FREEZING CUCUMBERS RECIPES

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YOGURT CAKE RECIPE - NYT COOKING



Yogurt Cake Recipe - NYT Cooking image

This Turkish yogurt cake, adapted from the cookbook “Claudia Roden’s Mediterranean,” is similar to a lemon-scented cheesecake, but it’s lighter and has a fresher, tangier flavor. It’s good both warm and cold, either on its own or topped with berries that have been macerated in a pinch or two of sugar. Make sure to use whole milk Greek yogurt or another thick, strained variety here, or the texture won’t be as creamy.

Provided by Melissa Clark

Total Time 1 hours

Yield 8 servings

Number Of Ingredients 7

Butter, for greasing the pan
4 large eggs, separated, at room temperature
1/2 cup/100 grams granulated sugar
3 tablespoons all-purpose flour
1 2/3 cups/400 grams whole-milk Greek yogurt
1 lemon, zested and juiced
Pinch of salt (optional)

Steps:

  • Heat oven to 350 degrees and butter an 8- or 9-inch springform pan.
  • Using an electric hand mixer or a standing electric mixer fitted with the whisk attachment, beat egg whites on medium-low until the mixture looks frothy, 1 to 2 minutes. Slowly start to increase the speed to medium-high. Continue to beat the egg whites until soft peaks form, about 3 minutes. Set aside.
  • In a separate bowl but using the same mixer, combine yolks and sugar (no need to wash beaters after the egg white). Beat yolks on medium-high until the mixture is very pale and fluffy, about 3 minutes. Reduce speed to medium and gradually beat in flour, yogurt, lemon zest and juice, and salt until fully incorporated.
  • Gently fold half of the egg whites into the yolk-yogurt mixture until only a few streaks remain. Fold in the remaining whites, scraping the bottom and sides of the bowl, until the batter is evenly mixed, light and smooth.
  • Scrape the batter into prepared pan and smooth into an even layer. Bake until the top is speckled with golden brown and puffed, 40 to 55 minutes. (The 8-inch pan will take longer to bake through.) Transfer the pan to a wire rack and let cake cool before cutting. Serve warm or cold.

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From thekitchn.com
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Oct 17, 2018 · This is a great way to prepare your avocados for freezing if you plan on making sauces, dressings, or guacamole with your avocados! ... Preserving Cucumbers without Pickling. Filed Under: All Posts, Food Hacks, ... Here you will find delicious real food recipes…
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Mar 19, 2015 · The picked cucumbers were unbelievable with the tuna (and I am not a fan of picked anything). We paired it with a simple salad of shredded broccoli stalks, cabbage, carrots and red onion, drizzled with some of the soy ginger lime sauce as the dressing.
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AHI TUNA WITH SOY GINGER LIME SAUCE - JESSICA GAVIN
Mar 19, 2015 · The picked cucumbers were unbelievable with the tuna (and I am not a fan of picked anything). We paired it with a simple salad of shredded broccoli stalks, cabbage, carrots and red onion, drizzled with some of the soy ginger lime sauce as the dressing.
From jessicagavin.com
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Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any …
From meatsandsausages.com
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Aug 04, 2021 · These quick soup recipes will let you serve your family in less time than it takes to go through the drive-through window! Many are kid-friendly, making them perfect for packing in a thermos for school lunches or freezing for a quick family dinner on busy …
From thespruceeats.com
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