Tag Archives: lunch

Russian kasha

 Kasha means porridge. One Russian proverb says “Bread and Porridge is our food”. A pot with a porridge and bread were the main food on a table many years back. A large varieties of cereals are produced in Russia, but the popular and loved one has been the buckweat.
 According to old Russian tradition, during the wedding a bridegroom and a bride had to cook a porridge together. If they could cooked a good, tasty porridge that meant they could get on with each other. A porridge was cooked for many occasions like a wedding or Christmas feast, birth or funeral repast. Sometimes a feast was called ‘kasha’. Every hostess had a personal recipe of porridge, which she kept in a secret. 
 
 In Russian cuisine a porridge is divided into 3 groups by it’s consistency: liquid (eaten as a soup), oozy (usually for children) and crumbly (the tastiest one). The consistency depends on a quantity of water or milk, in which porridge was cooked. Pumpkin_millet

Millet porridge with butter or lard added was the common meal for Russian labors, who had worked in fields. It’s can be eaten sweet (with sugar, honey, dried fruits) or savoury (with onion, garlic, mushrooms), as a main dish or garnish.
 Moreover, millet is rich in calcium, B vitamins, iron, potassium, and contain no gluten.

  
We need:

  • pumpkin
  • millet – 1 cup
  • water – 1/2 cup
  • milk – 1 cup
  • a knob of butter
  • few dried apricots
  • raisins
  • sugar – 1Tbsp
  • a pinch of salt
Take a pumpkin. 
Cut the lid and set aside. Clean all seeds out.
Put a knob of butter on the pumpkin bottom.
Wash millet thoroughly under running tab water. Mix with raisins and sliced dried apricots. 
Put the cereal mixture in the pumpkin. Add a pinch of salt and some sugar to taste. Pour the milk and water, cover with the lid.
Bake for 1-2 hours.
Open the lid. 
Tasty millet porridge in pumpkin pot is ready!
Serve with honey.
Pumpkin_millet-2 
P.S. For 1 cup millet take 1 cup milk+1/2 cup water. Sub millet with rice.
 
P.P.S. Don’t throw away seeds. Sprinkle over some sea salt and smoked paprika. Add olive oil and bake on a baking paper along with the pumpkin.

Purple peppers and chickpeas!

This summer I’ve been making lots of salads.

It’s still extremely hot in Dubai and one more salad has been done:)

black pepper-4

    I found these beautiful capsicums at a store, grown by farmers in the Netherlands. They’re absolutely marvellous, aren’t they?

black pepper-1

Never seen such deep purple, blackish color of bell peppers. 🙂 They are green inside and have got the same taste as green ones.

black pepper-2

So, about the salad. One of the main ingredients are capsicums, as you could guess 😉

I promise, the salad won’t leave you hungry.  Chickpeas in it are high in protein! Usually I make it ahead (before fitness class, for example, after I’m so hungry!) so it has plenty of time to marinate.

We need:

  • 1 can chickpeas (drained)
  • 2 big capsicums
  • 100 g feta cheese
  • juice of  ½ lemon + zest of ¼ lemon
  • extra virgin olive oil (for frying and dressing)
  • 2-3 sprigs of fresh thyme (or dried one is good as well)
  • 1 tsp cumin
  • fresh mint or/and parsley

black pepper-3

Heat the olive oil with thyme and cumin just for 1 minute, add shredded capsicums, toss and stir-fry until they become soft. My purple peppers turned into greenish color 😀

In a large bowl, combine chickpeas, capsicums, feta cheese and lemon zest. Toss to combine.  Pour 2 tbsp olive olive and lemon juice over the mixture.

Add some fresh mint and parsley; season to taste with grounded black pepper.

You can serve it immediately, but I heartily recommend to leave it  for 30-60 minutes to marinate.

Enjoy!

black pepper-5

 

 

 

 

Russian cold soup-Sveckolnik

    Sveckolnik [sve’koljnik] – Russian summer cold soup, which goes really well during the summer heat. The name comes from the word “sveckla”, which denotes beetroot.
   When AC and even hundreds of ice cream don’t help you against hot, this light soup refreshes and cools you. 
  The main ingredient is a raw beetroot, it’s high in vitamins, minerals and fiber that can effect the digestive system in a positive ways.
Raw beets are one of the top vegetables for nutritious raw eating, according to Bastyr University.
   You can include this light soup in your balanced diet and it takes only few minutes to prepare it.
Svekolnik-5
Ingredients:
beetroot – 2 small
cucumbers – 3-4
eggs – 1-2 per plate
a bunch of spring onion
a small bunch of dill
1 garlic clove
buttermilk 400 ml
water 200 ml
salt, sugar to taste
sour cream (optional)

Better to choose small young beets. And you can substitute raw beets with boiled, if you like.

Shred beets and cucumbers, put them in a deep plate.
Boil eggs for 10 minutes, let cool and cut them into chunks.
Svekolnik-3
Slice green onions, put it in a cup and add some salt. With teaspoon begin to grind the salt into onions.
Svekolnik
Add crushed garlic and mix.
Svekolnik-2
Combine together beets, cucumbers, eggs, onions and dill. Add a pinch of sugar.
Svekolnik-4
For the liquid part buttermilk is mixed with cold drinking water, the volume and thickness of it totally depends on your taste.
 If you can find “salted lassi”  (yougurt drink)-use it, no need to dilute with water; in Arabian countries it’s called “laban up”, in Russia – “tan”, “sivorotka” .

Pour the buttermilk over dry ingredients and mix well. Sprinkle some dill.

Svekolnik-6
  Enjoy! 🙂
You can serve it with a dollop of sour cream and rye bread.

Layered salad with chicken and prunes

In Russia you can find large variety of salads, especially with mayonnaise dressing. Such salads are little bit heavy and could nourish you easy, especially during winter time.

Despite the fact that they’re tasty, better to cut down mayo dressings and replace it with sour cream or yogurt.

The below wonderful salad could be served not only for a family dinner, but for any festive occasion. It consists of simple ingredients, tastes good and deserves to be in your cooking book 🙂

Cucumber salad1

Ingredients

  • 2 medium chicken fillet
  • 12 prunes (dried plums)
  • 200 g mushrooms (champignons)
  • 1 onion
  • 2 eggs
  • 2 cucumbers
  • 1 tbsp olive oil

Dressing

  • 150 g sour cream
  • 1 tsp plain mustard
  • 1 tbsp lemon juice
  • salt, pepper

Put the prunes in a cup and cover with hot water, let stand for 30 minutes. Remove stones and cut prunes into pieces.

Boil the chicken, let cool, then cut it into small cubes.

Boil the eggs for 10 minutes. Shred the cucumbers and cooled eggs.

Cut the onion and mushrooms, fry together with 1 tbsp olive oil until golden-brown; set to cool.

Mix ingredients for the dressing.

 Layers

  1. Prunes
  2. Chicken fillets
  3. Spread 1/2 dressing
  4. Mushrooms with onion
  5. Spread 1/4 dressing
  6. Eggs
  7. Spread the remaining 1/4 dressing over eggs
  8. Cucumber

Done! Let the salad stand for 1 hour and you can enjoy! 🙂

Cucumber salad-2

Red spinach

  Hi guys! 🙂Have you ever tried red spinach? First time I tried it in Dubai. Unfortunately, I never seen it in Russia before. It has mild earthy and green flavor, very similar to green spinach. I use leaves in salads or garnish, adding nice color to any dish!

  Today for the lunch is baked crusted creme dory fillet and carrot-spinach salad.
фотография
 Ingredients (Serve 3)
3 medium-sized creme dory fillets
2 eggs
 For the crust:
1 cup breadcrumbs (homemade is better)
1 tsp crushed coriander seeds
1 tsp thyme
1 tsp cumin
1 tsp crushed white pepper
some salt to taste
 For the salad:
3 carrots, shredded
1 stalk celery, sliced
1/2 bunch coriander 
1/2-1 bunch red spinach
sour cream
 
Preheat oven to 190C (370F). Pat the fillet dry with paper towel. 
In a bowl combine the crust ingredients. Dip the fish fillet in beaten eggs, then in crust. 
Bake for 15-20 minutes.
Meanwhile mix salad ingredients together gently and coat with sour cream.
Serve the hot crusted fish and the carrot salad together.
Enjoy!
cremedory