Nonna K.

1/2 kilo de tomate maduro 1/2 pimiento verde 1 diente de ajo 1/2 pepino 1 dl de aceite de oliva 4 cucharadas de vinagre de vino 1 rebanada de pan blanco (si no dispones de pan blanco usa pan de molde) sal fina

 5OZ, Dark chocolate chips 11 Tbsp. Unsalted Butter 2/3 Cup Granulated Sugar 1/4 tsp. Salt 3 Large Eggs 3/4 Cup Almond Flour Confectioner's Sugar Spray an 8  or 10 cake pan and line it with  a parchment paper.  Melt the chocolate in the microwave or a double boiler. In another bowl beat the butter, sugar and salt with an electric mixer, until well integrated. Add the eggs and almond flour and keep mixing until well combined. Allow the melted chocolate to cool a bit and then incorporate into the batter and mix until is nice and smooth Let the cake cool completely before removing it from the pan.  Dust with confectionary sugar before serving.

  12   cups   water 1   lb   lean Beef ,  cut into bite-sized pieces 1/4   cup   barley ,  rinsed 1/2   Tbsp   salt + more to taste 3   medium potatoes ,  diced 1   carrot thinly sliced 6   baby pickles/ 3 adult pickles ,  or 1 1/2 cups diced 4   Tbsp   olive oil 1   carrot grated 1   onion ,  finely diced 2   celery sticks ,  finel sliced 1   Tbsp   tomato paste or Ketchup 2   Tbsp   dill ,  optional, but very nice 2   Bay leaves 1/2   tsp   freshly ground black pepper Sour cream ,  optional and extra dill to serve In a large pot, partially cover with lid and cook 12 cups water, beef and barley with 1/2 Tbsp salt (30 min at a light boil). Skim off any impurities that rise to the top to keep your soup clear. Sautee pickles with 1 Tbsp oil for a few minutes on medium/high heat. Add pickles, potatoes and sliced carrots to the pot and cook for an additional 10 min Add 3 Tbsp olive oil to a large skillet and sauté onion (2 min), then add grated carrot and sliced celery and continue to saut

2  English  cucumbers ,  thinly sliced 1½   cups   plain whole milk Greek yogurt ¾   cup   fresh basil ¼   cup   extra-virgin olive oil ,  more for drizzling 3  T ablespoons   fresh lemon juice 2  T ablespoons   fresh dill 1   garlic clove ¾   teaspoon Sea Salt & Freshly Ground Pepper to taste ½   teaspoon   honey In a blender, combine the cucumbers, yogurt, basil, olive oil, lemon juice, dill, garlic, salt, honey, and several grinds of pepper and blend until smooth. Chill for at least 4 hours.  Serve in bowls and garnish with the reserved cucumber slices, fresh herbs, drizzles of olive oil, and freshly ground black pepper.  

  For the dough: 2/3   cup   buttermilk 1   Tbsp   sour cream 2   cups   warm water 2   large eggs 1/2   Tbsp   salt 7   cups   + about 6 Tbsp unbleached all-purpose flour ,  plus more to dust For the Chicken Filling: 1 3/4   lb   ground chicken thigh ,  leave the fat on if grinding it yourself 3/4   tsp   salt 1/4   tsp   ground black pepper 2   Tbsp   Cooking Oil ,  or mild olive oil 1   medium onion ,  finely chopped 3   garlic cloves ,  pressed 2   Tbsp   chopped fresh parsley Using the whisk attachment on medium speed, beat together: 2/3 cup buttermilk, 1 Tbsp of sour cream, 2 cups warm water, 2 eggs and 1/2 Tbsp salt until well blended. Using the dough hook, mix in 4 cups flour. Mix on speed 2 until well blended. Add 3 more cups of flour one cup at a time, allowing the dough to become well blended with each cup. Add the rest of the flour 1 Tbsp at a time, until the dough is no longer sticking to the the bowl (I used an additional 6 Tbsp flour). Once dough is no longer sticking to

  8 cups cold water 1/3 cup sour cream 3 1/2 Tbsp Vinegar divided 2 1/2 tsp Salt 3 Tbsp chopped dill (fresh or frozen) 1/2 cup green onion, finely chopped 1/2 ham diced 3-4 medium cooked potatoes, peeled and diced 3 hard-boiled eggs, diced 3-4 cucumbers, diced Peel potatoes and dice them into 1/4″ cubes. Place diced potatoes in a medium pot and cover with water. Add 1 Tbsp vinegar and bring to a boil then continue boiling for 10 minutes or until the potatoes are cooked, but not falling apart. Drain well and set aside to cool. For quicker cooling, you can rinse potatoes with cold water.   While potatoes are cooking , boil 3 eggs and cooled them in ice water.  Dice 3 eggs, 3-4 cucumbers, and 1/2 lb of ham. Also chop 3 Tbsp of dill and 1/2 cup of green onions. Place everything in a large pot. In a separate large bowl, whisk together 8 cups of cold water, 1/3 cup of sour cream, 2 1/2 Tbsp of vinegar, 2 1/2 tsp of salt until combined. Pour the mixture in the pot with the rest of ingredients