While the husband taught the eldest daughter to brush his teeth and changed the baby’s diaper, I made mayonnaise green. I sent arugula, mayonnaise, sour cream and mustard into a blender, added lemon juice and got a flowing sauce of light green color.
Polila them sandwiches and made some good coffee.
What do you need: (4 servings)
- 4 eggs
- 4 slices of bread
- 6 tbsp. l olive oil
- bunch of arugula
- salt and freshly ground black pepper to taste
For green mayonnaise:
- 0.5 cups chopped arugula
- 6 tbsp. l mayonnaise
- 2 tbsp. l thick sour cream
- 2 tsp. lemon juice
- 1 tbsp. l not too hot mustard
What to do:
Make green mayonnaise. To do this, fold the arugula, sour cream, mustard and mayonnaise into a blender and chop.
At the end add some lemon juice.
Put the eggs in a small saucepan, cover with cold water. Bring to a boil and cook for 2 minutes. Drain boiling water and rinse the eggs under cold running water.
Clean the eggs.
Fry the bread in slices of bread for one and a half to two minutes on each side. The oil should be absorbed, and the bread should be golden and crunchy. Arrange the bread in plates, lay the arugula on top, cut the eggs in half and pour with mayonnaise.
Salt and, if desired, garnish with paprika powder.
We immediately liked each other with delicious food. At first it was grandmothers belyashi, then Swedish meatballs, then five years in REA them.
Plekhanov, where at the merchandising department we prepared dumplings and boiled canned goods. Then there were years of reporting on restaurants around the world, after which I finally got married, left media management and moved from theory to practice.
I am inspired to cook the products themselves, whether they are armfuls of the first green onion in April or honey agarics in early September. Rustic crumbly curd, fragrant pork sausages and fresh pike caught at dawn in Lake Nero. And farmers and vegetable markets, winemakers and barrels, in which good cognac matures.
I believe that cooking should not take much time, it is better to sit with friends at the table with a bottle of wine. Therefore, all my recipes are quick, simple and always made from seasonal products.
Recipes from Anna Lyudkovskaya:
White fish with mushrooms and dried tomatoes
How to enrich the familiar dish with new culinary colors – Anna Lyudkovskaya shares her experience on the example of white fish. See below.
How to cook a duck
How to cook several dishes for each day at once from one duck – recipes from culinary blogger and journalist Anna Lyudkovskaya. See below.
Beef heart goulash
The other day I made beef heart stew. It turned out blyulo with the mood of a sunny February morning, when the first drops are heard.
Baked Potatoes with Blue Cheese
Large baked potato tubers are food from childhood, when potatoes burrowed straight into the ashes and then burned and smeared fingers. I cook it in the days when stand by. See below.
Pork with apples
Long-awaited guests arrived to me, who will stay until the Forgiveness of the Resurrection. The apartment was noisy, bottles of wine were lined up on the table..
If you go traveling in the Philippines, then in all roadside bistros you will certainly be offered adobo, as we offer dumplings. See below.