Sichuan-style Mapo Tofu 麻婆豆腐

 

Sichuan Mapo Tofu 麻婆豆腐 is a beloved dish from Sichuan Province in China. It's a spicy and flavorful dish made with tofu, ground meat (often pork or beef), fermented black beans, garlic, ginger, and Sichuan peppercorns, all cooked in a spicy and numbing chili bean paste sauce. The dish typically has a bold and complex flavor profile, with the numbing sensation from the Sichuan peppercorns adding another dimension to the dish.

Mapo tofu is known for its rich, spicy, and aromatic sauce that coats the tofu and meat, creating a deliciously satisfying dish. It's often served hot and garnished with chopped green onions for added freshness and flavor. Despite its fiery reputation, Mapo tofu is a favorite among many for its addictive taste and comforting qualities.

I add more chilies if I make it for myself, but this version is milder in spice so that my husband can also enjoy it. Making it is very simple! 

Ingredients:

- 300g tofu, drained and cubed

- 15g salt

- 4-5 tbsp Sichuan peppercorns

- 4-5 chili peppers, to taste

- 4-5 cloves garlic, minced

- 120g ground pork

- 2 tbsp chili bean paste (30g)

- 1 tbsp brown sugar (10g)

- 1 tbsp rice wine (15ml)

- 1 tbsp light soy sauce (15ml)

- 15ml sesame oil

- 200ml water

For the Slurry:

- 1 tbsp corn starch

- 1 tbsp water

Instructions:

1. Prepare the Tofu:

   - Drain the tofu and cut it into cubes.

   - Bring a pot of water to a boil with a dash of salt.

   - Add the tofu cubes to the boiling water and let them simmer for 2-3 minutes.

   - Remove the pot from the heat but keep the tofu in the water until ready to use.

2. Prepare the Sichuan Peppercorns:

   - Toast the Sichuan peppercorns in a dry pan over medium heat for a few minutes until fragrant.

   - Grind the toasted Sichuan peppercorns into a fine powder using a mortar and pestle or a spice grinder.

3. Cooking the Dish:

   - In a pan, heat some oil over medium heat.

   - Add the minced garlic and chili peppers to the pan and sauté until aromatic.

   - Add the ground pork to the pan and cook until browned.

   - Stir in the chili bean paste and cook for another minute.

   - Pour in the water and season with rice wine, brown sugar, and light soy sauce.

   - Let the mixture simmer for a few minutes to allow the flavors to meld.

4. Finish the Dish:

   - Drain the tofu cubes from the water and carefully add them to the pan with the pork mixture.

   - Simmer the tofu in the sauce for 4-5 minutes to allow it to absorb the flavors.

   - In a small bowl, mix together the corn starch and water to make a slurry.

   - Stir the slurry into the pan to thicken the sauce.

   - Sprinkle the ground Sichuan peppercorns over the dish and drizzle with sesame oil.

   - Give everything a gentle stir to combine.

5. Serve:

   - Transfer the Mapo Tofu to a serving dish.

   - Serve hot with steamed rice.

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Carpathian Mountain Cream Cake - Karpatka

Karpatka is a traditional Polish dessert that is similar to cream pie or Napoleonka, but with a unique twist. It consists of layers of puff pastry filled with a creamy custard or vanilla pudding filling. The name "Karpatka" is derived from the word "Karpaty," which refers to the Carpathian Mountains in Poland.

To make Karpatka, puff pastry sheets are baked until golden and puffed. Meanwhile, a creamy filling is prepared by cooking milk with flour or cornstarch, sugar, and sometimes egg yolks and vanilla until thickened into a smooth custard. Once the pastry sheets and custard are ready, the dessert is assembled by layering the pastry sheets with the custard filling, typically alternating between the two until the desired height is achieved.

Karpatka is a beloved dessert in Poland and is commonly enjoyed during special occasions, holidays, and family gatherings. Its combination of flaky pastry and creamy custard filling makes it a delightful treat for anyone with a sweet tooth.

My version isn't traditional recipe, as the puff pastry is made with no butter and cream is made with addition of sweet cream cheese.

Ingredients:

Cake:

- 100g flour

- 140g milk

- 60g oil

- 3 eggs

Cream:

- 400ml milk

- 250g cream cheese

- 1 egg

- 80g sugar

- 50g cornstarch

Instructions:

Cake:

1. Preparing the Dough:

   - In a saucepan, bring milk and oil to a boil.

   - Add flour and stir continuously until the mixture forms a smooth dough (the dough should not stick to the pan).

2. Adding Eggs:

   - Allow the dough to cool.

   - Gradually add eggs one at a time, mixing well after each addition, until the dough reaches a smooth and slightly sticky consistency.

3. Baking the Cake:

   - Spread the prepared dough evenly onto a flat baking tray.

   - Bake in a preheated oven at 180°C (350°F) for about 20-30 minutes, or until the cake is golden. The "mountains" will form while baking.

Cream:

1. Preparing the Custard:

   - In a saucepan, combine milk, sugar, egg, and cornstarch for the custard. Bring to a boil, stirring constantly until the custard thickens.

   - Cover the custard with plastic wrap and allow it to cool.

2. Preparing the Cheese Mixture:

   - Beat the cream cheese until smooth.

   - Gradually add the cooled custard to the beaten cream cheese, mixing until smooth and creamy with no lumps remaining.

3. Assembly:

   - Cut the cooled cake in half horizontally.

   - Spread the cheese mixture onto one half of the cake.

   - Place the other half of the cake on top.

   - Chill the cake in the refrigerator for several hours until the cheese mixture sets.

   - Dust the cake with powdered sugar before serving.

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Simple Polish Sponge Cake - Biszkopt

"Biszkopt" is a classic Polish sponge cake known for its light and airy texture. This fail-proof recipe offers an easier version, using whole eggs and baking powder instead of separating yolks and whites. Perfect for beginners or those looking for a simpler approach to baking this beloved cake.

Biszkopt is ideal for birthday cakes or any dessert requiring layers and cream. Its sturdy yet light texture ensures it doesn't become overly moist when soaked with coffee, punch, or other liquids, making it the perfect base for various sweet treats.

To make biszkopt, eggs and sugar are beaten together until thick and pale in color. Flour is then gently folded into the egg mixture, along with any desired flavorings. The batter is typically baked in a shallow pan to achieve a thin, delicate cake layer.

Biszkopt is a versatile cake base that can be adapted to suit a variety of dessert recipes. Its light and airy texture make it a favorite for special occasions and celebrations.

Ingredients:

- 6 eggs

- 180g sugar

- 200g flour

- 12g baking powder

Instructions:

1. Using an electric hand mixer, beat the eggs and sugar together in a large mixing bowl on high speed.

2. Continue beating until the mixture becomes light in color and increases in volume, forming soft peaks.

3. Gradually add the sifted flour and baking powder mixture to the beaten eggs and sugar.

4. Gently fold the dry ingredients into the wet ingredients until a smooth batter forms, ensuring there are no lumps.

5. Preheat your oven to 160 degrees Celsius (320 degrees Fahrenheit). 

6. Grease and flour a baking tin or line it with parchment paper.

7. Pour the prepared batter into the baking tin, spreading it evenly to ensure even baking.

8. Place the baking tin in the preheated oven.

9. Bake the cake at 160 degrees Celsius (320 degrees Fahrenheit) for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.

10. Once baked, remove the cake from the oven and allow it to cool in the tin for a few minutes.

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Strawberry Pudding

Budyń is a popular dessert in Poland and other Central European countries. It is a type of creamy custard pudding, typically made with milk, sugar, and starch (such as cornstarch or potato starch), flavored with vanilla or other ingredients like cocoa powder. Budyń can be served warm or chilled and is often enjoyed as a simple and comforting dessert or snack.

Budyń is versatile and can be customized in various ways. Some variations include adding chocolate or fruit puree for flavor, or topping it with whipped cream, fresh fruit, or a sprinkle of cocoa powder. It is a beloved dessert that is enjoyed by people of all ages in Poland and beyond.

Ingredients:

- 200ml milk

- 100g strawberries

- 30g sugar

- 1 egg

- 20g cornstarch

Instructions:

1. Preparation:

   - In a blender, combine the milk, strawberries, sugar, egg, and cornstarch.

   - Blend all the ingredients together until smooth and well combined.

2. Cooking:

   - Pour the mixture into a saucepan and place it over medium heat.

   - Stir constantly to prevent lumps from forming and to ensure even cooking.

   - Continue to cook until the mixture thickens and comes to a gentle boil.

3. Cooling:

   - Once the pudding has boiled and thickened, remove it from the heat.

   - Allow it to cool slightly before serving.

   - Serve the strawberry pudding on its own or with additional toppings such as fresh strawberries or whipped cream.

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Spinach Cake

Spinach cake, as a concept, likely originates from efforts to incorporate vegetables into baking for added nutrition and flavor. While the exact origin of spinach cake is not well-documented, it's likely a modern invention that emerged from the desire to create healthier dessert options and to explore creative uses for spinach.

Today, spinach cake recipes can be found in various cuisines and cultures, adapted to fit local tastes and ingredients. Whether it's a Western-style cake, an Asian-inspired dessert, or a fusion creation, spinach cake offers a unique way to incorporate vegetables into baking and enjoy a nutritious and flavorful treat.

This spinach cake is moist, flavorful, and a great way to sneak some extra greens into your diet. Feel free to adjust the sweetness level to your preference by adding more or less sugar. 

Ingredients:

- 150g fresh spinach leaves

- 90ml oil

- 1.5 tablespoons lemon juice (optional)

- 2 eggs

- 100g sugar

- 170g flour

- 2 teaspoons baking powder

Instructions:

1. Prepare the Spinach Puree:

   - Wash the spinach leaves thoroughly and dry them using a kitchen towel.

   - Transfer the dried spinach leaves to a blender container.

   - Add the oil and lemon juice (if using) to the blender.

   - Blend the mixture until smooth. Set aside.

2. Prepare the Batter:

   - In a large mixing bowl, beat the eggs with sugar until fluffy and pale in color.

   - Gradually add the blended spinach mixture to the beaten eggs and sugar. Mix until well combined.

   - Sift the flour and baking powder into the batter.

   - Gently fold the dry ingredients into the spinach batter until just combined. Be careful not to overmix.

3. Bake the Cake:

   - Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).

   - Line a 6-inch baking tin with parchment paper.

   - Pour the cake batter into the prepared baking tin, spreading it evenly.

   - Place the baking tin in the preheated oven.

   - Bake the cake for 30-40 minutes or until a toothpick inserted into the center comes out clean.

4. Cool and Serve:

   - Once baked, remove the cake from the oven and allow it to cool in the tin for a few minutes.

   - Transfer the cake to a wire rack to cool completely before slicing and serving.

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