Author: lisaandfrancescook

Lemon Cardamom Semolina Cake

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So a Persian Semolina Cake and a Lebanese Semolina Cake walk into a bar…. But seriously, I took two delicious cakes with certain common elements, made some tweaks and came up with this single wonderful Lemon Cardamom Semolina Cake. Bright and lemony with that unique texture that you get with semolina cakes. The finished warm cake is soaked in a simple syrup perfumed with lemon and rose water. This permeates the entire cake, resulting in a dense, moist delicious bite. I topped it off with some lightly toasted pistachios and edible dried rose petals. For utter decadence, I served it with strawberries macerated in a bit of sugar and some lightly sweetened crème fraîche on the side. Do I have your attention yet?

This Lemon Cardamom Semolina Cake should rank right up there with the best of the semolina cakes. And while I admit to tarting it up a bit with strawberries and crème fraîche, it is wonderful all on its own. No embellishments are needed to enjoy this utterly lovely cake.

Middle Eastern semolina cakes, like basbousa are very common – and VERY delicious. They are usually soaked in some kind of simple syrup or a syrup sweetened with honey. Not only does the syrup add wonderful flavor to the cake, but it also makes the cakes able to last longer, particularly in warm climates where refrigeration wasn’t common until relatively recently.

These cakes stay moist for days and the flavors only intensify with each passing day. And as each grain of semolina soaks up the syrup, the cake takes on such a lovely, creamy texture. I find that if possible, I always make semolina cakes one or two days ahead of serving. This allows all of the wonderful flavors and aromas to meld into one delicious bite.

As anyone who reads my blog knows, I love Middle Eastern and South Asian cuisine. and I also love a great dessert. This Lemon Cardamom Semolina Cake is the perfect make-ahead dessert for Shabbat or any special dinner – especially if it has a Middle Eastern/Mediterranean theme.

And because this cake uses olive oil instead of butter or margarine, a whisk and a spatula is really the only equipment needed. There is no heavy creaming of the butter and sugar or tedious beating to incorporate air into the mixture.

But don’t wait for an “occasion” to make this delicious cake. Take it on your next picnic. It will travel well and requires no refrigeration or special treatment.

For more semolina cake recipes:

Orange Semolina Cake

Lemon Semolina Almond Cake

Basbousa (Semolina, Coconut and Pistachio Cake

Simple Basbousa

Recipe

Yield: About 8 servings

Ingredients

Yield: About 8 servings

Ingredients

For the Cake

1.5 cups almond flour or almond meal

1.5 cups semolina flour

1.25 teaspoons baking powder

1 teaspoon kosher salt

2 teaspoons ground cardamom

1/2 teaspoon grated/ground nutmeg

1 cup fruity Extra Virgin Olive Oil (Use a Lemon-flavored oil if you can. It will give even more punch to the lemon flavor.)

1 cup granulated sugar

2 lemons, zested

Juice of one lemon (Be sure to zest your lemons first!)

3 large eggs

Simple Syrup

1 cup granulated sugar

1 cup water

1 lemon, juiced (From the 2 lemons zested in the cake)

1 to 2 Tablespoons rosewater (Optional, but desirable, but use a really good quality rose water so it doesn’t taste like pot pourri!) Alternatively you could use Orange Blossom Water.

Garnish

About 1/3 cup coarsely chopped and lightly toasted pistachios or blanched slivered almonds

about 2 Tablespoons dried, edible rose petals

Directions

Preheat your oven to 350 F.

Grease an 8-inch springform pan and line bottom and sides with parchment paper. (You could use a 9-inch pan for a flatter cake. Decrease the baking time by about 10 minutes.) Grease parchment. Whisk together the almond flour, semolina flour, salt, cardamom, nutmeg and baking powder in a medium bowl.

In a large bowl, whisk the oil, sugar, and lemon zest from 2 lemons together until combined. (This can also be done with a hand mixer.) However, you are not trying to beat a lot of air into the mixture. You just want everything well combined.

Then gradually add the eggs, one at a time, beating to incorporate, about 1 minute. Next add the dry ingredients and the juice of 1 of your lemons and whisk just until everything is combined. Do not over-mix. Semolina cakes are meant to be fairly dense.

Transfer the batter to the prepared pan. Place the cake on the middle rack, and bake until golden brown, approximately 45 to 50 minutes. (If you use a 9-inch springform pan, check your cake after 35 minutes.) Ovens really vary, so you can tell the cake is done if you lightly press the top of the cake — it should feel lightly springy when done. (I baked mine a few minutes longer than I should have ideally, although with the syrup it is fine.) Allow to cool for 20 minutes or so in the pan before removing the ring and transferring the cake to a cooling rack.

Using a toothpick, poke holes all over the top of the cake. Spoon or brush ALL of the simple syrup (See below) over the cake. (I like to put a pan covered in foil under the cooling rack to collect the inevitable dribbles and to make clean-up easier.) It might look like a lot of syrup, but it will all get absorbed into the cake after a few minutes. Not only does the syrup add flavor but it is necessary for keeping the cake moist and contributes to the overall texture of the cake.

Simple Syrup

  1. In one easy step, combine water, sugar, juice of 1 lemon, and rosewater, if used, in a pot. Cook it over medium-heat until the sugar is fully dissolved, for 4-5 minutes.
  2. Then continue cooking the syrup on medium-low heat for an additional 10 minutes, stirring occasionally.

Mixed Berry Galette

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Berries, berries and more berries! While it’s true that these days berries are available in grocery stores pretty much all year long, summer is indisputably berry season. If you are like me, we can’t get enough of them. And I love them all – blueberries, blackberries, strawberries, raspberries, gooseberries, watermelon berries….

As I mentioned in my previous post, I also really enjoy a good dessert. Nothing cloyingly sweet mind you, but definitely dessert. A galette is perfect. It’s simple to make and by its very nature its rustic and unfussy. A basic pastry rolled out, filled with the fruit of your choice and folded up. If the juices run over a bit, no problem. Eaten warm straight out of the oven with a bit of ice cream or crème fraiche or just at room temperature.

This Mixed Berry Galette used the berries that can almost always be found in my fridge. The proportions don’t really matter too much as long as the weight is about the same. I do think that the majority of the berries should be of a slightly firmer variety such as blueberry, strawberry or blackberry. Raspberries are very soft and are fine to use as an accent, but are likely to bake into jam. But don’t overthink this. Just make it and enjoy.

The amount of sugar is pretty minimal and the lemon zest and juice brightens up the berry flavor. While you can use a pastry from your store’s freezer section, it really is simple to make this dough. I did experiment just slightly by adding a teaspoon of a raspberry balsamic vinegar that I had on hand to the dough instead of the usual apple cider or distilled vinegar. Just to layer in the berry element. It didn’t make a huge difference, but it just added a certain sumpin’ sumpin’.

As with any berry dessert, you want to bake the pie, galette or cake until the berries begin to bubble and ooze some liquid. If you don’t do this, the juices will continue to run once the finished product has cooled. Not horrible, but generally not desirable.

This Mixed Berry Galette is soooooooooooooooooooo delicious, with it’s crispy, flakey crust and bursting berries that I decided to forego ice cream and crème fraiche. Don’t wait – just make this!

Recipe

Yield: About 6 servings

Ingredients

For pastry

1.5 cups (188 g.) unbleached, all-purpose flour

1 Tablespoon granulated sugar

1/2 teaspoon kosher or fine sea salt

1 stick (8 Tablespoons or 114 g.) cold unsalted butter or vegan butter cut into 16 cubes

1 teaspoon of vinegar (distilled, apple cider or raspberry balsamic)

4 to 5 Tablespoons of ice water

For filling

4 cups (750 g.) cleaned berries (I used about 500 g of blueberries and filled in with blackberries, strawberries and raspberries to get to 750 g.)

1/4 cup granulated sugar

2 Tablespoons unbleached, all-purpose flour

Zest of 1 medium lemon

Juice of 1/2 a medium lemon

1/4 teaspoon kosher or fine sea salt

For brushing the pastry

1 egg mixed with 1 Tablespoon of cream OR just brush with some non-dairy “milk” and leave out the egg

A sprinkling of either granulated or castor sugar (Demerara would also work)

Directions

For the pastry

This can be done by hand, but I used a food processor. Pulse the flour, sugar and salt (or mix with a whisk or even your hand).

Add the butter or vegan butter, and pulse just until the mixture resembles coarse meal with some pea-sized pieces of flour-coated butter. If doing this by hand, you can use a pastry cutter or two knives.

Drizzle in the vinegar and 4 Tablespoons of the ice water. Pulse just until the dough starts to come together. If doing by hand, mix until you take a Tablespoon of dough between your fingers and if you squeeze it, the dough holds together. Since flour and room humidity vary, you may need to add a bit more water. I didn’t, but it’s okay. Only add the absolute minimum! Using plastic wrap or waxed paper, push the dough together to form a disk. Wrap the dough and refrigerate it for at least an hour or up to overnight.

When you are ready to make the galette, remove the dough from the fridge. Allow it to sit for about 15 minutes. This should make the dough more malleable and will prevent cracking when you roll it out.

For the Galette

Preheat the oven to 425 degrees F (218 to 220 C).

Mix the sugar with the salt and lemon zest. Rub the zest into the sugar with your fingers.

Gently mix the berries with the flour, sugar mixture and lemon juice.

Roll out the dough onto a Silpat or parchment paper dusted with flour until it is an approximate 12-inch round. You can trim the edges for a more “finished” look or leave it rough if you prefer a more rustic look. Place the Silpat or parchment onto a baking sheet and carefully fill the center with the berry mixture. Push the berries out to about two inches from the edges. Then start folding over the dough, pleating it as you go around. The center should be left open.

Brush the pastry with either the egg wash or use the non-dairy “milk.” Sprinkle with sugar. Bake for 25 to 30 minutes or until the berries are bubbling and the crust is browned. Now enjoy!

Strawberry Cake (Kuchen)

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Due to the unprovoked, and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters.

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“Summertime and the livin’ is easy

Fish are jumpin’ and the cotton is high”**

Or perhaps

“It’s too darn hot

It’s too darn hot

I’d like to sup with my baby tonight” ^

You get the point, right? No one wants to slave over a hot oven or be stuck inside when summer calls. And thanks to climate change, the world is suffering increasing heat, with temperatures reaching dangerous levels. But I do enjoy a nice dessert, especially on Shabbat.

This easy Strawberry Cake doesn’t require any special equipment – not even a mixer. It can be made with pretty much any available fruit and is good just as is. This is not a showy cake – kuchen, a simple butter cake, never is. But, it also can be dressed up with some crème fraîche, ice cream, whipped cream or simply a snow of confectioner’s sugar.

I’ve taken to making my own crème fraîche, which is easy to do, and some generally can be found in my fridge. I flavor it with vanilla and some confectioner’s sugar – not too much. Just enough. But, of course, crème fraîche is available in many grocery stores ready-made these days.

The butter and sour cream keep the cake moist. And the lightly macerated strawberries ooze their delicious juices into the cake. I macerated more strawberries than I needed to cover the top of the cake and used the leftovers when serving. The batter is lightly perfumed with freshly grated lemon zest and nutmeg, a delightful combo.

A springform pan was used for easy presentation, but the cake could also be baked in a square baking pan and served right from the pan. The original recipe called for a 9-inch round pan, but I made mine in an 8-inch round. It makes for a slightly higher cake and took a bit longer in the oven, but I was happy with the results.

Strawberry Cake (Kuchen) will keep for a few days covered. The cake will become more a bit custardy as time goes on and the fruit juices permeate the batter. My husband would say, “And this is a bad thing?” But, I would be very surprised if your cake lasted that long once people have enjoyed a taste.

For another delicious and adaptable kuchen recipe:

Plum Kuchen (Butter cake)

^ It’s Too Darn Hot from Kiss Me Kate. Songwriter: Cole Porter

** Summertime from Porgy and Bess. Songwriters: Ira and George Gershwin, DuBose and Dorothy Heyward

Recipe

Yield: 6 to 8 servings

Ingredients

Strawberry topping

2 cups (334g) strawberries, sliced into 3 slices each (I made more to use as a topping when serving)

2 tablespoons (25g) granulated sugar, divided

pinch of salt

Cake

1 1/4 cups (150g) unbleached all-purpose flour

1 3/4 teaspoons baking powder

1/2 teaspoon kosher or fine sea salt

6 tablespoons (85g) unsalted butter, at room temperature

1 cup (198g) granulated sugar

Zest of 1 lemon

1/4 to 1/2 teaspoon grated nutmeg, preferably freshly grated

2 large eggs, at room temperature

1/2 cup (113g) sour cream

1 teaspoon pure vanilla extract

Directions

Preheat the oven to 350°F with a rack in the center. 

Grease an 8” or 9”- inch round springform pan or an 8”- inch square. Line the bottom with parchment and lightly grease. 

To make the strawberry topping

In a medium bowl, toss the strawberries, 1 tablespoon of the sugar, and the salt to combine. Set aside while you prepare the rest of the cake. (Reserve remaining 1 tablespoon sugar for topping the assembled cake. I added probably another cup of strawberries, but did NOT add any additional sugar.) 

To make the cake

In a medium bowl, whisk together the flour, baking powder, and salt. 

In a large bowl, cream the butter, sugar, lemon zest, and nutmeg until creamy and homogenous but not necessarily light or fluffy. You can use a hand or standing mixer but if your butter is at room temperature, why create more dishes than needed?!

Add the eggs one at a time, beating well after each addition and scraping the bowl as needed. 

Add the sour cream and vanilla; beat to combine. 

Add the flour mixture and beat just until everything is combined. Do not over-mix or your cake will be tough.

Transfer the batter to the prepared pan and spread evenly. Distribute the strawberries over the batter in a tight, single layer, leaving behind the juices in the bowl. Save any leftover liquid and strawberry slices for snacking or for serving with the cake.  

Sprinkle the cake all over with the remaining 1 tablespoon sugar from the topping. 

Bake the strawberry cake for about 1 hour or until the top is deeply golden brown. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack. Run a thin flat blade around the inside of the springform, if using, and open the spring. Remove the ring and using a spatula, lift the cake onto the cooling rack to cool completely. Once cool, you can sprinkle the cake with confectioner’s sugar, if desired.

To make Homemade Crème Fraîche

In a clean glass jar, pour one cup of heavy cream (preferably with no thickeners added). Add 3 Tablespoons of any cultured milk milk product such as buttermilk, kefir or even whole milk yogurt. Leave in a dark, room temperature place, shaking the jar occasionally until desired thickness. Depending on the warmth of the room and the quality of the cream, this can take between 24 to 36 hours. Once the desired thickness is achieved, you can add a healthy teaspoon of pure vanilla bean paste and about 3 Tablespoons of confectioner’s sugar. Stir through and refrigerate. This will keep for up to 2 weeks in the fridge.

Black Bean Beet Walnut Burgers

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Due to the unprovoked, and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters.

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If you follow my blog, you know that we eat a lot of vegan and vegetarian meals. Never a huge meat eater, I like that these options are healthier for us and the planet. But, I’m no purist and if something doesn’t taste great, I don’t care how healthy it is. So for some time now, I’ve been on a quest for a really great veggie burger. And I’ve made a few good ones, which I will link to below.

However, none of them quite is “THE ONE.” And this isn’t either, although that is not a reason not to make it. The flavor profile is great! Spicy and just the right amount of natural sweetness. The burgers just didn’t have enough bite for me. Perhaps I should have left more texture to the black beans. (I’m thinking out loud here.) And perhaps if I had made thinner burgers (think smash-burgers) and browned them more giving a crispier edge, it would have been closer to being “THE ONE.” I’m going to keep working on it. But in the meantime, these did make a delicious dinner with all of the trimmings added.

While I do use some meat substitutes, I am very selective. And with the exception of a few sausages (Field Roast brand are the best I’ve eaten so far and “NO, I am not compensated for saying that), I simply don’t like the taste of the substitutes when they are the main focus of the dish.

Veggie Burgers are tricky. If you are looking for this to taste “just like meat” you will be sorely disappointed. On the other hand, if you are looking for a delicious veggie burger, taken in its own context, then these are for you. And no animal had to die to make them. Serve on a perfectly toasted bun with your condiments of choice, and I think you will be a happy, healthier camper. We accompanied our burgers with Vidalia onion, Sir Kensington Chipotle Mayo, homemade pickled veggies, corn on the cob and sweet potato chips. Come on – what more do you need?!

These Black Bean Beet Walnut Burgers are a riff on a recipe that I saw in a flyer put out by my grocer store. They are pretty easy to make, but do require fridge time to hold their shape when cooking. And if you don’t happen to have left-over rice on hand, then you also need to cook up some rice.

The Black Bean Beet Walnut Burgers can be cooked on a grill outside or on the stove. We don’t have a grill. I used canned beets, which I always have in my pantry, but you can also use the fresh, prepared beets in the vacuum sealed pouches. The liquid in the canned beets is always a very vibrant purple and I saved it to use in some tandoori chicken later this week.

These burgers are an easy place to go if you are starting to try out some vegan recipes. And if you aren’t ready for the full vegan experience, I won’t tell if you melt a slice of your favorite cheese on top before serving!

Other vegan burger recipes:

Chickpea Quinoa Burgers

SD* Chickpea Burger

Indian Spiced Lentil Burgers

Recipe

Yield: 6 servings

Ingredients

2 cans (15 0z. each) of black beans, drained and rinsed well

15 Oz. can or 1 pound of fresh prepared beets, drained and cut into quarters

1.25 cups of cooked rice (any kind will work, but I used short-grain brown rice)

Generous 1/2 cup of coarsely chopped walnuts, pan-toasted

1 Tablespoon of chili powder

1 teaspoon of ground cumin

1 teaspoon of dried mustard (I like Colman’s)

1 teaspoon kosher salt

1 teaspoon dried oregano

1/2 teaspoon ground coriander

1/2 teaspoon fresh, cracked black pepper

1/2 teaspoon garlic powder

Neutral vegetable oil for cooking (I am using Avocado Oil these days when pan frying because of its high smoke point and health benefits.)

Directions

In a bowl of a food processor fitted with the “S” blade, pulse the black beans and beets until well mixed. Leave some texture to the beans – unlike the photo below.

Transfer the mixture to a bowl and add all of the remaining ingredients EXCEPT for the oil.

Form the mixture into 6 patties and place on a rimmed baking pan lined with parchment paper. I used a quarter sheet pan but a glass dish is fine if that is what you have. Place another sheet of parchment lightly over the top and place in a plastic bag. Refrigerate for at least 1 hour, but overnight is best.

When you are ready to cook, preheat your grill to medium high heat. If you are using a pan or griddle on the stovetop, brush the pan with the oil and heat on medium high heat until the oil begins to shimmer. Cook the patties for about 6 minutes or until the bottoms are lightly browned. Then using a spatula, carefully flip the patties over. Continue cooking for about another 5 to 6 minutes. One of the beauties of vegan burgers is that everything is safe to eat BEFORE they are cooked. So unlike meat burgers, you don’t have to worry about undercooking the patties.

Now have fun and garnish at will. I toasted some buns, used arugula, Vidalia onion, with sliced heirloom tomatoes on top. A squirt of some chipotle mayo (and there are vegan versions) or your condiment of choice and yummmmmm! We had homemade pickled veggies, corn on the cob and some sweet potato chips. Come on – what more do you need?

Roasted Strawberry Cheesecake

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Due to the unprovoked, and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters.

Support Humanitarian Efforts in Ukraine

It is traditional for Jews to eat dairy foods on the holiday of Shavuot (The Feast of Weeks). This Jewish holiday commemorates the giving of the Torah on Mt. Sinai and occurs seven weeks after Passover. It also celebrates the Summer grain harvest and is one of three “Pilgrimage” holidays observed in Judaism. There a number of theories as to how the dairy tradition started, but cheesecake and blintzes are very popular at this time of year. However, you don’t have to be Jewish to make (and love) this Roasted Strawberry Cheesecake which is liberally flecked and perfumed with orange zest.

While I did not make my cheesecake in time to post ahead of the holiday, you can (and should) make this delicious, creamy, berry intense cheesecake anytime. And there is always next year to celebrate the holiday! So keep this Roasted Strawberry Cheesecake at the ready!

In 1973/1974 I lived and worked on Kibbutz Kissufim in the Negev. Yep, that’s me in the photos below. I was in charge of the calves.

When it came time to celebrate the Festival of Shavuot, everyone on the kibbutz went out to the field where children with flower wreaths on their heads, danced among the rows of golden wheat ready to be harvested. It really brought home this holiday to me in a way that was impossible to see living in a city.

Growing up in New York, wonderful cheesecakes were ubiquitous. My mother made a fabulous mocha cheesecake. But the problem with most of these is that they generally are geared to feeding at least 12 people! And while I LOVE a good cheesecake, it is just for me and my husband these days. So this recipe uses a 6-inch springform pan and makes 6 generous portions – enough for us or a small group of family or friends to enjoy without more left-overs than we want.

The recipe may seem long, but it is actually quite simple to make. And as for the Roasted Strawberry topping, I make a big batch of this ahead of time and store the unused portion in my fridge for weeks. It will turn any simple cake or ice cream into a special dessert. It can even be spread on toast in place of jam.

A note about the photos this time. They simply don’t do justice to the finished cheesecake. I was rushing, doing several other things at once, and as a consequence made a couple of esthetic mistakes. The taste was fabulous but my cake looked a little raggedy. If you follow the instructions, yours should turn out beautifully.

For other cheesecake options, I have created three additional variations on this recipe and they are all wonderful. You can’t go wrong with any one of these. And as an extra bonus, these cheesecakes do not require any eggs! Given the price of eggs these days, that’s a plus.

Blueberry Cheesecake

Chocolate Truffle Cheesecake

Coconut Macadamia Cheesecake

Recipe

Yield: About 6 servings

Ingredients

Crust (This is the amount in the original recipe which makes a delicious but fairly thick crust)

200 g of crushed biscuits (Digestive, Oreos, Biscoff or graham crackers)

5 Tablespoons melted butter (salted or unsalted) (You might need 1 Tablespoon more if using a plain biscuit rather than an Oreo cookie.)

Filling

8 oz. (225 g) full-fat cream cheese in a block, softened

1/2 cup (120 g) heavy or double cream

1/4 teaspoon kosher or fine sea salt

2 Tablespoons cornstarch

2 teaspoons pure vanilla extract

1/4 cup (10g) freeze-dried strawberries, pulverized into a powder

Zest of one large orange

14 oz. can (396 g) of Sweetened Condensed Milk

Directions

NOTE: If you want to serve the cake completely off of the springform pan, lightly oil the bottom of the pan and line it with parchment paper. Once the cake has cooled and you break the suction with the bottom of the springform, the cake should release easily. This time, I was rushing and chose to serve it directly on the bottom section of the pan.

Preheat the oven to 325 degrees F or 160 C.

Blitz the biscuits in a food processor or with a rolling pin until you have fine crumbs. Pour the melted butter over the crumbs and mix through so that all of the crumbs are moistened. If you use a plain biscuit, the crumbs should resemble wet sand. If you are using Oreos, which have a cream filling, the mixture will be wetter than if you use a plain biscuit. I liked that it made for a lighter, less compacted base, but a traditional Graham Cracker or Digestive Biscuit are also great. Press the mixture into the bottom and slightly up the sides of the 6-inch springform pan. Refrigerate for at least 15 minutes.

Using a hand beater or the food processor beat the cream cheese and salt until light and fluffy.

In a smallish bowl or measuring glass, whisk the heavy cream and corn starch until smooth. Add this to the cream cheese. Add the vanilla, sweetened condensed milk, freeze-dried strawberry powder and citrus zest. Blitz until the batter is completely smooth and a lovely pale shade of pink. Pour the batter into the pan over the crumb base.

Wrap the bottom of the pan in two layers of aluminum foil to prevent any leakage. Set the pan in a baking dish large enough to hold it. I used a 9-inch square pan. Carefully add hot tap water to the pan until it comes up about half-way up the sides of the springform mold.

Place in the oven and bake for about 1 hour or until the center just slightly jiggles. Turn off the oven and leave the door ajar with the cheesecake inside. Keep the pan in there until your oven fan turns off or the cheesecake cools down. This prevents the cheesecake from cracking and will finish off the baking. If it does crack, don’t worry. The topping will cover it and it will taste just as great!

Completely cool the cheesecake on a wire rack. Then add the cooled slow-roasted strawberry mixture to the top of the cheesecake while still in the mold. Allow the cake to be refrigerated for at least 4 to 6 hours. but longer is even better if you have the time.

When you are ready to serve, run a thin sharp knife around the inner rim of the mold. Carefully unlock the springform and remove the ring. I leave the cake on the bottom and place the whole thing on a serving platter. Now enjoy!

Michelle Polzine’s Slow-Roasted Strawberries

Yield: About 1.5 cups (450 gr.)

Ingredients

2 pounds (900 gr.) of fresh, ripe strawberries (I double the recipe because it is THAT good)

1/2 cup (100 gr.) of granulated sugar (You can add 2 additional Tablespoons if the strawberries are not especially sweet on their own.)

Directions

  1. Heat the oven to 250 degrees F. Rinse and hull the berries. Leave any tiny ones whole and either quarter or halve the rest so the pieces are all about the same size.
  2. In a non-reactive pan (I used a stoneware baking dish) that will hold all of the berries closely packed in a single layer, gently toss the strawberries with the sugar.
  3. Roast slowly in the oven, uncovered for 3 to 6 hours, gently moving them around occasionally with a wide spatula. Mine took 5 hours. They are done when the juices have reduced to a syrup but not darkened into caramel and the berries are jammy. They can be stored in the fridge in an airtight jar or container for at least two weeks.

Spring Greens Soup

~ lisaandfrancescook ~ 1 Comment

Due to the unprovoked, and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters.

Support Humanitarian Efforts in Ukraine

During the pandemic, when we were all stuck inside, afraid to venture out, I became obsessed with YouTube vlogs. As an armchair traveler, I chose vlogs where I could “wander” in the open air, listening to the sounds of nature, while watching the seasons change. I was especially drawn to three vlogs that showed life in the mountains of Ukraine as well as one in Azerbaijan. In each of these, people live small but rich lives largely off of land they farm.

My husband could always tell where I was wandering by the sounds emanating from my computer. Roosters crowing meant Azerbaijan. Rushing water was a particular place in Ukraine. The call of the muezzin was Turkey.

Unlike in much of the US, their food was seasonal and often foraged – wild berries, mushrooms, edible flowers etc. or grown by them. Recently, I have watched soups being made from foraged spring greens. My grandmothers would have recognized these soups as a version of green borscht that we called schav. Served without meat – not because they were vegetarians, but because they were poor. It was usually made from sorrel and served cold, perhaps with a dollop of sour cream on top. But the versions I watched here were served hot. While they contained meat – usually pork – they can be made vegetarian, which is what I have done here.

There is no one recipe for this soup and I didn’t use one. But Spring Greens Soup is a fresh, simple soup that is a hopeful harbinger of spring. Depending on where you live in the world, you will have access to different greens so your version will be slightly different than mine. I have yet to find sorrel in any of my markets. However, I was able to find beautiful dandelion greens which will give me that slight almost acidic bitterness that I crave. I have mixed them with collard greens and lacinato (dino) kale, fresh leeks and lots of dill. And because I eat in color and wanted to round out the flavors of the soup and to add a bit of bulk, I have also added carrots and potatoes.

This is not a recipe to slavishly follow. It is a guide. You almost certainly have different greens available or may wish for more carrots or potatoes. Perhaps you don’t have any nice leeks, but beautiful onions instead. Whatever ingredients that you use, though, don’t make Spring Greens Soup to be more than it is – a delicious sign of hope in a rather dismal time. That is more than enough for me.

While I eat very little meat, I do prefer chicken stock as a base for my soups. However, vegetable stock would be delicious as well. This type of soup is frequently garnished with chopped hard boiled egg and fresh herbs, which is how I have served it. But some cooked vegan apple sage sausage would be a delicious alternative. No rules – just suggestions.

And did I mention how healthy this Spring Greens Soup is? However, if it were only healthy but didn’t taste great as well, I would not be making it and sharing it with all of you. No matter how you choose to serve this lovely soup, do not forget the bread! And if you are not vegan, some nice cheese to enjoy with the bread.

Recipe

Yield: About 10 servings

Ingredients

4 Tablespoons of any: unsalted butter, EVOO, avocado, Canola or other healthy neutral oil

2 leeks, trimmed, washed well and thinly sliced, including the light green part

1 bunch collard greens, stemmed and coarsely chopped

1 bunch dandelion greens, coarsely chopped, including tender stems

1 bunch lacinato (dino) kale, stemmed and coarsely chopped

About 6 smallish potatoes or their equivalent, peeled and cut into medium dice (I used red potatoes because that is what I had. But golden, russet or other variety works well too.)

2 large carrots, peeled and sliced or diced

1 large bunch of fresh dill with thinner stems included

1 bunch flat-leaf parsley with thinner stems included

About 10 to 12 cups of liquid (Stock (preferably unsalted), broth, water with added bouillon)

salt and pepper to taste

Directions

Heat oil of choice in a large pot on medium high heat. Add the leeks, 1 teaspoon of salt and sauté until softened – about 8 to ten minutes.

Add the carrots and potatoes and mix through. Cook for another 5 minutes. Then add all of the greens, and enough of the liquid to cover the greens. Add in the pepper (I like white pepper here but black is fine if that is all you have.) You can add more salt, but how much will depend on whether you used stock, bouillon or broth with salt as well as personal taste. It is a big pot of soup so can take a fair amount. However, remember that you can always add salt, but reducing the amount once added is difficult.

Give a good stir and bring to a boil. Cover the pot and reduce the heat to a simmer. Cook for 90 minutes.

Add half of the chopped fresh herbs, reserving the remainder to use when serving. Mix through and simmer covered for another 5 minutes. Taste and adjust your seasonings. When ready to serve, garnish with chopped hard boil egg and the remaining fresh herbs or with a browned vegan or other sausage, if desired.

Turkish Pide Bread

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Normally I am Team Dark, Crusty Bread. However, this traditional Turkish flatbread, which is soft and fluffy on the inside and golden on the outside, has given me pause. I first tried this bread at a local Turkish restaurant that my husband and I stumbled into after one of our long walks around Chicago. It was served warm and fresh from the oven and we fell immediately in love. Frankly, we happily could have been satisfied to only eat that with some feta cheese and a salad or dip. I knew that I had to find a recipe to make this at home.

Turkish Pide Bread is relatively quick to make and is perfect for lapping up sauces and spreads. It is best enjoyed the day you make it, fresh from the oven. However, we have eaten left-overs drizzled with olive oil and lightly toasted. The version I made contains dairy, but I don’t see why it couldn’t be made vegan with non-dairy milk and yogurt.

Turkish Pide Bread comes in several versions, including a boat-shaped version with meat or veggie toppings. The recipe below is referred to as Ramazan Pidesi and is often served for iftar during Ramadan. It has a classic woven pattern on top and is liberally sprinkled with Nigella and sesame seeds.

As I always do with a new recipe, I searched my extensive selection of cookbooks as well as the web. I then often mix and match, choosing ingredients from one with a method from another etc. This version comes from Zerin and Yusuf although the method was from watching various YouTube versions.

Enjoy this lovely bread soon.

Recipe

Yield: One large round loaf – about 8 servings

Ingredients

Dough

3 cups of unbleached, all-purpose flour

1 teaspoon sugar

1 teaspoon salt

2 teaspoons active, dried yeast (you could use instant yeast)

3 Tablespoons olive oil (I used a wonderful flavored oil from Sciabica but any good quality EVOO would do.)

1 cup lukewarm milk

2 to 3 Tablespoons warm water (more if necessary)

Topping

1 egg yolk (skip if making this a vegan version)

1 Tablespoon milk or natural yogurt (dairy or non-dairy)

About 1 to 2 Tablespoons of sesame or nigella (or a mix) seeds

Directions

Mix the yeast, sugar and warm milk and allow to proof. If you are using instant yeast, you can skip the proofing step.

In a large bowl, mix together the flour, salt and EVOO. Add the warm milk with the yeast and sugar. Gently mix it with your hand, slowly adding just enough warm water to make a soft, slightly sticky dough. (I would not use a mixer for this. It’s too easy to add too much flour that way.) Only knead it enough to incorporate the flour for a smooth-ish dough. Roll the dough ball in about 2 teaspoons of EVOO and cover the bowl to allow it to rise. Depending on the warmth of your kitchen and your yeast, the dough can take anywhere from 40 minutes to 1.5 hours to rise. Meanwhile, preheat the oven to 400 degrees F. Line a baking sheet with parchment or a Silpat.

Once the dough has risen, turn it out onto the parchment-lined baking sheet. Using your hands, gently release the air and push the dough into a circle or oval, leaving and thicker edge all around.

Using your finger tips, firmly press down into the dough to make the woven pattern.

Allow the dough to rest uncovered for about 15 minutes. Then stir your topping and brush the entire surface with the mixture.

Liberally sprinkle with your seeds.

Bake for about 20 minutes or until golden. Then reduce the heat to 325 degrees F. and bake for an additional 5 minutes. Remove from the oven serve immediately. If you are not serving it immediately, wrap in a clean, slightly damp tea towel to keep the bread soft.

Matboucha

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Matboucha

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Matboucha is to Morocco and the Middle East what ketchup is to Americans. But OH SO MUCH MORE interesting! This compote of tomatoes, garlic and peppers can be fiery, but you get to control the heat. My husband and I like a fairly mild heat, but you do you.

Matboucha is often served as part of an appetizer platter and as a complement to couscous. However, only your imagination will limit your uses. My husband loves it on sandwiches and it often appears on our Shabbat table to be lapped up with challah. Matboucha will brighten up chicken, meat, tofu, or fish and is great with roasted vegetables and hummus. If you like hot sauce on your eggs (or matza brei), give Matboucha a try instead.

Matboucha

And if you love tomato achaar next time try matboucha with your Indian food!

I like to prepare a large batch and then I freeze half so it is always fresh. It will hold up in your fridge for about a week – if it lasts that long. There are many, many variations for this wonderful condiment but they mostly differ in ingredient quantities or how much you chop up your ingredients. This particular version comes from Shuk, From Market to Table. the Heart of Israeli Home Cooking by Einat Admony and Janna Gur. Sweet and smoked Paprika were added by me after reading other recipes that included it.

Plum tomatoes are easy to find and are perfect for this recipe. However, if they are not available where you live, canned tomatoes can be used. But make sure that they are best quality Italian plum tomatoes!

Matboucha

Recipe

Yield: About 10 to 12 servings

Matboucha

Ingredients

1/4 cup neutral vegetable oil (I used olive, but avocado or any other good quality neutral oil will do)

15 to 20 cloves of garlic, peeled and thinly sliced

4 red bell peppers, cored, seeded and cut into smallish dice

2 to 4 jalapeno or Fresno chiles, cored, seeded and thinly sliced (I actually used dried arbol chiles since my fresh peppers had gone bad)

12 ripe plum tomatoes, cut into quarters (OR a 28 ounce can of Italian plum tomatoes)

1.5 to 2 teaspoons sweet or smoked (or a mix) paprika

kosher salt

Matboucha

Directions

Heat oil in a large, flat-bottomed pan over medium heat. Add the garlic and sauté for 1 minute until fragrant. Do NOT allow the garlic to burn!

Add in the peppers and chiles, reduce the heat to medium-low and cook, stirring frequently, until the peppers have softened – about 15 minutes.

Matboucha

Add the tomatoes, season with a teaspoon of salt and 1.5 teaspoons of sweet paprika to start. You can always add more. Sauté for another minute, mixing everything through.

Matboucha

Reduce the heat to low. Cover the pan and simmer for 1.5 to 3 hours or until the matboucha is thick, shiny and bright red. Give a stir every so often so that nothing sticks or burns. If your tomatoes are dry, add a tablespoon or two of water to the pan. Depending on how juicy the tomatoes are, this could take longer. I uncovered my pan after 1.5 hours to cook off some of the liquid from a batch of particularly large, juicy tomatoes.

Taste at the end and add more salt if your tastebuds require it. Serve at room temperature.

Chickpea Frittata

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Chickpea Frittata

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While people generally associate “frittata” with an egg-based dish, the word actually means “fried” in Italian. This chickpea version simulates the eggy taste without actually using any eggs. Chickpea Frittata is an easy, riffable dish. Every time I have made it, the veggie ingredients, spices and herbs have changed. You can give it any flavor profile you like simply by switching out the herbs and spices.

And while the version I am presenting below is vegan, I have also made it adding cheese. Served with a salad and a good bread of your choice, this Chickpea Frittata is a healthy, satisfying and delicious option that can be eaten any time of the day.

Chickpea Frittata

The recipe originated with the vlog/blog Pick Up Limes, which I started following during the pandemic. I have tried several of the recipes on this site and every one has worked out well so far. Being me, I use them as a jumping off point and then make tweaks of my own. However, even made as is, these vegan recipes are a great place for people to start on healthier eating habits without making sacrifices to taste.

The only even remotely tricky part to this recipe is when you flip over the frittata. And while this most recent time of making the frittata, I lightly sautéed the vegetables first, it has also been delicious when skipping this step. The whole dish can come together in about 30 minutes, making it a great weeknight option. Can it be eaten without an accompanying salad? Of course! A cup of soup would also nicely round out the meal. And if you don’t have a big appetite, just eat the frittata on its own.

Only one ingredient was not a standard in my pantry – kala namak. This Himalayan Black Salt has a sulphur smell which mimics the taste of eggs when cooked. The smell is much stronger before cooking so don’t be put off by it. The first time I made this Chickpea Frittata, I had a hard time convincing my husband that there were no eggs in the dish!

Personally we love eggs and cheese and I have no intention of giving them up anytime soon. But our godson/great nephew was deathly allergic to eggs and so I began to explore great desserts and meals that didn’t include them. A number of these options appear on my blog.

This protein-packed, cholesterol-free frittata is a great option that anyone can make. Left-overs can be stored in the fridge and eaten either at room temperature or warmed in the microwave. Garnishes are entirely up to you. We ate it with caramelized onions this time but it also pairs well with avocado and plain yogurt (dairy or plant-based). Let your imagination go.

Do you eat ketchup or hot sauce with your eggs? Go for it here as well. Use any or several of the optional ingredients listed below or come up with your own options.

Chickpea Frittata

Recipe

Yield: 2 to 3 servings

Ingredients

1 cup (116 g) chickpea flour

3/4 teaspoon kala namak (this is easily available at a number of places online)

1/4 teaspoon baking powder

3/4 cup (180 ml) water

1 medium tomato (I like Roma tomatoes which don’t have as much liquid as others do. However, you can also use about 1/2 to 3/4 of a cup of grape or cherry tomatoes)

1 small or half of a large zucchini grated (If the zucchini has a lot of liquid, squeeze some of it out with your hand or the back of a spoon over a strainer.)

1/2 cup frozen peas

1/4 cup roasted peppers, rinsed, patted dry and chopped (Optional) or sun-dried tomato, packed in oil

1/4 green beans, chopped (Optional)

1/2 cup mushrooms, sliced (Optional)

1/4 cup grated cheese (vegan or dairy) (Optional)

1/2 teaspoon each/any: dried oregano, basil, thyme (Optional)

1/4 teaspoon each/any: ground turmeric, dried mushroom powder, crushed chili flakes (Optional)

Garnish (Optional)

sliced avocado

Plain yogurt, any kind

Caramelized onions

Fresh chopped herbs

Chickpea Frittata

Directions

Using a non-stick 9-inch pan lightly sauté the veggies in a teaspoon or two of EVOO. (If you choose not to sauté the veggies first then just add them to the batter after the following step.)

Chickpea Frittata

Add the chickpea flour, kala namak, baking powder to a large bowl. Mix well with 3/4 cup water until you have a smooth batter. Then add in any fresh or dried spices/herbs and mix through. Add in the veggies and mix through. (Do this whether they have been sautéed or not.)

Spray well the 9-inch non-stick pan with cooking spray. For extra flavor you can also add in 1 Tablespoon of a good, flavored olive oil, but it’s not essential. Heat on medium high heat. Pour in the batter and spread it evenly in the pan with a spatula or the back of a spoon. Cover the pan (I have used a silicone cover or the flat cover from another pot). Cook for about 8 minutes. Using a spatula, check if the underside is browned and comes away easily from the pan.

Chickpea Frittata

You now need to flip the frittata over. I used the flat bottom of the cover but you use a plate or cutting board or cookie sheet. If you are really talented, you can throw the frittata in the air and flip it back into the pan. I AM NOT THAT TALENTED! Once the browned side is on top, recover the pan and continue cooking for another 8 minutes. Cut it in the pan or turn it out onto a cutting board. Enjoy!

Cannellini Bean Roasted Pepper Dip

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Cannellini Bean Roasted Pepper Dip

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Cannellini Bean Roasted Pepper Dip should be your new go-to dip or spread. Liven up your crudité platter or sandwich with this zippy, zesty cousin of hummus. It just might become your new favorite way to get your beans! The beautiful, vibrant color will be a welcome addition anywhere you would eat hummus. That color makes it such a happy dish!

Don’t get me wrong – I love a good hummus and we eat it weekly. However, sometimes it’s nice to shake things up a bit. So don’t think of this as saying goodbye to hummus, but rather as a BIG HELLO to a zestier cousin.

Cannellini beans are a particular favorite of mine. When cooked, they are creamy and delicious and a wonderful addition to so many soups, salads and pastas. And they are easily available in both canned and dry options. The robust seasoning of this dip is a perfect foil for the creamy texture of the pureed beans.

Despite the list of ingredients, this is very easy to make in a food processor and is quick to whip up when unexpected guests show up. Cannellini Bean Roasted Pepper Dip will last several days in the fridge in a well-sealed container.

Cannellini Bean Roasted Pepper Dip

Recipe

Yield: About 3 cups

Ingredients

2 cups of cooked cannellini beans or one 15.5 ounce can, rinsed and drained beans

2 roasted red peppers, rinsed and patted dry, plus a slice for garnish

1 large clove garlic

3/4 to 1 teaspoon of kosher salt

1/4 teaspoon ground turmeric

1/4 teaspoon ground cumin

1/4 teaspoon Rajasthan (Mathania Chillies) chilli or cayenne (Rajasthan chili has such a lovely complex flavor with just enough heat. I highly recommend trying it. It can be readily found online or in South Asian markets.)

2 T Evoo plus more for drizzling

2 T tahini paste

Juice of one very juicy lemon

Optional garnish: Coarsely chopped parsley or cilantro

Directions

Place all of the ingredients into the bowl of a food processor. Blitz until the mixture is smooth and silky. When you are ready to serve, plate the mixture, drizzle it with some EVOO and garnish with chopped cilantro, parsley or a slice of roasted red pepper.