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‚Äôs 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. ūüėÄ
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 Рadd 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!

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!

Persimmon&Jamon Salad for Women’s Day

Today, March 8th, many people are¬†celebrating¬†International Women’s Day across the globe. Of course, each country have their own means of¬†celebration, special traditions and¬†demonstrations, gifts and food. In my home-country (Russia) this day even is a public holiday. It is also another good day/reason to call your mother, sister or a friend and say how much they mean to you, or celebrate a woman who has always inspired you. And why not to rise a¬†glass for yourself? ūüėČPersimmon&jamon Salad

¬†This elegant salad can be served as a tasty fare for the Women’s Day. You need only few minutes¬†literally¬†to assemble and serve the salad. Salty dry-cured meat and tender persimmon slices go perfect together here. Impress your¬†guests¬†or and simply enjoy it yourself.ProsciuttoSalad with persimmonProsciuttoSalad with persimmon and pomegranate seeds

Salad with persimmon&jamon

  • Servings: 2
  • Difficulty: very easy
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 Few shavings of parmesan or grana padano cheese make the salad only better.
Ingredients
4 thin slices jamon serrano (or prosciutto)
10-12 thin slices persimmon (from a quarter)
2-3 tbsp pomegranate seeds
200-300g small arugula leaves
2 tbsp pistachios, chopped
Dressing
2 tbsp EV olive oil
2 tsp pomegranate molasses
freshly ground black pepper, to taste
sea salt, to taste
Preparation method
  1. Arrange 2 slices of jamon and 5-6 slices of persimmon on each plate. Sprinkle with pomegranate seeds.
  2. Top with arugula leaves. Mix ingredients for the dressing, drizzle the salad and sprinkle with nuts.
Enjoy!
recipe found here (in Russian)

Beetroot dip with coriander crackers

¬†This is an extremely¬†delicious¬†beetroot dip that is super easy to prepare and is a crowd-pleaser. The bright beetroot dip can be made as a tasty and healthy¬†appetizer for either home-parties or just your family, especially if you serve it with lots of homemade¬†coriander¬†crackers.¬†Appetizer made from scratch adds a special touch to any kind of gathering. ūüôā It’s also a healthy snack anytime – just spread it over toasted bread, or use it as a wrap filling.
Beetroot dip
You can make the dip even without cheese, but I like it this way more. Also try to add feta or other soft white cheese instead of cream-cheese, walnuts is a another good substitute for pine nuts.
Beetroot dip with coriander crackers
 

Beetroot dip with coriander crackers

  • Difficulty: very easy
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Keep covered in the fridge up to 3 days.
Beetroot dip
Ingredients
150g cooked beetroot (boiled or roasted), chopped
1 small garlic clove, minced
1/2-1 tsp cumin, crushed
1 tbsp EV olive oil
2 tbsp Philadelphia cheese
1 tbsp parmesan, finely grated, optional
1 tbsp pine nuts, lightly roasted
sea salt, freshly ground pepper, to taste
  • Put all ingredients, except the pine nuts, in a small bowl of blender and blitz until smooth. Season to taste, add pine nuts and pulse a couple of times to keep some nuts pieces; if you like more smooth-pulse again.
  • Garnish with pine nuts and some grated parmesan, if desired. Serve with crackers or toasted bread.
Coriander crackers {Make approx 18 crackers}
Ingredients
130g plain flour+some for kneading and rolling
1/3 tsp baking powder
1/2 tsp fine salt (want less salty, add less salt)
some freshly ground white pepper
1 tsp whole coriander seeds, crushed or ground
1/2 tsp cumin seeds, ground
40 ml EV olive oil
40 ml water+1/2 tsp white sugar
  • In a mixing bowl, combine flour, b.powder, salt and all spices. Mix in olive oil.
  • Dissolve sugar in water and pour into dough, knead the dough. Cover with plastic wrap and keep to rest for 30 minutes at room temperature.
  • On a lughtly dusted surface, roll the dough (approx 3-4 mm thick) and cut into 5×5 cm squares.
  • Transfer to a lined baking sheet and bake in preheated 190C oven for 15 minutes or until golden-brown.
  • Cool&Enjoy!

Oven fries and homemade potato seasoning

¬†Many of us like potato fries/chips, and I’m not an¬†exception. ūüėÄ Yes, I know that they are not healthy.. But if your diet is balanced and healthful most of the time, you can have one cheat day during a week or so. However, it’s certainly preferable to¬†make your own¬†homemade¬†fries. And I mean roasted fries¬†instead of those deep-fried and greasy. My secret to great and tasty fries is a special spice mix, that I prepare myself: for that you need to combine¬†rosemary, turmeric, paprika and some other spices (look at the recipe below). This seasoning¬†suits perfectly to both regular and sweet potatoes. Once tried, you might want to make a larger jar next time! ūüėČOven roasted potato fries

 Enjoy your aromatic snack!

Oven fries and homemade potato seasoning

  • Difficulty: easy
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Oven roasted fries
Sweet or regular potatoes
Potato seasoning
Olive oil
  • Wash and peel potatoes. Cut them into slices (or wedges if you like), put in a large bowl of cold water. Soak for a 20-30 minutes.
  • Preheat oven to 200C/400F.
  • Drain potatoes and pat dry on a kitchen towels (or use kitchen paper).
  • Put potatoes on a baking tray, generously¬†sprinkle¬†with potato¬†seasoning¬†and drizzle with a bit of oil. Spread into one layer.
  • Bake for 30 minutes. If you have a broiler – broil it for 6-7 minutes more.
  • Enjoy as is, or with your favourite sauce or as a side dish to chicken or meat.
Potato Seasoning
2-3 tsp dried rosemary (whole or crushed)
1/2 tsp dried oregano leaves, crushed
1.5 tsp turmeric
1.5 tsp coriander, crushed
1 tsp sweet paprika
1/3-1/2 tsp hot smoked paprika
1/2-1 tsp curry, optional
sea salt, to taste
freshly ground coarse black and white pepper, to taste
Happy cooking!