Friday, December 28, 2012

Jajik - Yogurt and Cucumber Soup

Treasured Heirloom Recipes         

         there are food creations all over the world, it is amazing when we can identify what we are tasting to where it originated. 
          jajik - yogurt and cucumber soup could come from many different places in the Mediterranean, Middle East, and some European State like Spain. the word jajik is Armenian and this particular recipe is an heirloom from an Armenian Grandmother who always have freshly made yogurt - the best madzoon (yogurt) so silky and smooth you could ever tasted.   

  Jajik - Yogurt and Cucumber Soup

4 cups of yogurts 
1 cucumber - chop 1/4 to 1/2  inch cube
1 cup of crushed ice 
1/4 tsp garlic paste
1 tsp of finely chop fresh dill
salt and pepper 

mix cucumber, garlic paste, salt and pepper in a small bowl and set a side, in another bowl big enough for all the ingredients mix yogurt, ice, and dill then fold the cucumber mixture gently and ready to serve.

if you use salt to make the garlic paste then make sure to consider the amount of salt when adding for taste

Sunday, December 23, 2012

Flour-less Chocolate Cakes

from my peeps

Flour-less Chocolate Cakes

YIELD: 14 individual cakes
PREP TIME: 10 minutes
COOK TIME: 20-25 minutes


Oil for greasing the jars
7 ounces bittersweet chocolate
4 tablespoons (½ stick)unsalted butter
1 cup granulated sugar
4 large eggs, separated
Confectioners’ sugar, for dusting
fresh raspberries for garnish


1. Preheat the oven to 350ºF. Grease fourteen 8-ounce jars. In a double boiler over simmering water, melt the chocolate andbutter until smooth. Remove from the heat and allow to cool slightly. In a separate bowl, use a hand mixer to beat the egg whites until stiff peaks form. Set aside.
2. In a stand mixer, beat together the granulated sugar and egg yolks until thick and creamy. Mix ¼ cup of the melted chocolate and butter into the egg yolks. Continuing to mix, slowly pour the remaining melted chocolate mixture into the egg yolks until all is incorporated. Fold the egg whites into the chocolate mixture.
3. Spoon 4 to 5 tablespoons of the cake batter into each greased jar. Place the jars 2 inches apart on a baking sheet. Bake for 25 to 30 minutes, until the tops of the cakes start to crack. Remove from the oven and let the jars cool. Dust with confectioners’ sugar before serving. Serve warm or at room temperature. If desired, garnish with fresh raspberries.