Tag Archives: healthy recipe

Trout fritters with green peas

Last weekend I bought a beautiful rainbow trout. It’s a very delicious fish, that rich in omega-3 fatty acids, and its’ also an excellent source of vitamins and protein. One its part gone to be cured (you may find the recipe here), another was roasted and I still had some more. I decided to make a pie from the book “pies and tarts” by S.Reaynaud. The recipe is very simple, it’s called for the trout, puff pastry, peas and horseradish, I’d had all that stuff. I’d made the filling and was disappointed because its quantity was more then enough, despite that I used more puff pastry then was needed. Fortunately, the overall result was fine, and the pie tasted pretty good. Have you tried to cook any pies from that book?

Thus I had to fix the remaining trout.. And here is the easiest and quickest recipe of delicious fritters. I used fresh trout, but you can substitute it with salmon, fresh or canned. I ate these little fritters for breakfast, they were good and satisfying!

After plating I topped it with with sour cream and some horseradish sauce, also I recommend finishing it with a slice of cured trout or salmon. It was truly divine!

Trout tritters with green peas and horseradish

Trout fritters with green peas

Servings: 2-3
Difficulty: easy
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Ingredients

100-150g fresh trout, chopped

2 large potatoes, peeled and grated

50-60g green peas, fresh or frozen

1 Tbsp finely chopped onion, optional

1 egg white (or whole egg)

1-2 tsp horseradish sauce

3-4 Tbsp thin cream

4 Tbsp or more plain flour

sea salt, white pepper, to taste

Garnish: sour cream, horseradish sauce, lemon wedges, cured trout/salmon slices

Method

Preheat oven to 200C. Line the baking tray with parchment.
Squeeze out the liquid from potatoes. Add it to a mixing bowl along with trout, peas and onion. Add horseradish, egg white, cream and combine.
Add flour, salt and pepper, and mix well.
Scoop out the dough to make 10-12 fritters. Gently press them down with hand.
Bake for 20-25 minutes or until golden-brown.
Serve with sauce you like and cured trout slices.

Enjoy the meal!

Trout fritters with peas and horseradish

Veal with pink pepper and squash puree

Hey guys! What’s the autumn in your country/city? The weather here finally became amazing – only +29C! And in my home-city in Russia is -7C! Which weather do you like more?

I had the leftovers of squash in my fridge.. and I needed to come up with something to have for dinner. A very simple way to use it – make savory pancakes, but that idea seemed too boring for me. Further ‘excavations’ brought me a beet, a piece of pecorino cheese and a glass of red wine. And the idea came up! Give it up and just drink wine. 😀

So, the measurements in the recipe are given roughly, don’t be afraid to be an artist and make it to suit your own taste. The dish has a wonderful flavour, and this is a very simple way to cook. I served it over a bed of mashed squash and potatoes, and that was incredibly satisfying! Bright and slightly sweet squash and beet, mildly spicy pink pepper give that contented and warm-inside feeling which is what autumn cooking about.

Veal with pink pepper and squash puree

Servings: 1
Time: 20-30mins
Difficulty: easy
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Ingredients

100-150g veal, cut into cubes

5 pink peppercorns, crushed

few sage leaves

1-2 Tbsp dry red wine, optional

80-120g squash or pumpkin, cooked and mashed

1 Tbsp beet, cooked and cut into cubes

1 small potato, cooked and mashed, optional

1-2 Tbsp pecorino cheese, grated

sea salt, to taste

1 Tbsp olive oil

Method

In a bowl put veal cubes, pink pepper, some salt and chopped sage. Pour in wine and stir well. Cover and let marinate for 10-20 minutes.
Make vegetable puree for the garnish. Combine mashed squash, potato and cheese together. Season to taste.
Heat an oil in a frying pan over medium heat. When oil is hot, add meat and fry it. Turn occasionally until done as desired and browned on all sides.
Mix pan-fried veal with beet cubes.
Put the squash puree on a serving plate. Arrange veal on top. Sprinkle with sage and pecorino cheese, if desired.

Of course a great glass of red wine goes hand in hand with this delicious veal. 😉

Enjoy the dinner!

Russian beetroot salad

November 18, 2014
milkandbun
26 comments
beet, beet salad, cooking, food, food photography, food styling, healthy, healthy recipe, photography, photos, recipe, Russian, Russian food, Russian recipe, salad, vegetarian

This simple salad is well-known in Russia. It brings back memories about my childhood, parents’ home and cold evenings, when we made the salad and then ate it. Beets, walnuts and garlic is a very good source of vitamins and oils, which is important during winter days. Prunes is another wonderful ingredient here, it adds sweetness to the salad (especially if the beets aren’t sugary); moreover, prunes have health benefits – they have a high anti-oxidant content and contain dietary fiber*.

I still love and make this salad. For me it’s certainly a good and comforting recipe. You can serve it also as a side dish to grilled meat, burgers or chicken. I hope you do give it a try! So easy and so tasty! 🙂

Russian beetroot salad

Servings: 2-3
Difficulty: easy
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Ingredients

2 medium beets

6-8 prunes (dried plums), pitted

2 cloves of garlic, minced

a handful of walnuts

2-3 Tbsp sour cream

salt, black pepper to taste

fresh dill, optional, for garnish

rye bread, for serving

Preparation

Boil or roast beets until they’re tender. Cool, peel and grate beets (using medium-hole grater).
If prunes are too dry, soak them in a warm water for 10-15 minutes. Then roughly chop prunes and walnuts.
Mix all ingredients in a bowl. Garnish with dill, if desire. Serve with rye bread.

Enjoy!

Autumn Pumpkin Roll

October is a pumpkin harvesting month, and also a time for making delicious amber-color pumpkin dishes, like cream-soups and pies. And the Halloween is coming very soon! I love this time of the year, I believe autumn is the most beautiful season. Well, Emirati autumn is different, but let me pretend that it’s autumn here. 😀 It’s raining outside, and golden, brown and flame-colored laves are falling down from trees..

In real the heat is becoming less intense and nature is waiting for the cool season to come.

And only one thing is on my mind – baking! This is one of quickest recipes, I swear! 😀 Especially, if you already have puff pastry in your fridge. So, you need cut pumpkin and apples, and saute it in butter, then mix with couscous and roll into puff pastry. That’s it! Since I prefer not very sugary bakes, I make the roll almost not sweet, the sweetness of pumpkin and apples is more than enough here. I slice the ready roll and serve warm with hot tea. 🙂 In case if you want sweeter, add more raisins and brown sugar! Anyway, the roll will be so delicious and comforting!

It doesn’t matter what’s the weather outside, when your home is filled with amazing scent of dark brown sugar, cinnamon and baked veggies!

Autumn Pumpkin Roll

I suggest to make own puff pastry, you can keep it in the freezer for several weeks, or if it’s store-bought, be sure that it made from butter not palm oil or margarine!

You may vary the quantity of pumpkin and couscous to suit your taste.

Ingredients

250g butter puff pastry

150-200g pumpkin

1 small apple

1 Tbsp lemon juice

1/2 Tbsp butter

50-60g couscous, cooked

30g raisins (black or golden)

1 Tbsp dark brown sugar (or increase for sweeter option)

1/3 tsp cinnamon

a pinch of salt

1 egg yolk

Method

Cut apple and pumpkin into small cubes, add to the pan with butter, drizzle with lemon juice and saute on medium-high heat for 5-6 minutes. Let the mixture cool.
Soak raisins in warm water or cognac for 10 minutes, then drain.
In a medium bowl combine pumpkin, apple, raisins with couscous. Add salt, sugar, cinnamon and give it a good stir.
Arrange the mixture on the puff pastry sheet. Make the roll, brush it with egg yolk.
Bake in preheated 180C/360F oven for 25 minutes.

Serve warm with tea in your favorite tea cup! 🙂

Happy autumn! ❤

Faskar (fish) with Aromatic Potato Wedges

I love fish. When I was a child I ate a lot of river fish, especially during summer. The city, where I grew up is located on a bank of big and great Russian river – Volga, moreover, there are also few small rivers and lots of lakes around it. My father is addicted to fishing, so quiet often during warm summer days we went to one of those lakes, where dad was fishing, while rest of the family (including myself) was swimming, sun-bathing and enjoying lovely summer. Even though most of the caught fishes were small with lots of bones, we liked to grill it mostly, or make some fish-soup. It was such a great time and delicious meal for the appetite you get on a fresh air!

To be honest, living on the Arabic coast, I don’t buy and eat lots of local fish… I wish they could promote it better; certainly you can buy it in hypermarkets, but in small markets I’ve seen local fish only once or twice. Another option is to go to the fish market and choose good and local fish there, but it’s not always convenient.

Surprisingly, there is only one fish market I know in Dubai, despite the city itself is quite large (generally speaking, there is one fish market per each emirate). And all UAE fish markets open early in the morning, and I do like sleep in the mornings, so it’s not quite convenient for me to visit fish markets at noon, when all fishes has been sold out already 🙂 Most of the fish or seafood available on the market is local and freshly caught straight from the sea, and some type of the fish can be found only on local fish markets, while supermarket fish stalls are selling mix of local and imported seafood. I will show you fish market in Dubai soon 😉

In that way, to support Emirates Wildlife, from time to time I’m buying sustainable species of local fish, like Faskar. You can substitute this fish with any local fish, what you can find at your market.

It is beautiful, isn’t it? 😀

Faskar Fish with Aromatic Potato Wedges

Servings: 2
Difficulty: easy
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Ingredients

2 fishes Faskar, cleaned

½ lemon or lime, sliced

½ lemon, juice

2 garlic cloves, sliced

2 sprigs of fresh rosemary

fresh flat leaf parsley, small bunch, roughly chopped

sea salt, white pepper

Garnish

4-6 baby potatoes, washed, cut into 4 wedges

some broccoli, optional

1 sprig of fresh rosemary or 1 tsp dried

1 tsp turmeric

½ tsp paprika

1 tsp sea salt

2-3 Tbsp olive oil

Method

Place fish in a baking tray, squeeze the lemon juice over it. Season with salt and pepper. Stuff each fish with rosemary, parsley, lemon slices and garlic.
Parboil potatoes for 17-20 minutes. Put in a bowl along with broccoli, if using, toss it with rosemary, spices, salt and olive oil. Arrange vegetables around the fish.

Bake in preheated 190C/380F oven for 25 minutes.