Buckwheat bowl with egg and tahini-soy mayonnaise + life hacks for cooking the buckwheat

The bowl is a deep dish in which you are quick, tasty and beautiful can combine correctly is a useful meal. Usually there is a portion of complex carbohydrates (whole grains, root vegetables), a serving of protein (legumes, tofu, mushrooms, meat, fish/seafood, poultry, cheeses, eggs), lots of vegetables/fruits (fresh or cooked) and some fats (nuts, seeds, avocado, nut pastes, olives, sauces based on oils).

The bowl can be very boring, and can be a work of art, it all depends on your imagination)) My crackaol simple, but very tasty. Love it for Breakfast, although for a light lunch/dinner is also a great option;)

Ingredients (for 1 serving):

• Boiled buckwheat, you can use any (you can substitute quinoa) – 3 tablespoons,

• 1 chicken egg

• Half an avocado,

• Mushrooms – 3-4 pieces (I have mushrooms),

• A small tomato or 4 cherry tomatoes,

• Balsamic cream (optional, but very recommend) – on the tomato a bit

• Truffle oil (optional but very recommend) – a bit on the mushrooms,

• A little lemon juice and olive oil – all to sprinkle on top (also optional)

• Salt/pepper/spices/herbs/sesame seeds – optional.

Also you can put cheese on it (cheese is particularly relevant) and any salad leaves. You can stew them together with the mushrooms. Spinach, for example, very suitable.

Ingredients for soy mayonnaise:

It is based on universal sauce Urbachwhere salt substitute for soy sauce.

• 3 tbsp tahini,

• 3 tbsp lemon juice/Apple cider or white wine vinegar,

• 1 tbsp olive oil,

• 1-2 tbsp soy sauce (depends on its type, place 1, then sample and add more if necessary),

• 1 clove of garlic, passed through a press (optional)

• 1 tsp miso paste (optional)

• 3 tablespoons of water (watch the consistency, add gradually),

• Pepper, to taste.

How to do:

1. Cooking buckwheat (roasted brown).

Tell method, and the number you define yourself, I usually cook 1 Cup, enough for 5-6 servings for this recipe.

Cereal to sort, wash carefully until clear water, drain in a colander, then spread on a heated pan and fry on medium heat stirring constantly. Buckwheat needs to dry completely and make amazing aromas. After that, switch off immediately. Roasting buckwheat subsequently makes it crisp and very flavorful.

While fried buckwheat boil water. 1.5 cups if you like a little al’dente grits, and 2 cups, if you like boiled groats, but not in porridge. I put 2 cups.

Then put the buckwheat in a heatproof dish with a lid, fill with water, throw a pinch of salt, cover and either cook it in the oven (I like that way), or on the stove.

If in the oven, then preheat it to 180C, put down the buckwheat for 15 minutes, then turn off the oven and wait until all water is absorbed in the rump (it’s 40 minutes – 1 hour). Perfect your buckwheat is ready.

If on the stove, then cook on very low heat for 20-25 minutes and then let it rest under a lid until all water is absorbed in the grits.

Cooking buckwheat (unroasted green).

Here is a slightly different story. Green, I would not be subjected to excessive heat treatment. The proportions of buckwheat and water are the same as for brown.

Sort, wash thoroughly (this affects the crispness of cereal), throw in a pot of salted water, bring to a boil, then cook on low heat under lid for 15 minutes until tender (in the process not to disturb), either immediately turn off and allow to swell by wrapping the pot with something warm. 30-40 minutes is enough.

The second method is more gentle to “living product”, but longer. Try both ways as you like.

If you have buckwheat cooked in advance, then reheat it in the microwave or on the stove in a saucepan, the bottom of which poured a little water. Fry the buckwheat should be on medium-high heat stirring occasionally, and long, so it is not much seethe.

2. Soy mayonnaise (I do for the future, it is perfectly stored in the refrigerator for 3 days exactly).

Shake all the ingredients until smooth. I do it in a small jar in which he kept the last bit of sauce.

3. Prepare the remaining ingredients.

All my. Tomato and avocado slice. If you need to preserve the color avocado, then sprinkle it with lemon juice or lime juice.

Cook the egg either poached (recipe here), or in a bag (recipe here).

Mushrooms fry in a drop of oil on high heat so they get flavored crust. In the end, I add a little thyme, salt and freshly ground pepper. Also you can add mushrooms, onions, garlic, ginger, other herbs and spices. Cook mushrooms as you like, the main thing that it was delicious and combined with the remaining ingredients to the bowl.

4. Collect the bowl.

Buckwheat lay down, then 2 tbsp of mayonnaise (or how much your conscience will allow))), and on top of all the other ingredients, as in the photo. Tomatoes sprinkle with balsamic vinegar, mushrooms and truffle oil. Next, I love all pour a little juice of lemon/lime, but it is optional.

By the way, this dish is very easy to do from many people. Made of billet, and then just put in the number of plates, and quickly put everything away;)

Shakshuka of my dreams with goat cheese

I love shakshuka and I tried it in different places in different recipes. In the end, I have formed a very clear understanding of what needs to be shakshuka of my dreams) I love to do it with lots of vegetables (traditionally with tomatoes and onions and roasted sweet peppers), spicy and use a whole bunch of spices for diversity of taste. Served with warm bread and goat cheese, well at the very least simply with curd. It’s so delicious!

My recipe is a bit complex, but I describe a more simple version of it, so don’t be alarmed and definitely try to prepare.

Ingredients for shakshuka (serves 4):

• 8 chicken eggs or to taste,

• 800 g (2 cans) tomatoes in own juice/tomatoes Pilati, or 6-7 large fresh tomatoes

• 2 PCs. onions medium size,

• 2 pieces sweet red pepper (take large fleshy),

• 2-4 pieces hot chili pepper (depends on the variety of pepper or your love of spiciness), can be replaced by 0.5-2 tsp. ground dry chili pepper.

• 6 cloves of garlic,

• 2 tbsp tomato paste (optional to enhance the tomato flavor),

• 2 tbsp of sweetener (I have Jerusalem artichoke syrup),

• 1 tbsp Apple cider vinegar (it’s not for acid, but for the taste, it is not necessary to substitute other types of vinegar),

• 2 tsp ground paprika,

• 0,5-1 teaspoon smoked paprika (optional, try first to do without, and then with paprika),

• 1 teaspoon of ground cumin,

• 1 tsp ground coriander,

• 1 tsp oregano/marjoram,

• 0.5 tsp. cumin,

• 0.5 teaspoon of turmeric,

• 2 Bay leaves,

• 2 gvozdichki,

• Salt and black pepper to taste.

Ingredients for serving:

• Goat cheese to taste (you can substitute cottage cheese, cheese, feta),

• Bread/pita (preferably freshly baked, or heated in the oven),

• Herbs (parsley, cilantro, chives, mint), I like a little bit of everything to add

• Olive oil to sprinkle on top (optional).

Also it can be very helpful in hummus, the babaganoush was or grilled eggplant with garlic, you get a very satisfying Breakfast or even lunch, and maybe dinner;)

How to do:

I recommend doing sosus to shakshuk for the future. Some days he just lie down in the refrigerator, it can freeze and then just heat, beat in your eggs and enjoy.

1. The first thing you need to roast a pepper. My it cut in half, remove the seeds and again opolaskivaniem to accurately remove all unnecessary. Put on a baking sheet cut down. Bake at 200 C to a strong tan markings. Then remove the pepper in an airtight container, allow to cool. While it cools, make shakshuka on, and then come back to it, remove the skin and cut the flesh in small dice.

I baked the pepper and not just put it to obzhivatjsya with a bow for two reasons: so the dish won’t be tough pepper skin from the grilled peppers taste so much richer and more interesting. If you lazy to bother, then skip this paragraph and go directly to step 2.

2. Now prepare all the other ingredients. Onion peel and cut into small dice, chili pepper clean away the veins and seeds, the garlic, peel and punch in a blender along with red chilli in the paste. If blender will not cope, add a bit of tomato. If no blender, then finely chop the pepper, and the garlic through a garlic crusher.

If you decided not to roast sweet peppers, then wash it well from extra cleaned, cut into small-small cubes and fry together with the onion (see p. 3).

3. On a small amount of vegetable oil fry the onion with the Bay leaf and cloves to a caramel shade. It should not be burnt, but cooked should not be, so do everything on medium heat, do not hurry.

4. Then take out the cloves and throw out, and to the onions add the tomato, garlic, chili, cumin, coriander, cumin, turmeric and fry while stirring until the appearance of a garlic flavor (about 30 seconds), then add to the roasted peppers and tomatoes. Stir and tormented over medium heat stirring occasionally until the sauce is well thickened (about 20 minutes, maybe more).

5. When the sauce is ready, take out a Bay leaf and stock, and add the remaining spices (paprika, oregano, salt, pepper, Apple cider vinegar and sweetener). Try and balance the taste that was sharp enough to your taste, spicy and definitely not sour. Should be so delicious that you’ll want to eat the sauce already in this form. If so, then he is ready.

Important. Keep in mind that cheese and eggs slightly soften the taste, so it needs to be a little too much.

6. Make sauce of deepening and break them on the egg without damaging the egg yolk. Can leave it as is, or stir in a little protein to the sauce, and the yolk mix if you like. I love the whole yolk and stir with the sauce for a protein. Cook eggs on medium heat until whitening of the protein, the yolk should remain liquid. I recommend to cover the pan to make it happen faster.

Important. If you use cheese or hard cheese, then cut it into cubes and fold into the sauce, and then break in your eggs.

7. Serve shakshuka, posypav chopped herbs and a sprinkle of fragrant olive oil with a spoonful of cottage cheese goat cheese and warm bread. There are highly recommend by hand(!). Take a piece of bread and it as a spoon to scoop the egg with a spicy sauce and cheese. Just fly away!

Scrambled eggs with roasted pumpkin, Gorgonzola and caramelized onions

An amazing combination of pumpkin with herbs, cheese and sweet onion can be used in many dishes. I’m doing with it, and pasta and pizza, but for Breakfast decided to use for the first time, and for good reason. This is the bomb!

First you need to make caramelized onions. I wrote the recipe here. Recommend to do a lot, because with this miracle ingredient can be cooked many delicious dishes (recipe 1, recipe 2, recipe 3).

Pumpkin is also baked a whole pan. If I have something left from cooking eggs, then make her a salad or pasta/pizza, all of which are already mentioned above.

Ingredients for scrambled eggs (1 serving):

• 1-2 eggs,

• 50g Gorgonzola cheese (you can substitute other blue cheese),

• 1 pumpkin medium size (to cut to fit the pan),

• 2 tsp dried oregano,

• 2 tsp dried minced sage or 7-10 leaves fresh.

• 3 cloves of garlic, peel, wash and crush with the flat side of a knife

• Olive oil for roasting the pumpkin – 3 tbsp (can replace with more butter or ghee),

• 2 tbsp caramelized onion,

• Salt/pepper to taste.

How to do:

1. Pumpkin wash, peel, cut into large chunks (3-4 cm), put on a baking tray with baking paper, sprinkle with herbs and garlic, drizzle with olive oil (2 tbsp), stir and bake until soft and light brown for 30-40 minutes at 180C.

2. How will the finished pumpkin, heat up a good nonstick frying pan, spread it 100g pumpkin (3-4 tbsp), onions and 1 tbsp olive oil. Warm up all together a few minutes, then pour on top of eggs in any form (fried, scrambled, omelette), spread randomly broken into pieces of cheese and fry on medium heat until cooked eggs and melt cheese.

3. Friends, this yummy highly recommend serve with a slice of whole-wheat bread, toasted.

Closed scrambled eggs with mushrooms and cheese

This dish surprises everyone! Fragrant melted cheese, sweet filling in a frame of fried eggs – just incredibly tasty stuff.

The filling can generally do any to your taste, here’s the best part in cooking technology;) this is Probably my favorite kind of submission of the eggs, well, after poached, of course))

The recipe is for 2 servings.

1. 1 medium onion minced and passerbys oil for frying (in this case better the butter ghee) on medium heat. It is important to bring the bow to the point that he started to get caramelized and became sweet.

2. 200-250g of mushrooms/Portobello washed and cut into plates. At the end of frying onions increase the heat and add 1-2 crushed garlic cloves, season with salt and pepper. Fry for 30sec to a strong garlic smell, then put the mushrooms and the leaves of 1 stem of thyme/any herbs that you love. Cook stirring occasionally until Golden mushrooms, place in a bowl.

3. Wash 3 eggs and with a fork lightly stir the eggs in the bowl. I fry egg pancake in the same pan as the stuffing, pre-wiping it with a paper towel. You can take the other pan. Grease it with a drop of oil, pour the eggs and distribute them across the surface of the pan, like we always do with pancakes. Immediately spread the filling on one half “pancake” slightly receded from the edges and sprinkle with grated cheese (about a handful).

I like to use a mixture of Parmesan and Gruyere, or blue cheese with some neutral.

Once the egg clutch from the bottom, you hook the big blade free edge and close them stuffing. It turns out the envelope. Fry for two minutes, turn over, fry for another 1-2 minutes. It’s all finished.

4. Straight from the pan, chop the eggs with a spatula into two parts, spread on a plate. Serve, sprinkled with Parmesan cheese, sprinkled with truffle oil and optional balsamic cream.

Bon appetit!

Spicy fried eggs with spinach, suluguni and georgian spices


1. 1 small onion (I had shallots) and crushed passiruete oil for frying (ghee, avocado, olive with low acidity, etc.) on medium heat. It is important to bring the bow to the point that he started to get caramelized and became sweet.

2. At the end of cooking add the onions 1-2 chopped cloves of garlic. Fry for another 30 sec to a strong garlic smell, then place a handful of fresh spinach (about 50 g) and a generous pinch of chopped herbs (parsley/cilantro/tarragon), cook stirring occasionally until the spinach is loss of volume.

3. While the filling is being prepared, prepare 2-3 eggs depending on your preferences: if you like omelette, beat the eggs with milk/cream/yogurt, if you like scrambled eggs, mix the eggs slightly, for the fried eggs, just gently break the eggs into a bowl without damaging the yolk.

4. As soon as the spinach will fall off, Svan add a pinch of salt, 1/2 tsp Khmeli-suneli, mix and fill the stuffing with eggs, spread the grated feta (about 50 g). Then cover with lid and on low heat fry until cooked eggs.

5. Feed. Decorate with fresh spinach leaves, chopped herbs, ground pepper and serve with fresh bread.

By the way, here eggs are not photoshopped, but really orange like a village. Bought at Dawn and Milki.

Georgian fried cerboli (two recipes)

Chirbuli is a spicy Georgian fried egg with tomatoes and walnuts. I love it, but I have two favorite recipes.

The first Classic, with tomatoes (for 2 servings):

1. a couple of medium onions, finely chopped and fry until golden in frying oil (I have ghee).

2. while the onion is cooking, peel 3 medium tomatoes and chop finely. The skin is easily removed if you make a tomato cross-shaped incision and pour boiling water over them. Or use a ready-made tomato sauce, such as Italian passata or pelati tomatoes (300ml).

3. as soon as the onion is fried, throw 2-3 chopped garlic cloves, wait for the flavor and immediately load the tomatoes into the pan. We languish for about 5-7 minutes, and at this time…

4. …at this time, grind half a cup (50g) of walnuts (pre-washed). Grind not to dust, ideally scroll through a meat grinder.

5. add nuts to the frying pan, 1 tsp. utsho-suneli and hops suneli, 1 h. l. Imereti saffron (grind the flowers into dust with your fingers if they are not crushed), salt/pepper/chili to taste. If necessary, you can dilute the sauce with boiling water. Simmer for a couple of minutes.

Important 1. do not confuse imeretian saffron with plain saffron. Saffron is a condiment made from the stigmas of a saffron flower, and imeretian saffron is the dried petals of marigold flowers.

Important 2. If you have satsebeli sauce at home, then it can replace garlic, chili and suneli hops in this recipe. Put about 3 tbsp. L. together with tomatoes.

6. while the sauce comes to the condition and thickens, wash the greens (I have 5 stalks of parsley and cilantro), chop. Half stir in the sauce, half leave for decoration.

7. Make recesses for eggs (3-4 PCs.) and put them in the sauce, cook until the protein is seized, and the yolk remains liquid. Sprinkle with chopped herbs and pepper and serve with fresh bread. Eat by dipping a fresh loaf into a hot spicy sauce.

The second recipe: all the same, only without tomatoes. And the most interesting thing is that I like it more, because the combination of sweet fried onions, Georgian spices, nuts and eggs is something amazing. In the version with tomatoes, the sweetness is lost, the shades of taste are different, but also very tasty!

Scrambled eggs Mexican-style

In Mexico there is a buffet Breakfast with eggs – Huevos rancheros.

I studied traditional dishes and came up with my own recipe on the subject. By the way, this is again one of those breakfasts that you can surprise, I guess, even Mexicans)))

Recipe for 2 servings:

1. Chorizo (150-200g), cut into rings and fry on both sides (no butter!) till crust. Catches rings of meat and spread on paper towel to stack excess fat.

2. On the other pan at this time, fry until Golden brown 1 sweet pepper, 2 onions and shallots (optional) 1 chili without seeds and veins, cut into small dice, seasoned with salt, pepper and optionally a pinch of paprika and cumin. Once the vegetables reached the condition, throw them 2 garlic cloves, minced, intensively stir a minute then add the tomato passata (100-150ml.) and fried onion rings chorizo, mix again and pour in the filling 4 eggs, sprinkle with a little grated cheddar. Make a quiet flame and close the lid. Fry until gets to egg white.

3. While preparing the eggs, make the topping. Wash, peel avocado, sprinkle with lime juice (not to dark), cut into slices. 6-8 stems fresh cilantro, remove the leaves and cut coarsely.

4. The finished eggs spread avocado, sprinkle with cilantro, sprinkles of lime, and is served directly in the pan. All the dish you need half a lime.

Phenomenally delicious to serve this dish with a cheese tortilla.

To do so: preheat the pan, put corn tortillas (my recipe here), her 20-50g of cheddar cheese (depends on size of tortillas), cover with second tortilla and fry this design with 2 sides until Golden brown. Cheese may leak out and bake on the edges is OK, and even very tasty. After 2-3 minutes, the tortilla is ready. Take out and cut into segments.

Mushroom scrambled eggs/omelet/Frittata with sage, thyme and Parmesan

Very tasty. The recipe is for 2 servings.

1. 1 medium onion minced and passerbys oil for frying (in this case taste better in butter ghee) on medium heat. It is important to bring the bow to the point that he started to get caramelized and became sweet.

2. 200-250g of mushrooms, washed and cut into plates.

Important 1. I was not prepared with plain white mushrooms, and cremini or Crimini Mushrooms/Baby Bella Mushrooms. It’s such a kind. They are brown in color and have a flavor almost like a forest of mushrooms. There are even more “ilitny” variety of mushrooms – Portobello Mushroom, which is usually more expensive cremini, but to taste the same;)

In any case, these meals brown varieties are much more intense and interesting flavor than white, I really recommend to try.

Important 2. In Moscow I bought a “Royal” mushroom brown, but it’s not☝, it does not taste different from the usual…

3. At the end of frying onions increase the heat and add 1-2 crushed garlic cloves, season with salt and pepper. Fry for another 30sec to a strong garlic smell, then put the mushrooms, cook stirring occasionally until mushrooms brown colour. Then make the mid-Pacific heat, add stuffing in the leaves of 1 stem of thyme and 2st.l. chopped sage leaves (about 10 leaves). Stir, wait for the intense flavor of the herbs before you pour the eggs.

4. While the filling is being prepared, prepare 4 eggs depending on your preferences: if you like omelette, beat the eggs with milk/cream/yogurt, if you like scrambled eggs, mix the eggs slightly, for the frosting, just gently break the eggs into a bowl without damaging the yolk.

5. As soon as the thyme and sage gave up their flavors of the stuffing, pour into the pan the eggs, I sprinkle on 2-3st.l. the Parmesan. Then cover with lid and on low heat fry until cooked eggs, or put in the oven for about 5-7min at 180-200C.

Scrambled eggs/omelet/Frittata with spinach, roasted tomatoes and goat cheese

I am often asked for recipes “to surprise in the morning”, this one is just from the “amazing”series)

Very tasty, and the recipe can easily be adjusted for yourself.

0. this item is null because it can be omitted in order to save time, but I would not recommend it;)

Tomatoes must be cooked separately. If tomatoes are fried together with the rest of the filling, they will simply cook or turn into tomato sauce, and we need their beautiful appearance and spicy-dried taste. Do this: 6-8 cherry tomatoes cut in half, spread on a baking sheet with a cut top, season with salt, pepper, favorite aromatic herbs, olive oil and balsamic cream. Bake on the grill at 180C until the edges begin to Brown. I usually do this in advance and store the tomatoes in the fridge.

1. 1 small onion/white part of the leek is crushed and sauteed in a small amount of frying oil (ghee, avocado, olive oil with low acidity, etc.) over medium heat. It is important to bring the onion to a state so that it begins to caramelize and become sweet. It is such an onion that will perfectly emphasize the taste of any cheese that you will use.

2. at the end of frying, add 1-2 chopped garlic cloves to the onion, season with salt and pepper. Roast for another 30 seconds until strongly garlicky, then add a generous handful of fresh spinach (approximately 50g), stirring occasionally until spinach loses volume.

3. while the filling is cooking, prepare 2 eggs depending on your preference: if you like omelet, beat the eggs with milk/cream/yogurt, if you like scrambled eggs, lightly mix the eggs, for the glaze, just gently break the eggs into a bowl without damaging the yolk.

4. as soon as the spinach falls off, fill the filling with eggs, spread the cooked tomatoes, pieces of curd goat cheese (only 50g). Goat cheese can be replaced with feta, or add several cheeses at once (I added another 2st. L. Parmesan). Then close the lid and fry on low heat until the eggs are ready, or put in the oven for about 10min at 180-200C.

5. feed. Garnish with fresh spinach leaves, sun-dried tomatoes and serve with fresh toast. Truffle oil and balsamic cream are ideal for egg dishes, you can season the dish with them a little.

The dish is not complicated, and if you observe all the nuances, the result will be really amazing.

Eggs with spinach, cream cheese and salmon

The combination of eggs+cream cheese+salmon – perfect, you can play with it indefinitely. And when complemented with green vegetables (avocado, spinach, broccoli or asparagus), the dish becomes even more unearthly.

Here’s one of the variants of this combination.

The recipe is for 2 servings, or one that already depends on appetite)))


3 eggs,

4 slices (about 100-120 g) of salmon, salted or smoked, to your taste,

4-5 tbsp cream cheese,

1 large onion or 2 onions,shallots,

1 tsp oil ghee for frying,

1 clove garlic (optional)

A generous handful of spinach (50g),

Salt/pepper to taste.

How to do:

1. Onion crushed and passerbys oil for frying (in this case taste better in butter ghee) on medium heat. It is important to bring the bow to the point that he started to get caramelized and became sweet.

2. At the end of cooking add to the onions 1 crushed garlic clove, season with salt and pepper. Fry for another 30 sec to a strong garlic smell, then put a generous handful of fresh spinach (about 50g), cook stirring occasionally until the spinach loss of volume.

3. While the filling is being prepared, break 3 eggs into a bowl and mix lightly with a fork. No need to whisk.

4. As soon as the spinach goes off, pour the filling eggs, fry for 1-2 minutes on medium heat until bottom of eggs is not clutch. On top of the eggs should be still runny. If they harden completely, it’s harder to make the envelope.

Then put in the center of the egg pancake cottage cheese, it is the pieces of salmon and wrapped two opposite edges of the eggs, as if covering the fish (you see what I mean). Then cover with lid and on low heat fry until cooked eggs another 1-2 minutes. Most important thing is not to give a fish boil.

5. Feed. Scrambled eggs cut into 2 parts, spread on plates and serve, garnished with freshly ground pepper and herbs (dill or better yet, green onion). Highly recommend also to put to each serving half an avocado, sprinkle it with lemon juice and sprinkled with sea salt.

Crazy how delicious it is, comrades!