July 28th, 2012 in Chicken, Main Dish Recipes by Julia Volhina
I wasn’t a big fan of curry, until I actually tried it.
Some time ago we discovered a small family owned buffet which serves pakistani food that with no surprise comes with a lot of curry. And I like it a lot, in fact we are lunching there at least once a week.
So I wanted to try to cook with curry myself, and this is a dish I attempted first: creamy chicken with prunes and dried apricots and, of course, curry.
And it turned out great.
July 21st, 2012 in Appetizers & Snacks, Chicken by Julia Volhina
I saw these gorgeous fresh mushrooms in the store, and it seemed they were asking to be stuffed – clean, big and even sized.
I decided to stuff them with creamy chicken and feta cheese mix dressed with sour cream and a bit of fresh parsley. If this sounds like a good idea to you, try this recipe.
And by the way, it can be served as an appetizer (especially if you use bite size mushroom caps), snack or even main course.
July 14th, 2012 in Fish, Main Dish Recipes by Julia Volhina
Tuna salad sandwich is a great choice of food for a lunch or to take with you when you are on the go.
This tuna salad with eggs, bell pepper and a bit of onions is easy to do, and can be stored in a fridge for couple of days if needed.
I use tuna chunks in water, but tuna in oil will work as well, if you like it more – use it.
Listed amount ingredients is enough for 11-12 sandwiches.
July 7th, 2012 in Desserts by Julia Volhina
Tipsy wine-based banana jelly isn’t the kind which comes to the mind first when talking about jelly desserts. It has unusual taste and as you can guess includes some alcohol, which makes it not suitable for children.
Any white wine will work for this recipe. Taste of the dessert will vary based on the taste of the used wine, adjust amount of sugar to your liking to get the best results.
Using silicone molds will give you more festive shaped jelly portions, however be aware that getting jelly out of the molds in one piece isn’t that easy (especially if the molds you use are such small ones like mine).
June 30th, 2012 in Beef, Main Dish Recipes, Pork by Julia Volhina
Pelmeni (russian meat dumplings) is one of the dishes which take a lot of time to make.
However once done, you can freeze them up for future use, which is perfect for times when you are short on time and need to get something fast to eat.
And just a hint, it goes faster if you are not assembling them alone.
You can use already ground meat, or grind meat yourself and if you choose to do so – grind onions together with meat.
June 23rd, 2012 in Chicken, Main Dish Recipes by Julia Volhina
This is tender dish made of chicken livers cooked under sour cream and nutmeg sauce with mushrooms and carrots.
I love chicken liver for its texture and easiness to cook. However if for some reason you don’t like it or don’t have it, this dish can be also cooked with beef liver, just slice it in smaller pieces.
Chicken liver with mushrooms and sour cream goes great accompanied with boiled potatoes or buckwheat as a side dish. Serve it for lunch or dinner.
June 16th, 2012 in Beverage Recipes, With Alcohol by Julia Volhina
I think there are many recipes for sangria which use various ingredients, but they all are similar in one thing: usage of wine and fresh fruit.
Wine can be either white, or red, or rose; fruits can pretty much anything you have available. Some of sangrias include a bit of rum or brandy.
This recipe calls for red wine, oranges, lemons and fresh peaches. I also add cinnamon and cloves to my taste, but these are optional. And I don’t use harder liquor than dry wine.
Any type of dry red wine will work, just pick something not very expensive. If wine is too sour – add more sugar or honey or both.