Learning to cook with Natasha Skvortsova — cabbage salad
First day Fasting don’t eat anything
I drink a lot of water and four glasses of tomato juice — it envelops the stomach, and the feeling of hunger recedes.
The next two days I sit on cabbage salad.
In the morning, I cut white, fine red straw, savoy cabbage and kohlrabi into thin strips. Add sauerkraut and orange slices.
Any proportions. For example, I really like kohlrabi, so I put it much more. And I also like the contrast of textures: crispy cabbage and soft, juicy orange.
Therefore, I also do not regret the orange.
When I want to add spiciness, I increase the amount of sauerkraut.
I make a dressing: 1 tablespoon of balsamic bite, honey and soy sauce is mixed with 3 tablespoons of olive oil, seasoned with garlic, oregano and shallots.
I eat salad all day as soon as I start feeling hungry.
This year I will keep Great post for the seventh time.
This is not so much, considering that I have much more years. But it so happened that in my family my parents never fasted.
Therefore, an understanding of the meaning of this greatest purification came not so long ago.
I remember each his post.
It was the very first light when I, without really going into the spiritual component, as if on a diet, lasted all forty days.
She lost 8 kg and this is not surprising, because she ate very little.
When the Fast was over, I could not return to a normal diet for a long time, because a revolution took place in my mind, and I realized how much excess we eat and how, in fact, we do not need much to live.
Most unpleasant was Fast, when I suddenly hit the culinary component and began to invent various gastronomic “masterpieces”, only from lean products. It seemed to me that the more interesting and more difficult the dish, the better and more varied my lean diet.
As a result, I got carried away so that I managed to gain 6 kg during the post.
There were cases of complete despair, when, when I could not stand it and give up, although only a few days remained until the end of the Post.
In general, I was thrown from one extreme to another, until I realized that Fasting is not a diet or a social event, but the filling of the soul with divine grace.
Happy are those who managed to feel the love in their soul.
“I have four children and, of course, most of the time I spend in the kitchen. I perceive any information from the point of view of its application to cooking.
When I meet a new person, I look into his eyes and try to guess what he eats for breakfast and what his lunch consists of.
Very often, according to eating habits, you can make a psychological portrait of a person. I do not have branded recipes.
I cook so many and varied that there is no need to repeat the same dish several times.
I like to experiment.
If something touches me in a dish, I take it as an idea as a basis and develop it.
I do not like the phrase «author’s cuisine.» All the basic culinary techniques invented before us. You can only change something, customize for yourself, to your tastes.
I can stand at the stove all day and get an incredible thrill from it. I like to watch the soup gurgle in a saucepan and the clear broth overflows with amber bubbles. I love the smell of fried onions and garlic.
I like the warm softness of yeast dough and the flavor of cherry pie with cardamom.
If it were possible, I would live in the kitchen. ”
Learning to cook with Natasha Skvortsova
Pasta with pesto sauce
Our family is quite Italian. First, a lot of children. Secondly, the cult of pasta.
We eat them every day: boiled, fried, sour, sweet, spicy, with sauce and without.
Never be afraid to cook a new dish and do not tell yourself: this will not work for me.
Fear in any business is a bad helper, and especially in the kitchen.
Millet porridge pancakes
I remember what pancakes my grandmother used to make in the village: huge, fluffy, spongy.
As grandma did, I do not know. Then, little, it never crossed my mind to ask.
Dishes from frozen fish
As from frozen fish of dubious gastronomic merit, to prepare dishes that are excellent in all respects is the personal experience of Natasha Skvortsova.
Meringue is very easy to prepare, although at first glance it may seem difficult.
I myself thought so for a long time, until I started doing it.
Idea for a holiday: eclairs
Even the most expensive eclairs bought in famous pastry shops will never be compared with homemade eclairs. March 8 is a great occasion to bake eclairs.