Falafel with Sesame

INGREDIENTS:

Chickpeas – 6.5 tablespoons
Onion – ½ heads
Garlic – 2 cloves
Lemon juice – 2 tablespoons
Chopped parsley – to taste
Chopped cilantro (coriander) – 2 teaspoons
Red chili pepper – 2 g
Ground cumin (zira) – to taste
Ground coriander – to taste
Rice flour – 2 teaspoons
Vegetable oil – 2 teaspoons
soda – to taste
Sesame – 2 teaspoons
Natural yogurt – to taste
Tahini – 1.5 tablespoons
Greens – to taste
Salt – to taste

COOKING INSTRUCTIONS:

1. Soak chickpeas overnight. In the morning, put it in a colander, let the water drain – this takes at least half an hour.

2. Chop the onion, three cloves of garlic and parsley with cilantro.

3. Punch everything in a blender by adding two tablespoons of lemon juice.

TOOL:
Blender

4. Add rice flour mixed with soda, cumin, hot pepper and coriander, pour in two tablespoons of water. Mix. If you have time, put the dough in the refrigerator for at least half an hour – so that the falafel is easier to mold.

5. For the sauce, thoroughly mix yogurt with tahini, add two tablespoons of lemon juice, crushed garlic clove, salt. The consistency of the sauce should resemble liquid honey – so if necessary, add yogurt or tahini.

6. With wet hands, mold the dough into small and very dense balls (each weighing about 25 g). Sprinkle them with sesame seeds.

7. Heat the pan with oil to 180 degrees. Fry the falafel for about two minutes on each side. Place on paper towel to drain excess oil.

TOOL:
Aluminum frying pan

8. Serve with yogurt-tahini sauce.

Chocolate Cupcake with Ganache Cream

INGREDIENTS:

Cocoa powder – 2 teaspoons
Vanilla extract – to taste
Freshly brewed coffee – 1 tablespoon
Wheat flour – 3.5 tablespoons
baking powder – to taste
Salt – to taste
Butter – 42 g
soda – to taste
Sugar – 3.5 tablespoons
Chicken egg – ½ pieces
Sour cream – 1 tablespoon
Bitter chocolate – 56 g
Cream 35% – 2.5 tablespoons
Treacle – to taste

COOKING INSTRUCTIONS:

1. Whisk together cocoa, coffee and vanilla extract.

2. In the same way, mix flour, baking powder, soda and salt.

3. Melt butter and sugar in a saucepan, then beat with a mixer for 5 minutes until the mass cools down. Add eggs one at a time, then cocoa and coffee mixture. Pour in half of the flour mixture, stir. Next, add sour cream, stir too. And only then – the remaining flour mixture.

TOOL:
Saucepan

4. Spread the dough into molds and send to the oven preheated to 175 degrees for 20 minutes.

TOOL:
Oven thermometer

5. Bring the cream with molasses to a boil. Finely chop the chocolate, put it in a wide dish and pour over the hot cream. After 15-20 seconds, gently stir the melting pieces with a spatula into an absolutely homogeneous mass – you need to start from the middle, gradually capturing more and more chocolate.

6. Put the cream in the refrigerator and stir occasionally until it freezes enough to hold its shape. Then put the cream in a pastry bag and squeeze it onto the finished cupcakes. Decorate cream domes with golden dragees.

TOOL:
Freezer

Mushroom champagne on Sauce with Cream

INGREDIENTS: Fresh champignons – 50 g

  • Cream 10% – 2.5 tablespoons
  • Butter – 1.5 teaspoons
  • Onions – ½ pieces
  • Hard cheese – to taste
  • Nutmeg – to taste
  • Garlic – ½ clove
  • Lemon juice – to taste
  • Salt – to taste
  • Ground black pepper – to taste

COOKING INSTRUCTIONS:

1. Good butter is the key to a delicious creamy sauce, so we choose butter for champignon mushroom sauce with a pronounced creamy taste.

2. Melt the butter in a pan, and at this time we cut the onion into small cubes. Dip the onion in the butter and immediately season it with salt and pepper. Pass until transparent.

TOOL:
Frying pan with ceramic coating

3. Wipe the mushrooms with a damp cloth and cut into slices. You can cut it very finely so that the sauce is more uniform, but I like it better when the mushrooms in the sauce are large enough.

4. Fry the mushrooms with onions, stirring until they are slightly browned. After that, pour in the cream.

5. Add a little more salt and pepper to taste, garlic and a pinch of grated nutmeg. It is always desirable to add nutmeg to creamy sauces, it helps to better manifest the taste of cream.
At the same stage, you can add a pinch of dry Italian herbs to the mushroom sauce if you like their taste.

6. Mix the contents of the pan and keep it on low heat for 15-20 minutes, allowing the sauce to evaporate and thicken a little.

TOOL:
Frying pan with ceramic coating

7. On a fine grater, rub a little cheese, literally 1 tbsp. l., and add it to the sauce.

8. Stir quickly to melt the cheese, add another 1 tbsp. l. freshly squeezed lemon juice and turn off the stove.

9. Creamy champignon mushroom sauce turns out to be tender, very fragrant, with an amazing creamy taste, and any dish with it becomes much more appetizing.

10. If you will prepare this sauce, be guided by your taste. It is not necessary to add all of these ingredients if you do not like them, garlic, for example, or herbs, or lemon juice. Either way, the sauce is delicious!