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Showing posts from June 16, 2018

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BANANA WALNUT BREAD

on June 16, 2018

banana bread healthy walnut

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Hearty Vegetarian Beet Borscht with Lentils

on June 16, 2018

Borscht carrot lentils Lunch quinoa Vegetables vegetarian

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Carrot Caesar Pasta Salad

on June 16, 2018

carrot Gluten Free salad vegetarian

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GRILLED MAHI MAHI TACOS

on June 16, 2018

dinner grilled Lunch Mahi Mahi tacos

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Skirt Steak with Parmesan Chimichurri Sauce

on June 16, 2018

BBQ Beef chimichurri dinner grilled meat grilling Meat skirt steak

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Beet and Strawberry Vanilla Smoothie

on June 16, 2018

Beet Berries Beverages smoothie

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Buffalo Chicken, Bacon And Ranch Pasta Salad

on June 16, 2018

Chicken cold pasta dinner easy Gluten Free Kids Lunch Meat Vegetarian bacon

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BLUEBERRY OATMEAL MUFFINS

on June 16, 2018

baking blueberry Dessert muffins

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Chickpeas with Mixed Vegetables and Berbere Sauce

on June 16, 2018

African Chickpeas healthy sauce vegan Vegan Friendly Vegetables

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Vegan Morning Glory Muffins

on June 16, 2018

breakfast healthy breakfast muffins vegan

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2018 37

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Acharuli
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Popular Posts

Sweet Potato Toast (Whole30 Approved)

This is one of the easiest and most satisfying comfort food breakfasts you’ll ever have — especially if you’re an egg and avocado toast fan. But rather than using traditional whole grain bread, this recipe calls for oven-roasted sweet potatoes, which makes it Whole30 Plan approved and paleo friendly. Ingredients 1 large sweet potato ½ tablespoon extra virgin olive oil 4 large eggs 1 avocado ¼ teaspoon garlic salt ¼ teaspoon crushed red pepper chili flakes Preparation 1 Heat the oven to 375°F. 2 While the oven is heating, cut sweet potato into four quarter-inch thick slices with a very sharp knife. 3 Line a baking sheet with parchment paper and place the four sweet potato slices on the paper. Drizzle olive oil over the sweet potatoes to evenly coat. Transfer to the oven and bake for 20 minutes, or until soft and slightly browned. 4 While the sweet potatoes are baking, bring 6 cups of water to a boil in a medium-sized pot. Once the water is boiling, carefully place eggs into th...

Acharuli recipe - Bread stuffed with melting cheese

Khachapuri, is a filled bread stuffed with melting cheese. It is justifiably considered to be one of Georgia’s most famous national dishes. In this article we will show how to make Khachapuri-Acharuli from Ajara, in which the dough is formed into an open gondola shape and is topped with a raw egg and butter before serving. Ingredients: 3 eggs 20 grams of butter 100 grams of Sulguni cheese 100 grams of Imeretian cheese (alternatively, you can use only imeretian cheese or mozzarella). 200 grams of khachapuri dough and up to 100 grams of flour. Preparation Prepare the dough as per the step-by-step guide described in khachapuri dough recipe . The recipe for the dough is enough to make 3 or 4 khachapuri so you will need to reduce the quantity of the dough ingredients if you only want to make one or two. Grate the cheese. Add the grated cheese, one egg and butter to a mixing bowl. Mix the ingredients with a fork. Separate o...

EGGPLANT WITH WALNUTS AND SPICES

In this recipe we will show how to make a popular Georgian family dish of eggplant with walnuts and spices. This is primarily a summer dish and is served cold. Our version is quite spicy so you may want to reduce the quantities of spices or omit them. Ingredients: 500 grams of eggplants, 250 grams of walnuts, 1 tsp dried Blue Fenugreek, 1 tsp of dried coriander, 1 tsp of paprika, 1 tsp dried marigold, 3 cloves of garlic, 3 tbs of white wine vinegar, salt and 100 ml of oil. Preparation: Crush the walnuts and garlic together. It is common in Georgia to further crush the nuts with the back of a spoon to extract the walnut oil. The oil is later used to dress the prepared dish. It is quite a strenuous process and we did not do it for this recipe. Add the crushed walnuts and garlic to a mixing bowl and add the spices, salt, vinegar and 3-4 tbs of water. Mix thoroughly until the mixture looks like the picture below. Slice each eggplant length ...

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