Ukrainian culinary specialist Zoryana Ivchenko creates seasonal recipes that add a lot of flowers in May.
Zoryana Ivchenko is a food blogger and author of 28 cookbooks, including a collection Get ready in Ukrainian. Earlier, the cook published many bright and unusual seasonal recipes, and after February 24, she also began to cover the chronicles of her life during the war.
We’ve compiled five prewar May recipes, including three muffins, tender pudding, and elderberry liqueur.
PP elderberry cupcake recipe
This cake can be considered diet because there are no eggs and butter in it, regular flour is replaced by whole grains, and white sugar with cane or coconut. Alternatively, you can replace plant milk with cow’s milk and make the cake vegan.
For dessert, you will need elderberry syrup, because its impregnation makes the cake tender and moist. In addition, elderberry gives the cake a special flavor similar to vanilla.
- Whole wheat flour – 200 g
- Milk – 160 ml
- brown sugar – 70 g
- Vegetable oil – 80 ml
- Elderberry inflorescences – 2-3 medium
- Lemon juice – 3 tbsp
- Elderflower syrup – 3 tbsp.
- Liquid honey – 2 tbsp.
- Baking powder – 1 tsp
- Baking soda – 1/2 tsp
- Powdered sugar – 4 tbsp
- Lemon zest – 1 tsp
- Salt – 1/4 tsp
Pour the milk into a bowl, put the elderberry blossoms in it and heat it, do not bring it to a boil. Cover, leave for 10 minutes, then strain and squeeze the flowers well. For the recipe you will need 125 ml of milk, if it is less, above.
In a bowl, mix milk, liquid honey, 2 tbsp. lemon juice and vegetable oil. In another bowl, mix flour, baking powder, baking soda, salt, sugar and lemon juice. Pour the dry mixture into the liquid and mix quickly until smooth.
Pour the dough into a small rectangular shape, filling it 2/3 full. Bake for about 35 minutes at 170 ° C, check done with a toothpick or wooden skewer.
Cool cake in pan for 5-10 minutes and turn out on a wire rack. Mix 2 tbsp. elderberry syrup with 1 tbsp. boiling water and brush the cake on all sides with a brush. Let the cake cool.
Pour powdered sugar into a bowl, add 1 tbsp. lemon juice and elderberry syrup, stir with a whisk until a thick glaze is obtained. Brush the cake with frosting.
Lemon Dandelion Cake Recipe
- Pea – 150 g
- brown sugar – 180 g
- Eggs – 2 pcs.
- Butter – 95 g
- Fat cream 0 75 g + 2 tbsp.
- Lemon – ½ pc.
- Dandelions large – 10 pcs.
- Baking powder – ¾ tsp
- Salt pinch
- Powdered sugar – 3 tbsp
Beat softened butter with sugar until light and fluffy. Add eggs and beat again. Ripe the juice of the lemon and squeeze out the juice. Pour juice into 75 ml of cream and mix. Leave some juice for ice cream.
Put the zest, a pinch of salt in the dough, pour in the cream, mix. Sift flour with baking powder. Separate the stems from dandelions, and add yellow flowers to the dough. Mix.
Grease a round cake tin with butter and sprinkle with flour. Pour in the batter and bake the cake for about 40-45 minutes. Leave the cake to cool in the tin and then carefully remove it.
For ice cream with a whisk, mix powdered sugar with 2 tbsp until smooth. cream and 1 tsp. lemon juice. Drizzle frosting over cake.
Rice pudding recipe with peaches and lavender
- Round rice – 150 g
- Milk – 300 ml
- Fatty cream 33% – 300 ml
- Peaches – 3 pcs. (can be replaced with jam)
- Sugar – 4 tablespoons
- Juice of ½ lemon
- Sugar with natural vanilla – 1 tsp
- Lavender – 1 tsp
- Salt – a pinch
Bring the milk, cream and a pinch of salt to a boil in a pan. Wash the rice and put the rice in a bowl with milk. On low heat, stirring, cook until the rice is soft, about 20-25 minutes. If there is not enough liquid, add more milk. Cover the rice with a lid and leave.
Cut peaches into pieces, put in a pan, add lemon juice, sugar, vanilla sugar and lavender. Cook over low heat for about 20 minutes. The soup should boil down to a syrup. If there is too much juice, you can add 1 tsp. corn starch.
In glasses or cups put warm rice pudding in layers, alternating with a layer of peaches. Top can be decorated with raspberries or blueberries, peach slices, lavender. Serve warm or chilled.
lavender lemon cake recipe
For this dessert you will need special lavender products, which are produced in Ukraine on the lavender fields of Scents and Sensations. Similar products can also be found in European supermarkets and eco-shops.
- Lavender baking mix – 500 g
- Eggs – 3 pcs.
- Yogurt – 150 ml
- Olive lavender oil – 150 ml
- Baking powder – 1.5 tsp
- Lemon – 1 pc.
- Lavender syrup – 2 tbsp
- Powdered sugar with lavender – 50 g
Beat the eggs until fluffy, then pour in the lavender oil and beat again. Peel the juice from the lemon and squeeze out the juice. Mix lavender baking mixture with baking powder. Mix yogurt with lemon juice and strain. Leave some juice for icing.
In parts, pour the lavender baking mixture into the eggs, alternating with the lemon yogurt, mixing at low speed.
Line a baking sheet with parchment paper and lay out the dough. Bake the cake at 170 ° C for about 1 hour. Cool the cake in the form on a wire rack.
For ice cream, add lavender syrup and a little lemon juice to lavender powdered sugar. Beat with a whisk until thick and pour over the cooled cake.
Enjoy your meal!
elderflower liqueur recipe
- Vodka – 1 liter
- Elderberry – 30 inflorescences
- Sugar – 100 g
- Lemon – 1 pc.
- Water – 100 ml
Cut off the flowers from the inflorescences of elderberry and put in a jar or bottle with a wide mouth. Remove the zest from the lemon strips and place on top of the flowers. Pour the flowers with vodka, and tamp so that they are completely immersed in the liquid. Close and store in a dark place for 2 weeks.
Make syrup from water and sugar. Strain and squeeze all the liquid from the flower bottle into another container. Pour in sugar syrup, mix and remove to mature for another 2 months.
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