4th of July flag cake

INDEPENDANCE DAY!!!

It’s a big day for all Americans. The day of town parades, barbecues, carnivals, fairs, picnics, concerts, baseball games, political speeches and ceremonies and of colorful fireworks! It’s the day we celebrate the Independence Day.



I'm going on vacation, I return in August.

applesauce and rhubarb

Just a plain and simple applesauce to serve with sugar cookies.

INGREDIENTS

• 2 ribs rhubarb, peeled if necessary and chopped
• 4 large golden apple, peeled, cored and chopped
• 3/4 cup sugar or to taste
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg      

METHOD
  
       1 Place rhubarb, apple, sugar, cinnamon and nutmeg in medium saucepan. Saute until rhubarb has wilted somewhat. Cover and cook over low heat until tender, about 20 minutes.
     
       2 Taste and add more sugar if needed. Beat to a smooth pulp and serve either warm, at room temperature or cold.

Quinoa tabouleh

This is a great recipe, and a nice twist on traditional bulgar tabbouleh. The quinoa gives it a very nice texture.

INGREDIENTS

• 2 cups water
• 1 cup quinoa
• 1 pinch salt
• 1/4 cup olive oil
• 1/2 teaspoon sea salt
• 1/4 cup lemon juice
• 3 tomatoes, diced
• 1 cucumber, diced
• 2 bunches green onions, diced
• 1 cup fresh parsley, chopped

METHOD 

       1 Rinse the quinoa well using a strainer or sieve. Place in a pot with the salt and 2 cups or 500mls of water. Cover and bring to the boil, then lower the heat as far as you can and cook slowly for 15 minutes until all of the liquid has been absorbed.

       2 Now turn off the heat, remove the lid and place a clean towel over the quinoa. Cover again with the lid and leave the quinoa  for another 10 minutes. Allow to cool, then fluff up with a fork and season with a little freshly ground black pepper. The cooked quinoa should be fluffy and the curl-like germ will separate slightly from the seed.

       3 While the quinoa is cooking, chop the herbs, and thinly slice the onions, diced cucumber and tomatoes. Add these to the cooled quinoa with the lemon juice and olive oil. Stir well to combine everything and serve fresh.  

You could make this, as it is a great dish to bring to picnics or potlucks where there will be a vegetarian. 

Tomato mozarella salad

In Italy  this is called a "Caprice" Salad. It's one of my favorite and yes  fresh mozzarella and fresh basil is a must. Best in the summer when all those vine ripened tomatoes are in season. Very simple, very tasty!

INGREDIENTS 

• 4 tomatoes, each cut into 6 slices 
• 1/2 pound fresh mozzarella cheese, cut into 12 slices
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon extravirgin olive oil
• 1/2 cup fresh basil leaves 

METHOD  

       1 Arrange 4 tomatoes slices and 2 mozzarella slices on each of 6 salad plates. Sprinkle evenly with salt and pepper; drizzle with oil. Top evenly with basil.

Summer is tomato and basil season, and there is nothing better than tomatoes with fresh basil from the garden and fresh mozzarella cheese. Always a hit.

Ham and cheese crepes

INGREDIENTS

• 12 prepared crepes
• 1 1/2 cups shredded Swiss cheese
• 12 slices cooked, thinly sliced ham
• 2 tablespoons finely chopped green onion
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/2 cup sour cream
• 1/2 teaspoon prepared mustard

METHOD

       1 Sprinkle each crepe with 2 tablespoons of shredded cheese; top each with ham slice.

       2 In small bowl, combine onion, salt, pepper, sour cream and mustard; mix well. Spread about 1 tablespoon of the sour cream mixture over ham.

       3 Roll up and arrange in a baking pan. Bake for 15 to 20 minutes at 350°.

Serve crepes immediately.  Ham and cheese crepes recipe serves 6.

Oranais

This pastry is a little sweetness absolutely amazing. Between the crisp batter and tangy fruit and sweetness of the cream. This is a puff pastry that contains the custard , two half-mumps of apricot and small pieces of sugar.  
Its uniqueness consists mainly of its form, that reminds glasses (the glasses are represented by the apricots), where one of his other names: the telescope with apricot. 

INGREDIENTS

Puff pastry:

• 1 can apricots in syrup
• Apricot jam
• 1 egg yolk
• Powdered sugar or granulated

Custard:    

• 2/3 c. sugar   
• 1/2 tsp. salt 
• 2 1/2 tbsp. cornstarch 
• 1 tbsp. flour 
• 1 tsp. vanilla 
• 3 egg yolks, beaten  
• 3 c. milk  

       1 Boil the milk with the vanilla sugar. Blanch the yolks with the sugar and add the cornstarch. Mix.
Pour the boiling milk, whisking it.
Put in saucepan and thicken over low heat while beating. Pour into a bowl and let cool.

       2 Cut the puff pastry into 6 rectangles. Drain the canned apricots 1 tablespoon juice stir into custard.
Place apricots, drained on paper towels so that they drip perfectly.
Spread a bit of pastry cream on each rectangle, avoiding two corners. Spread over three mumps apricots.
Fold the corners over each other by welding with a little egg yolk.

       3 Brush the top of Oran with the egg yolk with a brush. Sprinkle with powdered sugar, or better, sugar grains (pearl sugar).

       4 Bake 15-20 minutes at 350 F so that the top is golden brown.
Heat over low heat some apricot jam and top-Oran them with a brush.
Serve warm or cold.
       

Ratatouille

Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. The full name of the dish is ratatouille niçoise.


INGREDIENTS

• 2 teaspoons olive oil
• 1 onion
• 1 red bell pepper
• 1 green bell pepper
• 1 medium eggplant
• 2 medium zucchini
• 4 tomatoes
• 1 cup tomato juice
• 2 cups water
• 2 garlic cloves, minced
• fresh or dried herbs: basil, oregano, thyme, parsley
• fresh grounded black pepper 

METHOD

       1 Chop the onion.Cut bell peppers in thumb sized slices.Peel and dice eggplant.Dice zucchini.Peel, seed and chop tomatoes. 

       2 Heat the olive oil in a large nonstick pan over medium heat. Add onions and cook, stirring constantly until golden.

       3 Add 1 cup water and the sliced bell peppers; cook, stirring frequently, until liquid has evaporated, 5 minutes.

       4 Add 1 cup water, the eggplant and zucchini; cook, stirring frequently, until liquid has evaporated, 7 minutes.

       5 Add tomatoes, tomato juice, garlic, basil, oregano, thyme and black pepper. Cover the pan and cook for 10 minutes, stirring occasionally; add additional water if necessary.

       6 Uncover, reduce heat to medium-low and continue cooking until vegetables are tender but still retain their shape and liquid has evaporated, 10 minutes.

       7 Garnish with parsley and serve.

Equally good hot or cold it also makes a fine accompaniment to cold meats or fish, or maybe serve as a cold hors d'oeuvre.