I am always in a quest of new soup recipe. This one is a cross of broccoli cheddar and kale potato soup. Took 20 minutes
Category: Recipies
Octopus Salad
Super simple, with 2 of my favorite Spanish products – octopus and paprika. They are great together! Ingredients: Directions:
Spring Salad
Made of rainbow carrots shaved with vegetable peeler. Dressing – tahini, olive oil, lemon juice. Whisk well! Garnish – feta cheese, roasted sliced almonds. All
Fish – fast and fabulous!
Food has to be tasty! The same applies to healthy food – it’s not necessarily steamed vegetables. These are several variations of fish – all
Tataki Tuna
I never thought it’s so easy to prepare! Just needs sushi grade log of tuna, sesame seeds, black pepper and optional ginger. Pat dry your
Roasted Turkey Breast
Great substitute for store bought cold cuts, but much better. No additives, preservatives – just pure delicious.
Ingredients:
- Turkey breast (bone and skin removed)
- Marinade
- Spice Mixture
- Butter – 2 tbsp
For marinade:
- Water – ~1.5 liter/32 ounces, maybe a little more, just to cover turkey breast
- Juice of half lemon + optional orange or grapefruit juice
- Garlic – 3-4 cloves (smashed)
- Ginger – 1 inch piece, sliced
- Salt – 1/4 cup
- Sugar – 1 tbsp
- Apple cider vinegar – 1/4 cup
For spice mixture:
- Salt – 1/2 tsp
- Black pepper – 1/4 tsp
- White pepper – 1/4 tsp
- Paprika – 1 tsp
- Cayenne – 1/4 tsp
- Cinnamon – 1/4 tsp
- Cumin – 1tsp
- Dry garlic – 1tsp
Directions:
- Pour water into a deep pan
- Add salt, sugar, vinegar, make sure salt and sugar dissolves
- Place turkey breast into a pan
- Squeeze lemon juice into the marinade, add garlic and ginger
- Let it marinade in the fridge for several hours or overnight
- Mix your spices
- When it’s marinated (after several hours or overnight) – pat dry turkey breast
- Place on a rack over deep baking sheet
- Massage turkey breast with the spice mixture
- Pour 3-4 cups of hot water into the baking sheet, so the turkey breast remains moist, but it shouldn’t touch it.
- Add couple of bay leaves and all spice to the hot water
- Preheat your oven to 275-300 °F
- Place baking sheet into oven and roast 2-2.5 hours
- After an hour baste the breast with melted butter to develop stronger crust
- Add more hot water in case it evaporated.
- Repeat basting couple more times till fully cooked
- Let it cool down
- Serve cold or room temperature
Oatmeal Is Not Punishment
And it doesn’t have to be boring. Here is how I make pure oatmeal muffin with no flour, no eggs – just rolls of oats
Highly recommended
These are traditional Russian mini cheese cakes (syrniki) with mashed roasted pumpkin. The tradition says: take 1/2 of ricotta cheese (home made tvorog), 1 egg,
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
Sourdough Olive bread
No special equipment or technique required, just your hands and some planning ahead. To have a freshly baked loaf on Saturday morning you need to start the process Thursday evening by waking up your starter. Then on Friday you mix, fold, pre-shape and shape. Sounds like many verbs, but each action takes under 5 minutes, fermentation and proofing takes time. But the result is so rewarding!
Ingredients:
- Active leaven – 100 gr
- Room temperature water – 350 gr
- All purpose flour 450 gr
- Whole wheat sprouted (spelt) flour – 50 gr
- Chopped olives (2-3 tbsp)
- Salt – 10 gr
Directions:
- Mix 20 gr cold starter with 50 gr water and 50 gr all purpose flour into a jar (or tall container)
- Leave on a counter top overnight (10-12 hours at least or till it raises 2.5-3 times in volume)
- In a bowl mix your active leaven with room temperature water
- Add flour, salt, chopped olives
- Mix everything with spatula just to incorporate
- Cover with plastic wrap and leave in warm place for 30-40 minutes
- Fold the dough 4 times every 30-40 minutes (depending on how warm is your house). You should feel the dough elasticity increase with every folding.
- Leave it on the counter top for the bulk fermentation for a couple of hours.
- After 2 hours (the dough should raise about 40-50%) put the dough onto working surface lightly dusted with flour.
- Using the scraper pre-shape the dough onto a ball by pulling a dough from each side and flipping each side into the center (letter fold) Leave your ball sim side down to rest for 15-20 minutes
- Prepare your proofing bowl or basket, it can be any bowl lined with tea towel sprinkled with flour (rice flour is best for that, but any flour will work).
- Make a final shaping into a boule or batard and put the dough inside your vessel seam side up.
- Leave on the counter top to proof for another 2-3 hours till your dough rises about 20-30%
- Put it in the fridge overnight for cold fermentation.
- The next morning place your heavy pan (dutch oven works best) into the oven and heat it for about 20-30 minutes to 500° F
- When the oven is pre-heated pull your dough from the fridge, flip it over the piece of good parchment paper.
- Using very sharp knife make a cut in the dough so it can raise
- Sprinkle with some herbs or spices of your choice (optional), I use bread dip blend
- Using gloves very carefully remove hot pan from the oven, open the lid. Quickly place your dough inside, cover the lid and put the pan back into the oven.
- Bake on 500° F for 20 minutes, then remove the lid and bake for another 20 min (or till your bread is golden brown)
- Remove the bread from the pan and put on the rack to cool. Let it coll completely before cutting.
