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Bean & Beetroots Salad
emointhekitchen This beetroot and bean salad are delicious and nutritious. I saved this recipe for just the right moment, and as I move less away from Easter and embrace the freshness of spring, it’s an excellent time to highlight it. Many of us spend endless hours in the kitchen preparing complicated meals, but no law states that a meal must be intricate to be enjoyable. Today, I am excited to share a dish that falls into the quick and easy category while being nutritious, delicious, and colourful. You can’t beat that! You will need: 3 beetroots 2 carrots 1 onion 1 can of red kidney beans 2-3 tablespoons vinegar 2-3…
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Potato Salad
emointhekitchen Potato salad (olivier salad, ruska salata) is a traditional Russian dish. Lucien Olivier created it. It is popular in the post-Soviet states and around the world. In Russia and other post-Soviet states and Russophile communities across the globe, salad has become one of the main dishes on zakuski—snacks tables served during New Year (“New God”) celebrations. In Poland, people serve it at Christmas and Easter. I crave potato salad. You’ll agree, so I hope you’ll try it soon. You will need: 6 medium potatoes 200 g beef 3/4 cup mayo 2 small carrots 5 cucumber pickles 1 cup canned peas 3/4 cup sour cream 2 tablespoons vinegar 2 tbs…
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Cucumbers Soups (Zupa ogórkowa)
emointhekitchen Cucumber soup, also known as zupa ogórkowa, stands out as a creamy and traditional Polish delicacy that always surprises and delights. Made with pickled, this unique soup embodies the perfect blend of flavours and warms the soul, especially on autumn days. It crosses borders and offers a taste of Polish tradition to all who dare to indulge. When I tried the Polish version with stewed vegetables and coconut milk, I fell in love with it forever. Rassolnik soup is often eaten in Russia. This dish is known to have existed as early as the 15th century when it was called kalya. Rassolnik became a part of regular Soviet cuisine…
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Festive salad
emointhekitchen Armenian festive salad is a traditional dish of Armenian cuisine that is often served during celebrations and holidays. It is refreshing and combines different ingredients. The salad usually consists of fresh vegetables. It is always my favourite part of any Armenian dish. This salad is and always has been one of my favourite meals. I like to make a big bowl of it and serve it with just about anything. Armenian festive salad goes well with a variety of dishes. We can serve it as a side dish to grilled meat or roasted vegetables. Plus, you can enjoy it on its own as a light and refreshing meal. So,…
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Chicken salad with cucumber
emointhekitchen You can enjoy chicken salad on its own or as a filling for sandwiches or wraps. It is a delicious and refreshing dish. This particular chicken salad recipe combines a variety of fresh and flavorful ingredients to create a mouthwatering result. You will need: 3 cups chicken ¼ chopped onion 1/4 cup mayo 1/4 chopped cabbage 2 chopped fresh parsley 1/4 cup sour cream salt and black pepper 1/4 sliced green onion 1 cucumber (sticks and half-slice) 1 tablespoon chopped dill Procedure: Place the chicken breasts in a pot and see to it that they are completely covered with water. Cover the pan with a lid and reduce the…
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Emma’s Soft Egg with Cucumber
emointhekitchen When the weather is hot, Emma likes to eat this kind of fresh boiled eggs. It is easy to prepare, fresh and fragrant. Her delicious and nutritious eggs are packed with vitamins! You will need: 2 soft-boiled egg 0.5 cucumber parsley Hot Madras Curry salt and red pepper Procedure: Separately, boil the eggs in water until soft and peel them. Drain them in cold water. Add half the eggs, curry powder, salt and pepper. Prepare side dishes, mostly pickled cucumbers cut lengthwise and sliced. Season with chopped parsley to taste. Egg – Property – Sweet, neutral; lung, stomach and spleen meridians entered. Actions – Nourish yin and moisten dryness,…
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Old Beijing fried noodles
emointhekitchen Zhajiangmian originated in Shandong, China and is a popular dish that has evolved into distinct versions across many cuisines both within and beyond China. The most well-known variation is arguably Beijing zhajiangmian (北京炸醬麵), which is recognized as one of the Ten Great Noodles of China (中國十大麵條). The name “zhajiangmian” translates to “fried sauce noodles” in English and is often referred to simply as “Beijing noodles.” Umami (MSG) In addition to the unique taste of the dish, there is an interesting ingredient that has been used to enhance flavours for over a century. This ingredient, monosodium glutamate (MSG), was discovered in 1909 and is known for providing the ‘umami‘ (うま味)…
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Fried with lion’s mane mushroom
emointhekitchen Lion’s mane mushrooms (Hericium erinaceus) are a type of edible fungi that are native to China. They have a long history of use in Traditional Chinese Medicine, and they are becoming increasingly popular in the West as a culinary ingredient. Lion’s mane mushrooms have a distinctive appearance, with long, shaggy white “hair” that resembles a lion’s mane. They have a mild, earthy flavour and a firm, meaty texture. When cooked, they can be used in a variety of dishes, from soups and stews to stir-fries and even pasta. If you’re looking for a unique ingredient to add to your next meal, try lion’s mane mushrooms. You’ll be sure to…
