Memo with what to eat pancakes

I honestly often forget the stuffing, which cooked pancakes, so I decided to make a post in which as in a notebook will record all of them, so as not to strain your brain each pancake)))

So here’s what I currently have (the list will be updated):

1. The most simple, loving.

• All kinds of jams/preserves,

• Honey,

• Syrup (especially maple),

• Salted caramel,

• Condensed milk + optional ground cardamom (didn’t want to include in the list, but many of her love),

• Chocolate sauce (not purchased, and melted chocolate with milk),

• Nut paste,

• Halva,

• Sour cream,

• Yogurt,

• Different cheese

• Cheese,

• Fish,

• Caviar,

• Fruit/berries.

2. Complicated sweet.

• Poppy-seed filling,

• Vanilla curd with berries, fruit or sauce of them

• Cottage cheese stuffed with nuts, dried fruit and honey/jam,

• Curd with banana/figs,

• Nut filling with dried fruit,

• Homemade Nutella and fruit

• Homemade salted caramel out of dates,

• Fried banana with chocolate and peanut butter,

• Caramelized apples with cinnamon, raisins and nuts,

• Ice cream and berries/fruit sauce

• Fruit or berry toppings on creamy-based

• Pancake cake.

3. More complicated not really sweet or not sweet.

• Cheese type sauce tzatziki,

• Cheese with herbs,

• Cheese/cream cheese with pickled/salted cucumbers and greens,

• Goat cheese and caramelized onion or roasted leeks,

• Goat cheese and spinach,

• Goat cheese, honey, nuts, thyme,

• Cottage cheese/ricotta cheese, honey/jam and nuts

• Blue cheese and pear,

• Carmelitana pear and blue cheese ice cream,

• Baked pumpkin with blue cheese and caramelized onions,

• Baked pumpkin and cream cheese

• Camembert and berry sauce

• Mozzarella and sun-dried tomatoes,

• Different humusy,

• Salmon and cream cheese,

• Herring with pickled onions and fresh Apple

• Mushroom stuffing,

• Mushroom stuffing with chicken,

• Pate and caramelized onions,

• Classic pancakes with meat

• Cheese and meat with mustard sauce

• Baked ham with creamy horseradish and pickled cucumbers,

• Duck with Hoisin sauce,

• Baked crispy bacon and maple syrup.

Let me remind you that recipe for pancakes in which to wrap the filling – here.

All my pancakes can be found in the section of breakfasts here.

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.

Delicious cauliflower soup with nutmeg

I don’t like soups made from ordinary white cabbage, but with cauliflower – very much;) So immediately and do not understand what it is, just feel that vkuuusny!

Ingredients for the soup:

• Cauliflower – 2 small kachna or 1 large,

• 2-3 tablespoons – oil for frying,

• 3-4 large yellow onion bulbs (don’t spare the onion, it gives the desired taste to the soup),

• 400 ml – almond milk (can be replaced with cow’s milk or cream, depending on your love of fat),

• 800 ml – water/vegetable or chicken broth,

• 4-5 cloves of garlic,

• 0.5 tsp – nutmeg,

• Salt – 2 tsp or to taste,

• Pepper – 2 tsp or to taste.

Oregano and sage are also very suitable. I don’t always put them in, according to my mood.

For satiety and increase the amount of protein in the dish, you can add a couple of handfuls of white already cooked beans to the soup. The main thing is not to overdo it, otherwise the taste will not be so bright. But don’t worry, it can be balanced by adding a little more spice;)

Ingredients for topping:

• Shredded cheddar cheese/cream cheese/blue cheese/Parmesan (you can also put the cheese in the soup itself, as you like).

For 1 serving 30-50 g of cheese. If Parmesan, 1-2 tbsp grated.

• Red caviar – 2-3 tbsp.

• Mushrooms baked or fried with thyme + pine nuts.

For any option, I recommend serving toast from bread

How to do:

1. peel, wash, and chop the Onion and garlic. Wash the cabbage, divide it into inflorescences, cut the stalk, and wash it again.

2. in a large saucepan, heat the oil and add the finely chopped onion, passer until very browned, then add the crushed garlic, fry for 30 seconds until fragrant and throw the cabbage with water/broth. Bring to the boil, reduce the heat and cook for 15-20 minutes, until the cabbage is soft.

If the cabbage is not completely immersed in the liquid, it’s okay, it will still be steamed. To speed up the process and cook evenly, stir the contents of the pan periodically.

3. after the cabbage is cooked, add the milk/cream and all the above spices to the soup. Grind the soup with a blender until smooth, taste, add more liquid or spices if necessary. Bring to a boil over low heat and turn off immediately.

4. Pour the soup on plates, sprinkle with freshly ground pepper and put any topping to your taste. If using cheese, let it melt a little.

In my photo, the soup is simple with croutons, balsamic cream and truffle oil. The simplest version, but it is no less delicious than the more complex versions)

By the way, if you put less liquid, you will get a great puree on the side dish or sauce for a hot dish.

Perfect pumpkin cream soup served two ways (with Gorgonzola or Parmesan croutons)


2 small pumpkins (Butternut, Hokkaido, Provence or any that you like)

2 medium carrots,

2 large onions,

4 garlic cloves,

2 sticks of celery (optional, if you like it)

1 chili pepper or 1 tsp dry Cayenne pepper,

2 sprigs fresh rosemary or 2 tsp. dry seasonings,

5-6 fresh sage leaves or 0.5 teaspoon dry ground sage

1 tsp dried oregano,

1 gallon water, vegetable or chicken broth (can substitute part of the liquid milk or cream, recommend to use no more than 300 ml),

2 tbsp Apple cider vinegar

Oil for roasting vegetables (I had a mixture of ghee and olive oil),

Salt and ground black pepper to taste

Ingredients for the filing will describe below.

For satiety and increase the amount of protein in the dish, you can add a couple of handfuls of white already cooked beans to the soup. The main thing is not to overdo it, otherwise the taste will not be so bright. But don’t worry, it can be balanced by adding a little more spice;)

How to do it.

1. All vegetables to be washed. Onion cut into cubes, celery, garlic and chilli also finely chop. Pumpkin and carrots cleaned and cut into small random pieces.

2. Onions and celery saute in the pot for soup in the frying oil until Golden. Then add the chopped garlic and chili peppers, fry until fragrant about 30 seconds, then throw to the onion, the carrot, and after 5-7 minutes the pumpkin and fill it with some water/broth to the liquid closed vegetables. Simmer for 10-15 minutes until the vegetables are tender.

3. Once the vegetables are softened, add herbs (rosemary leaves, sage, oregano) and Apple cider vinegar, pushing the soup in a blender until smooth. Try, what happened, and salt/pepper to taste. If necessary, add more water/broth and spices. Once again whisk the soup, bring to a boil and immediately remove from heat.

4. I have another version of cooking the pumpkin with carrots: roasting. Pumpkin cut in half, to release the seeds, put on baking sheet cut down. Peel the carrot, cut into 2-3 pieces and put next to the pumpkin. Bake at 180-200C for about 30-40 minutes until soft. Allow the pumpkin to cool slightly, remove skins.

Then combine the fried onion, celery, Chile and garlic, roasted vegetables, all seasonings, punched in a blender, gradually adding water/broth, and finally add salt/pepper to taste. Once again whisk the soup, bring to a boil and immediately remove from heat.

Try to cook soup with different types of broths, with the addition of cream or milk to choose your perfect option. I make this soup often with vegetable broth or water and without the addition of cream.

5. Serve this soup I love in two versions:

Flow 1. With olive oil, balsamic, pumpkin seeds and croutons parmezanom.

For this flow you need unleavened whole wheat bread cut into pieces (1 piece per serving), put on top of each piece with 1 tbsp shredded cheese and bake in the oven until Golden.

Soup pour into a bowl, drizzle with olive cold-pressed oil (I like Greek) and balsamic, sprinkle a handful of roasted pumpkin seeds. For beauty can sprinkle the soup with some parsley. To eat, biting into the hot fragrant toast.

Flow 2. With melted Gorgonzola, pumpkin seeds and balsamic cream.

For this supply ladle hot soup into bowls, put in every 2-3 tbsp crumbled blue cheese, give him a little melted alone or in the convection oven/microwave. Then throw a handful of sunflower seeds, a bit of balsamic cream and enjoy!

And that I experimented and cooked this soup with white gourd Ficifolia.

The Gorgonzola you can substitute another blue cheese or goat cheese curd.

I want to draw your attention that each ingredient is very important, and in soup, and serve. For example, if you roast pumpkin seeds or use Parmesan and Gorgonzola, and other such cheeses, the taste will be less interesting. Of course be delicious, but not so elegant;)

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!

Whole wheat quiche Lorraine with chicken breast and mushrooms

This post I will gradually be supplemented with recipes of quiches with different fillings, and now I will describe the basic nuances and cooking technique on the example of a recipe that is prepared most often.

Actually Kish is a high-calorie and fatty dish, so in the classic version I don’t eat, and home of “fat-free” it))

Kish consists of 3 parts, each of which I am optimizing to your taste (all the proportions bring to round shape dimetrom about 25 cm, height keisha makes about 4 cm):

1. The base/crust of dough (2 recipes).

You need about 200-300 g of the test, if you do not do bumpers. I have kisha bumpers do not.

A classic recipe (wheat flour + butter).

Typically, the proportions of flour and butter in shortcrust pastry 1 to 1, I’m in 2 times less oil. In addition, the dough I make from whole wheat flour and ghee (my recipe here).

Dough vegetable oil from buckwheat flour. Recipe here.

Important. I usually make a lot of dough, portion it and then freeze the food in the film, that at any moment you can quickly prepare this pie.

2. Filling.

The filling is cooked mainly from lean poultry/fish with the addition of mushrooms and vegetables. It’s mostly protein and fiber.

3. Cream sauce with cheese.

In creamy egg sauce traditional cream replace with low-fat sour cream/Greek yogurt or milk.

The specified form size I make about 500 g of sauce: 300 g of sour cream/yoghurt/milk, 150 gr. cheese (about 100 g of cheese type Gouda + 50 g aromatic Parmesan/gruyère/Roquefort) and 2-3 eggs. If you use less cheese, add the filling 1 egg to the quiche not lose shape.

The process:

1. On the bottom of the form lay out the dough, prick it randomly with a fork and 20 minutes at 160C in the oven. Get the form, silent cooled cake. Put the oven on to warm to 180C.

2. While preparing the cake cools, prepare the filling.

This variant of the filling consists of 2 large onions 5-6 large enough mushrooms or 10-15 small, 2-3 chicken fillets. Instead can use breast fillets chicken thighs. With him is delicious, and with the breast dietine.

Cut onion into cubes and fry on medium heat until Golden brown in a small amount of ghee oil (or any frying), then add the sliced wafers mushrooms and thyme a couple pinches (he is very cool goes well with mushrooms), salt and pepper to taste, wait until all the moisture from the mushroom will come out, and they are browned, then add chicken, cut into medium-sized pieces. Also wait until any excess moisture is evaporated and all the stuffing is ready.

The most important rule of preparation of the filling: it should be like you just like that, without dough and cheese. Made, tried. If delicious – so quiche you will like it. Put here anything you want, in any combination, if only you were good.

3. Cheese grate, mix. A handful aside for sprinkling on top.

Beat eggs with salt, pepper, 0.5 tsp. nutmeg and other spices at your discretion, add sour cream/milk/yoghurt and cheese, mix well. I mix straight into the blender.

3. Grease ghee the edge of the form with the crust. Spread the filling of chicken and mushrooms, pour cheese mixture and sprinkle with the cheese, which previously was postponed. Put into the oven for about 30-35 minutes at 180C.

You can certainly have a dish immediately, but I prefer it ostatici in the refrigerator, and then reheated before serving. So he’s like delicious and perfectly keeps the shape and not falling apart like freshly made.

Often I cook the quiche for the future. In this case, it is first necessary to fully cool at room temperature, then put into the refrigerator. Then I cut it in portions and freeze in a plastic container.

This little more is dietary the recipe in taste from the classics to differ almost not be checked;)

The most delicious mushroom sauce «the best» with truffle oil, cheese and thyme

This sauce really includes all the best from: blue cheese, Parmesan, and herbs, and truffle oil.

Fragrant, words can’t describe! With him any dish sparkle with new colors. To me it is more like a duet with meat (steak, meatballs, etc.), also the sauce is suitable for pasta.

Sauce recipe around (4 servings):

1. 1-2 medium onions (I have shallots) and fry in the oil for frying (I have ghee) until Golden, add 1-2 crushed garlic cloves, wait for the aroma and throw in about 300g cut into slices mushrooms, fry the mushrooms until it will turn brown. Mushrooms are suitable in principle any, but it would be best with chanterelles, Portobello, white.

2. At this time, breaks into pieces of 30-50g blue cheese and grate about 3st.l. the Parmesan. If some cheese, you can substitute it with Gruyere or some other fragrant variety. My 3-4 branches of thyme (can be replaced by 1H.l. dry).

3. To the skillet with mushrooms and onions, add 300ml. milk/cream, whole cheese, thyme leaves, a pinch of nutmeg, salt/pepper to taste and optional a handful of dried mushrooms, crushed into dust. I grind them in my hands.

Dried mushrooms is not at all, and you can do without this ingredient, but the sauce is different, so concentrated and very aromatic. Cook the sauce until cheese melt and thick (about 3-5 minutes).

4. Remove the sauce from heat, cool a few minutes, then add 3-4 tbsp of olive oil with truffle aroma and urgently apply!

Optional sauce can be punched in bleder (see photo below), but I like to leave it in its original form.

P. S. the Recipe for meatballs already wrote, or rather two recipes. One in the Italian style with tomato sauce, the other about my perfect Swedish meatballs.

White asparagus, baked blue cheese, garlic and lemon juice

It is very tasty, and it is not even necessary to love asparagus to be imbued with this dish. It is self-sufficient as a hot snack, as a side dish to fish dishes or as a breakfast with poached eggs.


1. Wash a bunch (500g) of white asparagus and gently peel each stalk with a peeler, retreating from the top about 2-3cm. It is necessary to clean, otherwise the skin after heat treatment will be Oak. And it is better to do this by putting the stem on the surface, otherwise it may break.

2. while peeling asparagus, it’s time to put boiling water with milk (200ml) and a pinch of salt. Milk can be replaced with cream or butter in a smaller volume (as much as the fat content of cream/butter is greater than the fat content of milk (3.5%), so many times you need to reduce the number of ingredients used). Asparagus can be cooked in two ways: standing and lying down.

For the first method, all the stems lead to the same length and tie them with cooking thread. Dishes for this will fit slightly higher than the length of the stems. You need so much water that it does not cover only the very top of the stem.

For the second method, you need a cooking container, the width of which will allow the asparagus to float freely there. You will need so much water that the asparagus does not touch the day.

After boiling the water, spread the asparagus and cook for exactly 3 minutes. Then carefully remove and let dry a little on paper towels.

3. spread the asparagus on a baking sheet, peel 5 cloves of garlic, crush with the flat side of a knife and send it to the asparagus, generously throw blue cheese on top (I had about 100g of Gorgonzola), but 50g of any blue cheese you like is enough. Sprinkle with lemon juice (1-2st. L.) and send to the oven at 200C for a while, until the cheese is well baked. We take out, season to taste with sea salt and freshly ground white / black pepper, serve immediately!

Salad with spinach, avocado, pear, blue cheese and walnuts

A quick but exquisite and tender salad, here’s a recipe (for about 2 servings):

1. 100g fresh spinach wash, dry.

2.1 large pear (type “Conference”) peel, cut lengthwise into quarters and carefully remove the core with bones and stalk. Cut each piece across into thin petals.

3. refueling. I did everything by eye, so there are no exact proportions, but something like this: 50 ml.olive oil, 1 tbsp. lime juice (can be replaced with lemon juice), 1 tbsp. balsamic cream or 1 tsp. honey +1 tbsp. wine/balsamic vinegar, salt and pepper to taste. Optionally, a pinch of cayenne pepper, a small clove of garlic, passed through a press or a pinch of ground dried garlic, ½ tsp Dijon mustard. As a result, you should get a spicy-sweet sauce like “vinaigrette”, but with notes of lime and garlic.

4. gently mix the spinach, pear and half of the dressing in a large bowl.

5. Prepare the remaining ingredients: 1 avocado is separated from the peel and bones, cut in the same way as a pear, coarsely chop 50-100g of any delicious blue cheese. I love Italian Gorgonzola, but here you need a more solid version, the French Saint-Agur is ideal. Pecans are rinsed and dried in the oven at a temperature of about 160C until crunching. I like it well roasted.

6. feed. Spread the salad with dressing on 2 plates, spread the avocado on top, pour the remaining dressing, sprinkle with cheese and chopped nuts. Mmmmm…

Homemade chicken nuggets with three sauces

1. Chicken Fillet 3 PCs. (meaning 3 halves of kurogrudi). Instead of breast, you can use chicken thigh fillet. With it it is tastier, and with a breast it is Dietetic. Rinse, cut into any small pieces, put in a bowl. Add 100-200 ml of kefir, 1 crushed clove of garlic, 1 h. l. sweet paprika and oregano, salt and pepper to taste. Marinate for 1 hour. You can not marinate, it will still be delicious.

2. for batter you need to use the best cornflakes that you find. The best are without sugar and where there are fewer additives. Look in the bio-products departments and sections for diabetics. I needed only 100g for a whole baking sheet. Grind the flakes in a blender into crumbs. In the same place (in a blender) you can add 1-2 tbsp.L. Parmesan, paprika, Provencal herbs.

3. for the batter you need about 50g Tsz flour and 1 egg. Now there will be a life hack: you need to beat the egg with a mixer with a pinch of salt for 3 minutes, then it turns into a cap of foam and you will definitely have enough for a whole baking sheet. If you dip the pieces in just a beaten egg with a fork, you will need 2-3 pieces

4. Pour the flour and flakes into 2 large plates, pour the egg into a bowl. It is convenient to do in batches: throw pieces of meat on a plate with flour over the entire surface, then lightly dip them in the egg (straight with both hands, like a conveyor), throw them on a plate with breading, and only then put them all on a baking sheet at a sufficient distance from each other so that everything is baked.

Important 1: if done not in batches, but in 1 piece, then all the breading ingredients will end very quickly, and half of them will remain on your hands.

Important 2: the breading should not cover the whole piece, just a little for crunch and shade in taste.

5. bake in the oven at 180C with the grill function for about 30 minutes. Serve deliciously with bluchise, guacamole and tomato salsa. Bluchiz is ideal for chicken, and salsa with guacamole perfectly harmonize with corn notes in taste.

Now about how I make sauces:

1. Blue Cheese I don’t like cheese heating/melting or spoiling it with lots of extra ingredients, so I do this: mash with a fork or whisk in a blender 100 gr. cheese with Noble blue mold (I have Italian Gorgonzola), add the juice of 1 slice of lemon, a pinch of black freshly ground pepper and Greek yogurt/matzoni/milk so that the consistency of the sauce was like thick sour cream. Done!

You can add cottage cheese or cream here. You can add herbs and garlic. Experiment;)

2. guacamole

2 avocados, 1 tomato, 1 small(!) red onion, 1-2 cloves of garlic, 10 stalks of coriander (cilantro), juice of 0.5-1 lime (depending on its size and degree of acid), a pinch of ground cumin (optional), salt, pepper, chili to taste (add gradually). Everything except tomato and a couple of branches of cilantro punch in a blender to a smooth consistency, try, adjust the taste with spices. It should be spicy, moderately sour and spicy. Then add the diced tomato and chopped leaves of the remaining coriander, mix, try again. For beauty, sprinkle with sweet paprika.

3. tomato salsa

2 ripe good tomatoes (cut into cubes, let the excess juice drain for 5 minutes), 1 small red onion, 1 small garlic clove, 10 stalks of coriander (cilantro), juice of half a lime/lemon, salt, pepper, paprika, chili to taste (add gradually). By analogy with guacamole: you can cut, you can blender. If desired, you can add half a bell pepper, balsamic, olive oil.