Braised Chicken Livers with Onion and Apple

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Ingredients:

16 oz fresh chicken livers
1 medium onion
1/2 sour apple
2 tablespoons marjoram 
salt, black pepper
all-purpose flour
coconut oil or olive oil

Instructions:

Wash the chicken livers and drain well. With a knife, trim away excess fat. In a large skillet heat a 3 tablespoons coconut oil over medium heat, add sliced onions and cook, stirring with a wooden spoon, about 3 -5 minutes. Meanwhile, spread out the flour in a shallow bowl. Add the chicken liver pieces to the flour and toss until coated all over with flour. Move the onion to one side of skillet and add floured chicken livers to the second side of skillet and cook, stirring to prevent sticking, until little browned about 5-7 minutes. (Add additional oil if the chicken livers begin to stick). Add the sliced apple and 1.5-2 cups of water and braise, until chicken livers are ready and the sauce thickens about 15 minutes. Reduce the heat to low, add marjoram, fresh ground pepper, at the end add salt to taste. (Salt is added at the end of cooking to prevent chicken livers from being too hard). Serve with a boiled potato and dill pickles or with a piece of bread.

ENJOY!!!

White and Black Energy Balls

This is a great healthy snack for you and your children. 
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Ingredients:

1 cup organic pitted dates
1 cup soft dried cranberry
2 tablespoons coconut oil
1/2 lemon 
unsweetened shredded coconut
unsweetened cocoa powder

Instructions:

Place the dates in a glass jar or bowl and cover with water and soak at room temperature for about 1-6 hours to soften, then drain well. Place the dates, cranberries, coconut oil and fresh squeezed lemon juice into a bowl of food processor. Mix very well. Place our mixture into a bowl and allow to sit covered in a refrigerator about 1 hour.

Prepare 2 plates – one with a shredded coconut – second with a cocoa powder. From our mixture, create small balls in your hands (deep your hands in the cold water) and touch into one of the toppings.Then leave them to sit in a refrigerator about 1-2 hours.

ENJOY!!!

Herring Fillet in Oil

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Ingredients:

5 salted matjes herring fillets
1 medium onion, chopped fine
5 bay leaves
4 allspices
10 whole black peppers
rapeseed oil
milk

Instructions:

Wash a herring fillets under cold tap water. Place into a medium bowl and put cold milk to cover herring fillets. Leave in a refrigerator, every 2 hours rinse and put fresh cold milk again. After 4-6 hours (depends on how herring is salted, we need a slightly salty) rinse under cold water and wipe with a paper towel.

Cut herring fillets crosswise into 3/4-inch pieces and put into a jar together with chopped onion and species, then pour oil over herring to cover them. Turn off the jar and let them sit in the refrigerator about 24 hours. You can keep our herring in the refrigerator up to several days.

ENJOY!!!

Rainbow Trout with Tomato Sauce

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Ingredients:

2 Whole Rainbow Boned Trout 
2-3 oz.  100% natural tomato paste 
2 cups water
3 bay leaves
2 all species
4-6 whole black pepper
1 tablespoon rapeseed oil
1 medium onion
1 teaspoon bear’s garlic
all-purposes flour
salt, pepper, sugar

Instructions:

Prepare Trout fillet with skin, then cut into 3 inches long pieces. Season with salt and fresh ground pepper both sides just before frying. Deep them into flour. Place trout flesh into an oiled pan (skin down) and fry on medium heat about 2-3 minutes per side. Place fried fish on paper towel and allow them to cool.

Slice the onion. Heat the 1 tablespoon rapeseed oil in a large skillet over medium heat. Add onion, after 5 minutes add 2 cups water, bay leaves, all spices, whole black pepper, bear’s garlic and simmer about 10 minutes until onion will be soft. Combine 1/4 cup of water with tomato paste and add to cooking onions and simmer, until thickened, about 10 minutes, stirring occasionally.Season with salt, fresh ground pepper and sugar. Place the first layer of fish in a deep dish and cover them with our tomato sauce, then place the second layers of fish and cover again with rest of the sauce. Let them cool off, then cover and allow to sit for 1 hour in the refrigerator. Serve our fish with tomato sauce as cold. Also, you can use any fish which you wish.

ENJOY!!!

Fettuccine with Farmer Cheese, Bacon & Sundried Tomatoes

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Ingredients:

16 oz cooked Fettuccine
6 oz. farmer cheese
12 oz smoked bacon
4 oz Sun-dried tomato
salt, fresh ground pepper

Instruction:

Cook the Fettuccine according to direction on a product box. Drain well. Important: Don’t pour cold water onto noodles, just place the Fettuccine back into a pot.

Meanwhile, cut a bacon into small pieces. Place the bacon into a medium skillet and cook for 8-10 minutes over medium heat until golden brown and crispy. Chop a sun-dried tomato and place them into a small skillet with heated oil from sun-dried tomato. Saute for 2-3 minutes, stirring often.  Add crispy bacon, crumbled farmer cheese and sauteed sun-dried tomato into the hot fettuccine. Season with salt and pepper. Mix well and place on a plate.

ENJOY!

Candied Orange Peel

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Ingredients:

4 Organic oranges
1 cup sugar
1 cup water + 2 cups water

Instructions:

Wash the oranges very well in hot water. Cut the top and bottom of each orange and score the skin into quarters. Remove the skin from the orange, then remove the white part very carefully too, because this part is very bitter. Oranges you can eat now :). Cut the skin into narrow strips. Place oranges peel in a large saucepan and cover with boiling water (2 cups). Simmer over high heat for about 15 minutes. Drain and place again into the large saucepan and cover with 1 cup water, add a sugar and bring to a boil over medium heat, stirring occasionally. Simmer about 45 minutes until water evaporates and you get a very thick sauce and oranges peel will transparent. Remove the strips from sauce, place them on a baking paper and leave to dry.

The candied orange peel should be stored in a jar. After cooling, we put in the refrigerator. You can also keep a long time in the freezer.Before adding to any cake, finely chop.

ENJOY!!!

Fish with Vegetables

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Ingredients:

3 Whole Rainbow Boned Trout 
4 large carrots
3 medium parsley root
5 oz. celery root
6-7 oz.  100% natural tomato paste 
3 bay leaves
3 all species
8 whole black pepper
3 tablespoons rapeseed oil
all-purposes flour
salt, pepper, sugar

Instructions:

Prepare Trout fillet with skin, then cut into 3 inches long pieces. Season with salt and fresh ground pepper both sides just before frying. Deep them into flour. Place trout flesh into an oiled pan (skin down) and fry on medium heat about 2-3 minutes per side. Place fried fish on paper towel and allow them to cool.

Wash, peel and shred all the vegetables. Heat the 3 tablespoons rapeseed oil in a large skillet (wok or pot) over medium heat. Add all the vegetables, after 5 minutes add 4 cups water, bay leaves, all spices, whole black pepper, bear’s garlic and simmer about 20 minutes. Combine 1/4 cup of water with tomato paste and add to the vegetables and simmer another 10 minutes.Season with salt, fresh ground pepper and sugar (if needed). Place the first layer of fish in a deep dish and cover them with our vegetables, then place the second layers of fish and cover again with rest of the vegetables. Let them cool off, then cover and allow to sit for 1 hour in the refrigerator. I prefer to serve our fish with vegetables as cold but we can serve as hot too. Also, you can use any fish which you wish.

ENJOY!!!