Fried Cauliflower with Egg

Ingredients

1/2 cauliflower

3 tbsp butter

1/2 tsp salt

1/3 cup almonds

1 clove garlic

1/2 tsp nutmeg

Lemon juice

Clives

2 tsp mustard seeds

2 eggs

2/3 cup water

9% vinegar

Divide the cauliflower into florets. Melt the butter in a large skillet, add salt, and stir. Add the cauliflower florets, finely chopped almonds, and crushed garlic. Sauté, stirring constantly, until golden brown. After 5 minutes, add the nutmeg, and after 10 minutes, add the remaining ingredients.

 Prepare the egg so it can be poured quickly—by cracking the top, for example. Or crack the egg into a cup and keep it ready. Add vinegar and salt to a saucepan of water and bring to a boil.

Briskly stir the boiling water (not too boiling!) with a spoon in a circular motion to create a vortex in the saucepan. Quickly pour the prepared egg into the center of this vortex. The vortex should be as steep as possible, and the egg should be lowered as close to the water as possible. This will help it retain its shape and prevent it from crumbling into tatters.

Simmer for 1.5-2 minutes, until the white sets and the yolk remains runny. The water shouldn't boil vigorously, but should simmer evenly (with small bubbles). Continue to gently stir the water so the egg floats in a circle and cooks evenly.

 Carefully scoop out the egg with a slotted spoon or spoon. Drain. Trim off any excess white tails (if any, of course!). Once you get the hang of it, the egg will be almost perfectly smooth.

Enjoy!

Cabbage Dumplings

Ingredients

For the dough:

2 cups flour

1 egg

100 ml water

50 ml milk

1 tbsp vegetable oil

1/2 tsp salt

1 pinch of sugar

For the filling:

500 g sauerkraut

4 cloves garlic

1 pinch of salt

1/2 tsp ground black pepper

1/2 tsp allspice

1 tsp marjoram

Sift the flour into a bowl, make a well, pour in the water, milk, and butter, add the egg, salt, and sugar. Gradually knead the dough, starting from the edges. Transfer it to a floured surface, adding more flour as needed until the dough is elastic and springy. Cover it with a bowl and let it rest for 30-40 minutes. During this time, the dough should firm up. Stir once.

Drain the sauerkraut and chop finely. Fry the garlic in butter in a frying pan, add the cabbage, season with spices, and simmer until the cabbage is soft.

Fill the vareniki with the prepared cabbage, boil in salted water, or freeze for later.

Enjoy!

Baked Potatoes with Bacon and Cheese

Ingredients

Potatoes 4

Bacon 8

Onion 1

Garlic 2 cloves

Sour cream 1/2 cup

Cheddar cheese 1 cup

Salt to taste

Pepper to taste

Olive oil to taste

Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Wash the potatoes, drizzle with olive oil, and sprinkle with salt. Prick the potatoes several times with a fork. Place the potatoes on the baking sheet. Bake for 50-60 minutes, until the potatoes are tender.

Cut the bacon into cubes. Heat a frying pan over medium heat and fry the bacon. Place on paper towels to drain. Drain all but 1 teaspoon of fat from the pan. Sauté the chopped onion with ½ teaspoon of salt until caramelized. Add the minced garlic and sauté for another 30 seconds. Remove from heat.

When the potatoes have cooled, cut them in half and scoop out the insides with a spoon, leaving a ¼-inch-thick layer. Mash the removed potatoes with the onion, garlic, bacon grease, sour cream, and ¾ cup of grated Cheddar cheese. Season with salt and pepper, if needed.

Place the potatoes on a baking sheet. Fill the cavities with the filling and sprinkle with the remaining ¼ cup of grated Cheddar cheese.

Bake the potatoes for 15-20 minutes. Serve directly from the baking sheet.

Enjoy!

Braised Brussels Sprouts with Capers

Ingredients

Brussels sprouts 1300 g

Olive oil 165 ml

Walnuts 1 cup

Wine vinegar 1/4 cup

Mustard seeds 1 tbsp

Honey 2 tbsp

Capers 3 tbsp

Garlic 2 cloves

Shallots 2 pcs

Anchovies 60 g

Salt to taste

Pepper to taste

Preheat the oven to 220°C. In a bowl, combine the sprouts with olive oil (120 ml), season with salt and pepper. Place the sprouts on a serving dish and roast for about 45 minutes, stirring 2-3 times during this time. Toast the walnuts in the oven for about 8 minutes. Cool and chop finely.

In a separate bowl, combine the vinegar, mustard, and honey. Add the remaining 40-50 ml of olive oil. Stir in the capers, chopped garlic, shallots, and anchovies, season with salt and pepper. Add the cooked Brussels sprouts and walnuts to this mixture and mix thoroughly.

Enjoy!

Zucchini Boats with Meat

Ingredients

1 zucchini

100 g minced meat

1 tomato

70 g cheese

Parsley

Salt

Pepper

1 clove garlic

Wash and dry the zucchini (no need to peel it). Cut it in half lengthwise, then carefully scoop out the flesh from each half with a spoon, leaving the sides slightly thick. Then brush the "boats" with vegetable oil, place them cut-side down on a baking sheet, and bake in the oven at 180 degrees Celsius for 10-15 minutes.

Heat a little vegetable oil in a frying pan, chop half the zucchini flesh, lightly fry it, add the minced meat, fry until the liquid evaporates, but do not overcook it. Add chopped parsley, garlic, salt, and pepper.

 Fill the boats with the minced meat, top with thinly sliced tomato and sprinkle with grated cheese, and bake in the oven at 200 degrees Celsius for 15-20 minutes, until the zucchini is tender.

Enjoy!

Minced Meat and Mushroom Casserole

Ingredients

Potatoes 600 g

Minced Meat 350 g

Mushrooms 400 g

Onions 2

Garlic 2 cloves

Broth 1 cup

Tomato Sauce 1 tbsp

Cheese 100 g

Vegetable Oil 4 tbsp

Heat the vegetable oil in a deep frying pan and fry the minced meat, chopped onion, and pressed garlic. Fry until half-cooked. Separately, fry the julienned mushrooms and the second onion.

Combine the mushrooms with the minced meat, season with salt and pepper. Then pour the broth and tomato paste into the meat mixture, stir well, and simmer for 10 minutes. Meanwhile, boil the potatoes until tender, then mash them.

 Layer the ground meat, mushrooms, and mashed potatoes in a roasting pan. Smooth the surface of the casserole and sprinkle with finely grated cheese. Preheat the oven to 200°C (400°F) and bake until the cheese is completely melted.

When the casserole is golden brown, it's ready. Transfer it to a serving dish and sprinkle with chopped green onions.

Enjoy!

Julienne in a Bun

Ingredients

Chicken (breast) 200 g

Mushrooms 250 g

Onion 1 pc

Cheese 150 g

Salt

Ground black pepper

Flour 1 tsp

Sour cream 3 tbsp

Round buns 7 pcs

Cut the chicken fillet into small cubes, thinly slice the onion, peel and thinly slice the mushrooms, and finely grate the cheese. Carefully trim the tops of the buns and remove the middle, leaving the sides not too thick.

Fry the onion until translucent in hot vegetable oil. Add the mushrooms and cook until the liquid evaporates. Add the separately fried chicken fillet, salt, pepper, flour, and sour cream. Stir, and cook over low heat for 2 minutes, until the julienne thickens.

 Preheat the oven to 180°C, fill the buns with the warm julienne, and sprinkle with grated cheese. Bake until the cheese melts.

Enjoy!