Dinner

Originally, carpaccio is thin-sliced fresh pork, dressed with a mix of olive oil and lemon juice (or vinegar), parmesan, and rush salad leaves. Today, there’s plenty of carpaccio variations. It can be made of vegetables, fruits, different kinds of fish, chicken, etc.

I still can’t manage to cook an original carpaccio at home. The reason is I can’t trust the quality of meat that I can afford. But with salmon things are different.

The simple version of salmon carpaccio is thin-sliced fish, sprinkled with olive oil, lemon juice or vinegar (wine one or balsamic), add parmesan and decorate with rush leaves.

Cooking once again according to the standard recipe I wanted to add something different, but at the same time, do not ruin the initial taste. I happened to have a nice ripe melon at hand, which I decided to add to the dish.

What You Need to Cook Salmon Carpaccio with a Melon

INGREDIENTS:

• 150 g of salmon
• 150 g of melon
• Balsamic icing
• 3-4 tbsp of olive oil
• 1/2 of lemon
• a few arugula leaves
• Salt, pepper

EQUIPMENT:

• Nothing, that you wouldn’t have

How to Make Salmon Carpaccio with a Melon: Step-by-Step Instructions🔪

STEP 1. SLICE THE MELON AND SALMON

The easiest way to slice 150 g of melon using a vegetable peeler. Then knife in half longwise.

Slice 150 g of salmon with a sharp knife. I recommend to put it to the freezer for 30 minutes beforehand. Then take off and start slicing right away. As the fish would be a bit frozen it won’t look like jelly under the knife press.

STEP 2. PUT A LAYER OF MELON ON THE PLATE AND THEN A LAYER OF SALMON

STEP 3. PREPARE THE DRESSING: LEMON JUICE + OLIVE OIL. ADD TO YOUR CARPACCIO, SPRINKLE WITH BALSAMIC, SALT, PEPPER. DECORATE WITH RUSH LEAVES.

Mix a juice of half a lemon and 3-4 tbsp of olive oil. Whip a bit with a fork. Pour the mix on the carpaccio.

Salt a bit and pepper.

Scatter a few arugula leaves on top and add the balsamic sauce.

Salmon Carpaccio with a Melon

0 from 0 votes

Cooking once again according to the standard recipe I wanted to add something different, but at the same time, do not ruin the initial taste. I happened to have a nice ripe melon at hand, which I decided to add to the dish.

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CourseDinner, Snack

CuisineItalian

Cook Time10 minutes

Total Time25 minutes

Servings2

Calories319kcal

Equipment

• nothing, that you wouldn’t have

Ingredients

• 150 g salmon
• 150 g melon
• balsamic icing
• 3-4 tbsp olive oil
• ½ lemon
• a few arugula leaves
• salt
• pepper

Instructions

• Slice 150 g of melon using a vegetable peeler. Then knife in half longwise.
• Slice 150 g of salmon with a sharp knife.
• Put a layer of melon on the plate and then a layer of salmon.
• Mix a juice of half a lemon and 3-4 tbsp of olive oil. Whip a bit with a fork. Pour the mix on the carpaccio.
• Salt a bit and pepper.
• Scatter a few rush leaves on top and add the balsamic sauce.

Nutrition

Calories: 319kcal | Carbohydrates: 7g | Protein: 16g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 46mg | Potassium: 533mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2567IU | Vitamin C: 25mg | Calcium: 29mg | Iron: 1mg

Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!

Everybody’s attitude to the carrot is different. Somebody likes it even raw, and somebody finds it disgusting. I’m more of a second type. Not that I can’t stand it raw, it’s just not really my thing.

But in all this, it would be ridiculous to deny that it has a lot of vitamins and useful substances so as to refuse to eat it. So we have to figure something out.

Carrot prepared according to this recipe is a perfect discovery for such fussy eaters as me. It is gentle and sweet, finely baked outside, and soft inside. You can serve it as a snack for a party dinner, or cook just for yourself as a complement to vegetable and meat dishes.

To make it easier for you, keep in mind that you’ll need approximately 1,5-2 carrots per serving.

What You Need to Cook Glazed Carrots with Thyme

INGREDIENTS:

• 3 carrots
• 2 tbsp of olive oil
• 1 tbsp of honey
• 1 tbsp of soy sauce
• 1 tsp of dried thyme

EQUIPMENT:

• Nothing, that you wouldn’t have

How to Make Glazed Carrots with Thyme: Step-by-Step Instructions🔪

STEP 1. HEAT UP THE OVEN TO 200 DEGREES AND PREPARE A MARINADE.

Turn on the convection regime in the oven (the one that is indicated as a fan) and set the temperature regulator on the point 200 degrees. When the oven gives a signal of reaching the needed temperature – turn on the top-bottom regime.

I recommend always to use this method for heating up the oven. Because this way, it warms evenly and faster. If you’re using the top-bottom regime when it gives a 200 degrees signal, most likely it’s reached only 170-180 degrees.

To make a marinade – mix 2 tbsp of olive oil, 1 tbsp of honey and 1 tbsp of soy sauce. Finely mix to combine all the ingredients.

STEP 2. SLICE AND MARINADE THE CARROTS

Peel 3 carrots, cut in half longwise and then one more time.

Put the quarters to the big bowl, add marinade there and mix. Leave for 10-15 minutes.

STEP 3. FRY THE THYME ON THE DRY FRYING PAN

Fry 1 tbsp of thyme on the dry frying pan until apparent smell. For about 2 minutes.

STEP 4. PUT THE CARROTS ON THE BAKING SHEET, ADD THYME ON TOP

Preferable to cover the baking sheet with parchment. But, of course, if you like scraping off the burned sugar after, it’s not necessarily.

Leave a bit of space between the carrot slices, add half of the fried thyme on top, and put to the oven.

The baking time can vary from 30 minutes to 1 hour. It’s up to you how much you want it to be baked.

On my photos, it was baking for 50 minutes.

Serve while hot and add the rest of thyme on top.

Glazed Carrots with Thyme

0 from 0 votes

Carrot prepared according to this recipe is a perfect discovery for such fussy eaters as me. It is gentle and sweet, finely baked outside, and soft inside. You can serve it as a snack for a party dinner, or cook just for yourself as a complement to vegetable and meat dishes.

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CourseDinner, Snack

CuisineAmerican

Cook Time7 minutes

Total Time1 hour

Servings2

Calories207kcal

Equipment

• nothing, that you wouldn’t have

Ingredients

• 3 carrots
• 2 tbsp  olive oil
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp dried thyme

Instructions

• Heat up the oven to 200 degrees.
• Mix 2 tbsp of olive oil, 1 tbsp of honey and 1 tbsp of soy sauce. Finely mix to combine all the ingredients.
• Peel 3 carrots, cut in half longwise and then one more time. Put the quarters to the big bowl, add marinade there and mix. Leave for 10-15 minutes.
• Fry 1 tbsp of thyme on the dry frying pan until apparent smell. For about 2 minutes.
• Put the carrots on the baking sheet, add thyme on top and put to the oven.
• The baking time can vary from 30 minutes to 1 hour.
• Serve while hot and add the rest of thyme on top.

Nutrition

Calories: 207kcal | Carbohydrates: 18g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Sodium: 567mg | Potassium: 312mg | Fiber: 3g | Sugar: 13g | Vitamin A: 15286IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg

Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!

Nobody will argue that the potato is the most popular vegetable. It is cheap, easy to cook, and has many variations. Thanks to its neutral taste complement a great variety of products. You can cook it in all known ways: boil, fry, bake, and stew.

Moreover, each of these methods has many own nuances that help to diversify the final dish. Let’s consider boiling, for example, you can make a jacket potatoes and serve whole, or you can peel it beforehand, then mash with milk and get mashed potatoes. But I’d like to talk about baked one or to be more exact on how to cook a perfect baked potato.

At first, I need to specify what I mean by ‘perfect baked potato’. It has a crunchy fried crust on top but at the same time, it’s gentle and airy inside. To find out how to get that read more.

The main thing is to identify the right portion size and amount of potato. But I’m telling you, it’ll run out very quickly, and 1 kg is hardly enough for 4 people, so it’s better to cook more to be on the safe side.

What You Need to Cook Perfect Baked Potato

INGREDIENTS:

• 1 kg of potatoes
• 5-6 cloves of garlic
• 2 twigs of fresh rosemary or 2 tsp of a dry one
• 4-5 tbsp of sunflower oil
• Salt, pepper

EQUIPMENT:

• Oven
• Casserole
• Stove

How to Make Perfect Baked Potato: Step-by-Step Instructions🔪

STEP 1. PEEL THE POTATO, CUT IN HALF

It’s easy: peel 1 kg of potato, as usual, using a knife or potato peeler. Cut them in half and transfer to the casserole filled with water, so they don’t become darker while you’re peeling the rest.

STEP 2. BOIL THE POTATO

When you’ve finished with peeling, put the pan on the fire, add a fine pinch of salt and stir a bit. Bring to a boil and cook for 10 minutes.

STEP 3. WARM-UP THE OVEN TO 200 DEGREES, PREPARE THE BAKING SHEET

While the potato is boiling, heat up the oven to 200 degrees on the convection mode, then prepare the baking sheet.
Add 4-5 tbsp of sunflower oil.

Add a pinch of salt, 5-6 cloves of garlic, 2 twigs of fresh rosemary or 2 tsp of a dry one.

STEP 4. TRANSFER THE POTATO ON THE BAKING SHEET.

Sieve the potato using a strainer. Throw it up a few times, so that it is covered on top with a soft velvety layer as on photo.

Transfer it on the prepared baking sheet and mix it with butter.

Additionally, add a bit of salt and black pepper, and sprinkle with 1-2 tbsp of white wine vinegar. Put to the oven for 30-40 minutes.

In 20 minutes turn over the potatoes, so it bakes from the other side. Also, you can use a potato masher and press it a bit. This way, you increase the contact surface, and the crust would be even more crunchy. In ten minutes, turn over the potatoes again.

This time I decided to manage without any potato mashers and just flipped it up with a spatula.

40 minutes up? Look on the crust, if it seems fried and golden enough – take it out and serve, while hot.

In my opinion, the perfect combination for it is a garlic sauce Aioli. Cook it in the meantime and serve together. There definitely would be no indifferent as well as potato.

Perfect Baked Potato

0 from 0 votes

At first, I need to specify what I mean by ‘perfect baked potato’. It has a crunchy fried crust on top but at the same time, it’s gentle and airy inside.

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CourseDinner

Cook Time15 minutes

Total Time1 hour 5 minutes

Servings4

Calories323kcal

Equipment

• Oven, casserole, stove

Ingredients

• 1 kg potatoes
• 5-6 cloves of garlic
• 2 twigs of fresh rosemary or 2 tsp of a dry one
• 4-5 tbsp sunflower oil
• salt
• pepper

Instructions

• Peel 1 kg of potato. Cut them in half and transfer to the casserole filled with water,
• Put the pan on the fire, add a fine pinch of salt and stir a bit. Bring to a boil and cook for 10 minutes.
• Heat up the oven to 200 degrees on the convection mode.
• Add 4-5 tbsp of sunflower oil, a pinch of salt, 5-6 cloves of garlic, 2 twigs of fresh rosemary or 2 tsp of a dry one to the baking sheet.
• Sieve the potato using a strainer. Throw it up a few times, so that it is covered on top with a soft velvety layer. Transfer it on the prepared baking sheet and mix it with butter.
• Additionally, add a bit of salt and black pepper, and sprinkle with 1-2 tbsp of white wine vinegar (optional).
• Put to the oven for 30-40 minutes, and turn over in 20 minutes and then in 10 minutes once more.
• When 40 minutes are up, look on the crust. If it seems fried and golden enough – take it out and serve, while hot.

Nutrition

Calories: 323kcal | Carbohydrates: 45g | Protein: 5g | Fat: 14g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 1068mg | Fiber: 6g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 50mg | Calcium: 37mg | Iron: 2mg

Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!

This recipe is a simplified version of Gordon Ramsay’s dish. If you’re not a fan of pickled mushrooms in jars because of their intense vinegar smell, you should certainly try this recipe. The mushrooms turn out very gentle, a bit sweet but with little sourness.

You can serve them at once while hot, but of course, it’s better to let them steep: from a few hours to 4 days. It’s very convenient when you have some sort of feast – prepare them a few days earlier and leave in the fridge.

This way they’ll have a better taste and secondly, there will be less of a fuss on the party day. And also if somebody arrives earlier, you could treat one with this snack.

It’s better to choose smaller mushrooms, they’ll marinate quicker, but if you have only big ones, that’s no excuse to stop, either way, they’ll taste good.

What You Need to Cook Gordon Ramsay’s Pickled Mushrooms

INGREDIENTS:

• 500 g of mushrooms
• 5 tbsp of white wine vinegar
• ½ white/red onion
• 1 tsp of sugar
• Olive oil
• Salt, pepper

EQUIPMENT:

• Frying pan
• Strainer
• Paper towels

How to Make Gordon Ramsay’s Pickled Mushrooms: Step-by-Step Instructions🔪

STEP 1. WASH AND DRY THE MUSHROOMS, CHOP THE ONION, HEAT UP THE FRYING PAN ON THE LARGE FIRE.

Wash 500 g of mushrooms from the dirt under the running water. Put them into a strainer, let the water drain and then dry them with a paper or kitchen towel.

Slice ½ onion into the half-rings.

Take a bigger frying pan, where you can place the mushrooms in one layer and warm up on the large fire.

STEP 2. FRY THE MUSHROOMS AND ADD THE ONION

When the frying pan is heated up enough, add 2 tbsp of olive oil.

Add mushrooms. Don’t mix at once! Let them fry for 1-1,5 minutes from one side.

Lift one mushroom and look on the bottom side. If it’s golden salt, pepper, mix and cook for a few minutes more.

Add onion and 1 tsp of sugar. Fry 2-3 minutes more, stirring from time to time until the onion is mild.

STEP 3. ADD THE VINEGAR

Add 5 tbsp of white wine vinegar to the frying pan. Pour on the edges directly to the oil, not on the mushrooms itself.

Cook for 1 minute more, mix and let to rest for a minute.

Add 2-3 tbsp of olive oil. It’s preferable to choose a virgin one, as it affects the final taste. Finely mix.

Take the frying pan off the fire, transfer the mushrooms into a suitable sized, deep bowl.

As I’ve said before, you can serve them at once, or let to cool down, put into the fridge and let to steep for 2-4 days, stirring once in a while, so every mushroom saturates in the marinade.

If you chose the second option don’t forget to cover with a food plastic foil, so any ‘fridge flavors’ mixes with them.

Gordon Ramsay’s Pickled Mushrooms

5 from 1 vote

This recipe is a simplified version of Gordon Ramsay’s dish. If you’re not a fan of pickled mushrooms in jars because of their intense vinegar smell, you should certainly try this recipe. The mushrooms turn out very gentle, a bit sweet but with little sourness.

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CourseDinner, Snack

CuisineBritish

Cook Time10 minutes

Total Time15 minutes

Servings4

Calories32kcal

Equipment

• Frying pan, strainer, paper towels

Ingredients

• 500 g mushrooms
• 5 tbsp white wine vinegar
• ½ onion white/red
• 1 tsp sugar
• olive oil
• salt
• pepper

Instructions

• Wash 500 g of mushrooms from the dirt under the running water. Put them into a strainer, let the water drain and then dry them with a paper or kitchen towel.
• Slice ½ onion into the half-rings.
• Take a bigger frying pan, where you can place the mushrooms in one layer and warm up on the large fire. When the frying pan is heated up enough, add 2 tbsp of olive oil.
• Add mushrooms. Don’t mix at once! Let them fry for 1-1,5 minutes from one side.
• If the mushrooms are golden from one side, salt, pepper, mix and cook for a few minutes more.
• Add onion and 1 tsp of sugar. Fry 2-3 minutes more, stirring from time to time until the onion is mild.
• Add 5 tbsp of white wine vinegar to the frying pan. Pour on the edges directly to the oil, not on the mushrooms itself. Cook for 1 minute more, mix and let to rest for a minute.
• Add 2-3 tbsp of olive oil. Finely mix.
• Take the frying pan off the fire, transfer the mushrooms into a suitable sized, deep bowl.

Nutrition

Calories: 32kcal | Carbohydrates: 4g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 398mg | Fiber: 1g | Sugar: 3g | Vitamin A: 15IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 1mg

Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!

Crispy breadsticks could become your favorites among the snacks. They are easy to cook and every time when you add something new to the recipe you can get a new taste variation. You can add cheese to the dough, some sesame, herbs, thyme, chili pepper, rosemary, oregano, paprika on top, or whatever else.

You can also mix these supplements and get something unique each time. Besides them, you can experiment with forms: try to bake thin ones, thick, or twisted, and choose the one you like the most.

What You Need to Cook Italian Breadsticks Grissini

INGREDIENTS:

• 500 g of top-grade flour
• 280 ml of water
• 2 tbsp of olive oil
• 7 g of salt
• 1,5 tsp of extra yeast
• Spices, poppy seeds, sesame and so on up to your taste

EQUIPMENT:

• Stationary mixer, bread maker or anything where you can make a dough (not necessarily)

How to Make Italian Breadsticks Grissini: Step-by-Step Instructions🔪

STEP 1. PREPARE ALL THE INGREDIENTS

Melt 7 g of salt in 280 ml of warm water. Take warm water but not hot, the temperature should vary between 32-36 degrees.

Measure 500 g of flour in the big bowl (I used a blender bowl) and mix with 1,5 tsp of extra yeast. Finely mix.

If the flour is old already, it’s better to sift it.If you’re using dry yeast, increase the amount to 4,5 tsp, and you need 35 g of living ones on the other hand.

Don’t forget that both of them need to be diluted in the water. How to do that read on the package.

STEP 2. MAKE A DOUGH

Add water to the flour, and 2 tbsp of olive oil.

Mix and make a dough.

I used a stationary mixer for that. If you don’t have one – transfer it on the surface with some flour on it and make it with hands for 15 minutes, until it is elastic and pleasant to touch.

Then transfer it to the big bowl, cover with a food plastic foil and leave in the warm place for 1,5 hours until it doubles in size. Don’t forget to take a bowl that is a few times bigger, so the dough could freely grow.

An important point that goes for any bread and pizza dough: don’t try to make it less sticky by adding more flour. You can add a maximum of 2-3 pinches of it, moreover, it’s for the surface. The dough will be too thick and lose the lightness if you overdo. Only by kneading you can achieve the desired consistency.

You can use a ‘light’ regime in your oven as a warm place or you can warm it up a bit beforehand.

STEP 3. FORM THE BREADSTICKS, LEAVE FOR RISING

Here’s how the dough should look like after fermentation:

If it didn’t rise enough (but risen at least a bit) – don’t be upset. Try to wait a bit more. If nothing has changed – probably the reason is in the ingredients, room temperature, or yeast.

You can make grissini any shape you like. The simplest option is to roll a dough less than 1 cm thick.

Using a pizza cutter (or regular knife) cut the dough into 0.5-2 cm stripes, depending on what sticks you want to have: thin, medium, or thick ones.

Roll the stripes on the working space to make them cylindrical and then put on the baking sheet for rising.

Also, you can make 2 cm stripes and then twist them.

The length can vary depending on your preferences. If the stripes seem too long, knife them. You can also change the thickness. If you think, it’s too thick, stretch it.

After you formed sticks put them on the baking sheet, do the same with the rest of them.
Cover with a food plastic foil or towel and leave for 30 minutes.

It’s preferable to cover the baking sheet with parchment. Also, don’t place them to close to each other – the dough will double in size.

If you want to add spices, do it when rolling the dough. Make the list 1,5 times thicker, add spices, and roll to the needed thickness. Make the stripes. This way the supplements will embed into the dough and flavor it.

Another way is to flavor the olive oil and grease the sticks before baking. In order to do that add 80 ml of olive oil into a deep bowl, add spices that you like, and let it steep a bit. The longer it steeps the more flavored it’ll be.

I added garlic, some rosemary, and oregano. Then greased the twisted grissinis with this mixture.

STEP 4. HEAT UP THE OVEN TO 200 DEGREES, BAKE FOR 15-20 MINUTES.

Remove the plastic foil (or whatever you’ve used) from the baking sheet and put it to the heated oven.
Depending on the size and how golden you want them to be, bake for 15-20 minutes.

If the sticks are too thin, probably even 10-12 minutes would be enough, so don’t miss the moment. How do you know they are ready? Its very simple, they’ll have a beautiful golden bread color.

After you take them out of the oven don’t rush to scrape them off the baking sheet. Let them cool down for 5 minutes, then it would be easier to remove.

Here’s what I’ve got.

And here’s twisted sticks with oil.

Serve grissinis with tea, beer, as bread… Basically, whatever you like.

Italian Breadsticks Grissini

0 from 0 votes

Crispy breadsticks could become your favorites among the snacks. They are easy to cook and every time when you add something new to the recipe you can get a new taste variation.

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CourseDinner, Snack

CuisineAmerican

Cook Time30 minutes

Total Time1 hour

Servings6

Calories347kcal

Equipment

• Stationary mixer, bread maker or anything where you can make a dough (not necessarily)

Ingredients

• 500 g flour top-grade
• 280 ml water
• 2 tbsp olive oil
• 7 g salt
• 1 ½ tsp extra yeast
• spices poppy seeds, sesame and so on up to your taste

Instructions

• Melt 7 g of salt in 280 ml of warm water.
• Measure 500 g of flour in the big bowl and mix with 1,5 tsp of extra yeast. Finely mix.
• Add water to the flour, and 2 tbsp of olive oil.
• Mix and make a dough. Then transfer it to the big bowl, cover with a food plastic foil and leave in the warm place for 1,5 hours until it doubles in size.
• Roll a dough less than 1 cm thick.
• Using a pizza cutter (or regular knife) cut the dough into 0.5-2 cm stripes. Roll the stripes on the working space to make them cylindrical. Also, you can make 2 cm stripes and then twist them.
• Put on the baking sheet for rising. Cover with a food plastic foil or towel and leave for 30 minutes.
• Put the baking sheet to the heated oven. Bake for 15-20 minutes until beautiful golden bread color.
• After you take them out of the oven let them cool down for 5 minutes.

Nutrition

Calories: 347kcal | Carbohydrates: 64g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 501mg | Potassium: 121mg | Fiber: 2g | Sugar: 1g | Calcium: 13mg | Iron: 4mg

Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!

Jerky is a popular snack in the USA and Western Europe that stands for dried meat or fish pieces with the spices.

We’ll cook a beef jerky, marinated in the Worcestershire sauce with chili. Actually, there is a great variety of marinades for this dish.

You can even make up yours: all you need is liquid + favorite spices + salt, and that’s it. But Worcestershire sauce with chili is some sort of classic, which is why I recommend starting with it.

What exactly is this jerky? Imagine thin sliced dried beef in the spiced and flavored marinade. Moderately hot, but at the same time makes you want a glass of cold beer or wine.

You need to keep in mind, that you’ll run out of this snack very fast. While another piece melts in your mouth, your hand already goes for the next one.

Also, you can use this dish as a new variation for different sandwiches, burgers, and even salads. Add a bit of dried meat to the main ingredients and here it is, a fresh new note in the regular recipe.

What You Need to Cook Beef Jerky With Beer

INGREDIENTS:

• 500 g of beef (the less fat the better)
• 65 ml of Worcestershire sauce
• 1 clove of garlic
• 1 tsp of ground chili
• ½ tsp of ground black pepper
• ¼ tsp of salt
• ¼ tsp of Cayenne pepper

EQUIPMENT:

• Food processor (preferably, but not necessarily)

How to Make Beef Jerky With Beer: Step-by-Step Instructions🔪

STEP 1. PREPARE THE MEAT

You can chop meat (500 g) in different ways: with a knife, food processor, slicer, and so on.
But no matter what you’ll choose – firstly you need to freeze meat a bit, to make the process more convenient.

I’m going to use a food processor for slicing and before freezing I cut it into pieces that can easily enter the input slot of the food processor.

Sliced meat put to the freezer for 3-4 hours.

STEP 2. SLICE THE MEAT, PREPARE THE MARINADE AND PICKLE.

The main thing you need to know is that you need to slice against the grain. Another way, it would be impossible to chew it.

All the slices should have the same thickness, so I recommend using exactly the food processor or slicer. If you don’t have one at home – slice with a knife. Slices should be approximately 2 mm thick, the longer they are the better.

When the meat is ready, transfer it to the big bowl and prepare the marinade. Mix 65 ml of Worcestershire sauce, 2 tbsp of water, 1 tsp of ground chili pepper, press 1 clove of garlic (finely chop if you don’t have a garlic press), add ¼ tsp of Cayenne pepper, ¼ tsp of salt and ½ tsp of ground black pepper.

Add this mix to the beef, finely mix everything and cover with a food plastic foil, put to the fridge overnight.

STEP 3. FINISH THE PREPARATION

Heat the oven up to 80 degrees.

Layout the pickled slices on the baking sheet covered with parchment. Good when there’s a little liquid in the meat slices. So it’s preferably to shake off the extra liquid before laying out in the baking sheet, and secondly, absorb the rest with a paper towel.

I needed two baking sheets to fit all the meat. When the oven is warmed up (actually, you don’t need to wait until then – it’s not necessarily) put the baking sheets in the middle.

All you need now is to wait. Cook for 3 hours, then take them out and turn the slices over. Bake for 1,5 hours more, until they are dry enough.

After the meat is ready, jerky will dry a bit more. Keep that in mind, for time control.

In the hermetic container, jerky can be stored for 3 weeks. So, cook double or even triple portion at once (where to get so many baking sheets and how to place them in the oven – that’s a tricky question) and there should be enough beer to watch Euro-2016 with friends.

Beef Jerky With Beer

0 from 0 votes

What exactly is this jerky? Imagine thin sliced dried beef in the spiced and flavored marinade. Moderately hot, but at the same time makes you want a glass of cold beer or wine.

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CourseDrinks, Snack

CuisineAmerican

Cook Time20 minutes

Total Time1 day

Servings4

Calories334kcal

Equipment

• Food processor (preferably, but not necessarily)

Ingredients

• 500 g beef (the less fat the better)
• 65 ml Worcestershire sauce
• 1 clove of garlic
• 1 tsp ground chili
• ½ tsp ground black pepper
• ¼ tsp salt
• ¼ tsp Cayenne pepper

Instructions

• Cut 500 g of meat into pieces that can easily enter the input slot of the food processor. Sliced meat put to the freezer for 3-4 hours.
• Slice against the grain. All the slices should have the same thickness -2 mm - and the longer they are the better. Put the slices to the big bowl.
• Mix 65 ml of Worcestershire sauce, 2 tbsp of water, 1 tsp of ground chili pepper, press 1 clove of garlic (finely chop if you don’t have a garlic press), add ¼ tsp of Cayenne pepper, ¼ tsp of salt and ½ tsp of ground black pepper.
• Add this mix to the beef, finely mix everything and cover with a food plastic foil, put to the fridge overnight.
• Heat the oven up to 80 degrees.
• Layout the pickled slices on the baking sheet covered with parchment, shaking off the extra liquid before, and secondly, absorbing the rest with a paper towel. Put the baking sheets in the middle of the oven.
• Cook for 3 hours, then take them out and turn the slices over. Bake for 1,5 hours more, until they are dry enough.

Nutrition

Calories: 334kcal | Carbohydrates: 4g | Protein: 22g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 89mg | Sodium: 397mg | Potassium: 477mg | Fiber: 1g | Sugar: 2g | Vitamin A: 208IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 3mg

Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!

This recipe can hardly be named as a recipe. Only 2 ingredients, that you just need to mix. That’s why I’ll just go into the detail.

Firstly, it’s a fast recipe of pickled onions, so here would be no extra manipulations such as washing, warming up the marinade, and others.

Secondly, this is a minimalistic recipe of pickled onions, so we don’t add anything except onions and vinegar.
How can you use these onions later, you’ll ask? As you please! Add it to salads, hamburgers, sandwiches, and even serve as a snack!

What You Need to Cook Instant Pickled Onions

INGREDIENTS:

• 2 onions (white/red/violet/anyone you like)
• About 150-200 ml red wine vinegar

EQUIPMENT:

• Nothing, that you wouldn’t have

How to Make Instant Pickled Onions: Step-by-Step Instructions🔪

Slice 2 onions as you like. You can dice it, or slice in circles, or half-rings. That depends more on where you are going to use it later.

Rings and half rings are more suitable for sandwiches, diced ones complement mashed potatoes with a herring, but what I’m talking about – you already know everything!

Transfer onions to the deep bowl.

Add as much vinegar (150-200 ml), so the onion floats in it. That is vinegar should cover it completely. Don’t spare it – you can make a marinade from the used one.

About white vinegar. If you couldn’t get for some reason wine vinegar, you can replace it with a white one. But certainly, I wouldn’t recommend you to do it, nevertheless, it’s up to you. If you’re using a white one, don’t forget to dilute it with water, regarding that wine one is a 6% solution, and the white one is 9%.

Instant Pickled Onions

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This recipe can hardly be named as a recipe. Only 2 ingredients, that you just need to mix. That’s why I’ll just go into the detail.

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CourseDinner, Snack

Cook Time5 minutes

Total Time15 minutes

Servings4

Calories29kcal

Equipment

• nothing, that you wouldn’t have

Ingredients

• 2 onions (white/red/violet/anyone you like)
• 150-200 ml red wine vinegar

Instructions

• Slice 2 onions as you like.
• Transfer onions to the deep bowl.
• Add as much vinegar (150-200 ml), so the onion floats in it. That is vinegar should cover it completely.

Nutrition

Calories: 29kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 95mg | Fiber: 1g | Sugar: 2g | Vitamin C: 4mg | Calcium: 13mg | Iron: 1mg

Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!

Is there something difficult in the onion rings? Not a bit, in a first glance – slice the onion, dip in batter, then to the hot oil, and here it is golden onion ring, which you just took off with a spatula. Unfortunately, it’s not that simple as it seems, really.

To cook excellent and tasty onion rings, you need to know a few details. First, the texture and type of better are quite crucial. Second important is that we need to remove the inner membrane in the rings because as we all know, the devil’s in the details. It ruins the texture, and obviously we don’t need that.

The recipe could seem a bit sophisticated, but I’m telling you – just try to cook it at least once. When you try it, you’ll make the right decision yourself.

I made mine – for the moment, it’s the best onion rings, I’ve ever tried. Sweet, crunchy, but airy at the same time, and with a slight paprika flavor.

By the way, you can replace paprika with any other spice or spice mixture up to your taste. You can add a bit of hotness with chili pepper, or some Italian notes with rosemary, thyme, and oregano.

What You Need to Cook Beer Battered Onion Rings

INGREDIENTS:

• 2 large onions
• 150 g of top-grade flour
• 65 g of corn starch
• 1 tsp of baking powder
• ¼ tsp of baking soda
• ½ tsp of paprika
• 175 ml of cold light beer
• 60 ml of vodka
• 500 ml – 1,5 l of vegetable frying oil
• Salt

EQUIPMENT:

• Nothing, that you wouldn’t have

How to Make Beer Battered Onion Rings: Step-by-Step Instructions🔪

Peel 2 onions and slice into 1 cm rings.

Divide them into separate rings, remove the smallest ones, and those that are not like rings.

Put the rings into a zip bag (or regular one and tie), then put to the freezer for at least an hour. This blank can also be stored in the freezer for up to 1 month.

When you’re ready to fry, take them out of the freezer and bag, and put to the deep bowl. Fill the bowl with cool running water and let to unfreeze for a few minutes. Then put it on the baking sheet with a kitchen towel on it or paper towel folded a few times.

Carefully remove the inner membrane from all rings and throw it away. It could seem a long and boring process, but really it’ll take you only a few minutes, nevertheless, it’s really important.

Beware, the rings are very mild and gentle, and they can be easily torn up.

Now, dry the rings with a paper towel again, put it on top, and soak the extra water. Preferably to do it thoroughly, so there is no water on them.

Heat up the oil in the wok or wide casserole to 180 degrees on the middle fire. How to check the temperature without a thermometer? Throw into the oil a small piece of bread or potato, if there are many bubbles around it, the oil is ready.

I use a kitchen thermometer, which I recommend you to have too because the bread or potato test gives only an approximate result. And it can have a negative impact on the final quality.

Meanwhile, do the batter. Mix 150 g of flour, 65 g of corn starch, 1 tsp of baking powder, ¼ tsp of baking soda, ½ tsp of paprika, and whip. In the glass mix 175 ml of cold beer and 60 ml of vodka.

Now, slowly pour liquid to the dry mixture, mix everything with a whisk. You should get a texture like a thick ink.

Probably, you’ll need less of beer, so don’t pour everything right away.

You don’t need to mix too thoroughly (more you mix – the fewer CO2 bubbles are left). Small dry balls in the mixture it’s ok.

Dip onion rings in the batter, and take them out when they are completely covered with it. Don’t forget to drain the extra batter, then move it to the hot oil. You should do it this way: hold rings with two fingers, dip half of it in the batter, wait a few seconds, and then release it.

Cook the rings, turn them over one time during the process until golden. It’ll take you about 4 minutes (2 minutes per side).

Put rings on the paper towel to absorb the extra oil and fry the rest.

Beer Battered Onion Rings

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The recipe could seem a bit sophisticated, but I’m telling you - just try to cook it at least once. When you try it, you’ll make the right decision yourself. I made mine - for the moment, it’s the best onion rings, I’ve ever tried. Sweet, crunchy, but airy at the same time, and with a slight paprika flavor.

Pin Recipe Print Recipe

CourseDinner, Snacks

CuisineAmerican

Cook Time25 minutes

Total Time2 hours

Servings2

Calories537kcal

Equipment

• nothing, that you wouldn’t have

Ingredients

• 2 onions
• 150 g flour top-grade
• 65 g corn starch
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp paprika
• 175 ml light beer
• 60 ml vodka
• 500-1500 ml vegetable frying oil
• salt

Instructions

• Peel 2 onions and slice into 1 cm rings. Divide them into separate rings, remove the smallest ones, and those that are not like rings. Put the rings into a zip bag, then put to the freezer for at least an hour.
• When you’re ready to fry, take them out of the freezer and bag, and put to the deep bowl. Fill the bowl with cool running water and let to unfreeze for a few minutes. Then put it on the baking sheet with a kitchen towel on it or paper towel folded a few times.
• Carefully remove the inner membrane from all rings and throw it away. Now, dry the rings with a paper towel again, put it on top, and soak the extra water.
• Heat up the oil in the wok or wide casserole to 180 degrees on the middle fire.
• Meanwhile, do the batter. Mix 150 g of flour, 65 g of corn starch, 1 tsp of baking powder, ¼ tsp of baking soda, ½ tsp of paprika, and whip.
• In the glass mix 175 ml of cold beer and 60 ml of vodka. Now, slowly pour liquid to the dry mixture, mix everything with a whisk. You should get a texture like a thick ink.
• Dip onion rings in the batter, and take them out when they are completely covered with it. Don’t forget to drain the extra batter, then move it to the hot oil. You should do it this way: hold rings with two fingers, dip half of it in the batter, wait a few seconds, and then release it.
• Cook the rings, turn them over one time during the process until golden. It’ll take you about 4 minutes (2 minutes per side).
• Put rings on the paper towel to absorb the extra oil and fry the rest.

Nutrition

Calories: 537kcal | Carbohydrates: 99g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Sodium: 414mg | Potassium: 259mg | Fiber: 4g | Sugar: 5g | Vitamin A: 39IU | Vitamin C: 10mg | Calcium: 172mg | Iron: 4mg

Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!

“Cuba libre” – shouted the American soldiers, when they were on Liberty Island at the beginning of the XX century, rising the hand up and holding this cocktail. According to one version, this is when this drink was invented.

Probably, someone could make it up even earlier, but the problem is, there was no Coca-Cola in Cuba. Just imagine: rum is, but there is no Coke.

Basically, the only difference between a regular Rum and Coke, and this cocktail is lime (and its juice). In the majority of recipe variations – the lime is optional, but in my opinion, the taste is bland without it. If you don’t want or just can’t add lime for some reasons, you can replace it with lemon, the taste would be different, but still good.

In the original recipe, they use light rum, but I think with a dark one it tastes even better. That’s why when I’m cooking this cocktail – I use the one I have at hand, and most often it’s the dark one.

What You Need to Cook Cuba Libre or Just Rum and Coke

INGREDIENTS:

• 60 ml of rum
• 120 ml of Coke
• ½ of lime
• Ice

EQUIPMENT:

• Citrus press/juicer (not necessarily)

How to Make Cuba Libre or Just Rum and Coke: Step-by-Step Instructions🔪

STEP 1.

Take a tall 300-400 ml glass and fill with ice in half.

STEP 2.

Cut the lime in 4 parts, for 1 serving we’ll need half of them. Squeeze a juice from 2 quarters to the glass and drop there the same lime slices which we just squeezed too.

STEP 3.

Pour rum (60 ml)  into the glass with ice.

STEP 4.

Add 120 ml of Coke to the same glass (surprising, isn’t it?). Mix carefully.
Done!

As a result, we’ve got an original Cuba Libre (if using the light rum, of course), but I think, the exact proportions are not necessary here. You better try to adjust the ratio of strong (rum), sweet (Coke), and sour (lime), until you find the perfect balance for yourself.

Cuba Libre or Just Rum and Coke

0 from 0 votes

Basically, the only difference between a regular Rum and Coke, and this cocktail is lime (and its juice). In the majority of recipe variations – the lime is optional, but in my opinion, the taste is bland without it.

Pin Recipe Print Recipe

CourseDinner, Drinks

CuisineCuban

Cook Time5 minutes

Total Time5 minutes

Servings1

Calories138kcal

Equipment

• Citrus press/juicer (not necessarily)

Ingredients

• 60 ml rum
• 120 ml Coke
• ½  lime
• Ice

Instructions

• Take a tall 300-400 ml glass and fill with ice in half.
• Cut the lime in 4 parts, for 1 serving we’ll need half of them. Squeeze a juice from 2 quarters to the glass and drop there the same lime slices which we just squeezed too.
• Pour rum (60 ml) into the glass with ice.
• Add 120 ml of Coke to the same glass. Mix carefully.

Nutrition

Calories: 138kcal | Carbohydrates: 15g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 37mg | Sodium: 39mg | Potassium: 205mg | Fiber: 1g | Sugar: 11g | Vitamin C: 10mg | Calcium: 22mg | Iron: 1mg

Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!

The minimum effort – maximum taste set today refills with another recipe. With these very eggplants in particular. In 5-10 minutes that you spend on slicing the vegetables, you’ll get an independent dish.

That’s tasty, healthy and looks delicious. The interesting thing is that you don’t need to invent something to make it look beautiful, just cook, take out of the oven and serve on a plate. That’s all.

The ingredients themselves make a pleasant color combination. They make a hint this way to make you eat them at once.

What You Need to Cook Fan Shaped Baked Eggplants with Tomatoes and Feta Cheese

INGREDIENTS:

• 3 eggplants
• 120 g of Feta cheese
• 200 g of tomatoes (regular ones or cherry)
• 3-4 twigs of basil
• 2 cloves of garlic
• olive oil
• salt
• pepper

EQUIPMENT:

• Nothing, that you wouldn’t have

How to Make Fan Shaped Baked Eggplants with Tomatoes and Feta Cheese: Step-by-Step Instructions🔪

Warm up the oven to 180 degrees.

Wash 3 eggplants, dry with paper towels, and cut longwise into 1 cm slices but don’t cut till the basis.

Now take the eggplant to the hand and carefully make cuts till the basis. Now lay it out like a fan and press with a hand on the basis so it won’t get together.

Place the eggplants on the baking sheet covered with parchment and move on to the staffing.

200 g of tomatoes slice in circles. I used cherry ones, but it also good with a regular ones. Finely chop the leaves of 3-4 basil stalks. Chop or slice 120 g of Feta cheese.

Also, chop 2 cloves of garlic, it’ preferably to chop with a knife, not with a garlic press.

Let’s make fans. On every slice put 1-2 pieces of tomato, or 3-4 if you’re using cherry, as I do.

Then add Feta, garlic, and basil leaves on top.

Salt, pepper, and finely sprinkle with olive oil. Put to the oven.

Cook for 50-60 minutes, depending on the size of the eggplant. Then put on the plate, add a bit of fresh chopped basil and serve.

Fan Shaped Baked Eggplants with Tomatoes and Feta Cheese

0 from 0 votes

That’s tasty, healthy and looks delicious. The interesting thing is that you don’t need to invent something to make it look beautiful, just cook, take out of the oven and serve on a plate.

Pin Recipe Print Recipe

CourseDinner

Cook Time10 minutes

Total Time1 hour 10 minutes

Servings3

Calories235kcal

Equipment

• nothing, that you wouldn’t have

Ingredients

• 3 eggplants
• 120 g Feta cheese
• 200 g tomatoes (regular ones or cherry)
• 3-4 twigs of basil
• 2 cloves of garlic
• olive oil
• salt
• pepper

Instructions

• Warm up the oven to 180 degrees.
• Wash 3 eggplants, dry with paper towels, and cut longwise into 1 cm slices but don’t cut till the basis. Now take the eggplant to the hand and carefully make cuts till the basis. Now lay it out like a fan and press with a hand on the basis.
• Place the eggplants on the baking sheet covered with parchment.
• 200 g of tomatoes slice in circles.
• Finely chop the leaves of 3-4 basil stalks.
• Chop or slice 120 g of Feta cheese.
• Сhop 2 cloves of garlic.
• On every slice of the eggplant put 1-2 pieces of tomato, or 3-4 if you’re using cherry. Then add Feta, garlic, and basil leaves on top.
• Salt, pepper, and finely sprinkle with olive oil. Put to the oven. Cook for 50-60 minutes.
• Then put on the plate, add a bit of fresh chopped basil and serve.

Nutrition

Calories: 235kcal | Carbohydrates: 32g | Protein: 11g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 459mg | Potassium: 1232mg | Fiber: 15g | Sugar: 20g | Vitamin A: 851IU | Vitamin C: 20mg | Calcium: 249mg | Iron: 1mg

Tried this recipe?Mention @bayevskitchen or tag #bayevskitchen!