Tag: tutorial

Polish White Borscht


Ingredients
Serves 3-4 people

300 g of top round beef
6 Munich sausages
100 g of Paris ham
1 medium size onion
1 medium size carrot
1 celery stick
3 garlic cloves
1 big seedless lime
3 hard boiled eggs
1 bunch of dill
200 ml of cooking cream
2 tbsp of sunflower oil
2 tsp of salt
2 tsp of white pepper
1 tsp of ground coriander
1 bay leaf

1) Dice beef into about 1.5 cm cubes. At a medium temperature stove add the beef into a cooking pot with hot water and cook for 1 hour.

2) Slice the Munich sausages, Paris ham and dice carrot, onion. Slice celery. Finely chop 3 garlic cloves. Cut the egg into halves.

3) At medium high temperature stove add 1 tbsp of oil into the grill pan. Add sliced Munich sausages & Paris ham. Stir fry for 5 min. Remove ham & sausages from the pan. Add 1 tbsp of oil into the same pan. Add carrot, sliced celery, garlic cloves. Stir fry for 5 min.

4) Add fried Munich sausages & ham into the pot with the boiled beef. Add fried vegetables, 2 tsp of salt, 2 tsp of white pepper, 1 tsp of ground coriander & 1 bay leaf. Cook the soup for 20 min.

5) Add the cooking cream & cook for 5 min at low temperature. Turn off the stove. Add few ladle spoons of the soup into the serving bowl. Garnish with chopped dill. Add half egg.

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Traditional Recipe Russian Sour Cabbage Soup


Traditional Russian Sour Cabbage Soup Recipe
Sour Cabbage Soup or Kislye Shchi is a traditional Russian soup. This sour cabbage soup recipe is made with fresh pork ribs. Some cooks make theirs with beef brisket and cracked beef marrow bones.

Ingredients
Serves 4 people

600 g of pork ribs
400 g of sour cabbage
2 medium size potatoes
1 small zucchini
2 medium size tomatoes
1 medium size carrot
1 red capsicum
1 medium size white onion
3 garlic cloves
1 bunch of coriander
1 bunch of dill
2 tbsp of vegetable oil
2 tsp of salt
1 tsp of white pepper
3 dried bay leaves

Method

1) Slice onion, dice capsicum, slice carrot, slice zucchini into thin strips, dice tomatoes & potatoes into medium size cubes. Finely chop garlic cloves, dill, coriander.

2) At a medium high temperature stove add 1 tbsp of vegetable oil into a pot. Add pork ribs & stir fry the ribs until pre-cooked & golden color. Remove the pork ribs from the pot.

3) Use the same pot & add dice capsicum, sliced carrots, sliced zucchini, diced onion. Stir fry for 2 min. Add diced tomatoes, sour cabbage & fry for 5 min. Add diced potatoes, 1 tsp of white pepper, 2 tsp of salt, pork ribs. Cover with the water. Bring water to boil & cook for 10 min. Add garlic, dill, coriander & bay leaves. Reduce temperature to medium & simmer the soup for 30 min.

4) To serve 1 portion add a few ladle spoons of the soup into a serving bowl. Add a few pork ribs into the soup. Garnish with fresh chopped dill and fresh chopped coriander.

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Grilled chicken asparagus spinach salad – Recipe


Ingredients
Serves 2-3 people

2 chicken breasts
6 Rrmaine lettuce leaves
8 cherry tomatoes
150 g of green asparagus
100 g of spinach leaves
1 red apple
1/2 lemon
50 g of toasted white & black sesame seeds
2 tbsp of apple vinegar
1 tbsp of hot mustard
2 tbsp of unsalted butter
1 tsp of salt
1 tsp of ground black pepper
1 tbsp of olive oil

1) Finely slice Romaine lettuce, cherry tomatoes into halves. Cut asparagus into about 4 cm pieces. Dice the apple into small cubes

2) Add 2 tbsp of apple vinegar into a bowl. Add 1 tbsp of hot mustard, 1 tbsp of olive oil,1 tsp of salt,1 tsp of ground black pepper. Squeeze the lemon on top of the mixture. Refrigerate the dressing for 20 min

3) At a medium temperature stove add the chicken Into a grill pan. Fry for 7-10 min on each side

4) At a medium temperature stove add 1 tbsp of unsalted butter. Add asparagus into the frying pan. Stir fry it for about 3 min. Using the same frying pan add 1 tbsp of unsalted butter. Add 100 g of spinach leaves. Stir fry it for about 2 min

5) Slice the chicken Into thin strips

6) Place a few Romaine salad leaves into the centre of a serving plate .Add spinach, asparagus slices, cherry tomatoes halves, turkey strips, diced apples. Add a few tbsp of the dressing. Top with toasted black & white sesame seeds

In this cooking tutorial episode we will teach you how to make delicious & healthy Grilled chicken asparagus spinach salad served with an apple vinegar, hot mustard dressing.

We hope you will enjoy this simple & unique recipe.

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Wild Rice Duck with Honey Mustard Orange Dressing


Ingredients
Serves 4 people

1 cup of wild rice
1 tbsp of honey
1 egg
200 g of pineapple
1 red apple
1 orange
1 tbsp of brown mustard
3 duck thighs boneless & skin on
4 celery sticks
12 cup of olive oil
1 tsp of salt

1) Slice the celery. Dice 200 g of pineapple. Dice the apple into small cubes. Cut the orange into the quarters.

2) Add 1 egg into the bowl and whisk it. Add 1 tbsp of mustard, 1 tbsp of honey. Whisk all the ingredients. Add 50 ml of olive oil. Refrigerate the sauce for 20 min.

3) At medium temperature stove add 1 cup of rice into the pot with hot water. Add 1 tsp of salt the cook the rice for 10 min.

4) At medium high stove add 3 duck thighs into the grill pan. Grill the duck for 10 min on each side then slice duck thighs.

5) Mix the wild rice, sliced celery, diced pineapple, diced apple & duck strips. Add the sauce and squeeze orange juice. Mix all the ingredients.

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COCONUT CONDENSED MILK CAKE


Ingredients
serves 6 people

300 g of cream crackers
350 ml of milk
250 ml of cooking cream
200 g of boiled condensed milk
100 g of unsalted butter
125 g of white sugar
2 tbsp of icing sugar
1 1/2 tbsp of flour
1 tsp of vanilla extract
100 g of coconut flakes

Method

1) Using the mixer mix cooking cream and vanilla extract at 3rd speed for 2 min, add icing sugar and mix all ingredients for 1 more min gradually increase the speed to 5th one.

2) At medium temperature stove add the milk and the sugar into pot, mix until the sugar devolves. Add the flour and mix for 2 minutes, set the mixture aside at room temperature for 10 minutes. Add the butter into the mixture and whisk it to create the custard.

3) Add 1 tsp of condensed milk on to of the cream cracker, spread it and cover with another cracker. Please the sandwich cracker into the tray. Repeat the same steps until you cover the first layer.

4) Cover the 1 st layer of crackers with clotted cream. Add another layer of custard on the top of clotted cream. Cover the clotted cream with the second layer of sandwich crackers, add second layer of clotted cream, add second layer of custom cream.

5) Add 1 tsp of condensed milk on top of the cracker, flip it over and place it on top of the custard. Repeat the same steps for the rest of the crackers. Add the rest of clotted cream on the top. Add the rest of custard on the top of the clotted cream. Sprinkle the cake with coconut flakes. Refrigerate for 2-3 hours before serving.

In this cooking tutorial recipe we will show you how to make non baked cake with an delicious homemade clotted cream, custard and cooked condence milk.

You will enjoy this very simple and tasty cold cake recipe.

Bon appetit

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Blinchiki With Salmon And Philadelphia Cheese


Dough:
2 eggs
500 ml of milk
1 tsp of salt
1 Tsp of sugar
1 Tsp of veg oil
200 gm of flour

Stuffing:
300g of salmon
Handful of dill
250 gm of Philadelphia
2 garlic cloves
1 Tsp of salt
1 Tsp of ground black pepper
1 Tbsp of olive oil
1 Tbsp of mayonnaise
1 Tsp of oregano

1) Remove the skin of the salmon and discard it. Dice the salmon into small cubes. In a bowl with salmon cubes. Add 1 tsp of salt, 1 tsp of ground black pepper, 1 tbsp of olive oil, 1 tsp of oregano. Mix all the ingredients. Refrigerate the salmon for 20 minutes.

2) Add the glass bowl chopped garlic and dill, 250 gm of Philadelphia cheese, 1 tbsp of mayonnaise. Mix all ingredients and set aside.

3) Into a glass bowl with 500 ml of milk add 2 eggs, 1 tsp of salt, 1 tsp of sugar & 1tsp of veg oil. Mix all the ingredients. Add 200 gm of flour and mix it again. Set the mixture aside at room temperature for 20 minutes.

4) Set the stove at medium high temperature. Brush the frying pan with some oil, add 1 ladder spoon of the pancake mixture & fry the pancake for 2 min on each side.

5) Add 1 tbsp of Philadelphia mixture into pancake and spread it. Add 1 tbsp of salmon. Roll the blinchiki and slice it into 5 pieces.

Blinchiki are the thin pancakes, traditionally made from wheat flour and served with sour cream, butter, caviar, and other garnishes.

In this recipe we will teach you how to make blinchiki, Philadelphia sautor and also how to marinate salmon.

Bon appetit

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Amazing White Snapper Fish Pie Recipe


Ingredients :
2 puff pastry sheets of 30 cm diameter
800 g of white snapper fillet
2 onions
Handful of dill
Handful of coriander
3 hard boiled eggs
2 tbsp of fresh lemon juice
1 cup of jasmine rice
1 fresh egg
2 dried bay leaves
2 tsp of salt
2 tsp of ground black pepper
2 tbsp of olive oil

1) Add 1 cup of white rice into a bowl. Cover the rice with cold water. Leave it soaking for 30 min. Add the rice into a pot with simmering water. Add 2 tbsp of lemon juice. Reduce the stove temperature to medium low. Mix the rice and cook it for 15 min.
 
2) Slice the onions into half rings. Chop dill and coriander. Dice the eggs. Slice the fish fillet into 0.5 cm strips.

3) In a preheated stove at a medium high temperature add 1 tbsp of olive oil into a frying pan. Add half onion rings, Salt and pepper. Stir fry for about 2 min and set it aside.

4) In a preheated stove at a medium high temperature add 1 tbsp of olive oil. Add fish strips, 1 tsp of salt, 1 tsp of ground black pepper. Mix all ingredients and stir fry for 5 min. Add dill and coriander. Mix all the ingredients. Switch off the stove and set the mixture aside.

5) In a baking pan covered with baking paper add the first circular puff pastry sheet to cover the bottom of the pan. Pinch with a fork in different places the pastry sheet. Add half of the white rice portion, add half of the onion half rings, half of the fish strips, 1 dried bay leave in the center. Repeat the same steps with the rest of the ingredients. Cover with the second pastry sheet. Fold the edges of the pastry sheet around the baking tray. Make 3 small cuts on the pastry sheet.

6) Bake at 180 degrees Celsius for 25-30 min.

7) Pie is ready. Let’s slice it into 4 pieces.

A simple fish pie recipe that’s quick and easy to prepare. Our fish pie recipe is incredibly simple to make and you can use any fish you want.

Bon appetit

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New England Clam Chowder Served in a Bread Bowl


Ingredients:
1kg fresh clams in shells (scrub shells thoroughly)
6 strips of bacon
2 tablespoon butter
2 sticks of celery diced
1 large onion, chopped
2 garlic cloves finely chopped
2 tablespoons flour
3 cups of stock from the clams
500g potatoes
1 teaspoon fresh thyme or dried
1 bay leaf
Salt to taste
Black pepper to taste
2 cups fresh cream

4 large bread bowls make sure the bread is fresh (sour dough bread is best). It should have a nice crust on the outside. Slice the top off the bread bowl and scoop out the inside making sure you don’t pierce the crust. You can dice and fry the scooped out bread and use croutons with the soup if desired.

Method:
1. In a large sauce pan bring 3 cups of water to a boil. Add clams and cover the pot. Cook over medium high heat for 7-9 minutes until they open. If any clams don’t open, discard. Remove clams from stock. Strain the stock through a fine sieve lined with cheese cloth. If needed strain a few times to remove all traces of sand.

2. Remove the clams from the shells. With a sharp knife, cut meat in to bite size pieces.

3. In a large heavy bottomed pot over medium heat, cook the bacon until brown in the butter.

4. Add celery, onions, garlic and the potatoes and cook for about ten minutes or until onions are translucent. Stir often. Add flour and cook for another minute stirring constantly.

5. Add 3 cups of the broth, thyme and bay leaf and stir to combine. Bring to a boil, then lower heat and cook until the potatoes are tender, about 10-15 minutes.

6. Once potatoes are tender, remove the pot from the heat, discard bay leaf and add chopped clams (If you are making this ahead of time, do not add the clams until you are ready to heat and serve).

7. Season chowder with pepper and salt as needed and serve in the scooped out bread bowls.

The Chowder should be thick. If it is not thick enough melt butter some butter with some flour to make a roux and slowly stir in to chowder until you reach the desired consistency.

Clam chowder is any of several chowder soups containing clams and broth. In addition to clams, common ingredients include diced potatoes, onions, and celery.

Easy to make, ready in less than half an hour, a great dinner standby.

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Healthy Smoothie Recipes – Papaya Banana Coconut Oil and Avocado Mango Mint Smoothies


Papaya Banana Coconut Oil Smoothie

Ingredients:
1 big banana
1/4 of an small papaya
150 ml of coconut milk
300 ml of milk
1 tsp of coconut oil
1 tsp of honey
1 cup of small ice

1) Remove the seeds of the papaya and discard them. Peel off the papaya skin.

2) Peel off the banana skin.

3) Add papaya into the blender and add banana then add1 tsp of coconut oil, 1 Tsp of honey, 150 ml of coconut milk, 300 ml of milk, 1 cup of small ice then Blend the smoothie for about 30 seconds at the first speed, Increase the speed to the second setting and blend for another 30 seconds.

Avocado Mango Mint smoothie

Ingredients:
1 small avocado
1/2 of a big yellow sweet mango
300 ml of almond milk
150 ml of milk
10 fresh mint leaves
1 seedless big lime
1 cup of small ice

1) Hold the mango half in your hand. Make long cuts along the length of it. Make sure to not slice thru the skin of the mango. Repeat cuts in a perpendicular direction to form cubes. Using a spoon remove the mango meat.

2) Cut the avocado around in halves. Remove & discard the avocado seed. Insert a spoon in between the avocado skin and its meat, twist it around to easily remove the meat.Dice the avocado .

3) Chop 10 fresh mint leaves & Cut lime into quarters.

4) Add into a blender, diced mango, diced avocado, chopped fresh mint, 300 ml of almond milk, 150 ml of milk. Squeeze lime quarters into the smoothie mixture and add 1 cup of small ice. Blend the smoothie for about 30 seconds at the first speed. Increase the speed to the second setting and blend for another 30 seconds.

Smoothies are a great way to get the daily recommended value of fruits and veggies.

Mango Mint Avocado Smoothie is a perfect refreshing drink to enjoy for breakfast or a snack.

Papaya Banana Coconut Oil tropical-inspired healthy smoothie recipe made with papaya, banana, coconut milk, coconut oil and touch of honey is a powerhouse of antioxidants and vital nutrients.

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Chicken Almond Salad Recipe – Healthy Salad


Ingredients
Serves 4 people

300 g of roasted Chicken thighs & legs
2 small boiled potatoes
100 g of gouda cheese
8 hard boiled quail eggs
125 g of green peas
4 tbsp of salad cream or mayonnaise
1 Handful of dill
1 red onion
2 garlic clove
100 g of almonds
Fresh rosemary for presentation

1) Remove the skin and bones from the chicken thighs and legs. Chop the chicken and set it aside.

2) Peel off the potatoes skin. Dice potatoes into small cubes. Dice the gouda cheese. Remove the quail eggs shells. Dice the quail eggs.

3) Finely chop 2 garlic cloves, half of a red onion, dill. Add 4 tbsp of salad cream into a bowl. Add the chopped onion & chopped garlic, chopped dill. Thoroughly mix all the ingredients. Refrigerate the dressing for 20 min.

4) Add into a big salad bowl chopped chicken, diced cheese, diced potatoes, eggs,green peas. Add the salad dressing. Thoroughly mix all the ingredients.

5) Place the salad into a serving plate. Make an oval shape with the salad. Insert the almonds all over the salad top. Decorate with fresh rosemary branches on top of the salad.

This salad is one of those creative experiments of cooks, which became extremely popular and well established on the festive tables. In this recipe, we will teach you how to cook and present this salad.

It is really very elegant, beautiful salad, perfectly conveying the atmosphere of any festive.

Prepare this salad will be able to any cook. The preparation is quite fast.

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