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.
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).
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.