Tag Archives: easy recipe

Oven fries and homemade potato seasoning

Many of us like potato fries/chips, and I’m not an exception. 😀 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! 😉

Enjoy your aromatic snack!

Oven fries and homemade potato seasoning

Time: 1hr
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!

Sunday Breakfast: Savory bread pudding

During the week I’m trying not to buy an extra loaf of bread, if I still have some leftover. But when I see a freshly-baked croissants it’s so hard to resist.. And the poor leftover bread is lying and waiting to be used somehow. Though I use leftover bread and make breadcrumbs with herbs or croûtons for a soup-puree, but sometimes I simply do not need it. Several years back when I started being interested in various cuisines and tried to cook different recipes, I stumbled upon one English recipe – ‘bread pudding’. I was surprised how simple this dish is, and lately – how trendy it can be. It dates back to the early 11th century England and was a popular dish among poor classes, because leftover bread was used for this frugal meal. We have similar dish in Russian cuisine, which is called ‘grenki’ (fried bread); for that we just dip white bread slices into a mixture of eggs, milk and sugar, and then fried it. But what I like the most in English version, that I can bake it and even make it a night ahead. Plus there are endless possibilities for bread pudding: I can add soaked raisins, fresh peaches or any other available berries, vary the type of bread and even make it savory! And that’s what I did this time – I cleaned up my fridge and used not only bread leftovers, I added fried mushrooms with onions (have got some from a pie filling), some peas and cheese. Simple and tasty! 🙂

Savory bread pudding

Servings: 2
Time: 30mins
Difficulty: very easy
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Also tried to add some fried smoked bacon, it adds a nice smell and taste.

Ingredients

few white bread slices, cut into cubes

2 eggs

80ml full-fat milk

1/2 dried thyme

salt, freshly ground black pepper, to taste

fried onions+ mushrooms

a handful of peas (if using frozen, no need to defreeze)

50g feta or mozzarella cheese, cut into cubes

some grated parmesan, optional

1-2 tsp butter or oil, for greasing baking dish

Method

Preheat oven to 190C. Grease a baking dish, arrange bread cubes.
In a bowl, whisk eggs with milk and spices. Pour over bread crumbs, mix with your hands or a spoon.
Mix in fried mushrooms, onions and peas. Season with some extra pepper. Put in the oven for 14-15 minutes.
Take the dish out and top with feta or mozzarella cubes. Sprinkle with some parmesan as well, if using. Put back into the oven for 5 minutes more.

Serve immediately for breakfast! Enjoy!

P.S. Even if the bread is too stale, don’t throw it – go outside and feed birds! 🙂

Savory Bread Pudding with mushrooms and peas

Radish-Cucumber salad

Many of you already greeted the autumn season and began to bake various apple pies and cook hearty dishes. Autumn signs have been also trickling into Dubai, but slowly and it is still summer-like days here with plenty of strong sunshine during the day-time. Mornings and days, though still warm and sunny as usual, have been followed by lovely and cool evenings. Despite of all hot days, it’s a big advantage of living near the Gulf: we can enjoy the sea and sand any time over the year long. That’s what we did one afternoon – went to a beach. But before the joy of swimming in the sea, I prepared a very simple, light and fresh, and crunchy salad. It needs only few ingredients including beautiful radishes, which I found at local supermarket and just couldn’t resist picking up a huge bunch.

As you can see, the recipe is V-E-R-Y simple: all you need is love, fresh sliced cucumbers and bright radishes, chopped spring onions, some seasoning and sour cream!

I like this salad. It reminds me summer holidays: staying at parents house, fun of gardening and eating lots of fresh veggies and berries. And for that reason I decided to mix up vegetable slices with traditional Russian dressing – sour cream, instead of olive oil. Simple and well-loved. Be generous with spring onion! You may also add some chopped dill, if you wish.

Radish-Cucumber salad (with sour cream dressing)

Don’t be sad if the summer is over in your place, I will post autumn recipes soon {more pie recipes are on the way..} Thanks for reading and Stay turned! 🙂

Buckwheat pancakes with pike caviar

Good morning! I guess, pancakes is the most wanted breakfast on Earth. 😀 No matter how you call them in your country, whether you like thick or thin pancakes, sweet or savory – they are all delicious! Today, I’d like to share the recipe of Russian buckwheat oladushki (small pancakes). In Russia we like buckwheat grain and consume it in enormous amounts; it is not only the tasty grain but also very healthy (it contains no gluten, and a good source of protein). So buckwheat flour is also popular and widely-used in preparation of various pancakes, vareniki or cakes.

The flour is a bit heavy itself, plus I used wholegrain one, and as you can see from the photos: my pancakes turned out not very thick. But if you like them thicker and fluffier, add less buckwheat and more plain flour.

These pretty dark and so-healthy pancakes go great with a dollop of fresh sour cream and slice of homemade cured salmon! I brought a can of pike caviar from Russia, and garnished pancaked with it. It’s not very salty and suits perfectly here. Of course I understand that it’s not easy to get pike caviar (at least find it Russian store), but you can substitute it with salmon or any other fish caviar you like, or a thin slice of smoked salmon is another awesome option.

Buckwheat pancakes with pike caviar

Ingredients

100g buckwheat flour (I used organic wholegrain)

100g plain flour

1 egg

200g sour cream (20% fat)

3 tbsp full-fat milk

1 tbsp sunflower oil

1/3 tsp baking soda

1/3 tsp salt

sunflower oil, for frying

Garnish

sour cream

pike caviar (sub it with salmon caviar or cured salmon slices)

chopped chive, optional

Method

In a large bowl, whisk egg with salt, milk, sour cream and oil. Sift plain flour, add buckwheat flour and soda. Mix all ingredients to combine.
Heat a frying pan or skillet of a high heat. Add 1-2 tablespoons of oil, if needed. Using a ladle or cup, drop some batter on a pan until desires size of pancake is reached (I made 7-8cm). Cook until edges begin to look dry and bubbles start to form, about 1 minute. Then flip the pancakes and cook 1-2 minutes more on the other side. Repeat with remaining batter.
Serve with a dollop of sour cream, top with a few teaspoons of caviar and sprinkle with chive if desired.

Enjoy Russian Breakfast!

Sunday Breakfast

I think, breakfast is one of the most important meal of the day. I never miss breakfast; even if I woke up at 12 or 1pm – I prefer to eat something from breakfast category whether it’s mushroom kasha or sweet pancakes.

I know that lots of people skip breakfast or have only coffee and sort of to-go bar; some say they are not hungry enough, or another reasons are lack of time or motivation. But eating breakfast can help you to wake up, to boost your energy and metabolism. Moreover, experts say that people who eat breakfast tend to have a lower risk of many health issues. Breakfast should be around 30% daily calories intake. So, skipping the breakfast leading to seek out higher calorie food later in the day.

Thus, I decided to start a series of ‘Sunday Breakfast’. Why breakfast? – that you’ve read above. Why Sunday? – because it’s usually weekend, no need to hurry – you’ve got plenty of time to prepare any breakfast you/your family like. I’m going to post breakfast recipes that I’m cooking and enjoying. And I’d be more than happy if you share with me your breakfast ideas and recipes; if you decided to take part in this series – send me links to your posts or articles in the internet with your favourite morning meal. You can also write recipes and send me by email, so I could choose a suitable for me and taste them.

Let’s begin a healthy way to start the day, especially if you haven’t had a breakfast for a long time!

I’m quite sure that almost everyone loves zucchini fritters. We call them oladii/oladushki in Russia, that means small pancakes (have a look another recipe by clicking here). These zucchini oladushki are more healthier, because I used fine oats instead of plain flour and fried them almost without oil. As you can see from the photos: they are served with fried quail eggs, which can be substitute with regular ones; herbs add a nice and aromatic touch – to wake up your senses!

Zucchini oladushki with fried quail eggs

Sunday Breakfast: Zucchini Oladushki

Servings: 2
Difficulty: easy
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*I didn’t use salt, because I used parmesan which is salty itself, but you can add some salt if needed.

**If zucchini oladushki don’t stick to your frying pan- omit the oil.

Ingredients

1 large zucchini, grated

few spoons of fine oats (or wholemeal flour)

*3-4 tbsp grated parmesan

3 quail eggs or 1 regular egg for the zucchini mixture

2 tsp lemon juice, optional

2-3 tsp fresh thyme leaves (or 1 tsp dried)

1/2 tsp dried oregano leaves

freshly ground black pepper to taste

**1-2 tbsp olive or sunflower oil for frying

quail eggs for serving, as much as you like

some grated parmesan for garnish, optional

In a bowl, combine all ingredients, except oil. Heat the oil (if using) in a frying pan on medium-high heat. Using a tablespoon pour a spoonful of the mixture into pan, making oladushki/fritters, fry for a 2 minutes on each side.
Keep zucchini oladushki in a warm place: put them in warm 50C oven or cover with foil. Meanwhile, fry quail eggs (you may use the same pan).
Top oladushki with fried quail eggs, sprinkle with parmesan if desired.

Enjoy your breakfast!