Tag Archives: potato

Oven fries and homemade potato seasoning

¬†Many of us like potato fries/chips, and I’m not an¬†exception. ūüėÄ 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! ūüėČOven roasted potato fries

 Enjoy your aromatic snack!

Oven fries and homemade potato seasoning

  • 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!

Vegetable bake with mozzarella and bacon

This simple, good-looking and so-delicious bake is a time-saving dish for busy week days, or when you’re tired but still want to prepare homey food. I love one-pot recipes, whether its made on a hob or in the oven, they are always comforting, full of flavor and tasty!
For this bake I used young potatoes, that can be substitute with regular, but make sure to slice it very thinly. Want better and quicker? Use boiled or roast potatoes! For the vegetarian option Рomit the bacon.
Also the bake can be great and tasty work lunch, you can see it’s not difficult or time-intensive task. Homemade lunches are¬†definitely¬†healthier¬†than any fast food, you know every single ingredient in it, also you can make it balanced,¬†nutritious¬†and satisfying. Beyond that, such home-packed meals is one of the¬†simplest¬†ways to trim your budget.Vegetable Bake with mozzarella and bacon

Vegetable bake with mozzarella and bacon

  • Servings: 2
  • Difficulty: easy
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Ingredients
6-7 small potatoes
1 leek, chopped
1-2 capsicum
3-4 bacon slices, smoked
70-100g mozzarella, or as much as you wish, cut into cubes
40-50g pecorino or parmesan cheese, grated
1 spring of fresh rosemary, or 1 tsp dried
1/3 tsp paprika
1/3 tsp turmeric
5-7 mix peppercorns (black, white, pink), crushed
fresh basil, few leaves, for garnish, optional
sea salt, to taste
2 Tbsp olive oil

Method

  1. Preheat oven to 200C. Grease a baking dish with olive oil.
  2. Slice and fry bacon (without any oil). Transfer to paper towel to absorb exsess fat. Set aside.
  3. While the frying pan is still hot, add leek to it and saute on a medium heat for few minutes. Do not let it brown.
  4. Throughly wash and rub potatoes, thinly slice. Roughly chop capsicums. Put vegetables in a bowl, add 1 Tbsp olive oil, spices, season with salt and stir well.
  5. Spread leek on the baking dish. Add vegetables.
  6. Bake for 30-40 minutes, or until potatoes are tender. Add bacon, mozzarella and pecorino/parmesan, and bake for 5-10 minutes more. If you have grill, put the baking dish under the grill for 5 minutes.
  7. Sprinkle with basil and extra pecorino/parmesan, if desired.
  8. Serve with green salad.

Enjoy!

Potato bake with mozzarella and bacon

 

Classic Beef Stroganov

¬†Beef Stroganov is a well-known Russian dish, which become extremely popular in many countries. It consists of fried beef cubes mixed with sour cream sauce. Various explanations are given for the name, one says that such dish was firstly appeared¬†at the count Alexander Stroganov’s dinners, who was the Russian minister of the interior from 1839, the member of the state Council from 1849 and the governor general of Novorossiia from 1855. The sauteed beef was among other different dishes, which were served at ‘open tables’ when all decorous and presentable people could came in straight from the street and tried any meal.
¬†The first known Beef Stroganov recipe doesn’t¬†contain¬†onions or mushrooms, only floured beef cubes, which fried and sauced with mustard, bouillon (stock) and some sour cream. Thus, you may guess that it’s not¬†the best recipe. The dish becomes much tastier and aromatic if you add onions and mushrooms (it tastes fantastic with cep mushrooms, even if you add only one), such recipe is considered now as classic Beef Stroganov.
Beef Stroganov

Classic Beef Stroganov

  • Servings: 4
  • Difficulty: moderate
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You can also serve the beef with buckwheat instead of mashed potatoes.
IngredientsRussian Beef Stroganov
500g beef fillet, cut into medium cubes
2 medium brown onions, thinly sliced
200-300g mushrooms, sliced (cep mushrooms or brown champignons)
2-3 Tbsp plain flour
150-200ml sour cream
2 tsp dijon mustard
2-3 Tbsp beef stock
butter or sunflower oil
sea salt, black pepper to taste
mashed potatoes, chopped dill or parsley, rye bread, for serving
 
Method
  1. To make the sour cream sauce, in a small bowl, combine the sour cream with mustard, add stock to make it more thin (it should be liquid like kefir).
  2. Mix the flour with a good pinch of salt. Lightly flour beef cubes from all sides, shake off any flour¬†excess. Heat the heavy frying pan, when it’s hot, add butter or sunflower oil. Then sear beef cubes in 2 or 3 batches, so you don’t overcrowd the pan and steam the meat. Cook for 2-3 muntes or just until browned. Transfer to the plate.
  3. In the same frying pan (reduce the heat to medium), add a knob of butter, mushrooms and onions. Fry onion until it’s soft. Then add fried meat, season with salt and pepper. Reduce the heat to medium-low, you need to warm the meat mixture for 2-3 minutes. Now add the sauce, stirring continuously for 1-2 minutes. Remove the pan from the heat, cover with lid and let it rest for few minutes.
  4. Serve with mashed potatoes, sprinkle with dill or parsley. Enjoy!
You can keep the dish in the fridge up to 1-2 days. Keep the fried meat and sour cream sauce¬†separate¬†in the different containers. Just mix it together and rewarm before serving (but don’t let the sauce¬†bubble).

Draniki

¬†Draniki¬†– thin and round potato pancakes, are often pan-fried and served with sour cream. The word ‘draniki’ originates from the verb ‘drat’ (soft t), which means grate, rub. It was originally a common breakfast, and today we stick with this tradition, but¬†in some restaurants¬†it’s served all day long. Draniki are so beloved and popular in our country, that not even every Russian knows, that it is Belarus dish.
 Potato was brought to Russia in the end of 17th century, when it was served as an exotic dish only at royal banquets, and potatoes were sprinkle with sugar, not salt and pepper as nowadays. At that time in Belarus, potato had been known for 80 years. Today potato became the main vegetable in Belarus, and now over 200 potato dishes are known.
  Similar potato pancakes can be found in many countries, like hash browns in the USA, kartoffelpuffer in Germany, Swiss rösti, or Jewish latkes, and etc.
Draniki
¬†This is a simple recipe that is easy to¬†prepare¬†and produces great results! ūüôā Enjoy!

Draniki - Russian potato pancakes

  • Servings: 2-3
  • Difficulty: easy
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Ingredients
4 large potatoes
1 egg
2 Tbsp all-purpose flour
2-3 Tbsp fresh dill, finely chopped (or 1 1/2 tsp dried)
a good pinch of salt
a good pinch of pepper
2-3 Tbsp sunflower oil, for frying
sour cream, for serving
Preparation
  • Peel potatoes and grate (using medium or large holes of a box grater),¬†transferring¬†to a bowl of water. Soak potatoes for 10-15 minutes, then drain well in a colander, and squeeze grated¬†potatoes¬†with hand, extracting as much liquid as possible.
  • Transfer potatoes back to a bowl and stir in egg, salt, pepper and dill. Add flour and mix until well-coated. The mixture should be wet and thick (not soupy!).
  • In a heavy-based or iron skillet heat the oil until hot, but not smoking. ¬†Place the large spoonfuls of the mixture into pan, pressing down and spreading into cm/inch rounds with a fork or spoon. Reduce heat to moderate. Brown draniki on one side about 5 minutes, turn over and brown on the other. Let drain on a paper¬†towels.
  • Serve warm with sour cream or raw.
  • Draniki are also good with creme fraiche, herb cream cheese and ricotta.
The remaining draniki can be kept in a refrigerator up to one day. Reheat in a 160C/320F oven, about 10 minutes.
Russian Draniki

Vareniki

¬†Almost everybody in Russia knows and adores vareniki! So do I. ūüėÄ
Vareniki – are dumplings, stuffed with savoury or sweet filling.

Vareniki-9

It’s considered that vareniki is a traditional¬†Ukrainian¬†dish, but originally it came from Turkey. It was a dish made from boiled unleavened dough with meat and¬†vegetables¬†filling. When “Vareniki” appeared in¬†Ukraine for¬†the first time, they were called ‘diush-var’. The¬†Ukrainian¬†people liked this dish so much that these dumplings quickly spread over the Ukraine and beyond, and¬†became¬†widely-popular, turned into traditional Ukrainian cuisine and began to call as ‘vareniki, and this name simply means – boiled.
 Ukrainian savoury vareniki are usually topped with shkvarki Рfried salted pork fat, and also can be topped with fried onions or just accompanied with sour cream according to local taste or preferences (i.e. last two toppings are quite popular in Russia).
 The most popular fillings are potatoes, mushrooms or fish. Vareniki could be also made sweet, with cherries or sweet cottage cheese filling.
There are many recipes of vareniki nowadays, with egg or sour cream in dough, based on water or kefir.
My recipe is the simplest one, and I used a mix of mashed potatoes and mushrooms. You can use the same dough for sweet fillings, such as cherries or black currant.
Here is the short video how I make these lovely twisted edges of the Vareniki.

Vareniki

  • Servings: ~70 pieces
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Vareniki can be frozen well, that’s why I¬†usually make a big batch, put them in ziplocks and freeze! No need to¬†defrost¬†before cooking.
 
Ingredients
The dough:
500g plain flour
1 egg
2 tsp salt
200 ml warm water
The filling:
800-900 g potatoes, boiled and mashed
1 onion, cut into small cubes
300 g wild or button mushrooms, sliced
1 Tbsp oil + 1 Tbsp butter 
Small bunch of dill, finely chopped
Salt, pepper to taste
Garnish per portion:
1-2 Tbsp sour cream 
1 Tbsp chopped dill 
a knob of butter 
 
Method
  • Dissolve salt in warm water. On a flat surface make a well in the flour, add egg and salted water. Knead until the dough is pliable. Cover with plastic wrap or towel and let rest for 20 minutes.
  • Meanwhile, saute onion and mushrooms in oil and butter. In a bowl combine mashed potatoes with¬†vegetables and¬†dill. Season to taste. The filling is ready.
  • Roll the dough into 8cm/3-inch circles, place 1 tsp potato mixture into center, fold the dough over filling and press it.
  • Bring a large pot of salted water to boil (salt the water as for pasta or you like). Put vareniki into water and¬†carefully¬†stir with a spoon. When they come to the surface – cook for 4-5 minutes more.
  • Serve vareniki with sour cream, chopped dill and a knob of butter on top.
 You can brown vareniki a bit in a butter straight after the boiling. Serve with sour cream, but already without extra butter on top.
 
Enjoy the¬†delicious¬†vareniki! ūüôā

Are you going to Angie’s party? You can try superb¬†cocktail¬†there! ūüėČ