Tag Archives: Dubai food blogger

Chicken Liver Pâté

 Hey guys! To say the last few weeks of my life have been filled with sport, beach and meeting with friends, so I hadn’t been posting regularly and commenting on your lovely blogs, but I will resume blogging and posting more often. 🙂 And I want to share with you a simple but super delicious recipe –  chicken liver pate! The pate is very quick and easy to make, and require only a few ingredients. Another advantage is a low cost of chicken livers. Pureeing the cooked livers along with butter and a little cognac or brandy transforms the plain part of chicken into something magnificent! It’s a great breakfast on a slice of toasted bread or can be a nice appetizer topped with a cornichon or little pickled onion. 🙂Chicken liver pate

Chicken Liver Pâté

  • Servings: >6
  • Difficulty: easy
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If cooking for children, omit the cognac.
Ingredients
1 large onion
1 medium carrot
20g butter
500g chicken liver, cleaned
1+1 tbsp cognac (or brandy/whiskey)
1/2 tsp dried thyme or 1-2 tsp fresh leaves
a pinch of freshly grated nutmeg
50ml water or chicken stock
100ml cream  (12-15%)
50-60g butter, at room temperature
sea salt to taste
freshly grated black and white pepper to taste
Top
40-50g butter
 
Preparation
  1. Peel onion and cut into small cubes. Wash, peel and grate carrot.
  2. In a deep frying pan or saucepan, heat butter and add vegetables, cook on a medium heat until soft (don’t brown). Add liver and fry for 8-10 minutes. Add one tablespoon of cognac, herbs and season to taste. Simmer on a medium-low heat for 5 minutes. Add water, cream, bring to boil and turn off the heat. Leave to cool at room temperature.
  3. Transfer to a food processor or puree with hand blender. If the consistency is too thick, add more warm water or stock. Adjust the seasoning. Add soft butter, cognac and blend again.
  4. You can make a butter ‘lead’, for that heat the butter in a small bowl and pour over the cooled pate.
  5. Transfer pate to a bowl and keep covered in the fridge up to 5 days.

Enjoy! 

 

Midweek Salad

 Hey guys! What do you cook during the week? If it’s going to be a hectic working week – do you make anything time-consuming? Personally, if I’m tired I don’t cook complicated dishes and eat simple dishes, including lots of different salads. Hopefully, you eat well and do not buy unhealthy quick and junk meals as I do. Moreover, it seems to me that to make a salad or simple pasta at home for your tomorrow lunch is much cheaper and healthier than to eat any junk-food. Thus, eating healthy foods whiteout spending a lot is possible, and I suggest you to start prepare salads like this one. I love beets and add it everywhere, caramelized beets is even more tasty! Eat the salad, man! 😀Midweek salad

Midweek Salad

  • Servings: 2
  • Difficulty: easy
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Ingredients
1 medium beet, cooked
2-3 tsp brown sugar
1/2 Tbsp balsamic or wine vinegar
1 Tbsp olive oil
100-120g green beans
10-15g butter
8-10 cherry tomatoes, yellow or red, cut into halves
60-80g feta cheese, crumbled
bull’s blood leaves, a handful
2 tsp black sesame seeds
1-2 Tbsp pumpkin seeds, toasted
S&P to taste
extra virgin olive oil
basil micro sprouts, optional
  • Cut the beet into small cubes or wedges. In a frying pan or saucepan, combine vinegar, oil and sugar on medium heat; mix to combine. Add beet cubes and swirl to coat. Cook on a medium heat for 7-10 minutes.
  • In a small saucepan, put beans and cover with water, add a butter, some salt and bring to boil. Reduce the heat and simmer for 4-5 minutes. Drain the water.
  • On a serving plate, arrange washed leaves, put on beat cubes, beans, tomatoes and feta. Sprinckle with sesame and pumpkin seeds. Drizzle with olive oil, if desired, garnish with basil and season to taste. Enjoy!

Merry Christmas

 My winter holidays are just around the corner, and for the next two weeks I will be travelling to my home-country, socializing and eating, and thus not too much blogging. I’m sure you are in the midst of the Christmas preparations also, and before that I’d like to wish all of you my wonderful readers and blogging friends  a Magical and Happy Holidays
 May this Christmas day will be a very merry, peaceful and delicious! I know not all of you celebrate this day (I will be celebrating Christmas on the 7th Jan) but do want to take a moment to thank every one of you for your comments, likes and support throughout the year. You have played an important role in my blogolife, without your posts I couldn’t be inspired to try out new recipes, without your comments I couldn’t improve my photography. Every time I come here-to my and yours blogs I feel like having a tea-time with some lovely friends. 😀
 Looking forward to read more interesting posts and tasty recipes from you, guys! And I promise you to post a delicious recipe of one Russian pie soon, it has a fish shape and filling is fish, too. And another recipe of absolutely tasty orange cake, that almost screams – it’s a winter holiday! Stay turned! 🙂
Xmas postcard/milkandbun

Middle Eastern Salmon steaks

 Salmon is a very popular fish in Russia. We pan-fry and roast it, make delicious cured salmon, pies, like worldwide famous Koulebyaka. Less fatty varieties, such as pink and hunchback are well-known and in high demand, they are less expensive, but still good and healthy choice. As you may know, such fish is an excellent sauce of Omega-3 fatty acids, vitamins A and B. 🙂
 My husband and I love salmon and are always trying to find new ways to prepare it. The below recipe requires about 30 minutes and is guaranteed to please family or friends. It is simply amazing recipe, rich salmon, coated in aromatic Middle Eastern spices. 
Middle Eastern Salmon

Middle Eastern Salmon steaks

  • Servings: 2
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Ingredients
2 salmon steaks
2 round lemon slices
1 tsp whole white peppercorns, crushed
1-2 tsp coarse sea salt, crushed
2 tsp zaatar*
2 tsp sumac
2 tsp sesame seeds
2 tsp lemon juice
2 Tbsp extra virgin olive oil
 
*Make your own zaatar: 2Tbsp thyme+2Tbsp oregano+2Tbsp sesame seeds+1Tbsp sumac+1/2tsp ground cumin+1/2tsp salt
 
Preparation
  • Rub salmon steaks evenly with salt, white pepper and sumac. Place fish on a baking tray (you may line it with baking paper), drizzle with lemon juice and olive oil. Leave to marinate for 10-20 minutes. 
  • Preheat the oven 180C/ F. Sprinkle zaatar and sesame seeds over steaks; top with lemon slices. Bake for 18-20 minutes.
  • For the side dish, you can roast some potatoes, turnips or carrots along with salmon. Cut veggies into thin slices, sprinkle with salt, pepper, sesame seeds and olive oil. Potatoes usually need more time to be cooked, so you may parboil them before.
Bon appetite! 
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Delicious roasted carrots
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