Sweet and Sour Cabbage

2 tsp. olive oil
1 med. onion
1 sm. head red cabbage - cored and thinly sliced
salt and pepper
2 tbsp. balsamic vinegar
1/2n pt. blackberries

heat a 12 inc. skillet. Add onions.  Cook for 3 minutes or until tender.  Add cabbage and 1.4 tsp. cook until tender.  Add wine and vinegar. cook for 25 minutes.,

Red cabbage salad

2 med. oranges
4 cups thinly sliced red cabbage
2 lg. carrots.  Cut into thin matchsticks
1 lg. yellow pepper, thinly sliced
2 tbsp. chives
3 tbsp. white wine vinegar
4 tsp. canola oil
salt & pepper
1 Tbsp. all purpose flour
Roasted pecans
Cut orange segments and transfer to a bowl with  juice.  Add cabbage, carrots, yellow pepper chives, vinegar. 1 tsp. oil and salt and pepper. Toss well and let stand.

Hungarian Cucumber Salad

Agi's Hungarian Cucumber Salad
English Cucumbers
salt
sugar
white wine vinegar
pepper.'

Soak the cucumbers in salt and water.  Let stand for 5 minutes then remove the liquid, drain the cucumber.  Do not rinse.  Keep the same bowl and add water, vinegar and sugar.

Gaspacho with smoked salmon surprise

GASPACHO WITH SMOKED SALMON SURPRISE

• Ingredients:
•  
• 200g/7 Oz. smoked salmon
• 1 Lb/500 g. ripe plum tomatoes
•        English cucumber
•        Red Bell peppers
• Salt
• ½ Clove garlic (optional)
• ½ Slice of white bread (Rosemary bread) lightly toasted
• 2 Tablespoons red wine Vinegar
• Tabasco Sauce (Prefer Cholula)
• 1 Tablespoon Olive oil
• 4 leaves of Fresh basil
• 4 oz.  Approximately 3 slice of roasted red pepper.
•  
• Instructions:
•  
• 1.      Cut the smoked salmon into very small dice and shape into a golf size ball then refrigerate.
• 2.      Peel the cucumber and cut it half.  Scoop out the seeds if using regular cucumbers.  Using a wide peeler.  Cut ½ cucumbers into ribbons.   Put in a bowl, sprinkle with salt and leave for 10 minutes.  After 10 minutes rinse under cold running water, drain and place out on paper towels to dry.
•  
• 3.      For the Gazpacho. 
• Use a food processor or blender.  Add the other 1/2 of cucumber, tomatoes, 1 red bell pepper, roasted pepper, bread, and vinegar, salt to taste.  Blend to a smooth consistency.  Add Tabasco (Cholula sauce).  Add olive oil at the end before serving.  Cover and chill for about 30 minutes.
• To serve, simply line the inside of a small ladle with the cucumber slices, arranging them so they are slightly overlapping.  Press the golf size ball of salmon into the ladle and cover with the overlapping slices.  It should look like a wrapped package.  Place each package in the center of a bowl.  Then carefully pour the gazpacho around the cucumber/salmon ball.  Top with basil and serve immediately.

Vegetable Terrine, a sophisticated way to eat your veggies

VEGETABLE TERRINE

1             Lb. carrots, rough chopped
               (Optional) This recipe can be made with only 2 layers as shown here)

1             Tbs. chopped ginger

1             Lb.  celery root

1             Lb. Broccoli

Sunflower oil for greasing the pan

3             Eggs

2             Lb. Loaf tin terrine

Cook the carrots and fresh root ginger in boiling salted water for 10-15 minutes until just tender.  Cook the celery root in salted boiling water for 8-10 minutes until almost tender, then add the broccoli florets and cook for 1 minute longer.

Drain all the vegetables separately.  Lightly oil the loaf tin and line the bottom with greaseproof paper.

Puree the broccoli, 1 egg and salt and pepper to taste in a food processor until smooth.  Pour the mixture into the loaf tin and level the surface with a palette knife.

Puree the celery root, 1 egg and season with salt and pepper in the food processor until smooth.  Spread over the broccoli mixture.

Puree the carrots, ginger then add 1 egg, and season with salt and pepper to taste in the food processor until smooth.  Spread over the celery root.

Oil a piece of foil and tightly cover the tin.  Put the tin into a roasting pan and pour boiling water around the loaf pan filling the water halfway up to the side of the tin.  Cook in a preheated oven at 350 degrees for about one hour or until firm.

Remove from oven and leave to cool in the loaf pan.  Chill for at least three hours in the refrigerator.  Turn the terrine, and cut slices to serve.

Recipe Courtesy of

Martha Greenwald

Martha's Good Nature

Moochie's Cup Cake

MOOCHIE’S CUP CAKE

CUP CAKES

2 1/3 Cups all Purpose flour

1 Tbs. baking powder

¾ Tsp. salt

1 ½ Cups white sugar

2  eggs

 1 ½ Whole milk

2 Sticks unsalted butter

 For Cup cakes:

Combine flour, baking powder and sugar, whisk all ingredient.  In a separate bowl, combine milk, vanilla extract, and eggs.   Using a stand up mixer, with paddle attachment, combine dry ingredients at low speed.  Then add the milk, vanilla extract and eggs.  Mix for about two minutes until dough is smooth.

Frosting:

2   Sticks butter

4   ounces (1/2 package cream cheese)

2   cups powdered sugar.

2 Tbs. Lemon Juice

1  Tsp. Vanilla Extract

¼ Cup blackberries

¼  white sugar

1/4 Whole milk

Combine ¼ sugar, blackberries or raspberries and milk.  Use a blender or Ninja.  This mix will be used to color the frosting. 

Using the paddle and a stand up mixer combine butter, cream cheese, vanilla and sugar until smooth.

For a light pink color, combine 1 teaspoon and frosting.  Mix with a spoon until you get the desired colored, bright pink and soft pink.

Set oven to 325 degrees.

Mix all dried ingredients.  Using a paddle attachment – Add softened butter.  Then add eggs, milk and vanilla extract .   Mix at low speed for about 2 minutes.  Bake for about 20 minutes.  Let the cup cakes cool at room temperature.  Then decorate each cup cake.  They can be served at room temperature or you can refrigerate for up to a week.

LEMON SCENTED SALMON TARTARE

LEMON SCENTED SALMON TARTARE

Incgredients:

½  Fresh salmon fillet from the belly

1 tablespoon lemon cut into strips without the white part

1 tablespoon Tabasco – Try Cholula is great

1 lemon

2 Tablespoons olive oil

2 Tablespoons finely chopped parsley.

Salt & Pepper. 

Mix all the ingredients and refrigerate for at least 15 minutes.  Serve with a cucumber salad or in an ice cream cone as an appetizer.