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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Bestsellers

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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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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SPICY CAESAR SALAD WITH CHICKEN, AVOCADO, AND PERFECT DRESSING

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
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)
  • 5.5 tbsp (80 g, 3 oz) olive oil (without a strong flavor)
  • 2 tsp Dijon mustard
  • 1 tbsp grated parmesan
  • 5 anchovy fillets
  • 1 garlic clove
  • 1 tsp lemon juice
  • 1 tsp Worcestershire sauce

INSTRUCTIONS

  1. 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.
  2. 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.
  3. 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.
  4. Cut the chicken into flat slices. Lightly salt and pepper.
  5. 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.
  6. Break the bread with your hands and toast it in a dry skillet (no oil). Remove from the heat and drizzle with olive oil.
  7. Cut the cherry tomatoes in half. Peel and coarsely chop the avocado. Thinly slice the chili.
  8. 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.
  9. 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.
  10. Cut the chili into rings.
  11. Add croutons and chili rings, sprinkle with grated Parmesan, and season well with fresh ground pepper. Serve immediately.

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ROAST BEEF SALAD

Make this simple salad when you have some left over roast or steak from the day before dinner.

I make this salad when I have some roast beef left over from Vitello Tonnato or left over steak from the day before. Simple and delicious.


Salad with Roast Beef

Recipe

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

INGREDIENTS (serves 2)

  • 230 g (8 oz) cooked roast beef
  • 250 g (9 oz) small red potatoes
  • 220 g (8 oz) radishes
  • 220 g (8 oz) cucumber
  • 2-3 C mixed salad leaves (I use arugula and spinach)
  • 20 g (0,5 oz) canned chili peppers (optional)

For the sauce:

  • 1 tbsp Dijon mustard
  • 1 tbsp honey
  • 3 tbsp olive oil
  • 1 tbsp capers

INSTRUCTIONS

  1. Mix all the dressing ingredients. Add chopped chili peppers.
  2. Wash the potatoes and boil them in their skin until tender. Cut into 2-4 pieces. Gently toss the hot potatoes in the dressing.
  3. Trim the radishes on both ends and cut into 4 pieces. Cut the cucumber lengthwise into 4 pieces and chop coarsely.
  4. Mix the vegetables, spinach, and arugula. Toss and place on plates. Lay thin slices of roast beef on top and serve immediately.

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What to Cook This Week?

BEET SALAD WITH GOAT CHEESE, ARUGULA AND BLUEBERRIES

A light salad, the best partner for a dry red wine

A light spicy salad, the best partner for a dry red wine.


Beet, Arugula, Goat Cheese and Blueberries Salad

Recipe

PREP TIME COOK TIME MAKES
5 minutes 10 minutes 2 servings

INGREDIENTS (serves 2)

  • 300 g (10 oz) cooked beets (boiled or baked)
  • 100 g (3.5 oz) soft goat cheese
  • 30 g (1 oz) walnuts
  • 30 g (1 oz) cashews
  • 70 g (2.5 oz) blueberries
  • 1 cup arugula
  • 1.5 tbsp honey
  • 1.5 tbsp lemon juice
  • 1.5 tbsp olive oil
  • 1 tsp non-spicy mustard

INSTRUCTIONS

  1. Coarsely chop the walnuts. In a dry skillet, toast the cashews along with the walnuts.
  2. Mix all the ingredients for the dressing in a large bowl. Add a couple pinches of salt.
  3. Peel and slice the beets. Put them in a bowl with the dressing and stir it. Let stand for 5 minutes.
  4. Layer the beets, cheese slices, arugula, and blueberries. Sprinkle with nuts. Serve.

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What to Cook This Week?

MANGO AVOCADO SALSA

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
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

  1. Slice the mango and avocado into small cubes. Finely dice the onion and cilantro.
  1. Mix all the ingredients, add hot sauce, salt, and lemon juice. Stir and serve immediately.


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What to Cook This Week?

PICKLED MELON CON JAMON

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
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

  1. Remove the rind and seeds from the melon. Chop into cubes.
  2. In a small saucepan, combine honey, vinegar, water, chili flakes, rosemary, and salt. Bring to a boil.
  3. Pour the marinade over the melon and stir. 
  4. Stir the melon and marinade from time to time so that all the pieces marinate evenly. The melon is ready when the marinade cools.
  5. Serve the melon cubes separately, because otherwise the melon can make the jamon wet.

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More appetizers for wine

What to Cook This Week?

GRILLED CAMEMBERT

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 Camembert
Grilled Brie or Camembert
PREP TIME COOK TIME MAKES
—  7-10 minutes 1-2 servings

How to Grill Brie or Camembert?

INSTRUCTIONS

  1. Brie or Camembert, which is covered with mold on all sides, is suitable for grilling. Otherwise, the cheese melts all over the pan
  2. 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.
  3. Turn the heat down to low and place the cheese on a cold, dry, oil-free skillet.
  4. 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.
  5. 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.

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