Spinach Naleśniki - Polish Spinach Crepes

Naleśniki are versatile Polish crepe-like pancakes that can be enjoyed with various fillings. These spinach versions not only add a vibrant color but also a nutritional boost. They can be served with sweet or savory fillings, making them perfect for any meal of the day!

Ingredients:

- 210 g cake flour

- 2 eggs

- 250 ml milk

- 120 ml water

- 60 g spinach leaves (fresh or frozen)

- 20 g sugar (adjust to taste)

- Salt to taste

Instructions:

1. Prepare the Spinach:

   - If using fresh spinach, wash it thoroughly under running water and remove any tough stems.

   - If using frozen spinach, thaw it completely and squeeze out any excess water to avoid watery batter.

2. Make the Batter:

   - In a blender or food processor, combine the spinach, eggs, milk, water, sugar, and a pinch of salt. Blend until the mixture is smooth and well combined.

   - Gradually add the cake flour while blending until a smooth batter forms. If the batter is too thick, adjust the consistency by adding a little more water until it reaches a pourable consistency.

3. Rest the Batter:

   - Let the batter rest for about 30 minutes. This allows the gluten to relax, resulting in more tender crepes and helps the flavors to meld.

4. Cook the Crepes:

   - Heat a non-stick skillet or crepe pan over medium heat. Lightly grease it with a small amount of oil or butter.

   - Pour a small ladleful of the batter onto the hot skillet, quickly swirling it around to spread the batter into a thin, even layer.

   - Cook the crepe for about 1-2 minutes on one side until lightly golden brown, then gently flip it using a spatula and cook for another 1-2 minutes on the other side until golden.

   - Repeat with the remaining batter, stacking the cooked crepes on a plate as you go.

5. Serve:

   - Serve the spinach crepes warm with your favorite fillings or toppings. Some delicious options include:

     - Savory fillings: Cheese, ham, sautéed mushrooms, or cream sauce.

     - Sweet fillings: Fruit preserves, sweetened cheese, or Nutella.

Notes:

- Versatility: These spinach crepes can be a delightful breakfast, lunch, dinner, or dessert, depending on your choice of filling.

- Storage: If you have leftover crepes, store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before serving.

- Gluten-Free Option: You can substitute the cake flour with a gluten-free flour blend if desired, adjusting the liquid as necessary to maintain the batter consistency.

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Chinese / Lunar New Year Food Explained

The most common Chinese New Year foods

Fish - an Increase in Prosperity

Fish is one of the most typical Chinese New Year foods. In Chinese, "fish" (魚 ; Yú) sounds like surplus. People believe that having a surplus at the end of the year will lead to making more in the next year. Steamed fish is one of the most famous Chinese New Year recipes. There are several types of fish that can be eaten during this time:

Crucian carp: The first character of 'crucian carp' (鯽魚 ; jìyú) sounds like the Chinese word 吉 (jí ; good luck), so eating crucian carp is considered to bring good luck for the next year.

Chinese mud carp: The first part of the Chinese for mud carp (鯽魚 ; lǐyú) is pronounced like the word for gifts (禮 ; lǐ), symbolizing a wish for good fortune.

Catfish: The Chinese for "catfish" (鯰魚 ; niányú) sounds like 年餘 (nián yú), meaning 'year surplus', representing a wish for surplus in the year.

Dumplings - Wealth

With a history of more than 1,800 years, dumplings (餃子 ; Jiǎozi) are a classic lucky food for Lunar New Year and a traditional dish eaten on New Year's Eve. Chinese dumplings can be made to look like Chinese silver ingots, which are boat-shaped, oval, and turned up at the two ends. Legend has it that the more dumplings you eat during the New Year celebrations, the more money you can make in the New Year. Popular fillings include minced pork, diced shrimp, fish, ground chicken, beef, and vegetables. Dumplings can be cooked by boiling, steaming, frying, or baking. On New Year's Eve, it's a tradition to eat dumplings with cabbage and radish, implying that one's skin will become fair and one's mood will become gentle.

Spring Rolls - Wealth

Spring rolls (春捲 ; Chūnjuǎn) are named because they are traditionally eaten during the Spring Festival. They are a dim sum dish consisting of cylindrical-shaped rolls filled with vegetables, meat, or something sweet. The fillings are wrapped in thin dough wrappers and then fried until they turn golden-yellow.

Sweet Rice Balls (Tangyuan) - Family Togetherness

Sweet rice balls (湯圓 ; Tāngyuán) are the main food for the Lantern Festival. The pronunciation and round shape of tangyuan are associated with reunion and togetherness.

Longevity Noodles - Happiness and Longevity

Longevity noodles (長壽麵 ; Chángshòu Miàn) symbolize a wish for longevity. They are longer than normal noodles and remain uncut, either fried and served on a plate or boiled and served in a bowl with broth.

Good Fortune Fruit - Fullness and Wealth

Certain fruits are eaten during the Chinese New Year period, such as tangerines, oranges, and pomeloes. These fruits are selected because they are particularly round and "golden" in color, symbolizing fullness and wealth. Eating and displaying tangerines and oranges is believed to bring good luck and fortune due to their pronunciation and symbolism.

Prosperity cake (Fa Gao) - Fortune 

Prosperity cake (Fa Gao, 发粿) is a steamed, cupcake-like pastry commonly enjoyed during Chinese New Year. It's also known as Fa ban (发粄) among the Hakka community. The name "Fa Gao" translates to "prosperity cake" or "fortune cake" in English. When cooked, the cake has a characteristic split top.

The name "Fa Gao" carries symbolic meanings related to prosperity and expansion. The Chinese character "fa" represents both prosperity and expansion, while "gao" means cake. This conveys the idea of the cake expanding and bringing forth prosperity and fortune.

In Hakka tradition, the split top of the Fa Gao is called "xiao," which means smiling. It is seen as a sign of incoming fortune. The bigger the split top, the better it is believed to be for one's fortune.

The cake is typically made from rice flour, leavening agents (traditionally yeast, but chemical leavening can also be used), and sugar. It is steamed on high heat until the top splits into three or four segments.

Fa Gao cakes are often dyed in bright colors such as white and pink, but they can also be turned brown by adding palm sugar for a different flavor and appearance.

New Year Cake (Nian Gao) - Higher Income or Position

Nian gao (年糕), also known as Chinese New Year's cake, is a traditional food made from glutinous rice flour. It is considered good luck to eat Nian Gao during the Chinese New Year as the name is a homonym for "higher year" or "grow every year" (年高), symbolizing a more prosperous year ahead. The traditional Nian Gao is round in shape and often decorated with auspicious characters like the character for prosperity (福) on top.

According to folklore, Nian Gao was believed to be an offering to the Kitchen God to ensure he couldn't speak ill of the human family in front of the Jade Emperor. The sticky nature of the cake was thought to stick the Kitchen God's mouth together.

Regional variations of Nian Gao

Guangdong: Sweet Nian Gao in Guangdong is dipped in egg and pan-fried. It is typically sweetened with brown sugar, resulting in a dark yellow color. The batter is poured into a cake pan and steamed until it solidifies. Once heated, the Nian Gao becomes stretchy and extremely sticky, and it is served in thick slices.

Fujian/Hokkien: In the southern region of Fujian, Nian Gao is commonly used for New Year rituals and gifts. It is made with glutinous rice and taro, usually sliced and cooked before consumption. It can also be wrapped in egg or cornstarch and fried.

Jiangnan/Shanghainese: Shanghai-style Nian Gao can be savory or sweet. It is made by mixing rice with glutinous rice powder and can be steamed, fried, sliced, or used in soups. The Shanghai variety is usually packaged as a thick, soft rod to be sliced and stir-fried or added to soup. The sweet version uses white sugar, while the almost tasteless version is enjoyed for its chewy texture.

Northern: Northern Nian Gao can be steamed or fried and is mainly sweet in taste. Different regions in the north have their own variations. For example, Beijing versions may include jujube and either glutinous rice or yellow rice, while Shanxi uses yellow rice and red bean paste or jujube paste for filling.

Nian Gao-like cakes can also be found in other countries such as Burma, Cambodia, Japan, Vietnam, Korea, and Indonesia, each with their own unique preparations and flavors.

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Steamed Korean Pear with Dates and Ginger

This simple and healthy dessert is not only sweet and soft, making it perfect for kids, but it's also traditionally considered an Asian remedy for soothing coughs and sore throats. The tender, fragrant pear stuffed with dates, ginger, and honey is a comforting treat that combines both pleasure and health. 

Ingredients:

- 1 Korean pear

- 2-3 dates (pitted, if desired)

- 1-2 slices of fresh ginger

- 2 tbsp honey

Instructions:

1. Prepare the Pear:

   - Wash the Korean pear thoroughly under running water to remove any dirt.

   - Slice off the top of the pear, about 1-2 cm from the stem, to create a "lid." Set this top aside.

   - Use a spoon or a small paring knife to carefully scoop out the core and seeds from the pear, creating a hollow cavity in the middle. Be careful not to puncture the bottom of the pear.

2. Prepare the Filling:

   - Remove the pits from the dates if necessary, then chop them into smaller pieces if they are large.

   - Place the dates, ginger slices, and honey inside the hollowed pear. You can slightly layer the ingredients to ensure even distribution of flavors.

3. Steam the Pear:

   - Place the stuffed pear (with the top placed back on if you like) into a steamer basket or on a steaming tray.

   - Set the steamer over boiling water, cover, and steam the pear for about 1 hour, or until it becomes tender and easy to pierce with a fork.

4. Serve:

   - Carefully remove the steamed pear from the steamer using tongs or a spatula (it will be hot).

   - Serve the pear warm, as is, or scoop out the tender fruit and the infused filling. You can drizzle any remaining juices from the steaming over the pear for extra flavor.

Notes:

- Korean Pear: Korean pears are larger, rounder, and crisper than regular pears. Their naturally sweet and juicy flavor makes them perfect for steaming.

- Variations: You can experiment with the filling by adding goji berries, cinnamon sticks, or even walnuts for extra texture and nutrition.

- Health Benefits: This recipe is often used as a natural remedy for soothing sore throats and coughs, especially during cold weather. The combination of ginger and honey provides warmth, while the dates add a nourishing sweetness.

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Strawberry Dumplings - Pierogi z Truskawkami

These traditional Polish sweet dumplings are filled with fresh strawberries, making for a delightful summer treat. They're light, fruity, and perfect for dessert or even a sweet meal. The dumplings are soft, tender, and best served with a dollop of sweetened sour cream or a sprinkling of sugar.

Check out my Cream Cheese Dumplings Recipe LINK

Ingredients: (Makes about 25 dumplings)

- 250 g all-purpose flour or high-gluten flour

- A pinch of salt (about 1/4 teaspoon)

- 120 ml boiling water (approximately)

- 300 g strawberries

- 1 tbsp sugar

Instructions:

1. Prepare the Dough:

   - In a mixing bowl, add the flour and salt. You can sift the flour for a finer texture, but it's not necessary.

   - Pour 100 ml of boiling water into the flour mixture. Stir with a spoon to combine.

   - Once the dough cools enough to handle, begin kneading it with your hands. Gradually add more water (if needed) until the dough comes together into a smooth, uniform ball. The dough should be soft but not sticky.

   - Knead the dough for about 10 minutes, then cover it with a damp cloth or plastic wrap and let it rest for 20 minutes.

2. Prepare the Strawberries:

   - Hull the strawberries (remove the green tops) and chop them into small pieces.

   - Sprinkle the strawberries with sugar and let them sit for a few minutes to release some of their juices. Drain the excess liquid before filling the dumplings to avoid soggy dough.

3. Roll Out the Dough:

   - Once the dough has rested, divide it into two or three parts for easier handling.

   - On a floured surface, roll out each portion of dough to about 1-2 mm thick.

   - Using a glass or round cookie cutter (about 8-10 cm in diameter), cut out circles from the dough.

4. Fill and Fold the Dumplings:

   - Place a spoonful of the sugared strawberries in the center of each dough circle.

   - Fold the dough over to create a half-moon shape, and press the edges together firmly to seal. You can crimp the edges with your fingers or a fork to ensure they are well sealed and won't open while cooking.

5. Cook the Dumplings:

   - Bring a large pot of water to a boil. Lightly salt the water.

   - Drop the dumplings into the boiling water in batches to avoid overcrowding the pot.

   - Stir gently to prevent them from sticking to the bottom. Once the dumplings float to the top, continue to cook them for an additional 3-4 minutes.

   - Remove the dumplings with a slotted spoon and drain them well.

6. Serve:

   - Serve the dumplings warm with a dollop of sweetened sour cream or a sprinkle of sugar. Alternatively, you can drizzle melted butter over them or dust with powdered sugar for an extra treat.

Notes:

- Flour: Using high-gluten flour will give the dough a chewier texture, but all-purpose flour works perfectly well.

- Strawberries: Make sure to drain the strawberries well after they release their juices. Too much liquid will make it difficult to seal the dumplings.

- Serving Ideas: These dumplings can also be served cold or reheated, and they pair wonderfully with whipped cream, yogurt, or even a simple sugar and cinnamon topping.

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Mochi Cake (No Butter Added!)

This quick and easy one-bowl cake is a sticky, slightly sweet treat that resembles butter mochi but uses oil instead of butter. It has a soft, chewy texture thanks to the glutinous rice flour, and it's perfect for when you're in the mood for a simple dessert. This cake is perfect for those who love the sticky, chewy texture of traditional mochi but want something easy to bake!

Ingredients:

- 120 g glutinous rice flour

- 60 g sugar

- 200 g milk

- 50 g oil (neutral oil like vegetable or canola works best)

- 2 eggs

- 4 g baking powder

Instructions:

1. Preheat the Oven:

- Preheat your oven to 180°C (350°F). 

- Line a small baking tin (about 6-inch square or similar) with parchment paper or lightly grease it to prevent sticking.

2. Mix Wet Ingredients:

- In a large mixing bowl, whisk together the eggs, sugar, milk, and oil. Mix until the sugar is dissolved and the mixture is smooth and well-combined.

3. Add Dry Ingredients:

- Sift the glutinous rice flour and baking powder into the wet ingredients. 

- Stir gently but thoroughly to form a smooth batter without lumps.

4. Pour the Batter:

- Pour the batter into the prepared baking tin, spreading it evenly with a spatula to ensure the cake bakes uniformly.

5. Bake:

- Place the cake pan in the preheated oven and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be slightly golden on top.

6. Cool:

- Let the cake cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely. The cake will be sticky and elastic, so it’s important to allow it to cool fully before slicing.

Notes:

- Sweetness: This cake has a subtle sweetness, but if you prefer a sweeter cake, you can increase the sugar.

- Texture: The cake will be soft and sticky due to the glutinous rice flour. Make sure it’s completely cool before cutting to avoid it sticking to the knife.

- Flavor Variations: Add a teaspoon of vanilla extract, or a sprinkle of shredded coconut to the batter for an extra layer of flavor.

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