Goi Cha

(Vietnamese salad recipe)

Ingredients:
marinated minced pork — 300 g
soybeans edamame — 100 g
Chinese cabbage — 1 pc.
carrot — 1 pc.
sunflower oil — 1 tsp
rice paper — 1 pc.
radish — 1 pc.
sweet chili sauce — to taste
Vietnamese dressing (water, fish sauce, sugar, rice vinegar, lemon juice, garlic, chili pepper)
fresh herbs (parsley, mint) — to taste

Preparation:
Heat a large frying pan with 1 tsp of vegetable oil over high heat. 

Put the edamame soybeans (without liquid) in a frying pan, stir for 1 minute, remove from heat and transfer to plates.
Put the edamame pan with 1 tsp vegetable oil on high heat. 

Put the marinated minced pork in a frying pan with a teaspoon, fry for 3.5 minutes, stirring occasionally. 

Add sweet chili sauce, stir for 30 seconds, remove from heat and transfer to plates with beans.
Add sunflower oil to the minced meat pan and put on high heat. 

Break the rice paper into small pieces and put it in a frying pan, fry for 30 seconds and remove from heat. Transfer the resulting chips to a paper towel to absorb excess oil.
Wash the Chinese cabbage, fresh herbs and radishes. Cut cabbage and carrots into strips, radishes into half rings, greens finely or tear with your hands. 

Place chips and vegetables on plates with minced meat and beans, sprinkle with herbs. Pour the Vietnamese dressing over the vegetables. 

Recipes of any complexity and for every taste.

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🥑 Persimmon & Avocado Salad with a Citrus Vinaigrette

👉🏻 Bringin’ this persimmon and avocado salad to Thanksgiving this year! It’s paired with the easiest and most delicious citrus vinaigrette that is so dreamy.

▫️1 5oz pacckage of greens
▫️1 Avocado, large
▫️2 Fuyu persimmons
▫️1 Garlic
▫️1/2 Lemon, zest of
▫️1 Lemon, juice of
▫️1/2 Navel orange, juice of large
▫️1/2 Orange, zest of
▫️1 tsp Dijon mustard
▫️1/3 cup Quinoa
▫️1 Salt and pepper
▫️2 tsp Champagne vinegar
▫️1/4 cup Olive oil
▫️1 Top with pine nuts and shaved parmesan

Churchkhela

(dessert from Georgia)

Ingredients:
freshly squeezed or packaged grape juice — 1.5 liters
200 g of wheat or corn flour
1/2 cup peeled hazelnuts
1/2 cup peeled walnut kernels. 

Preparation:
Divide the walnut kernels into halves, leave the hazelnuts intact. Using a thin needle, thread nuts of the same type onto threads in the form of beads. Make knots at the ends so that the fruits do not slip off. On one side of the thread, leave a longer free area so that the churchkhela can be hung and secured for drying. 

Pour 1 liter + 100 ml of grape juice into a large enameled saucepan. Simmer for 10 minutes, counting down the time from the moment of boiling. 

Pour the remaining juice into another bowl — 400 ml. Pour flour into it in a trickle, stirring intensively so that no lumps remain. 

Pour cold juice and flour into a saucepan with boiling juice, again in a thin stream. Immediately start stirring the mixture as soon as you start pouring in the juice and flour. 

Without stopping stirring the mass, boil it for 8-10 minutes so that it thickens slightly and resembles the consistency of jelly. 

Alternately lower the nuts on the threads into the slowly boiling jelly. Lower the first thread into the pan, holding the free tip and hold there for 15 seconds, turning, abundantly covering with grape mass. 

Pull out and evaluate how quickly the grape jelly drains from the bundle. If it pours in a stream, almost without stopping, boil the jelly a little more. When it is cooked correctly, after dipping the nuts into the mixture, they will be covered with a thick jelly shell. 
Fasten the bundles on a fishing line or rope for drying. 

Churchkhela should be dried for 7-10 days. The time depends on the time of the year and the weather. If it is summer or early dry autumn, then the churchkhela is covered with gauze and hung in the sun — it will be ready in a week.

In autumn and in conditions of high humidity, it will take longer.
Ready-made churchkhela is best stored in the cellar, where it is preserved, or in the refrigerator. 

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🥘 Clam Chowder Stuffed "Biscuits"

👉🏻 Forget the bread bowl, clam chowder in biscuits is the new thing!

▫️1 box frozen puff pastry sheets
▫️1 egg, beaten
▫️For the chowder
▫️20 to 25 clams
▫️1 cup water, for cooking, then reserve for chowder
▫️1 tbsp butter
▫️3 slices of pancetta or bacon, diced
▫️1 small onion, finely chopped
▫️Sprig of thyme
▫️1 bay leaf
▫️2 tsp flour
▫️1/4 cup milk
▫️1/3 cup heavy cream
▫️1 medium potato, cut into small cubes
▫️Pepper, for taste
▫️A handful of parsley, chopped

Som tam

Thai salad

Ingredients:
green papaya — 300 g
cherry tomatoes — 100 g
carrots — 100 g
green beans — 50 g
garlic — 2 cloves (6 g)
chili pepper — 2 pcs. (10 g)
fish sauce — 2 tbsp.l. (30 ml)
lime — 1 pc. (100 g)
peanuts — 50 g
sugar — 1 tbsp (15 g)

Preparation:
Cut the green papaya and carrot into thin strips. 
Chop the cherry tomatoes and green beans. 
Mash the garlic and chili pepper in a mortar. 

Add the papaya, carrots, tomatoes and beans to a mortar, mash lightly.
Pour in the fish sauce, lime juice and sugar.
Mix well, garnish with crushed peanuts before serving. 

If there is no green papaya, it can be replaced with thinly sliced cucumber or radish. 

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🍰 Mini Spiced Autumn Cheesecakes

👉🏻 Spice up your mini cheesecakes with the colors and flavors of fall.

▫️400 grams cream cheese, room temperature
▫️1 teaspoon cinnamon
▫️1/2 teaspoon ground ginger
▫️Pinch nutmeg
▫️400 milliliters whipping cream
▫️80 grams sugar
▫️1/4 cup lemon juice
▫️1/2 teaspoon vanilla extract
▫️5-6 tablespoons maple syrup
▫️2 teaspoons powdered gelatin
▫️2 1/2 tablespoon water
▫️200 grams graham crackers, crumbled into very small pieces
▫️1 teaspoon cinnamon
▫️1/2 teaspoon ground ginger
▫️Pinch nutmeg
▫️65 grams unsalted butter, melted
▫️500 milliliters water
▫️6 teaspoons sugar
▫️6 grams powdered agar
▫️Food colouring
▫️1 cup water
▫️2 tablespoons maple syrup
▫️3 teaspoons powdered gelatin
▫️1/2 cup water

Dumplings with potatoes

Ingredients:
flour — 400 g
water — 150 ml
salt — 1 tsp
chicken egg — 1 pc.
potatoes — 500 g
butter — 30 g
salt — to taste
freshly ground pepper — to taste
onion — 1 pc.
butter — 20 g

Preparation:
Dough. Add salt to the water at room temperature and mix. Pour the flour into a container for kneading the dough, add the egg. Slowly add water to the flour, while kneading the dough. Knead the dough for 5 minutes, leave to rest for 20 minutes (while the potatoes are boiling). 

Filling. Peel the potatoes, cut in half and boil in salted water until tender (about 20 minutes — the time depends on the type of potato). Drain the water. Add butter and ground black pepper to the potatoes (you don't need to add pepper, it's to taste). Mash well with a potato masher until smooth. Allow the filling to cool completely. 

Roasting. Add butter and diced onion to the pan. Fry the onion until golden brown. 

Formation of dumplings. Roll out the dough into a 3 mm thick layer. Using a glass, cut out the circles. Place the filling in the center of the dough piece with a teaspoon. Fasten the edges of the dough, forming a dumpling. 

Add the dumplings to boiling salted water (1 tsp salt per 2 liters of water) and stir very gently so that they do not stick together. Cook for 3 minutes after the dumplings pop up. 

Add the roast to the finished dumplings and mix.

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🍕Portobello Pizza

👉🏻 Veggies are just better when they are disguised as pizza.

▫️4 large portobello mushrooms
▫️3 tablespoons olive oil
▫️Salt and pepper
▫️1 cup pizza sauce
▫️2 cups shredded mozzarella
▫️1/4 cup mini pepperoni
▫️1 tablespoon dried oregano
▫️1/8 cup fresh basil, minced
▫️Chili flakes, for garnish

Serradura

(dessert from Portugal)

Ingredients:
biscuits — 160 g (20 pcs.)
heavy cream (33%) — 200 ml
condensed milk — 6 tablespoons
milk chocolate (for decoration) — 20-50 g

Preparation:
Beat the cooled cream with a mixer. 

Add condensed milk to the whipped cream and mix.
Grind the cookies into fine crumbs in any way. 

Assemble the dessert in a glass, alternating layers of cookies and cream. Place the first layer of whipped cream with condensed milk, and the last layer of cookies.
To decorate, sprinkle the dessert with grated chocolate. 

If you let the dessert stand for several hours in the refrigerator, it will taste like an ice cream sundae. 

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