Cream soup of pumpkin and apples with herb butter

This is the perfect soup for the end of summer/beginning of autumn, when the harvest of apples and pumpkins has already ripened, but there are still fresh, fragrant greens. The taste combines a whole palette of shades: sour (apples), sweet (pumpkin, carrots), bitter (chili, onion, garlic) and plus aromatic oil. It turns out an amazing balance. Everyone try;))

Ingredients for the soup:

• 1 small pumpkin, I have Hokkaido (1.3-1.5 kg),

• 2 large onion heads,

• 2 large apples or 3 small ones

• 1-2 carrots (optional, but it tastes better),

• 1-2 sticks of celery (optional, but more flavorful with it),

• 4 cloves of garlic (I generally put the head),

• Vegetable broth/chicken broth/water – 1 l. approximately (depends on the thickness of the soup you like),

• Olive oil – 2 tbsp.,

• Thyme – 4 branches or 1 tsp dry (instead of thyme,you can try to make a soup with sage or oregano),

• Ground chili – 0.25 – 0.5 tsp or to taste,

• Salt and pepper – to taste.

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 green oil:

• 1 medium-sized bunch of coriander or parsley, or a mix of them (I like the mix the most),

• 4-5 tbsp olive oil,

• 2 tbsp white wine vinegar or Apple cider vinegar,

• Optional garlic and onion powder 0.5 tsp.,

• Optional 2-3 tablespoons of water or to taste, to bring the sauce to the desired consistency,

• Salt and pepper to taste.

How to do:

1. All the vegetables/fruits to wash. Peel the onions and carrots if they are old. The young one can be left with the skin. Cut the pumpkin into 4 pieces, remove the insides with the seeds. Cut the carrots randomly, but smaller than the pumpkin. Cut the onion into 6 parts: that is, first in half, and each half into 3 more slices. Remove the core from the apples and cut them into 2-4 pieces. Celery cut into 4-6 parts. Garlic cloves divide by 1 piece. If you’re baking a whole head, like me, then cut off the top to show the cloves. Through these holes, we will then extract the baked garlic easily and simply.

2. Put everything from the first point on a baking sheet with baking paper, sprinkle with oil, throw the leaves with thyme, mix and bake at 160C until the onions and carrots are caramelized. It’s an hour, maybe two.

If you are in a hurry, set the temperature to 180C. It will be faster, but the vegetables are more likely to be boiled with baked edges. Also would be delicious, but the long baking gives the soup a unique taste umumnya;)

3. Remove the pulp from the finished pumpkin and Apple with a spoon and transfer it to a blender or saucepan, if you have an immersion blender. Peel the garlic and there, as well as all other vegetables and broth/water, bring the soup to a uniform consistency.

Only then season the soup with salt/pepper, chili and additional thyme. Try it, if the soup turned out to be sweet with a moderate sourness, quite sharp, but not too much, then it is ready! Bring to a boil over low heat, stirring. Turn off, let stand for 5-10 minutes, with the lid slightly open.

4. Do green oil. Put all the ingredients in a blender, except salt and pepper, and bring to a smooth finish. Try, add seasonings gradually, bring to a balanced taste.

5. Pour the soup into a plate, top with 2-3 tablespoons of green oil. I also sprinkle a little sweet paprika for beauty and put a spoonful of cashew mayonnaise (recipe here). By the way, bread croutons, which are always appropriate for mashed soups, can also be smeared with fragrant oil. Bon appetit!

Salad with roasted cauliflower, podmazyvanie carrot and crispy chickpea under tahini dressing

The moment when a salad just happened from what was home, but immediately loved it. Fragrant, spicy, light and hearty at the same time. In him everything is in harmony and texture, and taste.

Ingredients (for 4 servings):

  • Forks 1 large cauliflower (or 2 small),
  • 4 medium carrots, preferably a very sweet seasonal
  • 1 bunch parsley,
  • 1 bunch cilantro,
  • 2 cloves garlic, missed through chesnokodavku (optional)
  • 3 tablespoons Apple cider or wine vinegar,
  • 3 tbsp lemon juice (you can substitute Apple cider or red wine vinegar),
  • 2 tbsp Jerusalem artichoke syrup or any other sweetener (optional)
  • 2 tbsp soy sauce (can be replaced by 0.5 CH. l. salt),
  • 1 tsp ground coriander (optional or substitute the spices that you like),
  • Vegetable oil – 2-3 tbsp.
  • Salt/freshly ground pepper – to taste.
  • Crispy chickpeas (recipe) – a handful for each serving
  • Tahini dressing, try with a different (recipe 1, recipe 2, recipe 3) – 2 tbsp for each serving.

How to do:

1. Chickpeas do in the first place, the link to the recipe above. Do it a lot at once, put in salads, soups or just enjoy;)

2. While the chickpeas are done, prepare all the remaining ingredients.

Rinse the cabbage, disassemble it into inflorescences, rinse it again, let the water drain. Drying the cabbage is an important point, otherwise the Kona will not be baked, but will be boiled and not so tasty.

Leaves and a stalk not throw out, and put in the freezer and then cook this kind of vegetable broth (recipe).

Opolaskivaniem greens, soak in water for 10-15 minutes, so it definitely came off all the dust and dirt, again opolaskivaniem.

We only want the leaves, chop them coarsely. Stick, not to throw, too, in the freezer for broth.

Carrots my brush, clean (peel also not throwing themselves already know why;). Further, the peeler nastigaet thin plates, put them in a container with tight cover, add to vinegar, lemon juice, soy sauce or salt, garlic, sweetener, cilantro or your favorite spices, pepper. Close the jar and mix everything together intense shaking, leave at rest for at least 10 minutes. Marinating the carrots can be done in advance.

Make the salad dressing (it is better because it “collects” the whole salad).

3. Bake the cabbage.

Chickpeas take out, put the oven on to warm to 180C.

Spread the cabbage florets on the parchment, sprinkle with a little salt and pepper, butter sprinkles and carefully all this stir. Try that each inflorescence was covered with oil.

If you have the desire, then the cabbage can be used to season anything you like: paprika, turmeric, chili, cumin, mustard, honey, etc., but believe me, in this case, salt and pepper straight enough for the carrots and chickpeas and so will be very spicy.

Bake in fan mode until crispy and crusty, this is approximately 25-35 minutes. Depends on the oven. After allowed to cool.

4. Collect salad.

On the plate put cabbage, then the carrots on top of greens, really do not regret it there is a place, then pour dressing on salad (2 tbsp per serving or how many have conscience))), throw a handful of chickpeas and enjoy immediately.

Baked eggplant with white beans and goat cheese

Delicate combination of the pulp of the eggplant and white beans, tart taste of goat cheese and the flavors of Oriental spices. In General, all who love the babaganoush was also hummus, this salad will like it too;)

Ingredients for 4-5 servings:

• 480 g cooked white beans (or 2 cans),

• 4-5 eggplants,

• Goat cheese is cottage cheese – about 200 grams or to taste

• 4 cloves of garlic through a press (you can put in 2 times more if you love garlic, it is here to the place),

• Juice of 2 lemons (one lemon for salad dressing and the second for sbryzgivaniya when applying),

• Zest of 1 lemon (optional, try with and without, as more like it),

• Bunch fresh cilantro,

• A few stems of mint (optional)

• Pinch chili pepper

• 6 tbsp olive oil (4 in the salad and 2 on top water),

• Ground cumin – 1 tsp or to taste

• Coriander powder – 1 tsp or to taste

• Dry oregano spice – 1 tsp,

• Salt/pepper to taste

• Optional ground sweet paprika and sumac to serve,

• Hot Pitta or pita bread for eating salad is highly recommended!

How to do:

1. Cook the beans (detailed instructions in the recipe lobio). Cooking time on the packaging look beans because it strongly depends on the variety. Usually white beans longer than 40 minutes to cook is not necessary, only if you plan to do with it dip or sauce.

2. Bake the eggplant.

Eggplant wash, prick with a fork or knife in several places and bake whole or on the fire or in the oven at 180C for about 30 minutes until soft and it will turn brown skins.

Important. If you don’t make holes in the skin of the eggplant, it will explode. I’ve been through this, you don’t want;)

Let them cool down to avoid burns, and remove the skin or cut in half and with a spoon remove the pulp. Chop it coarsely.

3. Prepare the remaining ingredients.

Wash the garlic, greens, lemons. Grind the garlic, grate the zest from 1 lemon and squeezing the juice out of it, mint leaves and cilantro cut into.

4. In a bowl, mix beans, garlic, juice of 1 lemon and zest, 4 tbsp olive oil, cumin, coriander, oregano, Chile. Then add the eggplant and two-thirds of all greens (the rest will decorate when serving), stir gently, add salt and pepper to taste. Try again, adjust the taste. You can eat at once, you can steep for 20-30 minutes.

5. It is very important to file because it affects the final taste of a dish.

Spread the salad on a plate, top casually crumble goat cheese, add some herbs, paprika, sumac, sprinkles olive oil and juice of a large lemon slices, enjoy;)))

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!

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.

How to store greens that it wanted to eat

I love greens, and this applies to lettuce leaves, and spices (parsley, cilantro, etc.).

But I confess frankly that until recently, I reluctantly used it in cooking for only one reason – I was too lazy to wash it and dry it every time I needed her. But that all changed when I began to keep the greens otherwise!

Now the first thing after the purchase, I washed it all. This is only 1 time to wash and forget this time-consuming process. I my way: first rinse the greens, then put in a large container with clean water, soak for 10 minutes, then washed greens again. During soaking all the dirt exactly it will go.

Then grass, large spinach and all that can be collected in a bouquet, I put in water containers, and salad greens I dried on a kitchen towel and put them in sealed containers. Store in the refrigerator.

Important nuances. Do not pour too much water into the glasses, but enough that all the stems came up to her and does not dry out. And too much greenery in a glass don’t let it be relatively spacious. And a container of salad you can top a paper towel to put, it will absorb excess moisture if the leaves stand out. It can be changed if necessary.

Thus you are always at hand already clean, dried ready greens. Comfortable is not the word! In addition, its shelf life is greatly increased with this approach. Try it;)

In addition, I want to share the same life hack about garlic. It’s not greens, but the principle is similar, so I will write here. I the garlic is cleaned, rinsed, dried and put in a glass jar. Store in the refrigerator up to 2 weeks, it is perfectly preserved and always at hand. Try too, very convenient!

Mind-blowing Shawarma with falafel

This dish is perfect for parties because it can be requested to procure parts and then just twist Shawarma with ease.

You need to prepare the babaganoush was, hummus, falafel with yogurt sauce (click on a word and go to the recipes).

You will also need: pita bread, lettuce, any what like, tomatoes, cucumbers, carrots, red cabbage, if you like red sweet onions. It is good to wash. Lettuce and onion slice, carrot and cabbage finely shred. Tomatoes to cut and it is desirable to remove the seeds to reduce the moisture. Cucumbers cleaned and cut into strips.

How to make Shawarma:

1. Preheat the grill pan well, or a regular non-stick pan, preferably with a thick bottom. I put the fire 7 of 9.

2. While it heats, take the pita, spread the entire surface of the yogurt sauce, leaving a clean distant edge, so that when you minimize the sauce does not leak outside of the gyro.

3. Next, put some lettuce and other vegetables, then spread a thick strip of babaganush, hummus, put in a row falafel, pour more yogurt sauce and turn the Shawarma more elastic.

I edge not wrapped on the sides, the filling is in principle not particularly falls. You do as you wish. Plus, at its discretion, can add tomato sauce, hot sauce, who he loves. But I have such a recipe, no extra sauces, because then all the ingredients are pretty spicy.

4. Put the Shawarma in a very heated pan and fry until crisp lavash with 2 sides. If you have a grill pan, the pita bread should appear Golden stripes.

5. When ready put in a plate, cut in half and enjoy the juicy Shawarma. Well, it turns out very tasty!

Baked falafel with yogurt tahini sauce + an important life skill

Falafel is patties of chickpeas. The most delicious falafel a deep-fried, anyway. Frying I eat in the café, a home cook less fatty baked version. It is also delicious, especially until piping hot.

Ingredients for the falafel:

• 250-300g dry chickpeas,

• 1 medium onion,

• 3-4 garlic cloves,

• Bunch fresh cilantro, medium size,

• A bunch of parsley in a medium-size

• 1 tsp ground paprika,

• 1 tsp. ground cumin (cumin),

• 1-2 tsp ground coriander,

• 0.5 tsp. ground red chili peppers

• 1 tsp. black pepper,

• 1 tsp. salt,

• Optional water.

Ingredients for sauce:

• 200-250 ml of Greek yogurt without additives,

• 3 tbsp tahini,

• Juice of half a lemon,

• 1-2 cloves garlic,

• Pinch of cumin and coriander,

• Salt/pepper to taste

• Water to bring the sauce to the consistency of sour cream.

How to make falafel:

1. Wash the chickpeas and soak overnight in clear cold water, or at least for 8 hours. Then drain the water and rinse him well.

2. Garlic and onion peel and rinse with herbs.

3. Now all the ingredients you need to punch in a blender, but not to the cereal. Chickpea should be wet snow grains. But if you punch it all together, the garlic, onions and herbs can also be quite large, and believe me it is not very tasty in the end.

So I came up with the following hack: first punch all the ingredients except the chickpeas until smooth, and then add the chickpeas. I prefer to grind herbs and spices immersion blender. If the mixture is very thick, add a little water. Then add the chickpeas and bring it to the consistency that I described above. Not until the porridge!

Your gram “farsh” ready!

4. Sculpt his balls with a diameter of about 3cm. Can bake, and can the raw Flatline to freeze for the future. Freeze, spread out in a row. Already frozen meatballs can be folded into a container. Or just put in a container, but each layer to lay the oiled baking paper so they don’t stick together.

Bake in well-heated to 180C oven for about 40 minutes. Or 20 minutes at a maximum temperature of oven (I have 240S). I have not decided which way I like more. Try both;)

Falafel must purchase a savory crust, but the inside to remain soft, will not overdry it.

Keep in mind that if you make the meatballs more, they may not topicsa, and if it is less, then dry. Also the cooking time depends on the heat of the oven. Practice a couple of times and you will have a perfect falafel.

Store ready falafel is not recommended, because it loses its flavor. Cooked – eaten. Or that is not eaten immediately in the freezer. When warming up in the oven it is almost as svezhesdelannym)

To make the sauce couldn’t be simpler: all in the blender and bring to smooth consistency. To try spices, add what you need and you’re done.

Falafel served with vegetables (lettuce, tomatoes, cucumbers without peel). Vegetables pour a little sauce to dip the falafel in there. Very tasty!

But most of all I love Shawarma with falafel (recipe here).

The most delicious lobio + detailed instructions on how to cook beans

Lobio is a dish that everyone cooks to your taste. Who loves the cold, who is hot, with or without nuts, with herbs and spices all play as they want. Below is my perfect recipe;)


• 500g of cooked red beans (about 200-250g dry),

• 3 large onions,

• 3-4 tooth. garlic

• 1 large bunch cilantro or 1 bunch of cilantro and parsley,

• 50-60g of walnuts,

• 2 pieces hot pepper or 1 tsp. adzhika Georgian/Cayenne pepper,

• 3 tbsp wine vinegar,

• 2 tablespoons of utsho-suneli,

• 1 tsp dried Basil,

• 1 tsp. ground coriander,

• 0.5 tsp. dried mint

• Oil for frying

• Salt/pepper to taste.

How to do:

1. Cooking the beans.

Sort out beans, wash and soak for 8-24 hours. The volume of beans after soaking will increase by 1.5-2 times, keep this in mind when choosing containers for soaking. And I do not recommend buying old beans, please see to it that she was not older than 6 months from production date.

After soaking the beans, wash thoroughly, put in a saucepan with a thick bottom, pour the water above beans by about 3 inches and cook on meelena fire. Slow, because if the beans very quickly to boil, the shell can burst, and we do not need it. After boiling, cook the beans for 5 minutes and drain off the first water. This is recommended to avoid problems with the gastrointestinal tract, but rather with the advent of gas after eating legumes. I’ve never done that before, but then I realized that it is not difficult and really helps. Some to 3 water change, but I don’t do)))

Then again fill fool water above beans by about 3 cm, podsalvage water, add a few tablespoons of vegetable oil (it prevents the formation of large amount of foam) and cook on a slow fire until tender. In the process do not stir the beans and don’t close the lid completely. Not need to interfere, so as not to damage the skin and shape of the Bob, and the lid is not close to the beans are kept red. But the color in my experience it depends more on the grade, but the open cap sometimes it really saves a bit.

In General, the beans to cook for 45 minutes to 2.5 hours. The duration of cooking depends on the variety and condition of the beans. Try in the process. Bean should be firm outside and soft inside. If cooking water boils away, add some hot water.

There is an Express method of cooking beans (without soaking). Podgotavlivaya beans for cooking as described above, then bring to the boil, cook for 5 minutes over high heat, then leave for 1-2 hours under the hood to infuse. Then rinse, fill with new water and cook until tender, the duration, again, depends on the variety and the dishes for which it is intended. I after 40 minutes of cooking the beans periodically try.

The beans are ready drain in a colander, broth leave.

Unable to beans as in a conventional broth whole onion, carrot, celery stick, Bay leaf, a few gvozdichek and add any spices to your taste. But it is optional.

And I usually optimize my time and cook a lot of beans (and all legumes), and then just freeze the unused balance together with water from boiling in plastic containers and pull out as needed.

2. While cooking the beans, make a salad lobio.

Rinse the nuts and puree them either in a meat grinder or in a blender. Lay off a little for decoration. Greens finely chop and set aside too little for filing. Peppers are cleaned from veins and seeds and puree them in a blender. Garlic passed through chesnokodavilku or punched together with red pepper. All of this mix and add all the spices and wine vinegar.

3. Towards the end of cooking the beans finely chop the onion and fry it in oil on medium heat until Golden brown, add boiled beans and tormented for 5 more minutes.

4. Put beans and onion in a salad bowl, add the walnut dressing, stir. Try and add salt/pepper to your taste, you can put a little vegetable oil or broth from the beans if they will be dry. A little dry but it should not be, because in my recipe, too much onion and it just gives the sweetness and juiciness to the dish. I like to give lobio stand for 30 minutes – 1 hour at room temperature and then serve, but you can just have.

Tkemali of red currant

The plum sauce that is as delicious as the classic, and cook it very quickly. The great thing is that the currants don’t need to go through and separated from the twigs.

The sauce is suitable for meat, especially pork shish-kebab, shish kebab, chicken Tabaka, as well as rice.


• 300 g red currants,

• Small bunch of cilantro (about 15-20 stems),

• A small bunch of parsley (10-15 stems),

• 2-3 cloves garlic,

• 1 tsp coriander (put gradually to your taste),

• 0.5 tsp. Cayenne pepper or 1 tsp. acute adzhika Caucasian, or half of a hot pepper without seeds,

• Salt/pepper to taste

• Optional 1 tbsp of sweetener if the berries you have very acidic (I have Jerusalem artichoke syrup).

How to do:

1. Wash currants, place in the skillet/saucepan and mash the berries to let the juice. Do not RUB it in porridge, just need to drain some of the liquid. Bring the currants to a boil and simmer for 2-3 minutes, cooled and rubbed through a sieve into the blender. Twigs, bones, and skin to throw away.

2. Add in herbs and garlic, punched to homogeneity, and only then add the spices. Add gradually so as not to overdo it. Stir and taste, adjusting the sauce to perfection. It is supposed to be very fragrant, spicy-spicy, moderately acidic, the consistency of a liquid sour cream. Cool and store in a glass airtight container in the refrigerator.

To increase the shelf life of the sauce after whisking you back to shift in a saucepan, bring to boil and immediately turn off, remove and cool in the refrigerator.