Category Archives: Historic dishes

Duck escalopes in sauce bigarade

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Parmigiana di melanzane with extra protein


I gave a little twist to this recipe and to increase the protein in it I added chicken breast pieces.

In this recipe i used a 19×19 cm baking tray.


Aubergine cut to 10 mm thick slices to cover the pan twice

12 tbsp Tomato sauce (Recipe here)

3 mozzarella, sliced

25 g parmesan

2 chicken  breasts

salt and black pepper


Cut the aubergine slices and fry on a little oil.

Cut the chicken breasts horizontally  in half. Season with salt and black pepper.

Dust the slices with flour and fry on a little oil until they gain a little colour. Put aside.

Spoon a few tablespoons of sauce in the pan and arrange half of the aubergine slices.

Dice the chicken breasts and arrange half of them on top  of the aubergine with half of the mozzarella slices and a few tablespoons of Parmesan. Spoon a few tablespoons of sauce.

Put another aubergine layer, chicken and mozzarella and Parmesan.

Cover with tomato sauce.

Bake on 170 C° for 40 minutes or until the crust is golden.


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Traditional Beef Stroganoff



I had two kilograms of beef sirloin trimmings.

What to make from that?

After long consideration I decided to prepare a beef stroganoff.

I made a search on the web for beef stroganoff recipes.

I found that every celeb chef has their own beef Stroganoff.

What’s the difference between them? Should there be difference at all? What makes a dish to be a Beef Stroganoff?

What makes a sparkling wine Champagne, a brandy Cognac, a wine Tokaji aszú, a Picasso painting a Picasso?

The place where it was produced, the person who made it?

These are brands so is Beef Stroganoff.

I did a little search, wikipedia, Russian sites.

The oldest source is a book of  Elena Molokhovetz  from 1871, that’s the oldest known published recipe.

According to wikipedia, the recipe has spread all over the world thanked to Chinese and Russian  immigrants to the USA.

They added different ingredients, like cucumber, mushrooms etc.

Are those variations still Stroganoffs?

What makes a Stroganoff Stroganoff?

If the original recipe is available, it has to be the etalon.

I think every dish which differs from the etalon is something different not the etalon.

Which recipe is the real Stroganoff, which one is the etalon?

What’s the meaning of etalon at all?

According to Wiktionary etalon equals with prototype, standard.

So if a recipe differs from the etalon, the standard, it is not Stroganoff any more.

I’m not a moralist probably others will not share my opinion.

Nevertheless I decided to reproduce that recipe from Elena Molokhovetz’s book from 1871.

I had these ingredients

2 kg beef trimmings cut to 1 cmx0,5 cm pieces

3 large onions

400 g fat free yoghurt instead of sour cream or creme fraiche

4 tbsp flour

4 tbsp tomato paste

4 tbsp mustard

Double cream

Salt and 4 tbsp black pepper


Water or beef stock


Cut the beef to 1 cm pieces, season with salt and black pepper. Let it rest for a while.

Fry the chopped onion in oil until translucent.

Add the beef pieces and fry until gets brown.

Mix the flour, tomato paste, little water and a little double cream or yoghurt and add to the pan.

Stir and on medium heat simmer.

Add the yoghurt, salt, black pepper. Cover and simmer on low heat.

Add the mustard, add little water or beef stock if you like.

Simmer until the meet is tender.

According to history books originally it was served with fried potato chips.

I don’t eat potato, so I served it on 50 g white rice.

With onion salad!

Long live Count Stroganoff!


References here

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