Slavic Tvorog Cheese/Syr from Scratch

The previous life of cheese If cooking is considered art, tvorog gets a well-deserved place in its gallery of fame. Like cottage cheese in Europe and the USA, tvorog has no adequate translation in any world's language. For instance, France is Fromage blanc, and in Spain – requesón. In India, one of its incarnations is called paneer. According to a famous Russian-language lexicographer Vladimir Dal, tvorog got its name from the verb "tvorit," meaning "to create." This specific name ... Continue Reading

Roasted Carrot Hummus From Scratch

Today is a National Hummus Day. And I want to celebrate by sharing one of my all-time favorite hummus recipes - Roasted Carrot Hummus. This hummus is naturally sweet, thanks to roasted carrot, creamy, and packed with vibrant flavors. You can serve it with your favorite fresh and roasted veggies, grilled chicken, or toasted flatbread. It tastes wonderfully well with almost everything. How To Make Hummus From Scratch? I'm one of those people who don't like store-bought hummus. To me, it ... Continue Reading

Homemade Soft Cheese (Syr/Tvorog)

A recipe for Tvorog, or Syr how we call it in Ukraine, was one of the most requested ones on my Instagram. The reason is that Tvorog is a crucial ingredient for a countless number of Slavik dishes. Including my favorite Lazy Dumplings, crispy Syrniki, and thin Nalysniki stuffed with this lovely cheese. I've recently learned that an internationally known name for Tvorog is Quark or quarg. The names may vary from country to country, but the basic idea is the same. It's an easy-to-make, fresh ... Continue Reading

Amazing Fresh Basil Pesto

This pesto is very conservative and classic. It's made with fresh basil, olive oil, pine nuts, some lime juice, garlic, and Parmesan cheese. To make an amazing fresh basil pesto you just need the right proportions, and simply follow the recipe and your taste. And then the only thing you'll have to do is to combine all the ingredients in a food processor and push the button. Voila, in a few minutes, you've got an incredible homemade sauce. Yes, it's that easy. You can add pesto to your ... Continue Reading

Safe Homemade Mayonnaise

With this version of mayo you don’t need to worry about the raw eggs like in the most homemade mayonnaise recipes. I always prefer to use soft boiled eggs, the taste is the same, but there is no risk of getting salmonella infection, even though the chances are pretty slim. I also love using a combination of refined sunflower and extra virgin olive oil for my mayo; these oils give it nice smooth flavor, and not overpower one another. Continue Reading

Basic Tomato Sauce Recipe

Happy Monday everyone! I need to admit that sometimes Mondays could be pretty brutal, especially when you have to work knowing that your weekend is so far away. However, this Monday is not like that. It's actually happy. The secret is very simple - good food + good friend = wonderful day. Today I've had one of the most amazing pizzas I've ever tried. No kidding. If you're in Bay Area, go to Terún and try yourself. The chef is a wizard; he found a secret for a perfect pizza dough. It's so thin, ... Continue Reading

Harissa Sauce from Scratch

Harissa is a Tunisian chili based sauce, which is not only adds a little heat to your favorite dishes, but also have a bright flavor full of Mediterranean spices. To make your own Harissa at home is very easy, and believe me it tastes so much better than any store bought one. And it's definitely a good alternative to Sriracha and ketchup. The secret is that I use only fresh peppers, they make the taste more colorful. Harissa is perfect for summer BBQ. It complements almost every dish. ... Continue Reading

Homemade cream cheese

One of my friends ask me to find a good cheesecake recipe. I decided not only to cook a cheesecake, but make a homemade cream cheese for it. It was an amazing experience and I got the best cream cheese I ever tried. This video tutorial really helps. For this recipe you  do need some supplies. First of all you need to order a Mesophilic  culture for your cheese, it will be delivered in 3-4 days. Also you'll need some Butter Muslin cloth to drain the cheese. Personally I use sack towel - it ... Continue Reading