Red pepper Dip

Hello-hello! If you have seen the previous post, I promised the recipe with roasted peppers, so for keeping you waiting for so long. Here it is. The dip is such a nice snack, especially for mums, when you are doing lots of thing at a time, it is easy to forget to feed yourself (of course not your child, haha). All you need for this lovely dip is to prepare roasted peppers ahead, and then just whizz peppers with nuts and oil in a blender until you have a rough paste. In fact, I actually prefer not to measure ingredients in such simple recipes, throw in as you feel – that’s all. Then scoop the dip into a beautiful bowl, put on a table with some sliced bread or crackers on the side, and dig in when you have a time. Red pepper dip goes nicely with roasted chicken or fried chicken breasts. Yum! Healthy, delicious and sooooo quick to prepare, sounds perfect. 😀
Roasted red pepper dip
I’ve tried this dip with a store-bought almond meal and homemade roasted ground almonds, and surprisingly I love the option with almond meal. Honestly speaking, I thought I would like a note of roasted nuts in the dip but I didn’t. The choice is up to you, try both and let me know what do you like more.
Dip with roasted red peppers and almonds
Tips
If you like it spicy – add chili flakes or chili oil.
If you want to make the consistency thinner – add a splash of water.
No nuts? Not a problem, make it nut free – sub almonds with breadcrumbs.
Red pepper dip

Red pepper Dip

  • Servings: 2
  • Difficulty: easy
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What You’ll Need
1 roasted&marinated red pepper
1 garlic clove from the marinade
1 tbsp EV olive oil
2 tbsp almond meal
6-8 basil leaves (optional)
1-2 tbsp water, optional (to thin the dip, if desired)
Salt, pepper, to taste
How to Make it
  • Put all ingredients in a blender, blend until desired consistency.
  • To make it thinner, add water – spoon by spoon, but not much!
  • Serve with bread, crackers or even chicken.
Enjoy!

Marinated roasted peppers

 Hello, dear friends and all foodies! I’ve been away for awhile.  The life and time with my little pie fly by so fast that I haven’t realized that summer is already over and autumn almost too, and I haven’t posted a recipe or even a small note. Hope someone miss me, because I’m happy to come back with new ideas and recipes. 😀
 When you think autumn what do you imagine in your mind, I bet not only beautiful yellow and reddish leaves and trees in the woods, also lots of pumpkins and probably carrots. That’s not bad at all, I love those vegetables too; its bright color and wonderful taste turn a dull and boring day into a cheerful one. But I decided to go another way and prepare bright, aromatic and tasty marinated roasted peppers. If you have never tried to make those at home, you have to! Really! It is one of the quickest dishes, and no need to buy those expensive jars from a store! Make your own! The final result is fabulous, you can use peppers in so many ways! One of the recipes will be in the next post, don’t miss it!
MRP-1
 But first, you need to roast bell peppers. I usually cut them into halves, remove all seeds and stems, arrange on a tray (line it with a foil – less mess), then drizzle with some oil, and roast in the oven for 40-60 minutes. When they are done, pell off the skin, it comes off very easily. At this step you can stop and eat them, for example on a slice of sunflower seeds bread😀 or be patient, slice them, arrange into jars along with couple of garlic cloves, rosemary, and chili flakes, optionally – a good pinch of sea salt, plus a splash of white balsamic vinegar,  and of course drizzle with some oil (I prefer extra virgin oil, but you can use any you like/have).
 I keep peppers in this marinade for a week in the fridge (honestly, they rarely stay that long). And what an amazing smell when you open a jar!
MRP-2
If you want to store them longer, I suggest to heat the marinade and use sterilized jars.
About the recipe: I don’t have any exact ingredients, just add as much as you like/feel. Happy cooking!
MRP-3

Russian Beetroot Caviar

 This bright beetroot dip doesn’t contain salmon or any other fish raw. In my home-country vegetable spreads and dips that are mushed into a non-smooth consistency are often called caviar. In USSR fish caviar was an expensive product and most of the time was served over special occasions, but people have always wanted something tasty not only during holidays or weekend; and such vegetables as an eggplants, marrows and beetroots were cheap and available almost throughout the year, thus I guess economical version of the “caviar” was created.

russian-beetroot-caviar

 The recipe I found in a book dated 1990, it calls to boil beetroot, fry onions and press through the  meat-grinder machine along with other ingredients. Easy-peasy. It turned out so tasty, that i have already made it few times in a row! Moreover, it was a hit at the home-party, especially when I served this dip nicely decorated with little festive crackers; needless to say, guests asked for the recipe!
 The original Russian recipe calls for the salted pickled cucumbers, which are usually watery and personally I don’t like its taste, so I used regular crunchy pickled cucumbers and the beetroot dip was absolutely amazing and delicious! I prefer slightly coarse a caviar-like texture, so I don’t blend ingredients too much, but if you wish – just blitz it more to get the smooth dip. Enjoy!

Russian Beetroot Caviar

  • Servings: 4
  • Difficulty: easy
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Ingredients 
400g/2 medium-size beetroots
2 tps olive or sunflower oil, for frying
1/2 large brown onion
~100g pickled cucumbers
2 cloves of garlic
Salt&Pepper, to taste
Method 
  1. Boil beetroots until soft. Cool, clean and chop.
  2. Chop the onion and fry in a oil until soft and golden, about 5 minutes.
  3. Finely chop cucumbers. Also finely chop or mush garlic.
  4. Blitz all ingredients in a food processor until desired consistency.
  5. Check the seasoning. Serve with rye bread or crackers.
Enjoy!

Warm butternut squash salad

This delicious warm salad is perfect for cold months. Yes, it is simple but bursting with flavour, and of course it contains the main autumn ingredient – beautiful winter squash! Slightly sweet roasted butternut squash together with salted feta and fresh spinach leaves create nice and tasty salad, perfect in its simplicity.

winter-squash-salad
And don’t forget to sprinkle the salad with raw pumpkin seeds (as I did.. haha)!
Warm butternut squash salad

Warm butternut squash salad

  • Difficulty: very easy
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Slightly adapted from here
Ingredients
1/2 butternut squash, peeled and cut into 1cm-thick slices
1 medium red onion, cut into wedges
1 orange
fresh spinach leaves, as much as you like
100-150g feta or white/Bulgarian cheese
handful of raw pumpkin seeds
Dressing*
juice of 1/2 orange
2-3 tsp white balsamic or champagne vinegar
1 tsp honey mustard
2-3 tbsp EV olive oil
freshly ground sea salt &white pepper, to taste
Method
  1. Arrange butternut squash and onion on a baking tray, drizzle everything with olive oil, plus squash with juice of 1/2 orange. Roast in preheated 180C oven for 25 minutes or until squash is soft.
  2. For the dressing, in a small jar combine all ingredients and shake well. *Adjust to your taste by adding more vinegar or oil.
  3. Arrange spinach on a serving plate, top with warm squash and onion. Sprinkle with feta and pumpkin seeds. Drizzle with dressing.
Enjoy warm salad!

Kulesh

Kulesh – simple thick soup/pottage, that was popular in old times among peasants and Cossacks. It was also called “field pottage or kasha”, as it was often cooked by farmers for their lunch during field works. This pottage consisted mainly of millet and any root vegetables that were available at the moment. Garnished with some onions and salo (salted or cured fat, usually pork one), kulesh was prepared on a fire, that added a nice smoked flavor to the whole dish.
It should be thick enough but if you prefer thinner consistency add more water. Mine was thick and nourishing because of smoked meat (cooked pork belly). Using smoked meat replaces the cooking on an open fire. But feel free to make completely vegetarian version and omit the meat.Kulesh - simple thick soup/pottage
Once I wrote that millet is a healthy grain or seed. And if you still think it’s just for the feeding birds, you’re completely wrong and miss lots of benefits of this lovely grain. It’s a good source of vitamins B, calcium and iron. Here another recipes that I do love and cook at home: sweet breakfast millet porridge and autumn recipe – millet cooked in a pumpkin pot.
So, have you ever cooked millet? What are your favorite recipes?Kulesh

Kulesh

  • Servings: 4
  • Difficulty: very easy
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You can add some cubes of celery root along with other vegetables.
Ingredients
4 medium potatoes, cubed
1 large carrot, cubed
200g millet
1 tbsp vegetable oil
1 large onion
150g smoked pork belly
1 bay leaf
fresh chopped parsley and spring onion, optional
S&P to taste
Method
  1. Boil 2l water in a large pan. Add cubed vegetables and some salt. Bring to boil, reduce the heat, cover with a lid and simmer about 15 minutes.
  2. Wash millet throughly under running water. You may also cover millet with some warm water, it helps to cook it faster.
  3. Add millet to the pot along with bay leaf and simmer for 10-15 minutes more or until it’s cooked.
  4. Meanwhile, slice or chop onion, and cut pork belly into thin slices or chop it as you like. Heat the oil in a frying pan and saute onion until it’s soft. Add pork belly and fry for few minutes.
  5. Stir the onion-pork mixture into the soup. Adjust the seasoning.
  6. Pour the soup into serving bowl. Sprinkle with fresh herbs, if desired. Serve with bread.

Enjoy!