– I absolutely love this red cabbage! It’s delicious!
-We have not served red cabbage today.
-What is it then?
-This is beetroot home recipe.
-But I don’t like beetroot!
-You’ve just said that you ABSOLUTELY love it 🙂
This conversation has happened a few years ago, when one of our guests having dinner rediscovered BEETROOT.
The lady said that if I told her that there was a beetroot on her plate she would not have touched it, as she never liked beetroot . She ‘s obviously changed her mind.
Over the years we’ve had many visitors like this and my Russian style beetroot has never failed to impress. Following several requests for a recipe, I decided to include it in Galya’s kitchen Menu.
Here it is.
For 1 kg of RAW beetroot you need:
0.3 kg of onions finely chopped
0.5 part of raw carrots grated on a large grater
1 x 800gr tinned hole tomatoes in tomato juice
garlic ( I put a lot, but you can have it as much as you like)
2 table spoons of walnut oil ( or 2 teaspoons of sesame oil)
2 Bay leaves
bunch of fresh parsley finely chopped ( if you like it)
Heat the sunflower oil in a deep frying pan until very hot.
Sauté onions until they start to change the color.
Add grated carrot and grated beetroot. Season with salt and pepper.
Cook on a medium heat until nearly all the juice evaporated.
Meanwhile process the tomatoes in a food processor into a passata ( no need to sieve it)
Once the juices in the frying pan have evaporated add the tomatoes + 2 table spoons of Ketchup (or 1 table spoon of sugar).
Cook on a small heat until the tomatoes well integrated into the beetroot and the juices nearly evaporated again.
Add finely chopped garlic, stir, add bay leaf, walnut ( or sesame) oil and chopped parsley just before turning it off.
Eat hot as a garnish to any meat or fish or veggie dish.
I like it cold, just with a piece of bread.
It tastes better on the second day!
Steak and potato wedges with wild asparagus
LEMON AND HONEY ( heavenly soft)
Yes, yes, yes, one more cake!
This time for an adorable couple, who came celebrate their reunion and sharing their joy with their family.
“Lemon and honey – heavenly soft” has received a lot of compliments.
14 of January is a New Year’s Day by Russian Orthodox!
And surprise! The snow fell last night and just covered the ground. Not much , but lovely 🙂
Happy New Year everybody!
Come and enjoy your New Year celebration at La Croix du Reh –
bed and breakfast in Limousin France!
tel: +33 (0)555697537 / +33(0) 661734211
We invite you to our Russian festive dinner 31 of December
The party starts at 20.00 hrs until 02.00 hrs
€ 72 per person all inclusive
Kir Royale and Zakuska (Amuse-Bouches russian style)
Smoked Trout and smoked Sturgeon tower with avocado mousse and caviar
Crème brûlée of foie gras / or spring rolls Russian style ( with fresh veggies)
Salmon Kulebyaka / or Beef Stroganoff
Royal Cheese platter with homemade Mango chutney
1 flute of Champagne
Coffee and Treats
1/2 bottle of wine
Note* Bookings secured upon receipt of 50% deposit via Paypal or CB transaction by telephone.
Deposits are not refundable unless places are re-sold.
Bed and breakfast for 2 at 90€ – only by reservation in advance
( 2 rooms available)
Bed and breakfast for 3 at 110€ – only by reservation in advance
( 1 room available)
Bed and breakfast room for 4 or 5 at 130€ – only by reservation in advance
( 2 rooms available)
Just to say thank you to everybody, who came yesterday to taste the trial wedding cake .
I hope that everyone enjoyed their afternoon with a slice or two ( or four 😮 )
Here are a few shots of making the 5 tier wedding cake. By the way, it took 3 days to make the sugar decorations and the bottom layer (only because I was trying to find the best way of doing it and it had to be redone)
The rest of the cake (4 tiers of different flavours) was done in 3 days.
No fondant or marzipan covering, the cakes are covered with thin layer of Swiss meringue buttercream of different flavour.
Here it is!
Oh, yes! Another cake! This time it’s my own recipe : simple in its separate layers, but sophisticated in how all the ingredients and layers work together. It’s like falling in love : with each bite there is an explosion of new textures and flavours, you want more and more, and when the plate is empty you have nice after-taste , feeling complete and happy to have it again tomorrow, then the day after and then the day after that and every day! 🙂
Our guests were asking for seconds: the best complement one could ever have!
I present :
THE CAKE “VALENTINE”