Cottage Cheese and Spinach Casserole

Ingredients

Cottage cheese 400 g

Eggs 3

Milk 1 cup

Flour 2 tbsp

Spinach 200 g

Cheese 50 g

Salt to taste

Pepper to taste

Fresh basil 2 sprigs

Chop the spinach (frozen is fine). Mix the cottage cheese and spinach. Add the diced cheese and chopped basil. Reserve a few leaves for garnish.

Whisk the eggs with the milk by hand, season with salt and pepper, and add the flour. Mix the egg mixture with the cottage cheese and spinach mixture. Pour the mixture into a greased baking dish.

Bake in the oven at 180°C for 20 minutes. Garnish the finished cottage cheese and spinach casserole with basil leaves.

Enjoy!

Pasta with Garlic and Shrimp

Ingredients

Spaghetti 200g

Butter 45g

Olive oil 1 tbsp

Garlic 4 cloves

Red pepper flakes 1 tsp

Lemon zest 1 tbsp

Shrimp 300g

Lemon juice 1 tbsp

Parsley

Salt to taste

Pepper to taste

Boil the pasta in salted water for about 8-10 minutes until al dente. Drain and keep warm.

While the pasta is cooking, heat a frying pan over medium heat. Melt the butter and olive oil. Add the crushed garlic, chili flakes, and zest.

Cook for another 2 minutes. Then add the shrimp and cook, stirring, for another 7 minutes, or until the shrimp are cooked through.

 Add the paste, juice, and parsley to the cooked shrimp. Season with salt and pepper. Stir and serve. Season with additional pepper, lemon zest, and fresh parsley.

Enjoy!

Tumbleweed Rice with Vegetables

Ingredients

Olive oil 3 tbsp

Rice 2 cups

Carrots 1/2 cup

Celery (stalks) 1/2 cup

Red onion 1/2 cup

Garlic 1 tsp

Water 3.5 cups

Lemon juice 2 tbsp

Saffron 0.3 tsp

Bay leaves 2 pcs

Cilantro 0.3 tbsp

Heat 2 tablespoons of oil over medium heat. Add the rice and cook for 3-4 minutes, stirring, until the grains become opaque. Add finely chopped carrots, celery, onion, and the remaining oil. Cook for another 3-4 minutes.

Add the minced garlic and cook for another minute. Add water, lemon juice, saffron, and bay leaf and bring to a boil.

Reduce heat to low and cover. Cook for another 20 minutes. The rice will be fluffy and fragrant when done.

Stir the rice before serving, as the vegetables may settle to the bottom. Remove the bay leaves, garnish with chopped cilantro, and serve immediately.

Enjoy!

Spaghetti with Tomatoes and Pine Nuts

Ingredients

Spaghetti 280 g

Olive oil 5 tbsp

Garlic 2 cloves

Salt to taste

Ground black pepper to taste

Pine nuts 1/3 cup

Mozzarella cheese 110 g

Basil 10 leaves

Cherry tomatoes 680 g

Preheat oven to 150°C. Line a baking sheet with foil. Cut half the tomatoes in half and place on the baking sheet. Chop the garlic and place on the baking sheet. Drizzle with 2 tbsp olive oil. Season with salt and pepper and toss thoroughly. Bake for about 2 hours, until the tomatoes are wilted.

Place the pine nuts in a small frying pan. Cook over medium-high heat for a few minutes.

Bring salted water to a boil and cook the spaghetti until al dente. Transfer the pasta to a serving platter using tongs.

Add the roasted tomatoes, nuts, chopped fresh tomatoes, diced mozzarella, remaining oil, and basil. Season with salt and pepper and toss thoroughly.

Enjoy!

Zucchini and Zucchini Puree

Ingredients

Zucchini 2

Zucchini 1

Green onion 2

Garlic 1 clove

Sour cream 200 g

Flour 1 tbsp

Peel the zucchini and zucchini and grate them coarsely. Chop the onion (or onion).

Fry the onion in olive oil (or vegetable oil) until fragrant, then add the grated zucchini and zucchini. Let it simmer briefly and add ground red paprika. Stir and simmer until tender. Meanwhile, mix the flour and sour cream thoroughly until smooth, avoiding lumps.

Pour the prepared sour cream over the cooked zucchini and stir well. Chop the garlic and dill directly into the pan. If you're making soup, thin it out with cream; if you're making a side dish, leave it as is.

Simmer for 5-8 minutes, stirring constantly. Don't forget to add salt. Now your zucchini and squash puree is ready. Serve it with meat in sauce. This dish is delicious even cold.

Enjoy!

Buckwheat zrazy with chicken fillet

Ingredients

Chicken (fillet) 500 g

Buckwheat groats 2 cups

Onion 2 pcs

Garlic 3 cloves

Egg 4 pcs

Milk 4 tbsp

Salt

Pepper

Green onion

Vegetable oil

Boil the buckwheat in salted water until tender, then let it cool. Grind the chicken fillet in a meat grinder, then grind the cooked buckwheat and garlic. Finely chop the onion and fry until soft and lightly golden. Add it to the minced buckwheat and chicken fillet.

Add 1 egg, salt, pepper, and mix well. The minced meat should come off easily. If the minced meat is sticky, add a little cream or milk.

 Separately, hard-boil 3 eggs. Finely chop the boiled eggs with a green onion, a pinch of salt, and pepper.

Form the zrazy (cutlets) by placing the minced meat in the center of a buckwheat flatbread, and pressing the edges of the flatbread together so that the minced meat is inside. Fry the zrazy in vegetable oil over low heat until done. Serve hot.

Enjoy!

Cabbage Stew with Mushrooms

Ingredients

Cabbage 500 g

Mushrooms 600 g

Honey mushrooms 1

Carrot 1

Vegetable oil 3 tbsp

Salt

Herbs

Greens

Slice the cabbage fairly thinly, but larger than for the salad. Place the cabbage in a saucepan, add a little less than a teaspoon of salt, and lightly press it with your hands. Place the saucepan with the cabbage on the stove, pour in a little vegetable oil and water. Simmer, stirring occasionally, for about 5-7 minutes. Remove from heat.

Peel the onion and carrot, finely chop, and fry (first the onion, then the carrot) in vegetable oil until the carrots turn lighter. Add the carrots and onion to the cabbage.

 Wash the mushrooms and cut large ones into 2-3 pieces. Small ones can be left uncut. Place the mushrooms in a hot, oiled frying pan, stir, add salt to taste, and cover with a lid.

Once the mushrooms have released enough juice, open the lid and fry, stirring, until almost done.

Add the mushrooms to the cabbage, stir, and simmer over low heat for at least 15 minutes. You can add spices and chopped herbs to your taste.

Enjoy!