Lenten recipes — learn to cook with Natasha Skvortsova
The temptation is so great that a couple of times I almost gave way. But at the last moment for some reason, suddenly decided not to do it.
It is foolish to break away when to Bright Christ’s Resurrection just a week left.
On Thursday, we will paint eggs and bake the cake with the children. On Good Friday, up to three hours no food, only water.
On Saturday morning we will go to light the kulich and eggs, and in the evening — to the Easter service.
It remains only to hold out five nights.
In the daytime, as a rule, one does not want to eat, but in the evening, hunger comes and it needs to be quenched.
Couscous with broccoli and carrots
Couscous pour boiling water for 3-5 minutes. Broccoli and carrots boil for a couple. Connecting with cereal.
If it looks fresh, add one of aromatic oils.
Fajitos with vegetables
Lightly fry red onions, zucchini and hot peppers.
I scoop the cake with what is on hand (hummus, spicy tomato sauce, horseradish or avocado puree), add warm vegetables and wrap.
Rice with dried fruits
I buy pink rice on the market. At first I put the dried fruits in the pan: cherry plum, prunes, dried apricots, raisins, barberries. Top — well washed rice.
Sticking cinnamon sticks into rice.
Pour water on one finger above the level of rice and cook for about half an hour.
Couscous with Tomatoes and Lime
In a pan, passurized chopped onion, garlic, tomatoes, and a little hot red pepper.
Season with salt and fresh basil.
I mix with the ready couscous, mix and add the juice and zest of lime.
Baked Beet Salad with Arugula
Beets baked in foil at 140 degrees for 2 hours. I chill. Slice into cubes.
From above I spread the leaves of arugula.
I fill with balsamic vinegar.
You can add fragrant oil.
Illustrations: Natasha Skvortsova
“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.
Lenten seafood dishes
The fifth week of Lent is the time to include seafood in the diet. And if the fish can be eaten only twice during the entire period of the Fast, then seafood is my confessor .
Natasha Skvortsova decided to devote the second week of Great Lent to soups — actual recipes for every day. First of all, I don’t want refreshing salads: spring is not in a hurry.
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.
Lenten salads, aromatic oil
Now that the real spring has come, my body has rebelled.
He was fed up with boiled buckwheat, rice and potatoes, every day he demands sweet, and salty, and bitter.