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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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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Bestsellers

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.


UKRAINIAN HOME COOKING
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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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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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UKRAINIAN VARENYKY WITH POTATOES AND FRIED ONIONS

These are the most traditional Ukrainian varenyky with potatoes and fried onions, and even with cracklings.

These are the most traditional Ukrainian varenyky with potatoes and fried onions, and even with cracklings. These varenyky bring back memories of mornings from my childhood with my grandmother. They are the symbol of my family and country. My grandmother skillfully kneaded the dough, and if for some reason she didn’t like it 100%, she twisted her head in displeasure and swore at the flour. Her varenyky were big and plump, perfect, and each one was identical. And I couldn’t manage to make them the same, or even stuff the same amount of mashed potatoes in them. I sculpted my ugly varenyky and dreamed that when I grew up, they will definitely turn out to be like my grandmother’s. And it happened!

Pronunciation: Varenyky – is a Ukrainian dish, it is always Varenyky, not Vareniki.


Ukrainian Varenyky with Potatoes and Fried Onion

Recipe

PREP TIME COOK TIME MAKES
50-60 minutes 30-40 minutes 3-4 servings

INGREDIENTS (serves 2)

Varenyky dough:

  • 120 ml (1⁄2 cup, 4 fl oz ) water
  • 200 g (7 oz) all-purpose flour
  • 20 g (1 tbsp) butter
  • 2 pinches of salt

Filling:

  • 1 large onion
  • 3-4 large potatoes
  • 2 tbsp butter
  • Vegetable oil for frying
  • Salt and black pepper
  • Coarse salt for baking potatoes

Topping:

  • 1 large onion, diced thin
  • 100 g (31⁄2 oz) sliced lard or brisket
  • Sour cream for serving

INSTRUCTIONS

Varenuky Dough:

  1. Mix the flour and salt in a large bowl. Bring the water to a boil along with the butter. Then pour this into the flour in a thin stream and stir with a spoon. Hand knead for 3-5 minutes. Start gently, as the dough will be hot at first. Wrap the dough in plastic wrap and leave on the table for 30 minutes.
  2. Divide the dough into 2-3 pieces. When working with one, keep the other parts wrapped in plastic wrap.
  3. Place some of the dough on a clean dry surface and lightly dust with flour. Roll out thinly. Using a wide cup, lid, or round mold, cut out circles with a diameter of 8-10 cm.
  4. Place the filling on top of each dough circle. Using a brush, lightly moisten the edges with water and pinch together.
  5. Bring plenty of water to a boil. Salt. If the saucepan is small, cook the varenyky in batches. Place the varenyky in the water, cover to bring the water to a quick boil, and cook for 2-3 minutes. The dough is very thin, so the varenyky will cook quickly.

Filling:

  1. Bake or boil potatoes with their skins. Preheat oven to 190°C / 375°F. Wash the potatoes and wipe dry. Do not peel or cut them. Pour coarse salt into a small baking dish. Just enough to cover the bottom of the dish. Salt is an excellent heat conductor. This will speed up the baking process and improve the flavor and texture of the potatoes. Trust me!
  2. Place the potatoes on the salt and bake for 40-50 minutes until tender. Check readiness with a toothpick. You can boil the potatoes in their skins and to make the filling, but I strongly advise against boiling peeled potatoes. This will make the filling watery and ruin the taste.
  3. Finely dice one onion. Heat 2 tbsp vegetable oil in a skillet and add butter. Add the onion and sauté over low heat until soft. The onions should not change color much.
  4. Peel, chop, and mash the potatoes with a potato masher. The potatoes should not turn into a homogeneous puree, they should remain textured with lumps. Add the onion along with the oil it was fried in, salt, and add lots of black pepper. Stir and cool slightly under the lid.

Making varenyky:

  1. Make the thin varenyky dough. Place some of the dough on a clean and dry surface, lightly dust with flour. Roll out thinly. Using a wide cup, lid, or round mold, cut out circles with a diameter of 8-10 cm.
  2. Fill each circle of dough with 1 tbsp of potato filling. Using a brush, lightly moisten the edges with water and pinch closed.
Varenyky dough
  1. Bring plenty of water to a boil. Salt. If the saucepan is small, cook the dumplings in batches. Place the varenyky in the water, cover to bring the water to a boil quickly, and cook for 2-3 minutes. The dough is very thin, so the varenyky will cook quickly.
  2. Topping. Cut the lard or brisket into small pieces. Place in a dry, hot skillet to melt the fat. When the lard begins to change color, add the thinly diced onion and fry until golden brown. Season with salt.
  3. Remove the varenyky with a slotted spoon and place them on plates. Spoon the fried lard and onions on top. Pepper well and serve with sour cream.

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Corn Chowder

This hearty corn chowder will warm you up on even the chilliest of days! With bacon, potatoes, corn, and just a slight kick from some jalapeños, this is a soup that will make your family swoon. This post contains affiliate links. I heart soup in a serious way…it makes me all warm and fuzzy inside. …

The post Corn Chowder appeared first on My Baking Addiction.

This hearty corn chowder will warm you up on even the chilliest of days! With bacon, potatoes, corn, and just a slight kick from some jalapeños, this is a soup that will make your family swoon.

two white bowls of corn chowder on a gray background

This post contains affiliate links.

I heart soup in a serious way…it makes me all warm and fuzzy inside. As the weather turns chilly, there is nothing more comforting than a big bowl of piping hot soup.

From loaded baked potato soup to broccoli cheese soup to zuppa toscana to sausage and lentil soup…I seriously love it all.

This corn chowder recipe is creamy with just a little kick of spice to please your palate and warm your heart and soul.

This recipe makes a big pot of soup, so it’s perfect for big family gatherings, sharing with neighbors, or freezing for later.

(more…)

The post Corn Chowder appeared first on My Baking Addiction.

PORK AND CABBADGE

Comfort food that can be prepared in advance. After all, it only gets better the next day. Very popular dish in Ukraine.

Comfort food that can be prepared in advance. After all, it only gets better the next day. Very popular dish in Ukraine.


Braised Cabbage with Pork Ribs

Recipe

Braised Cabbage with Pork Ribs
Braised Cabbage and Pork Ribs
PREP TIME COOK TIME MAKES
10-15 minutes 70-80 minutes 4 servings

INGREDIENTS (serves 4)

  • 1 kg (2,2 lbs) pork ribs
  • 1.6 kg (3,5 lbs) cabbage
  • 2 big onions
  • 1 tbsp tomato paste
  • 3 bay leaves
  • 1 tbsp ground allspice
  • 1 tsp ground black pepper
  • Juice of ½ lemon (2.5 tbsp lemon juice)
  • Vegetable oil (~7 tbsp, 100 ml)
  • 1 tbsp sugar
  • 1 tsp cumin
  • Salt

INSTRUCTIONS

  1. Heat vegetable oil in a thick-bottomed pot or use a deep skillet. Cover and roast the ribs until dark.
  2. Cut the onion into half rings. Add to the ribs and braise over low heat for about 30 minutes until soft.
  3. Shred the cabbage. Salt and lightly knead with your hands. Add to the meat and onions. Sprinkle in the cumin. Stir the cabbage to evenly distribute the fat. Braise for 30-40 minutes. Stir occasionally. The cabbage should be cooked, but remain slightly crispy.
  4. Add sugar, lemon juice, and tomato paste. Mix well and braise for another 10 minutes.

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