posted on: August 30, 2012

Italian pasta accompanied by tender asparagus and vivid parsley will make a lovely dinner for you and your family!



500 g spaghetti, dried tagliatelle or pappardelle
a bunch of asparagus (about 10 spears)
a handful of flat leaf parsley
olive oil
sea salt


Roughly chop the parsley, cut the asparagus spears in 5 cm sticks. In a pan heat a little olive oil, add the parsley and asparagus and cook stirring occasionally on a medium heat until asparagus gets golden crisp. Season with sea salt.

Cook the pasta in salted boiling water according to packet instructions until al dente, then drain and add to the pan. Mix with asparagus and parsley, drizzle with some more olive oil and serve with a green side salad and a glass of dry red wine.

Bon Appétit!

Click “Continue” for recipe in Russian (Нажмите “Continue” для рецепта на русском)


This is a very green soup. All the parents teach their children that eating greens is a must. This soup is so incredibly fresh, light and delicious yet simple and quick to make that you will want to cook and eat it even more and more!

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2 handfuls of sorrel
a handful of carrot leaves
1 medium zucchini, cut in cubes
2 pieces of whole wheat bread
2 cloves of garlic
a few basil leaves
olive oil
sea salt
flax seeds for serving (optional)


Bring a pan of salted water to the boil. Add your sorrel, carrot leaves and zucchini and cook them for just 15 min until the vegetables soften. When ready, put the soup in a blender or food processor and puree it.

To make croutons heat some olive oil in a pan, cut your whole wheat bread in cubes and put it to the pan. While the bread is frying smash and chop the garlic and basil leaves. In a minute before the croutons are ready (you want to get this tender golden crust) add the garlic and basil to the pan and enjoy the flavor that will fill your kitchen!

To serve add the croutons to the plates of soup and sprinkle with flax seeds.

Bon Appétit!

Click “Continue” for recipe in Russian


posted on: August 28, 2012

A perfect rainy day dinner. Comfort food made healthy. Filling and satisfying. You should definitely try it!



For the crust:
2 cups whole wheat flour
1 tsp salt
¼ cup olive oil
About ½ cup ice-cold water

For the filling:
1 small green zucchini
1 small yellow zucchini
Olive oil
Dried oregano
Kosher salt and freshly ground black pepper


Thinly slice your zucchini and put the pieces in 1 layer on a table. Sprinkle with kosher salt and set aside till the liquid comes out from vegetables.


Meanwhile prepare the crust. Preheat the oven to 190°C. Mix the flour and salt in a bowl. Drizzle with olive oil and stir it in with a fork until small pea-size balls form. Drizzle with water and continue to whisk until the flour absorbs it. Then knead the dough with your hands until it comes together in a ball. Oil a tart pan and transfer it to the pan forming a tart shell. Blind bake the crust for 20 min, then remove the weighs you used and toast for 10 min in the oven. When the crust is ready set it aside to cool.

Preheat the oven to 180°C. With a paper towel remove the excess liquid that condensed on zucchini. Arrange the zucchini slices in the tart crust in a circular pattern, drizzle with olive oil and sprinkle with dried oregano and freshly ground black pepper.

Bake the tart for 30 min until the zucchini is cooked through.

Bon Appétit!



Click "Continue" for the recipe in Russian


posted on: August 27, 2012

If you’re a garlic-lover type of people like our family then this recipe is all you need to be happy.


To start, collect the required ingredients:

A small chicken (free range or organic is always preferable)
7-8 young carrots, save the stems
3-4 heads of garlic
1 lemon
Olive oil
Sea salt and freshly ground black pepper


Preheat the oven to 200°C.

Cut the very top of each garlic head to open the garlic cloves. Cut the lemon in halves and place one half together with garlic in a small baking dish, generously add good quality olive oil and sprinkle with sea salt. Bake for half an hour until garlic becomes soft and tender. Remove the dish from the oven and let the garlic and lemon cool.



While the garlic is in the oven prepare the carrots. Wash the carrots and peel them if needed. Wash the stems, pick the leaves and chop them finely.


When the garlic is cool enough to handle it slide the softened cloves out into a bowl. Then squeeze the roasted lemon juice into the same bowl and add the chopped carrot leaves (you can optionally save some to sprinkle the chicken before roasting). Mix it all together in a puree and season with salt and freshly ground black pepper to taste.

Preheat the oven to 180°C.

Cover the chicken and carrots with the garlic mixture. If you cook chicken with skin you can also place some of the puree between the skin and the breast. I usually remove the skin to reduce the quantity of fat in the dish. Cut the remaining half of lemon into 5-6 pieces and place it together with the chicken and carrots in the backing dish which you used to cook garlic. If you have some garlic puree left this is the time to add it to the baking dish. Sprinkle with a little bit of olive oil, remaining carrot leaves, salt and freshly ground black pepper.


Place the dish in the oven and roast chicken for 35-40 min, then turn the heat up to 220°C and roast another 20 min or until your chicken becomes as golden as you wish it to be.

Remove the dish from the oven and serve the chicken with carrots and a peace of roasted lemon.

Bon Appétit!


Click "Continue" for the recipe in Russian
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