member blog: Macarena
Macarena
From
St.-Petersburg, Russia
Member since
21st May 2008
About
Hi, my name is Vera.
I live in St.-Petersburg, Russia, where I work in travel industry.
I'm married, my husband supports me a lot in my culinary experiments.
I love cooking almost since childhood. I'm lucky to have a wonderful family where everybody cooks pretty well. We love family dinners and I'm always trying to cook something new for my family and friends.
I like travelling and every time I try to bring some new recipes from a trip. I'm in love with Mediterranian cuisine - Spanish, Italian, Greek, Turkish...
In food I like simplisity of recipes and clear taste.
I always try to cook healthy food.
Jamie, his cuisine, his lifestyle is a real neverending sourse of inspiration for me.
Macarena's blog posts
Salmon and Aubergine Lasagne
Sun 04 Jan 2009GARDEN BLOG
To make bechamel sause mix butter with flour in a pot on a low heat, add milk, keep stirring with a whisk, till it becomes thicker and homogeneous.
Cut aubergine into 5 mm thick pieces, fry them a little with olive oil, pour some hot water and simmer for 2 min.
Cut fish fillet into thin slices.
Grease lasagne form, heat oven to 200 degr C.
Pour some bechamel on the bottom of the form.
Put a layer of lasagne sheets, some aubergines, grated cheese,
next layer with some bechamel, fish and cheese.
Make 4 layers like this,
Pour some bechamel on the top layer and spread some grated parmesan and Italian seasoning above.
Bake for 40 min.
Raspberry Cheesecake
Wed 31 Dec 2008GARDEN BLOG
They often say low fat cream cheese is not good for cheesecake, but this one turned out to be really nice! As a base I used a spongecake.
Place spongecake into 26 sm springform and freeze it for 30 min. Butter the springform.
In bowl of your electric mixer place the cream cheese, sugar, and semolina. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl. Add the whipping cream, lemon juice, vanilla extract and beat until incorporated.Remove the bowl from the mixer and rap it hard on your counter to knock out the air bubbles trapped inside the filling.
Add raspberry sause (100 ml) to 1\2 of the filling. Take in turns to pour white and pink filling into the form to make "marble" effect.
Place a large bowl or baking tray with boiling water under the cake in the oven.
Heat oven to 160 degrees C. Bake for about 1 hour or until firm and only the center of the cheesecake looks a little wet and wobbly. Take off the heat and let the сake cool in the oven with closed door for 1 hour.
Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more minutes. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).
Allow the cheesecake to cool to room temperature, then refrigerate for at least 8 hours (it will stay fresh for 3 days).
To serve, run a knife between the filling and sides of the pan, then open and remove the sides of your springform pan.
"Sharlotka" Apple Pie with Crispy Top
Wed 11 Jun 2008GENERAL BLOG
for 24 sm springform:
4 eggs
4 green apples
2 tbsp lemon juice
1 cup sugar
1cup flour
for the top:
1/4 cup chopped haselnuts
1/4 cup chopped dark chocolate
1/4 tsp cinnamon
1 tsp sugar
Beat the eggs with sugar, add flour. Cut apples into large pieces mix with lemon juice. Mix the apples with the dough and put into springform.
Bake for 10 min then sprinkle the top mix above the cake.
Bake for 30 min.
Serve warm or cold with ice-cream!
Chocolate Hazelnut Biscotti
Thu 29 May 2008GENERAL BLOG
The recipe is from Cenk, a wonderful cook from Istanbul. Now I cook these biscotti pretty often.
You can find the recipe here:
http://cafefernando.com/chocolate-and-hazelnut-biscotti
I've put the biscuites into my favourite turquoise bowl I recently brought from Turkey.
Fresh Basil from My Window
Fri 23 May 2008GENERAL BLOG
I plant it every year. Such a pleasure to see (and eat!) spring green!
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