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.

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;)

Best Ever Tom Kha Gai

I finally figured out the perfect technology and the proportions of the ingredients, Hooray!

First, a little about the soup Tom Kha.

This hot and sour Thai soup in coconut milk with meat/seafood/mushrooms/vegetables/spices. I met two varieties: Tom Kha Kai (Tom Kha Kai) with chicken and Tom Kha Kung (Tom Kha Kung) – with shrimp.

Prefer to combine the two preparing the soup and chicken, and shrimp at the same time.

Generally all ingredients in the soup can be divided into 3 parts: liquid (broth, water, coconut milk), what to eat (meat, seafood, mushrooms, vegetables) and spices (lemongrass, lime leaves, chili, etc.).

The technology is usually such that the liquid ingredients to throw spices, then add the main ingredients, and when they are ready, the soup is served with cilantro and lime juice.

And here I always didn’t like to pick out of the soup 100,500 leaves and sticks, and to search among them meat and shrimp. Also I rarely like the density and richness of the broth, even in restaurants in Thailand. In your recipe I have corrected it;)


1. Broth.

Like a rich viscous broth. I tried different options, and that this proportion is liked the most.

  • Chicken broth (you can substitute water) – 500 ml
  • Coconut milk – 500 ml
  • Coconut cream (you can substitute regular) – 200ml.

If the coconut cream you do not, then take 600 ml broth + 800 ml coconut milk.

2. Main ingredients.

I put them in a 1:1 ratio to the amount of broth. That is for 1 liter of broth you need about 1kg of meat/seafood/mushrooms, and in this case, so:

  • The meat from the chicken thighs (for more is dietary option take a chicken breast) – 500-600 g
  • Peeled shrimp (better to use not boiled) – 500-600 g
  • Shiitake mushrooms – 200-300 g. They can be replaced by mushrooms, oyster mushrooms.
  • Optional eggplants (Thai, not the usual blue) – 5-6 pieces.

Important. If you are using frozen meat, shrimp or mushrooms, you must defrost them and drain the water, otherwise the broth will become thin and tasteless.

3. Spices.

  • Galang/galangal/galangal (it’s just a different name of root) – 1 PC (30g). You can replace the ginger (30g) or put both the root.
  • Lemon grass/lemon grass/lemongrass – 3 sticks, if fresh, or 3 tablespoons dry.
  • The leaves of Kaffir/Kaffir lime – 4 PCs 8 PCs fresh or dry.
  • Hot chili pepper – 3 PCs.
  • Paste for soup, Tom Kha or Tom yum – I put about 10g per 100ml broth. The idea is you need to use the paste for soup, Tom Kha, but I like to put 50/50 with Tom Yam paste. And I’m talking about the pasta, which you can see on the link. Each manufacturer is its own, so put a little first and add the pasta gradually.
  • Fish sauce (it instead of salt) – 2-3 tbsp
  • Cilantro – 1-2 beam (in the soup needs a generous handful) directly to supply a couple tablespoons of chopped herbs in each bowl.
  • Lime – 1-2 jokes. It is necessary for the supply of soup, or rather the juice of the lime slices into the bowl.
  • Sweetener (palm sugar, Jerusalem artichoke syrup or any other sweetener you have) – 2-4 tbsp
  • 1 onion,
  • 2 cloves of garlic.

How to do:

1. Broth.

To soup was easy to eat, I cook the broth for seasoning, then throw them. In chicken broth/water, put sliced arbitrarily galang, ginger, lemograss, Chile peppers, optional add the onion and garlic. Lime leaves torn at the veins, and throws after him. Bring to the boil, after 5 minutes, turn off and allow to stand for about an hour (during this time all the spices give their aromas), filter the broth. Spices discarded.

2. The preparation of ingredients.

Chicken, mushrooms, shrimp, eggplant wash. I love when the soup all the same size and large enough cut, so I cut the mushrooms in half, and the chicken a little smaller pieces. When cooked, it increases in size, and mushrooms – on the contrary compressed. By the way, shrimp are also significantly compressed, buy large. Eggplant cut lengthwise into 2-4 parts. The shrimp removes all the inedible: remove the shell completely, with head and tail, cut the back and remove the intestine.

3. The process of cooking.

Broth (welded to item 1) bring to a boil, and then throws him in the chicken. So the meat will retain juiciness and flavor, this soup is exactly what we need. Cook 10 minutes, then add mushrooms and eggplant and cook for another 5 minutes. At this time, fry in a couple tablespoons of vegetable oil paste Tom Kha to a bright aroma (about 2 minutes).

Only after the chicken, mushrooms and aubergines are ready, add the coconut milk and pasta, bring to a boil over low heat.

Then add shrimp, cream, fish sauce and balance the taste with sweetener.

If your shrimp is raw (green), then cook them for 3-4 minutes, then add a handful of coarsely chopped cilantro, stir, turn off. If the shrimp was already done (red), then put them with the cilantro at the same time, immediately remove the soup from heat.

Shrimp should be added at the end to keep them soft. If they overcook, they will become rubber.

4. Flow (kick it an important point).

Pour the soup into a bowl, top throw 2-3 tbsp chopped coriander and served with a large slice of lime, the juice of which you must squeeze at the top. Optionally, the dish can be decorated with slices of Chile pepper.

If the soup is very spicy, you can apply to it the boiled rice.


Pri long heat treatment the coconut milk loses its structure and breaks into flakes. I don’t like the consistency of soup, so have developed a hack to add the milk and cream at the end of cooking. If you love the perfect smooth consistency of the soup, I recommend to follow my method.

Important 2.

This way you can cook and Tom Yam in coconut milk. Insanely delicious!

Chicken liver Pate with cranberry sauce and onion jam

Liver pate this recipe is incredibly simple, and not as fatty as traditional options (I don’t add butter). And if you serve it with cranberry sauce and onion marmalade, it’s just a holiday!


Ingredients for paste:

350 g liver (Turkey/chicken),

100 g onions (2-3 pieces onions, shallots or 1 medium onion),

1 small carrot (optional)

3-4 tbsp mascarpone,

2 cloves garlic,

5-6 tbsp red wine (in Idel port or something like it) Ghee for frying the onions and liver

Salt, pepper, nutmeg, oregano, sage to taste.

Optionally, you can add 1 tbsp of light miso paste.


How to do:

1. Liver clear from your (veins, bile), washed and soaked in milk overnight to remove bitterness (the liver needs to be completely covered by the milk). The next day to get it from milk, dry with paper towels and fry in ghee about 3-5 minutes. To clean cooking sleeve and bake in the oven at a temperature of 50C for about 30-40 minutes. Cooking time depends on the size of the piece of liver. 1kg takes about 1 hour. We need to get the degree of doneness to the inside of the liver remained pink.

2. At this time, cut onion into cubes or half rings, carrots grate or chop finely, season with a little salt and fry until Golden. I fried in butter ghee.

3. Chop the garlic and add to the onions and carrots, fry for 1 minute until fragrant, then pour in the wine. Simmer all together until thick over medium heat stirring occasionally.

4. Obedinjaet in the bowl of a blender liver, fried, mascarpone, miso, nutmeg (couple of pinches) and dry oregano/sage (1ch.l.) punch in a blender until completely smooth and homogenous. Better to do it in several passes to the blender was not bad. Taste and season with salt/pepper to taste, again, strikes, shift in a form and send the pate in the fridge. In an hour he is ready, but it becomes tastier after a couple of days.

Important. In pate, you can add the truffle will be perfect. But it is the presence and love of this mushroom.

Cranberry sauce.

My approach to cooking berry sauce wrote here, in this case I did

300g frozen cranberries put on a quiet fire and waited until she give the water, then brought to boiling and was tormented for 5 minutes. Letting the sauce cool again warmed for 5-7 minutes on medium heat until the sauce thickens. Then I added the Jerusalem artichoke syrup (5CT.l.) and balsamic cream (3st.l.), thyme, salt, pepper to taste. The sauce should be sweet and spicy, but in moderation.

Onion confiture.

The recipe written here.

Serve with your favorite bread, dry it in the toaster or on the frying pan, laying plow and the sauces in bowls, or in the form of sandwiches.

Very tasty, if on top to spice balsamic cream:

My perfect Caesar salad with chicken

I love trushny “Caesar”!

So that the salad leaves are exactly Romano, the freshest, the chicken meat is fragrant, tender, juicy, well-grilled, sauce with anchovies and Parmesan (real!), without decorations in the form of eggs and tomatoes.

Nuance. The traditional sauce for this salad is made on the basis of raw eggs, and I do not eat raw eggs due to the potential threat to health. Salmonella and that’s it…

If you share my views, then here is a recipe (for 2 servings):

1. chicken breast. Instead of breast, you can use chicken thigh fillet. With it it is tastier, and with a breast it is Dietetic.

For my taste, broiler chicken breast is a tasteless something, so I always try to transform it. In this case – marinated. Take 1 breast (2 fillets), wash, dry with a paper towel, remove cartilage, bones and excess fat (if any), add 1 chopped garlic clove, 2stl.olive oil, 1st. L.lemon juice. Juice can be replaced with kefir/yogurt/matzoni 3-4st. L. Leave for 12-24h in the refrigerator.

Then clean the marinade and either bake in the oven, wrapped in a sheet of parchment at 180C until cooked (about 25 minutes), or fry on all sides on medium-high heat until golden brown (about 20 minutes). There will be a lot of juice in the pan, this is normal. So the chicken will first be extinguished, become juicy and will definitely cook inside, and then it will acquire an appetizing crispy crust.

You can use Turkey for a change. I even like Turkey better!

2. refueling

While the breast is fried, make the sauce. It is necessary to beat with an immersion blender into an emulsion 2 tbsp. L. lemon juice and 3 tbsp. L. olive oil, then add 2 yolks of hard-boiled eggs, 50g of grated Parmesan, 1-2H. L. Dijon mustard, 1-2zub garlic, passed through the press, 1H. L. Worcestershire sauce and 4 anchovies, once again beat everything thoroughly until a homogeneous sour cream consistency. Taste and add salt/white pepper to taste. The sauce is ready.

Refueling can be prepared without eggs at all-on akwafabe this is the liquid obtained from cooking legumes (how to cook it wrote hereYou can also use aquafaba from canned legumes. The water in which canned chickpeas, peas and beans float – this is it.

For this sauce, we need about 4 tbsp. L. or 60ml of aquafaba instead of yolks, all other ingredients are unchanged. First, whisk in a strong foam aquafaba, lemon juice, mustard, Worcestershire sauce. Then sooo slowly add olive oil without turning off the blender. Should get a thick yellowish sauce. If this does not happen, add another 1-2 tablespoons of oil. Once the sauce is thick, add anchovies, cheese, garlic and punch until smooth. Done!

3. garlic croutons I make by this or this the recipe. Their number is at your discretion. You can not put at all.

4. Preparation

200g. Romano salad mixed with half the dressing, spread 100g of salad mixture on 2 plates, spread the chopped chicken fillet on top, pour it with the remaining sauce, in any order decorate with thin slices of Parmesan and croutons. Enjoy while the chicken is warm)

Baked chicken with broccoli and garlic sauce

I love these dishes, when its main part, garnish and sauce are prepared at the same time. Very convenient!

This is an example of one of them (recipe for 2 chicken or 1 chicken. I prefer pet chickens, but the chicken too tasty):

0. Soak chicken in salt water.

This item is number zero, because it can be omitted if too lazy to bother. But after brining the meat becomes tender and very juicy. Brine to do so: on 1 l of water 50 g of salt and any spices at your discretion. That put, this fragrance and will smell ready chicken. For my taste to the chicken fit a few cloves of garlic and lemon. The brine should completely cover the surface of the product. This can be done in any deep container or in a sealed plastic bag.

The time salting depends on the weight of the product. On 1 kg of weight needs time pickling for about 2 hours. Take into account the weight of each unit of the product, not the total weight. That is, if you salted 2 chickens weighing 1 kg, then you need to keep them in salt water for 2 hours and not 4. It is important not to overdo, and then the fibers become too loose and unpleasant.

Just for information. This type of refinement of taste and texture of meat suitable for any lean meat, any fish and seafood.

1. My 5 sprigs of rosemary, thyme, parsley and 8-10 heads(!) garlic (clear is not necessary). Herbs can be changed at your discretion and can be replaced with dry (1 tbsp each), but fresh is much more fragrant.

Cut garlic into 2 parts across the cloves, place it on a baking sheet cut up, spread on top with 3 sprigs of each spice. If the garlic in the process was not cut or collapsed, it’s OK, you still spread it.

With the rest of the greens, separate the leaves and finely chop them, add to it 2 pinches of salt, pepper to taste, 2 tbsp olive or other vegetable oil and stir.

2. Chicken.

Opolaskivaniem the bird dry with paper towels. If you are using a frozen bird, then fully defrost it in the fridge, wash and dry.

Gently separate the skin on the breast meat under it and put 2-3 tsp of butter. Try to distribute the butter evenly, but not to break the skin.

Next, RUB the entire surface of the chicken (inside too) with a mixture of herbs, spices and oil, which we did in claim 1, stuff the chicken with lemon and cut into 4-6 pieces (I recommend even just to suppress it to the juice separated) and bind legs with cooking string. The contraction of the carcass twine is optional, but it would look more presentable at the end of cooking. Leave the carcass alone for 30-40 minutes, so it’s getting a little marinated and warmed up (in principle it is possible for a few hours set aside to marinate). So the heat will be distributed more evenly. And while it is possible to turn on the oven to heat up to 180C.

Place the chicken breast down on the garlic with the herbs and bake it in the oven for about 40-50 minutes, then turn breast up and bake until ready. Cooking time I expect based on the weight of chicken (1 kg takes approximately 1 hour). In the process, you can periodically pour the chicken resulting juices. A mixture of lemon juice and the chicken juices and fat is something magically delicious.

When the chicken is done is verified by the piercing of the carcass at its thickest point (where the thigh connects to the breast). If the juice is transparent ready.

3. Garnish.

About 30 minutes before end of roasting hens start to garnish. For poultry you can use any green cabbage (broccoli, Brussels sprouts), asparagus or fennel. In this case, I have broccoli (2 heads). Disassemble on inflorescences, my. In a saucepan boil water, and drop in there potseluem broccoli for 3-5 minutes, no more. This is to ensure that the cabbage was subsequently baked, not turned into a biscuit (in broccolini flowers little moisture, so they’re just dry). Frozen cabbage previously blanched (boil) is not necessary. It simply wash. After these manipulations throws the cabbage in a colander and then spread on a baking sheet for the chicken is almost ready, sprinkle with olive oil and spices to taste. Leave until tender (about 10 minutes). During this time, the broccoli to soak up the flavors of herbs and grilled well enough, but do not lose the crispness.

4. Sauce.

Remove the pan from the oven, prepared the chicken with a side dish leave to rest while we make the sauce. In any case, do not cut the meat immediately, and then all the juices will flow out, and do not cover it with anything, otherwise the crispy delicious skin will become sluggish and unpleasant.

For the sauce take all the garlic from the roasting pan, squeezed from skins, add 50 ml. dry white wine, 100-150 ml water/milk/cream, salt and pepper a pinch. All blenderis (better to do this immersion blender in the saucepan, because then the sauce should be slightly warm to evaporate the alcohol from the wine). Warmed up the sauce for 5 minutes over medium heat. Ready.

5. Feed.

Chicken should be very juicy, but with crispy crust, cabbage, as described above, the sauce is viscous and very fragrant. Pour the sauce and garnish the chicken or serve it separately. I’ve got a little bit of Parmesan cheese on the Kale, very fine shades of its taste.

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.

Kung pao

The’re making Sizzling kung PAO is a Chinese classic. To cook very simply and quickly.

Recipe for 2-3 servings:

1. Poultry fillets (1 breast of duck, chicken, Turkey) or washed, to remove excess fat, bone, skin cut into small pieces and marinate overnight in mixture of soy sauce, sesame oil, rice vinegar and Jerusalem artichoke syrup (4 tablespoons of each ingredient) + 2H there.l. Cayenne pepper or 2 fresh chili peppers, ground ginger 1 tbsp or 50 grams of fresh, 2 cloves garlic, passed through the press. Half the work done.

2. On the following day. Well heated frying pan (ideally a wok), put a little oil for frying (I have ghee) and fry the meat on all sides until brown (not until tender). Lay the pieces you need in 1 layer and are spaced from one another, so they were roasted and not languished. If in 1 layer to put the whole chicken immediately failed, then fry in batches. The marinade is not poured!

Put meat in a bowl, in the same frying pan put a little cooking oil and 2-3 sliced bell peppers meaty. The pieces should be of the same size with chicken or strips. Fry a few minutes on high heat until brown, stirring intensively. Optionally at this stage you can add a handful or two any Asian mushrooms (oyster mushrooms, eringi, black wood mushrooms, shimeji).

In the end, we have obtained all the ingredients are not ready yet, but with a delicious crust.

3. Return the meat to the pan, there pour the marinade from the chicken and fry until the chicken is cooked, it’s very fast – a few minutes. Not desiccate. And make sure the sauce all evaporates, that’s the whole point. It will thicken and will be wildly tasty. 1 minute until cooked, pour a generous handful of roasted cashew nuts, stir and switch off. If you throw them too soon, they will lose their crispness. Cashews can replace the peanuts or add sesame seeds. Most often I put sesame seeds, and nuts.

As I’m flipping nuts wrote here.

4. Serve sprinkled with green onions. The side dish goes with rice, buckwheat noodles or rice.

Most of all I love’re making Sizzling kung PAO with buckwheat noodles. I cook it as usual, but do not cook them for a while about 2 minutes then simply transfer the frying pan to the chicken, adding a little water from boiling, stir and bring to readiness is already there.

Turns super dish! Buckwheat noodles with’re making Sizzling kung PAO in a delicious sauce.

Massaman curry with fried nuts

One of my favorite types of Curry. I make it with either beef or chicken.

In a wok or deep frying pan with a thick bottom, cut into small cubes 2 medium onions, put 3 sticks of cinnamon, 3 boxes of cardamom, 3 leaves of kaffir lime, 1 star of star anise and pass over medium heat until golden and lightly fried onions in ghee oil or vegetable oil for frying. As soon as the onion is ready, add chopped ginger (50g) to it and fry for another minute, then put 2 cloves of garlic, passed through a garlic chopper, and fry for another 30 seconds.

Spread to the roast massaman curry paste (100 gr.), warm up to a characteristic smell for 2-3 minutes on medium heat. Keep in mind that all the proportions I have calculated exactly for the curry paste that I indicated in the link. 

Then add 700-800 GR. meat (chicken fillet or beef tenderloin/other back), cut into small cubes or strips, fry it for 5 minutes, pour the rest coconut milk (only 400 ml., standard jar), and carcass on low heat until the meat is ready. Broiler chicken needs 30 minutes, beef and homemade chicken-1-2 hours.

When the meat is ready, I add spices. Without fail, this is 1-2 tbsp. L. fish sauce, 2-3 tbsp. L. Jerusalem artichoke syrup or to taste. According to the mood, I can put ground chili pepper and cumin for about 0.5 tsp.carcass with spices for 5 minutes, Try, add more spices or more coconut milk if necessary and let it brew for 10-15 minutes, slightly opening the lid.

Depending on the cookware in which you cook, sometimes you need to add water. In the process, it will still evaporate, and the sauce will remain. In my dishes I can close the lid and the liquid doesn’t evaporate at all, so I don’t pour anything.

Serve with TAya jasmine rice and roasted nuts. I like beef with peanuts and chicken with cashews.

Nuts must be fried, crispy. Details on how I roast nuts, wrote here.

Curry also goes well with saag paneer (an Indian dish of cheese and spicy spinach sauce):

Delicious Qutab and Kok-samsa with different fillings

I adore Dagestan miracles, and Azerbaijani kutabs, and Uzbek Kok-Samsa, and Turkish gozleme and others-other delicious flatbreads from unleavened dough with various fillings. If I knew earlier that they are so easy to do, and the result is so awesome, I would cook every day.Recipe (for 8 pieces):

Dough. Whole grain flour 300gr. + 200-250 ml. water (if desired, you can replace it with milk or something sour-milk like kefir) + 1 tsp. salts no slide (optional).

The amount of water is very dependent on the flour. I first pour 200 ml, and then gradually add water if the dough is too steep.

Flour is desirable to sift, withstir it with salt, pour water into the center of the mixture, mix everything without kneading, leave the dough for 25-30 minutes in an airtight container. This is necessary in order to strengthen the gluten and swell the coarse particles of wheat flour, since it is whole grain. After this time, you will notice that the dough will be slightly different, more plastic.

We continue kneading with our hands. Kwhen the dough has become elastic and strong (similar in consistency to heated plasticine), twist it into a sausage or ball and put it back in an airtight container so that it does not dry, and leave to rest for 30-40 minutes.

Then take out the dough, cut it in half, then these halves into 2 more parts and so on until there are 8 pieces, then knead them in your hands to the state of a thick cake and again put it in an airtight container so that the dough does not dry and let it rest for 20 minutes. This is necessary to make the dough more pliable and well rolled into thin cakes.

Next, take a piece of dough and roll it with a rolling pin from the center to the edges in a very thin layer (no more than 1 mm). I recommend sprinkling the surface and rolling pin with flour. In the process, I turn the dough on one side, then on the other, so that it does not stick to the surface. If desired, you can make smooth round cakes (I cut out The Shape of a salad bowl).

Do not throw out the remains, but crush and put them in an airtight container to the rest of the dough pieces. When they are enough to roll out another cake from them – roll out as described above.


2 large bunches of cilantro, and one bunch of green onions, tarragon and parsley + 200 gr. suluguni or cottage cheese. Greens should be very much, its composition can be changed to your taste. All grind and mix. After careful mixing, the Greens will lose 2 times the volume – this is what we need.

How to do.

Put 1/8 of the filling on half of the cake, retreating 1 cm from the edge. Close the filling with the second half and, pressing with a fork on the edges, tightly fasten them. Do this with the rest of the potential kutabs.

Preheat a frying pan, fry without oil on medium heat for 3-4 minutes on each side. Hot kutab optionally lubricate with butter (I lubricate melted) and serve with a sauce of matsoni and garlic or with sour cream/Greek yogurt.

Sauce is required! It brilliantly shades the taste of the cake, without it it is absolutely not the same.

Also, these tortillas can be baked, not fried. In a well-heated 220C oven until golden brown. This is usually about 7-10 minutes. Look at your oven.


It is important to roll out the dough as thin as possible and constantly dust the work surface and rolling pin with flour so that it does not have to be painfully long to peel it off.

If the dough cake is the size of the bottom of the pan, then you can fry two pitchers at the same time, because you just fold them in half, and they will fit perfectly. I randomly did just that, and it turned out to be very convenient.

Experiment with the filling (cheese, cottage cheese, various greens, meat, eggs, potatoes, etc.)

From this dough I make Kok-Samsa.

For 8 pieces, I used exactly the same proportions of ingredients as in the recipe for kutabs, which is described above.

That is, only the type of cake changes, and the amount of dough and filling for them is the same.

How to make such a cake.

Divide the dough into 8 parts, roll each into a thin layer (1 mm), lay out the filling, mold the cake in the manner of dumplings, and then again walk on top with a rolling pin. Fry in a dry skillet over medium heat for 3-4 minutes on each side. Hot Kok-Samsa is also greased with melted butter and served with sour cream or any other sour-milk sauce .matsoni yogurt).

These cakes can similarly be baked. And this one with pumpkin, spices and walnuts:

Pumpkin filling recipe (also for 8 pieces):

Pumpkin 800 GR., onion 300 GR., walnuts – a generous handful, a couple of pinches of nutmeg, a little cinnamon, freshly ground black pepper, salt. To taste any herbs: hops-suneli, utsho-suneli, thyme, rosemary, oregano.

Onions need to be finely chopped, browned until golden, add grated pumpkin to it, press until the pumpkin is ready, add spices. In advance I wash nuts and Podsuzhivu nuts in the oven. Then chop the nuts with a knife and add to the filling. Let it stand for 20 minutes, then divide into 8 parts (I draw the same sectors with a spoon right in the container with the filling, so as not to be mistaken;)