cooking at home

This tag is associated with 9 posts

Granny’s homemade pasta with fried pork and fresh lemon basil

“Real men’s food: Homemade pasta with fried pork and fresh lemon basil. Inspiring flavor! Normally you don’t add water or melted butter in pasta, but I decided to combine 3 recipes in one and the result was astonishing, even after 5 days since this pasta was cooked and eaten my family members ask if there’s any left (and search for it in the fridge:). try it, You’ll love it.”

1 egg;
1/2 cup of water;
1 1/2 cup of flour;
2 table spoons of salt;
1 teaspoon of pepper;
2 tablespoons of melted butter;
2 teaspoons of butter (not melted);
1/2 pound of pork;
1 medium white onion;
1 teaspoon of salt;
1 teaspoon of pepper;
1 tablespoon of corn/vegetable oil;
1/4 cup of lemon basil leaves.
Step 1:  Melt the butter, let it cool off. Whisk an egg into 1/2 cup of water, add a pinch of salt and  pour in  the cooled melted butter.
Step 2: Gradually add the flour until the dough will be of firm and elastic consistency (not very heavy, but not too moist, not too soft and sticky).
Step 3: Knead the dough for 10-15 min. Split your dough in to two parts. Cover the surface where you will roll out the layer with quite a bit of flour and using a dough roller roll out a thin layer of dough, cover with flour the surface of your layer, so that it wouldn’t stick, when you will start folding it.
Step 4: Fold your thin sheet of dough 3-4 times into a roll (remember you should have enough flour inside the roll, so that your pasta wouldn’t stick)
Step 5: Now start cutting you roll into thin strips (see the pic).
Step 6: As soon as you cut all your roll – add some air to your pasta, work through it with your hands, carefully give   it some air/

Step 7: Put the saucepan on high heat and wait until the water will start boiling. Add a teaspoon of salt and as soon as you see the water is boiling again add your pasta.
In 1-2 min carefully stir the pasta, but don’t break it.
In 2-4 min your pasta is ready, drain the water and add 2 tbsp. of not melted butter and carefully stir the pasta.
Meanwhile while your pasta is cooling off and the butter is melting:
Step &: Wash you pork, cut it into medium size square pieces.
Step 9: Peel the onion, cut it into thin rings. Add some salt-pepper to your pork. Let it stay for 3-5 minutes (while you are finishing with your pasta -> draining adding a butter to melt)
Step 10: Now take the frying pan and put it into high heat and start frying your pork. *** Tip: Fry your pork 3-4 minutes on each side without stirring, so that the crust would appear.***
Step 11: As soon as on one side of your pork you can see the golden-brown crust on one side of your pork, stir it and add the onion rings. Fry your pork again for 3-4 min. then stir. Fry until all the sides of your pork are golden brown and well cooked, you onion rings should be golden brown and almost transparent.
Step 12: Now the most exciting part: mixing the flavors!
Put some of your home-made pasta then add your fried pork on top ad cover it with fresh lemon basil leaves. The aroma should be awesome! Enjoy!
BTW: you don’t have the fresh lemon basil the dish will still be delicious!  You can play with the over greens and flavors.


Steamed fishballs with lemon basil

Steamed fishballs with fresh lemon basil are very flavorful, delicious and healthy. It’s easy to cook and fast to eat. Lemon basil has a very rich in flavor; you can grow it in your garden or even in a flower pot on your balcony or backyard. The aroma of fresh lemon basil will add flavor, color and inspiration to any meat, fish dish or even dessert.

For this recipe you’ll need:

1 carrot

1 small onion

3 fish fillets (tilapia or any other)

¼ cup of parsley

¼ cup of lemon basil

Salt, pepper

Total servings: 4

Meatballs: 8

Step 1: Finely chop onion, shred the carrot, mince the fish fillets (in a food processor), add salt, pepper and parsley.

Step 2: Preheat the oven to 350F, grease the baking dish, form 8 meatballs and put them in the baking dish.

Step 3: Steam for 15-20 minutes or until cooked.

Step 4: Decorate with lemon basil leaves and serve.


Fish and Potato salad “Mimosa”

This salad is more winter salad than summer, but sometimes,my family loves to eat it for lunch because it’s nutritious, delicious and healthy.
(You may use light mayo for less calories)

So for this salad you will need:

¼ of medium onion;

1 egg;

1 medium potato;

1-2 medium carrots;

1 can of light tuna in water;

1 teaspoon of salt;

1 teaspoon of pepper;

1 tablespoon of parsley;

3 tablespoons of mayo; (light)

2 tablespoons of American cheese (shredded) (not necessary, maybe excluded from the recipe);

Carefully wash and boil potato and carrots. (Boil for 20 min or until cooked). Boil 1 egg. Take off the heat drain the water and let the ingredients cool.

Meanwhile, take the tuna, open and drain, put in a separate bowl, add 1 tablespoon of mayo, add salt, pepper and stir very well.

Peel the cooled off carrots and potato, finely chop the 1/4  of onion.

Take the bowl for the salad and now we’ll create the layers of the salad. (BTW this salad shouldn’t be stirred).


1 layer: onion and a little bit of salt (I use saltshaker to carefully salt every layer. This also helps me not to use too much salt in my dish).

2 layer: shred carrot (one or half, depending on how many carrots you did boil) salt and pepper this layer a little bit.

3 layer: take your tuna mixed with mayo, put it as a next layer (no salt or pepper)

4 layer: (if you want to add cheese this is time for it: shred the American cheese, so that a fine layer would form) If you don’t use the cheese,- grate the other half of carrot/ or the second carrot. (Salt and pepper,
don’t get too excited with salt and pepper, add just a bit!)

5 layer: grate the potato, add salt, pepper and cover it with mayo.

Now we do the decoration. In Slavic countries this salad is
called: mimosa, because the salad is decorated with grated egg yolk that reminds mimosa flowers (see the pic). Honestly it’s not necessary to decorate this salad with egg yolk. A leave of parsley will do just fine, but if you want your salad to look like this exotic Georgian flower you definitely should decorate it with egg yolk.

One more detail: in Slavic countries we don’t use tuna in this salad – we use canned pilchards/sardines in oil, but, as they contain too many calories I substituted sardines with tuna.


Fast apple and apricot pie. (Vanishes in 30 minutes.Why? Delicious!)

This pie disappears in your family members’ mouths as fast, as you cooked it.

Preparation of the dough for this pie takes 5-10 minutes, baking: 20 more minutes. Simple, fast and delicious. 

The main problem is that in another 30 minutes it may vanish completely out of the plate.:-))

So for this pie you’ll need:

2 medium apples;

2-3 apricots;

3 eggs;

1 cup of sugar;

1 cup of flour; (I recommend using self-rising flour)

1/2 teaspoon vanilla sugar;

Blend in a food processor: 3 eggs add gradually 1 cup of sugar and 1 teaspoon of vanilla sugar, then add gradually 1 cup of flour.

Aerate (if you have this option in your food processor/blender). Let it stay.

Turn on your oven and preheat to 350F

Meanwhile: wash and cut the apples. Split in halves apricots.

Grease the baking dish. Cover it with apples and then on top put the halves of apricots.

Aerate you dough again (or just blend it again for minute or so). Pour the dough into you baking dish.

Put into the oven for 15-20 min.

Enjoy your pie! I surely enjoy mine! BTW: apricot is a secret ingredient. BUT you may cook this pie with any stuffing you like:-) Sorry didn’t get a chance to picture the whole pie: IT VANISHED!


Bell Pepper stuffed with ground beef and rice

5-6 mid-sized red bell peppers;

1 lb ground beef (or ground beef/pork 50X50);

½ cup of rice;

2 onions;

1 carrot;

1 tbsp. salt;

1 tbsp. fresh ground pepper;

1 clove garlic;

3 cup of parsley;

2 tbsp. sour cream;

1.       Wash and Boil rice until half cooked (about 15-20 min), rinse well and let it stay;

2.      Prepare your stuffing:

·         Finely chop onions; half set aside

·         Grate the carrot

·         Finely chop garlic; (or use garlic press if you have one)

·         Mix half of your cut onions, carrot and garlic; add cooked cooled rice;

·         Add 0.5 tbsp. of salt and 0,5 tbsp. of pepper;

3.      Wash and take out the peppers’ seeds. Rinse well.

4.      Stuff your peppers and place into 4-8 quart saucepan;

5.      Add some water( ½ cup) and put on medium heat;

6.      Cook for 20 minutes;

7.      Meanwhile  finely chop parsley;

8.      Prepare you gravy for the peppers:

·         Take the frying pan add the onions and vegetable/corn oil; fry for 3-5 minutes until golden brown;

·         Add 2-3 tbsp. of sour cream and 1/3 cup of water to the frying pan;

·         Let it saute for 2-3 min. and add the gravy  to your peppers;

9.      Continue cooking your peppers for about 15-20 minutes; Add parsley 5 minutes before turning off the heat;

10.   Enjoy your peppers!







Ukrainian dumplings or pierogi with mashed potato

Ukrainian dumplings are prepared in every region of Ukraine and
even in Russia, Poland, and Belarus etc.

The stuffing of Ukrainian dumplings or pierogi is traditionally:
mashed potato, fried cabbage or tarts and even cream cheese.

I am cooking traditionally dumplings with mashed potato, although
my family loves all kinds of them. It takes time to cook them, BUT: if you cook
them a lot you can freeze some and have a fast dinner lunch (or breakfast) for
your family.

So, to cook approx. 40-45 dumplings you will need:


2/3 cup of water;

2-3 cups of flour;

½ teaspoon of salt;


2-3 potatoes (big) or you need the two-thirds of a soup plate of
mashed potatoes, go figure how much oz. /grams it is;

2-4 oz. of butter;

¼ cup of milk (or water);

1 onion;

1 tablespoon of salt, ½ tablespoons freshly ground pepper

For the ready product:

½ cup of Parsley /dill finely chopped for decoration and aroma

2-4 oz. of butter;

Sour cream;

40-45 mid-sized dumplings aren’t that much. One person can easily
eat 15-20 dumplings, so it’s literally for 2 -3 people to eat once. If you have
4 people just double the ingredients’ amount.

At first cook the potato:

1)      Peel, wash and put to boil.

2)     As soon as cooked (in 20-25
min) drain the water;

3)     Add salt, pepper, butter and
milk (water) and mash the potato;

4)     Fry the onion and add the
golden fried onion (do not burn it) to your mashed potatoes.

5)     Set aside to cool;

Cooking the dough:

1)      Mix water, salt and add step
by step flour. (Stir the mixture with the big spoon when adding the flour, not
the whisk it’s inconvenient and your dough will stick to whisk)

2)     As soon as the mixture
starting turn into dough pour all the flour and start working with it with your
hands or put in the dough/or bread machine/ I prefer working with hands. (try
not to add too much flour, as the stiff dough will make your dumplings heavy )
The dough should be enough soft and elastic, so that you could easily work with
it, but it shouldn’t be too soft and sticky.

3)     Cut the dough in halves or
even in three parts( it depends how much space to work with the dough you have,
how big the dough roller, how convenient for you it will be working with big
piece of dough, if you are working with hands)

4)     Use the dough roller to
create the thin layer of dough (as shown in the pic).

5)     Cut the dough in squares and
put the filling in the squares and fold it, so that a dumpling would shape a
triangle (see the pic), use index finger and thumb to bring the sides together.
(At first do this on one side of a triangle, than repeat on the). So now you
have your first triangle-shaped dumpling 🙂

6)     Repeat this with all your
dumplings, until all the dough is used (yeah it takes some time;-)

7)     You can put the ready
dumplings on the paper towel/ plastic cover or on the cutting desk, BUT: don’t forget to add a little flour on the surface , so that it wouldn’t stick.

8) As soon as you are done with forming of all you dumplings,- boil water in 4-8 quart saucepan (depending on
how much dumplings you did prepare). As soon as the water started to boil, add
some salt (1-2 teaspoons will be enough, but that’s up to you) and through your
dumplings in the saucepan. Carefully stir, so that they wouldn’t stick, but
also try not to break the shapes, so be careful and have enough water in a pan
(so that your dumplings could stay on the water surface, not on the bottom of
the saucepan).

9)     Finally, drain the water when                                             
you see the dumplings are cooked (they will be on the surface, try the edge on
one and if the dough is cooked you are done , it’s like cooking pasta)

10)  Drain the water, add butter, cover the
saucepan with the cover and carefully shake the saucepan so that the dumplings
would all get covered with butter. (You can repeat it couple of times, when you
stir the dumplings with the spoon, you can damage them).

11)  Your dumplings are ready! You
can add some herbs for the aroma and decoration. Serve the dumplings with sour
cream or garlic sauce.


Vegetarian Ukrainian Borscht

Vegetarian Ukrainian Borscht  

Ukrainian Borscht is a traditional soup for Ukrainian people. It’s very delicious, easy to cook and practically every household cooks this dish at least once-twice a month.

On the other hand every region, village and even household has their own recipe of borscht.  Many families have their recipes being passed from mothers to daughters for centuries. And mainly every cook will have his/ her own taste of Borscht that no one else can repeat. Taste of Borsch is like handwriting is very hard to copy.

Borscht existed at the times when the Kyiv Rus was baptized by Prince Volodymyr in 988 AD. It was a famous dish of all feasts.

So for the vegetarian Ukrainian Borscht you will need

1 cup of beans; (8 oz.)

2-3 carrots;

2 white onions;

1 red bell pepper;

3-4 potatoes;

½ cup of sour cream;

1 can of pureed tomatoes;

½ can of green beans;

2 beats (small-medium size);

½ cup of finely chopped dill;

½ cup of finely chopped parsley;

Pre-soak beans in hot water (for 30-40 minutes) until soft.

Meanwhile take an 8 quart saucepan. Put it on a maximum heat with water half full.

Peel carrots, potatoes, onions beats. Wash the vegetables.

 Finely chop: 2 onions and 1 bell pepper. 1/3 of the chopped onions set aside. As soon as the water started to boil add beans, salt (according to your taste) and bay leaves 2-3 big ones. Let it boil for about 10-15 minutes. Add chopped onion (two thirds and bell pepper). Continue boiling (on medium heat).

Meanwhile, grate the carrots, set ½ aside. . Grate the beats and add the grated beats and the other half of carrots into the saucepan. Let all the vegetables boil for another 20 minutes.  Cut potatoes in medium sized pieces and add to the saucepan, let everything boil for another 20 minutes.

Meanwhile, finely chop the herbs: dill and parsley.

In 20 minutes add to the cooking soup pureed or chopped tomatoes (you can take fresh ones if you have, but still the canned ones should be added in a proportion 50/50).

Decrease the heat to minimum and let the soup stay for another 10 minutes. While the soup is sitting take a frying pan and fry: the chopped onions and grated carrots, when the onions become golden and the ½ cup of sour cream. Make the heat minimum at this point and let your onions and carrots sit in this sauce; carefully stir it from time to time. When you see the sour-cream-onion-carrot sauce is becoming golden-brown (light golden brown, this may take 5-10 min) pour it into you almost ready borscht.  Stir the soup carefully and add some water if needed, and check for salt freshly ground pepper add according to your taste. Now the final steps add the canned green beans and herbs and let the soup sit for another 10 minutes.

Your Vegetarian Ukrainian Borscht is ready to serve. At many regions Ukrainian Borscht is served with special bread covered with garlic. The bread is called pampushka.

I will give you the recipe of the bread and will show how it should look soon.

Also, sometimes garlic (fresh garlic) is chopped right into the plate.

Sometimes a spoon of sour cream is added into the plate. As you wish!

Hope you will enjoy this magnificent Ukrainian dish and… give me you feedbacks!  




Profiteroles with cream-cheese cream and strawberry jam

 Dough: VD8JAJK4D9BW

1 cup milk

1/4 pound (1 stick) unsalted butter

1/4 teaspoon of salt

1 cup all-purpose flour

4 large eggs



Chocolate chips                      

At the minimum gas preheat 1 cup of milk, gradually add butter, cut into thin slices (don’t let the mixture boil) add salt and wait until the butter will melt and will mix with milk.

To the mixture add gradually 1 cup of flour, don’t pour all the flour at the same time. Carefully beat up all the ingredients, so that the dough would form.

Put the mixture into the food processor and add 4 eggs. Pulse the dough until you will see it becomes puffy.

Preheat the oven to 450 F.

Now put the mixture in a pastry bag with a large plain tip or you can form the puffs with the spoon, carefully form round shaped profiteroles or with pastry bag form 20-25 swirls.

Don’t forget before forming your swirls to oil the baking sheet, so that they wouldn’t stick.

Bake them into the oven for 20 minutes and after they became golden and puffy, turn the gas off and let your pastry stay there for additional 15 minutes.

After that take out your almost ready profiteroles, let them a little bit too cool off and then half cut them, as shown in the picture.

For cream: You can take ready cream-cheese cream or you can mix cream-cheese with sweetened-condensed milk. It’s very simple: you can take 1/2 of the pack of cream-cheese and 1/2 of the condensed milk can.

Mix them carefully, even if the mixture won’t be very   consistent it will be more delicious in your profiteroles.

For chocolate:

You can melt 1/3 of the bag of chocolate chips (use minimum heat) or you can use Hersey’s chocolate in bottle if you don’t have chocolate chips.

You can also use for the cream any jam or ice-cream.

In Ukraine and Russia we use either butter cream or condensed milk as the stuffing.

Serve your profiteroles covered with warm chocolate or warm jam, however you like.




Fish “Tsar” with vegetables and sour cream.

This dish is easy to cook, fast and delicious. In Kyiv Rus,tzars and princes were served this recipe during the feasts.This dish is easy to cook, fast and delicious.In Kyiv Rus tsars and princes were served this recipe during the feasts.The main ingredient- sour cream makes the taste of the fish richer and herbs make the palette of taste more wide.

The recipe is a little bit updated for the modern times (added corn) and the original recipe ingredient “carp fish”, that Ukraine and other Slavic countries are abundant with may be substituted with any white or red fish.

Fish white (preferably) 1 lbs

Onion (2 heads)

Carrot (1-2)

Sour cream (6-8 table spoons)

Salt, fresh ground pepper, oregano, dill, “white wine and herb” marinade mix.

Marinade fish with “white wine and herb marinade mix”, add salt and freshly ground pepper. Let it stand for about 20 minutes.

Preheat the frying pan on max heat (I use “wok” frying pan for this recipe.) Oil the pan with corn or sunflower oil. Put the fish in the frying pan, the fish has to be put in one layer. Put the medium heat, let the fish fill with juice for 2-3min and then increase the heat to maximum. When you see the golden crust of the fish in the edges, turn it. Put the rings of onion on the top of the fish.(Use one head of onion) Let it fry for another 3-4 min. Carefully stir the fish, so that the onion would fry now and the fish would get its juice. Add a little bit of salt, fresh ground pepper and oregano and cover everything with grated carrot and corn. Stew the fish with veggies for about 5-6 min.

Meanwhile cut the other head of onion in squares and fry it in the other frying pan. In 2-3 min of frying in medium heat add 6-8 tablespoons of sour cream. Stew until the onions will become light golden.

Add the sour cream and onions to fish. The fish should be covered with this mixture, stir carefully and let it stew for about 5-6 minutes.

Serve with mashed potato or with rice.

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