Homemade Olive Tapenade

The tapenade is a dip or paste made with olives (black or green), anchovies and capers. This appetizer comes from Provence, France and is great with fresh bread or toast. With the help of a food processor, or blender, this hors d’oeuvre is ready within 5 minutes.

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Homemade Olive Tapenade
The anchovies are very salty. If you find your tapenade too salty, add more olives or olive oil.
Course Appetizers
Prep Time 5 minutes
Servings
servings
Ingredients
Course Appetizers
Prep Time 5 minutes
Servings
servings
Ingredients
Instructions
  1. Combine all ingredients in an electric blender. Pulse a few times until finely chopped. The tapenade should have small pieces of olives. Do not over blend!
  2. Serve with crackers or fresh baguette slices.

Watermelon and Cucumber salad with Feta

This fantastic watermelon salad with cucumbers, feta cheese and onion is perfect for spring and summer. Sweet, savory and delicious salad or side dish will look gorgeous for your next BBQ party.

 

 

 

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Watermelon and Cucumber salad with Feta
The feta cheese is already salty, no need to add salt. Only pepper needs to be added, preferably freshly ground pepper. Make sure to leave the salad in the refrigerator long enough before serving.
Course Salads
Prep Time 15 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Course Salads
Prep Time 15 minutes
Passive Time 1 hour
Servings
servings
Ingredients
Instructions
  1. In a large bowl, gently toss all cut ingredients, drizzle with lemon juice and season with pepper. Cover and refrigerate for about 1 hour before serving.

Potato Pancakes (Draniki)

One of my husband’s favorite food is draniki. Russian style potato pancakes. Perfect for breakfast or branch. I’ve seen draniki  recipes that use mashed potato also, but I personally prefer my potato to be coarsely  grated, because then you have more crispy ends. Traditionally draniki are served with sour cream, but you can also serve them with ketchup or cottage cheese.

Print Recipe
Potato Pancakes (Draniki)
You will need some extra olive oil, draniki absorb oil very fast.
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Instructions
  1. Peel and grate potatoes. Squeeze grated potatoes with hands, extracting as much liquid as possible.
  2. In a large bowl beet eggs, baking soda and buttermilk, add grated potatoes, salt, pepper and flour, mix well.
  3. In a large iron skillet heat the olive oil until hot. Place the tablespoons of batter in the pan and flatten with spoon.
  4. Reduce heat to medium and cook until the bottom is golden brown.Turn over and cook on the other side.
  5. Garnish with fresh herbs and serve them hot with sour cream.

Beef Rice Pilaf With Dry Barberry Berries

This is very delicious and flavorful rice. Perfect for special dinner with friends or just for your family. It may seem a little time consuming, but it’s worth it.

Print Recipe
Beef Rice Pilaf With Dry Barberry Berries
It is very important to put the raw garlic on top of the rice before covering everything with water.
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hour 35 minutes
Servings
servings
Ingredients
Instructions
  1. Soak and rinse the rice, at least 2-3 times, then drain.
  2. Cut beef into 1 inch pieces.
  3. Peel and cut the carrots into thick matchsticks.
  4. Peel and dice onion.
  5. Heat the olive oil in an enameled cast iron dutch oven over a medium heat, add beef.
  6. Cook beef for one hour on medium-low heat, stirring occasionally.
  7. When the beef is fully cooked add onion and soften, stirring regularly for about 3 minutes.
  8. Add carrots, spices, salt, pepper, bay leaf and dry berries. Cook for another 2 minutes, stirring regularly.
  9. Layer the soaked rice over the top of the beef and vegetables. Peel some of the skin off the garlic head and slice the top off, exposing the garlic cloves. Put raw garlic head on top of the rice.
  10. Carefully pour hot water over wooden spoon to ensure even distribution over rice. Do not stir.
  11. Cover with lid. When it starts boiling, remove the lid to let the water almost evaporate.
  12. Reduce the heat to low, cover and cook until the rice is tender and the rest of the liquid has been absorbed, about 15 minutes.
  13. Mix the ingredients as you serve the pilaf on a platter. Garnish with garlic head.
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