BLUE CHEESE PASTA WITH PEAR AND WALNUTS

I use Barilla bucatini. I love it. It’s like thick spaghetti, only with a hole in it. But you can use any pasta. Penne, fettuccine, or regular spaghetti will do.  I use Danablu cheese. It’s just the way it should be. Perfect. Not too salty, soft and creamy. But you can use any blue mold […]

I use Barilla bucatini. I love it. It’s like thick spaghetti, only with a hole in it. But you can use any pasta. Penne, fettuccine, or regular spaghetti will do. 

I use Danablu cheese. It’s just the way it should be. Perfect. Not too salty, soft and creamy. But you can use any blue mold cheese, Dorblue, Cambazola, or a not-too-pungent Gorgonzola will do.

It’s perfect with red wine.

Blue cheese pasta with pear and walnuts

PREP TIME COOK TIME MAKES
3-5 minutes 15 minutes 2 servings

INGREDIENTS (serves 2)

  • 170 g bucatini
  • 100 g Danablu or Dorblue cheese 
  • ½ soft pear (I use the Lucas variety)
  • A handful of walnuts
  • 2 tsp honey

Sauce:

  • 2 egg yolks
  • 1 tbsp chopped parsley
  • 2-3 tbsp olive oil
  • 2 tbsp (35g) butter
  • 1 tbsp. chopped parsley

INSTRUCTIONS

1. Preheat the oven to 220 °C (430 °F) or use the grill mode.

2. Slice the pear, drizzle with olive oil and honey. Bake until soft, about 10 minutes.

You can cook the pear in a skillet. Also pour olive oil and honey over it and cook each piece over low heat until soft, on both sides.

3. Roast the walnuts in a dry pan and coarsely chop with a knife.

4. In a large bowl, mix the yolks with the chopped parsley and olive oil. Add salt and black pepper, and diced butter.

5. Boil the pasta as indicated on the package (save some of the water in which it was boiled).

6. Immediately add the hot pasta to the bowl with the sauce and stir.

7. Transfer back into the pot (the pot is still hot and this will help the yolk to cook). Add 2-3 tbsp of pasta water. Stir vigorously. The pasta should be slippery. If not, add more water.

8. Spread the pasta on the plates, add the pear slices, break the cheese with your hands, and sprinkle with nuts.

Other pasta recipes LANGOUSTINE TOMATO PASTA

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What to Cook This Week?

ASPARAGUS OMELETTE WITH BURRATA AND PARSLEY PESTO

Asparagus Omelette With Burrata, And Parsley Pesto The perfect breakfast during asparagus season. This omelet can be thin or thick. Or even make a sloppy scramble out of it. You can serve it with Stracciatella di bufala or ricotta, and unsalted feta or soft goat cheese are also great.  You can make this omelette for […]

Asparagus Omelette With Burrata, And Parsley Pesto

The perfect breakfast during asparagus season. This omelet can be thin or thick. Or even make a sloppy scramble out of it. You can serve it with Stracciatella di bufala or ricotta, and unsalted feta or soft goat cheese are also great. 

You can make this omelette for two people in two small pans, or in large one.

PREP TIME COOK TIME MAKES
10 minutes 10 minutes 1 servings

INGREDIENTS (serves 1)

  • 3 eggs
  • 4 asparagus stalks
  • ½ burrata
  • ½ tbsp chopped parsley leaves
  • 2 tsp olive oil
  • 1 tsp butter
  • A little lemon zest
  • Fresh chili to taste
  • Black pepper

INSTRUCTIONS

1. Break off the ends of the asparagus and trim for neatness. Cut each asparagus stem into 3-4 pieces.

The asparagus itself knows where to break. This way you get rid of the fibrous part completely.

2. Lightly beat the eggs with a large pinch of salt. 

3. Prepare the pesto. Put chopped parsley leaves in a mortar, add a pinch of salt and 2 tsp of olive oil. Rub it together.

4. Melt the butter in a non-stick skillet. Place the asparagus and pour in 150 ml of cold water. Cook, stirring over high heat for 2-3 minutes. 

5. When all the water has boiled away, pour in the eggs and turn down the heat to low. Distribute the asparagus. 

6. Use a spatula to gently slide the omelet toward the center. Tilt the pan so that the liquid egg will drip under the cooked part of the omelet. This way the eggs will cook evenly and won’t overdry anywhere.

7. Transfer the omelet to a plate. Break up the burrata with your hands and sprinkle on top. Drizzle with parsley pesto. Take a few swipes and get some zest from the lemon. Spice it up.

Enjoy!

Other recipes with asparagusWhite Asparagus With Hollandaise Sauce And Young Potatoes

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What to Cook This Week?

WHITE ASPARAGUS WITH HOLLANDAISE SAUCE AND YOUNG POTATOES

WHITE ASPARAGUS WITH HOLLANDAISE SAUCE AND YOUNG POTATOES Recipe PREP TIME COOK TIME MAKES 15 minutes 30 minutes 2 servings INGREDIENTS (serves 2) 8-10 asparagus stalks 8-10 young potatoes  4 tbsp hollandaise sauce 4 slices of prosciutto or jamon 1 egg Some parsley leaves Ground black pepper Ground coriander Ground chili INSTRUCTIONS Get new recipe […]

It’s wonderful! Happy asparagus season, everyone. And how wonderful that they appear in tandem with young potatoes. For me, it’s the perfect combination. It’s couldn’t get any better than that, except to…. complement with a couple of slices of jamon or prosciutto. Choose any asparagus you like. White or green.

I remember the first time I tasted asparagus in Germany, because it was impossible to get it in Ukraine. We took a long walk through a park and happened to see tables with white tablecloths, among the green trees. The restaurant looked very fancy, and we were tired and wearing sneakers. A waiter of a respectable age gave us a menu with only two items: potatoes with asparagus (small portion) and potatoes with asparagus (large portion). We were also offered a pitcher of white wine, and we all nodded. I had a small portion. They brought out a huge white plate with two large young potatoes and four stalks of asparagus. Everything was lavishly covered with hollandaise sauce. And the iced white wine was very nice. 

WHITE ASPARAGUS WITH HOLLANDAISE SAUCE AND YOUNG POTATOES

Recipe

PREP TIME COOK TIME MAKES
15 minutes 30 minutes 2 servings

INGREDIENTS (serves 2)

  • 8-10 asparagus stalks
  • 8-10 young potatoes 
  • 4 tbsp hollandaise sauce
  • 4 slices of prosciutto or jamon
  • 1 egg
  • Some parsley leaves
  • Ground black pepper
  • Ground coriander
  • Ground chili

INSTRUCTIONS

1. Peel the potatoes. Scrape them with a knife, or just wash the potatoes and don’t peel them at all.

2. Cover the potatoes with water. Bring to a boil, salt, and cook until tender. Check the readiness with a toothpick.

3. Prepare the hollandaise sauce

4. Boil an egg. Place the egg on a towel and pierce it with the sharp tip of a knife until it clicks. This will keep the egg from cracking in the hot water. Put the egg in boiling water and boil for 7 minutes. Cool slightly in cold water and peel.

5. Trim the ends off the asparagus. Peel the bottom with a vegetable peeler. 

6. Add a small amount of water to a wide saucepan or skillet. Add ⅓ tsp salt. Put the asparagus in and cook; if they are thin stalks, for 2 minutes, if the asparagus is thick, then for 3 minutes. 

7. Place the potatoes, asparagus, and half an egg on a plate. Pour on the hollandaise sauce. Sprinkle with chopped parsley, sprinkle with a pinch of ground coriander and chili. Add pepper and lay out the prosciutto. Serve.

Bon Appetit!

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What to Cook This Week?

OCTOPUS AND POTATo SALAD

I buy already cooked vacuum-packed octopus tentacles. It’s enough to cook them lightly on a grill or in a skillet. Pay particular attention if you live far from the sea. There are also some very good options in the frozen foods section. I keep them in the freezer and take them out in the morning […]

I buy already cooked vacuum-packed octopus tentacles. It’s enough to cook them lightly on a grill or in a skillet. Pay particular attention if you live far from the sea. There are also some very good options in the frozen foods section. I keep them in the freezer and take them out in the morning at breakfast so they’re defrosted for the evening, just as I’m craving a Mediterranean dinner with a bottle of dry white.

If you have raw octopus, you first need to boil it whole until it’s soft, about 1-2 hours.

This dish is perfect with baby potatoes and fresh spinach, but you can also use regular potatoes and frozen spinach.

OCTOPUS WITH BABY POTATOES AND SPINACH

Recipe

PREP TIME COOK TIME MAKES
7 minutes 40 minutes 2 servings

INGREDIENTS (serves 2)

  • 3-4 cooked octopus tentacles
  • 8-10 baby potatoes
  • 2 large bunches of spinach
  • 2 cloves garlic
  • 3 tbsp cashews (50 g)
  • ⅓ chili pepper
  • 100 ml cream (20-30% fat)
  • 40 ml dry white wine
  • 2 tbsp olive oil
  • 1 tbsp butter
  • Black pepper
  • Salt

INSTRUCTIONS

  1. Sort the spinach, tear off the leaves, pour cold water in a large bowl, rinse well to remove any sand, and dry in a colander. Peel the baby potatoes. Scrape them with a knife or rub with a brush or the hard side of a sponge. Or you can just wash the potatoes and not peel them at all.

2. Cover the potatoes with water in a pot. Bring to a boil, add ½ tsp salt and simmer until tender. Check readiness with a toothpick.

3. Slice the garlic and chili thinly.

4. Cut the octopus tentacles into small pieces. Drain and dry the potatoes.

5. Heat 2 tbsp of olive oil in a skillet and add butter. Add the potatoes and fry until golden. Add the octopus pieces. Stir.

6. Add the cashews and garlic. Fry over low heat for 1-2 minutes. Make sure the garlic doesn’t burn. Lightly salt and pour in the wine. Increase the heat to high to evaporate the wine. It takes about a minute.

Don’t worry, all the alcohol will evaporate, but it will leave us with the necessary tartness.

7. Pour in the cream, bring to a boil, and add the spinach. Add the spinach in batches and stir if it doesn’t fit in the pan all at once. Add the chili peppers, stir, lightly salt and pepper again. Remove from the heat as soon as the spinach is bright green.

Bon Appetit!

Don’t forget to serve white dry wine with your Mediterranean dinner!

Please help other readers by leaving a review in the comments.


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What to Cook This Week?

LANGOUSTINE TOMATO PASTA

I keep a box of langoustines in the freezer, so I always have everything I need to make this pasta. I’m a big fan of Barilla pasta (and this is not an ad). My favorite kinds are spaghetti #7 and bucatini, which is like very thick spaghetti, only with a hole inside. If you don’t […]

I keep a box of langoustines in the freezer, so I always have everything I need to make this pasta. I’m a big fan of Barilla pasta (and this is not an ad). My favorite kinds are spaghetti #7 and bucatini, which is like very thick spaghetti, only with a hole inside. If you don’t have tomatoes, you can use 2-3 tbsp of canned diced Italian tomatoes. Shrimp can always be substituted for langoustines, and, if you like, add calamari.

LANGOUSTINE TOMATO PASTA

Recipe

LANGOUSTINE TOMATO PASTA
PREP TIME COOK TIME MAKES
7 minutes 20 minutes 2 servings

INGREDIENTS (serves 2)

  • 180 g spaghetti or other pasta
  • 1.5 c (10-14) cherry tomatoes
  • 2 tbsp pine nuts
  • 2 cloves garlic
  • 2 tbsp chopped parsley leaves
  • ¼ chili pepper
  • 1 tsp Dijon mustard
  • 4 tbsp grated parmesan
  • 1 tbsp butter
  • 2 tbsp olive oil for frying

INSTRUCTIONS

1. Put a large pot of water on the stove and bring it to a boil. Add 1 tsp salt.

2. Clean the langoustines, cut along the back with a small knife, and remove the intestinal tract. Dry on a paper towel.

3. Chop the garlic and chili finely. Cut the tomatoes into halves.

4. Boil the pasta until al dente. Cook for half a minute less than indicated on the package.

5. Heat the olive oil in a skillet and add butter. Add the langoustines and fry on both sides over medium heat. It takes a couple minutes. Add chilies and garlic. Stir and cook over low heat for about 10 seconds.

6. Add tomatoes and mustard to the langoustines. Cook, stirring over medium heat for 2-3 minutes. Add salt and pepper.

7. Drain the pasta. Save 1 cup of water. Return the pasta to the pot. Add the langoustines and tomatoes and stir. Keep on low heat.

If your skillet is large enough to hold the pasta, you can add the spaghetti to the langoustines rather than the other way around.

8. Pour 3-4 tbsp of water into the pan where the langoustines were fried and scrape off anything that stuck. Pour into the pasta.

LANGOUSTINE TOMATO PASTA

9. Add pine nuts, parmesan, and parsley. Add pepper and stir. Taste the pasta and add salt, if necessary. The pasta should be very slippery, if it is not, add a couple more spoonfuls of the water the spaghetti was boiled in. Remove from the heat. Leave it in the pot for another 30 seconds. Arrange on plates and serve.


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What to Cook This Week?

SALTED SALMON and potato salad

A terrific salad! One of my favorites. Such a perfect and simple combination of warm potatoes and lightly salted salmon. I usually have a 150-200 gram piece of salmon left over after making Saturday sushi. I salt salmon with coarse sea salt on both sides (without any sugar) and make this salad on Monday for […]

A terrific salad! One of my favorites. Such a perfect and simple combination of warm potatoes and lightly salted salmon.

I usually have a 150-200 gram piece of salmon left over after making Saturday sushi. I salt salmon with coarse sea salt on both sides (without any sugar) and make this salad on Monday for dinner. If you’re worried about salted fish, you can use smoked salmon as well.

When there is a season of asparagus, I add it to the salad instead of edamame beans, cucumbers, and avocados. It turns out great! Simply boil the green asparagus for 1-2 minutes, quickly fry in butter and cut into 2-3 pieces.

You can replace the pine nuts with cashews or not sprinkle the nuts at all. Pickled onions and capers are not necessary ingredients, but they add the necessary sourness to the fish. If you don’t want to add onions or don’t have capers, drizzle the avocado well with lemon juice. If you only want to add one type of salad, opt for arugula. 

And you can also make this salad with small boiled young potatoes or even yams.

SALTED SALMON SALAD with BAKED POTATOES, SPINACH, ARUGULA, AVOCADO and SOFT EGG

Recipe

Salmon potato salad
PREP TIME COOK TIME MAKES
7 minutes 40 minutes 2 servings

INGREDIENTS (serves 2)

  • 200 grams of salted salmon (lox or gravlax)
  • 5 medium potatoes
  • 1 avocado
  • 1 shallot
  • 7-8 cherry tomatoes
  • 2 handfuls of young spinach
  • 2 handfuls of arugula
  • 2 tbsp edamame beans
  • 1 small cucumber
  • 2 eggs
  • 1 tbsp capers
  • 1 tbsp pine nuts
  • 1 tbsp red wine vinegar (you can use white or balsamic)

FOR DRESSING

  • 1 egg yolk
  • 70-80 g vegetable oil
  • 1 tbsp grainy mustard
  • ½ tsp wine vinegar (you can use any vinegar or lemon juice)
  • 2 tsp cream 20-35% fat

INSTRUCTIONS

1. Preheat the oven to 220 degrees. Use the convection mode or the grill.

2. Peel the potatoes and cut them into wedges.

You can wash the potatoes well with a brush and leave them unpeeled.

3. Pour boiling water over the potatoes and boil for 10 minutes in salted water. Drain the water. Dry the potatoes and place them on a baking tray. Drizzle with vegetable oil, salt and bake for about 20-25 minutes until golden.

4. Pour the water over spinach and arugula. Slice the onions and pour the vinegar over them. Leave to rest for at least 15 minutes. Drain the vinegar and rinse with running water.

PREPARE THE DRESSING

5. Whisk the egg yolk with the mustard.

6. Start adding the oil in small portions, literally ½ tsp. When the sauce begins to thicken, thinly pour in all the oil, then the vinegar or lemon juice while continuing to whisk. The sauce should be very thick. If not, add a little more oil. Add the cream and salt. Whisk to mix.

EGGS

Place the egg on a towel and pierce it with the sharp tip of a knife until it clicks. This will keep the egg from cracking in the hot water.

7. Put the egg in boiling water and boil for 7 minutes. Cool slightly in cold water and peel. Pour hot water over the edamame beans.

SERVING

8. Coarsely chop the avocado. Cut the cucumber in half lengthwise and chop. Cut cherry tomatoes into 2-4 pieces.

9. Drain the spinach and edamame. Mix tomatoes, cucumbers, avocado, edamame, arugula, and spinach. Lightly salt and dress the sauce. Mix.

10. Slice the salmon. Place the potato wedges on a wide plate.

11. Place the salmon on top. Place the dressed salad and the egg cut into two parts. Top with pickled onions, sprinkle with capers and pine nuts. Pepper.


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What to Cook This Week?

GOOSE BREAST WITH PINEAPPLE AND CARAMELIZED ONION

Another very good combination for goose fillet – this time it’s goose fillet with pineapple! Of course, you can also prepare a duck breast according to this recipe. By the way here I have a video recipe for Duck Breast with Pear. Here is a popular recipe for baked Duck Leg and Crispy Baked Potatoes […]

Another very good combination for goose fillet – this time it’s goose fillet with pineapple! Of course, you can also prepare a duck breast according to this recipe. By the way here I have a video recipe for Duck Breast with Pear. Here is a popular recipe for baked Duck Leg and Crispy Baked Potatoes with Apples, Onions and Tangerines.

GOOSE BREAST RECIPE WITH PINEAPPLE AND CARAMELIZED ONION

PREP TIME COOK TIME MAKES
10 minutes 40-50 minutes 2 servings

INGREDIENTS (serves 2)

  • 2 goose fillets
  • 1 baby pineapple
  • 2 onions
  • 1 tbsp pine nuts
  • 1 tbsp honey (you can use sugar)
  • ½ tsp curry  powder
  • ½ tbsp balsamic vinegar (can be replaced with any vinegar, lemon or orange juice)
  • ⅓ tsp chili flakes
  • 1 anise star
  • 1 tbsp vegetable oil
  • 2 tbsp (30 g) butter
  • Salt, pepper, basil leaves

INSTRUCTIONS

Remove the goose breasts in advance from the refrigerator. It is desirable that the fillet is at room temperature.

  1. Cut the onion into rings, but not too thin. Preheat a skillet. Add the 1 tbsp vegetable oil and 1 tbsp butter. Fry the onion until soft, add the anise star.

If you haven’t discovered the combination of onion and anise yet, be sure to try it!

  1. Add the curry and honey. Stir well. When the onion is dark, pour in the balsamic vinegar. Cook until dark golden brown. At the end, pour in 40 ml of water and let it evaporate. Remove the anise star.
  1. Cut the skin of the goose fillet, so that you get a mesh. Place the fillets in a dry skillet.

I cook the fillets in a non-stick or cast-iron pan and they don’t stick. If you are not sure about your pan, brush with vegetable oil (just a little).

  1. Cook over low heat until the skin turns golden (it usually takes 15-20 minutes). Turn the fillets over and cook for another 10 minutes. From time to time, drizzle the grease over the goose.
  1. Transfer the fillets to a plate, skin up, and let rest for 5 minutes. Thinly slice. Blot the juice with a paper towel. Season with salt and pepper.
Goose breast

To thinly slice the fillets without damaging the skin, it is best to put the breast skin-side down on a cutting board and cut it. 

  1. Peel the pineapple. Slice 1 cm thick.
  1. Brush a grill pan with 1 tbsp of butter. Place the pineapple in the pan and fry over medium heat until dark stripes appear on both sides.

  1. Sprinkle the pineapple with chili pepper.

You can use any skillet, but then you will not have beautiful stripes.

  1. Place the pineapple on a plate, top with the goose breast and caramelized onion. Sprinkle with pine nuts and basil leaves. Enjoy your meal!

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What to Cook This Week?

Poussin chicken with baked potatoes, carrots, and lemon

If you continue to neglect poussin chicken and choose an adult bird for dinner, stop doing it immediately! Poussin chicken are sweet and juicy. They are convenient to cook for a large group and there will never be quarrels. Who gets the breast and who gets a leg? In the end, everyone gets everything. We […]

If you continue to neglect poussin chicken and choose an adult bird for dinner, stop doing it immediately!

Poussin chicken are sweet and juicy. They are convenient to cook for a large group and there will never be quarrels. Who gets the breast and who gets a leg? In the end, everyone gets everything.

We need 1 poussin chicken for dinner for two if we eat it with potatoes, vegetables and sauce. It weighs about 600 grams. If you are hungry or not preparing a side dish, take 1 poussin chicken per person.

What is poussin chicken? Poussin (sometimes called coquelet or spring chicken) is a young chicken, less than 28 days old and usually 450–750 grams. In the USA is popular Cornish Game Hen chicken (a small-sized cross-breed chicken). But they are little more than poussin.

You can cook regular chicken using this recipe. Just cut it into 2 or 4 pieces.

What to serve with? For a side dish, you can use broccoli and carrots, cauliflower, baked sweet potatoes, or boiled rice. You can simply serve hummus or mashed green peas. You can serve the poussin chicken with just a green salad. Here is my Waldorf salad, which goes perfectly, by the way.

Sauce. I usually make a sauce from thick Greek yogurt with garlic, salt, and lemon juice. Or I dilute Tahini to the consistency of sour cream, with salt, add lemon juice, garlic, and a little cumin or coriander. 

By the way, instead of lemon, an orange is perfect for chicken. If you want spicy poussin chicken, add some dried chili.


Poussin Chicken with baked potatoes, carrots, and lemon

Poussin chicken recipe
PREP TIME COOK TIME MAKES
10 minutes 60 minutes 1-2 servings

INGREDIENTS (serves 1-2)

  • 1 poussin chicken
  • 4-5 potatoes
  • 4 young carrots
  • 1 large onion
  • ½ lemon
  • 1 tsp whole grain mustard
  • 1.5 tbsp refined olive oil
  • 1.5 tsp curry powder
  • 2 pinches of garlic powder
  • 1 tsp sea salt
  • Basil leaves

INSTRUCTIONS

1. Preheat the oven to 230°C (450°F). Use convection mode, so the skin is uniform.

2. Cut the poussin chicken into 2 pieces. First cut the breast, then cut along the spine.

3. Zest half a lemon using a fine grater or a special knife. Mix the mustard, oil, curry, salt, garlic, and lemon zest.

4. Brush the mixture on all sides of the chicken. Place the chicken skin down on a baking sheet or in a large baking dish. Remember, the vegetables should fit next to it.

5. Peel the potatoes and carrots. Cut the potatoes in halves. Carrots in 3-4 pieces. Pour boiling water over the vegetables and cook for 10 minutes.

6. Drain, add 1 tablespoon of vegetable oil and salt. Stir to spread the salt and oil over the vegetables. Cut the onion into wedges. Cut half the lemon into slices.

7. Turn the chicken over and place the vegetables around it.

The vegetables can be tightly packed, but in 1 layer, to get a golden crust.

8. Turn the chicken over every 15 minutes, so it will not dry out and the skin will be uniform. The vegetables don’t need so much attention. It’s enough to turn them over 1-2 times during the entire cooking time if a strong sear is formed.

9. Bake the chicken for about 1 hour until golden brown. If you aren’t sure if it’s ready, cut the leg near the hip joint. There should be no blood. The juice should be clear, not pink. Add the basil leaves and serve.

Bon Appetit!


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What to Cook This Week?

SUGAR FREE PANCAKES RECIPE

You can find a detailed video of this recipe on the Youtube channel. By the way, on my YouTube channel Bible of taste I have more interesting video recipes.

This recipe makes perfect airy pancakes. They are prepared without sugar, so you can complement them with both sweet and savory additions. They absorb a topping perfectly.

You can make these pancakes with almond milk or use gluten-free flour. But you can’t make pancakes without eggs.

What can pancakes be served with?

You can caramelize bananas, peaches, or apples with raisins and cinnamon. Dust strawberries with sugar, serve with bacon and maple syrup, just maple syrup, or with sour cream or caramel.

Pancakes are made without sugar, so you can complement them with both sweet and savory additions. For example, fried eggs, scrambled eggs with bacon, or poached eggs with hollandaise sauce. 

What do I love with them? Here’s my favorite strawberry sauce. Fresh strawberries are essential for it.


Strawberry Sauce for Pancakes

You can make a sauce with just strawberries without adding sugar or condensed milk.

INGREDIENTS (serves 2)

  • 0.5 kg fresh strawberries
  • 2 tbsp sweetened condensed milk (or 1 tbsp powdered sugar)

INSTRUCTIONS

1. Pulp half of the strawberries in a blender and strain through a sieve to remove the seeds.

2. Cut the rest of the strawberries into slices or chunks.

3. Mix the chopped and ground strawberries, add the sweetened condensed milk and mix. 

4. And we pour this fragrant strawberry sauce over the pancakes. I also like to add cottage cheese, sour cream, and sprinkle with blueberries.


SUGAR FREE PANCAKES RECIPE

SUGAR FREE PANCAKES RECIPE
PREP TIME COOK TIME MAKES
10 minutes 15-20 minutes 6 pieces

INGREDIENTS (serves 2)

  • 3 large eggs
  • 140 ml milk
  • 120 g flour
  • 1 heaping tsp of baking powder (10 g)
  • Pinch of salt

INSTRUCTIONS

1. In a large bowl, combine the egg yolks, milk, flour, and baking powder. Stir until smooth.

2. In a clean bowl, whisk the whites with a pinch of salt into stiff peaks, so that the bowl can be turned over and the whites don’t run out. Remember, if the dish is wet or slightly greasy, the whites will not whip up.

It’s important to beat the whites well using a mixer, into stiff peaks like on a meringue – if you turn the bowl over, the whites won’t drip out. The bowl should be perfectly clean, dry, and not greasy. Even a small amount of fat or water in the bowl can prevent the whites from whipping.

3. Add the whipped egg whites to the dough and gently mix with a spoon in one direction.

4. Preheat a non-stick skillet. Brush with vegetable oil and wipe with a paper towel. If the pan is old and the coating is damaged, grease the skillet with oil before each pancake.

Be sure to heat the skillet well, but cook over low heat. American pancakes are made in a dry skillet only, as a rule. But if you have a cast-iron or old non-stick skillet and are worried that the pancake will stick, add (just a little!) vegetable oil to the pan using a cooking brush and wipe it off with a paper towel.

5. Pour 3-4 tablespoons of dough into the skillet. Do not spread it out! Fry over low heat until dark golden brown. Turn it over. 

If you pour a lot of dough in the skillet and the pancake is thick, cover the skillet with a lid after turning the pancake over.

6. Stack the pancakes on top of each other and pour on melted butter or whatever you like! Serve immediately!


You can find a detailed video of this recipe on the Youtube channel.

By the way, on my YouTube channel Bible of taste I have more interesting video recipes.

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What to Cook This Week?

COOKING QUESTION?

Philadelphia Roll

In this post, you will learn how to cook sushi rice and make a classic Philadelphia roll. This recipe is very step-by-step and also contains detailed video instructions. The Philadelphia sushi roll remains my favorite one. It is an easy sushi recipe and a great start to your sushi experience i! In case you get […]

In this post, you will learn how to cook sushi rice and make a classic Philadelphia roll. This recipe is very step-by-step and also contains detailed video instructions. The Philadelphia sushi roll remains my favorite one. It is an easy sushi recipe and a great start to your sushi experience i! In case you get tired of the classic combination of avocado, cucumber, and salmon, you can add slightly different ingredients. It can be cream cheese sushi roll, salmon roll sushi. Instead of cucumber, add a soft, thinly chopped pear and quite a bit of Dor Blue to the cream cheese. You can also add persimmon, or mango, or both. You can put shrimps, tuna, or salmon inside of the Philadelphia roll sushi. If you don’t eat raw fish, you can make a smoked salmon sushi roll. (It tastes great as well!) If you have trouble cutting the slices to wrap the roll in salmon, you can put the salmon inside and wrap it in avocado. Or do not turn the roll inside out at all and leave the roll with rice inside.

Let’s prepare all the ingredients for the original sushi Philadelphia! 


HOW TO COOK SUSHI RICE?

Step-by-step instructions

1. Rinse the rice

  •  It is imperative to rinse the sushi rice well. First of all, put rice into a saucepan and pour it with cold water. (The water should cover the rice). Then, rub the rice grains with your hands. Drain water and repeat the process.
  • Now, pour rice with water again and rinse with your hand in circular motions. Drain the water carefully. For a better result, repeat it three to four times. Thirdly, place a pot of rice under running water. The water pressure should not be intense, so the rice does not splash out of the pan.
  •  Rinse for a couple of minutes until the water is clear. 

2. Right amount of water

  • Each sushi rice is different and requires an additional amount of water. For the best outcome, look at the package’s instructions, but, sadly, not all manufacturers write them. 
  • I’m afraid you’ll need to experiment for a while to reach a perfect result. For my rice, I generally need 175 ml of water per 100 g of rice.
  • Weigh the rice again after rinsing. Pour the right amount of cold water, but take into account the water that has been absorbed into the rice.

3. Cooking

  • Different rice is cooked at various times as well. For example, my rice requires 15 minutes, but before that, there was another manufacturer, and I cooked rice for 17 minutes.
  • When cooking, it would be great to add some seaweed. Kombu is an attractive choice, but ½ tbsp. Wakame will also entirely indulge the taste. If you don’t have any seaweed, don’t worry, the flavor will be marvelous in any case! 

4. How to tell if the rice is ready? 

  • That is one of the critical questions you should ask when cooking the Philadelphia sushi roll. I advise not to open the lid immediately during cooking. Ideally, the rice should sit for another 10 minutes. But beginners will have to open the cover. Gently grab a couple of grains on top. Each grain should retain its shape but not be hard on the inside. The water should be completely absorbed. Tilt the saucepan slightly to the side to see if the water is leaking from the side. If there is still water and the rice is ready, turn the heat to maximum and leave it on the stove for a few seconds.

 5. Seasoning

  • After cooking the rice, it is crucial to let it stand under the lid for 10 minutes and only then start seasoning. Immediately after 10 minutes! Rice dressing usually consists of rice vinegar, salt, and sugar. It is better to use a good quality rice vinegar. 

LET’S MAKE RICE FOR SUSHI

rice for sushi

Usually, for two people, 150 g of rice is more than enough. You will get ten nigiri, five gunkans, and two rolls. Nevertheless, for beginners, I recommend cooking more rice if something does not work out as planned. 

PREP TIME COOK TIME MAKES
3 minutes 30 minutes2-3 servings

INGREDIENTS (serves 2)

  • 200 g rice 
  • 350 ml water 
  • 1 tsp salt 
  • 1 tbsp sugar 
  • 2 tbsp vinegar 
  • Kombu sheet 5×5 cm (I often add a 1 tsp of dried wakame)

INSTRUCTIONS

1. Put rice into a saucepan, pour it with cold water ( the water should cover the rice). Rub the rice grains with your hands. Drain and repeat. Do everything quickly, do not leave the rice in the water for a long time; otherwise, the water will be absorbed into the rice. 

2. Now, pour water in the pan with rice, and rinse with your hand in a circular motion. Repeat 3-4 times until the water is evident. 

3. Weigh the rice again and pour in cold water, but take into account the water that has been absorbed (I weigh with the pan and subtract its weight)

4. Boil the rice quickly, reduce heat to the lowest heat, and simmer for 15 minutes. Try the rice; if necessary, cook for another 1-2 minutes. Remove rice from the stove.

 5. Keep the rice covered with a lid for 10 minutes. After 10 minutes, add sugar, salt, and vinegar. Stir the rice very gently with the chopsticks (it should feel like you are cutting rice with chopsticks). Rice is very brittle, do not stir it with a spoon. Cool the rice to human skin temperature. 


PHILADELPHIA ROLL

How to make sushi

Making sushi at home, undoubtedly, differs from a restaurant. It is not profitable to buy a whole fish home and butcher it. We just need to get a perfect thick piece of fillet on the skin, preferably the fillet’s center. Ask the fish seller to cut the piece you want (maybe, he/she agrees). From time to time, I find sellers who do it with great pleasure for me. In fact, it’s a Saturday tradition for me because I was fortunate to have a fish shop in the market. Although I live far from the sea, my local market also has fresh French tuna, scallops, and excellent salmon. Make sure to notify the seller that you will be making sushi and eating raw fish. Let’s hope on the conscience of the seller (if he/she has one).

Now let’s check the fish. Look closely at the fish, inspect it. You shouldn’t be worried about anything—color, smell, whatsoever. The fillet should be firm, not frayed. The fatty layer should be white. The fish itself should look like a natural salmon color. Not too red or pale, no gray tint. Ask to sniff the fish. The smell should be fresh and marine. In case you doubt something, it is better to postpone the preparation of sushi.

By the way, for making sushi you need a very sharp knife. Be sure to sharpen your knife right before preparing the sushi. My advice for you is to have a single-sided blade.

How to cut a piece of salmon without leaving a residue? For two people, I always buy 600-700 g of salmon fillets. I take out the bones with tweezers, cut the fillet lengthwise, where the ridge passed. With a long knife, I cut off 2 slices where the costal bones were. We will cover the roll with these two pieces of fish.

Cut the other part of the fillet, which is closer to the back, from the skin. From this part, I cut off 5-6 thick pieces for nigiri. From the rest of the fish that is left, I cut thin strips for gunkans in salmon without nori. Such nests for themselves, a ball of rice, are wrapped in 2 strips of salmon. On top is a Philadelphia and avocado mousse (The video of the preparation of this gunkans is in the video recipe at the bottom of the page). Everything else, all sorts of trimmings and small pieces go to the classic gunkans or roll with salmon inside, which I wrap in avocado. I have the video recipe for Avocado roll on my Youtube channel. But today, the protagonist is a Philly roll sushi. So, let’s get started.


HOW TO MAKE PHILADELPHIA SUSHI ROLL

PHILADELPHIA SUSHI ROLL
PREP TIME COOK TIME MAKES
7 minutes 7-10 minutes 1 roll

INGREDIENTS (serves 1)

  • 2 slices of salmon to cover the roll (their total length should be 18 cm, width 7-9 cm) 
  • 4 tbsp cooked sushi rice
  •  ⅓ ripe avocado
  •  cucumber
  •  2 tbsp Philadelphia cheese (or any other cream cheese)

INSTRUCTIONS

1. Peel the cucumber. Cut into thin strips and avocado into sticks. Fry the sesame seeds quickly in a dry pan. 

2. Cut the nori sheet. As for me, I love large rolls. Therefore, I do not cut the nori sheet into 2 parts; I take 4-4.5 strips (15-16 cm) for the roll.

3. Wrap the mat in plastic wrap. Lay the mat flat side towards you. Place the nori on the edge of the mat with the rough side facing you. Pull the nori sheet down so that the mat’s free edge can completely cover the nori sheet. 

4. Step back 3-4 cm from the bottom edge and layout the rice in a thin layer. Smooth it out with slightly damp hands. Fill the edges of the leaf well with rice.

5. Cover the nori sheet with the rice with the free edge of the mat.

6. Turn over so that the nori is on top and the rice is on the bottom. Unfold the mat so that the nori’s free edge, which is closer to you, is without rice. The nori sheet should rest entirely on the mat. 

7. Place cream cheese, cucumber strips, and avocado in the center. Cover the ingredients with the free edge of the nori.

8. And use a mat to twist the roll. Iron from edges to the center.

9. Iron from edges to the center. Cover with salmon and press down with the mat again.

10. Use a damp knife to cut the roll into 8 pieces. Moisten the blade after every 2 pieces. Sprinkle with sesame seeds (optional).

philadelphia roll

11. Transfer gently to a plate. Serve as soon as rolls are ready! Bon Appetit!


You can find a detailed video of this recipe on the Youtube channel.

By the way, on my YouTube channel Bible of taste I have more interesting video recipes.

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