Mushroom fajitas with onions and peppers.

If you are short of time and need something simple to eat, this recipe is the answer!

Mushrooms Fajitas

Ingredients:

2 tbsp. oil

500g large flat mushrooms, sliced

1 onion, sliced

1 red pepper, deseeded and sliced

1 green pepper, deseeded and sliced

1 garlic clove, crushed

 Half tsp. cayenne pepper

Juice and grated rind of 2 limes

2 tsp. sugar

1tsp dried oregano

8flour tortillas

Salt and black pepper

Salsa and lime wedges, to serve.

\Step 1:

Heat the oil in a large heavy - based frying pan. Add the mushrooms, onion, red and green peppers, garlic and stir-fry for 10 minutes, until the vegetables are cooked.

Step 2:

Add the cayenne pepper, lime juice and rind, sugar and oregano. Season to taste with salt and pepper and cook for a further 2 minutes.

Step 3:

Meanwhile, heat the tortillas according to the packet instructions. Divide the mushroom mixture between the warmed tortillas, roll up and serve with the salsa and lime wedges.

For more nice recipes please visit my YouTube channel.

Blini (Russian Pancakes)

Widely popular Russian dish, especially eaten for a breakfast in Russia. All kinds of fillings are possible sweet or savory.  Pancakes with jam, pancakes with mushrooms, pancakes with caviar, and many others.

The "blini," as they're known in Russian, aren't exactly pancakes. They're more like crepes, cooked on a round griddle, spread thin and then folded over several times with the filling inside.

Blini are as Russian as vodka, a pillar of Russian cuisine (a generous term) found everywhere from street stalls to Moscow's poshest restaurants.

Today’s recipe Pancakes with tuna.

For this recipe you will need:

6 plain pancakes

100g canned tuna in oil

2 boiled eggs

Some chives or spring onion

Salt, black pepper to taste

Method:

Chop eggs and spring onion, place chopped egg in a bowl.

Chop spring onion and add to eggs in a bowl. (Use the round herb knife if you got one)

Now add the tuna in the bowl, season with salt and black pepper then mix all well together.

Put two tablespoons of the filling on each pancake and fold into parcels.

Tight the parcels with string of cheese, parsley, chives or spring onion.

You can serve ready pancakes cold or warm.

To serve them warm, simply fry pancake on the frying pan with table spoon of oil over medium heat for couple minutes.

Please for more instructions check out this video recipe:

thank you.

 

Leek and Potato Soup in 2 easy steps! (Classic vichyssoise)

This classic recipe for the delicious Leek and Potato Soup, very simple to make and very tasty. 
Make a double batch and freeze half for later. Also the chilled version of this soup is a classic vichyssoise. Enjoy!

Ingredients:
55g butter
One onion, chopped
3 leeks, sliced
225g potatoes cut into cubes (2cmx2cm)
850ml vegetable stock
150ml sour cream
Salt & pepper
Fresh parsley, to garnish
Crusty ciabatta bread, to serve with.

Step one:
Melt the butter in a large saucepan over a medium heat, add the onion, leeks and potatoes.
Then sauté gently for 2-3 minutes, until soft but not brown. Pour in the stock, bring to the boil, and then reduce the heat and simmer, covered for 15 minutes.

Step two:
Remove from the heat and liquidize the soup in the saucepan using a hand blender or whisk until smooth. Season to taste with salt and pepper and serve in warmed bowls. Swirl with sour cream, garnish with parsley and serve with crusty bread.

For more delicious dishes please visit my youtube channel! Thank you

Vinegret – Russian traditional vegeterian salad with beetroot

How to boil vegetables for salad:
Place beets, potatoes, and carrot into a large pot, cover with cold water seasoned with salt, cover with a lid, bring to a boil. Reduce heat to medium-low, partially uncover, simmer until vegetables are tender, but not mushy. After the water boils, the carrot takes 20 minutes, potatoes take 30 minutes, and the beets take about an hour. Note that the beets never get as tender as potatoes, so if a knife pierces them easily, they are done.

Cool and peel the beets, potatoes, and carrot. Their skin will slide off quite easily, so you don't need a peeler. Use a paring knife for potatoes, carrot, and beets.

Vinegret – Russian traditional vegeterian salad with beetroot.
Not to be confused with the word “vinaigrette,” vinegret is a distinctively Russian twist on the traditional vegetable salad. The most obvious difference is that, unlike leafy salads with lettuce or spinach, vinegret uses boiled potatoes and chopped beets, giving it a bright red or magenta – rather than green – appearance. It’s a favorite food of many Russians, normally eaten during the holidays (especially New Year’s Eve), but many claim they could eat it every day.

Russian Style Healthy Cooking Recipe, Vegetarian Red Radish Salad with Egg

Russian/Ukrainian Style Healthy Cooking Recipe
Red Radish Salad with Egg

Cooking time = 15 - 20 mins (includes time for
boiling egg)

One portion = 219 kcal 

Ingredients:

- Sunflower oil x 1 teaspoon (or half
tablespoon) = 30kcal
- Radish x 10 single heads = 6 kcal
- 3 Quarters to one whole Cucumber = 20kcal
- Celery Sticks x 2 or 3 sticks about 5 -- 7 cm
long = 15kcal

Onion appetizer dish, great to share with friends. (Full recipe)

This recipe for those of you, who just love Onion rings the Onion recipe will be a delight. It’s more an appetizer than an actual dish, but it tastes great and can be consumed by vegetarians too. 

Ingredients:

• 1 egg;
• 1 cup of milk;
• 1 cup of flour;
• 1 and a half teaspoons of salt;
• 1 and a half teaspoons of cayenne pepper;
• half teaspoon of black pepper;
• half teaspoon of garlic (powder);
• a quarter teaspoon of herbs;
• 2 big onions;
• canola oil;

Take one onion and start peeling them, then cut off the side without the root, closer to the half of the onion.

 After they are peeled, place them under water to clean them.

 Dry them using a paper towel, and start cutting the onion in 16 or 32 equal pieces (cut diagonally).

Now to achieve the flower look, you will have to gently separate the onion pieces. You should place it in the refrigerator for 1-2 hours; this will help you in the process.

Take out a bowl and combine the salt with the flour, the peppers and the herbs. (Any herbs you like) Pour the flower on the onion and make sure to cover between the buds too. 

Combine the milk with the eggs and put the onion in the mixture and cover it again with the flour. Pour oil into the frying pan and place the onion inside.

Make sure to add enough oil to cover the whole onion. Place the onion upside down in the pan and fry for 2-3 minutes, until it becomes golden brown. Now turn it on the other side and fry again for 2-3 minutes. 

Place it on a paper towel and remove the centre of the onion, using a sharp knife. The dipping sauce will be placed here. You can add any kind of dip you like, just place it inside the onion and enjoy this cool appetizer. (See pic)

Bon Appetite!