Torshi Makhloot - Mixed Vegetable Pickle

Our small garden doing well so far, we be able to picked some fresh vegetable in many day, that give me chance to make some pickle during summer time and save for winter.  Some persian pickle that I like is mixed vegetable pickle - well, pretty much use vegetable that you like and the pickle is ready in short time compare to garlic / torshi pickle. 

Torshi Makhloot - Mixed Vegetable Pickle 

Recipe from beloved blogger : Azita - Turmeric & Saffron 

Ingredients:

3 large carrots, washed, peeled, lightly steamed, finely chopped or shredded 

3 medium red or white onions, peeled and finely diced

2 medium eggplant, peeled and diced

2 large cucumbers, peeled and finely chopped

2 green bell peppers, washed, cleaned and diced 

1 small cauliflower, washed, finely chopped

1 small head of celery, washed and finely chopped

1/2 cup shredded white cabbage

1 cup of each of the following herbs: (parsley, coriander, dill), washed, dried and finely chopped

2 tablespoons of the following fresh herbs chopped or dried (tarragon, mint, basil)

2 tablespoons dried lime powder 

2 tablespoons crushed angelica 

2 tablespoons nigella seeds 

2 tablespoon fennel seeds 

2 tablespoons coriander seeds 

6-7 garlic cloves, finely chopped

4-5 tablespoons salt

2 red hot peppers, dried or fresh, chopped

2 teaspoons turmeric powder

5-7 cups white vinegar

Method:

1. Salt the eggplants and either bake them in a preheated 350 degrees Fahrenheit oven for 25- 30 minutes or cook them with 1/2 cup of vinegar over medium-low heat for 15 minutes. Set aside to cool.
2. All the herbs and vegetables must be completely dried before mixing them together. Spread out the washed herbs on a table cloth for several hours to dry.
3. In a large mixing bowl combine all ingredients and mix well.
4. Using a wooden spoon pack pickles in clean glass jars up to the rim. Press down on them to make more room as you are filling up the jars. Add more vinegar if needed.
5. Sprinkle a teaspoon of salt into each jar before closing the lid tightly.
6. Store in a cool dry place for at least 2 weeks before serving.  

Enjoy!

Smocked Sun Dress

I think my daughter will need smocked sun dress during summer , ooh .. wait .. I even sew 3 dresses - it is fun sewing , I can't stop ... I think I will add more dress for her .

I might taking an order for age 3 - 6yo only for now - please feel free to contact me or leave message on my blog .

for the love of ruffle (skirt) :)

 

Today is the first day of school for my little one as 2nd grade student. I don't know who is more exciting when the school start begin ? her who will meet her new teacher ; the best teacher for year 2012 !! or me, who will stay home alone for awhile ? :)
This morning, she is so proud wearing a new skirt that I finished to make last night - a very simple ruffle skirt . The fabric is her choice - ice cream fabric from Jo-Ann Fabric Store !! - tough the fabric is yummy fabric for summer .. oh, no.. just realize that summer almost over :( 

 

While she is still at school - I grab my other fabric, sew.. sew .. sew ... 2 hours for another skirt ;not bad after all I think .. :) and still more skirt to come ..

I already sewing some of dressed for her, I just in love with gingham fabric lately - I using the pattern from Simplicity 3510 - the pattern it self no longer in market, but try your luck searching on ebay like I did - little bit pricey but always worth it when you see the result.

 

 

 

 

 

Almond Marzipan Cake and how to spend a summer break

 

How about this .. summer day in Midwest the temperature is between 90-100 F plus this month is Ramadan's months mean is fasting day for me for almost 16 hours everyday and another plus : summer break .. voila.. perfect, huh ..

Alright, the Ramadan-fast itself is not really big deal to me, but having a little one who have a very long summer break and not be able to go vacations this year.. is really big deal.

So, how to make her not to get bored easily, especially after month of summer-camp is over and still another month and half to go.. ? ask her to bake, do a little crafting activity and give her break with invite 5 of her best friends having pool party at home .. she absolutely love it

(hand stitches)

Like this recipe, I got from Patricia - I do love to visit her blog, Technicolor Kitchen .. she always posting a very simple recipe, which is a perfect for my little one to bakes something simple, without making a mess during or after baking. She can read an ingredients, measure it, mixing the ingredient and bake!!
 

Easy almond cake
Recipe :How to Be a Domestic Goddess

Ingredients
250g unsalted butter, softened
250g marzipan, softened – I got a chocolate cover marzipan which is adding a lot of flavor to the cake.
¾ cup (150g) granulated sugar
¼ teaspoon almond extract (optional)
½ teaspoon vanilla extract
6 large eggs
1 cup + 1 tablespoon (150g) all purpose flour
1 teaspoon baking powder
pinch of salt

Preheat oven to 180°C/350°F. Butter a round 20cm (8in) cake pan (with high sides), line the bottom with a circle of baking paper and butter the paper as well.
In a food processor, process the marzipan, butter and sugar together until smooth. Add the almond and vanilla extracts and process again. Add the eggs, one at a time, down the funnel, processing after each addition. Add the flour, baking powder and salt and process until incorporated. Transfer to the prepared pan and smooth the surface. Bake for 50 minutes (checking from 40) or until golden and risen and a skewer inserted in the center comes out clean. Cool completely in the pan over a wire rack, then carefully unmold. Dust with icing sugar and serve.

Serves 8-10

Almond Blackberry Cake

My 6yo daughter is having summer break for almost 3 months, she spent 6 weeks on summer camp, and the rest, mom must to entertain her. I tell you, is not always easy, she always asking 'what should I do next' or she will say 'oh.. I getting borred'

Before she said that I always giving her many activities, every night I always thinking what should I give for her next day. Either she is doing crafting with me, or I let her baking with me.

This is one of cake she bake, well..I help for some stuff too, but overall this is a pretty simple baking especially when you don't need mixer at all, just mix every ingredients on food processor. She was so proud with her baking skill, and told her dad how she spent the day with me. You can do with your kiddo, too.

Almond and Blackberry Cake
Recipe from : Stephanie – Dessert for Breakfast

for cake:
3/4 (105 g) + 1/4 (35 g) all-purpose flour
2 tsp baking powder
3/4 tsp salt
1 1/4 (250 g) sugar
8 oz (225 g) almond paste
1 cup (8 oz/225 g) butter, at room temperature
1 tsp orange blossom water
1 1/2 tsp almond extract
6 large eggs, at room temperature

for topping:
12 oz. blackberries
1 Tbsp sugar
juice of half a Meyer lemon
1/4 tsp orange blossom water, opt.
bittersweet (72%) chocolate curls

Directions :

1. for cake. Preheat oven to 325° F. Butter and flour the insides of an 8 x 3-inch round cake pan. Line the bottom of the pan with a parchment round. Set aside.

2. In a bowl, whisk to combine ¾ cup (105 g) flour, baking powder, and salt. Set aside.
3. In the bowl of a food processor, combine the remaining ¼ cup (35 g) of flour, sugar, almond paste, and butter. Process until the almond paste is finely ground and well-combined with the butter.

4. Add in the orange blossom water and the almond extract and pulse briefly to combine.

5. Add the eggs, one at a time, processing well between each addition. Continue to process until the mixture is smooth and light.

6. Add the flour mixture to the batter in two additions, pulsing briefly after each addition just until combined, but do not over mix.

7. Pour the batter into the prepared pan. Bake in the oven for 60 – 65 minutes, until the top is brown and the sides are just beginning to pull away from the pan. Remove from the oven, let cool for 10 minutes on a wire rack.

8. Run a thin knife around the edge of the pan and turn the cake out. Place upright on a wire rack and let cool completely.

9. for topping. In a bowl, gently toss to combine the blackberries with the sugar, Meyer lemon juice, and orange blossom water, if using. Let sit for 10 minutes. Top the cake with the blackberries and sprinkle liberally with chocolate curls before serving.

I got the blackberry from Eckert's Farm , their were so sweet so I skip the sugar for topping.

 

Peach Picking

Oh..my, I never been so relief when temperature reach 98 F - weather just so crazy, we had 106 F for almost 10days. No rain but 2 days ago.. 2 hours rain almost, gave wet on the ground little bit. But again, can't complain since people in other state still struggle without power during heat wave.. :(

We try the best not to get much heat, but I said 'Yes' when my husband, asked me to go for peach picking over the weekend. The place we visited was Eckert's Farm - it's about 1 hours drive from where we live. The Eckert's Farm is a family farm that you can pick your own fruits, depending what the fruit season is, eat as much as you can in the farm, but pay the rest of fruits that you bring home . It was a nice experience for my little one, well.. another fun day she spent for summer break.  This time we be able to picked peaches and blackberry. Really, the peaches got benefit from HOT weather, their become more sweeter than ever.  But not for apples, what I heard from the farmer that they will get trouble with apples if no rain.  Oh.. so sad

I made an ice cream from some peaches we bought. What a perfect way to cool off from summer heat.

Peaches Ice Cream

Ingredients

3/4 cup sugar

2 tablespoons cornstarch

1/8 teaspoon table salt

2 cups milk

1 cup heavy whipping cream

1 egg yolk

1 cup peeled and coarsely chopped peaches

2 tablespoons light corn syrup

Preparation

Whisk together first 3 ingredients in a large heavy saucepan. Gradually whisk in milk and whipping cream. Cook over medium heat, stirring constantly, 10 to 12 minutes or until mixture thickens slightly. Remove from heat.

Whisk egg yolk until slightly thickened. Gradually whisk about 1 cup hot cream mixture into yolk. Add yolk mixture to remaining cream mixture, whisking constantly.  Cool 1 hour, stirring occasionally.

Meanwhile, cook peaches and corn syrup in a small saucepan over medium heat, stirring often, 4 to 5 minutes. Coarsely mash, and let cool 30 minutes. Stir peach mixture into cooled cream mixture (i using mixer to get more smoother effect)

Place plastic wrap directly on cream mixture, and chill 8 to 24 hours.)

Happy Summer

Hi..everyone, how are you doing ? Happy Summer to you. I'm so sorry didn't upload a new picture or recipe lately. Summer is here, I've been busy take care of the little one every day for her's summer camp , been busy sewing some summer clothes for her, for me , preparing for a summer trip in 2 more weeks :) but the other reason is weather just great. So, I choose to spend a lot of time for outdoor activity. Mostly after put my kid at school bus , back to home to taking care of my little veggie garden.. oh well, get tan more and more i think :)

Anyway, just want to share Rujak recipe one of Indonesian dish, rujak is a traditional fruit and vegetable salad dish commonly find in Asian Country. So many type of rujak in Indonesia. This time I made Rujak Serut or Shredded Rujak, which is all the fruits must to shredded into a roughly grated consistency. This is typical dessert every time I throw party at home during summer time.

RUJAK SERUT

2 ripped mangoes, shredded
2 medium carrot, shredded carrots
2 medium cucumber , shredded
1 jicama , shredded

1 green apple, shredded

1/2 part of grape fruit, peel

300ml water
3 tbs Javanese-palm sugar (or Jagerry)
Pinch of shrimp paste (optional)
3 bird chilli (less if you can’t handle the hot spice )
Salt to taste

Direction :
Boil the water in a pot together with palm sugar sugar
Pound the chili, salt and shrimp paste with mortar, add into the boiling water stir well until all are blended and continue to boil for little while.
Let it cool to a completely room temperature . add in all the shredded fresh fruits. Refrigerated and serve chill

Happy Summer !!