Strawberries sorbetto

Strawberries sorbetto
Here is another Italian recipe, the sorbetto being a combination of an ice cream and a fresh, cold syrup. It's ready in 15 minutes, and you have to keep it in the freezer at least 4 hours before serving.

You need:
- one cup of water and 5 tbsp of sugar
- 1/2 cup of mineral carbonated water
- 8-10 strawberries
- the juice of a lemon (or a lime)

Make a syrup from water and sugar. Blend the strawberries and mix them with the carbonated mineral water and the lemon juice. Then add the syrup to the whole composition. Leave it in the freezer to cool or to freeze.

You may serve the sorbetto frozen, as an ice cream, or just very well cooled, as a drink.



Snow White cake

Snow White cake

This is an old recipe from Eastern Europe, a cake with 3 layers of sponge and 3 layers of lemon white cream, covered with caster sugar on top. It may have different names in different countries but Snow White is its name in Romania, though I can't tell you why it is called like that.

Ingredients for. 3 sheets
- 2 eggs
- 1 stick of unsalted butter (200 g)
- 5 tablespoons of sugar (about 150 g)
- 3 tablespoons milk (about 75 ml)
- 1 teaspoon of baking powder
- vanilla essence, lemon zest
- all purpose flour about 350 g
Lemon cream:
- 200 g sweet cream
- 6 tbsp of caster sugar and extra for decoration
- 1 stick of butter
- the zest and juice from 1-2 lime lemons
- vanilla essence


Mix the eggs and the sugar until the sugar completely melts. Add the butter which should have the room temperature, mix again, then add the vanilla, the lemon zest, and in the end the flour and baking powder, little by little to get a dough that can be layered in sheets. Leave it for about 20 minutes to rest.
Then divide the dough into 3 balls and form the sheets, by pressing the dough with your palms and fingers, directly into the oiled trays. They should not be higher than a pencil. Leave them in the preheated oven at medium heat (170 C) for about 25 minutes in the oven until they become golden brown. When ready, remove immediately from the tray(s) and let them cool on a wire.

Snow White cake

The cream: mix the butter and sugar until you get a creamy composition, then add vanilla essence, lemon zest and juice (continue to mix at a low speed) and finally the cream (mix at speed no 1 or manually with a spoon). You should obtain a fine, soft lemon cream. If it's too fluid, don't bother, the extra juice will soften the sponge layers.

When the sponge layers are cool, spread the cream on every layer and cover the last cream layer with caster sugar, or with caster sugar and coconut zest. The Snow White cake is ready to be served after several hours when the cream softened very well the sponge sheets.


Snow White cake

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Chicken sour soup

Chicken sour soup

The sour soup is a very common first dish for lunch in the Balkans area, Eastern Europe, Russia, Turkey and perhaps Middle Asia. It's name is, in fact, borsch (of Russian origin) or tchorba (Arabian and Turkish origin). This kind of soup is sour because you must add some sour liquid such as buttermilk, lemon juice, vinegar or borsch, which is a special sour liquid obtained from hot water and wheat bran left to get sour for 1-2 days. I generally prefer to add buttermilk, yogurt or
home-made borsch.

For the chicken sour soup I used:
- 500 g (1 lbs) of chicken meat (wings and back), 
- 2-3 medium onions,
- one carrot and one parsley root of about 200 g each, 
- 1.5 - 2 liters of  water, 
- salt, pepper, 
- one handful of green parsley, 
- 400 g of buttermilk or yogurt, 
- sunflower or olive oil, 
- sour cream, 
- hot pepper, lovage (optional). 

Firstly wash the meat and cut it into smaller pieces then put it in a pot to boil on medium heat. When it starts boiling and a grey foam rises, remove the foam, or throw the water away and start boiling one again in fresh water. Finely chop the onion and put it in a sauce pan with oil to soften it at rather low temperature. When it is just soften, before getting fried, remove the pan from the heat and add the composition to the boiling chicken meat. The carrot and the parsley root must be washed, peeled and medium grated. Add it to the boiling broth. Leave it to boil at medium to low temperature, with a lid on the pot, until the meat is done. Add water if necessary, it shouldn't be less than 1 liter left. At the end add the buttermilk or yogurt and bring to boil for several minutes. Add salt and pepper to taste, then remove from the heat. Immediately add the finely chopped green parsley and 3 or 4 chopped leaves of lovage, if you like it.

You can serve it hot, with a tbsp of sour cream in it and with hot pepper.

Enjoy! :)

Chicken sour soup