EnjoyYourCooking

My Homemade Food Recipes & Tips

Tag: flour (Page 1 of 7)

Jäger Sauce (Mushroom Hunter Sauce)

November 19th, 2016 in Sauces & Dips & Spreads by Julia Volhina
Jäger Sauce (Mushroom Hunter Sauce)

It took me couple of tries to get close enough in recreating a recipe for Jager Sauce which I tried in local German restaurant.

I must say I love how it turned out: creamy, mushroomy with a hint of wine and a little more than a hint of smoked bacon.

Traditionally, Jager Sauce is being served with schnitzels.

And I found it works great with meat roasts and fried meat, as well as with any kind of potato sides.

Zucchini and Chicken Casserole

October 22nd, 2016 in Chicken, Main Dishes by Julia Volhina
Zucchini and Chicken Casserole

If you have an abundance of zucchini, this is definitely one recipe to try.

For me it stays somewhere on a verge between being a casserole and omelette. It has creamy texture, tons of fiber, nice amount of protein and green festive color 🙂

Zucchini and Chicken Casserole is a great choice for lunch or dinner, or even breakfast if you prepare it in advance ready for reheating.

Zucchini Crepes

August 27th, 2016 in Main Dishes, No-meat by Julia Volhina
Zucchini Crepes

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.

Cabbage Pancakes

July 4th, 2015 in Main Dishes, No-meat by Julia Volhina
Cabbage Pancakes

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.

No Yeast Puff Pastry Dough (Faster Variant)

February 22nd, 2014 in Tips, Advices & How-to by Julia Volhina
No Yeast Puff Pastry Dough (Faster Variant)

Real puff pastry dough is taking a lot of time to make from scratch, most of the times it is easier to just buy it instead. Another alternative could be to try this easier and much faster variant.

Disclaimer first: this dough will probably not be a best choice for some fancy croissants or so, but it will work great for layered cakes, pies, sugar cookies, and such.

Either butter or margarine will work for this recipe, I used margarine. Make sure you don’t let ingredients and dough itself warm up, if you need to pause while making the dough, put it to the fridge to cool down.

Prepared dough can be used right away, or can be frozen for later use, make sure to use freezer bag.

Summer Squash Omelette

February 15th, 2014 in Eggs, Main Dishes, No-meat by Julia Volhina
Summer Squash Omelette

Perfect recipe for breakfast or brunch, especially on a weekend.

Summer squashes or zucchinis or a combination of these will work for this recipe. One or two, depending on their size and size of skillet you use. You will need just enough to form a single layer.

I used italian blend of cheeses, it worked perfectly. Other cheese or combination of cheese to your liking will work as well.

Vegetables with Cream

December 14th, 2013 in No-meat, Sides by Julia Volhina
Vegetables with Cream

Vegetables with cream are pretty easy to cook and they make a great side dish for meat or poultry. It can also be served as a no-meat course.

I used carrots, broccoli and cauliflower florets with peas for this recipe, but it will also work good with green beans, zucchini, brussels sprouts, whatever you have on your hands.

The same, you can use either fresh vegetables or frozen ones, or a combination of these. For example, for this recipe I used fresh broccoli and cauliflower with frozen sliced carrots and frozen peas.