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 shortvideo Beet Hummus recipe in my Instagram.Let’s be friends!
Cut boiled or baked beets into pieces.
Set aside 2 tbsp of whole chickpeas for garnish.
Put the rest of the chickpeas, beetroot, tahini, lemon juice, chopped garlic, coriander and cumin, olive oil and salt into the blender bowl.
Blend until smooth. Check the texture and try. Add a bit chickpeas water if needed.
Place in refrigerator for at least 30 minutes.
Roast the walnuts in a dry frying pan. Chop with a knife.
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.
UKRAINIAN HOME COOKING Favorite recipes with love
The book is available on Amazon in different countries.
50% of each sale will be donated to Charity to help the children and people of Ukraine.
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 Instagram. Let’s be friends!
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.
Mix the eggs with salt and pepper, Dijon mustard and mayonnaise.
In a dry frying pan, toast the toast. You can use a toaster.
Place the egg salad on the toast, top with the pieces of herring, then a sprig of dill and thinly sliced onion rings.
UKRAINIAN HOME COOKING Favorite recipes with love
The book is available on Amazon in different countries.
50% of each sale will be donated to Charity to help the children and people of Ukraine.
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
Grate the zucchini and carrots on a coarse grater. Salt and stir. Leave for 10 minutes. Squeeze out the juice well.
Add spices, onion, eggs and flour. Stir.
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).
UKRAINIAN HOME COOKING Favorite recipes with love
The book is available on Amazon in different countries.
50% of each sale will be donated to Charity to help the children and people of Ukraine.
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 shortvideo recipe in my Instagram.Let’s be friends!
Set aside 2 tbsp of whole chickpeas for garnish.
Put the rest of the chickpeas with liquid, tahini, lemon juice, chopped garlic, spices, oil, and half the salt into the blender bowl.
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.
Place in refrigerator for at least 30 minutes.
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 Favorite recipes with love
The book is available on Amazon in different countries.
50% of each sale will be donated to Charity to help the children and people of Ukraine.
People tell me this is the best Caesar salad they’ve ever had. I tend to believe them. Try this dressing, it is perfection.
People tell me this is the best Caesar salad they’ve ever had. I tend to believe them. Try this dressing, it is perfection.
Lettuce. Definitely use Romaine lettuce, not iceberg – it’s bitter. If you got a mini Romaine, that’s even better.
Chicken. Use chicken fillets. Alternatively, use cleaned fried or grilled shrimp or lightly salted salmon.
Avocado is not usually included in Caesar, but it really should be there. Try it.
Bacon and breadcrumbs. If you are on a diet or it goes against your diet, you can skip these ingredients.
Tomatoes. Please use cherry tomatoes.
Dressing. Yes, anchovies are a must! The first time, you can make the dressing without Worcestershire sauce. But please use anchovies. If you don’t want to make the base for the dressing yourself, you can use 100 grams of ready-made mayonnaise and add anchovies, garlic, and Worcestershire sauce to it.
Yolks for the dressing. You can use the yolks of quail eggs, in which case use 5 yolks, instead of 1 chicken yolk. Or use pasteurized yolks from a bag.
Spicy Caesar Salad with chicken, avocado, and perfect dressing
Recipe
Spicy Caesar Salad with chicken
PREP TIME
COOK TIME
MAKES
10 minutes
20 minutes
2 servings
INGREDIENTS (serves 2)
1 head of Romaine lettuce
350 g (12 oz) cherry tomatoes
2 chicken fillets (500 g, 17 oz)
1 avocado
4 strips of bacon
1 fresh chili pepper
2 slices of bread
2 tbsp grated parmesan
2-3 tbsp vegetable oil
Ground black pepper
Dressing:
2 chicken egg yolks (or 40 g, 1.5 oz pasteurized egg yolks from a bag)
Separate the lettuce leaves, coarsely chop or tear with your hands them, and pour ice water over them. This way they’ll soak up the moisture, come to life, and become crispier. Keep the leaves in water until you are ready to mix the salad. Then rinse the leaves in a colander and lightly dry on a paper towel. Or use a salad spinner.
Place the bacon strips in a cold skillet and fry over low heat on both sides until golden. Dry the bacon on a paper towel. Save the fat in the skillet.
Prepare the dressing. Use the small bowl of a food processor or an immersion blender. Blend the yolks with the mustard. Pour in the oil a bit at a time. The mayonnaise should be very thick. Add the crushed garlic, anchovies, lemon juice, and Worcestershire sauce. Blend until smooth. Add the parmesan. Mix.
Cut the chicken into flat slices. Lightly salt and pepper.
Remove the burnt bacon bits from the skillet with a paper towel. Add vegetable oil to the pan and increase the fire. Fry the chicken pieces on both sides until golden. Transfer to a paper towel.
Break the bread with your hands and toast it in a dry skillet (no oil). Remove from the heat and drizzle with olive oil.
Cut the cherry tomatoes in half. Peel and coarsely chop the avocado. Thinly slice the chili.
Mix together the lettuce leaves, tomatoes, and avocado. Toss with the dressing. And stir with your hands. It may seem unpleasant to do, but the dressing is thick and it is best distributed with your hands. Don’t add salt, the anchovies in the dressing are salty.
Place the salad in layers. First, a layer of salad, then add a few pieces of chicken. Cover with a layer of salad, then more chicken pieces, and the rest of the lettuce on top.
Cut the chili into rings.
Add croutons and chili rings, sprinkle with grated Parmesan, and season well with fresh ground pepper. Serve immediately.
A combination of ripe and juicy mango with creamy avocado, cilantro, onion, and chili.
How does it taste? So light and flavorful. A combination of ripe and juicy mango with creamy avocado, cilantro, onion, and chili. I very love this salsa.
What to serve it with? I like to eat it with shrimp or chicken and rice.
You can put together a full-bodied, delicious bowl with it. Boil basmati rice, round sticky rice, or Japanese rice. Prepare grilled shrimp or pan-fried peeled shrimp and serve with this salsa. You can also fry or roast white fish fillets or calamari.
I make this salsa with Sweet Chili Sauce. I have this naturally spicy sweet sauce without tomatoes or starch, and I add a whole tablespoon of it because I like it spicier. You can use your favorite hot sauce to taste, or finely chop fresh chili, or just add a pinch of ground chili. If you don’t like spicy, don’t add anything.
How to make Mango Avocado Salsa?
Mango Avocado Salsa
Recipe
Mango Avocado Salsa
PREP TIME
COOK TIME
MAKES
3-5 minutes
5-7 minutes
2-3 servings
INGREDIENTS (serves 2-3)
½ ((200 g pulp) mango
1 (220 g with pit) large or 2 small avocados
2 (25 g) shallots
2 tbsp chopped coriander
1 tbsp Sweet Chili Sauce or any spicy sauce (see the options above)
¼ lemon or ⅔ tbsp juice
1 pinch of salt
INSTRUCTIONS
Slice the mango and avocado into small cubes. Finely dice the onion and cilantro.
Mix all the ingredients, add hot sauce, salt, and lemon juice. Stir and serve immediately.
New recipes in your inbox
Processing…
Success!
Whoops! There was an error and we couldn't process your subscription. Please reload the page and try again.
If simply serving melon slices with jamon seems too easy for you, try this recipe. It’s also a lifesaver for a melon that doesn’t taste too good.
If simply serving melon slices with jamón seems too bland to you or just lacks spice, try this recipe. It’s also a lifesaver for a melon that doesn’t taste too good. If the melon is not sweet at all, add twice as much honey. As for the jamon, if possible take jamón serrano.
Pickled Melon and Jamon
Recipe
Pickled Melon and Jamon
PREP TIME
COOK TIME
MAKES
2-3 minutes
30-40 minutes
2 servings
INGREDIENTS (serves 2)
300 g (10 oz) melon
1tbsp (20 g) honey
1 tbsp (15 g) rose wine vinegar (white, rose or balsamic)
2 tbsp (30 g) water
¼ tsp chili flakes
1 small sprig of rosemary
1 pinch of salt
INSTRUCTIONS
Remove the rind and seeds from the melon. Chop into cubes.
In a small saucepan, combine honey, vinegar, water, chili flakes, rosemary, and salt. Bring to a boil.
Pour the marinade over the melon and stir.
Stir the melon and marinade from time to time so that all the pieces marinate evenly. The melon is ready when the marinade cools.
Serve the melon cubes separately, because otherwise the melon can make the jamon wet.
New recipes in your inbox!
Processing…
Success!
Whoops! There was an error and we couldn't process your subscription. Please reload the page and try again.
Wonderful oozy brie. A marvelous and simple appetizer with wine.
Wonderful oozy brie. A marvelous and simple appetizer with wine.
How to serve camembert cheese? Put jamon or prosciutto and olives on a plate, grill the brie, make toast, and slice a pear – everything you need for a romantic dinner.
By the way, there are special small molds with a candle under it, like a raclette, to keep the cheese at a constant temperature so you can eat it leisurely.
Try to cook these Baked Figs for your cheese plate.
Grilled Brie or Camembert
Pear and Camembert | Brie grilled cheese
Recipe
Grilled Brie or Camembert
PREP TIME
COOK TIME
MAKES
—
7-10 minutes
1-2 servings
How to Grill Brie or Camembert?
INSTRUCTIONS
Brie or Camembert, which is covered with mold on all sides, is suitable for grilling. Otherwise, the cheese melts all over the pan
You’ll need a griddle pan or a regular non-stick skillet, but then you won’t have nice lines. You can, of course, use an outdoor grill.
Turn the heat down to low and place the cheese on a cold, dry, oil-free skillet.
Watch the cheese and lightly press it with your fingers from time to time. It should become supple. When it does, turn it over right away. Your task is to heat it as evenly as possible. So flip the brie often. It should take 7-10 minutes.
How to eat camembert? Transfer the cheese to a plate. Use a knife or fork to scrape the crust away from the top. Serve immediately with pears, strawberries, or white toast.
New recipes in your inbox
Processing…
Success!
Whoops! There was an error and we couldn't process your subscription. Please reload the page and try again.
