Valentine’s Apple Pancakes

Valentine’s breakfast for my wife.


I created Valentine’s Apple Pancakes according to my recipe Apple Pancakes.


1 1/2 medium size apple
1 large egg
1 cup of buttermilk
1 cup of flour
1 teaspoon of baking soda
pinch of salt
powdered sugar
oil to fry


In a large bowl mix flour, egg, buttermilk, salt and baking soda. Stir well. Add apples cut into small thin pieces. Mix everything together. Heat up oil in a frying pan, create small pancakes (fits around 3 on a medium size frying pan) and fry on both sides until golden brown. Take them out and place on a plate with paper towel for an oil to be absorbed. Allow to cool off about 5 minutes, then cut out heart shape of apple pancake. Garnish them with powdered sugar and add fresh strawberries cut into a heart shape.


Roasted Mixed Vegetables



1 small head broccoli (1 pound)
1 small head cauliflower (1 pound)
6 brussels sprout
1 bunch thin carrots (1 pound)
1 small head garlic
2-3 tablespoons olive oil


Preheat the oven to 375 degrees F. Wash and peel vegetables. The broccoli and cauliflower cut into florets, a garlic broke into cloves. Place the vegetables into a baking dish, toss with the olive oil, and sprinkle with salt. Cover the dish and bake for 30 minutes. Remove the cover, stir and cook for 30 to 40 minutes more, until vegetables are tender and nicely browned, stirring occasionally.


Potato Pierogies




2 cups all-purpose flour
7 oz warm water 
1 pinch salt
1 tablespoon butter or oil
1 egg


1 lbs boiled potatoes
6-8oz farmer cheese
1 onion
1 tablespoon butter or oil
salt, pepper


In a bowl, mix flour and salt. Add egg, melted butter, and warm water, mix thoroughly, knead until smooth and elastic firm ball. If too crumbly, add a little water. If sticky, add just enough flour to become workable.Cover the bowl with plastic wrap and let sit about 30 minutes.

Meanwhile, finely chop the onion and fry in 1 tablespoon oil. Cold boiled potato and farmer cheese grind in a meat grinder with a 1/4″ hole meat grinder plate or mash them. Season with salt and pepper. Mix well.

Divide the dough into 2- 3 parts. Flatten each piece first in hands, sprinkle a pastry board with flour, then roll the dough into a thin sheet (about 1/12 inch; 2 mm thick),  1 part at a time (keeping remaining dough covered).

Use a round cookie cutter or the top of a glass to cut out about 3 inch wide circles. Place the pieces of filling in the center of each circle. Fold the circle in half over the filling and pinch together the edges to seal. Transfer each one onto a lightly floured surface. Repeat until remaining dough is used.

In a large pot, bring water lightly salt to a boil. Throw the pierogies into the water. Don’t overfill. Stir carefully to keep them from sticking to the bottom. Once the pierogies have risen, cook for an additional 3 minutes. Use a slotted spoon to transfer the pierogies to a platter. Serve hot with sour cream, fried onion or melted butter.