Tag: egg (Page 1 of 10)
Zucchini CrepesAugust 27th, 2016 in Main Dishes, No-meat by Julia Volhina
Savory crepes with no sugar added and lower amount of flour than in traditional crepes due to usage of zucchini pulp – yes, count me in!
Amount of flour specified in the recipe is somewhat approximate. You may end up using more or less depending on how liquid the kefir is.
Generally you don’t want to get batter to thick for crepes to become too thick, but you also don’t want to make it too thin either because it will be hard to turn a crepe over when frying (it may tear).
So if crepe tears when you try to flip it, add a bit flour in before frying next one, or if it turns out too thick – add a bit of kefir to the batter.
Kefir makes crepes very tender, and may be somewhat hard to flip in general, so use smaller frying pan to make the process easier.
Omelette with BroccoliAugust 13th, 2016 in Eggs, Main Dishes by Julia Volhina
If you like quiches for breakfast or brunch but don’t want to mess with puff pastry (or trying to cut off some carbs and fat) try this recipe for an omelette with broccoli.
I used fresh broccoli crowns (they are pretty inexpensive and taste great being in season and such), however frozen ones will probably work as well.
Cooking time for the omelette will depend on the size of the pan and amount of ingredients you use. Start testing readiness at 20 mins mark with a wooden toothpick. When omelette is ready, the toothpick should come out clean when stuck into the middle of the omelette.
Amount of ingredients from this recipe will produce 2 portions.
Cabbage and Meat Rissoles (Lazy Cabbage Roll Patties)January 30th, 2016 in Beef, Main Dishes by Julia Volhina
EnjoyYourCooking already has recipe for Lazy Cabbage Rolls casserole, this recipe variation uses almost the same ingredients, but in form of cabbage and meat patties baked under tomato and sour cream sauce.
Again, they are much easier and faster to prepare comparing to traditional cabbage rolls (this is why they are called “lazy”), but taste is very similar.
These patties constitute complete meal, but some vegetables or salads can be served along as a side dish.
Hrechanyky (Ukrainian Buckwheat Fried Patties)October 10th, 2015 in Chicken, Main Dishes by Julia Volhina
There are many recipes in Ukrainian cuisine for Hrechanyky – meat and buckwheat patties.
All of them use some sort of meat (chicken, or pork, or beef, or a combination of these) which is being mixed with boiled buckwheat and some other ingredients; patties are either baked or fried, and then served either plain or with some kind of sauce. So, there are many variations.
In this recipe I used ground chicken, patties are fried and served without any sauce. Simple recipe I would say. If you are grinding chicken meat yourself, you can do it together with onion, that way there is no need to grate it.
Serve hrechanyky warm or cooled down with vegetable side or on a bread bun.
Baked Chicken Patties in Cheese SauceSeptember 26th, 2015 in Chicken, Main Dishes by Julia Volhina
Interesting and I would say unusual recipe: chopped chicken meat patties baked in garlicky cream cheese sauce. Great choice for romantic or family dinner.
I used chicken thighs meat for this recipe, it seem juicier and tasty to me, but breast meat will work as well. As for cheese, it is italian cheese blend, but if you like something else – it would probably work too.
If meat mince consistency is watery, forming patties may get tricky, just use two spoon to ladle and shape them, otherwise use hands.
Cabbage PancakesJuly 4th, 2015 in Main Dishes, No-meat by Julia Volhina
If you have some cabbage sitting in the fridge and you don’t know what to do with it, here is your way out: make cabbage pancakes. They are much like Ukrainian “deruny” but made from cabbage and onions.
My better half is not a big fan of cabbage in general, but he loves these and always asks for seconds.
Cabbage pancakes work great for breakfast or lunch as a dish on its own. But they are not sweet, so I suppose can be served as a side dish as well.
Listed amount of ingredients will produce about 15 pancakes.
Fried Meat with Mustard and EggsMay 9th, 2015 in Beef, Chicken, Main Dishes, Pork by Julia Volhina
The magic of this recipe is in the fact that you can prepare everything for it a day before and then just fry the meat when the time is right.
You can actually store marinated meat in fridge for longer and just fry a portion you need every time you need it, which may save time eventually.
Results may vary depending on the taste of mustard you use. So use the one you like :).
The same goes for peppers – I used a mixture I had on hands: red pepper, black pepper, white pepper, coriander, etc, but you can use whatever you like the most.
Choose softer cut of beef for this recipe, pork or chicken may work too.