I serve stuffed eggs on each and every single Christmas dinner. I remember that my grandmother used to make huge amounts of stuffed eggs. I mean two or three platters. I loved those eggs so much that I used to live only on them for at least three days after Christmas. My grandmother’s recipe was very tasty; she used to fill hard boiled eggs with a flavorful butter and pork loin pâté and serve them with a decadent sour cream and mayonnaise sauce.
I took her recipe and made a few swaps so I developed a healthier vegetarian version. I dye my hard boiled eggs with beetroot juice, fill them with a cream cheese mixture and serve them with a tangy remoulade sauce.
Continue reading Cream Cheese Stuffed Eggs Served with Remoulade Sauce
I cannot picture a really big family gathering without a platter of meatballs. I strongly believe that the recipe of meatballs is the most adjustable recipe in the world. You can add almost anything you find in your pantry and the result is still delicious. I remember that my grandmother had 3 recipes: one from her mother, one from her in-laws and one from a Hungarian cooking show, even though she didn’t understand a single word in Hungarian. Surprisingly enough, the third recipe would turn out absolutely spot on every single time.
Continue reading Asian-Style Glazed Meatballs
I’m doing my best to go vegan at least 2 times a week. The vegan diet includes the same range of products that you are allowed to consume during Lent. As a child I tried and tried to follow this diet before Christmas and Easter but I failed every single time. My grandmother used to cook during Lent mainly 3 dishes: tomato soup, potato salad and Serbian rice. Don’t get me wrong, they were exquisite. But eventually I would get bored. When I was about 18 years old I discovered tofu and I was enchanted. Yup! I felt enchanted by tofu. I was so sick of those three dishes that I found tofu wonderful. Now I can say I’m quite bored of tofu. Luckily I discovered this tasty cashew cheese. Cashew nuts rich in protein, unsaturated fatty acids, iron, phosphorus, zinc and copper. Another ingredient of this tasty cheese is nutritional yeast, which is an important source of protein, fibers and vitamins (B complex). I found this recipe on nutritionstripped.com and I made a few changes.
Continue reading Cashew cheese
I love chicken liver pâté. I think I could eat everyday bread with pâté and scallions without getting sick. Unfortunately, store bought pâté is full of chemicals. I often find myself at the grocery store, standing in front of a shelf, reading the tag, getting scared, putting the tin back on the shelf and leaving immediately. That is why I make my own pâté. It’s tasty and it’s not time consuming.
Continue reading Chicken Liver Pâté