Zucchini Fritters and A Very Simple Beetroot Salad

Hi everyone!!! I prepared these beautiful zucchini fritters and a very simple beetroot salad for my family for Sunday brunch and decided to share the recipe with you. The zucchini fritters turned out very crispy and delicious (the big platter full of zucchini pancakes was emptied within a few minutes (:) ), the beetroot salad was very flavorful and looked very inviting too!!! If you want to know the details of the recipe and the step by step instructions just keep on reading the recipe below!!!

For the zucchini fritters you will need the following ingredients:

• zucchini (800 gram)
• onion (1 medium size)
• garlic (2 cloves)
• coriander (1 full tablespoon of chopped coriander, you can also use dill and parsley)
• egg (2 medium range)
• salt (to your taste)
• black pepper, chili powder, paprika (to your taste)
• plain flour (5 tablespoon)
• vegetable oil (enough to fry all the zucchini fritters  )

For the beetroot salad:

• beetroot (4-5 small size)
• sour-cream (200 gram)
• garlic (1 clove)
• apple vinegar (1 tablespoon)
• vegetable oil (1 tablespoon)
• salt (to your taste)
• black pepper, chili powder, paprika (to your taste)
• coriander (1 tablespoon of chopped coriander)

Now let's talk about the instructions:

• Wash and grate the zucchinis, sprinkle them with salt, press the substance thoroughly to get rid of the excess juice. There is going to be a lot of excess juice. 
• Chop the coriander, the onion and the garlic into very small pieces. You can use a garlic press to squeeze the garlic cloves if you want. Add them all to the grated zucchini bowl.

• Crack the eggs into the mixture, season with salt, the black pepper, the paprika and with chili power.  Add the flour and mix it thoroughly. You will get a batter like this

• Heat a pan on a medium heat, add enough vegetable oil to cover the surface of the pan and fry the zucchini fritters. When one side is done, flip over and roast the other side!

• Place a paper towel on the plate to absorb all the excess oil. Put the fried zucchini fritters on the paper towel. If you don't have a paper towel use a couple of plain napkins. Fry all the zucchini fritters like this. It will make several batches. I don't know exactly how many fritters I fried but it was enough to feed 4-5 people. :) :) :)

This is how you make the beetroot salad:

• The beet roots I am using in the recipe I have cooked the night before. If you don't have already cooked beetroot I advise you to cook it while you make the zucchini fritters because it takes a while to be cooked (about 30-40 minutes). 
• After you have cooked the beet roots, the rest is very simple and will take only a few minutes. Slice the beet roots into medium slices and marinade them with apple vinegar, vegetable oil, salt and peppers and squeezed garlic for about 15 minutes. You can marinade the beet roots the night before. It will save you a bunch of time!  
• Place the beetroot slices on a plate, put a teaspoon of sour-cream on top of each and sprinkle with chopped coriander. 

I hope you like today's recipe post! Wish you all have a fabulous week ahead! Bye!!! :) :) :) 

Spaghetti with Chicken and Mushroom Sauce, Veggie Salad

Hi friends! Todays I am going to share a scrumptious and flavorful pasta and sauce recipe with you. In general, I love pasta, and this particular recipe is on the top of my favorite pasta recipe list. The sauce itself is very delicious, flavorful and creamy and it can be used not only with different kinds of pasta but also with rice, buckwheat, couscous, etc. The veggie salad is very simple and easy to prepare but it complements the spaghetti very well and adds crispiness and freshness to the main dish! This is how the main dish and the veggie salad turned out!!! Don't they look super and appetizing?! And they tasted delicious too :) :) :) If the whole idea of the meal interested you just keep on reading the recipe below!!!

Now let's talk about the recipe. You will need the following ingredients:

• spaghetti (400 gram)
• salt (1 full tablespoon, dissolved in water for cooking the spaghetti )
• vegetable oil (2 tablespoon, use olive oil if you like)

For the sauce:

• chicken breast (400 gram)
• mushroom (I am using champignons) (400 gram)
• sour-cream (100 gram)
• onion (1 small size)
• garlic (2 cloves)
• ketchup (1 full tablespoon)
• vegetable oil (1-2 tablespoon)
• salt (to your taste)
• black pepper and chili (to your taste)
• paprika (1 teaspoon)
• cumin (1 teaspoon)

For the veggie salad:

• young seasonal cabbage (1 cup shredded)
• cucumber (1 medium size)
• carrot (1 medium size)
• reddish (5 medium size)
• onion (1 small size)
• herbs (I am using dill, coriander, tarragon, you can also use parsley, basil or any kind of herbs you like)
•  vegetable oil (1 tablespoon)
• apple vinegar (1 tablespoon)
• salt (to your taste)
• black and red peppers (to your taste)

Now the instructions:

• First of all you should make the sauce because it takes a little while to be cooked. While you make the sauce put a big pot full of water and put it on a heat and bring to boil. 
• Wash and slice the chicken breasts into thin pieces. 
• Though I know that I shouldn't wash the mushrooms but I wash them anyways and peel the skin from the champignon hats - but this is optional, you can totally skip this part. Cut the champignions into slices too. 
• Chop the onion and the garlic cloves and the herbs into small pieces. 
• Then take a pan, add the vegetable oil, heat it. Then add the chopped onion and the garlic cloves and salute (roast) them for a few minutes. Then add the cut chicken breasts, stir them and cook for about 15 minutes under the lid. 

• When the chicken breasts are halfway cooked add the sliced champignons, stir them together, add the ketchup, season with salt, black and red peppers, paprika, cumin, a little bit of herbs and let them cook for another 15-20 minutes or until everything is perfectly cooked. Before you take the sauce away from the heat, add the sour-cream and the rest of the herbs, bring it to boil and turn off the heat.  

• Meanwhile the water for spaghetti will definitely be boiling. Add 1 full tablespoon of salt to the water, mix it throughly and add the spaghetti. Cook the spaghetti "al dente" taking into consideration the instruction of the package. It will take about 10-12 minutes to get it done.

• As spaghetti is being cooked, make the veggie salad. Shred the vegetables into thin and long pieces. Then drizzle them with the following dressing. Add the vegetable oil, the apple vinegar, salt and peppers into a small jar, cover it with the lid and shake it thoroughly. Voilà the dressing is ready. Drizzle it on top of the vegetables and give it a good stir. The salad is ready.

• As you have cooked all the comprising parts of the meal, now you can assemble them together. This is how my plate turned out!  I decided to serve the salad in a separate dish because I didn't want to ruin the way my spaghetti looked! :) :) :)

I truly hope you like the recipe! Wish you all have a fabulous day! Bye! :) :) :)

Quick and Delicious Lunch Idea with Veggie Salad, Pan-Fried Potatoes and Fried Eggs

Hi everyone!!! One of the most beloved and quickest meals that my family have always been enjoying eating is this very simple but very delicious lunch, which I tend to prepare, I guess, quite often!!! :) :) :) I cook this type of lunches so frequently that I decided to share it with you!!! Hope you don't mind it! :) :) :) This recipe will take you about 30 minutes to prepare or even less, from preparations to the serving but, I assure you, you'll enjoy every bite of it. The crispy and crunchy salad with a bunch of pan-fried potatoes and a fried egg make a flavorful and palatable combination together. This is how the lunch turned out!!! It looks very appetizing, don't you agree with me!!! :) :) :) If you got interested, just bear with me and keep on reading the recipe!!! :) :) :) 

To make this simple but super delicious lunch you'll need the following ingredients.
For the salad:

• cabbage ( 1 cup of shredded cabbage, I am using freshly grown seasonal cabbage; it has much tender leaves)
• cucumber (1 small size, 1/2 of a cup chopped cucumber)
• onion (1 small size, or 1/2 of a medium size) 
• carrot (1 small size, or 1/2 of a medium size) 
• beetroot (1 small size,or 1/2 of a medium size)
• lettuce (just a few (4-5) leaves)
• vegetable oil (1 tablespoon, use olive oil, if you like)
• apple vinegar (1 tablespoon)
• salt (to your taste)
• black pepper, paprika (to your taste)

For the pan-fried potatoes:

• potatoes (4 medium size)
• garlic (2 cloves)
• vegetable oil (3-4 tablespoon; you can use less if you feel like it :) :) :) 
• salt (to your taste)
• paprika (1 teaspoon)
• black pepper (to your liking, I am using 1/3 teaspoon)

For the fried eggs:

• eggs (4 medium range)
• vegetable oil (1 tablespoon)
• salt (just a pinch)
• paprika (just a pinch)
• black pepper (just a pinch)

Now let's talk about how to prepare the lunch:

• First of all you should pan fry the potatoes. Wash, peel and chop the potatoes first. Then heat a pan on a medium heat, drizzle it with vegetable oil and add the chopped potatoes. Close the lid and cook them for about 10 minutes under the medium heat.

• Meanwhile make the vegetable salad. Shred the cabbage, chop the lettuce leaves, the onion and the cucumber. Slice the beetroot and the carrot. Season the chopped vegetables with salt and peppers and drizzle with vegetable oil and the apple vinegar. Put the salad aside till the fried potatoes are ready.

• Meanwhile the potatoes will be halfway cooked. Season them with salt and peppers. Add the chopped garlic. If you like sautéed onions, you can add chopped onions, too. Give them a good stir and roast the potatoes with the lid open for another 10 minutes.
• While the potatoes are roasting make the fried eggs. Take another pan, put it on a medium heat and drizzle with vegetable oil. When the oil heats up, crack the eggs. Season them with salt and peppers. Cover the pan with the lid and fry them for about 5-7 minutes on a low heat.

• As you fry the eggs, don't forget about the potatoes and give them another good stir. After roasting for about 10 minutes, they must be roasted perfectly. Turn off the heat and assemble the lunch together. Voilà the lunch is ready!!! :) :) :)  
• This is how my plate turned out! Mmmm..., that was a delicious lunch!

I hope you'll like this lunch idea as much as I do!!! Have a fabulous day! See you next time! Bye! :) :) :)

Roasted Potatoes and Carrots with Fresh Young Garlic and Beetroot Salad

Hi my lovely readers! Here is a recipe for my vegetarian friends, Roasted Potatoes and Carrots with Fresh Young Garlic and Beetroot Salad as a side dish! It was very yummy and it was approved by my 2-year-old son! He ate it with a great pleasure, with a happy smile on his face!!! :) This is the picture of how it turned out. If you like roasted carrots as much as I do, you'll definitely love this recipe!

 Now let's talk about the ingredients and the step by step instructions. You'll need the following ingredients for the roasted potatoes and carrots:

• potatoes (6-7 medium size)
• carrots (2 medium size)
• green young garlic with leaves (leaves will be used in the beetroot salad) (1 piece)
• vegetable oil (use olive oil if you like, 2 tablespoon)
• salt (to your taste)
• paprika (1 teaspoon)
• cumin (1 teaspoon)

For the beetroot and lettuce salad you'll need:

• lettuce (1 small bunch)
• beetroot (1 medium size)
• coriander and dill (a small bunch)
• green onions (2-3 pieces)
• vegetable oil (1 tablespoon)
• vinegar (1 tablespoon)
• salt (to your taste)
• black pepper (1/3 teaspoon, use more if you like spicier, I can't I have a toddler )
• paprika (1/2 teaspoon)
• chili (I'm using a pinch, because of my toddler, use more if you feel like it)

Step by step instructions:

Colorful Vegetable Salad

Hello everyone! Thank you for visiting my blog. Today I'm going to share a very simple, fresh and crispy salad recipe with you. Here you can see the picture of the ready product. If you like fresh, crispy vegetables and croûtons on top  with a slightly tangy taste and flavor of lemon, you are going to like it :) :) :) But let's start from the beginning! :)

Here are the ingredients for the salad:

• Lettuce (a bunch)
• Carrots (2 medium size)
• Beet root (1 medium size)
• Lemon (1/2 lemon)
• Onion (1/2 medium size)
• Sweetcorn (1 can)
• Coriander (a small bunch)
• Spring onions (5 pieces)
• Mint (a small bunch)
• Vegetable oil (1 full tablespoon; use live oil if you like)
• salt (to your liking)
• black pepper (1/3 teaspoon)
• paprika (1 teaspoon)
• chili (I'm using a pinch, you can add a little bit more if you feel like it)

Tomato, Cucumber and Green Pea Salad

Hello everyone!!! Here is another simple but tasty salad recipe for you. It is very easy to make, it will take you only a few minutes to make but you will get a great pleasure of it. It is fresh, crispy and delicious. Here is the the final look of my plate full of deliciousness !!!

To prepare this salad you will need:

• tomatoes (2 medium size)
• cucumber (1 medium size)
• pepper (1 medium size, I'm using a green pepper, you can use red or orange pepper)
• onion (1 small size)
• carrot (1 medium size)
• green peas (1 small can)
• fresh coriander, dill and mint 
• vegetable oil (1 tablespoon, use olive oil if you like)
• black pepper (a pinch)
• paprika (1 teaspoon)
• chili (a pinch, use more if you like your salad to be a little bit spicy)

Crispy and Fresh Lettuce Salad with Grapefruit

Hello everyone!!! Today I decided to share an easy but quite delicious salad recipe with you. The salad comprises very few ingredients, but it will surprise you with its flavorful taste and crunchy texture. In general,  I don't follow any particular salad or dish recipe. Everything I make are just pure improvisations. Today I decided to make this salad just because I found these ingredients in my fridge and in the pantry. I hope you will enjoy it as much as I have done.

All you need are:

1. cabbage 150 g (gram)( I am using red cabbage without any particular reason, but you can use any kind you want, white cabbage will do just as well)
2. carrots 2 medium size, 150 g 
3. red onion (half of a medium onion is more than enough)
4. lettuce (I'm using a bunch)
5. coriander (a small bunch will be enough)
6. grapefruit (a half of it is quite enough, if you choose to use more I'm afraid the salad will taste too bitter and sour. If you don't mind it then go ahead and use a whole grapefruit.
7. black and red pepper (as much as you like, I am using a pinch of black pepper and half of a teaspoon of red pepper)
8. salt ( to your taste)
9. olive oil or any particular vegetable oil you like (2 tablespoon)

Now I will show you step by step how to make the salad.