Russian Friday – Vanilla Paskha

We, Russians, like to take our time with everything (I can see my husband nodding here). This year it includes Easter celebrations.  Russian Orthodox Easter is on the 5th of May. Naturally, I’m taking my time to publish this traditional recipe. Last year I was a bit unprepared, and paskha didn’t look anything like it supposed to; but I’m well equipped now.  If you like cheesecake kind of substances, here is a delicious no-bake dessert!

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Vanilla Paskha

From While Chasing Kids | Desserts | Russian

Another traditional Russian Easter dish, a symbol of joy and blissful eternity.

12:35
00:05
12:30

cal Calories 138kcal

fat Total Fat 7g

sat fat Saturated Fat 4g

chol Cholesterol 21mg

sodium Sodium 242mg

carbs Total Carbohydrate 13g

Serving size 43g Calories from fat 63kcal Fiber 0g Protein 6g Sugar 11g
20 servings

Ingredients

  • 300 g low-fat farmers cheese
  • 300 g low-fat sour cream
  • 150 g sugar
  • 100 g raisins
  • 1 tsp vanilla bean paste

Directions

  1. Mash fresh dry farmers cheese through a strainer. Add sour cream and mix to incorporate. Fold a cheese cloth 2-3 times and place the farmers cheese mixture in the center. Make a bundle and tie it above the sink or a deep dish for 12 hours.
  2. After the whey is strained, add the remaining ingredients. Mix to incorporate.
  3. Line the paskha mold with a thin layer of fresh cheese cloth. Fill it in with the farmers cheese mixture. Press a weight on top of the mold and refrigerate for about 30 minutes.
  4. Carefully remove the mold and peel off the cheese cloth. Garnish with fresh berries, raisins, chocolate or caramel. Traditionally a candle would be placed on top of paskha.

Tips

  • To add some zing to the flavor, soak raisins in rum for about 30 minutes. Drain before adding the raisins to paskha.

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Христос Воскресе!

 

If you liked this post, you may enjoy:

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Skinny Parade

I’m so excited to present the beautiful entries of all the amazing food bloggers that decided to participate in our parade!  If you are anything like me (a pathological baker and a dessert addict), you would appreciate these guilt-free showpieces! Enjoy!

 

Chocolate Coconut Oatmeal Truffles by Shift Ctrl ART

 

I recently found Katja’s blog and I’m infatuated! Her recipes are wonderful. She is also a very talented artist, a terrific photographer; and I think her home-improvement projects are simply brilliant.

Alcoholic Pears and Chocolate Sauce by The Healthy Epicurean

Fiona’s page is also one of my most recent discoveries.  I was blown away by her gorgeous photographs,  healthy approach to eating, and nutritious recipes. Check out her blog and get inspired! 

Turkish Coffee Meringues by Butter, Sugar, Flowers

Moriah’s love for crafts results in charming desserts and a beautiful blog. She also has her own jewelry shop!

Yogurt and Granola Parfait by de la casa

I asked Christina to display one of her posts, because I’m a huge fan.  I actually abuse her blog as my own cookbook – her recipes are so simple and delicious!   Coincidentally, this one is the only chocolate-less delight today!

Profiteroles by Diane’s Kitchen Table

Diane has been my virtual friend for a very long time (in blog years).  She is an excellent cook and a brilliant story teller.  Read one of my favorites and you’ll know why I love her blog so much.

Gluten Free Dark Chocolate Brownies by In Pursuit Of More

If you are looking for healthy vegetarian recipes, you don’t need to go far – just visit Shira’s blog.  Delicious looking photos and moving stories are awaiting!

 Thank you, ladies!

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Quinoa salad

In Russia we say that the way to man’s heart goes through his stomach.  If that is true, the road to my husband’s heart is paved with vegetarian burritos, pizza, and this quinoa salad.

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It’s perfect for winters when all you see at the farmers markets are chard and kale.  It’s so hearty, it could be served as your main dish.  We use whatever there is in the fridge – I chop up fresh vegetables that we like to eat raw and top them with cooked ones (doesn’t matter hot or cold). Voilà!

If only I had Dave’s taste buds and didn’t crave a dessert after this….

A very healthy dinner or lunch idea – this salad is a meal on its own

00:55
00:15
00:40

cal Calories 276kcal

High fat Total Fat 14g

Low sat-fat Saturated Fat 2g

chol Free Cholesterol 0mg

Low sodium Sodium 54mg

carbs Total Carbohydrate 34g

Serving size 362g Calories from fat 126kcal Fiber 5g Protein 7g Sugar 7g
6 servings

Ingredients

  • salad
  • 1/2 cup uncooked brown rice
  • 1/2 cup uncooked rainbow quinoa
  • 2 cups water
  • 1/2 bunch kale
  • 1/2 bunch cilantro
  • 2 strings green onion
  • 10 cherry tomatoes
  • 1 handful bean sprouts
  • 1/2 bunch asparagus
  • 2 tbs pine seeds
  • dressing
  • 1/3 cup olive oil
  • 1/2 tsp balsamic vinegar
  • 2 garlic cloves, pressed
  • salt and pepper to taste

Directions

  1. Wash brown rice and quinoa. Place the grains in the rice cooker, cover with water, and cook until done.
  2. Chop all the vegetables and cilantro.
  3. Saute or steam the vegetables you want cooked until tender
  4. Once the rice-quinoa mixture is ready, open the lid of the rice cooker and let it cool for just about 5 minutes.
  5. Make the dressing. Whisk all the ingredients together.
  6. Combine all salad ingredients and toss with the dressing.

Tips

  • This salad has no limits! Don’t waste anything in your fridge. You can use your favorite veggies and fruit, sprinkle nuts or seeds over it, and dress with your favorite salad dressing!

Skinny Parade – Spicy Chocolate Fudge Brownies

“My life is a perfect graveyard of buried hopes,” I thought today, looking at the scale.  The quote, of course, is from my favorite “Anne Of Green Gables”.  The feelings are genuinely mine. I am certain, my love for desserts and baking has absolutely nothing to do with them…

So, today, purely to prove I’m not in denial, we are trying something new, and hope you will jump on board! I suggest we make a parade of skinny desserts.  If you want to participate – the rules are very simple:

  • Make a dessert under 200 calories per serving;
  • Post the recipe and photos in your blog with a link to this entry;
  • Leave a comment here, letting me know you are in.

Next week on Thursday, I will show off your photos with respective links in one blog post.

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And for now, I hope you enjoy my skinny creation.

Cinnamon-Fudge-Walnut Brownies

From While Chasing Kids | Desserts | American

This fudge reminds me of Mexican hot chocolate because of its cinnamon flavor; and the nuts and melted chocolate chunks make it irresistible

01:00
00:15
00:45

cal Calories 170kcal

fat Total Fat 8g

sat fat Saturated Fat 4g

chol Cholesterol 26mg

sodium Sodium 76mg

carbs Total Carbohydrate 25g

Serving size 46g Calories from fat 72kcal Fiber 2g Protein 3g Sugar 18g
20 servings

Ingredients

  • 3/4 cup all purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3/4 cup unsweetened cocoa
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup bittersweet chocolate chips
  • 1/3 cup fatfree milk
  • 5 tbs butter, melted
  • 1 tbs cinnamon
  • 2 large eggs, beaten
  • 1/2 cup chopped walnuts

Directions

  1. Preheat oven to 350⁰F (175⁰C). Coat a 9-inch square metal baking pan with cooking spray. Set aside.
  2. Place flour, sugars, cocoa, baking powder, salt, cinnamon, and cayenne pepper in a large mixing bowl.
  3. Spread walnuts over ungreased rimmed baking sheet and roast them in the preheated oven for about 7 minutes.
  4. Place milk and ½ cup of chocolate in a small sauce pan. Cook on low heat, stirring until the chocolate melts (about 3 minutes). Set aside. Lightly beat the eggs. Stir in eggs and melted butter with the milk mixture. Pour the milk mixture to the bowl with the dry ingredients and stir to incorporate. Mix in the remaining ¼ cup of chocolate chunks and walnuts.
  5. Bake at 350⁰F (175⁰C) for about 27 minutes or until a wooden toothpick, inserted in the center, comes out with moist crumbs attached to it. Cool on in a pan on a wire rack.

 

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Russian Friday – Farmers Cheese (Low Fat Version)

Ladies, happy International Women’s Day! Let it be the most beautiful spring day filled with many smiles! My daughter and I are totally prepared to be admired and cherished for the next 24 hours! No doubt the husband and the son are ready to deliver! Wink-wink!

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As always, feeling a bit nostalgic this day, I’m putting together a recipe from my homeland.  OK, I posted it before, but my mom informed me there is a low fat version that works just as well! So, here is a low fat Russian farmers’ cheese. It could be enjoyed on its own, sprinkled over your salads, stuffed into huge dumplings, baked with, and the list goes on and on.

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Don’t be intimidated by the word “cheese”. It’s very easy to make, and requires only about 15 minutes of hands-on time!

Low Fat Farmers Cheese

From While Chasing Kids | Side Dishes | Russian

This homemade cheese is used in so many Russian dishes, there would be enough to fill a cook book. Its consistency is very similar to goat cheese, but the flavor is much milder.

24:10
24:00
00:10

10 servings

Ingredients

  • 3 liters fatfree milk
  • 2 tbs low-fat sour cream

Directions

  1. Combine milk and sour cream in a large jar (I used 3 Liter glass canning jar). Leave at a room temperature to ferment for 12-24 hours). Cover with a lid but don’t clamp it.
  2. When the milk turns into a clabber of hair-jell-like consistency, the cheese is ready to be made.
  3. Fill a large pot 1/2 way with water and warm it up on the stove.
  4. When the water is almost boiling (about 180° F /approx. 80º C or higher) carefully place the jar with clabber into the pot. It’s ok if the water is below the sour milk level. Let it heat up for about 10 minutes. The milk will start separating into curds (solid) and whey (liquid).
  5. Line up a large colander with a large cheese cloth folded twice. Carefully dump the milk mixture into it and drain. You may have to use a spoon to empty the jar. Tie a knot with a cheese cloth and hang it above a dish or your kitchen sink for a couple hours.
  6. If you don’t fully drain it, the farmers cheese will be very soft and tender, ready to eat.
  7. A drier farmers cheese is perfect for cooking.

Tips

  • Keep an eye on your fermentation process. Try a little bit of the clabber – it should have a pleasant slightly sour taste. Too long of a fermentation could cause bitter clabber; the cheese made with it would have an unpleasant taste.
  • The farmers cheese should be stored in the fridge for a few days, and could be frozen for up to 1 month.

 

If you liked this recipe, you may enjoy:

Chocolate Berry Cake

The berry season has arrived to California!  Eager to part with everything citrus I’m presenting this simple berry creation.  The chocolate ribbon, even though a bit messy, is super easy to make. 

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/Chocolate cake recipe adopted from Martha Stewart’s Triple Chocolate Mousse Cake/

Print this recipe

CHOCOLATE BERRY CAKE

INGREDIENTS:

Cake

  • Vegetable-oil cooking spray
  • 2/3 cup all-purpose flour
  • 1/3 cup unsweetened Dutch-process cocoa powder
  • 2/3 cup sugar
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg, room temperature
  • 1/4 cup whole milk
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon pure vanilla extract

Topping

  • Assorted berries
  • 4 tbs powdered sugar

Chocolate ribbon

  • 200 g of your favorite chocolate, chopped into pea-size chips

 

Yields: 8 small cakes

DIRECTIONS:

Make cakes: preheat oven to 350 degrees. Coat eight 6-ounce (3.5 inch diameter) ramekins and place them on a rimmed baking sheet.

Stir flour, cocoa powder, sugar, baking soda, baking powder, and salt in the bowl of an electric mixer. Mix with a paddle attachment. Add egg, milk, oil, vanilla, and 1/4 cup water. Mix on medium speed until smooth and combined, about 2 minutes.

 

Divide batter evenly among prepared ramekins. Bake for about 20 minutes, or until a wooden toothpick inserted into a center of a cake comes out clean. Place the ramekins on a wire rack.  Let cool completely before unmolding.  To unmold run a knife around sides of the cakes.

Wrap cooled cakes in a plastic wrap and refrigerate for 2 hours to 1 day.

Line a baking sheet with parchment paper.  Place cooled cakes on it.

Make chocolate ribbons.  Measure the circumference and height of the cakes.  Cut out 8 parchment paper ribbons, making sure, their length is about 7 mm (1/4 inch)  longer than the circumference and height is about 2 cm (3/4 inch) higher.

Line a table with a large sheet of parchment paper – this is your working surface.  Have a wet towel handy, as working with melted chocolate could be a messy ordeal.

Microwave the chocolate chips in a microwave-safe bowl for about 2 minutes (or until the chocolate starts to melt).  Mix the chips with a spoon to a smooth consistency.  Working with each parchment paper ribbon individually: place a ribbon on your working surface and, using a large spoon, spread a thin layer of chocolate over it, completely covering the ribbon.

Let the chocolate cool to a jelly-like consistency (about 30 seconds). Carefully lift the ribbon, using a knife to help you separate it from the work surface, and wrap it around a prepared cake, chocolate side facing the cake, overlapping the ends.  Make sure the bottom of the ribbon is lined with the bottom of your cake, the ribbon should be taller than the cake (creating a cup for the berries).

Repeat with the rest of the cakes.  Immediately place them in the fridge for about 20 minutes.

Assemble: After the chocolate is hardened, carefully peel each paper ribbon off, gently breaking the piece of chocolate where the ribbon overlapped.

Fill the cups with seasonal fruit and sprinkle with powdered sugar, if desired.

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