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Monday, July 4, 2016

Cold Lithuania Borscht aka the "Pink" Soup!

While living in London from 97 to early 99, I made some great Lithuanian friends Ilona and Mantas! At the end of my stay I was in a bit of a bind and needed some friends and distraction. Ilona and Mantas where there for me and helped me out tremendously.

We've spent the days working, Mantas tattooing his clients, just as he does today at www.mantas-tattoo.com and Ilona as a waitress, while I was still a personal trainer.  The evenings we spent at their Apartment in London, drinking wine, listening to music and eating delicious food. I especially loved Ilona's traditional Lithuanian Borscht!

This dish is fantastic for Summer! And if you love yogurt, cucumber and beets.... the more the better.

Cold Lithuanian Borscht is fantastic for those hot summer days, where your are hungy but you want to keep it light and fresh! A cold "Soup" that can be enjoyed alone or like Ilona served it with roasted rosemary potato wedges! YUM! Ok let's get to it!

You will need:

1 lb of beets cooked finely chopped
(I use cooked beets from the grocery store and I chop them with rubber gloves on, as not to stain my hands for days)
1/3 English Cucumber, diced
3 hard boiled eggs diced
1 small bunch of green onions (about for stems, finely chopped)
1 bunch of dill (finely chopped), keep some twigs for garnish
4 cups buttermilk or kefir
1 cup sour cream
1 cup water

Grab a big salad or other bowl, add the beets, the cup of sour cream, cucumber, eggs and stir carefully. Then add the chopped spring onions, the dill, the buttermilk (or kefir) and the water, stir and  season with salt and pepper to taste. Chill in the fridge until you are ready to eat!

Once your ready serve in bowls and garnish with a slice of cucumber, a dill twig and the half of a hardboiled egg if you have extra!

If you are on Keto Journey, this is a fantastic meal for Summertime!

If not, you can serve it with boiled or oven baked rosemary potatoes! If you don't feel like doing potatoes it's delicious also with a crusty slices of fresh bread!

ENJOY!!






Monday, February 1, 2016

Spicy Tofu and Rice Stacks

I know I haven't posted anything in a while, well life is moving at a fast pace and things fall by the wayside. New business, new hobbies, the dog, the job everything takes time away from everything else, but yesterday I thought I really have to try to do something with this blog. So there I was and I saw a post how someone used their molds to do a sashimi inspired dish. So I thought, Katja bring out the molds.

You will need:

1 pack of firm tofu
2 small avocados or one large mashed
1 medium cucumber peeled and cubed
white or brown rice 8 oz cooked
mayo
siracha
soy sauce
Lemon juice

I started out by slicing some firm tofu, season it with salt, pepper and garlic and fried it in a pan until it was browned and crunchy on the outside, then set it aside, let it cool and chop it up in cubes.
Next take the two avocados, mash and season with salt and pepper, add some lemon juice to prevent from browning.

Slice and cube your cucumber

Mix about 2 or 3 tablespoons of mayo with Siracha (depending on how hot you want it)
Next arrange all your ingredients and set up your mold. 

Start with a layer of cucumber, then add the mashed avocado, next comes the tofu and then the rice, make sure to press down firmly.


A. Set up all ingredients
B. Cubed Cucumber      
C. Mashed Avocado      
D. Tofu                          
E. Finish with Rice        

Then turn you mold upside down so cucumber is on top of the stack! Add a dollop of SirachaMayo and some Sesame Seeds and VOILA! A healthy Snack! Or light Lunch!