Beet Hummus

An easy and quick Beet Hummus recipe

Bright, deliciously, healthy beet hummus, very easily made recipe for beetroot hummus from baked or boiled beets, chickpeas and tahini. Enjoy with warm pita bread.

Beetroot Hummus

Recipe

PREP TIME COOK TIME MAKES
5 minutes 10 minutes 3-4 servings

INGREDIENTS (serves 2-3)

  • 1 large cooked beetroot (250 g, boiled or baked and peeled)
  • 16 oz (450 g) canned chickpeas (or boiled)
  • 3 tbsp (70g) tahini
  • 2 garlic clove
  • ½ lemon (2-3 tbsp) lemon juice
  • ⅓ tsp coriander
  • ⅓ tsp cumin
  • 1 tbsp olive oil
  • ⅔ tsp salt
  • ⅓ cup (40 g) walnuts for serving

INSTRUCTIONS

You can find a short video Beet Hummus recipe in my Instagram. Let’s be friends!

  1. Cut boiled or baked beets into pieces.
  2. Set aside 2 tbsp of whole chickpeas for garnish.
  3. Put the rest of the chickpeas, beetroot, tahini, lemon juice, chopped garlic, coriander and cumin, olive oil and salt into the blender bowl.
  4. Blend until smooth. Check the texture and try. Add a bit chickpeas water if needed.
  5. Place in refrigerator for at least 30 minutes.
  6. Roast the walnuts in a dry frying pan. Chop with a knife.
  7. Put hummus on a plate in the center. Spread the hummus on a plate with a tablespoon. Move the plate in a circular motion with one hand, and move the spoon from the center to the edges. Garnish with whole chickpeas and walnuts, drizzle with olive oil.


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Egg Fish Sandwich

A great quick snack recipe.

A great quick snack recipe. You can take the onions out of the recipe and make this for breakfast. For the sandwich, any smoked, salted or even canned fish will do. It can be salmon, tuna, cod, sardine or mackerel.

PREP TIME COOK TIME MAKES
15 minutes 5 minutes 1 servings

INGREDIENTS (serves 1)

  • 3–4 pieces of herring or other fish
  • 1 egg
  • 1 tsp mayonnaise
  • ½ tsp Dijon mustard
  • 1 slice of bread
  • 2 to 3 rings of red onion
  • 1 spring of diil
  • Salt
  • Pepper

INSTRUCTIONS

You can find the video recipe of Egg Sandwich in my InstagramLet’s be friends!

  1. Hard boil an egg. Put into a pot with cold water, bring to boil and boil for about 10 minutes.  Let it cool and peel it from the shell. Dice and place in a bowl.
  2. Mix the eggs with salt and pepper, Dijon mustard and mayonnaise.
  3. In a dry frying pan, toast the toast. You can use a toaster.
  4. Place the egg salad on the toast, top with the pieces of herring, then a sprig of dill and thinly sliced onion rings. 

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Beef Stew

This is a scrumptious, simple beef stew recipe that’s perfect for warming your after a long winter day.

This is a scrumptious, simple beef stew recipe that’s perfect for warming your after a long winter day.

My favorite cut of beef is perfect for this roast. This is boneless beef shank, which takes a long time to stew, but the resulting roast is perfect. The shank is one of the meatiest and most collagen-rich parts of the animal.

These chunks are great for goulash, thick winter soups, and stew. They are rich in connective tissue that breaks down into a silky texture when cooked slowly, making a wonderful gravy. The meat is tender and flavorful.

What to serve with the beef stew? Mashed potatoes, pasta with olive oil or butter (sprinkle with cheese if you like), and rice. I love eating it with pickles.

How to thicken beef stew? You can flour the meat before frying. Or when the stew is ready, fry a 1 tbsp of flour in 1 tbsp of butter, pour in half a cup of cold water and stir to avoid lumps. Pour the mixture into the stew. Cook 5 min. But boneless beef shank and vegetables makes a rich gravy.

PREP TIME COOK TIME MAKES
15 minutes 120 minutes 5-6 servings

INGREDIENTS (serves 5-6)

  • 2.2 lbs (1 kg) beef shank (boneless)
  • 2 stalks leek
  • 3 carrots
  • 4 celery stalks
  • 2 big tomatoes 
  • 3 cloves of garlic
  • 1 glass (150 ml) dry red wine

  • 2 tsp paprika
  • ⅓ ground allspice
  • 1 tso ground coriander
  • 1 tsp ground black pepper
  • ½ -1 tsp chili pepper flakes
  • ⅓ tsp grated nutmeg
  • 2 bay leaves
  • 3-4 thyme sprigs
  • 4-5 tbsp oil for frying

INSTRUCTIONS

You can find the video recipe of Beef stew in my InstagramLet’s be friends!

  1. Cut the meat into small pieces. Pour the frying oil into a heavy-bottomed pot or deep frying pan. Put the meat.
  2. Add all the spices except herbs (coriander, ground black pepper, allspice, ground pepper, paprika, grated nutmeg, and chili) to the meat and fry everything together.
  3. Cut the leek lengthwise and chop coarsely. Cut the carrots into thick slices or circles. Coarsely chop the celery and add it, along with the carrots, leek, and finely chopped garlic, to the meat.
  4. Continue frying, then pour in the wine, add the diced tomatoes, thyme, and bay leaves.
  5. Simmer over a very low heat until the meat is tender (this will take about 2 hours).

If, despite the warnings, you were not cooking on a very low heat and you did not get enough gravy, add just a little water.

  1. Salt and add sprigs of parsley 10 minutes before readiness. Serve with mashed potatoes, rice, or pasta.

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Zucchini Carrot Fritters

Tasty vegetable fritters for the whole family

Delicious and healthy vegetable pancakes for the whole family. You can use gluten free flour if you like. Serve just like that or I’ll serve it with sour cream, fried eggs and bacon or salty salmon. You can also make these fritters with just zucchini. Remove the carrots and add a double portion of the zucchini.

PREP TIME COOK TIME MAKES
15 minutes 12-20 minutes 2 servings

INGREDIENTS (serves 2)

  • 1 zucchini (480 g, 17 oz)
  • 2 carrots (250 g, 9 oz)
  • ⅓ cup (40 g) all-purpose flour
  • 2 eggs
  • 3 tbsp chopped green onion
  • ½ tsp ground coriander 
  • 1 pinch dried garlic
  • ½ tsp black pepper
  • 1,5 tsp salt

INSTRUCTIONS

  1. Grate the zucchini and carrots on a coarse grater. Salt and stir. Leave for 10 minutes. Squeeze out the juice well.
  2. Add spices, onion, eggs and flour. Stir. 
  3. Heat a frying pan with oil. Spoon the mixture into the frying pan, cover and fry on both sides over medium heat (about 8 minutes each side).

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Quick and Easy Shakshuka for Two

This is for everyone who, like me, just loves eggs with tomatoes.

This is for everyone who, like me, just loves eggs with tomatoes. It’s super easy and delicious. You can easily prepare this breakfast for a large group of people. If you can’t make shakshuka without onions, fry ½ a finely chopped onion, then add the tomato sauce.


Quick and Easy Shakshuka for Two

Recipe

PREP TIME COOK TIME MAKES
2-3 minutes 10-15 minutes 2-3 servings

INGREDIENTS (serves 2)

  • 3 medium tomatoes
  • 4-6 eggs
  • ½ bunch cilantro
  • ½ bunch parsley
  • 1 tbsp frying oil
  • ⅓ tsp ground coriander
  • ⅓ tsp ground cumin
  • 1 pinch of dried garlic
  • ½ tsp ground paprika
  • ½ tsp salt
  • Chilli pepper to taste
  • ½ tsp salt

INSTRUCTIONS

  1. You can find a short video recipe in my InstagramLet’s be friends!
  2. Coarsely chop the tomatoes and herbs. Put in a blender bowl, add spices, salt, and oil. Grind.
  3. Bring mixture to a boil in a skillet and saucepan. Beat in the eggs one at a time. When the eggs are slightly cooked, separate them with a wide spatula. Cook until the egg white turns white. To speed up cooking, cover the shakshuka with a lid, just remember to keep an eye on it.

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CANNED CHICKPEA HUMMUS

An easy and quick recipe for the perfect canned chickpea hummus.

It’s really hundreds of times better than ready-made hummus in a jar with a bunch of preservatives. Buy a can of tahini and canned chickpeas and you’ll have homemade hummus anytime in 5 minutes. Of course, you can use not only canned, but also boiled chickpeas.

Canned chickpea hummus

Recipe

PREP TIME COOK TIME MAKES
2-3 minutes 10 minutes 3-4 servings

INGREDIENTS (serves 2-3)

  • 14 oz (400 g) canned chickpeas
  • 3 tbsp tahini
  • 1 garlic clove
  • 2 tbsp lemon juice or juice of ½ lemon
  • ½ tsp salt
  • ⅓ tsp coriander
  • ⅓ tsp cumin
  • 1 tbsp olive oil

INSTRUCTIONS

You can find a short video recipe in my Instagram. Let’s be friends!

  1. Set aside 2 tbsp of whole chickpeas for garnish.
  2. Put the rest of the chickpeas with liquid, tahini, lemon juice, chopped garlic, spices, oil, and half the salt into the blender bowl.
  3. Blend until smooth. Check the texture and try. Add more water and salt if needed. 5 tbsp of water and ½ tsp of salt were enough for me.
  4. Place in refrigerator for at least 30 minutes.
  5. Put it on a plate in the center. Spread the hummus on a plate with a tablespoon. Move the plate in a circular motion with one hand, and move the spoon from the center to the edges. Garnish with whole chickpeas and drizzle with regular or spicy olive oil. Sprinkle with chili or paprika to taste.


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DERUNY – UKRAINIAN POTATO FRITTERS

Crispy potato fritters – Ukrainian traditional dish.

Use potatoes with a high starch content. Never soak potatoes after peeling. Just rinse them quickly. To check how starchy your potatoes are, cut a potato in half and join the two pieces together. If they stick to each other, it means that the potato is high in starch. If not, add 1–2 teaspoons of starch per 4 medium-sized potatoes.

How to make potato fritters? Basic rules for cooking Deruny:

  1. Potatoes should be high in starch when cooking potato fritters. To check this, cut the potatoes into 2 parts and put them together. If the halves stick to each other, the potatoes are good for deruny.
  2. Grate the onion first. Immediately stir in potatoes and onions so the potatoes don’t turn brown.
  3. Drain out excess liquid.
  4. Fry potato fritters well, they should turn dark golden.
  5. Don’t cover it with the lid.
  6. Place them on paper towels to absorb excess oil and keep the deruny crispy.

Deruny – Ukrainian Potatoes Fritters without flour

Recipe

PREP TIME COOK TIME MAKES
5 minutes 20-25 minutes 2-3 servings

INGREDIENTS (serves 2-3)

  • 4 medium-sized high-starch potatoes
  • 1 onion
  • 1 large egg
  • Oil, salt and black pepper
  • Sour cream for serving

INSTRUCTIONS

  1. Grate the onion first. Then grate the peeled potatoes. Mix together. Onions will prevent the potatoes from getting dark. If there is too much juice, drain a little. Do not squeeze.
  2. Season with salt. Mix and drain a juice.
  3. Stir in the egg, add black pepper and mix.
  4. Spoon the mixture onto a preheated frying pan with oil. Flatten a little so that the fritter is thin in the middle and cooks well.
  5. Fry over medium heat on both sides, they should turn dark golden. Place them on paper towels to absorb excess oil and keep the pancakes crispy.


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Carrot Puree with Ginger and Coriander Without Milk

A simple, smooth carrot puree can serve as a side dish or sauce

A simple, smooth carrot puree can serve as a side dish, sauce, or even soup with a little more liquid. Today I’m making puree with Asian notes. It contains ginger, coriander, and chilli. You can play with different tastes. Add a little curry mixture to the carrot puree. You can skip the spices if you don’t like them.
If you like richer creamy purees, feel free to add coconut milk instead of water. And it’s better to use half water and half regular or coconut cream. You can also use vegetable broth for a richer flavour. In the end, it is very important to add butter. The texture will be richer and smoother.
Adding a little lemon juice or vinegar will add spice to the puree’s taste and combine everything.
By the way, you can make mashed potatoes with fried carrots in a pan. But I prefer roasted vegetables. They have more flavour and density.
Chicken meatballs, falafel, fish, or baked vegetables go well with this vegetable puree.

Carrot Puree with ginger and coriander without milk

Recipe

PREP TIME COOK TIME MAKES
5-7 minutes 30 minutes 2 servings

INGREDIENTS (serves 2)

  • 13 oz (350 g) carrots
  • 1 tbsp oil
  • 1.5 tbsp butter
  • 1 onion
  • 1 garlic clove
  • ⅓ tsp ground coriander
  • ⅔ cup (150 ml) water
  • 1 tsp balsamic vinegar or lemon juice
  • 1 pinch of chilli

INSTRUCTIONS

  1. Preheat oven to 180 °C (350 °F). Cut carrots into equal pieces. Put them in a baking dish. Drizzle with oil and salt.

You can stew carrots in a pan on the stove.

  1. Bake carrots for 20 minutes. Add chopped onion, coriander, and half the butter. Bake 10 more minutes.
  1. Add ginger and garlic. Stir. Bake for 3 minutes. Pour in 150 ml of water and stir so that the garlic is underwater and doesn’t burn. Bake for 10-15 minutes until carrots are soft. They shouldn’t fall apart, check if they are done with a knife. It should go in easily.
  2. Put the carrots, along with the liquid, into a tall glass or bowl, add the vinegar, chilli, and remaining butter. Grind with an immersion blender.
  3. Taste and salt if needed.


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UZBEK PILAF WITH LAMB

A real very detailed recipe for Uzbek pilaf.

Pilaf is an oriental dish. It is cooked in Central Asia, the Caucasus, and the Crimean Tatars here in Ukraine.

But the most famous one is the Uzbek pilaf which has many varieties: with or without meat, with dried fruits, peas, quince, wheat, or chickpeas. Ferghana-style Uzbek pilaf is considered by many as a golden standard.

My grandfather is from the Caucasus. That’s why I have a strong craving for all oriental dishes. So, let’s move on to my favourite pilaf recipe.

What’s important for pilaf:

Meat. Don’t take the meat of a very young lamb. The back of the shank with a little fat would be perfect. This part releases a lot of collagen, and the pulp has a rich meat flavour. If there is cartilage or bones in the meat, don’t remove them, just leave them. If your piece of lamb is low in fat, ask the seller for some more. There usually would be some trimmings after butchering the carcass.

Tableware. Pilaf is cooked in a metal, non-enamelled dish – ideally in a cast-iron cauldron with a thick bottom. If it’s not available, choose a deep frying pan or the thick-bottomed pot.

Rice. Devzira is considered the best rice for pilaf. It is a long-grain, shallow-polished rice that absorbs liquid very well. Next comes Chungara and affordable Basmati that I use; Basmati Parboiled rice would be a perfect choice. You can select any kind of rice you like or have on hand. If the rice is unparboiled, it’s important to rinse it well. And if the rice is very starchy, it must be washed and then soaked in warm water for 30 minutes to make it less sticky.

Spices for pilaf. Take a ready-made mix. It should include barberries, cumin, turmeric, hot pepper, sometimes saffron, paprika, fenugreek, sumac, anise, and coriander.

The main steps of cooking pilaf are as follows:

Step 1. Rendering and heating the fat. Pilaf is cooked using a mixture of seed oil and animal fat. Ideally, it should be a fat tail – an adipose deposit in the tail area of a fat-tailed sheep breed. But trimmings of regular lamb fat are fine too.

Step 2. Cooking zirvak. It is a mixture of meat, carrots, and onions.

Step 3. Putting in the rice and cook until almost done.

Step 4. Cooking pilaf under the lid until done.


Uzbek Pilaf with Lamb

Recipe

PREP TIME COOK TIME MAKES
15-20 minutes 1,5-2,5 hours 4 servings

INGREDIENTS (serves 3-4)

  • 19 oz (550 g) lamb meat
  • 2 oz (50 g) lamb fat, the fat tail is ideal
  • 2 onions (12 oz, 350g)
  • 10 oz (300 g) carrots
  • 12 oz (350 g) rice
  • 2.5 tsp spices for pilaf
  • 2 heads of garlic
  • 1 hot pepper
  • 2 tbsp oil for frying
  • Salt

INSTRUCTIONS

If you are using unparboiled rice, rinse it and soak it in warm water for 30 minutes. Drain water from rice.

Step 1. Rendering and heating the fat.

  1. Cut the lamb fat and meat. The larger the pieces, the longer the lamb will stew.
  2. Put only fat in a cauldron or thick-bottomed pot, and melt the fat over low heat for 5-7 minutes.
  1. Take out the greaves with a slotted spoon.
  2. Pour in 2 tbsp of oil for frying and heat for 3 more minutes.

Step 2. Cooking zirvak

  1. Add meat to the pot. Fry for 10-15 minutes.
  2. Cut carrots into strips. Cut the onion coarsely. Add vegetables to meat and stir-fry for 20 minutes.
  1. Add half of the spices and cook for another 5 minutes.
  1. Pour in 1 ¾ cup (400 ml) of water and add 3 large pinches of salt. Cook under a lid until the meat is tender. (It took me 1 hour 20 minutes).

Step 3. Putting in the rice and cooking until done.

  1. Put the rice into a pot and flatten with a spoon.
  1. Pour in 1 ¾ cup (400 ml) of boiling water very carefully. The water level should be 1-1.5 cm above the rice. Put some salt on top of the rice (about 3-4 pinches of salt and add the rest of the spices). But don’t mix anything!
  2. Remove the top skin from the garlic and cut off the roots. Dip garlic heads and whole hot peppers in the rice. Cook in an open pot over low heat for about 25-30 minutes.
  1. Taste the rice. It shouldn’t be crunchy but almost done. Make a hole with a spoon or stick and see if there is water at the bottom.
  2. If the rice is still crispy and there is no water at the bottom, pour in 3-5 tbsp of water around the edges and cook for another 5 minutes. If there is too much water, poke a few holes in the rice so that water evaporates faster.

Step 4. Cooking pilaf under the lid until done.

  1. Cover the rice tightly with a lid or foil and place the pot on the lowest heat. Wait for 10-15 minutes.
  1. Remove the pepper so that it doesn’t break and all the spiciness doesn’t come out. Gently mix rice with zirvak. Let it stand uncovered for about 5-10 minutes before serving.


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PUMPKIN FRITTERS WITH RAISING AND CINNAMON

This is an easy-to-cook raw pumpkin fritters without sugar.

This is an easy-to-cook raw pumpkin pancakes sugar free recipe. The fritters are cooked without sugar, but raisins give a certain sweetness to the dish. You can replace raisins with dried cranberries or chopped dried apricots. You can also use ready-made pumpkin pie spice mix, just add cinnamon or vanilla.


Sugar Free Pumpkin Fritters With Raising and Cinnamon

Recipe

Sugar Free Pumpkin Fritters
PREP TIME COOK TIME MAKES
5-7 minutes 15-30 minutes 3-4 servings

INGREDIENTS (serves 3-4)

  • 18 oz (500 g) pumpkin
  • 3 eggs
  • 5 tbsp raisins
  • 1 tsp cinnamon (you can replace all spices with ready-made pumpkin pie spice mix)
  • ½ tsp dried ginger
  • 1 pinch of nutmeg
  • 2 pinches of salt
  • Frying oil

INSTRUCTIONS

You can find a short video recipe in my Instagram. I will be glad if you will be my friend.

  1. Grate the pumpkin using a coarse grater. Add the eggs and spices. Mix everything well.
  2. Add flour. Stir up.
  3. Heat seed oil in a frying pan.
  4. Pour the prepared mixture into the pan with a tablespoon. Take 2-3 tbsp of the mass. Smooth out carefully with a spoon. Cover and cook over medium heat for about 6 minutes until golden brown.
  5. Flip over and cook for another 6 minutes. Place the finished pancakes on a paper towel to remove excess fat.


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