Breakfast Series: Russian Syrniki

Syrniki is a traditional Russian breakfast meal (you can surely eat it anytime) and normally served with sour cream or some sort of jam or both.

Definitely one of my favourite effortless breakfasts!




1 pack of cottage cheese/ creamy quark

4 tbsp flour + 1 extra cup

1 egg

2 tbsp sugar

2 tbsp sunflower oil

fresh strawberry

100 ml sour cream


How To


In a large bowl place quark, sugar, salt, flour and egg and mix well. 

Put a plate with flour near you and start forming small balls out the mixture dipping it in the flour to make it non-sticky, eventually turning them into small little pancakes.

In a large frying pan heat 2 tbsp of oil on a medium heat and cook your syrniki on each side until cooked and golden (normally about a couple of min. on each side).

Repeat with the rest of the mixture. 

Serve immediately with sour cream, berry of your jam and/or jam.

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courtesy of New York Cult Recipes Book


Serves 2




300 g good sandwich bread

4 eggs

70 ml milk

70 ml thin (pouring) cream

3 drops natural vanilla extract

1/2 tsp ground cinnamon

1 pinch salt

2 tsp sugar

40 g butter or 2 tbsp neutral cooking oil

maple syrup/butter/berry of your choice to serve




Cut the loaf into 2-3 cm slices. The loaf can be fresh, but slightly stale is even better.

Mix all of the other ingredients, except the butter or oil, with  a fork or a whisk until combined.

Soak the bread in this mixture for a few minutes on each side until the slices are fully saturated.




Brown the soaked slices in a frying pan over medium heat in the butter or oil for 2-3 min each side.

The slices should be golden on the outside but still moist on the inside.

Serve with maple syrup, butter and some berry.


Veg Series: Fried Zucchini with Seaweed and Nutty Dressing

This is one of those recipes that literally take around 5 mins to make yet tastes fantastic!

1 big zucchini
1 bottle nutty dressing
1 tbsp sesame oil
1 pack of seaweed in sesame oil

* Slice zucchini into round slices, salt every slice and leave aside for a bit
* Heat up a large frying pan with a 1 tbsp sesame oil and fry zucchini slices on each side for 3 mins on a medium heat *Mix cooked zucchini with seaweed and season with nutty sauce

*you can get the nutty sauce in your local supermarket`s oriental section along with the seaweed
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Pasta Series: Black Pasta with Golden Chiken & Creamy Garlic Parmesan Sauce



1 pack black pasta
2 crushed garlic cloves
130 ml double cream
60 g parmesan grated/shaved
2 chicken breasts

1. In a medium saucepan heat double cream adding crushed garlic cloves and 40 g parmesan, bring up to boil, then simmer until you get a unified mixture
2. Defrost chicken breasts. On a sheet of greaseproof paper, toss the chicken with salt and pepper, then fold the paper over and bash and flatten the breasts to 1.5 cm thick with a rolling pin
3. In a large frying pan heat 1 tbsp oil, add the chicken, turning after 3-4 min until golden and cooked through
4. Cook black pasta in a large saucepan, adding a dash of oil and salt
5. Cut the chicken into small chunks and add to the sauce.
6. Serve the pasta with sauce and top up with a bit of shaved parmesan



GQ`s Buttermilk Pancakes




250g raspberry

25ml water

50 g caster sugar 


125g plain flour

10g baking powder

pinch of salt

15g caster sugar

250ml milk

1 egg

25g butter, melted

To Serve

maple syrup

icing sugar


  • To make the compote, place all ingredients in a pan and simmer slowly until the mixture has a jam-like consistency
  • Sift together the flour, baking powder and salt into a large bowl and stir in the sugar
  • In a separate bowl, lightly whisk together the milk with the egg, then whisk in the melted butter
  • Pour the milk mixture into the flour mixture, then using electric whisk beat until it forms a smooth batter. Leave to stand for 15 mins before using
  • Heat a large nonstick frying pan over medium heat and spray a little oil. Ladle a spoonful of batter into the pan and cook for 2-3 mins on each side or until golden brown. Stack on a warmed plate while you cook the remaining pancakes
  • Serve 3-4 pancakes per person. Drizzle with maple syrup and top with raspberry compote. Dust with icing sugar and decorate with 3-5 leftover raspberries

Pasta Series: Creamy Asparagus

Ever So Simple Oh So Tasty


250 g tagliatelle

2 garlic cloves peeled

145 ml double cream

1 bunch asparagus

50 g parmesan shaved



1. Wash the asparagus and cut off the ends (usually around 1-2 cm from the end). Cook accoring to the recipe

2. Pour the cream into a saucepan adding garlic and most of the parmesan shavings (leaving a bit to top up for serving purposes)and bring to boil

3. Cut the asparagus tips away from the stalks. Add the stalks to the sauce and blitz it all together with a hand blender until smooth

4. Heat a saucepan with water, salt the water adding a dash of olive oil then bring to boil. Add pasta and cook according to the instruction on the packaging.

5. Drain the pasta and season with a bit of butter to prevent sticking. Divide the pasta and season with the sauce. Top it up with parmesan shavings and asparagus tips to serve.


Veg Series: Crispy Asparagus ®


If you know me, you`ll know that I have an unhealthy fixation on asparagus.

People tend to think that asparagus is like marmite: you either love it or hate it. I happen to have a different opinion on this. Once you nail the easy method of cooking it, you and Mr. Asparagus will have frequent rendezvous.

Here is my way of nailing it:

✓Wash the spears and instead of slicing off the tough root ends just break them with your fingers *that way the spears supposedly break in the very spot where the nutritious delish bit starts

✓Heat a large frying pan with a tbsp of olive oil and a tbps of butter seasoning with a tad of salt

✓Add asparagus and fry for 2-3 mins on high heat

✓Turn them around and cook for additional 3 mins

Optional bit:

✓To make spears softer pour in 50ml of water and cook for 2 mins with a lid

Serve with Hollandaise Sauce.