My shallot recipes



Mussels Steamed with Shallots in Wine and Butter Sauce

February 9th, 2013 in Fish, Main Dish Recipes by Julia Volhina

This is a recipe for tender mussels steamed with shallots, garlic and fresh greens in dry white wine and butter sauce. It will work great for a romantic dinner.

Use good white wine you would drink yourself for this recipe to achieve best results. And serve remaining of the wine along with mussels later.

Steamed mussels go great with toast garlic bread or a baguette with garlic.

Avocado Salad Dressing

July 9th, 2011 in Sauces & Dips & Spreads by Julia Volhina

This creamy avocado salad dressing somewhat resembles guacamole dip, after all it consists of almost the same ingredients, just in different proportion.

However it is much more spicy and more liquid which obviously makes it easier to dress salads with it: lettuce salad with tomatoes, avocados and shrimps is my personal choice for this dressing.

Ready spicy avocado dressing can be stored in the airtight container in fridge for several days.

Ukrainian Tomato and Cucumber Salad with Sour Cream Dressing

March 12th, 2011 in Salad Recipes by Julia Volhina

This simple salad with tomatoes and cucumbers is very popular in Ukraine, and I don’t see any reasons why it wouldn’t be liked in any other country which grows tomatoes, cucumbers, dill and sour cream with onions and garlic.

As opposite to summer salad with tomato and cucumbers with vegetable oil based dressing, this one uses sour cream and mayonnaise.

If you are trying to cut on calories – use mix of sour cream and low calorie yoghurt, or just yoghurt as a base for dressing, but, believe me, this salad tastes the best with real sour cream.

Spicy Guacamole Dip

February 26th, 2011 in Sauces & Dips & Spreads by Julia Volhina

First time I tried this green dip, it was served as a side dish to something very spicy in mexican restaurant, and it didn’t impress me. Probably, that was about color: I never seen avocados before and their bright green color seem almost artificial.

Nevertheless, I tried it and since then these unusual and very nutritious fruits are very important part of my diet: amusingly they have more potassium than bananas, have high fiber content and rich on vitamins E, B and K.

This variant of guacamole is a bit spicy. If you want to make it mild: either increase amount of avocados or reduce amount of serrano peppers and onion; adding sour cream can help reduce hotness as well.

Beet Salad with Prunes and Walnuts

November 13th, 2010 in Salad Recipes by Julia Volhina

Beet salad with prunes, walnuts and onions dressed up with mayo or sour cream or both is one of the traditional salads of ukrainian cuisine.

Also, this dish is one of the not many dishes which uses beets as a main ingredient.

It is very important to use sweet and rich red color beets for this salad. So, when buying beets scratch their skin with a nail: dark red pulp under skin is a sign of good beet, not pink and not white.

It is also important to use good quality walnuts; taste before you buy them: old walnuts can be bitter and using such will make you salad taste bitter as well.

Potato Roast with Vegetables

July 10th, 2010 in Main Dish Recipes, No-meat, Side Dish Recipes by Julia Volhina

Summer is here and summer is a perfect time to enjoy vegetables it brings along.

Bell peppers, eggplants, potatoes roast together with olive oil based dressing with garlic and herbs can be a perfect dish on their own as well as a side dish to meats or poultry.

Once veggies are all sliced and mixed with dressing (can be prepared in advance), it takes about an hour to roast them in the oven.

Roasting doesn’t require much of attention, just stirring from time to time. So I consider this dish easy to prepare.

Baked Egg Omelette

June 12th, 2010 in Eggs, Main Dish Recipes by Julia Volhina

Egg omelette with ham or canadian bacon and vegetables is a nice breakfast dish. It takes more than an hour to prepare, but it totally worth it.

Unlike most of other omelettes which are usually fried eggs with some other ingredients, this one is prepared by baking them in the oven.

It is a bit hard to tell exact baking time for this dish – it depends a lot on the size of the baking pan you use (both size and material it is made of) and amount of ingredients: my advice would be to test omelette with wooden toothpick (pierce it through from top to bottom and remove it) – if it does come out clean – baked omelette is ready.