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APPLE PIE WITH VANILLA MOUSSE
Apple cake with vanilla mousse

This is a kind of "Must cook" Apple Pie. The taste of apples melted into vanilla mousse is absolutely awesome...

INGREDIENTS:
  • Flour(200g/7.5oz);
  • 1/2 tsp. of baking powder;
  • 3 tbsp. of golden cane sugar;
  • 2 tsp. vanilla extract;
  • 1 pinch of Fleur de Sel;
  • 2 eggs;
  • 7 tbsp. softened unsalted butter;
  • 7-8 small apples;
  • 1 lemon;
  • 2.5 cups of cream (35%);
  • 3 tbsp. corn starch;
  • handful of sliced almonds;
  • 3 tbsp. sugar;
STEPS:  
  1. Knead the dough of the flour, 1 tsp of vanilla extract, golden cane sugar, Fleur de Sel, eggs, baking powder and butter into a soft ball;
  2. Divide the ball in two. Wrap one ball into a plastic wrap and put into the fridge for 30 minutes;
  3. Roll out the second ball of dough and line it on the base of 10-in spring form, prick it with a fork and place it in the oven (350°F) for 15 minutes. Remove and let it cool;
  4. Remove the seconf ball of the dough from the fridge and form it in long roll and shape it into the edge of the cake.
  5. Peel the whole apples, remove the cores and sprinkle with a lemon juice;
  6. Set the apples on the base of the cake;
  7. Now you have to prepare the vanilla mousse: Pour 1 cup of the cream into a bowl, add the corn starch and the sugar and stir;
  8. In a pot bring the remaining cream to a boil and stir in the mixture of cream, corn starch and sugar you have prepared before. Stir all the time, add 1 tsp. of vanille extract;
  9. Once the vanilla mousse is thick, remove it from the heat and pour carefully in the apples and between the apples, sprinkle with the sliced almonds;
  10. Place the cake into preheated oven (350°F) for an hour;

 

THREE CHOCOLATES CAKE
Soup with einkorn and goat cheese

This gorgeous Chocolate Cake is not easy to cook and the process of cooking is a bit time consuming, but the result will be an absolute triumph of taste and beauty! All the calculation of ingredients based on spring form with 8" in diameter.

INGREDIENTS:
STREUSEL:
  • Butter 25gr/0.8oz;
  • Brown sugar 25g/0.8oz;
  • Almond flour 25g/0.8oz;
  • Pinch of fleur de sel;
  • Flour 25 g/0.8oz;

BITTER CHOCOLATE SPONGE:
  • Lightly beaten eggs 75g/2.6oz;
  • Honey 22g/0.7oz;
  • Sugar 36g/1.3oz;
  • Almond flour 22g/0.7oz;
  • Flour 30g/1.05oz;
  • Cacao powder 8g/0.3oz;
  • Baking powder 3g/0.1oz;
  • Cream (35%) 36g/1.3oz;
  • Butter 43g/1.5oz;
  • Melted bitter chocolate(61%) 20g/0.7oz;

WHITE CHOCOLATE MOUSSE:
  • Milk 64g/2.25oz;
  • 1 Vanilla pod;
  • Molasses 8gr/0.3oz;
  • Gelatin 3g/0.1oz;
  • White chocolate 100g/3.5oz;
  • Cacao butter 10g/0.35oz;
  • Cream(35%) 130 g/4.5oz;

MILK CHOCOLATE MOUSSE:
  • Milk 62g/2.2oz;
  • Cream(35%) 122g/4.3oz;
  • Milk Chocolate (39%) 100g/3.5oz;
  • Gelatin 2g/0.07oz;

BITTER CHOCOLATE MOUSSE:
  • Milk 100g/3.5oz;
  • Cream(35%) 200g/7oz;
  • Gelatin 2g/0.07oz;
  • Bitter chocolate (60-60%) 100g/3.5oz.

CHOCOLATE GLAZE:
  • Water 120ml;
  • Sugar 200g/7oz;
  • Molasses 55g/1.9oz;
  • Cream (35%) 180ml;
  • Cacao powder 120g/4.2oz;
  • Gelatin 17g/0.6oz;
  • Neutral Glaze 200g/7oz;

NEUTRAL GLAZE
  • Water 90g/3.2oz;
  • Sugar 97g/3.4oz;
  • Molasses 9g/0.3oz;
  • Pectin 8g/0.3oz;

DECORATION
  • White chocolate 50g/1.7oz;
  • Black chocolate 50g/1.7oz;
  • Leaves of roses;
STEPS:  
DAY 1
STREUSEL:
  1. Preheat the oven to 320°F;
  2. Mix together the almond flour, the flour, the pinch of Fleur de sel and the brown sugar;
  3. Cut the cooled butter into small pieces and add it to the mixture;
  4. Grind the mixture with your hands creating crumbs;
  5. Cover a baking sheet with parchment paper;
  6. Spread the Streusel crumbs on the sheet and put it into the oven for 10-15 minutes. Crumbs should become golden, not brown;
  7. Remove your Streusel from the oven and set aside;

BITTER CHOCOLATE SPONGE - step1:

  1. Sift together dry ingredients except sugar;
  2. Beat together the eggs, the sugar and the honey in a mixer until it off-white in color and have almost doubled in volume;
  3. Melt the chocolate and the butter using a hot water bath. Add it to the mixture, continue to beat;
  4. Add the cream;
  5. Add the sifted dry ingredients;
  6. Cover 8" spring form with a foil;
  7. Pour the mixture into the spring form and sprinkle the Streusel crumbs on top;
  8. Put into the oven for 20 minutes;
  9. Remove from the oven and carefully remove it with the foil from the spring form as you will need this spring form for the chocolate mousse;
  10. Set the Bitter Chocolate Sponge aside;

WHITE CHOCOLATE MOUSSE:

  1. Soak the gelatin in cold water and let it swell;
  2. Pour the milk into a saucepan, add the molasses and the vanilla pod cut in half;
  3. Bring it to a boil and let it cool down;
  4. Melt the chocolate with Cocoa butter using the hot water bath;
  5. Add the swelled gelatin into the warm milk and stir until it completely dissolved;
  6. Pour a thin stream of the milk-gelatin mass into melted chocolate & cacao butter mass and stir;
  7. Pour the White Chocolate Mousse into ziplock, zip it and place it in the fridge for an hour;

MILK CHOCOLATE MOUSSE:

  1. Soak the gelatin in cold water and let it swell;
  2. Pour the milk into a saucepan, bring it to a boil and let it cool down;
  3. Melt the chocolate using the hot water bath;
  4. Add the swelled gelatin into the warm milk and stir until it completely dissolved;
  5. Pour a thin stream of the milk-gelatin mass into melted chocolate and stir;
  6. Take the spring form, carefully line it with plastic wrap and pour the Milk Chocolate Mousse;
  7. Put it in the freezer overnight;

BITTER CHOCOLATE SPONGE - step2:

  1. Remove the ziplock with White Chocolate Mousse from refrigerator;
  2. Cut off one corner tip of the ziplock with White Chocolate Mousse;
  3. Squeeze gently White Chocolate Mousse on the Bitter Chocolate Sponge, creating profiteroles-like bowls of mousse evenly over the entire surface of Bitter Chocolate Sponge;
  4. Put it in the freezer overnight beside the Milk Chocolate Mousse;

DAY 2

BITTER CHOCOLATE MOUSSE:

  1. Soak the gelatin in cold water and let it swell;
  2. Pour the milk into a saucepan, bring it to a boil and let it cool down;
  3. Melt the chocolate using hot water bath;
  4. Add the swelled gelatin into the warm milk and stir until it completely dissolved;
  5. Pour a thin stream of the milk-gelatin mass into melted chocolate and stir;
  6. Let it cool down;

ASSEMBLING - step1:

  1. Remove the Bitter Chocolate Sponge and spring form with Milk Chocolate Mousse from the freezer;
  2. Pour the Bitter Chocolate Mousse over the Milk Chocolate Mousse into the spring form;
  3. Take the Bitter Chocolate Sponge, turn it White Milk Chocolate "profiteroles" down and place it on the top of Bitter Chocolate Cream in the spring form;
  4. Put in a freezer for 3-4 hours;

NEUTRAL GLAZE:

  1. Warm up the water in the saucepan;
  2. Mix pectin, sugar and molasses;
  3. Add it to the water in the saucepan, mix carefully;
  4. Remove from the heat and let it cool  to 95°F;

CHOCOLATE GLAZE:

  1. Soak the gelatin in cold water and let it swell;
  2. Pour the water into saucepan. Add the Cacao powder, the molasses, the cream and the sugar. Stir carefully and bring it to the boil;
  3. Let it cool down to 122°F;
  4. Add the gelatin and the Neutral Glaze. Stir carefully. Let it cool to 95°F;

DECORATION:

  1. Melt white chocolate using hot water bath;
  2. Take the Rose leaf; cover it with melted chocolate using a brush. Place in on the platter and put in the fridge for a couple of hours;
  3. Repeat these steps with milk and dark chocolates;
  4. Remove from the fridge and carefully remove the rose leaves from the chocolate;

ASSEMBLING - step2:

  1. Remove the spring form with the cake from the freezer;
  2. Cover the spring form with a big platter and turn it upside down;
  3. Remove the spring form and the plastic wrap;
  4. Pour the glaze over the cake. Do not touch it! Allow it to spread itself over the cake;
  5. Decorate with chocolate leaves and put it in the fridge for an hour. Keep it in the fridge before serving;
SOUP WITH EINKORN AND GOAT CHEESE
Soup with einkorn and goat cheese

Einkorn is one of the oldest cultivated wheat. It is not hybridized like modern wheat and in contrast with more modern forms of wheat can be recommended in any gluten-free diet.

INGREDIENTS (serves 4):
  • Einkorn(240g/8oz);
  • 1white onion peeled and thinly sliced;
  • 2 garlic cloves peeled and chopped;
  • 1 tomato sliced;
  • smoked bacon 2 thin slices, cut into small lardons;
  • pinch of saffron threads;
  • 4 fresh sage leaves, chopped;
  • chicken stock (1L/1 quart);
  • goat cheese(200gr/6.5oz);
  • pecorino cheese(40g/1.5oz);
  • olive oil;
  • salt and pepper;
STEPS:  
  1. Soak the  einkorn overnight in a bowl of cold water;
  2. Put a saucepan on the heat, add a splash of the olive oil and add the bacon, let it brown a little bit;
  3. Add onion and garlic, cook until translucent;
  4. Add tomato, sage and saffron;
  5. Mix well and cook for another 2 minutes;
  6. Drain the einkorn and transfer it to the saucepan;
  7. Mix again, to let einkorn to soak all the fragrant juices;
  8. Pour the chicken stock, cover, reduce the heat and let it cook for an hour;
  9. Cut the goat cheese in 1 inch cubes and put it in the saucepan;
  10. Season with salt and freshly ground black pepper;
  11. If you prefer a smooth creamy texture you can blend the soup;
  12. Pour the soup into soup plates and sprinkle with pecorino cheese;
WHITE CHOCOLATE SAUSAGE
White chocolate sausage
INGREDIENTS (serves 4):
  • white chocolate (250g/9oz);
  • 2 egg yolks;
  • butter (100g/3.5oz) soft, but not melted;
  • Italian biscotti (300g/10.5oz);
  • dried apricots (200g/7oz);
  • coffee espresso (100 ml/3.5 oz), cooled;
  • brown sugar (30g/1oz); 
STEPS:  
  1. Melt the chocolate over a hot-water bath;
  2. Crush the biscotti in the blender until they are very fine crumbs, put aside;
  3. Grind the dried apricots in the blender, put aside;
  4. Begin to whip the butter with the yolks and the brown sugar in the food processor ;
  5. Add the melted chocolate to the whipping butter, spoon by spoon;
  6. Add the espresso;
  7. Add the dried apricots;
  8. Add the biscotti;
  9. Continue to whip for another 5 minutes until there is a nice homogeneous mass;
  10. Now you have to create a tube of a parchment paper. Take 50''(130cm) of parchment paper, fold it in three layers and roll it into a tube of 3''(8cm) in diameter.
  11. Tie one end of the tube with a thread, put it vertically and holding it with one hand spoon the chocolate mass inside the tube.
  12. Tie another end with a thread and put the "sausage" in the freezer for at least 4 hours.
  13. When "sausage" is firm, remove it from the freezer, gently remove the parchment paper and slice. 
CULINARY CONTEST!

To win this wonderful 'Cobalt Net' cup & saucer ($92.00 retail value) and 4oz tin box with the tea of your choice, please send us your favorite recipe along with the photo of the cooked recipe at contest@ekaterinas.com;
Contest starts at February 25th of 2014 and the winner will be announced at April 16th if 2014.

WE HAVE WINNER!  

SAFONOV KIRILL

We thank the participants for sharing their wonderful recipes with us! Please try again in our next contest!

SAFONOV KIRILL "My Mother's Heavenly Napoleon", 1 good sized cake (serves at least 12):

Ingredients:
• 800 g puff pastry (either self made or store-bought);
FOR CUSTURD:
• 6 egg yolks;
• 2 glasses of sugar (400 ml);
• 2 tbsp flour;
• 750 ml (3 glasses) milk glass of milk;
• ¾ 300 g softened butter;
• ¾ 1 tsp of vanilla extract;
• ½ 100 g walnuts;


Method:
 • Roll out the puff pastry into 4 thin squares. Poke each slice with a fork (not once, many times and evenly :) and bake until golden.
To make the custard:
Beat the egg yolks with the sugar and vanilla. Add the flour and whisk again. Then add 1 glass (~250 ml) of milk and whisk so that it's nicely smooth and combined. Heat 0,5 l of milk in a separate pot and just before it starts boiling, add the mixture of eggyolks and keep constantly mixing on low / medium heat until the mixture thickens. Set aside and let it cool, when the mixture has cooled down almost entirely (is just slightly warm), add the softened butter and beat it in (the butter shouldn't melt).
Start building the cake:
cover a slice of the puff pastry with a generous amount of the custard (the thinner the pastry slices and the more of custard the better), then add another layer of the puff pastry and another layer of custard and so on. Also do the sides with custard and then decorate with walnuts.
And now the hard part - it should sit somewhere cool for 24 hours before eating so that the custard can seep through the layers of puff pastry and the entire cake can become soft and moist.





DAVID A. DOUGLAS "Cabbage rolls" from Mom’s own recipe (serves 20 +)

Ingredients:
• 2 large heads of cabbage;
• 1cup vinegar;
• 2 pounds of lean minced bee;f
• (Optional) 9" coil of kielbasa;
• 2 eggs;
• ¾ cup of brown rice;
• ¾ cup of barley;
• ½ cup lemon juice;
• 2 large cans of sliced tomatoes in juice;
• 2 cups of V8 juice;
• 2 cans of tomato soup (to be used at the end);
• 2 medium size onions - sliced;
• 6 tablespoons of olive oil;
• 5 tablespoons of brown sugar;
• Garlic powder to taste;
• Salt and pepper to taste;

Method:
Boil cabbage with vinegar and salt in a very large stockpot until leaves easily pull off (this takes time). Place removed leaves in a bowl for use later. • Pre-cook rice and barley to almost done, rinse and drain. • In a large mixing bowl mix beef, eggs, olive oil, garlic, rice, barley, sliced onions, salt and pepper. • In another large mixing bowl mix sliced tomatoes, V8 juice, sugar, lemon juice, garlic, olive oil, salt and pepper to taste (should be tangy yet slightly sweet). • (Optional) Slice and dice kielbasa into small cubes. • In large covered baking pans, (you will need at least two) spray with olive oil and place a bed of discarded cabbage bits on the bottom of the pan. • Place a palm size pressed mixture of the beef and rice etc. on a cabbage leaf and roll until mixture is all enclosed. • Place cabbage roll seam-side down on the bed of suace and completely fill one layer. • (Optional) Sprinkle some kielbasa bits (cubes) over layer of cabbage rolls. • Pour some of the mixture of the tomato sauce mixture over the first layer. • Repeat these methods until all of the layers are covered in the tomato sauce mixture and the pan is full. Leave about an inch at the top for boil over. • Pour the contents of 1 can of tomato soup and spread over top of the rolls and tomato sauce. (one can per baking pan). • Add salt, pepper and garlic powder over top. • Repeat process for the next baking pan(s). • Pre-heat oven to 325°F. • Cook in an oven reduced to 275°F for 5 hours – (cover the bottom of your oven with tin foil because of boil over) – freeze, if not eating, in dinner size portions. • Finally: Serve with Kosher pickles and fresh rye bread, a shot of vodka and slurp down with red wine. (Overall time from start to the finished cooking at least 9 hours)

FRANCESCA POLLACO "Cassava Cake"

This is my favorite recipe and it is so easy to make. Whenever I attend a gathering that requires me to bring a dessert, this is what I take and there are no leftovers for this one.

Ingredients:
• 2 Packets - 454 g each frozen, grated cassava;
• 1 tin - 400 ml coconut milk;
• 2 eggs;
• 1 Bottle of macapuno;
• 2 eggs;
• ¾ 1 can of condensed milk;
(all ingredients are very easily available at a Chinese grocery store or in the international isle of your local grocery store)

Method:
  Mix all the above ingredients together and bake in a greased pan for 1 hour till it looks like the image. Make sure that it has cooled down completely before you attempt to cut. If you want the glaze then follow the following steps. Boil one small can (250ml) of coconut milk and about 3 tablespoons of condensed milk together. Let it cool down and then slowly mix 3 egg yolks into this mixture. Before mixing the ingredients for the Cassava cake, keep less than half the bottle of Macapuno aside. Remove the cake from the oven 15 minutes before it is ready. Layer the top of the cake with the macapuno and the glaze and bake for the final 15 minutes. This makes the cake very rich so, I don’t do this part.

PARMESAN SOUFFLÈS
Parmesan Souffles
INGREDIENTS (serves 4):
  • 1 and 2/3 cups (400 ml) milk;
  • 4 eggs, separated;
  • 2 teaspoon milk;
  • 3/4 cup (75 g) flour;
  • 2oz (60g) Parmesan or Gruyèr cheese, grated;
  • 2 tbsp. butter;
  • salt and pepper;
  • Nutmeg to taste;

 

 

STEPS:  
  1. Preheat the oven to 350°F (180℃);
  2. Butter 4 small  soufflés molds. Bring the milk to a boil and leave it to cool a little;
  3. Dilute the egg yolks with 2 tea spoons of milk;
  4. Pour the slightly cooled milk little by little over the flour, stirring all the time, until you have a perfectly smooth mixture with no lumps;
  5. Season with salt and add a pinch of pepper and a little nutmeg;
  6. Bring this back to a boil, stirring constantly;
  7. As soon as it begins boiling, remove the pan from the heat and immediately stir in the cheese, butter and yolks diluted with milk;
  8. Whisk the 4 eggs whites to firm peaks and carefully fold them into the milk mixture. Make sure you don't deflate the whisked whites;
  9. Fill the soufflés molds with the batter three-quarters to the top and bake for 10 minutes. The soufflés should be well risen with a lovely crust;
  10. Serve immediately!
You can find this similar recipes in "The complete Bocuse" This book really is fool of amaizing recipes!