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!

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:

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"

Fun idea for Halloween party

If you are looking for a fun way to decorate your drinks at a Halloween Party think of using some fruits to create creepy looking eye balls.



Just stick the maraschino cherry into a Lychee fruit and put it into your favorite drink!


Have fun and enjoy your party!

Tanya at Socksandmittens