Plăcintă cu iaurt – Yogurt Pie

Plăcintă cu iaurt - Yogurt Pie

Whisk –  5 Egg whites  – 100g sugar – Drop Vanilla – Stiff Meringue.

Creamy Yolk  – 5 Egg Yolks – 100 g Sugar   – Pinch Salt – Whisk – Add  – 40g Cornflour  – Whisk  – 500 g Greek  Yogurt –  Combine till Creamy

Pie Mix – Combine  – Meringue slowly – To Creamy Yolks

Layer – Lined Baking tray  – First Layer –  4 Filo Pastry Sheets – Brush  with Butter  – Sprinkle  Pinch Lemon Zest – Handful  Raisons – Spread 1/5 Pie Mix

2nd Layer  – Single Filo Sheet – Brush  with Butter  – Sprinkle  Pinch Lemon Zest – Handful  Raisins – Spread 1/5 Pie Mix

Repeat Layers as Above – Total 5 Layers –   Last layer – Pie Mix –  No Raisins.

Bake –  170 C –  25 mnts – Lower Temp -160 C for another 25 – Done

Serve –  Let Cool – Slice – Dust – Icing Sugar

Note : The First Layer overlaps  sides of the baking tray and to be folded  just before last layer.  Raisins are Optional. Fresh or frozen fruit such as Pineapple can be added instead.

Simple and Easy Dessert Recipe for Traditional  Romanian Plăcintă cu iaurt – Yogurt Pie .

This recipe was shared by my Romanian Friend Gina who is a queen of Desserts.  I think she can bake a cake sleeping.   Thank you Gina for sharing this lovely  Dessert and the recipe and pictures.  Andy your  Barbeque was perfect too as  always.

Ingredients Yogurt Pie

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Potato Lentil Patties

 

Potato Lentil Patties

Mix – 1 cup Cold Mashed potato – 1 Cup Soft Cooked Lentils – 1 Cup Fresh Breadcrumbs  – 1 tsp Chat Masala – water as necessary

Shape – Divide Equal Parts – 7 -8 Patties

Heat – Pan – 1 tbsp Oil – Shallow Fry – Till Browned on Both Sides.

Enjoy !!

Note : I Used  Leftover Mashed Potatoes and Dal Curry .  No additional water needed if using leftovers. Adjust Spice herbs as necessary to taste.

Recipe for Delicious Spiced  Potatoes and Lentils Patties Served with Ketchup or Chutney as Snack or Starter.

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Joy’s Pineapple Kugel for Passover

Mix – 4 eggs – ½ cup oil  – ½ cup sugar – 4 Tbs. potato starch – 1 Tbs. vanilla sugar – 1 tsp. baking powder  – Stir Well

Add – 1  – 20 oz. can crushed drained pineapple to  above  – Mix

Bake – Preheat  oven 350 F – Bake for +/- 40 mnts – until firm and lightly browned.

via Joy’s Pineapple Kugel for Passover — Bobbie’s Best Recipes

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Pistachio Panna Cotta

Boil – 1 cup heavy cream – 1/4 cup  basil, chopped – 1/4 cup  pureed pistachios –
1/2 cup sugar  – simmer 5 mins –  cool  – Strain.

Heat  – 1/2 cup milk –  3 tsp. powdered gelatin –  2 min – Back on heat  -Simmer 2 mins.

Set – Pour in Mould – Refrigrate 3-4 hrs.

Recipe for Italian Panna Cotta with of a handful of ingredients that transcribe into a beautiful and silky dessert that’s hard to resist.

Full details

via Pistachio and Basil Panna Cotta | Recipe — The Food Fanatic

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Chocolate Mug Cake

 

Dry – 3 Tbsp cocoa powder – 1 Tbsp coconut Powder – 1 Tbsp tapioca flour – 1 Tbsp sweetener – 1/2 tsp baking powder – pinch of salt

Wet – 1 large egg – 3 Tbsp water

Mix – Wet and Dry in a small microwaveable Bowl

Microwave  – +/- 2 Mnts –  Cool – Top with Fruits – Serve.

via Chocolate Mug Cake — Real Food Rabbit

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3 Ingredient Chocolate Banana Muffins

For one serve -makes 4 mini muffins or 2 large muffins

  • 1 medium to large ripe banana (browner the better!)
  • 2 eggs
  • 2 tbsp chocolate nut butter

Optional: 1 tsp cinnamon

1. Preheat your oven to 200 Celsius

2. Mash ingredients together using either your muscle strength (workout!) or a blender

3. Pour into silicon muffin cups or a greased muffin tray

4. Bake for 10-12 minutes

5. Serve and top with more nut butter!!

via 3 Ingredient Chocolate Banana Muffins: Flourless, Gluten and Sugar Free — Glow with Shae

Tangy Tomato Hummus Chutney

Easy Recipe Tomato Hummus Chutney

Boil – Wash Soak Cook Chickpeas – Till Soft – 1  Cup

Toast –  1 tbsp. Sesame Seeds – Pan – Low Flame – 1 -2 mnts. – cool  – Grind – to smooth paste.

Chop – 1 Cup Soft Sun Dried Tomatoes – Small Pcs.

Spice – 1 tsp. Chilli Powder – 1/2 tsp Garlic powder – Salt to Taste

Blend  – Chickpeas – Sesame Powder – Chopped Tomatoes – Spices – 1 tbsp. Oil –  +/- 2 tbsp. Water – Juice of 1 small Lemon – Smooth Paste  – Ready

Enjoy Spicy Tangy Tomato Hummus Chutney as a Spread or Dip or a Side Dish.

Note :  Use Tinned Chickpeas if available.  Adjust Spice to taste.   Soak Sun dried tomatoes to make soft.

Recipe for Spicy Tangy Tomato Hummus Chutney ready to Serve with Chapati  or Pita Bread or as Spread for Sandwiches or as a Party Dip with Carrot – Cucumber Sticks.

 

Mani Puttu Rice Dumpling in Coconut Sauce

 

Rice dumplings Maniputtu Coconut Milk sauce Dry Fruits Berberry
Mani Puttu Dry Fruit Garnish

Dough – 2 cups water – 1 tsp ghee – Pinch Salt – Boil – Stir – +/- 2 cups rice powder –  turn off  stove

Dumpling – Roll to form cherry sized ball

Cook – 2 -3 cups  Water –  pinch – cardamon powder/ Salt -Sugar to taste – Boil – add Dumplings – 5 mnts

Finish – Add 1 cup thick coconut milk – Boil 2 mnts – Dried Berberry to Garnish – cool 2 mnts. – Done 

Enjoy Delicious – Gooey – Coconutty – Traditional comfort food.

Note : Steam  balls if preferred. Use regular Milk instead of coconut milk. Add more Milk if preferred. Use Raisons instead of Berries.  Enjoy without Garnish too.

Mani Puttu in Coconut Sauce Recipe.  Traditional Breakfast receipe from kerala India.

Meen Peera – Scrambled Fish with Grated Coconut

Meen Peera My Way - Scrambled Fish with Grated Coconut

Steam –  300 g Fish – Debone – Shred.

Chop – 1 cup Spring Onions  – 1 inch pc Ginger – 4-5 Green Chillies – Handful Curry Leaves

Grate – Coconut  – 1 Cup

Spices – 1/2 tsp. Turmeric + 1/2 tsp. Pepper Powder – 1/2 tsp. Amchur Powder – 1 tsp. Salt

Saute –  Heat Pan – 2 tbsp. Coconut Oil –  Fry Chopped items- 2 – mnts -Add Spices –  mix-  Add Fish –  Stir Fry  – 2-3 mnts  – Mix Grated coconut – Stir fry 1  mnt.   – Turn off stove.  Done

Delicious Meen Peera read to be Served with Rice or Chappati.

Note – Adjust Spices to taste.  Use fish of choice or Drained Tinned Fish.

Recipe for Meen Peera a Traditional dish made in Kerala  India with Sardines or Anchovis and Coconut.  This recipe made in a Non-Traditional way with Amchur and Spring Onions instead of Shallots and Cocum or Tamrind.

 

 

Eggless Blueberry Cake

Recipe for Eggless  Blueberry Rava Sooji  or Semolina Cake - Light Fluffy and Tasty -Quick and  easy to make.

Combine – 1/2 Cup Yoghurt –  1/2  Cup Warm Milk – 1/2 Cup Melted Butter (Ghee) – Few Drops  – Vanilla Essence – 1/2 Cup Brown Sugar

Mix – 1 Cup fine semolina – 1/2 Cup Dried Grated Coconut – 1 tsp. Baking Soda to Above

Garnish – 1/2 Cup Frozen Blueberries  – Stir Gently – Pour in Lined Baking Dish

Bake – Preheated oven 180°C – About 25 – 30 mnts

Enjoy Delicious Easy Eggless Blueberry Cake Light Fluffy and Tasty

Note Use Fruit of Choice.   Add  more or less milk depending on Juiciness of Fruit.  

Recipe for Eggless  Blueberry Rava Sooji  or Semolina Cake – Light Fluffy and Tasty -Quick and  easy to make.