Candied lemon peel recipe

This is one of my favorite recipes for a winter sweet treats. I had lots of lemons this winter and was looking for an easy way to store them for future use.

So I froze the juice and used the peel to make a candied lemon peel. All you need is sugar, water and of course, a lemon peel ( I am using a lemon Meyer one and just love how thin and fragrant the skin is).

 Here is how I made it:

 

1. Clean your lemons with warm water and wipe them dry. Cut in half horizontally and juice them, using citrus juicer. Strain the juice through fine mesh colander and pour into prepared ice cube trays. Save the peel.

 

2. Cut the half lemon peel into quarters. With a flexible knife, remove the inner white lining and discard it. Cut the lemon peel into long skinny strips. Pack it in the prepared measuring cup (I am using 2-cup measuring cup as a measure) .

3. Heat 4 cups of water until it boils. Add 2 cups packed lemon peel, reduce the heat and cook about 5 to 7 minutes. Remove the peel with a slotted spoon and set aside.

4. Add 4 cups of sugar to the water, increase the heat and cook until the sugar dissolve, constantly stirring. Add the peel, boil about 1-2 minutes, then reduce the heat to medium low and cook for about 40 minutes, stirring from time to time.

5. Remove the peel out of the syrup with a slotted spoon and transfer it on to prepared cookies trays lined with a parchment paper.

6. Let it air dry for a couple of days. I am tossing mine from time to time to make sure it will dry well. If it feels dry enough, it's time to store it.

I am using a glass jar with a vacuum seal and storing my candied peel in the refrigerator. The leftover syrup can be used also so I just sealed it in jars and put it the refrigerator.

 

Recipe and photos by Tanya agardencottage

Shortbread cookies recipe

January is the perfect time to bake. It is so cold outside that we crave comfort food. We at the Russian Artists Team love to share good ideas so here is a great recipe of delicate shortbread cookies made using an embossed rolling pin. You can buy a pin like this on Etsy or use your regular one if you want your cookies plain.

The recipe and photos were provided by our team member, Tetyana Otruta ( https://www.etsy.com/shop/otruta ).

Ingredients for basic recipe*:

200 gr unsalted butter, softened

150 gr powdered sugar

1 medium egg

390 gr all-purpose flour, plus more for rolling

* If you'd like to make your cookies chocolate flavored, add 30 gr. of cocoa but reduce the flour (the same amount 30 gr). Add an orange or lemon zest from 1 fruit to make them citrus flavored.

How to make them:

Beat the butter with a sugar until creamy. Add the egg and flavor, if using (orange zest or cocoa), then add a flour. The dough will be soft so wrap it in a plastic wrap and refrigerate until firm, about an hour. Roll out the dough with your regular pin 5-6mm thick, then use your embossed one. Using a floured cookie cutter, cut out the cookies and place them to a freezer for several minutes before baking them.

Preheat the oven to 375'F. Transfer the cookies to parchment paper lined baking sheets and bake for about 5 to 7 minutes.

 Enjoy!

Healthy cooking challenge, February 20th to March 20th, 2016

Let's celebrate spring with delicious and good-for-you dishes that will not make your waist line expand and will be loved by the whole family! Between now and March 20th, post your favorite healthy recipe on your facebook, blog, Pinterest and post your links here in the comments section.  

The rule: no flour, no sugar, no gluten, low fat.

We will share your links and also vote for the most loved recipe. Join the challenge!

Warm apple cake

There is nothing like a warm apple pie in the Fall. The apples are fresh and fragrant, the air is crisp and a slice of pie with a cup of steaming tea is exactly what you need sometimes.

The easiest and quick apple cake recipe for your recipe box:

Preheat oven to 385"F. Prepare the large rectangular baking dish by spraying it with a non-stick baking spray. Peel and chop 4 large apples, sprinkle them with some lemon juice, 1 tea spoon of cinnamon and set aside. In a large bowl, beat together 5 large eggs, 1 table spoon of vanilla and 1 cup of sugar. Add 1 cup of all purpose flour and 1 table spoon baking powder, beat together until smooth. Mix with apples and pour into baking dish. Bake for about 35 to 40 minutes. That's it!

Enjoy your apple pie and crisp Fall days!

  Apples canvas print by ReStyleGraphic

Red apples silk painting by Allaras

Collapsible vintage wire basket by agardencottage 

 Polymer clay apple stud earrings by kskalozubova

Antique silver cake server by millyscollection
 

Vintage recipe cards,USSR by SovietPostcards
 
 

Crochet apple baby toy by MiracleFromThreads 

Story by Tanya Socksandmittens

Handmade Chocolate Truffles

Look at this great home made chocolate truffles which Inessa from Vintageer is sharing today! Make them at home, put in a cute gift box, and Valentine's gift is ready :)

So... let's start! If you have never made truffles before, give it a try. This recipe is not only easy to make, but also is very affordable.

For this recipe you'll need:
• 100 gramm of best-quality bittersweet chocolate, finely chopped
• 100 ml heavy cream
• 1 tsp of brandy, liquor or vanilla extract
• unsweetened cocoa powder for coating
• candy paper cups

Directions:

1. In a small saucepan bring the cream to a simmer (do not boil!). Remove from the heat and add the chocolate. Let it sit for 2 minutes, than stir until completely melted and smooth. Add the brandy and stir again.

2. Pour the mix into a shallow bowl. Cover, and refrigerate the mixture until firm, for 1.5 - 2 hours.

3. Using a small spoon, scoop the mixture and roll into 1 inch balls. Roll each ball in the cocoa powder. You can also use other coatings - finely chopped nuts,  candy sprinkles or confectioners' sugar.

Place the chocolate truffles in paper candy cups and pack into a box for a gift or serve them immediately. 

Have a sweet Valentine's day!:)

Photography by IrinaPhotography

National cuisine recipes exchange

The September National cuisine recipes exchange has ended. We had many wonderful and tasty ideas on what to cook and we had both, easy and difficult to cook recipes.  

So here they are - try them at home:

Ukrainian borscht by Irina IrinaPhotographyCard:

 

Egg & milk battered fish by Tanya SocksAndMittens:

 

Salted Salmon by Albina AroundBeads:

 Ukrainian dumplings/ vareniki by IrenkaR:

 Shakshouka/ poached eggs by Galia CasaDeGato:

 

Baked eggplant with cheese by Svetlana NesWeddingGarden:

 

Eggplant spread /caviar by Masha LovelyTrifles:

 Buckwheat with mushrooms by Jane JaneBoFelt:

Fried Chanterelles with potatoes and onions by Tanya CozySeason:

Try one of them or all of them at home and tell us how you like it!

National Cuisine week and recipes exchange from Russian Artists Team

Do you like to cook?
Do you like to try new recipes?
Sign up for our recipe exchange to learn how locals do it!

What we expect you to do:

1. Choose the dish common in the country you are from or where you live. It can be salad, soup, main dish or appetizer but not dessert. The sweets we'll save for later.

2. Write about it on your blog with recipe and photos during week of September 14th through 21st. Use our image with the link to this post to place anywhere in your article. Mention that this recipe is written for National Cuisine week and recipes exchange from Russian Artists Team

3. When all the articles are submitted choose one of the recipes you would like to try. Cook it at home and tell us how you like it on your blog. Please give credit to the author of recipe and link your post to her/ his blog with the original recipe.

4. Try as many recipes as you like and write about it. Mention it on Facebook, Twitter and pin it on Pinterest. Always link it to the original recipe!

5. Enjoy your meal :)

Here is an image for your blog:

Hungarian Chicken Paprika recipe

Today Nadia (crafts2love) is sharing with our readers one of her favorite recipes, Chicken Paprika.
Try to cook it and you will love this dish full of flavor!

Nadia:
Since moving to Hungary I have been fascinated by its cuisine. Today I would like to share a recipe not less tasty but perhaps a little less knows than the famous Hungarian Gulyash… Paprikas Csirke (Chicken Paprika) is not hard to cook but it needs a couple specific ingredients… here is what you will need to make it for a family of 6 like mine:

Chicken (legs or whole chicken cut up in chunks with bone) - 1-1.5kg
Onion - 2 pcs
Paprika (red powder spice, made in Hungary for best flavor - 2tbsps
Cultured sour cream -1 cup
Flour 1 heaped tbsp
Salt to taste (ground black pepper optional)

 For pasta to go with chicken:
Tarhonya* noodles or any type of egg noodles - 0.5 kg
Olive oil - 2-3 tbsp
Salt to taste

Directions:

Chicken:
Have some freshly boiled water ready. Cut onion in halves or quarters if it’s large. Put onion and chicken chunks in a heavy bottom pot on high.

Brown the chicken skin. (Some of the fat with drip and the onion will get fried a bit.) Put in paprika and stir fast to coat the chicken but not to burn the spice, pour boiling water to just cover meat, turn heat down and simmer for 40minutes to 1 hour (depending on the size of your meat pieces).

Noodles:
Tarhonya looks like small grain or (the homemade variety) like crumbs. It needs to be warmed with oil in a heavy bottom pan. Another way of cooking it is to totally brown it but my kids like it light. So pour the noodles and oil and stir together in a heated pot. Pour boiling water over the noodles, salt, turn heat and simmer for 15 minutes (sort of like you cook rice).

*If you'd like to make tarhonya noodles at home here is how:

Per person you will need 120 gram of flour, 1 egg, pinch of salt and a bit of cold water. Knead a very tight dough, adding water by teaspoonfulls, form tight balls, grate them and dry the noodles in the sun (or in hot kitchen). It is possible to cook them fresh (without drying), then heat your oil well (and use more of it), drop the noodles in, stir gently, pour boiling water to just cover them and simmer for 15 min. Leave to stand covered and serve with sauce over the noodles.

For chicken paprika you can substitute tarnoya for any other type of egg noodles your family likes.

Sauce:
Mix 1 cup of water, 1 cup of sour cream, salt and flour. When the chicken is done pour int he flour mixture stirring gently and bring to boil. Add freshly ground pepper if you like it.

Serving:
Some of the sauce may be mixed into the noodles or everything just gets served to plates. People might want to add more uncooked sour cream onto their plate.

Jó étvágyat!

By Nadia (crafts2love)

Lifestyle: yoga

Hello, our wonderful readers!

My name is Yanina and I own shop nafanyafelt on etsy, but today I will talk about yoga. If you have missed my previous post about yoga, no worries, I will go over some of it again.

As we all know it is very important to be yourself, but it is even more important to let it go.

And yes I know I have said that before, but trust me not all of us can do it, so be ready to hear this phrase a lot :)

My story have begun 4 years ago. I have met a wonderful person once, who was so passionate about yoga that I could not resist and I had to try it.

And my journey begins...

 4pm Sunday. My first practice.

Small room, soft music, dim lights and 104 degree. I didn't know what to expect, I didn't know if I will survive the heat and I didn't know that from this very moment I would find my passion, discover my style of life and learn so much!

To be honest my very first practice was awful from every point. I looked around a lot, I have checked myself in the mirrors even more often (well I am a women after all).

I compared myself to others in this small room and felt so weak and awkward. It was so painful not only for my muscles but also for my ego, even thought I didn't try to compete :)

I was inspired by people around me, they were so calm and moved so gracefully!
And yes I was jealous. I was jealous of what they can do, for me it was impossible even imagine I ever could tied myself in such knot or lift my body on one arm.

I have said out loud so many times I will never get this done, and every single time this little voice in my head would whisper practice takes time. To be honest my teacher said exactly the same thing to me once and now I say it out loud to everyone.

Practice takes time, practice and you will get it done. This phrase can be very well used in a regular life too, not just in yoga.

And I listened, and I learned and I grew.

 And I did. And I do...

Along my physical progress I have learned the importance of what I eat.
And today I would like to share with you the recipe of my favorite desert.



Ingredients:
angel's food cake
Greek yogurt (any plain yogurt will work too)
ricotta cheese
strawberry
whipped cream for garnish
mint leaves for garnish
sugar

1.Set aside some strawberries for garnish

Slice the rest of the strawberries into small pieces.

2. In large bowl, with mixer at medium speed, beat yogurt and ricotta cheese and 2 tablespoons sugar until soft
peaks form.

Reserve some of this cream for garnish, if you don't have whipped cream on hand.
*If the cream doesn't hold the pikes you can add some gelatin mixed with water according to directions on the packaging.

4. Fold strawberries into yogurt-riccota cheese cream remaining in bowl.

5. Cut cake into 3 equal pieces

Place 1st cake strip on platter; spread with half of mixture with strawberry. Top with 1 more cake strip then with remaining mixture. Top with remaining cake.

6. Spread reserved cream on top of cake or garnish with whipped cream.

Cut each reserved strawberry in half; use to garnish platter and top of cake. Finish with mint leaves.

Refrigerate if not serving right away. Refrigerate for 1 hour if gelatin has been used.


Enjoy and remember:

“Watch your thoughts, for they become words.
Watch your words, for they become actions.
Watch your actions, for they become habits.
Watch your habits, for they become character.
Watch your character, for it becomes your destiny"

Yoga for everyone

Hello,

My name is Yanina and I am a felting artist. I own the nafanyafelt shop on Etsy but today I will not talk about felt. I`d like to share my knowledge of yoga with you.

Yes. Yoga.

Let me tell you what I tell newcomers in the studio I practice in (and make no mistake I am not a teacher, I am just a student, who talks a lot, lol )

Yoga is like some kind of weird food. You either fell in love with it from the first bite or you need time to understand the taste, but when you do, you will love it.

Yoga has nothing to do with getting in shape...oh no, of course you are going to get fit, flexible, strong and will have this amazing yoga butt. You will learn how to do impressive asanas and bend in every direction and the best part for us, girls, it is the feeling of lightness in your body.

Sounds good, right?

Oh well, yoga is not about that.

Mostly yoga is about being present. Live now, this second.

It is a life style of change in your life, not because you have to, but because you want to.

And the first change (and the easiest one) is the way you eat.

The practice will dictate what to eat, and believe me the practice is the worst dictator ever.

And you will listen, oh yes, you will listen.

All the food which gives us, girls, a muffin top will be forgotten.

And you will want it. Easy, right?

We all love lasagna. This is a very tasty Italian dish but at the same time a very heavy and oily meal. Today I would like to share yoga style lasagna recipe with you.

Ingredients:
•1/2 pound lasagna noodles
•2 10-ounce packages frozen chopped spinach, thawed
•1 pound soft tofu
•1 pound firm tofu
•3 tbsp minced fresh basil
•2 tsp salt
•1 32-ounce jar of tomato sauce

Preparation:

Soak the lasagna noodles in hot water for 10 minutes. Drain carefully and set aside on a towel.

Pre-heat oven to 350 degrees.

Squeeze the spinach as dry as possible and set aside.

Place the tofu and salt in a food processor or blender and blend until smooth.

Cover the bottom of a 9x13 inch baking pan with a thin layer of tomato sauce, then a layer of noodles. Follow that with a layer of half the tofu, half the spinach and half the basil. Continue in the same order, using half of the remaining tomato sauce and noodles and the rest of the tofu mixture, spinach and basil. End with the remaining noodles covered by the remaining tomato sauce.

Enjoy!

By Yanina (nafanyafelt)

Cheese puffs for Valentines Day

If you are not going out this Valentines and planning a quiet evening in just for the two of you, think of something special but simple for your supper. A bottle of champagne, lobster, chocolate covered strawberries and cheese puffs will work great.

You probably already know how to make the strawberries so let's make the cheese puffs together.

 You will need:

1 1/2 cups water

1/2 cup butter

1 1/2 cup flour

6 eggs

1 1/4 cups cheddar cheese, shredded

1/4 teaspoon dried thyme

1/4 teaspoon paprika

dash of cayenne pepper

Cut the butter into chunks and add it to the water. Bring the water and butter to a boil, remove from the heat. Add flour all at once and briskly stir until mixture is smooth with a wooden spoon.

Add eggs, one at a time, beating well after each egg. Stir in spices and cheese.

Preheat oven to 400'F. Line 2 baking trays with foil and spray it with the cooking spray.  Drop the dough on the trays with a table spoon to make a little even mounds. Bake about 30 to 35 minutes until brown.

Enjoy and  have a happy Valentines Day!

Tanya (AGardenCottage) 

Spagetti with clams (Vongole) recipe

Today, Katrin from Katrinshine is sharing a great recipe of spaghetti with clams.

You will need 300 gram of clams (vongole) per person, not cleaned or frozen! You can make clams spaghetti with frozen clams but the taste will be pretty much different.
Couple cloves of garlic.
Spaghetti pasta 100 gram per person.
Olive oil.
Couple tablespoons of white wine.
Salt.

Pasta and the rest will be cooked separately and combined in the end, so let's start with putting water on to boil for the spaghetti.

Peel garlic and roast it till golden in olive oil. It's better to remove the garlic cloves in the end of roasting. Add clams.

Saute, add couple tablespoons of white wine and saute a few more minutes. You may want to take out the clams to a separate bowl at this time.

When water comes to boil, cook the spaghetti. Cook until almost ready (one minute shorter than cooking time on the package and drain them well!)

Add spaghetti to the sauce and simmer a couple more minutes.
And that's it! Clams spaghetti is ready. Serve clams over spaghetti on every plate or the clams may be served in separate bowl where everyone can take as much as they want.

Recipe by Katrin (katrinshine)
Translated by Nadia (crafts2love)

Scorfano, rock fish with pasta

There is always a question, what to cook for dinner. Try this Italian dish our team member Katrin (katrinshine) loves to cook. It called scorfano.

 You will need 1-2 pcs. of rock fish
couple cloves of garlic
1 kg of tomatoes
pasta tubettini counting 80 gram per person
olive oil
some white wine
salt
fresh ground pepper

Pasta and the other ingredients will be cooked at the same time and combined at the end. So let's start by putting water on for the pasta.

Peel the garlic and fry it in olive oil till golden brown. You can remove it later if you don't like garlic pieces in food.

Add cleaned fish (keep head but scale and gut it), fry on both sides, add wine and sautee. Add sliced tomatoes and keep cooking.

After the water boils add pasta and cook till almost ready (check the cooking time on your package and cook for minus two minutes).

When we drain the water from tubettini I would suggest to leave some in case tomatoes don’t turn out juicy or just to have a bit more broth (I prefer it that way!)

Add tubettini (with liquid we saved) to the fish with tomatoes, gently stir and sautee for a few more minutes. It is done!

Serve a small piece of fish to everyone’s plate (whole one or break bigger ones) or just serve fish separately on a serving platter and let pickings begin!

Don’t forget to add some fresh ground pepper straight on your food!

Recipe by Katrin (katrinshine)

Translated by Nadya (crafts2love)