Babushkin Borscht

You Will Need:

• 2 x 500 ml, Chicken Bone Broth packets (1 L)
• 1 Litre of  Water
• 2 Beetroots
• 2 large Carrots
• 2 Big Red Capsicums
• 2 medium White Onion
• 2 medium-size golden Kumara or 2 potatoes  
• 8 cloves of Garlic
• 2 big chillies (optional, if you like chillies then use them)
• 0.5 head large Cabbage
• 6 tbsp, Olive Oil for cooking
• 30 gram, Himalayan Salt
• 5 Bay leaves
• 2 tbsp of 9 Spice (see the recipe in Platters & Condiments)
• I Bunch of fresh coriander
• 1 Bunch of Spring onion
• 400 gram, Cherry Tomatoes
• 0.85 kg, Pork neck steaks
• 8 slice, Wholemeal Sourdough
• 8 pat (1-inch sq, 1/2 inch high), Butter
• 150 g, Sour Cream (1 tsp p/s)1L

Directions:

1. Take the meat and washed beetroots and put it into the pot of water
2. Add 1 tbl sp of Himalayan salt and bring it to the boil
3. Remove residue from the top of the stock and continue cooking until beetroots are cooked through, (30-40 minutes or so)
4. On the meantime: grate the carrots; slice the onions; chop up the garlic and chillies; cut kumara into the small cubes; chop up the cabbage nice and thin; slice the capsicums and chop up tomatoes.
5. Take out of the pot beetroot and meat, place it onto the flat platter and let it cool off.
6. Put sliced cabbage and cubed kumara into the simmering stock, add chicken broth to the pot, bring it to the boil, reduce the heat.
7. Chop up cooked pork and put it into the pot with cabbage and kumara, add the bay leaves, put the lid on.
8. Heat up the pan with the olive oil, add the onions, garlic and chillies, keep frying on the medium heat until softened, add 9 spice and salt
9. Add carrots and capsicums, and keep frying it until nice and soft
10. Grate cooked beetroots into the mix, following with chopped tomatoes, cook until tomatoes are softened.
11. Add fried vegetables to the pot of soup, mix it thoroughly, let it simmer for 10 minutes on the medium heat.
12. Try the flavour, add some salt if necessary, add more of the 9 spice if you feel that it needs some more spice, let it simmer for another 10 minutes
13. Turn it off, close the lid and let it rest for 20 minutes
14. Chop up fresh coriander and spring onions put it into the bowl.
15. Toast the bread, butter it.
16. Serve borscht in medium-sized bowls, topping it with some sour cream and greens ans toasted bread slices on the side.

Enjoy your dinner

Bon Appetit

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This recipe is time taking only because it requires some extra time for preparing the broth with the meat and cooked beetroots.

Usually, I would plan this dish during the winter on Friday night so we can have some leftovers the next day for lunch or a small dinner for two.

It may seem like a big deal while reading the recipe, but really it is not that complicated, you just have to get organized and allow 2 hours for cooking – all up. So once you’ve planned for it cooking comes naturally and just flows easy.

So pop your favourite move on and you won’t know how quickly time is passed while cooking this absolutely delicious recipe! 

Enjoy

Bon Appetit

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Wholemeal “Blini”

You will Need: 

“Equipment”

• Crepes Frying
• Paper Towel
• Choice of a Blender, Mixer or Food Processor
• Baking Brush

Ingredients: 

•  250 ml- Organic Non-Homogenised Whole Milk
•  250 ml- Water bottled
• generic
•  1 tbsp- Olive oils extra
• virgin organic by Spectrum
•  2 eggs- organic large (size 7) eggs
•  130 gm- Organic Wholemeal flour
•  130 gm- Fine Italian “00” flour or High Grade White Flour
•  1 tsp (no hip)- Baking soda
•  2 tbsp of Apple Cider Vinegar
•  10 gm- Organic Unsalted butter
•  2 tbsp- Healthy Sweetener erythritol & stevia blend (Natvia blend) or other brands

“Blini’s Sweet Side” 

• 50 gm- Frozen Mixed Berries or Fresh Berries 
• 30 gm- Organic Unsweetened Greek Yogurt
• 1 tsp- Canadian Maple syrup

Directions:

1. Put together into the 1 litter blender or food processor milk, water, flour, olive oil, 2 eggs and blend it for 2 minutes or until the smooth texture achieved
2. In the cup mix baking soda and vinegar, wait for the chemical reaction to pass then add it to the mixture and blend for another minute or so.
3. Let mixture to rest for 15 minutes
4. Hit the crepes non-stick pan till you can see a slight smock rising.
5. Prepare a small bowl with some olive oil in it.
6. Dip a paper towel into the olive oil, squeeze an access back into the bowl so there is no dripping.
7. Wipe the pan with it oily paper towel before every crepe goes into it.
8. Lift the pan with one hand while with another hand filling the ladle with the mixture. Pour the mixture into the pan meanwhile rotating pan clockwise so mixture is evenly distributed on the bottom of the pan.
9. When edges of the crepe slightly golden flip it over by lifting the edge of the crepe with a thin spatula then pick it up with your fingers and turn to the other side.
10. In about 10-15 seconds remove crepe from the pan to the flat platter.
11. Cover crepe with melted butter using plain or silicone brush for baking
12. Repeat the routine (steps from 7 to 12 till all mixture is fully used
    ♦♦♦♦♦♦♦♦♦♦♦

You Can serve Blini with various things, you can make sweet and savory fillings or sides and wrap it up or simply serve it on the side.

You Can simply Serve it with “Blini’s Sweet Side”

Bon Appetit

NUTRITIONAL FACTS
Wholemeal Blini

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Wholemeal Blini Recipe is one of those recipes that you usually make on Saturday Morning organising breakfast for a “family Plus”. 

In other words, when you feel like making breakfast for your family and friends it’s a perfect recipe for it. 

Moreover, with this recipe sometimes you have left over which you can freeze and use it some other morning.  Call it “Monday Morning Easy Start” breakfast, when you don’t have to worry about cooking at all. In this case all you have to do is pull it out of the freezer the night before and leave it on kitchen bench for the night. In the Morning, warm it up in the microwave and add “the Sweet Side” to it and you just jump – started your engine for the day!

Enjoy

Bon Appetit

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Wholesome Truffled Egg Gouda Splits

You Will Need:

• 1 Wholegrain muffin split
• 1 tsp “Garlic Truffle Butter”
• 1 tsp of Olive oil
• 1 large, Egg, whole, cooked, fried
• 2 thin slices of Cheese Gouda
• Two little brunches of Coriander

Directions:

1. Take wholegrain English Muffin and cut it horizontally through the middle. All English muffins usually come pre-cut, but because they were packaged and pressed together for quite a while, they need to be separated with a butter knife.
2. Put it into the toaster.  When nicely toasted take them out while still hot.
3. Take some “Garlic Truffle Butter” or any butter and spread it nice and even over hot toasted muffin splits.
4. In the small pan wiped with olive oiled paper towel fry an Egg on one side, then flip an egg to the other side until cooked or semi soft if you like.
5. Cut two Slices of Gouda Cheese.

Assemble in the following order:

1. Take one half of Buttered English Muffing split.
2. Put hot fried egg on the top of it.
3. Put two slices of Gouda Cheese on the top of the egg.
4. Follow with coriander.
5. Cap it all up with a second half of the English Muffin split.

Enjoy your Breakfast with your favourite beverage

Bon Appetit

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This breakfast recipe is easy to make with simple ingredients which would be always in your possession. 

It takes about 15 minutes to make it and this is the best recipe choice if you are on the run and need a “Grab and Go” option.  

Just throw an Egg on the pan, flip it over, toast your Whole Grain English Muffin, graise it with a bit of Truffled Garlic Butter  follow with couple of slices of cheese, sprinkle of some fresh herbs and way you go! 

Truffled Garlic Butter recipe is available  under ” Platters & Condiments”

Enjoy

Bon Appetit

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