Latest Life style

Celebrate Pumpkin

November 30, 2023December 3, 20231 min read AlwaysTasty

It is sweet, but versatile, works with practically everything – from appetizers to desserts, with soups, raviolis, and meatloaf in between. And makes everything taste

Pumpkin Gnocchi

Ingredients:

Roasted butternut squash puree – 2-3 tbsp
Farmer cheese (tvorog) – 1.2 lbs
1 egg (can be 2 if small)
Flour – 4 tbsp
Salt 1/3 tsp
Butter – 2 tbsp for garnish + sage leaves

Directions:

Place all the ingredients into a bowl and mix really well with spoon forming sticky dough
Put the dough on well floured board, flour your hands too.
It should be sticky, but workable, there is no need to kneed it, but you should be able to form about an inch wide log with your hands
Cut the log into small pieces
Put pot with water on medium to high heat, add 1 tsp of salt and bring to a boil. Do not reduce the heat!
Place several dumplings into boiling water, don’t overcrowd the pot.
Boil the dumplings for 2 minutes
Remove from the pot with a skimmer spoon
Melt butter in a small pan, add couple of sage leaves (or dry sage), pour over gnocchi
Serve hot

Life style Recipies

Legendary Russian Rye bread – Borodinsky

November 9, 2023November 22, 20231 min read AlwaysTasty

Very famous ballerina Maya Plisetskaya once said “People didn’t invent anything better than bread and butter”. I am sure this is the bread she meant

Grilled Eggplant Spread

The best tastes of summer in one dish, just grill, chop, add olive oil, salt and pepper.

And if you don’t have peppers – t’s fine too. Actually my mom was doing it with just 3 ingredients: eggplant, tomatoes and onion. The amounts are very flexible, but the important is – don’t use a blender, it should not be pulverized, just finely chopped.

Ingredients:

1 Midsize Roasted/grilled eggplant
1 Large Roasted bell pepper, red or yellow
3 – 4 mid size tomatoes or use 2 small ones
1 Shallot
2 gloves of garlic
1 tsp of Salt 1/2 tsp black pepper
1/3 cup Olive Oil

Directions:

Peel grilled or roasted eggplant (grilled is always better), poke eggplant with a fork before grilling/roasting so it doesn’t explode
place it in the sieve to drain extra liquid.
Chop the eggplant into small chunks about 1/8 inch.
Do NOT use food processor, it completely changes the taste.
Peel tomatoes, use your knife to bruise tomatoes (forcing the juices to the skin) so it’s easier to peel and chop them to the same size as the eggplant
Chop grilled bell pepper. I leave the skin on intentionally, it is part of the taste in my opinion.
Finely chop shallot and garlic
Add salt, pepper, olive oil and mix it all together with a fork or a spoon.
Check for seasoning and add if needed.
Serve room temperature as a dip with bread, the best way in my opinion to consume it – as side dish with any meat or fish.
To see the details click here:

Easy Latest Life style Recipies

Caprese Salad Alternative

August 30, 2023August 30, 20231 min read AlwaysTasty

Mozzarella replaced with feta cheese, basil with cilantro. Happy Summer!

Looks fancy, tastes delicious, cooks fast!

Ingredients (2 servings):

Small onion or shallot
Zucchini 2 medium
Sour cream – 1 tbsp
Chicken/vegetable broth – 1-2 cups
Light olive oil – 1-2 tbsp

Directions:

Chop onion/shallot
Chop zucchini to half inch cubes
Put your pan on a medium high heat, add olive oil
Start frying onion
When onion is translucent add chopped zucchini to the pan, mix with onions
Saute zucchinies with onion for about 10 minutes, till golden color, stirring occasionally
Add sour cream, mix in with the vegetables
Keep sauteing for a couple more minutes
Pour stock, bring to a boil
Add salt and pepper and turn the heat off.
Puree with emerging blender or pour the soup into a regular blender and puree.