Leftovers wholemeal galette

 If you could have a look at my freezer you would found there a disc of shortcrust pastry. It’s very handy to have one there, so once you don’t know what to cook or unexpectedly a friend decided to come over, you can prepare a nice tasty galette (or mini quiches, click here for the ideas) in almost no time. Tip: make a couple of crusts ahead, shape into discs (it takes less space in the freezer and then easier to roll out) and freeze. For the filling you can use almost whatever you can find in your fridge or even freezer, wether it is savory or sweet stuff. And another tip: freeze roasted or boiled chicken, deli ham leftovers; or if you bought too many fruits and berries, clean and cut them and freeze as well.
 This time I had a roasted chicken and gammon leftovers, I combined both. Gammon was a bit dry, so probably I won’t use it next time. But the chicken tasted quiet nice, especially mixed with lots of leeks sautéed in a butter and few cherry tomatoes. Some cream cheese (on any other cheese) on top makes this delicious wholemeal galette only better.
Leftovers Wholemeal Galette
If you fancy to try sweet galette click here. Cherry one!  😉

Leftovers wholemeal galette

  • Servings: 4-6
  • Difficulty: easy
  • Print
Ingredients 
Wholemeal shortcrust pastry
100g wholemeal flour
100g plain flour
120g butter
1-2 tbsp iced cold water
Filling
roasted chicken leftovers
leek, sautéed in butter&oil
few cherry tomatoes, cut into halves
2 quill eggs (1 egg yolk separated), optional
some cream cheese
S&P to taste
Method
  • For the pastry combine ingredients, shape into a disc and keep in the fridge for 30 minutes, or freeze until needed.
  • Roll out the pastry into 2-3mm thick disk, arrange filling. Pour over slightly bitten eggs, if using. Dot with creame cheese. Fold in the pastry edges. Brush with remaining egg yolk.
  • Bake in preheated 180C oven for 30 minutes.
Enjoy!

Sunday Breakfast: Oladushki

 One of the most-viewed and visited posts in my blog is “oladushki”. For those of you who doesn’t yet know the meaning – it’s Russian name for small pancakes. Yes, it’s absolutely incorrectly to call them blini as many people do (blini are large and thin like crepes, look here), and how they are usually called in restaurants or sold in stores.Oladushki with sour cream

 This is the perfect breakfast or brunch to spoil yourself with on the weekend, and it could be make in a short of time. Russian housewives most of the time use soured or any leftover kefir to prepare these soft beauties. You can try to substitute with buttermilk, drinking but thick yogurt, or as I did – used laban (local dairy drink). Oladushki go well with many sauces: honey, sour cream, sweetened yogurt, jam or sweet condensed milk. You can also serve them as a savory brekafast: with a cream cheese or sour cream along with cured salmon or caviar.Russian Oladushki with jam&yogurt

 Few tips how to make oladushki soft and fluffy (not only to add a baking soda for leaving):
you should sift the flour (add the air); do not over-mix the batter (it leads to tough texture);
let the batter rest for a half an hour and then do not stir it again (otherwise the bubbles will deflate);
carefully scoop the batter from the side of the bowl – do not dip the spoon into the center;
finally, when you flip oladushki over – do not press it with spatula.
 So, this or next weekend morning that you make these oladuski, make a few extra. Cover tightly with plastic wrap and keep in the fridge. And next hectic morning you don’t need to skip breakfast: reheat them, sit down&enjoy and plan for a successful day. 🙂
Soft&fluffy Russian oladushki

Sunday Breakfast: Russian Oladushki

  • Servings: 2-3
  • Difficulty: easy
  • Print
I served oladushki with plum preserve and vanilla yogurt.
All ingredients should be at room temperature, so take them out of the fridge 1 hour ahead.
Ingredients
1 medium egg
a pinch of fine salt
1-2 tsp white sugar
250ml kefir (laban or buttermilk), I used low fat
150g plain flour
1/3 tsp baking soda
sunflower or any other veg.oil for frying
Method
  • In a large mixing bowl, beat an egg with salt and sugar until fluffy. Mix in kefir.
  • Sift the flour with soda into the batter. Whisk gently until the ingredients are just incorporated. Do not overmix –  it leads to tough texture.
  • Let the batter rest for a half an hour and then do not stir it again (otherwise the bubbles will deflate).
  • Preheat the frying pan (until a drop of water skitters across the pan), lightly coat with oil.
  • Carefully scoop the batter from the side of the bowl. When oladushki are dry around the edges and bubbles over the top – turn it over. Don’t press oladushki with spatula!
  • Transfer to a large plate in a single layer, keep it uncovered (you may keep them in a warm oven), while preparing the rest.
  • The best eaten fresh with your favorite sauces. But they also can be covered with a plastic wrap and kept in the fridge until next morning.
Enjoy!

Millet bitochki

 Bitochki or bitki is the name for round-shaped, flattened cutlets (côtelettes/patties) in Russian cuisine, which are prepared from chopped meat or grains. Originally in old Russia, a good and expensive cuts of meat were flattened, cooked and called bitochki, but lately people adapted the recipe and began to use cheap meat. Any remaining meat was chopped, mixed with other ingredients and then served fried or baked. Poor people even used grains.MIlletBitochki
 Nowadays, not only poor one can make such bitochki. I used millet for mine. Bitochki are not only tasty, but healthy and it is a good option for a meatless day. Millet is one of the healthiest grain, moreover is considered to be one of the digestible and non-allergenic grains*. It contains lots of fiber and low simple sugar. Finally, bitochki have such a nice texture inside (it reminds a white fish a bit) and crispy outside.
 You can serve them with a lettuce-tomato salad on a side. I made mushrooms sauce, but if you are run out of time or lazy – serve with a good dollop of sour cream (or creme fraiche).
MIlletBitochki with mushroom sauce

Millet bitochki with mushroom sauce

  • Servings: 12 pieces
  • Difficulty: moderate
  • Print
Instead of mushroom sauce you can serve bitochiki with sour cream.
Bitochki as well as mushroom sauce can be made a day or two ahead and then gently reheated.
 
*You can use both cream and sour cream, or any one.
Ingredients
150g millet
500ml hot water
1 medium egg
2-3 tbsp finely chopped parsley
1 medium onion (any sort you like)
300g mushrooms (I used oyester and champinions), chopped
1 tbsp butter+ 1 tbsp olive oil, for mushrooms
20g butter
15-20g plain flour
100ml 35% cream*
2-3 tbsp sour cream*
150ml hot water
salt, freshly ground pepper to taste
2 Tbsp olive or sunflower oil, for frying
some chopped parsely, for garnish, optional
Preparation method
  • Wash millet throughly under running water, cover with hot water, season with some salt, bring to boil, then reduce heat to medium-low and simmer for 20-30 minutes or until millet is ready. You need to cool it completely. To make it faster, spread millet on a large plate and put in a fridge for 10-15 minutes, while preparing the mushrooms and sauce.
  • In a frying pan, heat butter and oil, add onion and fry for 5 minutes (set aside half of onions for millet ). Add mushrooms and fry on a hight heat for 10 minutes or until all liquid is evaporated (if there is any). Season to taste. Set aside 3-4 tbsp mushrooms for millet; then chop it finely.
  • Meanwhile, in a small pan, add butter and flour, stir on a medium heat for 5 minutes. Stir into mushrooms.
  • Pour over cream along with sour cream, give it a good stir. Pour in hot water. Check the seasoning. Simmer on a medium heat for 5-8 minutes. Add more hot water to reach desired consistency. Keep the sauce warm.
  • Transfer cooled millet in a mixing bowl, add egg, parsley, season with salt and pepper. Mix in fried onion and mushrooms. Combine the mixture. I didn’t use any flour, but if the mixture seems doesn’t want to resemble into a patty, add a tablespoon or two of plain flour.
  • Generously spread breadcrumbs on a large plate. With a tablespoon take a millet mixture and make a ball, pat it down with your hand or spoon. Cover in a breadcrumbs. Repeat with all millet mixture.
  • In a large frying pan, heat oil, put bitochki and fry on both sides until golden. To keep it warm while preparing others – put them in a preheated 120-150C oven.
  • Serve with mushroom sauce and sprinkle with extra parsley, if desired.
Enjoy!

Fish with spiced lentil ragout

 Happy Valentines Day!!! 
I’d like to represent a very delicious main course, that looks elegant and suits perfectly to this special day. A healthy and tasty fish is complemented here by aromatic lentil ragout and fresh fennel shavings. Another secret weapon in this sensational dish is aromatic spices: turmeric and ginger, that really burst the lentils with lots of flavour. And of course don’t forget the final touch – a drizzle of lime juice.
 Simple! Healthy! Sensational!Fish with spiced lentil ragout

Fish with spiced lentil ragout

  • Servings: 2
  • Difficulty: easy
  • Print
Ingredients
Fish
2 x 150-200g white fish fillet (I used sea bass)
2 tbsp lime juice
freshly ground sea salt and black pepper
some homemade breadcrumbs and flour, for coating
1 tbsp olive oil or other veg oil, for frying
Lentil ragout
100g dried green/brown or Puy lentils
1 rosemary sprig
water
1.5 tbsp olive oil
1 small red onion, chopped
1 small carrot, cut into fine cubes
1 garlic clove, finely chopped
1 tsp fresh grated ginger
1/2 tsp turmeric powder
1 medium tomato, chopped (without liquid and seeds)
1.5 tbsp tomato puree
zest from 1/2 lime
freshly ground sea salt and black pepper
Garnish
lime juice
lime wedges
fennel shavings
fennel or parsley
Preparation method
  1. Rinse and drain lentils. Put in a saucepan with rosemary, cover with water (do not season) and bring to boil on a medium-high heat. Reduce the heat to low and simmer uncovered for 20 minutes or until lentils are tender. Add extra water if all absorbed, or drain some if there is any left.
  2. Meanwhile, heat oil in a small frying pan, add onion and carrot and saute for 6-7 minutes until soft and golden. Add garlic, ginger, turmeric and saute for a minute more. Stir in chopped tomato and puree. Turn off the heat.
  3. Discard rosemary form lentils. While lentils are still warm season with salt and pepper, then mix in lemon zest and vegetable mixture; give it a good stir.
  4. Drizzle fish with lime juice, season with salt and pepper. Sprinkle skin side with breadcrumbs and flour. Heat oil in a frying pan and fry skin-side down for 2 minutes, then turn and fry for 1-3 minutes more (depends on fish thickness), until golden and cooked.
  5. Arrange lentil ragout on a serving plate, top with fennel and fish fillet, drizzle with lime juice. Garnish with fennel (or parsley) and lime wedges.
Enjoy!

Sunday Breakfast: Healthy Morning Bake

 When I wake up in the late morning or almost afternoon I need something quick, tasty and preferably high-protein, like this morning bake. You need max 10 minutes to assemble all ingredients together, including calcium-rich and diet-friendly cottage cheese, always-adored vanilla and some fruits! While, it’s baking you have enough time for the morning routine. And don’t forget to prepare a freshly-brewed tea: English Breakfast or White tea is a good pairing for this healthy treat. Have a lovely weekend, guys! 🙂Healthy Morning bake

Healthy Morning Bake

  • Servings: 2-3
  • Difficulty: very easy
  • Print
Ingredients
1 egg, at room temperature
2 tbsp white sugar (or more to taste)
1 tsp vanilla
1/2 tsp cinnamon
180-200g tvorog (cottage cheese)
2 tbsp semolina
few tbsps of full-fat milk
1 large apple
1 tbsp lemon juice
1 large banana
1 tbsp brown or raw sugar, optional
1 tsp butter for greasing
sweet condensed milk or sour cream, for serving
Preparation method
  • Wash, peel (optional) and grate apple, drizzle with lemon juice and set aside. Slice banana.
  • In a small bowl, add semolina and some milk just to cover it, microwave on a high temperature for few seconds until it’s warm.
  • Beat or whisk the egg with sugar, vanilla and cinnamon for few minutes.
  • In a large bowl, smash tvorog with a folk to make it smooth.
  • Add semolina and beaten egg mixture into tvorog; stir to combine. Mix in grated apple.
  • Grease the baking tin. Arrange half of banana slices on the bottom, sprinkle with brown sugar (optional). Pour in tvorog mixture. Top with the rest banana slices and sprinkle with more brown sugar, if desired.
  • Bake in preheated 200C oven for 25-30 minutes.
  • Meanwhile, boil the fresh water and make a teapot of your favourite tea. Cut a good slice of the tvorog-bake and serve with a dollop of sour cream or drizzle with sweet condensed milk.
  • Enjoy!

Tvorog-apple-banana Bake