7/18/2016

Russian borsch (sour soup)

Russian borsch (sour soup)

As the name says, this is a Russian dish, an appetizer served before the main course. 


I used for 8 servings: 1 kg of beef, 3 onions, a big carrot, a big parsley root, some celery, just for the taste (about 100 g), a quarter of fresh cabbage (quantitative, was the same as celery), 2 potatoes, a small beet, a handful of parsley leaves, sweet cream to taste, one yolk, a can of 400 g of tomato sauce 2 liters of water and one of borsch (this is a specific sour liquid; you may add lemon juice or better, vinegar, but not more than 100 ml).

Cut the beef meat into small pieces and boil in water. When it foams, throw the water and add another, then bring to boil again. Add salt to taste. Cut vegetables like this: grate the beet, cabbage, carrot and parsley root, chop to pieces the potatoes, finely chop the onions. When the the meat is soft, add the vegetables and continue to boil about 15 minutes (if necessary, add some more water) then add the tomato sauce, the borsch (or lemon juice or vinegar), and after 4 or 5 minutes of boiling add the chopped parsley leaves and the yolk mixed with 2-3 spoonfuls of sweet cream. Turn off your cooker. The Russian borsch is ready.


You may serve it with another spoonful of cream and a hot pepper, if you like.

Enjoy! 


7/15/2016

Radishes salad

Radishes salad
As it is very hot outside and it's the season of salads, I propose to you a salad with radishes, as they are very healthy to eat whenever possible.

Ingredients for one serving: a bunch of radish roots (about 5-6 radishes of a medium size), onion to taste, 1-2 potatoes, 1 boiled egg, salt, pepper, 5-6 olives, salad leaves (or lettuce) for decoration, lemon juice, olive oil, chopped parsley leaves. 

Boil the potatoes in their peel for about 30 minutes. Remove immediately from the water, let it cool, then peel and cut into slices. Wash the radishes and cut into slices too, then finely chop the onion and the parsley leaves. Boil the egg hard and cut it into slices or quarters. Mix everything very easily and add salt, pepper, olive oil and lemon juice. Leave the salad aside for about one or two hours so that the tastes mix. But of course that you can immediately serve it, if you like, on a plate with some green salad leaves for decoration.


7/13/2016

Spaghetti alla campagna



Spaghetti alla campagna
As you already know, I am a big fan of Italian recipes and Italian food.
Ingredients: 2 handfuls of spaghetti, 250 g minced meat (beef, if possible), 100 g bacon, salt, pepper, chili, garlic to taste, 50 ml red wine, oil, 1-2 tomatoes, 1 green pepper, 2 tablespoons of grated cheese (parmiggiano).

Firstly, boil the spaghetti in water with salt after the directions on the box, and then throw the water. Leave the boiled spaghetti aside.

Fry the bacon in a pan with some oil, just a little, until it softens, then add the minced meat, the red wine and, if necessary, add a glass of water. Allow to boil for about 30 minutes  stirring occasionally. Finally, add the chopped garlic, green pepper cut into slices, salt and pepper to taste and one or two chopped tomatoes (or 2 tablespoons of ketchup if you don't have tomatoes). Let it boil for another 5 minutes, add some chopped basil leaves and that's all.

Mix this sauce with meat and kaiser in the pan, add thew boiled spaghetti and then sprinkle the parmiggiano on top.
You may serve with a glass of fine Italian white wine :)

Enjoy!

1/24/2016

Chicken salad

Chicken salad

Chicken salads are my favorites, so you'll see more of them on my blog. This one was prepared last summer when I had some guests for lunch on a Sunday afternoon.

You need: one chicken chest, 2-3 tablespoons canned corn, 2 potatoes, a small jar of medium sized mushrooms, mayonnaise to taste (I admitt I like more of it, but only light version, with less oil and maybe with a little yogurt in it), salt, pepper, parsley for decoration.

Chicken salad
Method:
Boil the chicken breast, or if you have some pieces from a grilled chicken you can use them, boil the potatoes in their skins then peel the potatoes after they are well done and cooled. Cut the mushrooms into small pieces, the potatoes into small cubes and the chicken chest into small pieces. Mix all the ingredients, including the corn, in a wide bowl, add salt and pepper to taste, then add the mayonnaise and mix gently the salad. If necessary, add the juice from a lime lemon.
Garnish with parsley or dill leaves. Let it stay in a cold place for 2-3 hours before serving.

Bon Appetite!