Thursday, August 20, 2009

Spinach Cake



3 eggs
1 1/2 cup sugar
1 lb frozen spiach
1/2 cup olive oil
2 tbsp lemon juice
2 1/2 cup flour
1 tsp baking powder

For top
1 cup whipped cream

puree the spinach in a food processor,drain and dry with paper towel
whisk egg and sugar well with mixer add the oil,lemon juice and spinach,mix 10 seconds in lower speed,add flour and mix again 1 minutes in lower speed,pour into caserole dish or 12" rounded cake mold,bake in 375 f about 30 minutes.

you can make layer too...

Wednesday, August 19, 2009

Chocolate Macaroon


1 1/4 cup confectioners' sugar
2/3 cup hazelnut (use a food processor to make fine powder)
1 1/2 tablespoon unsweetend cocoa powder
3 large egg whites
2 tablespoon sugar
1/2 teaspoon vanilla extract
2/3 cup chocolate-hazelnut spread (Nutella)


looks like very hard to make it , but it is really not hard at all,if you make your ingredients ready on your countertop before start to mix ,you'll save a lot of time :)) also instead of pastry bag you can use ordinary plastic bag or big size ziplock too,but pastry bag and tips only $7 dollar @ safeway ,just buy one of'em and use forever...again and again ...


Combine confectioners' sugar, hazelnuts, and cocoa powder in a food processor; process until nuts are finely ground and mixture is powdery. Spoon mixture into a medium sieve set over a bowl or a flour sifter.
In large bowl of a stand mixer, beat egg whites on medium until soft peaks start to form. Gradually beat in sugar. Continue to beat on high speed until stiff peaks form. Beat in vanilla until blended.(not too long)
Sift nut mixture over egg whites, in three additions, folding with a rubber spatula after each, until incorporated. Scrape batter into pastry bag. Pipe 28 (1 1/4-inch) mounds of batter on prepared baking sheets (means with waxing paper, do not bake w/out paper and do not substitude with butter and flour mix), about 2 inches apart (they will spread to about 1 3/4-inch rounds). Let air-dry at room temperature for 30 minutes.
Heat oven to 300 degrees F. Bake 1 sheet at a time 16 minutes, or until puffed and tops are shiny and firm to the touch. Remove from oven; let cool on sheet placed on a wire rack 3 minutes. Transfer macaroons with a spatula to wire rack to cool completely
To assemble macaroons, spread about 1½ tsp nutella spread onto the flat side of half the cookies; sandwich with the remaining macaroons, flat side onto filling. Filled cookies can be kept in an airtight container in the refrigerator up to 3 days.

Tuesday, August 18, 2009

French Toast Strata


Great FTS recipe ,( and yes i found it at Safeway :))



1/2 cup maple syrup

1 pack texan cut toast- cut into 2 inch cubes
1 cup Mascarpone Cheese
zest from 1 lemon
1 1/4 cup milk - separated
1 pint raspberries ( any kind of berries will work great)

5 eggs
1 tsp cinnamon

1 tsp nutmeg
1 Tbsp vanilla extract
butter - to grease baking dish


1. Butter bottom and sides of a 9x13 baking dish. Pour maple syrup into baking dish, spreading in a even layer. Add 1/2 of the bread cubes to the bottom of the dish, making sure to pack them in tightly.
2. Mix Marscarpone, lemon zest and 1/2 cup of milk together until well combined. Place dollops of the Mascarpone over the layer of bread, using about 1/2 of the Mascarpone mixture. Spread 1/2 of the raspberries on top and then top with the remaining bread cubes.
3. Whisk together eggs, 3/4 cup of milk, cinnamon, nutmeg and vanilla and pour over the bread in the baking dish. Press the bread cubes down to help soak the egg mixture into each piece. Top with the remaining Mascarpone mixture and raspberries. Cover with aluminum foil and place int he refrigerator overnight.
4. Preheat oven to 350F. Place covered strata in the heated oven and bake for 1 hour. Remove foil after 30 minutes to let the top get golden brown. Serve drizzled with maple syrup