Obscenely delicious salad with shrimp, avocado, mango, chickpeas and quinoa

Refreshing, unusual and very nutritious salad that can come for lunch or dinner.

Ingredients: 4 servings

• 30 large shrimp (you can substitute crab meat but crab sticks, please),

• 100 g of quinoa (about 4 tablespoons)

• 100 g dry chickpeas or 200 g of prepared chickpeas

• 1 ripe mango,

• 1 ripe but still elastic avocado,

• 1 large cucumber or 2 small (about 100 g)

• 1 sour-sweet juicy Apple medium size,

• Cilantro leaves (about 4-5 tablespoons in powdered form),

• Mint leaves (about 3-5 tbsp crushed),

• Lemon juice of half a lemon (about 3-4 tablespoons)

• Olive oil – 3 tablespoons,

• 1 lime to serve,

• Salt and pepper to taste.

How to do:

1. I like this salad with the regular white quinoa. I cook quinoa as directed on the package, since the method of cooking depends on the variety.

But usually so: thoroughly wash barley, soak it for at least 30 minutes or for a few hours, the seeds swelled, and trash spil, and it can be removed with running water. And most importantly, even after a short soaking, the quinoa will taste bitter.

Then fill it with water in a ratio of 1к2, bring to boil and cook under the lid for 10-15 minutes on medium heat. The idea is all the water should soak into the grains, if this has not happened, and the quinoa is tender, simply drain it in a colander.

Chickpeas to boil in any convenient way (here described in detail, as I do). All to cool to room temperature.

I usually cook a lot of chickpeas and quinoa, because I often use them in various other dishes. Recommend for convenience to do so as well.

2. Shrimp cleaned from the shell and tail, then make a cut on the back and remove the intestines, wash them, dry on a paper towel. The pan good heat, pour oil on it for frying and add 1 crushed clove of garlic. Warmed the oil for 10 seconds, stirring the garlic in the oil. Garlic take out and put the shrimp in 1 layer. Fry 1 minute on each side over very high heat. If shrimp are very large and raw (gray-green), then 1.5 min on each side. The main thing not to overdo, so they do not become rubber. Remove the shrimp, season with salt and pepper, stir. 10 shrimp cut into 3-4 pieces, the rest 20 pieces leave whole.

If you are using frozen shrimps then thaw them beforehand in the fridge. Then do with them as described above.

3. Apple, cucumber, mango, avocado, peel and seeds, cut into small cubes about the size of chickpeas. All at once pour the lemon juice and stir so that the fruit did not potemnela. Chop the herbs coarsely.

4. Mix all ingredients in a large bowl, except the whole shrimp and a pinch of greens (let’s leave it for decoration). Try the salad a taste and add more seasoning, oil or lemon juice if necessary.

5. Feed. Lay out the lettuce on a plate, top put 5 whole shrimp and sprinkle with herbs. On the edge of the plate place a quarter of lime. Before eating this salad is sure to generously sprinkle it with lime juice and enjoy;)

By the way, this salad can be wrapped in nori, and you get a snack Tamaki. Or wrap in rice paper, so you get something like spring rolls. Recommend to serve with peanut sauce, very delicious!

Spicy yoghurt sauce in Oriental style with a Georgian accent

I was preparing this snack it cheese labne. Labne is a delicate curd yogurt cheese. Roughly speaking, this is yogurt from which to remove the serum, and he became thick and dense.

Analogues of labne are thick(!) Greek yogurt or Icelandic skyr. In this recipe it is also possible to replace just the cream cheese.

For the first time labne I tried in Israel, and my love for him grew stronger in Turkey. There’s this cheese is often included in the set of snacks. It is served with olive oil, olives, herbs and fresh hot bread. In principle, this cheese nothing more is needed, but I decided to experiment with it, and it was versatile and delicious snack.


• Cottage cheese (labne) – 3 tbsp (100g),

• Greek yogurt – 3 tbsp (100g),

• 1 medium or 2 small fresh ogurchik,

• 1-2 cloves of garlic (depends on your love for him),

• 3 tbsp olive oil (2 tablespoons in sauce, 1 – add),

• 1-2 tsp white wine vinegar or Apple cider vinegar

• 0.5 teaspoon sumac (you can omit, but it is much more interesting),

• 0,5-1 teaspoon of good fresh Svan salt

• 1 tsp – dried marjoram (you can substitute oregano, Basil),

• Black pepper to taste.

How to do:

1. Cucumbers wash, be sure to remove skin. If the inside seeds of a large – remove them with a spoon. Cut into small dice. Garlic pass through chesnokodavku.

2. Mix all the ingredients (except the spoon of olive oil), put it in a nice bowl and top with sprinkle with olive oil and sprinkle a pinch of sumac. You can eat immediately, but can infuse. The tastes can be quite different. Try and so and so.

I love this sauce with rye bread or with hot pita bread. And very recommend to make Mesa, submitting along with this dish of babaganoush was and hummus.

Sugar Free Lemonade

In the subject of the previous post;) If someone does not know how to make lemonade from lemons that life gives them, then I will tell you my favorite way.

Drink ingredients: water that you like, and fillers: lime, lemon (and other citrus fruits), fresh cucumber, mint, tarragon, Basil, ginger, berries, melon, watermelon, etc. etc.

The simplest and most frequent option I make (pictured) is with lemon, lime, mint and cucumber.

On 1 carafe (2l) I put:

• 2 fresh cucumbers,

• 1 lemon,

• 1 lime

• * 2-3 mint sprigs.

The proportions are conditional, I usually put on the eye or in the amount that is at home.

Wash everything, cut the cucumber with a vegetable peeler into thin plates, and tear the mint leaves a little. Cut the lemon and lime in half, cut off a few circles and the center of the fruit and set aside (they are needed for beauty). From the remaining “assholes” squeeze out the juice.

Put everything in a carafe, except for lemon circles (put them at the very end, so that the zest does not” upset ” the drink), add water to cover the ingredients and let the drink brew a little. Then mix, taste and add more water to taste. Then throw in the lemon slices and you’re done!

Salad «Summer»

Country, because it is traditionally made from what’s growing in the garden. It is the most delicious of the milk and frisée lettuce, small cucumbers with a thin skin and almost no seeds, with herbs and sweet onions plucked before cooking.

Those who have country trophies no, don’t worry, summer is on sale. Will not be as fragrant, but still cool.

The ingredients are very simple:

A generous bunch of salad leaves (I usually have a lettuce or a mix of frisee).

2-3 cucumber.

15 cherry tomatoes or 2-3 medium tomatoes. Tomatoes should be meaty. Either they need to cut and allow to drain the juice.

2 stalks of green onions.

About 3st.l. sour cream. Sour cream here is thick. Not necessarily greasy, but it is thick in consistency.

Any herbs to taste. I like to add parsley, cilantro, garlic leaves. By the way, the radishes here too. Salt and pepper to taste.

How to do:

1. The hardest part of this salad is to wash, sort and dry the salad leaves. The fact that in the summer salad come across a lot of the soil (when the rain comes, then it inevitably falls on the leaves), and these types of salads are very fond of slugs. But from all this you need to very carefully get rid of, and then no less than thoroughly dry the salad.

I wash all the ingredients in advance to vegetables and herbs exactly dry. This is important because the salad is delicious precisely when there is no excess moisture.

2. Then everything is very simple. Grind ingredients and mix with sour cream, salt, pepper. Serve with rye bread is better.

Experience an indescribable joy and completely lift the mood of this salad in the cooking process. These flavors, freshness, mmm! Summer is summer ☀

Georgian salad with walnuts

This is a very simple dish, but if its preparation to use the most fresh and delicious foods, this salad becomes a feast of taste. It also important recipe nut filling. Every housewife prepares a dressing to your taste, I suggest to try my version;)

Ingredients for salad (serves 4):

• 3-4 sweet ripe flavorful tomato,

• 2-3 small cucumber,

• ½ Red sweet onion,

• A few sprigs of greens (I like to put wild garlic, can also experiment to your taste and put some tarragon, mint, scallions or fresh green stalks of young garlic),

• A few Basil leaves (I love purple, it is more appropriate here, not as fusion as green).

In a salad you can put bell pepper, young zucchini or other vegetables that you love. Although to begin with I recommend to try the classic version.

Ingredients for peanut sauce:

• 100 g walnuts (2 generous handfuls),

• 3-4 tooth. garlic (3 is enough, but if you really like garlic, put more)))

• Medium bunch fresh cilantro (about 40 g)

• 4 tbsp white wine vinegar,

• 30-40 ml of water,

• 2 tsp utsho-suneli,

• 1 tsp. pounded into dust Imeretian saffron

• 0.5 tsp. salt,

• A pinch of dry red Chile pepper (or to taste),

• Pinch of black pepper.

How to do:

1. First thing is check you have a bow. If it is fresh and sweet, it’s OK, But if it is even and red, but bitter and vigorous, it is thin then cut into half rings and zamarinovat 1 tbsp wine vinegar.

2. Dressing.

Nuts should ideally use a fresh/young, so they are not bitter. If your nuts have a bitter taste mercilessly, is best for this salad buy more, because the whole point of nuts, or soak them in clean water for a few hours. Try periodically. Once bitter stopped – you can make the dressing. Wash, peel garlic, fresh herbs, too, and separate the leaves from the stems (stems can be used for making vegetable broth). Then all the seasoning ingredients put in a blender, punched to paste-like uniformity, but let the texture remain. Trying to balance the flavor if necessary. Should be a spicy, aromatic, sour, spicy and moderately salty.

Nuance. If you soaked the nuts, the water may not be necessary. With nezamechennymi quality nuts tastier.

3. Make a salad.

Cucumbers definitely need to peel and slice fairly coarsely. Rings approximately 1 cm wide. Tomatoes also cut into large slices (for settings, I also remove the skin: cut into crosswise, dipped in boiling water for 30 seconds and clear). The smaller will be the vegetables, the more they will give SAP that will botaniste salad that we absolutely do not need. Greens chopped. Bow drain in a colander and allow to drain, if pickled it in vinegar, or just finely cut into half rings. To fill vegetables, peanut sauce and gently mix to try salt/pepper, add what is missing, and then serve.

Tastes best this salad is in company with pita bread and kebab;)

My perfect creamy Swedish meatballs with berry sauce

A long time ago I picked up my recipe for perfect Swedish meatballs and here:

1. 100 g of bread crumbs/breadcrumbs/stale bread (I have homemade breadcrumbs from yeast-free whole wheat bread) soak in 150 ml of milk for 5-7 minutes.

2. at this time, 1 onion passeruem until golden brown in oil for frying.

3. Turn beef (500 g) into minced meat or use ready-made ground beef (the classic recipe involves mixed minced meat, but I prefer beef). Add fried onions, bread crumbs with milk, 1 egg, 1-2 tsp. salt, ½ tsp. ground white pepper (OK, can be replaced with black), 1/4 tsp.nutmeg. You can add a pinch of chili pepper, allspice, ground cloves, but this is not necessary. Mix everything and scroll the stuffing a second time (this is very important!). I do not have a meat grinder, I tortured my blender))) Remove the minced meat in the refrigerator for at least 1 hour.

Then the stuffing must be beaten off. You can do this either by throwing minced meat from hand to hand, or by throwing it into a bowl or on a work surface for about a minute. I recommend not to omit this item, since it is the chop of minced meat that saturates it with oxygen and makes your cutlets/meatballs/Lula homogeneous and tender.

After beating, remove the minced meat in the refrigerator for at least 30 minutes, and only then cook meatballs from it.

4. at this time, you can prepare sauces and garnish.

4.1. garnish. 2 cucumbers thinly cut into rings, chop 2-3 sprigs of dill, pour it all with a marinade of 50 ml. water, 2 tbsp. vinegar and 1 tbsp. sea salt and sweetener (I use Jerusalem artichoke syrup). Let it brew in the refrigerator for 1 hour. Just while the meatballs are cooking, the cucumbers will be ready;)

4.2. for the cream sauce, melt in a saucepan 2st. L. butter (I have ghee), add 2st. L. wheat whole grain flour and fry it for 2-3 minutes, stirring constantly. Add the meat broth (500ml) and cook the sauce until thick, when it begins to slowly drain from the spoon. Add milk 100-150ml (you can cream), ½ tsp Worcestershire sauce and wine vinegar, 1 tsp soy sauce, taste and add salt and pepper to taste. Continue to cook the sauce until thickened.

4.3. lingonberry sauce. 200g Cranberries fall asleep in a saucepan, add 2-3st. L. Jerusalem artichoke syrup / analogue that you eat, a little salt, pepper, add a sprig of rosemary/half a teaspoon of dry seasoning and put on a quiet fire. Bring to a boil, boil for a couple of minutes and cool. So we do 3 times. the berries should shrink a little, and the juice thicken. In the process, I recommend the sauce to try and add spices to taste. It should be spicy, sweet and sour, but not cloying.

5.spread baking paper on a baking sheet, grease it with ghee oil or vegetable oil for frying, form meatballs with wet hands. I use an ice cream spoon to make them come out the same size.

Video about how meatballs are made in Scandinavia posted here, I recommend viewing.

Bake in the oven at 200C for 20-25 minutes. I finally turned on the grill function for 2 minutes to Brown them.

6. serve, drizzle with sauces, garnish with pickled cucumbers.

+ Bonus. Video instruction on how to sculpt meatballs/meatballs.

From the first mouth, that is, hands) The hands of the owner of a small home cafe in Norway.

I took it off and couldn’t get enough of it. You can watch endlessly))

Greek salad («Horiatiki» salad)

This is a traditional recipe that I spied on traveling in Greece, but with two deviations from the rules, namely:

1. instead of green sweet pepper, I put yellow, because Green is bitter to me, and I love yellow, and I also love when the dish is so multicolored.

2. instead of feta, I put my favorite “Serbian cheese” just because she was at my house.

The rest is classic.


Cut all vegetables coarsely.

Cucumber is usually cleaned in Greece, because it is like zucchini there. But I also peel our cucumbers, the taste really changes from this.

The first step is to cut the onion and marinate it in wine vinegar. As long as you cut everything else, then it will just get to the condition.

If there are no really cool olives, it is better not to put. You can put capers, if you like.

Cheese / feta is cut into large pieces and spread on top, sprinkled with oregano and drizzled with olive oil, but there is really tastier if you mix it all;)

Best burgers ever

I’m not even sorry to reveal all the subtleties of this recipe, because I can not imagine who will bother so much))


Bake burger buns (recipe here), cut them lengthwise into 2 parts.

Caramelize onions (recipe here).

Cut fresh and dried tomatoes, pickled cucumbers, peel a couple of cloves of garlic.

Make bluchiz sauce (recipe here).

Cutlets can be made yourself, but I often use purchased marbled beef. They’re gorgeous. I’ve only seen them in Auchan. Not to be confused with Miratorg, there are cutlets just insignificant sinewy inedible meat-like cakes. And another good option is cutlets from the butcher shop, which are called “Royal”.

If I do it myself, then either I do not add anything to the minced meat at all, or for 500 g of ground beef I add 1 tsp.mustard + 1 tsp. Worcestershire sauce/or 2H.l. only sauce, a pinch of ground coriander, salt and black pepper.

If the cutlets are minced lamb, then be sure to put there ground cumin, coriander, a little ground cinnamon, cumin and chili pepper.

Optionally, you still need to make carmelized bacon. Optional, since you can do without it. I do not eat bacon, for me it is too fat, especially in combination with cheese and meat. But I will not hide from you that with “beer-candied bacon” the taste of the burger will be amazing. Once definitely worth a try;)

How to make bacon (ingredients are indicated in the amount needed to prepare 1 baking sheet):

1. Mix 100ml dark beer and 2 tbsp syrup (Jerusalem artichoke or MapleWe spread the pieces of bacon (8-10 PCs) at a distance from each other on a baking sheet with baking paper, otherwise you will be awesome to wash the caramel from it. Brush each bacon and send it for 3-6 minutes (time depends on the thickness of the piece and the oven) in the oven at 220C (if there is a grill mode, you can turn it on, but not necessarily, it will still caramelize). It is necessary that the pieces become slightly fried and reduced by one and a half times. We turn them over to the other side and repeat the process with spreading beer caramel, then fry until ready (5-10 minutes), the main thing is not to bring it to black, it is no longer tasty.

2. ready bacon spread on paper towels for no more than a couple of minutes. They will give up excess fat, cool down, Harden, but do not have time to stick to the towels;) After that, the bacon must be broken into pieces, convenient for eating.

Important 1. If you make several bacon pans, then each time you need to take a new layer of baking paper.

Important 2. If there is more beer with syrup than necessary, you can apply another layer of caramel during cooking.

Preparation process: Collecting a burger:

Heat the grill pan, dry the cut bun well on it (cut down), then rub both halves with garlic, then optionally you can grease the bottom bun hummus next, caramelized onions, cutlet (fry 6-8 minutes for medium roast, but everything depends on its size), bluchiz sauce, bacon, sun-dried tomatoes, fresh tomato round, cucumbers, top bun and Bon Appetit.

The amount of ingredients depends on your tastes. I put a lot of onions and cheese, and everything else – a little. The burger is served with a large portion of vegetable salad with a light dressing.


Experiment with the addition of fried zucchini and lettuce leaf: Other successful combinations:

  • After the blue cheese, instead of everything that is indicated in the basic recipe, put fried wild mushrooms with onions + arugula.
  • Or instead of blue cheese, put Camembert/Brie, then fried sweet chanterelles with onions, followed by spinach./corn with sour dressing.
  • Lamb cutlet. Down on a hummus bun, then grilled eggplant with garlic, then a cutlet, then curdled goat cheese and topped with pickled red sweet onion. You can also put a tomato and spinach.