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Fried potato quesadilla

Fried potato quesadilla

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One unexpectedly delicious way to make Mexican quesadillas. It is essentially a vegetarian dish, and if you do not use cheese for garnishing, it is a completely vegan recipe.
The potato filling is soft, and delicious and gives a wonderful combination of crispy fried tortilla plates.

Preparation time: 30 min preparation, 15-20 min preparation
Level: easy
Quantity: for two to four

Ingredients:
Filling:

5 medium potatoes boiled with peel
1 larger onion finely chopped
2-3 cloves of garlic finely chopped
2-3 tablespoons of taco seasoning, Santa Maria Taco spice mix suits well
2 tablespoons oil to make a potato filling

For frying 100 ml of cooking oil
8 smaller tortilla plates

To serve:
50 g of crushed Feta cheese
50 g grated cheddar cheese
For garnishing fresh coriander or parsley
Squeeze half the lime juice onto the food
If desired, sour cream to eat with food
If desired, serve with avocado slices, also you can add cherry tomatoes

Preparation:
1. Boil the potatoes, peel them and mash until smooth.
2. Finely chop the onion and garlic and mix with a little cooking oil into the mashed potatoes. Add taco seasoning, salt, and pepper.
3. Heat cooking oil in a pan about 0.5 cm thick
4. Place the potato filling halfway through the tortilla plate and in a layer about 1 cm thick. Fold the tortilla plate in half so that the other side sticks to the potato filling. Also, secure the two halves of the plate with a wooden stick so that the quesadilla does not come loose during frying.
5. Slide the finished quesadillas into the hot oil and fry on both sides until golden brown and crispy. Some of the fillings may come out during frying, but this is not the case, more than enough will remain inside. Place the fried quesadillas on kitchen paper to remove excess oil.
6. Grate little cheddar cheese over hot quesadillas, set on a plate, and garnish with parsley, crush on top of the feta cheese and place avocado slices, cherry tomato slices on the same plate, sour cream if desired.
7. Squeeze over fresh lime juice just before eating.
Ready !!
French onion soup (soupe à l’oignon)

French onion soup (soupe à l’oignon)

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Historically, French onion soup originates in Paris, France, in the 18th century. Classically, it is prepared with beef broth and caramelized onions, but it can also be easily prepared as a vegetarian variant, simply using water, and who do not have time to boil bones and prepare a broth, several commercial broth mixtures can be used, some of which are quite delicious. I used mixed cheese with roughly equal portions of grated Emmental cheese, cheddar, and parmesan to make my onion soup.

Preparation time: without taking into account the time of preparation of the broth about 1 hour
Level: average
Serves: for two

Ingredients:
500 g of white onion
500 ml of beef broth or water
200 g of grated cheese, it would be good to use either a mixture of cheeses or a Swiss type of easily melted cheese
75 g of butter
Salt and black pepper to taste
1 tbsp wheat flour
4 tbsp cognac
If there is a desire for the soup to be slightly tarter, add a few teaspoons of white wine vinegar
2-4 slices of good rustical bread, cut into slices about 3 cm thick
A little olive oil for roasting the bread

Preparation:
I do not describe the preparation of the broth here. When the broth is ready, then:
1. Peel the onions, cut them in half, and slice
2. Heat 75 g of butter in a thick-bottomed soup pot and brown over medium heat, stirring occasionally, for about 20 minutes, until the onion is golden brown and lightly caramelized
3. Add the flour, mix well with the onions, add a little water or broth, and mix until smooth to prevent the flour from forming
4. Add the remaining water or broth, stir, season with black pepper and salt, and simmer on low fire for about 15 min.
5. When the soup is boiled, add 3 tablespoons of cognac and divide the soup into heat-resistant bowls.
6. Cut bread into slices about 3 cm thick, sprinkle with olive oil, and roast without oil in a dry pan until golden brown.
7. Set the oven to grill mode, grate the cheese, and sprinkle a thin layer of cheese on the surface of the soup
8. Place 1-2 slices of bread on the surface of each bowl and cover with a thick layer of grated cheese.
9. Place the soup in the oven and grill until the cheese starts to brown Serve immediately after taking it out of the oven.
Ready!!

Borsch

Borsch

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The classic beet-vegetable soup originated in Ukraine. I searched for different recipes and soup variants and put together a composition I liked. This soup is often made as a vegan variant, but since I like the taste of the meat broth, I made it on the basis of the meat broth and added meat to the soup. There are many different variants of this soup, both with and without beets, it is sometimes made as a cold-eating soup. Historically, this soup has been mentioned in documents since the 16th century. I made this soup this way:

Preparation time: 2 hours of broth preparation, 45 to 60 minutes of soup cooking
Level: easy
Quantity: 5-6L soup

Ingredients:
Meat and broth:
Pork ribs or ribs with 1 kg of meat
4-5L of water
1 larger onion
1 medium carrot
1 celery stalk
3-4 bay leaves
10 black peppercorns
for seasoning salt
1 teaspoon mixture of herbs (eg parsley, leek, dill)

Soup:
Cut 500 g of cooked meat into pieces
Coarsely grate 4-5 medium raw beetroots
2 red peppers chopped into pieces
2 celeries chopped
1 large onion finely chopped
5-6 medium cloves of garlic finely chopped
10-15 young carrots cut into discs
3 tablespoons of tomato paste
3 large potatoes chopped into pieces
One 400g jar of white canned beans
3-4 L of meat broth
Salt and black pepper for seasoning
for frying cooking oil
fresh dill for shaking over and serving
sour cream for serving

Preparation:
1. Boil the broth. Pour 4-5L of water into a large pot, add the meat, cut the onion together with the peel in half, cut the carrot and celery stalk into 5-6 cm long pieces, and add to the soup pot. Bring the water to a boil, remove any foam on the surface.
2. Adjust the heat to low, add the bay leaves, pepper and salt, and herbs and cook for about 2h until the meat is tender and the broth is firm and fragrant.
3. Remove the meat from the broth and allow it to cool, strain the broth through a thicker sieve to remove peppercorns and larger pieces. Discard the onions, carrots, and celery stalks, or simply eat them.
4. Clean the meat from the bones and cut it into suitable pieces and add to the broth.
5. Peel the beets and grate coarsely, peel the potatoes and cut them into pieces you like, chop the peppers. Peel carrots and cut them into thin slices. Add all these components to the broth.
6. Peel and chop the garlic, chop the onion and celery and fry them in a pan for about 10 minutes and pour into the soup.
7. When the onion, garlic, and celery are sufficiently fried, add them to the soup.
8. Add 2-3 tablespoons of tomato paste and mix.
9. Season with black pepper and salt if necessary and simmer for about 45 minutes
Serve with fresh dill and sour cream.
Ready !!

Ukrainian potato pancakes

Ukrainian potato pancakes

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Deruny (in Ukrainian деруни) are thin crispy potato pancakes. Potato pancakes are made in many countries around the world and there are many different recipes for making them. The Ukrainian city of Korosten is probably the only place in the world that officially hosts a potato pancake festival with thematic competitions held during the festival. The cuisine of Ukraine and all Slavic countries is very tasty and easy to prepare. On March 4, 2022, an article introducing delicious Ukrainian cuisine was published in the newspaper Postimees. There is also a beautiful and comprehensive book on Ukrainian cuisine by Olia Hercules entitled “Summer Kitchens. Recipes and Reminiscences from Every Corner of Ukraine ”available in bookstores. Show our support to Ukraine by getting better to know the cuisine of this country.
Slava Ukraini!!

Preparation time: 30-40 min
Level: easy
Quantity: for two to four

Ingredients:
2-3 large potatoes peeled and grated
2 eggs
1 large onion grated
2 garlic cloves finely chopped
3 tablespoons flour
For seasoning with sea salt and black pepper
Vegetable oil for frying
Serve with sour cream and chopped green onions

Preparation:
1. Peel the potatoes and grate them with a coarser grater
2. Peel onion and grate it well, stir in the grated potatoes
3. Finely crush two cloves of garlic and add to the mixture
4. Squeeze out excess water from the mixture to make the potato pancakes crispier
5. Add two eggs, season with sea salt and black pepper
6. Heat about 50 ml of cooking oil over medium heat in a pan
7. Flat pancakes from the potato pancake mixture between the hands of the form and fry them in cooking oil on both sides until golden brown and crispy
8. Serve with sour cream and chopped green onions
Ready!!

Solyanka

Solyanka

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Solyanka is a soup belonging to the classic cuisine of Russia and Ukraine, the original variants of which have been known since the 15th century. During the Soviet era, solyanka was a very well-known canteen in the countries of the former Eastern Bloc.
It is a soup having a strong flavor and is a very nutritious and delicious addition to the lunch table. This soup can also be made with mushrooms or fish, but I made this soup rich in meat, using loin in the soup, boiled sausage, smoked sausage, and smoked ham.

I recommend it for those who want to prepare a nutritious and delicious lunch and remember the tastes of the past.

Preparation time: 2 hours of broth preparation, 45 to 60 minutes of soup cooking
Level: easy
Quantity: 5-6 L of soup

Ingredients:

Meat and broth:
1 kg pork bones with meat or ribs
4-5L of water
1 larger onion
1 medium carrot
1 celery stalk
3-4 bay leaves
10 black peppercorns
for seasoning seal salt
1 teaspoon mixture of herbs (e.g. parsley, leek, dill)

Soup:
Cut 500 g of cooked meat into pleasant pieces
300 g of cooked sausage cut into strips
150 g of smoked sausage with a stronger taste
150 g of smoked ham
400 g jar of pickled cucumbers
3 medium carrots coarsely grated
3 medium garlic cloves chopped
200 g of tomato paste
3-4L of meat broth
Salt and black pepper for seasoning
cooking oil for frying
for garnish parsley, green onions, or other herbs
sour cream for serving

Preparation:

1. Boil the broth. Pour 4-5L of water into a large pot, add the meat, cut the onion with the peel in half, cut the carrot and celery stalk into 5-6 cm long pieces and add to the pot. Bring the water to a boil, remove any foam on the surface.
2. Adjust the heat to low, add the bay leaves, pepper and salt, and herbs and cook for about 2h until the meat is tender and the broth is firm and fragrant.
3. Remove the meat from the broth and allow to cool, strain the broth through a thicker sieve to remove peppercorns and larger pieces. Discard the onions, carrots, and celery stalks or eat them.
4. Clean the meat from the bones and cut it into suitable pieces.
5. Coarsely grate the carrots, chop the onion and garlic and fry them in a pan for about 10 minutes until the carrots are lightly browned and the mixture starts to smell good.
6. Cut the boiled sausage, ham, pickle, and smoked sausage into pieces and add to the drained broth with the meat.
7. When the carrots are fried with the onion and garlic, add them to the soup.
8. Add about 200g or more of tomato paste to taste and mix
9. Season with black pepper and salt if necessary and simmer for about 45 minutes
Serve with herbs and sour cream.
Ready !!

Hartcho

Hartcho

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Hartcho is a traditional Georgian soup that was widespread during the Soviet era and was served in restaurants throughout the Soviet Union. To make this soup, I researched the work of Georgian chefs today and some of the Russian-language publications that described the soup. To make this soup, the broth can be cooked using a wide variety of meats. The most common meats are mutton and beef, but a variety of poultry is also used. Another feature of this soup is that it is made using plums and spicy local plum sauce (Tkemali). The soup is seasoned with a mixture of spices, khmeli suneli. It is traditional, slightly spicy, aromatic, and contains a variety of dried herbs. In addition to meat and plums, rice, tomatoes, carrots, onions, and garlic are added to this soup.

Cooking time: 1 hour, plus time for cooking meat and broth
Level: Average
Quantity: about 4-5L of soup

Ingredients:
Meat and broth
700-800 g of straight lamb
1 medium onion
1 carrot
salt and black pepper
About 4L of water

Soup
About 500g of tenderloin cleaned from bones
Soup broth
5 large tomatoes
6-8 cloves of garlic crushed
1 large onion finely chopped
2 large carrots coarsely grated
6-8 medium plums cut into pieces
1 tablespoon Khmel Suneli seasoning mixture
3 tbsp Tkemali paste
3 tablespoons chili paste or 0,25 tsp chili powder
A large handful of basmati rice
A large handful of chopped fresh parsley
For seasoning black pepper and sea salt
2-3 tablespoons olive oil for frying onions and carrots
For serving fresh plum slices soup

Preparation:
Boil the broth. To do this, pour about 4L of water into the pot, place a piece of meat, one larger carrot, and onion, most of the brown peel removed. Season lightly with salt and black pepper. Bring the broth to boil, remove the foam, lower the heat and simmer until the meat is very tender.
To make the soup, clean the meat from the bones and cut it into pieces of a suitable size
Pour the broth through a sieve. Discard the boiled carrots and onions or simply eat them.
Grated tomatoes with a coarse grater. This will get rid of most of the tomato skin. Add the grated tomato to the broth. Bring to the boil.
Finely chop the garlic and onion. Add the garlic to the soup, heat the pan, pour a little olive oil into the pan, and fry the onions for a few minutes. Grate the coarsely grated carrots and add the onion to the pan. Fry for a few minutes.
Add fried onions and carrots to the soup. Add chili paste or 0.25 teaspoon ground chili. Add 3 tablespoons of Tkemali sauce. Add Khmel Sunel seasoning mixture.
Add half a glass of basmati rice to the soup and bring to a boil
Cut the plums into pieces and add to the soup.
Add the cut meat to the soup and season with salt and black pepper.
Bring to a boil until the rice is soft. Add the chopped parsley, stir and let the soup stand for a few minutes without boiling.
When serving, cut slices of plum onto the soup
Ready !!

Salisbury steak

Salisbury steak

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One very simple and delicious food originated in the United States. The food certainly resembles a classic pub dish, but it is very nutritious and also delicious. It is usually served in a brown sauce with mushrooms and either mashed potatoes or vegetables. The food is named after James Salisbury, an American physician, and nutritionist, and has been called by this name since the late 19th century. This food does not necessarily have to be made from pure minced beef. American recipes I found use either 100% minced beef or a mixture with a small amount of minced pork.

Preparation time: 45 min
Level: easy
Serves: two to four

Ingredients:
Steaks:
500 g of minced beef
1 medium onion finely chopped
1 medium garlic clove finely chopped
1 egg
2 tablespoons tomato paste
1 tablespoon Worchester sauce
for seasoning sea salt and ground black pepper
5-6 tablespoons breadcrumbs, Panco is perfect
1 tablespoon dijon mustard
for frying in cooking oil

Gravy:
25 g butter
2 medium garlic cloves finely chopped
1 medium onion finely chopped
200 g of mushrooms sliced
2-3 teaspoons of flour
about 500 ml of beef broth. Water is also suitable
1 tablespoon dijon mustard
2 tablespoons Worcester sauce
salt and ground black pepper for seasoning
add water to the sauce if necessary

Preparation:
1. Finely chop the onion and garlic, pour into a bowl, add minced meat, breadcrumbs, egg, Worchester sauce, mustard, salt, and pepper. Mix the finished cutlet dough.
2. Form relatively large balls, 5-7 cm in diameter, press into a cutlet about 2-2.5 cm thick.
3. Fry these cutlets in cooking oil until well browned and set aside on a plate
4, For the gravy, chop the onion and garlic, fry the butter until lightly browned, slice the mushrooms and add to the pan, stir and fry until the mushrooms are softer. Add more butter if necessary.
5. When the mushrooms are fried, add 2 teaspoons of flour and mix well, brown lightly, this will give the sauce a nice brown color.
6. Add 500 ml of beef broth or water, add Worchester sauce and mustard. Bring to a boil and simmer on low heat until the sauce becomes thicker. If the sauce seems too liquid, dissolve a little flour in a little cold water and add to the sauce little by little. Stir and bring to boil.
7. To finish the food, lift the steaks into the sauce and simmer on low heat for a while. You can add the hot sauce to the cutlets with a spoon, then they will heat up faster.
8. Serve with mashed potatoes or oven-baked vegetables.
Done !!!

Turkish cornbread (Mısır ekmeği)

Turkish cornbread (Mısır ekmeği)

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A special cornbread from the Black Sea region of Turkey. This bread is made there in a cast iron pan. It differs from American cornbreads in terms of taste. Spices, including cumin, peppers, sometimes chili, yogurt, parsley, green onions or chives, and feta-type cheese are used in this bread.

Preparation time: 60 min
Level: average
Quantity: for four

Ingredients:
10 tablespoons olive oil
220 g cornmeal
160 g of wheat flour
1 teaspoon baking powder
2 teaspoons of cumin
1 teaspoon paprika powder
1 tablespoon sugar
240 ml of milk
180 g Greek or Turkish yogurt
2 large eggs
1 tablespoon lemon juice
7-8 green onion stalks chopped
140 g of feta cheese, crumbled
1 handful of chopped parsley
salt and black pepper for seasoning

Preparation:
1. Mix corn and wheat flour and baking powder, sugar, add oil, eggs, yogurt, and milk, mix
2. Roast the cumin in a dry pan and then grind finely and add to the dough with the paprika powder
3. Add lemon juice, crushed feta cheese, chopped green onions, and chopped parsley. Season with black pepper and salt
4. Carefully mix into the dough so that the feta cheese remains in pieces and does not homogenize
5. Preheat the oven to 200 degrees C, grease the cast iron pan with oil, and pour the dough into the pan.
6. Bake until the cornbread starts to brown
7. Allow to cool slightly to serve. The bread tasted good with fresh butter
Done !!!

A Chantarelle Pie

A Chantarelle Pie

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This year the forests are full of all kinds of mushrooms and there is still time to make mushroom pies. Here is my version of chanterelle pie. Doing so it will appear rustic and juicy.

Preparation time: 1 hour
Level: average
Serves: six to eight

Ingredients:
Base:
170 g butter
200 g of flour
4 egg yolks
pinch of salt

Filling:
About 500 g of chanterelles
One medium leek sliced
1 medium onion finely chopped
cooking oil for frying
250 g of whipped cream
4 eggs
75 g cheddar cheese
2 teaspoons of dijon mustard
1 teaspoon herb mixture e.g. Santa Maria pizza seasoning or a mixture of Mediterranean herbs
Salt and black pepper for seasoning

Preparation:
1. Prepare the dough. For that, chop a butter with a knife or using an electric shredder with flour to dry crumbs, add egg yolks and salt and knead to the dough
2. Shake the flour on the working surface and roll the dough into a slightly larger disc than the baking tin. Fold the dough disc in half, so it’s easy to handle. Spread the dough into a pie tin and line
3. Line the dough with baking paper and pour over the dried peas to help keep the dough in shape during baking.
4. Bake the cake base for about 20 minutes until it is brown and crispy
5. While baking, coarsely chop the chanterelles, finely chop the onion, and brown in medium heat on a large pan. Cut the leeks in half lengthwise and wash under running water. Chop the leeks and add to the pan, fry for a few minutes. Season with salt and pepper.
6. Mix whipped cream and eggs, season with mustard, herb mixture, salt, and pepper
7. Pour the mixture of chanterelles into the pie base, grate the cheddar, and cover the chanterelles. Pour the whipped cream-egg mixture up to the edge of the pie tin and bake at 180 degrees for about 30 minutes until the pie starts to brown slightly.
8. Allow the pie to cool slightly before serving.
Ready !!

Mexican-style roasted napa cabbage with minced meat and rice

Mexican-style roasted napa cabbage with minced meat and rice

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An idea for simple and quick food. I’m not sure it has a connection to any of the world’s classic dishes, but the idea simply came up and you can try it for yourself.

Preparation time: 30 min
Level: easy
Quantity: for four

Ingredients:
1 average Chinese cabbage
500 g of minced beef and pork
1 medium onion, chopped
1 pack of taco seasoning mix or 3 tablespoons of homemade seasoning mixture
1-2 handfuls of basmati rice
50 g of strong-tasting cheese, e.g. cheddar
black pepper and salt
to serve 1 lime juice
sour cream

Preparation:
1. Finely chop the onion and brown lightly in a large pan. Add minced meat, mix, and brown.
2. Add 1 glass of water and 1-2 handfuls of rice, stir and simmer for about 5 minutes when the water is absorbed
3. Cut the napa cabbage in half and then into strips, place the meat in a pan, stir and fry for about 10 minutes. If too much water is released from the cabbage, remove it. Fry the cabbage until lightly browned. Add taco seasoning, black pepper, and salt to taste.
4. When serving, sprinkle it with lime juice and grated cheddar cheese.
Also, it is common to use sour cream when serving Mexican food.
Done !!!

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