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Roasted Tomato Soup

Ingredients:

1.5 kg ripe plum tomatoes cut in half lengthwise
60 ml olive oil + 2 tablespoons
2 tsp salt
1 tsp black pepper
1 large onion chopped
6 garlic cloves minced
1/4 tsp crushed red pepper flakes
1 can (800 gr) whole peeled tomatoes with their juice
1 ½ cups fresh basil leaves
1 sprig rosemary
1 liter vegetable broth

Instructions:

Preheat the oven to 220°C. Toss together the tomatoes, 60 ml olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 35 minutes.

Heat 2 tablespoons of olive oil in a large stockpot over medium heat. Add onions and red pepper flakes, and cook, stirring occasionally, about 10 minutes. Add the garlic and cook for 1 more minute. Add the canned tomatoes, basil, rosemary and vegetable broth.

Transfer the oven-roasted tomatoes (and their liquid) into the stockpot. Bring to a boil and simmer uncovered for 40 minutes. Use a blender to blend the soup to a smooth consistency.

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Toshikoshi-soba
(Japanese New Year noodles)

Ingredients:
soba noodles — 1 bunch
chicken fillet — 50 g
broccoli — 4 pcs.
carrot — 1 pc.
Bulgarian pepper — 3 pcs.
sesame seeds — 5 g
soy sauce — 3 tablespoons

Preparation:
Boil the noodles in boiling salted water over low heat with the lid open for 10 minutes. Drain in a colander and rinse. 

Cut the chicken fillet into cubes, fry in a frying pan until almost cooked, then remove to a plate. 

Boil the broccoli, pepper, broccoli and carrots into slices. 
Fry the carrots in a frying pan, then add the pepper, broccoli, noodles and chicken meat, mix gently. 

Add soy sauce and simmer under the lid for 5 minutes. 

Recipes for the new year and beyond.

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🧇 Cauliflower Tortillas

👉🏻 No flour, no corn, no problem.

▫️1 head of cauliflower, broken into florets
▫️2 eggs
▫️2 tablespoon fresh cilantro, chopped
▫️1/2 teaspoon lime zest
▫️1/2 teaspoon paprika
▫️1/4 teaspoon sea salt
▫️1/8 teaspoon ground black pepper

🐟 Trout with Vegetables in Divine Sauce

🗒 Ingredients:
‣ 1 whole trout
‣ cherry tomatoes – to taste
‣ broccoli – to taste
‣ baby potatoes – to taste
‣ olive oil – 3–4 tbsp
‣ Dijon mustard – 1 tsp
‣ whole grain mustard – 1 tsp
‣ honey – 1–2 tsp
‣ garlic – 2 cloves
‣ parsley – 1 tbsp (finely chopped)
‣ orange juice – 1–2 tbsp
‣ orange zest – from 1 orange
‣ lime zest – from 1 lime

🍽 Instructions:
1. Slice the trout into two fillets, remove the bones (skin can be left on), and place on parchment paper.
2. Mix all the sauce ingredients and generously coat the fillets.
3. Arrange cherry tomatoes, sliced baby potatoes, and briefly blanched broccoli around the fish.
4. Bake at 200°C (390°F) for 13–15 minutes.

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Mediterranean Flatbread Pizza

Ingredients:

2 flatbread crusts (homemade dough or storebought)
2 Tbsp olive oil
½ cup spinach pesto
220 gr shredded mozzarella
1 cup halved grape tomatoes
½ cup thinly sliced red onion
60 gr can sliced black olives
1 cup quartered artichoke hearts
½ cup crumbled feta
1 tsp dried oregano
salt
fresh chopped parsley
fresh arugula leaves

Instructions:

Preheat oven to 240 С degrees.
Roll each dough ball out into a long oval to your desired thickness. Poke the surface of the flatbread all over with a fork.
Bake flatbreads for 5 minutes.

Brush both crusts with olive oil.
Divide pesto evenly between the crusts, spreading it in an even layer.
Divide shredded cheese between the two crusts.
Add tomatoes, onion, black olives, artichoke hearts, feta, and oregano along with a pinch of salt.
Bake for 5-10 minutes or until the veggies are tender and the cheese is melted.
Garnish with fresh chopped parsley and arugula.

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Dutch Oliebollen Donuts

Ingredients:
flour — 500g
milk — 500ml
egg — 1 pc.
dry yeast — 12g
sugar — 1 teaspoon
ground cinnamon — 0.5–1 teaspoon
salt — to taste
vanilla sugar (optional) — 5-10 g
lemon zest — 1 tablespoon
dark raisins — 50g
light raisins — 100g
candied fruits — 50g
vegetable oil (for deep—frying) - 500ml
powdered sugar (to serve) — to taste

Preparation:
Add one tablespoon of flour to crumble the raisins, candied fruits and zest, and set aside for a while. 

In a large bowl, mix flour, salt, sugar, dry yeast and ground cinnamon. Add vanilla sugar if desired.
In a bowl, shake the egg (at room temperature) and add to the flour mixture. Mix it up. 

Gradually pouring in the milk (lukewarm or at room temperature), using a mixer with spiral nozzles, begin to knead the dough. Knead the doughnut dough for about 10 minutes. The dough should be sticky. 

Tighten the bowl with the dough with cling film and put it in a warm place for proofing for 1 hour. 
For the filling, combine the raisins, candied fruits, zest and the reserved flour. Mix it up. Pour the additives into the dough and mix. Spread the dough for another 15-20 minutes. 

In a deep container, heat the vegetable oil to 175 degrees. Take a metal ice cream spoon. Dip a clean spoon into the heated oil for a few seconds. Then use an oiled spoon to collect the dough. 

Place the dough in a hot (175 degree) deep fryer. The donuts will quickly pop up and inflate. Fry in batches, but do not refrigerate the oil. Fry until golden brown, 2.5 minutes on each side. 

Carefully fish out the ruddy donuts from the bubbling deep fryer. Transfer the doughnuts to parchment paper or a towel, remove excess oil. Then sprinkle the donuts with powdered sugar. 

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🧀 Cool and Cheesy Macaroni Balls

👉🏻 Team Cool Ranch or Nacho Cheese?! These mac-balls make everyone happy.

▫️2 cups leftover macaroni and cheese
▫️Cheddar cheese cubes
▫️Oil, for frying
▫️1 packet dry ranch dip
▫️1 packet cheese powder
▫️2 eggs, beaten
▫️1 bag nacho cheese Doritos, crumbled
▫️1 bag cool ranch Doritos, crumbled
▫️Chives, for garnish
▫️Ranch dressing, for serving

🥗 Beetroot, Feta & Orange Salad

🗒 Ingredients:
‣ cooked or roasted beetroot – 500 g
‣ feta cheese – 125 g
‣ oranges – 2
‣ arugula – 2 handfuls
‣ pine nuts – 30 g
‣ olive oil – 3 tbsp
‣ lemon juice – 1 tbsp
‣ honey – 1 tsp
‣ Dijon mustard – 1 tsp
‣ salt and pepper – to taste

🍽 Instructions:
1. Cook or roast the beetroot in foil until tender, peel and dice. Peel the oranges (remove all peel and pith to avoid bitterness) and cut into chunks.
2. Toast pine nuts in a dry skillet until golden. For the dressing, mix olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
3. Arrange arugula on a plate, then top with beetroot and orange pieces. Sprinkle with pine nuts and drizzle with the dressing. Finish with cubes of feta on top.

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Rosemary Sea Salt Flatbread

Ingredients:

1 pack (400 gr) refrigerated pizza crust (not thin)
3–4 tablespoons olive oil
1 tablespoon fresh rosemary, chopped
coarse sea salt, for topping

Instructions:

Roll out pizza dough to approximately a 30×40 sm rectangle. Cut into 12 equal squares.

Heat one tablespoon of olive oil in a skillet over medium to medium-high heat. When the oil is hot (about a minute), swirl to coat the bottom of the pan. If the oil doesn’t swirl easily, it’s not quite hot enough yet.

Add 3-4 pieces of dough to the hot oil. They should sizzle a little. Cook until golden, about 1 minute per side. Use a spatula to flip. Press down on the dough with the spatula to evenly brown.

Remove the bread immediately to a plate and sprinkle with rosemary and sea salt. Repeat for remaining batches, adding more olive oil to the pan if necessary. You just need enough to lightly coat the bottom of the pan. Serve warm.

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Jiaozi
(Chinese dumplings, without which no New Year's celebration is complete)

Ingredients:
For the dough:
wheat flour — 2 cups
starch — 1/3 cup
cold water — 1 cup

For the filling:
minced pork — 400 g
fresh dill — 200 g
onion (large) — 1 pc.
fresh ginger root (about 4-5 cm) — 50 g
spices (salt and pepper) — to taste

Preparation:
Prepare the dough:
mix flour with starch and sift into a bowl. Gradually adding cold water, knead a smooth dough. 

Prepare the filling:
add finely chopped dill, very finely chopped onion and grated ginger root to the minced pork. Add salt and pepper to taste, and mix well. 

Pinch off small pieces from a piece of dough and roll them into tortillas.
Put a spoonful of filling in the center of each tortilla (if the tortillas are small, then a teaspoon, if larger— then a tablespoon). 

Carefully lift the edges of the dough up and fold like a flower, pinching a little. Do this until the dough and minced meat are finished.
Put a coin in the last dumpling along with the minced meat. Before that, it must be thoroughly rinsed with baking soda. 

Put the jiaozi in a double boiler and cook for 15-20 minutes (or just boil in salted water in small portions). 

Jiaozi can be served with a salad of finely chopped cucumber and green onion, sprinkled with lemon juice, lightly sprinkled with chili pepper or sweet paprika.

Enjoy your meal!
Recipes for every taste preference!

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🍗 Buffalo Chicken Tenders

👉🏻Buffalo Chicken Tenders are strips of marinated chicken breasts coated and deep-fried to a crispy golden brown and smothered in a homemade buffalo sauce.

▫️1 lb Chicken breast, tenders
▫️1 Egg
▫️2 tbsp Honey
▫️1/4 cup Hot sauce
▫️1 cup Almond flour
▫️1 packet Ranch seasoning
▫️1/4 cup Butter
▫️1 tsp Whole milk

🍣 Lightly Salted Trout with Cognac

🗒 Ingredients (for 1 kg of trout):
‣ Salt – 3 tbsp
‣ Sugar – 1 tbsp
‣ Cognac – 50 ml
‣ Lemon zest – from ½ lemon

🍽 Instructions:
1. Mix the salt, sugar, lemon zest, and cognac.
2. Rub the trout fillet on both sides with this mixture.
3. Wrap the fish in plastic wrap and refrigerate for 12–18 hours. The longer it rests, the saltier it will be.
4. Rinse the ready trout and cut into portions. Serve immediately or freeze for later.
5. Don’t be afraid to use cognac—it gives the fish a firm texture and great flavor. You won’t taste the alcohol once it’s rinsed off.

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Salsa Roja

Ingredients:

1 kg tomatoes, cut in half
1 medium onion, peeled and quartered
1-3 jalapeno peppers (it depends on how mild or hot you want your salsa)
4 garlic cloves, peeled
1 tsp. cumin powder
1 tsp. salt or to taste
2 tbsp. lime juice
½ cup fresh cilantro leaves

Instructions:

Place the tomatoes, onion, jalapenos, and garlic onto a large baking sheet, drizzle with olive oil, and bake at 200°C for about 40-45 minutes. Let them cool.

Place all of the roasted veggies into a food processor and add cumin powder, salt, lime juice, and cilantro. Process for about 20-30 seconds depending on your desired consistency.

You can serve Salsa Roja:
- with chips
- with rice and beans
- with pasta

Enjoy!

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