Halyna • Tasty videos & Recipes

07/27/2025

No big meaning, just a cute dress to show, and me slowly sliding back into socials with content and news😄 NEWS!💎

04/02/2025

Redmond 05/01 https://dpl.libnet.info/event/12927563

Bend 05/10 https://dpl.libnet.info/event/12928529

My grandmother was a long-liver. She lived in a village, always rose with the sunrise, worked hard, and every year she would get chickens, saying:
“I’m already old, I don’t need to wake up early, take care of the household, and I can allow myself to sleep as much as I want! But I keep waking up early every morning to care for my chicks, so I can stay active for as long as possible.”

Every time one of her children or grandchildren visited unannounced—surprise!—she was always ready because she was always waiting and always loving her family. In her freezer, she always had homemade, delicious food stocked—simple dishes that everyone adored. And we’re going to make one of those dishes, packed with the energy of family love and care. On top of that, it’s one of the most famous traditional Ukrainian desserts!

04/01/2025

So yes — my blog isn’t just about bread! What I love most about my long term relationship with food? I’m here for the long, slow, sensual sessions… but I’ll never say no to a quickie 😏 Here’s one of them: QUICK CHOCO BROWNIE. Swipe for the goods! 🍫

03/09/2025

This is a pure culinary seduction at 🫠 Perfect plating — clean and elegant — you’re already experiencing the pleasure before even taking a bite. Your eyes can’t stop admiring it like a piece of art. All that “Wait, dont eat! I'm taking photos!!!” Add in the vivid flavors… and you’re in love! Like we are from now with

Such an amazing experience!! I took so many photos, I couldn’t even pick my favorites haha

02/08/2025

I keep making this trendy social media salad — because it’s that simple!💎Check out the gallery for everything you need to know 🥒🤤✨

02/07/2025

BEEF TARTARE. Absolutely love it!

As a passionate fan, I’ve tried many different variations, and today’s recipe is my go-to base. The flavor is pure, intense, just as it should be! Classy!!!

If you’ve never tried tartare before, this is the recipe to start with. Save it, cook with pleasure, and enjoy🤤Swipe the gallery for step-by-step.

👉If you have fresh tenderloin, it’s best to keep it in the freezer before cooking for a day, and let it thaw slowly in the refrigerator.

☝️Don’t skip the anchovy paste (unless you have intolerance). You won’t taste the fish – it enhances the overall flavor. Please be courageous and try it!

3-4 serves:
(for a meatlover like me it’s 2 serves haha)

• 1 pound (450 g) beef tenderloin
• 1 tbsp (15 g) anchovy paste
• 3 tbsp (40 g) capers
• 2 small cornichons (40 g)
• 1 small shallot (40 g)
• 4 tbsp (60 g) olive oil
• 2 tbsp (30 g) balsamic vinegar
• 2 tsp (10 g) whole grain mustard
• 1 tsp (5 g) salt
• 0.5 - 1 tsp ground black pepper
• 2-3 egg yolks
• croutons

Make the marinade. Finely chop the capers, cornichons, and shallot.

Place the ingredients in a container. Add the mustard, anchovy paste, salt, and black pepper.

Add the balsamic vinegar and olive oil. Mix well.

Using a sharp knife, finely chop the meat into cubes about a quarter-inch in size.

Combine the meat and marinade. Refrigerate for 15 minutes.

Serve with croutons and egg yolk. I also sprinkled the yolk with smoked salt crystals (I’ve got the desire to do it, so I allowed myself).

Enjoy!

02/06/2025

Feel this: You’re cozy at home. It’s cold outside, but you’ve got warm socks, a blanket, and a beautiful mug of tea. You have a lot of stuff to do, but you’re not in a hurry at all. You’re cozy. At home.

For me, oatmeal & raisin cookies hold this exact feeling.

Photos and thoughts from a recent chef’s shift. 🍪✨

02/01/2025

Easy Gluten-Free, No-Yeast Bread Recipe ⬇️ My favorite, proven over the years🔥🔥🔥

You don’t know a lot about my background and experience yet, but one thing I want to tell you right now: I am a huge fan of baking! One of my published cookbooks is about bread, and I love everything about it! It’s not a popular position nowadays, but I love yeast bread. I also love sourdough bread, gluten-free bread, no-yeast bread, raw bread… As I said: I love everything about it. Don’t be surprised to see it all in my blog.

Now, let’s get closer to the recipe. This bread is gluten-free and no-yeast. You don’t need to wait for yeast to do their job. Just mix and bake! And let me tell you: it’s freaking delicious! This bread is airy and has a little more moisture inside. It’s not too wet, no-no! But I strongly recommend toasting it. That’s how it becomes even tastier! Save the recipe

Wet part:
• 3 cups (700 g) water
• 4 tbsp flaxseed (40 g, approx. 1/4 cup)
• 2 tbsp psyllium husk powder (20 g, approx. 1/8 cup)
• 2 tbsp sugar/honey, etc.
• 2 tbsp apple cider vinegar/lemon juice
• 2 tbsp oil

Dry part:
• 3 1/4 cups (400 g) green buckwheat flour
• 1.5 tsp salt
• 1.5 tsp baking powder
• 0.5 tsp baking soda
• 3/4 cup (100 g) seeds (any kind)

Wet Ingredients: Mix the ground flaxseed, psyllium husk powder, sugar or honey, vinegar, vegetable oil, and water. Give it a good stir. Let it sit for 15 minutes to thicken.

Dry Ingredients: Mix the green buckwheat flour (I ground the buckwheat in a coffee grinder), salt, baking powder, and baking soda. Throw in the seeds and mix well.

Combine the wet and dry ingredients until everything is well mixed.

Grease a large bread pan with oil. Put the dough in the pan and smooth out the top. If you want, you can sprinkle some more seeds on top.

Cover the pan with foil. Pop it in an oven preheated to 350°F. After 20 minutes, take off the foil and bake for another 50-60 minutes until it’s golden brown.

Store the bread in the fridge or in a special bread bag (it might mold if kept in a regular plastic bag).

01/06/2025