Ingredients with Measurements:
- 1 cup of varenets (or Greek yogurt)
- 2 red bell peppers
- 2 tablespoons of olive oil
- 1 garlic clove, minced
- 1 teaspoon of smoked paprika
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Blender or food processor
Step-by-step instructions:
a. Preheat the oven to 400°F.
b. Cut the red bell peppers into quarters and remove the seeds and stems.
c. Place the peppers on a baking sheet and drizzle with 1 tablespoon of olive oil.
d. Roast the peppers in the oven for 20-25 minutes, or until the skin is charred and the peppers are tender.
e. Remove the peppers from the oven and let them cool for a few minutes.
f. Peel off the skin from the peppers and discard it.
g. In a blender or food processor, combine the roasted peppers, garlic, smoked paprika, salt, and pepper. Blend until smooth.
h. In a bowl, mix the varenets with the remaining tablespoon of olive oil.
i. Spoon the roasted red pepper sauce over the varenets and serve.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 120
Fat: 8g
Carbohydrates: 8g
Protein: 4g
Sodium: 150mg
Sugar: 6g
Substitutions for ingredients:
- You can use any color of bell pepper instead of red.
- If you don't have smoked paprika, you can use regular paprika or chili powder.
Variations:
- You can add some chopped fresh herbs, such as parsley or cilantro, to the roasted red pepper sauce.
- You can serve the varenets with other roasted vegetables, such as eggplant or zucchini.
Tips and tricks:
- Make sure to remove all the skin from the roasted peppers, as it can be tough and bitter.
- You can make the roasted red pepper sauce ahead of time and store it in the fridge for up to 3 days.
Storage instructions:
Store the varenets and roasted red pepper sauce separately in airtight containers in the fridge for up to 3 days.
Reheating instructions:
Reheat the varenets in the microwave or on the stovetop, and reheat the roasted red pepper sauce in a saucepan over low heat.
Presentation ideas:
Serve the varenets and roasted red pepper sauce in separate bowls, and let your guests spoon the sauce over the varenets themselves.
Garnishes:
You can garnish the varenets with some chopped fresh herbs, such as parsley or cilantro.
Pairings:
This dish pairs well with crusty bread and a green salad.
Suggested side dishes:
You can serve this dish with roasted vegetables or a grain salad, such as quinoa or couscous.
Troubleshooting advice:
- If the roasted red pepper sauce is too thick, you can thin it out with a little bit of water or olive oil.
- If the varenets are too tart, you can add a little bit of honey or agave nectar to sweeten them up.
Food safety advice:
Make sure to wash your hands and all the utensils and surfaces you use when preparing this dish. Also, make sure to store the varenets and roasted red pepper sauce properly in the fridge.
Food history:
Varenets is a traditional Ukrainian dairy product that is similar to Greek yogurt. It is made by fermenting milk with lactic acid bacteria.
Flavor profiles:
This dish has a creamy and tangy flavor from the varenets, and a smoky and slightly spicy flavor from the roasted red pepper sauce.
Serving suggestions:
Serve this dish as a light lunch or a side dish for dinner.
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Region: Russian