or in muffin forms
So here we are.
It is 4th of July and we are not going anywhere to watch fireworks tonight. My husband is not very happy about that but with our two little munchkins and him still recovering from his surgery it is what it is and being honest with you, I am happy about that. Although he really tried to convinced me into going out but as stubborn as I am and as hurting as he is, I won. We are not going and I have more time to blog as it’s my second post today 🙂
To make the 4th of July a bit special, though (just for him), for the first time in my life I made a roll cake.
Since I discovered this recipe I had looked at it several times thinking that it actually does not look like a very hard work to make a roll cake, and the recipe for a sponge cake is incredibly easy and fast to fix. I’ve changed the recipe a little by whipping the egg whites separately, adding a beet juice as a natural food coloring to the filling and using blueberries as a garnish.
Ingredients for the cake:
5 egg whites
5 egg yolks,
5 Tbsp. powdered sugar
4 Tbsp. all-purpose flour
2 Tbsp. corn starch
Ingredients for the filling:
(2 cups) half and half whipped cream
4 Tbsp. powdered sugar
1 tsp. vanilla extract
1 cup fresh strawberries, cut into pieces
1 Tbsp. fresh beet juice (for coloring)
1. Whip egg whites to stiff peaks. Add sugar and egg yolks and whip for additional minute.
2. Meantime sieve both flour and corn starch to a separate bowl.
3. With a hand whisk gently mix the flour with the egg and sugar mixture.
4. Heat the oven to 320 F. Line a 17×11 baking sheet (the deep kind) with parchment paper.
5. Gently spread the batter over the baking sheet.
6. Bake for 25 to 3o minute.Do not overbake as it will be crumbling and breaking as rolled into a log. It should be slightly brown and soft to the touch. Mine was done after 25 minutes.
It looks like the original recipe was made in smaller dish so it was thicker. I used 17 x 11 baking sheet and my cake was very thin and delicate but still easy to handle.
7. As soon as it’s baked move it from the baking sheet, keeping the parchment paper on the bottom.
8. Using new piece of parchment paper, very lightly greased, cover warm cake (the greased part touching the cake).
9. With the two layers of parchment paper and the cake in the middle roll the cake. The log should be rolled pretty tight and even.
10. Leave it for about 45 minutes to cool.
11. Meanwhile whip the half and half with powdered sugar adding only one tablespoon at a time and tasting it after each time. I used 4 Tbsp. of powdered sugar as in the original recipe and it came out too sweet as for my taste. Add vanilla extract and beet juice (you can use canned but I prefer using fresh). Beat until well incorporated. You can use more juice for deeper color but be careful not to add to much!
12. Unroll the cake, removing the top layer of the parchment paper. Spread the whipped cream and strawberries over the top. Leave some of the whipped cream for later.
13. Roll the cake removing the bottom layer of the parchment paper as you roll.
14. Spread the remaining whipped cream over the top of the roll.
15. Garnish with fruits.
My plan for this cake was a little bit different. I wanted to make it more “patriotic” by adding the beet juice to half of the batter and blueberry juice to the remaining batter. By doing so I would have blue and red roll with white filling. If I had done it, I think it would have looked pretty cool, but I remembered to do that when the cake was already in the oven. I totally, totally forgot about it even after my previous, 20 minutes fight with my blender to get the beet juice!!! ugh…
After that I’d decided to add the beet juice into the whipped cream and use the blueberries for a garnish. After all I think it came out great even without the colors I had planned.
The roll tasted great served immediately but chilling it in the fridge for a few hours made it WAY BETTER; moist and so soft. Next time though, I will use more strawberries. Biting into a piece of a strawberry gives it such a great kick of freshness! I really recommend this cake. Easy to make. Tastes great. Looks cool! and it has beets in it which you don’t taste at all!!!! you can go wrong with that 😉
Don’t you think I’m getting tired of spinach smoothies. No.
I think those will stay in my diet forever. Love those green energetic morning shots. ALMOST better than a cup of black coffee… almost.
Last night I had a craving for something with spinach… but for dinner. A few weeks ago I spotted “Bake Spinach Balls” at Frugal Feeding blog. Since then I wanted to make them really bad. Finally it happened.
Looking for spinach in my fridge I saw one little and forgotten beet. And I had an idea. As a result of it I ended up with delicious spinach-beet balls. I was so excited and thrilled that I’m finally making it that I actually forgot to add cheese and to coat them with bread crumbs (as in original recipe). Despite that those were really good and didn’t fall apart.
Not having coriander and greek yogurt I fixed plain yogurt dip spiced with cinnamon, chili powder, herbs the provence and all spice. I know it sounds crazy and right at this point you would think… “gosh, she must be pregnant!”, but I can assure you that even when I am not pregnant anymore I’ll be coming back to this dip… and to this entire dish.
Recipe for spinach-beets balls:
2 handfuls baby spinach,
1 small beet, steamed, peeled and grated,
1/3 cup bread crumb (or more)
1 Tbsp butter,
1 clove garlic,
Original recipe calls for parmesan cheese. I forgot about it but even if I used it I wouldn’t have used parmesan. I’m not the biggest fan of it and every time a recipe calls for parmesan I use cheddar, jack or swiss and never feel bad about it 😉
Those 3 are always in my fridge.
Melt the butter in a pan add minced garlic and cook for about 1 minute. Add the spinach and sauté for about 2 minutes. Drain the liquids and transfer the spinach to a mixing bowl. Add grated beet, egg, bread crumbs, salt and pepper. Mixed everything until you are able to shape a small balls. You might need to add more breadcrumbs for that purpose.
Preheat oven to 350 F. Place the balls on baking sheet. Bake for about 30 minutes.
In original recipe those balls are coated in bread crumbs before placed in the oven. I forgot and they were still delicious.
All of those pictures I took outside. I was dinner time and our apartment is way too dark to take a decent photo indoors. So I went outside… of course with our barefoot daughter who wanted to eat that dip right from my plate. She knew it’s a yogurt and she LOVES yogurt but she had to wait, so she sat next to me and started playing with dirt.
Ingredients for my weird dip:
1/3 cup plain yogurt
1/2 tsp. cinnamon
1/2 tsp. chili pepper
1/2 tsp. herb de provence
pinch of all spice
Feel free to try it but if you don’t like it I won’t get upset 😉
Finally I know why I am so tired all the time. Why I breath like I 400 lb person trying to climb Mt. Everest every single time I’m doing more than just sitting. Why I want to sleep 24 hours a day (and it still seems not enough). Yes, first of all it’s called pregnancy, heading to the last month if it. Second of all it’s an iron deficiency.
On Monday I got a call that my iron pills are waiting for me in my pharmacy and I should go and get them. While I was trying to explain that I’d tried iron pills with my previous pregnancy and they did make me really sick (like vomiting, for example) and I had to stop taking them, the lady on the phone said: “You really must try it again”. She said if I won’t do it I probably will end up with blood transfusion during my c-section and there is not enough time to boost it up with iron rich food only.
So, here I am swallowing my pills twice a day like a good and reasonable woman. No sickness this time but mostly because I have it on VERY full stomach. I am not afraid to eat anymore because I got something stronger than milk and tums for my heartburn, as well. I wasn’t sure if I want it. My doctor said she’s going to give me the prescription anyway and I can do with it whatever I want but it’s not going to hurt the baby and I should use it because I look like I’m hurting A LOT (and she was right). So I got it.
And a miracle happened. Since yesterday late afternoon I haven’t have any pain and I am slowly forgetting what heartburn is and I’m learning how to enjoy my food again instead of being afraid of every single bite.
Despite what my doctor said about being too late to boost my system with rich in iron food I’ve decided to change my diet anyway. Finally I have the motivation to try to cook with kale, collard greens, spinach and all kinds of beans and lentils. They’ve always intimidated me so I never cook with it. I cooked with spinach a few times and I really liked it but never was motivated enough to do it more often, though.
The first night I didn’t have any greens at the house, so I fixed myself a bowl of beets and apples salad. I was actually planning on making beets latkas but at the end I decided to go with more raw (not totally, though) and less oily plate. Good that I am not afraid of beets. In Poland we eat them a lot. Boiled, baked, raw, pickled… . So it wasn’t really hard to come up with something fast and enjoyable to my taste buds.
4 small beets, boiled, peeled and grated
2 apples, cut into desired size pieces (I cut one apple into very small pieces, and one into big)
4 green onions (whole with white parts for spicy taste)
1/2 red bell pepper, cut into desired size pieces
Juice from 1 lemon
3 tsp. apple cider vinegar
salt and pepper to taste
Mix everything together and chill in the fridge for about 1 hour.
Btw, I’m writing this post while sipping on my spinach smoothie.
Which is actually pretty delicious.
because if two year old eats a spinach smoothie it’s got to taste good. Right?
and if a dog’s looking at you like that while you’re eating your smoothie…
…it means something, too (that she actually wants to be scratched behind her ear.lol).
I made two versions of this smoothie.
1/2 cup vanilla yogurt
1/2 cup canned pineapple with juice (additional 1/4 cup)
2 handfuls baby spinach
1 Tbsp. chia seeds
The first version wasn’t really my kind. I am no the biggest fan of the taste of banana in my smoothies. Their flavor always overpowers the rest of whatever you mix together.
So my second version didn’t have it. I mixed:
1 handful frozen blueberries
1/2 cup frozen pineapple
1/2 cup ice cubes
1/2 cup vanilla yogurt
1/4 pineapple juice
2 handfuls baby spinach
1 Tbsp. Chia seeds
1 Tbsp. honey (definitely not going to use it next time – smoothie was too sweet)
As with today I can say that my iron rich diet is pretty delicious. I am really excited to try a few of the ideas I got from my friend how to cook/eat greens 🙂 I’m going to try them all!
Have a great day, My Friends… and do not forget about your iron intake 😉
- Spinach tropical Fruit Healthy Smoothie (bestfruitsmoothies.com)
- Blood flow increased by Beet Juice (mybigearth.com)
- Be Still My Beeting Heart (quotidiennemoi.wordpress.com)
Only pregnant women 🙂
Pregnant and living in CA where in January we have ripening tomatoes and growing lettuce outside our apartment.
“Chłodnik” literally means “cooler” and in Poland and many European countries is eaten during the Summer and late Fall when fresh veggies are very easy to get. If you have the access to fresh veggies all year long there is no reason to not to make it. It’s delicious, easy to make and good for breakfast, lunch, dinner (or 2am sinless snack – in my case).
The base for it is always plain yoghurt, kefir or buttermilk.
In the recipes I know of and have eaten in the past the main ingredients were: beets, cucumber, radish, chives, dill.
If you skip the beets you don’t have to boil anything. Just cut everything up, mix it with:
yoghurt and kefir
or just kefir
or just buttermilk
or mix of yoghurt-kefir-buttermilk
and chill in the fridge at least for an hour.
As easy as that.
What you need for the soup:
- 1 medium (or 2 small) beet(s), boiled and grated
- 1 bunch of radishes
- 1 English cucumber
- bunch of chives
- or buch of green onions (in this case use only the green part of the onions)
- 1 cup plain yoghurt
- 2 cups kefir
The recipe makes a very thick consistency soup. If you think you might not like it skip the yoghurt and use only kefir instead.
Boil and grate the beet. Put it asaid until is cold. In the meantime cut radishes, cucumber and chives into small pieces (not too small, though).
Mix it all together in a big bowl.
Add 2 cups of kefir and 1 cup of yoghurt.
Mix it all together. Add salt and pepper. Taste. If the consistency is to thick add more kefir. If it isn’t salty enough you might want to wait to add more after is chilled and ready to serve.
Chill in the fridge for an hour at least.
Serve with hard boiled egg cut into quarters.
Sprinkle with chopped dill. I didn’t have it so I skipped that part. I am not the biggest fan of dill, anyway.
My husband said it would work perfect as a chip dip (?). I would’ve never thought about that but after he said it… I kind of agreed.
btw, Polish kefir it totally different from the one I found here so the soup is not exactly the way I am used to it, but it’s still delicious.