The holidays have finished and it’s a high time we moved on in our culinary explorations and tried something new. These biscuits are just ideal for this purpose: incredibly easy and quick to make, made of simple enough ingredients, and yet mouth-wateringly delicious. Indulge yourself with these light and soft cottage cheese ‘cushions’ with delicate citrusy aroma and just a perfect amount of dark chocolate sprinkling that will make your winter days just a bit cozier.
Continue reading “Biscuits ‘Cheesy cushions’”
The long string of winter holidays has finally come to an end and we’re more and more looking to something light and easily digestible, yet still delicious, to unload our stomachs. This recipe is just perfect for this purpose: potatoes, carrots, and Brussel sprouts baked gradually, step by step, to ideal texture, and sprinkled with sesame seeds and lemon zest for freshness, are perfectly light, dietetic, and truly delectable dish that can serve as a side dish for any meat or fish, or just be eaten alone as the main dish. And don’t you doubt about adding carrots – lots of people, me including, hate baked or boiled carrots, but not in this recipe! Added a bit later than potatoes and cooked for exactly the indicated time, it gets the ideal texture being moderately soft with the appetizing smell of fresh carrots. And seasoned with crunchy sesame seeds, even children wouldn’t resist stuffing these vegetables in their mouths!
Continue reading “Baked vegetables with sesame”
Ukraine is a country with probably the largest number of winter holidays, including two New Years and two Holy Eves; and the next week we’re going to celebrate the baptism of Jesus, preceding which is still another Holy Eve. It is traditional to celebrate the Holy Eves with twelve Lenten dishes, among which – at least in my family – is kalach, a traditional braided bread sprinkled with poppy seeds. My recipe of kalach is probably the tastiest one I’ve ever tried: soft, aromatic, tender, and literally melting in your mouth! It’s perfectly easy to cook and quite slow to get stale (my record after cooking double portion was one week, and that tiny bit that was left was still soft). To make it more varied, you can sprinkle it with almond flakes, add raisins or some spices to the dough (especially tasty is adding ½ tbsp cardamom pods), or even add jam to the braid! So, even if it isn’t a part of your traditions, I fervently recommend cooking it just to enjoy its softness or to make delicious toasts.
Continue reading “Kalach”