Russian Cabbage stew with mushrooms

What is y our comfort winter food? Is it roasting chicken or meaty stew? Or maybe you are making lots of sweet pies during cold days? Everyone has their own preferences and favorite dishes that warm you up when outside is cold, and undoubtedly, such food should be warm, aromatic and delicious.

 For me, one of such winter dishes is stewed cabbage. The recipe is very simple, easy to cook and affordable. White cabbage is not expensive, and nowadays available all year round. As I already mentioned the recipe is really simple but takes time and patience to prepare, you have to stir cabbage regular so its color will be nicely dark but not burned. I used dry mushrooms along with fresh, as they add amazing flavor and uniquw taste to the whole dish; if it’s the right season and you are like to get fresh wild mushrooms – use it (like chanterelle or little honey mushrooms, or fresh porcini). It is a perfect vegetarian dish. If desired extra protein – serve the cabbage with roasted chicken or sausages. 

Russian Cabbage stew with mushrooms

What You’ll Need:

30g dry porcini mushrooms

300g brown mushrooms, sliced 

1 large brown onion, sliced or chopped

2 large carrots, grated 

1kg white cabbage, shredded

100ml tomato sauce or 2 tbsp tomato paste

2 bay leaves

1 tsp whole coriander seeds

150-200ml hot water

sea salt to taste

For garnish: fresh chopped dill, parsley, spring onions

How to Make It:

In a medium bowl cover dry mushrooms with hot boiled water. Leave for 30 minutes, drain, wash, chop and leave aside until needed.

In a large pan, heat oil and butter, add fresh mushrooms. Fry on a medium heat for 10 minutes or until liquid from mushrooms is evaporated (if will be any). Season a little bit and transfer to a bowl until needed. 

In the same large pan, add a tablespoon of oil if needed, onion and carrots. Fry on a medium-high heat for 5 minutes. Add half of the shredded cabbage. Stir and sauté for 5 minutes more. Add the rest cabbage, tomato sauce or paste, spices, stir well and sauté on the medium heat for 20 minutes, stirring even now and then. At this step if the cabbage begins brown too much, add a little bit of water, stir and continue to sauté. 

Add again a little bit water if needed, stir, cover with the lid and stew for 20-30 minutes more, stirring every now and then. 

When the cabbage is almost ready, add fresh and dry mushrooms. Cover and stew for 10 minutes more. Adjust the salt.

Sprinkle with fresh herbs if desired. Serve warm with a slice of rye bread. 

Can be eaten alone or with some roasted chicken, grilled sausages. Enjoy!


Mulled Tea

 The calendar says it is already December. Can’t believe. I was planning to post the recipe of one tasty pumpkin cake when realized that autumn is over and winter is here. Even though it’s not freezing cold right now in Dubai and you can’t find the real snow but there are lots of Christmas markets, festive decorations and lights, gingerbread houses, cookies and smell of cinnamon and oranges around – it all makes this season a very special time. Moreover, the weather is absolutely amazing and you can visit tree lighting ceremonies, enjoy mince pies and even mulled wine in some places, or maybe go ice-skating or skiing, and you are in the right festive mood.
 For whatever reason but not everyone can enjoy mulled wine, and that not a big deal if you prepare this hot tea. Star anise and cinnamon in this warming tea makes it very aromatic, plus fresh ginger adds a little spicy note. Moreover, not only adults can enjoy a cup of this mulled tea. It requires almost no effort and festive drink is served, pour hot tea in beautiful glasses and garnish with apple slice or mandarin peel, and sip, sip, sip…
Ginger-Apple MulledTea
For this mulled tea, I simmer loose green tea with sliced apple, few mandarin peels, and spices. You can even squeeze the juice of one mandarin in it.
If you fancy trying another winter drink – click here for the recipe.
Enjoy the Winter Season!
Mulled Green Tea
Bringing a huge pot of mulled tea to the Fiesta Friday party, where I co-host along with lovely Liz. Come and let sip this tea together!

“Ginger-Apple

  • Servings: 4
  • Difficulty: very easy
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I prefer unsweetened tea, you can add some pure honey or brown sugar to taste.
What You’ll Need 
1200ml water (300ml per person)
4-5 tsp loose green tea (depends on how strong you like it)
1 apple, sliced
2 peels of mandarin (or clementine, or orange)
some fresh sliced ginger
1 cinnamon stick
1-2 star anise
How To Make It
  • In a medium pot, cover all ingredients (except green tea) with hot water. Cover and let infuse for 20 minutes. If you have no time, skip this step.
  • Bring the pot to boil, add green tea, reduce heat to medium-low and simmer for 5 minutes.
  • Strain, serve hot.
  • If you’d like to make the tea sweet, add some brown sugar along with green tea. You can leave the drink unsweetened and serve it with honey, which is better to not to boil and preferably add to the ready drink thus it can keep all its health benefits.
Enjoy!

Family Cake recipe

Hello guys, today I share with you one of my favorite cake recipes. Moreover, it is a family recipe which I got from my mum, who used to prepare the cake for me and my sister when we lived all together. I wrote down the recipe in my old notebook and used it quite often ever since. Mum usually makes it “zebra cake”: half chocolate and half vanilla-flavored, or just vanilla with raisins. As you can see, the recipe is very versatile. You can make it all-the-time favorite vanilla, add currants or dry cranberries, add any fruits you have on hand. The cake was cooked so many times, that believe me even very beginner in baking can handle it. It is the lifesaver cake – the recipe I always turn to if I need the tried&tasted cake when you need the trusted cake recipe that always turns nice and delicious.
KEKS-3
Below you can find the basic recipe, and adopted one like on the photos. I topped the cake with fresh sliced pears and some frozen blackberries, plus used brown sugar instead of white for more brownish color and caramel taste.
Pear&blackberry cardamom  cake
 Also, I’d love to welcome everyone to the virtual party – Fiesta Friday, that I’m co-hosting today, where bloggers join together and “bring” delicious food, share beautiful photos, chat and having fun with each other (to join click here, where you find ‘linkup’). I haven’t participated a long time and really miss these parties, and can’t wait to see what others bloggers will bring!
Family Cake

Family Cake: Basic recipe

  • Servings: 6
  • Difficulty: easy
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What You’ll Need
125g butter, at room temperature
125g white sugar
2 eggs
a pinch of salt
vanilla
250g plain flour
1 tsp baking powder or 1/2 tsp baking soda, dissolved in lemon juice
50ml milk
How to Make It
  1. Preheat oven to 180C.
  2. Whisk the butter with sugar until pale (just a bit, do not over whisk).
  3. Beat in eggs one by one until just incorporated along with salt and vanilla.
  4. Sift the flour along with baking powder.
  5. Mix in milk.
  6. Pour the batter into greased (and lined if needed) baking tin.
  7. Bake for 1 hour.
  8. Allow to cool slightly in the pan and then carefully transfer to the serving plate.
  9. Serve warm with a cup of freshly brewed tea.
Enjoy!
 

Pears&blackberries cardamom cake

  • Servings: 6
  • Difficulty: easy
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What You’ll Need
120g butter, at room temperature
80g brown sugar
2 eggs
a pinch of salt
1 tsp vanilla extract
2 whole cardamoms, used only crushed seeds
240g plain flour*
2 tsp baking powder*
*or 240g self-raising flour
50ml milk
3-4 pears, sliced
lemon juice
some frozen blackberries
1-2 tbsp demerara sugar
few hazelnuts, chopped, optional
How to Make It
  1. Preheat oven to 180C.
  2. Whisk the butter with sugar until pale (just a bit, do not overwhisk).
  3. Beat in eggs one by one until just incorporated along with spices.
  4. Sift the flour along with baking powder.
  5. Mix in milk.
  6. Pour the batter into greased (and lined if needed) baking tin.
  7. Slice pears, drizzle with lemon juice. Arrange slices on the top, slightly push into the batter. Scatter over frozen blueberries. Sprinkle with demerara sugar and nuts, if desired.
  8. Bake for 1 hour.
  9. Allow to cool slightly in the pan and then carefully transfer to the serving plate.
  10. Serve warm with a cup of freshly brewed tea.
Enjoy!

Wholewheat Cherry Pie (with pecans)

Hi all! I supposed to post this recipe long time when cherries were still in the season..and I was not sure at first whether to publish the recipe or not but luckily nowadays you can buy frozen cherries in any large supermarket and it’s not a bad substitution at all. So, go ahead and make this delicious beauty, especially if you already know that cherries are a good source of vitamin C and contain some antioxidants. With crunchy streusel on top – it is a perfect treat at any time of the day!Wholewheat Cherry Pie (with pecans)
I used fresh sweet dark cherries if you can’t get it, use sour and add a bit more sugar. And do not refreeze frozen berries, scatter them over the pie straight from the fridge. Also if you prefer brown sugar to the white one, you can use it; probably it works even better: the taste will be richer and the color more golden.
PecanPie-1

Wholewheat Cherry Pie (with pecans)

  • Servings: 6-8
  • Difficulty: moderate
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I used a 20cm square baking pan
 
What You’ll Need
150g butter, soften
75g white sugar
1 tsp vanilla extract
a pinch of salt
2 eggs
250g wholewheat flour
1.5 tsp baking powder
50g ground oats (I used medium oatmeal)
200-300g fresh sweet cherries, pitted
Streusel (crumble topping)
4 tbsp wholewheat flour
2 tbsp white sugar
2 tbsp butter, softened
2-3 tbsp chopped pecans (or walnuts)
How to Make it
  1. For the batter, beat softened butter with sugar until slightly pale.
  2. Add vanilla and salt, and beat in eggs one by one until just combined.
  3. Mix in flour (no need to sift) along with baking powder and oats.
  4. Spread the batter on a baking pan (lined with baking paper if needed), scatter cherries.
  5. For the streusel, mix the flour and sugar together in a bowl. Rub in butter with your fingers until the mixture resembles coarse breadcrumbs. Stir in chopped nuts.
  6. Sprinkle the streusel over the pie.
  7. Bake in preheated 200C oven for 45 minutes.*
  8. Take the pan out from the oven, allow to cool slightly in the pan and then put on the serving plate.
*Note: if the pie begins brown too much, loosely cover with a piece of foil, and continue to bake.
Enjoy!
PecanCherryPie

Monastery beetroot salad with coriander seeds

 Hello guys! How is your foodie-blogo-life going on?
I’ve wanted to post this recipe for so long that almost forgot about it. When I was a student I didn’t want to spend much time cooking, so the food was usually prepared well ahead of time, and then reheat, or simple dishes were all the time favorite, like boiled potatoes served with homemade pickles or macaroni a la flot, or famous salad vinegret was cooked pretty often. So, the recipe of this salad I read in one tiny little book with few recipes suitable for the Lent diet, when you’re not allowed to eat meat and dairy products; and I liked it from the first spoon (even though first time I didn’t use neither honey or coriander seeds) and since then I prepare it. I highly suggest not to omit coriander seeds, as they give so much flavor, and the simple beetroot salad turns into something special. And I love the idea that this bright salad can be made all year round and served whether as a starter or a healthy main dish (add some roast fish steaks on a side for the more nourishing meal).

MonasteryBeetroot Salad

Monastery beetroot salad with coriander seeds

  • Servings: 2-4
  • Difficulty: very easy
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You’ll need 
450-500g beetroot
2 medium brown onions
2 tbsp vegetable oil
1.5 tbsp whole coriander seeds, crushed
150g prunes, without stones
100g walnuts, raw or dry-roasted
2 tsp runny honey
some chopped parsley or dill, for garnish, optional
How to make it
  1. Boil or roast beetroots until ready to eat. Peel, cut into cubes or wedges.
  2. Saute onions in oil until translucent, add coriander seeds and fry for 1 minute more.
  3. Chop prunes and walnuts, combine with honey. Mix into beetroot.
  4. Drizzle with extra oil and honey, if desired. Sprinkle with some more coriander seeds and (optionally) with fresh chopped parsley or coriander.
Enjoy!
MonasteryBeetroot Salad with coriander seeds