EnjoyYourCooking

My Homemade Food Recipes & Tips

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Pesto Pasta Salad with Tomatoes and Mozzarella

September 24th, 2016 in Salads, Sides by Julia Volhina
Pesto Pasta Salad with Tomatoes and Mozzarella

I’ve tried this salad on a cookout organized by our friends and fell in love with it (and of course had to make sure I have a recipe for it to share).

I don’t even know why this dish made of cooled cooked pasta, black olives, tomatoes and fresh mozzarella tossed with pesto and grated parmesan is called a salad, but let’s go with it.

Of course freshly made basil pesto sauce is the best choice for dressing here (and it doesn’t really take much time to make if you wish to try). But one from a store will work as well.

I know pasta salads are not a first choice for people who are trying to cut down the amount of carbs they consume but it surely is delicious. Well, one can opt for a whole grain pasta to make it seem a bit better.

Next time you need to bring something to a cookout or a get-together, why not to try the this recipe?

Basil Pesto Sauce

September 10th, 2016 in Sauces & Dips & Spreads by Julia Volhina
Basil Pesto Sauce

There are so many ways to enjoy basil pesto sauce. It is perfect for dipping bread, works great as salad dressing, pasta or pizza sauce, or pesto butter. Toss some cooked chicken with it to give a salad or a wrap some extra kick. Sky is a limit.

Already pre-made pesto sauces from the store are an option too, however nothing beats freshly homemade one.

And it is pretty easy to do too: just plug all ingredients into a blender, chop until smooth and then mix cheese in.

Pecorino cheese may be hard to find, using shredded parmesan should work as well.

Zucchini Crepes

August 27th, 2016 in Main Dishes, No-meat by Julia Volhina
Zucchini Crepes

Savory crepes with no sugar added and lower amount of flour than in traditional crepes due to usage of zucchini pulp – yes, count me in!

Amount of flour specified in the recipe is somewhat approximate. You may end up using more or less depending on how liquid the kefir is.

Generally you don’t want to get batter to thick for crepes to become too thick, but you also don’t want to make it too thin either because it will be hard to turn a crepe over when frying (it may tear).

So if crepe tears when you try to flip it, add a bit flour in before frying next one, or if it turns out too thick – add a bit of kefir to the batter.

Kefir makes crepes very tender, and may be somewhat hard to flip in general, so use smaller frying pan to make the process easier.

Omelette with Broccoli

August 13th, 2016 in Eggs, Main Dishes by Julia Volhina
Omelette with Broccoli

If you like quiches for breakfast or brunch but don’t want to mess with puff pastry (or trying to cut off some carbs and fat) try this recipe for an omelette with broccoli.

I used fresh broccoli crowns (they are pretty inexpensive and taste great being in season and such), however frozen ones will probably work as well.

Cooking time for the omelette will depend on the size of the pan and amount of ingredients you use. Start testing readiness at 20 mins mark with a wooden toothpick. When omelette is ready, the toothpick should come out clean when stuck into the middle of the omelette.

Amount of ingredients from this recipe will produce 2 portions.

Fresh Peach Pie

July 30th, 2016 in Desserts by Julia Volhina
Fresh Peach Pie

In continuation of a peach topic (remember, I got a whole box of juicy tender sweet Georgia peaches?) I present to you the fresh peach pie recipe.

Almost hassle free (especially if you use ready to bake pie shell as I did) and very tasty (if ripe sweet tasty peaches are used). Peaches remain uncooked (only shell is baked) and taste as fresh as they can be.

I used leftover peach kompot to prepare gelatin topping for this pie. Peach juice can be used instead (if it doesn’t contain pineapple in it). A bit of peach preserves mixed with some water to get needed amount and consistency will work as well.

Peach Kompot

July 16th, 2016 in Beverages, Non-alcoholic by Julia Volhina
Peach Kompot

It is a peach season and I managed to acquire big box of Georgia peaches which are very sweet and tasty and don’t have long shelf life.

So a portion of these peaches made their way into this Peach Kompot (in Russian “kompot” stands for a boiled fruit drink).

As any kompot, Peach kompot is pretty easy to make: just boil peaches with a bit of sugar and cool it down to infuse.

Removing skin from peaches makes them nice to consume, but you don’t have to do it if it seem like a hassle: just slice peaches in halves and remove pits, skin will get separated during boiling process by itself.

How to Blanch Peaches

July 2nd, 2016 in Tips, Advices & How-to by Julia Volhina
How to Blanch Peaches

Whatever you may need skinless peaches for: a pie, a dessert or a salad, or anything else, here is step-by-step instructions how to skin them.

Ripe but somewhat firm peaches are easiest to blanch, so pick these if you have some choice.

It is important to not overcook peaches during blanching, especially if they are on the soft side, or peaches will get mushy and somewhat hard to work with after blanching.