Armenian lavash rolls

Lavash rolls with boiled egg, tomato, cheese & basil

When I was a child my parents took me to Armenia to visit some friends. One of the things that impressed me was Armenian food with its bright flavours. These simple roll idea we brought home with us from that journey and it became a part of our menu since. These rolls are very easy and quick to prepare when you have lavash – thin Armenian bread that is also popular in Turkey and Lebanon. Lavash rolls with boiled egg, tomato, feta cheese and basil will make a great breakfast or lunch. Continue reading

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Chanterelles sautéed with potatoes, Russian recipe

Chanterelles sautéed with potatoes, Russian recipe

These beautiful orange wild mushrooms – chanterelles (little foxes or lisichki in Russian) – are firm and full of forest flavour. They appear en masse in forests from early July to late September and are in big demand for the mushroom picking enthusiasts. One of the most popular type of mushroom in Russia, chanterelles are easy and fast to cook and the flavour is superb. Below is probably the most popular Russian recipe for chanterelles: sautéed chanterelles in sour cream with potatoes. Continue reading

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Russian sour cherry preserve

Russian sour cherry preserve (vishnevoe varenye)

If you ask Russians what is their favourite fruit preserve most will probably say Vishnevoe Varenye – sour cherry preserve.  There is something especially comforting about sour cherry preserve, reflecting the childhood memories. Sour cherries (mostly morello type) are widely grown and harvested in Russia and other countries of Eastern Europe. Too tart to eat raw for many people, sour cherries are a fantastic fruit for preserves and pies. Here is the recipe I use for a simple and tasty sour cherry preserve Continue reading

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Green beans with eggs

Green beans with eggs

My grandmother cooked green beans with eggs from time to time. In my childhood in Moscow I don’t remember seeing fresh green beans on sale anywhere. Back then for us it was mostly a winter dish of frozen green beans. Later I tried it with fresh green beans and it was great! So here is a very easy and healthy dish you could make in 15 minutes of fresh or frozen green beans with eggs and serve at any season as a vegetable side or as a main vegetarian dish. 
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French Sorrel Soup

French sorrel soup recipe

French sorrel – one of the earliest leaf vegetables of the season, if not the earliest. The young small tender leaves of French sorrel are the best for salads. As for the French sorrel soup (sometimes called green borsch), you can harvest leaves throughout the whole season that lasts basically from frost to frost – early Spring to late Autumn. The French sorrel soup is easy to make and, as sorrel leaves are very tart, you can regulate the acidity of the soup by how much sorrel you use. Here is the recipe that my grandmother and my mother were using.

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