“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.”
1/2 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 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 small onion
3 fish fillets (tilapia or any other)
¼ cup of parsley
¼ cup of lemon basil
Total servings: 4
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.
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;
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.
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.
Put into the oven for 15-20 min.
1 lb ground beef (or ground beef/pork 50X50);
½ cup of rice;
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;
· 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;
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;
· 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;
10. Enjoy your peppers!
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
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 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;
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
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).
1 cup milk
1/4 pound (1 stick) unsalted butter
1/4 teaspoon of salt
1 cup all-purpose flour
4 large eggs
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.
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.
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.
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.
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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)
Sour cream (6-8 table spoons)
Salt, fresh ground pepper, oregano, dill, “white wine and herb” marinade mix.
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.