Recent content by syncchef

Thank you for your suggestion. I will try to prepare chicken breast this way!

Ingredients for 8 servings: 400 gr Chicken breast 1 Tomato 250 gr Feta cheese 250 gr Canned corn kernels 250 gr Canned green peas 3 Eggs 1 large Bell pepper 50 gr Salted croutons (best from a Russian grocery) Mayonnaise to taste Lettuce leaves to decorate the serving bowl Step by step...

Yes, we actually both cook Italian (but he is the master), we usually do our own pasta (we have a pasta press and the needed flour sorts are quite easy to find in Germany as well). He is from Rome so the dishes we love the most are "pasta carbonara" and "cacio e pepe" (cheese and pepper pasta)...

Many thanks for the suggestions!

Thanks for the warm welcome (and for your Borscht recipe!). We share this account between me and my husband. I was born in the Ukraine, but lived in St. Petersburg most of my life. My husband is Italian. We live in Germany at the moment. Beside loving cooking we are both software developers and...

Thanks! You are absolutely right about dill, but I do not like it (no matter how much my Ukrainian mother tried to convince me). Lemon juice is needed to add acidity, some even add vinegar.

Interesting... how do you achieve this kind of consistency? It is just the cooking time or is there any trick?

Borscht is originally a Ukrainian dish, which is famous not only in Ukraine, but also in many Eastern and Central European cuisines. The recipes of borscht vary, but the are 2 key ingredients - beet and sour cream, which make it special. Borscht can be served hot (classic Borscht) or cold...

But Pilaf (the Central Asian/Caucasian main dish) is traditionally eaten with hands, not cutlery (not that I do that, but still). If the grains do not stick to each other, it would be very hard to eat I think, wouldn't it?

Thanks I will try this!

Oh, my pilaf recipe is as a main course instead. So you combine rice and pasta as side dish? I never tried that. For what kind of dishes do you use this side?

How do you make your seasoned rice instead? It sounds interesting. Also how do you keep the butter from burning? For the pilaf I use quite high temperature to roast the meat. Do you use clarified butter or just lower temperatures since you do not have meat?

Nice recipe. I & my husband recently tried to cook Chinese dumplings (we used other recipe), but the filling went a bit dry. Probably it's because we cooked them into a steam pot. What, in your opinion, would help to keep the filling soft anyway?

Pilaf, Middle Eastern, Caucasian, Central and South Asian dish in which rice is cooked in a seasoned broth. Traditionally prepared with lamb, we will prepare a variant using pork meat. Ingredients for 4 servings: 300 gr Rice 240 gr Carrots 240 gr Meat (lamb or pork) 1 large Onion 90 ml Cooking...