. Let cool before unmolding.

Original entry: http://forthebodyandsoul.blogspot.com/2008/10/nut-chocolate-banana-bread.html

Raspberry - Pistachio Financiers

2008-10-12T08:53:00.000-07:00

Source of the recipe: Cuisine Gourmande issue 105, modified

Use real butter (no margarine) in this recipe. Cooked until golden brown it will add a light nutty flavor to the cakes. The raspberry - pistachio combination is truly delicious, but feel free to experiment with other fruit/nuts. The cakes taste delicious plain as well.

Makes 12 cakes

125 g raspberries
1 tbsp unsalted pistachios, shelled
125 g butter
100 g icing sugar
30 g flour
90 g almond meal
3 egg whites

1. Preheat the oven to 350° F (180°C). Grease 12 friand molds or other molds you use.
2. Melt the butter in a saucepan; heat over low heat until it turns nutty brown and some of the milk solids separate. Leave to cool.
3. Sieve flour and icing sugar into a large bowl. Add almond meal and stir to combine.
4. Add egg whites, one at a time, stirring well after each addition. Add cooled butter and stir until the ingredients are well combined.
5. Spoon the batter into prepared molds. Press a few raspberries and pistachios into each cake.
6. Bake for 15-25 minutes or until golden brown. Let cool before unmolding.

Original entry: http://forthebodyandsoul.blogspot.com/2008/10/financiers-aux-framboises.html

White Chocolate - Blueberry Cheesecake

2008-10-06T18:22:00.000-07:00

Source of the recipe: Gardening Life, modified*

I used wild blueberries here, but regular blueberries will do as well.

FOR THE CRUST:
100 g Petit Beurre biscuits
80 g butter, melted

FOR THE FILLING:
3 packages 375-g fresh cheese (Liberté old style cottage cheese or quark)
1 cup granulated sugar
¼ teaspoon salt
1 vanilla bean
4 eggs
8 oz (225 g) white chocolate
½ cup blueberries

1. Preheat oven to 350 °F (175 °C)
2. Line an 9-inch springform pan with aluminum foil
3. Crush the biscuits in a food processor. Mix with melted butter and press into prepared pan. Bake for 8 minutes. Set aside.
4. Increase oven temperature to 450 °F (230 °C)
5. Split the vanilla bean lengthways, scrape out the seeds. Mix with the cheese. Set aside.
6. Melt the white chocolate in a heatproof bowl over a pan of simmering water, making sure the bowl doesn't touch the water
7. Using an electric mixer, beat the cheese until very smooth. Add the sugar and salt and beat until well combined.
8. Beat in eggs, adding one at a time and scraping the sides as needed until the mixture is smooth.
9. Mix in white chocolate. Fold in blueberries.
10. Spoon the cheese mixture onto the prepared crust. Bake on the bottom rack of oven for 15 minutes. Reduce oven temperature to 210 F (100 °C) and continue to bake for 1 hour. When done, the cheesecake should be mostly solid around the edges but still jiggle a little in the center when you shake the pan.
11. Immediately run a thin knife around the edge of the cake.
12. Cool the cake in the oven with the door ajar for 1 hour.
13. Remove from oven and chill overnight in the fridge.

* The original recipe uses graham cracker crumbs for the crust, and cream cheese and vanilla extract in the filling.

Original entry: http://forthebodyandsoul.blogspot.com/2008/10/white-chocolate-blueberry-cheesecake.html

Wild blueberry pierogi

2008-10-05T07:03:00.000-07:00

I don’t give the exact proportions of water here as it depends on the flour you use. Start with 150 ml, and then add as much water as needed to make firm and elastic dough. The water you’re adding should be hot, wait a little before you continue kneading the dough, to not to burn yourself.

makes about 60 dumplings

500 g all purpose flour
boiling water (see head notes)
pinch of salt
500 ml (2 cups) wild blueberries

1. Sift the flour and salt into a large bowl. Make a whole in the center and pour boiling water into it. Stir the mixture together with a fork, gradually incorporating the flour into the whole.
2. Transfer the dough onto a lightly floured surface and knead until smooth and elastic. Add more water if needed. Wait a little with the kneading after each addition of water, to not to burn yourself.
3. Wrap the dough in plastic wrap or cover with a damp dishtowel and let it rest for at least half an hour at room temperature.
4. Take a workable portion of dough and roll out very thin on a floured surface.
5. Using a drinking glass or round cookie cutter, cut circles (approximately 3 inches in diameter) Roll out each circle a little bit more or stretch it with your fingers; the dough should be very thin.
6. Spoon some blueberries into the center of each circle. Fold each circle in half around filling to form a semicircle, and firmly press edges together with your fingers. The edges should be free of filling.
7. Transfer the pierogi to a lightly floured baking sheet. Cover with a dishtowel.
8. Continue to fill and form pierogi, until all the dough has been used.
9. Cook or freeze uncooked for later use.

Cooking pierogi:
Bring a large pot of salted water to boil. Gently place a few pierogi in boiling water (do not cook more than a few pierogi at a time). Boil, stirring occasionally with a wooden spoon to keep them from sticking to the bottom. When the pierogi are floating on the surface let them cook 2 minutes more. Be careful to not to overcook them. Remove ready pierogi with a slotted spun or skimmer. Serve with cream or melted butter and bread crumbs topping (see recipe below). Sprinkle with sugar.

Freezing pierogi
Place uncooked pierogi on a lightly floured cookie sheet, make sure the pierogi are not touching each other. Place the dish in the freezer.When the pierogi start to freeze and are not sticky anymore, you can transfer them to plastic bag.

Melted butter and bread crumbs topping

4 tbsp butter
2 tbsp bread crumbs

1. Place the bread crumbs into a pan. Cook on a low heat stirring from time to time until the crumbs turn golden brown. Be careful to not to burn them.
2. Add the butter and heat until the butter is bubbling. This will take a couple of minutes.
3. Pour the bread crumbs and butter over the pierogi.

Original entry: http://forthebodyandsoul.blogspot.com/2008/10/wild-blueberry-pierogi.html

Zucchini Soup

2008-10-05T06:42:00.000-07:00

Source of the recipe: Cuisine Gourmande issue 104, modified

Serves 4

800 g zucchini
½ lemon
2 small onions
1 clove of garlic, crushed
3 teaspoons curry powder
200 ml coconut milk
500 ml vegetable stock
1 tbsp olive oil
salt
pepper

1. Dice the onion.
2. Wash and dry all the zucchini (do not peel them). Reserve one nice small zucchini, dice the remaining ones.
3. Heat the olive oil in a large pan. Add the onions and sauté for two minutes. Stir in curry powder.
4. Add garlic and zucchini. Pour in coconut milk and vegetable stock. Cover and simmer for 20 minutes.
5. Meanwhile, slice the reserved zucchini. Heat a little bit of olive oil in a separate pan, add the zucchini and sauté for one to two minutes.
6. Puree the soup with a hand blender. Season with salt, pepper and lemon juice.
7. Serve individual bowls topped with slices of zucchini and a pinch of curry powder.

Original entry: http://forthebodyandsoul.blogspot.com/2008/10/zucchini-soup.html

Jagodzianki (Wild Blueberry Buns)

2008-09-21T05:46:00.000-07:00

Make sure that the bread crumbs and vanilla sugar you use, do not contain corn or potato starch. The excess of starch would turn the blueberry filling into jelly. If bread crumbs without starch are not available, reduce the amount of them to one tablespoon, or if the blueberies you use are not very juicy, omit them completely.

Makes 18-20 buns

FOR THE DOUGHT:
½ kg all purpose flour
2 eggs
½ cup sugar
2 tbsp butter
50 g fresh yeast, or 4 ½ teaspoon active dry yeast
1 cup (250 ml) milk
pinch of salt

FOR THE BLUEBERRY FILLING:
½ kg fresh wild blueberries
2 tbsp bread crumbs
3 tbsp sugar
2 packages (8 gr each) vanilla sugar

egg
1 tbsp milk
sugar

1. Heat the milk over low heat until slightly warm, but not hot.
2. Place the yeast in a bowl (if you use fresh yeast, crumble them). Add the heated milk, 1 tablespoon of the sugar and 1 tablespoons of the flour. Stir to combine and dissolve. Cover with plastic wrap or dishtowel and set aside for about 10 minutes in a warm place.
3. Beat the eggs and sugar together until thick and pale.
4. Melt the butter.
5. Sift the flour to a large bow, add pinch of salt, then pour in the yeast mixture. Stir to combine.
6. Add the egg mixture and melted butter. Stir until well combined.
7. Knead the dough until smooth and no longer sticks to your hands. Shape the dough into a ball. Transfer to a large bowl, cover with plastic wrap or dishtowel and leave to rinse for about 1 hour.
8. Place the blueberries in a bowl. Combine with sugar, vanilla sugar and bread crumbs.
9. Divide the dough into 18-20 equal pieces. Form ball from each of the piece. Flatten on your hand. Spoon the filling into the center of each circle. Raise edges of dough and pinch together over filling, then roll between palms snowball fashion to form balls.
10. Place on greased baking sheet. Cover with a dishtowel and let rise for about 20 – 30 minutes.
11. Preheat the oven to 375 ° F (190 ° C). Just before baking whisk the egg with milk and brush on the buns, sprinkle with some sugar.
13. Bake for 20 minutes, or until buns are golden.

Original entry: http://forthebodyandsoul.blogspot.com/2008/09/jagodzianki-wild-blueberry-buns.html

Pesto

2008-09-17T10:34:00.000-07:00

If the pine nuts are expensive or hard to obtain, use sunflower seeds instead.

Makes about 125 ml

25 g pine nuts
35 g basil leaves
1 large clove of garlic
25 g Parmesan cheese, grated
60 ml extra virgin olive oil
salt
pepper

1. Toast the pine nuts in a small pan, leave to cool.
2. Wash and dry basil leaves.
3. Place the pine nuts, basil, garlic, and Parmesan cheese in a blender. Blend slowly pouring the olive oil.
4. Season with salt and pepper.

Store covered in a fridge up to five days.

Original entry:

Zuchinni and Pesto Lasagne

2008-09-17T10:27:00.000-07:00

Source of the recipe: Cuisine Gourmande issue 104

You can use either store bought pesto or homemade pesto in this recipe. also, you can use dry lasagna noodles in the place of fresh ones, but cook them first in a slightly salted water.

1 kg zucchini, cut into thin slices
9 fresh lasagna noodles
250 ml light cream
3 teaspoon pesto genovese*
1 ball (125 g) mozzarella cheese, sliced
40 g Parmesan cheese, grated
1 clove of garlic, crushed
2 tbsp olive oil
salt
pepper

1. In a large skillet heat the olive oil over medium heat. Add the zucchini and garlic and cook for about 5 min. Season with salt and pepper.
2. Place the cream into a small pot, bring to a boil, reduce heat to low; simmer 3 min. Remove from the heat, stir in pesto and half of the Parmesan cheese. Season with pepper.
3. Preheat the oven to 410°F (210 °C)
4.Spoon 1/3 of the cream, pesto and Parmesan mixture in prepared baking dish, top with three lasagna noodles, then arrange 1/3 of the zucchini slices. Repeat twice with the remaining cream, pesto and Parmesan mixture, lasagna noodles and zucchini finishing with zucchini. Top with slices of mozzarella, sprinkle with remaining Parmesan.
5.Bake the lasagna for about 20-30 minutes, or until the zucchini is tender and the cheese is melted.

Original entry:

Skubaniec Cake

2008-09-05T06:45:00.000-07:00

For the cake:
5 egg yolks
250 g margarine or butter, chilled and cut into small cubes
1 cup sugar
3 cups flour
2 teaspoons baking powder

For the fruit filling:
750 g rhubarb
300 g raspberries
½ cup sugar

For the meringue:
5 egg whites
pinch of salt
2 tbsp potato starch
3 tbsp sugar

1. Preheat the oven to 350 F (175 C).
2. Wash the rhubarb, then trim and cut into 1.5 cm pieces. Place in a bowl and cover with half a cup of sugar. Set aside.
3. Combine the flour, baking powder and sugar. Using your fingertips, rub the margarine into the flour until the mixture resembles coarse breadcrumbs. Add egg yolks and form a dough.
4. Tear 2/3 of the dough into small pieces, scatter evenly at the bottom of a 13 x 9 inch (22 x 32 cm) baking pan. Reserve the rest of the dough, preferably in the fridge.
5. Strain the rhubarb, then sprinkle together with raspberries over the dough in the pan.
6. Using an electric mixer, beat the egg whites until stiff peaks form, gradually add the sugar and potato starch and continue beating until glossy. Spread the meringue over the rhubarb and raspberry mixture, then scatter with pieces of the remaining dough.
7. Bake for about one hour.

Original entry: http://forthebodyandsoul.blogspot.com/2008/09/skubaniec-cake.html

Strawberry Salad

2008-07-09T09:52:00.000-07:00

Serves 4

head of lettuce (preferably lollo rose, frisée or oak leaf )
250 g strawberries
2 tbsp walnuts
2 tbsp white wine vinegar
4 tbsp extra virgin olive oil
1 tbsp honey
salt
pepper

Wash and dry the lettuce, if the leaves are big, tear them into pieces. Slice half of the strawberries. Toss in the lettuce leaves. Divide the salad into 4 plates. Sprinkle each portion with chopped nuts.

To make the dressing, combine the remaining strawberries with the white wine vinegar, olive oil, honey, salt and pepper in a blender or food processor. Process until smooth. Pour the dressing over the salad.

Original entry: http://forthebodyandsoul.blogspot.com/2008/07/strawberry-salad.html

Sardinian Ricotta Cake

2008-05-09T21:57:00.000-07:00

300 g flour
300 g sugar
300 g fresh ricotta cheese
3 eggs
1 lemon, zest and juice of
16 g (3.5 teaspoon )baking powder

1. Preheat the oven to 180 C (350 F)
2. Place ricotta and sugar in a large bowl. Crush with a fork until smooth and creamy.
3. Stir in egg yolks, lemon zest, flour and baking powder.
4. In a mixing bowl beat egg whites until stiff peak then gently fold them into the batter. (this might be a little difficult as the batter is rather thick if so add lemon juice)
5. Place the butter in 22 cm baking pan.
6. Bake for 40 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely.

Original entry: http://forthebodyandsoul.blogspot.com/2008/04/sardinian-ricotta-cake.html

Anzac Biscuits

2008-04-23T12:06:00.000-07:00

I used Demerara sugar in this recipe, but regular sugar or brown sugar will work well too. If you have trouble finding golden syrup, maple syrup or honey will make a nice substitution.

makes about 36 cookies

1 cup old-fashioned rolled oats

3/4 cup desiccated coconut

3/4 cup flour

1 cup cane sugar

8 tbsp (115 g) unsalted butter

2 tbsp golden syrup

1/2 teaspoon sea salt

1 tbsp boiling water

1/2 teaspoon baking soda

1. Preheat the oven to 160 C (320 F). Line a cookie sheet with parchment paper.

2. In a large bowl, mix the flour, oats, coconut, and sea salt.

3. Combine the baking soda and boiling water in a small bowl to dissolve.

4. In a small pan over low heat combine the butter and golden (or maple) syrup or honey.

5. Remove from the heat and stir in baking soda and water mixture.

6. Pour into the bowl containing the dry ingredients and stir.

7. Roll into small bowls, place on parchment generously space apart.

8. Press down with the back of a spoon to flatten.

9. Bake for 8-12 minutes or until the cookies are deep golden brown on top.

Original entry: http://forthebodyandsoul.blogspot.com/2008/04/anzac-biscuits.html

Lime, White Chocolate and Coconut Muffins

2008-04-17T02:59:00.000-07:00

Source of the recipe: Grab Your Fork food blog, modified

Notes to the recipe: Malibu can be substituted with another coconut liquour.

150g plain flour
2 tsp baking powder
1/4 teaspoon salt
40g caster sugar
100 g white chocolate, chopped roughly
1/2 cup desiccated coconut

1 egg
100ml milk
2 tbsp Malibu
50g butter melted and cooled slightly
1 teaspoon pure vanilla extract
1 lime

Preheat the oven to 200 C (390 F). Grate the zest of the lime and set aside.
Cut the outer pith from the lime and then carefully slide the knife under one membrane and gently remove a segment of lime flesh. Continue until all lime flesh has been extracted into a bowl for later use.
Sift the flour, baking powder and salt into a large bowl. Stir in the sugar, coconut, and white chocolate. Make a well in the centre.
In a separate large mixing bowl, mix together the egg, milk, vanilla and Malibu. Stir in lime flesh.
Pour the egg mixture and melted butter into the well. Mix quickly just until the ingredients are combined, taking no more than 15 seconds as over-mixing will prevent them rising.
Spoon into the muffin pan filling ¾ full.
Bake for 20 minutes .

Original entry: http://forthebodyandsoul.blogspot.com/2008/04/lime-white-chocolate-and-coconut.html

Poppy Seed Tartlets with Cherry Tomatoes

2008-04-13T02:08:00.000-07:00

Source of the recipe: Banbery's, Sarah “Tarts”, adapted

For the crust:
225 g all purpose flour
pinch of salt
100 g cold butter, cut into pieces
2 teaspoons poppy seeds
2-3 tbsp iced water

For the filling:
24 cherry tomatoes
1 tbsp olive oil
25 g butter
25 g all purpose flour
270 ml milk
salt
pepper
50 g cheddar cheese, grated
100 g ricotta or cream cheese
fresh basil leaves

Grease 12 muffin cups.
Sift the flour and salt into a large bowl.
Add the butter and rub together with your fingertips until crumbly.
Add poppy seeds, iced water and form a dough ball.
Roll out the pastry on lightly floured surface and cut out twelve circles ( 5 inches each).
Transfer to muffin pan, pressing down gently.
Cover with parchment paper and fill with a layer of dried beans.
Refrigerate for at least 30 minutes before baking.
Preheat the oven to 390 F (200 C).
Remove the tartlets from the fridge and bake for 10 minutes.
Take out of the oven, remove the beans and parchment paper and set aside.
Place the tomatoes on a cookie sheet, drizzle with olive oil and bake for about 5 minutes.
Melt the butter in a small saucepan, add the flour and stir until combined.
Add milk, little by little, stirring thoroughly to avoid lumps.
Bring to a simmer and cook for a few minutes until the sauce thickens.
Season with salt and pepper.
Add the cheddar cheese and stir to combine.
Stir in ricotta cheese.
Place two cherry tomatoes into each tartlet. Top with 1-2 tbsp béchamel sauce. Bake for 15 minutes.
Garnish with fresh basil leaves and serve.

Orginal entry: http://forthebodyandsoul.blogspot.com/2008/04/poppy-seed-tartlets-with-cherry.html

White Truffle Cake

2008-04-12T07:29:00.000-07:00

Recipe source: Bellefontaine, Jacqueline Chocolate, adapted

For the sponge cake:
2 eggs
4 tbsp caster sugar
5 ½ tbsp all purpose flour
50 g (1 3/4 ounces) white chocolate, melted

For the topping:
300 ml (1 1/4 cups) heavy cream
350 g (12 ounces) white chocolate, broken into pieces
250 g (1 1/4 cups) cream cheese or quark cheese
1 vanilla bean, split and scraped

To make the sponge cake:

Grease an 8 inch (20 cm) springform pan and flour the base.
In a bowl, beat the eggs and superfine sugar with an electric mixer for 10 minutes, or until the mixture is very light and foamy and the whisk leaves a trail that lasts a few seconds when lifted.
Sift the flour and carefully fold in with a metal spoon.
Fold in the melted white chocolate.
Pour the mixture into prepared pan and bake in a preheated oven at 350 F (180 C) for 25 minutes or until springy to the touch.
Cool slightly, then transfer to a wire rack to cool completely. Return the cold cake to the pan.

To make the truffle:

Place the cream in a pan, stir in vanilla seeds
Bring to a boil, stirring to prevent it from sticking to the bottom of the pan.
Remove the pan from the heat, add the white chocolate pieces, and stir until melted and combined.
Allow to cool, then stir in the cream cheese.
Pour the mixture on the top of the cake and chill for about 3-4 hours.
Remove the cake from the pan and transfer to a serving plate. Decorate.

Original entry: http://forthebodyandsoul.blogspot.com/2008/04/white-truffle-cake.html