Saturday, July 18, 2015

The Honey Cake


2 eggs

1 cup of sugar

 2 ½ tablespoons of honey

7 tablespoons of unsalted butter

1 teaspoon of baking soda

2 ½ cups of white flour

more flour for rolling the dough

for frosting

14 oz can of sweetened condensed milk

12 oz of unsalted butter


Whisk eggs and sugar together in a bowl. Transfer to a small pot. Add butter and honey to the same pot, and mix. Turn the stove on to medium low heat and bring the mixture to a boil stirring constantly to prevent burning. Add baking soda. Continue simmering and stirring until the mixture reaches a light brown color. Take off the heat and let cool for 2 minutes. Add flour and mix well until the dough reaches an even consistency.

Preheat the oven to 425F. The cake has 13-15 layers. To make a layer roll out a small amount of a dough (2 ½ inch diameter ball) on a floured surface and cut out a circle using a salad size plate and a sharp knife. The cake layer should be very thin (about 1/8 inch). Dust a baking sheet with a little bit of flour and bake one layer at a time for 2 ½ minutes. Let the cake layers completely cool off on an even surface. Bake the remaining dough pieces in the same manner. 

Make the frosting by mixing condensed milk and butter with a hand mixer until smooth and fluffy. Spread 2-3 tablespoons of frosting on each layer and stack layers one on top of the other. Grind the leftover dough pieces and dust the top layer with them. Let the cake sit at room temperature for at least 24 hours before serving.

Thursday, July 9, 2015

Salmon with Parsley Butter


1 lb of salmon, sliced into 3 inch pieces
3 tablespoons of olive oil

For parsley butter
2 tablespoons of unsalted butter
1 tablespoon of finely chopped parsley
1 clove of garlic, minced
juice of ½ lemon
½ teaspoon of lemon zest


To make parsley butter microwave butter for a minute or two on low power until it is melted. Whisk melted butter with lemon juice, lemon zest, garlic and parsley. Chill in a refrigerator until fish is ready.

Heat the olive oil in a pan on high heat until hot, about 1 minute. Put salmon skin side down and reduce heat to medium. Fry salmon for about 4-5 minutes until skin is crispy and does not stick to the pan. Flip the fish over and continue cooking for another minute or until done. Salt to taste and serve with parsley butter.

Tomato Mozzarella and Basil Salad


2 tomatoes, sliced into circles
3 oz of fresh mozzarella, sliced into circles
2 leaves of fresh basil, finely chopped
1 tablespoon of olive oil
1 teaspoon of balsamic vinegar
salt and pepper


On a plate arrange tomato and mozzarella slices, sprinkle with basil and drizzle with olive oil and vinegar. Salt and pepper to taste.