Zeppola Muffins by U. Larosa

This is my personal recipe, from a traditional Calabrese dish: Zeppole

250g of flour
150g potatoes (boiled/mashed)

50g Parmiggiano Reggiano

15g yeast

Salt and Rosemary

Prepare the dough as if you make bread add the yeast, a dash of sugar and salt.

Let the dough proof for couple of hours. When the dough has risen mix it with the mashed potatoes and the Parmesan cheese. Work the dough in order to create a roll (fold it at least 4 times, this will create air bubbles inside dough) that you cut it in little rolls (as if you make Chelsea buns or Cinnamon buns).

Then place the little rolls in the oven at 200C for 25 minutes...

then enjoy

This is a very healthy option Zeppola Muffin...

Pot Roast by Delores Burkart

Good Ole Fashioned Pot Roast

A very tender & juicy mouth watering oven roasted cross rib pot roast.  Serve with garlic mashed potatoes & a side tossed green salad. 

Shot 1:This recipe will serve 3 – 4 people.

 Preheat oven to 375  F.

 Ingredients: 

1 – 1.5  kg cross rib roast

1/3 C flour

1 tsp. salt

1/4 black pepper

1 Tbsp. fresh parsley (or 1/2 Tbsp. dried)

4 Tbsp. extra virgin olive oil

1/2 C fresh tomato sauce ( or canned)

1/2 C cold water

1 large onion chopped

2 cloves garlic minced

4 large carrots cut in 1 “ coins

1 parsnip or small turnip cut in 1’ coins

4 large stalks celery cut in 1 inch pieces

1 bay leaf

1/2 large green pepper thinly sliced

Shot 2: 

On a large plate or piece of waxed paper, mix together flour , salt and pepper.  Dredge roast in the flour mix, shake off any excess flour.

Shot 3:

 

On medium high heat, heat oil in a large heavy roasting pot. Brown meat on all sides. Approx. 4 minutes per side.

Set the roast to one side of the pot and add the chopped onions and minced garlic. Sauté for a minute.

Add the tomato sauce , water, parsley  and bay leaf.

With the pot top on, place in the preheated oven.  Cook at 375 F for 15 minutes. Then turn the oven to 300 F.

Roast for 2 hours.

Shot 4:

After 2 hours, add the carrots, celery &  parsnip. Roast  for another 1 – 1 1/2 hours.

Add the green pepper strips 10 minutes before removing from the oven.

Shot 5:

Remove from the oven & plate.  Place the juice from the roasting pot in a gravy boat.  If you prefer thicker gravy, just heat and add a bit of flour to thicken.

Enjoy...it is yummy  !!

Lamb Steaks with Red Wine sauce by Leah A.

SHOT 1: Red wine 175ml, lamb steaks, 3 cherry tomatoes, half a oxo cube- beef stock, tomato purée, 1 small onion, broccoli, green beans.

SHOT 2: 3 minutes on each side for the lamb steaks for medium cooked (salt and peppered, almond oil), boil broccoli and green beans until preferred softness.

SHOT 3: Put cooked lamb steaks aside (keep warm), chop onions and cherry tomatoes and fry in a teaspoon of almond oil for approx. 5 minutes (maybe do this before cooking steaks).

SHOT 4: Add red wine, a table spoon of tomato purée and beef stock to the fried onions&tomatoes. Simmer until sticky sauce.

SHOT 5: Pour sauce on top of lamb steak and add the vegetables! Salt and pepper to taste! Easy peasy 

Dumpfnudeln - German Dumplings by Delores Burkart

One of my favourite German comfort foods.  A bread dough that is simultaneously steamed and fried. Soooo Sooo Good !!

Mom would make Dumpfnudeln on the same day as she baked bread.

She would serve them smothered in Sauerkraut with a side of steamed pork hocks or fried garlic sausage.

*** They can also be made as a sweet dish , served with a vanilla raisin sauce or cooked fruit .

Shot 1:

 Ingredients:

 

Bread dough... Make a batch of your favourite bread dough recipe (enough for 1 loaf )  or use the easy method and buy ready to bake bread dough.

1/2 C water

1 Tbsp.soft butter or margarine

 

Shot 2:

When the dough has risen to double in size, punch down. Pinch off pieces the size of a golf ball , shape into balls & place 2 inches apart on a lightly oiled baking sheet. Cover with saran wrap and a towel and let rise again until doubled....approx. 45 mins.

Shot 3:

On med. low heat, melt 1 Tbsp, butter and 1 Tsp. extra virgin olive oil in a large skillet. Add approx. 1/2 C water and bring to a boil. Quickly add the dumpfhnudeln to the pan and cover. Turn to simmer & simmer for approx. 25 mins. ..until all the water has dissipated...you will hear a crackling sound when they are done.

***** DO NOT PEAK UNDER THE LID WHILE COOKING !!!!

Shot 4:

 Turn off the heat. We like ours with a very golden crunchy crust so we leave them frying for a few minutes extra after water has dissipated.

Shot 5:

Served here with an oven fried pork loin chop and braised cabbage with onion, carrot and green pepper.

Enjoy!!!!

Perogies (Pyrohy / Vereniki )...by Jack Burkart

Perogies (Pyrohy / Vereniki ).....The Best Ever !!!
This recipe makes 4 dozen perogies. We always double the recipe and freeze them so you have them on hand when you want them.
Shot 1:
Gather ingredients:
Dough:
3 C flour
1 Tbsp. extra virgin olive oil
1 tsp. salt
1 egg, beaten
1 C warm water
Filling:
2.5 lbs potatoes
1 1/2 Tsp. salt
150 g sharp old cheddar cheese, shredded
1/2 Tbsp. butter
1/8 C milk
Filling variations: Mix cheese, potato, home made bacon bits and onions..
Mix cottage cheese, egg and onion
Mix sauerkraut and bacon bits together.
My aunts also used fruit as filllings...especially prunes.



.
Shot 2:
Peel, wash and cut potatoes. In a large pot, boil potatoes with the salt until done. Remove from the stove & drain.
Then add the butter and milk and roughly mash. Add cheese in 1/4 portions and mash. Mash until cheese is well incorporated and the filling is lump free and very smooth.
Set aside with top on until cool.
Make the dough while the potatoes are boiling.
Mix flour and salt in a large bowl. Make a well in the middle.
Beat the egg in a smaller bowl. Add water and olive oil. Mix well.
Pour the egg mixture into the well of the flour mix. With a large spoon, mix together until a dough forms. Then place dough on the counter or a board and knead until its smooth.... 3 – 4 minutes.
Divide the dough into 3 pieces and cover until you use it.



Shot 3:
Roll out dough, 1 piece at a time. Roll to approx. 1/8” thick. Cut into 3 x 3” squares. Place a tbsp. of filling in the center of the square. And pinch edges closed. (If you are using a perogie maker, then place the piece of dough over top, place 1 tbsp. of filling and close. pinch the extra dough off edges)
Place completed perogies on a floured sheet pan.






Shot 4:
Boil a large pot of water. Add the perogies and boil until they rise to the top. Remove and drain.
*** Boil as many as you plan to eat and you can freeze the rest. Or fry left overs the following day. We love them fried the next day !!.








Shot 5:
Top perogies with melted butter, sautéed thinly sliced onions and bacon bits and serve with sour cream.
Enjoy !!!!

Lasagna Italiana (an Italian classic) by U. Larosa

  An Italian Classic

SHOT 1: All you need is the lasagne noodles (or you can make it fresh), 2 eggs (you can do without too), 200g mince beef, diced tomatoes, onions, ricotta cheese, mozzarella, parmesan cheese. For the white sauce: flour, butter, milk and nutmeg.

Make a quick sauce with the minced beef: just fry the onions in olive oil, add some spices (I use curry powder), then add the meat, add salt and when the meat is well cooked, add the tomatoes.

...by changing some of the ingredients you can make this a vegetarian dish (use aubergine and zucchini instead of meat). You can make it egg-less (if you make fresh pasta). You can also make it gluten-free if you use a gluten-free  flour to make the pasta dough and the white sauce. Check this space for more options.

SHOT 2: To make the white sauce you need to warm up the butter in a pan, add flour and start stirring adding milk and the nutmeg. The sauce has to be creamy.

 

SHOT 3: Boil the noodles, put a tea spoon of salt in the water. Put together the white and the red sauce and add ricotta cheese.

Start preparing layers of pasta and the sauce mix, add two boiled eggs, mozzarella and parmesan in each layer.

 

SHOT 4: You can now cook the lasagne for 45 minutes at 200C or 420F.

 

SHOT 5: Serve it with salad...buon appetito

Delores’ Tangy Orange Cream Cheese Pie in a Gingersnap Crust & Chocolate Topping

Delores’ Tangy Orange Cream Cheese Pie in a Gingersnap Crust & Chocolate Topping

My latest kitchen creation! A perfect blend of tangy orange juice concentrate, cream cheese, yogurt and whipping cream. Add the slight crunchiness of a gingersnap crust and chocolate almond topping & you have a delicious fusion of flavours and texture !

Shot 1:Gather ingredients:
Preheat oven to 325 F
Crust:

15 gingersnaps
1/2 C almonds
2 Tbsp brown sugar
2 Tbsp. melted butter
1/2 tsp. pure vanilla extract

Pie Filling:

2 Packages of Philadelphia Cream Cheese softened. ( In a large mixing bowl, Cut cream cheese into cubes & let soften on counter until very soft to touch , about an hour )
2 Eggs (Room temperature )
1/4 – 1/2 C sugar (personal preference)
1 tsp. vanilla
5 Tbsp. frozen orange juice concentrate ( softened )
1/2 Tbsp. fresh orange zest
1/2 C low fat plain yogurt
1/2 C whipping cream

Chocolate Topping:

1/3 C whipping Cream
4 oz. dark Chocolate Chips
1 tsp. softened butter1/2 tsp. pure vanilla extract

Shot 2:In a processor, grind almonds and gingersnaps. Add brown sugar , melted butter and vanilla and process until thoroughly mixed.
Pat into a 9” pie plate to desired thickness.
Bake in 325 F oven for approx. 6 mins. Remove from oven & cool to room temperature.

Shot 3:On low speed, mix sugar and cream cheese until well blended and no lumps remain...about 90 seconds.
Add, eggs, orange juice concentrate, orange zest & vanilla and mix on low for another 30 seconds.
Add yogurt and whipping cream and mix on low another 30 seconds.
Pour into the prepared pie crust. Bake at 325 F for 35 mins. Turn off the oven & let cool in the oven for 1 hour. ** The pie will continue to cook and set as it cools in the oven.

Shot 4:On low heat, heat whipping cream in a saucepan until bubbles form on sides. Add the chocolate chips and beat vigorously by hand until smooth. Add butter and vanilla and beat again until satiny smooth.
Remove from the stove and let thicken & cool for approx. 15 minutes.
Pour chocolate topping over the pie. Sprinkle a few crushed almonds over top. Refrigerate uncovered for 1 hour to allow chocolate topping to firm. Then loosely cover in foil and refrigerate at least 5 hours before serving.

Shot 5:
Guten Appetit !!