Learning to cook with Natasha Skvortsova — lean soups
First of all, I don’t feel like refreshing salads: spring is not in a hurry, and still pulls up to be warm and warming.
And what could be better than a bowl of soup?
Secondly, there is neither desire nor time to cook pickles. As if I did not like food, but now I’m trying in every possible way to push thoughts of it into the background.
And in this sense, the soup is again very convenient: I cooked it in the morning — and there is a hearty meal all day.
And, thirdly, despite the fact that I keep Fast, I have to cook regular meals for all other non-fasting family members. And I try to minimize this process for myself.
Soups in this sense do not require high energy costs.
Monday — pea soup
I cook peas in water for an hour, until it boils soft. Next, add potatoes and onions and carrots browned in vegetable oil. Season with salt, allspice and bay leaf.
I try not to get involved in spices, because they too whet my appetite, and now I don’t need it.
I serve soup with fresh herbs for myself, and for the rest — with roasted smoked meats or just with chopped sausages.
Tuesday — soup or borsch
I cook soup and borscht as usual, but instead of broth I pour water. Onions, carrots and beets passe in vegetable oil. My homemade have become accustomed to such soups, because from the rich broth refused long ago.
Meat is cooked separately and add already sliced to each plate. It, as well as sour cream and soufflé from fat on rye toasts, will brighten up the meal of those who are not fasting.
I will do without any additives.
Wednesday — tomato soup
I take a jar of home billet (pureed tomatoes, onion, garlic), poured into the pan, put on maximum heat.
If you do not make such blanks, then take a jar of ordinary pureed tomatoes or tomatoes in your own juice and turn them into a mash with an immersion blender. Then, ten minutes, sauté in butter with onions and garlic.
If it seems thickly, add water.
I bring to a boil, season with salt, pepper and sugar. For me, the soup is ready.
Poured it into a separate bucket.
You can eat it just like that or with croutons.
For everyone else, add frozen mussels or other seafood to the soup.
Thursday — mushroom soup
I love mushroom soup very much.
I can eat it all day.
I usually cook fresh champignons. But to enhance the mushroom flavor add mushroom powder.
I make it from white dry mushrooms: I grind them to a state of powder in a grinder, and then I pour it into a tightly closed container and store it in a cupboard.
It is very convenient to use for cooking not only soup, but also mushroom sauces, risotto, fried potatoes and mashed potatoes.
Friday — half a day
It is not even a soup, but a thick chowder. I pour a glass of spelled with 2-2.5 liters of water, add a whole onion, carrot, a sprig of rosemary and thyme, bay leaf and cook for about forty minutes. Then add a jar of autumn homemade stock (tomatoes, onion, garlic) and cook another 20 minutes.
For me, the soup is beautiful and in this form.
For non-fasting, you can add cream, sour cream, grated cheese, chorizo slices or other spicy sausages.
Saturday — vegetable soup
Pleasant light soup.
I usually take cauliflower, carrots, broccoli, potatoes, sweet peppers.
Put diced vegetables in boiling water, boil until boiling, season with salt, crushed garlic and a sprig of thyme. Pour in a spoonful of olive oil and cover with a lid. Vegetables are crispy, only slightly cooked.
The only drawback of this soup is that it does not tolerate reheating.
Vegetables are becoming juicy and not tasty.
But on Saturday you can let the soup cook right for dinner.
Sunday — pumpkin soup
Peeled pumpkin pieces are fried with onion and garlic in olive oil.
Then pour water, add a sprig of thyme and boil for forty minutes. Season with salt, turn it into a puree and pour your portion into a separate saucepan. I add cream to the main soup.
I serve for myself with roasted pumpkin seeds and pumpkin seed oil droplets.
For everyone else with fried chicken fillet or shrimp.
“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.
The first days of Lent are always the most difficult for me. It is necessary to enter the post without shock for the body. And if earlier on the eve of Lent I arranged gluttony days.