Nikulai

Author's details

Date registered: Sunday, 28 June 2009

Latest posts

  1. Irish Brown Bread — Tuesday, 8 September 2015
  2. Ginger Beer — Wednesday, 30 July 2014
  3. Bourekas – Mozzarella Cheese Filling — Wednesday, 1 January 2014
  4. Bourekas – Spinach Filling — Wednesday, 1 January 2014
  5. Bourekas – Mixed Cheese Filling — Wednesday, 1 January 2014

Most commented posts

  1. Eye of Round Roast — 2 comments
  2. Chicken Enchiladas with Salsa Verde — 1 comment
  3. Fire Roasted Bolognese Sauce — 1 comment
  4. Sweet Potato Latkes — 1 comment
  5. Potato Latkes — 1 comment

Author's posts listings

Irish Brown Bread

This is a combination of the notes Catherine had from her grnadmother and the King Arthur Flower recipe

Some time I would like to try it with King Arthur’s Irish Wholemeal Flour.

Permanent link to this article: http://cookbook.atlow.org/recipe/irish-brown-bread/

Jul 30

Ginger Beer

  Ginger Beer Summary: Based on above recipe from from Robert P Davis, Brewmaster at Fort Christian Brew Pub St. Croix, USVI and Partner at Reconstructing History Ingredients 5 Gallons Water (plus extra for boil off) 8 LBs Turbinado Sugar 5 LBs Fresh Ginger 35-40 Key Limes Instructions Grate (in food processor) the ginger (no …

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Permanent link to this article: http://cookbook.atlow.org/2014/07/30/ginger-beer/

Jan 01

Bourekas – Mozzarella Cheese Filling

Ingredients 1 1-pound block mozzarella cheese, freshly grated 2 eggs Instructions In a large bowl using a fork, mix grated cheese with egg until well combined. Microformatting by hRecipe.

Permanent link to this article: http://cookbook.atlow.org/2014/01/01/bourekas-mozzarella-cheese-filling/

Jan 01

Bourekas – Spinach Filling

Ingredients 1 lb fresh spinach 1 egg, lightly beaten 1 cup finely grated Gruyere cheese Salt and pepper Instructions Wash the spinach several times Put the wet leaves into a saucepan without any extra water, cover tightly, and sweat over medium heat for 4 to 5 minutes until tender. Drain in a sieve, pressing out …

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Permanent link to this article: http://cookbook.atlow.org/2014/01/01/bourekas-spinach-filling/

Jan 01

Bourekas – Mixed Cheese Filling

Ingredients 1/2 cup soft white cheese 1 cup finely grated Gruyere cheese 2 tbsp. cream cheese 1 large egg, lightly beaten Salt and pepper Instructions Mash all the ingredients together with a fork or combine them in a food processor. Microformatting by hRecipe.

Permanent link to this article: http://cookbook.atlow.org/2014/01/01/bourekas-mixed-cheese-filling/

Jan 01

Bourekas – Feta-Ricotta Cheese Filling

Ingredients 1/2 cup crumbled feta cheese 1/3 cup grated kashkaval cheese (or substitute cheddar, swiss, or feta) 1/3 cup ricotta cheese 1 egg Salt & Pepper Instructions In a mixing bowl, combine feta, kashkaval, ricotta, egg, a pinch of salt and a pinch of black pepper NB: if using all feta cheese, you may not …

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Permanent link to this article: http://cookbook.atlow.org/2014/01/01/bourekas-feta-ricotta-cheese-filling/

Jan 01

Bourekas – Potato-Spinach-Cheese Filling

Ingredients 2 medium baking potatoes 2 eggs 1 10oz package chopped frozen spinach ¾ teaspoons baking soda Dash of salt 1 cups mozzarella cheese, shredded 1 cups cheddar cheese, shredded 2/3 cup feta cheese Instructions Boil potatoes until soft but not soggy. Mash potatoes well. Let cool. Beat in 3 eggs into the potatoes until …

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Permanent link to this article: http://cookbook.atlow.org/2014/01/01/bourekas-potato-spinach-cheese-filling/

Jan 01

Bourekas – Dough

Ingredients 3-1/2 cups all purpose flour 2 sticks of unsalted butter, at room temperature 2 tbsp. vinegar 2 tbsp. oil, please not olive oil! 3/4 cup of plain yogurt or cream or buttermilk Pinch of salt 1 egg yolk (for wash) 1 tsp water (for wash) Sesame seeds (if desired) Instructions Form dough by quickly …

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Permanent link to this article: http://cookbook.atlow.org/2014/01/01/bourekas-dough/

Apr 20

Pizza Dough

Ingredients 1 package Yeast 1.5 teaspoon Sugar 1 cup Water 2 tablespoons Oil 1 teaspoon Salt 2.5 cups Flour Instructions Mix together yeast, sugar, water, oil, and salt. Kneed in flour. Kneed for 10 minutes. Let rise for 15-20 minutes. Roll out. Top as desired. Bake at 425 for 20-25 minutes. Microformatting by hRecipe.

Permanent link to this article: http://cookbook.atlow.org/2013/04/20/pizza-dough/

Jan 27

Date Nut Bread

Ingredients 1 pond walnuts, chopped 1 pound dates, pitted and chopped 3 1/2 cups water 3/4 teaspoon salt 3 teaspoons baking (bicarbonate of) soda 4 eggs 2 cups sugar 6 cups flour Instructions Preheat over to 300 Boil the water In a bowl mix the walnuts, dates, salt and baking soda Pour the water over …

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Permanent link to this article: http://cookbook.atlow.org/2013/01/27/date-nut-bread/

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