Tag Archives: weekend cooking

Savory pumpkin pancakes

 Hello blogofriends and foodies! Hope your Sunday is going to be exceptional! May be you planning to go out for a picnic with your family or date out with your beloved.. Whatever you will choose to do today, firstly, do not forget to have a delicious and nourishing breakfast! 😀 Like this one – always favourite pancakes, but this time they are savory: with slightly sweet pumpkin, salty parmesan and aromatic spices!Savory Pumpkin pancakes These pumpkin pancakes are bursting with autumn flavours, plus you can use pumpkin or squash leftovers! Even if the morning is not your favourite part of the day, try to start it with a smile on your face, and you will feel the difference throughout the day! And of course, brighten up the morning with this wonderful breakfast! 🙂Savory Pumpkin pancakes with parmesan, spices and sour cream sauce

Savory pumpkin pancakes

  • Servings: 2
  • Difficulty: easy
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Adapted from Jamie Oliver magazine
Ingredients
Pancakes
200g pumpkin/squash puree
1 egg
250ml full-fat milk
150g plain flour
2 tsp baking powder
1 tsp salt
a pinch of fresh nutmeg
1/2-1 tsp chilli flakes
1 sprig rosemary, leaves finely chopped
30-40g finely grated parmesan
olive or sunflower oil for frying
Extra for serving
some grated parmesan
chopped fresh parsley
sour cream, mixed with chopped parsley, lemon juice, S&P
few oak leaves lettuce or any other, optional
  • In a bowl, mix pumpkin puree with the egg and milk. Stir in flour, baking powder, salt, nutmeg, chilli, rosemary, parmesan.
  • Heat a little oil in a frying pan, spoon some of the batter to make a pancake. Cook for 1-2 minutes on each side, until golden. Serve with extra parmesan, if desired.
Enjoy!

Pumpkin/squash pancakes

Salad “Tashkent”

 Tashkent is the capital of Uzbekistan, one of the former USSR countries. According to one version this salad was created in Moscow during USSR times, when Soviet government set the task to popularize the various national cuisines of the Soviet Union. Due to a very limited availability of the ingredients in most parts of the USSR, Soviet cuisine can be characterized as simple. So, the salad also had to be simple, tasty and nourishing. Another version says that the salad was created by chef of the “Tashkent” restaurant in Moscow, where it also was served for the first time.
 Main ingredients are boiled beef and green radish, sounds simple but believe me the salad will be very tasty! Unhealthy side is dressing, because it’s mayonnaise. So, I suggest to make and eat this salad during weekend, or serve it for a special occasion and everyone will certainly be in awe. 😉 You can also substitute mayo with sour cream, but the taste will be slightly different. Another option for dressing is flavorful sunflower oil, that sometimes mixed with a teaspoon of vinegar. Chose the option and enjoy the salad! 
Tashkent Salad
  • Servings: 4
  • Difficulty: easy
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Ingredients 
400-500g beef fillet
800-900g green radish (I used daikon/Chinese white radish)
4 eggs, hard-boiled
1 large brown onion
2 tbsp sunflower oil for frying
100-150g mayonnaise for dressing (or sour cream/sunflower oil)
fresh chopped coriander or parsely for serving, optional
pomegranate seeds for serving, optional
salt, black pepper to taste
 
Preparation
  1. In a large pan, put the raw meat, cover with cold water, season with salt. Bring to boil, remove the foam, reduce the heat to medium, and simmer for 50-60 minutes. Optionally, you can add few peppercorns, bay leaf, small onion to get aromatic stock which you can use later. Cool the meat, then cut into julienne (thin strips).
  2. Cut eggs into thin strips. Optionally, instead of cutting eggs into strips you can cut them into 4 wedges and garnish the salad.
  3. Cut radish into julienne. Sprinkle radish with salt and let stand for 15 minutes, drain the liquid. If you are using green radish, cover it with cold water and leave for 1 hour to get rid of bitterness; then drain the water.
  4. Thinly slice the onion into half-moon. Heat the oil and fry the onion until golden-brown.
  5. In a large serving bowl, mix radish with onion, add beef, season with salt and pepper. Carefully stir in eggs and dress with mayonnaise. Garnish with coriander/parsley and pomegranate seeds.

Sharing at lovely Fiesta Friday party by Angie, and co-hosts this time Jhuls and Laurie.