Russian Drachena Recipe

This little but absolutely scrumptious dish is a sort of cross between a pancake and an omelette, however, unlike the aforementioned, it is cooked in the oven.  This dish is super quick and very easy, requiring relatively few ingredients which makes it ideal to serve as a starter with a garnish of green salad, as part of a tapas selection, or even for a perfect evening supper dish when you are tired after getting home from work and want a quick and delicious snack.  Sweet alternatives can also be made, just exclude the vegetables and sweeten with sugar and/or honey.

Spring Onion, Garlic & Tomato Drachena
Spring Onion, Garlic & Tomato Drachena

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Bulgarian Fried Peppers With Cheese

This is not a quick fix dish, it is a bit of a dinner party piece.  I would suggest making extra so you can pick the ones which look best as it is quite difficult to re-create their structural stability after the skin has been removed.  It’s a great starter though, very tasty, mainly because the creaminess of the feta really complements the warmth of the chili while the parsley refreshes your palette for the next mouthful.

Ingredients (serves 2 -4)

4 peppers (can be red, green or yellow but personally, I think red taste best)

50g plain flour

1 egg, beaten

olive oil for shallow frying

For the filling:

1 egg, beaten

90g feta cheese finely crumbled

2 tbsp fresh parsley

1 small red chili, seeded and chopped

Instructions:

Slit open peppers

Scoop out seeds and core but leave peppers in one piece

Peppers pre-grilling

Carefully open out peppers and place under hot grill (skin side up!)

Peppers under grill

Cook until the skin is charred and blackened

Peppers charred

Place the peppers in a bowl of cold water to prevent them from over-cooking

Leave peppers until cooled and peel off skin

Mix feta, egg, parsley, chili together in a bowl

Feta, egg, parsley, chili

Fill each pepper with mix

Fill peppers

Secure peppers if necessary with wooden cocktail sticks

Dip peppers in seasoned plain flour, then egg, then flour again

Fry the peppers in olive oil for 6-8 minutes, turning once, until golden brown and filling set

Peppers in pan

Drain peppers on kitchen paper before serving

Peppers done! Serve!

Peppers done! Serve!

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